Friday, December 31, 2010

Happy New Year!!

This is the last day of 2010, and tomorrow Enjoy Food & Travel is entering its sixth year. I and my co-writers would like to wish all our readers a Happy New Year.

Photo: Slumbering
What started as a food and travel diary in 2006, has now become much, much more. In 2010 I and my fellow co-writer have written close to 340 stories, that is more or less one story per day. In addition to this there has been made a large number of maps of the different destinations we have visited. 

I 2010 we had 41 000 visitors from 160 countries world wide. Half of the visitors come from the United States, Norway and the United Kingdom, but I am intrigued to have readers in countries as Iran, Myanmar, Mongolia and Ecuador as well. My readers accessed our stories close to 60 000 times. In addition to this close to 80 people subscribe to my pages. 

The biggest challenge is the large backlog of stories waiting to be published. As I am working full time as Head of Information in a large cancer research facility, writing the stories takes place after work and in weekends.

And to the stories from destinations I have visited, more stories come from new places I am traveling to. In 2011 I have plans to visit some places I have already been, and a few very intriguing new destinations. Here is what may come in 2011.

Coming up in 2011

January 2011: Marrakech, Morocco:
I am revisiting this ancient North African destination in the first month of the new year, leaving snow and ice behind, seeking sun and temperatures around 20 degrees Celsius. This time I will stay in a charming guest house in the Medina, within the old city walls 
February 2011:  Two day cruise Oslo - Kiel, Germany: In February I might take a short two day break and travel to Germany. The Color Magic and its sister ship Color Fantasy are the worlds largest and second largest cruise ferry, taking up to 2700 passengers and 550 cars in ordinary traffic. I and my sister are booking tickets in order to have a good time on board and doing some duty free shopping.

April/May 2011: New York, N.Y.:

I may travel to the city that never sleeps in April/May 2010 to spend time with family exploring what Manhattan has to offer.  

June 2011: Barcelona and Sitges, Spain:

Once again we'll take a trip to Spain to indulge the sun, sand and sea, and eat tapas to we drop.

October 2011: Lima, Cuzco, and Macchu Picchu - Peru:

A real adventure.  As my nephew will work on the construction of a electric power plant in 2011 and 2012, I will certainly take the opportunity to spend two weeks in Lima and take excursions to Cuzco, the Inca capital and Macchu Picchu - the mysterious city far up in the Andes.

November 2011: Brussels, Belgium:

Our annual trip to the Belgian capital, sipping delicious Belgian beer and stocking up on good food and chocolate for Christmas.

December 2011:  Christmas surprise:
Every second year I celebrate Christmas abroad. As this is one year ahead of time, more planning is necessary before we make up our mind. I would love to go to Egypt or maybe Dubai, but maybe another intriguing destination gets our attention. I'll keep you posted!      

    Thursday, December 30, 2010

    Rating Norwegian Air Shuttle flight Oslo-Evenes-Oslo, December 2010

    Photo: Arsenikk
    I waited too long before booking my air fare for Christmas. I ended up paying full fare one way and reduced fare on return. The Norwegian Air Shuttle from Oslo to Harstad Narvik Airport was expensive and what was offered did not reflect that expensive air fare. 
    • DY6004 Departure December 22nd 2010, 12:40 PM from Oslo Airport, Gardermoen. Arrival:  Harstad/Narvik Airport Evenes 2:20 PM 
    • DY227 Departure December 26th 2010, 2:45 PM from Harstad/Narvik Airport, Evenes. Arrival Oslo Airport, Gardermoen 4:25 PM 
    Check-in: BBBBB

    Checked in one suitcase on electronic self service. It went smooth both ways. Then directly to gate.

    Departure: BBBB

    Departure on time both to Harstad/Narvik, and slightly ahead of schedule on return flight. 

    Hospitality: BBBB

    Nice efficient staff, managing the vessel with efficiency.

    Service: BBBB

    Good overall service. Serving started 15-30 minutes after the fasten seat belt sign had been switched off both ways.

    Complementary: N/A

    Nor food nor drinks included in the price. Reasonably priced food and beverage available for sale.

    Comfort: BBBB

    Comfortable leg room in front of seat and width of seat, whether you are economy or full price passenger. Knees not touching pouch in the seat ahead.

    Flying time: BBBB

    Flying time within cockpit's estimate both ways.

    Arrival: BBBB

    Arrival a little before schedule on way back.

    Duty free goods: N/A

    Domestic flight. No duty free goods offered.

