Posts Tagged ‘pine nuts’
Nopi – Soho, London
Posted on: Wednesday 16 May 2012
- In: London | Travelling
- 1 Comment
It was a glorious Monday in London and we spent the only clear weather we had outdoors. I gallivanted about Westminster in the morning fending off tourists with unwieldy maps and gargantuan DSLRs. We merrily roamed Kew Gardens in the afternoon, steamed in Victoria era glasshouses and felt the spring blades of grass between our toes.
Famished and fatigued, dinner at Nopi was a nourishing conclusion to a lovely day.
A lampshade of rustic bronze leaves greeted patrons.
The glare of the all white interior was diffused by the lighting creating a warm ambience.
A beautiful bouquet in pink hues marked the serving table where platters of salads and loaves of bread were displayed in a front corner of the dining room.
On the left was the grapefruit and lychee cooler, a fruity cocktail of lemon infused vodka, lychee and grapefruit juices, lemon, sugar and mint.
The menu was categorised into vegetables, fish and meat. We agreed to let our waiter order for us and our group of seven had nine dishes family style.
The first was roasted aubergine with black garlic, harissa and pine nuts. Eggplant halves were roasted until silky, its soft flesh contrasted with the crunch of the pine nuts.
I’m neutral on lentils so I only had a tiny spoonful of these green ones with shaved beetroot and radish, and berbere croutons. An African spice blend, the berbere was an appetising seasoning for the bland but nutritious lentils.
Sambal rubbed gurnard was wrapped in banana leaf. The fish fillet was succulent and fiery.
A sphere of burrata was paired with slices of blood orange and coriander seeds. The squeaky mozzarella oozed with cream, and the herby and citrus notes tempered the richness.
Portions of twice cooked baby chicken was dipped in chilli sauce and sprinkled with lemon myrtle salt. The distinct Mediterranean flavours were bold and vibrant.
A cube of pork belly was in a pool of grape mustard jus. The fatty meat was balanced by the wedges of caramelised nashi pear.
In a skillet was seared prawns tossed with feta, fennel and Pernod.
Two golden orbs were courgette and Manouri fritters. Dipped in a cooling lime yoghurt, the mixture of zucchini and Greek cheese were savoury bites.
The last of our waiter’s selection was a ‘cheesecake’. Valdeón, a Spanish blue cheese, was baked in a copper pot and garnished with pickled beetroot and thyme honey. I prefer this version to dessert cheesecakes!
This scoop of sorbet was the essence of pear.
A classic English treat, this Eton mess of meringue, sumac and rose syrup was topped with a quenelle of strawberry sorbet.
Delightfully warm and fluffy financiers were shared.
The Brits love Yotam Ottolenghi and a meal at Nopi epitomises his food philosophy.
Il Corvo mushroom farm harvest dinner at [storefront] Olson Kundig Architects – Pioneer Square, Seattle
Posted on: Monday 19 March 2012
A collaboration between CityLab7, Olson Kundig Architects and Schuchart/Dow, the mushroom farm was installed at [storefront] in Pioneer Square.
Funded by Invoking the Pause, the Fertile Grounds project by CityLab7 partnered with local cafés, Caffe Umbria, Starbucks and Zeitgeist, to reuse coffee grounds to grow oyster mushrooms.
One of the events of the pop up concept was a mushroom farm harvest dinner hosted by Il Corvo.
A trough displayed the coffee grounds at the front window.
The structure is built with reclaimed plywood and cocooned in plastic.
22°C (71°F) temperature and 88% humidity, the subtropical atmosphere within the tent was calibrated for growing oyster mushrooms.
Bricks of coffee grounds were inoculated with mycelium and the spores germinated into fairy floss (cotton candy) like fibres, weaving a web on the surface of the caffeine soil.
Clusters of oyster mushrooms sprouted through the perforated skin.
The oyster mushrooms grow exponentially towards the end of the six week period.
These wide gills were ready for harvesting.
An illustrated mind map of urban food systems connections.
‘Counting and cultivating co-benefits of coffee culture.’
Handwritten comments were tacked on the wall.
Can you decipher these cute, neat notes? ‘I like to plant blueberries. I like to plant strawberries.’
