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THE FLAVOR THESAURUS: MORE FLAVORS

THE FLAVOR THESAURUS: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit, the plant-focused follow-up to the global 2010 bestseller and beloved cookbook/ cooking guide THE FLAVOR THESAURUS: A Compendium of Pairings, Recipes, and Ideas for Creative Cooks.

THE FLAVOR THESAURUS: More Flavors just received a great review from Booklist which said, “This follow-up to Segnit’s The Flavor Thesaurus will please all foodies who want to nerd out on the tiniest details of nature’s edible delights and their pairing potential. The prose hums with poetic cadence in descriptions such as caramel roasted, flower and meadow, creamy fruity, zesty woody, nutty milky, and animalic, making it a whimsical read for those who simply want to be delighted by a discussion of food … Clever, unusual, and overwhelmingly intriguing, part two of The Flavor Thesaurus adds pizzazz to cookbook collections with its offbeat, choose-your-own-adventure look at the possibility of flavor pairings today.”

Since its release in 2010, THE FLAVOR THESAURUS has become a favorite guide for culinary students, something of a “secret weapon” for chefs, including Yotam Ottelenghi, Samin Nosrat, Rukmini Iyer, Great British Bake Off finalists and winners John Waite, Frances Quinn, Ruby Tandoh, and more (see list below) and a handy tool for bartenders and serious home cooks for its hundreds of flavor combination pairings and inspired ingredients, as well as Segnit’s brilliant sense of humor and entertaining writing style.

Segnit returns with anew treasury of pairings – this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice, as well as offering new takes on favorites like almond, avocado, garlic, lemon, and parsley from the original, then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, pop culture, and signature humor, Niki Segnit’s More Flavors is a modern classic of food writing, and a useful, engaging reference book for every cook’s kitchen.

The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget’s Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre. You can expect to find traditional pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat’s cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.

There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is a fascinating, highly useful, and covetable, reference book for cooking –

Segnit covers tried and true, yet creative pairings. A few sample combinations and excerpts that showcase the uniqueness of the book include:

White bean & garlic: Garlic is to the cannellini bean as Chanel No 5 was to Marilyn Monroe: it’s all it needs to wear.
Eggplant & Sesame: Eggplant bathes in sesame’s glory, whether in the form of oil, seeds or tahini. Paired with a milder tahini, cooked eggplant flesh can seem so sweet as to earn dessert status. It certainly exposes aubergine as a fruit.
Chive & Yogurt: A version of the sports-bar classic, sour cream and chive, for people who actually play sport. That said, for all its leaner, sharper taste, it still speaks loudly of the snack bowl, thanks to the mouth-filling combination of lactic tingle and sulphurous breath.

Mint & Date: Mint is never lovelier than on a date with a date.
Date & Coconut: Two palms meet in a round of applause. Mine would be for the glossy little coconut cakes, studded with date pieces, that my mother used to make. I liked them best before the batch cooled, when they were still sticky and tasted like coconut ice mashed with unset fudge.
Lemon & Fennel: As clean and uplifting as a piccolo duet.
Mustard & Turmeric: Turmeric is the wind beneath mustard’s wings. It’s responsible for the shade known as mustard yellow. How detectable the flavor of turmeric is in mustard depends on which seeds it is made with.
Lemon & Poppy seed: The flavor could have come from a newly discovered berry, the aromatic zing of citrus harmonized by the typically almond note in the poppy seed (apple, pear, apricot and cranberry all have seeds that taste almond-like). You might also consider poppy seed and lemon as a flavor combination for white chocolate, fresh pasta and pancakes.
Sweet Potato & Kidney Bean: A power couple in the world of desserts, unlikely as it sounds.

Praise for The Flavor Thesarus: More Flavors

‘The book will inspire a new generation of home cooks, chefs and writers alike’ RUKMINI IYER

‘Matching ingredients isn’t a trivial matter and Niki Segnit is definitely the reigning champion’ YOTAM OTTOLENGHI

About the Author:

Niki Segnit is the author of Lateral Cooking and The Flavor Thesaurus, which won the André Simon Award for best food book, the Guild of Food Writers Award for best first book and was shortlisted for the Galaxy National Book Awards. It has been translated into fifteen languages. Her columns, features, and reviews have appeared in the Guardian, the Observer, the Times, the Times Literary Supplement, and the Sunday Times. She lives in London with her husband and two children.

The Great American Recipe Cookbook: 100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food Foreword by Pati Jinich

Family & Kids Cooking, Historic foodways, Uncategorized

“opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisines in the world.”

This is the second edition of The Great American Recipe Cookbook, based on the popular eight-part PBS cooking show contest in which home cooks compete using their personal recipes. It’s a diversity culled from international cultures and traditions from around the world brought to America but also native fare. Think Sausage Pierogies with Barbecue Crema, Jerk Alfredo Pasta and Pan-Seared Scallops with a Side Salad, Chicken Hekka with Wontons, and Malasadas Two Ways.

