Tuesday, November 14, 2017

Time to party with Julie Biuso


   

 

 
Time to party    What a week!
Cooking, eating, drinking, partying … yes, it’s that kind of a month. To help you along with your entertaining, some snacky tortilla crisps and sesame bagels using ready-made products. They’re super handy to whip up when friends are coming for drinks, just mash an avocado with a bit of lime and chilli, serve some olives and cheese, and you’re good to go. Oh, and chill the drinks. Baked Tortilla Crisps & Toasted Sesame Bagels

If brunch is your thing, and I reckon it is an easy way to entertain over summer months, start with a Bloody Mary and you can’t go wrong (well, it’s all downhill from there, but such fun!), and make the most of seasonal asparagus in grilled Swiss cheese sandwiches. You probably won’t need to eat anything else all day.
Grilled Swiss Sandwiches

I had cauliflower going begging so I threw it in a pan with verjuice and a few bits and bobs, and ended up with a combination that I absolutely love. I ate leftovers for lunch the next day and went straight out and bought another cauliflower. That’s when I know I am onto a winner … when I want to keep eating the same thing for a few days (I get bored easily when on repeat mode, so it needs to be really good to keep me coming back to the trough!) Wait until you see a snow-white pristine cauliflower, and give this a try. It’s good for any season, so my lovely American audience, give this a go.
Cauliflower with Verjuice and read about Verjuice and link through to one of my fave ways of cooking chicken French Roasted Chicken with Verjuice just perfect for now while herbs are so abundant.

Whoaaa! Were we lucky with the weather at the weekend. Yes! The Waiheke Garden Festival’s Garden Party went off without a hitch: the sun shone, the musicians played, the flowers bloomed, the wine flowed, the food was devoured and the guests thoroughly enjoyed themselves. And I enjoyed myself thoroughly, too, so much so, that if you are looking for someone to cater a special event on Waiheke (possibly Auckland), give Shared Kitchen a call. Well, send an email, as you do. (Phoning seems so last century!)
julie@sharedkitchen.co.nz

OK, gotta go. I’m going to talk about catering for VEGANS next week. Does that mean I am sharpening my stirring stick? Don’t miss it!

Julie
 

Saturday, November 11, 2017

Eat Your Books

     Recipes | Books | Blog      Weekly Round-Up
Dear Bookman Beattie,

Finding the best recipes amongst the millions online is not easy – but you don’t have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.

As a member, you can also add your own favorite online recipes
using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!

Happy cooking and baking everyone!

The team at EatYourBooks

Member Photo of the Week:
Chocolate Tart from Heston Blumenthal at Home

Photo submitted by Charlotte_vandenberg. Have you uploaded any of your own photos yet? Learn more!

From Websites:
Honey Garlic Butter Shrimp in Coconut Milk from Half Baked Harvest by Tieghan Gerard

From Cookbooks:
6 recipes from Soulful Baker: From Highly Creative Fruit Tarts and Pies to Chocolate, Desserts and Weekend Brunch by Julie Jones

Pumpkin Cheesecake with Pecan Praline Sauce



 

DavidLebovitz

Pumpkin Cheesecake with Pecan Praline Sauce
David, 11 Nov

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays.
One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup.
To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in.

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Friday, November 10, 2017

Wow the crowd this Christmas with Dish...


 
To celebrate our brand new Christmas issue (on sale Monday, November 14) we're offering our Dish digital audience the opportunity to wow the crowd this silly season with a Dish magazine subscription for as little as $38.60.
That's six print issues a year, for one payment of $38.60.
Want to buy the Dish print subscription? Click here or contact us by email
This offer is for 6 print issues of Dish magazine (bi-monthly). To start with the current issue, please contact us.

Tuesday, November 7, 2017

Smoked Fish Hash cakes for mid week dinner? Yes! Filling, tasty and easy to make.


