Serge the Concierge

On 4th Day of Diwali, Festival of Lights, comes Padwa, Did you Lift any Mountains?

On 4th day of Diwali, the Festival of Lights, comes Padwa.

According to Diwali 2011 site, it is said that on that day "Krishna defeated the god of rain and the heavens Indra. He lifted Mount Govardhana to save people's life from the floods" and to celebrate "people cook mountains of food resembling Mount Govardhana."

A variation offered on same site is that "according to another legend followed in South-India, Vishnu defeated the demon-king Bali on this day."

New Yorkers who celebrate Diwali and looking for a sweet treat rather than mountains of food might want to know that some of Kaurina's Kulfi Ice Creams are now available at Union Market stores in the big appple, most of them in Brooklyn.

One of the most popular sweets for Diwali seems to be Barfi (above).

Happy Diwali!

Did you move any mountains?

(* Barfi picture from Ambala Foods website)

Chicken with Kosher Sausage, Fennel and Peas, Recipe from Kosher Revolution

My only adventure in Kosher food was some 30 years ago in London as I was trying to grab a bite before a 5 PM concert at Hammersmith Odeon featuring 999 and The Runaways.

The only place opened right across the street was a Kosher restaurant.

I ordered by pointing to something another customer was having that looked appetizing.

I cannot remember what it was.

I am sure that Kosher options like everything else have changed quite a bit in the 3 decades since.

In his introduction to Kosher Revolution (Kyle Books, October 2011) by Geila Hocherman and Arthur Boehm, Arthur Schwartz reminds us that 'Kosher is a set of rules, not a cuisine, and, as Geila Hocherman amply proves, you can be kosher and cook Chinese, French, Italian, Indian, New American-any cuisine in the world'.

Geila Hocherman was the gourmet food buyer at Bloomingdales and considers it her mission to "make kosher cooking indistinguishable from any other kind."

Here's a teaser from what Kosher Revolution has to offer.

Chicken with Sausage, Fennel and Peas recipe

Serves 6 to 8

I love fresh fennel, a vegetable the Italians dote on, but which we tend to neglect. Paired here with chicken and sausage—a great combo in itself—the vegetable really shines. This one-pot dish, perfect for family dining or casual entertaining, owes its existence to newly improved Italian-style kosher sausage. Don’t let the number of ingredients put you off; everything goes together quickly, and the result pleases everybody.

Geila’s Tips

To slice the fennel easily, trim the stalks from the bulb, and half it top-to-bottom. Core and place each half on your cutting surface and slice it across as you would an onion.

You can prepare this through step 7 several hours in advance. Reheat the dish in a 375ºF oven and proceed.

Ingredients

6 tablespoons canola oil,plus more if needed

1 pound sweet Italian sausage (page 19), sliced 1 inch thick

1/2 cup all-purpose flour

12 chicken thighs, or half dark and half white meat

7 tablespoons olive oil, plus more if needed

1 large fennel bulb, sliced thin

Kosher salt

2 large onions, sliced thin

12 garlic cloves

3/4 pound fingerling potatoes, peeled and cut into 11/2-inch pieces 2 small lemons

1 cup chicken stock

1 cup white wine

3 rosemary sprigs

4 fresh sage leaves

3 tablespoons fresh oregano or 1 tablespoon dried

2 cups frozen peas, defrosted

Directions

1. Preheat the oven to 375ºF.

2. In a large sauté pan, heat 2 tablespoons of the canola oil in pan over medium heat. Add the sausage and sauté, turning once, until brown,about 5 minutes. Transfer the sausage to a roasting pan and reserve the first pan.

3. Meanwhile, spread the flour on a large platter, add the chicken and dredge it. Heat 2 tablespoons each of the olive and canola oil in the pan over medium heat. Shake excess flour from the chicken, add it to the pan, and sauté, turning once, until brown, 8 to 10 minutes. Transfer the chicken to the roasting pan.

4. If the flour has blackened, wash the pan and add 2 tablespoons each of the canola and olive oils. Otherwise, pour off half the remaining oil from the pan. Heat over medium heat, add the fennel, season with salt, and sauté, stirring, until the fennel has wilted, 5 to 7 minutes. Add the onions and sauté over medium heat, stirring, until soft, about 8 minutes. Season with salt and transfer the vegetables to the roasting pan.

5. In the same pan, combine 3 tablespoons of the olive oil, the garlic, the potatoes and 1 cup of water. Bring to a boil and cook until the liquid has evaporated and the potatoes begin to color in the oil, 12 to 15 minutes. Transfer to the roasting pan. (The potatoes won’t be cooked through.)

6. Squeeze the lemon over the roasting pan mixture, add the stock, wine, rosemary, sage and oregano, and bake until the chicken juices run clear when the chicken is pierced with the point of a knife, or to an internal temperature of 170ºF., 30 to 45 minutes.

7. Transfer the chicken, sausage and potatoes, plus any larger pieces of onion and fennel, to a warmed platter. Add the peas to the pan and warm in residual heat, stirring, about 2 minutes. Pour the peas and pan sauce over the platter mixture and serve.

