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TIP OF THE DAY: Plan A Dinner With Gujeolpan

Gujeolpan

Gujeolpan Platter

Gujeolpan Pancake

[1] Classic gujeolpan in a nine-sectioned octagonal plate (photo Jamie Frater | Wikipedia). [2] A beautiful non-traditional presentation at Siwhadam restaurant in Seoul. [3] Ingredients in the pancake (photo courtesy TheBeauti4.Blogspot.com).

 

For a first course or a main dish, pass the gujeolpan.

The what?

In Korea, gujeolpan (gu-JOLP-an) is the name of a sectioned serving plate that holds nine different foods: eight delicacies and a stack of crêpe-like wheat pancakes (jeon)in the center, used as wraps. The shape that purportedly resembles a flower.

Gu is Korean for nine, jeol is selection and pan is the plate. The idea is to present foods that represent different foods artistically: different textures and colors. Foods are separated by color and ingredients, and comprise various preparations of mushrooms, seasoned vegetables (bean sprouts, carrots, leeks, radishes, etc.).

Today, it’s a special-occasion dish, served at banquets and weddings, and available at restaurants that specialize in it.
 
HISTORY OF GUJEOLPAN

An elaborate presentation, gujeolpan is one of the most beautiful centerpiece Korean dishes, colorful and aesthetically appealing. It was once available only to nobility. Today you can have it at Korean restaurants that specialize in ancient foods (and where it can be quite pricey), or make a version of it at home with modern recipes.

The octagonal plate of yore is still used to present them; although these days any shape of platter or unsectioned dish can be used. The traditional ebony covered box can be replaced with a plastic version. There are also sectioned metal boxes, and ceramic or glass plates with depressions for the food.

Gujeolpan dates back at least to the 14th century, and has become closely associated with the Joseon kingdom that lasted from 1392 to 1897 (when the country was officially renamed the Korean Empire).

The plate can be quite elaborate, with a carvings, gold or brass embellishments and (for the very wealthy) gem encrustations.

But you can create your own, and have fun with it as an appetizer, first course or light dinner.

Might we add: It’s also a better-for-you, lower-calorie dish of fun?
 
HOW TO EAT GUJEOLPAN

As with Peking duck and other pancake-based Asian dishes, each person takes a pancake and fills it with the ingredients of choice. The ingredients are drizzled with sauce or other condiment, then rolled and eaten.

 

HOW TO MAKE GUJEOLPAN

If you have an Asian market, head there first to see what’s available. Otherwise, your produce store or supermarket will be a source of inspiration.

But you can use anything you like. It’s very easy to pickle vegetables, for example; and you need only one meat and one fish.

Create a balance of colors: brown, green, red, white, yellow. Consider:

  • Baby spinach, steamed and dressed with a bit of sesame oil
  • Bay scallops, marinated
  • Bean sprouts
  • Jeon (see note below)
  • Meat: lamb, pork, poultry, tofu, grilled or teriyaki, julienned
  • Mushrooms, marinated (we especially like enokoi and chanterelles)
  • Raw fish, thinly-sliced or cubed (fluke, salmon, tuna)
  • Salmon roe (ikura)
  • Seafood, raw (clams) or lightly cooked (crab, shrimp, squid, etc.)
  • Shredded or julienned carrots, cucumber, daikon/radish, scallions, seasonal (e.g. asparagus, ramps, sea beans), zucchini
  • Pickled cocktail onions, garlic, green beans or haricots verts (first cut to bite size)
  •  
    Non-Traditional Items

  • Baby arugula or watercress
  • European vegetables: endive, fennel, squash, etc.
  • Mayo-bound salads: crab, egg, potato, tuna, etc. (small dice)
  • Microgreens
  • Grilled or roasted vegetables
  • Sweet gherkins
  • Tartare: beef, salmon, tuna
  • Et cetera, et cetera and so forth
  •  
    Plus

  • Condiments on the side, e.g. chili paste, herb mayonnaise, horseradish, shredded basil, etc.
  • Korean mushroom and/or mustard sauces (recipes), soy sauce with vinegar
  •  

    Gujeolpan Plate

    Guljeopan Recipe

    Gujeolpan Recipe

    [4] A modern gujeolpan plate in metal with removable sections (photo courtesy Korea.net). [5] This plate has less than nine sections, but it works (photo courtesy Jungsik | Seoul). Or, repurpose a Passover plate. [6] You can use any plate (photo courtesy MarooDining.com.au).

     
    You can serve extra dishes, and fusion dishes; for example, beets, Japanese kimchi or gourmet sauerkraut (we’re crazy about Farmhouse Culture, which makes sauerkraut in Classic Caraway, Garlic Dill, Horseradish Leek, Smoked Jalapeño and Spicy Wakame Ginger).

