Posts from August 2013

Blueberry Brunch Table: Blueberry Boy Bait, Blueberry Ginger Hand Pies, Blueberry Caipiroska, Paletas

Want to make your Sunday brunch very blueberry, these recipes will get you started.

On your blueberry table, start with Nordic Blueberry Caipiroska (from 'Cocktails') add moist Fifties flavors with Blueberry Boy Bait by Cybele Pascal (from 'The Allergen-Free Baker's Handbook').

Make your pies portable with Blueberry Ginger Hand Pies (from 'Vegan Pie in the Sky').

Leave room for a berry laden cocktail, Camden Hike by bartender Tom from Maine (from 'The American Cocktail').

Don't forget breakfast part of brunch with Vegan Vanilla Mixed Berry Muffins (from 'Flour Too') and Gluten Free Five Spice Berry Crisp (from 'Gluten Free Asian Kitchen').


Let's not leave out ice-cream and pops with Cheesecake Ice Cream (Pie) Sprinkled with Blueberries (from 'Sweet Cream and Sugar Cones') and also Paletas de Yogurt con Moras by Fany Gerson (from 'Paletas')

Now don't get an indigestion. Leave room for a little salad and eggs in between.

(* Illustration, 'Cheesecake Ice Cream Sprinkled with Blueberries' from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker,  and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Paige Green © 2012)

Serve with Big Bottle of Delirium Tremens, Kimchi Poutine from 'Smoke and Pickles' by Edward Lee

After Salad of Curried Lamb Prosciutto and Kentucky Fried Quail here comes third (last ?) helping from Smoke and Pickles, Recipes and Stories from a New Southern Kitchen (Artisan Books, Spring 2013) by Brooklyn born, Louisville based chef Edward Lee of 610 Magnolia ...

Kimchi Poutine 

This recipe falls under the category of “everything tastes better with kimchi.” I first had poutine at Martin Picard’s restaurant Au Pied de Cochon in Montreal, and it has haunted me ever since. Poutine is a perverse homage to all things fatty and oozy: it is a plate of french fries topped with melted cheese curds and gravy. Recently poutine has made its mark stateside in various incarnations. Chef Picard tops his with foie gras; I timidly drape mine with kimchi. 

Serve the poutine with one of those big bottles of Delirium Tremens by Brouwerij Huyghe. 

Feeds 2 or 1 very hungry person as a snack 

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

¾ cup heavy cream

¼ cup chicken stock

1 teaspoon soy sauce

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

As many freshly made Crispy French Fries (page 241) as will fit in a 6-inch cast-iron skillet in a single layer

½ cup cheese curds (see note)

¼ cup chopped Red Cabbage–Bacon Kimchi (page 166)

1 teaspoon chopped fresh flat-leaf parsley 

243_Kimchi Poutine

1. Preheat the oven to 350°F. 

2.Melt the butter in a 6-inch skillet. Stir in the flour and cook, stirring, over low heat for 3 minutes to make a roux. Gradually add the cream, chicken stock, and soy sauce, stirring until smooth. Season the gravy with the cayenne and salt and pepper to taste. Keep warm until ready to serve. 

3. Place the french fries in the bottom of a 6-inch cast-iron skillet. Sprinkle the cheese curds and kimchi over them. Heat the skillet in the oven until the cheese is warm and melty, about 5 minutes. 

4. Remove the skillet from the oven and pour the gravy over the fries. Top with the chopped parsley and serve right away, in the skillet. 

NOTE: Cheese curds are the milk solids from soured milk traditionally used in poutine. They’re hard to find fresh, so a good melty Havarti or Jack cheese, grated, works just fine.

( Excerpted from Smoke and Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photographs by Grant Cornett.)

Haichu Anyone? Skoshbox Delivers Monthly Fill of Japanese Treats and Candies to your Door

From candies made with adzuki bean paste to beef tongue ice-cream, Japanese taste can be quite different at time from American or European palates.

If you had a taste of it while in Japan or simply want to discover what all the fuss is about, Skoshbox offers a monthly subscription model that delivers a box of Japanese goodies to your door.

Some of the August selection is pictured below.


Deadline for orders placed in August was August 17 for box of treats to be received in October.

Thanks to Humble Bean for putting Skoshbox on my radar.

You want candy for Tokyo Thursdays # 265

Previously: J Castle, All About Japanese Castles since 1969

(* Illustration from 'Skoshbox' site)

Greek Style Olive Curing Workshop with Don Landis at B.R.Cohn Winery, September 29

Sonoma Valley 2013 olive season gets in motion late September. To mark the occasion, B.R. Cohn Winery invites all interested parties to an Olive Curing Workshop with Don Landis on Sunday, September 29 from 11 am to 1 pm.

On program:

"Don will talk about the history of the olive in California and a thorough description of the Greek style of olive curing with no lye."


