Cocktail Recipes, Spirits, and Local Bars

Pears in Honey and Pine Nut Caramel with Artisanal Cheese

Pears in Honey and Pine Nut Caramel with Artisanal Cheese


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Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored
  • 3 1/2 tablespoons mild honey (such as orange blossom or clover)
  • 4 ounces artisanal cheese (such as Point Reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheep's-milk ricotta, tangy soft fresh goat cheese, or other local cheese), sliced or crumbled, room temperature

Recipe Preparation

  • Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.

  • Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.

  • INGREDIENT TIP: To order artisanal American cheeses, go to artisanalcheese.com, murrayscheese.com, or cowgirlcreamery.com.

  • WHAT TO DRINK: Finish this meal on a sweet note with a late-harvest dessert wine. The honeyed pear and quince flavors of the 2006 'Le Vol des Anges' ($30) from California's Bonny Doon Vineyard are perfect with this dessert. Plus, the Roussanne grapes the wine is made from are produced using biodynamic practices.

Recipe by Deborah Madison,Reviews Section

How To Build A Summer Charcuterie Board

This post for How To Build A Summer Charcuterie Board was created in partnership with Sabra Hummus. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Life is good. It’s finally warm enough for shorts. It stays sunny out until almost 8pm at this point. And the pool is open. I repeat, the pool is open. We opened it a bit earlier this year than in the past because we also now have a pool heater . That thing stays at a balmy 85°F at all times (yes, my poor electric bill). It’s a necessity, though, because the first words out of Olivia’s mouth when she wakes up every morning is when (not if) we can go into the pool. It doesn’t matter if it’s 60°F or 90°F out… the girl LOVES that pool.

With Olivia’s water obsession and a new baby coming in just a few weeks, I foresee a lot of backyard entertaining going on at our house this year.

I couldn’t be happier. THIS is what I look forward to all year long.

Now here’s the thing. Having a pool is really new for me. I never had one growing up (besides that semi-skeezy community pool), so I’ve learned a few lessons over these last few years when it comes to easy entertaining poolside.

The secret? Food that can be prepped way ahead of time and encourages grazing for hours and hours. And there’s nothing more perfect than an epic meat and cheese board (with plenty of beverages, of course). Let me show you How To Build A Summer Charcuterie Boardwith Sabra Hummus, Shared Appetite style.

Pre-pool and pre-kids, my idea of summer entertaining was thinking up extravagant meals involving constant trips between the grill and kitchen. It was exhausting, and I never had the time to actually enjoy with my friends and family.

There’s a better way, and that is a Summer Charcuterie Board!

It’s my favorite way to eat during the summer. Tons of fresh summer veggies and fruit, some bold dips and spreads, and a variety of cheeses and meats. THAT’S IT. So easy, but so amazingly good.

And you know what? Guests go crazy for it. There’s no gut-busting meal weighing you down as you try to enjoy a lazy afternoon in the pool and sun, the hosts are actually free to spend time with everyone, and there’s no set time to eat. Eat when you want, as you want, what you want.

There’s a method to creating an epic summer charcuterie board, of course. I’m sure you’ve all been to a party where there was some sad looking cheese and meat platter. It probably involved blocks of pre-diced cheeses, waxy-looking meats, and buttery crackers. Yeah, not at our house.

So…. How To Build A Summer Charcuterie Board. Let’s break this thing down:

The cheese. The magic number is three. Less is cheap, more gives people anxiety over too many choices. There’s no specific cheeses to look for, but I usually go for one softer cheese (like brie, goat, triple cream, or some other soft buttery cheese), one hard or aged (like this peppery sheep’s milk pecorino toscano), and one a little more funky (like blue cheese). You’re pretty much guaranteed to have at least one cheese on there for everyone’s tastes, and having multiple types of cheeses will help encourage people to create different flavor combos as they navigate your LEGIT Summer Charcuterie Board.

The meats. Honestly, this varies for me. Sometimes it’s just one. Sometimes it’s two or three. Usually I land on two: a good-quality creamy prosciutto and a nice, spicy salami or soppresata.

The foundation. Two options are key. A b aguette has to be one of them. The other can be some sort of artisanal crispy seedy cracker or a good trusty pita chip. For bonus points, slice up your baguette, brush with oil, salt + pepper ‘em, and grill them until toasted. While you’ve got the grill going (and remember, you are doing all this ahead of time before guests arrive), grill up some asparagus and sliced summer squash or zucchini. They make for an amazing addition to your summer charcuterie board.

The fresh. This is going to depend on what looks good at your market. Go for three fruits and three vegetables. This isn’t a hard and fast rule… just give a good variety of options. I think strawberries, red seedless grapes, and some sort of melon like cantaloupe always are a win, but cherries, pears, and stone fruit can also be pretty great. For the vegetables, I like just picking three different colors. Cherry tomatoes are a trusty pick for me, I loved the color in the yellow bell pepper, and the vibrant green sugar snap peas looked super fresh at the grocery store when I went. Oh, and apparently I also have cucumber on my board. That would be because my toddler daughter is obsessed.

The spreads + accompaniments. Three to five choices here are amazing. And you have SO many options. Whole grain mustard. Some sweet jammy preserve. Homemade easy pickled onions. A fresh pesto. And, of course, don’t forget THE HUMMUS. Specifically, Sabra Hummus!

Sabra Hummus is the perfect addition for any summer entertaining occasion, and it’s essential to this summer charcuterie board! There are so many flavors to choose from, including a limited edition Sweet and Smoky BBQ that would be so awesome for your backyard grilling spread! I went with three classics that I thought would pair really nicely with this summer charcuterie board… Sabra Roasted Pine Nut Hummus, Roasted Garlic Hummus, and Olive Tapenade Hummus.

Sabra Hummus is so smooth and creamy, and the flavors are so on point. Besides using it for my summer charcuterie boards throughout the summer, I love having it on hand for some health-minded snacking. I almost always have a container of Sabra in the fridge to go along with some carrots! Instant snacking for the win!

And with so many varieties of hummus to choose from (there’s about 15 flavors to choose from!), you can keep your taste buds happy throughout the summer with Sabra!

Plus, they’re offering a promotion this summer – buy 3 Sabra products and submit your reciept to sabrabowl.com , get a free homemade bowl that is the perfect size for Sabra Hummus 10oz tubs! These bowls add serious class to your Summer Charcuterie Board.

The last step to How To Build A Summer Charcuterie Board…

Grab a drink (I pretty much always have some rosé on ice at my house during pool season) and DIG IN!


Is charoset one of your favorite dishes on the seder table? Why not use it as chutney or cake filling at other times of the year? But first… Seder. Read on.

Julie Levine, San Francisco lifestyles blogger and friend at Florence & Isabelle, has joined forces with me again this week as we share a wide array of charoset recipes for your Passover table. These chopped and blended mixtures reflect ingredients grown in regions as far apart as Eastern Europe (Ashkenazic) to the Mediterranean and the Middle East (Sephardic). We hope you’ll consider serving more than one of these (how about all 8?) as you explore the symbolism of charoset and the different flavor profiles from communities across the globe.

We promise that offering something other than your go-to recipe will prompt interesting conversations. Your guests will taste ingredients as varied as dates, pistachios, cashews, figs, sumac, nigella seeds and pomegranates. Watch for unexpected techniques like candying nuts or simmering fruit.

Here’s to creating new traditions!

1. Lior Lev Sercarz’s Charoset- Not just for Passover!

Lior: To me, charoset is the ultimate Jewish chutney. It combines Eastern and Western cultures with the use of Mediterranean dates, which are strangely popular in Eastern European cuisine. My charoset adds texture with sesame and nigella seed, and acidity with sumac and sherry vinegar, which are also more preservative than traditional lemon juice. It could easily be served throughout the year and would be excellent as a cake filling or with cold meats or roasts. And please stay away from cheap sweet wine, a quality sweet port or sherry, something you’d enjoy drinking, is what your charoset deserves.

Ingredients:

2 medium granny smith apples, peeled, cored, 1/4 inch dice

1/2 cup coarsely chopped toasted and salted cashews

1 tsp aleppo chile flakes

*alternatively puree 1 cup pitted medjool dates with the sweet wine and however much water is necessary to blend (this also makes a great sandwich spread, cake filling, addition to stews, sauces, tagines, etc.)

In a mixing bowl combine all ingredients using a spatula and refrigerate until serving. Can be prepared up to 24 hours ahead of time.

For more on Lior and La Boite, his extraordinary biscuit and spice shop in NYC, click here.

2. Elana Horwich peaked our curiosity with her Moscato Spice Charoset. This slightly bubbly vino from Piemonte, Italy, adds a zesty dimension to the charoset you thought you knew. Elana writes at Meal and a Spiel and teaches cooking classes from her base in Beverly Hills and across the USA.

3. Check out April Fulton’s post here for a Mexican cocktail. Imagine charoset (sort of) in a shaker, combined with Passover friendly tequila, and poured into your prettiest glasses. L’Chaim!

4. Einat Admony’s Moroccan Inspired Charoset

Cooked apples are a subtle but distinctive flavor and texture changer in Einat’s charoset. The sum of its parts are more interesting than they seem here. Liz brought it to a friend’s Shabbat dinner and everyone begged for the recipe. Here it is:

Ingredients:

3 medium Granny Smith apples, peeled, cored and halved.

1 cup walnut halves, lightly toasted, cooled and coarsely chopped

1 cup pistachios, lightly toasted, cooled and coarsely chopped

5 dates, pitted and chopped

Combine apples and wine in stainless steel pan. Simmer on medium heat until apples can be pierced easily with a fork. Do not overcook.

