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Cooking demos Tuesday!

Join me for opening day of the Dutchess County Fair! I’ll be doing cooking demonstrations in the Harvest Kitchen in Bldg E at 11 am and 3:30 pm on Tuesday, Aug. 19.

On the menu are….surprise….cephalopods! Come learn about other things to do with these tasty critters besides fried calamari, and taste some classic dishes from Thailand and Sicily. I’d love to see you there!

A Montauk Beach

A quiet Montauk Beach.

It’s not often enough that I can get away for sun, sand and seafood. I ought to live near the ocean; being landlocked, albeit near the beautiful Hudson River, doesn’t always cut it for me. But thanks to a dear friend I got to go to a beautiful seaside spot last week, at the tip of Long Island’s South Fork, jutting out into the Atlantic.

There I had a feast for all the senses: sunsets so hot and stunning they dazed my eyes, soothing waves crashing and gulls screaming softly, briny breezes in my nostrils, soft sand between my toes, exquisite food and drink, and most of all, good company.

Watermelon margarita and blood orange margarita at FishBar, Montauk.

Fruity margaritas at FishBar, Montauk.

 

I’ve been there a few times before, in spring, fall, and then last year, finally, in the summer, but this was the longest, sunniest trip, and glorious all around.

A motel kitchenette for preparing oysters and littlenecks on the half shell and sauteed swordfish tidbits was the spot for the first feast, then another day it was off to FishBar for drinks, a watermelon margarita for me and a blood orange one for my companion.

We ordered a couple appies: soft shell crab with grilled watermelon, pea tendrils and yuzu yellow beet emulsion, and a flaxseed-crusted tuna tartare with avocado and spicy aïoli, topped with slivers of pickled watermelon radish. (The watermelon theme a welcome constant.)

Appies at FishBar. Photo by Nicholas Panayotou

Appies at FishBar. Photo by Nicholas Panayotou

 

 

 

 

 

 

 

 

 

With bellies not yet full, we went for a glorious platter of fresh local sea scallops, pan seared and drizzled with lemon butter and fresh herbs, over a hash of chorizo, watermelon radish, crispy rainbow potatoes, kalamata olives, fava beans, house-dried tomatoes and yellow beets.

Sea scallops at FishBar.

Sea scallops at FishBar.

 

On the last night we ate at Gosman’s Inlet Café, a perennial favorite for sushi and other good food and a beautiful view of the harbor, a constant stream of all manner of boats gliding to and fro. After a couple of good sushi rolls, we had a lush lobster roll studded with generous chunks of sweet lobster. Although under seasoned and not as good at the one we had at FishBar last year, it was satisfying and accompanied by quality coleslaw and fries.

Lobster roll from Gosman's Inlet Cafe.

Lobster roll from Gosman’s Inlet Cafe.

The grilled local yellowfin tuna topped with eggplant caponata on a bed of orzo was rich and flavorful.

Local yellowfin tuna topped with caponata.

Local yellowfin tuna topped with caponata.

A classic Montauk sunset capped things off,

Sunset at Montauk harbor.

Sunset at Montauk harbor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

but for me the seafood feasting wasn’t over. Returning to Gosman’s Market the next morning before departing, I stashed some super-fresh local squid and a nice chunk of tilefish on ice in my cooler to bring home. I kept the sea bounty flowing the next few nights with fried calamari

Fried calamari with a variety of coatings: masa harina, flour, flour and grits.

Fried calamari with a variety of coatings: masa harina, flour, flour and grits.

and spaghetti neri

Spaghetti al nero delle seppie, a Sicilian dish.

Spaghetti al nero delle seppie, a Sicilian dish.

(testing recipes for my upcoming cephalopod cookery book). The squid was so impossibly fresh when I bought it four days ago that my leftover spaghetti neri for dinner tonight was still scrumptious. And I pan-roasted the tilefish with garlic and herbs. This fish, which I don’t believe I’d had before,  lives on crabs, making its flesh sweet and succulent.

Pan-roasted tilefish with garlic and herbs.

Pan-roasted tilefish with garlic and herbs.

Meeting a master

It’s not too often that strangers invite you to their home for a sumptuous dinner, but in this age of Facebook and LinkedIn, sometimes we get to be friends of a sort before we ever meet face to face, and thus luck is with us.

