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Kitchen on the Road- Cambridge, Cambridgeshire, UK

April 28, 2013 by Renee

Cambridge (Came Bridge/ kaym-brij)

Cambridge is just a few miles from Ely and it’s where we spent most of our time when we weren’t travelling around the country. Cambridge is renowned worldwide for its university, which was founded in 1209 and is consistently ranked among the top five universities in the world. A collegiate institution, the university boasts 31 separate colleges and numerous departments and faculties spread across the city. As well as a centre of academic excellence, Cambridge has become a hub for hi-tech industry with many software and bioscience start-up companies growing as spin-offs from the university.

A fine example of late Gothic architecture, King’s College Chapel was started in 1446 by King Henry VI and took over a century to build. It has the largest fan vaulted ceiling in the world and some of the finest medieval stained glass. It is also the venue for the famous Festival of Nine Lessons and Carols, broadcast live by the BBC on Christmas Eve. If you ever have a chance to hear the sublime Choir of King’s College, you will be enchanted!

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There is something for everyone in Cambridge. A range of galleries showcase an impressive range of art, a buzzing theatre and performance scene presents drama, dance and family shows including the annual summer Shakespeare Festival and theatre lovers will delight in the range of performances on offer, from student theatre to touring groups and West End shows at the Arts Theatre.

The Cambridge Arts Picturehouse is one of a collective of cinemas around England that features blockbusters, world cinema, live satellite talks and film education.  We saw an original 70mm screening of Pink Floyd’s The Wall here and at their cafe/bar with its laid back atmosphere, we went for massive burgers served on focaccia with sweet potato fries and crisp glasses of Hoegarden.

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At the Cambridge Arts Theatre we were psyched to score last minute, second row(!) tickets to Ballet Boyz.  The original BalletBoyz, former Royal Ballet dancers Michael Nunn and William Trevitt, spent ten years touring as an inventive male modern ballet duo and now they choreograph a fresh and funky male dance troupe combining classical and contemporary dance techniques. They were amazingly graceful and powerful and left us mesmerized.

After the show we tried Jamie’s Italian, a chain of restaurants from Jamie Oliver.  I really liked Jamie’s show and his initiative to curb obesity in the U.S.  But sadly, the restaurant was quite disappointing. The space and decor were great. The wait staff, attentive at best, but the food was less than on par. My risotto was delicious, but Michael’s salad was just a few slices of beets and fennel on a plate with absolutely no olive oil or anything. We ordered the fried ravioli and it was bland, but the dipping marinara saved them with its spicy, tomato tang. We also tried the bruschetta which was just fine. Next up was our mains. We had the Sausage Pappardelle and the Tagliatelle Bolognese. Both main dishes were good, under seasoned, but nothing a few dashes of salt did not fix.

The biggest blunder was our ordering so many things to try without realizing they had a zero “doggie bag” policy. It’s not printed anywhere and only disclosed when I asked to take home the pasta I could not finish- more than half my main dish. This was the only place in all of England we encountered that refused to let us take home our uneaten portion. A back and forth email with their customer service stated-

“It is fantastic to hear that you enjoyed most of your experience. I do understand your comments regarding the doggy bag. I wanted to write to you just to clear the air about our policy. We do have to be very careful here because it is a Jamie Restaurant, we have to been seen to cover all bases when it comes to food safety. The last thing we would want is for some one to fall ill from re-heated food that has been taken away from our restaurant (which is easily done if not re-heated to correct temperature).”

-which to me comes off as insulting to their customer’s intelligence. I’d say that 90% of people reheat leftovers in the microwave. And, if on the stove, most people would turn the flame to medium or high, thereby heating the meal properly.  In addition, the food was previously cooked, killing bacteria that may have been present. Their response had nothing to do with food freshness or loss of flavor, but everything to do with the fact that people have not learned how to re-heat and would end up poisoning themselves. Not a lot of confidence in their food or their customers. It is a bit insulting.

They finally offered us two main dishes to compensate for our disappointment, which we will take them up on in July when I go back to England. But I am not a fan and we had a far better Italian meal at Carluccios, another chain of Italian restaurants. (Where I can easily take home whatever I don’t finish.)