The cookbook, a collection of treasured recipes and the stories behind them are provided by an interesting lineup of cooks that includes a recipe writer, real estate developer, Midwestern soccer mom, and a semi-retired architect, homebuilder, and consultant. The diversity of their backgrounds—a first generation American born to two Guyanese immigrants, a mom who was raised in Maui, Hawai’i, a special education teacher from Cleveland whose culinary background is rooted in Southern cuisine, and a general counsel for a financial tech firm whose parents hail from Barbados—is reflected in their recipes.

Designed in a large format with glossy pages, plenty of color photos, and easy to follow instructions, this is a book for all levels of tastes and cooking skills. Ingredients for the most part are easy to find and don’t involve an outlay of cash for something that will be used only once or twice. As an example, though Bahrat Chicken Thighs with Hummus and Flatbread may sound exotic and complicated, it is a very easy dish to make with the only unique ingredient being Libyan Baharat spice.

But since that typically consists of black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika, it can be used in other recipes as well. There are no unique ingredients in Mini Spinach B’jibin Pies, a recipe that harkens back to the home cook’s Syrian Jewish community. Basically, these are mini pies that can be made in four easy steps—the first one being to preheat the oven. All this makes it easy for home chefs to try new cuisines without a lot of complicated ingredients and equipment.

With a foreword by cookbook author Pati Jinich, whose three-time James Beard award-winning and Emmy nominated TV series “Pati’s Mexican Table” is now in its 12^th season, the book goes beyond the typical concept of American cookery and delves into what we all bring to the table.

“The phrase “American food’ often brings to mind certain classic dishes: a fried chicken recipe served up at a summer picnic or a honey-glazed ham gracing the table at the holidays,” reads the book’s introduction. “And those meals are delicious ones to celebrate, especially when we can share them with the people we love. But those quintessentially ‘American’ foods represent only a narrow sliver of what our country’s cuisine really is. We are one nation with more than one million kitchens, each with its own heritage, culture, and community—making American food an amazing mix of different culinary traditions that bring together flavors from around the country and beyond.”

In all, The Great American Recipe Cookbook (published by Ben Bella Books) opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisines in the world.

Croque Madame Mini Quiches and Dijon Béchamel

Croque madame mini quiches
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 tablespoon olive oil or unsalted butter
½ small sweet onion, diced
1 garlic clove, grated
6 large eggs
¾ cup heavy cream, divided
¼ teaspoon freshly grated nutmeg
Salt and ground black pepper to taste
4 ounces ham, diced
1½ cups shredded Gruyère cheese
1 tablespoon fresh thyme
2 tablespoons chopped fresh chives
Dijon béchamel
1 tablespoon unsalted butter
1 small garlic clove, grated
1 tablespoon all-purpose flour
¾ cup whole milk
¼ teaspoon freshly grated nutmeg
1½ teaspoons Dijon mustard
Salt and pepper to taste

Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
On a lightly floured surface, roll out the puff pastry sheet to about ¼ inch thick. Cut it into 9 squares. Press the pastry squares into the prepared muffin cups. Bake for 5 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté until the garlic is soft, about 2 minutes. Remove the pan from the heat.
In a small bowl, make an egg wash by whisking together 2 of the eggs and 2 tablespoons of the cream.
In a large bowl, whisk together the remaining 4 eggs and remaining cream until well blended. Add the nutmeg and season with salt and pepper.
Fill each of the pastry-lined muffin cups with equal amounts of the ham, cheese, cooked onion and garlic, thyme, and chives, then pour over the egg and cream mixture. Brush the edges of the dough with the egg wash. Bake for 15–18 minutes, until the pastry is golden brown and the egg mixture is set. Let cool slightly before serving.
While the mini quiches bake, make the Dijon béchamel. In a small skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour to make a roux. Cook the roux for several minutes, stirring constantly, until it takes on a light brown color. Slowly add the milk, whisking constantly, until you have a thickened and smooth sauce. Add the nutmeg and Dijon mustard and stir to fully incorporate. Taste the sauce and season with salt and pepper as needed.
Pour the béchamel over the mini quiches and serve with a fruit salad.
Recipe courtesy of The Great American Recipe

Cassava Pone

3 medium to large cassavas (about 4 pounds), peeled and cut into thirds
2 cups finely shredded grated coconut
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can coconut milk
3 tablespoons ground cinnamon
1 tablespoon freshly grated nutmeg
2 teaspoons freshly cracked black pepper
1 teaspoon salt
3 large eggs
1 (12-ounce) can evaporated milk
½ cup white sugar
½ cup packed light brown sugar

Directions

Preheat the oven to 350 degrees F. Grease 2 (9 × 9) baking pans or 1 (13 × 9) baking pan.
Finely grate the cassavas, either by hand with a box grater or in a food processor with a grating disk. (If you’re using a food processor, you may need to cut the cassavas into pieces to fit the food processor tube.)
With a clean tea towel, squeeze the excess liquid from the grated cassava and transfer it to a bowl. Add the shredded coconut, condensed milk, coconut milk, cinnamon, nutmeg, pepper, and salt, and stir to combine.
In a separate medium bowl, whisk together the eggs, evaporated milk, and sugars until well blended.
Slowly stream the egg mixture into the cassava mixture and stir to combine.
Pour the batter into the prepared baking dish(es) and spread it out evenly with a rubber spatula.
Bake until the edges are set and golden and a toothpick inserted in the center comes out clean, 25–30 minutes. Let the pone cool and set for 10 minutes before slicing.