    You can use a substitute for the pancakes (see next section).

    The biggest challenge is knife skills: slicing the ingredients thinly. On the other hand, this is an opportunity to practice your knife skills.

    Don’t forget the chopsticks!
     
    MAKING THE PANCAKES

    Here’s a recipe for traditional gujeolpan pancakes.

    You can also substitute:

  • Crêpes
  • Mu shu pancakes (recipe)
  • Nori (toasted seaweed)
  • Wonton wrappers
  • Other flexible wrap
  •   

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    TIP OF THE DAY: 25+ Substitutes For Hamburger Buns

    National Cheeseburger Day is September 18th, so have fun with it.

    Instead of your personal standard, branch out and make your CB special. You can do it by using a different:

  • Ground meat or blend
  • Cheese
  • Condiment(s)
  • Toppings
  • Stuffing
  •  
    For inspiration in these areas (you might call it foodporn), check out CheeseAndBurger.com.
     
    But today’s tip is the easiest of all: Think outside the bun.

    So many different types of bread—plain or toasted—are waiting to cradle your burger.

    SUBSTITUTES FOR HAMBURGER BUNS

    What should you use instead of a hamburger bun? The easiest answer:

    Walk down the bread isle of your market and see what speaks to you. You’ll find more than enough yummy choices to re-envision your burger.

  • Bagel burger (garlic or everything) or simit burger
  • Baguette burger (or other French bread)
  • Brioche burger
  • Burger on rye
  • Challah burger
  • Cornbread burger
  • Croissant burger (great with pretzel croissants)
  • English muffin burger
  • Ezekiel 4:9 burger or Genesis 1:29 burger (both breads have lots of whole grains and legumes)
  • Focaccia burger
  • French toast burger
  • Garlic bread burger
  • Indian bread burger (chapati, dosa, naan, paratha, roti)
  • Italian bread burger
  • Nut bread burger
  • Olive bread burger
  • Pizza crust burger (a great use for leftover pizza dough)
  • Potato bread burger
  • Pumpernickel burger (add sauerkraut, Swiss cheese and Russian dressing for a burger version of the Reuben sandwich)
  • Pupusa burger (pupusa is a stuffed corn tortilla)
  • Onion roll burger (or other specialty roll)
  • Rustic loaf burger
  • Sourdough burger
  • Toast burger (toast white, whole wheat, whatever you have)
  • Wrap burger
  •  
     
    IF YOU WANT TO USE A DIFFERENT CHEESE…

    We second that motion! But don’t make an obvious switch among American, Cheddar and Swiss slices. Consider:

  • Blue
  • Brie or Camembert (the difference)
  • Feta
  • Flavored Cheddar (we love a burger with Cabot Chipotle, Garlic, Horseradish and Jalapeño Cheddars)
  • Fontina
  • Gouda
  • Gruyère
  • Jack or Pepperjack
  • Jarlsberg
  • Havarti or other butterkäse
  • Washed rind (“stinky”) cheese:* Epoisses, Muenster d’Alsace,† Limburger, Pont l’Eveque, Stinking Bishop, Taleggio
  •  
    ________________
    *It’s a personal thing, but we love stinky cheeses, both in general and in the way they complement the grilled, beefy aroma and taste of the burger. The aroma is not necessarily representative of the cheese. But the cheese is specifically crafted to create those earthy scents.

    †Munster d’Alsace, also called Alsatian munster and French munster (optional spelling muenster), has nothing in common with bland American munster, except that they are both cheeses.
    ________________

     

    Baguette Cheeseburger

    McBaguette

    Focaccia Cheeseburger

    Cheeseburger On Sourdough Bread

    Pita Burger

    English Muffin Burger

    [1] A baguette cheeseburger (photo courtesy Ian Warf | Pinterest). [2] In France, McDonald’s serves the McBaguette (photo McDonalds). [3] Try a hard roll, and don’t be afraid to go rectangular instead of round (photo courtesy Telepizza.de). [4] We love a burger on toasted sourdough bread (photo courtesy Omaha Steaks) [5] Pita: a natural pocket for your burger (photo courtesy Droolworthy Daily). [6] A natural: the English muffin burger (photo courtesy Thomas Breads).

     
    BURGER COOKING TIPS

  • Use fresh meat: The more freshly ground the meat is, the more tender and flavorful the burger.
  • Keep the meat cold. Patties will stay as juicy as possible when they’re cooked cold. Putting the patties in the fridge also helps to keep the flavor-carrying fat from dripping out.
  • Stop flipping! Flip only once: Constant turning will toughen and dry out the meat, and if you flip too soon, the burger will stick. Cook two minutes per side for rare, three for medium-rare, four for medium, and five for well-done.
  • Don’t press down on the burger! When a burger is pressed with a spatula, the juice is pressed out, taking all that moistness and flavor with it.
  • Move a cheeseburger. To add cheese, move the burger to the cooler side of the grill, top with cheese and cover the grill for a minute to let the cheese melt.
  •  
    Thanks to Crawford Ker of Ker’s Winghouse for these tips.

