Not every American will go for their 'Fish Head Soup' recipe yet I am sure every one of them will find something to be awed by in Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry.
The couple decided to leave their New York restaurant jobs and pack up their bags for Tulum (Yucatan, Mexico) to build their dream restaurant open to the skies.
Here's a cocktail from the book to make you thirsty for more.
Makes 1 drink
A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going.
2 shots papaya puree
1 shot smoky mezcal
¼ cup fresh orange juice
Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.
Fresh off the press, Art Place Japan'The Echigo-Tsumari Art Triennale and the Vision to Reconnect Art and Nature' (Princeton Architectural Press, November 3, 2015) opens a window to all of us who are not part of the 500.000 people who were lucky to participate in Echigo-Tsumari Art Triennale since 2000.
How does event reconnect art and nature as illustrated in book?
In Guided by Art through the Satoyama Landscape, the playful Tsumari in Bloom (page 34-35) wags its tale over the fields while House of Birds (page 37) stands in snowy landscape.
Yes, Human Beings Are Part of Nature and Terraced Rice Fields (page 58) can be the artist's canvas.
Featuring the snow notes that 'In the 1950's Tokamachi adopted the attitude of rather than antagonize. let's befriend the snow'. Gift for Frozen Village (page 76) illustrates that, 'participants planted 10,000 led lights in snow which they called 'seeds of light'
Old cooking pots and pans become art in Akiya (page 114)...
In Collaborations, I thought of airing clean laundry outdoors with White Project (page 181, pictured above), 'the white cloth made by members of the community was joined to represent the connection between the spirits of people, the world, and generations'.
The Art of Daily Life can come from the snail shell like formation of cars in parking lot (page 221).
As for Incorporating Art into Life, the family of late art critic Yusuke Nakahara donated his collection of 20,000 books which became part of installation The Cosmology of Yusuke Nakahara (page 223, pictured below) by Tadashi Kawamata.
'Art Place Japan' is authored by Fram Kitagawa, the general director of the event, with contributions from Lynne Breslin and Adrian Favell.
Connecting art, people and nature for Tokyo Thursdays # 307
(* Images reproduced with permission from Art Place Japan'The Echigo-Tsumari Art Triennale and the Vision to Reconnect Art and Nature' -Princeton Architectural Press, November 3, 2015- by Fram Kitagawa)
10 Do's and Don'ts are back, after a hiatus with Edinburgh in the picture.
Thanks to Danielle Ellis of Edinburgh Foody for sharing. "Edinburgh Foody is Edinburgh's longest running food blog written by Danielle, Caroline and Slaine. We are always happiest when tucking into a good meal made from Scotland's finest ingredients with a wee cocktail on the side!"
We have an amazing transport system of buses and a tram. You can go all over the city for just £4 a day. There are night buses to most areas too. Download the app to buy tickets (so you don't need to find change) and discover bus routes and timetables. It's one of the very best of its type.
It's a great way to get a flavor of the city. Choose one that has a live guide and you'll get lots of great stories including spooky ones!
-Explore Edinburgh's drinks
Gins and beer made in the city? There are many. Head for One Square that has 60 gins to try or Edinburgh Gin Distillery. And if you're here for a longer stay, you can even brew your own beer at Stewart Brewing, say a Popcorn Pilsner! The mixologists in our bars love nothing better than creating unique cocktails with ingredients created in the bar itself.
Hop on and off the museum bus to discover our two Modern Art galleries, the National Portrait Gallery and National Galleries. Fascinating exhibitions inside and out and renowned cafes in each one. "Starting at the Scottish National Gallery the bus runs a circular route to the Scottish National Gallery of Modern Art and the Scottish National Portrait Gallery. A voluntary donation of £1 is requested." Current exhibit at Gallery of Modern Art is Modern Scottish Women | Painters and Sculptors 1885-1965 which opened on November 7 and runs until June 26, 2016.
Climb Arthur's Seat
Our very own extinct volcano Arthur's Seat in Holyrood Park is worth a climb. The views from the top are astonishing and if you look hard you might see where the sea once lapped.
Try haggis, neeps and tatties
If you like sausages, I assure you, you will love haggis. It's even better with a dram of whisky!
Don't assume it will be warm or dry in summer. Always bring layers and good walking shoes – we have lots of hills!
Bring the kids
Edinburgh is great for Kids. You can even entertain them for free! Pay a visit to Gorgie City Farm. The animals will keep youngsters amused for hours. Visit the Museum of Childhood on the Royal Mile and show the little ones toys from years ago. Ever seen a million pounds? You can at the Museum on the Mound.
Don't just visit in August.
We have amazing events all round including a Science Festival (March 26 to April 10, 2016) and Christmas and Hogmanay (New Year Festival) in addition to the Festivals during August. Check the list on Edinburgh Festival Cityin addition to the Festivals during August
Don't delay booking accommodation
The population of the city swells by a million during the August Edinburgh Festivals. Book your accommodation long in advance – unfortunately it will be pricey.
