Cuisine
Daniell’s Tavern – New Delhi’s Imperial Hotel
Feb 8th
New Delhi’s Imperial Hotel is on the radar for travelers who appreciate the best. Not only is this the hotel of choice where royalty and celebs stay, it’s also located in the centre of this busy metropolis.
The stunning gardens and long driveway keep out the noise of the constant honking, and the rooms are equaled by the fabulous restaurants.
And now Daniell’s Tavern (not at all a pub) has come out with a mouth watering menu.
Merchants Bounty(Keerai Masial)
| Ingredients: | Method: |
| 1/4 cup shaved fennel 10 drops lemon juice 4, 8 oz portions sockeye salmon (boneless, skin on) 1/2 tsp smoked sea salt 1 cup assorted vegetables 8 baby potatoes (approx 2 cups) Sprig of dill or sprouts for garnish Mustard Olive Oil Dressing 2 tbsp grainy mustard 1 tbsp white wine vinegar 1/4 cup olive oil |
Shave fennel thinly on a mandolin and add lemon juice to avoid oxidation. Pan-fry salmon skin-side down and finish in the oven at 350° F for eight minutes. Sauté fresh trimmed vegetables and season. Roast baby red potatoes in oven until cooked and season. Prepare Mustard Olive Oil dressing as a vinaigrette and season. |
Florida’s Panhandle Food
Feb 7th
by Yvette Cardozo
They call the Florida Panhandle “The Forgotten Coast.” And yes, it truly is. It’s not the easiest place to reach and cell service is from another millennium. But wow, there’s so much more.
The oysters, for one. No, the central Florida Panhandle did not get washed in oil from the BP
oil spill disaster. ”Everyone thinks we did. We had booms out there. We’ve checked. There was and is no oil,” said Van Johnson, mayor of tiny Apalachicola.
So if you want oysters … and a rich assortment of fish … this is THE place. It’s also the kind of place where an antebellum mansion … really, honestly … built in the 1800s by the same guy who built a house that is now a state park, with 4,000 square feet, four bedrooms, and updated kitchen, is on the market for $275,000. That’s probably 1/10th of what it might have sold for five years ago.
It sits there in Apalachicola in all its Victorian splendor, and a couple of my friends were seriously thinking about buying it.
But back to the oysters.
My friends and I started our foray at a local restaurant called Boss Oyster – their motto is “Shut up and Shuck.” I’m still not quite sure about where that name, Boss, came from. But if you ask anyone in town for The Place for oysters, this is where you will be told to go. It’s one of those rustic Florida eateries with a large deck over the water, oilcloth on the tables and friendly waitresses who call you honey with a thick southern accent.
The menu has other things. Meat for those who must. Sandwiches. But the star of the show is oysters, made 20 different ways. The restaurant has two kinds of oyster Rockefeller (they call it Rockefella), plus something called Captain Jack with bacon, peppers, hot sauce and cheese, The Cubano with black beans, smoked bacon and more. The Gooda Gooda (flame broiled and topped with caramelized onions, spicy Creole soy sauce and smoked cheese) is actually quite tasty. But to be honest, I think anything other 
than the least intrusive addition on an oyster is wrong. So my fav was, of course, raw on the half shell nestled in ice. And a close second, the Japanoise, chilled with chives, ponzu, wasabi and flying fish roe. Even with the wasabi, the delicate flavor of the oyster came through.
However, I wanted to see how these tidbits came to our plate, and the next morning, I went out at dawn with two oyster guys, Toby Dalton and Leroy Schaiver. Oyster fishing … is that the term? … is done here the old way. Locals would call it the honest way. Two men go out in a wooden skiff that they probably built themselves. One drives, the other stands on the side holding long, wooden tongs that look like giant chopsticks with a metal basket on the end. The guy with the tongs dips the basket into the water, wiggles it in the oyster bed to loosen the oysters, grabs a batch, swings it up
and across to a shelf at the bow of the boat. The other guy then sifts through
the catch, shoving the undersized ones back. And this is the last place in the US where oysters are still fished with tongs.
“Man, do you work out or something?,” one of our group asked Toby, who has a set of biceps a gymnast would envy.
