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Alysa

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I know, I know. You assumed that the next time you heard from the Red Clogger, she would regale you with interesting tidbits about the month and a half she spent in Europe recently: 6 weeks, 7 countries, a veritable tapestry of sublime experiences and succulent tastes. You’re absolutely right to assume such a thing. And we will get to that. But I’m just back from Texas and it’s high time to settle a score from 32 years ago. Let me come clean right off the bat. I’ve never much liked Texas. My first foray was on a family (mom, dad, me) cross-country trip in the back seat of a rental car. I was 13 — an age that really doesn’t go smoothly for anyone involved. What were my impressions of Texas? Well, we very nearly ran out of gas as we traversed the panhandle around Amarillo. We racked…

One of the two most memorable bites from my sailing aboard Her Majesty Queen Mary 2 was this souffle. I think it’s delicious even without the warm creme anglaise that was ladled into the center. And the “wow” factor is huge compared to the very modest investment of time required to create these light, airy, delectable treats. This recipe has been revised slightly from one that appeared in the New York Times; original authors were Pierre Franey and Bryan Miller. The souffles are gluten-free and can easily be made dairy-free if you substitute margarine or cooking spray for the butter. Ingredients Email Grocery List PREPARATION Note: just out of curiosity, I tested delaying baking the soufflé mixture and am pleased to report that it lasted about an hour in the fridge before baking – no detrimental effects noted. That said, it’s always better to bake these right away.

“Isn’t this EXXX-CITING?” exclaims the sophisticated British woman standing behind me in the queue. We are about to embark onto Her Majesty Queen Mary 2 to traverse 3632 nautical miles from the port of Southampton, England to her berth in Brooklyn, NY. I couldn’t agree more. I am experiencing my own anticipatory jolt as I ascend the multi-level gangway to be welcomed onboard by a committee of nautically-clad officers from the ship’s “Company”. As I officially step foot on level 3 of the ship (please, not a boat – she is a ship!) and start to consider the indulgences awaiting me, I find myself in the Godiva Café. Oh! An entire café devoted to chocolate. And espresso drinks with chocolate. And espresso drinks with alcohol and chocolate. This bodes very well indeed. In truth, I am not an OTO (one time only). I was fortunate to have been invited by…

The very first, and thus, most memorable thing I ate while in Laos was the spicy peanuts served upon arrival at the Villa Maly for our “Welcome Treatment”. We encountered similar versions again in Cambodia, but I really wanted to recreate the Laotian dish. Thanks to Executive Chef Rasika Weerasinghe from the Villa Maly who shared the recipe with me. Welcome Treatment Recipe: Fried Peanuts 3.5 cups raw peanuts, I used red skinned 3-4 medium to large stalks of lemongrass 1 large head of garlic, peeled and sliced or chopped finely (c. 1/3 cup peeled garlic) 5-6 Kaffir lime leaves, sliced finely. You can substitute grated lime peel from 2 large limes, but it will have a bit of a different flavor profile. 1 tsp salt, or to taste 1/2 cup of oil – I use coconut oil. Vegetable, soybean or canola oil are also fine. To prepare lemongrass, slice…

Let’s say you want to plan a trip. (this is a constant state of being for me.) You decide on your criteria. You want to go somewhere with waterfalls and boat rides, caves, a wild animal refuge, shopping into the wee hours of the night, homemade whisky, skilled artisans, excellent coffee and croissants, opportunities to meditate in spiritual surroundings, great prices, and friendly locals. Where might you go? How many of you said Laos? Exactly. Despite a relatively short visit to Luang Prabang, the ceremonial capital of Laos, I was able to experience all the above. Here’s how it went: I lost track of how many hours (days!) it took to fly from LA to Taipei to Bangkok to Luang Prabang. But eventually, our travelling group of 3 friends arrived, bleary-eyed, at the tranquil and gorgeous Villa Maly, our home away from home for the next several days. The villa…

Happy Valentine’s Day! Yes, I know. It’s been awhile since the red clogs have clacked their way into a new post. You may have been wondering -what’s the Red Clog Blogger UP TO? Does she have Blogstipation? Being at a loss for words isn’t exactly my issue. In more than fifty years, there were precisely 2 times when I was on mute. The first was a random day at age 3 or 4 when I wore a fetching yellow dress and simply decided not to talk. At all. For an entire day. My parents were worried to pieces about this 180 degree shift in my behavior. One moment they had a loquacious little girl and the next, there were no sounds. I can’t explain what came over me then, but by the following day, I was back to my rapid-fire, incessant speech. Fast forward a couple decades to December 1981.…

The cake hails from Tuscany and we (the cake and I) became instant best friends at a recent dinner party. On this occasion, I met a group of women who had recently travelled together to Italy. While there, they participated in a cooking class and this was the grand finale of their home-cooked meal. Luckily for us, it was also the grand finale of our meal that night. Now ORANGE you glad you can enjoy it too? ? So regardless of where you live, whether the Groundhog has forecasted accurately, and how chapped your lips and hands are right now, I promise this cake will make you feel warm and wonderful. Orange Almond Cake 2 oranges, preferably seedless 6 eggs 1 cup sugar 2 cups freshly ground almonds (you can use almond flour, however I prefer the less consistent and crunchier texture of freshly ground almonds) 1 teaspoon baking powder…

You’d miss it at first glance. But if you were to look very closely at my sneakers, you’d see it there – the stubborn streak of rich brown mud which I acquired on a rainy Saturday afternoon in Transylvania. We had spent the morning in the spa town of Sovata, which is also known for its narrow gauge steamtrain, and had now stumbled on the annual cabbage festival in the nearby town of Praid. The unexpectedness, the “real”-ness, the spirit, and the artistic and culinary devotion of this village celebration was one of the highlights of ten recent days in Romania. When I first told friends and family that I was headed to (and excited about) Romania, the ubiquitous reaction was…”ummm. Why?” Even the front desk staff at my Bucharest hotel was perplexed; “we never met anyone before who really wanted to come here,”  they claimed.  But Romania had been…

Romanians call this dish Sarmale. However since I visited a Hungarian village cabbage festival, we’re going with their title. Stuffed cabbage varieties abound throughout Eastern and Central Europe- other names include holubky (Czech), holishkes (Yiddish), gołąbki (Polish), and balandeliai (Lithuanian). In the German language I grew up with, they are known as Kohlrouladen. The recipe below is based on one in the well-written and interesting cookbook “Jewish Soul Food, from Minsk to Marrakech” by Janna Gur. Recipe makes about 12-14 cabbage rolls depending on the size of your cabbage 1 large head of green cabbage Filling Ingredients 2 onions ½ cup rice (I used basmati, any longer grain type will work) 1 pound ground beef (you can substitute ground lamb, turkey, veal, or a mix. Some fat is desirable in the meat.) 3 garlic cloves, minced 1 cup water 1 tablespoon salt 1 teaspoon black pepper 1 tablespoon Hungarian paprika…

Today, we are going on a train ride together. Not just any train ride. I believe it’s the most magical ride you can take — without a flying carpet. In my prior post celebrating the Swiss Bundestag holiday, I introduced you to my Happy Place, the Engadine Valley in the spacious southeast canton of Graubunden.  I’m fortunate to have been visiting this special and still fairly undiscovered part of the Alps since I was a child. Arrivals are usually by train through two main approaches — southeast from Zurich, crossing the Albula pass or northeast from Italy, changing at the border town of Tirano and mounting the breathtaking Bernina pass. On this day, I’m traveling from Zurich and would like to invite you to join me on our train journey of a mere 90 miles, but an incline of over 4500 feet – to the alpine village of Pontresina. Thanks…