Serge the Concierge

Champagne and Fromage proves there's More to Covent Garden than Opera

I don't want to mislead you into thinking that I just had a light lunch of bubbly and cheese.

The Champagne + Fromage in question is a shop/ bistro that proves that there's more to Covent Garden than Opera.

This Gallic outpost is the creation of French Bubbles a UK importer of Grower Champagnes.

At Champagne + Fromage, 25 grower Champagnes including Champagne Waris Larmandier 'Cuvée Sensation' can be enjoyed in the bistro with cheese and charcuterie, bread of course, as well as from time to time frogs legs and escargots (snails).

The thirtysomething cheese selection comes from Une Normande a Londres.

After sampling Champagne + Fromage offerings, you can of course take your favorites home or purchase them as a gift for a lover of 'bonne chair' and bubbly.

Champagne + Fromage is located at 22 Wellington St WC2 in Covent Garden, London.

Opening hours: Tuesday to Saturday - 11am -11pm / Sunday from 11am – 8pm

Too bad my European trek does not include London.

Champagne Waris Larmandier is as passionate about creating arts and crafts as they are about Champagne.

(* Champagne + Fromage image comes from French Bubbles Facebook page)

Grape Tomato and Blue Cheese Tart for Vegetarian Sunday Brunch, a Betty Rosbottom Recipe

After a long summer week-end, a grape tomato and blue cheese tart sounds like perfect dish for Sunday brunch.

It is excerpted from Sunday Brunch, Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom, photographs by Susie Cushner, Chronicle Books, May 2012

Grape Tomato and Blue Cheese Tart

With its flaky crust and delectable topping of sweet grape tomatoes and creamy blue cheese, this tart makes an enticing vegetarian dish for brunch. The exceptionally crispy pastry shell is prepared with cream cheese and seasoned generously with cayenne pepper. The tart can be baked several hours ahead, left at room temperature, and then quickly reheated.

Serves 6
Prep time:
20 minutes
Start-to-finish time:
1 hour, 30 minutes
Make Ahead:
Yes

Crust
1 cup/115 g all-purpose flour
4 oz/115 g cream cheese, chilled and cut into ½-in/12-mm pieces
8 tbsp/115 g unsalted butter, chilled and cut into ½-in/12-mm pieces
¼ tsp salt
1/8 tsp cayenne pepper

Topping
4 oz/115 g creamy blue cheese (such as Bleu d’Auvergne), finely crumbled
2 cups/298 g grape tomatoes, halved lengthwise (see market note)
2 tsp olive oil
1 tsp balsamic vinegar
Kosher salt
1½ tbsp chopped flat-leaf parsley
2 green onions, chopped to include 2 in/5 cm of the green parts

Market Note:
Small grape tomatoes, which have a sweet flavor, work better than larger cherry tomatoes in this
recipe, and can be used year-round. However, in the summer feel free to try the tart with one of
your favorite varieties. Sweet ones that are on the small side work best.

1. Arrange a rack at center position and preheat the oven to 375 degrees F/190 degrees C/gas 5.

Have ready a 9-in/ 23-cm tart pan with a removable bottom.
2. For the crust: Place the flour, cream cheese, butter, salt, and cayenne in a food processor; pulse
until the mixture resembles coarse meal. Remove and knead the mixture into a smooth mass, and
then press it with your fingers an even layer into the bottom (not up the sides) of the tart pan.
Smooth the dough with the back of a spoon. Freeze the tart shell for 15 minutes to firm, and then
bake the crust until golden brown, 30 minutes. Remove the tart shell from the oven and cool for
about 5 minutes but retain oven temperature.
3. For the topping: Sprinkle the cheese evenly over the crust. Arrange the tomatoes in a circular
pattern and in a single layer over the cheese, cut-sides up. You may not need to use all of the
tomatoes. Whisk together the olive oil and vinegar and drizzle over the tomatoes, and then
sprinkle with salt. Place the tart on a baking sheet to catch any drippings and return to the oven
and bake until the cheese has melted the tomatoes are hot, 10 to 12 minutes.
4. Cool the tart for 5 to 10 minutes and then remove the sides of the tart pan. (The tart can be
made 3 hours ahead. Leave the tart at cool room temperature and reheat in preheated 350-degree-
F/180-degree-C/gas-4 oven until warmed through, 8 to 10 minutes.)
5. Mix together the parsley and green onions, and sprinkle over the tart. Cut the tart into six
wedges and serve.

Finish the meal with fresh berries (blueberries) and homemade whipped cream.

(* Recipe from Sunday Brunch, Simple, Delicious Recipes for Leisurely Mornings By Betty Rosbottom Photographs by Susie Cushner, Chronicle Books, May 2012, reproduced with permission of publisher)

Better than Jersey Shore? Basin Harbor Club on Lake Champlain for Memorial Day

If I had getaway plans for Memorial Day Week End, I doubt the Jersey Shore would be first pick because of traffic on the way and crowded beaches once you get there.