Mini Spinach B’jíbín Pies

Recipe courtesy of The Great American Recipe

2 cups all-purpose flour
2 teaspoons kosher salt, divided
1 teaspoon sugar
1 teaspoon baking powder
½ cup plus 1 tablespoon vegetable oil
¼ cup cold water
1 onion, chopped
4 large eggs
2 pounds frozen chopped spinach, thawed and squeezed dry
½ cup shredded mozzarella cheese
½ cup ricotta cheese
½ cup crumbled feta cheese
½ cup shredded Muenster cheese
¼ cup grated Parmesan cheese
1 teaspoon chicken consommé powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
Pinch cayenne pepper

Directions

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.
In a large bowl, mix together the flour, 1 teaspoon of the salt, the sugar, and baking powder. Mix in ½ cup of the oil and the cold water until uniform in texture. Divide the dough into 12 equal balls. Place a dough ball in each prepared muffin cup. Press the dough into the bottom and up the sides to form a mini crust.
In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
In a large bowl, whisk the eggs together. Add the spinach, cooked onion, all the cheeses, consommé powder, garlic powder, remaining 1 teaspoon salt, the black pepper, and cayenne and mix thoroughly. Divide the spinach mixture equally into the mini crusts. Bake for 30–40 minutes, until cooked through. Serve warm or at room temperature.

This article originally appeared in the New York Journal of Books.

The Christmas Markets in the Black Forest, Lake Constance and Stuttgart

Adventure, Artisanal, Castles, Christkindlmarket, Christmas, Culinary Trails, Family Excursions, Historic foodways, Holiday Travel, Seasonal Recipes, Sustainable travell

Courtesy of Victoria Larson; Principal, VKLarsonCommunications; Publisher, www.sideofculture.com

What captures your imagination? Medieval or modern, baroque or family fun? Southwest Germany’s Christmas markets cater to all. Find them on historic squares and in monasteries, in castles and nestled in the woods. Sip mulled wine, nibble tasty treats, buy one-of-a-kind crafts that are perfect for gifts. For many people, the Advent season is one of the most beautiful times of the year. No matter where you are in Southwest Germany, fresh air mixes with the aroma of mulled wine, roasted almonds and warm chestnuts. In addition to the large Christmas markets, there are also numerous smaller markets with a special atmosphere to discover. The Christmas markets around Lake Constance combine traditions and delicacies from Germany, Austria, Switzerland and the Principality of Liechtenstein.

The short distances between the different places make it possible to visit many different Christmas markets across national borders. The Black Forest has 150 Christmas markets alone and each town’s market has its own personality, events and handicrafts. Stuttgart, the state capital, has a beautiful and enormous Christmas market complete with choirs, Christmas fair for children, and beautifully decorated stalls.

Musical and Artistic Advent Delights in the Black Forest

Nicknamed the “Singing Christmas Tree,” the choir members will stand on several levels of an approximately 60 foot high “Christmas Tree” in front of the historic Abbey backdrop between the Elztal Museum and in the Organ City” of from December 8 to 17, 2023 www.singender-weihnachtsbaum.de.

In the town of Gengenbach, the town hall is transformed into the “world’s largest Advent calendar house.” This year, they will present from November 30 to December 23, the “paradisiacal” motifs of Olaf Hajek, one of the most renowned contemporary German illustrators at 6 pm every day. www.gengenbach.info

In Karlsruhe, an interplay of artistic light figures, fairytale-like light scenarios and dreamlike illuminations creates the “Christmas Garden.” This special creation is a just over one mile long circular route through the park landscape of the Zoologischer Stadtgarten from November 23, 2023 to January 7, 2024 from 5 to 10 pm.www.christmas-garden.de/karlsruhe

Gorges and Waterfalls of the Black Forest Highlands

Opening on November 24, the Christmas market in the Ravenna Gorge, at the foot of the Höllental Viaduct, is surrounded by mystical forests. Close by, the Triberg Waterfalls will also be transformed into a romantic winter setting from December 25 to 30, 2023 (2 p.m. to 9 p.m.): One million lights will shine on the “Triberg Christmas Magic.”

Five times each day, a spectacular fire show with music is put on show for visitors. The crowning glory is a breathtaking fireworks display, full of light and accompanied by music – from December 27 to 30, daily at 9 p.m. www.triberger-weihnachtszauber.de

Also, on December 10 and 17, 2023 (each at 2 p.m.), a guided tour starts at the Kurhaus Hinterzarten and leads over small root paths and wooden walkways into the deep gorge. www.original-landreisen.de

Lakeside Christmas Markets, Christmas Cruises and Botanical Garden Delight

Fairytale Christmas markets directly on the lakeshore or in historic old towns, Christmas experiences in festively decorated castles or on exclusive ships – all this and much more awaits visitors to the four-country region of Lake Constance (aka the Bodensee). White passenger ships sail back and forth connecting visitors to different Christmas markets around the Bodensee. “Cast off” is the motto for the numerous winter boat tours, which can be ideally combined with a visit to the Christmas market around Lake Constance. During the cruise passengers can enjoy the wintry landscape and enjoy a cup of coffee and a delicious cake.

