“Our life centers on the farm and the field. We eat what we grow,” says Nancy Singleton Hachisu, author of Japanese Farm Food which won the Gourmand World Cookbook Awards 2012: USA Winner for the Best Japanese Cuisine Book. It’s a fascinating take on Japanese cuisine from Hachisu, a native Californian who moved to a small village in rural Japan more than 30 years ago, intending to live there for a year. Describing herself as coming for the food, but staying for love, she met and married Tadaaki, an organic farmer, moved to the rural Saitama Prefecture. There she raised a family in an 80-year-old traditional Japanese farmhouse and immersed herself in both the culture and cooking. The book is so very niche that it’s almost like being in her kitchen and on her farm, giving us an amazing insight into a tiny slice of Japanese farm culture.
Hachisu also has written Japan: The Cookbook which she describes as not an examination of regional cooking traditions, as much as a curated experience of Japan’s culinary framework from a specific moment in time. Using both fine and generous strokes, I have put together what I hopes a broad and rich picture of the food of this island nation.”
Her other books include Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen It’s a book offering a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine writes “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.”
Food Artisans of Japan, another of her wonderful books, offers us a look into Japan’s diversely rich food landscape and includes 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans.
Pork and Flowering Mustard Stir-Fry
Buta to Nanohana Itame
“Tadaaki made this one night when we had fields of flowering mustard and komatsuna. The flowering tops of brassicas, particularly rape (natane), are called nanohana in Japanese and are similar to rapini. Tadaaki tends to throw some meat into his stir-fries because he feels it gives the dish more depth,” writes the author in this simple recipe that is delicate and delicious. “I’m more of a purist, so prefer my vegetables without meat. But this dish really won me over, and I quickly became a convert (almost). Japanese stir-fries can be flavored with soy sauce, miso mixed with sake, or even salt. In this dish, I like the clarity of the salt.”
½ tablespoon organic rapeseed oil
Scant ½ pound (200 g) thinly sliced pork belly
1 tablespoon finely slivered ginger
1 (10 ½-ounce/300-g) bunch flowering mustard or rapini, cut into 2-inch (5-cm) lengths
½ teaspoon sea salt
Fill a pot with water and bring to a boil.
Heat a wide frying pan or wok over high heat. Add the oil quickly followed by the pork belly slices and ginger slivers. Sauté until the fat sizzles and there is some minimal browning, but don’t overdo it.
Place the flowering mustard in a mesh strainer with a handle and lower into the pot of boiling water. Cook for about 30 seconds, or until no longer raw. Keep the strainer at the top of the water surface in order to scoop the mustard greens out in one brisk pass. Shake off the hot water and toss into the cooked pork belly. Toss a few minutes more over high heat and season with the salt. Cook for about 30 seconds more, then serve.
Variations: Substitute soy sauce for the salt or chopped ginger for the slivered ginger.
—From Japanese Farm Food, by Nancy Singleton Hachisu/Andrews McMeel Publishing, LLC
The road to Charm—population 65– takes me deep into the heart of Holmes County, Ohio, the second largest Amish region in the United States. It’s all buggies and horses, mares and their foals nuzzling in fields and girls in bonnets and boys in black hats riding in carts pulled by ponies as I make my way south along the winding narrow road. My destination is Amish Country Riding Stables, where the horses are already saddled and ready for our hour long trail ride through the woods and fields of Doughty Valley, an expansive stretch of land surrounded by tree-covered hills.
The stables are located at Guggisberg Swiss Inn & Winery and afterwards, of course, sampling their award winning wines is a must. I’m admiring the scene—a large gazebo overlooking a pond when I feel a gentle nudge. I turn and am eye-to-eye with one of the horses from our ride. Allowed to free range throughout the grounds, the equines like to join the party, softly prodding an arm or a shoulder in order to get the attention—and the petting—they think they deserve.
This is one of the delights of Holmes County, a patchwork of villages, small towns and side roads that lead to new discoveries.
If you were ever wondering what the world’s largest cuckoo clock looks like, travel no further than Sugarcreek, a small village with Alpine facades and a 23-feet tall and 24-feet wide clock in the center of it all. On the half hour, a cuckoo pops out followed by a polka band and twirling dancers. To get the full Swiss experience, consider attending the Ohio Swiss Festival, held the fourth weekend after Labor Day each year. It’s a chance to indulge in all things Swiss including steinstossen (competitive rock throwing) and a yodeling contest. No wonder Sugarcreek is known as the Little Switzerland of Ohio.
