Ingredient Guide: Pink Radicchio

April 9, 2018

Pink radicchio is all the rage right now and I can't get enough of this trendy produce! Fancier than traditional radicchio, pink radicchio is more mild, less bitter, and almost sweet in flavor with a soft butter lettuce-like bite. When my produce box arrived full of gorgeous millennial pink colored radicchio, I couldn't believe my eyes! I had never seen such a beautiful vegetable and I was so excited to taste, experiment, and study this delicate ingredient. I can't wait to share all my pink radicchio research and discoveries with you, let's get this radicchi-licious party started!

Ingredient Guide: Pink Radicchio

Pink radicchio is an exciting food trend that is here to stay. Let's pull back the Instagram curtain and shed some light on this mysterious pink vegetable. I want you to be able to get this unique produce sent straight to your kitchen, so you can prepare, taste, and love this beautiful radicchio as much as I do! Use this comprehensive ingredient guide to find out where to buy pink radicchio, what it tastes like, and how to use it in recipes.

Season: Mid-Winter to Early Spring

Where can I buy pink radicchio?

Pink radicchio can be purchased online and will arrive straight to your doorstep in just a few days! I bought my produce in the early Spring (prime season for this specialty crop) from Alma Gourmet and it was sent straight to my kitchen from Italy, within two days. Don't want to buy online? If you live in the New York City area, this trendy pink lettuce has been spotted at Eataly, a few Whole Foods Markets, and occasionally at some local farmers markets. I image they go pretty fast at the markets when in season!

Where is pink radicchio grown and harvested?

This special variety of radicchio is mostly grown in Northern Italy, where the cool winter weather helps develop this crops unique characteristics. While there are quite a few specialty radicchio farms in Northern Italy, in the US there are only a small number of farms, like Pennsylvania's Camporosso Farm. Limited seed variations and unpredictable weather have dampened the US crop from being mass produced, so for now Italy remains the largest producer. This popular specialty produce might be more widely grown in the US when the viable seed varieties become more available but as of now, it's still a few years away.

How does pink radicchio develop its unique color?

The beautiful pink color is cultivated in two different ways - 1) Traditional planting and harvesting methods where the radicchio is grown and picked when the pink color is pronounced. 2) Forcing, where the plant is initially grown in a traditional way, then is uprooted and moved to a dark environment where it finishes the growing process without any light. When pink radicchio is grown in a forced way, the leaves become very soft and silky.

What does pink radicchio taste like?

Unlike traditional radicchio, which has a bold bitter flavor, pink radicchio is more mild and soft, with hints of sweet and sharp flavors. The texture of the leaves can vary depending on how the radicchio is grown. As mentioned above, radicchio grown using the forced method has the softest leaves, similar in texture and structure as butter lettuce.

How do you store pink radicchio?

Place your pink radicchio in a plastic bag along with a paper towel and refrigerate for up to five days. If the leaves become wilted or limp, swap out the paper towel for a new lightly dampened paper towel, wrapping the damp paper towel over the head of the radicchio, then reseal the bag and place back in the fridge.

What's the best way to eat pink radicchio?

The best way to enjoy this millennial pink produce is either by cutting up the circular leaves for a chopped salad or keeping the leaves whole and eating them in a lettuce cup style with each cup full of salad toppings. Depending on how sturdy your leaves are, you could also grill the head of radicchio in ¼ pieces, making a grilled wedge style salad. Yum!

Complimenting Flavor Ingredients

Because its flavor is more mild than traditional bitter radicchio, any complementing salad ingredients would be a perfect addition to your pink radicchio recipe. King, a New York City restaurant, dresses their pink radicchio salad with bold flavors like marjoram, warm nuts, and ricotta cheese. Cafe Altro Paradiso, also in New York City, suggests ingredient pairings of lemon zest, vinegar, and an egg; proving that this millennial pink ingredient is so versatile and can withstand a variety of flavor combinations.

Are there other cool radicchio varieties I should know about?

Yes! Whether you've seen these varieties at the store or not, they're worth checking out. Variegated of Lusia is a beautiful creamy white and yellow radicchio with pink freckles dotted all over. Variegated of Castelfranco is a similarly pink spotted radicchio except the leaf color is more yellow and the pink spots look like paint brush splatters. Treviso Tardivo is a maroon and white colored radicchio with long and slender finger-like leaves, almost resembling a claw. How cool?

Nicknames and Common Names for Pink Radicchio

Pink lettuce, pink chicory, millennial pink radicchio, Radicchio del Veneto, La Rosa del Vento, and Rosa Radicchio.

Bites of Curry and Other Cultural Foods of India

March 31, 2018

On my last exploration, traveling by car through India, I came face-to-face with some pretty spectacular Indian dishes. Not knowing much about the cultural foods of India before my trip, I had a steep (but also delicious) learning curve to conquer. What better way to learn about Indian food than full immersion with breakfast, lunch and dinner, along with gas station snacks for good measure. Every region in India has their own unique flavors and ingredients, so I knew it was impossible to try it all. After spending some time in a variety of regions I got a good taste of the most authentic and traditional cultural foods of India and I can't wait to share them with you!

I've always liked Indian food but to be honest I really didn't know much about India's cultural foods, traditional ingredients, and flavors. I only knew two food facts going into this trip: 1) curry comes in many colors and forms, and 2) the primarily Hindu based country follows a mostly vegetarian diet. While tasting anything and everything, I snapped a few photos of my favorite edible items along the way. We were also lucky enough to have one permanent guide throughout our whole 5 day trip, so I was constantly picking his brain and writing notes about authentic Indian cuisine every chance I could. So, let's dig into my favorite cultural foods of India, recapping all my top edible items!

