Serge the Concierge

Eat Your Broccoli, Message from Paris Cookbook Fair 2012 Poster?

Was poster for 2012 Edition of Paris Cookbook Fair (March 7-11) inspired by May 2010 event when Champs Elysees Became a Garden for 2 days...

...Or are they just telling us to Eat our Broccoli?

Welcome to the garden of earthy delights

Public Displays of Art, Outdoor Project 2012, 18 Artists, Lisbon, Opens February 28ry

Imagine if Time Square billboards in New York were switched from marketing messages to creative displays.

In Lisbon, art takes over spaces usually reserved to advertising with Outdoor 2012 a project of P28. 

Luisa Santos, the guest curator of the project, describes the endeavour in C-Heads magazine as "contemporary art as a Trojan horse in a mass society."

Artists: Adriana Varejão [BR], Bedwyr Williams [UK], Chitra Ganesh [US], Erwin Wurm [AU], Gabriela Albergaria [PT], Jesper Just [DK], Jorge Molder [PT], Leonid Tishkov [RU], Luisa Cunha [PT], Marcel van Eeden [NL], Mário Feliciano [PT], Miguel Palma [PT], Paulo Mendes [PT], Pedro Cabral Santo [PT], Pedro Cabrita Reis [PT], R2 Design [PT], Susana Anágua [PT], Susanne Themlitz [PT]

Grand opening is on February 28, 2012 at 6:00 PM.

Love Will Tear Us Apart, Celluloid Heroes Version, Japan Society Film Festival, NY, March 2-18

Not wanting to spoil anyone's Valentine's Day, the Japan Society scheduled its 6th Globus Film Series titled Love Will Tear Us Apart from March 2 to March 18, 2012.

What do you get?

"Bad romance, blind love, amour fou! This spring, we screen a series of twisted, obsessive, heart-blazing love stories from Japan and Korea, because, after all, it takes two to tango and at least two to tumble. The 20+ film lineup, mostly from the past decade, includes the U.S. premiere of Shinya Tsukamoto's latest film, KOTOKO, and the world premiere of Koji Wakamatsu’s Petrel Hotel Blue, as well as Hirokazu Kore'eda's Air Doll, Nagisa Oshima's arch-classic In the Realm of the Senses, Yukio Ninagawa's Snakes and Earrings, Lee Sang-il's Villain, Lee Chang-dong's Oasis, and Kim Ki-duk's Bad Guy, among other twisted tales. The complex relationship between Korea and Japan provides a fascinating coupling of national cinematic identities. Although both Japanese and Korean films and filmmakers demonstrate their own unique preoccupations, narrative traditions, structures and cultural sensibilities, a considerable amount of shared ground leads directly to unique avenues of artistic collaboration (Korean actress Bae Doo-Na and director Hirokazu Kore'eda, Kim Ki-duk and Joe Odagiri), ultimately revealing a similar visual grammar and inclination towards the emotional violence that flows beneath the quiet surface of societal restraints."

Non Japanese entries include Vegetarian (South Korea):

"Ominous dreams haunt and drive a young woman to abolish meat from her diet and her household, and even reject her husband, who smells of meat. Her family mistakes her sudden fixation for insolence, and she soon grows despondent, alienating herself from everyone. Her sister tries to reach her, but only her brother-in-law, an artist, manages to penetrate her withdrawn state. Her mysterious trauma ignites creativity and desire in him, and they collaborate passionately on beautiful body-painting art--drawing on her psychological pain but also providing the catalyst for a mystical sexual transformation."

Visions of love and film obsessions on menu of Tokyo Thursdays # 223

Previously: Kibo celebrates Food and Spirit of People of Tohoku One Year After the Earthquake

(* Image from 'Vegetarian' above from Japan Society event pages) 

F***ing Dinner Duos, A Planet of Chefs for Paris Stop of Omnivore World Tour, March 11-13

David Chang gets credit (blame) for title, F***ing Dinners, given to chefs duo for Omnivore World Tour stop in Paris (March 11-13).

I like the 'in transit' quality of James Henry accueille (welcomes) Ignacio Mattos (Isa, New York).

Here's how Omnivore introduces their duo:

"2 young chefs still little known, Ignacio Mattos, an Uruguayan who settled in Brooklyn and James Henry, an Australian who currently calls the East of Paris home, 2 expats who are not afraid to take risks, a must see."

Their encounter will take place at Au Passage a wine bar located 1 bis passage Saint-Sébastien, Paris 11e.

Organizers were kind enough to invite me to join them in Paris during the event. Unfortunately, I doubt I will be able to escape New York for 4 days. 

(* The 'Omnivore' site and most of the 'Omnivore World Tour' program are in French only)

Ginger and Spice, The des Amants, Lovers Tea for Valentine's Day 2012

You get ginger and spice, apples and vanilla, cinnamon too when you treat yourself to The des Amants ('Lovers Tea'), a special created by Le Palais des Thes for a Valentine's Day filled with love.

Aurelie Bessiere of Le Palais des Thés recommends pairing this tea with desserts or afternoon tea time oods such as Chocolate Fondant, Apple Crumble with nuts, or apple cinnamon muffins (for afternoon tea).

