In August, my dad celebrated his 90th birthday. His name is Travis H. D. Lewin and he was born in South Dakota in 1933. Planning for such a momentous event was quite challenging, as we wanted to make it truly special. To make the day memorable, my sister and her partner traveled all the way from California to join us. We decided to indulge in three of my dad’s favorite activities: gambling, eating, and drinking. Laughter filled the air, and it was heartwarming to celebrate together.
But as the party ended and our guests departed, I began to ponder what it truly means to turn 90. I have the privilege of spending a great deal of time with my dad, bringing him his morning coffee, groceries, and wine, and sharing dinners together. I witness firsthand that being 90 years old isn’t always easy. It can be difficult to let go of the past and embrace new realities.
Deep down, my dad has always been an adventurous soul – a traveler, a roller coaster enthusiast, a body surfer, and a master at uncovering hidden treasures in flea markets. Back then, keeping up with him was no easy feat. Now, life has slowed down, and the simple pleasures bring him the most joy. At 90, he finds happiness in reading, playing games, and savoring food. Although I haven’t reached that milestone yet, it all sounds pretty wonderful to me.
In honor of my father’s incredible milestone and the wisdom he has gained over the years, I want to share some recipes that reflect his culinary preferences – dishes we often enjoy together. He introduced me to a world of flavors when I was a child, not only through cooking but also by seeking out authentic, home-cooked meals in unassuming restaurants. One particular type of cuisine he loves is Thai food, and growing up in Syracuse, we frequently dined at a humble Thai eatery that felt like a familiar local spot. We shared innumerable bowls of Thai curry – a fragrant and visually stunning dish with a creamy coconut milk base. We continue to make this dish regularly, and once you grasp the art of balancing the flavors, it becomes quite simple to prepare. One special ingredient you may need to obtain from an Asian market is Thai basil – an intensely flavored herb with purple leaves, featuring hints of licorice that merge sweetness with a slight bite. If you’re unable to find Thai basil, mature Italian basil leaves can be used as a substitute. However, the dish won’t be quite as exquisite as it would be with the genuine article. Another crucial component is nam pla, a seasoning added at the end that combines hot, sour, salty, and sweet flavors. After mixing it up, pour a few tablespoons into the curry to intensify the taste, and serve the remaining nam pla as a condiment. Ladle the curry over jasmine rice and savor every spoonful of the flavorful broth. Oh, and don’t forget to slurp – it’s encouraged!
Throughout my life, my dad has taught me invaluable lessons – the importance of honesty, hard work, and a deep appreciation for Mexican cuisine. In my opinion, the latter is just as significant as those fundamental values when it comes to shaping one’s character. Together, we discovered family-run Mexican establishments tucked away in Syracuse, as well as bustling cantinas in town. We ventured to different types of Mexican restaurants and continuously endeavor to recreate those vibrant flavors at home. Today, I’d love to share a recipe for one of our all-time favorites: tostadas. A tostada is like a flat taco, a giant nacho, or a colossal tortilla chip that beautifully cradles an array of delectable toppings. Whichever way you perceive it, it’s a messy yet customizable dish that never fails to please everyone in our household. Here’s how you can assemble these scrumptious tostadas: start off by making a simple yet flavorful authentic Mexican chicken base – no yellow seasoning packets here! Next, toast a few corn tortillas until they become delightfully crispy. Finally, arrange all the components on the table, allowing everyone to create their own unique tostada masterpiece. As you take that first bite, relish the explosive crunch of the taco shell and revel in the succulent juices that trickle down your face. It’s pure bliss. Just make sure you have plenty of napkins at hand.
The final recipe I’d like to share is for a delightful sweet quick bread. My father has an unabashed love for anything sweet, and whenever I travel, I make sure to bring him chocolates from all over the world. Strangely enough, he treasures a dime-store candy bar from our trip to Cape Cod just as much as a box of gourmet bonbons from France. Sometimes, I surprise him with homemade sweet bread bursting with various fruits. The recipe I have for you today features a luscious apple bread topped with blueberries – yet another favorite of Travis’s. This bread is uncomplicated and makes use of ingredients readily available in most households. It is infused with the essence of apples, thanks to three grated apples and a generous amount of applesauce. For added convenience, you can prepare the batter in a single bowl, keeping the cleanup process hassle-free. After it has cooled, spread a thick layer of butter on a slice of this bread and pair it with a piping hot cup of coffee. It makes for a divine dessert and is also perfect for a leisurely brunch. Trust me, there is never a wrong time to enjoy apple-y blueberry bread, especially when shared with loved ones.