Remove apples from wine, cool and cut into small cubes. Cool wine reduction and set aside.

In a large bowl, stir all ingredients together, slowly moistening with wine until desired texture is reached.

Store, covered, at room temp or in refrigerator if using the next day. Bring to room temp before serving.

Refrigerate leftovers in airtight container.

Einat is the Chef/Owner of Balaboosta, Bar Bolonat, Combina and the Taim restaurants in NYC. Her cookbook is Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. For more on Einat click here.

5. Jennifer Abadi brings a burst of sunny orange and distinctive sweet/tart/floral flavors to her Syrian recipe here. After a slow simmer of orange juice and apricots she combines lemon juice with fragrant orange blossom water in this ode to her family’s culinary traditions.

Read more about Jennifer’s Sephardic cooking classes, her first cookbook, her Passover cookbook that’s in the works and more, all on her blog, Too Good To Passover.

6. Tami Weiser, The Weiser Kitchen, is a food anthropologist, chef, culinary instructor and writer. See how she connects this California Charoset, fragrant with Asian pears, pomegranate molasses, pistachios and cardamom, to the large Persian community in Los Angeles here.

7. Pomegranate Apple Charoset, Shannon Sarna

Shannon: Traditional Ashkenazi Passover foods can lack freshness and color: matzah balls, potato kugel, matzah brei…the list goes on and on. By the time Passover arrives in the spring, I am craving some bright colors and flavors, which is why the beautiful reddish-pink tartness of the pomegranate in this recipe is such a welcome sight and taste. If you want to make this recipe just a tad more special, add candied walnuts instead of plain walnuts to the mix. It adds a touch of a salty-sweet element.

INGREDIENTS:

4 gala, fuji or red delicious apples, peeled and diced

1 cup walnut halves (or candied walnuts)

1/3 cup Manischewitz wine (or other sweet wine)

1 tsp lemon or orange zest

For a chunkier charoset, place all ingredients in a large bowl and mix well. Allow to sit in the fridge several hours so flavors marry.

For a less chunky version, place apples, walnuts, wine, pomegranate juice and citrus zest in a food processor fitted with blade attachment. Pulse until desired consistency, adding more wine and juice as needed.

Scrape mix into bowl and add pomegranate seeds. Place in fridge for several hours before serving.

Shannon Sarna is Editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. For more on Shannon click here.

8. And finally, Tori Avey created a brilliant twist on traditional Ashkenazic charoset in this recipe for Apple Cinnamon Charoset with Candied Walnuts. Tori leaves the walnuts out of the mix altogether and uses them as a crunchy topping at the end. She first candies the nuts and seasons them with cinnamon, allspice, and cayenne for a kick at the finish. If anyone is feeling drowsy at the Seders, this should definitely help.

For more on Tori Avey and her fascinating work as a culinary historian, food blogger and lots more click here.

Thank you, to my trusted contributor Katy Morris, for her assistance on this post. Teamwork is a beautiful thing. xo Liz

We would LOVE to know about the charoset recipes you hold dear. Are they family recipes or twists on Ashkenazic or Sephardic traditions? Leave comments below so we can share your charoset stories.


Pine Pears Recipes

  • Pear And Pine Nut Bread

The crunchy topper for this fruit-based dessert is made with whole wheat fl .

If your pears are on the dry side, the caramel will form more quickly than .

A sophisticated dessert that plays the saltiness of cheese against ripe, ju .

Theo Randall serves a famous Italian dessert with fragrant pears and crunch .

A delightfully refreshing salad with a gentle yet tasty dressing to accent .

You can also serve the relish with roast beef, pork, or chicken. Prepare it .

Shavings Of Country Ham With Parmesan, Pears And P .

Food Network invites you to try this Slow-Cooker Parmesan-Sage Pork Loin an .

Cheese drizzled with honey is a traditional Mediterranean appetizer when m .

Pear & Pine Nut Salad With Honey Vinaigrette

Steak or Pine Nut And Sundried Tomato-Stuffed Portabella Mushroom Pear, Fe .

MyRecipes recommends that you make this Pear Cake with Pine Nuts recipe fro .

Leg Of Lamb With Roasted Pear And Pine Nut Relish

This dish may be one of the world&aposs tastiest tartare recipes. Marinati .

Makes sufficient stuffing for 2 Cornish hens Toast nuts in a single layer i .

I love making salads and salad dressings and this combination of rocket, pe .

Prosciutto can be found presliced in the deli at most grocery stores. If yo .

The crusts for the tartlets are as simple as frozen puff pastry cut into sm .


Torah of Food

Join guest chefs and educators to explore the connection between food and Torah through text study, farm tours, cooking demos, permaculture workshops and lively Shabbat services. All kosher meals are included and are from ethically sourced, farm fresh ingredients.

Presenters include cookbook author, restauranteur and teacher, Levana Kirshenbaum, and Michael Solomonov, James Beard Foundation award winning chef and owner of Zahav and Citron and Rose, Philadelphia.

Click here for more info and registration. Use discount code “friend” for $50. off weekend fee.

Expand Your Chocolate Horizons

Chocolate Fest at 92Y in New York —may just have you drooling as you taste and chat with some of the world’s most talented tastemakers. Sip a chocolate cocktail, pair cheese with confections, sample rare treats and savor classic French pastries.

Sunday, April 21, 2013 at 7:30 PM

Click here for more information and tickets. Click here for a list of the impressive line-up of producers.

Come for Dinner Y’all

City Grit Southern Style Shabbat Dinner

City Grit is a culinary salon in NoLiTa and brainchild of Sarah Simmons, recently named one of America’s Greatest New Cooks by FOOD AND WINE MAGAZINE.

Sarah’s delicious Southern-influenced Shabbat dinners are a super special, multi-course dinner featuring her take on traditional Jewish classics.

Kosher Like Me? Not a problem. Specify VEGETARIAN when registering here.

When: Friday, April 19th at 7:30pm
Where: 38 Prince (between Mott and Mulberry)
Price: $55, wine and beer available for purchase

Israel Sustainable Food Tour

May 22-27, 2013

Enjoy six glorious days touring Israel and experiencing the sustainable food movement first hand through a partnership of Hazon and the Heschel Sustainability Center.

VISIT food growers and producers

MEET change makers, activists, chefs

EXPLORE issues of food justice

TASTE the most inspired food

Click here for more info. and to register.

Time to Sign Up for your Summer CSA

Sport Hill Farm, an organic farm in Easton, CT, has announced that registration is open for their weekly, summer CSA (running early June-Mid October). Pick up will be at Westport’s Wakeman Town Farm, Fridays, 1-7PM.

Find more information and Register while shares are still available.

Leave your Passover Seder to the Experts

Looking for restaurants offering Passover Seders?

Prime at the Bentley (500 East 62nd Street at York) AND Solo (550 Madison Avenue btw 55th & 56th Streets) both offer strictly kosher Seders in NYC.

  • Seders will be held both nights. The Seder includes 3 courses, a Seder plate, Hagaddah and option to be with a Rabbi holding a communal Seder ($149/person + tax and tip AND $85/child under 10 years old + tax and tip)
  • Call for reservations. Solo : (212) 833-7800
  • Prime at the Bentley: (212) 933-9733

The Ultimate Passover Gift Box

Add flavor and laughs to your Seder when you bring along or ship ahead Gefilteria‘s fresh, artisanal Gefilte fish, carrot citrus horseradish, sweet beet horseradish (all kosher), a copy of Old Jews Telling Jokes (maybe not so kosher) and a matching apron to humor your host. Click here to order while supply lasts.

Brazilian Cooking Taste and Demo

Leticia Moreinos Schwartz, Brazilian Chef and cookbook author, will demo and share tastes of her Brazilian specialties at a women’s cooking event in Westport, CT. Event will be kosher.

Click here to register. Location will be sent upon registration.

Second Night Seder at Balaboosta

On Tuesday, March 26Th Balaboosta will join forces with Chef David Tanis (New York Times columnist) and Pastry Chef Keren Weiner (Il Buco) to present an inventive second night Seder dinner.

The celebration will include a five course Seder dinner , wine pairings and live music by Shahar Mintz and Naomi Less.

$120 per person including wine pairing

Vegetarian options are available if requested in advance. The lucky afikoman finder will be rewarded, of course!

The festivities begin at 6:30 PM.

e-mail [email protected] for reservations.

Maple Sap is Flowing

Warmer days and cool nights of early spring prompt the sap to flow. Learn about it at

Warrup’s Farm (organic) in Redding, CT. as they demonstrate how sap is collected and made into syrup.

NYC Vegetarian Food Fest

The Metropolitan Pavillion

Click here for more info and a full schedule of vendors and activities for kids and adults.

Jewish Iraqi Kubbeh Pop-Up

The After Hours Kubbeh Project is a pop-up serving Jewish Iraqi comfort food in a creative environment. The Kubbeh Project will live for only 3 weeks at Zucker Bakery in NYC’s East Village. Executive Chef Itamar Lewensohn, Cafe 48, Tel Aviv, will be creating new takes on traditional kubbeh.

All meat is kosher and vegetarian options abound. Click here for more info.

Serving dinner beginning at 6 PM at Zucker Bakery, NYC

March 1-21, 2013

Get this Purim Fete Started

Chef Russell Moss is cooking up sweet and savory combos you’ve never dreamt of for this celebration! Think oven roasted tomatoes with cinnamon and jalepeno, for starters.