I’ll let you know how our next meal there goes. Anyways…

For soccer fans, Cambridge boasts their own team, Cambridge United. Their games are much tamer than some of the Premier League games but the crowds are still very supportive- and especially verbal when playing an arch rival team. I witnessed two games and am happy to say that I will be back. Its really fun to cheer them on. Even if they often loose.

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There are all kinds of live music venues from internationally acclaimed orchestras and ensembles to touring bands, pub gigs, the world-famous, outdoor, Cambridge Folk Festival at Cherry Hinton Hall in July (which we went to last year and will go again this year!), the ever-popular Cambridge Beer Festival on Jesus Green in May and the family-friendly Big Weekend on Parker’s Piece in July.

We got to see one of my favorite musical artists, Beth Orton, perform at the Cambridge Junction.  This three building space hosts many acts and a large portion of their proceeds goes to support artist development through the various programs offered there.

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 We also got to see the folk rock group Home Service, with their very impressive brass section. The group’s leader, John Tams, is best known for writing the music to the original theater production of War Horse and worked on the film alongside composer John Williams. Earlier the same week, we ventured into London to see the Michael Nyman Band. He is a composer of minimalist music, a pianist, librettist and musicologist, known for the many film scores he wrote during his lengthy collaboration with the filmmaker Peter Greenaway and his multi-platinum soundtrack album to Jane Campion’s The Piano. A tribute to the talent of musicians that performed is that one of the brass players, Andy Findon, actually performed in both concerts!

Before the Home Service concert, we had a fabulous meal at Carluccios. Their zucchini risotto was creamy and flavorful and their Brasato di Manzo, a slow cooked beef stew with Chianti, served with grilled polenta was rich with tomatoes and olives and the meat just melted in your mouth. The bread pudding for dessert was heavenly as was the light and creamy raspberry parfait.

Carluccios

Then we explored several of Cambridge’s pubs, of which there are many! Like any college town, the pubs are generally inexpensive with good food, good beer and humble decor.

The Cambridge Blue – Off the tourist track in the popular Mill Road area of the city, the Blue is popular with beer lovers and students and is by common consent one of the best pubs in Cambridge. Good food and a massive selection of draft and bottled beers from around the UK, Belgium, the rest of Europe and indeed the rest of the world.

The Kingston Arms – Like the Blue, the Kingston is another neighbourhood pub in the Mill Road area. Ever popular, it boasts a vast array of real ales, quality wines and great food and runs its own mini beer festivals on a regular basis. With very simple furnishings, free newspapers and wi-fi access it all adds to the homey feel and is a great place to spend an afternoon.

The Eagle– One the oldest inns in Cambridge, dating back to the 14th century. A traditional experience with real ales and home cooked food, the Eagle is where Watson and Crick famously announced to the world that they had discovered “the secret of life” (DNA). The famous RAF ceiling boasts signatures of pilots from all over the world who returned from the Second World War and signed their names on the ceiling using only cigarette lighters, candle smoke and lipstick. They also serve up a mighty fine Fish & Chips with mushy peas!

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Not a pub, but another good place for great burgers and beer is GBK– Gourmet Burger Kitchen. Their burgers are huge and come in many different variations.  My favorite became The Wellington, with grilled mushrooms, horseradish sauce, rocket & mayo followed by The Don with a brioche bun, bacon, aioli, blue cheese, American cheese, onion jam, rocket & mustard mayo.  Their chicken sandwiches are also very good- reminiscent of Thanksgiving another favorite was the Panko crusted chicken with Camembert, cranberry sauce, salad, mayo & relish.

GBK

We stopped in to The Cambridge Wine Merchants on Mill Road one evening to see what kinds of wine they sold and we met Lyndsey, the Director of Retail Sales (@LyndseyCWM). She invited us to a tasting they were having that night in their downstairs tasting room. We showed up around nine and had a blast. We tried three different wines and really enjoyed the witty commentary given by her and the store’s manager, Matt.  We had such a good time, met other patrons that were there and engaged in lively conversations about Spain and the characteristics of the wines we were drinking. We missed their next tasting, but this summer, it is at the top of our list to revisit them.