I can’t help but feel an overwhelming sense of pride when I think about my father. I’m proud that he has reached this incredible milestone, proud that he continues to find joy in life, and most importantly, proud that he shares that joy with us. I believe that everyday life can be quite challenging, especially when you’ve reached the age of 90. That’s why we make it a point to celebrate, even in small ways, every single day – with card games, indulgent desserts, and delicious meals enjoyed together.
Thai Red Curry With Beef
Serves 6
Ingredients:
– Peanut oil
– 3 garlic cloves, peeled and chopped
– 3 large shallots, peeled and sliced
– 1 ½-inch piece of ginger, grated
– 1 ½ pounds flank steak, thinly sliced
– 1 tablespoon red curry paste
– 2 14-ounce cans coconut milk
– 1 red pepper, trimmed and sliced into long thin pieces
– ½ pound green beans, trimmed
– 1 handful Thai basil, julienned
– Jasmine rice and lime wedges for serving
Instructions:
1. In a large pot, heat a few tablespoons of peanut oil over medium-low heat. Add the garlic, ginger, and shallots and cook, stirring, until fragrant, about 3 minutes.
2. Add the curry paste and cook for another minute or two.
3. Stir in the flank steak and cook for 6 minutes.
4. Pour in the coconut milk. Cover and bring to a gentle simmer, cooking for an additional 10 minutes.
5. Add the red pepper and green beans, cooking for another 4 minutes.
6. Turn off the heat and stir in the Thai basil and a few tablespoons of nam pla.
7. Taste and adjust the seasoning, adding more nam pla if desired.
8. Serve with jasmine rice, lime wedges, and the remaining nam pla.
Chicken Tostadas
Serves 6
Ingredients:
– 1 dried California chile, stemmed and seeded
– 1 dried ancho chile, stemmed and seeded
– 1 28-ounce can whole tomatoes
– 2 big garlic cloves
– 2 heaping teaspoons cumin
– 1 teaspoon kosher salt
– 2 pounds boneless, skinless chicken thighs, trimmed
– Corn tortillas
– Canola oil
– Kosher salt
– Pinto beans, crumbled cheese, sour cream, hot sauce, avocado, and cilantro for serving
Instructions:
1. Tear the chiles into one-inch pieces and place them in a heavy-bottomed pot set over medium-low heat. Toast the chiles, stirring, until fragrant for a few minutes.
2. Add the tomatoes, garlic, cumin, and salt to the pot, bringing it to a gentle simmer. Cover partially with a lid and cook for 15 minutes.
3. Use an immersion blender to puree the sauce or allow it to cool before transferring to a blender and blending until smooth.
4. Return the sauce to the pot and add the chicken. Bring it back to a simmer and cook for 25 minutes or until the chicken shreds easily.
5. Taste the sauce and add more salt if desired.
6. Shred the chicken with two forks and stir it into the sauce.
7. Preheat the oven to 350 degrees. Brush both sides of 6 corn tortillas with canola oil and place them on a parchment-lined baking sheet. Sprinkle lightly with salt.
8. Bake for 7 minutes or until crisp and golden.
9. Serve the chicken mixture on top of the tostada shells, and provide pinto beans, crumbled cheese, sour cream, hot sauce, avocado, and cilantro as toppings.
Apple Blueberry Bread
Ingredients:
– 3 cups all-purpose flour
– 1 ½ teaspoons baking soda
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon salt
– 1 ½ cups granulated sugar
– ½ cup unsweetened applesauce
– ½ cup vegetable oil
– 3 large eggs
– 2 teaspoons vanilla extract
– 3 Granny Smith apples, peeled, cored, and grated
– 1 cup blueberries
Instructions:
1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In another bowl, combine the sugar, applesauce, vegetable oil, eggs, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the grated apples and blueberries.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve with butter or enjoy it on its own.
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