On the other hand at Basin Harbor Club in Vergennes on shores of Lake Champlain (Vermont)  if the sun tanning and water hungry crowds are stressing you, there is always the option of going for a hike in the woods and get that quiet hour you were craving.

Vacation memories have been created at Basin Harbor Club since 1886.

At this time, they still have rooms available for nights of May 27 and May 28 including Historic Guest Room ($310) and Studio Cottage ($400).

(* Illustration from photo gallery on Facebook page of Basin Harbor Club)

NY City Working Farm, History and Sustainability at Queens County Farm Museum

If you live in New York city area and your kids think that food that lands on the table comes from the supermarket, make room for a trip to the Queens County Farm Museum where history, sustainability and the longest continuously farmed site in New York state cohabitate.

Livestock includes Cotswold sheep, 3 breeds of Heritage Pigs, Large Black, Tamworth, and Gloucester Old Spots, and Italian honey bees.

Check the Map of the Farm before a visit.

Want to get your hands dirty, you can volunteer to help with plantings on Tuesdays and Sundays.

The Queens County Farm Museum is opened daily, year round.

Down on the farm for Green Day #225

Previously: 50 KW Wind Turbine to Microtractor, How to Build Your Own, Open Source Ecology Guide

(* Photo of fields from 'Think Spring' images on Queens County Farm Museum page on Facebook)

Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes, Recipe from Crepes

Crepes are part of my DNA so a book on the topic like the recently released Crepes (Chronicle Books, April 2012) 50 Savory and Sweet Recipes by Martha Holmberg with photographs by James Baigrie, automatically gets my attention.

Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes

I love leeks so much. They grow nicely in our garden, so I was able to create this recipe using sweet, garden-fresh leeks. But even a grocery store specimen will metamorphose into a meltingly sweet, satiny compote when cooked slowly. The leek compote and the apples play so nicely off the sausage, and the goat cheese brings it all together lusciously! Serve with a bright, simple salad such as diced apples and walnuts in vinaigrette, or a celery-root slaw.

Makes 8 filled crêpes; serves 8 a first course and 4 as a main course

For the filling
3 tbsp extra-virgin olive oil
8 oz/225 g bulk Italian sausage
1/2 tsp fennel seeds, lightly toasted in a dry skillet and crushed
2 medium tart apples, peeled, cored, and cut into 1/4-in/6-mm dice
Kosher salt
4 large leeks (white and light green parts), washed well and sliced crosswise 1/4 in/6 mm thick (about 2 lb/910 g before trimming)
Freshly ground black pepper

8 Versatile Crêpes or your choice
4 oz/120 g fresh goat cheese
2 tbsp unsalted butter, melted (optional), plus more for the baking dish
1/2 tsp fennel seeds, lightly toasted in a dry skillet and crushed

MAKE THE FILLING
Heat 1 tbsp of the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook it, stirring often with a wooden spoon, until no longer pink. As you cook and stir, break the sausage into small bits with the spoon and take care not to let it brown to the point of crustiness. Stir in the crushed fennel seeds. Scoop the sausage out of the skillet and transfer it to a paper towel–lined plate to drain.

Pour off the fat from the skillet, add 1 tbsp of the oil, and then the apples and a pinch of salt. Cook, stirring often, until the apples are tender and beginning to brown, 4 to 5 minutes. Transfer the apples to a large bowl, and add the sausage to the bowl as well.

Add the remaining 1 tbsp of olive oil to the skillet, and then add the leeks and 1/2 tsp salt. Cover and cook, stirring frequently, until the leeks are very soft, fragrant, and sweet, about 20 minutes. Season with pepper and more salt, if necessary. Add the leeks to the sausage and apples and gently toss them all together.

Position a rack in the center of the oven and preheat to 425°F/220°C/gas7. Butter the bottom of a 9-x-13-in/23-x-33-cm baking dish.

Lay the crêpes presentation-side down on a clean work surface. Divide the goat cheese equally among the crêpes, spreading it in a thick horizontal line across the center of each one. Spread about 1/2 cup/120 ml of the sausage filling evenly over the cheese. To fold, pull the bottom edge of each crêpe up and over the filling and roll it up a half turn. Tuck in each side, and finish rolling up from the bottom. Arrange the crêpes seam-side down in a single layer in the prepared baking dish. They should be snuggled in tightly together. Brush the tops of the crêpes with the melted butter, if using, and sprinkle with the crushed fennel. Bake until heated through, 10 to 12 minutes, and serve right away.

( Recipe from Crepes (Chronicle Books, April 2012) 50 Savory and Sweet Recipes by Martha Holmberg with photographs by James Baigrie, reproduced with permission)

Loire Wines, Sense of Place, Vins D'ici Tasting, 60 Winemakers, Bourgueil, May 13

When you see the names Azay-le-Rideau, Chinon, castles of the Loire might be first thing you think of.

Besides its rich history, the Loire valley has much to share including its culinary tradition and of course its wines.

If you are lucky enough to be in France mid-May, I suggest you take time to spend Sunday, May 13, 2012 in Bourgueil for 3rd Salon des Vins d' ici (Salon of wines from here).