    Check out: BBB+ 

    Short waiting time for luggage at Harstad Narvik Airport. On return flight it took close to 45 minutes to get our suitcase. This is not the first time Røros Flyservice, the handling agent for Norwegian Air Shuttle has not being doing their job. There were no information until I went to its service counter to ask what happened to our luggage. I suspect they were under staffed. Norwegian should consider changing to another handling agent.   

    Price: BBBB

    Price: 4048 NOK (€ 518,15 / $ 686,43). Expensive for a round-trip ticket,  as one trip was a fully priced ticket. This should have included food and drink. This price is high compared to experienced travel value.
    I would have found cheaper tickets available if I had booked early.

    Rating the Norwegian Air Shuttle experience: BBBB (4,05 points)

    High price for what was offered at this flight. Good punctuality. Complementary food or drink should have been included when paying maximum fare. Terrible handling service in Oslo with long waiting time and no information.

    More airline ratings on Enjoy Food & Travel 
    Latest stories on Norwegian Air Shuttle 

    Tuesday, December 28, 2010

    COMING: Riad Libiti Bito, Marrakech

    When revisiting Marrakech, I ended up wondering where to stay on my second visit. The alternatives were, once again to book a resort outside the city, or to choose a classic Riad or guesthouse in the Medina. I and my friends used a long time going through websites, booking sites and tripadvisor to make up our minds, but when we finally booked a room at Libiti Bito there were no doubt in our minds.

    Last year I had a brilliant stay at Eden Andalou Hotel & Resort 15 km (10 miles) outside the city. This exquisite resort offered both the convenience of staying outside the city as well as full access to Marrakech through an excellent free limo-service.

    This time I leaned towards going back to this fantastic hotel, but I was equally tempted by a stay at one of the legendary Riads found in the old city centre.We started to look through several sites in quest for the ultimate riad.

    There are a few things to consider when booking hotels in Marrakech. The most important is location. If you book a riad, there will be no problem, as most are located within the walls of the Medina and just a short walk away from everything. As we booked last year Eden Andalou Hotel was given a wrong location on google maps and we thought we were booking a hotel in the city. Although staying at this hotel ended as a success, you must consult other sites to double check the location.

    Another thing that you may have to consider is hygiene. As we looked through tripadvisor, double checking our alternatives, hygienic conditions were one of the critical points many remarked on. Tripadvisor is a great site in this respect as you may get confirmation from other guests that you have made the right choice or take the warning signs. 

    Back to Libitobito. There is no end of tempting offers from different riads, with tempting photos. I think it was my friend Øyvind that found the Libiti Bito, and sent a link. The reviews were stunning. Ranked as number 50 out of 708 guest houses it was ranked as excellent from all 16 guests that had stayed there. It has just 7 spacious suites, but it has a restaurant, cocktail bar, and small swimming pool, The best thing was the price. Paying 69 Euros per night I could believe my own luck - I can indulge in luxury in my own personal suite for a whole week.

    It is located close to the Almoravid Quobba, Ben Youssef Mosque and Marrakech Museum, a short walk away from the Djemaa el Fna.

    We finally booked and September 21st we got a mail from our hosts. It said:
    Thank you for your reservation via
    For your comfort, from 5 nights and more we are offering the return transfer airport/riad. In order to beneficiate of this service, could you please provide us with your arrival time as your flight number. Our chauffeur will be at the airport to welcome you with a sign “Riad Libitibito”.

    Do not hesitate to contact us for any queries.
    So for all of you - if you book more than 5 nights, you get free transportation to and from the airport as well.

    Well my stay is just weeks away. I will keep you posted and provide you with information if Riad Libiti Bito is worth the price. Having read what other guests have written, I am convinced it is.

    View Marrakech on Enjoy Food & Travel 2010-2011 in a larger map

    More stories from Marrakech:  

    Göta Coldins Ordenshus, Göteborg

    As we walked through Central Göteborg, I found this house. It belongs to an old secret order of seafarers said to date back to Medieval times, and now only found in Sweden and Finland.

    The Coldin Order was introduced to Sweden in 1757 by Baron Carl Biörnberg that during his friendship with the French captain Francois Thurot and inspired by him founded the first lodge in Sweden.

    The baron was acknowledged by the French leaders of the order,  the dukes de Noailles and de Belle-Isle to be the leader of the Swedish lodge. The famous Swedish troubadour Carl Michael Bellman is said to having been a member of the Coldin Order and attended the lodge in Stockholm. 

    Today the members of the Coldin order in Sweden in  are organized three lodges. There are also lodges found in Finland.

