There is no English language edition yet of Vietnam Exquis, une cuisine entre Ciel et Terre" (Editions de la Martinière- April 3, 2014) by Linh Le with photographs by Isabelle Rozenbaum, yet I could not resist asking Linh to share a couple of recipes from the book.
A drink first, with my English adaptation of French recipe:
6. Restaurants: The 404 Kitchen, everything Rolf and Daughters, the octopus Lockeland Table, community kitchen and bar, for the chicken liver pate City House, everything, Sunday supper, pizzas Catbird Seat, try to get in, 20 bar seats surround U-shaped kitchen, you meal is prepared as you watch Pinewood Social, the Italian Soda, Pork Belly Sandwich
10. Catch a great game: The Tennessee Titans, football Nashville Predators, hockey Nashville Sounds, baseball
1. Take Taxis: Worst in all of the entire world. You will have a better time on a scooter in Rome, Italy during rush hour than you will in most Nashville cabs. Take Uber Cab!
2. Rent a car: The interstates around Nashville are some of the hardest to figure out. Plus Nashville is home to some of the worst drivers in the world. Stick to Uber Cab. But if you just have to rent a car consider Music City Dream Cars were you can rent the most exotic cars one can think of. Ferrari, Maserati, Rolls Royce, Bently, Lamborghini, etc are all available for your city driving pleasure
3. Think Nashville is all about country music: The Kings of Leon, Jack White, The Black Keys, Shelly Colvin, Courtney Jaye, etc all live, work, and record in Nashville.
8. Pass on touring the country music hall of fame. I know I said that Nashville isn't all about country, and it's not, it just happens to be the home of one of the best halls of fame in the world.
9. Miss fall in Nashville. The weather is perfect, the leaves are beautiful, the food and drinks are flowing, and there's great sporting events and concerts. All around it's the perfect time to be here.
10. Leave with out planning your next trip to Nashville!
David Pilling new book Bending Adversity: Japan and the Art of Survival (Penguin Press, March 2014) offers the author's take on contemporary Japan and how it strives to recover from challenges like its ageing population and natural disasters like the March 2011 earthquake.
Title is based on an old proverb. Japanese equivalent of making lemonade out of your lemons.
When in New York's NoMad (NOrth of MADison Square Park) head to Lulu & Me restaurant and taste this recipe where it was created.
Otherwise give it a try at home.
Lulu’s Miso Salmon
6 6 oz. skinned filet of Scottish or North Atlantic Salmon
¼ lb. unsalted butter at room temperature
¼ lb. white miso paste
1 tbsp. honey
¼ tsp. sesame oil
3 qt water
1 ½ qt mixed, chopped and washed mushrooms
1 medium diced onion
3 ribs celery
1 clove garlic
2 sprigs each of parsley and thyme
Sauce for Salmon
1 qt mushroom broth
½ c. dried porcini mushrooms
1 tbsp. soy sauce
4 tsp. rice wine vinegar
¼ c. water
¼ c. c. rice wine vinegar
1/8 c. sugar
½ c. fresh ginger, thinly sliced and cut julienne
Prepare mushroom broth: Place all ingredients in a medium saucepan.Bring to a boil.Simmer for 30- 40 minutes. Strain out vegetables. Reserve broth.
Prepare miso butter: Blend ingredients together until smooth Reserve 4 tbsp. at room temperature. Chill the remaining miso butter.
Prepare pickled ginger: Peel ginger. Slice into thin discs.Cut julienne. In a small saucepan, bring water, sugar and rice wine vinegar to a boil. Add salt and ginger. Remove from heat and let ginger cool in liquid.
Preheat oven to 400
Prepare Salmon Sauce: Rehydrate porcini mushrooms with 1 c. hot water. Let stand 5 minutes.Strain off porcini mushroom water. Chop mushrooms. In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid. Bring to boil, simmer until sauce is reduced by half. There should be about 8 oz. mushroom sauce. Add 1 tbsp. soy sauce, 4 tsp. rice wine vinegar. Keep warm.
Lightly salt each salmon filet. Heat a heavy ovenproof skillet. Add 2 tbsp. canola oil. Sear filets skinned side up two to three minutes. Remove from heat.
Turn each filet over.Brush each filet with room temperature miso butter.
Place skillet in preheated oven for 5-6 minutes. Remove skillet from oven.
Place salmon on warm plate.
Pour off oil from pan. Wipe pan with paper towel. Add mushroom sauce. Bring to a boil. Whisk in 4-5 tbsp. chilled miso butter. Pour over salmon. Garnish with pickled ginger.
Instead of wine, you might want to try one of the micro-brews they offer.
There's a whiff of 60's Psychedelia and Fashion (think Sandy Shaw) in chocolier Thomas Haas (Vancouver) Easter Eggs (and more) collection for 2014.
At least with dots, flowers and waves of color that would not be out of place in era's light shows, of 3 eggs below.
They are offered as "Surprise Easter Eggs — The delicate, ornate shell of each of these delicious, handcrafted eggs hides a secret — an assortment of chocolate surprises to be discovered within. Small (two surprises) $19 / Medium (six surprises) $29 / Large (10 to 12 surprises) $39 (pictured above, middle). "