Martini pairings will heighten the festive mood, no doubt.

February 22, 7 PM until who knows when…

Nosh, Walk and Learn

Join Context for a walking seminar with docent Jennifer Abadi, chef, cooking instructor and cookbook author on February 12, 10 AM- 1 PM.

This Jewish Cuisine and Culture walk will lead participants to the great culinary landmarks of the Jewish Lower East Side. We’ll be sampling knishes, smoked fish, bialys and pickles that reflect the Jewish immigrant experience in NYC from the early 20thc- 1960’s.

Click here for tix and more info.

Chocolate Lovers Taste for a Great Cause

Calling all chocolate lovers and do gooders! Join in a sweet tasting event at the Fourth Annual Chocolate, Dessert and Wine Lovers’ Evening to benefit the Shelter for the Homeless in Stamford, CT.

Meet local companies, creators and producers.

Stamford Marriott Hotel and Spa

All Under One Roof

Kosher Food and Wine Experience celebrates its seventh annual tasting event. Indulge in noshes from the tri-state’s best kosher restaurants and caterers. Sip on wines and spirits from more than 2oo providers.

Come hungry and ready to whet your whistle!

Winter Harvest Menu at Kosher Pop-Up

Dan and Yair Lenchner are at it again with their seventh pop up restaurant featuring winter harvest ingredients at their best.

Six courses will be served including pan fried sweetbreads with black truffles, smoked short ribs or seared sea trout, wild mushroom dumplings and more. Top it off with grilled pears graced with coconut milk caramel, kataifi, quince and cranberries.

Watch it all come together while eating in the kitchen at The Foundry, Long Island City.

$100 pp including a choice of wines

Date Night Competition

Competitive couples ramp up your creativity and speed as you cook under the watchful eye of The Center for Kosher Culinary Arts‘ master chefs. Bring your game on as you face the market basket you’ll be given. Can you and your partner handle the pressure?

Winners score a $150 gift certificate towards a future class at this kosher culinary school in Brooklyn.

Loaves of Love

Thursday, January 24, 2013

7 PM at Chabad Center, 79 Newtown Turnpike, Westport, CT

Join with other women for this inspirational hands-on challah baking event. Each participant will make 2 challot one for your own Shabbat table and one to share.

This evening is dedicated in loving memory to the precious children who lost their lives in Newtown, CT.

Click here for more info and to register.

Tales from the Kitchen

Savory stories, nosh and schnapps will be served up at Beyond Bubbie‘s star infused event at 92Y/Tribeca, Wednesday January 16 @ 7 PM.

Come hear personal food stories from Mo Rocca, Carla Hall, Joan Nathan and a hilarious cast of others, including you!

Click here for more info and tix.

Gefilte in Stores, Finally!

At last! The Gefilteria‘s small batch, sustainable Gefilte loaves, spicy carrot or beet horseradish and bottled kvass products are available in stores around NYC. These old world, traditional Jewish foods have been re-thought and re-created for modern tastes by the dynamic Brooklyn based team. Click here for store locations. Tasting is believing!

Not By Bread Alone

CREATED & PERFORMED by NALAGA’AT THEATER DEAF-BLIND ACTING ENSEMBLE

In Not by Bread Alone, the world’s only professional deaf-blind acting company takes the audience on a captivating and magical tour of their inner world. As bread is kneaded, formed, and baked on stage, these extraordinary storytellers convey their memories and dreams, mixing reality with fantasy, grandeur with ridicule, in a journey that ignites the senses. Reflecting the daily activity at the company’s own Nalaga’at Center for the Deaf-Blind in Tel Aviv, this unique, immersive experience features a local version of their acclaimed BlackOut Restaurant, operated in complete darkness, and the sign language-only Café Kapish, which will be open 1 hour prior to curtain.

Olio Nuovo Celebration and Tasting

In Italy, olive harvest and crush is cause for celebration.

Enjoy a complimentary tasting flight of just pressed oils at Olivette’s tasting room and shop, Darien, CT. through December 31.

They’ll be sure to walk you through it. You’ll surely love this Italian tradition.

Chinese and a Movie on December 25

Is this your family tradition?

Join other tribe members at 92YTribeca for this movie classic and an all-you-can-eat, sumptuous vegetarian, Kosher buffet provided by Buddha Bodhai.

12:30pm – Doors open
1pm – Back to the Future
3:15pm – Back to the Future Part II
Food from 12:30pm until it is all gone.
Both screenings will be on BluRay.

Ticket Price: $25 in advance/$30 at the door. Click here for more info. and tix.

Saugatuck Grain and Grape Champagne Fundraiser

December 22, 3-8 PM

Saugatuck Grain and Grape, Westport, CT, will be donating at least 10% of proceeds from Bubbles, Bubbles and More Bubbles, champagne tasting, to the Sandy Hook School Support Fund.

RSVP on their Facebook page and join neighbors and local merchants. A contribution of $5.,to help boost the proceeds, will be requested at the door.

“Let’s Brisket!”

“Let’s Brisket”, is scheduled for Tuesday , December 18, 6PM at the Center for Jewish History, NYC

Mitchell Davis, James Beard Foundation, will moderate a panel exploring brisket history, origins, trends and cooking methods.

A reception featuring Erin Patinkin’s brisket inspired cookies from Ovenly, will follow.

Click here for tix and to see who’s on the panel. You’ll be impressed!

Latkes and Vodkas

Sweets from Cake Suite

Eight layers oozing chocolate ganache for eights nights, rich and buttery Chanukah cookies, challah with white chocolate bits!

Contact Michelle at Cake Suite, Westport, CT, to place your special order for your Chanukah festivities.

Some non-dairy and gluten free items available. Chanukah begins December 8!!

A Venetian Chanukah

Cooking Demonstration and Tasting with Alessandra Rovati, food historian, cook and writer at www.dinnerinvenice.com.

Wednesday December 5, 7 PM.

Learn about Chanukah traditions, taste the unique flavors of this Italian region, and learn to make items your family will be wow’ed by!

Click here for more information and to register for this delicious evening in Westport, CT. Location will be disclosed upon registration.

Hudson Valley Veggies and Berries

WinterSunFarms Winter CSA Pickup at Wakeman Town Farm, Westport, CT

December to April, Second Thursday 1-7pm Dates: 12/13, 1/10, 2/14, 3/14, 4/11

WINTER CSA may include: Sweet Corn, Butternut Squash Puree, Green Beans, Peppers, Tomato, Blueberries and Pea Shoots. All veggies and fruits were harvested at Hudson Valley farms this summer. Crops were flash frozen to provide summer freshness all winter long while supporting local farmers.

For more info and sign up click www.wintersunfarms.com and check Westport, CT as your pickup point!

Make Your Feast Local

Special Thanksgiving Market Day for Connecticut locavores seeking the freshest ingredients and prepared dishes from our favorite vendors!

Arrive early on Wednesday, November 21 at the Westport Farmers’ Market, for best selection

10-2, Imperial Avenue commuter lot

Westport, CT.

Hear the Sizzle

Is your latke making style nouveau or more like Bubby’s?

Mail your favorite latke recipe to [email protected] by November 19. The winner will fry ’em up on December 10 at the Fourth Annual Latke Festival at BAM and win a Breville Scraper Mixer Pro Stand.

Check out the tasty company you’ll be in and get frying!

Eat, Drink and Think Like… Leonardo da Vinci

Learn about Leonardo’s Milan in 1495 and taste historically accurate foods and wine with Jane Tylus, NYU Professor and Italian Renaissance specialist, and Ross King, author, Leonardo and the Last Supper, 2012. Click here for info./tix. November 4, 2012- 2-4:30 at the 92Y Tribeca, NYC. Edibles prepared by 92YTribeca Executive Chef Russell Moss.

Pre-program kick-off:
Pine nut butter cookies
Coffee and tea

Post-talk reception:
Tile fish with lemon, butter and orange
Roasted mushroom crustini
Bread salad with parmesan cheese mint, thyme and parsley
Blackberries and honey
Italian wine

Give Back During Foodie Fest

Greenmarket Table Class and Lunch

Join Melissa Roberts for a hands-on cooking class highlighting ingredients sourced from the Westport Farmers’ Market. This 3 course Autumnal celebration will incorporate fruits and veggies that may not be on your radar yet. We’ll eat it together, and learn how to navigate the market and take advantage of the season’s bounty. Lunch will be kosher and vegetarian/dairy.

October 25, 11:30-1:30 at Chabad of Westport

Class is being held at 159 Kings Highway North. Click here to register.

Haute Truck Food

Are you hankering to taste dishes that temp you from food trucks you pass each day? Dan and Yair Lenchner are hosting another pop-up kosher event at The Foundry in Long Island City on October 17. They’ll be cooking up selection of haute street food in their kosher catering kitchen with the likes of Israeli Sebich, Indian Meen Mapas, Tunisian potato brik, Mexican fish tacos, Jamaican jerked sea bass and more. Wine, global beer and cocktail selection included. For reservations and more info contact [email protected]

Community Plates Fall Ball

Community Plates is hosting a blowout of a party, on October 9, to raise much needed funds for their efforts. Check out their mission to connect surplus food from restaurants and other sources to food-insecure households in CT. Learn more and buy tickets here.

Sukkot Over Manahattan

Just in time for Sukkot, Prime at The Bentley is popping up on the rooftop! A 60 person Sukkah,with 360 degree views of Manhattan on the scenic UES, is Prime’s latest digs. Enjoy the views while indulging in tasty Kosher culinary treats including sushi, crudo offerings and Mediteranean fish straight from the charcoal grill. Open for breakfast, lunch and dinner.

