Taking a break from comfort food for winter days, I found healthy inspiration in Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James.

Let's not jump the gun, it's not time yet for her 'Soaked Summer Muesli' recipe.

Instead we put quinoa in your breakfast bowl

Breakfast quinoa with raisins and honey

Personally, I feel that quinoa when cooked by itself as a hot cereal is not that exciting. However, I am a big fan of the expression “whatever floats your boat,” and in the case of this recipe if you like the fresher taste of pure quinoa, then go for it and don’t add the oats as I’ve suggested. For me, this combination is tasty as well as good for you, and my children adore it for breakfast. I have used
coffee mugs in this recipe—when measuring early in the morning, why not keep it simple?

Serves 2 generously

1/2 cup or small mug quinoa flakes, rinsed in a seive
1/2 cup or small mug quickcook oats *
2 tablespoons chia seeds, preferably ground (optional)
3 cups milk (or 2 cups milk and 1 cup water)
A handful of raisins or summer fruits
Honey, preferably Manuka

Put the quinoa, oats, chia (if using), and milk or milk/water combo into a pan and bring to a simmer. Cook over low heat for 8–10 minutes, stirring every so often, until just thickened. Add the raisins for the final 2–3 minutes; if using fresh fruit, just sprinkle it onto the bowls of cereal once cooked. Serve straight away, drizzled with honey.

* see page 235 for a note about uncontaminated, gluten-free oats

(* Recipe reproduced with permission from 'Amazing Grains' from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)

I am no scientist or more precisely oceanologist so i cannot vouch for Ocean's Halo Seaweed Chips creators when then claim that ocean is most sustainable farm on the planet.

If nothing else their seaweed chips are low cal, low salt and gluten free.

Bag is compostable

Seeing sea chips on horizon for Green Day # 266

Previously: Your Old Kitchen Cabinets Become Someone's New Design via Habitat for Humanity 'ReStores'

In No refuge from booze in Tokyo, paradise for alcoholics in denial (Foreign Agenda, Japan Times, January 15), William Bradbury, a freelance writer and musician based in Tokyo, describes how there is no moratorium on alcohol consumption once end of the year holidays are over.

He describes Tokyo as a place where you can consume alcohol 24/7 as there is always a place opened selling it.

According to his piece, no one will voice their opinion or intervene if faced with a drunk disorderly conduct except the police.

William Bradbury is also involved in some form with music outfit The Zeppo who released Moratorium (free download).

He's the box man in photo above (from his Twitter profile).

Hard task in Tokyo: Staying off the Wagon for Tokyo Thursdays # 275

Previously: Took 65 Years for 'Osamu Tezuka: The Mysterious Underground Men' English Version to Exist

A man whose 2 passions are fishing and cooking, Sean Barrett was among the speakers at TEDxMontclair (November 9, 2013) at Montclair State University.

Inspired by Community Supported Agriculture, he founded Dock to Dish based in Montauk (New York) to bring that model to Community Supported Fisheries in New York area.

Dock to Dish aims to shorten the chain between fisherman and fish in your dish to allow fishermen to make a living from their catch and bring a fish from boat to plate in 24 hours or less.

They also embrace sustainability by being careful on what and where to fish and want to promote species native to the Eastern seabord.

Fresh fish does not smell!

Also present at TEDxMontclair was organic farmer Wenonah Hauter author of Foodopoly (New Press, December 2012)

Fresh catch for Green Day # 263

Previously: Track your Energy Use with 'Energy Calculator' in 'Serge the Concierge' Right Sidebar 

After Spoonable Bloody Mary recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013), put Vermouth in your 'Meatless Moinday' with this second serving.

Mac ‘n’ Cheese with Ground Cashews & Truffle Oil

ENOUGH CRUSTLESS VEGAN BREAD TO MAKE 1 CUP OF CRUMBS
1 CLOVE GARLIC, PEELED
2 SHALLOTS, PEELED
1 CELERY STALK, TRIMMED AND CHOPPED
6 MEDIUM-SIZE BUTTON MUSHROOMS, SLICED
2 TABLESPOONS VEGAN MARGARINE, PLUS MORE FOR A SECOND ROUND OF
SAUTÉING
1 1⁄2 CUPS DRY WHITE VERMOUTH
3 CUPS SOY MILK
1⁄4 CUP MISO PASTE
1 TEASPOON FRESH THYME LEAVES
1 BAY LEAF
2 CUPS GRATED VEGAN CHEDDAR, SWISS, OR JACK CHEESE (PAGE 28, 34, OR 42, RESPECTIVELY, OR STORE-BOUGHT)
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
1 TABLESPOON CHOPPED WHOLE BLACK TRUFFLE FROM A GLASS JAR, OR WHOLE DRIED BLACK TRUFFLE (OPTIONAL)
SALT AND FRESHLY GROUND WHITE PEPPER
1 POUND ELBOW MACARONI
1⁄4 CUP CHOPPED GREEN ONIONS
1⁄4 CUP CHOPPED FRESH PARSLEY
1⁄2 CUP FINELY GROUND CASHEWS
1 TEASPOON WHITE TRUFFLE OIL

