Textural balance and difference is important to every recipe, but especially with veggie burgers. Have you ever had one that’s just plain mushy? If so, it was probably your last until now. This recipe, with sweet potatoes as a lightly sweet binder and base, meaty mushrooms, toothsome walnuts, and al dente quinoa, will change the way you think about veggie burgers.
14 ounces/300 grams sweet potatoes, peeled and cut into 1-inch/2.5-centimeter dice
2 teaspoons salt
2 tablespoons olive oil, plus more as needed
8 ounces/225 grams cremini or shiitake mushrooms, stems discarded, tops cleaned and coarsely chopped
½ cup (2 ounces/60 grams) walnuts, coarsely chopped
2 large shallots, finely chopped
2 teaspoons soy sauce, plus more to taste
2 garlic cloves, minced
2 teaspoons Sherry vinegar, plus more to taste
1 cup (6 ounces/180 grams) Basic Quinoa (pages 12–13) or Pilaf-Style Quinoa (page 14)
Freshly ground black pepper
¼ cup cilantro and flat-leaf parsley, finely chopped
Picked Pink Onions (page 33)
Sweet and Tangy Roasted Tomatoes (page 27)
Place the sweet potatoes in a medium saucepan. Cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, 8 to 10 minutes. Drain, weigh out 10 ounces (about 1 cup) and reserve.
In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering. Add the mushrooms, walnuts, shallots, and soy sauce and cook, stirring, until the mushrooms are golden brown and the shallots are softened, 6 to 8 minutes. Add the garlic and sherry vinegar and cook 1 more minute. Stir in the quinoa. Remove from the heat and adjust the seasoning with soy sauce, vinegar, and pepper.
Place the cooked sweet potatoes in a large bowl and mash them with a fork. Stir in the mushroom mixture, cilantro, and parsley.
Divide the mixture into 4 portions and shape them into 5-inch/12.5-centimeter patties.
Wipe out the skillet and coat it lightly with oil. Heat the skillet over medium high heat until the oil is shimmering. Cook the patties until deep golden brown on both sides, 5 to 7 minutes per side. Serve with any of the suggested accompaniments
(* Reproduced with permission from 'The Quinoa [Keen-Wah] CookBook' by Maria del Mar Sacasa - Published by Harper Wave, July 2015- All rights reserved- Photography by Zach deSart)
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.
Time for one pot cooking the Japanese way with Donabe, Classic and Modern Japanese Clay Pot Cooking (Ten Speed Press, October 2015)by Kyle Connoughton and Naoko Moore
Pork Snow Balls Shiro-mushi Dango
Serves 6 to 8 as part of a multicourse meal
Equipment: 1 large (3-quart/3 l) donabe steamer
These heart dumplings look like shiny snowballs, and they make me feel festive every time I make them. Pork meatballs are covered in sweet rice and steamed until the rice is perfectly sticky and the meat is fluffy. I like it with a tiny dab of yuzu-kosho for accent. Or you can serve them the more classic way, with soy sauce mixed with karashi (Japanese mustard) or ponzu. – Naoko
1 rice cup (3/4 cup/180 ml) sweet rice, rinsed
1 tablespoon sake
1/2 teaspoons sea salt
1 pound (450 g) ground pork
1 large egg
3 medium-size dried shiitake mushrooms, rehydrated, trimmed, and diced small
1/4 cup (60 ml) finely minced yellow or sweet onion
1 small clove garlic, finely grated
1 teaspoon finely grated peeled fresh ginger
2 1/2 tablespoons katakuriko (potato starch)
2 tablespoons sake
1 teaspoon soy sauce
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
Yuzu-kosho, for serving
In a medium bowl, soak the sweet rice with enough water to cover the rice completely for 2 hours. Drain well and transfer it back to the bowl. Add the sake and salt and mix thoroughly.
To make the pork meatballs: Combine all the ingredients in a bowl. Knead by hand until the mixture is shiny and smooth. Cover tightly with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide the pork mixture into 16 portions and shape them into balls (about 1 1/2 inches/3.5 cm in diameter) by hand. Dip each ball into the sweet rice and, using your hands, coat it completely with rice. Press down lightly on the rice so that it sticks.
Prepare the donabe according to the basic steaming instructions below, lining the steam grate with one of the suggested liners. Arrange the dumplings on the lining. Cover and steam over upper medium-high heat for about 20 minutes, or until the meat and rice are cooked through. Serve with yuzu-kosho at the table.
Fill about 70 percent of the donabe body with water.
Set the steam grate in place and cover with the lid. Bring to a boil over medium-high to high heat.
3. Once the donabe steamer is ready, simply place the ingredients either directly atop the grate or on a plate or a bed of napa cabbage, green leaf lettuce, green cabbage, or bean sprouts. (This will help prevent the ingredients from sticking to the grate without clogging the holes, thus easier cleaning after use, and you can eat the bed, too!) Cover and cook until done. Other options for holding the ingredients are a bowl, a sheet of parchment paper punched with holes, or a mat of bamboo leaves.
Rolling with it for Tokyo Thursdays #308
(*Reprinted with permission from Donabe, by Kyle Connoughton and Naoko Moore, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright 2015 by Eric Wolfinger)
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)