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Nearly every weekend, my boyfriend Frank and I experiment with different recipes we find (mostly online). During these “Foodventures,” as we’ve taken to calling them, I learn so much and, partially because I got a new camera, I’ve decided to start a series of posts about said experiments.

(Full disclosure: My parents own an Italian restaurant in St. Louis, Mo., and I’m embarrassed to admit that I’m not a very good cook. But, perhaps that’s relative. I have friends who think cooking means defrosting a pizza. Anyway, let me say now that Frank does most of the cooking and I do most of the…assisting, observing and wine-opening. But I digress…)

Most of the recipes that Frank and I use come from Serious Eats, our favorite food blog, and tonight was no exception. I first read about this pasta with arugula (my favorite among the lettuce varieties) and tomatoes there last week–and when it came time to decide what to cook tonight, there was no hesitation in my mind. Frank wanted to pair it with “something fishy,” and we agreed we needed a thicker fish for the event. At the store, tuna looked great, so tuna it was. We found a very straightforward, very fresh recipe for grilled Tuscan-style tuna on the Food Network website, courtesy of Rachel Ray.

Without further adieu, here’s the photo essay of tonight’s Foodventure:

Here’s a picture of the beautiful raw tuna with the parsley, garlic, lemon zest, salt and pepper blend. Unfortunately, the grocery store was out of fresh rosemary, so we had to go without. It did leave something to be desired, but certainly didn’t ruin the dish.

One of my jobs was to cut the cherry tomatoes. This is my pseudo-artsy shot of my handiwork.

Gotta have the computer set up in the kitchen, with two tabs open for each of the two recipes.

Mmm… The tuna looked gorgeous on the grill. And the fire was perfect.

Tomatoes, garlic and red pepper… These are a few of my favorite things.

There was a strange move in this recipe which really threw me off at first: we put the arugula into the boiling water with the pasta while the pasta was still cooking. Revolutionary!

Grilled to perfection.

We combined the pasta and now-cooked arugula with the sauteed tomatoes and added a wee bit of grated parmesan.

Here we have the finished products. I couldn’t quite finish both medallions of tuna, but all in all, the foodventure was a success.

I’m going on vacation next week, so the next post or two in the Foodventure series will likely take place in Colorado and/or Florida. Stay tuned!

Related posts:

1. Welcome to the Foodventure!
2. Recommitting and Picadillo Photo-blogging!

If you’ve never ventured into an international or ethnic market of any sort, I highly recommend it. Smell some new things. Explore a little. You never know what treasures you might find, like pre-made mole sauce, religious candles on display next to ketchup, new vegetables or even a pool of jalapeno that makes you imagine crazy swimming adventures.

I felt a little bit uncomfortable before I arrived, but as soon as I was inside, that went away. I was a lover of food and too fascinated by everything around me to even appear like an intruder of some sort. Frank’s mom happened upon this particular market in search of a special kind of cheese; find a reason to step outside your comfort zone and see what you’ll discover!

I invite you to browse a selection of photos I took at the market–and then please post your comments below or send us a message via Twitter (@TheFoodventure) about your own experiences with ethnic markets. If you haven’t been, what’s stopping you? If you have, what treasures have you discovered? We want to hear your stories!

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Apparently, this is the world's greatest pho

The British newspaper The Observer has a list billed as The 50 Best Foods in the World and Where to Eat Them. The list has very specific foods and where the best is, like oysters from Northern Ireland and olive oil from Turkey by way of a London shopkeeper, as well as broad cuisines like the best place Algerian food (shockingly, in Algiers!). The list skews slightly toward British tastes (I am apparently too narrow minded for steak and kidney pie), but there are also items that seem almost too mundane (the world’s greatest tomato juice!).

In looking at the list, one thing, as an American, that I felt was missing, was the world’s best fried chicken. In looking at the list, do you see any foods that you wish were on it?

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Our instructor sang the praises of H Mart as a reliable, affordable outlet for sushi fish and supplies. We ventured out, expecting not to fly too close to the sun on our first try, meaning no raw fish. Still, we stashed a cooler with ice in the car just in case we picked up a product that we wanted to keep cold on the drive back to Katie’s.

