I have been thoroughly enjoying the FOUR ARTS LITERARY TOUR DE FRANCE – a wonderful series led by ROBERTA SABBAN who writes about food and wine for the Palm Beach Daily News. She is a genuine Francophile and has spent much time in France so while discussing each book in the series she brings authenticity to the lectures and furthers our understanding of French food, French customs and how the French both cook and appreciate their food and the quality of it. Questions and comments are welcomed. There are 2 lectures left – Thursday, June 1st and 8th at 1.30pm in the Library on the second floor (you just need to sign up for these free talks). I very much hope that the Four Arts will continue this concept in the future. www.fourarts.org
Try and pop into D IS FOR DESIGN on S. Dixie when you have a few minutes to spare. I needed a hostess gift and found something different and attractive very quickly and then I stayed on to browse. The store is stacked with a veritable treasure trove of tableware, glassware, attractive kitchenware, lovely linen hand towels, T-towels and much, much more. The buyer has a really good eye. I can practically guarantee that once you enter the shop you will not leave empty handed. So lovely to have a downtown gift store (and a couple of doors down is its sister shop, D is for Dog). 312 S. Dixie between Evernia St. and Fern St.
I have found the perfect chicken. It is a new range in my supermarket (Publix) from FARMER FOCUS. Their chicken is organic, humanely raised, sustainable and traceable. I noticed two things straight away – the difference in texture from other chicken breasts,firm but very easy to cut with a knife when cooked – and the flavor, a real taste. I cooked them exactly the way I always cook chicken breasts – place them on aluminum foil, pour over the juice of half a lemon and some olive oil and make them into a package – they are poached really. They have a higher price point than the rest of the chicken on offer but I think it is worth it.
My interest was piqued (pun intended) by the mention of PIKA PIKA CALAMANSI MARMALADE in Bon Appetit. I prefer marmalade over jam and this one apparently tastes like a cross between a tangerine, a lime and a grapefruit. The Calamansi fruit, which I had never heard of before, is found in South East Asia, particularly in the Philippines where it is often used in marinades or drinks. The interesting thing is that it is quite commonly grown here in Florida’s temperate climate – you can buy a tree for your garden or you can purchase the fruit (I found some on Etsy). To buy the marmalade visit www.eatpikapika.com
This is something you don’t know you have been missing all your life – an AVOCADO SOCK! It a small woolen bag made from Scottish wool and finished in Canada. It is 100% natural and the lanolin from the wool and the warmth of the sock turn a rock solid avocado (and haven’t we all had one of those) into a beautifully ripe one in 24 – 48 hours. The inventor used to ripen avocados in her ski socks many years ago and from this the idea of an avocado sock developed. All very sustainable and attractive to look at – mainly sold in Canada though Sur La Table now stocks them in the US www.surlatable.com and www.ayurveda101.uk.
STARBUCKS has launched a new product, OLEATO, coffee infused with olive oil. It is served hot, iced or as an oat milk latte and is described as having a rich nutty flavor. It is apparently selling well though I don’t see myself switching allegiance. Apparently, Howard Schultz has a daily tablespoon of olive oil – an Italian habit – and he usually had it before or after his coffee and this gave him the idea of combining the two. I’m not sure when it will be rolled out nationally but it already is available in NYC. Italians use olive oil as a gentle laxative which might be worth remembering!
STARBUCKS has launched a new product, OLEATO, coffee infused with olive oil. It is served hot, iced or as an oat milk latte and is described as having a rich nutty flavor. It is apparently selling well though I don’t see myself switching allegiance. Apparently, Howard Schultz has a daily tablespoon of olive oil – an Italian habit – and he usually had it before or after his coffee and this gave him the idea of combining the two. I’m not sure when it will be rolled out nationally but it already is available in NYC. Italians use olive oil as a gentle laxative which might be worth remembering!
