Hollandse Nieuwe, New Dutch Herring, has become a tradition in Holland.
Mid-June, New Dutch Herring comes to New York and can be sampled at The Oyster Bar, Russ and Daughters and Netherlands Club...
Here's a short video on How to Eat Raw Herring like a Dutch.
Like a fish out of water...
Ready and willing to noodle around, Mimi Aye of Meemalee (Burmese food and beyond) has Noodle! fresh off Absolute Press for you to play with.
Book was out late May in the UK but if i am to trust Indiebound U.S publication is scheduled for October 2014.
It is part of 100 Great Recipes series.
I have not seen (read) Noodle! yet
People and nature in the open, in a nutshell Festival Photo La Gacilly, in my native Morbihan (Brittany, France) could be described that way.
Now in its 11th year with the 2014 Edition (May 31 to September 30), the festival stages all its exhibits outdoors
Special guest country in 2014 is the USA as 70th anniversary of D Day is under way.
On a culinary note Jean-Jacques Naudet in his festival showcase for L'oeil de la Photographie suggests you stay away from festival's official restaurant and instead walk to Les Enfants Gat'thés, a combination fine food and tea shop and restaurant.
(* Poster of festival from Festival Photo La Gacilly Facebook page)
After Conchas Borrachas, Drunken Scallops from Ceviche: Peruvian Kitchen (Ten Speed Press, May 27, 2014) by Martin Morales, here's a more sober recipe.
CEVICHE DE MANGO
MANGO CEVICHE
It may sound like an unusual combination—mango, onion, and lime—but the flavors and textures in this ceviche really work. It is one of my favorite summersalads and is best made when mangoes are perfectly ripe.
SERVES 4
1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped
Put the red onion in iced water for 10 minutes while you prepare the other ingredients.
Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour.
Add the chile, then drain the onion and add it along with the cilantro leaves.
Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.
Serve in individual large glasses or bowls.
(* “Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales -Ten Speed Press, © 2014- Photo credit: Paul Winch-Furness)
Going through wines I recently opened and poured, here's a trio of reds that meet the Paris Metro...
From South Africa Secateurs Red Blend (2011) by A.A Badenhorst with Shiraz, Cinsault, Grenache, Mourvedre and Pinotage.
Italy brings us Monferrato Rosso (2010) from Tenuta La Pergola in Cisterna d'Asti blended by no other than Kermit Lynch, my favorite of the three.
Last Le Paradou (2012) 100% Grenache from la famille Chaudiere.
Geisha your Margarita with Green Tea Geisha Cherry Margarita recipe created by Palais des Thes NYC for our summer parties.
Geisha Green Tea Cherry Margarita
Black cherry juice and cherry blossom-scented green tea give a luscious lift to a classic margarita.
12 ounces spring water
4 teaspoons of Fleur de Geisha tea*
12 ounces black cherry juice
2 ounces silver tequila
1 1/2 tablespoon agave
Sugar and ground ginger for rimming the glass
Juice from 1 lime
Juice from half an orange
Splash of triple sec
4 ice cubes
Lime slices for garnish
In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Fleur de Geisha tea and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove teabags, if using. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.
For the margarita, combine a little sugar and a few dashes of ground ginger on a plate. Rub a lime wedge around the rim of each glass then dip the rim into the sugar-ginger mixture.
In a large cocktail shaker, combine the green tea, cherry juice, tequila, agave, lime juice, orange juice, and triple sec. Shake vigorously with ice until the outside of the cocktail shaker appears wet. Pour in glasses and garnish each glass with a slice of lime.
Serve immediately.
Yields 4 servings.
Adapted from a recipe created by Candice Birdsong of Pretty Girls Cook.
*Inspired by the Japanese Hanami tradition of cherry blossom viewing, Fleur de Geisha is a refined Japanese green tea, delicately flavored with cherry blossom. Available in 3.5oz/100g loose tea canister ($19), 3.5oz/100g loose tea pouch ($15) or boxes of 20 gourmet tea bags ($13).
Toasting the day for Tokyo Thursdays # 284
Previously: Kasei Cooking Set to Ichinotani Helmet, WA: The Essence of Japanese Design
(* Recipe and photo courtesy of Palais des Thes)
In his latest project, The Search for Israeli Cuisine, Roger Sherman (The Restaurateur) gives Americans a chance to discover the local food scene in Israel from farmers to cheese mongers to chefs.
Journalist Gil Hovav describes contemporary Israeli cuisine as a mish mash reflecting the 70 or so countries of origin of people living in Israel from Poland to Irak.
Today's chefs cooking is also inspired by their travels abroad.
Roger and his team plan to finish editing the film in July 2014.
From June 2 to June 8, 2014, London Wine Week gives you the opportunity to taste a variety of wines in some 130 bars and restaurants around London.
Purchase a wristband for 10 British Pounds ($16.76) and you get following opportunities:
"Buy a wristband for access to the self-guided Wine Tours and enjoy fantastic wine by the glass or flight for just £5 each ($8.38) in more than 130 of London's best bars and restaurants."
Visitors and exhibitors at London Wine Fair get a bit more.
They benefit from no corkage fee offer on French wines (4 bottles limit) at Le Pont de la Tour and no corkage fee offer on U.S wines (4 bottles limit) at Avenue Restaurant (closed on Sundays)