“Nope, just this.”
One of my friends on a similar outing tried for herself and couldn’t even lift the tongs with the basket much less grab 10 pounds of shells and swing them across a boat. Of course, I wanted to taste one of those oysters. Leroy split the shell, scraped the debris off and handed it to me. It was
salty and sweet at the same time. It’s that sweet undernote that fades
quickly from oysters that are getting old.
“Another?”
But of course.
Men like Toby and Leroy supply the 15 fish restaurants in Apalachicola. Fifteen in a town of less than 2,000 people, so you can tell how popular fish is here. To preserve this bounty, they go out every day with strict rules about how many and how big the oysters can be and where they can get them. Then, people like me smack their lips over the results in restaurants across the
Panhandle. And there are certainly plenty of fish restaurants in the Panhandle’s
cities, towns and spots along the beach.
But there is also more to the Panhandle than Apalachicola. There’s Mexico Beach, which is actually a strip of hotels, some truly quirky. The Driftwood Inn (http://www.driftwoodinn.com/), just … grew. Peggy Wood started decades ago with a ratty motel. Today the place
looks like an antique shop, with innumerable doodads and frills and just neat … stuff. Plus the absolutely largest Great Dane dog I’ve ever seen.
Watch out for his tongue. He will lick you to death. Off Mexico Beach is Crooked Island, actually a broken peninsula, where you will be left totally alone to hunt for shells to your heart’s content.
And further west is Panama City Beach, a place so tacky kitsch, it’s
really neat. There’s an upside down museum … the BUILDING is upside
down.
There’s mini golf and a Ripley’s Believe It Or Not museum. And sunset cruises and more pirate themes than you really want to see. But somehow it all works. It’s very, well, 1950s, and truly sweet. When we weren’t swimming, watching sunsets and driving, we ate, mostly on
decks over the water, always something fishy, usually ending with Key Lime pie.
Beware — the folks here LOVE their fried food. Fish, oysters, whatever. It’s all battered and fried. Even if you order it grilled, make sure to tell them to go light on the butter sauce. Maybe a bit on the side, so you don’t miss a chance to taste it. The other biggie here is shrimp … fried, of course, but also grilled and best, steamed. They’re large and fresh and sweet. And then, there’s the Key lime pie.
Yes, Key lime pie is from the Florida Keys, nearly 1,000 miles to the south. I grew up with Key lime pie and its legend … supposedly concocted by Florida pioneers who had neither
real milk or real refrigeration. The pioneer recipe calls for simply mixing Key lime juice, egg yolks and sweetened condensed milk till it thickens, then pouring the results into a graham cracker crust (graham cracker cookies mashed with a LOT of butter).
Things being what they are these days, you can’t serve raw eggs, so restaurants cook their pies. I remember an old pioneer variation that had you
put the pie in the oven for 10 minutes to set the curds. My mom said that
was okay. I just shoved mine in the ‘fridge. How exactly this pie (it is served EVERYwhere in the Panhandle) became a signature dessert 1,000 miles from the Keys is beyond me. But in all the
restaurants I tried, not a single one defiled the pie with that ghastly green food coloring that the ignorant use. And most left the meringue off, bless their honest hearts. (Okay, yeah, I know some insist meringue is correct but … well, that’s a debate for another day). And on that note, both in my trip and here, the story ends. I ate my last oyster back at Boss on my way to a friend’s house. We shared one last Key lime pie.
And I promised to not look at the scale at home for at least a week.
Info
Apalachicola – http://www.apalachicolabay.org/
Vietnam Food Weasel Coffee
Feb 7th
by Yvete Cardozo and Bill Hirsch
Weasel gut coffee. Yum.
And yes, really, really yum. It is thick, rich and has a hint of chocolate flavor.Frankly, we don’t care whose intestinal tract this stuff may or may not have come from. The cups we had in Hanoi and the ones we have brewed since coming home are the best coffee, hands down, we’ve had in our lives.
The story goes like this: in the early 18th century the Dutch established coffee plantations in Indonesia. But the Dutch wouldn’t let the locals pick coffee fruits for their own use. Weasels loved the berries and left the beans undigested in their droppings. The Dutch didn’t care what the locals did with the weasel glop so, voila, a new coffe was born.