Cultural Foods of India

Naan

As I am sure you can guess, naan is everywhere in India .. and every bite we had was so good! Along with curry, naan is a major cultural food of India and we saw many different varieties. Our favorite naan was topped with chunky pieces of garlic, which was available at every restaurant we tried. Other naan varieties included chili, cheese, kandhari (almond and pistachio), and roghni (made with poppy seeds and onion). Traditional naan is baked in an extremely hot clay oven called a tandoori, which is sometimes built in the floor of a kitchen. The naan dough is thrown against the side of the wall of the clay oven, where the dough sticks and cooks for a few minutes and is then peeled off the oven wall to be served immediately. Another cultural food of India is roti, which is similar to naan and is sometimes served side by side at mealtime. The difference between roti and naan is that roti uses whole wheat flour as opposed to naan's white flour, and roti contains no yeast and does not rise.

Curry

After our travels through India, I have a whole new appreciation for curry. I didn't realize that curries have so many different varieties, colors, and textures! With every lunch and dinner came a new and exciting curry; always enjoying the dish with a side of rice and naan. Our guide explained that it is customary in India to eat a meal with your hands because they believe it gives the food more flavor and brings you closer to the ingredients. We happily enjoyed most of our meals with a fresh slice of crusty garlic naan as our utensil, trying to experience curry in its true authentic form. I my favorite curries were a tomato based cottage cheese curry called paneer makhani khas, a creamy yellow lentil curry called sultani dal, and a spinach and mushroom curry called kumbh bhutta methi palak. Many of the curries were made with butter or ghee (clarified butter), which is a common cultural ingredient of India. Ghee brought out so much flavor in each dish, it's no surprise why it is so popular!

Street Food

We saw so many food vendors throughout India, all serving up different unique bites. One street food vendor was putting together the most beautiful and colorful snack cups out on the crowded waterfront. On his tray he was making a trail mix type snack with roasted peas and lentils, puffed rice, and spice rubbed seeds, all tossed together in a handmade paper cone. So many colors and bold flavors for a tasty street snack!

Candied Anise and Sugar

One dynamite flavor combination that totally took me for surprise was candied anise and rock sugar, with variations of the candied spice and sugar found in nearly every restaurant. Eaten together in small handfuls, the combination of ingredients are used as a palate cleanser, breath freshener, and a digestive aid. Every restaurant either offers the candied spice and sugar with the check or it is already on the table, next to the napkins and table-side condiments. I loved the flavor and have never tasted anything like it!

Mustard Oil

While driving through rural India we saw miles and miles of flowering yellow mustard seed fields. Mustard plants are overly abundant in India, making mustard seed oil widely available and very affordable. I had no idea that mustard seed oil was one of the most common and popular cultural foods of India! Used in a similar way as canola, it can withstand very high temperatures because of its high smoke point. I might try to find some mustard seed oil at the grocery store to test out some of its cooking properties.

Gas Station Bites: Pani Puri

At the very end of our road trip, we stopped at a rest stop to stretch our legs and grab some snacks. We all shared pani puri, a unique street food dish. This dish was so fun to assemble and was full of powerful flavors. We had so much fun assembling the pani puri, which was a multi step process. Our guide carefully showed us each step, so we could assemble and eat pani puri, just like the locals.

How to Eat Pani Puri:

Grab one of the hollow and crisp pastries and carefully crack open the top of the shell with your thumb to create a small bowl.
Add some of the seasoned potatoes through the top shell of the pastry.
Drizzle some hot sauce and green vinegar on the top of the pastry shell bowl, covering the potato inside.
Eat all in one bite, enjoying all of the spicy, vinegary, starchy flavors together!

Masala Chai Tea

Masala chai tea was everywhere, although it was served in a different way than I had seen before. In every retail shop and restaurant they served masala chai tea in a tiny espresso sized cup with about a tablespoon of sugar and a splash of cream (a nod to the British I'm sure). One of my favorite tea experiences was when standing outside on a jewelry store balcony overlooking Jaipur's Wind Palace, sipping the sweetest and creamiest masala chai from a little tiny glass. I loved the tea so much I brought back some loose leaf tea, although I think I'll skip the spoonful of sugar when I brew myself a cup. I almost think of the masala chai tea as a dessert, sweetened to perfection sure to brighten up anyones day!

Whenever I travel, I try to immerse myself in the food scene as much as I can, trying bites of anything and everything. I went to India with my mind, stomach, and palate wide open, ready for a new and exciting cuisine. I loved exploring and tasting the cultural foods of India, bringing me a little closer to their traditional flavors and dishes. I learned so much about the complex and rich food of India, I don't think my palate will ever be the same!

With all the cultural foods of India to choose from, which bite (or sip) would be your favorite? My favorite was the candied anise and rock sugar palate cleanser, a flavor I hope will last in my memory for a lifetime.

Curry Ice Cream with White Chocolate Drizzle

March 26, 2018

A few years ago, in culinary school, I created a curry ice cream and it shook my culinary world. It was one of the first recipes I created, completely on my own, during a Chopped style competition. When I told the pastry Chef my grand plan was to combine curry with white chocolate, his eyes lit up. Two contrasting ingredients most people would never think to put together but, to be honest, they belong together. After a recent trip to India, I knew it was time this dessert recipe made an appearance. So, I rolled my chef sleeves up and recreated my curry ice cream recipe, and i'll just say, it's even better than I remembered!

First of all, curry ice cream?! With white chocolate?! Yes and yes! It's incredible. This curry ice cream with white chocolate drizzle will give you spoonfuls of rich and creamy feels. The base ice cream recipe is similar to a custard, which gives you that smooth and dreamy texture. Add a few scoops of curry to this custard ice cream base and you get intense curry flavor and fierce neon color. This rich curry ice cream is meant to be savored, sending your taste buds on an exciting flavor ride with every bite. After making this recipe I hope you see curry in a new sweet way, with loads of white chocolate swirls.