    The  Coldin order has disappeared in the rest of Europe.

    Stories on similar subjects on Enjoy Food & Travel   
    See location of Göta Coldin Ordenshus on this map

    View Gothenburg on Enjoy Food & Travel 2009-2010 in a larger map

    Monday, December 27, 2010

    Long roast duck - a pre Christmas ritual

    Saturday December 11th was the 2011 Day of the Duck, an annual Christmas tradition. The occasion of this hearty meal is a tradition I and some friends started 5 years ago. The pre-Christmas viewing of Tante Pose, a film from 1940 that we watched during our childhood.

    We had one TV channel as kids, and we were allowed access to Donald Duck once a year, the Christmas edition of Donald Duck and his friends. Another tradition is the viewing of Tante Pose an old Norwegian film classic from the year 1940. For most of us 30-40 something it is forever connected to our best Christmas memories.

    I always prepare duck as a gesture to my friend Thomas. His mother is Danish and Danes serve duck, caramelized potatoes, pickled red cabbage and gravy as their main Christmas dinner.

    I managed to get hold of a frozen 2,5 kilo / 5+ lb Hungarian barbary duck Thursday, allowed it to thaw overnight before marinating it in Montreal Chicken seasoning, oliver oil, extra lime and garlic worked together in a paste. I long roasted it for 6 hours at 100 C / 215 F, and this year I used a roasting bag. I added a large package of shallots to the bird during roasting and amandine potatoes the last 90 minutes. The last 30 minutes I poured out the juices and allowed the duck, potatoes and shallots to roast in a medium hot oven to get that delicious crispy duck experience. 

    The traditional stuffing
    was prepared with the rest of the Shropshire Spice Company stuffing used at Thanksgiving, apples, onions, and apple cider. I substituted the bacon with Spanish chorizo sausage, a brilliant idea.

    I have gone through the procedure earlier so for the recipes I will refer to my previous years. Personally I am very pleased by the way I have learned to prepare duck. Long roasting works extremely well allowing the meat to be succulent and mouthwateringly tender.  

    Sunday, December 26, 2010

    COMING DECEMBER 2010: Vesterålen, Norway

    View Northern Norway On Enjoy Food & Travel in a larger map

    I spent this Christmas with my brother and his family in Vesterålen, Norway. Vesterålen is located beyond the Polar Circle in Nordland county. This is, in December and January, the land of the Polar night, as the sun never rise over the horizon.

    The polar night is a truly magic experience. During a few hours dusk from 10 AM to 2 PM you the the glow of the ever present sun appear over snow capped mountains rising from the sea up to 1500 meters (4500 ft). The rest is night as known elsewhere in the world.

    During Christmas we experienced freezing temperatures in Oslo, reaching low of -20C (-5F), but as I landed at Evenes Airport December 22nd it was just -5 degrees Celsius (or 23F). The overall temperature was much higher than in the south of the country, as this archipelago is exposed to the mild waters of the Golf stream. During Christmas the temperatures rose above freezing, unexpected considering its location far north, closer to the Polar areas.

    It was, all in all, a traditional Christmas celebration. My brother and sister-in-law prepared a delicious  traditional pork rib for Christmas Eve, and there were gifts in abundance. I will return to this meal and more in coming stories here on Enjoy Food & Travel.

    More stories from previous trips to Vesterålen  

    Friday, December 24, 2010

    Old Townhouses of Charlestown

    Charlestown is a historically very significant part of Boston. Here you find a unique collection of period architecture and remains of the oldest building in the United States.

    The Great House (1639)

    In the 1980's excavations took place in the city square to determine its past. They revealed the remains of the Great House that was built in 1629 by John Winthrop as the first official building in the Massachusetts Bay Colony.

    It was the headquarters until the administration was moved over to Boston in 1630, and it was sold to the city in 1633. It later served as a community centre and housed the Three Cranes Tavern from 1635.

    The Great House burnt down during the battle of Bunker Hill June 17th 1775.

    Period architectural gems

    Charlestown is a must for those of you interested in historic buildings. Beautiful classic New England buildings are packed along narrow old streets that go back 4 centuries.

    The beautiful building left is a good example. Not marked by any signs disclosing its age it is marked as a very old and beautifully restored building with original paneling and window frames.

    It was one out a large number of old buildings around one of the squares of Charlestown.

    A (too) few houses are marked as historic monuments. One of them is the Georgian  Mansion  built for  Deacon Larkin in the 1790's. And do remember when you¨'re there - visit the Bunker Hill monument.

