In Seattle with a curious mind and without any plans for first Friday evening of September, join Rowan Jacobsen and Clare Barbosa with Langdon Cook at Town Hall and learn about Apples you Never Knew About...

"There are thousands of apple varieties in North America, but only a few are offered in grocery stores. In Apples of Uncommon Character, James Beard Award-winner Rowan Jacobsen takes readers beyond the Red Delicious and Granny Smiths of the world, offering a look at 123 varieties of this most “uncommon” fruit. Part-cookbook, part-scientific study, Jacobsen’s book explores these apples — from the D’Arcy Spice to the Hidden Rose — giving historical anecdotes, descriptive characteristics, and popular recipe ideas. He’ll be joined by Clare Barboza — the documentary food photographer behind the book’s stunning imagery — and journalist Langdon Cook, author of The Mushroom Hunters. Jacobsen is also the author of A Geography of Oysters."

Presented by: Town Hall, Book Larder, and the Northwest Cider Association, as part of Washington Cider Week and Town Hall’s Arts & Culture series. Sponsored by City Arts.
Town Hall member benefits: Priority seating, discounted onsite book sales.
Tickets: $5.

If you cannot make it to Seattle, check Rowan Jacobsen new book, Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders (Published by Bloomsbury USA on September 2, 2014) with photos by Clare Barbosa.

(* Apple photo from 'Town Hall, Seattle' program pages)

Witness them side by side, 2 Loire Valley wines, a white and a red..

White is Domaine Vincent Careme, Vouvray 'Le Peu Morier' 2011. Organic and 100% Chenin Blanc since this is Vouvray.

Red is La Cuisine de Ma Mere 'Chinon' 2012 from Domaine Grosbois, 100% Cabernet Franc, Organic (or 'Vin Bio' as they call it in France)...

Tasted and photographed on May 15 at Loire Valley Wines tasting in New York.

Belgium meets India's Portuguese flair (with British twist) in this third excerpt from Beer and Food ( Ryland Peters & Small, Dog & Bone imprint, Spring 2014) Mark Dredge of Pencil and Spoon ...

Gueuze Chicken Vindaloo

In the United Kingdom, Vindaloo comes with a firehazard warning: Eat one of these curries and part of your body will burst into flames. Vindaloo's reputation for being fearsomely spicy is a British development on a dish that has Portuguese roots. It was originally meat cooked with wine and garlic, which then evolved (when the Portuguese took it to India) into meat cooked with vinegar and the addition of chili and other spices. The beer evolution is to take out the vinegar and use Gueuze for the acidity instead (this also adds some peppery depth). I serve mine with Pale Ale and Garlic Naan bread on the side.

FOR THE MARINADE

1 tsp each cumin seeds, coriander seeds, mustard seeds, and cardamom pods
1 tsp ground turmeric
1 tsp granulated sugar
A thumb-sized piece of fresh ginger, finely chopped
½ tsp ground cinnamon
6 garlic cloves
3 fresh green chili peppers
¼ cup (50ml) Gueuze
Salt and freshly ground black pepper

FOR THE CURRY

4 skinless and boneless chicken thighs, chopped into large chunks
2–3 tbsp olive oil
1 large white onion, finely sliced
3 plum tomatoes
2⁄3 cup (150ml) chicken stock
1⁄3 cup (100ml) Gueuze
A few cilantro (coriander) leaves, to serve

SERVES 4

1 Dry-fry the cumin, coriander, and mustard seeds, and the cardamom pods in a saucepan for a few minutes. If you are using ground versions of the spices, then just use ½ teaspoon of each and mix them straight into the marinade.

2 Add the dry-fried spices to a food-blender with all the other marinade ingredients and blitz into a paste—this might take a couple of minutes.

3 Cover the chicken with the marinade and leave in the refrigerator for 4–8 hours, reserving any excess marinade.

4 Heat the oil over a medium heat in a large saucepan and fry the chicken. When the chicken has colored, add the onion and tomatoes, and then fry for a couple of minutes until they soften.

5 Add the remainder of the marinade liquid, the stock, and about half of the beer. Bring to a simmer, cover, and cook for 30 minutes. Add the other half of the beer just before serving and decorate with a few cilantro (coriander) leaves.

6 Don’t drink this one with Gueuze—it may be cooked in it, but the beer doesn’t taste great with it. Instead, you want a Dark Lager or Witbier.

(*Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)

Browsing the shelves at local wine store, this frog wine caught my eye.

“Gris Impérial” Rosé de Corse by Abbatucci, reached U.S shores thanks to Kermit Lynch.

Certified bio-dynamic, it is 90% Sciaccarellu, 10% Barbarossa from 20 year old vines.

Good natured Rosé for Green Day # 271

I have not tasted it yet.

On Sunday, my wife and I took our youngest son to Newark Liberty Airport, Terminal C, where he was catching a flight to Brussels for his year of high school abroad sponsored by Rotary Youth Exchange Program.

After making sure he made it through security (it was his first time flying by himself), my wife suggested we head for the 4th level of the parking lot and try to catch a glimpse of his plane taking off.

(* Aiport view from rooftop -4th Level- of Newark Liberty Terminal C parking lot- you can see planes taking off above end of Terminal ahead)

We saw it and many other planes (not sure which one exactly was his).

I was a bit shocked when i exited the parking lot that 2 hours and 45 minutes there set me back $24 or $4 for each half hour.