Curry Ice Cream with White Chocolate Drizzle

Total Yield: 1 quart of ice cream, Serves: 8, ½ cup servings, Active Cook Time: 15 - 20 minutes

Ingredients: 2 cups Whole Milk, ½ cup Heavy Cream, 3 Egg Yolks, ½ cup Granulated Sugar, 1 ¼ tsp Curry Powder, ¼ tsp Vanilla Extract, pinch of Salt. White Chocolate Drizzle Topping: ½ cup White Chocolate Chips, splash of Milk

Instructions: In medium sauce pot, whisk together milk, heavy cream, curry powder, vanilla extract, and salt, then slowly bring to a boil. In a glass or metal bowl whisk egg yolks and sugar until they resemble a sand-like consistency. When the pot on the stove comes to a boil, slowly temper the sugar and egg yolk mixture by ladling small amounts of the boiling curry cream into the sugar and yolk bowl while quickly whisking together. Add about 1-2 tablespoons of boiling milk at a time while quickly whisking to prevent the boiling milk from cooking the yolks too quickly. When you have ladled about ⅓ of the boiling milk to the tempering sugar and yolk bowl, add the entire bowl mixture to the pot, whisking frequently while pouring. Lower the temperature of the pot to medium heat and let simmer for about 5 minutes, or until the custard reaches 180 degrees F, stirring consistently. Transfer to a new clean bowl and let completely cool in the refrigerator, ideally letting chill overnight. Add the curry custard to an ice cream maker and spin the ice cream according to your ice cream maker instructions. Once frozen, transfer to a freezer safe container and pop in the freezer for a little bit longer if a firmer consistency is desired. For the White Chocolate Drizzle Topping: Microwave the white chocolate chips in a small bowl for about 1 minute. Add a splash of milk (about 1 – 2 tsp), stir together, then continue to microwave for 15 – 30 seconds. Continue to microwave and/or add milk until you reach a honey-like consistency. Drizzle over your frozen finished curry ice cream, then either continuing to freeze or serve immediately. Enjoy!

Affiliate links to products I used: Ice Cream Maker, Curry Powder, Vanilla Extract

Overhead picture of a bowl of curry ice cream with white chocolate drizzle on top

Close up picture of white chocolate drizzle on curry ice cream

A dish full of curry ice cream with a bog scoop taken out of it

Overhead shot of three cups full of curry ice cream scoops

A cup of curry ice cream with a spoon resting next to it

Someone holding a scoop of curry ice cream up to the camera

Curry Ice Cream with White Chocolate Drizzle

curry ice cream scoop in cup with white chocolate crumbles

Print Recipe

★★★★★

5 from 2 reviews

This curry ice cream with white chocolate drizzle will give you spoonfuls of rich and creamy feels. The base ice cream recipe is similar to a custard, which gives you that smooth and dreamy texture. Add a few scoops of curry to this custard ice cream base and you get intense curry flavor and fierce neon color. Don't forget the white chocolate drizzle!

Author: Michele Sidorenkov, RDN
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Yield: 1 quart (4 cups) 1x
Category: Dessert
Method: Freezing
Cuisine: Indian

Ingredients

Scale

2 cups Whole Milk
½ cup Heavy Cream
3 Egg Yolks
½ cup Granulated Sugar
1 ¼ tsp Curry Powder
¼ tsp Vanilla Extract
pinch of Salt

For the White Chocolate Drizzle Topping:

½ cup White Chocolate Chips
splash of Milk

Instructions

In medium sauce pot, whisk together milk, heavy cream, curry powder, vanilla extract, and salt, then slowly bring to a boil. In a glass or metal bowl whisk egg yolks and sugar until they resemble a sand-like consistency.
When the pot on the stove comes to a boil, slowly temper the sugar and egg yolk mixture by ladling small amounts of the boiling curry cream into the sugar and yolk bowl while quickly whisking together. Add about 1-2 tablespoons of boiling milk at a time while quickly whisking to prevent the boiling milk from cooking the yolks too quickly. When you have ladled about ⅓ of the boiling milk to the tempering sugar and yolk bowl, add the entire bowl mixture to the pot, whisking frequently while pouring. Lower the temperature of the pot to medium heat and let simmer for about 5 minutes, or until the custard reaches 180 degrees F, stirring consistently.
Transfer to a new clean bowl and let completely cool in the refrigerator, ideally letting chill overnight.
Add the curry custard to an ice cream maker and spin the ice cream according to your ice cream maker instructions. Once frozen, transfer to a freezer safe container and pop in the freezer for a little bit longer if a firmer consistency is desired.

For the White Chocolate Drizzle Topping:

Microwave the white chocolate chips in a small bowl for about 1 minute. Add a splash of milk (about 1 - 2 tsp), stir together, then continue to microwave for 15 - 30 seconds. Continue to microwave and/or add milk until you reach a honey-like consistency. Drizzle over your frozen finished curry ice cream, then either continuing to freeze or serve immediately. Enjoy!

Notes

Why temper the egg yolks? This tempering technique allows you to slowly raise the temperature of the egg yolks to the same temperature as the boiling milk without shocking and curdling them. If you were to add the yolks without tempering, they would become scrambled eggs! Slowly increasing the temperature of the yolks and rapidly whisking while combining is the best technique to create a perfect silky smooth ice cream custard base.
The tempering technique is the least problematic when you have an extra person helping to pour while you whisk, but tempering can absolutely be done alone in two different ways - 1. using a stand mixer with the whisk attachment while you pour the hot milk into the whisking sugar and egg yolk bowl, or 2. securing the base of the sugar and egg mixture bowl with a towel or rubber pad to prevent movement, then use your left hand to ladle in the hot milk while the right hand rapidly whisks in the secured bowl. Ps. I use option #2 every time I make ice cream!

Nutrition

Serving Size: ½ cup
Calories: 188
Sugar: 22 g
Sodium: 52 mg
Fat: 10 g
Saturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Protein: 4 g
Cholesterol: 91 mg

Keywords: curry ice cream

I love using familiar flavors in new and exciting ways, like in this curry ice cream recipe. I'd love to read about your ice cream adventures, comment below if you tried this recipe!

*The Amazon products linked on this page are products I used to make this curry ice cream recipe. If you purchase any of the items through the Amazon affiliate links I have provided, I receive a small commission on the items purchased. This in no way influences the items I recommend or raises the price of the items for you. I only add items to my posts that I use and think you will love just as much and I do!

