Bagpipes or rather binious and bombardes, folk dance, cider, crepes, my native Brittany is on show with a Fest Noz celebrating 3rd Anniversary of Kerlenn New York,the NYC Bagad on November 17, 2012.
Add a different flavor to your week-end.
Thanks to Olivier Balavoine for the tip.
Good News Monday!
We have been slacking for a while in contest-giveaway department.
Here's one that you don't want to miss on if you are in NY area on Thursday (November 15, 2012) and that I am happy to feature here as i have been a reader of Nicholas Lander Restaurant Column in the FT Week End for years.
Two Tickets for The Art of the Restaurateur at 92 Y Tribeca are for the taking (one ticket per winner,two winners).
Here's what's on the program:
"This Thursday, join Financial Times restaurant critic and author Nicholas Lander, restaurateurs Will Guidara (Eleven Madison Park, NoMad) and Maguy Le Coze (Le Bernardin) and famed hospitality interior designer Adam D. Tihany (Per Se, Daniel), with writer Bill Buford (Heat), for a conversation on The Art of the Restaurateur, in celebration of Lander's new book of the same name, recently called "a must-read for restaurant lovers" by Details magazine.
In a world where chefs get all the attention, the panel will discuss the unsung art of the restaurateur and how the owner's creative vision can often be the difference in making a restaurant successful. Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patrons in the 1970s and has continued with the rise of the celebrity chef. The profession continues to evolve in fascinating ways that will be explored in the discussion."
How can you win these tickets?
Answer this simple question:
Name something Nicholas Lander and Simon & Garfunkel have in common.
Send your reply by Midnight (Eastern U.S) on Wednesday, November 14, 2012 to info [at] njconcierges [dot] com
Can you think of a better way to take a break from talking about Sandy and at same time celebrate publication of Nicholas Lander The Art of the Restaurateur (Phaidon Press, Fall 2012)?
Winners will surely want to bring someone along.
Tickets are $18 and available via 92Y Tribeca website...
Bonne Chance!
After making stops in Amman (Jordan), Beirut (Lebanon), Bordeaux (France), Sofia (Bulgaria), Belgrade (Serbia), Alger (Algeria) and Madrid (Spain) and being seen by more than 28,000 visitors, road show Grafika, 30 Artists from the Young Spain plants its tent in Toulouse from November 14 to December 21, 2012.
Curated by Mario Martín Pareja, the exhibition features works by
Marta Serna, Sixeart, SpY, Emilio Subira, Suso33, Anton Unai and Zosen.
Grafika, 30 Artists from the Young Spain is a co-presented by Cervantes Institute and Contemporanea (based in Granada,Spain).
In Toulouse, exhibit is hosted by Cervantes Institute,
It is opened Monday through Friday from 2:30 pm to 6 pm.
The NY Chocolate Show is one of my favorite food events of the year, for first time in 6 years I will miss it.
The 2012 edition concludes today, Sunday November 9.
I would have liked to sample the Caneles by Myriam of Manu Creation for first time at the event, all the way from Bordeaux region.
Some of Myriam's creations called 'Gourmands Jewels' (Bijoux Gourmands) like the macarons earrings above reminded me of Delicious Jewels book yet in an affordable version.
Brazil also sends a newcomer to the show with CooperBahia (Cooperativa de Bahia) who from what i get from their website is more a productor of raw product (cacao) thana chocolate maker.
In the cookies rather than chocolate category, the Chalumeaux d' Albi and Roquefort and Walnut Aristocades presented by Crossings make me hungry.
Cote d'Azur is represented by Jean-Luc Pele from Cannes who credits a visit to Khajuraho (India) and its spices as a recent source of inspiration. Did it also play a role in his Kamasutra chocolates?
Wondering if his 'Marmite Dentelle' above was part of his display in New York.
A quick overview of newcomers I missed on by not being able to attend NY Chocolate Show 2012.
Comfort food for midwesterners means cheese, sausage and beer.
Local beer masters Horny Goat Brewing are inviting you to the Best Wurst Festival from 3 to 7 pm on November 10, 2012 in a (heated) tent.
In Sausage department:
More details and location here
Tickets are $35 at the door
When power goes out, we still need to eat.
