httpvhd://www.youtube.com/watch?v=_OUE9ppARCU
Hello, Culinary Playmates:
It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). Brian and I are baaaaaaack, after a really, really (take my word for it), really hot summer – though he managed to escape a few times. [Note to self: Self, look into electronic ankle cuffs. ::sits back and waits for Brian’s sputtering reaction::] [sometimes silence is the best revenge – {Brian}]
When we filmed this episode, I was slightly under the weather (okay, some dirty scoundrel had stolen MY voice … the noive) so I was really pleased with the choice of recipe. Why? Because I firmly believe that consumption of strong spices promotes good health. In fact, using hot spices has been found to actually prohibit the proliferation of bacteria in cooked food. [I read that a while ago and, you know, it makes sense.]
Without the mango, this would have been just a chicken-veg stir fry. But – with the inclusion of luscious chunks of firm mango – this dish became exceptional. And it was a breeze to prepare.
Mango Musings
I know that there is much good to be said about the locavore food philosophy (whether it be 50 or 100 miles). At the same time, I also recognize that having one’s food choices strictly bound by geography would lead to very boring meal times. And less healthy ones when one considers how many brilliantly-coloured fruits and vegetables can not be grown naturally in Canada. Uh, sorry, locavores, but I’m not going to subsist (an apt descriptor, emphasis on the sub) on rhubarb, strawberries, peaches, corn and zucchini in the summer, apples in the fall and potatoes and parsnips in the winter. And there’s no salmon spawning in Lake Ontario either. Mind you, a locally-grown organic chicken would be delightful.
So … discovering a cornucopia of produce from warmer climates brings new energy to the preparation of meals. And mangoes are – to me – essential! How often have I downed a cold Thai chicken and green mango salad. [Rhetorical question, obviously.] Or made a salsa with a firm yellow mango, peach, red onion and red pepper. One of my fave holiday dinners for Brian included home-made mango ice cream, served with a fresh mango purée. Over the top in flavour? Definitely.
Mangoes are so versatile that they can be served in both sweet and savoury dishes. Try chopped mango, sliced strawberries, a drizzle of honey, a scoop of natural yogurt and a sprinkling of walnuts. [And I know Brian would probably add a bit of balsamico, too.] Now that’s a divine breakfast or dessert. Or sliced mango and grilled tuna on a bed of spring greens, with a zingy lemon pepper dressing. Really, you can’t go wrong using your imaginations, not with this fruit.
You may have noticed how much fun I have tasting the finished dish (and Brian’s usually left out of the picture until after the filming’s done); this time, with a wee looping effect (hmmm, should I call it the Teletubbies effect, namely “Do it again, do it again”), you get to see me taste the dish … twice. ::giggles:: Well, I know I enjoyed it. And perhaps that bit of chili I swallowed was supposed to make me get better twice as quickly.
Well, that’s a wrap for the first fall episode for 2011. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!
Enjoy!
B&H =;)
Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.
