Review by Rosemary Minati

Mombo, 66 Marcy Street, Portsmouth, NH  03801. Telephone:  603-433-2340.

Mombo isn’t just a culinary experience. No, this new eatery serves enticing visual fare too. My husband and I fell in love with this restaurant the moment we walked through the door. Located in a charming old  building, it has high-beamed ceilings, cozy seating areas, and a friendly crew,  giving it a warm and inviting feel.

Mombo’s granite bar extends into counter seating, an alternative to traditional table seating, offering guests an up-close-and-personal look into its open kitchen. Steve and I sat there and for our  evening “entertainment” we watched as Lawrence artistically created magnificent appetizers and desserts. He made and then served our cheese platter, offering an explanation of each cheese and its origin.

This restaurant is good for foodies who appreciate interesting spices, flavors and artistic presentation. Steve and I shared each course because everything looked so unique, fresh and tempting. The lobster bisque was creamy and rich. For entrees we chose fresh scallops that were cooked to perfection and a tender Kobe beef filet that was tender and juicy.

Dessert was a rich, dense chocolate torte with raspberries and cream. Chocolate is one of my guilty pleasures and I consider myself a bit of an expert. This did not disappoint and was “to die for.” As coffee lovers, we truly appreciated the individual French press pots of steaming rich coffee that came with dessert.

Chocolate torte. (Photo by Rosemary Minati.)

During our meal, as we enjoyed every morsel we watched as the chefs tested sauces and added ingredients to enhance each dish.  Our server was friendly and did a magnificent job. We will fondly remember this restaurant and will definitely return.

For more information visit: www.momborestaurant.com

One of my fondest memories as a German American child is of  my father biting into a frankfurter, sauerkraut juice running down his long, thin arms. “Sauerkraut was the one vegetable we ate with every meal,” my father recalled of his own childhood. It is true, my grandmother loved sauerkraut. I think she even had it with her breakfast. I didn’t understand this as a child, but ate it because I was told to clear my plate or, according to German folklore, it would rain. No questions asked.

Once, my parents tried to make their very own batch in a large stone crock in our garage. I would suggest you skip that project and just buy a can. It will save at least a month’s worth of work. Over the years I have grown to love sauerkraut. Just the smell of it cooking evokes warm memories of my dad and his mom. My family recipe just might change the way you eat hot dogs and sauerkraut.

My father’s favorite meal was all beef German hot dogs slathered with sauerkraut. It was simple and tasty. It wasn’t just any sauerkraut; it was cooked with sautéed onions and bacon. My mom will tell you that it is very important to rinse your sauerkraut with cool water three times. I don’t know why three is the magic number, but I know when my mother tells you to do something, you just do it. Why, because she’s one of the best cooks I know.

When my parents left Long Island and moved near m in New York’s Westchester county, my dad would send me to Karl Ehmer’s store, in Yorktown Heights to buy two dozen extra long hot dogs. German treats from this small jam-packed store were inevitably added to the order. Dark chocolate covered marzipan, potato dumpling mix, deli mustard, and braunschweiger are always stuffed into my shopping bag.

Once home, the first step is separating the twisted casings between the long ropes of frankfurters. The sauerkraut must cook for about one-half hour to blend the flavors. According to another one of my mother’s rules the hot dog rolls must be warmed in the oven. As a purist, my dad believed that the frankfurter needed nothing but the roll and the sauerkraut. To his dismay, I always want mustard and relish on mine. I was never that fond of hot dogs growing up, so I felt the need to hide the taste.

I have since learned to love this simple meal and especially the flavor of the cooked sauerkraut my father loved so much. This down-to-earth, delicious meal is served in my home now – but not for breakfast.

Kurt’s Sauerkraut

1 can or 1 package fresh sauerkraut
4 slices bacon
1 small onion
water

Drain sauerkraut in a colander and rinse with cool water three times. Chop the onions and bacon and put in a frying pan. Sauté until onions are soft and the bacon starts turning brown. Add the drained and rinsed sauerkraut to the bacon and onion mixture and stir. Add enough water to almost cover sauerkraut and cook until it all begins to boil. Turn down heat and simmer for about 30 minutes.

Rosemary can be reached at: Rosemary@globalfoodie.com.

