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Red Hot Chilli Peppers Meet Lamb Rogan Josh in this 3rd Dip from 50 Easy Indian Curries by Penny Chawla

May 1
Red hot chilli peppers meet Lamb Rogan for this 3rd Dip of 50 Easy Indian Curries (Smith Street Books, March 22) by Penny Chawla, the self styled 'curry queen' of Sydney. Lamb Rogan Josh Serves 4 A famed dish from the beautiful state of Kashmir, the fiery red colour of rogan josh comes from the chillies that are added in generous quantities. Rogan josh is usually cooked with tomatoes, but they are omitted here to...
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Trade Nightmares for Night of Ideas on Saturday May 21 2022, 19 US Cities, 100 Countries, Brooklyn for Me

Apr 21
Trade nightmares for Night of Ideas on Saturday May 21 2022 in 19 US Cities from Atlanta to Washington DC via New Orleans) and 100 Countries, Brooklyn for me. Brooklyn Program in a Nutshell: All will then gather for a marathon of talks, musical performances, screenings, and lively forums at Brooklyn Public Library, headlined by a performance from Patti Smith. Programming includes Goncourt Prize-winning novelist Leïla Slimani, Director of the Lenape Center Joe Baker, Chief...
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365 Days, 50 Easy Indian Curries, Under the Weather, Try Moong Dal from 50 Easy Indian Curries by Penny Chawla

365 Days and 50 Easy Indian Curries!

Under the weather, try Moong Dal, our first share from 50 Easy Indian Curries (Smith Street Books, March 22) by Penny Chawla, the self styled 'curry queen' of Sydney.

Moong Dal

Serves 4–6

Moong dal is a staple in every Indian home, and will be made differently depending on which part of India you are in. If you’re feeling under the weather, you can't go wrong with a bowl of moong dal, as it’s easy to digest and very nutritious. According to traditional Indian Ayurvedic medicine, it also balances the body’s elements.

Ingredients:

210 g (1 cup) moong dal (skinned split mung beans), well rinsed

1/4 teaspoon ground turmeric

sea salt

Steamed basmati rice or paratha

Moong Dal

Moong dal temper (Ingredients):

2 tablespoons ghee or peanut oil

1–2 dried red chillies

1/2 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1⁄8 teaspoon asafoetida

1 Asian shallot, thinly sliced

1 sprig curry leaves, leaves stripped

Instructions:

Place the moong dal in a saucepan and add 800 ml (27 fl oz) of water. Bring to the boil over high heat and skim off the froth that rises to the surface. Stir in the turmeric, then reduce the heat to medium–low, cover, leaving the lid open a crack, and simmer, stirring occasionally, for 35–40 minutes, until the moong dal is soft and broken down. Add a little more boiling water if the mixture starts to stick to the base of the pan or is becoming too thick. Add salt to taste. Remove from the heat and set aside.

To make the moong dal temper, heat the ghee or oil in a heavy-based frying pan over medium–high heat. Add the chilli, cumin seeds, fenugreek seeds and asafoetida. Shake the pan for about 30 seconds and as soon as the chillies start to darken add the shallot and curry leaves. Cook, stirring, for 2–3 minutes, until the shallot starts to brown.

Give the dal a stir and thin with a little boiling water if necessary. Pour into a serving dish, top with the temper and stir until just combined.

Serve with steamed basmati rice or paratha.

(* Reproduced with permission from 50 Easy Indian Curries (Smith Street Books, March 22) by Penny Chawla, the self styled 'curry queen' of Sydney. Photo copyright: Emily Weaving)


British Italian Bridge, Kani Zosui, Cross between Risotto and Porridge, Recipe from Otsumami by Atsuko Ikeda

A British Italian bridge, Kani Zosui is sort of a cross between risotto and porridge. This Crab Meat Rice Recipe is the first taste we share from Otsumami by Atsuko Ikeda (published by Ryland Peters & Small, 2022)

KANI ZOSUI 

CRAB MEAT RICE

Zosui is something between a risotto and a porridge. It is usually enjoyed at the end of a nomikai or work drinks party to finish the meal. There are various types of zosui, some being soupy and others a thicker consistency. I prefer the latter, which I’m sharing with you in this recipe. This dish is enjoyed at the end of the meal because of its digestive properties. The rice is simmered longer than usual and is very delicate in flavor. Especially prepared in winter, it will warm up your body at the end of a cold day. This is proper, healthy comfort food.