A mega shopper destination, the Village of Berlin goes from large—the 20,000-square-foot, multi-level Berlin Village Gift Shop, once a dairy barn and now packed with clothing, jewelry, handbags, home décor, garden accessories and quilts. Even larger, are the 26-000-square-foot Berlin Village Antique Mall and the supersized Holmes County Flea Market, a 55,00- square-foot building with 350 spaces featuring more than 60 vendors.
So many goodies, so little time. Dating back almost 60 years, Troyer Country Market in Berlin carries an amazing array of foods including small batch, naturally-made jar goods ranging from the typical (but yummy) apple butters, salsas and pickles to such intriguing food items as hot pickled asparagus, brandied peaches, Bluegoose jam (a mixture of blueberries and gooseberries) and candied jalapenos as well as their own house-made sausages.
Just a mile north of Berlin, take a tour at Heini’s Cheese Chalet founded by Swiss immigrant Hans Dauwalder in the 1920s. The family-owned business sends its cheeses all over the country but continues to operate as it did all those years ago with early morning deliveries of old fashioned metal cans filled with fresh milk from Amish farmers. Back in the 1970s, the family also developed their Original Yogurt Cheese, a big seller as is their unique and tasty cheese fudge. Visitors can watch cheese and fudge making as well as taste before they buy, choosing from samples of over 50 varieties of cheese, meat, jams, and fudge.
Across the road, Kauffman’s Country Bakery offers a large assortment of breads, rolls, cookies, pies and cakes at. During the holidays they make 500 different varieties of fruitcakes and their signature German Stollen Bread. Other items include seasonal breads– Sauerkraut Rye, Irish Soda, Kolachi Poppyseed and Braided Challah and sweets like Pumpkin or Mint Whoopie Pies. Smoothies, ice cream and sandwiches are available at the café.
Mrs. Yoder’s Kitchen, north of Berlin in Mount Hope, doesn’t show up on my GPS. I ask a young Amish boy leading a big draft horse for directions and he points down the road. Go past Miller’s Buggy Repair, he says, and turn left—it’s right across the street from Mount Hope Livestock Auction. I expect something small but it’s a big, modern restaurant with a full parking lot, hitching posts for horse and buggies and an old fashioned Amish menu– think fried chicken, beef and noodles, mashed potatoes and great pies.
Hotel Millersburg opened its doors in 1847 in downtown Millersburg, the county seat, making it among the state’s oldest hostelries. Located in the Millersburg National Historic District, the hotel has a courtyard, full-service restaurant and tavern. In keeping with local history, they also offer one of the largest quilting retreat centers in the region, equipped with cutting tables and ironing tables, all handicapped accessible.
There’s more than handcrafted beer at Millersburg Brewing Company, a cool combination of historic façade and urban element interior. The menu is eclectic and offers a great variety including such sandwiches as their Shrimp Po Boys– cornmeal breaded shrimp and chipotle slaw served on a warm bun and Boss Hog BBQ. Savor the food and the beer while enjoying live entertainment.
19th century time travel starts at Yoder’s Amish Home in Millersburg with horse and buggy tours, tours of their schoolhouse and 1885 barn where in the spring newborn animals including, in the spring, newborn animals—think lambs, colts, bunnies and Beagles. Yoder’s is an Old Order Amish heirloom farm and owners Eli and Gloria Yoder are dedicated to the preservation and education about Amish culture and lifestyle. On site, there’s a petting zoo, gift shop, covered picnic area and a bakery.
Nicknamed the “Canoe Capital of Ohio” because of the many liveries offering access to the beautiful Mohican River, Loudonville has other attractions as well such as the Ugly Bunny Winery featuring wines ranging from sweet to dry and bourbon barrel-aged and live music.
Also in Loudonville, Landoll’s Mohican Castle surely is one of America’s most unique lodging and dining venues, just as they advertise. The castle, a bold mix of cobblestone paths, cupolas, balconies, spires, pitched rooftops and wrought iron railings, surrounded by lushly landscaped gardens. Gordon Ramsey stayed here, filming an episode of his “Hotel Hell” series here. Gordon’s no longer there but you can enjoy the show’s menu he created at the hotel’s Copper Mug Bar & Grille.
