0 comments on “Recipe: Tom Kha Gai (Thai Chicken Coconut Soup)
 

Recipe: Tom Kha Gai (Thai Chicken Coconut Soup)
 

Tom Kha Gai Soup

This quintessential Thai chicken coconut soup is a deliciously aromatic accompaniment to any meal with an Asian flair or a complete meal on its own. This soup is served in Red Ginger, our Asian restaurant on board, and you can learn this recipe and other Thai, Vietnamese and Japanese favorites from this restaurant during our “Most Requested Red Ginger” class at The Culinary Center on Marina and Riviera.

According to Chef Kathryn Kelly, Executive Chef & Director of Culinary Enrichment, Thai cuisine is best characterized as complex, balanced, fresh and spicy – and this classic chicken and coconut soup brings that description to life with fresh lemongrass, lime juice, coconut milk, Thai chilies and galangal – which is also known as Thai ginger and is in the ginger family, but the flavor is markedly more citrusy and earthy.

Tom Khai Gai Soup

Thai Chicken Coconut Soup (Tom Kha Gai)

Serves 6

16 cups low-sodium chicken stock
3 stalks lemongrass, mashed
1 cup coarsely chopped galangal
8 kaffir lime leaves
2 Thai chilies
6 boneless chicken breasts
1 cup coconut milk
1 teaspoon fish sauce
2 cups straw mushroom pieces
18 cherry tomatoes, halved
Juice of 3 to 5 limes
18 cilantro leaves

In a large stockpot over medium heat, combine the chicken stock, lemongrass, galangal, lime leaves and chilies and simmer until the stock reduces by half, about 1½ to 2 hours. Decrease the heat to low, add the chicken and poach to an internal temperature of 165°F/74°C. Remove the chicken, let cool and shred. Strain the stock through a fine mesh strainer lined with cheesecloth.

Return the stock to the stockpot over medium heat, reheat the stock and add the coconut milk and fish sauce. Divide the shredded chicken, mushroom pieces and cherry tomatoes among 6 bowls. Just before serving, stir the lime juice into the stock, adjusting the amount to taste. Divide the stock among the bowls, garnish each with cilantro leaves and enjoy!

1 comment on “New Innovative Gourmet Menus at The Grand Dining Room”

New Innovative Gourmet Menus at The Grand Dining Room

Grand Dining Room

While The Grand Dining Room has become known for its exquisite European-inspired culinary creations, we’re thrilled to unveil a sweeping re-inspiration of our dinner menus, which now offer you the ultimate fine dining experience at sea. The menus feature an incredible spectrum of world flavors as well as an all-new Executive Chef’s Food & Wine Pairing, available every evening and featuring the chef’s selection of exquisite dishes specifically curated for their complementary and contrasting flavors. Another highlight of the menus is the new “Global Cuisine” tasting menu each evening – these are bolder and more adventurous ethnic dishes – perfect for the traveler with a spirit for spice.

The Ultimate in Dining Choice, Flexibility, and Customization at Sea
Each evening in the Grand Dining Room, you will be treated to more than two dozen dishes to choose from – six appetizers, three soups, four salads, nine main courses, and nine side dishes. Every menu incorporates our acclaimed and imaginative vegetarian dishes along with our Canyon Ranch Balanced Selections that follow their mantra for indulgent, yet healthy living. All in all, the menus offer you more than 800 dishes.

Hundreds of New Dishes Accompany Time-Honored Favorites
Whether you are sailing for the first time with Oceania Cruises or the 50th, you will delight at the diversity of selections with fresh and bold flavors, in addition to classic dishes that have been favorites ashore and at sea, for years or decades. Scintillating new additions such as herb-crusted cornish hen diavolo, Palermo-style grilled swordfish, smoked ricotta risotto, and Paul Bocuse’s Alaskan halibut Viennoise, accompany time-honored favorites such as Jacques Pepin’s quartet of beef bourguignon, salmon supreme, steak frites and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-friend wiener schnitzel, and dover sole meuniere.

Perfect Pairings for a Perfect Evening
Of course, if you’re looking for a more adventurous dining experience, a special evening, or just something with a healthy bend, you will want to experience one of our three new tasting menus. Reflecting our globe-trotting adventures, the new menus feature a Global Cuisine tasting every evening that focuses on a particular region, specific country, or particular cooking style – Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesian, Greek, South America and Japan. If you’re seeking a healthy-living choice, Balanced Selection offers four courses of mouth-watering lighter options. The Food & Wine Pairing menu invites you to try four courses selected by our master chefs, each expertly paired with a different wine selected by our head sommelier, presenting a perfectly-paired gourmet tasting menu each evening.