And in an elegant script, ‘eating is the life’!
[storefront] is a bare space for creativity and thus a mobile kitchen was a couple of portable gas cookers.
The dining table and benches are made with salvaged wood, lovely lumbers that accentuated the sustainability theme.
We sipped Cava (Spanish sparkling wine), and nibbled on porcini and Parmesan grissini.
We settled into our seats and bottles of Elena Walch Schiava were poured. The first course was a simple salad of leafy greens, fennel, pine nuts, raw oyster mushrooms and vinaigrette. It was fresh and zingy, the crunch of the lettuce and pine nuts paired well with the firm and meaty mushrooms.
‘Double, double toil and trouble;
Fire burn and cauldron bubble.’
Chef Mike Easton stirred the pot of risotto with an oar wooden spoon.
Cooked in porcini stock, seasoned with thyme and a bottle of wine, the oyster mushroom risotto was superb. A viscous bowl of comfort food, we savoured each spoonful of the vegetarian main dish.
Chewy discs of chocolate hazelnut cookies concluded a special meal. 1.5 kg of Nutella was in the batch of cookies for twenty people!
Sincere thanks to CityLab7, Il Corvo and Olson Kundig Architects for a unique experience!
Disclosure: I received a demo product from Duo PR. This is not a sponsored post.
A dish that I’ve frequently reflected on from the Sharone Hakman and SousVide Supreme event is the eggs with asparagus and brioche croutons. The freshness of the ingredients was highlighted by cooking them sous vide, their essence presented on a plate.
The complimentary Lagana Foods campanelle from the Off The Menu dinner had a shelf life of two to three days. I followed this recipe for sous vide eggs and this recipe for carbonara for the pasta.
I was in a hurry to make a weekday dinner and the components were prepared and cooked in the time the eggs were in the SousVide Supreme Demi. I recommend using the freshest eggs as sous vide accentuates their flavour and colour.
The eggs are placed directly into the water oven without a food grade plastic pouch or vacuum seal. I experimented with different duration at the same temperature of sixty four degrees Celsius and the best consistency was cooking the eggs sous vide for forty minutes.
While the eggs were in the machine, I diced shallot, garlic and bacon, and sautéed them in olive oil with peas and chilli flakes. To serve, toss with pasta and toasted pine nuts, and crack a sous vide egg on top. Break the yolk and gently stir the egg through.
It was a simple yet delicious combination of quality ingredients, a versatile favourite!
- In: Capitol Hill | Eating | Seattle | USA | Washington
- 2 Comments
With bravado we ventured to Spinasse on Saturday without a reservation. Their dinner service commences at five o’clock and I expected a short wait arriving at seven thirty. The restaurant was full with a wait list and the maître d’ recommended Artusi next door.
We were directed to the back where a corridor connects the restaurant and bar. Fresh pasta sheets were draped on rods across the windows of the spacious kitchen, ready to be hand cut.
Opened by Spinasse Chef Jason Stratton, Artusi is named after Italian cookbook author Pellegrino Artusi. Self-published in 1891, La scienza in cucina e l’arte di mangiare bene (The science of cooking and the art of eating well) was a seminal recipe collection of Italian cuisine.
Hexagonal tiled tables line the floor-to-ceiling windows. The bar is at the centre of the room and there are two counter seating areas. Cylindrical shades funnel light for a soft ambience.
The cosy table was lit with a single tea light candle. Wines were served in carafes and flat glassware.
Categorised into stuzzichini, antipasti, primi and piatti di Artusi, the menu is designed for sharing. First was bruschetta with roasted cauliflower purée, toasted cumin and sesame. Spread onto thick slices of bread, it tasted like hummus.
Piled into an oval bowl, the roasted young carrots with pancetta, sage and garlic were a generous portion. Sweet and tender, the rustic root vegetable was simple yet scrumptious. This was the only warm part of our meal.
We ordered Columbia City Bakery filone not for the Ligurian olive oil it was served with but to scoop up the caponata, and mushroom and egg salad.
I had sampled the Artusi caponata at the Fall Comforts Taste the Season event and loved it. Described as eggplant and stone fruit caponata with pine nuts and cherry tomatoes on the menu, it was announced as squash caponata by the waitress and absent of eggplant and cherry tomatoes. I missed the smokiness of the eggplant but it was still a balanced dish.
