Profile: Katie Lee Joel

This past Friday I had the pleasure of speaking with Katie Lee Joel. I have been suffering from closet envy from the moment I laid eyes on Katie’s amazing closet featured in Town and Country this past March. I was struck not only by her natural beauty, but her impeccable taste. Being a Southerner, I was curious to find out more about this captivating foodie and West Virginia native. Like many I have been anxiously awaiting her new book The Comfort Table.

When it comes to cookbooks I have more than I actually need and I tend to be quite picky. I want a cookbook that is pleasing to the eye, easy to read and bursting with wonderful recipes. The Comfort Table delivers on all three merits but the real bonus is Katie. Not only is she a lovely person, she is also down-to-earth and talented to boot.



I especially applaud her message of conscious consumption and emphasis on fresh, local and seasonal ingredients, which Katie describes as "being aware of what you eat and how it affects not only your own body but ultimately everyone around you and future generations to come."

Katie developed a passion for food at an early age, "I was raised in my grandmother's kitchen and I come from a family of great cooks.” After graduating with a degree in English and journalism from Miami University in Oxford, Ohio, she moved to the Hamptons to work as the house fishmonger for Jeff and Eddy’s and began writing for Hamptons magazine.

Designer Nate Berkus and architect Ahmad Sardar-Afkhami used gold-leaf to transform a 105 sq. ft. vestibule between the master bedroom and bath. Town & Country March 2008/ Photograph by Miki Duisterhof.

As much as I adore this book, I had to ask about the incredible Nate Berkus. Katie enlisted Nate to oversee the decoration of the West Village home she shares with her husband Billy Joel. Of course I wanted to know if Nate is as adorable in person as he is on television. “Absolutely!” she said, “Even more so in person!”

The two became fast friends during the redecorating process and Nate gives her book a resounding endorsement. "I have had more home cooked meals around Katie's table than anywhere else in recent years...and each evening, whether two friends or ten, is filled with warmth, laughter, and of course, incredible food. Southern comfort in the heart of the city...don't turn down an invitation if you ever have the chance." If I get an invitation from Katie I promise I won’t turn it down.



Who would you most like to collaborate with on a project?
Two people, actually. My friend, author Kathy Freston, and my yoga teacher, Nicole Nichols. Kathy is very spiritual and a strict vegan and Nicole is very insightful and spiritual as well. I'd like to explore the mind-body connection of food with the two of them together. I find different types of diets very interesting and I like the challenge of developing recipes around their requirements.

What is your favorite food memory?
Weekend breakfasts at my grandparents' home were always special. Everyone would sit around the kitchen table and talk and eat for hours. Whenever I make a batch of my grandmother’s biscuits, my mind goes right back to those mornings.

How would you describe the perfect dinner party?
I don't think there's really such thing as a "perfect" dinner party because something is always bound to be a little different than expected. But that's what keeps it interesting and fun. It's all about how you handle the situations thrown at you.

My best dinner parties include diverse groups of friends. I love bringing together my friends who don't know each other and watching them connect. Other key elements include great food and music, and most importantly, a relaxed atmosphere.

What drives your desire for conscious consumption?
Conscious consumption is being aware of where your food comes from and how it was raised, and ultimately how it affects not only your own body, but future generations as well. I love my comfort foods, but to be truly comforted by my food, I must know where it comes from first.

What is your most prized possession?
Our home. We worked really hard to make it just the way we like it and it's so comfortable. Dorothy said it best – “There's no place like home.”

What is the one thing in life you can't live without?
I absolutely couldn't live without my dogs, Fionula and Sabrina. They are both pugs and are like two little comedians.

What food trends have outlived their shelf life?
I'm really tired of truffled-everything. Don't get me wrong, I think truffle oil has its place, but I think it's terribly over-used and can be quite over-powering.


What in your opinion is the perfect comfort food?
Fried chicken, without a doubt. I could eat it every day and never get tired of it.

Who would you most like to meet and how would you spend the day?
I'd love to meet Alice Waters. I think she is one of the greatest food revolutionaries of our time and I'd love the opportunity to spend a day with her going to farm stands and cooking a meal.

What would people be most surprised to learn about you?
I'm kind of messy in the kitchen. I really don't like to do dishes, so I usually leave a big pile in the sink and deal with it the next day.