400 ml/1⅔ cups Kombu & Katsuobushi Dashi* 

250 g/9 oz. cooked rice (next-day rice is even better for this)

1 tbsp sake

1 tbsp light soy sauce

2 tsp mirin

150 g/5½ oz. white and brown crab meat

1 egg, beaten

salt

TO SERVE

50 g/1¾ oz. salmon roe s

mall handful of coriander/cilantro leaves

Serves 4

Kani Zosui

Bring the katsuobushi dashi to the boil in a large saucepan or Japanese donabe hot pot.

Add the cooked rice, sake, light soy sauce and mirin. Cover with the lid and simmer for 5 minutes over low heat.

Add the crab meat, stir and cover with the lid again. Simmer over low heat for a further 5 minutes. The consistency should be getting towards something like a thick porridge.

Towards the end of the simmering time, pour the beaten egg over the top of the rice, then replace the lid and simmer for a final 2 minutes.

Stir gently to mix the egg with the rice and season with a little salt if necessary. Serve in individual serving bowls, topped with salmon roe and coriander/cilantro leaves.

*DASHI

Dashi is an ingredient at the heart of Japanese cuisine, and is used as the base of many traditional dishes in this book. I have either specifed which type of dashi to use, or I’ve left it up to you to choose your favorite for the recipe.

NOTE I wouldn’t recommend freezing any dashi, it is easy to make and the flavors would not survive.

NOTE The quality of water is as important for dashi as it is for brewing tea, so a soft or filtered water is ideal.

KOMBU DASHI

Kombu dashi is the favored type of stock in shojin ryori (Buddhist vegan cuisine). Different varieties of kombu are available, each with slightly different flavours – Rishiri, Hidaka, Rausu and Makombu are the most common. There are two ways of making kombu dashi. Simply soak the kombu in cold water overnight to draw out its elegant flavour, or soak it quickly in heated water for a richer, deeper flavor. The recipe below is for the latter method:

1 litre/quart cold water

10 g/¼ oz. (5 x 10-cm/2 x 4-inch) piece of kombu

MAKES 1 LITRE/QUART

Place the water and kombu in a large saucepan and let it soak for at least 30 minutes.

After 30 minutes, start to gently bring the water to the boil over medium-high heat. Just before it reaches boiling point – when small bubbles appear at the bottom of the pan – remove the kombu and take the pan off the heat. The temperature should reach no more than about 60°C (140°F). Do not let the kombu boil; if you do the flavor will be spoilt. The kombu dashi is now ready to use. It will keep in the fridge in a sealed container for up to 3 days. You can use the same piece of kombu again to make another dashi, or dice and add it to soups or salads.

KOMBU & SHIITAKE DASHI

This stock is useful in any vegetarian dish. The dried shiitake mushrooms add an extra earthy depth of flavor to the broth. The magic, umami-rich combination of both kombu and shiitake really enhances the flavor of any ingredient it pairs with. You can keep both the rehydrated shiitake mushrooms and kombu for use in other recipes.

1 litre/quart cold water

10 g/¼ oz. (5 x 10-cm/2 x 4-inch) piece of kombu

20 g/¾ oz. dried shiitake mushrooms

MAKES 800 ML/3⅓ CUPS

Place the water, kombu and shiitake mushrooms in a large saucepan and leave them to soak for at least 30 minutes.