    More stories on Boston's earliest history  

    Wednesday, December 22, 2010

    New direct flights from Norway - rumors and hearsay!

    Air carriers are increasingly wooing the affluent Norwegian travelers. Lately there have been many rumors and much hearsay on who will fly from where and what new destinations that will be offered to travelers in 2011.

    Ryanair considering flights from Trondheim Airport
    Photo: Skaug4
    Irish air carrier are well established at Rygge Airport and Torp Airport and does also operate flights from Haugesund Airport on Norway's west coast.

    Latest hearsay tells that the next airport in line to get Ryanair flights may be Værnes airport, Trondheim.

    The Norwegian travel site states that the first Ryanair flights from Trondheim may leave in April 2011

    Air Berlin: Palma de Mallorca next direct destination from Norway?

    Photo: Air Berlin
    German budget air carrier Air Berlin is now operating daily direct flights from Oslo to Berlin. This gives travelers access to its large number of destination in Europe and beyond.

    The Airline may increase the number of daily flights to Berlin, and may open direct flights from Oslo to Palma de Mallorca in 2011, according to the Norwegian newspaper Aftenposten.

    Scandinavian Airlines: Persistant rumors of new direct flights Oslo Bangkok
    Photo: Roger Price

    There is another rumor in the Norwegian flight market that simply will not go away. claims that Bangkok in Thailand is the next non-stop destination for Scandinavian Airlines

    Thailand is getting increasingly popular by Norwegian tourists. Thai Airlines is already operating non-stop flights from Oslo, and many chartered flights is shuttling from the far north to the white sandy beaches of Thailand.

    Scandinavian Airlines starts non-stop flights to Newark in March 2011. The rumors off direct flights to Bangkok is vehemently denied by the company's chief press officer Elisabeth Manzi.

    I'll keep you posted!

    Monday, December 20, 2010

    Christmas Greetings

    The Enjoy Food & Travel staff will enjoy a Christmas break from today, December 19th. We will like to wish all our guests a peaceful festive season.

    Merry Christmas and a Happy New Year!!

    Bon Noël et Une Bonne Nouvelle Année!!

    Fröhliche Weinachten und ein Gutes Neues Jahr!!

    God Jul og Godt Nyttår!!

    Friday, December 17, 2010

    Travel stories on Enjoy Food & Travel 2010

    To make it easier for you, I have compiled all the travel stories on Enjoy Food & Travel for the year 2010 on this page. Enjoy!


    • Enjoy Food & Travel - Fall 2010 (August 26th 2010)
      This will be a busy fall for Enjoy Food & Travel. I have sold my flat and will move in the end of September.

    • Enjoy Food & Travel spring break 2010 (May 11th 2010)
      The Enjoy Food & Travel staff is trying to publish one new story every day. May 10th to May 17th we will take a well deserved break.
    • Giant on Scandinavian grand tour today (September 15th 2010)
      Lufthansa is proudly showing off its Airbus A380 today, September 15th, during a visit to all airports of the Scandinavian capitals.

    • Greetings from South Korea (November 24th 2010)
      A few of my best friends are currently visiting South Korea. A few days ago, I received this picture taken in front of an old temple.

    • High rollers on Danish waters (March 4th 2010)
      Liberalization of Danish regulations opens up for gambling on ferries going to Danish ports. DFDS, the company running ferries between Oslo and Copenhagen is ready to open up casinos on the open sea.

    • Higher fees for Norwegian Air Shuttle travelers (June 8th 2010)
      (Aftenposten, June 2nd 2010). Norwegian Air Shuttle will raise seat and luggage fees with NOK 10 in 2010. At the same time they claim that their air fare are getting increasingly cheaper.

    • How to avoid Traveler's diarrhea (January 24th 2010)
      Getting travellers diahrrea or even worse, a serious food born disease, may ruin that dream holiday. This may be avoided easily by some prophylactic measures before you leave, and avoiding some easily contaminated foods when on travel.
    • Luggage storage in downtown Boston (April 6th 2010)
      The day I left Boston, my cousins were to attend a patriots game, leaving me to fend for myself the last hours before my flight. I needed a place to store my trunk the hours before going to the airport.
    • Enjoy Food & Travel - Fall 2010 (August 26th 2010)This will be a busy fall for Enjoy Food & Travel. I have sold my flat and will move in the end of September. My traveling season will start when I have concluded this process. I have, however, still ideas of what travel projects that may came this fall and winter.
    Find other stories on Enjoy Food & Travel see our new page:

    Thursday, December 16, 2010

    Rating Al Fassia Restaurant, Marrakech

    Al Fassia is a classic Moroccan restaurant run by a women's collective located in Marrakech's Gueliz district. It was recommended by our travel guide as a great place to dine. It is definitely a place to try if you want a traditional meal in pleasant interior.

