Savor a different holiday fare this season? Try one of these Wild recipes from afar! We've already begun celebrating our 30th anniversary in 2016 by announcing our Culinary & Wine Adventures.
Everywhere in the world, our 'Wild Style' of travel enlivens epicures to experience the joie de vivre of daily life. These adventures lead us down unexplored roads to vineyards and farms, local markets, gourmet restaurants and often into family kitchens to savor the flavors of local food and drink. Whether enjoying a winemaker's dinner in the vineyard, or shopping in the market with a local chef for a cooking class, we do our best to keep you immersed in the culture of food and tradition and to seduce your senses using the full terroir of a place and its people.
Spice things up tonight with a Wild recipe from our adventures around the world.
Ceviche a la Galapagos: The Galapagos...
For many years now I’ve been a lover of sticky rice, but on a recent trip to Cambodia I experienced a new take on this delicious dessert. In the streets of a very small and remote town, a man hovered over a large fire meticulously rotating stuffed banana leaves. Our guide handed the man some coins and two very charred pouches were handed over, still steaming hot from the fire. Inside I found a perfectly crisp, golden brown lump of sticky rice. I was amazed and inspired by the taste and texture of this treat and decided I needed to find a way to make it at home.
The ingredients and supplies needed for this sticky rice are as follows:
1 C Thai Glutinous Rice
1 C Canned Coconut Milk
1/3 C Organic Sugar
1 Bag Frozen Banana Leaves
You will also need either a rice steamer...
Pintxos? Pinchos? Tapas?
There is a difference! Pintxo is the Basque take on the Spanish word pincho. The difference between pinxtos and tapas depends on your Spain locale. First and most important - you never dine on pintxos alone. These delightful morsels are best enjoyed in crowded bars - also known as pintxo hopping - while trading stories about your day. Most people move around on a pub crawl enjoying one or two pintxos in each place. On my recent trip to Northern Spain our guide patiently explained the art of the pintxo which originated in the Basque region in the charming town of San Sebastian. Without rules and limits chefs freely create and the possibilities are endless. We dined on traditional pintxos with combinations of chorizo or bacon with manchego or blue cheese along with simple easy to assemble varieties pairing pickled vegetables and anchovies. The more elegant Michelin-style...
Samosas are one of India's most iconic appetizers. Religion, food, temperature, language change drastically as you travel throughout India but samosas are perhaps the most ubiquitous street food in this diverse nation. What's not to love? These fluffy, flaky, handheld pockets hide mounds of spiced vegetables and are super addicting. Good luck eating just one!
Dimple and her husband Terun run the Kanha Jungle Lodge. They’re wonderful friends of ours here at Wildland and while we love searching the dense jungle with Tehrun or talking birds with their son Jai another reason we cherish our visits to Kanha Jungle Lodge is for Dimple’s spectacular cooking. She’s an artist in the kitchen, tries to use as many fresh and seasonal ingredients as she can, and creates culinary delights you would never expect in the jungles of India.
Dimple’s samosas are always a crowd favorite. They’re light and crispy on the outside...
Almost every country with a coastline has its own version of ceviche. The ingredients might change with availability, but the heart of the recipe - seafood "cooked" or marinated in acidic juices - remains the same. In South America, Ecuador and Peru clash over who has the best ceviche, and I must confess I cannot decide myself! Lima's neighborhood cebicherias could keep me occupied for weeks, checking out another each day.
But when I travel to Ecuador, and particularly in the Galapagos Islands, ceviche is one of the culinary treats I crave! This recipe comes to us courtesy of the EcoVentura yachts, whose onboard chefs magically turn out exquisite meals day after day, in a galley about the size of my small apartment's kitchen. If you've never attempted to make your own ceviche, give this one a try! And don't be afraid to play with the ingredients. This recipe features...