Reservations are required for this rain or shine workshop and can be made by calling (800) 330-4064 Ext. 124. The cost of this event is $20 per person, $15 for wine club members.

Hanging from Illusion of a Tree, Wine Bottles in Domaine d'Escausses Tasting Room

A year ago I was a couple of days away from leaving my New Jersey digs for 2 weeks in Europe.

Many of the 800 plus photos I took over 14 days are still waiting to be sorted out.

My time was mostly spent in the Toulouse area.

One day, after lunch near a countryside church we paid a visit to Domaine d'Escausses, a Gaillac wine producer.

Back of their tasting room was decorated by wine bottles hanging from illusion of a tree.


I thought of discarding this blurred photo yet I find it poetic, of the moment.

Picture imperfect

5 Bucks Gets you In, How to Prepare a Korean Feast at Brooklyn Brewery, August 21, 8 PM

In New York, I recently paid 10 bucks at lunch for 3 mini tacos that would have qualified as samples.

$5 gets you in for How to Prepare a Korean Feast, an Edible Brooklyn event at Brooklyn Brewery tomorrow Wednesday, August 21 (2013) at 8 PM.


Reservations online via Eventbrite...

Beer is not included it seems.

They will be available for $5 a piece.

New York on a budget!

Foraging Dinner, IncrEdibles at Kew Gardens, Amazing World of Edible Plants, August 29, London

Throughout the summer of 2013, Kew Gardens in London is showing with IncrEdibles at Kew Gardens how amazing world of edible plants is.

As part of the food festivities, they invite us to a Foraging Dinner on August 29, 2013 (7 to 10 pm) at Orangery Restaurant on garden grounds, 3 course foraged dinner with foraging expert Yun Hidercocktail on arrival and entry to Kew Gardens.


"Tickets include entry to Kew Gardens, a  foraged cocktail followed by a three-course foraged dinner, featuring dishes such as grilled Kentish asparagus, wood sorrel flower petals and wild rosemilk jelly, white and dark chocolate crumbs and candied pistachios. Expert forager Yun Hider, will explain how to forage and how these plants grow in the gardens. Price - £45 per person, including entry to Kew Gardens."

Reservations Online via Food from Kew on Eventbrite (by August 27,2013)

Amazing world of edible plants for Green Day # 255

Previously: Fixed Louvers, Passive House Design, The Greenest Home by Julie Torres Moskovitz

Tequila, Raspberries, Two Straws, Sensual Silk Stocking Recipe from 'Gatsby Cocktails'

This teaser of a cocktail from Gatsby Cocktails, Classic Cocktails from the Jazz Age (Ryland, Peters & Small) blends tequila, raspberries and sensuality.

Silk Stocking

This tequila drink was invented during the 1920s, at a time when cocktails were often given decorative names revelling in innuendo and sensuality.


35 ml/¾ oz. tequila
15 ml/½ oz. white crème de cacao
1 barspoon grenadine
15 ml/½ oz. double/ heavy cream
2 fresh raspberries, to garnish


Serves 1 

Add all the ingredients to a blender. Add two scoops of crushed ice and blend for 20 seconds. Pour the mixture into a hurricane glass, garnish with two raspberries and serve with two straws.

(* Recipe from Gatsby Cocktails, Classic Cocktails from the Jazz Age- published by Ryland, Peters & Small, 2012- reproduced with permission)

Wine Myths Debunked: Riesling is Sweet, Residual Sugar meets Acidity

The 'adjective' sweet is loaded and often a shortcut when one wants to describe their preferred wine.

Fruit forward might be a better way.

Amount of residual sugar in each wine will be responsible for what is called 'sweet'.

A nice Riesling balances that with acidity.

Enough talking, infographic below created by Wines of Alsace spells it all clearly


Same issues of 'residual sugar' versus 'acidity' can be found in German Rieslings which cover a full range of flavors. 

If German wines confuse you check German Pradikat System digest from Riesling Around the World chapter of 'Riesling Rules, the Book'.

Full Riesling Rules Book can be checked online...

Thanks to Michael Wangbickler for sharing 'Wines of Alsace' Infographic in Riesling isn't all Sweet (June 26) on Through the Bunghole. 

(* Infographic created by Wines of Alsace USA)

Pasta for your Eyes, Corals, Morels to Rooster Combs, Colorful Shapes

Who said pasta had to be boring same old?

10 offerings below prove there are alternatives.


From left to right: top row: Corals, Conch Shells, Hearts; middle row: Lanterns, 5 grain Reginelle above Squid Ink Spaghetti, Morels; bottom row: Snow Drops, Fricelli, Rooster Combs.

This 'food for your eyes' landed in my email this morning courtesy of M5, its U.S importer/distributor.

Technical specs: "hand-made the traditional way using bronze die extrusion. This process creates a fascinatingly rough texture..."