(* Recipe from Kosher Revolution by Geila Hocherman and Arthur Boehm, published by Kyle Books, October 2011, photo by by Antonis Achilleous)

Quai Voltaire in 1931, Ceylan Hot and Breathless Air in 1950, Paul Bowles Travels Collected Writings

After being first published in 2010 in the UK, Travels, Collected Writings, 1950-1993 (Ecco, August 23, 2011) by Paul Bowles reaches the U.S shores.

I received ' Travels, Collected Writings' a few weeks back and it seems only fitting that I would write about it while on my own late minute trip to Europe.

Paul Bowles best known work is The Sheltering Sky.

Besides his fiction writing, he also wrote extensively about travel. His vivid prose takes us places many of us never visited and I hope brought him a steady source of income.

The image we might have of Paul Bowles is of the American expat spending most of his life in Tangiers, Morocco. He actually visited places, some of them numerous times.

Travel fit his restless nature.

This collection of 40 essays starts in Paris and ends with Paul Bowles, His Life, a previously unpublished journal (1986). We go from Paris to Morocco tp Ceylan and Kenya not to forget Thailand.

All this took place long before backpacking days and way before a traveler in faraway spots would broadcast a play by play of their trek to their 'friends' on Facebook, Twitter, almost instantly broadcast snapshots and videos of their latest adventure (original or not) via Flickr and You Tube.

In a pinch you had to tough it out. No Paypal transfer to save you.

He illustrates that perfectly in the opening piece, 17 Quai Voltaire covering his budding years in Paris (1931-32).

“Strange, but it's impossible to remember where I ate my lunches and dinners. I was not interested in gastronomy; I was striving to make a small amount of money last as long as possible, without suffering from indigestion. It seems to me that there was a quite good, medium-priced restaurant in the Rue Bonaparte where I often went.”

'Fish Traps and Private Business' documents his time at Welideniya Estate, Ceylan in May 1950.

Talking about the weather, “the air is hot and breathless, the only respite coming in the middle of the afternoon, when it rains. And afterward, when it has stoppede, one has very little energy until night falls. However, by then it is too late to do anything but talk or read.”

His nights there sound short on sleep. He writes “I lie awake listening to the unfamiliar sounds made by the insects, birds and reptiles. By now I can tell more or less how late it is by the section of the nocturnal symphony that has been reached” and goes on to add “sometimes in the morning Mrs. Murrow asks me if I heard the cobra sing during the night. I have never been able to answer in the affirmative, because in spite of her description (“like a silver coin falling against a rock”), I have no clear idea of what to listen for.”

'Cafe in Morocco' (1966) notes “ The traditional cafe in this part of the world is conceived of as a club where, in addition to enjoying the usual amenities of a cafe, a man may, if he wishes, eat, sleep, bathe and store his personal effects.”

Outside the travel pieces, 'Kif, prologue and compendium of terms' from 'The book of grass' (1967) covers other territories.

I could go on and on quoting the book. I don't want to ruin your pleasure discovering Capetown, Madeira, Thailand (in 1972).

Run with Apricot Jam Recipe from Jam, Jelly and Relish by Ghillie James

The U.S edition of Jam, Jelly & Relish (Kyle Books, August 2011) by Ghillie James is available at last.

Don't waste time,  head straight to to the second chapter, 'Summer' which offers dishes as varied as Somked Trout and Beet Salad with Sour Cream Dressing, Vanilla Poached Gooseberries (I have to try that recipe), Onion, Port and Thyme Marmalade, Strawberry and Rose Petal Syrup to name a few examples.

To celebrate publication of this honest goodness tome, here's Ghillie James gift to tartines, Apricot Jam.

This is a runny jam, with chunky bits of fruit and sweet honey-like aromas. A sort of cross between a jam and a compote, it reminds me of breakfasts in the garden on vacation in France.

Makes about 11/2 quarts (1.5 liters) Keeps for at least a year

31/3lb (1.5kg) fresh apricots, not too soft

5 cups granulated sugar

Juice of 2 lemons

Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky). Put into a big bowl, then toss with the sugar and lemon juice. Leave the mixture to macerate in the bowl for 2 hours, which will give the fruit time to release its juices.

Transfer to a large pan and heat gently, stirring occasionally, until the sugar has dissolved and the apricots are just starting to soften. Increase the heat and bring the jam to a rolling boil. Continue to boil for 5 to 10 minutes, until the jam has just reached setting point. Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal.

(* Recipe from Jam, Jelly & Relish reproduced courtesy of Kyle Books, Photo by Laura Hynd...First published in the UK in May 2010)

London Wasps tackle Bath, Rugby for St George’s Day 2011, April 23

One of my uncles who lived for a while in the south of France is a die-hard rugby fan.

I don't know if he plans to watch London Wasps versus Bath, a rugby game played at Twickenham on St George's Day on April 23, 2011.

I learned that both teams have a 150 year history. 