From November 30 to December 23, the Lakeside Christmas Market Constance and the Christmas ship located in the harbour invite you to enjoy the shoreline scene and ambience from the water. The winterscape on the garden island of Mainau is unparalleled and supported by the local traditions and the

from Nov 21, 2023 to Jan 7, 2024. The New Castle in Tettnang offers traditional delicacies and live Christmas music in front of a historic castle. The Christmas market is open from 01 to 03 December and from 08 to 10 December. The Lindau Harbor Christmas market has a beautiful backdrop of the Alps shimmering in the distance. https://www.bodensee.eu/en/what-to-do/culture/christmas-markets

Southwest Germany’s Christmas Cookies to Make at Home

It is well-known that Baden-Württemberg is a great place for culinary delights. This is especially true during the Christmas season. In the winter months, the bakeries are very busy places: Kneading and shaping, rolling and cutting are the order of the day. And the sweet flavour of star anise and cinnamon wafts over everything.

The Spitzbuben, also known as Hildabrötchen, have a long tradition. They originally come from southern Germany and are named after the Grand Duchess Hilda von Nassau, the last Grand Duchess of Baden. Springerle are the hard aniseed-flavoured biscuits that can be eaten but are also used as decoration in cafés, restaurants and even on Christmas trees! The dough is made of eggs, flour and sugar; wooden moulds, carved in medieval patterns, scenes and figures. Moulds are sold in the Christmas markets and make a nice souvenir.

Hutzelbrot is a traditional Christmas pastry and used to be prepared especially in farmer families. Hutzeln are the halved, dried fruits of an old pear variety, also called Hutzel pear. The term “hutzelig” means something like “wrinkled” in Swabia and thus aptly describes the appearance of the dried pears. Dambedei: he is tan and has many names but he is made of yeast and every child recognizes it immediately by its characteristic appearance. With a pointed head, raisin eyes, almond mouth and the button placket made of nuts.

Christmas cookie recipes

Last but Definitely not Least: Lebkuchen and Gluehwein/Mulled Wine

Lebkuchen has a nice story in SouthWest Germany. Of course, everyone eats Lebkuchen in Germany (recipes vary from region to region) especially at the holiday time. What is interesting however is that there is a Lebkuchen trail in the Black Forest and it is part of the culinary tradition of a little village called Todtmoos. In the past, in addition to the bakers, it was the local women who earned extra income with Lebkuchen. The Todtmoos women baked the delicious and durable gingerbread in their home ovens and sold it at the pilgrimage stands next to the steep climb to the church. The so-called gingerbread women then bought hundreds of gingerbreads from the local bakers and brought them to the poor areas of the Black Forest. They were welcome there, because they brought the Christmas scent as well as the popular Christmas biscuits into the house.

Mulled wine is very popular drink during the winter season in Southwest Germany. Try out our recipe to enjoy it yourself or with friends and family as it is a delicious holiday treat! There are many different versions, so you may want to add some ingredients of your own and call it your home brew.

Ingredients

500ml wine
4 cinnamon sticks
1 orange sliced
½ lemon sliced
5 juniper berries
2 star of anise
10 cloves
1 cup/200g sugar

Preparations

Combine all ingredients in a pot and give them a quick stir.
Heat until the wine just barely reaches a simmer over medium-high heat. (Don’t cook too hot — you don’t want to boil off the alcohol.)
Reduce heat to low, cover, and let the wine simmer for at least 15 minutes.
Use a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, star anise and ginger.
Serve warm in heatproof mugs, topped with your favorite garnishes. Enjoy!

Mulled wine and more

For more information visit tourism-bw.com

Dinner’s in the Oven: Simple One-Pan Meals

Uncategorized

I’m a huge fan of Rukmini Iyer and am revisiting an old favorite Dinner’s in the Oven: Simple One-Pan Meals (Chronicle Books 2018; $19.95), featuring wonderfully easy sheet-pan recipes that always wow people when you bring them to the table. Hah! Little do they know how quick they are to assemble and cook. But we’ll let that be a secret between us.

First of all, the cookbook is beautiful as would be expected as Iyer, who is based in London, is a food stylist and has worked for such businesses as Fortnum & Mason, The Guardian, The Sunday Times, Macmillan Coffee Mornings, The British Heart Foundation, Phaidon, Quadrille Books and Kyle Books, the latter three are three publishing companies known for their cookbooks. Her other cookbooks include Vegetarian Dinners in the Oven: One-Pan Vegetarian and Vegan Recipes, the Roasting Tin series which have sold over 1.75 million copies to date, and the recently released India Express: Fresh and Flavorful Recipes for Everyday.