Such was my introduction, via LinkedIn, to Hiroko Shimbo, an author of three books on Japanese cooking. Last Sunday she kindly invited me–and three of her friends–to the weekend home of her husband Buzz and herself, which is only about ten minutes from me.

Six is the perfect number for dinner, per M.F.K. Fisher, and perfect and perfectly enjoyable it was, in spite of the fact I was meeting everyone for the first time.

jeremiahbeefhiroko

Jeremiah Stone and Hiroko Shimbo oversee the beef on the binchotan. Photo by Jennifer Harington Brizzi

Buzz was welcoming and affable and Hiroko herself was warm and friendly, too, adorable with her small and energetic frame, pageboy and bangs, and a ready smile. Also on hand were Giuseppe from Colombia and Jeremiah Stone, a chef on the cusp of opening, with a partner, the eagerly anticipated Contra on Manhattan’s Lower East Side, a “neo-bistro” that will offer a $55 tasting menu of five courses.

Hiroko Shimbo and Jeremiah Stone oversee the beef on the binchotan. Photo by Jennifer Harington Brizzi

Jeremiah Stone and Hiroko Shimbo. Photo by Jennifer Harington Brizzi

Also there was Annette Tomei, a very knowledgeable and experienced chef, sommelier, and food and wine consultant, based currently in Brooklyn and at www.vineducation.com. Good company indeed.

Hiroko is an accomplished chef who consults for many food companies and restaurants and also teaches cooking at the International Culinary Center in New York (formerly the French Culinary Institute). Her first book, which I’ve owned and used for years without ever dreaming I’d meet the author, is the award-winning The Japanese Kitchen (Harvard Common Press, 2000).  Her second is The Sushi Experience (Knopf, 2006) and her most recent, Hiroko’s American Kitchen: Cooking with Japanese Flavors (Andrews McMeel, 2012), which won the International Association of Culinary Professionals’ 2013 Cookbook Award under the American category.

After some refreshing young ginger tea, we assembled in the garage and sipped the couple’s scrumptious homemade umeshu (plum liqueur) as we nibbled peanuts and a Bobolink cheese and watched Hiroko assemble the cooking apparatus she’d be cooking some of dinner on. A Weber filled with sand (because the fire would be so hot it could melt through the metal), then regular Kingsford charcoal, and two types of Japanese charcoal, one to get it going, and then binchotan, a special one made of slow-burning oak and imported from Japan. It burns extremely hot for quick and perfect cooking. A pile of pale gray bricks specially arranged contained the intense and nearly smokeless fire.

Before we knew it, it was time to gather around the dining table for the first course, a silky smooth magenta chilled beet soup, garnished with bits of dried beet and a quenelle of lemon sorbet.

Chilled beet soup. Photo by Hiroko Shimbo

Chilled beet soup. Photo by Hiroko Shimbo

Then came what may well be my favorite part, a beautifully arranged quartet of baby vegetables lightly simmered in a delectable broth to drink after eating the veggies.

Eggplant, turnip, tomato, and squash simmered in broth. Photo by Hiroko Shimbo

Eggplant, turnip, tomato, and squash simmered in broth. Photo by Hiroko Shimbo

Then came top sirloin steaks of Australian grass-fed beef seared over the binchotan, with an Australian Shiraz, natch, and lima beans with fresh corn (also grilled) and baby eggplants (ditto).

Young ginger cake with plums and lemon sorbet. Photo by Jennifer Harington Brizzi

Young ginger cake with plums and lemon sorbet. Photo by Jennifer Harington Brizzi

The conversation lingered on many topics as we enjoyed a dessert of a lovely cake made with young ginger. It  was a true treat for me to be in such distinguished company and I was very grateful to have been invited to this delightful evening. Thank you Hiroko and Buzz!

Fideua up close.

Fideua up close.

Celebrating anything at the home of my sister Calico and her family in the New Haven suburb where they live is always über festive, from their annual elegant Bastille Day sit-downs to their rollicking Oktoberfests.

But last night’s dinner to celebrate Calico’s half-century mark was something special indeed, with plenty of amazing food, drink and merriment.

Glasses of Jaume Serra Cristallino Brut cava, pistachios, beer nuts, and rosemary-spiked marcona almonds started things off right.

Ceviche to start. Photo by Jennifer Harington Brizzi

Ceviche to start.