One of the most luscious meals we had was at Sala Thong, Cambridge’s longest-established Thai restaurant. This very modest restaurant has  the very best Gang Massaman Nua, a Massamen beef curry with potatoes, peanuts and coconut milk. It has a variety of textures and flavors; spicy, creamy, meaty and crunchy. It was a taste explosion in every bite!  I loved it so much that we actually went back later in my trip so I could have it again. Their Tom Kha Gai soup with large pieces of chicken, lemongrass and Thai herbs was quite fragrant and bright. Such simple dishes, yet so complex in flavor. This is sure to be one place we order in from a lot!

Another favorite spot was Cocum, which features Kerala (Southern Indian) cuisine. It served us the mother of all biryanis! Inspired from traditional recipes from the Malabar coast of Kerala, our chicken briyani, a massive mound of rice in a sauce of onion, ginger, tomato, coriander, mint leaves, cashew nuts and various spices including cardamom, cinnamon, cloves, nutmeg,  and bay leaves was served with a side of pickle and raitha. This single dish could have served four patrons easily! The cooking vessel they used was deceiving in size and when unmolded, it revealed a mammoth amount of food!

Here, I was introduced to dosas, a crepe like pancake made from rice and black gram lentils and lightly fried to form a crispy shell that was stuffed with a masala of potato, onion and ginger.

Of course, we also ordered several of our favorite side dishes to enjoy too, from vegetable samosas,  saag paneer and chana masala to aloo gobi and peswari naan.  As usual, we had enough left over to have another feast at home the next day.

Cocum

My last night in Cambridge, we went to one of my friends favorite restaurants, Loch Fyne.  The Cambridge branch of this chain named for the Scottish loch where it sources its oysters and mussels is in a former pub opposite the Fitzwilliam Museum on historic Trumpington Street. Oysters, risotto, halibut, gilt-head bream are just a few of the items on offer here. They have a large selection of fresh fish to choose from that you can have cooked your way- pan fried, steamed or grilled and served with one of three toppings. I chose a grilled Halibut filet with the slow roasted tomato and chilli pesto. It came with two sides, one of which was pan-fried samphire in garlic butter. I have never had nor heard of samphire before. It’s a sea vegetable that grows abundantly on shorelines, in marshy shallows and on salty mudflats. It resembles a thin long string of asparagus, a vibrant green, slightly crunchy stalk that tastes a bit salty. This vegetable, dashed with a squeeze of lemon juice was probably my favorite part of the meal.

There were many other places we popped into while out and about.  Marks and Spencer department store was great for an afternoon of shopping as was the Cambridge Cheese Company where you can pick up a variety of cheeses and locally sourced products including Cambridge Chilli Farm chilli sauce, chutneys, jams and relishes, local ales and ciders and seasonally foraged mushrooms. 

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Be sure to take a break from all that shopping and head into Patisserie Valerie for a coffee and one of their divine pastries and cakes.  The chocolate mousse cake will satisfy anyone’s chocolate craving!

 

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There really is so much to do in Cambridge. I was only able to scratch the surface this time. But I am heading back this June for several weeks and I am really looking forward to experiencing several of the museums and some more outdoor activities…like going punting on the River Cam, enjoying a picnic in the park, taking a walking tour of the city and exploring further afield from the seat of a bicycle following the excellent network of cycle paths in and around the city.

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Next up is our visit to Norwich and the North Norfolk Coast and the most divine mussels I have ever had!

 

 

Filed Under: Travel, England Tagged With: Ale, Beer, Beth Orton, Cambridge, Cider, England, Home Service, Indian, Michael Nyman, Pub, Seafood, Thai, Travel, UK

Thai- Simply, Fantastic Thai

October 8, 2010 by Renee

I really enjoy Thai food and have rarely dabbled in making it at home. It is far easier  just to order it in, or so I thought. I recently took a Thai cooking class given by the dynamic, Chef Phensri of Fantastic Thai that has forever changed my misguided views about difficulties of cooking Thai food.