    Rating Al Fassia Restaurant: BBBB (4,38 point)
    • Location: BBB+
    • Interior & atmosphere: BBBBB
    • Service: BBBBB-
    • Food: BBBBB-
    A short walk away from Djemaa el Fna

    Al Fassia is located in a city street in Gueliz. We decided to walk, and it took us 20-25 minute to get there from Djemaa el Fna, the city's main square.

    Gueliz is the new part of Marrakech. It looks like most Mediterranean cities and it bears a clear mark of being a part of French cultural sphere.

    Behind a massive metal door, you find All Fassia restaurant. Al Fassia Gueliz is rated as number 7 of 227 restaurants found in the city at tripadvisor.

    Contemporary traditional interior and excellent service

    Al Fassia has several dining areas, and we were seated in a beige and coffee-coloured room with a glass wall facing a small courtyard filled with tropical plants.

    We were comfortably seated by an elegantly dressed table where knives and forks, plates and glasses and napkins were elegantly placed on a white table cloth.

    Al Fassia is owned by women and you are served exclusively by women. You feel exceptionally welcome, and the service is elegant, efficient and low key. It is a place to relax and enjoy your meal.

    And the service was swift as well as discreet. We did not have to wait long to get our food, and efficiency did not affect the quality of the food.

    A great Mediterranean meal

    The first food to be served proved that we were in the Mediterranean region, as 12 small dishes with different small, meze style dishes as appetizers before our meal.

    We were surprised by the range of balancing flavours and textures. Salt, sweet, hot, and even floral aromas were blended in the primarily vegetarian berries, roots, either whole, sliced or mashed.

    The floral experience materialized itself in a dish made from carrots and rose water that provided an exceptional

    The appetizeres were followed by a bowl of the classic harira soup made with the ras el hanout - a blend of spices and served as customary with dates.

    The Harira soup was one out of three that I was served during my time in Marrakech, and definitely the best. Thick, and the subtle sweetness of the dates matched the exotic heat in the soup perfectly.

    The third dish was a small serving of two lamb skewer of lamb on rice. The succulent tender pieces of meat was gently seasoned with local spices and served on brightly yellow coloured rice. Toasted slices of almonds were served on side for a little extra crunch. The size of the portion was well adjusted to the rest of the meal.

    We chose half bottle of local wine to the main dish. It was partly based on syrah grapes, and the rich full bodied wine matched the food well.


    Al Fassia served one of the best meals of our trip to Marrakech. Expensive compared to many other restaurants in the city, it was well worth the investment. It offered low key and excellent service in a contemporary still traditional interior. Enjoy Food & Travel recommends a meal at Al Fassia Restaurant, if you happen to visit the city.

    Al Fassia Restaurant
    55 Boulevard Zerktouni
    , Guéliz, Marrakech 40000, Morocco
    00212 24 43 40 60

    See official website here

    View Marrakech on Enjoy Food & Travel 2010-2011 in a larger map

    Wednesday, December 15, 2010

    US Airways stops non-stop flights Oslo Philadelphia in 2011

    Seasonal flights from Oslo International Airport to Philadelphia was launched in May 2008 and has been running until October 2010. As competition on direct transatlantic flights gets tougher, US Airways has decided to stop direct flights. This move contradicts earlier statements from the company that it would prolong its flight program from Norway through the 2011 season.

    US Airways has also decided to stop direct flights from Stockholm from next season.

    See all current and planned direct flights from Oslo Airport on this map

    View NEW: All non-stop flights from Oslo Airport - December 2010 in a larger map

    Rating Brussels Airlines flights Oslo-Brussel-Oslo, December 2010

    Brussels Airlines is the successor of SABENA, the Belgian Airline that went bankrupt in 2001. I have used both the predecessor and the successor for many years and have experienced a steady decline in travel value. This years experience was no exception. The lack of comfort and little service will make me consider booking Scandinavian Airlines for the next years trip to Belgium.