The Taj Mahal, India

March 21, 2018

A few months before my trip to India, I was having vivid thoughts about the Taj Mahal. India had always been on my bucket list but almost out of nowhere my interest in India peaked, long before an actual trip was in the foreseeable future. I began telling people the Taj Mahal would be my #1 place to visit, and started checking out travel books from the library and watching documentaries about India's iconic white marble landmark. It seemed like I was preparing for a trip that would maybe take place in the next 10 years or so .. then seemingly out of no where, my Mom invites me to join her on a trip to Bangladesh and India! How weird is that?! I almost fell over. This was one of those weird situations that only destiny could have planned.

After spending a total of five days in India, visiting Delhi and the Pink City of Jaipur, we headed to Agra, the last city in the Golden Triangle. Getting to Agra took a few hours and while speeding down the rural freeways, we stopped along the way to visit small Hindu temples and charming roadside restaurants. Slowly, as the traffic noticeably picked up and buildings appeared in the distance, we arrived in Arga, ready to explore our final city.

While in Agra, we spent most of our time whizzing down bumpy market streets through Agra's crowded city centers. I was happily snapping my photos through the car window, trying to capture daily life and the feel of the city, while not letting the road conditions ruin too many shots. It was quite a difficult task!

At the end of our first day in Agra, we went to a garden lookout to see the back of the Taj Mahal. The scene was so calm and quiet with a slow moving sunset and graceful river framing our view. It was the ultimate teaser for the following day!

Waking up on our second day in Agra, the entire city was covered in a thick blanket of fog. We almost couldn't see 25 feet in front of us! Because the weather had other unforeseen plans, we started our morning at the Agra Fort exploring the grounds, waiting for the fog to clear before heading to the Taj Mahal. The massive red fort is both a museum and an active military training site. While walking through the fort, we could hear military drills in preparation for India's upcoming Republic Day parade. Going from room to room in the massive foggy fortress, with military chants echoing in the distance, made me feel like I had been transported back in time.

After spending some time at the Agra Fort, we headed over to India's crown jewel, the Taj Mahal. My heart dropped when we first arrived because the city's lingering fog was making it difficult to see anything in the distance. Ignoring the fog, we took a few photos with our guide in the front garden, then entered the royal tomb to see inside. This grand tomb was built for a queen by a heart broken king after she passed away. His love for her was so strong and so deep that he created this white marble tomb in her honor. Inside the tomb is where she was laid to rest, with her husband placed beside her. As history goes, there was to be a separate black marble replica tomb built for the king in the garden across the river, the same place we had our first view of the Taj Mahal the day before. The two tombs would have symbolized their unity but was unfortunately never built.

Needless to say, the Taj Mahal met every expectation I had built it up to be. It was spectacular! All of India was amazing and I loved every city in the Golden Triangle, but the Taj Majal was truly the most anticipated part of the trip. The grandness and elegance of this massive tomb still gives me chills today.

Now that I have checked off my top bucket list sight, I'll have to go searching for a suitable replacement.

Elephant Rides in the Pink City of Jaipur, India

March 13, 2018

After visiting Delhi, our first city on the Golden Triangle tour, we made our way to The Pink City of Jaipur. On the way to Jaipur, we fed wild roadside monkeys, saw countless cows roaming the streets, and watched a camel pulling a work cart standing side by side with the cars and trucks, pay its toll road fee while crossing the highway. It was quite a sight! While Jaipur is still a busy city, it's very different from Delhi with less people, traffic, and square miles (a.k.a. less chances of getting lost!) The city felt more like a large town where you are more likely to run into a friend on the street or actually know the farmer you buy your market vegetables from.

We spent a total of two days in Jaipur and saw some exciting sights, like the Amer Fort, City Palace, Wind Palace, and the floating Water Palace. India has an extensive English Colonial history, which extends into modern day with royal families still living in the region today. Which leads me into my next point - why is Jaipur called the Pink City? During in the early 1800's, the city was painted pink as a gift for a visiting British Prince, whose wife's favorite color was pink. Quite a grand gesture! We set out to explore the Pink City of Jaipur, first stopping at the Amer Fort for an unexpected elephant ride.

Amer Fort

Waking up early in the morning, we headed to the Amer Fort for a thrilling elephant ride. As we approached the entrance, I could see slow moving elephants in colorful outfits dotting the mountainside, making their way up to the top of the fort. Cleansed after a morning rain and made mystical by cloaking fog, the fort looked magnificent perched on the edge of the mountain cliff. As we slowly made our way up to the top, the fog began to disappear making the fort more and more clear the closer we got.

I had never ridden an elephant and the experience was absolutely incredible. I fell in love with these colorfully dressed, slow moving gentle giants! Our guide explained that every elephant has a keeper who looks after them and is responsible for feeding, protecting, and decorating their elephant. An elephant ride in the Pink City of Jaipur was such an exciting surprise, something I will never forget!

Arriving at the top of the mountain, we explored the four levels of the palace. Amer Fort's interior palace is made out of red sandstone and marble with stunningly intricate carvings and entryways. The palace courtyard gardens were green and lush, and I loved peeking out over the fort walls to get a glimpse of the incredible hillside views. I even saw some monkeys playing on the edge of the fort walls, tossing and tumbling together without a care in the world. The morning rain brought out all the vibrant colors of the fort and landscape.

City Palace

Our next sight was the City Palace, which had more electric colors than the Amer Fort. I couldn't stop staring at the creamsicle colored entryways and pink hued buildings. The City Palace is an active palace currently occupied by the royal family with painted portraits and recent polo match trophies lining the hallways of the palace museum. I spotted some stunning doorways, which quickly became my favorite spots. In an open courtyard, four doors were uniquely painted, each design representing one of the four seasons. I fell in love with the Summer lotus door because of its blend of pinks and greens, all coming together in a lotus petal formation. I could have hang out in that entryway all day!

Wind Palace

The next palace we visited was the breathtakingly pink Wind Palace. The Wind Palace has over 900 windows and was built so the women of royalty could look down onto the common streets without being seen, getting glimpses of everyday life. From the front facing street view is where we decided to admire the palace because the wall behind the pink tower is actually bare! We found a great shop across the street and spent about an hour sipping Indian Chai tea and picking out which window we would peer out of if we were Indian Royalty in the 1800's.