Crumb topping
1 CUP FRESH VEGAN BREAD CRUMBS
2 TABLESPOONS MINCED GREEN ONIONS (USE A MINI-PROCESSOR)
2 TABLESPOONS VEGAN MARGARINE

Even if served on the most ordinary of days, this macaroni dish with several cheese options has special occasion written all over it . . . and with white and black truffles to boot.

In a food processor, pulse the bread until you’ve made crumbs. Set the crumbs aside and wipe out the processor. Then, mince, in this order: garlic, shallots, celery, and mushrooms, pulsing the latter three vegetables just until nicely chopped.

In a heavy, large, stainless-steel skillet over medium heat, melt the margarine. Add the processed ingredients and sauté until tender, stirring, about 6 minutes. Add the vermouth (or dry white wine) and simmer until almost all the liquid has evaporated, about 10 minutes.

Add the soy milk, miso paste, thyme, and bay leaf to the skillet, and bring just to a simmer. Reduce the mixture over low heat for about 15 minutes, then remove the skillet from the heat. Add the Cheddar cheese and stir until melted and smooth. Sprinkle with the Parmesan cheese. Remove the bay leaf and puree the mixture with an immersion blender (or carefully, in batches, in a standing blender, and return to the same skillet). Stir in the black truffle (if using). Season with salt and white pepper.

Heat the broiler. In a large pot of boiling salted water, cook the macaroni until just tender but still firm to the bite. Drain very well.

While the pasta is cooking, make the crumb topping by combining the topping ingredients.

Then, in a small bowl, mix the bread crumbs set aside in the beginning, green onions, parsley, and ground cashews. In a medium-size skillet over medium heat, melt the margarine. Add the bread crumb mixture and sauté, stirring, until golden and coated with margarine, about 2 minutes.

Add the cooked pasta to the sauce in the skillet, then stir in the white truffle oil (or 1⁄2 teaspoon white truffle powder). Toss to coat. Pour into a large gratin dish and top with the crumb topping. Broil watchfully until the topping is crisp and golden brown, 2 to 3 minutes. Serve at once.

Yields 4 SERVINGS

(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013, Photo by Amy Beadle Roth)

Brussels hosts 5th Edition of Festival Alimenterre presented by SOS Faim.

It explores in images and words the food world's ills from October 16 to October 20, 2013.

Film program is evenly divided between French and English language documentaries.

4 English language entries:

The Food Speculator (2012), Seeds of Freedom (2012), Land Rush (2011) and Canning Paradise (2012)

4 French language entries:

Les Semences Prennent Le Maquis (2011), Terres a Taire (2010), Slow Food (2010) and Pierre Rahbi, Au Nom de la Terre (2013).

Besides film screenings, Festival Alimenterre offers a number of panel discussions on topics as varied as fish stock grab, future of native seeds, soy history...

The sunday afternoon Cooking Workshop at La Tricoterie on how to combine traditional Afghan recipes with sustainable agriculture is sold out.

Brussels on menu for 1 day late Green Day # 259

Previously: Pickle Your Way to Green Life with Melbourne Style Pickled Cucumbers

After a hectic day, slowing down can start in the kitchen with slow cooking. In need of sea ideas check Fish: 54 Seafood Feasts (Chronicle Books, September 2013) by Cree LeFavour who I had the pleasure to Interview in Frenchtown for her previous book 'Poulet'.

One of the 54 recipes featured in the book is fish dish below.

Arctic Char with Charmoula, Roasted Eggplant with Pearl Couscous, and Mint

Charmoula, like salsa verde and harissa, is versatile but never dull. The alchemy relies on lemon juice, garlic, chile flakes, olive oil, and herbs. It pairs magically with any protein, delivering acidity, spice, and freshness. Tunisia, Morocco, Algeria—each can lay claim to the sauce. It’s magnificent with everything on your plate.

