Global Cuisine

Stuffed and sated without the ability to eat even one more bite – or so I thought – we headed to Hwang Hu Sam Gye Tang restaurant to experience Samgyetang, a hot bowl of bubbling chicken soup made with one very important ingredient: ginseng.

Ushered upstairs to the second floor of this elegant and glistening airy restaurant, we were seated next to a vast window overlooking a rainy busy side street below. We passed walls that were lined with photographs of celebrity and everyday patrons, leaving the menu to appear even that much more sparse. Hwang Hu Sam Gye Tang doesn’t offer too many things other than chicken and ginseng soup, a fact I’d later forget about once the scorching hot liquid touched my tongue.

The chef and host suggested that they bring our food to the table before cooking purely for photographic purposes. “Please, do not go through any trouble” I said to our guide, watching my translated words make their way to the chef. The chef wouldn’t have it any other way, his face said everything I needed to know. Once a boiling hot soup is brought to our table I would see none of the ingredients; steam and bubbles would make sure of that. I acquiesced and like a good guest I let them set out bowls of food to photograph.

Eggplants are some of the most unique and interesting vegetables. Many of us in the States are only familiar with the large and bulbous globe variety. But there are many more to be found elsewhere in the world. Eggplants, also called aubergines, are native to Asia with many different varieties found throughout the continent. Asian eggplants come in many different shapes, colors, and sizes. Some berries—as they are botanically referred to—are thin and long, others short and spherical. Colors range from white and green to purple and almost black with some even striped. A thinner skin and milder flesh make the Asian varieties much more prized than the oftentimes bitter globe.

You don't have to go all the way to Asia to find some amazing specimens. Many are available in Asian markets, farmers' markets, and even as plants in garden nurseries. I've found many in my local international market, such as the small Indian variety, which I used in this green curry. For this stir-fry recipe I use the long Japanese variety. I quickly toss chunks of eggplant in a hot wok and add a sweet-tart sauce, chile pepper, and Thai basil. The dish makes a wonderful appetizer or vegetarian main course when served with rice. A fast meal with fresh vegetables is the best way to enjoy the bounties of summer.

While I was staring aimlessly into the cupboard the other night, looking for my daily dinner inspiration, I came across four jars of peanut butter. I had crunchy, creamy, smooth and natural. The point was I needed to do something with them. Peanut butter and jelly wasn’t going to cut it, unless I wanted a mutiny on my hands. Since I love a good peanut sauce, I figured that was the direction I was heading. Before I knew it, Fragrant Peanut-Lime Noodles graced my dinner table. I decided not to make them spicy since it was a family meal but a few red pepper flakes could definitely give you the heat, if so desired.

The sauce is creamy and clings nicely to the linguini. With added broccoli, you have your vegetables covered and the peanuts add a nice crunchy texture. Mealtime was a smashing success and everyone walked away from the table content. The best part, this dinner comes together easily for a quick, weeknight meal while packing a weekend punch.

If you have as many chef crushes as I do, here’s some good news: you don’t have to break up with your favorite chefs in order to lose weight, you just have to redefine your relationships…

And here’s a Jamie Oliver “recipe re-do” to prove the point:  Skinny Steak with Mushrooms, Bok Choy and Gingered Tamari Sauce.

From the moment Jamie burst on the scene–with dishes that were both simple and sophisticated, and a style of cooking that was casual and fun–I was a fan; never questioning his recipes, I just cooked. But now, 30+ pounds lighter and with an eye on the health of everyone in my family, I do question the ingredients and instructions for every recipe I make and, though I still adore Jamie and his dishes, I happily alter them.

Found in Happy Days with the Naked Chef, the original version of this quick and easy recipe calls for one 8-ounce sirloin steak per person. Without getting into the other health risks of eating too much red meat, it’s just an awful lot of fat and calories…32 grams of fat, to be exact, and roughly 500 calories–about a third of the calories I need in an entire day… And I’m not talking about the fat and calories in the whole meal,  just the portion of the plate that’s protein!

By reducing that super-sized portion of beef and using meat-mimicking magic mushrooms to fill out the plate you can still enjoy the taste and sensation of a beef dinner but with half the fat, cholesterol and calories.