Posts from May 2013

Coney Island has Mermaid Parade, Vermont offers Strolling of the Heifers, June 7-9, 2013

Coney Island has Mermaid Parade whose 2013 edition seems still up in the air post Sandy.

Vermont beats them in June with Strolling of the Heifers Weekend (June 7-9) in Brattleboro.

Wondering which of the 2 events is most colorful? Check them both.

Strollingheifers

I discovered Strolling of the Heifers via a piece on Tracey Medeiros, author of The Vermont Farm Table Cookbook published by local imprint Countryman Press in May 2013. She will be present at the event.

(* Strolling of the Heifers image from their Facebook page)


Aubergine, Eggplant Veggie Roast with Goat Cheese and Tomatoes, Memorial Day 'Picnic' Recipe

Aubergine Farcie (Stuffed Roasted Eggplant) is a popular dish in southern France.

After Dips Recipes, second recipe I share from The Picnic Cookbook (Kyle Books, June 2013) by Annie Bell is a close cousin.

It's not too late to use it for your Memorial Day cookout.

Aubergine Veggie Roast with Goat’s Cheese and Tomatoes 

Roast-aubergine slices, crisp on the outside and deliciously succulent within, piled up with tomatoes and goat’s cheese makes an excellent veggie picnic roast. 

For 6 people

3 aubergine, sliced approx. 3cm thick, ends discarded

extra virgin olive oil

sea salt and black pepper

300g cherry tomatoes, halved or quartered, depending on size

150g young firm goat’s cheese (such as Perroche), cut into approx. 1cm dice

coarsely chopped flat-leaf parsley 

Aubergine p116

Preheat the oven to 200°C fan/210°C/gas mark 7. Lay the aubergine slices out on a couple of baking trays, with a little space between each slice. Brush the slices with oil on both sides and season the top.

Roast for 20 minutes, then turn them and cook for another 15–20 minutes until golden. At the same time, scatter a little salt over the tomatoes in a bowl and set aside.

Transfer the aubergine slices to a large roasting dish that holds them in a single layer with a little space in between. Pour 3 tablespoons of oil over the tomatoes and gently toss, and mix in the goat’s cheese.

Pile this on top of the aubergine slices and return to the oven for 4–5 minutes to warm through, then leave to cool. Scatter with lots of chopped parsley. Transport in the roasting dish covered with foil, or transfer to a plate or container and cover.

(* Recipe excerpted from 'The Picnic Cookbook' by Annie Bell-Kyle Book, US Edition, June 2013, all rights reserved, photography by Jonathan Bell)


Pisang Pistachio Brings Indonesian Flavor to Memorial Day Cocktails

I can't remember the last time Indonesian flavors were featured on 'Serge the Concierge' if ever.

This second recipe excerpted from Cocktails (H.F Ullman, Spring 2013) by Eliq Maranik makes up a bit for this neglect-omission.

Pisang Pistachio

1 ½ oz (45 ml) Pisang Ambon

½ oz (15 ml) amaretto

1 ox (30 ml) double cream 

Pisang Pistachio
Pour the ingredients into a shaker filled with ice. Shake well and strain into a chilled cocktail glass. 

TIP! You can replace the cream with milk. 

Pisang Ambon is a bright green, ancient Indonesian liqueur manufactured by the Dutch company Bols. Bols is the largest distillery in the world. It was established by Lucas Bols as early as in 1575. Some of the liqueurs from that time are manufactured to this day, such as blue curaçao and Parfait Amour.

(* 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)


Jersey Shore Calling with Sneak Preview of 'Eat Drink Italy with Vic Rallo'

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.

Eatdrink

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. 


Stomach Churning Bloody Meat Poster by Mathieu Frossard, UK National Vegetarian Week, May 20-26

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.

Bloody-Meat-by-Mathieu-Frossard-Resized
Will it encourage you to eat more vegetables during UK's National Vegetarian Week (May 20-26, 2013)?

Nationalvegetarianweek13

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)


Graphically Inclined, Sign Up for Edo Pop Stencil Workshop, May 19. Japan Society, NY

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

Edopop

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


Memorial Day Garden Party deserves Garden Cocktail, Recipe by Eliq Maranik from Cocktails

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 

Garden Cocktails_032_copyright_Eliq Maranik_Stevali Production

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, no Vinexpo 2013 for me

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).

Chateaudefrance

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)


Natural Wine Pop Up hosted by Caves de Pyrene, May 21, at London International Wine Fair 2013

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."

Villalobos

Heard it through the grapevine for Green Day # 250

Previously: Vacant Lot Turned Vegetable Garden, Newark, 8th Street and 11th Avenue