Water Palace

Right around sunset, as we finished our day of sightseeing, we were able to catch a sunset view of the Water Palace, which was right across the street from our hotel. The Water Palace is in the middle of a lake and is in completely in solitude, closed off to any visitors. The palace seemingly erupts from the center of the lake and appears to be slowly sinking back down into the water. Seeing the Water Palace at sunset was magical, the perfect ending to our time in Jaipur.

I loved everything about the Pink City of Jaipur! I was able to experience the richness and earthiness of India with its bright colors and amazing sights without the hustle and bustle I experienced in Delhi. Our final stop on the Golden Triangle tour was Agra to see the Taj Mahal, one of the most exciting travel moments of my life. I can't wait to share the final stop on our India trip with you!

Delhi In One Day, India

February 28, 2018

The densely populated city of Delhi is full of life, culture, and stunning historical architecture. Almost every street corner has a vendor selling freshly picked vegetables or a historic monument a short walk down the way. It's almost a marathon trying to see the whole city but I was lucky enough to get a taste, seeing all the sights of Delhi in one day. After spending two weeks in Bangladesh for a humanitarian medical mission, my mom, long time friend Elizabeth, and I traveled through India on a tour of India's Golden Triangle. We traveled from modern cities to rural desert landmarks and saw everything in between. From roadside curry lunches to elephant rides up the side of a mountain, we had the ultimate India experience!

We started the Golden Triangle with Delhi in one day, where we experienced the cites both New and Old neighborhoods. Delhi is one of the largest cities in the world - and you can feel it! Both parts of the city contrast with Old Delhi symbolizing India's rich history and earthiness, while New Delhi is more new and modern, all intermingled tightly together. It's amazing to see neighborhoods with such a stark contrast being fully integrated into the city with someone traveling from the historic Old Delhi to modern New Delhi without bilking an eye. We spent a full day touring Delhi and although I wish we had more time, we were able to see some true highlights.

Delhi in One Day: Sunrise to Sunset Sightseeing Itinerary

1. Sunrise: Jama Masjid Mosque

The Jama Masjid Mosque is one of the most stunning sights of Delhi! This gorgeous pink-hued landmark is one of the largest mosques in India. Upon entering we had to remove our shoes and (ladies only) cloak ourselves in an oversized colorful robe. I felt like royalty gliding around from room to room then through the massive courtyard. Overhead, pigeons circled in flocks touching down only to grab food the mosque had scattered on the ground for them. It was such a beautiful sight!

2. Mid-Morning: Rickshaw Ride Through Old Delhi

Our next adventure was a rickshaw ride from the steps of Jama Masjid through Old Delhi. We bumped along the windy roads passing vendor stalls and whisking down crooked streets. Lucky for us, the roads are less crowded in the early mornings, which meant I was able to enjoy the ride instead of solely focusing on gripping the rickshaw frame for dear life. Although, no true rickshaw rides go without a few close calls, or at least what Americans would consider a near incident. In India there really aren't any Rules of the Road and if you can get ahead by fitting your car, rickshaw, or body through any open space regardless of speed, you do it!

What I found to be the most amazing is that all through Delhi we spotted many produce vendors dotting the street corners and alleyways. Rather than a grocery store or supermarket, the people of India buy their food from small stands scattered throughout the city. You pick up baked goods from one vendor, then fresh produce from another, and your dairy from a stall down the way. The food stalls rarely move locations and are operated by the same owners showcasing primarily seasonal and local items. Shopping this way for daily ingredients is a very romantic old world market style that I wish I could replicate back home!

3. Afternoon: Qutub Minar

In the later afternoon we visited Qutub Minar, which dates back to 1192. Inside the courtyard there was an iron metal pillar dating back to the 4th century! I always think of Europe, Egypt, and South America as having ancient and historical sites but here in Delhi I was able to go up and actually touch history. Being able to walk right up and feel the carving that were laid together like bricks back in the 11th century is truly incredible. Surviving lightning strikes, earthquakes, and now hoards to tourists while maintaining its condition is truly a wonder.

4. Sunset: Humayun's Tomb

Arriving at sunset we spent some time walking around our last monument of Delhi, Humayun's Tumb. Our guide called this site a mini Taj Mahal which similarly is a royal burial site of an Indian emperor. We took our time walking through the various rooms within the tomb, our eyes glued to the ceiling and walls admiring the intricately carved and inlaid details. Sunset was the perfect time to visit because as the as the sun sunk deeper into the skyline, the vibrant colors of the tomb came alive!

If you were to see Delhi in one day, my favorite sights were the Jama Masjid Mosque and Humayun's Tumb. If are only able to see two things in Delhi, they are at the top of my list! We also were able to squeeze in a quick visit to Gandhi's Tomb in the early afternoon, right after the rickshaw ride if that is a 'must see' item on your Delhi in one day list.

The following morning we packed our bags and traveled from Delhi through the countryside to the city of Jaipur. Along the way to Jaipur we stopped at a roadside fruit stand to feed wild monkeys. I couldn't believe my eyes! Hoards of monkeys sunbathing and lounging along the side of the road, just waiting for a passerby to give them nibbles of fruit and peanuts. Up close the monkeys were so cute with their big eyes and fluffy fur.

We continued on till the evening when we finally arrived to Jaipur. Along the way we saw camels and elephants walking along the roadsides just as normal and casual as someone walking their dog down the street. We even saw a camel pulling a cart through a highway toll booth, paying his fee to cross just like the cars and trucks.

We were so excited by our first taste of India, but were also excited for what was waiting just outside of the bustling city. Delhi in one day was quite a feat but we checked all the boxes and were ready to move on. We knew we had elephant rides and pink palaces waiting for us, so we couldn't wait to explore the next city of Jaipur!

