jappy jalloween

I keep making weird foods here. This one felt appropriate for Halloween because it was inspired by a classic of Adelaide, South Australia known as the AB, which stands for - warning, totally gross - AfterBirth. The original AB consists of Aussie chips, gyro meat and the sauce trio of tzatziki, barbeque and ketchup. The AB "a la bilbaína" I made today was fried potatoes, chicken, ketchup and a garlic-cream-mayonnaise sauce. Completely creepy, completely Halloween-appropriate and completely delicious.

"But what about Laudio," you are surely wondering. "What in the world are those crazy kids at IES Laudio BHI up to?" Well, this weekend being the turbo-American cultural event that is Halloween, my class activities this week were all related to the spooky holiday. By the end this meant kids playing Halloween Bingo, doing wordsearches and competing for Real American Candy Corn.

We also took the opportunity to practice some English pronunciation with Halloween words. Some of the students surprised me with their ability to mimic a southern drawl: I got quite a few Basque kids saying back to me, "VAYUM-pawr." I don't even say "VAYUM-pawr." Awesome.

Incidentally, none of these were the kid who came up to me before class with a flier from a CAROLINA MUDCATS GAME (the Mudcats are Raleigh's local baseball team, and I use the term "baseball team" loosely because they are terrible). And a target from a turkey shoot. I asked him, "are you kidding me??!?", but he was not. As it turns out, he stayed with a family in Raleigh, of all places, to improve his English. Go figure.

I'm gonna set my feet on southern soil and breathe that southern air.

I got my tickets for Christmas vacation this week - I'm coming home December 19th, then staying in Raleigh until January 3, when I leave with my mom for a weeklong (mostly) business trip to Germany and Italy.

And if anyone wants to hang out in Atlanta on December 17th, I'm wide open - I get in the evening before for a wedding on the 18th. Any recommendations for things to do/places to eat in ATL?

Silk Road Lentil Soup

Not many of you (or indeed any of you who are from outside NC) will remember this, but awhile ago there was a restaurant/tea house in Chapel Hill called Silk Road. It was a fantastic little Turkish place. Unfortunately, it had a terrible business model: cheap, good food + comfy couches + college town = lots of people who come in, buy one thing and stay forever, and about ten years ago it finally closed for good.

They were known for their Turkish desserts and wide tea selection, but the flavor that still transports me back to Silk Road is red lentil soup - theirs is still the best I've ever tried. Stuck at home with a cold, some red lentils and a serious craving for comfort food, I used up my red lentils in this homage (and I have to say, it's pretty close, although I reduced the onions in the recipe because the one I made had too many).

Silk Road Red Lentil Soup (serves 2 hungry people, or 4 starter cups)

1 cup red lentils
4 cups chicken stock
1 tbsp cumin
1/2 lg onion (chopped)
5 cloves garlic (minced)
3 tbsp olive oil
juice of 1 lemon

bring stock to a boil. add red lentils. Cover, then cook on meduim-low about 20 minutes. In a separate pan, heat olive oil, then add onion and garlic. Cook until onions translucent. Add onions, garlic and cumin to lentils. Stir, cook until desired texture (about 5 mins for me - try not to cook the lentils too long as they lose their texture pretty easily and it becomes an exotic split pea-type soup.). Stir in lemon juice just before serving.



(Recipe adapted from here.)

these kids put the "loud" in Laudio (if you pronounce it right).

My first day of "real" classes was yesterday, and for the most part it went really well. I had a food-related storytelling activity put together for them (fact: one of their stories started out, "Hello, I'm Lady Gaga" and concluded with a dissatisfied Lady Gaga marching into the kitchen - her salmon was raw - only to discover the chef was Barack Obama, whom she then, as the student put it, kicked "in the bottom"). The activity went really well in 90 of my approximately 92 classes (another fact: this number may be slightly exaggerated), but two of them were totally out of control.

When I was in high school, my favorite teacher, Ms. Greenwalt, had an amazing trick for students who were not paying attention in class. She would walk up to their desk and grin at them until they either looked up and got embarrassed or another student yelled at them to shut up/look up and they got embarrassed.

