Mangosteen and My Shanghai Adventure

One of the perks of my line of work (one of the many) is that I get to do some international travel. Since moving to New York almost a year ago, I've already gotten to venture to China for my new job. The trip was an exhausting two weeks with what seemed like endless traveling and factory visits, but fortunately I was able to squeeze in some personal time to explore a new city.

 

 

It was my first time in Shanghai, and although it seemed to be overwhelming in size (and this coming from a girl who lives in NYC), I found the city to be very charming and European, with a lot to offer in terms of history, culture, and food. I was also very lucky to have a personal tour guide, a friend of a friend and 4 year resident of Shanghai. He gave me the "local" experience, which means less crowds and limited tourist attractions - Hallelujah! As I travel more and more, these are the experiences that I appreciate the most. Being able to do what the locals do and eat what the locals eat really gives you a perspective on how others in different countries or cities live their lives. It's a lot like getting a break from your own life to enjoy all the good in another's.

In an attempt to document my trip and to recommend activities and restaurants to those who may travel there in the future, I present to you my 27-hour whirlwind visit:

• Chinese lunch
• Quick tour of the French Concession (this is the area where I spent most of my time)
• Tian Zi Fang Market
• Tibetan restaurant in the market for tea and cold noodles
• Ex-Pat cookout on the roof of an old Shanghai-style house (They had made burgers and guacamole - 2 things I know I couldn't live without. Considering how difficult it is to find these foods in China, especially avocados, it just proves that where there's a will, there's a way.)
• Dinner at an Uyghur restaurant, called Yeli Xali aka "The Silk Road"

• Walk along the Bund during sunrise
• Massage on Dagu Road
• Lunch at a Thai restaurant, Qing Mai Heaven = best Thai I've ever had
  *Highlights: Green Papaya Salad, Lemon Fish

My temporary tour guide is actually who I have to thank for my introduction to this interesting fruit, the mangosteen. I know your first question is if it is related to the mango, but it is not, and a quick Google search will confirm that genetically they are totally different. It is both delicious and has health benefits, which makes me extremely jealous of its native locale.

The vast majority of the gems are grown and sold in Southeast Asia, and finding them anywhere else in the world, especially in the States, is very difficult. I have yet to investigate my Chinatown, so it's possible that I will find them here someday.

So what's the big deal? Well, they're certainly a different taste than anything I've had, and color too. You only eat the white, citrus-like sections inside, which are protected by a thick, bright pink layer. They are both sweet and tart at the same time, and remind me of a cross between, well, a lot of things; sections like oranges, sweetness of peaches, fleshy texture of plums. That perfect balance of acidity and sweetness left me craving more.

If you ever have the opportunity to jet set to that part of the world, this is one fruit you don't want to pass up.
 

Huevos Rancheros

Happy Cinco de Mayo! This holiday is a personal favorite of mine, mainly due to my never-dying love for Mexican food and flavors. There’s something magical about how such simple ingredients always taste so good together. Messy and heavy, spicy and crunchy, it’s a comfort food that can’t be beaten. And let’s be honest - guacamole is probably the best food combo ever created. Did I mention I’ve been pining over avocado temporary tattoos?  

 

 

Talk about a great example of food bringing people together, too.  Fiesta time!  The weather tends to be very pleasant this time of year, which presents the perfect reason to gather a group of friends for a Mexican dish potluck and some tasty margaritas y cervezas (guess what I’m doing today).  It’s nothing but a day of fun, filled with random sombrero sightings, fake mustaches (when did this become a trend, by the way?), and if you’re lucky a piñata to get some of that work-week stress out of your system. 

 

As I talked to my friend who is off to Cancun this morning, I couldn’t help but feel a pang of jealousy.  But, for those of us who do not get to enjoy the real thing today, these are some of my picks that fulfill the cravings just fine.

