Street Food Week: Wrap-up

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Street Food Week

We had a very busy and productive week.  We were very excited to bring street food to the pages of Modern Day Forager; it is a subject matter that is near and dear to our hearts for so many reasons, it is a culture we truly enjoy when we travel both here and abroad, it is a part of what we think will bring “community” back to our communities, it’s a connection to a simpler time and its just so darn tasty!  Monday we got even more excited when we learned that our Summery Watermelon Soup from last week’s post was being re-published on a national healthy living web site called Hella Wella… Healthy living for the real world.  Then, Tuesday we got an email from the Huffington Post asking us if they could use our photograph and recipe for the Simply Sensational Melon Sangria on their HUFFPOST TASTE .

Singapore by Modern Day Forager

Our week was filled with the hunt and we were in of search of ingredients and inspiration, our first stop was at the Super L Ranch Market at The Chinese Cultural Center in Phoenix, where we found several ingredients on the MDF shopping list, a whole bunch of provisions that just looked fun and of course props, we are always in search of that perfect little treasure and this is the place.  Next, we were off to Pro’sRanch Market in search of the perfect tortilla, specialty produce and props, of coarse. props.  Our last stop was to Saffron Market which is located in north Scottsdale, were we found our dried chickpeas and ingredients to make our tahini sauce.

Singapore by Modern Day Forager

One of the best parts of our field trip was that Heather’s daughter Bailey, who is nine, was along for the ride and adventure and how many cool food products we got to experience with her, she is not a stranger to these kinds of trips, however, we were thrilled we got to see it through her eyes as well as share and show her some things we have learned about these foods and cultures.  The hunt, the find and the get is something we talk about a lot here at Modern.  Doing the R&D is a blast and is so satisfying.  We reap the rewards by going to these markets and learning new things.

If you missed any of the posts this week page down and take a look.  Tuesday featured an introduction written by Traci explaining why we are so fascinated with street food, the street food culture and why we think it is so important that we embrace it. Wednesday we gave you our first impressions of the new Scottsdale Food Truck Caravan, what a treat, you should stop by some Saturday evening and check it out and please let us know your thoughts in the comments area or on our facebook page.  We jumped right into recipes on Thursday with our take on one of the most popular United States street foods, the Korean short rib taco, popularized by the LA food truck scene.  If you have never experienced a First Friday in Venice CA. you are truly missing out.   Next, we jumped across the pond to the United Kingdom (and Australia) for one of my favorite dishes Fish and Chips featuring a double or triple cooked chip and simple beer battered haddock or cod. For those of you that jump all over me for using lard in my recipes I fought the urge this time and went with peanut oil just for you, and its high smoke point.  Yesterday we featured what I think is the most under appreciated sandwich here in the States, the  Banh Mi.  We did our MDF version with a lemongrass and spice infused pork, but you can use any meat you have on hand, the crunchy, sweet, savory and spicy elements in this sandwich are what pushes it over the top and Traci added an MDF twist to ours with Granny Smith apples and pickled watermelon rinds.

Let us know your thoughts on the anything and everything we are doing here at MDF.  Thanks.

Summery Watermelon Soup

Summery Watermelon Sips

We are just head over heels about our stylishly rustic soup.  It strikes the perfect balance of tart to sweet.  Who says we can’t summerize and make it our main dish instead of relegating it to a side.  Gather up your family and friends and go out with a bang.

 Slurps up!!!

Summery Watermelon Soup


.   1/2 cup sugar

.   1/2 cup filtered water

.   12 basil leaves, bruised

.   5 cups watermelon chunks (experiment with yellow and orange)

.   3 tablespoons fresh lime juice

.   1 teaspoon lime zest

.   1/4 cup sparkling wine (as always we use Prosecco)

Directions: Place sugar and water in a small saucepan over medium-high heat.  Once sugar has dissolved add the basil leaves and bring mixture to a boil, then remove from heat and let it sit for at least 15 min.  Then discard basil and let continue to cool to room temperature. Working in batches, blend 4 1/2 cups of watermelon with basil simple syrup and lime juice. Push juice through a fine mesh sieve, over a bowl or pitcher with a wooden spoon.  Cover and refrigerate 1 hour to overnight. To serve, add sparkling wine, pour soup into 4 bowls and garnish with remaining cubed watermelon (important for a textural element) and lime zest.

Summery Watermelon Soup

Experiment with this recipe, try adding canned tomatoes, english cucumbers, beets or granny smith apples we have done all 4 with great success.

Summery Watermelon Soup

Modern Day Forager