   

 

Eating Seasonally

This email is going to be short and to the point ‘cause I am up to my eyeballs cooking for the Waiheke Garden Festival’s Garden Party this Sunday (got your tickets yet? … Don’t worry about the rain, it’s passing on through and just saves us having to water the gardens to make them sparkle for you!).http://sharedkitchen.co.nz/2017/11/waiheke-garden-festival-2017-get/

So … have you got mint in your garden or in a pot plant, looking all lush and lovely? Use it – or lose it. Summer rust is just a breath away.
Mint
Include tangelos in your diet because they are in season and the juiciest tangiest flavour hit ever – juice them in the morning, or add to a savoury salad with broad beans and feta (absolutely yummy), or cube tangelo segments and toss with sliced strawberries and mint, and whammo, you have a beautiful healthy bowl of spring goodness.
Broad Bean & Tangelo Salad

Have you remembered what a tangelo is? No, silly, not a cross between an orange and a lemon. Come on, you better read up about them again …
Tangelos

And broad beans … get them in your diet not just because they look great, feel all sort of slippery and sexy in your mouth, but because they have a decent whack of protein (about 25%) and good amounts of vitamins and minerals, and fibre, too. Read up about them here
Broad Beans

Oh, one last thing, have you seen these cutsey bundles of garlic in a shop near you?
Garlic An Update
Well, read the back label! Any TRIMMED garlic sold in New Zealand is NOT New Zealand-grown garlic, but is imported. AND most TRIMMED garlic is from China. Now why would you buy a bundle of Chinese garlic when the season for fresh locally grown garlic is nearly upon us. Just buy single korms (heads) of Californian garlic for the moment, and bide your time. Ours is a’comin’. You can read into this what you will, but all I will say is I am a HUGE supporter of locally grown food. I trust it. It’s traceable. It keeps Kiwis in jobs. It’s a tiny footstep to transport it around our islands.
 
 ‘Nough said.
Have a good one
Julie

 

It’s here! L’appart: The Delights and Disasters of Making My Paris Home


It’s here! L’appart: The Delights and Disasters of Making My Paris Home
David, 07 Nov



Life throws you a lot of curveballs. I used to say (and still do), “If you want to be comfortable, stay home.” And that’s where I wanted to be when I decided to buy an apartment in Paris. Long-time readers will probably remember the posts about the process, as I searched like a madman for a vintage factory lamp for my kitchen, as we drove across France for a French sink (that curiously, I learned aren’t readily available in France), and how when my ceiling was finally in place, I felt grounded, as if I was almost home.



Or so I thought. As a local architect told me when I was done (or when I thought I was done, see page 315), “90% of the renovations have major problems. The other 10% of the people are lying.” I had no idea what I was getting into at the time, and looking back, I’m still trying to figure how what happened, happened. But now that all is said and done, the stories of before, during, and after, are told in L’appart: The Delights and Disasters of Making My Paris Home, which is available today.
Continue Reading It’s here! L’appart: The Delights and Disasters of Making My Paris Home

Sunday, November 5, 2017

Angelo's Wild Kitchen

Angelo’s Wild Kitchen
Favourite Family Recipes
Angelo Georgalli
 
Published by Beatnik Publishing
Hardback, RRP $44.99
 
 Successful restaurateur and TV personality Angelo Georgalli shares his favourite family recipes in his second sensational cookbook.
 
Food and family. It just doesn’t get any better than that. When it comes down to it, no matter where you live or who you are, as long as you have food and family, you’re doing all right.
Angelo’s Wild Kitchen brings wholesome, nutritious cooking into the homes of everyone. Successful restaurateur and TV personality Angelo Georgalli has created simple, user-friendly recipes that are the perfect beginning to a wilder, more holistic approach to food and cooking. There are plenty of gluten-free, vegetarian, and dairy-free options within each section of the book, with delicious recipes that will take you from breakfast to dessert.
Angelo has created a wide range of recipes that include pasta, pizza, Asian fusion, salads and mouth-watering dishes with seafood and meat. With an emphasis on stress-free, organic and seasonal cooking, Angelo’s Wild Kitchen is a cookbook for the whole family.