Then the table was set with a perfectly balanced tangy and smooth gazpacho and small plates of a zesty ceviche of monkfish, scallops and squid, gilded with avocado slices.

Appetites piqued, we moved on to enjoy Mig’s fideua, a sort of Catalan paella with toasted pasta instead of rice.

Fideua, a pasta-based cousin of paella. Photo by Jennifer Harington Brizzi

Fideua, a pasta-based cousin of paella.

This one was well-crafted and bursting with clams, mussels, and shrimp and a rich saffron garlic flavor.

Garden bounty on the side.

Garden bounty on the side.

Sides included a beautiful nasturtium salad and tomatoes fresh from the garden. My favorite Spanish red Marques de Caceres was on hand, along with an assortment of other fine examples.

Miles. Photo by Jennifer Harington Brizzi

Miles.

Dessert was a collection of several excellent Spanish cheeses served with quince paste, digestifs from chartreuse to calvados to pear williams to Branca Menta. Finally there was a soft moist and delectable almond cake made by the chef.

Almond cake with ice cream.

Almond cake with ice cream.

I was happy to see my mother on hand for the occasion, as well as my nephew Miles home from his sophomore year at UConn Storrs. Happy 50th, Calico!!

Beer and (falling) water

On a fine day at The Roundhouse at the Falls in Beacon, you can sit outside on an expansive patio overlooking a dramatic waterfall and consume good beer and tasty tidbits, a perfect way to while away a lazy summer afternoon. Today a friend and I did just that, beginning with a couple of pints of golden brew, both selections murky,  with hints of coriander and orange, and nods to Belgium. Slightly more golden in hue than the other, the Clown Shoes Clementine was a Belgian-style white ale (witbier) from Massachusetts ($7), refreshing, crisp and nicely balanced. The other was a nice light dry lemon-yellow Hennepin from Ommegang in upstate NY ($6) .

Shoestring Fries and Crispy Chick Peas from the patio menu at The Roundhouse at the Falls in Beacon. Photo by Jennifer Harington Brizzi

Shoestring Fries and Crispy Chick Peas from the patio menu at The Roundhouse at the Falls in Beacon. Photo by Jennifer Harington Brizzi

Irresistible crispy shoestring fries drizzled with melted smoked Gouda and scattered with lemon zest and roasted garlic ($5) were perfect with the beers, as were coppery-colored chick peas deep-fried and dusted with non-spicy chorizo spices ($5). A creamy mascarpone-enriched mac and cheese studded generously with chunks of lobster was next ($12).

 

Mac & Cheese (with mascarpone and lobster). Photo by Jennifer Harington Brizzi

Mac & Cheese (with mascarpone and lobster). Photo by Jennifer Harington Brizzi

Service from friendly Edward–and others–was absolutely perfect. Rain showers kindly waited until all was consumed, and after driving most patrons indoors, it dispersed, and out came the sun again.

Tapas in Tivoli

Luscious 18-month-old jamón serrano at Panzur. Photo by Jennifer Harington Brizzi

Luscious 18-month-old jamón serrano at Panzur. Photo by Jennifer Harington Brizzi

Good Spanish restaurants aren’t a dime a dozen in the part of the Hudson Valley where I live. The only one in the area–El Castillo Español–closed not long ago, so I was happy to hear that Rei Peraza, whose cooking I enjoyed at El Hotel Rhinecliff a few years ago, had opened a tapas place with his own distinctive stamp in Tivoli, an offshoot of Red Hook in northwest Dutchess County. No tortilla española or shrimp al ajillo here; it’s all about imaginative nose-to-tail stuff. But you can’t skip the jamón, Spain’s funky hearty sweet version of prosciutto, and we didn’t either. My kid’s a pescatarian, but quality cured pig leg is where she draws the occasional line.

The other day, with slightly more time and cash in my pocket than I’m used to, I swung by Panzur with my 11-year-old daughter for a tapa or two. I worked in the kitchen of that space for one long week about 12 years ago in one of its many previous incarnations, but it looks markedly different. Two eating areas with a central bar opened things up and made for an interesting division of the space, and bold art on the walls offers a modern lift.

You can’t have just one tapa and there were many temptations on the menu, rarities like rabbit rillettes and potted pig head, seasonal items like ramps and fiddleheads. Everything sounded delectable;  I would love to go with a big group and try lots of things.