Serves 4

CHARMOULA

1⁄4 CUP/60 ML FRESH LEMON JUICE
GRATED ZEST OF 1 LEMON
1 TSP CHILE FLAKES
1 TSP CORIANDER SEEDS, CRUSHED
1 TSP CUMIN SEEDS, CRUSHED
1 SHALLOT, MINCED
1⁄2 CUP/20 G FINELY CHOPPED FRESH PARSLEY
1⁄2 CUP/20 G FINELY CHOPPED FRESH CILANTRO
2 GARLIC CLOVES, MINCED
1⁄4 CUP/60 ML VERY GOOD EXTRA-VIRGIN OLIVE OIL
1⁄4 TSP KOSHER SALT
FOUR 4- TO 6-OZ/115- TO 170-G ARCTIC CHAR FILLETS
1 TBSP OLIVE OIL
1⁄2 TSP KOSHER SALTROASTED EGGPLANT WITH PEARL COUSCOUS (RECIPE FOLLOWS)
1⁄4 CUP/10 G CHOPPED FRESH MINT

To make the charmoula, in a small serving bowl, mix together the lemon juice and zest, chile flakes, coriander seeds, cumin seeds, shallot, parsley, cilantro, garlic, extra-virgin olive oil, and 1⁄4 tsp salt. Stir and set aside.

Preheat the broiler to high, positioning a rack as close to the heat source as possible. Line a baking sheet or large, ovenproof frying pan with foil, crimping the edges up all around to catch any liquid that will be released by the fish. Brush the Arctic char with the olive oil, sprinkle with the 1⁄2 tsp salt, and set it on the foil.

Cook the fish, without turning, for 6 to 12 minutes—possibly more or less, depending on the thickness of the fish and the intensity of your broiler. Check the fish by inserting a knife into the thickest part. The fish should flake apart without resistance. A thermometer inserted into the thickest part of the fish should read 135°F/57°C.

Spoon a little charmoula in the center of each plate, place the fish on top to one side, and a portion of the Roasted Eggplant with Pearl Couscous on the other. Sprinkle with mint and serve.

FISH NOTE:
Wild Alaskan salmon or coho salmon are the closest alternatives to Arctic char. Truth is, the charmoula will pair up with any fish.

Roasted Eggplant with Pearl Couscous

Eggplant is one of the most difficult vegetables to cook. It must be cooked thoroughly or it will have that acrid searing effect on the roof of the mouth that’s far from pleasant. This recipe will insure that your eggplant is cooked, but you won’t need to soak it in oil as you do when frying it.

1 LARGE EGGPLANT (ABOUT 2 LB/910 G), CUT INTO 1-IN/ 2.5-CM CUBES
2 TBSP OLIVE OIL
3⁄4 TSP KOSHER SALT
2 1⁄2 CUPS/600 ML WATER
2 CUPS/340 G PEARL (ISRAELI) COUSCOUS
1 TBSP VERY GOOD EXTRA-VIRGIN OLIVE OIL

Preheat the oven to 400°F/200°C/gas 6.

In a mixing bowl, toss the eggplant with the olive oil and 1⁄4 tsp of the kosher salt. Lay the eggplant on a baking sheet (line with parchment if you like) and roast for 20 to 30 minutes or until the eggplant is soft and shows flecks of brown and black on the edges.

In a small saucepan set over high heat, bring the water to a boil. Add the couscous, return the water to a boil, cover and simmer for 5 minutes. Turn off the heat and let it sit, covered, for 10 minutes. The water should be absorbed and the couscous, tender.

Transfer the couscous to a large mixing bowl and toss with the extra-virgin olive oil and remaining 1⁄2 tsp of the kosher salt. Add the roasted eggplant and toss again.

Play 'Simmer Down'by Wailing Wailers in background

(* Recipe reproduced from 'Fish: 54 Seafood Feasts- Chronicle Books, September 2013- Photographs by Antonis Achilleos, all rights reserved)

Having noticed that Anissa Helou was in New York this week, I asked her if we could get together for lunch.

Unfortunately we could not coordinate our schedules.

This Saturday, Anissa is heading for Milan (Ohio) for the Roots Conference 2013 (September 8 and 9).

Under the banner of Power, Purpose and the Meaning of Food conversation will range from Syrian women cooking to New Nordic Cuisine and Native American Food on Sunday.

Monday's calendar looks at role of imagery to affect change ('More than a pretty picture') and how understanding history makes us wiser people and better chefs ('The Present and the past'')

Anissa Helou is leading conversation Sunday from 10:15 to 11:15 am on Food's Potential to Liberate the Disenfranchised or 'the women of Damascus who cook their way' to empowerment.

Event is held at The Culinary Vegetable Institute located at 12304 Mudbrook Rd (Ohio State Route 13), Milan, Ohio.

Second excerpt from Franny's Simple Seasonal Italian (Artisan Books, May 2013) by Andrew Feinberg, Francine Stephens, and Melissa Clark was Saturday into Sunday Cocktail, Sweet Olive, third and last excerpt of the book is a fish I think more popular in British than American kitchens.