Heirloom Seeds in Petaluma, California

February 2, 2018

I have always loved seeds. A flourishing garden, gorgeous vegetables, and vibrant flowers all start in the same place; as tiny seeds that are just waiting for love, soil, and sunshine. Despite the fact that I don't have a green thumb or a decent plot of land to grow some greens, I still love browsing through seedling packets dreaming of the day when I can grow my own garden. Checking out the heirloom seeds in Petaluma gave my garden vision new life while thumbing through their unique seed varieties.

The Petaluma Seed Bank is tucked away at the end of a bustling downtown center, with neighboring shops selling pies, vintage clothing, and hand-crafted furniture. Every time I visit downtown Petaluma, I am always enamored by the seed banks curb appeal and grand architecture. What used to be an old bank building has been transformed into a home for over 2,000 heirloom seeds, the largest collection of heirloom seed in the US! They have every seed imaginable with some unique varieties I couldn't wait to check out.

I spotted some unique seeds from all plant categories like flowers, herbs, fruits, and vegetables. I was really intrigued to see flower varieties like Pink Sunday Sage, Sugar Stars, and Cherry Caramel. I also spotted some mint and licorice flavored Korean Hyssop, which is an herb I would love to wrap my taste buds around. Also catching my eye was Wild Zaatar Oregano which is a biblical herb that grows wild in Israel and touts a blended flavor of Oregano, Thyme and Marjoram.

After visiting the Petaluma Heirloom Seed Bank I was itching to get out in the garden and start growing some seeds! Although it will be some time before I have the space for a luscious backyard garden, I am getting some ideas for unique herbs, vegetables, and flowers to grow. If you are driving through the area on your way to California wine country, a drive through the quaint downtown and a stop to check out the heirloom seeds in Petaluma should be on your list!

Top Elegant Eats of 2017

December 31, 2017

With the New Year just hours away, I'm reminiscing about all of 2017's delicious dishes and elegant eats. Mark and I love food, which leads us to some great date night spots with exciting menus and unique dishes. I will admit, we definitely spoil ourselves at times with bottles of wine, tasting menus, and too much dessert, and 2017 was no different. Recapping our food adventures for the year almost feels like I am tasting the menu all over again, it's such a treat!

2017 was a really great year. In February Mark and I got married and had our honeymoon, I started working on my blog full time, and I was able to travel to some great cities. This year we also spent a lot of time with my family in the San Francisco Bay Area, going back to visit almost every other month. While visiting my family, one of my favorite afternoons of 2017 was when Mark and I traveled to up to wine country and picked up a picnic basket at the Golden Eye Winery and had the most incredible lunch on the vineyard hillside. The perfect combination of wine, salami and crackers, relaxation, and sunshine made that particular afternoon one of the best!

My top elegant eats for 2017 are spread out all over the world, some restaurants in Las Vegas and Downtown Los Angeles, while others were in Mexico City and Bora Bora. We covered a lot of ground this year with some restaurants making it onto the blog and others were kept as little date night secrets - till now! I can't wait to share my most elegant eats of 2017 with you and I am excited for what bites 2018 will bring!

Check out the Elegant Eats of 2015 and 2016 here!

Top Pick for 2017: French Laundry - Napa, California

My surprise birthday dinner at the French Laundry was the best meal of my life, I truly don't think anything could ever top it! For the full list of everything I ate at the French Laundry, check out my article here.

Birthday Dinner at French Laundry, Yountville Ca

#2 - Honeymoon in Bora Bora

Check out all of my Bora Bora edible adventures, here!

#3: Pujol - Mexico City, Mexico

Check out our experience at Pujol, here. Our favorite dish was the mole, which was over 1,000 days old!

Mole at Pujol Mexico City with Green Tortilla

#4: Quintonil - Mexico City, Mexico

Every dish was edible art! I also was a little bold and tried a dish with Mexican caviar - check out what it tasted like here!

Tasting menu at Quintonil in Mexico City

Mexican Caviar at Quintonil in Mexico City

Mexican Caviar at Quintonil, Mexico City

#5: 71 Above - Downtown Los Angeles, California

The ultimate LA Date night! Up on the 71st floor of the US Bank Tower, we enjoyed a tasting menu high above the clouds. We even saw a few helicopters!

71 Above Dinner Tasting Menu with Wine Pairing

#6: Bestia - Downtown Los Angeles, California

Although I wouldn't describe Bestia as elegant and composed, it is one of Downtown LA's hottest restaurants and they have the best food! I still dream about their burrata pizza with fermented chilies and green olives.

Blue Tile Floors and Sparkly Shoes at Bestia in Downtown LA

Squid Ink Crostini at Bestia in Downtown LA

Burrata Pizza with Fermented Chilies and Green Olives at Bestia in Downtown LA

#7: Rose. Rabbit. Lie. - Las Vegas, Nevada

Caviar tacos anyone? This eclectic restaurant has out-of-the-box dishes, drinks, and an amazing dinner performance. By the end of the dinner, everyone was dancing with the performers right in front of our table!

Caviar Taco at Rose. Rabbit. Lie. Las Vegas

Cocktails at Rose. Rabbit. Lie. Los Vegas

#8: Aster - San Francisco, California

This Michelin Star restaurant had a fantastic tasting menu with course after course of creative California cuisine. Along with our wine pairing, this date night was absolutely perfect (and delicious!).

Octopus Course at Aster in San Francisco

Dessert Course at Aster in San Francisco

#9: Bouchon - Las Vegas, Nevada

Although this was not like the original Bouchon in Napa Valley, Thomas Keller's Las Vegas location was the ultimate brunch spot (especially after a long night at the casinos the night before)! Every dish we ordered had an extra flare of elegance, like the brioche french toast, bacon-chive waffles, and the truffle fries. We loved every bite of this elegant brunch and will absolutely go again! And again, and again, and again.

I hope everyone has an exciting New Year full of good food, even better friends, and lots of bubbly. I wish everyone some elegant eats in 2018!

Cheers!