Le Petit Saint-Benoît

click photos to enlarge

This will be my last post on Paris, but before I close the week I have to do a post on my favorite meal in Paris. Yes, there are many wonderful restaurants and our dinner with Michael and Thomas at Brasserie Balzar was amazing. But the place that won my heart and tummy was Le Petit Saint-Benoit. A Paris restaurant dating back to 1901 the interior seems equally old, right down to the tin ceiling and tarnished mirrors. The daily menu is handwritten and then duplicated using the old dittomaster method of the 1960s.

We walked in an hour before closing, as did a very large group of locals. A few people were seated before us, but we took it in stride and with a smile. Obviously the right tactic. A very kind waitperson brought us a glass of wine and assured us she would seat us as soon as possible. I will add that the house red was extremely drinkable and we were shown extreme patience with our less than stellar French (we can order wine, say hello and count to ten…with help!)

We each ordered a large steaming bowl of Beef Bourguignon, easily the best we have ever eaten. A delicious mélange of flavors, the tender beef fell apart in the rich deep broth. We kept ordering more bread just to soak up the juices. If you go to Petit Saint Benoit do get there when they open to get a table, as it usually fills up quickly. And just as in 1901, they still do not take credit cards.

I will end by saying that our first trip to Paris was sheer bliss and I cannot wait to return in July. For all the Parisian stereotypes one sometimes hears we had nothing but pleasant encounters.

Photos from Le Petit Saint-Benoît website

Profile: Peter Callahan

If you’ve read Town & Country, InStyle, Quest or House Beautiful—just to name a few—chances are you’ve heard of caterer Peter Callahan. Callahan Catering has been on my radar screen for many years but it was the December 2007 ELLE article, Taste in Spades (US edition) that once again brought him back to my attention. The article appealed to my senses on many levels, but what really struck a cord was the simplicity of the menu devised by Peter and Kate Spade.

Of course, for a caterer to attract such prominent media attention and to achieve this kind of celebrity status the food and service must be first-rate. However, a combination of great food, pitch perfect presentation and a witty sense of humor is not easy to achieve. It is Peter's unique blending of these qualities that places Callahan Catering head and shoulders above the competition.

Meatballs with Spaghetti

In 1985, after a brief stint on Wall Street, he decided to trade in his financial career in exchange for one with a greater degree of creativity. For Peter, who is self-taught, it seemed like a natural move. "At a young age I was growing cultures for sour dough bread. Maybe it was because I felt sorry for my mom who is a fabulous cook and my two sisters can't boil an egg,” Peter jokes. By the time Peter went to college his love of all things culinary was full blown. “I had an equally enthusiastic roommate. We had butchered lamb and beef in the freezer and cases of Pouilly-Fuissé splits in the fridge,” he recalls.

These days his company’s clientele list reads like a who’s who—Hermes, JP Morgan, Lehman Brother, Ralph Lauren and Tiffany are just a few of Callahan Catering’s notable clients. An impressive list not withstanding, Peter is amazingly gracious, down to earth and most passionate when it comes to good food and great wine.

Cheeseburgers and Fries

How did you go from Wall Street to catering?
I went from the rock and roll side of Wall Street (the commodity trading floor) to catering, as I was wild and carefree.

What is your favorite food memory?
Watching my wife eat foie gras at Le Cirque 2000 when it first opened.

What it the one thing in life you can't live without?
My personal macrobiotic chef and guru.

What is your favorite city for dining?
Nantucket

Who would you most like to meet and how would you send the day?
I would most like to meet Marie Antoinette and party with her if any of those movies are historically correct.

What is your idea of the perfect dinner party?
A perfect dinner party must be all overnight guests so the evening evolves into the yonder with something decadent, unexpected and lustful such as bootleg absinthe in a Goth fountain.

What is your favorite indulgence?
Warm fondue mountainside after skiing.

What food trends have outlived their shelf life?
All food trends have outlived their lives, but my least favorite is that of copying others' innovative ideas.

What would people be most surprised to learn about you?
I am macrobiotic (when I can be).

What books are currently on your bedside table?
On my bedside table are no books, I’m a caterer, remember!

Profile by Ronda Carman
Photos Ross Whitaker

Soup on Sunday

Over the Christmas holidays we had the most delicious (and spicy) curry laksa. Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include either tofu, fish, shrimp or chicken. Laksa is commonly served with a spoonful of chilli paste and is traditionally garnished with Vietnamese coriander.

