Two Trips
Bali Hai
This summer I completed my own version of Eat-Pray-Love…the travel and food version. I have just returned from the most exotic place I have ever visited – Bali, Indonesia.
Bali
I had no experience with Indonesian food and wondered what I might learn from this trip. I was fortunate enough to join a very talented cook while he prepared a beautiful lunch for us. We had requested an authentic Balinese meal and he transformed some very simple ingredients into one of the most delicious meals I have ever had. He started with diced garlic, shallot, green pepper, red pepper and stir fried it in some oil.
Diced and ready to stir fry.
Then he added purple cabbage, carrot and bok choy tossing it over high heat he added leftover white rice, paprika and some soy sauce. After some more tossing and seasoning adjustment – here’s the result:
Nasi Goreng
Really delicious – then he tossed some cubed chicken breast in salt, pepper and chopped garlic. Arranged them onto bamboo skewers and grilled brushing with dark soy sauce.
Chicken breast for skewers.
Turning them into this:
Chicken Satay
Yum – Finally he took the legs and wings from the whole chickens he had dismantled for the skewers and browned them in oil adding red peppers, green peppers, onion, carrot, coconut milk and a magic curry packet:
Magic Curry Packet
We ate this way almost every day we were in Bali – amazing food.
Chicken Curry
And an amazing place.
Provence Dinner
I have just returned from a fantastic trip to France. After accepting a generous invitation to join some friends at their home in Provence, I was unprepared for the staggering beauty that the countryside offers; lavender fields, vineyards, truffle trees and medieval villages set on green hills. The abundance of ingredients offered at the local open air markets made planning dinner a delight.
Provence
I would like to share one such dinner with you. The most simple ingredients were transformed by fire, a gratin dish and a beautiful view. I will let the photos speak for themselves.
Lamb Chops with Rosemary
An open fire made with gathered firewood was all this lamb needed.
Preparing to Grill
Two beautiful potatoes, sliced thinly, and arranged in a gratin dish with chopped tomato, olive oil and herbes de Provence. Okay – I put a little butter on them – it is France! Bake at 375 degrees until golden and cooked through. (Test with a fork).
Potatoes Ready to Bake
A cucumber salad with fresh tarragon added a bright and cooling component to the meal – sprinkle with olive oil and white wine vinegar.
Cucumber Salad with Fresh Tarragon
And the meal is ready! Bon Appetit!
A Meal in Provence
©All content property of Renee Fields and Farmer’s Market Table