Unless my schedule runs awry, I will not have to wait until Memorial Day week-end to pay a visit to Jersey shore.
At this time tomorrow I should be in good company for a sneak preview of Eat Drink Italy with Vic Rallo.
A cursory look at what will make it to the screen for first season which will start airing om PBS on July 6, 2013 shows Vic often drawn to wines and food of Aldo Adige.
I should have a few things to share about Eat Drink Italy with Vic Rallo on Thursday.
One of Londoners favorite expression (punctuation) 'Bloody' takes new meaning with stomach churning 'Bloody Meat' Poster created by Mathieu Frossard for Do The Green Thing and on sale on their site.
Will it encourage you to eat more vegetables during UK's National Vegetarian Week (May 20-26, 2013)?
Raw take for Green Day # 251
Previously:
Natural Wine Pop Up hosted by Caves de Pyrene, May 21, at London International Wine Fair 2013
(* Bloody Meat poster image from 'Do the Green Thing' website)
Looking for a Sunday afternoon quiet actvity, graphically inclined and in New York, sign up for Edo Pop Stencil Workshop at Japan Society.
On the Menu
Gain an artist’s perspective on Edo Pop: The Graphic Impact of Japanese Prints with a highlights tour of the exhibition. Take inspiration from street artist AIKO’s stencil mural and woodblock print imagery to make your own stencil prints using watercolors and fine papers with master printmaker Roni Henning. No experience necessary. Limited class size.
TICKETS
$75/$70 Japan Society members, seniors & students (includes exhibition admission and materials)
Email sdevegh@japansociety.org to register
Session takes place Sunday, May 19, 2013. Starts at 2 PM.
This activity is offered in connection to Edo Pop: The Graphic Impact of Japanese Prints exhibit running until Sunday, June 9.
Belated Tokyo Thursdays # 256
Previously:
Take Your Fish by the Collar, Buri Kama, Charcoal-Grilled Yellowtail Collar from Japanese Farm Food
A great Garden Party deserves a Garden Cocktail by Eliq Maranik from Cocktails (H.F Ullman, Spring 2013).
Garden
1 oz (30 ml) triple sec
1 oz (30 ml) sour apple liqueur
1 oz (30 ml) passion fruit juice
1 oz (30 ml) lemon juice
½ oz (15 ml) sugar syrup
2 dashes blue curaçao
Pour all the ingredients, except the curaçao, into a shaker filled with ice. Shake well and strain into a chilled cocktail glass. Trickle the curaçao over the drink for a colourful visual effect.
The passion fruit is actually a berry that is said to relieve asthma. It is a climbing plant that can grow up to 50 feet tall. The fruit has a dark, brownish purple skin that is smooth when the fruit is fresh. Maracujá, that has a yellow skin, is another species in the passion flower family.It should leave a lasting impression on your Memorial Day Party guests.
(* Recipe and photo from Cocktails, Fancy and Delicious Recipes for All Tastes by Eliq Maranik- published by H.F. Ullmann, Spring 2013, all rights reserved)
Doubt I will make it to dinner at Chateau de France, Pessac Leognan, one of the many evening activities I was invited to...that is if I made it to Bordeaux for Vinexpo 2013 (June 16-20).
My schedule will not allow for it to happen.
I can always visit Chateau de France any other time of the year.
(* Photo from Chateau de France website)
Is Natural Wine Pop Up presence on May 21 at London International Wine Fair 2013 (May 20-22) influenced by the fact that for a couple of days the event has to share the London wine stage with all natural wine all the time Raw Fair (May 19-20).
Some of the offerings:
"Les Caves de Pyrene will host this Pop-Up, with a selection of over 50 wines from its own portfolio as well as others, both available in the UK and also seeking distribution. Producers will include critically-acclaimed biodynamic Rhone estate, Domaine Gramenon; Pheasant's Tears from Georgia; Villalobos with their Carignan made from "wild vines" in Chile and Jura's Philippe Bornard, whose reds and whites are made without sulphur. There will also be wines made in qvevri and amphora; orange wines from extended skin contact; sparkling natural wines made in the ancestral (pre-Champenoise) style, and other gems from a multitude of different terroirs and rarely-seen indigenous grape varieties."