The great thing about her recipes is that once made they look sophisticated but are extremely easy. But to make it even better, Iyer has composed the book so that it starts off with the easiest recipes first so you learn as you move more forward plus she shows how we can make adaptations and provides charts on how to do so.

“The nicest thing about oven-made meals is that they are versatile and forgiving,” Iyer writes in the introduction to her book, adding that the recipes require the barest minimum in terms of effort—a little light chopping to start, then tasting and adjusting the salt or lemon juice at the end. “Most importantly, they leave you free to do something else while dinner looks after itself—have a bath, help the children with their homework, or, my preferred option, flop on the sofa with a glass of wine.”

Iyer describes the French Tomato and Mustard Tart with Tarragon as one of the easiest and most satisfying dishes in the book in her book.

“The paprika gives it a wonderful smokiness,” she says, “but you could easily use a combination

of honey and mustard as an alternative. It’s that simple.”

Spicy Chipotle Chicken Wings with Sweet Potato Wedges, Cilantro & Lime Yogurt

Serves: 4

Prep: 10 minutes; Cook: 1 hour

1 3/4 pounds chicken wings, separated into wingettes and drumettes
1 3/4 pounds sweet potatoes, peeled and cut into 1-inch [2½cm] wedges
2 teaspoons chile powder
1 teaspoon smoked paprika
1 tablespoon dark brown sugar
3 tablespoons olive oil
Sea salt
Zest and juice of 1 lime, plus lime wedges, to serve
4 to 5 tablespoons Greek yogurt
A handful of fresh cilantro leaves, chopped, plus more to serve

Preheat the oven to 350°F. Place the chicken wings and sweet potato wedges in a large roasting pan or rimmed baking sheet.

Mix together the chile powder, smoked paprika, brown sugar, olive oil, 2 teaspoons sea salt, and half of

the lime zest and juice. Pour the mixture over the chicken and sweet potatoes and mix well with your

hands to coat evenly. Transfer to the oven and roast for 40 minutes.

Turn the heat up to 400°F and roast for a further 20 minutes, to crisp the chicken skin.

Meanwhile, mix together the yogurt, chopped cilantro, remaining lime zest and juice, and a pinch of seasalt. Set aside.

Sprinkle the chicken wings and sweet potatoes with cilantro leaves and serve with lime wedges and the yogurt dip alongside.

Smoky Sausage, Sweet Potatoes and Red Onions

Serves: 4

Prep: 10 minutes

Cook: 50 minutes

8 to 12 good-quality fresh pork sausages (approx. 13/4 pounds [800g] total) links
3 sweet potatoes, peeled and cut into chunky wedges
2 red onions, cut into eighths
6 cloves garlic
4 teaspoons smoked paprika
A good splash of olive oil
Sea salt and freshly ground black pepper

Preheat oven to 350°F.

In a roasting pan, toss the sausages, sweet potato wedges, red onions, garlic, and smoked paprika with

the olive oil. Season well with sea salt and freshly ground black pepper.

Transfer to the oven and roast for 45 to 50 minutes, until the sweet potatoes are cooked through and

the sausages are sticky and slightly charred. Serve immediately.

French Tomato and Mustard Tart with Tarragon

Serves: 4

Prep: 10 minutes; Cook: 30 minutes

One 10-by-15-inch sheet frozen puff pastry, thawed
2½tablespoons Dijon mustard
3/4 pound vine-ripened tomatoes, thinly sliced
4 teaspoons finely chopped fresh tarragon
1 teaspoon sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Preheat the oven to 425°F. Place the puff pastry on a parchment paper–lined rimmed baking sheet.

Spread the mustard all over, leaving a 3/4-inch border around the edges. Arrange the sliced tomatoes on

the mustard. Sprinkle on the tarragon, sea salt, and freshly ground black pepper and drizzle with the olive oil.

Transfer to the oven and bake for 25 to 30 minutes, until the edges of the tart are golden brown and crisp. Serve immediately.

The above recipes are reprinted from Dinner’s in the Oven by Rukmini Iyer with permission by ChronicleBooks.

Celebrate the holiday season with award-winning George Dickel Bourbon

Cocktail Recipes, Holiday dining

Whether you like apple and cinnamon or something nutty and chocolatey, award-winning George Dickel Bourbon is the ideal base for any cocktail. Craft up The Roosevelt or The Buckeye Manhattan cocktails the next time you’re craving a seasonal sip.

BUCKEYE MANHATTAN

1.5 oz Dickel Bourbon
0.75 oz Peanut-infused Sweet Vermouth (see recipe below)
2 Dashes of Cocoa Bitters

Stir ingredients over ice in a mixing glass and strain into a rocks glass over large format ice; garnish with a cherry and a buckeye

*To prepare infusion: Pour 8 oz of sweet vermouth into a jar, add 0.25 cup of crushed raw peanuts. Stir well for one full minute. Place in the refrigerator and allow to sit for 24 hours. Remove from the refrigerator and pour vermouth through a coffee filter-lined strainer. Bottle and store in the refrigerator.