Cost of Loving!

The appetizing Orange Salad below from Foods for Health (National Geographic books - September 9, 2014) by chef and author Barton Seaver and nutritionist P.K. Newby illustrates orange segment.

In addition to historical facts and how to choose and use tips, Foods for Health reminds us that California produces most of the fresh oranges we buy at our local store.

Fresh California oranges have smaller carbon footprint than orange juice from Florida as they don't require processing and much less packaging.

( Excerpted from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)

First 100 days, last 100 days, get the whole family cooking with 100 Days of Real Food (William Morrow, August 2014) by Lisa Leake of 100 Days of Real Food fame...

Lisa is currently running a pre-order incentive for her fans. If you order 100 Days of Real Food any time before August 26^th and enter your information number into the form on her site, she will send you a bonus ebook with 8 new recipes.

Cinnamon-Raisin Quick Bread

This bread is divine. I’d be lying if I told you otherwise. No bread machine or fancy equipment needed . . .all it takes is a little bit of time and a few wholesome ingredients, and you’ll be incredibly pleased with the outcome. Toast a slice and top it with butter for breakfast, create a sandwich with some softened cream cheese in the middle for lunch, or eat it plain as a snack. You won’t be disappointed!

Difficulty: Easy
Prep Time: Less than 20 minutes
Bake Time: Less than 1 hour
Makes 1 loaf
Special tools needed: 5 x 9-inch loaf pan

VEGETARIAN
FREEZER FRIENDLY

1⁄2 cup (1 stick) butter, melted, plus more for greasing the pan
11⁄2 cups whole-wheat flour
11⁄2 teaspoons ground cinnamon
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄2 teaspoon salt
2 eggs
1 cup unsweetened applesauce
1⁄3 cup pure maple syrup
3⁄4 cup raisins

1. Preheat the oven to 325°F. Grease a loaf pan with butter and set aside.

2. In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

3. Using a fork, mix in the eggs, applesauce, melted butter, and syrup until well combined, taking care not to overmix. Gently fold in the raisins.

4. Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the center comes out clean, 45 to 55 minutes.

LISA’S TIP: For an extra-special weekend breakfast, use this bread to make French toast!

Lisa is currently running a pre-order incentive for her fans. If you order 100 Days of Real Food any time before August 26^th and enter your information number into the form on her site, she will send you a bonus ebook with 8 new recipes.

(* Recipe reproduced with permission from '100 Days of Real Food' by Lisa Leake -William Morrow, August 2014)

Put your cutting board to work after reading Japanese Kitchen Knives (Kodansha USA, January 2013) by Hiromitsu Nozaki and Kate Klippensteen with photographs by Yasuo Konishi.

Put techniques and recipes offered to the test.

Chop, chop for Tokyo Thursdays # 293

Previously: Hideyuki Oka Classic 'How to Wrap 5 Eggs', The Art of Traditional Japanese Packaging

Never too late to share 2 wines you enjoyed at Destination Riesling 2013.

First, the ice sweating Heger 'Pinot Noir' Rosé (2012) from Baden

Second the Stern 'Gewurztraminer' Spatlese (2011) from Pfalz.

Have you had a German rosé lately.

Your first taste of Beer and Food ( Ryland Peters & Small, Dog & Bone imprint, Spring 2014) Mark Dredge of Pencil and Spoon was a Rhubarb and Raspberry Framboise Fool...

Here's something with a beer essence.

Steamed Fish with IPA and Pineapple Salsa

This dish uses IPA and a mix of fruity, spicy ingredients to steam a piece of white fish. It then serves a pieapple salsa on the side, which is made with the same  IPA- It's best served in soft tacos or tortillas with some chopped avocado on top. The fish recipe is per person with the filet being wrapped in individual foil parcels.  

For the IPA and Pineapple Salsa:

¼ of a fresh pineapple, chopped into small pieces
1 green chili pepper, deseeded and finely chopped
Juice of 1 lime
1 tsp granulated sugar
1 tsp salt
A handful of cilantro (coriander) leaves, finely chopped
2 tbsp (30ml) IPA

For the Steamed Fish

1 fillet white fish (such as cod or haddock)
Juice of ½ an orange, plus 1 thick slice of orange
2 garlic cloves
½ fresh chili pepper, deseeded and finely chopped
1 in (2cm) piece of fresh ginger, chopped into matchsticks
1 star anise
A few cilantro (coriander) leaves
1 tsp clear honey
1 tsp soy sauce
2 tbsp (30ml) IPA

Serves 1

1 The salsa is best made an hour or two before you eat. To make the salsa, mix all the ingredients together apart from the beer and then leave in the refrigerator until you are ready to serve. Add the
beer to the salsa just before serving—this ensures that you get the maximum amount of beer flavor and fragrance.

2 To steam the fish, preheat the oven to 400°F/200°C/Gas 6. Put all the steamed-fish ingredients on top of a piece of aluminum foil and wrap them up until you have a neat parcel. (I recommend doublewrapping for this: simply take two sheets of foil and fold up the edges to create a parcel.) Place the parcel on a baking tray and cook for 25–30 minutes. Remove the fish from the parcel when you’re ready to serve.

3 To serve, I like to put the fish in some soft tacos, spoon over the salsa, and then add some chopped avocado. It’s great with a glass of IPA.

(*Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)