Afternoon tea is something I think tourists visiting London should put on their ‘to do’ list because it is a British tradition along the line of Fish and Chips. Having said that, there are places serving afternoon tea with a twist. THE BERKELEY HOTEL offers a “Pret a Portea’, a collection of small couture cakes influenced by the Spring/Summer 2023 Fashion collections. They are breathtakingly exquisite – a Hermes tassel bucket bag, a Moschino inspired meringue flamingo sitting atop a tropical mousse based on a Sable Breton biscuit, the US label Thom Browne is represented with a fraise des bois tart with strawberry cremeux, topped with a lime and mint truffle and a red chocolate hat. Contemporary canapes and sandwiches accompany the delicate cakes. www.the-Berkekley.co.uk
When I think of vegetarians and even more so vegans I imagine them to be healthy eaters who care where their food comes from and how it is grown. They don’t eat red meat which we have all been told to cut down on, they don’t eat fish, so no mercury to worry about and the choice of vegetables and fruits nowadays is huge. A lot of people, generally, are trying to eat meat-free a couple of times a week too. Over the past few decades restaurants have added vegan and vegetarian options and some cater exclusively to that clientele – there are three such restaurants within a mile of my apartment. However, they have also been targeted by the processed food manufacturers and not in a good way. The choice of plant based frozen foods is extensive now and even has its own section in the supermarket freezer cabinet. The issue for me is the ingredients. The amount of sodium percentage wise is enormous – hovering, for the most part, around the 30% level and I have seen saturated fat listed as high as 50%! They really should come with a health warning. It is so sad that it takes such an effort to be a clean eater.
PRODUCT OF THE MONTH – Anchovy Paste
This is so handy to have in your fridge. It comes in a tube like tomato paste and a teaspoon or two can enhance the flavor of a sauce or a stew. I tried it in a mushroom sauce recently as the sauce seemed a little bland – anchovy paste was the answer. You can use it much like lemon juice to pop the flavor of a dish/ I also use it to make an anchovy vinaigrette and if you are a real anchovy fan it is good as the base spread in a sandwich. Plus point – no artificial ingredients in the Amore brand I buy.
TV OF THE MONTH – Buddy Oliver
Buddy is Jamie Oliver’s son, aged around 11, and he makes short little cooking youtube videos aimed at his age group. He is a natural in front of the camera and completely without affect. He is very engaging and unscripted which makes for some unintentional amusing moments – “I don’t have a knife today, so I am just tearing things up” (in this case mushrooms and ham for an omelet). If you have children or grandchildren around his age it would be fun to watch with them (or just watch anyway because it lifts the spirits).
BOOK OF THE MONTH – Jane Austen’s Table: Recipes Inspired by the Works of Jane Austen by Robert Tuesley Anderson
A charming genteel book filled with recipes that capture the spirit and verve of the food of Jane Austen’s world but adapted and re-imagined for modern times and tastes. The author intersperses the recipes with short literary and cultural essays describing the food and customs of the Georgian era and generally setting the stage for the dishes he presents such as Mansfield Wood Roast Pheasant, Donwell Abbey Summer Berry Delice, Cassandra’s Lobster and Asparagus and Box Hill Picnic Pies. Would make a thoughtful gift for a Jane Austen fan. Available at Amazon
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RECIPE OF THE MONTH – A Mouthwatering Smoked Salmon Canape
Pre-heat oven to 350 degrees F
Earlier this Spring, I had a most interesting canape at a friend’s house – small slices of toasted baguette spread with goat’s cheese topped with a small blob of dill mustard sauce and crowned with a piece of smoked salmon. The sauce is very easy to make and is so delicious you may want to use again and again to serve with hot or cold salmon dishes, spread on bread for a sandwich, mix with potatoes to make a potato salad A traditional Swedish dill mustard sauce contains sugar or honey and some vinegar – white wine or apple cider usually (and you can buy a jar of this sauce from Ikea but not online). The amount of goat’s cheese and smoked salmon you need will depend on how many you are catering for but the sauce recipe provides a generous serving and you will likely have some left over to use for other purposes.
1 thin baguette – sliced diagonally and toasted in the oven – 5 minutes or so each side until they have a golden toasty look
Goat’s cheese
Smoked salmon
Dill Mustard Sauce
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine or champagne vinegar
2 tbsp. olive oil
1 good tbsp. dill – finely chopped (and keep a little back as a garnish)
Just whisk all the ingredients together – couldn’t be simpler.