My recent dinner with Al Fresceaux, a pop-up in New Orleans! We had a great time! Al Fresceaux will host four more dinners with other chefs this year. Please check out their facebook page if you’re interested! This was the menu I created. 

Al Fresceaux 12.01.2012

Kao Tom Nam Yen rice with spiced ice cubes, salted fish, sauteéd chinese watercress and shredded eggs 

2011 Font Mars Picpoul de Pinet, Languedoc, France

Pla Goong a shrimp salad with chopped green mangoes, shallot, coconut flakes, mint, lemongrass, dried Thai chilies, and toasted rice

NV Avingo Vi D’ Agulla, Catalouia, Spain

Moo Palo braised pork belly and rehydrated shiitake mushrooms with hard-boiled eggs, blanched spinach, and pickled carrots

2011 Domaine du Vissoux Pierre Chermette Beaujolais

Kanom Jiin

2010 Eugen Mueller Forster Marieugarteu Riesling Kabinet

Gang Fak Tong kompucha pumpkin with palm sugar and coconut broth

My School Lunch Experience from Thailand to Berkeley, California

When I attended elementary school in Thailand, I had some of the best meals of my life. I especially remember delicious roasted pork shoulder— I ate plate after plate! One of the schools I attended in Thailand is in Nonthaburi Province. The school had a kitchen as big as a gym. Everytime I walked by, I saw chefs sweating as they cooked. They always seemed excited to show off the specials of the day to the children. Every day, my class sent six representatives down to the kitchen to get our lunches. Four students would carry two pots back to the classroom: one pot with some sort of a savory dish and another with the main staple, white rice or rice noodle. The last two kids would carry enough plates for everyone in our class. Every day, every class in the school would do the same. The students would set up a buffet line in the front of the classroom and then serve food to their classmates and friends. Once we ate, we all walked to the kitchen to wash our plates and utensils. First we’d scrape off the leftovers, then we’d dip our plate in soapy water and use soap to scrub it down, and then do a first rinse and a second rinse. Then maybe we’d have 30 minutes of playtime before afternoon classes.

When the students carried pots from the kitchen, served food to their classmates,and washed their own plates, they learned important social etiquette. When young students eat wholesome (and delicious!) food at a young age, they are more likely to continue the practice into adulthood. There is a saying in Thailand that the teachers and schools are second parents. If kids aren’t learning something at home, the school is the place. Things seem to be a little different with my experience in the United States.

In my college days, I started to read about school lunch in the U.S. Who would believe there are webs of politics, power, race, socio-economics, class, and culture behind the food that the children (and all of us) are eating. At Berkeley High School in California, where I attended high school, there were never more than a few hundred of over two thousand students waiting in line for lunch or breakfast. The food there actually wasn’t bad compared to other public school lunches I’ve tasted. But it still wasn’t good enough for the teenagers’ taste buds. Apparently it also wasn’t  “cool” to wait in line in the cafeteria so students often didn’t eat or left campus to find something else to eat. Local businesses in downtown Berkeley are packed during lunch hour with young folks trying to get burgers, cappuccinos, bagels, burritos, sandwiches, and chinese fried rice. Soda and chips were some of the most popular snacks.  

When I came to the United States, I started eighth grade at Martin Luther King Middle School in Berkeley, California. Not surprisingly, I didn’t like the school lunches there; I didn’t like cheese, tomato, or bread— the pizza! The only time I really enjoyed my lunch was when my English and Math teachers took our class to the school garden, the famous Edible Schoolyard. I didn’t realize the significance of that school garden until years later when I was researching about school lunch in college.

The Edible Schoolyard is known as a prototype garden that aims to bring wholesome food back to children in schools. They want a real kitchen in every school and they want to bring produce from local farmers and not rely solely on the “market leftovers” from the USDA. They work to get their community involved with their children’s diet. They also integrate school gardens into classroom curriculums. That  was why my classes stopped by the garden a few times a year. That garden has a very nice homely kitchen. The times in the Edible Schoolyard were great because it reminded me a lot of Thailand: I got to cook fresh vegetables with soy sauce the way that I like. I felt comfortable in that environment. I learned later quite quickly that children around the country are not as fortunate as I am.