The class was held at KITCHENNYC located at 306  W.51st Street in Manhattan. There is no sign and if you have never been there before, all you would see is an apartment building.  But look to the left and just before the entrance to the building  there is a stairway leading down and directly into KITCHENNYC.  It is a rather small space at just 450 square feet, which made for a very intimate class setting, but it is fully equipped and laid out very well.

Fantastic Thai is run by Chef Phensri and her husband Darien. Phensri (pronounced PENSI) was born and grew up in Udorn Thani, Thailand where she started cooking at home at an early age and learned everything there is to know about cooking  Thai food.  She then came to the U.S. and put her knowledge into practice by opening a restaurant in New Jersey. Not only does she have a restaurant, she also consults  for other restaurants who want to serve Thai food, she caters for various events, and she teaches Thai cooking classes in both New Jersey and New York. In addition to all of that, she has created her own line of Thai cooking sauces that make cooking Thai food extremely simple and nearly foolproof! She has quite an amazing entrepreneurial spirit! She is also an incredibly fun and patient instructor!

While English is not Phensri’s first language, she gets her point across and her husband Darien is right there to assist with anything you need. She has a small brass bell that she rings to get your attention if you become too distracted and are not paying attention. She doesn’t want you to miss a single detail!

The night of my class, there was wine flowing and we were all happily busy with the prepping of our meal. Each person had an opportunity to create a dish and also watch as the others prepared theirs. Since I went alone, I did not have a lot of opportunity to write down every step, but I was able to take a lot of pictures and at the end of the class, Chef Phensri gives out four laminated cards with eight of her recipes printed on both sides. Each of the printed recipes uses either her Fantastic Thai- Magic Sauce or her Fantastic Thai- Pad Thai Sauce.  These sauces make it very easy to recreate the dishes at home. But, if you wanted know what was in the recipes made without her sauce, you have to had been paying close attention in class! However, she is always willing to answer any questions after you leave the class, either by phone or email. You can also order her foolproof sauces here.

We made a total of five complete dishes in our class. First there was Tom Yum Koong Soup which becomes Tom Ka Gai Soup with the addition of coconut milk. This soup is made fragrant with the addition of whole lemon grass stalks and Kefir lime leaves that Chef Phensri brought from her own garden. (Have to try to grow lemon grass in my garden next year!)  There was also Galanga, a root much like Ginger, that gave off an incredible fragrance.  The smell was so amazing while  just the stock was simmering and even before any of the solid ingredients were added. Finished, it was a  nice, spicy chicken soup that could surely cure any cold.

I was tasked with making the Red Curry. First I gathered my mise en place.

We used the brand, Maesri Curry Paste, Red Curry paste for this dish.  There are many varieties and they all have different levels of heat and spice combinations.  This particular brand of coconut milk is the brand that Chef Phensri recommends using in the recipes. Chef Phensri thinks some of the other popular brands are too watery.

We used fresh cut vegetables, red and green peppers, bamboo shoots and fresh Thai basil. (Notice the cute brass bell that Chef Phensri used to get our attention!)

Among some of the ingredients was the Thai eggplant.  This small, round eggplant is about the size of a golf ball and doesn’t seem to depart much flavor, but it is quite pretty and offers a bit of a crunch to the stew.

Apparently, in Thailand, they only use them if they are fully white inside, but here, since they are much harder to locate, they are used even if they are brown inside. We cut them in quarters and soaked them in water to keep them from browning further.

This curry was magnificent! The spice from the curry paste, combined with the sweetness of the coconut milk was in perfect harmony with one another. It was also bright and beautiful while it was simmering.

I think this may have been my favorite dish of the night. The flavors were rich and complex, each bite sung with spice and sweet in a cohesive balance. Neither outdoing the other. It was perfect. I have made this at home a few times since the class and with a bit of trial and error (using too much paste the first time- OMG HOT!)  it is the stand out dish from the class and a new favorite in our house.