According to those who have studied all of this, the digestive enzymes ferment the beans and break down the proteins, resulting in more amino acids. And since the flavor of coffee depends a lot on its proteins and amino acids, the theory is that this shift results in the coffee’s unique, mild but also smoky, chocolatey flavor.
The beans are thoroughly washed, dried and roasted. And yes, some paranoid North American scientist (who else?) tested the stuff for harmful bacteria and found none of any consequence.All the guide books say the real stuff is breathtakingly expensive … one Philippine website sells it for $890 a kilo. And, of course, there are imitations, even by a company in Florida, Coffee Premiro (www.coffeeprimero.com) which peddles its version for $16 a pound. Trung Nguyên Coffee Company (www.trung-nguyen-online.co.uk/trungnguyen.html) in Vietnam does the same, proudly bragging about how it has duplicated the unique weasel gut taste.
The coffee in Vietnam is called “cafe chon,” after the Vietnamese word (chon) for weasel. There, it is priced according to the percentage of weasel coffee, from #1 (80 percent) to #6 (30 percent) or full on chon (100 percent). Should you be in Hanoi, we got our stach from Ca Phe Gia Truyen Kim Lai in Hanoi’s Old Quarter.
To do this right, you have to make the coffee the Vietnamese way, either using one of their tiny silver cups that are like a single serving French press or an actual French press, where you put the coffee on the bottom of the glass pot, let it steep for a few minutes, then drop a sieved plunger on the grounds. A generous serving of sweetened condensed milk goes on the bottom of your cup.
1/2 cup + 1 tsp ground weasel coffee
1/2 cup heavy whipping cream.
If you do not have a machine, add the teaspoonful of ground coffee to the chilled mixture, stir well, then freeze. Remove the bowl from the freezer once every hour and whisk the mixture to prevent ice-crystals forming. You will probably need to do this about 5-6 times. This works nearly as well as using a machine but you’ve got to remember to whisk it!
Start a new Holiday tradition with VIA Rail’s plum pudding recipe
Dec 12th
by Barbara Kingstone
There’s some pretty fine dining on Canada’s renown Via Rail. Here’s the diabolically delicious plum pudding recipe serviced on Canada’s transcontinental trains, usually during the winter holidays. But now, having wrenched the recipe from the Via Rail chefs, you can have this delectable goody all year round
Plum pudding recipe
| Ingredients: | Method: |
| ¾ cup (170 ml) Chopped beef suet ¾ cup (170 ml) Breadcrumbs ¾ cup (170 ml) Currants ½ cup + 2 tbsp.(145 ml) Seedless raisins ½ cup + 2 tbsp.(145 ml) Flour ½ cup + 2 tbsp.(145 ml) Sultanas ½ cup (115 ml) Mixed peel ½ cup (115 ml) Apples, finely chopped ½ cup (115 ml) Brown sugar 2 Eggs ¼ cup (60 ml) Walnuts ¼ cup (60 ml) Almonds ¼ cup (60 ml) Rum ¼ cup (60 ml) Stout 1 tbsp. (15 ml) Lemon juice and zest (finely grated) 1 tbsp. (15 ml) Orange juice and zest (finely grated) ½ tsp. Vanilla extract ½ tsp. Baking soda ½ tsp. Cinnamon ¼ tsp. Almond extract 1 pinch each Ginger, Nutmeg, Allspice, Salt |
1. Wash raisins, sultanas and currants. Steam these ingredients for a few minutes to soften, then add the rum, orange and lemon juices (keep zest for step 2), and the vanilla and almond extracts. Let stand for 12 hours. 2. Whip eggs thoroughly. Mix in the chopped apples, zest and mixed peel. Add the raisin mixture from Step 1. Mix well. 3. Combine the remaining dry ingredients with the chopped nuts and chopped suet. Add the wet mixture from Step 2. Mix well. 4. Pour the mixture into a mould and cover with a well-floured cloth. 5. Tie the cloth securely around the mould with string. Plunge in boiling water and simmer for 4–5 hours. |
Tips for making your plum pudding special:
- Include small coins in the pudding mixture! This once common tradition dictates that those lucky enough to find a coin in their share will have a prosperous year. Kids will especially love the treasure hunt. Wash the coins before adding to the mixture and remember to warn the family before they dig in.
