串銀炭火燒 Kushigin @ Cuppage Plaza for sumiyaki

Like all grilled food place, Kushigin was a little smokey
but casual enough for some loud banters and bouts of laughters.

We were trying our luck for last minute booking for Kazu on the 4th floor of Cuppage Plaza but got the door shut on us. However, there was another sumiyaki restaurant welcoming us on the ground floor by the name of Kushigin. We realized that we were quite lucky as there was an empty table of 4 just right for us.

Sashimi Salad (S$13)
This refreshing Japanese garden greens, salmon,
tuna and octopus mixed with the Japanese salad dressing
appealed to all of us. It was a good dish to crank up our
stomach 'engines' to start it chomping.

Grilled Foie Gras - Duck Liver (S$15.00/portion)
Never mind that it wasn't goose but duck liver, the portion
was quite big. However, it lacked the layered texture of the
grilled foie gras that we tasted in Shunjuu and Satsuma.
The external was grilled to crisp enough but there was
inadequate salt added and the insides do not have that
'melt in your mouth' texture that we thought was expected.

Tebasaki - Chicken Wing (S$3.20/skewer)
The chicken wings were marinated well and had that slight crisp
on the skin and that 'unforgetable' tenderness on the inside that
still secrete some chicken juices as you bite into it. A must try!

Potato Maki - Bacon Wrapped Potato (S$2.70/skewer)

This was one of the favourite that all of us had. We let the
2 small pieces of butter all spread onto the bacon before
starting on them. The potato inside was really soft. The
2 little pieces of butter were definitely the taste enhancer here.

Kurobuta Bacon Shimeji (S$4.50/skewer)
I could still taste the distinct kurobuta bacon and shimeji
separate from each other, there wasn't too much bacon
flavour infused into the shimeji. The mixture of the 2
distinct flavours occured in the mouth as we chewed on them.

Pork Belly (S$4/skewer)
The pork belly tasted quite good even though it
did not looked very appetizing at first glance, like
some undercooked satay.

Tokusei Tsukune - Special Meat Ball (S$6.80/skewer)
The way to eat this is to mixed the quail's egg with the radish
and the egg mixture act as a dip sauce to compliment the meat ball.
To me, the meat ball looked too elongated to be called a ball.

Kurobuta Cheese Yaki (S$7.00)
This dish looked more oven baked then grilled. It looked
like a repeated dish that we had before except that cheese
and small sliced of potato were added into the mix. I
stil preferred the grilled food then this oven baked dish.

Tomato Cheese Yaki (S$4.40/skewer)
The rich savory dairy taste from the cheese, the saltiness from
the bacon and the sweet sour taste from the cherry tomatoes
was a really nice blend from this skewered mix.

Hotate Gai - Scallops (S$6.50/skewer)
I thought this was not cooked really well. The caramelising of the
scallops on the skewer were not done uniformly. The 2 pieces
nearest to the holding end of the skewer did not have that slight
charred crisp on the external faces. Give me my charred bits!

Yakisoba (S$10), Tororo Soba (S$10)
Although they tasted quite nice but soba wasn't their speciality after all.
It was meant to cushion the impact on the pockets from
the over indulgence of the skewered food.

Yakisoba

Tororo Soba

What's left of the skewered sticks
Do they look like divining sticks found in temples? Any
one of them will read
"Cut back on heaty food and exercise
else health risk is imminent!"

The sumiyaki at Kushigin was good but I thought Shunjuu or Satsuma had the slight edge. I haven't been destined to have sumiyaki at Kazu from my last 2 tries but I'll be there to see how they all ranked in my personal taste billboard under the sumiyaki category.

Cost : About S$53 per person

Address : 5 Koek Road, #01-01 Cuppage Plaza

Tel : +65 6238 6860

Country : Singapore

Some Exquisite Vegetarian from 靈芝 Ling Zhi @ Liat Towers

Ling Zhi is the vegetarian arm of the Tung Lok Group of restaurants. Although I eat vegetables, overall, I'm still a 90% carnivore. I agree that this is some kind of unbalanced diet. But after associating with some folks who shunned vegetables like it's some kind of pestilence, I never felt more balanced than ever. This afternoon, I suggested to have vegetarian lunch at Ling Zhi to commemorate the end of a 6 years commaradie of a vegan colleague.

We settled for the la carte buffet lunch (S$19.80++/per person) as most of us on the table wouldn't know what's good for us and a buffet buy us some margin for errors.

Ling Zhi did impressed me once again with the variety of presentations and taste that I wouldn't thought possible with non-meat ingredients.

泰式怀石沙拉 Chinese Honey Locust Salad in Thai style

This is garden greens with sliced fried fritters.

精心伴粉皮 Immortal Salad

Initially I thought the main ingredient to be thick translucent

vermicelli and someone pointed out to be that it was actually

a kind of seaweed. Interesting taste with the peaches.

五柳素鱼 Sweet and Sour Vegetarian Fish

It didn't look like fish or taste like fish, but this

fried beancurd roll that represented fish was quite good.

A close up of one slice of the "fish".

荔芋紫菜卷 Fried Mashed Yam and Seaweed Roll

I liked yam and this fried yam wrapped with

seaweed appeals to me.

日式天妇箩 Vegetarian Japanese Tempura

金枝玉叶 Vegetarian Satay

The satay sauce disguised all the mushrooms

and fried gluten underneath it.

宫保猴头菇 Sauteed Monkey Head Mushroom with Dried Chilli

This dish looked like sweet and sour pork and taste

like it except for the texture of the "pork" chunks that

were actually Monkey Head Mushroom.

一品豆腐 Stewed Beancurd with Mushrooms and Preserved Vegetables

罗汉斋煲 Braised Luo Han Zhai served in Claypot

法式乌冬 Fried Udon with Black Pepper

We got a 30% discount simply by using the Great Singapore Feast 2009 vouchers that we purchased from Restaurant Association of Singapore. Great Singapore Feast 2009 ends on the 31st October 2009 so go find out the participating restaurants and get your 30% discount!

I had definitely overshot my personal quota of vegetables in these couple of hours that would have normally took me a week to finish the same portion. Even though it was vegetarian food, the amount of carbo intake did called for a session of jogging. The lack of meat did left me hungrier for some reason. Bet I'll go for a meat onslaught during dinner time.

Cost : S$19.80++ per person excluding 30% discount from Great Singapore Feast 2009 promotion.

Address : 541 Orchard Road #05-01/02 Liat Towers

Tel : +65 6734 3788

Country : Singapore

Ling Zhi Website

Pure Poetry

The way I remember it, which oft differs from real history, I was in the Girl Scouts for all of one minute. I know I wanted to get in on the cookie action and that was about it (to this day, I can house an entire box of Samoas in one sitting). I don’t remember much about the meetings, or even the cookie selling, anymore. However, I do remember a little song we had to sing quite often – much to my chagrin. I believe it was called, “The Make New Friends Song”. I only remember the first line, but as I write this I can’t keep from humming along… “Make new friends, but keep the old. One is silver, the other is gold." 

There really is nothing more important to me than my friends. And, interestingly, this has been a very significant summer for me with regards to more than a few of my friendships. I have made a number of new friends – people that I feel will be around for a long time. I have also reconnected with some very important people from my past  I almost thought I’d lost. 

In a few weeks fall will officially be upon us - a period that recalls memories of back-to-school-times. 

Back then school was, really, the only way we made new friends and kept up with the old, beyond high school, and perhaps into college. These are the friends that stay with us, in one form or another, for the rest of our lives. These are the friends that become family. Like it or not. Warts and all.

If I haven’t mentioned it previously, I am a soup person. I am just absolutely gonzo for soup. I love to make them at home and I also love to see how inspired a restaurant is by their soup du jour. And, oh man, I love the garnish on a soup. It’s like putting the star on the tippy top of the Christmas tree. And fall just makes me get that much more hog-wild for soups. Oh, I do miss the thrill of back to school shopping, with it’s Trapper Keepers, spiral notebooks, pens with colorful inks, protractors, compasses, and, of course, new clothes. But I get a similar thrill when I start to plot my shopping for the new, fall produce: ingredients for a heartier, snugglier autumnal cuisine. Let’s just say, I get souper geeked to get my soup on. Forgive me for that.

The soup here is a beautiful one, and an adaptation of a recipe that my good friend Chris, made for me last fall. It is a recipe that an old college friend - a wise bunny who very recently popped up out of nowhere – requested I share. So I prepared this just yesterday to be able to do exactly that. 

I might add that I shared the tangible result with my ultra-new friend, and also, my tomato trafficker, whom I have only just met this summer. 

Excuse me, there’s a poetry in my soup.

I don’t know about anyone being silver or gold. Perhaps they’re all platinum. What I do know is I’m thankful for all of my friends: old, new, forgotten (for now), remembered, as yet undiscovered, loved and even not so loved (by me). I hope to make them soup. Or just share the recipes. Hey, that’s what friends are for.

Most soups are deceptively simple to prepare and this one is no different. Just take care not to overcook the kale as you want to keep the integrity of the color in order to maintain the vivid green. Look how beautiful this soup is in each stage of preparation... 

For the vegetarians in the house, simply substitute the bacon with butter, and the chicken stock with vegetable stock. But make sure to add a little extra salt, to compensate.

This dish would pair beautifully with a very light Pinot Noir, perhaps the La Crema, Sonoma Coast ’07, and a few chunks of a rustic loaf.

Pureed Kale & White Bean Soup

Serves 4

Ingredients:

1 strip of bacon

1 tbsp olive oil

1 medium onion, coursely chopped

2 1/2 cups, loosely packed kale kale leaves, coarsely chopped

2 cloves chopped garlic

a small sprig of rosemary

3 cups (approx. 2 cans) of cannellini beans

1 1/2 cups chicken stock

1 3/4 cups water
4 large basil leaves, chiffonaded

2 tbsp truffle oil

salt and pepper

Directions:

• Toss chopped bacon into pot over medium heat, allow to cook for a minute or two, until a little grease is released.  Add olive oil, onions garlic, and rosemary. Stir occasionally for five minutes or so, until onions are translucent, garlic browns, and bacon is cooked.  
• Add chopped kale and stir for a minute or two until wilted.
• At this point, add the drained beans and stir for a few seconds.  Then add the stock and water and let cook until the soup thickens to a nice consistency.  
• Let cool enough to transfer to a blender (or use an immersion blender) and puree until smooth. Transfer back to pot and reheat. Add salt and pepper to taste.
• Top with basil, drizzle with a finishing oil and serve.

Printable Recipe

成基 Seng Kee for Mee Swa and Chi Char ..... the Singapore alfresco dining

This shop house 'chi char' place is nested along Changi Road at the end nearer to the junction of Still Road. J and S suggested that we visit this place. I had been to Seng Kee once but I only recalled their Mee Swa. This time round, we were back for more, and definitely for me, with 'vengeance', especially after having vegetarian for lunch. Parking space was scarce in the evening. However, Seng Kee did a little 'tie up' with a Chinese association right opposite their restaurant. We parked our cars in the association for free as long as we patronised Seng Kee.

At night, the tables and chairs spilled out onto the service road right in front of the restaurant. There was no sheltered seating.

After looking for a table, we went straight to order our dishes at the shop.

According to the signboard, Seng Kee guarantees that all the fish will be fresh.

Apart from their Mee Swa, Seng Kee displayed the fresh fish

available for dinner. Choose one according to your portion,

taste and budget. Prices were all tagged on the seafood.

Our Fresh Parrot Fish (S$17)

We chose this fish that should be big enough for 5 people.

The steamed Parrot Fish was so fresh that after finishing one half

we were able to just lift off all the bones at one go by peeling

it off the tail end with a pair of chopsticks. This fish was fresh and tasty.

Mee Swa with Herbal Soup Base and Mushroom slices (S$2.50 per bowl)

I really liked the herbal soup base. HY left her bowl for me

as she do not like herbal food. I had 2 bowls then. Great stuff.

Pig Liver and Kidney Soup (S$4)

For those who like pig insides, this is for you. This goes well

with the fiery hot sliced chilli with light soy sauce.

Minced prawn wrapped in bean skin (S$8)

This minced prawn dish was tasty with the
sweet sauce that went with it.

Clay pot Sesame Chicken (S$9)
The chicken was thoroughly infused with the sesame
sauce making the meat fragrantly tender.

Clams "La La" 拉拉 (S$8)
The sauce that was cooked up with the clams was
uniquely sour-ish, a slight differentiation from the sauce
for clams in other restaurants.

Golden Threaded Balls 金丝球 (S$8)
These eggy balls were good! I didn't know how much
cholesterol was getting into my body.

Fried Pepper Crab Bee Hoon (S$38)
This is one of Seng Kee's popular dish. It was quite good
even though some of us thought that we've tasted
better ones somewhere else.

Be sure of dishes before engaging any helper who were taking orders as they were fast and may not be too patient waiting for you to think. This was a good 'vengeance' dinner after having vegetarian lunch today.

Cost : About $25 per person.

Address : 467 Changi Road (Between Frankel Avenue and Still Road junctions)

Country : Singapore

Win an Oregon Bounty Cuisintership

I just spent the past weekend in Portland, Oregon. Officially I was there to attend a wedding but my not-so-secret mission was to check out the food. I had the best French toast of my life, some very tasty pastrami, scintillating creole Cuban food and outstanding local lobster mushrooms and potato gnocchi that I can't get out of my mind. Portland is also known for artisanal brewed beer, and I am particularly fond of Willamette Valley wines, especially Pinot Noir.

If you'd like to get closer to the great food, wine and drink of Oregon, there's a contest you should enter. Between now and September 18th, 2009 you can win one of seven all-expense paid "cuisinterships" to Oregon. That's roundtrip airfare, six nights lodging and $1000 cash, for a five-day, six-night apprenticeship as an Oregon chef, cheesemaker/chocolatier, craft brewer, distiller, rancher, fisherman or winemaker.

Learn a bit about what makes Oregon such a fascinating culinary destination on the Oregon Bounty web site, then choose the category or categories you are most interested in, and enter to win. Upload a video of up to 2 minutes on why you deserve to win (even a cell phone video is fine), submit a 140 character Twitter-style statement to bolster your case and finally your name and contact info and then it's up to me! Ok, only if you choose Fisherman, but still, when the say "tell it to the judge", that would be me. Right now there are hardly any entries posted online so I'd say your chances are pretty good at winning. This is an amazing opportunity. Here's wishing you the best of luck!

Chicken or Steak with Balsamic BBQ Sauce

Sadly, I believe that our grilling days are just about over for now. Our apartment does not allow grills, so we had to take ours to a better place. The one thing that consoled me was that summer is over, and grilling is not the primary way to cook anymore. I will still miss my grill all the same...a moment of silence please.

And now onto the food. I love BBQ sauce, but I just don't think you can beat the homemade stuff, especially when it's made like this. The base is balsamic vinegar, which makes it a very tangy dipping sauce, but comes out so sweet and gooey when grilled right onto the meat. You can't go wrong. And the good news is you can do it in your oven too, so don't let the cool weather get in the way of having fabulous BBQ chicken or steak!

Chicken or Steak with Balsamic BBQ Sauce
By Giada DiLaurentiis

Ingredients

For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper

Directions

For BBQ Sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

JIGGLERS...still-art...still fun

JIGGLERS

one must not forget about jigglers. jigglers are a beautiful thing. jigglers are warriors in the challenge of the ever evolving culinary world. jigglers must not be forgotten...

its your call...color, flavor and texture. your canvass in blank and the possibilities are endless.

come to think of it, i have yet to make a spicy jiggler

OR..

a lavender infused jiggler

AND...

i have not tried to apply the "bacon makes everything better" theory...

YET...

of course you can get as creative as you want but, for instance,

even plain ol' lemon is surprisingly good. i think you could even stun your dinner guests with a fabulous retro throwback and serve them a little jiggler for a between course palette cleanser.

or how about an amuse bouche?

i know it's sounds like i've lost my mind, and your thinking " big deal, can't ya come up with something original?...

well, i'm not here to write about some wacky new way to cook jello. (hey, i wonder if any of those culinary artiste's at the fair have tried deep frying jello?)...i'm just simply out here doin' my part to bring back to you the wonderful world of JELLO, one jiggler at a time.

jiggler's are now a required staple in my house. i've seen many desserts come and go through that kitchen, but when it comes to jigglers there had better be a fresh batch, and it better not be the same flavor twice in a row...heads WILL roll. i've even witnessed a near throwdown over the last square.

well... that might be stretching the truth a bit, but i'll bet it could happen..

so, i implore you...any and ALL of you..from novice home cook to executive chef alike...rip open a few boxes of your favorite flavor

add a little boiling water

add a little cold water...

sit back and wait...

part of the beauty of the jiggler is the forthought and anticipation, but don't get too anxious...a good jiggler is not real jiggler before it's set.

for the jiggler beginner...

when making your first batch, just use 1/2 the water the box calls for and prepare as instructed. from there go wild...mix and match, add flavors, layer them, use your old cookie cutters, add fresh fruit... oh ...

did i forget to mention that jigglers are age indifferent?

Why do YOU cook, Kalyn Denny?

Photo credit: Kalyn Denny
Kalyn Denny of Kalyn's Kitchen is one of the most positive voices in food blogging. She started her blog with a focus on the South Beach diet, but has expanded to encompass all low-glycemic and low carb foods. Her vibrant recipes and photography are a pleasure to behold, but her passion for fresh herbs and for reaching out to food bloggers is what I admire most. This photo from her garden represents so much of what I like about Kalyn, it's home grown, fresh, straightforward yet impressive and utterly inspiring.

"I suppose in the beginning, we all cook so we can eat the food. Over time though, cooking becomes more about creation and self-expression and much less about just getting fed. When you cook a lot and try to do it well, the process of cooking becomes a form of self-nurturing whereby we show love to ourselves and others.

For me, tapping into that feeling is one reason cooking is so enriching. Beyond that, the challenge of cooking as a creative exercise that starts with nothing and ends with a finished product to be savored is something I find exciting, no matter how many times I do it."

JUST FRUIT...simple and perfect.

SUMMER FRUIT '09

this summer has been so full of beautiful fruit. what is one to do when it all comes to an end?

who am i kidding..i live in so. California where you can get anything anytime...

if you're willing to pay the price. sometimes the price can be a bit steep. blueberries for $5.99 for the tiny little box?..can't do it. i know, i could use frozen, but i can't do it. i need to feel and hear that slight crunch and pop of the fresh blueberry skin busting open in my mouth. and all the stone fruits?...they will soon be gone. melons, oh i'm sure you could find a cantalope grown from somewhere and it would do. let's see...pears?...they'll be good for a while, but get one or two bad ones and they'll turn you off from buying any for a while. you know...the pithy kind.

PAPAYA...oooh the papayas. they can have their own paragraph. actually papayas and MANGOS. i think my obsession with these two started on my trip to Mexico at the beginning of summer. when i got back they were just coming in. huge mangos for .79-.99 cents each and those enormous 3-4 lb.'r papayas from Mexico, i was lucky to find at my favorite Mexican market for .79 cents a pound. i bought one the size of my head and the bill was 1.79 (note to self...i have to go get another tomorrow).

RECIPE?

i've used this summer's fruit many times in recipes throughout the season, you can check out a few in my posts...now i wish i would have done more.

BUT, one of my new favorite ways to enjoy my morning fruit bowl is with a sprinkle of chili de arborl and a drizzle of maple syrup. it's especially good on the mago, papaya, melon bowl. i crave the sweet spicy combo on just about anything, but this is my favorite way to start the day.

so what will you do when all this good, beautiful bounty comes to an end?...any ideas?...or is it gonna be all apples and oranges from here on out?!..

EatSmart Precision Pro Digital Kitchen Scale

I use a digital kitchen scale practically every day. If you're serious about baking or developing recipes, it's a necessity. You may notice some of the more professional baking cookbooks show the weights of ingredients. It's a much more accurate way to measure than by using cups and spoons. When I develop a recipe using an ingredient like fish or chicken, I specify the weight because it makes a big difference in cooking time and also in terms of servings. For example, a salmon steak could be as small as 6 ounces or over a pound.

Kitchen scales can get pretty expensive but the most recent one I tried, the EatSmart Precision Pro Digital Kitchen Scale is not expensive at all and has a lot going for it. If you are looking for a basic digital scale I would definitely recommend it. I spent about $50 for my Salter Aquatronic scale when my earlier scale, a Tanita died. It's a little more accurate for very small measurements (under one ounce) and it has a larger bed, but other than that, it really doesn't have any other advantages over this less expensive compact model. Since I'm generally using the tare function to "zero out" the bowl or plate anyway, the size isn't a big problem for me. I think the small size has a lot to do with the fact that it is marketed as a way to count calories.

Pros:

+ Very inexpensive, $25 (and qualifies for free shipping)

+ Small and compact

+ Plastic and well sealed, easy to clean

+ Easily switches from ounces to grams

+ Measures down to half and ounce

+ Auto shut off after just a couple of minutes

+ Uses 2 AAA batteries

+ Large display

+ Easy to clean

Cons:

- Small bed means larger items won't fit unless placed in a bowl (which you must tare or "zero out")

- When weighing larger quantities reading the display can be a challenge

- Weight limit is 11 pounds

- Scale died after 3 years

Oldtown White Coffee, Playground @ Big Splash

After looking at the philosophy of Oldtown White Coffee, we'll realize why the Singapore outlets are located in Playground @Big Splash, Bukit Timah and Jurong Point. Probably these are the best locations in Singapore that the franchise can find to follow the tune of "Take Your Time". Our Saturday evening jogging appointment was at 4.30pm and we had about 2 hours of time to kill. So, Oldtown White Coffee @ Big Splash should be the best place to do just that.

