August 29, 2016

Cooking The CLASSICS - Nepali DAL BHAT Recipe


Cooking the Classics: Nepali Dal Bhat Recipe
DAL BHAT







Well, to be honest I’ve never been to Nepal, but... the folks who have sojourned in  Nepal  think fondly of a  Dal bhat recipe. This dish is eaten on a daily basis by many Nepali...

How to make Nepali dal bhat, a lentil saucy-soupy-stew often served with rice...





Noah Charney








August 27, 2016

3 New COOKBOOKS for Travelers With EXOTIC APPETITES










 A tour of the Silk Road for the travel-for-food crowd. No passports -or mutton - required...


‘All Under Heaven—Recipes from the 35 Cuisines of China’
by Carolyn Phillips
‘Samarkand—Recipes & Stories from Central Asia & the Caucasus’
by Caroline Eden and Eleanor Ford
‘Taste of Persia—A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan’
by Naomi Duguid





GEORGIA FREEDMAN



Confucius: “The Great Sage…had much to say about food, as when he pointed out that...
 the way you cut your meat reflects the way you live.’ 







August 25, 2016

Albariño - Wine School


botella-albarino-do-ferreiro
titulo-albarino






It’s by far the  best-known  white wine  of Spain.

It’s hard to believe that outside of the Rías Baixas region of Galicia in northwestern Spain, few had ever heard of the grape 25 years ago.


albariño
has earned a reputation as a summer quencher...


Serve chilled but not icy...





NewYorkTimes
Eric Asimov






August 21, 2016

Heston BLUMENTHAL - The Meal That Made Me a COOK


 Heston Blumenthal had ‘never eaten a lobster before and certainly never been to a Michelin-starred restaurant’. Photograph: Phil Fisk/Observer Food Monthly







Memories are important to Heston Blumenthal... They are the raw material of his wildly imaginative creations at the Fat Duck...

The one that made him want to become a chef, is of a meal in Provence in 1982, at the two-Michelin-starred restaurant L’Oustau de Baumanière. 

Blumenthal was  16 at the time  but not yet a food lover...
 “It was as if I’d fallen down this rabbit hole into a wonderland.”

The impact was immediate...













Stocking the ‘New American Native’ Pantry


Lean freshwater perch 
The fish comes from Red Lake, a commercial fishery in Minnesota run by the Red Lake Band of Chippewa Indians






The Minneapolis chef  Sean Sherman  finds culinary inspiration in the indigenous foods of the Upper Midwest.

As a proponent of what he and other native cooks call  new  Native American cuisine,  Mr. Sherman buys many of his  ingredients  from the region’s native producers...















August 18, 2016

The Movement to Define NATIVE AMERICAN CUISINE


Sean Sherman








LAKE TRAVERSE INDIAN RESERVATION, N.D. — The moon was full and the chokecherries were ripe in the southeastern corner of  North Dakota.  “It’s the one smell that shoots me back to being young,”  said Sean Sherman...

Mr. Sherman has simmered  corn silk with purple bergamot blossoms to make tea, and  braised rabbit with spruce tips. He has revived  chaga - the fungus that blooms on birch trees - in warm hazelnut milk, and burned juniper branches and corn cobs  all the way down  to a soft black ash.

These techniques aren’t borrowed from the cutting-edge kitchens...

His work is part of a slowly gathering movement that he and other cooks are calling “new Native American cuisine,” or “indigenous cuisine” — an effort to revitalize native food cultures...







TEJAL RAO









August 14, 2016

Yoji TOKUYOSHI’s ‘CONTAMINATED’ take on ITALIAN CUISINE


Chef with vision: Yoji Tokuyoshi worked nine years in Italy at the world's top-ranked restaurant, Osteria Francescana. Now he's making a name for himself in Milan.







Most Japanese chefs who go to Italy stay just long enough to learn new skills before returning home. Very few stay and set up their own restaurants.

Yoji Tokuyoshi not only did that, he became the first to win  a Michelin star there...




Robbie Swinnerton










August 09, 2016

CANNES - France - The Cult of Tetou


SOUPY SALES | ‘They’ve got one or two dishes they’re famous for,’ says producer John Sloss of Tetou. “And you’ve got to bring a lot of cash.”
SOUPY SALES | ‘They’ve got one or two dishes they’re famous for,’ says producer John Sloss of Tetou. “And you’ve got to bring a lot of cash.” PHOTO: TUNG WALSH FOR WSJ. MAGAZINE








For decades  Tetou - a restaurant near Cannes - has attracted a famous clientele eager to savor  its  signature dish...






TETOU CANNES - A boiling pot of fish soup, for bouillabaisse:
A boiling pot of fish soup, for  bouillabaisse
PHOTO: TUNG WALSH FOR WSJ. MAGAZINE



JAY CHESHES








August 08, 2016

Interview chef Simone ZANONI. Leading Chefs Are Experimenting with COFFEE.



Rencontre avec Simone Zanoni:
photo Roméo Balancourt






Simone Zanoni cuisine la délicatesse du café.

Italien de souche et chef étoilé du Trianon Palace à Versailles, Simone Zanoni raconte sa passion du café.



Quels sont vos projets culinaires autour du café ?

Je suis en train d’acheter un frigo spécialement conçu pour cultiver mes propres pousses de légumes...

En guise  d’engrais, je vais utiliser de la terre mélangée au marc de café et arroser mes plantes avec du café. Ainsi, j’obtiendrai des légumes parfumés !

Je les servirai  en fin de repas, rehaussés de sucre en poudre, avec le café. C’est un moment souvent délaissé de la gastronomie...




Par Lavazza




August 04, 2016

Michelin STAR for SINGAPORE Noodle Stall


Customers queue at the Michelin-starred Hong Kong Soya Sauce Chicken Rice and Noodle stall. 
Photograph: Roslan Rahman/AFP/Getty Images







Hong Kong Soya Sauce Chicken Rice and Noodle
 now known as

" Always a queue.
Offers Cantonese soya sauce chicken and BBQ pork "




The chef has no time to bask in the glory.... 

The attention from the world’s most prestigious food guide has propelled the stall and its chef, Chan Hon Meng, to a new level.

Dressed in his chef’s whites, his small frame is hunched over a chopping board, cleaver in one hand and braised chicken in the other.

He works 17-hour days in his tiny kitchen selling  180 chickens  – 30 more than before his award was made public...


A plate of  soya sauce chicken and rice  costs just S$2 (£1.10)





 Chan Hon Meng with his Michelin award in front of his store in Singapore



Kirsten Han









July 29, 2016

Into CORSICA - From Rustic Villages to Stony Cliffs


The clifftop citadel and harbor of Bonifacio, a medieval town on the southern tip of Corsica.CreditSusan Wright for The New York Times







A revelatory trip  off the beaten path in  Corsica,   a resilient and dramatically beautiful   island   that holds itself apart from mainland  France...







 
Butcher at La Cave Sartenaise, in Sartène.
Credit Susan Wright for The New York Times








July 27, 2016

LES MAQUEREAUX - New Temporary SEA FOOD BAR In PARIS


Les Maquereaux, Quai de l'Hôtel de Ville, pont Louis Philippe, 75004 Paris
Les Maquereaux,
 Quai de l'Hôtel de Ville, pont Louis Philippe, 75004 Paris







Le nouveau spot à découvrir...

Les Maquereaux - un  sea food bar  situé sur les nouvelles berges piétonnes du quai de l'Hôtel de Ville - à deux pas du très vivant quartier du  Marais...  avec vue imprenable sur l'île Saint-Louis...


 Jusqu'en octobre.










Les maquereaux : le nouveau sea food bar éphémère de Paris
PHOTO LES MAQUEREAUX