      

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    TIP OF THE DAY: How To Cook A Frozen Steak Without Thawing

    Frozen Steak

    Frozen Steak

    Strip Steak

    Splatter Screen

    [1] Remove the frozen steak from the freezer (photo courtesy Mart2Go). [2] Place it in a hot pan (photo courtesy Good Eggs). [3] In 20 minutes, plate and enjoy (photo courtesy Eddie Merlot’s). [4] We use a mesh spatter screen, but we just ordered this folding spatter screen from Norpro.

     

    Want a steak but you haven’t defrosted it yet?

    No problem. Your steak will be ready in less than 30 minutes with this technique developed by Dan Souza of Cook’s Illustrated (thanks to Good Eggs for sending their adaptation to us).

    Dan experimented by cutting strip steaks in half, freezing both halves, then defrosting one half before cooking.

    He cooked both the thawed and frozen halves exactly the same way, and found that the frozen steak lost less moisture, cooked more evenly, and tasted better than the thawed half!

    The steak needs to be frozen properly, since any extra moisture or ice will cause a flare-up when it hits the hot oil. Here’s Dan’s freezing technique:

    HOW TO FREEZE A STEAK

  • SET the steak(s) on a baking sheet lined with parchment and place in the freezer until frozen.
  • WRAP each fully-frozen steak in plastic and place it in a heavy-duty plastic bag.
  • SQUEEZE any air out of the bag. Place it in the back of the freezer, so it doesn’t get hit by warm air every time you open the door (which can create condensation on the meat).
  •  
    RECIPE: COOKING A FROZEN STEAK

  • 1 frozen steak (not thawed!)
  • Vegetable oil
  • Salt and pepper
  • Cast iron pan
  • Optional: splatter screen, meat thermometer
  •  
    Preparation

    1. PREHEAT the oven to 275°F. Set a wire rack atop a rimmed baking sheet and set aside.

    2. DRIZZLE 1/8″ oil into a cast iron pan—just enough to coat the bottom. Place the skillet over high heat. When the pan is smoking hot, gently lay the steak onto the pan and sear both sides until browned, 90-120 seconds per side. NOTE: Frozen steak splatters more.

    3. TRANSFER the steak onto the wire rack and place in the oven. Cook until the steak is the desired doneness: 18 to 20 minutes for a 1-inch-thick steak to be medium rare (an internal temperature of 125°F on a meat thermometer).

    4. COOK the veggies or prepare the salad while the steak cooks.

    5. REST the steak for at least 3 minutes before slicing. This allows the juices to settle in the meat, instead of pouring out when sliced.

    Here’s a video of Dan’s preparation.
     
     
    THE DIFFERENT TYPES OF STEAK

    How many different types of steak have you had?

    Check out our meaty Glossary Of Beef Types.

     

     
      

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    PRODUCT: Merci Chocolate

    Something fun and yummy in the chocolate space is finally available in the U.S.

    Merci, sold in Europe for some 50 years, is a brand of boxed chocolates manufactured by the German company August Storck KG.

    They are miniature bars, in an assortment of flavors made with fine ingredients, nicely packaged in a gift box.

    The delicious selection of rich European-style chocolates includes flavors such as Coffee and Cream, Cream Truffle, Dark Cream, Dark Mousse, Hazelnut-Almond, Hazelnut-Creme, Milk Chocolate and Praline-Creme, and merci will delight the palate.

    Each flavor has its own individual color wrap, to distinguish it from the other flavors in the box.

    The idea for merci was born in 1965, as an affordable yet impressive way to say “thank you” (which incorporates “thank you for being you”). Its popularity spread, and Merci is now sold in 100 countries.

    Choices include:

  • All milk chocolate.
  • All dark chocolate.
  • Mixed milk and dark chocolate.
  • Assorted chocolate with almonds.
  •  
    The 20-piece box, with 8.8-ounces of chocolate, can be found for $7.50 (or more, depending on the retailer). You can purchase two boxes with free shipping for $21.90 on Amazon.

    In addition to Amazon, the chocolates are sold at CVS, Target, Walgreens and other chains and grocery stores nationwide.

    Can you give a box to yourself?

    No one’s going to stop you!
     
    MERCI WITH COFFEE

    In Europe, after-dinner coffee is often served with a napolitain, also called a pale or tasting square, just 5 to 10 grams. One or two of these small wrapped pieces are placed on the rim off the coffee cup.