Call: 212-933-9733 for reservations.

The Heat Is ON!

92STY Street Fest (Lexington Ave. between 79th-95th)

Street Fest Sunday, September 23, 2012, 12-5. Tong to tong contest at 1:00.

Come taste the 3 top kosher grill recipes in NYC !

Sample and Savor CT.’s Local Flavor

Celebrate the freshness of CT. farm fresh foods during Farm-To-Chef Week, September 16-22. Click here for list of participating restaurants. Among them are a couple of veg and raw favorites, including Bloodroot and Catch a Healthy Habit Cafe.

Pharoah’s Daughter

Middle Eastern syncopation meets hip chick world music vibe as Batya Schecter and Pharoah’s Daughter comes to CT.

Saturday, Sept. 8 @8:3o PM, open to the public and free

Under the stars at the Levitt Pavilion, Westport

Rain Location: Conservative Synagogue, 30 Hillspoint Rd., Westport

Gefilte Talk

“Deconstructing Jewish culinary mythology one dish at a time.”

We’ll be re-thinking it and tasting it in advance of Rosh Hashanah. Mitchell Davis, James Beard Foundation, will moderate the panel of artisanal gefilte makers and chefs.

Center for Jewish History, NYC. September 6 at 6 PM. Click Gefilte Talk for more info and tix.

Register now for Hazon Food Conference

2012 Hazon Food Conference, December 6-9, 2012 (Hanukkah), Falls Village, CT

The Hazon Food Conference explores the intersections of Jewish tradition and contemporary food issues, with the goal of supporting leaders to create healthier and more sustainable communities in the Jewish world and beyond. This annual event brings together passionate people who are working for sustainable food systems in their own lives, communities, nationally and abroad. Come learn and be inspired!

REGISTER now for pre-Labor Day discount.

Doc’s Organic Maple Syrup

The Westport Arts Center winds up their Lunch-Escape series on the deck on 8/22, 12:30-1:30. Lunch is available, along with a convo about local producers.

Join Dottie from Doc’s Organic Maple Syrup, along with Westport Farmers’ Market Manager, Lori Cochran Dougall, as they explore topics pertaining to organic and the local food scene.

Kugel Comfort

The First Annual World Kugel Day Festival will include a kugel cook-off and lots of tastings to the tunes of Rocky Mountain Jewgrass. Anyone who can attend at the Mizel Museum in Denver, AUGUST 19, 2-5 PM, please let me know!

CT Farm Tour At Your Own Pace

The 4th Annual Easton Farm Tour will take place on AUGUST 11, 10-3. Enjoy a self-guided tour to more than 10 farms and enjoy petting zoo, pony rides, tastings, farm stands and pick your own. Celebrate local!

SONO Bakery Owner Shares

SONO Bakery owner, John Barricelli, will share baking secrets, and nibbles at the Westport Arts Center during their Lunch-Escapes series, Wednesday, August 8. The gathering meets on the deck, overlooking the Saugatuck River, 12:30-1:30 and it’s free. Consider buying his beautiful and thorough book, The Sono Company Baking Cookbook, and support your local bakery.

Farm to Table Dinner Tickets for Sale

Local chefs will serve up their most creative and freshest fare at the First Farm to Table Dinner at Wakeman Farm, Westport, CT, on September 15.

Area farmers and vendors are donating the goods so that funds may be directed to continue implementing and expanding youth and community programming.

Tix are on sale Friday, August 3 . Hurry! This is one party you will not want to miss.

Hello Out There on the Left Coast!

Herzog Wine Cellars presents another International Food and Wine Event at the winery in Oxnard, CA.

A wide range of extraordinary wines will be paired with the best bites from the on site, highly acclaimed, kosher Tierra Sur restaurant. Buy tix for the August 2 event early and let me know how it is!

The Gefilteria in the Old Neighborhood

The Gefilteria will take the Hester Street Fair by storm with their Old World Sampler Plate on July 28 and August 11, 10-6. These “purveyors of boutique gefilte and old world Jewish foods” are about more than just pickles!

Teens Cook Kosher

The Center for Kosher Culinary Arts (CKCA) will be teaching teens to cook, over 5 days in NYC. Session runs August 6-10 and will focus on technique, skill development and deliciousness, culminating in a cook-off to rock the UES. Check out their other offerings, too.

Nuts for this Product

I’m in love with these nut butter products! Jason’s is available in jars and single pack squeezables. They’re perfect for camp lunches and pocketbooks. And more: they’re Kosher, GF, vegan, dairy free, GMO free and delicious. Click here to find them.

Learn to Put “Em Up

Learn about canning and preserving farm fresh veggies on July 14 as Sherri Brooks Vinton, author of PUT “EM UP, conducts 3 hands on workshops. All sessions are at Sport Hill Farm, Easton.

Lunch will be catered by Chef Cecily Gans, The Main Course, LLC. Cost: $55. Register early.

Home Baked Flavor from a Mix

Tribes-A-Dozen has just released a product called: Voila! Hallah Egg Bread Mixes. Three varieties, Traditional, Wholey Wheat and Simply Spelt, will keep your guests guessing how you manage it all while spending the day at the beach. And it’s certified OU, parave.

Lunch-Escapes in Westport, CT

The Westport Farmers’ Market and Westport Arts Center are partnering on select Wednesdays this summer to present interactive workshops with local food, farm and gardening experts. Check WAC’s site to see the line-up.

Lunch offerings by DuSoleil round out the mid-day break by the Saugatuck River. Don’t forget to visit the art gallery, too.

Mark your calendars: June 27, July 11, July 25, August 8, August 22.

You Shop. Westport Farmers’ Market Benefits.

Dutch Herring Season

It’s a short season for New Catch Dutch Herring, the lightly cured, clean and briny treat available at Russ and Daughters in NYC. Down these small fillets with chopped sweet Vidalia onion and Cornichon pickles while imagining the pushcarts that sold them when our grandparents lived in the same neighborhood.

Al Fresco over the Saugatuck River

Chef/Owner John Holzwarth presents plenty of great choices for veg lovers at the Boathouse Restaurant in Westport, CT. Check out this sublime salmon with a medley of beets, pea shoots, radishes, heirloom bean and kumquats. Local and Seasonal whenever possible. The view of the Saugatuck River, from the balcony, can not be beat.

Tour Talk Taste Local Honey

What makes honey taste like sweet and buttery blueberry blossom? Come learn and taste with Marina Marchese, local beekeeper and honey sommelier. Register for “A Taste of East Coast Terroir” at Red Bee Apiary, Weston, CT. on June 10, 1-3. I’ll be there!

Decadent No-Bake Brigadeiro

Brazilian Chef, Leticia Schwartz, will be teaching lucky Macy’s shoppers how to make Brigadeiro on June 7, @ 1 PM, NYC. Indulge in these fudgy chocolate treats while learning about Brazilian cheese bread and Caipirinhas, limey summer cocktails. Click to learn more about Leticia’s class offerings in CT.and NYC and her book, The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook.

Technology and Perserverance

“The U.N. chose the Arava region as a global model for agricultural eduction on saving water.” Here’s why:

There are 600 farms supplying 60% of total Israeli exports in the 112 mile strip of desert between the Dead Sea and the Red Sea. Miracle? More.…

Chocolate Fest and Tasting

Sunday, June 3, 7:30 PM at the 92Y!

Culinary historian, Alexandra Leaf says to expect “long established award winners and newcomers in celebration of the beauty and wonder of chocolate.” Unique pairings with wine and cheese will be offered, also. I’ll be there, for sure. Click here for more info. and tickets.

Real Food, Real Farmers

Westport Farmers’ Market is opening for the season on Thursday, May 24 with an all organic and GMO free line up of farmers, small producers, local chefs and community service events. Meet your neighbors and your farmers as you shop and shmooze!

The World of Jewish Cooking

Join culinary historian Gil Marks and writer and cookbook author, Leah Koenig in conversation about Jewish culinary history, holidays,and what’s cooking in the world of Jewish Foods. Click here for more info and to buy tix for this May 15 event at 92Y.

Ode to Israel’s Locavore

Hanoch Bar Shalom, one of the first and greatest champions of using the freshest local ingredients found in Israel, has died. Read Liel Leibovitz’ beautiful essay about why he was so great.

Soul Food from the Middle East

Syrian chef and author, Jennifer Abadi is teaching a 2 part vegetarian class focusing on the flavor packed regions of the Near and Middle East. Learn to make Syrian yellow squash pie with cucumber yogurt sauce and Turkish yogurt cake with semolina and lemon zest, among many other items. Class begins May 21 at ICE, NYC.

Foodstock at Wesleyan

Wesleyan University is gathering food bloggers and writers for Foodstock on Sat. May 5, 9-5. I’ll schedule around the breakout session called, “From lokshen to lomein: the Jewish love affair with Chinese food”. Presenters at the fest include Dorie Greenspan, Ruth Reichl, Jane Stern, Amy Bloom and other luminaries in the food universe.

Ladino Offers Up Tapas and More

Chef Alexandre Petard has opened Ladino Tapas Bar and Grill in Columbus Circle, NYC. He’s offering Kosher, Latin fusion and waking up the ‘hood with bright flavors drawn from South America.

Can’t Get Enough Basil?

Israeli company, Hishtil, has figured out a way to grow a basil tree that will live approximately five years. No more pining away for fresh basil in the winter. Read it here.