Black fried squid. Photo by Jennifer Harington Brizzi

Black fried squid. Photo by Jennifer Harington Brizzi

I was craving cephalopods and unfortunately the octopus brick I’d seen on the online menu was out of date, so we had black fried squid, a tasty and visually arresting dish. Dark super crispy morsels (I love that they’re called squid, not “calamari’) were showered with alliums and dusted with smoky pimentón powder. On the side was a large long schmear of luscious deep dark squid ink allioli. I would bathe in that stuff. Fortunately the waiter snatched the plate away before I dipped my bread into every last speck.

I had a glass of sparkly cava, a crisp Catalonian Mont Marcal Brut Reserve Penedès 2010, and my daughter some black currant tea tivoli 2013, which came with lots of lemon and agave syrup, a nice touch. For the two drinks and tapas it set us back about $55 including tip. When my ship comes in I want to go back and make my way through the menu.

African sun in a bowl

Here’s a “Ravenous” column of mine from a few years back:

Image courtesy of Salvatore Vuono at FreeDigitalPhotos.net

Image courtesy of Salvatore Vuono at FreeDigitalPhotos.net

A funky wooden spoon made of aromatic wood sticks out of the utensil crock on my counter, too intense-smelling for stirring any old wimpy soup. I don’t know what kind of wood it is, but I got it years ago at an African store on Ninth Ave. in Manhattan and it still smells so pungent, so heady, so good, that I only use if for African or Brazilian stews, something with lots of garlic, dried smoked shrimp, chunks of exotic tubers and bright orange palm oil. But mostly I just take it out and smell it for the fun of it and wish I could go to Africa.

With a landmass four times the size of the United States, Africa is beyond our wildest imaginings in size alone, and thus impossible to sum up. Its name evokes scary thoughts mostly: safaris, savages, starving children, vicious wars, apartheid, all manner of strife and suffering. But when it comes to its resources (historically raped and plundered), its culture and music (roots of our own) and its food (also roots of our own, more than we realize), Africa is endlessly rich and alluring, irresistible to try to discover in whatever measure we can.

African spoon. Photo by Jennifer Harington Brizzi

African spoon. Photo by Jennifer Harington Brizzi

It’s not the only continent I haven’t yet set foot on, but probably the one I want to see the worst. Not that I could “see” it, in a visit, or a hundred. It’s so gigantic that I could study it for ten lifetimes and not begin to know it. So until that first and maybe only, too-short trip, I’ll just keep listening to its music, reading what I can, and of course eating Africa, which means not just cooking recipes for African, Caribbean and “soul food” dishes, and seeking out restaurants serving those foods, but realizing that when I eat a plate of fried chicken or beans and rice or a slice of sweet potato pie, that I’m eating something that began in Africa.

The food of Africa and the diaspora where Africans went and took their foodways with them is so vast and so varied it can’t be categorized, so I won’t try, but I’ll tell you about some of the more interesting and the most delicious dishes, the things that I’ve cooked or tasted and the things I hope to cook or taste someday.

Like the baobab tree that’s common throughout much of sub-Saharan Africa (all parts of it used for nourishment), you’ll find throughout much of the continent certain elements wherever you find African eaters and cooks: peanuts/groundnuts used for oil/snack/foundation of soup or stew with meat, smoked dried fish and small animals (check out that store on Ninth Ave.), grains like cornmeal, hominy, millet and teff, fruits like bananas, melons, coconuts and mangoes, squashes, greens, cabbages, eggplants, okra, an emphasis on vegetables more than meats with a staggering variety that includes all kinds of beans and huge starchy tubers with exotic textures unknown to us, some gelatinous and some stiff, sometimes boiled, sometimes dried and reconstituted.

Perhaps least exotic to us of Africa’s many cuisines are the Mediterranean dishes of Northern Africa, from countries like Morocco and Egypt, whose preserved lemons, olives and almonds seem not so strange. We love the hearty tagines and stews over fluffy, tiny specks of couscous, the zesty kebabs, the appetizers and dips that are similar to the familiar Greek food. There’s that sweet b’stilla that’s high on my to-make-some-day list, a chicken potpie with almonds and cinnamon wrapped in phyllo dough and dusted with confectioner’s sugar.