The Young Man and the Sea
Recipes & Crispy Fish Tales from Esca
By David Pasternack and Ed Levine
Published Artisan 2007, New York, NY

By Rosemary Minati

Last month, after a hectic weekday, I ran into the supermarket in search of the perfect fish.  As usual, the choices were daunting.  I always seek the advice of the guy behind the counter and choose based on his recommendation.  That’s why I finally decided to go to the bookstore and learn how to make an educated decision — on my own. Yes, I want to know what fish is freshest, wild or farmed, but I don’t want my evening meal based on some guy’s preferences.

I discovered The Young Man & the Sea; Recipes and Crispy Fish Tales by Pasternack. My first reaction was surprise as I breezed through the pages. There is only a short lists of ingredients for each Italian-based recipe. I was not intimidated and realized most items are easily found in my local supermarket.  Page 13  offered “Dave’s Tuna Advice.” Pasternack not only describes what to look for, but lists six different tunas.  Who knew there were so many choices beyond fresh or canned albacore in traditional oil or water?   He includes recipes for tuna meatballs, tuna Bolognese, or Ventresca tuna salad, and more.

Pasternack offers advice on shrimp, tentacles, scallops, and how to fillet a whole fish.  The book contains more than 100 recipes and is guaranteed to make your mouth water.

Pictures of Pasternack beside a well-used fishing pole, his sturdy rubber boots, waiting at the back of a boat are fascinating. Some of his buddies are pictured as well, including “Tommy Crab,” who he describes as the “Ed Norton of the crustacean world.”  These tidbits make for interesting reading.

This fish tale was written after Ed Levine approached Pasternack in Esca, his New York City restaurant. He successfully he urged Pasternack to publish his recipes.

Fast forward a week after I finished the book. I planned to make fresh grilled tuna for dinner. Now I know how.

I confidently stepped up to the fish counter, smiled and said,  “Excuse me, but is that tuna  yellowfin or Bonita?”

Rosemary can be reached at Rosemary@globalfoodie.com.

Denise Dubé, globalfoodie’s creator and editor, is a food writer who travels – or a traveling foodie who writes. Foods preparation, its origin, smell and presentation are a passion (and obsession) and she enjoys tasting and writing about its cultural nuances. globalfoodie is her baby and food is her muse. It’s also the main reason she needs to lose a few extra pounds. Her work has appeared in Intermezzo, travelgirl, MSNBC.com, National Geographic Traveler and the Boston Globe.  Reach Denise at: Denise@globalfoodie.com.

Ami Hooper is globalfoodie’s creative designer and the cyber brains behind the site. She can be reached at: Ami@globalfoodie.com.

Maureen Costello is a Boston-based freelance journalist who loves writing about food and has  sampled appetizers, main courses, beverages and desserts from almost every ethnic group.  Maureen is passionate about food various flavors and forms,  its cultural meaning, tradition and preparation and is thrilled to share her finds with globalfoodie readers.  She can be reached at: Maureen@globalfoodie.com.

Sue Frause is an award winning freelance journalist and photographer. Her words are on images in print and online and include: the Examiner, True/Slant and she is also a About.com spa website contributor. She’s an avid fan of social networking and writes a blog about all things Canadian called,  Closet Canuck. She’s also an on-air contributor to Around the World Travel Radio. Sue and her husband live on an island in Puget Sound where they tend to their chickens, turkeys, garden and their very own field of dreams. She is a popular guest speaker on travel and other earthly delights and frequently appears as an emcee at community charity events. In addition to her frequent travels, Sue enjoys theater, movies, jazz, fine food, heavenly spas and tiptoeing through the tulips … when they are in bloom.  Sue’s website is www.suefrause.com and she is reachable at: sue@suefrause.com.

Richard Frisbie is a food, wine, and travel writer; a bookseller and publisher of New York centric books; and a professional baker who resides in New York’s Hudson Valley. Online, his articles appear here, on Gather.com, GoNomad.com, travellady.com and the many websites of EDGE Publications. He also writes for regional New York magazines such as Life in the Finger Lakes, and Kaatskill Life.  Richard can be reached at Richard@globalfoodie.com

“Have spoon will travel,” is Kori A. Gaff ’s motto. This 31-year-old Maine native is married to a Marine, and has two small children. She manages to make meals everyone will enjoy by using innovation and simplicity. It’s a gift we all need once in a while. Kori also enjoys cooking for the neighborhood, no matter where she’s stationed. Kori can be reached at: Kori@globalfoodie.com.