After 30 minutes, start to gently bring the water to the boil over medium-high heat. Just before it reaches boiling point – when small bubbles appear at the bottom of the pan – remove the kombu. Do not let the kombu boil; if you do the flavor will be spoilt. Continue heating to bring the water and mushrooms to the boil.

Once boiling, reduce the heat to low and simmer, uncovered, for 10 minutes. Skim any scum off the surface of the dashi as it cooks.

Turn the heat off and strain the dashi through a muslin/cheesecloth or fine-mesh sieve/strainer. The dashi is now ready to use. It will keep in the fridge in a sealed container for up to 3 days.

** KOMBU & KATSUOBUSHI DASHI

This is the most common dashi for non-vegetarians. It uses both kombu and bonito flakes (katsuobushi) together for an umami-rich dashi with a complex, deep flavor. It is perfect for clear soups, egg dishes or noodles in broth where the dashi shines through as the primary flavor.

1 litre/quart cold water

10 g/¼ oz. (5 x 10-cm/2 x 4-inch) piece of kombu

20 g/¾ oz. bonito flakes (katsuobushi)

MAKES 800 ML/3⅓ CUPS

Place the water and kombu in a large saucepan and leave to soak for at least 30 minutes.

After 30 minutes, start to gently bring the water to the boil over a medium-high heat. Just before it reaches boiling point – when small bubbles appear at the bottom of the pan – remove the kombu and continue heating. Once boiling, turn the heat off and sprinkle the katsuobushi (bonito flakes) into the kombu dashi. Leave to brew for 2 minutes, letting the flakes sink to the bottom of the pan.

Strain the dashi through a muslin/cheesecloth or  fine-mesh sieve/strainer, letting it drip through. The finished dashi is now ready to use. It will keep in the fridge in a sealed container for up to 3 days.

Otsumami cover

(* Excerpted from Otsumami: Japanese Small Bites & Appetizers: Over 70 Recipes to Enjoy with Drinks by Atsuko Ikeda, published by Ryland Peters & Small 2022 / Photography by Yuki Sugiura (c) Ryland Peters & Small 2022)


Our Venture 'Mediterranean Work and Play' is in the news via Skift 'Future of Work Briefing'

Our venture Mediterranean Work & Play is in the news via 'Future of Work Briefing'.

We shared with Matthew Parsons of Skift some 'preventive medicine' for burnout that 'Mediterranean Work & Play' offers with stays in Occitanie, France, from Toulouse to Perpignan...

Read more in Travel Outfits Offer Solutions to Companies for Pandemic Worker Burnout (Skift, January 14, 2022)

Skift future of work

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Better Spend A Little More Once than A Little Less Twice

Putting new windows in your apartment or house, buying a new air conditioning unit as weather heats up, picking a mover that will not damage your furniture or the front door of your new digs, cheaper is not always the wise option.

Air unit

Better spend a little more once than a little less twice!

Minding the money for Concierge Mondays # 22


Walk Into the Storm and Stroll Around Hokkaido in Ink with Illustrator and Digital Artist Mateusz Urbanowicz

Walk into the storm andstroll around Hakkaido with illustrator and digital artist Mateusz Urbanowicz, Polish born, based in Tokyo.

I picked Into the Storm for 2 reasons. First here in New Jersey as I write this thunderstorms are on the way, second it in a way illustrates our walk into (and hopefully through) the Covid storm.

Into the Storm Stand Alone Works Mateusz Urbanowicz

The stroll around Hokkaido, spoke to me through its ink illustrations. The small Hokkaido in Ink book contains 30 something ink illustrations, each with side notes. Book is available for purchase both in print and digital editions.

Hokkaido in ink Mateusz Urbanowicz

Let me give credit to Scott Pack for putting Mateusz Urbanowicz.

Watercolor and Ink for Tokyo Thursdays #320


After First Bid on a Home Fix, A Mover, A Body Shop Repair, Slow Down Before Making Decision

After receiving a bid on a home fix, a mover (especially if your new place is a long distance away), a body shop repair, slow down before making a decision. 

