Serge the Concierge

Time 2020-11-13 01:04:46

Web Name: Serge the Concierge

WebSite: http://www.sergetheconcierge.com

ID:114001

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Serge,the,Concierge,food,wine,travel,timemanagement,work,life,concierge,cheese,n

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Whatever road led you to 'Serge the Concierge', we are glad you found us. Let us know which features you like best and least. Get a bird s eye perspective, book a tree house at Loire Valley Lodges near Tours (France)Want to take a break from Zoom world, Loire Valley Lodges offers 18 tree lodges sprinkled around a forest with no WiFi and spotty cellphone reception. They opened in July 2020.Each lodge opens onto the forest and the sky thanks to large windows.Green Lap of Luxury for Green Day # 274( Photo: November 4, Autumn Sunrise on terrace of lodge Via Nilo, via Loire Valley Lodges Facebook Page) Manchurian Candidate, Not Exactly! from from Saladish by Ilene Rosen with Donna Gelb (Artisan Books, 2018/Photographs by Joseph De Leo )Browsing through books I received in Spring 2019, I realized this bright red choux fleur recipe had failed to show up here, now corrected.Not-Exactly-Manchurian CauliflowerThis is a simplified and not-fried version of Gobi Manchurian, an Indian restaurant favorite of fried cauliflower seasoned Indo-Chinese style. Try to find a head of cauliflower that still has its leaves.Serves 4Ingredients1 head of cauliflower, cut into medium florets, core reserved and tender part sliced, leaves left wholeOne 6-ounce can tomato paste2 teaspoons molasses2 teaspoons cumin seeds, toasted and groundKosher salt and freshly ground black pepper1⁄4 cup flavorless vegetable oil1⁄3 cup minced jalapeño1⁄3 cup finely minced fresh ginger1 large garlic clove, finely minced4 or 5 scallions, thinly sliced on the diagonal1 tablespoon extra-virgin olive oilFlaky salt Directions:Preheat the oven to 400°F.Bring a large pot of water to a boil. Add the cauliflower florets, return to a boil, and cook for about 1 minute, until the florets are just tender. Drain thoroughly and transfer to a sheet pan to cool.Whisk together the tomato paste, molasses, cumin seeds, 1 teaspoon kosher salt, ¼ teaspoon pepper, and 3 tablespoons of the oil in a small bowl until thoroughly blended.Heat the remaining tablespoon of oil in a small skillet over medium heat and sauté the jalapeño, ginger, and garlic for a minute or two, until soft and fragrant but not browned. Season to taste with kosher salt and pepper and add to the tomato mixture, whisking to thoroughly combine.Put the cauliflower florets in a large bowl and toss with the tomato mixture, rubbing the mixture into the florets’ cracks and crevices. Taste and add more kosher salt if necessary. Spread out on the same sheet pan and roast for 15 minutes. Rotate the pan and roast for 10 minutes more, or until the florets are tender and browned, even charred in some spots. Meanwhile, toss the slices of core and the leaves with oil and kosher salt and pepper to taste.Roast on a separate small pan just until browned, about 7 minutes. Let the florets, core slices, and leaves cool.Transfer the cauliflower florets, leaves, and slices of core to a bowl, add most of the scallions, and toss to combine. Transfer to a platter, drizzle with the olive oil, and scatter the reserved scallions and some flaky salt over the top. Serve.(* Excerpted from Saladish by Ilene Rosen with Donna Gelb -Artisan Books- Copyright © 2018 /Photographs by Joseph De Leo.”) 75 Years of Japanese Design, One Book by Naomi Pollock, Japanese Design since 1945 (Abrams Books, November 3-2020) For the Japanese, the concept of design is not limited to functionality and materiality—it is deeply connected with culture and tradition. In this sense, everyday objects become more than their function: they are to be reflected upon, to be touched and cherished. I also wrote in Tree House for Grown Up Escapes, Pilotis in a Forest (May 5, 2016) about a previous book by Naomi Pollock titled Jutaku, Japanese Houses 75 Years of Japanese Design on the menu for Tokyo Thursdays # 316 Olive not, turn a green (and purple leaf) with this Shiso Martini from Japanese Cocktails (Over 40 highballs, Spritzes and other refreshing low-alcohol drinks) by Leigh Clarke (Ryland Peters Small, 2019), photography by Alex Luck.Shiso MartiniShiso is a beautiful green and purple leaf used throughout Japanese cuisine. Its delicate flavour combines well with vermouth in this martini. The measure is kept small so that the drink doesn’t warm too much in the glass.Ingredients:50 ml/1 2⁄3 fl oz. Shiso Vodka*10 ml/2 teaspoons dry vermouthSmall shiso leaf, to garnishDirections:Place a small coupe glass in the freezer. Pour the vodka and vermouth into a mixing glass full of ice. Stir well, then strain into the frosted coupe glass. Garnish with a small shiso leaf.Shiso Vodka SodaShiso is part of the mint family and has a unique grassy, peppery flavour. It gives a perfect little twist on this classically ‘clean’ drink.40 ml/1 1⁄3 fl oz. Shiso Vodka*5 ml/1 teaspoon Acidulated Sugar Syrup**soda water, to top upedible flower, to garnishCombine the shiso vodka and acidulated syrup over ice in a highball glass. Briefly stir, then top up with soda. Garnish with an edible flower.*Shiso Vodka300 ml/1 1⁄4 cups vodka3 g fresh shiso leavesAdd the shiso leaves to the vodka and then leave to steep for 2 hours at room temperature. Bottle and keep in the refrigerator for up to 1 month.** Acidulated Sugar SyrupThis syrup is used as a brightener in some drinks, as you would use a squeeze of lime in a highball. Simply stir in 6.4 g citric acid and 3.2 g malic acid to 150 g/5 1⁄2 oz. sugar syrup (with a 2:1 sugar to water ratio) off the heat until dissolved. Let the syrup cool before bottling. It will keep for up to 3 weeks refrigerated.This is Tokyo Thursdays # 315(* Shiso Martini recipe reproduced with permission from Japanese Cocktails Over 40 highballs, Spritzes and other refreshing low-alcohol drinks by Leigh Clarke with photography published by Ryland Peters Small, 2019).

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The French Guy from New Jersey: Serge Lescouarnec alias Serge the Concierge shares information on Food, Wine, Travel, Work, Life and a dash of Music. He also runs 'New Jersey Concierges' based in Montclair. <br> <meta name="description" content="On his blog Serge the Concierge, Serge Lescouarnec (owner of Montclair Concierges) shares information on Food, Wine, Cheese, Lifestyle Management and Travel with Sometimes a sprinkling of Culture on his blog ">

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