And finally, shaved white mushrooms and egg salad with salsa ‘Apicius’ (a reference to fifth century Roman recipe compilation). Thinly sliced and liberally coated in a dressing of pine nuts, vinegar, honey and colatura (anchovy essence), it was a surprisingly appetising combination of flavours and textures.
The service was a little abrupt and we were coveting Spinasse pasta but Artusi was a casual alternative with light Italian fare.
Seattleite and Gilt City Seattle’s Fall Comforts Taste the Season – Wing Luke Museum
Posted on: Wednesday 19 October 2011
- In: Learning
- 2 Comments
Online shopping is easy in America. There are many aggregate websites that curate brands with cheap delivery and free return. I like browsing the ones with a short sales period such as One Kings Lane and Gilt as there tend to be bargains for items that are on your wish list.
When Gilt City launched in Seattle I was curious as to how it would be positioned in a crowded market. They seem to have targeted a demographic keen on a lifestyle of culture, health, fashion and food. Maybe I’m one of those people as I’ve purchased vouchers!
Gilt City Seattle and Seattleite hosted the Fall Comforts Taste the Season event at Wing Luke Museum yesterday evening. The autumn gastronomic celebration coincided with the ‘Fields to family: Asian Pacific Americans and food‘ exhibition.
Concentric circles are suspended from the ceiling at the entrance. The bells can be rung with a donation, to ‘clear the air, send a wish, say hello’.
This list of restaurants was what enticed me to attend! (Image courtesy of Seattleite website.)
The GastroGnome, Lovely Lanvin and her neighbourly friend Phia were my dining companions. The GastroGnome and I needed a cool drink after a brisk walk on a mild day. Golden Beetle was mixing two cocktails and I had the Cargill. Hendrick’s gin, lavender liquor, black pepper syrup and lemon juice was a refreshing apéritif.
The tasting room was resplendent in Chinese red. Tables surrounded the perimeter and were decorated with an autumn theme.
Our first sample was the cassoulet from RN74. A generous ladle eaten with a petite spoon, the bean stew was peppery and warming, and crunchy from a scattering of bread crumbs.
Pork rib was braised in foie gras nage and wild mushroom, and topped with harissa jam. This morsel from The Chef in the Hat was tender with intense earthy flavours.
A mini tray of Foodz Catering brie and truffle mac and cheese was al dente and creamy.
Foodz Catering also had peppers stuffed with feta and pistachios, a sweet and savoury snack on a bamboo skewer.
Platters of corned lamb Rueben with sauerkraut and green curry aioli were substantial from Revel.
Artusi had scoops of eggplant and stone fruit caponata with cherry tomato and toasted pine nuts. The vinegar was balanced with the sweet fruits and the silky eggplant contrasted with the seeds.
Pork cheek pibil with potatoes was stacked in a cup by Poquitos. The chunk of meat was a little chewy but the diced potatoes were spiced and crispy.
Bastille had mussels with Rockridge hard cider, young ginger and fennel pollen with potato chips. In an aromatic broth, the plump bivalves were briny and fresh.
My favourite dish was pasta fagioli from Staple & Fancy, served by Ethan Stowell! Borlotti bean and ditaloni pasta in broth made with Parmesan rinds and bacon, and sprinkled with Parmigiano-Reggiano. This was the definition of hearty comfort food!
We meandered through the Fields to Family exhibition. It was an interactive display of the ‘sights, sounds, tastes and smells of foods in the homes and restaurants of diverse Asian Pacific Americans’.
Wok accoutrement hung on the wall.
On the left is a fortune cookie machine, and on the right is a noodle press and dough roller.
Framed photos of Chinese restaurant neon signs.
The story of Bing cherries.
We returned to Spur for dessert. Chefs McCracken and Tough paired freeze dried house made cereal with whole milk ice cream.
It was theatrical to watch the canister of liquid nitrogen being poured. The ice cream tasted of wholesome milk and cereal flakes were the sweetener.
A final treat was dianne’s Delights cake pops. Pumpkin, chocolate or vanilla, these whimsical desserts on a stick were popular.