Even though I grew up surrounded by rich cultures of food, I used to love junk food like no other. I loved Twinkies, or the “Undead Snack” as Mark Bittman calls them.  I bought one almost every day for breakfast and savored eating it with a glass of milk. The white cream in the middle was so delightful. I had Twinkies for breakfast for years. Then I learned that Twinkies never go bad. They have no nutrients, only fat. Even worse, the cream in the middle isn’t made of dairy products. I freaked out; what could Twinkies possibly made of!? Why were Twinkies even allowed on the market?! And why were such products doing so well? When I was a kid, those questions obviously didn’t occur to me.

After reading what Bittman had to say and doing a little research of my own, it was clear that millions of people loved Twinkies as much as I did too. Children grow to be adults. The majority of adults today still don’t know exactly what they are eating. When I tell my so-called “adult” friends facts like, Your food is radiated! Your apples and tomatoes have been waxed! The water you’re drinking from that bottle is pipeline-quality, not fresh spring water like they advertised! They say no way! They freak out. They don’t believe it. They get mad at me. I get tired and just tell them to google it!

Now I think I will just invest in a few informative books and share them with my friends (I will include a list of books and links below). A lot of vegetables went through radiation to kill the basic bacteria so they would store longer and look pretty longer in the supermarkets. Did you learn the fact that bacteria breaks down organic substance (think poop)? I hope so! If you get your produce fresh from the farm, most of it will go bad in about a week. If you get your vegetables from California farms when you live in NYC, there isn’t much freshness in there from the harvest time to your table so they had to do something about it, i.e., kill the germs (and more). Apples just look so much more attractive when they’re shiny and reflecting the market lights, don’t they?

Now, how many of you have seen passion fruit in a supermarket? Rare, very rare. We don’t see it because passion fruit gets really ugly a few days after picking. When it comes down to it, supermarkets will have a hard time selling ugly-looking vegetables despite health benefits. Consumers simply won’t pick out something with a bruise, yellowish-coloring, or welted with some exceptions (like plantains). So many of us love passion fruit drinks (which are almost always loaded with sugar!) but would never know what real passion fruit looks or tastes like. I’ll tell you, it is beyond your imagination. The  beauty of the flowers nearly kills the eyes. The fruit is round, an oval shape, in a soft yellow or purple color. You break the semi-hard shell, and then start sipping the seeds. The texture of the seeds is similar to chia seeds, if you know what those are. The tartness of the fruit will make you shiver in a very satisfying way. (By the way, there isn’t even passion fruit in your “passion fruit” drinks; they are engineered flavors!)

(A passion fruit flower. )

(A giant unripe passion fruit, almost as big as my head!)

The school gardens and healthy lunches, to me, keep things simple in children’s mind. They were learning when they thought they had been playing outside and they want more delicious food. Another school I attended before I moved to Berkeley was in Chiangmai, Thailand. It was a local school of about 800 students. They had an agriculture program for fourth to seventh grades. Almost weekly, the whole class would go to the school garden. There was an old man who looked after the garden living in a hut there. He would show us how to do things around the garden. Our class weeded the garden, grafted fruit trees, planted seeds in the earth, and fed the fish in the pond. We were being kids, humbly following adult’s instructions and having fun. My favorite part was when we shook the coconut trees so hard so the fruit would drop. A couple of my classmates climbed the trees and got us more. We used a machete to chop off the hard coconut shell so we could savor the juice on a humid afternoon. Like the Edible Schoolyard, we got to be active, build teamwork, and create friendships. I miss those days.