Emilie  C. Harting’s articles on culture and ecotourism have appeared in a number of major magazines and newspapers, most recently www.forbestraveler.com,  The Philadelphia Inquirer, and MSNBC. When she’s not walking around the streets of various cities or hiking in the countryside, she can often be found in her kitchen.

Kaye Hurst is a Louisiana southern woman who loves all things food-related — it nourishes her soul and her tastebuds. Cooking is her favorite part of life and she is compelled to share her passion for all things sauteed, braised, boiled or basted. In fact Kaye has more palpations over a recipe-laden cookbook than a steamy romance novel. Celebrations at home always involve good food marinated in comfort and seasoned with love. Kaye can be reached at: Kaye@globalfoodie.com.

Shannon Hurst Lane travels the world in search of inspiring destinations and adventurous moments. She enjoys family travel, romantic escapes, girlfriend getaways, and those all important soul-oh trips. She’s an unofficial ambassador for her home state, Louisiana, where the people don’t eat to live, they live to eat. Contact her at: Shannon@globalfoodie.com.

Keith Kellett, our UK correspondent, is an expert on England’s food history and origin. He can be reached at: Keith@globalfoodie.com.

Vivienne Mackie was born in Rhodesia (now Zimbabwe) and later became a clinical psychologist. She switched to counseling foreign students and their families and teaching ESL after moving to the United States. Toting a journal and a Brownie camera, her travels began at 8 when she and her grandmother boarded a ship and journed from Rhodesia to England.  Mackie still travels as often as possible — with a modern camera and better journals. Vivienne, fascinated by different languages and cultures, realized that music and food are a big part of any culture.  Tasting food from different countries, taking pictures of the dishes, and collecting recipes, have become an integral part of any trip. She’ll try (almost) anything at least once but found that willingness put severely to the test in China—-where she did draw the line at cat, dog and snake. Vivienne may be reached at:

Susan McKee is an independent scholar and freelance journalist specializing in history, culture and travel. She can be reached at: Susan@globalfoodie.com.

Rosemary Minati spent her early years working as a pre-school teacher in the New York suburbs. Her tools included a handful of plastic scissors, hundreds of kid-proof glue containers and dollops of creativity. After spending her days feeding her students minds she raced home to feed the family. This should-have-been-a-chef foodie can make a delicious and unforgettable meal-at a moment’s notice and knows no cultural bounds when creating a meal. Rosemary will find New York’s best restaurants, whether in the city or hidden in Westchester County. She’ll also be giving us a heads-up on some of the best cookbooks written. She can be reached at: Rosemary@globalfoodie.com.

Deston Nokes is our western correspondent, this Oregon native knows adventure and food. He can be reached at Deston@globalfoodie.com

Stephanie Oswald:

Wine and the good life are the focus of the Sip & Savor column by Denise Reynolds.  Awarded the grand prize by Wines of France for her writing on French wines, Denise holds an Advanced Sommelier certification. Recently, she garnered another award when she was recognized for her unsurpassed knowledge and contribution on food and wine by Indagare, the premier resource for the world’s most discerning travelers.  “Denise” means Goddess of Wine and so it’s fitting that she can be reached at: Goddessofwine@globalfoodie.com.

Ron Stern, the editor-in-chief of JustSayGo.com, an on-line travel-oriented e-zine, is also the travel columnis for the San Diego Community Newspaper Group, Fifty Plus Marketplace News and The Womens’ Newspaper Group. His articles have appeared in national and regional newspapers and magazines including Shape, Cruise, Frequent Flyer, AAA Motorist, Visit Los Cabos Guide, Destinations West, Key Biscayne and La Jolla Today. Gannett, The Bismarck Tribune, The Jamaican Observer and travel trade magazines have also published his work.  Ron’s other contributions have been noted by PBS, Mobil Travel Guides and his  photography has been used extensively by Jordan Tourism Board. He has traveled extensively and is the author of five books. Ron lives with his wife, Nancy in Fort Collins, Colorado. Email him at Ron@globalfoodie.com.

Peter Francis Battaglia: