2011 Food & Dining Trends

I love reading trend reports and like a horoscope I scan to see what I agree with and what I don't. I hope you enjoy my predictions for what and how we will be eating and drinking in 2011! Agree or disagree, let me know your predictions and opinions in the comments section.


1. Farmers and other producers are stepping further into the limelight as we grow weary of celebrity chefs. Did I just say that? Without naming any names, let's just say some chefs seem a bit overexposed. Lots of cookbooks in 2010 featured farmers, farms and locally grown produce. Farmers markets and eating local continued to grow in popularity as people discovered how good truly fresh produce tastes. Some of the best cookbooks featuring farmers this year were Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists, Edible: A Celebration of Local Foods, Eating Local:The Cookbook Inspired by America's Farmers and my favorite, Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans.

2. Wild ingredients. This might be the next big thing after eating "local." Some are calling it "forest to table." Foraging won't be limited to mushrooms, but will include all kinds of unfamiliar ingredients from sea rocket to miner's lettuce and cucumber root. Haut cuisine chefs are already seeking out obscure but local wild ingredients. Daniel Patterson and Noma chef Rene Redzepi captivated their audience in San Francisco earlier this year when they spoke on the subject and handed out samples. Look for classes on wild ingredients and foraging expeditions.


3. Unorthodox dining options. Pop ups, food trucks, market stalls, underground supper clubs. It's not new, but the phenomenon just keeps growing. The difficult economy has inspired great creativity when it comes to tweaking traditional food business models. In San Francisco the restaurant within a restaurant took hold in the form of Mission Chinese Food, in residence at Lung Shan. Both entities seem to be thriving under the new arrangement. And pastry chefs have been branching out beyond restaurants to offer all kinds of exciting treats including ice cream, candy and cookies, find them at farmer's markets, pop ups, ice cream shops and more. A good example? William Werner's Tell Tale Society that offers a CSA-like monthly package of assorted sweets.

4. More interesting cocktails, beyond just vodka drinks. I think whisky and gin will continue to gain in popularity, but also the full range of browns--bourbon, rum, rye, tequila, and cognac. Rum in particular seems poised for a revival, punches and Tiki bars and tropical drinks are definitely back in vogue, examples include Smuggler's Cove in San Francisco and The Hurricane Club in NYC. Now will someone please let Miami know? Drinks there are stuck in the 80's!


5. Technology is making inroads into the dining room. Some examples include Qsine the Celebrity cruise line restaurant where iPads are used as menus for food and wine, location aware check-ins and online dining discounts being offered by start-ups like Groupon and BlackboardEats, and an OpenTable iPhone app for making restaurant reservations on the fly.

6. Fusion is back! Actually I'm not sure it ever went away, but right now, it's not a dirty word. It's not just high end cuisine that is combining French and Japanese, you'll also find it often with street food, and in more everyday restaurants too. David Chang makes bacon dashi and Dennis Lee of Namu makes Gamja fries with kimchee relish, teriyaki, and chopped short ribs. Other favorite bites in this category include Korean tacos, mole duck sliders, Japanese ceviche, ube red velvet cupcakes, Indian pizza.


7. Offshoots, gastropubs and burgers. Even the most high end restaurants need something to appeal to the masses. Look for more big name chefs and restaurants to open accessible restaurants, cafes and even airport kiosks. The tastiest food I bought in an airport this year came from Icebox Cafe in Miami, a trendy Lincoln Road favorite.

8. More ethnic fast casual. Call them chains or just multiple outlets, these restaurants have hit on a formula that resonates. Local examples include Out the Door, King of Thai Noodles, Papalote and Pica Pica. I can only hope we will see more Japan-based high quality ramen shops open up as they have in places in Honolulu.


9. Savory sweets. I'd love to tell you that cupcakes are going away. But they aren't. However they are morphing as are other trendy desserts, and taking on adult and savory profiles. Butch Bakery makes cupcakes flecked with bacon, and infused with everything from beer to brandy. Foie gras ice cream has appeared in San Francisco, LA and in Montreal, meanwhile soft serve vanilla ice cream topped with olive oil and salt is becoming a dessert menu standard. At last year's Winter Fancy Food Show Fabrique Delices was sampling savory macarons then at Boutique Point G. in Montreal I discovered crazy but delicious flavors including white truffle, parmesan and green olive. New York based Little Oven sells olive oil and balsamic macarons.

10. Sustainable meat. While offal has been trendy there often isn't that much of it available. With the concern over health, safety and the general nightmare that is concentrated animal feeding operations (CAFO), I think there will be renewed interest in rabbit, animals that graze such as pasture raised lamb, bison, venison and goats as well as organic and grass-fed beef. I also think less used cuts will be more popular such as veal breast and lamb riblets.