    • SN 2284 Departure: December 3rd 2010, 4:55 PM from Oslo Airport - Gardermoen. Arrival : Brussels International Airport 7:10 PM

    • SN 2287 Departure: December 5th 2010, 8:15 PM from Brussels International Airport. Arrival : Oslo Airport - Gardermoen, 10:20 PM
    Check-in: BBB+

    Only hand luggage on the way down to Brussels. Electronic self service easy. Then directly to gate. Decided to check in small suitcase on the way back. Took long time either choosing electronic self service + baggage drop, or choosing ordinary check-in at counter at Brussels Airport. My advice - be early at Brussels Airlines as check-in procedures are badly organized.

    Departure: BBBB

    Departure delayed 15-20 minutes on way down due to late arriving plane. On time on return trip.

    Hospitality: BBBB

    Nice efficient staff, managing the vessel with efficiency, but with very little attention to passengers on economy class.

    Service: BB+

    Only two in cabin, concentrating their attention on passengers on business or economy flex. Service started more than 30 minutes after the fasten seat belt sign had been switched off on way down. No service on way to Oslo, I had to call to buy a bottle of wine.

    Complementary: N/A

    Nor food nor drinks included in the price. Reasonably priced food and beverage available for sale, if the cabin crew cared to attend to our needs. Do call for service, as they may not come to assist you!

    Comfort: BB+

    Small seats with little leg room provided little comfort during our flight. Very small seat belts and little leg room.

    Flying time: BBBB

    Flying time within cockpit's estimate both ways.

    Arrival: BBBB

    Arrival 10-15 minutes after schedule on way down, on schedule on return trip.

    Duty free goods: N/A

    Limited selection of duty free goods on board. To call to purchase, or else flight attendants may not come to assist you.

    Price: BBBB

    Price: 1660 NOK (€ 210,59 / $ 280,05). This price is high compared to experienced travel value.

    Rating the Brussels Airlines experience: BBBB (3,30 points)

    Travel value worse than earlier on Brussels Airlines. Delayed departure, little attention by staff on economy class guests. Low comfort - narrow seat and little leg room.

    Latest stories on Brussels Airlines on Enjoy Food & Travel
    (Photo: Arpingstone)

    Sunday, December 12, 2010

    Bucciarelli's - and extraordinary Italian Deli

    If you are driving between Newburyport and Salisbury MA and decide to buy some dinner, I know where I would have gone. I would have loved to have Bucciarelli's butcher's shop and deli in my neighbourhood.

    This is Pete, my cousin Anne's husbands favourite place to buy meats. He loves this place so much that he asked me to visit it and see what it has to offer.

    The deli and butcher shop is run by Joe Bucciarelli, a second generation Italian-American with even some Irish ancestry.

    We met him behind the counter and he was proud to show us hand-cut steaks, marinated tips, roasts, all natural chicken, veal, sausage, lamb as well as artisan breads and a wide range of other delicatessen he could offer.

    As most deli's you will have pay a great deal more for dinner than if you buy meats in your local supermarket, but people like Joe Bucciarelli offers real quality for that extra money.

    Here are a few snapshots from Bucciarelli's deli & butcher shop.

    Chicken cutlets

    Look at these chicken cutlets, seasoned and breaded just waiting to hit the pan.

    I love chicken, and this is certainly a great way to prepare them. Cutlet is technically a slice of meat either from the rib or leg area. I have no clue as to whether this is meat from chicken breast or thigh

    The good thing is that there is no work involved, except frying them in a pan until crispy and golden. Yum!!

    Cilantro & lime chicken

    Chicken is a very neutral meat, and the best way of adding taste is to marinate it in oil, vinegar and different seasoning.

    Citrus flavours are often used to season poultry. Oranges are used for duck in a classical recipe. Joe Bucciarelli use a marinade made with lime juice and cilantro or coriander, two very interesting and distinct flavours.

    When I visited my cousin Anne, we bought two of these chicken breasts to prepare at home. She added additional flavour to the dish by using peach juice for her sauce, a very original idea. I will return to this meal in a later story here on Enjoy Food & Travel.

    Chicken Coriander Soup & Crispy Crunchy topping - see story on Enjoy Food & Travel

    Chicken Cordon Bleu

    Chicken Cordon Bleu is another classic recipe. Inspired by a classic recipe made with veal, it is replaced by a thick chicken breast filled with mustard, ham and Swiss cheese, dipped in eggs and rolled in bread crumbs.

    Another delicious recipe, that I have made several times. When I visited my cousin Carol in Greenville N.Y. in October it was the main course during her festive dinner. More on that later.

    At Bucciarelli, Joe and his staff will have prepared all for you. All you have to do is to fry it in a pan and serve it with your favourite veggie's.