ROOSEVELT

1.5 oz Dickel Bourbon
0.25 oz Apple Cinnamon Ginger Maple Syrup (see recipe below)
1 Dash Aromatic Bitters
3 Dashes Red Gentian Bitters
Absinthe (for rinsing glass)

Stir all ingredients and pour into an absinthe rinsed small rocks glass; garnish with an apple chip.

*Apple Cinnamon Ginger Syrup

250ml Apple Juice
2 Sticks Cinnamon
2 Thumbs Ginger, Chopped
250g Sugar
125g Maple Syrup

Mix all ingredients minus the sugar and maple syrup, bring to a boil and simmer covered for 10 min.; strain and add remaining ingredients.

Looking for a convenient way to enjoy George Dickel without sacrificing quality? Winner of the Chairman’s Trophy at the Ultimate Spirits Challenge, the Social Hour Harvest Whiskey Sour is made with 13-year-old George Dickel Whiskey, Honeycrisp apples, maple, Meyer lemon, cinnamon, and cardamom. Uncarbonated and 20% ABV, the Harvest Whiskey Sour is a luxurious, slow-sipping cocktail that can be served hot or over ice.

Garnish Suggestions: Apple slices, rosemary sprig, toasted marshmallows.

KQED: The Secret to Jacques Pépin’s Juicy Chicken a la Susie Recipe | Cooking at Home | KQED

Gastronomy

Deepa’s Secrets: Slow Carb New Indian Cuisine

Healthy eating, Indian Food, Low carb, Uncategorized

Winner of the 2018 James Beard Foundation Book Awards * Winner of the World Gourmand Cookbook Awards * Finalist for the IACP Awards *Shortlisted for the NCIBA Book Awards, Best Cookbook.

Both cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple to make and nutrient-packed, all without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make “New Indian” everyday fare.

The following recipes are courtesy od Deepa’s Secrets published by Skyhorse Publishing.

Avocado, Tomato, and Plum Salad

My mother used to say, “Intelligence is the capacity to adapt to the unexpected.” (She still managed a frown at my bad report cards.) That’s the plum in this dish—I’d never had one until I came to this country. The unexpected ingredient wakes up the palate in this smart little salad.

SERVES 4

Dressing:

½ teaspoon Ginger Garlic Paste
½ yellow onion, minced
1 tablespoon fresh lime juice
½ teaspoon wild honey
1 jalapeno, minced
1 tablespoon extra virgin olive oil
½ teaspoon cumin seeds, toasted and ground
1 teaspoon salt
½ teaspoon fresh ground black pepper

2 avocados, sliced
1 large tomato, sliced
1 plum, sliced

Crowning flavor:

2 tablespoons cilantro, stemmed and finely chopped
4 mint leaves, roughly torn
1 teaspoon chaat masala
1 cup toasted crumbled walnuts

Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.

On a platter, mix tomato, avocado, and plum slices gently. Drizzle the dressing on top.

Crowning flavor: Sprinkle chopped cilantro, mint leaves, and chaat masala on top of the salad. I sometimes sprinkle with Go Nuts! or a handful of toasted crumbled walnuts.

Mango Lassi

A lassi is the perfect summer refresher. In New Delhi, they were usually savory—yogurt-based with smashed cumin seed, fresh curry leaves, a little salt, served on the rocks. You can get a sweet lassi in India, but this recipe is a closer cousin to the American smoothie.

Mango Lassi

·4 cups fresh or canned mango pulp
2 cups Greek yogurt
1 teaspoon vanilla extract
2 teaspoon rose water
1 tablespoon wild honey
¼ teaspoon ground cardamom
¼ teaspoon salt

SERVES 4

Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, ad

Deepa’s Secrets

Crowning flavor:

2 tablespoons cilantro, stemmed and finely chopped
4 mint leaves, roughly torn
1 teaspoon chaat masala
1 cup toasted crumbled walnuts

1. Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.

2. On a platter, mix tomato, avocado, and plum slices gently. Drizzle the dressing on top.

Crowning flavor: Sprinkle chopped cilantro, mint leaves, and chaat masala on top of the salad. I sometimes sprinkle with Go Nuts! or a handful of toasted crumbled walnuts.

Mango Lassi

4 cups mango juice
2 cups Greek yogurt
1 teaspoon vanilla extract
2 teaspoon rose water
1 tablespoon wild honey
¼ teaspoon ground cardamom
¼ teaspoon salt

SERVES 4

Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, add a little extra wild honey.) Enjoy!

Western Mexico: A Traveler’s Treasury

Adventure, Culinary Trails, Gastronomy

A travel guide for the intellectually curious, Tony Burton’s Western Mexico: A Traveler’s Treasury provides an insider’s entry to this extraordinary region of Mexico. The book, published by Sombrero Press and now in its fourth edition is less about logistics and instead focuses on the myriad of reasons–historical, ecological, cultural, and/or scenic–that make each place featured in this well-written and well-researched book both special and worth visiting.

Burton, an award-winning travel writer, educator, and ecotourism specialist, who was born in the United Kingdom and has an M.A. in geography from the University of Cambridge and a teaching qualification from the University of London, moved to Mexico in 1979 and subsequently was granted Mexican citizenship, looks for the road less traveled.