I am depserate to recreate this wonderful soup at home. Here are the ingredients for my fist attempt. If you know of any great recipes please do share!

All the best,
Ronda

Ingredients
2 tbsp groundnut oil or other flavourless oil
2 shallots, chopped
2 garlic cloves, chopped
150ml canned coconut milk
120ml fish stock
4 kaffir lime leaves
2 tbsp roasted peanuts, coarsely chopped
200g fine rice noodles, cooked and drained
24 tiger prawns, cooked
chopped mint and green onion for garnish

For the red curry paste
2 red chillies
2 lemon grass stalks, chopped
3 garlic cloves, chopped
1 small piece root ginger, coarsely chopped
4 shallots, chopped
1/2 tsp ground turmeric
1/2 tsp dried shrimp paste

First make the red curry paste. Put the chillies, lemon grass, ginger, garlic, shallots, turmeric and shrimp paste and into a blender and blend until smooth.
Heat the groundnut oil in a heavy-based saucepan and fry the curry paste and shallots and garlic all until soft and fragrant - about 5 minutes.
Pour in the coconut milk and stock. Simmer for 2 minutes. Add the kaffir lime leaves. Stir in the peanuts.

To serve, place the pre-prepared rice noodles in a large bowl, layering prawns on top, then pour the soup over and garnish with coriander, green onion and chopped mint. Serve at once.

I love this soup with a crisp Sauvignon Blanc. My personal favorite is St. Supéry. Of course it would be equally good with Gewurztraminer. Enjoy!

Serves 2

flickr photo

Shopping on Saturday

The gracious Michael Devine and my morning cup of coffee are the inspiration for Shopping on Saturday. For Christmas Michael sent me a tin of MarieBelle Honduran coffee. This is the first time I’ve had a cup since retuning from the States and it’s delicious!

Since 2000, MarieBelle New York has been pleasing fans with their delightful collection of delicate, luxurious chocolates, confections, hot chocolate, coffees and teas. MarieBelle's signature line of chocolates combines the finest chocolate with skilled artisan techniques to create edible works of art, simply delightful!

Pernod

In a few days I will profile the fabulous caterer Peter Callahan. A recent email exchange with Peter reminded me of my aperitif of choice over the Thanksgiving holiday. It was in New Mexico, sitting by a roaring fire, that I discovered the lovely concoction of Pernod and ice cold water. Admired by generations of artists, from Van Gogh and Manet to Wilde and Poe, for its unique color and refined taste, Pernod has been a popular drink in France for many years.

Pernod is generally considered a pastis, an anise-flavored liqueur, typically containing 40–45% alcohol by volume, hence the reason to mix it with water. The traditional mixture is four parts cold water to one part pastis. As a side note I have been told to never drink it with ice. When absinthe was banned in France in 1915, the major absinthe producers (then Pernod Fils and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component.

A premium liqueur, it boasts a natural anise flavor derived from a distilled blend of aromatic herbs. Its relative in Greece is Ouzo, in Italy Sambuca and in Turkey Raki. The exotic bouquet, when tasted neat, is potent and bittersweet, but with the addition of water, it turns milky-opaque and has a long, liquorice-like finish.

Chefs worldwide have an appreciation for Pernod's ability to flavor the meal without overpowering its natural taste. I’ve just discovered this wonderful mussel recipe that I plan to making over the weekend. As a general rule Pernod should be added at the end of the cooking process to yield the best flavor. Enjoy!


Mussels with Pernod And Cream
1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod
3 tablespoons chopped fresh parsley

Combine sliced leeks and dry white wine in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper.

Serve mussels with broth and good bread for dipping!
Serves 2

photos flickr

Hot Toddies

When the weather outside is frightful, what could be more delightful than a mug of nutmeg-laced hot buttered rum? Warm winter drinks always seem to add an element of festivity to the season.

When we lived in the States we made hot buttered rum every year for our annual Christmas party. It always seemed like such a traditional British, “Dickens-ish” thing to do. Then we moved to Scotland, hosted our first Christmas party, and no one at our party had ever tasted hot buttered rum (some had not even heard of it!). It was just like the episode of Will and Grace when Grace and Leo order two mugs of hot buttered rum at the Nutcracker. Grace declares that she loves they are drinking hot buttered rum because it is so “Christmassy.” Leo takes a sip and asks, “What the hell is this crap?”