As I mentioned in 2010, Catalans celebrate it as La Diada de Sant Jordi, with roses and books rather than muscles.

The St George's Day Entry on Wikipedia notes that holiday is also popular in various forms in Palestine and also othodox countries like Georgia.

(* image of London Wasps in action from official St George's Day Game page)

16 on Mardi Gras, Beer, Wine and Cider Only in Switzerland, Fasnacht Pastries?

Fat Tuesday, Shrove Tuesday or Mardi Gras as French speaking countries call it is celebrated from New Orleans to Quebec City (on ice) to Binche in Belgium.

Even though it has Christian roots, the holiday is popular in Senegal where majority of the population is Muslim.

If you turned 16 just in time for Mardi Gras and live or happen to be in Switzerland, all you will be served is wine, beer or cider (or soft drinks of course).

Or did i get it wrong and the holiday in Switzerland as in Germany is called Fasnacht...

Is it where Doughnuts come from if I am to believe Fasnacht (pastry) entry on Wikipedia?

Wanna bake? Check the Fasnachtsküchle Recipe by Tammy (Boston Food and Whine, March 2009)

(* Fasnachtsküchle photo by Ilka from Berliner Pfannkuchen – Kräppel – Fasnachtsküchle...German piece)

Squirrel Stew Inside Out from BBC Food Blog to Loftin Baptist Church

French like eating snails and rabbits and quite a few other things yet I don't remember hearing anyone mentioning Squirrel Stew as a favorite dish until I saw Wm. Hovey Smith, a Georgia native, do it for the BBC Food Blog. He thinks that's a good way to deal with squirrel overpopulation where it exists.

Echoing that piece, Katie Connolly (BBC News, Washington) asks Is squirrel the perfect austerity dish? I wonder how my fellow New Jerseyans feel about that one?

Ben Wingate in Squirrel stew supper an annual event for Loflin Baptist Church (Alabama Baptist Online, 2002) writes that 'members of Loflin Baptist Church, Banks, have their annual squirrel stew supper as soon as winter rolls in and enough squirrels can be collected for a feast — a tradition that has been held for more than 30 years.'

The Squirrel Nut Stew play by play (October 2007) offered by Adventures in Food including illustration above kinda grosses me out actually, not sure why.

Squirrel and Prejudice?

Andalusian Roots Revisited, Sevilla 4 Ways illustrated by Tara Bradford

With a last name like mine, most hispanics here in the US think that I am joking when I mention my Spanish heritage.

I am 25% Spanish. My maternal grandfather was born in Spain, in Andalusia to be precise.

On my last summer in Europe before moving to the States, I spent about a month traveling around Spain.

That included time in Andalusia, from Cordoba to Granada, not to forget Sevilla of course.

A recent visit to the site of Tara Bradford a Paris based photographer had the Giralda in full view.

It brought back some fond memories and I asked Tara if she had a few snapshots of the city that I could share with you.

Here they are.

First the Alcazar Palace with its luxuriant gardens. It was very crowded when I was there.

Next the Fountain on Plaza near La Giralda, people in Sevilla like to hang out. I was surprised to see young families with a stroller out and about town close to midnight on a weekday. It was summer though.

Third is La Giralda, glowing in the dark. I stayed in an hotel nearby and got into the habit of having dinner around 9 PM at a little restaurant behind the plaza frequented by the locals.

Last, the Museo des Bellas Artes, I am not sure if I set foot there.

On Saturdays, the museum offers free programs including children activities, starting at 12 Noon.

All photos courtesy of Tara Bradford (copyright Tara Bradford) were taken in July 2010.

Thanks Tara for sharing and thank you all for tagging along.

A Guide to Vienna's Central Cemetary, Europe Second Largest Burial Place

Our friends at the Austrian Tourist Office cater to all tastes.

In their most recent newsletter, I could not help but notice their New Guide To Vienna Central Cemetery, Zentralfriedhof. 

I learned that it is the second largest burial place in Europe (after Ohlsdorf in Hamburg).

They warn us "that with 330,000 graves and 100 kilometers of roads covering an area of 2.5 square kilometers, Vienna Central Cemetery is so large that it is all too easy for visitors to lose their way!"

Most famous residents of the place are Ludwig van Beethoven, Johann Strauss the Elder and Austrian pop legend Falco.

Use their guide if you visit.

Who wants to get lost in a cemetary even one with famous people?

Sticky Date or Mocha Chocolate, Ramadan Cupcakes At Kitsch Cupcakes in Dubai

Some middle eastern pastries can be sticky sweet.

Kitsch Cupcakes were the first cupcakes bar to open in the Emirates on Jumeira Beach Road in Dubai.

For Ramadan 2010 which runs until September 9, Kitsch came up with 2 flavors, the Mocha- Chocolate cupcake with a rich coffee icing and the Sticky Date which is a sticky date cupcake flavour with a cinammon and date icing.

The Ramadan cupcakes are available at their Jumeira branch in Dubai in normal size and minis (by order only).

For the rest of their offerings consult the Menu...