Let’s pack our bags! It’s that time of year when cabin fever reaches a peak, and we start planning the next great get-away. How exciting to recently attend Travel and Adventure Show in Rosemont and sample the taste of travel.
Food and Travel are the perfect pairing! As John Golicz, CEO of Travel and Adventure Show says, “Food is a very important part of travel.” Some delicious destinations featured at this show included Mexico, Arizona, Wisconsin and Argentina.
Food tells the story about a location’s culture and history. Tucson, Arizona was recently designated by UNESCO (United Nations Educational, Scientific and Cultural Organization) as a City of Gastronomy. Tucson is the only city in the United States to be awarded this prestigious honor. How fun to sample a salad prepared by Chef Ryan Clark from Tucson featuring an espuma made with indigenous prickly pear cactus. Included in this salad is the special ingredient of sonoran wheat berries, the oldest heritage wheat found in the Americas. You can enter here for a chance to win a foodie’s dream getaway to Tucson! Make sure you read the contest rules on their website before entering.
Prickly Pear Goat Cheese Espuma
(Recipe compliments of Casino Del Sol and PY Steakhouse Executive Chef Ryan Clark)
50g Black Mesa Ranch goat cheese (BlackMesaRanchOnline.com)
125g sour cream, 125ml heavy cream, 45ml olive oil (QueenCreekOliveMill.com)
5g Cheri’s prickly pear syrup (CherisDesertHarvest.com)
Puree the goat cheese, olive oil, sour cream, prickly pear and spices in a blender until smooth and strain. Stir in the cream, so that the mixture has a compact consistency. Put into a 0.5L iSi whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
The kitchen is the heart of the world, and Argentina is another great foodie destination. Argentina is home to one of the most famous South American chefs, Francis Mallmann
Take a trip to the past. Write an old fashioned bicycle and sample the delicious cultures and cuisines in Old World Wisconsin.
Here is a recipe for Zwiebelkuchen (pronounced “zee-bil-oo-kan”) provided by Old World Wisconsin and Wisconsin Historical Society. The name translates to “onion pie” and is similar to the French Quiche Lorraine without cheese.
2 cups flour
1/2 tsp salt
1 tsp baking powder
3/4 cup butter or lard
Combine the flour, baking powder and salt. Chop in the butter or lard and work the mixture with your fingers till like meal. Add the egg, blend until the mixture is like pie dough. Working lightly, pat the dough into the bottom and sides of a greased round cake or pie pan.
2 cups chopped onion 2 slices diced bacon 2 tsp butter 1/4 tsp salt
1 tsp caraway seed 1/2 tsp flour 1/2 cup cream or milk 2 eggs, beaten
(If made in a cast iron skillet, make 1 1/2 times the recipe above)
For great ideas and discounts on delicious destinations, please check out AAA website.
Dear foodie friend, I would love to hear about your delicious destinations. Please send your photos!
Savor the day!