First of all get at least 2 estimates, if possible get your estimates from people that friends or colleagues recommended.

If your plate is full and your mind is tired, it is one more reason to slow the decision process.

Bids and estimates might be too cheap to be true or so expensive that it amounts to price gauging.

Ibm 5155 portable computer

Slow like my first 'portable' IBM computer pictured above.

Weighing choices for Concierge Mondays (on a Tuesday) #21

(* Credt for IBM 5155 picture goes to Dusted.DK ...)


Not Just Another Yard Sale, Location, Rich Mix from Paintings to Distinct Clothing and Garden Fare

Right Location, Rich Mix from Paintings to Distinct Clothing and Garden Fare Make for Successful Yard Sale

As in retail, you will get buyers, not just passing by visitors , if you have the right ingredients and not just a mass of things for people to dig through the piles.

Yard Sale Paintings

How to Not have Just Another Yard Sale?  Concierge Mondays # 20


Summer up North, Smoked Mackerel Rillettes With Rye Crisps Recipe from ScandiKitchen Midsommar by Bronte Aurell

Summer lunch up North (meaning Scandinavia) has seafood rillettes on the menu.

Like this Smoked Mackerel Rillettes With Rye Crisps recipe from ScandiKitchen: Midsommar: Simply Delicious Food for Summer Days (Ryland Peters & Small, 2018, 2021) by Brontë Aurell, co-owner of ScandiKitchen in West London.

Smoked Mackerel Rillettes With Rye Crisps

This is a super-easy way to prepare an appetizer or light lunch. Rillettes are a coarse, potted meat similar to pâté that are stirred together and spread on toast. They’re usually made with fatty pork (or duck) leftovers, but I love making rillettes with fish. This recipe works well with both smoked mackerel and smoked salmon.

Smoked Mackerel Rillettes from ScandiKitchen Midsommar

Ingredients:

8–12 thin slices of rye bread or store-bought rye crisps (available in supermarkets) 

200 ml/3⁄4 cup crème fraîche

2 teaspoons Dijon mustard

3 tablespoons chopped chives

squeeze of fresh lime juice

1⁄2 teaspoon horseradish sauce

300 g/10 1⁄2 oz. smoked mackerel

freshly ground black pepper (hold the salt until you taste it, some mackerel is very salty)

TO SERVE

1⁄4 small fennel bulb

1⁄2 apple

freshly squeezed lemon juice

fresh pea shoots

4 individual serving glasses

Serves 4 as a generous appetizer or light lunch

Directions:

If using rye bread, preheat the oven to 140°C (275°F) Gas 1. Slice the rye bread very thinly and place on a baking tray. If the bread is too thick it will be hard to eat as crispy bread, so do make sure it is thinly sliced. Bake in the preheated oven for about 10–20 minutes (depending on your bread) until completely dry. You can make it several days ahead and store in an airtight container.

Mix the crème fraîche with the mustard, chives, lime juice and horseradish (if using). Remove the skin from the mackerel and add the fish to the crème fraîche mixture. Stir just until mixed – I like my rillettes with a few chunky bits, but some people prefer it smoother. If you like yours smoother, simply mix a while longer. Check for seasoning and add black pepper to taste. Spoon the mixture into the serving glasses. Chill until ready to serve.

When ready to serve, slice the fennel and apple very thinly, ideally using a mandoline. Add a squeeze of lemon juice to stop the apple going brown and mix well. Serve the apple and fennel salad with pea shoots, the glasses of mackerel and the rye toast on the side. You may need extra toast as the mackerel makes a generous portion.

( Reproduced with permission from ScandiKitchen: Midsommar: Simply Delicious Food for Summer Days By Brontë AurellRyland Peters & Small, 2021 / photography by Peter Cassidy © Ryland Peters & Small, 2018, 2021)

P.S: Please note that the recipes in ScandiKitchen: Midsommar are the same as in ScandiKitchen Summer, which was published in 2018.