Spiked Holiday Cider

December 21, 2017

The markets are bursting with apples, pears, persimmons, and oranges, and I can't get enough! With Christmas and New Years right around the corner I wanted to create a festive spiked holiday cider using my favorite cold weathered fruit. All you need are some slices of persimmon, a big squeeze of orange juice, toss in cubed pear and apples, simmer, and finish with a splash of brandy. and you got yourself the most delicious spiked holiday cider!

There are a few reasons why I love this recipe so much - First, it's spiked, second, because it uses seasonal ingredients that are at the peak of there ripeness, and lastly because it has a touch of sweetness that you can adjust to your liking. All the flavors of Fall and Winter sweetly simmer together with a shot of brandy, who doesn't love that? Now, let's so spike some holiday cider!

Spiked Holiday Cider

Serves: 2 - 4, Total Time: 3 Hours 15 Minutes, Cook time: 3 Hours

Ingredients: 3 cinnamon sticks, 1 teaspoon whole cloves, ¼ teaspoon whole allspice, 2 star anise, 1 bartlett pear, 1 fuyu persimmon, 2 apples, 1 small navel orange (juiced and the peel removed - see recipe note at bottom of page), ¼ cup maple syrup, and 1 ounce of brandy per drink. Optional Drink Decorations: Whole fresh cranberries, cinnamon sticks, and thin fruit slices cut into shapes with a small cookie cutter.

Instructions: Add all spices to a medium/large pot and on medium heat, toast and stir spices for about 5 minutes, or until fragrant. Take pot off the heat and add chopped fruit and orange juice and peel, and maple syrup then fill the pot with water until the fruit is covered with about 2 inches of water. Cover the pot and set to medium-low heat and simmer for 3 hours. Once the holiday cider is ready, strain and discard the fruit and spices, and add more maple syrup to the cider if needed. Serve hot or cold. Optional: Top each mug with optional drink decorations and add 1 ounce of brandy before serving.

Online Shop the Exact Brands I Used: Cinnamon Sticks, Whole Cloves, Star Anise , Brandy, and star cookie cutter.

Cider decorations with stars and cranberries

Cider in a mug with star decorations and cranberries

Holding cider in a mug with star decorations

Holiday Cider with crab apples and cranberries in a bowl

Holiday Cider with star decorations and crab apples and cranberries in a bowl

Deck the halls, be merry, and spike some holiday cider! I'll be serving this recipe all through the New Year, topping each mug with extra stars and a few splashes of brandy. Happy holidays!

Spiked Holiday Cider

Print Recipe

★★★★★

5 from 1 reviews

Get in the holiday spirit with this Spiked Holiday Cider! This easy cocktail recipe uses Fall and Winter fruit, like apples, pears, and persimmons, then is naturally sweetened with maple syrup, and topped off with brandy. This boozy cider is the ultimate festive holiday cocktail, perfect for your holiday party.

Author: Michele Sidorenkov, RDN
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 2-4 cups 1x
Category: Cocktail
Method: Stewing
Cuisine: Holiday

Ingredients

Scale

3 cinnamon sticks
1 teaspoon whole cloves
¼ teaspoon whole allspice
2 star anise
1 bartlett pear
1 fuyu persimmon
2 apples
1 small navel orange (juiced and the peel removed)
¼ cup maple syrup
1 ounce of brandy per drink

Optional Drink Decorations:

Whole fresh cranberries
Cinnamon sticks
Thin fruit slices cut into shapes with a small cookie cutter

Instructions

Add all spices to a medium/large pot and on medium heat, toast and stir spices for about 5 minutes, or until fragrant.
Take pot off the heat and add chopped fruit and orange juice and peel, and maple syrup then fill the pot with water until the fruit is covered with about 2 inches of water. Cover the pot and set to medium-low heat and simmer for 3 hours.
Once the holiday cider is ready, strain and discard the fruit and spices, and add more maple syrup to the cider if needed. Serve hot or cold.
Top each mug with optional drink decorations and add 1 ounce of brandy before serving.

Notes

When preparing the orange, peel the orange using a vegetable peeler before cutting the orange in half and juicing. When removing the orange peeling, try to remove the least amount of orange's white inner peeling as possible - the white part is bitter!
The exact amount of cider varies depending on the amount of water you fill your pot, and the size of your serving mugs. Add more water and fruit if you are serving more people.
I used a honey brandy for this recipe (which was so delicious) but you can use any brandy you like.
The strained fruit from step 3 can be blended into an applesauce in a food processor instead of discarding. Just remember to remove the spices before pureeing!
Nutritional note: Because the recipe is strained at the end, getting an exact fiber, calorie, and carbohydrate count is difficult. The nutritionals provided are the closest estimate I can provide. The exact numbers would not be above what I provided, only lower than my estimate.

Nutrition

Serving Size: 1 cup
Calories: 222
Sugar: 32g
Sodium: 3mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Cider cocktail, Holiday cocktail

*The Amazon products linked on this page are products I used to make this spiked holiday cider recipe. If you purchase any of the items through the Amazon affiliate links I have provided, I receive a small commission on the items purchased. This in no way influences the items I recommend or raises the price of the items for you. I only add items to my posts that I use and think you will love just as much and I do!

What a Registered Dietitian Nutritionist Eats in a Week - November 2017

December 11, 2017

I have wanted to write this post for quite some time and I am really excited to introduce this new series! What a Dietitian Eats in a Week is a fun way to look at what I eat - the good, the bad, and the indulgent! As a Registered Dietitian Nutritionist, what I eat is often a topic of interest - and I get it, people are curious! While I enjoy all foods, like dessert, pizza, and wine, I do try to eat a balanced diet with lots of fruits and vegetables in a variety of shapes and colors. I don't count calories or follow any specific meal plan or diet, but rather my meals revolve around ease, getting creative with leftovers, and seasonal ingredients. Most of my meals are homemade but I also love a good restaurant and occasionally eat my breakfast in a hurry hunched over the kitchen sink.

My diet isn't perfect and in no way am I suggesting everyone should eat like me. Through this series I hope to dispel any myths about food and diet trends by showing what a real nutrition expert eats. While I can't speak for all dietitians, this dietitian right here doesn't eat anything with a diet or zero-caloire label, enjoys real food, and eats a ton of gluten. Now let's peek at my week!