- Flame it up! Pour hot rum or whiskey around the pudding and either ignite it in the kitchen and rapidly bring it forth, or flame it at the table. The flame will burn out once the alcohol is consumed. Keep out of reach of children
- Make it saucy! Plum pudding is best served with a sauce – a simple hard sauce or something sweeter flavoured with lemon, caramel or vanilla.
You have been invited to be part of a recipe exchange/ Send to barbara3@rogers.com
Add a Little Spice to the Holidays This Season in Grenada, The Spice of the Caribbean
Oct 27th
Spice up the holiday season this year with a visit to Grenada, ‘The Spice of the Caribbean.’ Trade in the mittens and hot chocolate for a pinch of Caribbean spice, rum punch and warm, sunny days.
A part of the Windward Islands in the Eastern Caribbean, the Island of Grenada is a little piece of paradise and the perfect destination to ring in the New Year. Whether you’re solo, or travelling with family or friends, spending the holidays in Grenada will certainly be memorable.
“We are always honoured when visitors choose to come and spend the holidays with us in Grenada,” said Simon Stiell, director of tourism for the Grenada Board of Tourism. “Across the island we go out of our way to ensure this is a special time for all of our guests.”
The tiny island offers a change of pace and a different way to celebrate the holidays. For those visitors looking for rest and relaxation, the island has over 40 white sand and black sand beaches, including the famed Grand Anse Beach. Grenada is also home to a tropical rainforest, perfect for hiking opportunities. For those looking to get out on the water, Grenada is a popular yachting destination and offers some of the Caribbean’s best diving. Whatever type of holiday you’re after, it can be found in Grenada, ‘The Spice of the Caribbean.’
Visitors can bring home a taste of Grenada with the following Fruit Cake recipe:
• 1 pound margarine
• 1 pound sugar
• 1 dozen eggs
• 1 pound flour
• 1 pint wine
• ½ teaspoon lime juice
• ¼ teaspoon grated nutmeg
• ½ teaspoon ground cinnamon
• 1 tablespoon browning or brown coloring
• ¼ teaspoon lime rind
• ¼ pound ground nuts or cashew nuts, finely chopped
2 lbs. mixed preserved local fruits as follows:
• ¼ pound mangoes, diced
• ¼ pound mammy apple, diced
• ¼ pound French cashews, diced
• ¼ pound pineapple, diced
• ¼ pound golden apple, diced
• ¼ pound ripe banana
• ¼ pound mixed peel
• ¼ pound cherries, halved
Drain fruits of syrup. Pour wine over fruits, cover, and set aside. Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lime rind and juice. Fold in flour and mixed soaked fruits alternately. Mix well after each addition. Add spices and browning. Fold in nuts. Pour mixture into prepared baking tins and bake in moderate oven.
New Chef at the Grand Hotel Continental
Oct 4th
Chef Luca Ciaffarafà
More then a welcome it is a “welcome back” which the Grand Hotel Continental is planning on December 1st 2008, when the cuisine of the Sapordivino Restaurant will be placed into the trusted hands of Chef Luca Ciaffarafà.
Infact, Chef Ciaffarafà has work for the past Royal Demeure Hotel Group in the years from 1993 – 2004, managing the kitchen of the past Park Hotel Siena and actively participating in the opening and start up of the Grand Hotel Continental.
The Tuscan origin of Ciaffarafà is reflected in his interpretation and expression he give to his cuisine. At the base of all is a great respect and dedication to what the tuscan territory has to offer. His expertise in cuisine is extended to a wide range of arguments, being a professional sommelier, pastry chef, certified ice cream maker and mastering an infinite amount of subjects such as sugar based decorations, ice sculptures and monumental cakes, extra virgin olive oil taster, fruit and vegetable décor.
One may truly consider Chef Ciaffarafà has highly professional chef and gastronomic expert.