Read more on…

Edible Schoolyard Project Berkeley, California (http://edibleschoolyard.org/)

Edible Schoolyard New Orleans, Louisiana (http://esynola.org/)

Food Politics by Marrion Nestle (http://www.foodpolitics.com/)

Food Radiation (http://whyfiles.org/054irradfood/2.html)

Fruit and Vegetable Wax (http://whfoods.org/genpage.php?tname=george&dbid=175)

“Michelle Obama Reveals Her White House Garden Grows” by Marian Burros (http://www.nytimes.com/2012/05/29/us/politics/michelle-obama-writes-american-grown.html)

Passion Fruit (http://www.crfg.org/pubs/ff/passionfruit.html)

School Lunch Politics by Susan Levine (http://www.amazon.com/School-Lunch-Politics-Surprising-Twentieth-Century/dp/0691146195/ref=sr_1_1?s=books&ie=UTF8&qid=1343978438&sr=1-1&keywords=National+school+lunch+program)

“Twinkies, the Undead Snack” by Mark Bittman (http://opinionator.blogs.nytimes.com/2012/01/17/twinkies-the-undead-snack/)

Homemade Brown Rice Chicken Paella
I’m sorry I haven’t been posting any recipe. I hope this picture of delicious brown rice paella make up for it! I hope it also inspires you to cook something delicious using tomatoes before the end of the season. I used Creole tomatoes to make the sofrito. It was unbelievably tasty :)

Homemade Brown Rice Chicken Paella

I’m sorry I haven’t been posting any recipe. I hope this picture of delicious brown rice paella make up for it! I hope it also inspires you to cook something delicious using tomatoes before the end of the season. I used Creole tomatoes to make the sofrito. It was unbelievably tasty :)

Preparing for Hurricane Season

There are things we can prepare for and there are things that we can’t. Let’s be prepare for this hurricane season. I’m sitting in my apartment in New Orleans right now. I haven’t been able to get anywhere in the past three weeks without getting rain on ( I don’t own a car). Right now, the sky is gray and it sounds really angry. I realized that I haven’t prepare for the hurricane season. I looked around the house to see what I have for emergency: flashlights and a piece of plastic to seal the bathtub to store water.  Those aren’t enough. I don’t own a single canned food (which is a good thing but not in time of emergency). I did some online research on how I can be better prepared and here are some links I’d like to share. 

Hurricanes Overview

Food Safety

Build an Emergency Kit

Evacuation in New Orleans with Evacuteer

New Orleans Evacuation Guide

One of the most famous snacks in New Orleans is the Hubic’s Pie that cost about two dollars a piece. Listen to this WWOZ radio show about its delicate history, especially after the hurricane Katrina.  

Dear World at City Year New Orleans. April 12, 2012 About Dear World:http://www.facebook.com/writeourfuture Robert X. Fogarty founded Dear World, a photo project that unites people through pictures in his distinct message-on-skin style. It began as Dear New Orleans, a photographic love note to the city. Before launching Dear World, Fogarty noticed that the simple portraits could be a vehicle for shared communication regardless of race, religion or language. His work is seen now over two million times per month, and he has photographed Drew Brees, Chris Paul, Susan Sarandon, Rahm Emmanuel and thousands of others. He has also been featured in the New York Times, Washington Post, and INC. He has spoken and photographed at the Harvard Social Enterprise Conference, TEDx Silicon Valley and at Stanford, Tulane and Georgetown. For more information or to book Robert at your campus, event or annual retreat, please visit:http://www.dearworld.me/bookus Robert X. Fogarty

Dear World at City Year New Orleans. April 12, 2012 About Dear World:http://www.facebook.com/writeourfuture Robert X. Fogarty founded Dear World, a photo project that unites people through pictures in his distinct message-on-skin style. It began as Dear New Orleans, a photographic love note to the city. Before launching Dear World, Fogarty noticed that the simple portraits could be a vehicle for shared communication regardless of race, religion or language. His work is seen now over two million times per month, and he has photographed Drew Brees, Chris Paul, Susan Sarandon, Rahm Emmanuel and thousands of others. He has also been featured in the New York Times, Washington Post, and INC. He has spoken and photographed at the Harvard Social Enterprise Conference, TEDx Silicon Valley and at Stanford, Tulane and Georgetown. For more information or to book Robert at your campus, event or annual retreat, please visit:http://www.dearworld.me/bookus Robert X. Fogarty

It has been eight months now since I moved to New Orleans to work with City Year and explore my passion in food and hospitality. This blog will share with ya’ll about the work that my team and I have been doing it schools (Renew, charters, and RSD). If you care to improve the education in this country, City Year organization is a good starting point. 