    Chicken breast Cordon Bleu - see recipe here

    Mac'n Cheese

    For $5,99 per pound you can even bring an American classic home with you.

    Macaroni and cheese is relatively easy and cheap to make, either from scratch or from a packet. The first alternative is the best, as you may use higher quality ingredients and season it to your taste.

    The other alternative may be convenient, but you do not know what ingredients that are used in the ready made base as artificial food additives or trans fats.

    If you are lazy and what a home made style Mac'n Cheese you can visit Bucciarelli's and buy it ready made, just turn on the microwave and presto - you have dinner in a minute or two.

    Mac'n cheese - three variations of an American specialty - read story here

    Ricotta stuffed meatloaf

    Meatloaf is one of my favourites, and if they have this variety the next time I visit the US, I will try to convince my cousin to by some.

    I make my meatloaf with a mozzarella and sun dried tomato filling, and it is delicious. This meatloaf has ricotta, an Italian sheep milk or cream-cheese cow milk whey cheese as a main ingredient.

    I would love to get the recipe from Joe Bucciarelli as here there are much more than just meat and cheese.

    Meatloaf Italian style - see recipe here

    See location of Bucciarellis Butcher Shop & Deli on this map

    View New England and New York State on Enjoy Food & Travel 2006 - 2010 in a larger map

    See Bucciarelli's Butcher's Shop & Deli on Facebook

    Saturday, December 11, 2010

    Recipes on Enjoy Food & Travel 2010

    To make it easier for you, I have compiled all the recipes on Enjoy Food &Travel for the year 2010 on this page. Enjoy!!

    • Asparagus with Spanish Serrano ham and Hollandaise sauce (May 24th 2010)
      I certainly did, what I had said I would last week. I prepared white asparagus as a special treat for supper for my sister and brother-in-law a week ago. I had forgotten how much work it was, but it was certainly worth my trouble.
    • Aubergine and garlic dip (January 4th 2010)
      The aubergine and garlic dip is a healthy and tasty alternative to mayonnaise or sour cream based dipping sauces. It is surprisingly easy to make, as well.
    • Baby mozzarella in ruccola pesto (August 3rd 2010)
      Estimate 2-3 baby mozzarella per person.

    • Baked lobster in Mornay Sauce (October 24th 2010)
      Having bought three frozen Canadian lobsters "chicks" for NOK 99, I planned a treat for my guests when we arrived for a short weekend at our summer home. Baked lobster in Mornay Sauce was an awesome starter!!

    • Baked puff pastry shells with fish (ball) stew (December 11th 2010)
      Tired and not in the mood to make advanced food, I tried to be innovative the other day. Baked puff pastry shells with fish(ball) stew was nearly a success. By preparing it a little different it will most certainly become one of my favourites.

    • Benito's Italian meatballs as Spanish albondigas (February 21st 2010)
      The best meat balls are definitely the ones you are making yourself, but Benito Navas meat balls are some of the better ones I have tasted.

    • Bird eats bird - boneless filled chicken (March 26th 2010)
      The process of preparing a boneless chicken is tricky and time consuming, but is getting easier by practice. I made a stuffed bird the other day, and has called the dish "Bird eats bird" as it is chicken filled with chicken.

    • Breakfast sandwich à la Egg Benedict (May 8th 2010)
      My friend and Enjoy Food & Travel co-writer Susanne proudly announced that she had prepared a proper poached egg the other day. Sadly I have not succeeded in this art. Until I manage to do so, this breakfast sandwich is the closest I get to Eggs Benedict.

    • Butter bean stew with merguez sausages (March 13th 2010)
      I suddenly craved for butter beans the other day, and decided to create an improvised stew containing a wide range of ingredients from my kitchen.
    • Gluten-free cornbread (February 1st 2010)
      More and more people are tested to discover the they either suffer from Coeliac disease or gluten intolerance. Erica E. Brady, my American cousin sent these two gluten-free recipes that she'd got from Rita Evans, a friend.

    • Greek Style leg of lamb (April 10th 2010)
      I prepared a Greek style, stuffed leg of lamb this Easter. Preparing it took time, but when left in the oven I could relax, and the end result was succulent and aromatic.
    • King crab on toast (June 14th 2010)
      Making a King crab sandwich is neither cooking nor preparation, rather an assembling job, but the end result is both easy, esthetically pleasing, and wickedly good.
    • Lamb Methi Malai (October 17th 2010) I discovered the the Kohinoor sauces in my local Turkish supermarket, and I use them regularly in my cooking. This Methi Malai cook-in sauce is one of my favourites. A rich creamy North Indian sauce flavoured with fenugreek leaves. Perfect for a hot lamb dish during fall.