 

Atlanta area:
Bone Garden Cantina
Taqueria el Ray del Taco, Buford Highway

Seattle area:
Taco Truck, Everett

NYC area:
Chavela’s, Brooklyn
Mole, Upper East Side (amazing guacamole)

 

HUEVOS RANCHEROS
(Adapted from Smitten Kitchen's recipe)
Makes: 1-2 servings

Ingredients:
cooking spray
2 corn tortillas
1.5 ounces cheddar cheese, shredded
2 eggs
salt, to taste
freshly ground pepper, to taste
1/2 can black beans
ground cumin, to taste
ground cayenne pepper, to taste
extra toppings (see below)

Toppings:
cheddar cheese, shredded
fresh salsa, or taco sauce
avocado
sour cream
cilantro

Variations:
Gluten free - Most corn tortillas are GF, but double-check the brand you are buying
Other toppings - Jalepeno, corn, queso blanco cheese (or feta)

Instructions:

1. Heat up skillet (I used 2 skillets, one for each egg) on MED.  Once heated, spray skillet(s) with a cooking spray or oil spray.  Add tortillas and heat until underside begins to brown.  Flip tortillas, sprinkle shredded cheese onto slightly browned side.
2. Let cheese melt slightly, then crack one egg over each tortilla.  Season each egg with salt and pepper.
3. Meanwhile, heat black beans in a small saucepan on LO.  Sprinkle cumin and cayenne pepper over beans and stir.
4. When egg on the tortilla begins to turn white, use a spatula to flip the whole thing over.  Cook for an additional few minutes (1-2 minutes if you like your egg a little runny).
5. When eggs are cooked, flip over again onto a plate and put your favorite Mexican toppings on top.

Grapefruit Cupcakes with Honey-Grapefruit Cream Cheese Frosting

Newsflash!  Winter is here, and so is the struggle to find fresh and appealing produce to eat and cook with.  Though impressive that my farmer's market is open year round, even their produce section has been a little bare the past couple of weeks.  But fear not friends, because there is one bright citrus that can bring color and life to the winter blues...the grapefruit!  Indeed, these mouth-puckering fruits are in season, so it's time to be bold and to search for creative recipes for them.

I love grapefruits for many reasons, the most dominant because it reminds me of my dad.  Growing up, every winter my family would buy a large box of citrus fruit to support the local marching band (yes, I was in the band).  And every morning during those winters, a grapefruit was breakfast for my dad.  I would watch him methodically cut each section and somehow manage to scoop out every drop of juice.  Of course, back then, grapefruit was much too bitter for my taste, so I practiced his method with oranges instead.

Over the years my taste buds changed.  I now enjoy and appreciate the ruby reds, which brings me to my next creation --- grapefruit-flavored cupcakes.  I topped them with a self-crafted cream cheese frosting, which after learning quick-and-dirty style from several YouTube videos, was fun and easy to do.

 

GRAPEFRUIT CUPCAKES with HONEY-GRAPEFRUIT CREAM CHEESE FROSTING

(made with the help of Alida's Kitchen)

Makes: 10-12 cupcakes

 

Ingredients: 

Cupcakes:

1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, softened
2/3 cup granulates sugar
2 large eggs
1/2 cup Greek yogurt (nonfat or 2% reduced-fat)
1 tsp. vanilla extract
2 Tbsp. pink grapefruit zest (approximately 1 large grapefruit)

Frosting:
4 ounces cream cheese, softened

1/4 c. butter, softened

3 cups powdered sugar
1/2 tsp. vanilla extract

1 Tbsp. honey

1/2 tsp. pink grapefruit zest
2 tsp. pink grapefruit juice

 

 

Variations:

Substitutions - Replace grapefruit with any other citrus fruit.

 

 

Instructions:

*HINT: Foil cupcake liners work best, but when using paper, spray the liners with cooking spray before filling to reduce sticking.

1. Preheat oven to 350 degrees.  Fill 12-cup muffin pan with cupcake liners.  Set aside.
2. In a medium bowl, combine flour, baking powder and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.  Add eggs; mix until smooth.
4. To the butter mixture, add half of flour mixture, and combine; repeat with remaining flour mixture.  Add yogurt and vanilla, blending with a rubber spatula.  Fold in zest, mixing until just combined.
5. Divide batter evenly among prepared muffin cups (about 2/3 full).  Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool for 5 minutes.  Transfer cupcakes to wire rack to cool completely before frosting. 
6. To make the frosting, place cream cheese and butter in a medium bowl and beat on medium speed until smooth and creamy.  Add powdered sugar slowly, 1/2 cup at a time, until incorporated.  Add vanilla, zest, juice, and honey, beating until smooth. 
7. After cupcakes are completely cooled, frost (frosting tip 1M used in picture).

Note: Because frosting needs to be refrigerated, frost cupcakes immediately before serving for best results.  Frosted cupcakes should not be left in refrigerater for more than a couple days.  Bring cupcakes to room temperature before serving.