Chicken with Bacon and Potato in a Tray Bake &ndash yes please!

For this recipe I used a simple store bought spice mix for my chicken. And the bacon&hellipyes don&rsquot you just love an artisanal piece of smoked or cured meat? We have some stunning local farmers that does just that (Richard Bosman is my fav). The smokiness is perfect in this recipe and the bacon literally crisps up in the oven. Baby potatoes are perfect for tray bakes, as they don&rsquot take up too much space and cooks pretty quick &ndash smash them and top them with spoonfuls of herby sauce for a flavour explosion.


BOOK | Eureka Europa | Our Big European Food Adventure

We have 250 essay sections plus 250 recipe sections (there is a possibility the number of essays and recipes will be increased, probably to 300). This is a working list of the essay sections and at the moment it is outrageously unbalanced. Ireland, for example, has more than Ukraine, a much larger country, so Ireland will lose several essays and Ukraine will gain several. The final list will be agreed in 2021 before the manuscript is completed, at this stage probably in early 2022 (vaccines permitted).

A Note about OBEFA

Our big European food adventure began a very long time ago. It was our original intention to plan a route and make a continuous non-stop journey to all the major cities, and for a while it was a plausible plan. Then we added up all the stops and all the days and we realised it was impractical, so we came to a pragmatic conclusion based on a rail (train and tram) and road (bus) strategy. Visa issues, border crossings and bad weather wrecked the first mad journeys in the later years of the 1990s and early years of the 2000s. We decided to make a new plan.

That involved short trips with a definitive itinerary. For more than 20 years we criss-crossed the continent although mostly we decided on a base and took day trips. For example we stayed in Verona for 14 days and made trips around the region, up into the Alps to Bolzano / Bozen and down into the Po Valley to Borghetto sul Mincio, and became acquainted with the traditional food culture. Some of the material from that trip is featured in FF, vis:

More OBEFA Journeys

These are the current plans, on hold for a while.

AegeanTurkeyand Greece including Bodrum, Kos, Rhodes, Heraklion, Santorini, Naxos, Tourlos Mykonos, Agios Kirykos, Chios, Çeşme, Izmir, Istanbul, mostly by boat, plus some buses and trains.

AlpsAustria, Italy, Slovenia including Villach, Lienz in Osttirol, Spittal-Millstätter See, Udine, Carnia, Jesenice, Bled Jezero, Radovljica, mostly by train plus some buses.

AnatoliaTurkey including Istanbul, Ankara, Kayseri, Kars, Adana, Konya, Bodrum (Kos-Çeşme), Izmir, Istanbul, mostly by train.

Atlantic FringeScotland, Shetlands, Faroes, Iceland, Greenland, Norway, Sweden, mostly by boat, some flights, and some trains and buses.

BalticDenmark, Sweden, Finland, Russia, Estonia, Latvia, Lithuania, Poland, Germany including Copenhagen, Malmo, Stockholm, Lapland, Oulu, Helsinki, St Petersburg, Tallinn, Riga, Vilinus, Kalingrad, Gdansk, Rostock, Hamburg, Copenhagen mostly by train, some flights and the odd bus and boat.

SteppePoland, Belarus, Ukraine, Moldova including Warsaw, Minsk, Kiev, Kharkiv, Odessa, Chisinau, Lviv, Lublin, Wrocław, Warsaw mostly by train.

OBEFA Themes

Themes: Air-Dried Products + Bakers + Beef Products + Bread + Cheese + Cheese-Makers + Cafes + Chefs + Chowder + Confections + Cooks + Corn + Dumplings + Fermented Products + Fish + Food Artisans + Food Culture + Food Producers + Forager Food + Fruit + Fruit Products + Game + Herbs + Indigenous Produce + Interesting Places to Eat + Lamb Products + Local Food Suppliers + Market Gardens + Meat Products + Nuts + Pastries + Patissiers + Place-Specific Products + Pop-Up Restaurants + Pork Products + Raw Milk + Restaurants + Rice + Rye + Sea Produce + Soups + Sourdough Bread + Spelt + Spices + Stews + Street Markets + Sustainable Food Security + Traditional Foods + Traditional Recipes + Value-Added Products + Vegetables + Vine Fruit + Wheat + Wild Plants

1: Vincennes: Rendezvous with Rousseau food philosophies, fabulous trees and forager food

2: Dinant: The Flamiche Legend featuring Flamiche

3: North Sea: Fishing, Waterzooi story and tradition

4: Amiens: The Terrine Tradition and story featuring Pâté de Canard d’Amiens

5: Port-en-Bessin-Huppain: A Feast of Scallops, Scallop Festival featuring scallop tradition and story

6: Auvergne: Asterix and the Wild Boar, wild boar / suckling pig / spit-roasted pork story and tradition, the emergence of charcuterie – bacon, ham and sausage culture. The eleventh album of the comic book series ‘Asterix and the Chieftain’s Shield’, published in 1968, saw René Goscinny and Albert Uderzo depict cured hams hanging from the ceiling of an Auvergne inn.

7: Limoges: Clafoutis tradition and story featuring Clafoutis de Fromage aux Fruit

8: Haute Savoy: In Farcement We Trust, Farcement tradition and story

9: Lausanne-Flon: Café Romand and The Farm Shop of Vaud, indigenous produce, value-added products featuring Farines Vaudoises d’Yverdon-les-Bains , Flûtes Vaudoises , Pâté Vaudois , Saucisse aux choux Vaudoise , Viandes Séchées Vaudoise , tradition and story

10: Lavaux: Food Heritage featuring Domain Bovy, hard cheese and the wines of Lake Geneva shore

11-Vevey: Charlie Chaplin’s shoes are made of chocolate, chocolate story part one

11-Fully and Martigny: Brisolée

12: Saanen: 16 ART-BAR-RESTAURANT featuring local veal

13: Gstaad: Cheese Shop / Cheese Grotto Berner Oberland cheeses featuring Alpkäse, Hobelkäse and Bleu de Lenk, Etivaz, Geräuchert, Livarot, Reblochon, Sapolet, Schönriedeli) cheese, milk

14: Kandersteg: Butcher Shop Swiss butcher shop tradition and artisanal sausage culture, featuring Cervelas and Dauerwürst beef, herbs, pork

15: Brig: Restaurant Cheminots featuring Cordon Bleu , tradition and story, beef, cheese, milk, rye flour

16: Fiesch: Imwinkelried Bakery & Cafe featuring regional rye bread tradition, rye bread story part one, Walliser Roggenbrot

17: Goms Valley: Subsistence Food featuring Cholera , apples, leeks, onions, potatoes

18: Divedro & Ossola Valleys: Cauldron Stew Tradition featuring Cuchêla , cabbage, cheese, milk, onions, potatoes, pork, wine

19-Domodossola: Street Market local, regional and national produce and products / Italian street market tradition

19-Novara: Paniscia, story of an iconic risotto and two of its ingredients, salame d’al duja and the saluggia bean

19-Milan: Panettone story and tradition

20: Turin: Chocolate story of chocolate in Europe, from La Cioccolatieri in the 1800s to the chocolates made in the city today, featuring Cremino , Cri Cri , Gianduiotto , Grappino plus Bicerin secrets, chocolate story part two

21-Recco: Flatbread Festival Foccacia, featuring di Recco col Formaggio plus the flatbread tradition of Italy including Carrarina , Con i Friccioli (with pork crackling), Seravezzina

21-Bologna: The Fat One featuring Torta Dell’abbondanza , Crescentina , Ragù , Frammenti di liquirizia liquorice story and tradition / Roberto the Grocer / pork tradition of Emilia Romagna (bondiola, coppa, cotechino, mortadella, pancetta, prosciutto, salame, zampone)

22: Florence: Company of the Cauldron beginnings of modern food preparation and presentation

23-Siena: Tuscan Diversity produce and products of Tuscany featuring Cantuccini , Carscenta della Lunigiana , Castagnaccio , Pane Toscano , Torta di riso di Massa-Carrara , Italian pre-ferments

23-Marzalla honey, olive oil and wine farm

24: San Lorenzo Nuovo: Sagra degli Gnocchi featuring the potatoes of the Viterbo, and Fagiolo Secondo, a local bean responsible for food sustainability through famine and war

25: Amatrice: The Carbonara Conundrum, part one featuring Pasta all’Amatriciana and Pasta alla Gricia and the origins of Spaghetti alla Carbonara might be just one part

26-Rome: The Carbonara Conundrum, part two featuring the origins of Spaghetti alla Carbonara

26-Napoli: Pizza story and tradition

27: Cetara: Garum and Colatura anchovy / mackerel fish sauce, old and new methods

29: Pompei: Golden Ice Gelateria Artigianale ice-cream story

30: Syracuse: The Greek Influence featuring Arancino / Arancini

31: Pozzallo: Fish Ports of Sicily featuring Calamaretti , Sarde a Beccafico plus fishing tradition

32: Mediterranean Islands: Pasta Bake Tradition featuring Imqarrun il-forn (Malta), Makaronia Tou Fournou (Cyprus), Pastitsio (Greece and Cyprus), Timballo di Maccheroni (Italy and Malta)

34: Palermo: Teenage Kicks featuring Focaccia Panino / Focaccia Farcite

35: Messina Strait: The Swordfish Dilemma featuring Spada (swordfish) conservation

36: Bari: Orecchiette alle Cime di Rapa , story of one of Italy’s most popular traditional dishes