The Beef Basil recipe was made in two strengths of heat, inferno and mild. I sampled the Inferno by mistake and took a bite of what I thought was a green bean, finding out quickly that it was a green chili! I ate quite a bit of brown jasmine rice and drank several glasses of water after that along with the nice lady next to me who did the exact same thing!  We commiserate the heat, crying and sweating together. Once the fire was quelled, we both moved on to the mild version, the heat still resonating in our mouths. This hearty and quick dish was a hit amongst the classmates.

We also made two versions of Pad Thai, one with shrimp and one with chicken. It seems that among Americans, Pad Thai is the quintessential Thai dish. There are so many different recipes for Pad Thai, but this particular one was delicious and one of the best ones I have ever had.

 

 

Chef Phensri and Darien were kind enough to allow me to reprint it here for you to try at home. This recipe serves 2.

Chicken Pad Thai

 

Ingredients

4 tbsVegetable Oil

2 Egg

2/6th package of Rice Noodles (1 package can make 6 portions)

2 skinless boneless chicken breasts, diced into 1 inch cubes

2 tbs dry roasted peanuts, chopped fine

1 cup bean sprouts

1 lime, cut in quarters

8 tbs of Fantastic Thai-Pad Thai sauce or make your own sauce:

2 tbs Oyster sauce

2 tbs Fish sauce

1 tsp thin Soy sauce

1 tsp seasoning Soy sauce

4 tsp sugar

2 tsp Palm sugar

1 tsp paprika

1 tsp dark soy sauce

2 tsp tamarind juice (made from soaking 1 ounce of tamarind pulp soaked in 1 ounce of hot water)

2 tbs white vinegar

Method

About a half hour before you are ready to start cooking, soak the rice noodles in cold water until they are soft, drain and set aside.

If you are making your sauce from scratch, combine the ingredients now and set aside.

Heat your wok or frying pan over a medium high heat. Add the oil and move it around the pan to cover the bottom.

Once the oil is very hot, crack your eggs into the pan. As soon as the egg begins to set, scramble into small lumps.

Add the chicken and continuously turn it to cook through. Once chicken has cooked, add the rice noodles.

Stir in the Fantastic Thai- Pad Thai Sauce or the homemade sauce and stir-fry to distribute the ingredients throughout the noodles and chicken.

Turn off the flame, but while still hot, add the chopped scallion, roasted peanuts and bean sprouts.

Immediately transfer to a serving platter and enjoy!

If a more sour taste is desired, squeeze a slice of lime in your dish.

Note: This can also be made with shrimp, beef, vegetables and tofu. If you are using seafood or tofu, you should add them after you add the noodles and sauces, since they do not need very long to cook.

 

The class ended with a Classic Chicken Fried Rice.

Once all the dishes were made, we ate together and shared some wine and lively conversation. We had our fill and the leftovers were divided among any participants that wanted to take some home.  Then Darien gave a very informal pop quiz (you could cheat and ask the peanut gallery) about the different dishes we made and with the correct answers he presented us with personalized Cooking Class Certificates.

It was such a fun night out and I am happy that I learned how to make some Thai dishes with very authentic techniques. I would love to take more of Chef Phensri’s classes, especially with my husband. It would make a great date night.

Here are some notes and recommendations about the class:

  • Bring a small notepad and pen so you can write down each of the steps and ingredients.
  • Have some cash on hand to purchase some Fantastic Thai sauces and Kefir lime leaves.  They are inexpensive and well worthwhile to purchase.
  • You can bring your own wine, but you should bring enough to share!
  • Most importantly, just have fun!

Chef Phensri and Darien can be reached at (732) 416 9267  or online at Fantastic Thai.

(Disclosure: I paid full price for my class and I was not paid in any way for writing this post. I just happen to have really enjoyed my class and want to share it with you as something fun you can do!)

Pad Thai on FoodistaPad Thai

Filed Under: Eat, NYC/Metro, Kitchen Sink, Featured Posts, Classes, Meats Tagged With: Beef Basil, Chef Phensri, Chicken Fried Rice, Curry, Fantastic Thai, Fried Rice, KITCHENNYC, Maesri Curry Paste, Red Curry, Thai, Thai basil, Thai cooking class, Thai food. Pad Thai, Thai sauces, Tom Yum Koong Soup, coconut milk, cooking class

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