X'mas gifts from a bunch of buddies .... Great minds think alike

HY and I threw a little gathering in our apartment on X'mas evening. What was supposed a pool side BBQ turned out into  an unexpected food orgy inside our little apartment that has a sofa for 3, dining table for 4 .... and we had 9 adults and 4 kids. The bigger space at the poolside that we had planned for this gathering was thwarted by the monsoon rain last evening and now as I'm penning this down, it's all bright and sunny. Anyhow, we did managed to have an enjoyable time huddling together, mostly standing, for the BBQ food that were eventually prepared out of the pans and oven in my kitchen. Merry Christmas everyone! Thanks for accommodating and keeping the high spirits despite the undesirable weather.

We had instructed everyone only to prepare gifts for the little ones but despite that here's what we got from our bunch of buddies.

A set of BBQ tools that all fit into the apron ..... the meat thermometer is missing ..... Borders you ought to check the stuff you sell. Since this is X'mas, a season for giving ...... I forgive you. A bright green salad bowl that's not in the picture cos' its still draining dry in the kitchen after we used it. A Pierre Herme Macaron Book in French. Chef didn't want to publish any English version for the reason that we can probably guess. Come on Pierre ...... we need to buy a French - English dictionary now. Thanks Chris.

Jamie's Italy. Everyone here knows how HY and I missed Italy ever since we step back onto our little sunny island. Harumi's Japanese Cooking. HY and I always fall for almost anything Japanese and definitely Japanese food. A starbucks cup ..... for enjoying a cuppa while waiting for that stew. A classy little set of plate and gold chromed spoon and fork .... for HY to test my experimental cooking. I know they always dislike the ugly looking plates that I used for photographing these food. haha.Thanks Jane, Simon and Tricia.

A motorized salt and pepper grinder ...... You guys all know that I use the grinder all so often ...... now I have to invest in more AA sized batteries. Thanks Joanne, William and little Victoria!

Another one of the same motorized salt and pepper grinder. As HY opened this present we burst out laughing loudly. Great minds think alike! It's a real dillema now. Shall we use the Ade's one for salt and William's one for pepper or vice versa? A little fur ball of a clutch purse (not in the pic) from Ade's China tour and very useful for our marketing trip to hold all our moolas. Thanks Ade!

Boy am I glad that we have the freshest of seafood. Octopus, Stingray and super fresh big prawns was meant for the BBQ but they were transformed into pan fried sambal belachan octopus, baked stingray and poached prawns. A set of Loccitane hand cream to indulge the hands after the washing up. Thanks LT, YW, YJ and YX.


From all the gifts, I do believe now that great minds do think alike!

Raindrops Keep Falling on My Head.

What a couple of weeks. What a month. 

Without really even recovering from that which was Thanksgiving, I caught a cold, and had some pretty big stuff going on in both work and home worlds. Although I had lined up dinner commitments for a good many of the nights, I also planned to spend all of my home-times meals concentrating on continuing to clear out and utilize all of the ingredients still left in the fridge from that which was Thanksgiving. There were no more leftovers, mind you, but a lot of ingredients that simply didn’t get used as I went a little haywire on that which was Thanksgiving and made enough food to feed greater Los Angeles. 

Since then, in my kitchen, there has been -– peppered between dining out on anything from an entire pig’s head (I ate the eyeball!) to beautiful, simple food, done right -- oyster stew, roasted heirloom carrots, a couple of filets, sausage over lentils, sausage biscuits, beef bourguignon, any number of pastas, some throw-together hors d'oeuvres for a small holiday soiree last week, and a roast chicken over white beans, leeks and garlic with sautéed rapini.

It doesn’t feel like it, but looking at that last paragraph I guess I’ve been pretty busy.
 
So now, I’ve got my tree up and decorated, wrapped gifts spilling out from underneath (Christmas shopping = done), the house is all holiday-y and lovely looking and smelling, it’s rainy and blustery outside, I’ve got a fire in the fireplace, a pot of chili stewing on the stove, a glass of Chilean Cabernet in my hand, my sweet dog lying next to me, and Christmas cookies baking in the oven (my first ever by myself). So what am I missing?
 
Sam.
 
I came home the other night after a decadent and extravagant holiday dinner with Uncle Dougertons, put on my jammies, clicked on the TV to find some completely banal movie on whatever channel it had been left on, which completely absorbed me. When the final credits rolled, the accompanying song was Raindrops Keep Falling on My Head. I didn’t see it coming. I was completely blindsided. I didn’t know why for a moment.
 
I was bawling.
 
Then I realized: this was one of Sam’s favorite songs. He even put it on a mix cd for me ages ago. That cd was stolen from my car in Atlanta about a decade ago. It was also the only thing stolen from my car that day that I cared even remotely about. Ironically, also the thing that probably got tossed in the trash almost immediately by whomever broke into that old Jetta.
 
So what did I do? I ran to my room and grabbed a bunch of my old photo albums to pore through, and even put a framed picture of Sam wearing a Santa hat on my mantle.
 
I was still bawling.
 
It was very late – too late to call anyone – so I texted Paz, Heather and Emma. I just wrote that I was overwhelmingly sad about Sam (they all knew him as well). I think I just wanted to talk about him to someone. Good things. I thought it would make me feel better. But everyone was asleep (I assume).
 
That moment has passed and I feel better now. I don’t feel like bawling. But I realized that that which occurred the other night was a really good thing. No, I could not touch, smell or hear Sam – and I desperately wanted to. But I felt him. I remembered him. I thought about him. And I realized, again, how fortunate I am to even have that. I’m not very good at crying or emoting in certain ways and moments like that night only occur randomly (and very rarely), when some obscure visceral trigger is hit. Then, wham-o.

I’ve written about Sam before – a little over a year ago. I’ll probably write about him again. I want you all to know about him, too. He was pretty great – and has had an enormous impact on my life, and very likely had a lot to do with who I’ve been and am, and will be.

Considering that it's now Christmas I was going to share a recipe for Christmas cookies. But considering A) I can't bake, B) My cookies looked ridiculous, C) everyone has a Christmas cookie recipe anyway (or one can just turn to Martha), and D) did Sam even care about Christmas cookies that much? I sure don't..., I decided to go a different route.

Sam ate oddly. He grazed a lot. Small nibbles throughout the day. He also seemed to prefer really basic foods. My strongest recollection was from college: the most common "meal" he would prepare for himself was spaghetti with a ton of butter, salt and maybe pepper. Well, clearly I am not going to - nor do I have any need to - share that recipe with you. So, I thought I'd do it up my own way. And I think Sam would dig this dish.
 
Happy Holidays and a beautiful New Year to Sam, where ever and however he may be, to Mary (and Jerry) Trice, and to all of my beautiful friends and family. I know how truly blessed I am to have each and every one of you touch my life.

Linguine with Pancetta Mushroom Cream Sauce

Serves 2

Ingredients
  


8 oz
 dry linguine
 
1 tablespoon
 olive oil
 
3 tablespoons
 Pancetta, cut in ¼-inch dice
 
1/2 cup
 1/4-inch thick slices of cremini mushrooms
 
1/2 cup
 Chardonnay
 
1/2 cup
 heavy cream
 
2 teaspoon
 freshly grated Parmesan cheese
 
2 teaspoon
 chopped flat-leaf parsley
 
Small pinch
 minced garlic
 
Salt and pepper to taste
1/2 teaspoon
 freshly grated Meyer lemon zest moistened in 1 teaspoon lemon juice
 
*Fresh lemon zest added at the last minute brings out the lemony nuances of a nice white wine, such as a Sancerre or Puilly Fume. I also suggest adding a pinch of minced fresh garlic just before tossing the sauce and pasta together.



Bring a large pot of water to a boil. Salt generously. Add the pasta and cook 8-10 minutes just until al dente.
 
While the pasta is cooking, sauté pancetta in olive oil in a large sauté pan over medium heat.
 
As the pancetta begins to brown, add the mushrooms and continue to cook, stirring occasionally, until mushrooms are golden brown and dry. Stir in wine. Cook until wine is reduced by half. Add cream. When sauce comes to a boil, remove from the heat and stir in cheese and parsley. Add garlic and salt to taste. Toss sauce and pasta together. Garnish with lemon zest and serve immediately.

 

Gingerbread Bacon Boys

merry X-mas from the BACON BOYS

i hope everyone has a fabulous day !!!

these delicious boys come straight to you from Betty Crocker's 3-ring recipe book.  again, a classic done right by Betty.  this is the recipe my mother has used for years and years and YEARS.  well, this year i was in charge of the gingerbread making.  i knew bacon had to be involved somehow...someway...somewhere in the mix.

easy peasy...give them BACON PANTS !!!!

with a little vanilla-maple royal icing and some peanut butter buttons...YUM !

with a major doozer of a migraine, a lovely sinus infection, the sight of food nauseating me so that  i just wanted to crawl in bed... i soon found my self having the best time just giggling away while decorating my new friends...THE BACON BOYS. 

lesson learned. #1...when feeling blue or under the weather (understatement), bake a massive amount of cookies and decorate 'till all your worries disappear.  for those few hours i forgot i was sick.  well worth what i thought was going to be a big nightmare.  everyone i gave them to just laughed and laughed.  this little cookie might have just turned their day around as well.

lesson #2...don't underestimate the power of a simple hand decorated cookie

Betty's Gingerbread Cookie Recipe can be found HERE

ROYAL ICING RECIPE

1 cup powdered sugar

1 Tbsp milk

2 tsp corn syrup

1/4 tsp maple extract

1/4 tsp vanilla extract

dash of cinnamon

mix well...mix all little lumps out.  taste test.  add more flavoring if you feel the need, but you don't want to overpower your delicious cookie you spent hours mixing, chilling, rolling, cutting, baking AND cooling !!!

IN CONCLUSION...

decorating a zillion cookies might be a pain in the you know what, BUT you never know what may come from a simple little cookie with a smile...

De Burg .... Watch out for their Burgers!

Pork Burger with 200g Australian Pork Patties

The last burgers that I had were from the likes of Carl's Jr and McDonald's, all of them popular American burger chain. Finding one burger joint in the heartland housing estate that can beat the American joints was really exhilarating. In a coffee shop under an old HDB flat in Ghim Moh lies De Burg. De Burg specializes in burgers and they use premium meat from Australia. There's 2 sizes for the burgers in the menu. Needless to say, there's a range of beef burgers and even the Wagyu. However, the Wagyu will be served in limited servings and only during Fridays, Saturdays, Sundays and Public Holidays. Apart from beef, there's also chicken and pork. The photo above shows my pork burger with a 200g Australian Pork Patties. The smaller portion is available with the 100g patty. This De Burg's pork burger has the pork patty, crispy bacon, fresh tomato and wild rockets sandwiched between soft sesame sprinkled burger bun. The highlight of this burger was the tasty, juicy pork patty that had the juice ooze out as I slice through the burger. 

In addition to burgers, De Burg also served sausages. We ordered a 12 piece Viennese sausage set. These sausages tasted really delicious with the BBQ sauce that came with it. It tasted superb on it's own too.

Here's a peek of the simple looking stall. However simple's the stall, their burgers do pack a punch. One little flaw is in their fries. It was a little too hard. After my lunch here in this coffee shop, I think it'll be advisable to take the seats outside under the canvas shelter. Else, like me, you'll smell like cooked food. De Burg produces good burgers worth the time to take apart. Woof!

Blk 10 Ghim Moh Road
#01-78 Stall 3
Singapore

Happy Holidays!

This week I had such wonderful intentions of posting all of the beautiful baked goods that I had lovingly pulled from the oven, candle burning, Christmas tunes playing, it was going to be perfection. You gotta love good intentions.

So while I won't be leaving you with pictures of overflowing cookie platters as I hoped, I will leave you with the very warmest wishes for the holiday season. I adore this time of year, food, family, fun and friends, it doesn't get any better then that. Enjoy every minute of it and I'll SEE YOU IN THE NEW YEAR!

Merry Christmas

Thank you all so much for your comments, emails and support over 2010.  It has been a great year.  I have enjoyed writing this blog so much and have learnt so much and met so many wonderful people in the process.

I am taking a break and hope to be back in 2011.  Have a happy and safe Christmas and a wonderful summer.

Roasted Brussel Sprouts

It's amazing how certain recipes just stay with you. I read them, then no matter how much time passes, I just can't rest until making it. That's how it was with this brussel sprouts recipe I found over at The Hungry Housewife (a fun and DELICIOUS blog, I highly recommend you go say hi to Leslie). She posted this recipe clear back in January of last year, but when Thanksgiving rolled around, and I wanted to make brussel sprouts, I knew exactly where to go. Oh I'm so glad I did! There aren't too many brussel sprout lovers in my home, but how can you not automatically love anything cooked in bacon, c'mon? It should win just by default.

These are really simple to make, just a quick saute and a roast. But the results yield a brown, caramelized brussel sprout, brimming with smoky bacon flavor. It was easily the yummiest thing on my plate, and was the only dish that got completely eaten. Oh yes, I will be making these again and again. Thanks Leslie!

Roasted Brussel Sprouts
By The Hungry Housewife

Ingredients

1 pound fresh brussel sprouts,washed and trimmed of the rough "bud" on bottom and halved
Olive Oil
2 large shallots, thinly sliced
6 slices bacon, finely chopped
2 Tbsp Butter
Salt and Pepper
Balsamic Glaze

Directions

Preheat oven to 425

Line a baking sheet with parchment paper.
In a large skillet over medium heat, add bacon and sauté for about 5 minutes. Add the shallots and cook for another 3 minutes. Add Butter , brussels Sprouts, salt and pepper. Toss to coat.

Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.
Remove from oven and drizzle with the Balsamic Glaze.

After all the pictures I've taken of food, I really shouldn't be surprised!

Tea-infused Hot Cocoa Recipe

I'm not much of a coffee drinker but I love hot chocolate and I love tea. I enjoy the richness of hot chocolate, but sometimes it's a bit too much. I certainly couldn't drink it everyday. I have tried quite a few chocolate flavored teas and while some of them are pretty good, I've discovered a more satisfying solution. I make hot cocoa with equal parts tea and milk.

On the surface this might seem like a weird thing to do, combining cocoa and tea but it's really quite delicious. I learned from chocolate authority Alice Medrich that the fat in dairy products coats your tongue so the flavor of chocolate is sometimes muted in very creamy preparations. She said you can make cocoa with hot water, but I have found that tea provides an amazing addition of flavor. I like a little bit of milk to add some texture. The result is a beverage that is richer and more viscous than tea and milk, but not quite as cloying as hot cocoa can be. In the Winter, I could drink it just about everyday!

The types of tea that work with chocolate vary. I've tried it with herbal, green and flavored black tea. I like it with Earl Grey, herbal peppermint tea, but my hands down favorite is with jasmine tea. I've had chocolate confections that were flavored with citrus, peppermint and jasmine so I was fairly certain each of those flavors would work nicely. But it's certainly worth more experimentation. There could be other types of tea that are wonderful with cocoa too maybe chai or vanilla tea? Let me know what types you try!

Note: The amount of cocoa will vary based on the brand you use. You want to use enough cocoa to make a cup, but replace part of the milk or water with tea. You could also use a sweetened cocoa if that's what you have on hand just adjust the sugar to your liking.

Tea-infused Hot CocoaMakes 1 serving

Ingredients

1 teaspoon tea or a tea bag
2 Tablespoons unsweetened cocoa powder (I am currently using Hershey's)
1 1/2 Tablespoons sugar, or to taste
1/2 cup milk (I use whole milk)

Instructions

Make a cup of strong tea as directed, use a little less than the usual amount of water, no more than 6 ounces. In a small saucepan whisk together the cocoa powder, sugar and a few tablespoons of brewed tea, to make a smooth paste with no lumps. Whisk in the milk and about 1/2 cup of tea. Heat gently until hot, but do not boil, serve.

Enjoy!

SWEET POTATO SPOON BREAD

WOOPS !...i almost forgot about this delicious SPOON BREAD.  i never know why they call it bread, it truly isn't bread.  i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...

geez, who cares if it's bread or not...it's DELICIOUS !!!  so  easy, fabulous and almost like a fancy souffle.  impress your holiday table with this light and flavorful perfect side.  as a matter of fact, i think i'll make it again for X-mas dinner.  if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham.  or a poached egg nestled in a big spoonful of this...hmmmm 

look at me...already planning for my left-overs...

I JUST LOVE THE MEAL AFTER THE MEAL.

SWEET POTATO GINGER SPOON BREAD

adapted from Whole Living Magazine

1/2 cup corn meal

12 oz. sweet potato

1 1/2 cup 1% milk

2 large eggs separated

2 extra large egg whites

2 Tbsp maple syrup

1 Tbsp fresh grated ginger

1 tsp salt

bake sweet potato until cooked through.  let cool slightly, remove skin and mash.  let cool a little more.  bring milk to a simmer on the stove.  whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes.  remove from heat.

preheat oven to 350 degrees.  spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.

stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl.  using an electric mixer, whip egg whites until very stiff peaks form.  stir (good stir, not fold) stir in 1/2 egg whites into potato mixture.  GENTLY FOLD in remaining half egg whites.  spread into casserole dish and bake for 35 minutes or until set.

CRUSHED BACON and or CANDIED PECANS might send this over the top !!!

Nick's Grill

Do you trust your beautician?  Against my better judgment, I do, from the eyelash tint I never knew I needed to the hair product I never knew I wanted, which inevitably joins its cohorts stuffed up the back of the cupboard, unused.  Arguably however this trust comes from the fact I walk out of the salon with change from $30 no matter how many treatments and products I have had.  I am glad that my dear friend Ms C trusts her beautician too, as that particular lady's recommendation led us to Nick's Grill.

Kenny recently pointed out that "little shop strips that look a bit run down are gems", and by this logic, Nick's certainly is a diamond in the rough, tucked away in a strip in outer St Albans.  The family who run this little Macedonian hideaway have been much-loved caterers to the Macedonian community for years, and son Nick has become the earnest, genuine and friendly maitre d' for their new venture.

Nick's specialises in grilled meats and from our table, we could watch dad firing up the grill in an open kitchen.  They have been open for around three months.

Sopska, $8

This salad came highly recommended, and with good reason.  It was similar to a Greek salad in its ingredients - fresh tomato, cucumber, a little red onion and sheep's or goat's milk cheese.  However, here the vegetables were chopped into small pieces rather than the large chunks one associates with Greek salad and the cheese was grated on top, a la Parmesan on pasta.  It was so delicious - I could have eaten this alone with bread quite happily.  The vegetables were super fresh and the dressing light, lemony and tangy.

This soup is a soon-to-be menu item and we were lucky enough to be offered a taste.  It was simply divine - a thick, rich broth with carrot, potato and fat flakes of pink rainbow trout.  I have never had good luck with fish soups or curries as the fish needs a very careful hand or it disintegrates or goes mushy and grainy.  The fish flavour in this was superb, present but not at all overpowering.  The broth was thick, rich and unctuous, as fine as the best lobster bisque.  It is Nick's dad's special recipe, perfected through years of cooking in Germany.  I can't speak highly enough of this wonderful soup.  With a swish of its Macednonian petticoats, it has nudged pho off its pedestal as my favourite soup of all time.  Big call but justified!!!

Pleasantly coarse, crunchy Continental bread was perfect for wiping up every last drop of soup and salad.  The dip is makalo which is a hot garlic paste similar to Lebanese toum.  It was brash and almost acrid, great to spread on the bread and then dip in the soup.  First dates, beware!