    • Lemon and garlic chicken with ratatouille (July 27th 2010)
      Last week I made another long-roast chicken dish with a twist. Convenient summer food, as all is prepared in one operation and takes care of itself. This dish consisted of ingredients I had available in my kitchen. So this recipe may be varied after what you have, fresh or canned, but remember to use enough garlic!!

    • Meatloaf Italian style (March 6th 2010)
      Meatloaf is a seriously filling dish, packed with proteins, and very easy to vary with whatever you may have in your refrigerator. As I visited my friends at Løten last weekend I made an Italian style meatloaf filled with tasty Mediterranean ingredients.
    • Open sandwich with pork rib (January 4th 2010)
      I made the most perfect long roast pork rib for my colleagues before Christmas. We did not manage to eat it all, so I split the leftovers into three serving portions to be enjoyed later.

    • Open sandwich with prawns and spicy mayonnaise (January 4th 2010)
      I prepared open sandwich with prawns and spicy mayonnaise. I tried to make my own mayonnaise, but failed, so I had to run out and buy a can of Hellmann's mayo.
    • Pickled purslane stalks (July 23rd 2010)
      Remove leaves and thin stalks. Thick are washed and tied. Place in boiling water until slightly tender. Pour off water and dry them in a kitchen towel.

    • Pizza à la Pillsbury (June 7th 2010)
      I love food à la americana, and a few weeks ago, I found that the Norwegian pizza brand Peppes had been inspired by the American Pillsbury brand and introduced fresh pizza dough into a tube. Marvellous!!

    • Pizza Swirls (August 3rd 2010)
      An easy and interesting way to prepare pizza.

    • Pork chops with mushroom and onion stew (August 20th 2010)
      Pork is great to prepare with sweet and savory flavours. I have seen Ainsley Harriot prepare pork tenderloin with onion and apple stew. I prepared pork chops with a sweetened onion and mushroom stew. Serious yummie!!

    • Purslane in sugar (July 23rd 2010)
      Cut thick stalks in small chunks. Bring equal quantities vinegar and water to boiling temperature. Add stalks. Dry them in a colander and then in a kitchen towel.

    • Purslane in vinegar (July 23rd 2010)
      Cut thick purslane stalks in finger long pieces. Place in brine for 12 hours. Remove brine and dry in a colander and dry them in a cloth.
    • Quinoa Veggie Burger (February 1st 2010)
      More and more people are tested to discover the they either suffer from Coeliac disease or gluten intolerance. Erica E. Brady, my American cousin sent these two gluten-free recipes that she'd got from Rita Evans, a friend.
    • Tiger prawns in garlic butter and Noilly Prat (August 3rd 2010)
      Mix butter, garlic and parsley well. Allow to rest in refrigerator 2-3 hours before you assemble the dish.

    • Tiramisu Mousse (January 25th 2010)
      I am no good at preparing desserts and pastries. I therefore gladly use a packed, if good. At New Years Eve, I used a package of Tiramisu mousse from Freia. With a little extra brandy, it turned out a delicious treat

    • Toasts with rouille Sétoise (August 3rd 2010)
      ouille is a sauce made from olive oil, breadcrumbs, garlic, saffron and chili peppers from southern France.

    • Tomatoes Margherita (August 3rd 2010)
      Easy and pleasing for the eye, green, white and red as the Italian flag. Take tray, cover bottom with pesto.

    • Tortellini with nuts and gorgonzola in creamed mushroom sauce (May 1st 2010)
      This is one of these recipes where I just do what I do, not making notes, and end up with an exquisite result. My recommendation is that you regard my quantifications with a pinch of salt. Use my ingredients and experiment in order to give this recipe you particular character.

    • Truffle risotto (May 31st 2010)
      Here is another treat for dinner. Risotto with real truffles, an exclusive and seductive choice for a romantic dinner.
    • Ultimate Sunday breakfast sandwich (March 30th 2010)
      I love eggs for breakfast, but is getting increasingly skeptic to bacon and eggs floating in fat. I have been conducting a few experiments to make an all-in-one solution, and one result is the ultimate Sunday breakfast sandwich.
    • White and dark chocolate mousse (April 17th 2010)
      Chocolate mousse is one of the most sexy desserts I know. Rich, sweet and seductive - what more can you want from an end of a meal. During Easter I made a treat from white and dark chocolate, served in an edible cup of pure dark Belgian chocolate.
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