And in this book, he encourages us to explore the smaller, lesser known community with their many local customs, seasonal celebrations, sites, and events, places that, in his words, “offer a glimpse of the Mexico behind the mask; they are places where Mexico has retained her ancient culture and her ancient traditions.”

Providing a mix of interests, Burton opens the doors, so to speak, to such historical sites as Zacatecas, Lagos de Moreno and San Blas; artistic colonies like Ajijic; and lakeside communities including Chapala and Pátzcuaro.

Besides that there are ecological wonders, such as Manantlán, the monarch butterflies, the old mining towns of Angangueo and Bolaños, coastal communities like Barra de Navidad and Puerto Vallarta, Angahuan and other Indian villages, and a host of others. He delves into Pueblos Mágicos, designated as Magic Towns by the federal government in recognition of their cultural, historical, and/or ecological significance, their nearness to major cities, and the facilities they offer visitors.

This is a travel guide but of the most intimate kind. We drive with Burton along the lovely road to Tamazula, settled from pre-Columbian times, conquered by the Spanish in 1524, and a vital silver mining town and hacienda center until the mines were worked out by the end of the 18^th century. As for its name, well, interestingly enough, it translates to “place of frogs.”

Where to stay when there? Burton recommends Hotel Real de la Loma with its spacious and comfortable rooms and pool and two person tubs in the room filled from a hot-water spring at the foot of a hill. The views from the hotel are of the Tamazula River and its valley made green with sugar-cane. A good time to go for many is during the two-week Our Lady of Sagrario festival.

We learn that Mazamitla is “one of the prettiest towns in all Jalisco. It is a graceful, charming town of cobblestone streets, adobe walls, wooden balconies, old doorways and red-tile roofs, one of Mexico’s Magic Towns. Among its many attractions are the fresh air and scenic beauty of the surrounding countryside, some fine restaurants specializing in Mexican food, and the chance to shop for fresh cream, cheese, and home-made preserves. As befits a mountain town, its inhabitants also make lovely woolen sweaters and ponchos, for sale in the local shops.”

Burton, who has lived in Mexico City, Guadalajara, and Jocotepec, has traveled widely, leading educational excursions and specialist ecological tourism groups to both well-known areas such as the Yucatán and Copper Canyon as well as little-known ones like Manantlán and Tingambato. At the former, at the Manantlán Biosphere Reserve visitors can experience the astonishing diversity of plant and animal life found in a cloud forest, one of the rarest types of vegetation anywhere in the world. In the latter, located near the major archaeological site of Tinganio, is one of the few sites in Western Mexico where there are genuine pyramids.

Larger than the previous editions there are dozens of new destinations and each chapter contains new material, updated travel directions, and redrawn maps.

Divided into parts, one and two are within three hours of driving time from either Guadalajara (Mexico’s second city) or nearby Lake Chapala, a popular retirement center for Americans and Canadians making them perfect for day trippers.

Parts 4 to 9 are longer journeys such as the trip to Jungapeo, where director John Huston filmed scenes from The Treasure of the Sierra Madre starring Humphrey Bogart. Here, in this small village, you can stay at Agua Blanca Canyon Resort which dates back to the 1940s. According to Burton, it is a charming spa-hotel with just 20 rooms arranged in the Purépecha Indian style around three sides of the greenest lawn in Mexico. Its pools and lawns overlook the deeply carved valley of the River Tuxpan.

“Many butterfly visitors, after the cool and dusty atmosphere in the fir forests want nothing more than a long soak in a warm tub and this is the ideal place,” he writes.

And, of course, there are the Monarch butterflies. Every winter, some one hundred million monarch butterflies fly into Mexico from the U.S. and Canada. On arrival they congregate in a dozen localities high in the temperate pine and fir forests of the state of Michoacán.

For me, a definite-not-to-be-missed is Zitácuaro, where my culinary hero Diana Kennedy lived. Famous for her cookbooks on Mexican cuisine, she made her home outside of Zitácuaro. And here again, is how deep Burton drills down into his destinations. Kennedy lived near the Rancho San Cayetano, a small, exclusive hotel on the road towards Huetamo and the Del Bosque reservoir.

“The San Cayetano’s charm lies not only in its comfortable rooms but also in its first rate cuisine,” he writes, asking if there could be a better recommendation for the food served there than the fact that Diana Kennedy regularly brought friends to dine in the hotel?

For aficionados of Mexican food, there are several outstanding restaurants to put on the list of where to go.

“Neither of my two favorites is well known to tourists, hence their inclusion here,” writes Burton. “Next to the gas station in Pátzcuaro, where the highway from Morelia and Quiroga enters the town, is the Camino Real restaurant where Sopa Tarasca, a local specialty which is a bean-based version of tortilla soup, has to be tasted to be believed.

Whatever you choose in this unpretentious restaurant, you will not be disappointed,” he writes. “The Camino Real has a sister restaurant, the Real del Cobre, in Santa Clara del Cobre.

