Top 20 hostels in the world for food

Influential food blog The Daily Meal has curated a list of the world’s best hostels in an unexpected category: their food offerings.

In their list of top 20 food hostels, standard fare like burgers and chicken nuggets are replaced with regional specialities like maple whiskey mousse in Vermont, organic oatmeal and fruits in San Francisco, and an assortment of Moroccan breads and locally harvested honeys in Marrakech.

The hostel with the best food in the world meanwhile, can apparently be found in Granada, Spain, where food is central to the stay. When backpackers arrive at the Oasis Hostel, for instance, they’re greeted with a complmentary drink. Breakfast is free, as are tapas tours that take guests on guided tours of the best bars in the city.

Esencia Nativa hostel in El Salvador was also given nods for welcoming guests with fresh fruit smoothies and for its onsite restaurant that overlooks that ocean and serves everything from typical Salvadorian breakfasts and freshly caught seafood to homemade pizzas and veggie burgers with homemade hummus.

Here’s the full list of the top 20 hostels in the world for their food.

1. Oasis Hostel in Granada, Spain

2. Esencia Nativa hostel in El Salvador

3. Villa Salis Hostel in Sète, France

4. La Hamaca Hostel in Honduras

5. Ostinatto Hostel in Buenos Aires

6. Be Hostels in Barcelona

7. Malabar Farm in Ohio

8. Menaggio youth Hostel on Lake Como, Italy

9. Hostel Tevere in Vermont

10. Hostel Pangea in Costa Rica

11. Mosquito Hostel, Krakow, Poland

12. Canadian Backpackers Inn, Toronto

13. Green Tortoise Hostel, San Francisco

14. Villa Saint Exupéry, Nice, France

15. Osa Mariposa in Oaxaca, Mexico

16. Hostel Nari-Nari in Marrakech

17. Betel Box in Singapore

18. Oasis Hostel in Lisbon, Portugal

19. Kex Hostel, Iceland

20. PLUS Berlin Hostel

From www.luxuo.com

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Pierre Hermé Paris Opening in Hong Kong

Hot on the heels of Ladurée opening their first Hong Kong store last year, Pierre Hermé has announced he will be opening his first store in Hong Kong too.

The diverse range of macarons available here will include Arabesque, Crème Brulee, Imagine, Infiniment Chocolat Porcelana, Infiniment Rose, Céleste and Mogador.

The Pierre Hermé Paris boutique will open at the IFC Mall in Hong Kong in May.

From www.luxuo.com

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Best Food Apps for Travelers

From apps that will help travelers find the nearest bar, microbrewery or coffee joint to a guide to chef-recommended restaurants, Travel + Leisure has curated a list of the top food-related apps for the globetrotting gourmand.

Among their top picks is Ness, which claims to tailor restaurant recommendations to individual tastes. After users give their rating for 10 restaurants they’ve visited in the past, the app uses an algorithm to determine the user’s personal tastes and preferences before making customized restaurant recommendations.

Savored, meanwhile, will appeal to the budget-minded traveler with sophisticated palates as the app offers discounts at dining destinations including Daniel Boulud DB Bistro Moderne in New York.

Travelers undertaking culinary pilgrimages — that once-in-a-lifetime experience to an exorbitantly priced Michelin-starred restaurant — can also document their evening on Evernote Food which has built-in templates that let users archive photos, maps and tasting notes to preserve the memory.

And while Best Coffee and Untappd help users locate the nearest bar, microbrewery and artisanal coffee shop, Chefs Feed provides restaurant recommendations by some of the world’s top chefs, in 16 cities around the world. 

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Noma restaurant launches gourmet coffee program

Noma has launched a new coffee program with a world champion barista who uses a Japanese drip system to produce a brew that looks like red wine.

The Copenhagen restaurant has started to offer a special coffee menu which uses a special blend of lightly roasted coffee developed by world champion barista Tim Wendelboe of Norway. The light, fresh and acidic flavors are meant to complement the menu and the “Noma experience.”

The Oslo-based barista sources his beans from small-scale, sustainable, socially responsible coffee farmers in Kenya and Central America.

Currently on the menu is a java sourced from a cooperative in Mount Elgon, Kenya.

