The Travel Advisors

Our good friend, Chef Melissa de Leon, paid us a visit in Austin this September. She graciously offered to conduct a cooking class at the Whole Foods Market Culinary Center, “A Taste of the Tropics”. The class was well attended by 17 students eager to learn about Panamanian cuisine.

Each item on the menu was simply delicious. Chef Melissa taught the group how to prepare plantains using a wooden tool she brought from Panamá. There are two tools, the one she demonstrated makes little patacone baskets. (We have some for sale on our web site). The baskets were stuffed with Salsa Chimichurri. The little fried baskets are versatile; ceviche would also be a good filling choice for them.

I learned an invaluable tip during this demo: it is NOT necessary to strip cilantro off the stems. The entire stalk, leaves and stems, may be used. (I’ve actually had this on-going debate for years with my girlfriends….to strip or not to strip?….well, that’s as far as I’ll go with that topic for now!). Parsley follows another rule: strip parsley leaves off the stems or the result will be bitter.

The staff of Whole Foods Market Culinary Center served us sparkling and still wine from

In honor of Cindy:

Melissa de Leon’s TOMATO AND SPICES CHUTNEY

Ingredients:

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 lb tomatoes, chopped
1/2 cup brown sugar
1 tsp apple cider vinegar
1/2 tsp red chili powder
Salt to taste

Directions:

1. Heat the oil and add the seeds. When they start to crackle add the chopped tomatoes.

2. Add the rest of the ingredients and cook until the tomato is reduced to half. Cool and store in the refrigerator or freezer.

Our desert hour was graced with special appearance by members of “Folklore y Ritmo de Panamá” dance troupe. This lively and colorful band of friends and family displayed their intricate costumes and explained the tradition of their dance. The group will be performing their dances at an event entitled: “RECUERDOS DE MI PANAMA?”

The date is November 3, 2007 and the venue is the Akins High School Theatre in Austin, Texas. For more information call (512) 331-1764 or (512) 576-2668 in Austin and (210) 656-6130 Sra Ruby (210) 655-3964 Sra Jilma in

My first white water rafting excursion in Panama! I’ve been rafting in Costa Rica and Honduras - both loads of fun due to the rivers and the people that this type of activity draws. My Panamanian river of choice was the Mamoni, chosen because of it’s close proximity to Panama City (1 hours drive away) and because the day the tour operated fit my schedule. I definitely lucked out with my rafting buddy; a jovial gentleman from Trinidad & Tobago. He had been rafting before also and was already knowledgeable about safefy and lingo (high side, back paddle). We did have at least one MAJOR high side; he took a tumble out just prior to the raft heading nose down into a cavernous hole. Other than one or two thrilling episodes, the ride was mostly on slow moving to rippling water. The scenery was varied with forest and field. It was nice for being so close to the city, but I look forward to rafting in a more “pristine” setting.

What other rivers have you rafted in Panama , and what was your opinion?
Barbara Panama Boutique

Notes from October 2007 Kenya Vacation

Our first nights in Kenya were spent in a “mud & dung mansion” overlooking the vast plateau eastwards towards towering Mount Kenya. Our good fortune was the result of years of collaboration with a former colleague who has built his home in the Laikipia District countryside, outside of the small village of Naro Moru. Terry and his partner Jane, opened their home to us and introduced us to the magic of Kenya.

Ever interested in food, we were soon touring the mini-farm’s vegetable garden and livestock pens. We met the cows that the family’s milk comes from and learned that many farmers sell their excess milk. The result: creamy cheese. Our first taste came after dinner.

“We only buy Sue Brown’s cheese.” Brown’s Cheese has been made for 25 years from milk from their own herd and from other smallholding family farms in the region. No chemicals, coatings or coloring are used in processing the artisan cheeses.I recognized the Gouda, cheddar and feta, but was stumped when asked if I’d like to try the Stone. The Brown’s Stone, so named because it looks like an old rock, is a mouthwatering rich Blue cheese.

We missed trying the Kalloumi, awarded the championship at the 2006 East African Cheese Festival. Kalloumi is a ‘meaty’ textured cheese excellent for grilling as it does not melt. It wasn’t until I came home and found the Brown’s Cheese website , that I learned that we also missed the 2nd East African Cheese & Wine Festival. It had taken place on September 15, on the grounds of the well-known Carnivore Restaurant in Nairobi.

It would be fun to plan our next visit to coincide with the Festival……Until then, I’ll whip up this recipe and savor the memories

Stone and Asparagus Pasta
Serves 2

Ingredients

4 tbsp olive oil
1 small onion, peeled and sliced
110g/4oz pasta, cooked
85g/3oz Brown’s Stone cheese, crumbled
4 tbsp double cream
4 tbsp asparagus, chopped
½ lemon, juice only

Method

1. Blanch the asparagus in some salted boiling water until they are just cooked and turn a vivid green. Remove quickly and plunge into cold water to prevent them cooking further. Chop a few spears for the sauce.

2. Heat two tablespoons of oil in a pan and sauté the onion for two minutes, to soften. Stir in the cooked pasta.
3. Add the cheese and cream to the pan and heat gently for 5-6 minutes. Thrown in the chopped asparagus. Add squeeze of lemon juice to taste.
3. Meanwhile, chargrill the asparagus spears in a griddle pan. Remember they are cooked you this will only take a few minutes.
4. To serve, spoon the pasta onto a serving plate and serve the chargrilled asparagus alongside