36: Durrës: Lemon Sunshine featuring Avgolemono with meat and rice balls

37: Forlimpopoli: The Artusi Effect featuring Pellegrino Artusi, Italy’s culinary unifier with his Science in the Kitchen cookbook

38: Adria: Bread Bin featuring Arnaldo Cavallari and the origins of Ciabatta and the consequences of revisionism

39: Mantua: Cornmeal and Pellagra, the Caprese Doctor and the Saving of the Songbirds featuring polenta , illness and death, Axel Munthe and the protection of songbirds and that recipe Polenta e Uccelli

40: Verona: Bottega del Vino featuring Veronese traditional food and wine including Guancia di Manzo Brasata all’Amarone , Nadalin di Verona , Pasta e Fasoi , Pastissada di Caval , Risotto all’Amarone , Risotto al Tastasal , Salsa Pearà , Tortellini di Valeggio plus Amarone, Valpolicella Classico and Valpolicella Ripasso wines

41-Borghetto sul Mincio: village over water featuring the Templar Tavern and Love Knots (tortellini – filled pasta) story

41-Trentino Alto Adige: Knödel Geschichte dumpling story and tradition of Austria and Germany featuring Apfelknödel , Bärlauchknödel , Grießknödel , Kartoffelknödel , Leberknödel , Marillenknödel , Nussbröselknödel , Rauchfleischknödel , Semmelknödel , Speckknödel , Spinatknödel , Topfenknödel plus the Canederli al Tastasal of the South Tyrol

42-Tisen: The Deer Hunter featuring Ötzi the iceman and the Eintöpf story and tradition

43-Innsbruck: Altweiner Apfelstrudel , part one of strudel tradition

44: Radovljica: Gingerbread Architecture featuring the Lectar House, gingerbread culture

45: Postojna: Šara featuring Europe’s potato soup tradition

46-Split: Fish Stew featuring Ribarski Brodet

46-Pag: Paški Sir featuring the sheep’s milk cheese tradition on the island of Pag in the Adriatic and the Marenda (brunch) tradition of coastal Croatia

47: Petrovac: Pašticada (sweet pot beef marinaded beef slow-cooked), festival food

48: Lake Skadar: Kormoran Restaurant featuring the lake fish and Jegulju na Orizu

49: Thessaloniki: Olive-Lemon Experience featuring a visit into Greek food past brought alive

50: Athens:

51: Sparta: Olive Oil Museum part one of olive story

52: Alexandroupolis: Ellinikoú Proinoú , cheese and spinach pie among other pies, cold meats, Kritikó Krithári (Cretan bread), egg dishes, fresh bread, fresh fruit, fresh orange juice, fresh sausages, fruit salad, honey, jams, nuts, olives, olive oil, pastries, sweets, yogurt>

53: Fatih: Grand Bazaar Food and Drink featuring Tezçakar Cafe and Cafe Life including Turkish coffee, Anatolian tea plus tea tradition, apple tea, mint tea, sage tea, Havuzlu Restaurant and Mercimek Çorbasi

54: Sekerci: Lokum featuring Turkish Delight tradition at Haci Bekir

55: Eminönü: Spice Bazaar featuring spice mixtures and traditional spice culture of Anatolia

56: Beyoğlu: Street Food featuring Balık Ekmek , fish sandwich tradition part one, chestnuts, cornhobs, midye dolma , simit

57: Üsküdar: Icli Köfte , the Levantine Influence

58: Körtik Tepe, Göbekli Tepe, Çatalhöyük: Sustainable Food Security (Past and Present), the story of the origin foods — barley, chickpea, fava (brown) bean, lentil, pea, rye, vetch, wheat, from einkorn and emmer to modern wheat and back again, featuring wheat dishes including Aş Çorbasi

59: Gaziantep: Baklava Tradition featuring Gaziantep filo pastry with pistachios

60: Adana: Turkish Kebab Culture featuring Adana kebab, origins, history of kebab, part one

61: Konya Plain: From Foraging to Farming (the beginning of Anatolian food culture) featuring Düğün Pilavi / Riz bi Dfeen Wedding Rice>, chickpea story and tradition

62-Bodrum: Wild Greens featuring Hardalotu , Kenker Tilkisen in Böregi / Börek

63: Rhodes: Doner / Gyros featuring the history of kebab culture in the Aegean, part two

64: Heraklion: Minoan Cuisine featuring the secrets of the eastern Mediterranean diet

65: Cyclades: Mezedes featuring Greek seafood appetisers and snacks

66-Cyclades: Pastries and Pies featuring Kerkyraïkí Giaourtópita , Kichí Κιχί , Piperópita Pilíou , Pisía Pontiaká , Tyrópita

66-Izmir: Köfte featuring Anatolian (and Ottoman) traditions, the story of meatballs, part 1

67: Ayvalık: Open Bazaar featuring local produce and products

68: Cyprus: Mezedhes Culture featuring Afelia , Barbouni , Bourekia , Halloumi , Humous , Kalamari , Kappari , Karaoli Yahni , Keftédes , Koupepia , lemon wedges, Loukanika , Lountza , Marida , Moungra , Moussaka , Octapodi Krasato , Ofto Kleftiko , olives dressed in lemon, garlic, coriander seeds, herbs and olive oil, Pita , Ravioli , salad, Sheftalia , Souvlakia , Stifado , Taramosalata , Talattouri plus Commandaria Wine – reintroduction of ancient wine

69: Anogyra: honey-sesame pastels festival and tradition

70: Malatya: Apricots featuring Kayısı Pestili , Kayısı Reçeli

71: Alacahöyük: Anatolian-Hittite Bread Turkish archaeologists produce 4000 year old menu

72: Trabzon: Bread tradition and festival featuring Vakfıkebir Ekmeği , Trabzon Pidesi , Peynirli Pidesi , Hamsi Pidesi , Fırın Ekmeği , Çirihta , Ekmek Kızartması , Sade Fırın Pidesi

73: Balıkçılar Köyü: Black Sea Anchovy Fishing tradition and dishes including Hamsi Diblesi , Hamsi Firinda , Hamsi Köfte , Hamsi Pilav , Hamsi Tava , Hamsili Bôregi

74: Kars: Tarhana , tradition and story

75: Mount Ararat: Basterma / Pastirma tradition and story

76: Tbilisi: Georgian traditional food revival with Abkhazura აფხაზური , Adjaruli Khachapuri აჭარული ხაჭაპური , Ajapsadali აბაშადადალი , Ajika აკაკა , Kada ქადას , Kalmakhi Brotseulis Tsvenit შემწვარი კალმახი ბროწეულის წვენით , Khinkali ხინკალი

77: Yerevan: Master Chef Sedrak Mamulyan talking Armenian Food Renaissance featuring produce and products

78: Caspian Sea: Caviar Sturgeon and sustainability tradition and story

80: Kharkiv: Chervonyy Borsch , borsch tradition

81: Chisinâu: Moldovan Memories food basket of eastern Europe featuring indigenous produce

82: Bălți: Platsindy featuring Plăcinte cu Brânză Poale-n Brâu plus apple, cherry, curd cheese, potato, pumpkin pies tradition and story

83: Cluj-Napoca: Tokany tradition and story

84: Brasov: Fasole cu Cârnaţi tradition and story

85: Ploieşti: Cozonac tradition and story

86: Bucharest: Ciorbă , Ciorbă Ardelenească de Porc , Ciorba de Burtă (tripe), Ciorba de Fasole Boabe , Ciorba de Perisoare , Ciorba de Potroace , Ciorba Rădăuțeană , tradition and story

87: Craiova: Mămăliguţă cu brânză şi Smântână cornmeal with cheese and cream, cornmeal and cheese (and butter) tradition and story of the Balkans

88: Banitsa: Banitsa story and festival

89: Slivnitsa: White Gold of Bulgaria , cheese festival

90: Balkans: Ottoman Food Culture products including Böregi / Börek , Ghataif / Kadaif / Kadayıf among filo pastry tradition, Imam Baialdi , Pilaf / Pilavi

91: Priština: Byrek me Spinaq / Pita Zeljanica tradition and story

92: Sarajevo: Lepinje Balkan flatbread culture

93: Belgrade: Mešano Meso culture featuring burgers, Cevap / Cevapcici , sausages

94: Srbobran: Sausage Festival story and products

95: Szeged: Paprika , origins, tradition and story

96: Debrecen: Pot Stew tradition

97-Budapest: Kéhli Restaurant, Hungarian traditional food plus Gulyàs (goulash) story and tradition featuring reinterpretations of goulash including Bogracsgulyas , Carbonnades Flamandes / Stoofvlees op Vlaamse Wijze , Kalbsrahmgulasch , Tokány

97-Budapest: Street Food including lángos

99: Koprivnica: Vegeta , story

100: Novigrad: Asparagus Festival story and products

101: Ljubljana: Potica

102-Kobarid: Struklji festival, part two of strudel tradition

102-Trieste: Green Salad

103: Udine: Montasio Cheese tradition and story featuring Frico con Patate e Cipolla , Frico con i Ciccioli

103: Carnia featuring Formaggio di Malga

104-Venice: Caffè La Serra featuring Sachertorte tradition and story

104-Venice: Carnival featuring Fritole

104-Burano: Risotto alla Buranella / Risotto di Gò (ghiozzo di laguna) , risotto story and fishing tradition in the the Venetian archipelago, part one of risotto story

105: Lamon: The Pope’s Bean featuring lamon bean varieties spagnolit, spagnolo, calonega and canalino, borlotti bean story plus Risotto alla Carnarola