Inside Oldtown White Coffee @ Playground Big Splash

The comfortable air conditioning naturally attracts most

people indoors. The three alfresco tables out side the cafe

was left vacant. Evening would probably be the better time

for alfresco in Singapore. Our afternoon sun melts you down.

My Ice Fire Polo Bun and White Coffee

HY and I ordered one of the Ice Fire Polo Bun

and we ended up having a second helping. This

means extra miles to put on our rubber later.

White Coffee (S$2.00/cup)

The White Coffee was fragrant and frothy. It boast

the use the Liberica, Robusta and Arabica beans

roasted with caramel which results in the aroma.

However, it still taste like instant 3-in-1 coffee

off the satchet. Even, the traditional, laid back looking

cup and saucer didn't help to correct these thoughts.

冰火蔔蘿包 Ice Fire Polo Bun (S$2.30)

This Polo bun taste real good. I don't know what element of

this bun made it "ice and fire", but this bun was actually the

蔔蘿油 Polo bun with butter from Hong Kong.

* Photos taken using Samsung Omnia Phone Camera

Address : Blk B Unit #01-08/09, Playground @Big Splash, 902 East Coast Parkway

Tel : +65 63444404

Country : Singapore

Oldtown White Coffee Website

Lillet it on me.

It’s probably a ruse. It’s probably that I’m up in the hills. But, and only very recently, the days seem breezier and cooler and the nights feel almost brisk. The light even seems to have changed. I know summer isn’t running away yet, but it is certainly dropping a hint or two. I always get excited when the seasons begin to change. While I love each season and each of their defining characteristics, as subtle as they may be here in our fair city, the late-summer-into-early-fall time is my favorite. This air, this light and this time of year is the most beautiful and temperate – and elicits fond memories from almost every phase from my life. And so as this summer draws to a close, I’d like to reminisce, with you, about my favorite summer drink.

Lillet (pronounced lil-LAY), first produced in 1887, is a French aperitif: a fortified white wine from the Bordeaux region. It is a blend of 85% wine and citrus liqueurs made from a variety of oranges. Lillet is matured in oak casks and available in red and white versions. The red is slightly less bitter and sugary, and more fruit forward. I only drink the white. It is traditionally served over ice, with an orange twist.

Lillet is a very cool drink. So cool that James Bond ordered Lillet in his martini in Casino Royale (actually name-checked in Ian Fleming’s original book) and Quantum of Solace. Even the bottle is beautiful, although they have recently changed the label. I’ll have to get used to that.

Lillet is a classic, restorative drink, slightly sweet, with aromas of herbs, candied orange, honey and apple that come through on the palate. I’ve always said, simply, “it tastes like flowers”. Whilst drinking Lillet, I often feel like I’m IN Led Zeppelin’s “Tangerine”, “Ramble On”, or “That’s the Way” (“and yesterday, I saw you kissing tiny flowers”). It makes me feel wistful, breezy, tranquil, and, dare I be so mawkish as to say, romantic. It’s a perfect drink for the sunset – before even considering sitting/settling down and committing to dinner.

Today is Labor Day, symbolic of the end of the summer and my friend, April, will be coming over in a bit. Unusual for me, I have made a statement that we will NOT be cooking dinner or planning any specific activity. We have simply dedicated the afternoon/early evening to lounging in the breezy, waning sunshine, maybe making a few noshables, playing some cards, catching up and drinking Lillet.

FYI - Lillet may seem like it would be hard to find, but it’s really not. Chances are that it is sitting, collecting dust, in your local liquor store.

Garden Risotto

This is really something that I should be posting in the spring. With it's gorgeous green asparagus, spinach and peas, it's the perfect way to celebrate the end of winter. However, since it's just too good to wait until spring, I'll give it to you now, and perhaps it will give you some "spring vibes" during those cold, snowy months!

Surprisingly enough, this was actually my first encounter with risotto, and I finally know why it's so popular! The flavor was so rich, and the rice is so naturally creamy. Risotto takes some attention and time, but it's not difficult at all. And the very best part is that it's a recipe by Ellie Krieger, which means it's not going to be mean to your waistline!

Garden Risotto
By Ellie Krieger

Ingredients

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Directions

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Per Serving: 205 cal, 4g fat, 3.5g fiber

Serves 6

Points Per Serving: 4