My other favorite is an hour’s drive away, in the unpretentious town of Tacámbaro. Near the entrance to the town is the Hotel-Restaurant El Molino (The Mill), housed in a museum-piece nineteenth century flour mill, complete with grinding wheels. Simply and artistically decorated and furnished, this hotel-restaurant’s fixed-price comida features slightly finer cuisine than that of the Camino Real, with more subtle sauces and a more varied menu.”

Whether your interests are in art, architecture and/or archaeology; fiestas and folklore; unusual sights and natural wonders, or in Indian villages and indigenous handicrafts, Burton’s book is your guide to Western Mexico’s many hidden treasures.

Burton, author of many books about Mexico including If Walls Could Talk: Chapala’s historic buildings and their former occupants; Lake Chapala: A Postcard History; and Mexican Kaleidoscope: Myths, mysteries and mystique, is currently editor-in-chief of MexConnect, Mexico’s top English-language online magazine. He says the inspiration for writing this book came about with the “realization that it was impossible for me to personally introduce readers to many of the places and things I consider most rewarding to find and appreciate. Of the truly spectacular, I have yet to find anyone who ever forgets the magic of visiting the Monarch Butterflies in one of their overwintering sites. By sheer good fortune, I happened upon them the first time in 1980, several years before their locations became widely known or any organized tourist excursions to them had begun.”

Burton encourages opening up to new places and experiences.

“With an open mind ‘gems’ can be found everywhere in Western Mexico,” says Burton. “My greatest hope is that my book encourages readers to explore and find their own hidden gems.”

Pati Jinich’s Sopa Tarasca

½ of a medium onion
1 Cubanelle or Anaheim pepper stemmed, seeded chopped
⅓ cup chopped red bell pepper
⅓ cup roughly chopped cilantro
6 cloves garlic, peeled
3 oz. lime juice, freshly squeezed
2 oz. orange juice, freshly squeezed
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. turmeric
½ tsp. dried oregano
kosher salt, to taste
black pepper to taste
½ cup olive oil
1 ½ lbs. flank steak
2 tbsp. butter
2 tbsp. minced garlic
2 large green plantains
canola oil for frying
mayonnaise
8 slices of American cheese
8 slices of ripe red tomato
Shredded head lettuce
Add the first 13 ingredients to a food processor or blender. Blend until smooth. With the motor running slowly drizzle in the oil.
Put steak in a glass baking dish or large Ziplock bag. Pour marinade over steak. Marinate refrigerated for at least 2 hours or overnight.
When ready to grill, build a hot hardwood charcoal fire or preheat gas grill. Remove steak from marinade, removing excess. Grill over high heat for about 5 minutes per side for medium rare. Remove and let rest for 5-10 minutes.
Meanwhile make tostones. Heat about an inch of oil in a large skillet to 350°F.
Cut the ends off plantains. Cut the peel along a seam lengthwise then peel starting at the cut. Cut plantains in half crosswise and then again lengthwise so there are eight equal pieces.
Fry plantains for about 4 minutes until cooked through, remove to paper towels.
Place a plantain piece on a cutting board covered with waxed paper. Fold paper over the plantain and smash flat with another cutting board or heavy skillet. Flatten all eight pieces.
Return plantains to hot oil and fry until crisp, about another 4 minutes. Remove to paper towels, season with salt.
Make garlic butter by melting 2 tbsp. butter, then stirring in 2 tbsp. minced garlic. Garlic is meant to be raw.
Thinly slice flank steak on a bias, against the grain.
Spread 4 tostones generously with mayonnaise. Layer on sliced steak. Top each with 2 slices of cheese, two slices of tomato and shredded lettuce. Top each sandwich with remaining tostones and spoon a little garlic butter over the top.
Serve immediately.
From patijinich.com

Welcome Autumn with Cocktails from Merlet

Cocktail Recipes, Drink, Seasonal Recipes

Now as fall changes the landscape into a kaleidoscope of jewel colors, it’s time to move on from the drinks of summer and enjoy cocktails made with Merlet’s premium liqueurs including their award-winning pear, apricot and triple sec which recently gold medals at the International Spirits Challenge in London.

Claridge

Created by Harry Craddock for the Savoy Cocktail Book

½ oz Merlet Lune d’Abricot, Apricot Brandy
½ oz Merlet Trois Citrus, Triple Sec
1½ oz Gin
¾ oz White Vermouth

Combine all the ingredients in a shaker with ice and strain into the glass. Shake vigorously for proper chill and dilution. Strain into a chilled coupette cocktail glass. Add a lemon zest for garnish.

Serafin

By Tony Conigliaro

½ oz Merlet Crème de Poire William, Pear Liqueur
2 oz White Tequila
1 oz Freshly Squeezed Lime Juice
½ oz Simple Syrup
Ginger Beer to top

Pour all ingredients in tumbler glass filled with ice, top with ginger beer. Stir for few seconds. Garnish with a lime wedge.

For more information on Merlet please visit https://merlet.fr/language/en/welcome/. For more info on the International Spirits Challenge and a full list of winners go to https://internationalspiritschallenge.com/