106: Isola della Scala: Rice Fair featuring rice types including Aborio, Baldo, Balilla, Carnaroli, San Andrea, Vialone Nano, risotto tradition and recipes including Risotto all’Isolana , risotto recipes, part two of risotto story

107: Bra: Slow Food, story

108: Menton: Lemons festival

109: Monaco-Ville: Barbagiuan Monegasque tradition and story

110: Nice: La Fondue Niçois food connections featuring Bagna Cauda of Piedmonte

111: Provence: Jean de Florette’s Authentic featuring cheese, fish, herbs, vegetables including Poulpe a la Provençale (octopus Provence-style), Ratatouille Niçoise , Salad Niçoise , Tourte au Fromage de Chevre , Gâteau Citron Croustillant et Moelleux

112: Marseille: Baccalà featuring the north Atlantic air-dried cod tradition of Italy, France, Spain and Portugal plus L’estocafic / E’stocafi

113: Romans-sur-Isère: Pogne , festival

114: Grabels: Ici.C.Local implementing the short chain element of sustainable food security, model, story and old street market tradition

115: Beaumont-de-Lomagne: Garlic Festival

116: Andorra: Bordas Rústicas featuring Canelons de Carn l’Andorràna , Murgues farcides amb Carn de Porc , Pa amb Tomaquet , Paletilla de Cordero Confitada

117: Puigcerdà: Trinxat festival and story

118: Barcelona: The Cook’s Book (Libre del Coch) featuring old and new versions of Empanadas , Guisados , Manjares , Cocido tradition and story, Truita de Patata i Ceba , potato omelette story and tradition

119: Lleida: Catalan Culinary Heritage story, produce and products, featuring Ànec amb Pera d’hivern

120: Valls: Calçots festival and story

121: Riudoms: Hazelnut festival and story

122: Delta de l’Ebre: Rice Fields featuring rice types including Bahia, Bomba, Fonsa, Montsianell, Sénia, Tebre, paella tradition and recipes including Paella de Arroz con Garbanzos , Paella del Delta de I‘Ebre , Paella Mixta a la Valenciana , Paella de Mariscos

123: Valencia: Oranges, tradition and story, featuring Bizcocho Tarta de Naranja

124: Valenciana Community: Chufa story featuring Horchata , the arrival of origin foods from the eastern Mediterranean

125: Majorca: Almonds featuring Almendra de Mallorca tradition and story, plus Leche de Almendras, Algodón de Rosas y Granadas , Romesco , Tarta de Santiago , Turrón de Alicante ,

126: Murcia: Ibn Razin Al-Tugibi featuring Reliefs of the Tables, about the Delights of the Food and the Different Dishes including comparisons between old and new versions of recipes

127-Gibraltar: Street Food featuring Calentita plus the chickpea fritter tradition of Genoa (L‘oro di Pisa) and Palermo (Panelle), festival, tradition and story

127-Strait of Gibraltar: Almadraba tradition and story, featuring Atún al Ajill , Atún Encebollado , Ensalada de Pimientos Asados y Atún Fresco de Andalucía

128: Cádiz: Street Food featuring Tortillitas de Camarones de Gaditano

129: Jerez: Xérès featuring Riñones al Jerez

130: Seville: Gazpacho <“soaked bread” soup>tradition and story

131: Al-Andalus: Moors, Muslims and Master Bakers featuring timeless breads, cakes and confections back in vogue including Alajú / Alfajor de Medina Sidonia , Albóndigas en Salsa de Almendras , Almuruzia , Llet de Chufes

132: Andalusia: Street Markets featuring local produce and artisanal products

133: Extremadura: Iberian Ham tradition, story and marketing featuring Merluza en Jamón Serrano

134: Madeira Archipelago: Espetada Madeirense tradition and story

135: Lisbon: Camarão tradition and story, featuring Gamas com Piri-Piri , Sopa de Camarão

136: Belém: Pastéis de Belém / Pastéis de Nata tradition and story

137: Porto: Bacalhau de Cura tradition and story, featuring Bolinhos de Bacalhau , Fofos de Bacalhau

138: Vigo: Fish tradition and story, featuring Empanada Gallega , Merluza a la Gallega , Poulpe à la Galicienne , Zarzuela

139: A Coruña: Tapas tradition and story, featuring Croquetas del Puchero among others

140: Asturias: Sausage Tradition featuring Fabada Asturiana , blood sausage story part one

141: Bilbao: Ajoarriero tradition and story

142: Getaria: Anchovy festival, anchovy story and tradition

143: Basque Country / Pays Basque: Traditional Dishes featuring Bakailao , Basurs Zalda , Brazo Gitano , Marmitako , Morokil , Oeufs à la Pipérade , Perretxiku (spring mushrooms scrambled with eggs>, Pisto among others

145: Atlantic Fringe: Millennial featuring air-dried fish, smoked fish, wild birds, wild herbs, wild plants plus fruit food, Cranberry Mousse, Lingonberry Cream, Rhubarb Crumble, Rowanberry Jelly

145-Beara: Mackerel and Potatoes tradition and story, storyteller Stephen Crane and farmer-fisher Mitey McNally

146: Dingle: Out of the Blue Restaurant featuring fish, fish tradition, smoked mackerel pâté

147-Clonmel: Baker Nuala Hickey featuring barm brack tradition and story

147-Ballybrommel: Cheese maker Elizabeth Bradley featuring raw milk cheese making tradition

148: Belfast: Baps, Breads and Farls featuring breakfast bap / farl tradition, soda farl, wheaten bread

149: Ards Peninsula: Scampi featuring Irish Sea prawns story

150: The Liffey: Home of the Pint featuring Mulligans Pub and the story of stout

151: Porthaethwy-Menai Bridge: Pot Jam tradition and story Caws Pobi / Welsh Rarebit

152: Rusholme: Sanaam Restaurant featuring Barfi, Bhaji, Gosht, Jalebi, Pakora, Panipuri, Paratha, Samosa, Tarka, Tikka

153-Victoriana: Jelled Eels, Mash and Parsley Sauce tradition and story, part one of pie story

153-Brixton: Pop-Up Restaurants featuring Jollof , Moambé Chicken / Nyembwe Chicken , Pepper Soup (with indigenous herbs and spices and crayfish powder>, Platanos Maduros might be moved to Berlin

154: Manningtree: Huffa

155: Melton Mowbray: Pork Pies, British pie tradition and story, part two of pie story

156: Edinburgh: Haggis and Chips tradition and story

157: Inverurie: Butteries / Rowies featuring bakery George Ross

159: Reykjavík: Cool Cuisine featuring Icelandic fish tradition

160: Frammi við Gjónna: KOKS featuring master chef Poul Andrias Ziska plus ræst tradition, story and food connections including Culatello di Zibello , New Nordic Food Tradition

162: Lofoten Islands: Stockfish tradition and story plus Frityrstekt Bacalao med Hvitløksaus , Klippfisk Baller , Klippfisk Grateng , Klippfisk med Grønnsaus , Norsk Bacalao Gryte

163: Nordland: The Growth of the Soil featuring wild plants including hvonn , tradition and story

164-Oslo: Fyrstekake tradition and story

164-Scandinavia: Fiskibollur tradition and story

165: North Sea: Anjovislåda aka Jansson’s Frestelse tradition and story, food connections with Black Sea anchovy gratin

166: Baltic Sea: Herring featuring Räimepihvid , Räime Pirukas , Silkė su Svogūnais

167: Gothenburg: Fläskkotletter tradition and story

168: Stockholm: Arlanda Flygplats open space food, dining and shopping area featuring Falukorv , Kanelbusser , Knäckebröd , Lingonberries, Pepparkakor , Lussekatter , Renkött , Smörgåsbord , traditions and stories

169: Färnebofjärden: Kräftor Fest tradition and story, conservation

170: Uppsala: Skånsk Spettkaka tradition and story

171: Norrbotten County: Reindeer Herding story, featuring Poronkäristys

172: Oulu and Karjala: Pastries and Pies featuring Kainuu Rönttönen , Kalakukko , Karjalanpiirakka , rye crust tradition and story, rye bread story part two

173: Helsinki: Pähkinäkakku

174: St. Petersburg: Pyshki Piterskiye featuring donut tradition

175: Moscow: Pierogi / Pīrāgi / Pirogi tradition and story

176: Moscow: Solyanka tradition and story

177: Tallinn: Home Alone featuring herrings, salads and sausages with Kilusalat , Isetehtud Verivorstid , Peedi Salat koos Jogurti , blood sausage story part two, Räim Pirukas , Räimepihvid

178: Valka: Cranberry featuring Debessmanna , Rēzekne Torte , Sokolades Torte , Latvian cranberry tradition

179: Riga: Jāņi beer, bread and cheese festival featuring Jāņu siers ar ķimenēm , Miežu Alus , Speķa Pīrāgi plus Saldskabmaize tradition and story, rye bread story part three

181: Ragana: Kuki Muki

182: Vilnius: Potatoes featuring Bulviniai Paplotėliai su Brokoliais , Didžkukuliai (Cepelinai)

183: Minsk: Kotletki Котлетки story and tradition across northern Europe

184: Kiev: Medovik s Shokoladom медовый торт с шоколадом plus popular traditional dishes – Golubtsy Голубцы , Salo Сало and Varenyky Вареники

186: Lublin: Cebularz Lubelski tradition and story plus festival

187: Warsaw-Wilanów: The Ten Condiments featuring Master Chef Stanislaw Czerniecki and his 1682 book Compendium Ferculorum albo Zebranie Potraw (Collection of Dishes)

188: Bialystok: The story of Korycin (Ser Koryciński), the popular raw cow’s milk cheese

189: Warsaw: Belarussian, Jewish, Lithuanian, Russian, Ukrainian and Tatarish influence on Polish traditional food featuring breads, pastries …

190: Kraków, Kiełbasa (sausage) tradition, baking traditon plus street bread and bread festival

191: Gorce: White Gold, part one, Podhale Zackel sheep breed and cheese-making tradition, Bryndza and Sernik Tradycyjny story

192: Poznań: Polagra Food Fair featuring traditonal Polish and eastern European food products

193: Drawa National Park: Honey tradition featuring buckwheat, colza, heather, lime and polyfloral honey

194: Berlin: Bulette featuring the meatball tradition of northern Europe, story of meatballs, part 2 and the imbiss story and tradition

195: Baltic Sea Coast: Fischsandwichbericht featuring brötchen story part one, including Fischbrötchen

196: Lübeck: Chef Kevin Fehling featuring Eisbein

199: Bornholm: Smokehouses featuring Sol over Gudhjem

200: Zealand: What the frik, is that a meatball? The story of meatballs, Part 3

201: Glueckstadt: Matjes festival tradition and story part one

202: Edewecht: Ostfriesische Grünkohl

203: East Friesland: Teebrötchen , brötchen story part two, including DDR Brötchen , Dinkel Sauerteig Brötchen , Milchbrötchen , Nussbrötchen , Rosinenbrötchen , small breads story part one

204-Amsterdam: Snert tradition and story

205: Lieden: Leidse Hutspot tradition and story including Stamppot and other potato stews, Boerenkoolstamppot , Hete Bliksem Stamppot , Zuurkool Stamppot

206: Scheveningen: Maatjes tradition and story part two featuring Hollandse Maatjesharing , Maatjes Salade ,

207: The Hague: Kruidnootjes spiced confection tradition

208: Rotterdam: Rooftop Horticulture story

209: Zeeland: Baker Sjako Boer Zeeuwse Bolussen tradition and story

210: Antwerpen: Bakery-Patisserie Tradition featuring breads, cakes, confections and pastries including Mini-Quiche

211-Ghent: Stoofvlees op Vlaamse Wijze featuring traditional beers Chimay and Rodenbach (Leffe Brune as an alternative), tradition and story

211-Wallonia: Frituur Central featuring the story of the Frikandel (meat sausage) and the Frikadelle (meat ball)

212: Gaume: Touffâye , Fricot story, Plate de Florenville potato, traditional dishes of Gaume and Ardennes

214: Cologne: Kölner Pannekooche plus pancake tradition and story and äädäppelschlot , potato salad story and tradition

215: Witzenhausen: Red Cherry Fair featuring fair plus red cherry juice at Wilhelmshöhe Palace

216: Kassel: Kasseler (Hessischer) Speckkuchen tradition and story

217: Rhineland: Traditional Dishes including Rheinischer Grünkohl , Rheinische Schwarzbrotsuppe , Rheinischer Sauerbraten , Rheinisches Apfelkraut

220: Nancy: Quiche tradition and story featuring Quiche avec le Maquereau Fumé et la Bettes / Baking tradition of Alsace Lorraine region featuring Flammeküche-Tarte Flambée

221: Djion: Mustard tradition and story

222: Lyon: Brioche tradition and story featuring Lyonnaise Brioche

223: Saint Gervais les Bains le Fayet: R’zules , festive pastries

224: Savoy: Raw Milk Cheeses cheese tradition, traditional dishes including tartiflette

225: Chamonix: Fondue featuring the story of Fondue

226: Salvan–Saxon: A Walk in the Mountains featuring ancient alpine foods including Gerstensuppe and local produce including Abricotine , Eau-de-vie de poire du Valais , PSP-Jambon cru du Valais , PSP-Lard sec du Valais , PSP-Raclette du Valais (raw cow’s milk cheese>, plus Châtaignes, Fromage et Pommes tradition, apples, apricots, bread, cheese, chestnuts, cornsalad, beef, raw milk, pears, pork, rye, wheat, wine plus Brisolée at Fully

227: Bern: Tram Stop Fast Food featuring Pangasius Knusperli im Backteig

228: Basel / Arlesheim: The Biodynamic Experiment

228: Black Forest: Schwarzwälder Schinken plus Sauerkirschen and Kirschwasser

228: Triberg: Café Schäfer and the original Schwarzwälder Kirschtorte

228: Stuttgart: The Spelt Story and the Spätzle Story featuring Spätzle / Knöpfle , spelt bread, sunflower seed spelt bread plus Alblinsen , Filderkraut ,
Schwäbisch-Hällisches Landschwein , Springerle

228: Rems-Murr District: Landkorn featuring pesticide-free grain agriculture

229: Nuremberg: Bratwurst tradition and history featuring Nürnberger Bratwürst

230: Dresden: Stollen , Pope’s butter letter, stollen tradition and story

231: Karlovy Vary: Bohemia featuring Bohemian traditional cuisine including Pečená Kachní Prsa

232: Prague: featuring Jablková Žemlovka , Prague cafe and restaurant tradition and history

233: Bratislava: Bratislavské Rožky featuring crescent bread tradition and story

234: Ružomberok: Ostiepky, Slovak smoked cheese, tradition and story

235: Detva: White Gold, part two, sheep’s milk cheese featuring Wallachian tradition

236: Wachau: Apricots featuring Marillenkuchen and other apricot preparations

237: Vienna: Viennoiserie World Fair 1867, Gipfel / Kipfel story featuring Vanillekipferl plus Chausson aux Pommes , Chouquettes , Croissant Croissant au Beurre , Croissant aux Amandes , Pain au Chocolat , Pain au Chocolat aux Amandes , Pain aux Raisins au Beurre

238: Stryia: River Fish featuring Steirische Forellen

239: Tyrol: Tiroler Schmarrn tradition and story

240: Garmisch-Partenkirchen: Bräustüberl (guesthouse and beer garden> featuring veal dishes plus Bayerischen Leberkäse tradition and story

240–Bavaria sausage culture (Bratwürst, Landjäger, Mettwürst, Weißwürste in Bavaria

241: St Gallen: St Galler Bratwürst story, Bratwürst mit Alt-Art Zwiebelsauce

242: Konstanz: Onion Festival onion tradition and story

244: Vaduz: Liechtenstein traditional food featuring Älplermagronen mit Wirz , Frikadellen Brötchen , Kalbsrahmgulasch mit Sauerramhspätzle (veal stew with creamed noodles), Pikante Käsestangen

245: Fribourg: Bénichon Festival featuring Bricelets and the Fasnachtsküchlein (carnival pastries) tradition

246: Geneva: Rousseau de Poulet Chaud , a Rousseauean moment

247: Geneva-Paris TGV: Croque-Monsieur tradition and story

248: Paris: Pomme de Terre Pont Neuf , the story of the potato in Europe

249: Paris: Was Denis Diderot Correct? Ancient cook books and the cult of the master chef

250: Paris: Haute Cuisine versus Cuisine Traditionnelle, Michelen stars, chefs and cooks, the end of the debate

Draft Extracts

The Great European Food Adventure will be published as a large format book in 2022. To whet your appetite here are versions of some of the stories to be featured in the book.


Bring It! - Sampled Recipes

The Best Artichoke Dip - p. 57. This dip omits the usual spinach and concentrates on the artichoke. The result is a delicious, lemony and light dip, perfect for your favorite crunchy dippers.

Hash Brown Casserole - p. 98. While the flavor of this casserole was very good, our chef was very disappointed in its appearance. By this time six large potatoes were grated, they had oxidized into a grey mess. The result was very unappetizing.

Pistachio and Anchovy Pasta - p. 93. This was a very simple and very flavorful dish. Our cook added garlic to the recipe. Should be served warm, but room temperature is also very good.

Shepherd's Pie - p. 110. This was a very tasty version of a classic dish. Our chef made it with ground beef, but it can also be made with ground lamb. It's the perfect make-ahead or freezer dish.

Bacon Mushroom Quiche - p. 114. It's hard to go wrong with bacon, mushrooms, leeks and cheese. Easily transportable and good reheated or at room temperature.

Spice-Crusted Pork - p. 138. Made with pork tenderloin, this recipe keeps the meat moist and adds much needed flavor. Great served right away, at room temperature, or later on for sandwiches.

Sausage Jambalaya - p. 144. This streamlined version of the classic Cajun dish, is perfect as a make-ahead and the sausage not only adds rich flavor, but stands up well to reheating.

Spiced -Up Coleslaw - p. 166. This is an Asian inspired version of coleslaw. It's dressing is lighter than the traditional mayonnaise based dressings and less sweet. Our chef was not happy with this dish, but the rest of the club members liked it very much.

Farro with Charred Vegetables - p. 188. This is a very tasty and relatively simple grain and vegetable dish. Our chef thought that it needed a little extra punch of seasoning to spice it up.

S'mores Bars - p. 220. This was a hit. A graham cracker crust is topped with chocolate chips and mini marshmallows and then baked to melt together and brown. For Smore's lovers everywhere.

Verdict: This book had a lot going for it, clear and easily followed directions, simple and readily available ingredients, and suggestions for transporting and reheating. While some of the recipes we sampled were very good, a few of us felt the flavors of some of the dishes could have been punched up a little. Still, this is a good book to turn to if you need to bring a dish.


Watch the video: Blåmuggost med pepperkaker og pære. Spesialitet. Norsk Mat (June 2022).


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