Brian Schultz, Founder & CEO of LOOK Dine-In Cinemas, is offering an entirely new cinema experience, taking it many steps above popcorn and soda pop. Schultz is credited as the innovator of in-theater dining and a champion for the cinematic experience with his LOOK Dine-In Cinemas – a technology-first luxury cinema brand with locations in Chandler, Arizona, California, Florida and Texas with more to come.
Drawing upon his time as an aide to Arlen Specter, the late United States Senator from Pennsylvania, Schultz took in a film at the Bethesda Draft House in Maryland and was totally taken with the idea of combining dining and watching a movie. The experience led to him establishing what became Studio Movie Grill, his first in-theater dining company. The first such theater opened in 1993 and was soon followed by other locations.
Schultz, who currently lives in Texas and earned a Bachelor of Science in Business Finance from California State University, is an advocate for conscious capitalism, aligning his business practices with his own personal philosophy. With the mantra, “the more you give, the more you get,” he designed LOOK Dine-In Cinemas as a way of creating jobs that pay living wages while providing a shared space for the community to come together.
Sushi and Movies? Yes!
Menu offerings include jumbo chicken wings tossed with buffalo, Thai chili, honey BBQ, garlic Parm or mango habanero. Served with chilled celery and ranch dressing; slides ranging from cheeseburgers, Buffalo chicken, blackened salmon, to plant based and Spicy Tuna Rolls, Coconut Shrimp Roll, and Smoked Salmon Philly Roll. There are also pizzas, sandwiches, desserts like New Orleans beignets and fried peach pies.
Cocktails, Beer, and Wine
Even better, there are craft cocktails like their Sugar Bacon Old Fashioned madewith Brown Sugar Bourbon 103, candied bacon, orange peel, and a Luxardo cherry or Blueberry Lemonade with Western Son Blueberry Vodka, simple syrup, Sierra Mist, and fresh blueberries, draft and bottled beer, and wines.
But for those who want their movie experience to coincide with tradition cinema snacks, not to worry. LLO Dine-In Cinemas has you covered. There’s candy, soft drinks, and popcorn.
The others are located in California, Florida, and Texas.
The LOOK Dine-In Cinemas concert film series is ongoing and this Wednesday, January 19th at 7 p.m. MT with ZZ Top: That Little Ol’ Band from Texas. On Thursday, January 20 from 6 p.m. – 7 p.m. Check out the upcoming shows here.
Upcoming is the LOOK Brewing having a Grand Opening in Chandler. LOOK Brewing Co. adding another fascinating component to LOOK Dine-In Cinema. The Brewmaster, Marisa Bernal, is originally from New Mexico and worked in the wine industry before switching to craft beer. It was a move she really enjoys.
“Brewing allows for my self-expression,” said Bernal. “Add in movies and it’s the whole package of what I love to do with my time. LOOK Brewing Co, allows me to be creative and blend my art with movies.”
Busy lives and hectic work schedules can take their toll on both the mind and the body, which is why it’s essential you try to take a break to recharge your batteries as you welcome the New Year. One way of energizing your body and calming your mind is to take a trip focused on self-care and general wellness.
With lower-than-average health care costs, an incredible park system, good infrastructure, and a seemingly endless stream of things to do, Minneapolis is a great place to live as well as visit.
Being exposed to high levels of traffic daily can lead to chronic stress. However, this isn’t something you’ll experience in Knoxville, Tennessee, one of the world’s least congested cities. Far less traffic ensures a quicker journey to the country’s most visited national park, just 34 miles away.
The Smoky Mountains spans over 500,000 acres and has 850 miles of trails, including the world-renowned Appalachian Trail.
Besides less congestion, other benefits of moving to Knoxville include lower housing costs. Searching for rental apartments in Knoxville is made easier by visiting sites like Apartment Guide. You can set your price range and other parameters to ensure you only search for properties within your budget and meet other requirements such as a number of bedrooms, pet friendliness, and other amenities.
San Marcos in San Diego, California, is a fantastic place to recharge and rejuvenate with its tranquil streets, peace, quiet, proximity to the breach, open spaces, and nature. It’s also home to one of the best spas in the world.
The Golden Door features multiple facilities including, a 2,000-square-foot equipment gym, two swimming pools, and a water therapy pool for guests to work out or relax. Discovery Lake, another place of interest, allows visitors to immerse themselves in large tracts of wilderness and connect with nature. Anyone deciding to relocate to the city can enjoy a lower cost of living and a lower crime rate than average.