Yet another fact: this only works when less than 50% of the class is not paying attention. Ai ama.

However, as I said before, most of my classes were both manageable and fun and most of my students are awesome. In one of my classes I taught them the term "pork loin" (I swear, one of them is going to visit England and be SO HAPPY their teacher Kata taught them that one). Then they taught me the Basque for "pork loin." Actually, that is not true. None of us knew the Basque for "pork loin," so one of the girls looked it up in the dictionary and we all learned that too (see below).

Euskera of the Day:
Ai ama. "Good gravy" (rough translation). More like "madre mia."
Azpizun or (much funnier!) solomotxo. "Pork loin."

hit me, baby, one more time

That's right, two posts in one day!

This morning I woke up with the beginnings of a cold and it was raining and chilly outside, so of course I went out to the outdoor plant market by the river. My friend Marti (you'll know her from such posts as the last one), with all her legit cooking materials, inspired me to get herb plants, so early cold symptoms and all it was off to the market I trotted. I got these guys:



Their names are Antxon and Patxi, and the wire contraption you see is so they stay in place on my slanted windowsill. If you're interested in buying any of their brothers, they were €1.50 each. Score.

On my way back from the river saw a "Tastes of the World" tent and went in. "Random Whatever of the World" would have been a more accurate name, and it was awesome. I wonder if anyone has ever thought to himself, "Now let's see, I need to buy some dried beans, new age crystals, earrings, cheese, sardines, a Communist T-shirt, and maybe an empanada or two." That guy would be so happy there. Anyway, I bought some red lentils. I have no idea how to prepare them, but I love lentils and the color coral so that was really bound to happen one way or another.

foodwise, it is just another animal.

(peppers a friend ordered)

I stayed Thursday-Saturday afternoon this week with my friend Marti (see "Blank Palate" in "Blogs I'm Reading") in Donostia-San Sebastian. We mostly just hung out, cooked, ate, went to a couple restaurants and ate some more, and I realized a couple things.

1) that city EARNS its reputation for having a) the best food and b) the most expensive food. There you're lucky to get a legit one for under €3; here in Bilbao, anything over €1.60 is highway robbery. You'll possibly pay €2 here if you want a culinary foam (you probably don't, you trendy thing. I'm still a sucker for them.). Of course, theirs are usually a bit more inventive (i.e., plated, with maybe some balsamic drizzle or something), whereas here what you get is typically a treat on a piece of bread, period. Different ballpark.


(solomillo "a lo pobre": roasted red pepper sauce, sea salt, potato strips, quail egg- this was a €2-something cheapie! Bar Astelena.)

2) watching your (ex-cook) friend make beurre blanc sauce with total ease does not mean you will be able to repeat that maneuver. Mine broke today (and I ate it anyway, how desperate!).

3) I am in the right place! Confession: when I found out my assigned school was nowhere near San Sebastian, I was secretly a little bummed. I mean, the culinary capital of the western world?! Who wouldn't flip at the chance to spend a chunk of their life there? Walking around the city and getting a feel for it, though, I still loved it but didn't get that same nice, at-home feeling I get here in Bilbao.

At any rate, I'm sure I'll be going back pretty often to visit, rival city to my own though it is (think Durham to Bilbao's Chapel Hill). I had a great time on my mini-vacation with Marti and her friends there.

thank you, anthony bourdain

Just a couple thoughts now that the week (the work week for me, anyway) is over:

I am so glad I get to teach real lessons next week. Talking about myself for half an hour 12 times is, as it turns out, super awkward. I showed them pictures of my family, southern food, Michael Jordan and a Pepsi logo (hey, there's not a lot of internationally recognizable NC stuff out there). Also, watch out, stepsisters, because I think several dozen teenage Basque boys might be in love with you.

I just made what was easily my best pasta ever. Anthony Bourdain's cooking techniques special is incredibly useful and I can't recommend it highly enough. Dropping some starchy pasta water in with the sauce and your almost-fully cooked spaghetti: who would have imagined it was so good?

And I am going to Donostia this weekend.