Mixed grill, $26

Time for the main event.  Most of Nick's meat platters are $17 or so and come with your choice of meat, be it cevapi or skinless sausages, raznjici or skewers, various cutlets and patties.  They all come with chips and vegies.  We went for the mixed grill for a bit of everything.  The cevaps and the very similar pork pljeskavica or hamburger were great, with a pleasantly springy and even spongey consistency similar to Vietnamese 'kebab' or 'roast pork', the sausage-like, skewered tubes or balls sold at Ba Le and Nhu Lan (I don't know the Vietnamese for them - please enlighten me if you do!).  A simple piece of grilled chicken breast was perfectly cooked and delicious.  The meats went perfectly with the makalo, served here thinned with oil and I think broth, its garlic flavour tempered somewhat.

We were so full by this stage and got defeated fast, though, only managing a bite or two of the other meats before surrendering.  I am actually not that big of a carnivore and would have liked less chips and more of the wonderful grilled capsicum.  The chips were somewhat unremarkable.  The Croatian Club in Footscray has a very similar mixed grill of just cevapi and raznjici, but their vegies (capsicum, onion and mushroom) are abundant and heavenly, plus their chips are crispier and have a special spice mix on them (I acknowledge Croatian and Macedonian are different cuisines, of course!)  Next time I will choose a single platter of just one meat and share that, and hope that there will be more room for more vegies.

The standout dish was still the rainbow trout soup, coming soon to the menu and in my opinion, it can't come soon enough.  They were so kind to give us such a generous sample (and they hadn't busted me taking photos, at least not at that stage!)  Just like in the beauty shop, we got more than we came for, but unlike yet another bottle of hair product, this soup is definitely something I now cannot live without.

Nick's Grill

177a Main Road, St Albans (map)

Phone: 9310 9996

Hours:  Mon/Tues closed, Wed-Sun evenings

Fully licensed but BYO coming soon

Wheelchair Accessibility

Entry:  Level.

Layout:  Roomy-ish.

Top Cookbooks 2010: Sweets & Special Interests

When it comes to cookbooks, there is one for just about everyone. There are also certain categories like baking and pastry where it is impossible to pick just one.

SWEETS
Baking is not easy, but some cookbook authors explain it effortlessly. At first I was going to call this section "bakers" but it's really more than that. These are books for anyone who appreciates sweets. Even non-bakers will find something to love.

Chewy Gooey Crispy Crunch Melt-In-Your-Mouth Cookies
Alice Medrich is a goddess of baking and chocolate. She is like a perfectionist, scientist and genius pastry chef all rolled into one. Her recipes are simply marvels. In this book Medrich works with different flours, and often scales back the sugar and fat so flavors really shine.

Bookmarked recipes: Wheat-free toffee bars, Breakfast biscotti, Pebbly beach fruit squares

Why? Because these are not just your standard run-of-the-mill cookies. There are lots of originals you won't find elsewhere

Who? Any passionate baker or cookie appreciator








Ready for Dessert
David Lebovitz, blogging phenom and former pastry chef at Chez Panisse has written several cookbooks, but this might be his best yet. It's a compilation of all his favorites--from ice cream to cookies to cake and fruit desserts. You will also enjoy the notes with each recipe that tell stories, share tips and often produce giggles.

Bookmarked recipes: Bahamian rum cake, Chocolate crack cookies, Watermelon sake sorbet

Why? You've read his blog, and probably tried his recipes for free. Now it's time to pay the man!

Who? Anyone who appreciates well-written and well-tested recipes in the specialty where you need them the most. Lebovitz is not working in a professional kitchen so these recipes should work as well for you as they do for him.





Bon Appetit Desserts
You know why you read Bon Appetit, you are looking for fresh, solid recipes that you can serve to friends as well as family. In this massive volume there are step-by-step photos, ingredient and equipment notes and plenty of tips.

Bookmarked recipes: Banana caramel napoleons, Oranges with pomegranate molasses and honey, Black forest boule-de-neige

Why? Creative, impressive recipes and plenty of them, 600 to be exact.













SPECIAL INTERESTSGluten-free? Italian food fanatic? Flavor freak? Science geek? Guy with only bacon in the fridge? I got you covered. These are books for special audiences and special needs.

Gluten-free Girl and the Chef
The book is about Shauna James Ahern, the gluten-free girl and Daniel Ahern, her husband, the chef. It's filled with recipes that mostly would appeal to anyone, gluten-free or not. But there are also recipes for those who cannot eat gluten. Embracing life and love and good tasting things are what the 'girl and the chef are all about and so is the book.

Bookmarked recipes: Bacon-wrapped pork belly, Watermelon gazpacho, Creamless corn chowder

Why? The stories and the recipes will help you find or rediscover the joy that comes in the kitchen. The tips on gluten-free baking alone are priceless.

Who? Well, gluten-free first and foremost, but anyone who cooks for someone gluten-free would appreciate this book too.








Ethan Stowell's New Italian Kitchen
Ethan Stowell is to Italian food what David Chang is to Asian food, not a purist but a flavor junkie and a stickler for quality. Both make big bold food and manage to coax the most flavor out of everything they make. They seduce you with texture and intensity. They are not about authenticity, but about creating fantastic food. Hallelujah! I love Stowell's restaurants and am excited to be able to make some his most memorable dishes at home.