Don't miss the outdoors
We're the only European capital that has a park on one side of its main street. It's a leafy city, greenery everywhere you go. The Royal Botanical Gardens are a true oasis of peace. And when it's chilly pop into the palm house to warm up!
Don't park in the city
Parking is extremely expensive and limited. You don't need a car to get around town. If you do, download the RingGo app so that you can park without needing cash.
Don't rely on printed guides to eating out
We have more restaurants per head than any other city (allegedly). Follow some of the local bloggers from 2 The Kitchen via Jelly & Gin to The Usual Saucepans... to see which restaurants are up and coming. Fantastic ones open every week and the guides will be out of date.
Don't assume you can always get a table
Edinburgh is a small city and we love eating out. Always book the restaurant of your fancy as far in advance as possible. Often you'll find the best restaurants just off centre or down in Leith.
Don't skip the markets
A great place to find street food and the finest local produce, Markets listed on This is Edinburgh are held across the city, mostly on the weekend with special ones at Christmas and during August.
Don't think that whisky isn't for you
The story goes that there is a whisky for everyone and it's true! Visit the Scotch Whisky Experience as a starting point and you will be surprised.
You'll find that bank notes can look very different to those found in England. Although they are legal tender in England, sometimes you may encounter difficulty.
Don't wait to come back!
Once you've visited you'll be smitten. We'll see you soon.
(* Photo credits: Restaurant Martin Wishart dining room (top) from their website, Modern Scottish Women from Scottish National Gallery of Modern Art, Scottish Bills from Visit Scotland website, all others from their respective Facebook page's photo album)
Something to Save for Cold Evenings, Comte Cheese Fondue from Luke Nguyen's France (Hardie Grant, October 2015).
This cookbook is companion to SBS TV Serie of same name by Vietnamese-Australian, Sydney based chef Luke Nguyen, of restaurant The Red Lantern which he opened with his sister Pauline.
FONDUE AU FROMAGE DE COMTÉ, COMTÉ CHEESE FONDUE
Comté cheese is a hard cow’s milk cheese, named after the region in which it is produced. To take the stakes to truly decadent, try melting it down and combining with a delicious chardonnay for dipping pieces of crusty bread. You will need a good-size fondue pot for this recipe.
1 garlic clove, halved
250 ml (8½ fl oz/1 cup) Chardonnay
200 g (7 oz) comté or Swiss gruyère cheese (see glossary),
cut into small cubes
1 baguette, torn into small pieces
Rub the garlic halves around the inside of the fondue pot, to imbue it with flavour and stop the cheese sticking to it.
Pour the wine into the pot and warm over medium heat until simmering. Add the cheese and stir until melted.
Reduce the heat to low and transfer the fondue set to the dining table. Place pieces of baguette on fondue forks,
dip into the melted cheese mixture and eat!
Comte does come from Franche-Comte not neighboring Alsace. Both regions being in Eastern France.
(* Recipe reproduced with permission from Luke Nguyen's France by Luke Nguyen -published by Hardie Grant- October 2015....Photography by Alan Benson and Suzanna Boyd)
The paperback edition adds 50 recipes to hardcover edition.
Christmas rice pudding with almonds
For the creamed rice
1 vanilla bean
Scant 3⁄4 cup round pudding rice or risotto rice
Approx.4 cups milk (maybe 3⁄4–11⁄4 cups more, depending on the rice)
1⁄2 teaspoon salt
1⁄4 cup heavy cream
11⁄3 cups peeled Spanish almonds
1⁄4 cup sugar
3 Spanish almonds, finely ground
Sweet cherry sauce
Rice pudding itself is eaten frequently during the winter as a main course, dusted with cinnamon and sugar and with a generous blob of butter melting in the middle. It’s solid winter fare, and filling, but not for very long—we usually have evening tea with some bread and cheese later on.
Eating rice at Christmas is a tradition from a time when everything imported, like rice and spices were luxuries. This almond rice pudding, (riz à l’amande) is relatively new, a bourgeois revival of the peasant hot oatmeal, and in the country it’s still usual to eat ordinary creamed rice for Christmas Eve dinner, either as an appetizer, as in former times, or as a dessert. It’s an ageold custom to make sure the resident Nisse is well fed during Christmas. Lots of people, including my family, put a bowl of hot rice pudding in the attic on Christmas Eve, just to make sure.
Riz à l’amande is lovely, and very rich, and actually not the kind of dessert I would normally recommend you eat after a heavy Christmas dinner of goose, duck, or roast pork. Tradition must not be tampered with, though, so in my family we usually eat it for breakfast the next day, in order to be able to go through with the traditional dance around the Christmas tree.