What a Dietitian Eats in a Week

Monday

Breakfast: Coffe with milk, cinnamon crunch cereal with milk, and a GoodBelly probiotic shot. Lunch: Turkey sandwich on whole wheat with mayo, mustard, and a pickle. Also, had a mixed green salad with tomatoes and creamy balsamic dressing, and mini pears. Snack: Handful of mixed nuts and dried fruit. Dinner: Teriyaki salmon with white rice, sautéed shiitake mushrooms, zucchini, and onion, topped with cilantro. I sautéed the veggies with olive oil when cooking.

What a dietitian eats in a week - breakfast, coffee, cereal in a bowl

What a dietitian eats in a week - whole wheat sandwich and salad

What a dietitian eats in a week - handful of trail mix

What a dietitian eats in a week - homemade salmon recipe

Tuesday

Breakfast: Fried egg (cooked in olive oil) on whole wheat toast, coffee with milk, and a GoodBelly probiotic shot. Lunch: Poke bowl from Ahi Poke in Scottsdale (my favorite!). I ordered my bowl with white rice, salmon, avocado, edamame, cucumbers, seaweed, red onion, crab mix, and sesame seeds - yes, I went all out! Dinner: Rigatoni pasta with homemade tomato sauce and a seared chicken breast. Also, a side salad with tomatoes, avocado, and creamy balsamic dressing.

What a dietitian eats in a week - breakfast, coffee, egg

What a dietitian eats in a week - Poke bowl lunch

What a dietitian eats in a week - Pasta with sauce and side salad

Wednesday

Breakfast: Coffee with milk, and cinnamon crunch cereal, also with milk. Lunch: Leftover teriyaki salmon with sautéed veggies and cilantro. Snack: Handful of mixed nuts and dried fruit, mini pears, and cherry tomatoes. Dinner: Rigatoni pasta with homemade tomato sauce loaded with ground beef, chopped onion, and zucchini. Also, a side salad with tomatoes and creamy balsamic dressing.

What a dietitian eats in a week - breakfast cereal with coffee

What a dietitian eats in a week - salmon teriyaki lunch

What a dietitian eats in a week - Trail mix, tomatoes, and mini pears in a bowl

Thursday

Breakfast: Coffee with milk, cinnamon crunch cereal with milk, and a GoodBelly probiotic shot. Lunch: Leftover salmon teriyaki with white rice. There wasn't a lot of vegetables leftover in the dish, so I decided to add frozen spinach to the dish before reheating in the microwave. Dinner: I attended an evening event, so I had a few bites of what they were serving, which were a few slices of a veggie wrap and dried fruit. I was still a little hungry when I got home but it was about 9pm, so I had a glass of milk before going to bed.

What a dietitian eats in a week - breakfast coffee, cereal in a bowl, probiotic

What a dietitian eats in a week - salmon teriyaki lunch leftovers

What a dietitian eats in a week - small snack plate with dried fruit and sandwich wrap

What a dietitian eats in a week - cup of milk

Friday

Breakfast: Coffee with milk, and low-fat vanilla yogurt with granola. Lunch: Turkey sandwich on a toasted whole wheat bagel with mayo, mustard, and a pickle. Also, added some sliced cucumber and cherry tomatoes. Snack: Pumpkin spice latte and a persimmon. Dinner: We tried a new Italian restaurant, which is one of our new favorite spots. We first ordered a bottle of wine and shared a shrimp appetizer in a creamy lemon sauce. We then split a beet salad, which was shaped like a beet ravioli with two beet slices pressed together with ricotta in the middle. For my entree I ordered the squid ink seafood pasta, of which I ended up eating half and took the rest home. But we, of course, had room for dessert and shared the tiramisu. Yum!

What a dietitian eats in a week - breakfast, coffee cup, yogurt and granola

What a dietitian eats in a week - turkey bagel sandwich with cherry tomatoes and sliced cucumber

What a dietitian eats in a week - Starbucks holiday up

What a dietitian eats in a week - persimmon

What a dietitian eats in a week shrimp appetizer with wine

What a dietitian eats in a week - beet ravioli salad

What a dietitian eats in a week - seafood pasta with parmesan

What a dietitian eats in a week - tiramisu dessert

Saturday

Breakfast: Coffee with milk. Mid-Morning Snack: Pork buns and potstickers from the farmers market. Lunch: Ramen bowl with pork belly at a new ramen restaurant. Dinner: Tried a new recipe for adobo chicken and kale enchiladas, topped with avocado. It was like a deconstructed enchilada we baked in a cast iron skillet!

What a dietitian eats in a week - cup of coffee

What a dietitian eats in a week - pork bun

What a dietitian eats in a week - pot stickers

What a dietitian eats in a week - bowl of ramen

What a dietitian eats in a week - homemade enchilada

Sunday

Breakfast: Pancakes topped with syrup, a fried egg and clementines. Lunch: Leftover squid ink pasta with a few shrimp. Also, added a side of tomatoes and sliced cucumbers, all drizzled in a creamy balsamic dressing. Snack: Chai latte. Dinner: Made a zucchini lasagna where the lasagna pasta sheets were replaced with zucchini strips. I baked this glorious lasagna dish with mozzarella, lots (and lots) of fresh basil, the last of my homemade tomato sauce, and topped with freshly grated parmesan. Not pictured were my two medium scoops of ice cream, Ben & Jerry's Americone Dream - it's the best!

What a dietitian eats in a week - pancake breakfast with clementine oranges

What a dietitian eats in a week - squid ink pasta

What a dietitian eats in a week - bowl of vegetables

What a dietitian eats in a week - starbucks holiday cup

What a dietitian eats - zucchini lasagna with cheese

I hope this provided some insight on what a dietitian eats in a week. I love all food, but more importantly I love real food. I incorporate vegetables into almost every meal but I also love my ramen and tiramisu. If I am going to splurge and eat indulgently, I make it worth it!

Are you surprised by anything I ate? Do you think it's helpful to see what a dietitian eats in a week? Comment below!