We sometimes get a similar response. However, I now feel vindicated after reading the December issue of Elle (US edition). Caterer extraordinaire, Peter Callahan and the stylish Kate Spade served none other than hot buttered rum at the Spade home for a holiday party.

For delicious recipes look at Hot Toddies: Mulled Wine, Buttered Rum, Spiced Cider, and Other Soul-Warming Winter Drinks. It’s a great little book for the holidays, whether as a stocking stuffer or a hostess gift.


For those who are curious, hot toddy is a name given to any mixed drink that is served hot with alcohol. Although it originated in Scotland, there are many variations; the essential elements are a spirit base such as brandy, rum or whisky; hot liquid — hot tea, coffee, cocoa or water; a sweetener, such as honey, sugar or syrup. If you spend a winter in Scotland it’s no surprise that warm, bracing drinks were invented in the country.

Hot toddies are traditionally considered appropriate for relaxing in the evening before retiring, or following exposure to severe weather. So curl up by the fire and enjoy a steamy, frothy Irish coffee or steaming mulled wine.

Postscript - It's evening here in Scotland and we just returned home for the winter festival in George Square. Once home my husband made hot toddies from Mr Boston Bartender's Guide...yummy!
google images

New Mexican Red Chile Turkey

I thought I would share with you a little flavor of the Southwest. I love this recipe from Sunset magazine. Enjoy!





Ingredients
1/2 cup (1/4 lb.) butter
2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano
2 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
4 cloves garlic, peeled and minced, plus 1 whole head (3 oz.)
1 turkey (14 to 18 lb.)
Kosher salt
Pepper
10 dried New Mexico chiles (2 to 3 oz. total; see notes)
1 onion (10 oz.)
2 to 4 cups fat-skimmed chicken broth

Preparation
1. Preheat oven to 325°. In a 1- to 2-quart pan over medium heat, melt butter. Stir in half the oregano and thyme and the minced garlic. Remove from heat.
2. Rinse turkey inside and out; pat dry. Lightly sprinkle turkey cavities with salt and pepper and remaining oregano and thyme.

3. Rinse chiles and pat dry. Cut off stems and shake out seeds (cut chiles, if necessary, to remove seeds easily). Peel onion and cut into 1-inch wedges. Rinse garlic head and cut in half crosswise. Place half the chiles, onion, and whole garlic in turkey body cavity. Set a V-shaped rack in a 12- by 17-inch roasting pan. Place remaining chiles under center of rack. Set turkey, breast up, on rack. Brush turkey all over with butter mixture. Sprinkle lightly with salt and pepper. Lay remaining onion and garlic, cut side down, in pan. Pour 2 cups broth into pan.

4. Roast turkey until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours. Check pan occasionally; if most of the broth has evaporated, add 1 to 2 cups more broth so pan drippings don't burn. Tip turkey slightly to drain juices from body cavity into pan. Transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes.

5. Meanwhile, pour pan juices into a 2- to 4-cup glass measure. Skim off and discard fat. Pour 2 cups of the pan juices (if you don't have enough, add more broth to make 2 cups) into a blender. Add onion and chiles from turkey cavity and pan. If desired, squeeze garlic from skins into blender, or discard garlic head. Holding blender lid down with a towel, whirl until mixture is coarsely puréed. Return sauce to roasting pan and stir over medium heat until hot. Add salt to taste and pour into a bowl.
Carve turkey and serve with chile sauce.

Makes about 14 to 18 servings, with leftovers
Notes: If you can't find New Mexico chiles in supermarkets or Latino grocery stores, substitute dried California chiles.

Dried corn wreath from Martha Stewart Living

La Esquina

La Esquina restaurant in New York

Unfortunately I did not make it to one of the places on my “to visit” list while in New York. For the past few months I have been completely fascinated by La Esquina, a “secret” SoHo restaurant that is hidden behind an anonymous grey door marked employees only.

From the street it appears to be nothing more than a small, no-frills Mexican diner, but appearances can be misleading. Of course counter-style service dispenses tacos and tortas, but the “real” restaurant is behind and below the diner front.

To get to the hidden La Esquina you must pass through an unmarked door that leads to a quintessentially chic downtown restaurant. I’ve heard this place described as Studio 54 with chipotle instead of cocaine. The desire to be in a place from which others are excluded is age-old, but enticing nonetheless.

