Time For Some International Comfort Food

I stepped away from my computer the first part of the week and spent a beautiful couple days with friends in Hood Canal. We talked. We played games. We laughed so much! We shopped. Some people worked on putting together a puzzle. And we got out and about and took a little hike. Really wonderful!

One thing I was able to do while I was there that I had never done before was pick up some oysters right off my friend’s “front yard”.. the beach on the canal. I brought them home to Mike, who shucked them, put a little Hog Island Chipotle Oyster Butter on them. (see recipe here) Then he BBQ’d them for about 10 minutes. “These are the best oysters ever!” Have you ever had Hood Canal oysters? I think they’re on the menu again tonight.

With the

• weather still a bit on the drizzly,
• chilly side the coronavirus,
• I have to do my taxes this weekend, and
• me wanting to travel,

I’ve been perusing he internet for some international comfort food. I found a couple of recipes that I’m loving. I found this recipe for French Onion Soup from the luxury river cruise company, Amawaterways, who is known for serving delicious, authentic food on their river cruises. Don’t you just love that rich broth topped with French bread and Gruyere cheese?

French Onion Soup Ingredients

A couple of things to remember when you make this:

Use quality ingredients and allow enough time for the caramelizing of the onions. You will want to caramelize those onions for at least 30 minutes. That will ensure the full bodied, rich flavor that French Onion Soup is known and loved for. You can find Amawaterways recipe directions here.

Then, I came across this recipe for this yummy comfort food: Creamy Coconut Vegetarian Korma. I love curry, do you? I love to imagine I’m in some far off land eating this. But until I am, I’ll be using this recipe from The Endless Meal Blog. (If you’d like to be on our mailing list for our future India trip, email me with India in the subject line)

Creamy Coconut Vegetarian Korma for the Veggies Ingredients

• 2 medium potatoes, cut into small, bite-sized pieces
• 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)

FOR THE VEGETARIAN KORMA SAUCE:

• 1 tablespoon oil
• 1 large onion, chopped
• 1 2-inch piece of ginger, peeled and chopped
• 4 garlic cloves, smashed with the back of a knife
• 1 5.5-ounce can of tomato paste
• 1 tablespoon each: curry powder and garam masala
• 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom
• 1–2 teaspoons sea salt
• 1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes
• 1 400ml can of coconut milk
• 1/2 cup cashews
• 2 tablespoons lemon juice
• 1/2 cup yogurt (omit or use vegan yogurt for vegan)
• 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
• Top with any or all: cashews, cilantro, lemon, and raisins

Find the rest of the directions here on The Endless Meal blog.

I love to try new foods when I travel. Yes, sometimes it’s scary, but I still try. If you can’t get away or even if you want to remember a place you’ve been, eating the food brings you closer. If you’d like to begin planning your next vacation where you can try some new foods or even take some food classes or a food tour, reach out! I’d love to help you.