Here's a no cooking necessary recipe from Flavor Exposed '100 Global Recipes from Sweet to Salty, Earthy to Spicy' (Kyle Books, Spring 2012) by Angelo Sosa.
Scallop and Banana Tartare with Jalapeño Vinaigrette
Serves: 4 Time: About 20 minutes Flavors: Sweet/Spicy/Acidic
This is one of my favorite dishes. There’s something so simple about it (no cooking, for one thing) but still so complex. The naturally sweet scallops and ripe banana combined with the spicy notes from the jalapeño vinaigrette are just . . . yummy.
Jalapeño Vinaigrette
1 jalapeño chile, seeded and chopped
3 tablespoons yuzu juice (see Box)
or lemon juice
2 tablespoons sugar
3 tablespoons olive oil
1/2 pound bay scallops
1 green Thai chile, minced
1 tablespoon kosher salt
1/4 cup olive oil
1 ripe banana
1 tablespoon sugar
freshly ground black pepper
fresh dill sprigs
1 First make the Jalapeño Vinaigrette: Place the jalapeño, yuzu juice, sugar, and olive oil in a blender and blend until smooth; chill in the refrigerator until ready to use.
2 Clean the bay scallops by removing the side muscle (abductor muscle) and rinsing them under cool water. Pat them dry with paper towels and cut them into 1/4-inch dice. Put the scallops in a medium bowl and toss them with the Thai chile, 2 teaspoons of the salt, and 2 tablespoons of the olive oil; mix well.
3 Peel the banana and cut it into 1/4-inch dice. Put it in a small bowl and add the remaining teaspoon of salt, the remaining 2 tablespoons of olive oil, and the sugar. Mix gently to combine but try to retain the texture and shape of the banana.
4 Put a spoonful of the banana mixture on each serving plate. Top with a generous spoonful of the scallops, a sprinkling of pepper, and a few dill sprigs. To serve, drizzle the vinaigrette around the bed of tartare.
Yuzu is a Japanese citrus fruit that is about the size of a tangerine and pretty sour. I love its fragrant, tangy flavor and use it a lot in my food. You don’t see it everywhere, but one of my favorite stores in New York City is Kalustyan’s—it’s a spice and exotic ingredient paradise— and they always carry it (you can order it online; see page 15). In a pinch, swap lemon juice for the yuzu—it makes a perfectly good substitute.
(* Recipe from Flavor Exposed '100 Global Recipes from Sweet to Salty, Earthy to Spicy' (Kyle Books, April 2012) by Angelo Sosa with foreword by Alain Ducasse, Photos by William Brinson, reproduced with permission of the publisher, all rights reserved)
Dancer, musican, singer, photographer, multi-faceted Ana Maria Velez Wood, a native of Bogota (Colombia) now living in London is currently showcasing her photography with Blood in my Eyes photo exhibit of Bob Dylan in London.
Photos were taken during Eurythmics founder Dave Stewart's filming of the Bob Dylan video 'Blood In My Eyes' in 1993.
Exhibition closes on November 8, 2012.
Hours: 11 am to 6 pm
Location: @TESTBED1 - 33 Parkgate Rd, Battersea, London SW11 4NP
(* Image © Ana María Vélez Wood 2012)
After sharing Lamb Tongue and Tomato Stew from The Lebanese Kitchen (Phaidon Press, October 2012) by Salma Hage, here's a recipe for Election Day 2012.
Thought I would post it a day prior to it so you have time to gather the ingredients.