Cheers to Gilt City Seattle for a food and drink event where the chefs were present!
- In: Learning
- 6 Comments
After we left the queues at the Mobile Food Rodeo, Carol drove us towards the airport to Cedarbrook Lodge for TomatoFare West 2011.
Located on a quiet street away from traffic, Cedarbrook Lodge is secluded and surrounded by luscious greens. Originally built by Washington Mutual as an exclusive corporate retreat, it is now a public hotel.
The grounds are beautifully landscaped and the interior is elegantly decorated in earthy tones with natural materials. The entrance is on a mezzanine level and the lobby overlooks a magnificent loft with a plush lounge area, Copperleaf Restaurant and floor to ceiling windows to the terrace.
TomatoFare celebrates the harvest of the season’s locally grown organic heirloom tomatoes. The festival has been held in Eastern Washington for several years and this is the second one in Seattle.
Pale, bland and mealy. We’ve all had bad tomatoes. Grown with love and nurtured, a quality tomato bursts with sunshine and has a sweetness and acidity to every bite.
The Jacqueline Tabor Jazz Band entertained the crowd on the terrace. Although an overcast day, it was pleasant to be outside and many enjoyed the autumn weather sipping wine and beer, and nibbling on tomatoes.
Stalls in French colours were set up on the lawn. On the right were restaurants, and on the left was tomato tasting.
As we arrived mid afternoon, some of the stalls had closed. A handful of people were hovering around the Copperleaf stall and we joined the group listening intently as the chef spoke passionately about sourcing produce and the importance of connecting with farmers.
A tasting board was laden with tomatoes and we sprinkled sea salt on the vibrant slices.
A shot glass of layered mousse was popular, there were people returning for seconds and thirds! On the bottom was Parmesan mousse, the middle was heirloom tomato mousse and on top was fresh basil purée with Niçoise olive nougatine. It was an intense combination, each spoonful had a different accent.
Next was Barking Frog, where the chefs were busily plating their heirloom tomato and watermelon salad.
It was an artist’s palette of heirloom tomatoes, watermelon, burrata mozzarella purée, toasted pine nuts, micro basil and ten year old balsamic vinegar.
The Blackboard Bistro platter was empty and they were packing up as we approached their stall. The chef kindly scraped the last of the geoduck and heirloom tomato ceviche with orange and mint onto a mini toast and cut it in half. It was my first taste of the weirdly shaped bivalve, a Pacific Northwest specialty.
We proceeded along the stalls to Little Water Cantina, a recent addition to Eastlake.
The chef assembled cute bite size tostadas of white habanero, heirloom tomatoes, house made queso fresco, micro cilantro, toasted sesame seeds and Mexican sea salt. These were delectable morsels, ideal as a hors d’oeuvre for cocktail parties!
Unfortunately we missed out on Lark, emmer&rye and Café Lago.
Our final stall was Seattle Cremes, an ice cream, sherbet and sorbet wholesaler. We sampled a scoop each of red heirloom tomato sorbet and yellow heirloom tomato sorbet. With garlic, sea salt, basil and Tabasco, the red one was savoury and highlighted the tomato as an ingredient. The yellow one was refreshing with mint, sea salt, lemon zest and lemon juice.
Glossy globes in shades of red, orange, yellow, green and purple were on display. Dozens of varieties were presented in and on stemware and laminated cards detailed their characteristics.
Tiny baubles on vine, these Mexican midgets were my favourite.
The lumpy red star is turban like and star shaped when sliced.
This is the legend. I just like the name. It is a Pacific Northwest variety cultivated by Oregon State University.
The stripy green zebra is a contrast to the red hues of the majority.
A hidden oasis close to the airport, Cedarbrook Lodge has serene ponds and manicured shrubbery.
The Copperleaf Restaurant is in an open area of about a dozen tables with a magnificent stone fireplace as the focal point.
We meandered into Tamarack Hall and one of the chefs directed us to the restaurant garden.
Four neat patches had rows of lettuce, herbs and of course, tomatoes.
Sincere thanks to Carol for inviting me to be her plus one. The complimentary tickets were courtesy of Richmond Public Relations.