Michelle and Derek Sanders. Photo ELLE Decoration/September 2007

Last month the UK magazine ELLE Decoration featured Michelle and Derek Sanders. Derek is an architect and co-owner of La Esquina and his beautiful wife Michelle heads up Donna Karan’s accessories collection. Derek and Michelle live above La Esqunia with their adorable young son. The space they call home is a former factory that has been transformed into a stunning open-plan loft.

I do hope to have dinner at La Esqunia the next time I’m in New York. Of course the trick is the telephone number is unpublished. I have recently been given a number, but have not actually called to see if it is a working one. I’ll keep you posted.

Derek Sanders co-owner of La Esquina. Photo Men's Vogue

Heidi Swanson

photos © Heidi Swanson

This morning I feel as if I have hit the jackpot! While searching for a pumpkin soup recipe for dinner I came across 101 Cookbooks written by Heidi Swanson. I instantly fell for her breezy writing style and the premise of her website. Heidi best sums up Cookbooks 101, “When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.”

Oh how I relate—the number of times that I have promised myself to actually start using my cookbooks and stop buying more is just too numerous to count! It turns out that Heidi is a remarkably talented woman. In addition to her fabulous website, she is also an author and brilliant photographer.

Below is the recipe for Thai-spiced Pumpkin Soup Recipe. Enjoy.

Note: Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palate. Top with toasted pumpkin seeds.

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkins/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Serves six.

Supper on Sunday - Beef Bourguignonne

When the season changes to autumn I begin to crave steaming bowls of soup and hearty stews, topped off with a glass of red wine. Growing up my mom would make beef stew and chicken and dumplings when the first chill of fall was in the air. Of course in Houston it might be November at best, but I always loved a bowl of my mom's stew. Living in Scotland I don't have to wait until late in the year, autumn has officially arrived. Today I am making a delicious pot of Beef Bourguignonne. Enjoy.

2 tablespoons olive oil
6 ounces bacon, cut into thin strips
3 pounds of beef cut into cubes
16 ounces baby carrots
2 onions, chopped
2 garlic cloves, finely chopped
3 tablespoons flour
3 cups good Pinot Noir or burgundy wine
2 cups beef stock or broth
1 bouquet garni
1 teaspoon salt
1/2 teaspoon pepper
12 ounces mixed mushrooms, sliced
2 tablespoons chopped fresh parsley

Heat the oil in a large heavy pot or Dutch oven over medium high heat. Add the bacon and cook until brown.

Remove the bacon with a slotted spoon and set aside. Add the beef in batches and cook until brown. Remove and set aside. Put carrots and chopped onions in the pot and cook until onions are caramelized, about 5 minutes. Add the garlic and cook for several minutes.

Return the beef and bacon to the pot. Sprinkle on the flour and cook for 1 minute, stirring. Add the wine, enough of the beef stock to cover, the bouquet garni, salt and pepper. Bring to a boil, then reduce heat, cover and let it simmer gently for 3 hours.

About 30 minutes before serving add the mushrooms and parsley.

Shopping on Saturday

Lemon vinegars from Dalmeny, vodka from Shetland, Tuscan olive oil, damson gin from East Lothian, Demijohn in Edinburgh and Glasgow combine the best of locally sourced Scottish ingredients with those from around the world.

Demijohn “the liquid deli” is a family run food and drink shop that allows customers to taste all products before making a purchase.

The store houses a remarkable collection of products from around the world including delicious liqueurs, mature Single Malt Whiskeys, rare spirits, complex olive oils and unique vinegars. Once you purchase a Demijohn bottle you can replenish your bottle for the cost of a refill only. Good for the consumer, good for the environment.

British Summers

photo Flickr copyrighted by Smitten Kitchen

Unfortunately it seems that we have missed having a summer in the UK this year. The rain and flooding has been particularly tragic for many in England. This past Saturday our neighbors hosted a party in their lovely garden and it was a complete washout. But in the end we had a great time. Everyone huddled under the green and white marquee, managing to stay dry, and the party went on well into the evening.

But for today I can live vicariously through past photos from British Homes and Gardens. Perhaps I should make a summer pudding while it is officially summer and the berries are still available.

Summer Pudding or Summer Fruit Pudding is a British dessert made of sliced white bread layered in a deep bowl with macerated berries.