Coffee is brewed through a V60 system, designed by Japanese company Hario, a manual ceramic dripper which optimizes extraction by filtering the coffee through a brewing cone and into the cup.

Coffee is also served in custom-made glassware, designed by a local Dutch glass blower to enhance the flavor experience.

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Pistachio-Crusted Lamb Chops Recipe

Photo: Pistachio-Crusted Lamb Chops Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio-Crusted Lamb Chops Recipe.  Enjoy the good taste of Arabic Food and learn how to make Pistachio-Crusted Lamb Chops.

Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time. Serves 4 to 6

1 cup unsalted shelled pistachios
Kosher salt
3 Tbs. honey
1 Tbs. fresh lemon juice
1 tsp. ground cumin
1/4 tsp. cayenne
Freshly ground black pepper
12 lamb rib chops (about 1-1/2 lb.)
2 Tbs. extra-virgin olive oil

Position a rack about 4 inches from the broiler and heat the broiler on high.

Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.

Brush the lamb chops with the oil and season on both sides with the spice mixture.

Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.

Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.
Make Ahead Tips
Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 3.5; Protein (g): 19; Monounsaturated Fat (g): 10; Carbohydrates (g): 15; Polyunsaturated Fat (g): 3.5; Sodium (mg): 320; Cholesterol (mg): 45; Fiber (g): 2;
 
Photo: Scott Phillips
From Fine Cooking 108 , pp. 30
December 1, 2010 

More Arabic Food Recipes:

Lamb & Potato Cutlets 
Lamb Shank Okra Tajine 
Lamb Salona with Potato & Carrot Crust 
Lamb kibbeh with mint and broad bean salad 
Lamb Kofta, Tabouleh Salad 
Lebanese lamb wraps with tabouli

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Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio Recipe

Photo: Rice Pilaf with Spiced Caramelized Onions,
Orange, Cherry & Pistachio Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio Recipe.  Enjoy the good taste of Arabic Food and learn how to make Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio.

The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon. Serves six to eight.

Ingredients

4 Tbs. unsalted butter
3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-1/4 cups)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
Pinch ground cloves
1-1/2 tsp. kosher salt; more as needed
Freshly ground black pepper
1 orange, zest finely grated (about 2-1/2 tsp.) and juiced (about 6 Tbs.)
3/4 cup sweetened dried tart cherries
1-1/2 cups long-grain white rice
3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)

Preparation

In a 12-inch heavy-based skillet, melt 2 Tbs. of the butter over medium heat. Add the sliced onions, reduce the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 min., stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/2 tsp. of the salt and a few grinds of black pepper. Set aside.

Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely.

In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 Tbs. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of  the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add 2-1/2 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 320; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 4.5; Protein (g): 7; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 49; Polyunsaturated Fat (g): 2; Sodium (mg): 210; Cholesterol (mg): 15; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 84 , pp. 42
March 1, 2007 

More Arabic Food Recipes:

Baked lamb and spiced rice (ouzi) 
Rice with Tomato 
Curried Beef Strips Over Rice 
Brown rice, vegetable and chickpea pilaf  
Rice with Lentil
Kofta Orfali with White Rice

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Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe

Photo: Grilled Eggplant with Garlic-Cumin
Vinaigrette, Feta & Herbs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe.  Enjoy the good taste of Arabic Food and learn how to make Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.

 This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant Serves four to six as a side dish.

Ingredients

For the vinaigrette:
1 small clove garlic
Kosher salt
1-1/2 Tbs. fresh lemon juice
1 small shallot, very finely diced
3 Tbs. extra-virgin olive oil
1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
Pinch cayenne; more to taste

For the eggplant:
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt.
1/4 cup crumbled feta
2 Tbs. coarsely chopped fresh mint
2 Tbs. coarsely chopped fresh cilantro

Preparation

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
 
nutrition information (per serving):
 
Size : with grilled eggplant; Calories (kcal): 160; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 10; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 260; Cholesterol (mg): 5; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 87 , pp. 51
September 1, 2007 

More Arabic Food Recipes:

Kibbeh with Eggplant Stuffing
Eggplant Fatteh with Meat and Keshk
Makloube: Upside-down chicken and eggplant pilaf
Grilled cumin and chilli lamb skewers with smoky eggplant
Eggplant and Kibbeh Stew
Lemon Cilantro Eggplant Dip

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