Shish Barak
From The Lebanese Kitchen (November 2012; $49.95; Hardcover)
Preparation time: 40-45 minutes
Cooking time: 15 minutes
Serves 4
Ingredients:
Generous 2 cups (18 fl oz/500 ml) plain (natural) yogurt
1 egg lightly beaten
1/3 cup (2 oz/50 g) cold cooked rice
1 tablespoon olive oil
3 garlic cloves, crushed
Salt and pepper
Chopped fresh parsley and mint, to serve
For the dough:
2 cups (8 oz/225 g) all-purpose (plain) flour, plus extra for dusting
Pinch of salt
1 tablespoon olive oil
For the filling:
1 teaspoon olive oil
6 oz/175 g ground (minced) lamb
1 onion, finely diced
4 tablespoons pine nuts, toasted
2 tablespoons chopped fresh mint
¼ teaspoon seven spices seasoning
Salt and pepper
Instructions:
First make the dough. Sift together the flour and salt into a bowl, add the oil and scant ½ cup (312 fl oz/100 m) water, and mix to a smooth soft dough. Wrap in plastic wrap (clingfilm) and let rest in the refrigerator for 30 minutes. Make the filling. Heat the olive oil in a saucepan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned. Reduce the heat, add the onion, season with salt and pepper, and cook, stirring occasionally, for 5 minutes until softened. Add
the pine nuts, mint, and seven spices seasoning and season with salt and pepper. Cook for 5 minutes, then remove from the heat, and let cool completely. To make the packages, roll out the dough on a well-floured surface to 1/8 inch/2 mm thick and stamp out 25 circles with a 3 ¼ inch/8 cm cutter. Take a circle and flatten it even more with your fingers. Add 1 teaspoon of the lamb mixture and fold over the edges to form packages.
Make sure no air is trapped inside the packages, otherwise they will break when boiled Repeat this until all the dough has been used. Put the yogurt and generous 2 cups (18 fl oz/500 ml) water into a large saucepan, add the egg, and bring to a boil, stirring occasionally. Carefully add the parcels and cooked rice, season with salt and pepper, and cook for 5 minutes. Heat the oil in a small skillet or frying pan, add the garlic cloves, and cook, stirring frequently, for a few minutes until lightly golden. Add to the pan of packages. Serve immediately garnished with chopped parsley and mint
(* Recipe from 'The Lebanese Kitchen' by Salma Hage- Phaidon Press, October 22, 2012- reproduced with permission of the publisher, all rights reserved)
Shrubs seem trendy even though they had not registered on my radar until I saw them mentioned by Tim Elwin of @urbanfoodmarket in Sydney.
This vinegar based fruit drink sounds like something soothing (for 5 minutes) if I have to wait in line at gas station tomorrow or Sunday to refill my tank.
Urban Food Market invites their Sydney neighbors to taste local shrub producer The Shrubbery three creations, Ruby Grapefruit, Blood Orange and Passion and Strawberry on Saturday (it's already Saturday down under)
(* The Shrubbery image above via @urbanfoodmarket Twitter page)
After Italian rooted first recipe, Taralli from Salty Snacks (Ten Speed Press, September 2012) by Cynthia Nims, i think that comfort food is in order after rough waters of this week.
Bacon-Chive Bread with Goat Cheese
Makes 12 to 16 servings
6 slices thick-cut bacon
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt or flaky or coarse sea salt
1/4 teaspoon freshly ground black pepper
11/2 cups (about 6 ounces) finely crumbled fresh plain goat cheese
1/2 cup unsalted butter, at room temperature
2 large eggs
1 cup whole milk
1/3 cup chopped fresh chives
Heat a large skillet over medium heat. Add the bacon slices and cook, turning the slices over every couple of minutes, until nicely browned and crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain and cool. When cooled, crumble or cut the bacon into small pieces; set aside.
Preheat the oven to 350°F. Butter and flour an 8- or 9-inch round cake pan.
Combine the flour, baking powder, baking soda, salt, and pepper in a medium bowl and stir well to mix.
Combine 11/4 cups of the goat cheese and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until smooth. Add one of the eggs and beat until fully incorporated, then beat in the second egg, scraping down the sides of the bowl as needed. Gradually add the dry ingredients with the mixer at low speed, alternating with the milk. Take the bowl from the stand and stir in the bacon and chives by hand, just until incorporated. Spoon the batter into the prepared pan, smoothing the top. Sprinkle the remaining 1/4 cup of goat cheese over the top.
Bake until the top is lightly browned and the bread pulls away from the sides of the pan, 35 to 40 minutes. Let cool slightly in the pan, then turn the bread out onto the rack to cool completely, inverting the bread so that the goat cheese topping is upright.
Cut the cooled bread into 12 to 16 wedges, arrange on a platter or large plate, and serve. The bread will keep for 1 day, well wrapped in foil.
(*Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bitesby Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit:Jennifer Martiné)