Graphic courtesy of freedigitalphotos.net

Graphic courtesy of freedigitalphotos.net

Moving southwest across the Sahara we get to the region from whence the ancestors of most African-Americans and African-Caribbean peoples came from, where fish is a big part of the diet, where hot peppers are relished and the palm tree is plundered for plenty of palm wine and palm oil. Here is Senegal, home of the tasty lemony, oniony Chicken Yassa and the national dish Thiebou Dienne, a festive many-ingredient rice and fish stew. My favorite (and basically only) TV show is No Reservations with Anthony Bourdain on the Travel Channel, and for last Monday’s show he was in Ghana, at a “chop bar” dipping balls of rice goo into a rich orange spicy tongue stew and later eating barracuda on the beach, washing it all down with lots of beer and palm wine.

South Africa has an interesting culinary history, too, with lots of occupation by lots of different peoples. You find dishes with an obvious Dutch influence and sambals and pickles and chutneys from the Malay influence. For a cooking demo this fall at the NYS Sheep and Wool Festival I made a bobotie, a killer South African pie of curried lamb (originally game) topped with a custardy crust.

I’ve cooked a lot of Ethiopian food, a cuisine I’m particularly fond of. I’ve learned you can sauté three pounds of chopped red onions in a pan with no fat, that spiced butter is sublime and that giant pancakes only need to be cooked on one side. I could write a book on it (and someday might) but suffice it to say that many Ethiopian dishes consist of lip-tingling stews called wat that you pick up with pieces of huge spongy pancakes and that if it weren’t for some frisky Ethiopian goats we might not be drinking coffee right now.

photo courtesy of freedigitalphotos.net

photo courtesy of freedigitalphotos.net

Visitors to the Caribbean who eat only on cruise ships or in all-inclusive resorts really cheat themselves by not eating local food, which is similar in many ways to the food of Africa and really wonderful, based on fresh seafood and local fruits and vegetables. In parts of South America as well, namely Surinam, Guyana, French Guiana and much of Brazil, the cuisine is descended from African food, too.

Cuban black beans and rice, Puerto Rican pigeon peas, Jamaican kidney beans, soups thickened with okra or callaloo greens, hot peppers spicing up vinegar, rum or peanut butter, cornmeal coo coo (a starch of Barbados), numerous fish stews, crispy fritters made with salt cod or bananas and Brazilian black bean belly-bustin’ feijoada are all Caribbean and South American flavors with that African influence.

And it doesn’t end at the border. Plantation slaves made their masters healthier by cooking them the vegetables they were used to eating themselves. Louisiana Creole dishes owe their heritage not only to Europeans but to involuntary African immigrants. I grew up eating Southern food, a tradition based on (to oversimplify a bit) a large variety of vegetables with bits of tasty pork scraps, a tradition founded in large part on the African influence, and I like to cook that way often. The tasty Hoppin’ John I cooked for New Year’s Day this year (for luck and prosperity) of rice and cowpeas (like tiny brown black eyed peas but nutty rather than mushy) has its origins in a mix of beans and rice that sustained slaves en route from Africa. Tonight I’m boiling kale and collards with smoked turkey wings, serving the succulent “pot likker” with cornbread for dipping, a nourishing southern dish with African roots, too.

marcocooking

My own precious piece of the continent. Photo by Jennifer Harington Brizzi

Three years ago last Friday [now nine years ago--Ed.] at Newark Airport a beautiful Ethiopian toddler with big brown eyes and a white cotton costume embroidered with rich colors got off a plane holding hands with young woman who had brought him here. I picked him up and kissed his cheek and he became my son. Months earlier, when the wait for him had started, Africa and its endlessly fascinating culture and food had begun its journey into my heart, but now it’s assured that it won’t ever leave.

Other inspiration for this week’s column:

I have many books about Africa and its food but these are a few of my very favorites, highly recommended:

Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking by Jessica B. Harris (Atheneum, 1989)

The Africa Cookbook: Tastes of a Continent by Jessica B. Harris (Simon & Schuster, 1998)

African Cooking by Laurens van der Post, (plus its spiral bound recipe book, which is very hard to find) (Time Life, Foods of the World, 1970)

Wonders of the African World by Henry Louis Gates, Jr. (Knopf, 1999)

Also worthy of note is The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (Wiley, 2006) by superstar chef Marcus Samuelsson of Aquavit in New York City, who was born in Ethiopia, adopted and raised in Sweden. In this book he makes African food hip.

And to listen to while you cook: Putumayo CDs: Congo to Cuba, African Odyssey and African Playground.

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