60 winemakers will offer a taste of their creations from Toby Bainbridge (Les Angevins), Catherine & Pierre Breton (Bourgueil), to Bruno Allion (Touraine), Coralie & Damilen Delecheneau (Montlouis), Bernard & Mathieu Baudry (Chinon), Vincent Careme (Vouvray), Noella Morantin (Vins du 41), Frederic Mabileau (St Nicolas de Bourgueil) and Marie Thibault-Cabrit (Azay le Rideau) who was kind enough to share the news with me.

Event takes place at Cave du Pays de Bourgueil from 10 am to 6 pm.

Price is 6 Euros per person (Glass Included).

For those interested, a light lunch (not included) will be available by reservation only.

For lunch reservations call 02/47/95/10/87

Some wines will also be available for purchase.

Baby Goats, Fresh Air, Consider Bardwell Farm 1st Easter Egg Hunt, April 8, Vermont

If you happen to be near West Pawlet (Rutland County, Vermont) on Easter Sunday and looking for a midday family outing the 1st ever Easter Egg Hunt at Consider Bardwell Farm (have you tried their cheese?) will surely appeal to you, fresh air is free.

Festivities will take place on farmhouse lawn from 11-12:30.

What to expect:

"All children are welcome to participate up to 12 years of age. Free. Many games and prizes will be available. Dance the "Bunny Hop", play egg rolling games, or find the very rare golden goose egg which will be hidden very well. Please bring your own basket to collect the eggs.

The baby goats will be out to greet everyone!! 108 baby "kids" thus far, and counting... Guess how many baby goats there will be on Easter and a special prize awaits you. Bring your camera.The goats love to pose for pictures.
The Easter Bonnet Parade will follow after the egg hunt with a short stroll around the lawn.Wear your finest bonnet and take home a CBF treat if your chosen the winner.
Country Buffet Brunch will be available from 11-2, $10.
Brunch will be served indoors as well on the outside covered patio overlooking the pond."

RSVP suggested

If you have not read it yet, check Hay Fever (Wiley, 2010), a memoir by Angela Miller, the engine behind Consider Bardwell Farms.

(* Illustration from Consider Bardwell Facebook page)

3.11 One Year Later, Commemorating Japan's Tsunami and Earthquake at Japan Society

Seems like it happened not long ago yet we are about to mark the one year anniversary of the tsunami and earthquake that hit Japan.

On Sunday, March 11, the Japan Society in New York has set a full day of activities commemorating the tragic events and honoring the memories of those who lost their lives under the One Year Later, A Day of Reflection banner.

There are family programs including Children Artwork from Tohoku, an exhibition titled Memory: Things we should not forget and discussions like Tohoku Post 3.11: What's happening now?

Films are part of the mix with Can you see our lights, Pray for Japan and The Tsunami and the Cherry Blossom (picture above).

Time for reflection for Tokyo Thursdays # 226

Previously:  Drive By Art, Poetic Pastimes: Japan and the Art of Leisure, Newark Museum, Until May 6

(* Image of The Tsunami and the Cherry Blossom from Japan Society's program pages)

Soup to Roti, Gluten Free, Vegan, Desserts to Cocktails, Have a Merry Christmas with our Holiday Recipes

A meal with family, friends around the table is the best gift any holiday can bring.

Soup to Roti, Gluten Free, Vegan, Desserts to Cocktails, Have a Merry Christmas with our Recipes...

Merry Christmas to those of you who celebrate, Happy Holidays!

On Fall Sunday, Aztec Hot Chocolate Recipe from Adventures with Chocolate by Paul Young

About 2 years after it was published in the UK, Adventures in Chocolate by London chocolatier extraordinaire Paul A. Young is scheduled to be published by Kyle Books USA on November 1, 2011.

Today is the first slightly chilly Fall Sunday here in Montclair and the Aztec Hot Chocolate recipe from Adventures in Chocolate sounds like perfect medicine.

Paul’s Aztec-style hot chocolate

By adding spices of your choice to this recipe, you can create your own favorite hot chocolate. I took the Aztecs’ idea of using only water, not milk or cream, and of cooking the liquid to thicken naturally.

2 tablespoons light muscovado sugar (more if you like it sweeter)

3 tablespoons alkalized cocoa powder

3 1/2 ounces Caribbean 66% dark chocolate

Cinnamon, nutmeg, cardamom, or ginger

Heat 1 3/4 cups water, the sugar and cocoa powder in a saucepan and simmer for 3 minutes. Chop the chocolate into pieces and add to the pan. Using an electric hand blender, blend for 1 minute, adding any spices that you are using at this point. Bring the hot chocolate back to the simmer for 2 minutes and serve.

Variation: For a Mayan hot chocolate, add a pinch of pure ground chile powder, 1/2 teaspoon of cinnamon and 1/4 teaspoon of freshly grated nutmeg to the chocolate while it’s still in the pan. Mix well and allow to infuse off the heat for 2 minutes before serving.

(* Aztec Hot Chocolate recipe from Adventures in Chocolate-Kyle Books USA, November 2011- reproduced by permission of the publisher, all rights reserved)