West of Los Angeles, California, and known for its celebrity homes and beaches, Malibu also boasts an exclusive and sought-after seven-day wellness retreat, The Ranch.
Limited to just 19 guests, visitors immerse themselves in a self-care experience that includes weight loss, fitness programs while also enjoying local plant-based meals.
Eight hours of daily activity include afternoon naps, massages, and an organic vegan diet. Living in a sparsely populated city has many benefits, such as incredible landscapes, top attractions, and a low crime rate. As expected, living costs in the city are considerably higher than the average.
A Necessary Reset
Whether it’s a relaxing massage, a 45-minute workout, or an awe-inspiring visit to a national park or an organic vegan diet, sometimes a change and a reset are not only needed; they’re often necessary.
Spoiled by her mom’s cooking and too tired to cook herself after working all day Yumna Jawaddecided after getting married to change all that. Calling her mom—there was no Facetime back then–Jawad would have her stay on the phone and tell her step by step how to make a meal. It took just two weeks and from there Jawad, who moved to Kalamazoo, and now lives in Grand Rapids, used her new skills not only to cook for her family but as a springboard to creating Feel Good Foodie, her healthy, quick, and creative food blog. She also keeps an active Instagram account with three million followers.
I came across her blog when researching healthy recipes since I’ve moved on during the pandemic from trying all those dessert recipes I’ve been clipping and saving for years and was very impressed. Besides recipes, she also offers nutritional information, substitutions, how to videos, how long does it take to make the recipe and links to similar recipes. So I emailed Jawad and she responded within ten minutes even though it was late at night but then judging by how often she updates her blog, she may not sleep much if at all.
It turns out that she worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry and eight years ago began sharing recipes on her Instagram account. She now has over two million followers which is pretty amazing. I have like 2000. Her blog has 400,000 visitors a month. So I asked her why she thought she was so successful.
“When I first started sharing recipes on social media, my photos were all taken on an iPhone and it was always the meals I made that day for myself or my family,” she says. “The food wasn’t styled or edited, but it was easy and approachable. I think it resonated with a lot of people seeking ways to eat healthier that was attainable and easy-to-manage. And when others tried recreating my recipes, they had similar results without ‘Pinterest fails’. That encouraged them to try more and share more, which I believe helped me establish credibility in my brand and recipes. And all of that was before I even knew that I was even building a health and wellness brand.”
The Flavors of the World
Jawad has an international background that adds to the creativity of her recipes. She was born in what is now the Democratic Republic of the Congo and also lived in Sierra Leone until age 11. When Civil War broke out there, the family moved to Dearborn, Michigan. After marrying, she and her husband, a cardiologist, moved several times as well before ending up in Kalamazoo and now Grand Rapids She first learned to cook traditional Lebanese food but now has exponentially expanded her repertoire but there’s often a Middle East/Mediterranean aspect to her recipes because of their focus on vegetables and healthy ingredients.
Her culinary inspirations, besides her mother include Ina Garten of Barefoot Contessa fame.
“While not all of Ina’s recipes are low calories/low fat, I love her realness, approachability, and passion for cooking,” says Jawad. “She inspires me to be who I am and allow that passion to come through with my recipes without any fluff.”
Curtis Stone is also another food idol because, she says, he is all about eating unprocessed and unpackaged foods as much as possible, which is actually healthier and cheaper.
“This is something that I focus so much on with my wholesome home-cooked meals,” she says.
And because, as the mother of two children, she likes meals that are quick to prepare, she’s a fan of Rachel Ray.
“Rachel rally popularized the idea of 30 minute meals that made home cooking so accessible for so many people; and that is directly in line with my thinking,” says Jawad.
Currently she adds three recipes a week to her blog—meals she’s been making for her family since she learned to cook 12 years ago. Some are inspired by tradition, others by watching cooking shows, reading food magazines, and following social media and focuses on new approaches creating healthy wholesome meals.
“This includes, for example, trends like quinoa crust breadsticks, or cauliflower pizza or sweet potato toast,” says Jawad. “I keep up with the latest trends and test new ideas myself and then add my own twist to them, usually by making the prep easier or by swapping some ingredients to personalize the recipe.”
Recipe Data Base
She’s also adding to the recipe data base on her blog.