Bookmarked recipes: Sardine crudo with celery hearts, pine nuts and lemon, Spaghetti with garlic, chile and sea urchin, Rhubarb soup with prosecco

Why? Ethan Stowell is one of the most exciting chefs around and even if you don't follow his recipes, you may be inspired by his approach

Who? Anyone who appreciates gutsy, sexy food and is willing to seek out some ingredients you won't likely find in the supermarket






My Calabria
Americans love Italian food and yet our repertoire is terribly limited. We know so little about Italian food and most Italian cookbooks rarely if ever cover Calabrian food. Cooking teacher and Calabrian native Rosetta Costantino has shared her family recipes and a glimpse into a different way of life.

Bookmarked recipes: Creamy chickpea soup with shrimp and anise seed, Cooked red onion salad with oregano, Potatoes layered with artichokes and breadcrumbs

Why? Because there is so much more to Italian food than pizza and pasta!(but yes, there are some great recipes for pizza and pasta in this book too)

Who? For anyone who adores Italian food, and wants to experience a bit of a lifestyle filled with gardening, foraging and preserving in addition to cooking what is in season





Recipes Every Man Should Know
I have a thing against little bitty books. Except if you are a guy and you're intimidated by cooking, perhaps a little bitty book is just the ticket.

Bookmarked recipes: Better-than-IHOP pancakes, Greens with bacon, Lobster with beer and butter sauce

Why? Because these dude-friendly recipes by the lovely writer and recipe developer Susan Russo will coax even the most reticent man into the kitchen

Who? Any guy who isn't sure where the kitchen is, let alone what goes on in there.












Cooking for Geeks
This is a book for people who want to know how stuff works. It's not extremely practical because of the way it's organized, but you can always look things up in the index (if you want practical you should get The Keys to Good Cooking). The volume is a mishmash of articles, interviews, science experiments and more.

Bookmarked recipes: Honestly? There are recipes, but it's not really about that.

Why? For the fun of it

Who? Science majors and those who wish they were

Oatmeal Pecan Sandwich Cookie w/Maple Filling

YOU'RE GONNA NEED A BIGGER BOAT !

(remember that famous line from Rob Schneider in JAWS ?

HUGE....these things are HUGE !

i was told by quite a few people these were the best thing they ever tasted.  i must admit...they were pretty darn over-the-top....simple recipe.  nothin' out of the ordinary.  just a good ol' oatmeal cookie sandwiched together with maple frosting...a few had peanut butter frosting...oooooh, yum!

you can definitely win friends and influence people with one of these...

or maybe just put them in a COOKIE COMA  

BIG COOKIE...BIG FLAVOR.....BIG BITE

OATMEAL PECAN MAPLE SANDWICH COOKIES

adapted from a good ol'Martha Stewart recipe

1 cup packed brown sugar

1 cup granulated sugar

2 sticks (i cup) butter...room temp

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp maple extract

3 cups rolled oats (i like to use Old Fashioned)

1 cup plus 1 Tbsp AP flour

1 tsp baking soda

1 tsp baking powder

1/2 cup wheat germ

1 1/2 tsp cinnamon

3/4-1 cup toasted chopped pecans

HEAT OVEN TO 350 DEGREES

combine the brown sugar, granulated sugar and butter until light and fluffy.  add eggs and extracts...mix well.  then scrape the sides and mix to incorporate.

in a separate bowl combine oats, flour, wheat germ, baking soda, baking powder and cinnamon.

add dry mixture to wet mixture in 3 batches and mix just to combine.  add your pecans (and or other goodies) and finish by stirring them in by hand.  try not to over mix.

drop dough by large spoonful onto parchment lined baking sheet.  bake until golden brown and just set, 12-14 minutes.  remove from oven and let cool on pan for a few minutes, then transfer to a cooling rack.

 let cool completely before frosting for sandwich cookies

FROSTING FOR SANDWICH COOKIES

also from Martha Stewart, BUT i needed to add a little milk. 

makes 1 cup

6 Tbsp unsalted butter, softened

2 cups powdered sugar

1/2 tsp MAPLE extract (careful...some are very strong)

2 Tbsp milk...i added 1 at a time 'til smooth and spreadable

for PEANUT BUTTER frosting...(omit extract)...beat in 1/2 cup creamy peanut butter

Top Cookbooks 2010: Basics & Behemoths

It's always tough to choose which cookbooks to recommend from the myriad published each year. Today I'm going to share with you the books I think are particularly worthwhile in two categories, basics and behemoths. Next I'll cover sweets and special interests...

BASICS
Ah the basics! This year lots of cookbook authors were returning to simpler recipes. I think it's safe to say that at least some of the time new cooks as well as experienced ones want recipes that are tasty and yet not necessarily time-consuming.