Among his professional experiences, he has worked in Austria, Monte Carlo, Bangkok, Los Angeles, Boston, New York and Great Britain.
The future plans for the Sapordivino Restaurant of the Grand Hotel Continental will focus on rediscovering the typical and regional recipes, adapted to the modern cuisine and with dedication to the details of presentation. Emphasis will be placed on the selection of the single ingredients, the use of spices, fresh herbs and salts. Menùs will respect the seasonal products further to offering specifics on organic produce. Suggestions for vegetarians and any dietary intolerances will be attentively created.
Some example of dishes: “Necci” – chestnut crepes – filled with tuscan raw ham and Pecorino – sheep cheese, Black cabbage millefeuille with lard from Chianti, “Gnudi” – spinach and ricotta dumpling- with wild tender herbs and crisp sage, Wild boar stew with olives,
The Restaurant Sapordivino will present a dynamic menu for lunches and dinners, offer the possibility to create a special and private moment in the beautiful wine cellar with a tasting menu to match selected wines and furthermore, the magnificent function rooms of the Grand Hotel Continental will host cocktails, business lunches, gala dinners, wedding reception.
Fagottini di Cinta Senese alla piastra con mostarda del Chianti
(Grilled Sienese pork filled parcels with Chianti chutney and apple vinegar)
| Ingredients (3 people): | Method: |
| Melagre del Chianti – Chianti Apple vinegar or balsamic vinegar gr 9Extra virgin olive oil 60gr Red/Yellow peppers gr 90 Orange marmellade gr 45 Mixed flour gr 450 – rye, white, spelt and chestnut Eggs n4 Lemon juice gr 50 Parmesan cheese gr 15 Pork meet gr 300 Milk gr 60 Butter gr 30 Sugar gr 30 Minced celery, carrot and onion gr 50 Chilli pepper Spices: mace, cinnamon, horseradish |
For the parcels: mix the flour, eggs, lemon juice and oil into a smooth doughFor the chutney: cut the peppers into small dices, springle with sugar and putt to a side for 12 hours. Put the pepper in a pot with the orange marmellade, chilli pepper and spice and stir when needed until they are cooked.For the filling: cut in small pieces the pork meat, stir fry in a pan with the celery, carrot and onion until cooked. Grind all the ingredients with the parmesan cheese.Make a besciamelle with milk, butter and flour (15 gr.). Add to the filling.
Roll out the dough thinly, form the parcels with the filling. Boil in water fro 2 min and then brill grill with a little oil. Lay out the parcels on the plate with a spoon of the Chianti chutney. Décor with drops of Melagre of the Chianti or balsamic vinegar. |
For more information contact Barbara3@rogers.com
Nobu Salmon Sashimi
Sep 21st
by Judith Abrahams
editor, writer and also, famed chef and always on the look out for tried and true and delicious recipes
Nobu Salmon Sashimi (for 4 as starter)
| Ingredients: | Method: |
| 1lb salmon fillet (chilled briefly in freezer so easier to slice) Lettuce leaves 1oz fresh ginger, chopped into julienne 1 bunch chives (or spring onions) chopped Wasabi paste – 2 dessert spoons of the powder mixed with water 5fl oz Soy sauce Toasted sesame seeds(in dry frying pan over heat) 1 part sesame oil, 1 part olive oil mixed together |
1. Slice chilled salmon thinly and fan out on individual plates covered with lettuce leaves. 2. Mix wasabi into soy sauce and spread over the salmon slices. 3. Scatter with chives (or spring onions), ginger juliennes and sesame seeds. 4. Heat olive and sesame oil mix until just starting to smoke. Pour over the salmon slices to sear. Serve immediately*Optional: Prior to putting soy and wasabi mix on salmon slices, cansquirt with lemon or lime. |
You have been invited to be part of a recipe exchange/ Send to barbara3@rogers.com
Western Canada’s big catch
Aug 22nd
Rocky Mountaineer
Few experiences compare to exploring Western Canada on a luxury railway. Named by National Geographic as one of the “World’s Greatest Trips”, Rocky
Mountaineer is the adventure of a lifetime. However, it is not only the railway journey that has earned Rocky Mountaineer their respected name: the immaculate service and outstanding dining that has also contributed to their reputation. Chef Frederic Couton crafts his award winning meals with only the finest and freshest regional ingredients. Try his BC Salmon recipe post-vacation to inspire memories of the Great West.