1 loaf of good quality, thickly sliced bread
3 pounds of mixed summer berries (raspberries, blueberries strawberries, blackberries, redcurrants)
1 cup of sugar
Zest of 1 lemon (unwaxed)

Wash and pick over the fruit removing any stalks. Butter the inside of a 3-pint pudding mold. Remove crusts from the sliced bread. Line the pudding mold with the bread slices, slightly overlapping each slice so there are no gaps in between them. Press the edges together so the bread forms a complete mold inside the bowl.

In a non-reactive pan, bring the mixed berries, lemon zest and sugar to a gentle simmer, until the sugar is dissolved and the fruits are releasing their juice. This should only take about 5 minutes. You want the fruit to keep its shape. Reserve about 3/4 cup of juice and refrigerate. Pour the rest of the fruit and juice into the bread-lined pudding mold.

Seal the top completely with further, overlapping, slices of bread. Cover the bread with a small flat plate or saucer that fits snugly inside the basin. Weigh down the plate with at least 3lbs of weights or a very heavy can or jar.

Refrigerate overnight. The weight will cause the juice to bleed through the bread staining it red. Before serving, gently slide a flexible spatula between the bread and the mold to loosen. Invert the bowl onto a serving plate.

Use the reserved juice to color any areas that still white. Pour any remaining juice over the top of the pudding. Cut into wedges to serve and pair with fresh whipped cream or crème fraiche.

Shopping on Saturday

There's far more to British food than sliced white bread and baked beans, just ask Safia and Ian Thomas, owners of A. Gold a tiny London shop showcasing the traditional foods of Britain.

Forget fish and chips instead think of a country kitchen filled with lemon curd tartlets, mouth-watering hams, cheeses, pickles and pies. Safia and Ian have scoured the United Kingdom for people producing high-quality food in small amounts, using the best ingredients and traditional recipes. A. Gold has also become a flagship for endangered British foods such as clootie dumplings, Scotch Black Bun and Banbury cakes.

Visit A. Gold online for a visual delight, regional breakdown of foods, plus a little history.

Interesting Ice Cream

Move aside Vanilla and make way Black Sesame, Ginger, Maccha (green tea) and Avocado ice cream. Coldstone Creamery in Times Square has gone as far as to add wasabi-ginger ice cream to their menu. I really love savory foods and I adore sorbet and gelato. But together? I will admit that I am very temped by many of the exotic flavors I’ve been reading about lately, and could be easily won over. Have you tried any of these or other interesting flavors?

Photos flickr

The Perfect Picnic

Buy Local! There is wide variety of fresh, locally produced foods out there—wines, delectable cheeses, smoked fish, organic vegetables and breads. Check out your local farmers market when planning your next outing/

And the next time you’re on holiday take an empty picnic basket. Yes, empty. That way you can buy regional foods while putting money into the hands of local economies. Have a Happy Weekend!


A Pan-bagnat recipe
Pan-bagnat (pahn bahn-YAH) is a sandwich that is a specialty of the region of Nice, France. The sandwich is composed of white bread, raw vegetables, anchovies and/or tuna, and olive oil. It’s a perfect picnic food.

The filling is open to endless variation. The only real no-nos are ordinary salad ingredients such as fresh tomatoes (they go soggy) cucumber (too crunchy and slippery) and lettuce (it'll go slimy).

Many of the antipasto goodies found at the deli are great additions: artichoke hearts, semi-dried tomatoes, grilled courgettes (zucchini). Ready-grilled peppers can be a great time saver, but ask to taste them before you buy them, and reject vinegary ones. Goat's cheese, or for a milder version, buffalo mozzarella, can be added too.

1 ciabatta
5 peppers, (a mixture of red and yellow) deseeded, grilled and peeled
1 aubergine (eggplant), sliced and grilled until brown and tender.
A handful of olives, stones removed
7 or 8 tinned anchovies (optional)
8 tbsp fresh pesto

Cut the ciabatta in half horizontally. Pull out some of the bread inside to hollow it out a bit. Spread both cut sides with pesto.

On the bottom half of the ciabatta, pile up layers of the peppers, aubergine, olives and anchovies, seasoning lightly with salt and pepper. Top with the other half of the loaf.

Wrap the pan bagnat tightly like a parcel in parchment paper and tie with string in five evenly spaced places. Put in the fridge, with a board on top, weighed down with a couple of tins of tomatoes. Leave overnight.

To serve, cut the wrapped pan bagnat in between the string ties. Serve the sandwich still wrapped and tied for the recipient to unwrap.
Enough for 4-6 people

Telegraph UK