Heard it through the grapevine for Green Day # 250
Previously: Vacant Lot Turned Vegetable Garden, Newark, 8th Street and 11th Avenue
Ferris Wheel on Sunny Day
Toulouse Plages 'Grande Roue' as I saw it from across the Garonne late August 2012.
Treat Mom to a red and gold chocolate heart
If you are lucky enough to be close to a Henri Le Roux Maitre Chocolatier boutique in Brittany or Paris.
For past few weeks, my schedule has not left much time for book browsing so with a little time on my hands this evening i decided to pick up Popes, Peasants and Shepherds 'Recipes and Lore from Rome and Lazio' (University of California Press, March 2013) by Oretta Zanini de Vita for a quick browse.
It reminded me that in many regions of Italy as is case in France, most things can be turned into meals whether it's tripe, veal stomach or eel in Eel with Raisins and Pine Nuts and Tongue with Sweet and Sour Beef Tongue.
Some might be more comfortable with Gnocchi dolci alla romana ('Sweet Gnocchi') or'Maccheroni con le noci' (Sweet Pasta).
After Soup Glorious Soup and Camping Cookbook, Annie Bell serves us The Picnic Cookbook (Kyle Books, June 2013).
If a picnic or backyard party is your Mother's Day choice, Annie Bell's Dip Recipes are a good place to start.
Let’s go: dips
We love damning convenience foods, but where would most of us be without those plastic tubs of hummus, guacamole and the like. A lot of it isn’t bad at all, but that small homemade touch injects an essential element of nurture. In pretty much every case there are invariably one or two finishes that will bring out the best in the dip. Or, you could go further, as it takes little longer to whizz up a creamy dip using soured cream or Greek yogurt. Rustle up some crudités and olives and you are well on your way to a respectable feast of a picnic.
Hummus
Stir 1/2 teaspoon of ground cumin into a 300g tub of hummus. Transfer this to a portable container
or bowl, drizzle over a little extra virgin olive oil and a squeeze of lemon juice and dust with a little
more cumin.
For 4–6 people
Guacamole
Stir 2 teaspoons of finely chopped coriander leaves into a 200g tub of guacamole. Transfer this to a
portable container or bowl, drizzle over a little extra virgin olive oil, dust with cayenne pepper and
scatter over a little more coriander.
For 4 people
Taramasalata
Stir 1/2 teaspoon of finely grated lemon zest and a tablespoon of finely chopped parsley into a 200g
tub of taramasalata. Transfer to a portable container or bowl, drizzle over a little extra virgin olive oil
and a squeeze of lemon juice and scatter over some more parsley.
For 4 people
Tzatziki
Stir 1 teaspoon of extra virgin olive oil and 2 teaspoons of finely chopped mint into a 200g tub of
tzatziki. Transfer to a portable container or a bowl, drizzle over some more oil and scatter over a few
tiny mint leaves.
For 4 people
Cheat’s aioli
The short cut to making an aioli uses soured cream instead of mayonnaise. It makes for an elegant dip,
as well as a sauce that can be slathered over food from the grill or cold roast beef
(see page 115).
Blend 300g soured cream, 2 peeled and crushed garlic cloves, 1/2 tablespoon of lemon juice and a
little sea salt in a bowl and spoon into a clean bowl or container. Chill until required. Before you leave
the house, dust the top with Piment d’Espelette or cayenne pepper.For 8–10 people
Creamed Goat’s Cheese
This creamy dip can be tinkered with endlessly, using different ingredients and flavourings depending on
what you want to serve it with, but roasted vegetables are always a good starting point, as is a bowl of
feisty green leaves with a walnut dressing.
Whizz 250g fresh young goat’s cheese with 100g Greek yogurt or fromage blanc and 100g crème
fraîche in a food-processor until creamy. It will probably be slightly grainy, but that’s fine. Transfer
to a bowl and stir in 2 tablespoons of finely snipped chives. Chill until required. Before you leave for the
picnic, dust with paprika.
For 6 people
(* Recipe excerpted from 'The Picnic Cookbook' by Annie Bell-Kyle Book, US Edition, June 2013, all rights reserved, photography by Jonathan Bell)
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