Marinated Mackerel with Capers, Croutons, and Herbs

Serves 4 

You don’t see a lot of mackerel in this country, but it’s beloved in Italy, where it’s known as a member of the pesce azzurro (“blue fish”) family, a group that also includes anchovies and sardines. Americans tend to shy away from mackerel because they think it’s going to taste strong or fishy. But of all the fish in this family, mackerel is the sweetest and mildest. It’s savory, buttery, and rich, and it’s good for you, too, loaded with omega-3s. 

FOR THE CROUTONS

2⁄3 cup coarsely torn (1-inch pieces) country-style bread

1 tablespoon extra-virgin olive oil

Kosher salt and freshly cracked black pepper 

4 skin-on mackerel fillets (about 11⁄4 pounds)

Kosher salt and freshly cracked black pepper

1 1⁄4 cups plus 3 tablespoons extra-virgin olive oil

8 garlic cloves, thinly sliced

3⁄4 teaspoon red chili flakes

2⁄3 cup white wine vinegar

2⁄3 cup moscato vinegar (see Resources, page 357)

12 large mint sprigs

Zest of 2 lemons, removed in large strips with a vegetable peeler

1⁄2 cup chopped flat-leaf parsley

8 scallions, thinly sliced on the diagonal (about 1⁄2 cup)

Juice of 1⁄2 lemon, or more to taste

Flaky sea salt, such as Maldon

2 teaspoons brined capers, drained 

To make the croutons: Preheat the oven to 350°F. Toss the bread pieces with the olive oil and season with salt and pepper. Spread on a baking sheet and toast until a dark caramel color, 20 to 30 minutes. Let cool. 

1. Season the fish fillets with salt and pepper. Heat a large skillet over high heat, then add 2 tablespoons of olive oil and let it get hot but not smoking. Transfer 2 fillets to the pan, skin side down; if the skin begins to shrink instantly, you know the pan is hot enough. Cook the fish, undisturbed, for 11⁄2 minutes, pressing down on the fillets with a spatula to help brown the skin. Flip the fillets and cook for 10 seconds more. Transfer to a 9-by-13-inch glass baking dish. Repeat with 2 more tablespoons olive oil and the remaining fish fillets.

2. Reduce the heat to medium and add the garlic and chili flakes to the skillet. Cook, stirring, until fragrant, about 20 seconds. Add the vinegars and mint sprigs, scrape up any browned bits from the bottom of the pan, and pour the mixture over the fish. Add 1 cup olive oil and the lemon zest to the baking dish. Let the fish cool to room temperature, then cover tightly and refrigerate for 4 to 5 hours. 

3. Just before serving the fish, in a bowl, toss together the parsley, scallions, and lemon juice. Stir in the remaining 3 tablespoons olive oil. Taste and add more lemon juice if needed. 

4. To serve, place one mackerel fillet on each plate. Sprinkle with sea salt, and mound the parsley salad on top of the fish. Sprinkle sea salt over each salad. Scatter the croutons and capers over the dish and serve.

* Excerpted from Franny's Simple Seasonal Italian by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books). Copyright 2013. Photographs by John von Pamer.)

My last pick from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (Chronicle Books, June 2013) by Joanne Chang from Flour Bakery in Boston was Farmers' Market Salad for lunch.

This time, let's think breakfast for tomorrow.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour that if something is labeled “gluten free” or “low fat,” it has to be just as delicious to those who are not concerned about the label as to those who are. The same goes for our vegan items. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the tin. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

Makes 12 Muffins

2 2⁄3 cups/370 g all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup/200 g granulated sugar
3/4 cup plus 2 tbsp/210 ml vegetable oil
1 1⁄3 cups/315 ml plain soy milk
2 tbsp distilled white or cider vinegar
1 tbsp vanilla extract
1 cup/130 g fresh or frozen raspberries
1 cup/150 g fresh or frozen blueberries
special equipment: 12-cup standard muffin tin

1. Preheat the oven to 350°F/180°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners or generously oil and flour them.

2. In a medium bowl, combine the flour, baking soda, salt, and 3⁄4 cup plus 2 tbsp/175 g of the sugar and stir until well mixed. In a separate bowl, whisk together the vegetable oil, soy milk, vinegar, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

3. Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 tbsp sugar.

4. Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F/150°C oven for 4 to 5 minutes. vegan apple-cinnamon muffins variation: Omit the vanilla extract, raspberries, and blueberries. Mix . tsp ground cinnamon with the flour, baking soda, salt, and sugar. Peel, core, and chop 2 Granny Smith apples and fold them into the finished muffin batter. Proceed as directed.

(* Recipe from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories - published by Chronicle Books, June 2013- by Joanne Chang, reproduced with permission, all rights reserved...photos by Michael Harlan Turkell)