These new menus are currently available onboard Riviera and will be introduced aboard Sirena in May, Insignia in June, Nautica and Marina in July, and Regatta in August. We look forward to welcoming you to The Grand Dining Room for a gourmet dining experience to remember!

1 comment on “Inside An Artist’s Cruising Journal”

Inside An Artist’s Cruising Journal

By Dorothy Simpson Krause

Dot KrauseOn Riveria, Marina and Insignia, I’ve traveled to the far corners of the globe as I inspire and help guests in Artist Loft to create meaningful work – I’ve sailed everywhere from Denmark, Latvia and Norway to Australia, New Zealand, Tonga and French Polynesia to Oman, Egypt and Israel to Aruba, Curacao and Grenada. What journeys I’ve had.

Journal cover

 

I’ve been an artist-in-residence on Oceania Cruises since 2012, and for these past several years I have also been keeping an on-going journal that chronicles and captures the places I visit during the voyage. From the beginning, I hoped that the journal wouldn’t be completed on a single cruise but would span a number of voyages.

For me, this journal is the perfect way to pay homage to the places I’ve been because it allows me freedom in what I include and the elements or details that are meaningful and memorable to me. I mostly collage the journal pages with interesting images or ephemera that I find on the voyages. The inside front cover incorporates an image of Riviera which was cut from an Oceania Cruises brochure. Other pages also use Oceania Cruises images combined or contrasted with found objects and images from other sources. They’re designed to capture the spirit of the place without being location specific. To provide continuity, the pages have been given the effect of age with pigment and watercolor using stencils and rubber stamps in brown and sepia.

Journal inside 4In order to be able to add to the journal, instead of working in a bound book I folded sheets of cream-colored paper into 5.5” x 6.5”-sized pages and placed them into a rectangular piece of pigskin cut from an outdated jacket. Designed to wrap around the pages with considerable overlap, the leather allows the journal to expand over time. It was painted with layers of acrylic paint and rubbed with gold metallic pigment to give it a patina. A Riviera 2012 commemorative pin was affixed to the wrapped cover to hold an elastic band in place and provide both a closure and a focal point.

Journal page
When my journal, entitled “Oceania” is complete, I’ll sew the loose pages into the spine of the cover to hold it all together. Currently I’ve completed 67 pages, and I look forward to adding many more to come as I meet more of you on board!

About Artist-in-Residence Dorothy Simpson Krause
Dorothy Simpson Krause is a painter, collage artist and printmaker who incorporates digital mixed media into her art. Her work is exhibited regularly in galleries and is in the collections of more than two dozen museums. Dot is a Professor Emeritus at Massachusetts College of Art where she taught for 35 years, and has also been an Artist-in-Residence at the Smithsonian American Art Museum, as well as at many other celebrated institutions. She is the author of Book + Art: Handcrafting Artists’ Books, and co-author of Digital Art Studio: Techniques for Combining Inkjet Printing with Traditional Art Materials. You can see her work at www.DotKrause.com and www.facebook.com/DotKrause.

2 comments on “La Cuisine Bourgeoise: New Elegant Food & Wine Pairing Experience”

La Cuisine Bourgeoise: New Elegant Food & Wine Pairing Experience

A creamy Soufflé de Homard Plaza Athénée with lobster and cheese served from atop a gleaming silver tray – that’s happiness on a plate that harkens back to the halcyon days of the Hôtel Plaza Athenee in Paris. Pair it with an exquisite Louis Latour Meursault Chardonnay and you have just one of seven perfectly delectable courses in our latest epicurean masterpiece, La Cuisine Bourgeoise, by Jacques Pépin at La Reserve by Wine Spectator.

1 comment on “Botanic Gardens in the Caribbean”

Botanic Gardens in the Caribbean

By: Guest Lecturer Sandy Cares

Lush blooms of exotic beauty and diversity welcome you at botanic gardens in destinations across the Caribbean. Established during the British Colonial era as “Horticultural Experimental Stations,” the original mission was to study, collect and disseminate plants that may be of commercial, medical or other advantage.