Since with the apple and vanilla the tea has a naturally sweet profile she doesn't recommend pairing it with savory dishes.

In the Mood for Love, Toast Valentine's Day with Sweet and Sour Shochu Based Koishisou

In the mood for love, toast Valentine's day with Koishisou, a sweet and sour Shochu based liqueur.

I had my first taste of it while doing the rounds of Shochu producers at Experience Shochu in New York, last night.

This Shochu liqueur by Sengetsu Shozu of Hitoyoshi-City starts with an authentic Shochu base. It gets its red color from natural pigment extract from Japanese red basil (Shiso).

Koishisou means 'I'm in the mood for love' and producer suggests that its delicate red color reminds you of a girl slightly flushed in a sign of love.

No artificial colors, aromas or preservative agents are used.

Love Her Madly, on Valentine's Day Say it With Iced Cookies

Love her madly, on Valentine's Day, say it with iced cookies like these in recipe from Biscuiteers Book of Iced Cookies (Kyle Books, 2011) by Harriett Hastings and Sarah Moore 

I love you madly

This simple-to-ice collection of cookies has been designed to make messy icing look good. They are perfect to have some fun with and send a romantic message at the same time. Write “I LOVE YOU”—
in a mad fashion... and you don’t have to wait for Valentine’s Day!

the instructions are simple...

Squeeze squiggles of line icing all over the letters and hearts just like wiggly spaghetti. * Vary the order in which you add the colors if you like and add little baubles if you want some sparkle. For a more sophisticated look, ice an outline, flood, and dry before icing madly.

 

cutters

letters (in any size you like)
hearts

recipes

1 quantity lemon flavored Plain Cookie dough (see page 33);
makes approx. 16 cookies

1 quantity Basic Royal Icing see page 21)

line icing

eucalyptus
hydrangea
rose
raspberry
pea green
primrose
Aegean blue

embellishments

colored baubles

(* Image and Excerpt from Biscuiteers Book of Iced Cookies byHarriet Hastings and Sarah Moore-Kyle Books, U.S publication, August 2011- all rights reserved)

Egg, Soy, Nut and Sugar Free, Spinach, Pear and Beet Salad with Sherry Dressing

Whether for health reasons or making a choice to eat in a more balanced way, The Dairy Free & Gluten Free Kitchen (Ten Speed Press, Paperback, January 2012) by Denise Jardine offers 150 recipes (from Pancakes to Pizza) for all occasions and seasons.

For lunch or dinner a salad is always welcome. In the winter say it with pears

Spinach, pear, and beet salad with sherry dressing

Free of egg soy nut sugar

serves 4 to 6

Salad
3 medium golden or red beets, trimmed
6 cups stemmed baby spinach leaves, lightly packed (about 1 bunch)
3 ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/4-inch-thick slices
1/3 cup dried cranberries
 

Dressing
1 cup peeled, cored, and diced ripe Bartlett or Bosc pear (1 or 2 pears)
1/3 cup dry sherry
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot, chopped
1 teaspoon gluten-free Dijon mustard
1 teaspoon Date Syrup (page 189) or honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

 

 

To prepare the beets: Preheat the oven to 425°F. Wrap the beets individually in aluminum foil, enclosing them completely. Roast the beets in the oven for about 1 hour and 15 minutes, or until tender when pierced with a fork. Allow the beets to cool completely, about 2 hours or overnight. Using a sharp paring knife, peel the beets and slice them 1/2 inch thick.

Meanwhile, prepare the dressing.

To prepare the dressing: Combine the diced pear, sherry, olive oil, lemon juice, shallot, mustard, date syrup, salt, and pepper in a blender and puree until smooth. Taste and correct the seasonings.

To assemble the salad: Place the spinach in a large bowl. Pour the dressing over the greens and toss to coat. Divide the greens equally among 4 to 6 plates. Arrange the pear slices and beets atop the greens, and scatter the cranberries over them.

Serve immediately.

(* "Spinach, Pear, and Beet Salad with Sherry Dressing” recipe from THE DAIRY-FREE & GLUTEN-FREE KITCHEN by Denise Jardine, Paperback published by Ten Speed Press, January 2012, all rights reserved

Brunello, Chianti Classico, Nobile and Prosecco Superiore 2012 U.S Tour Opens February 7 in NY

I will not be in Italy for Preview of Vino Nobile beginning on February, 18 at the Fortress of Montepulciano. 

I will make up for it in a small way by attending the Italian Wine Masters tasting in New York on February 7 which opens their 2012 U.S Tour.

20 wineries who belong to Consorzio del Vino Nobile di Montepulciano will be amongst the 100 or so producers at the event.

The other 3 members of this quartet of top Italian wine producing regions present are Brunello, Chianti Classico and Prosecco Superiore (for the bubbly).

One of the producers I will meet is Terre di Melazzano which besides making Chianti Classico wines invites visitors to stay for Farmhouse Vacation.

If you are interested in wine technical poetry check Winemaking Glossary shared by Consorzio.