For those who wonder how to incorporate new foods into their kitchen repertoire, she has some tips. When she used to discover new produce at farmers’ markets, she’d ask the grower for suggestions. Now, Jawad uses the vegetables or fruits in a way that makes it more connected to what she knows.
“I recommend experimenting with it in a way that you normally eat other similar foods,” she says. “For instance, since rutabaga is a root vegetable, I would prepare it similar in a similar way to other root vegetables by roasting it because I know I would naturally enjoy that more than steaming it. I would also recommend trying something new in smaller quantities and having others to share it with. It makes the process more enjoyable to try a new ingredient or recipe with other taste testers. When it comes to kids, the same advice applies. But also, I strongly recommend having kids help in the purchase and preparation of ingredients. It gets them more excited about what they make because they feel more invested in the process. When all else fails, mask it in a smoothie or blended soup.”
The following recipes are courtesy of Yumna Jawad.
Chicken Lemon Orzo Soup
1 pound boneless skinless chicken thighs
1 onion diced
3 large carrots peeled, halved lengthwise and finely sliced
3 celery stalks small diced
2-3 bay leaves
1 Tablespoon butter or olive oil
2 garlic cloves minced
1 teaspoon dried rosemary
3/4 cup orzo pasta
1/8 teaspoon turmeric optional
Juice of 1-2 lemons to taste
Place chicken and scraps from the outer layers and end of the onions, carrots, and celery along with a couple bay leaves in a large stock pot. Add bay leaves and 8-10 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave
Heat oil in the same pot over medium heat. Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary, and turmeric (if using). Then return the broth to the stockpot and bring a boil.
Reduce the heat and simmer until the orzo is cooked, about 20 minutes.
Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley or mint, if desired.
Air Fryer Sweet Potato Fries
2 medium sweet potatoes peeled
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
Preheat the air fryer to 380°F. Peel the sweet potatoes, then slice each potato into even 1/4 inch thick sticks.
Place the sweet potatoes in a large mixing bowl, and toss with olive oil, salt, garlic powder, paprika and black pepper.
Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they’re crispy. I recommend 12 minutes, turning halfway. This may vary based on your air fryer.
Serve immediately with your favorite dipping sauce
1 cup cooked quinoa
2 eggs beaten
Salt and pepper to taste
½ red onion finely chopped
½ cup mozzarella cheese
2 cloves garlic crushed
1 cup breadcrumbs
Water as needed add moisture
1 tablespoon canola oil
For the Avocado Yogurt Dip
2 tablespoons cilantro chopped
½ cup yogurt
½ avocado extra ripe
Salt and pepper to taste
Combine quinoa, eggs, and salt in a medium bowl. Stir in onions, cheese, garlic, and cilantro. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.
Frying Instructions:Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 – 10 per side minutes.
Baking Instructions:Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.
To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.
Freezing Instructions: You can also freeze the patties before or after cooking them.
To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
Any type of shredded cheese can be used in place of mozzarella.
If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.
“Satisfy your sweet tooth with a plant-based treat in under 10 minutes,” Jawad says about the following recipe. “3-ingredient chia pudding is the perfect pick-me-up. High in fiber, protein, and healthy fats, this recipe is as good for you as it tastes.”
3-Ingredient Chia Pudding
2 tablespoons chia seeds
½ cup almond milk or milk of choice
1 teaspoon honey or other sweetener
Strawberries, blueberries, or other fruit
Pour all ingredients into a Mason jar and mix well. Let sit for a few minutes and then stir again until it is smooth and there’s no clumping.
Cover the jar and store in the refrigerator for at least two hours.
When you’re ready to eat, top with your favorite fruit and serve.
Minimizing your time in the kitchen and maximizing your time with friends and family is what Jamie Oliver’s newest cookbook, Together, is all about. There are recipes for entire meals such as his Taco Party–Slow Cooked Pork Belly, Black Beans and Cheese, Homemade Tortillas, Roasted Pineapple and Hot Red Pepper Sauce, Green Salsa, Chocolate Semifreddo, and Tequila Michelada or you can select one or more of the 130 recipes in this fascinating book with its lush photos. Oliver, being British, offers some unique recipes such as Wimbledon Summer Pudding, Bloody Mary Crumpets, and My Maple Old Fashioned.
