Simple and Elegant

It has been a busy week in and around Milford's Corner. What with birthday and send off parties, and a visit to the doctor in Udon, there has been a little time to focus on this week's special. So I have decided to depart from my usual routine of preparing days in advance and do a rather quick, simple but elegant dish called meatloaf.

Now it is only recently that I discovered that meatloaf, which is a very good example of a cocina povera type dish in America, is relatively unknown in places like the UK. I find that quite surprising since, in its simplest form, meatloaf is great for making use of leftovers; and everybody makes use of leftovers for something or another. I remember the best thing about my mother's meatloaf was the cold meatloaf sandwiches that I would take to school the next day. Leftovers from leftovers; nothing is wasted.

At Milford's Corner, our meatloaf is made with a mixture of freshly ground beef and pork, combined with vegetables, spices and other ingredients. It is then baked in the oven until bubbly brown on top. Friday's special will be served with mashed potatoes and gravy. 150B.

So come on out tomorrow and enjoy the classic elegance and simplicity of a meatloaf.

Chicken Livers Peri Peri

For two years, I had the pleasure of living in Botswana, a wonderful little country situated on the northern border of South Africa. Because of its geographical location, the economy, culture and food of Botswana is dominated by its large neighbor to the South. It was here, for example, that I discovered rugby and cricket; and it was here that I discovered Nando's.

Nando's is a fast food restaurant which is based in South Africa but which has branches throughout the southern Africa region. I have just discovered that the roots of Nando's derive from Mozambique and before that, Portugal. Although the menu at Nandos is extensive, perhaps their most famous and best selling item is chicken livers Peri Peri.

Peri peri is a regional term for a spicy chili sauce and the original Nando's version lives up to its name: combined in a tomato based chili sauce served over toasted bread. At Milford's Corner, the Friday special will be our version of this excellent example of la cocina povera, although it will not be as spicy as the original. 120B.

La Cocina Povera (The Poor Kitchen)

I spent the first four years of my life with my grandmother on her farm in North Carolina in the south of the US. My mother and father -- as so often happens right here in Thailand -- were in the big city, New York in my case, trying to make their fortune. When I became of school age, I was wrested from my idyllic life in the country and thrust into the sophistication of the big city. But there are some things which are instilled from birth and that become such a part of you that it becomes your fundamental belief system. So it is with la cocina povera.

My grandmother and after her my mother, believed that one must make use of every scrap of produce raised on the farm or purchased at the market. Nothing, and I mean nothing was wasted. Today, we use fancy and fashionable terms terms like the title of this blog to describe what was to my folks a simple matter of survival. Starvation, whilst not imminent, was something always looming and standing measures had to be adopted to keep it at bay. Once again, I see much of that same philosophy reflected in Thailand, particularly here in Isan.

Not surprisingly, at Milford's Corner, the principles of la cocina povera irresistibly come into play. This Friday's Special, for example, is Chicken Livers Peri Peri, a dish up from Portugal by way of southern Africa, and in itself the subject of another blog post. Stay tuned.

Oktobeerfest 2015

 Ok, so in theory we are a bit late; but not as late as it would seem. Although Oktoberfest 2015 is over in Bavaria, at Milford’s Corner we try to hold true to tradition.  The original Oktoberfest began with the festivities surrounding the marriage of Crown Prince Ludwig to Princess Therese of Saxe-Hilburghausen which took place on 12 October 1810 and ran for several days thereafter.  Nowadays in Bavaria, the festival begins in mid-September and ends variably somewhere in the first few days of October. So our Oktoberfest on 16 October is actually within the range of the original celebration back in 1810.

In any event, this Friday we will be serving our version of Schweinshaxe or roasted pork hocks with sauerkraut and sautéed potatoes. 160B.

So come on out and join us in wishing Prince Ludwig and Princess Therese a Happy 205^th Wedding Anniversary.

Oh, by the way, just to let some of my more critical readers (you know who you are) know, the title mispelling is deliberate!

Our International Menu

The international menu at Milford’s Corner is a little different than one finds elsewhere around town. I cannot exactly say why except to say that it may have something to do with the fact that I am a foodie.

 I like food!! Not simply in the sense of consumption, although that is a quintessential part of it, but in the sense of loving the nature of food, almost in the sense of a Platonic inquiry.  Adding to that predilection, I have also traveled around the world a fair bit and tend to focus on food as a window to the culture of where I happen to be at any particular point in time. Putting these inclinations together, one winds up with a person who uses food to actually express ideas as would a writer or artist or musician.

At this point, it is important to say that the international menu is only a portion of the offerings available at Milford’s Corner. Indeed, the bulk of the menu is Thai – and very good Thai food at that. Unfortunately, we have not yet translated the Thai menu but, fear not, all will be revealed in the fullness of time.

As for the international menu, it is heavily weighted toward Mediterranean/Middle Eastern food with a smattering of north European, American and Latino influences. Menu concepts have also been influenced by what I call “la cocina povera”. More on that concept in another blog post.

In building the menu and selecting dishes for inclusion I have tried to use, to the maximum extent possible, local ingredients which tend to be both fresh and less expensive than imported goods. This makes it possible to offer first quality dishes at a reasonable price.

All in all, while not extensive, our international menu offers a wide variety of tastes and culinary experiences. When combined with our Friday specials, barbeque Saturdays and the fact that we are still evolving, Milford’s Corner is truly an adventure in food and a must stop on anyone’s itinerary in Nongkhai.

You can find the new menu here.

Moussaka

Many years ago I found myself in Athens travelling with some friends. We ate at a restaurant at the top of a place called Lycabettus Hill with the most spectacular view of the city and some of the best food I had ever eaten, including a kind of Greek lasagna called moussaka.

Like lasagna, there are about as many versions of moussaka as there are cooks and I firmly believe all of them are delicious. We will give it a go for our Friday special tomorrow, 2 October. Our version is made with layers of potato, aubergine, and a beef and pork mince meat sauce topped with a bechamel sauce and cheese.

The special is served from 6 pm until 9 pm and comes with a green salad, all for only 150B.

Come on over and check it out!