For two lifelong suburbanites, shopping in an ethnic supermarket is a little bit of a departure. The key is to keep an open mind and pretend you know what you’re doing. We started in the produce section, where we marveled at the freshness and variety of the offerings, which ranged from conventional to exotic. We selected a large cucumber, for cucumber and California rolls, as well as an avocado for the California. From the produce department we wandered down an aisle with hundreds of sauces and vinegars, where we selected vinegar for our rice. Next up was the rice itself, where we found a pricey looking bag that was marked down so that it was cheaper than many of the other brands. We congratulated each other on this victory and scooped up some nori, wasabi powder, and chopsticks before venturing over to the fish counter.

As I said, the original plan was to avoid raw fish on our maiden voyage. We scooped up some good looking fake crab (which we were told at the class was a respected, perfectly legitimate ingredient in Japan) with almost no English printed on the package and thought we were done, until Katie suggested we take a closer look at the counter, just in case. There were a lot of people crowded around the fish counter shouting instructions to the staff in several languages, which made the idea of selecting a whole fish even more intimidating. Then, Katie wandered toward a cooler with prepared fish, where she found a six-ounce slab of tuna marked “sushi-grade.” It was packed that day, looked fresh, and only cost about $5. This seemed like too good a deal to pass up, so we promoted ourselves on the spot and headed for the checkout counter, stopping only to grab a bag of frozen kimchi dumplings that we had previously sampled from one of the many employees (all women) who were loudly exhorting customers to try their wares.

Most American cooks and diners give little thought to rice; it is never the star of the show and is more often than not an afterthought. Of course, the rice is the central component of sushi, and it is very serious business. The first step in preparing rice for sushi is to wash it in several changes of water to remove excess starch. To wash it, you put the rice in a bowl and cover it with cold water. Then, you gently sweep your fingers through and under the rice to get it moving. The water becomes cloudly, and after several swishes you dump out the water (not the rice) and add a fresh batch.

Once the water is more or less clear, you cook the rice. When the rice is cooked and after a brief rest, it is turned out into a non-metal bowl where it is coated with a mixture of rice vinegar, sugar, and salt. This is accomplished by pouring the vinegar mixture over the rice while gently folding, all while an assistant fans the rice. This process takes a little while but it absolutely worth it. When the rice is cooled to room temperature, cover it with a moist paper towel and set it aside (do not put it in the fridge!).

With the rice resting, we turned our attention to fillings. We decided to skip nigiri in this batch, because it is harder and requires more precise cutting of the fish. Spicy tuna rolls are a favorite of both of ours, so we constructed a “salad” of diced tuna, mayonnaise, sambal chili, and green onion. The remaining tuna was cut into long strips for plain tuna rolls, and the cucumber and avocado were prepped for California rolls.

Rolling is a bit tricky, and I think pictures show it better than words. Observe some of this fine work:

Above is spicy tuna, below is the California roll:

Once the rolling is done, its time to cut and serve. Cutting is harder than it sounds, with a sharp knife being critical. Observe our handiwork below:

Making sushi at home is a lot of fun, and we highly recommend learning more about it. It’s easy enough to put out a basic product, but making it yourself really makes you appreciate the art it is when the pros do it. We’re excited to bring you more sushi Foodventures in the future, so stay tuned!

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1. Hands-On Learning: Sur La Table’s Sushi and Hand Roll Workshop

Photo: Homemade spicy tuna roll Frank and I made after the class

During the class, which lasts nearly three hours, we learned how to make sushi rice, California rolls (hello, inside out!), spicy tuna hand rolls, eel rolls, cucumber rolls and tuna rolls. (Note that the menu may vary in different cities or with different teachers.) Everything was hands-on; this was not a lecture class. Every student receives a copy of recipes and tips prepared by the individual teacher of the class, and I recommend bringing a pen to add notes in the margins of the paper; one of the most valuable parts of the class was having the teacher walk us through where and what (or what not) to buy to equip our homes for sushi preparations. Our teacher and his assistants were extremely patient, there was more than enough supplies to go around in case we made mistakes, and we left with many tips and tricks to aid our future sushi-making Foodventures!

It wasn’t the first time the two of us attended a class at Sur La Table. In fact, two years ago, Frank also enrolled the two of us for a class in honor of my birthday. We had a wonderful time then, but for some reason, never made it a priority to make the things we learned about in class (well, besides pita chips). I recognize that it’s not too late to do so, but by contrast, we were making sushi two days after we took the class. We could not wait to try this out for ourselves! The difference, I think, this time was that we learned more than just a different recipe; we learned a completely different style of preparation, an art really.

No, taking this class doesn’t mean that I’ll never go out for sushi again; in fact, quite the opposite is true. Understanding how much work goes into making sushi makes me appreciate it more when dining out. There’s no denying that it takes a lot of time, so know that learning how to make it probably won’t be a substitute for going out to order it. But why should it be? Since taking the class, Frank and I have gone to a couple sushi places. Before being seated at each establishment, I’ve said authoritatively to the hostess, “Can we sit at the sushi bar?” We’re hoping to get to know a local sushi chef well enough that we can ask him to surprise us–and that he’ll share a few tips along the way.

Making sushi is great fun in part because it is so different from any other kind of cooking. It’s no secret that Frank is the better cook in this duo, but with sushi, I held my own better than I ever had before. I was surprised at how simple it was, once I got the hang of it! Maybe you too don’t think of yourself as a great cook–but that shouldn’t stop you from giving this a shot. If you can’t make it to a class (and you should), then watch Alton Brown’s sushi episode a few times. It’s not the same as trying it out in the presence of someone who can guide you, of course, but Mr. Brown features some of the same insider tips that our teacher shared with us. You can find the episode in full on YouTube: part one and part two.

If you’re looking for a quick and convenient dinner, homemade sushi isn’t for you. But if you want to spend some quality time with a friend or family member, if you like a challenge and thinking outside the box–in short, if you’re looking for a Foodventure, learn how to make your own sushi. You might surprise yourself!

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1. The Sushi Birds Leave the Nest

We decided this first effort should be undertaken with rockfish–or striped bass, as it’s called outside the Mid-Atlantic area–because it’s one of Frank’s favorites. And who doesn’t like a local specialty?

Thankfully, the selection at the Fish Market looked good. Frank took the fish in to a little stand to be cleaned; it’s cheaper than you think–only 90 cents for our 2 lb. fella. (Let the record show that a skiddish Katie waited oh-so-patiently outside.)

We didn’t follow a recipe, because it seemed simple enough: Salt and pepper the fish, inside and out …

… and stuff it with the appropriate goodies (in this case, garlic, lemon, parsley and thyme).

We grilled it on both sides over direct heat …

… and let it hang out for bit on the cooler half of the grill while we cooked the zucchini.

It sounded like a no-fail plan, and it didn’t fail per se, but I was disappointed that the “stuffing” didn’t have a bigger impact on the flavor. Anyone have suggestions on that? From the reading I’ve done, the only partial solution I’ve come up with is to cook the fish covered instead of with the open air. I also read a recipe for herb-stuffed grilled fish–but it was wrapped in bacon, and when it comes to flavor, that’s cheating, my friend. Like I say, I wouldn’t call this a Foodventure Fail by any means; I am interested, however, in how we can make it better for next time. Please post a comment with your own experiences cooking whole fish.

Oh, and the zucchini–brushed with olive oil and sprinkled with salt and pepper–was amazing!

View a photostream of all the photos from our Foodventure, or watch the slideshow below:

Related posts:

1. Chesapeake Cioppino
2. Leftover Monday: Cod with Lemon Butter Sauce

In the meantime, my friend Karen seems to be taking up the banner of food-blogging–and doing it quite well. I am embarrassed to admit that I didn’t know what picadillo was before I saw her post, but I’m excited to give it a try sometime after reading her post and seeing her pictures. She and I are also looking around for a food photography class, so stay tuned for the details on that.

Has anyone ever taken a food photography course? Any recommendations for class locations or other resources?

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As you know, we’re two weeks away from Easter, and meat is still not on the menu. Philadelphia made the cheesesteak famous (or possibly the other way around), but for my money, the roast pork hoagie at Di Nic’s is the best sandwich in Philly, or anywhere for that matter. Sadly, because of Lent, there would be no roast pork or cheesesteaks, but in the name of good eating we went forward undeterred.

Charlie and Dana traveled from the north, Dan, Katie, and I from the south. Despite delays, everybody was at the designated meeting spot more or less on time, and according to plan, the designated time was lunch. Thankfully, our meeting place was near the Rittenhouse Square outpost of Di Bruno Brothers, a gourmet market and deli with beautiful meat, cheese, and produce counters downstairs and hot sandwiches, soups, salads and pizza upstairs.

Photo originally uploaded by miss_leslie.

Katie and I split a “half pizza” that was huge, topped with olives, artichokes, and roasted peppers. Dan also opted for pizza, and Charlie went for a grilled sandwich. Dana was by all accounts the lunch time winner with a salad composed of greens, white beans, and prosciutto. Simple, easy, and good.

Downtown Philadelphia is very compact and its easy to walk from place to place, so walk we did. A stop at the Academy of Natural Science yielded some entertainment, and from there we went to the Field House, located across from the Reading Terminal Market to meet the impeccably pengin-suited and coiffed Matt and Rachel, who strenuously defended Matt’s decision to comb his hair. This brief rendezvous was the perfect prelude to the main event: dinner at Villa di Roma.

Villa di Roma is proudly stuck in a different era. They only take cash, and one gets the sense that most of the staff has been there just as long as the classic cash register. Dinner started with the Villa’s homemade red wine, then the mussels marinara, which were spectacular. Six people devoured two orders of mussels and used at least three loaves of bread to soak up the tasty broth.

I kept it simple for the main course with eggplant parmesan, which was delicious. The eggplant was hot and crispy, with lots of cheese and the delicious sauce blanketing everything generously. Katie had spaghetti with shrimp and peppers, which she requested spicy. This prompted the late-joining Tony Orvivo, who is 110% Italian, to scold her for ordering as though she were in a Chinese restaurant, but the Villa complied and the plate came out with pickled hot peppers, which worked to provide a spicy, sweet tang. Charlie kicked it old school with veal parm, and Dan drew inspiration from the Foodventure and went with chicken piccata. Dana had a sausage pasta, and Tony had what I really wanted, the veal with eggplant special. Lent is hard.

Philly is a great food city, on par with any in my experience. I can’t wait to get back in a few months when meat is back in my life, and a trip to the Phillies game will probably be in order. You can bet that whatever I eat will be memorable, and that I’ll be sharing it with your right here.

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1. TheFoodventure.com Hits the Road Again

His recipe is titled simply “Pan Fried Fish,” and simple it was. He calls for trout, which is nearly the opposite of the cod I had in the fridge, but I decided it couldn’t be too bad; it did call for three full tablespoons of butter after all.

Salt and pepper the cod fillets and roll them in flour. Meanwhile, heat a skillet over medium heat and add some vegetable oil and butter. When the butter stops foaming, or in my case, you get nervous and think its burning, add the fish and cook until golden brown on all sides.

Move the fish to a plate and drain the oil from the pan. Rinse the pan, then return to the heat with two more tablespoons of butter. As the butter melts, throw in a tablespoon or two of drained capers (also leftover from yesterday, score!), and the juice of one lemon. Stir until the sauce thickens a bit.

This was a qualified success. The texture and the taste of the fish was just as good as yesterday, and the sauce had a lot of potential. I would scale back the lemon by half and at a few shakes of Tabasco, but on the whole, I was very happy. The whole recipe took 10 minutes, which I can’t argue with.

Related posts:

1. Leftover Monday: Mussels Mariniere
2. Favazza’s Inspired Sunday Dinner