My Sumptuous Beef Bourguignon
Burgundy, Bacon, Button Mushrooms & Shallots
3 pounds beef cheeks, trimmed
4 large carrots
4 stalks of celery
4 cloves of garlic
2 teaspoons Dijon mustard
4 fresh bay leaves
1 small pinch of ground cloves
3 cups Burgundy or Pinot Noir
1/3 cup all-purpose flour
1 ½ tablespoons unsalted butter
6 slices of smoked bacon
7 ounces shallots
14 ounces button mushrooms
½ a bunch of Italian parsley (½ ounce)
GET AHEAD Chop the beef cheeks into 2-inch chunks. Wash, trim and chop the carrots and celery into 11/4-inch chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.
ON THE DAY Preheat the oven to 325ºF. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Return the beef to the pan, pour over the reserved wine and 3 cups of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water, if needed.
TO SERVE When the beef is perfect, turn the oven off. Slice the bacon, then place in a large non-stick pan on a medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking.
CHICKEN, SAUSAGE & BACON PUFF PIE
ENGLISH MUSTARD, LEEKS & WATERCRESS SAUCE
2 slices of smoked bacon
2 chicken thighs (3 ½ oz each), skin off, bone out
2 pork sausages
2 small potatoes (3 ½ oz each)
2 heaping teaspoons English mustard
2 heaping tablespoons all-purpose flour
2 cups chicken broth
2 cups reduced-fat (2%) milk
3 ¼ oz watercress
11 oz pre-rolled puff pastry
1 large egg
GET AHEAD You can do this on the day, if you prefer. Slice the bacon and place in a large shallow casserole pan on a medium heat. Chop the chicken and sausages into 11/4-inch chunks, and add to the pan. Cook until lightly golden, stirring regularly, while you trim and wash the leeks, peel the potatoes, chop it all into 11/4-inch chunks, then stir in with a good splash of water. Cook for 10 minutes, or until the leeks have softened, stirring occasionally, scraping up any sticky bits, and adding an extra splash of water, if needed. Stir in the mustard and flour, followed by the broth, then the milk. Bring to a boil, simmer for 15 minutes on a low heat, stirring regularly, then season to perfection, tasting and tweaking. Carefully pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress and blitz until smooth. Spoon the filling into an 8-inch pie dish with 7 tablespoons of sauce. Let everything cool, then cover and refrigerate overnight.
TO SERVE Preheat the oven to 350ºF. Brush the rim of the pie dish with olive oil. Cut the pastry into 3/4-inch strips, using a crinkly pasta cutter if you’ve got one, then arrange over the dish – I like a messy lattice. Eggwash all the pastry, then bake the pie for 45 minutes, or until the pastry is golden and the filling is piping hot. Gently heat up the watercress sauce to serve on the side.
Peel 1 lb of root veg of your choice, chop into ¾ –1 ¼ -inch chunks and cook for 20 minutes with the leeks, potatoes, 3 tablespoons of olive oil and the leaves from ½ a bunch of thyme (1/3 oz). Use veg broth with the milk, top up with ½ cup of sauce on assembly, then finish in the same way.
TANGERINE DREAM CAKE
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
1 cup soft unsalted butter, plus extra for greasing
8 oz liquid honey
2 cups self-rising flour
1 ¾ cups ground almonds
1 tablespoon vanilla bean paste
6 large eggs
¾ cup confectioner’s sugar
Optional: plain yogurt, to serve
ON THE DAY Preheat the oven to 350ºF and generously grease an 8-cup non-stick bundt pan with butter. Place the remaining butter in a food processor with the honey, flour, almonds and vanilla paste. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt pan, scraping it out of the processor with a spatula, then jiggle the pan to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out onto a wire rack and leave to cool completely.
Sift the confectioner’s sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yogurt also pairs with it very nicely, if you like.
CLASSIC CAKE: Don’t worry if you don’t have a bundt pan, a 10-inch cake pan lined with parchment paper will work just as well.
It’s very last minute but there’s still time to order some great holiday gifts. Here are a few recommendations for unique presents. So get online and get going. But even if they arrive a little late (blame it on the mail and not procrastination) they’re still be appreciated. Happy Holidays!
Candles may have originated 5000 years ago but The Worthington Collection has upped the game when it comes to exquisite fragrances and odor-eliminating candles. Before, often used for marking time, lighting in the days before electricity, and made from such less than desirous ingredients—tallow from rendered cow and/or sheep fat and spermaceti from whales, their smell was more reminiscent to fatty meat than the aromas of The Worthington Collection.