We have a tradition, similar to that of hiding money or some other treat in the Christmas pudding, of including one whole almond in the dessert. This takes skill, as there is always someone most in need of winning the “almond gift,” and you have to make sure— very discreetly—that the right person gets it. The thing not to do is make a huge bowl of riz à l’amande and put the whole almond in at random. It always ends up in the last spoonful, even if this is not statistically possible, and everybody gets a stomach ache from eating too much. Instead, serve the pudding in individual glasses, in small portions. The gift can be anything, but often it is a homemade piglet,made from marzipan, with rosy painted ears and snout.
The classic accompaniment is hot cherry sauce, a glass of cherry brandy, or a fine tawny port.
When it comes to making creamed rice, it’s all about the right saucepan. It must be thick-bottomed, or the rice will definitely burn. Slash the vanilla bean lengthwise, then put all the rice ingredients in the pan. Bring to a boil, while stirring, and then turn down the heat to a minimum. From now on, do not stir unless absolutely necessary, as you want whole, chewy rice, covered in creamy milk, not rice sludge. Let it simmer until the rice is only just done, no longer. (You may need to add more milk, depending on the rice you use.) It will finish cooking during cooling.The cooking may take 45 minutes, maybe less. If the rice is taking up much-needed space on the stove, you can make an old-fashioned hay box instead. Fill a wooden box with hay—or crumpled newspapers and towels—and put the pan in after it has first come to the boil. Remember to cover the lid with lots of towels. Let the pan sit until the rice is succulent and swelled.This will make
a better rice pudding, and is also effective with dried beans and peas and meat that otherwise would use a lot of power. If you are familiar with risotto, you can choose to make the rice pudding risotto-style. Use the same ingredients as above, but use risotto rice. Heat the milk in a separate pan, and patiently stir it into the rice a ladleful at a time, adding more as soon as it is absorbed by the rice. Whichever method you use, cool the creamed rice immediately: even if it’s warm, it must go directly in the refrigerator, unless of course you intend to eat it as is.And a warning: the creamed rice must be absolutely cold before you add the cream, or you will end up with a disgusting bowl of inedible, smelly, cheesy rice.
Whip the cream, but only until soft. Chop the Spanish almonds, remembering to reserve one whole almond; and be sure to leave a few deceptively large pieces among the others. Fold half of the cream, all the sugar, and both the chopped and ground almonds into the rice. Mix well, ensuring there are no lumps. Fold in the rest of the cream, then cover the entire bowl with plastic wrap—nothing absorbs refrigerator odors like this pudding. Put the rice in the refrigerator immediately.
Serve in individual glass dishes, in one of which you have concealed the whole almond, so that you can present that dish to the appropriate diner. Hand the cherry sauce round separately.
(* Recipe reproduced with permission from The Scandinavian Kitchen, Paperback Edition -Kyle Books, October 2015- by Camilla Plum- Photography by Anne-Li Engstrom)
Dedicated to Shokumin, Rice Noodle Fish ( Harper Wave-Anthony Bourdain Book, October 2015) by Matt Goulding of Roads and Kingdoms takes us on a road trip through Japan's food culture.
Matt thanks 'Shokumin' (craftsmen) of Japan 'for showing the true meaning of devotion' to one's trade.
Among 'greatest food journeys', Matt Goulding suggests 'Yatai in Fukuoka' (photo below) at Number 6, describing Fukuoka as 'last bastion of Japan's yatai culture-a robust world of street food stalls that recalls a day when much of Japan's best food came from wooden stands'.
Rice Noodle Fish is divided in 7 chapters:
Know before you go
The Art of Gift Giving
The Ramen Matrix
The Eight Wonders of Japanese Convenience Store
Amazing Shit in the Middle of Nowhe
and last, One Night with the Geisha
Actually book concludes with 'The Beauty of Bento' in 5 examples from 'Uni, Ikura, Tamago' at Hakodate Station with 'best eggs of Hokkaido combined in one beautiful bowl' to 'Anago Meshi' from Miyajima Station ...Same family has been making this eel dish since 1901.
Many will take 3 steps back at the view 'soft, shiny, with a fermented tang' natto (page 182), think 'Meatballs' (the movie).
For those hitching to visit Japan after reading 'Rice Noodle Fish', a 'Gaijin' glossary will help them get their feet wet. It starts with 'Oishi' (delicious) to 'Goshiso Sama Deshita' (it was quite a feast).
Kitchen gear geeks will rejoice in few pages on 'Knife makers of Sakai' and 'Santoku' knofe breakdown.
Trekking around Japan with food on the mind for this Tokyo Thursdays # 306 (appearing on a Saturday)
(* Images reproduced with permission from 'Rice Noodle Fish' by Matt Gouldding-Published by Harper Wave-Antony Bourdain Book, October 2015)