My Weekend Breakfast

On Saturday morning, me and my friends roamed over to a farmers market and got three pounds of fresh shrimp and a warm loaf of ciabatta bread. 

Obviously, this is the weekend when I found the weights to be most useful!

Grilled Shrimp Salad: Essential Thai Herbs with New Orleans Shrimp

Finally, I have time to put this recipe together-Thank you Labor Day! Sorry guys, full time job is not giving me much time to keep up with my blog. However, I attempt to explore local New Orleans ingredients and share them with you guys as much as possible. This salad is my all-time favorite; the Thai name for it is Laab (aks larb and laap). Usually I make Laab salad with beef, chicken, or pork. This time shrimp from the Gulf of Mexico was an appealing option. Also, thank you to my roommate, Laura Slotkoff who helped me take the pictures of this dish!

 Ingredients:

1 lb fresh large shrimps; peeled and deveined

2 tablespoon cilantro, finely chopped

2 tablespoon shallot, finely chopped

2 tablespoon green onions, finely chopped

1 tablespoon lemongrass, finely chopped

2 tablespoon fresh lime juice

2 tablespoon fish sauce

1/4 teaspoon sugar

1 teaspoon toasted rice powder, see instruction below

1/4 teaspoon dried Thai chili flakes, toasted and finely grounded

Or 3 bird eyes chili, finely chopped

Instructions:

Toasted rice powder can be purchase at any Asian grocery store near you. It is typically used in Thai and Vietnamese cuisines. Homemade toasted rice powder is also convenient to make ahead of time. It can be stored in a dry, cool place up to a year. On a dry pan, toast about 1/2 cup (or more) of raw jasmine rice grain on low heat. Swirl the pan occasionally until the grains turn light brown. By then, the toasty smell should roam all over your kitchen, meaning that you are doing a good job. In Thai food, 30% is judged based on the aroma one creates through cooking. Allow the rice to cool down for about 10 minutes before grinding. Grind the rice in a coffee grinder, food processor or with a mortar and pestle. I highly suggest using mortar and pestle if you have them to get that powdery texture.

 Prepare the shrimp by grilling or immerse them in hot water until cooked, the shrimp are cooked when they turn to a solid white color.

In a salad bowl, add sugar, lime juice and fish sauce. Mix them until the sugar dissolved. Then add the shrimp and the remaining ingredients! You might want to hold off or add extra chili depending on your spice level. Now, do that salad-mixing move that you have been doing. Taste, fix (maybe more fish sauce, more lime, or more rice powder?), and serve!

Optional: Serve with fresh lettuce, cabbage, cucumber, tomato, radish, spinach or string beans. 


(Source: wanderingchopsticks.blogspot.com)

Check this out!
Grilled Shrimp Salad (from the Gulf). 
As I have already mentioned, I moved to New Orleans about a month ago. This was one of the first few dishes that I made with the shrimps from the gulf of Mexico. I’m looking forward to share this simple recipe with you soon! 
-Lalita

Check this out!

Grilled Shrimp Salad (from the Gulf). 

As I have already mentioned, I moved to New Orleans about a month ago. This was one of the first few dishes that I made with the shrimps from the gulf of Mexico. I’m looking forward to share this simple recipe with you soon! 

-Lalita

Leaving for New Orleans

          I'm sitting in an airport right now, on my way to New Orleans. I had a yard sale this weekend. The students from Wesleyan and Middletown folks stopped by. They wished me luck. Thank you!

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