The luxury candles that are part of TWC’s Signature Collection and include Oceanfront Dreamscape with its three stages of fragrance: First Impression: Pear, Mandarin, Grapefruit, Eucalyptus; At the Heart: Lily Of The Valley, Wood Violet, Cinnamon, Clove; and Lasting Memory: Amber, Vanilla, Tonka Bean. The First Impression of the Sense of Opulence in the Luxury Collection are Jasmine and White Peach, followed by At the Heart with its notes of Hibiscus and Mandarin and then Lasting Memory: Citrus, White Musk, Freesia. The 12-ounce candles have a burn time of about 80 hours. TWC is designed as a clean burn, fragranced candle that eliminates odors from any room.
Made from the camphor laurel tree that grows in Australia, Fab Slabs are beautiful grazing and cutting boards, perfect for serving charcuterie but also environmentally friendly and permanently antibacterial. Indeed, according to the U.S. National Library of Medicine at the National Institutes of Health, camphor laurel wood exhibits a number of biological properties – such as antimicrobial, antiviral, anticoccidial, antinociceptive, anticancer and antitussive activities.
The beautifully patterned wood is milled, kiln dried and manufactured on Australia’s Sunshine Coast located about one hour North of Brisbane but available here at Macy’s, Wayfair, Lowe’s, Overstock, and, of course, Amazon. Each board is made from one slab of wood and each is unique in color and characteristics.
An aerator that doubles as a wine charm, WINEWISK is a handy gift for those who want to experience a restaurant quality glass of wine in three easy steps. Attach WINEWISK to your glass, swirl the liquid around to create bubbles, and voila! you have fully aerated wine at its peak. Aerating, also referred to as letting the wine “breathe,” releases flavors and aromas not noticeable when the bottle is first opened. The WINEWISK speeds up the process. Great for whites and reds.
As a wine charm, it’s perfect for entertainment as everyone can recognize their own glass. Just rinse to re-use next time around. It’s as simple as that.
For serious tea connoisseurs, Tea Runners offers high-grade loose teas with a pedigree. Encompassing many types – black, green, herbal, pu-erh (a fermented green tea that’s aged for months), oolong and white – they’re available in customized, delivered-to-your-door boxes that also contain a list of ingredients for each and steeping notes.
The types of tea include Golden Monkey, a high-grade black tea with notes of malt and honeyed peach; Ancient Pu-erh Tuo Cha, which has been aged for two to four years and comes in single-serving tea cakes; and Butterfly Mango Dragon Fruit White, a low-caffeine tea with ingredients like butterfly pea flowers, freeze-dried marigold flowers and mangos. The pea flower gives the tea a blue hue that can be turned pink with the addition of lemon juice.
“Herby and garlicky, with a bright jolt of sumac, this is everything you want in a one-pan meal,” says Christine Sahadi Whelan about her recipe for Sheet Pan Chicken with Sumac and Winter Squash.
Whelan, a fourth-generation co-owner of Sahadi’s and a lifelong Brooklyn resident, grew up in the James Beard Award-winning specialty grocery store that first opened in 1898. A graduate of NYU with a Degree in Finance and International Business she also trained at the Institute for Culinary Education, she also made mamoul with Martha Stewart. She brings all this to the table as Sahadi’s Culinary Director and now with her new book, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredientswith its more than 120 recipes. The flavors of the Middle East are just steps away from your kitchen with this book.
Sahadi’s is truly a family affair. Both her children as well as her husband work at the store which is an integral part of their neighborhood and the city of New York as well. Their excellence was recognized as a true American Classic by the James Beard Foundation.
Whelan notes that the ingredients in her Sheet Pan Chicken like many of the recipes in the book can easily be substituted.
“Kabocha and delicata squash are good options because they don’t need to be peeled, but acorn squash or butternut work, too,” she says. “I sometimes use a couple of different kinds for visual interest. Either way, you’ll have folks wanting to eat directly from the pan the second you take this out of the oven.”
The book is an amazing introduction to the wide variety of ingredients such as sumac, pomegranate molasses, aleppo black pepper, and halvah that are best sellers in the store. Whelan shows us how to use them in easily her accessible recipes that are a great way to learn the nuances of Middle Eastern cookery.