| Ingredients: | Method: |
| 1/4 cup shaved fennel 10 drops lemon juice 4, 8 oz portions sockeye salmon (boneless, skin on) 1/2 tsp smoked sea salt 1 cup assorted vegetables 8 baby potatoes (approx 2 cups) Sprig of dill or sprouts for garnish Mustard Olive Oil Dressing 2 tbsp grainy mustard 1 tbsp white wine vinegar 1/4 cup olive oil |
Shave fennel thinly on a mandolin and add lemon juice to avoid oxidation. Pan-fry salmon skin-side down and finish in the oven at 350° F for eight minutes. Sauté fresh trimmed vegetables and season. Roast baby red potatoes in oven until cooked and season. Prepare Mustard Olive Oil dressing as a vinaigrette and season. |
For more information contact Barbara3@rogers.com
Fashionable foodies love the UK
Aug 22nd
Langdon Hall, Cambridge
Our most memorable vacation meals are often found close to home and
Cambridge’s Langdon Hall is no exception. A
revered dining venue and vacation destination, the Hall is celebrated for
its culinary excellence. Five Diamond awarded Chef Jonathan Gushue is
famous
for making each meal a miniature masterpiece, demonstrating his passion for
French-inspired cuisine. How does one go back to reality after this five
star treatment? Try making his Cucumber Gazpacho and Lettuce Gazpacho
recipes at home.
Cucumber Gazpacho
| Ingredients: | Method: |
| 300mL vegetable stock (or water if desired) 2 cucumbers, peeled and chopped 200mL 35% cream 100g fresh horseradish, grated 1 tbsp tarragon (chopped) 1 tbsp chervil (chopped) 1 tbsp basil (chopped) 1 tbsp chive (chopped) 150g mascarpone 2 tbsp creamed horseradish Salt, white pepper, and lemon juice to taste |
Combine all ingredients in a blender and puree until smooth. Pass through a strainer and season with salt, white pepper and lemon juice. This is best made 24 hours in advance so the flavours can develop.Serve very cold. |
Lettuce Gazpacho
| Ingredients: | Method: |
| 2 heads romaine lettuce, dark green tops removed 5 shallots, sliced 1 fennel bulb, core and outer layer removed, sliced 1 celery heart with leaves, chopped 1 bunch chervil 300mL garlic aioli (see below) Sea salt (such as Maldon)Aioli Ingredients: 6 egg yolks |
For the aioli – In a large bowl, whisk first four ingredients until smooth. Then slowly drizzle in oils white continuing to whisk until mixture thickens into a mayonnaise. Season with salt, white pepper, and more lemon juice if needed.For the gazpacho – Combine all ingredients in a blender and puree until smooth. Pass through a strainer and season with salt. Add more aioli if necessary. Serve very cold. |
For more information contact Barbara3@rogers.com
There’s nothing fishy with this cocktail
Aug 22nd
Casa de Campo, Dominican Republic
Bring the Dominican culinary experience home with Casa de Campo ’s exquisite Conch Cocktail. Served at the exclusive Beach Club by Le Cirque, home to some of New York’s greatest chefs, this recipe will have your mind sailing back to the white beaches, lush gardens and tropical sunsets of La Romana.
Conch Cocktail with Passion Fruit and Cilantro, Yautia Chips
| Ingredients: | Method: |
| Conch Onion Bell Pepper Cilantro Passionfruit Juice Mayonnaise Lemon juice Salt Pepper Olive oil Yautia |
Poach the conch in salted water with roughly chopped onion until tender (about 45 minutes to one hour.) Strain the conch and let cool completely. Thinly slice the conch in a bowl then combine the sliced conch with finely diced onion and peppers, chopped cilantro, lemon juice, passionfruit juice, mayo and olive oil. Season with salt and pepper to taste. Peel the yautia and thinly slice lengthwise and deep fry until crispy. |
For more information contact Barbara3@rogers.com