Harvest to Heat
There were a lot of "farm to table" cookbooks this year, but this is the only one I am keeping. It balances the voice of farmers, chefs and artisans. The book is filled with contemporary American recipes that are genuinely appealing and unique.

Bookmarked recipes: Angel hair pasta with oyster butter cream sauce and caviar, Creme fraiche galette with heirloom tomatoes, Goat cheese panna cotta with caramelized figs

Why?
I always get nervous with "chef" recipes. But in this case seasoned test kitchen director from Saveur, Kelly Kochendorfer has clearly made sure these recipes will WORK in a home kitchen. They are straight-forward and don't have a million ingredients.

Who?
This is for creative cooks looking for new flavors and excited to use the best ingredients but who don't see the point of torturing them.

Heart of the Artichoke
Imagine a chef who spends six months a year in a restaurant making food for the fussiest guests and six months in a tiny galley kitchen with a rickety stove and barely any counter space. Meet David Tanis of Chez Panisse. His recipes are mostly pretty easy, but rely on the best quality ingredients.

Bookmarked recipes: Celery, radish and watercress salad with walnut oil, Buckwheat galettes with ham and cheese, Black sticky rice pudding with coconut cream.

Why?
It's fascinating to see the way a restaurant chef cooks at home, when he wants to, to please himself and his friends.

Who?
Anyone who has access to fantastic quality ingredients and wants to learn how to make them shine.

Sara Moulton's Everyday Family Dinners
Sara Moulton isn't on national television everyday anymore, nor is she in the kitchen at Gourmet magazine. Where is Sara? She's at home, cooking dinnner. In touch with the "weeknight cook" in all of us, she seems to know just what we want to eat.

Bookmarked recipes: Chicken cassoulet, Edamame mash, Raspberry almond rugelach

Why?
Duh, this book is just a no-brainer. Appealing recipes, by a cookbook author who will never leave you in the lurch.

Who?
Everyone and anyone responsible for getting dinner on the table.





BEHEMOTHSEvery year there are some huge cookbooks that come out. Not all of them are worth their weight in gold. More is not always better. But sometimes as Mae West famously said, "Too much of a good thing can be wonderful."

Around My French Table
I don't know anyone who is not amazed by Dorie Greenspan. She's not only a talented baker and meticulous recipe writer but an internet phenomenon, who happens to lead a charmed life in Paris, New York and Connecticut.

Bookmarked recipes: Mussels and chorizo with or without pasta, Potato chip tortilla, Marie-Helene's apple cake

Why?
Her recipes are detailed but easy-peasy to follow because she is ultimately a home cook, not a restaurant chef. This is like a personal scrapbook of all the recipes she makes. It is impossible not to fall in love with this book.

Who?
Anyone who enjoys cooking and eating more than fussing over food.

The New York Times Essential Cookbook
Proving that a cookbook does NOT need photographs to be successful, this is about tried and true recipes from a familiar source and very familiar names--contributors like Mark Bittman, Julia Child, Marcella Hazan, David Chang, Nigella Lawson. Good stuff!

Bookmarked recipes: Marinated flank steak with asian slaw, Roasted carrot and red lentil ragout, Cranberry upside-down cake

Why?
Hat's off to Amanda Hesser for compiling a fantastic set of reader approved recipes and creating new notes that will ensure success with each recipe.

Who?
Anyone who has loved reading the New York Times food section and is looking for solid recipes to rely on.

The Sunset Cookbook
I grew up with Sunset magazine, Sunset cookbooks and a philosophy of cooking that was influenced by living in "the West." This is a huge compilation of very contemporary recipes. Sustainable seafood, recipes to make on the grill, tons of salads, Asian inspired dishes and plenty of guacamole.

Bookmarked recipes: Shiraz-soy trip-tip, Frisee, tangerine and sesame salad, Kumquat bon bons

Why?
Because we want to make the most of our bountiful produce and healthy lifestyle

Who?
I don't know if this book will appeal to those not living on the West Coast, but for anyone who is, it will seem like a natural fit.


James Beard's American Cookery
Don't you just love the word cookery? It's so old-fashioned. Sometimes old-fashioned is a good thing, especially when it means solid, classic, regional American recipes.

Bookmarked recipes: Watermelon rind pickles, Wilted dandelion salad, Blueberry cake with bourbon cream

Why?
Some recipes should not be lost. They are part of our heritage and more importantly, delectable! I have also NEVER failed with a James Beard recipe.

Who?
Anyone who appreciates the diversity of American cuisine.

India The Cookbook
The amount most of us knows about Indian cuisine is miniscule. And yet, who doesn't love Indian food? Making it at home using the best ingredients is a revelation. This book has the largest collection of Indian recipes that I have ever seen. The introductory sections on the regions of India alone is wonderful.

Bookmarked recipes: Dry cabbage in masala, Lamb in chickpea flour and curry yogurt, Coconut filled pancakes

Why?
This encyclopedia of 1000 recipes will be your go-to Indian cooking reference.

Who?
Those who love Indian food but want to experience a wider variety of fresh, tasty food than they can find in any given Indian restaurant.