Warm Roasted Cauliflower with Tahini-Yogurt Dressing
“We are always happy to share recipes with customers who want to try their hand at our family favorites at home, but we love it even more when customers return the favor! This recipe is a variation on one that came to us from longtime patron Steve Marcus, who devised a hearty cauliflower side dish incorporating all his preferred Sahadi’s staples,” writes Whelan in the introduction to this recipe. “It’s well-spiced and tangy, with a hint of sweetness from dried apricots, and a nice cold-weather option when there aren’t a lot of fresh green veggies to choose from.”
SERVES 6 TO 8
1 head cauliflower
½ cup extra-virgin olive oil
2 Tbsp za’atar
1 tsp fine sea salt
1 tsp Aleppo pepper
¼ cup tahini
¼ cup plain Greek yogurt, full or low fat
2 Tbsp fresh lemon juice
½ tsp ground white pepper
¼ cup chopped fresh parsley
¼ cup chopped Turkish apricots
Preheat the oven to 425°F.
Cut the cauliflower into 2 in [5 cm] florets and mound on a large rimmed baking sheet. Toss with ¼ cup of the oil and the za’atar, ½ tsp of the salt, and the Aleppo pepper. Spread the cauliflower in a
single layer and roast, turning once or twice as it cooks, until golden brown, 25 to 30 minutes.
While the cauliflower is roasting, whisk together the tahini, yogurt, remaining ¼ cup of olive oil, and the lemon juice in a large bowl. Season with the remaining ½ tsp of salt and the white pepper. Add 2
Tbsp of water to thin to drizzling consistency, adding more by the tsp as needed.
Add the warm cauliflower and toss to coat with the dressing. Gently stir in the parsley and apricots to distribute evenly. Serve warm.
Sheet Pan Chicken with Sumac and Winter Squash
1 head cauliflower
½ cup extra-virgin olive oil
2 Tbsp za’atar
1 tsp fine sea salt
1 tsp Aleppo pepper
¼ cup tahini
¼ cup plain Greek yogurt, full or low fat
2 Tbsp fresh lemon juice
½ tsp ground white pepper
¼ cup chopped fresh parsley
¼ cup chopped Turkish apricots
Pat the chicken pieces dry and, if you are using breasts, cut each in half to make 2 smaller pieces.
Whisk together 2 Tbsp of the sumac with the salt, dried thyme, dried oregano, and garlic in a large bowl. Add the oil and stir until well blended. Add the chicken pieces to the bowl, turning to coat them with the mixture, then cover with plastic wrap and refrigerate for 1 to 2 hours or up to overnight.
Preheat the oven to 350°F. Cut the squash in half through the stem end and remove the seeds. Cut the squash into ½ inch thick slices and arrange them in a single layer (or overlapping slightly) on a large baking sheet. Scatter the herb sprigs on top, reserving a few for serving. Arrange the chicken on top of the squash, skin-side up, leaving a bit of room between the pieces and tucking in red onion chunks here and there. Dot the lemon slices around the pan. Pour any remaining marinade over everything.
Roast in the center of the oven for 30 minutes. Baste the chicken and squash with pan juices and continue to cook for 15 minutes, or until the skin is browned and the chicken is cooked through. Sprinkle with the remaining 1 tablespoon of sumac and the reserved herb sprigs. Serve directly from the baking sheet.
“One of the best parts of working in this business is that I always have top quality nuts available for snacking or baking,” says Whelan. “This is a fun way I like to use them that also doubles as a nice holiday gift.
Preheat the oven to 300°F. Spray a rimmed baking sheet with nonstick spray.
On a separate rimmed baking sheet, spread the nuts in a single layer and toast in the oven for 5 minutes. Transfer the nuts to a large bowl and cover to keep warm. (Warming the nuts helps the caramel flowover them more readily.)
In a 1 quart saucepan, combine the sugar, amaretto, honey, and butter. Attach a candy thermometer to the side of the pan. Heat over medium heat until the butter melts and the sugar dissolves, then continue to boil until the mixture reaches 300°F (hard crack stage).
Carefully pour the sugar mixture over the nuts and mix quickly with a silicone spatula or wooden spoon, coating all the nuts. Immediately pour onto the prepared baking sheet and spread in a thin layer.
Sprinkle with the Aleppo pepper and salt. Let cool completely, then break into pieces and store in an airtight container.