The music of words like 'Acescenza' which stands for Volatility (When a wine assumes an altered, vinegary, acidic odour and flavour to excessive acetic acid) don't make you think of anything offensive.

(* Photo above from Terre di Melazzano website)

Glam for Your Valentine, Scrumdilliumptious White Chocolate Cake from Sugar Sugar

In our internet age, recipes on index cards are replaced by their online, virtual version.

It does not mean we want to turn the computer on while cooking and this led the Sugar Mommas to select a number of baking recipes to be couched on paper for their book Sugar Sugar (Andrews McMeel Publishing, Fall 2011)

The Sugar Mommas duo consists of Kimberly "Momma" Reiner (a lawyer turned fudge queen) and Jenna Sanz-Agero (a lawyer turned big hair glam rock band singer with Vixen) which goes to show that all roads lead to cookbook writing.

Scrumdilliumptious White Chocolate Cake
Submitted by Shawn Jones
From Ruth Hutchison’s recipe, Obion, Tennessee, or Bunny Hampton’s recipe, Sweetwater, Texas

Like many family treasures, this heirloom recipe comes with a dispute over origin and ownership. It’s not clear whether it belonged to Shawn’s aunt Bunny or her great-grandmother Ruth “Mom” Hutchison. Everyone in the family has a different recollection. In this case, you just throw up your hands and say, “Unsolved mystery, but it tastes darn good!”
Shawn has fond memories of visiting Aunt Bunny in Sweetwater, Texas. “No one could tell a story better than Bunny.” This recipe always reminds Shawn of Aunt Bunny’s hilarious tales of her twin brothers (one of which is Shawn’s dad) playing cowboys and Indians, and mistaking her closet for the bathroom in the middle of the night, or of how her rescue dog got the fancy name of guru Bhagwan Shree Rajneesh. The controversial New Age mystic and spiritual leader was known for a large collection of vehicles and other worldly possessions. Nicknames were not tolerated, as Bunny believed abbreviating her dog’s name was sacrilegious. Bunny said she loved her dog, Bhagwan Shree Rajneesh, so much that when she passed away she was leaving everything she owned to the dog. No matter where the cake derived from, it is chic, beautiful, and tasty, and would be lovely for any occasion, from a hillside picnic in Napa Valley to a wedding at the Plaza Hotel in New York City.

Scrumdilliumptious White Chocolate Cake
Makes 1 (9-inch) round layer cake

½ cup water
1¹⁄³ cups white chocolate chips
½ cup water
4 large eggs, separated
2½ cups cake flour (see Sugar Mommas Note)
1 teaspoon baking powder
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 cup unsweetened flaked coconut (optional)
1 cup chopped pecans or almonds (optional)
1 batch of Scrumdilliumptious White Fudge Glaze (recipe follows)
Diamond-studded dog collar

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans (or use nonstick baking spray with flour) and set aside.

In a saucepan over medium heat, bring the water to a boil. Decrease the heat to low, add the white chocolate chips, and stir constantly until completely melted. Remove the pan from the heat and set aside to cool.

Place the egg whites in a medium bowl. Using a handheld electric mixer, beat the egg whites on high speed until stiff peaks form, about 4 minutes. Set aside. In a separate medium bowl, whisk together the flour and baking powder and set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Add the eggs yolks, one at a time, mixing until each is incorporated. Add the melted chocolate and mix on low speed until blended. Add half of the flour mixture and mix on low speed until the dry ingredients are moistened. Add the buttermilk. Add the remaining flour mixture and blend until just combined. Add the vanilla. Use a spatula to gently fold in the stiff egg whites. Stir in the coconut and/or chopped nuts, if desired.

Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes in the pans on top of wire racks for 10 minutes, then carefully turn the cakes
out onto the wire racks and let cool completely.

Place one cooled cake layer upside down on a serving platter and pour about one-quarter of the glaze over the top, spreading evenly with a knife or an angled spatula. Place the middle layer upside down on top of the bottom layer and spread another one-quarter of the glaze over it. Place the third cake layer right side up on top of the second layer and complete the glazing of the top and sides.

Scrumdilliumptious White Fudge Glaze

¾ cup (1½ sticks) butter, at room temperature
3 cups granulated sugar
¾ cup whole milk
¼ teaspoon salt
2 teaspoons vanilla extract

Place the butter, sugar, milk, and salt in a saucepan over medium heat and bring to a rolling boil. Boil for 4 minutes, stirring constantly. Remove the pan from the heat and stir in the vanilla. Let cool without stirring. When the mixture is cool, beat until it is thick enough to spread (a handheld electric mixer on medium speed works well for this purpose).

Sugar Mommas Tips
sugar mommas note: You may use all-purpose flour, but we recommend Swans Down cake flour.

sass it up: We like to fancy up our cakes and make them look extravagant. Leave the sides bare and insert big, plump fresh raspberries or halved strawberries in between the layers on top of the frosting. Then add a ring of berries on the top edge of the frosted cake. This makes for a very impressive presentation.

(*From Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing, Fall 2011, All Rights Reserved)