    While Merci wrapped chocolates are stackable anytime, we enjoy serving them to guests with coffee. They easily can substitute for dessert, too.
     
     
    ABOUT STORCK

     

    Merci Chocolates

    Merci Dark Chocolate

    Coffee & Napolitain

    [1] You can serve Merci from the box or in your favorite candy dish. [2] Merci’s dark chocolate collection (both photos courtesy Merci | Storck). [3] Instead of two napolitains with after-dinner coffee, serve one Merci bar (photo courtesy Sandstein | Wikipedia).

     
    A family business now managed by the fourth generation, Storck has been a confectioner for than 100 years.

    Its brands are sold worldwide. Best-known in the U.S. are Werther’s Original caramels and toffee (the difference), and Bendicks Buttermints, chocolate-covered after-dinner mints.

    For more information visit Storck.us.

      

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    TIP OF THE DAY: Drinks For Mexican Independence Day

    Tequila & Grapefruit Juice Cocktail

    Bandera Shots

    [1] The Paloma, said to be Mexico’s favorite tequila-based cocktail (photo courtesy TasteCocktails.com). [2] The Bandera comprises shots in green, white and red, the colors of the Mexican flag (photo courtesy FoodNetwork.com). [3] A layered bandora shot with chartreuse, maraschino liqueur (clear) and grenadine (photo courtesy BarinaCraft.com).

     

    September 16th is Mexican Independence Day. It’s also National Guacamole Day. Coincidence? We think not!

    Yesterday, we explained how Mexicans celebrated with shots of Reposda tequila, aged for up to a year.

    But what if you don’t like drinking straight tequila?

    You can enjoy another tequila cocktail or a non-alcoholic Mexican drink. Here are some of the most popular:
     
    RECIPE #1: MICHELADA: MEXICO’S BEER COCKTAIL

    You can have a plain Mexican beer, of course. Bohemia, Corona, Dos Equis and others are commonly found across the country.

    But if you like a bit of heat, have a Michelada (mee-cha-LAH-dah), a traditional cerveza preparada, or beer cocktail.

    Michelada is a combination of beer, lime and hot sauce served over ice in a salt-rimmed glass. Chela is Mexican slang for a cold beer, combined with mixto, referring to the the mix of ingredients added to the beer. Eliminate the hot sauce and you’ve got a Chelada.

    Here’s the complete Michelada recipe.
     
    RECIPE #2: PALOMA COCKTAIL, TEQUILA & GRAPEFRUIT

    This cocktail couldn’t be easier: 3 parts grapefruit soda and 1 part tequila, served over ice cubes in a highball glass, garnished with a lime wedge. You can add an optional salt rim.

    And you can make it by the pitcher-ful, which we’ll be doing tonight.

    Paloma is the Spanish word for dove. In Mexico the soft drink of choice is Jarritos brand grapefruit soda (in the U.S., look for it at international markets or substitute Fresca.

    You can purchase pink grapefruit soda from the premium mixer brand Q Drinks, or combine grapefruit juice with club soda or grapefruit-flavored club soda.

     
    At better establishments, fresh-squeezed grapefruit juice is combined with club soda. Use pink grapefruit juice and you’ll have a Pink Paloma (our term for it).

    Here’s the history of the Paloma from TasteCocktails.com, which says it’s the most popular tequila-based cocktail in Mexico.
     
    RECIPE #2: BANDERA SHOTS

    In Mexico the Bandera (flag), named after the flag of Mexico, consists of three shot glasses representing the colors of the flag (photo #2).

    The first is filled with lime juice (for the green), the middle has white (silver) tequila, and the last contains sangrita (for the red), a chaser that usually contains orange and tomato juices. Here’s the recipe from Food Network.

    You can also make layered shooter with liqueurs in the national colors (photo #3). Here’s a recipe.

     

    NON-ALCOHOLIC DRINKS

    RECIPE #4: AGUA FRESCA

    In Spanish, agua fresca means fresh water.

    In culinary terms, it refers to a variety of refreshing cold drinks that are sold by street vendors and at cafés throughout Mexico and other Latin American countries (photo #4). They’re also sold bottled at stores, and are easily whipped up at home.

    Agua fresca is nonalcoholic and noncarbonated. The recipe can include a combination of fruits or veggies, flowers (like hibiscus), herbs and/or spices, cereals (barley, oats, rice), seeds (chia), even almond flour (which is used to make horchata, the next example).

    A traditional agua fresca is an infused, sweetened water, flavored with fruits and/or vegetables—often a more complex layering of flavors than lemonade and limeade.

    Our favorite combinations: watermelon (or any melon), basil cucumber and mint hibiscus. Here’s how to make them.

    As you can see from this recipe template, it’s easy to mix your favorite flavors.
     
    RECIPE #5: HORCHATA

    Agua de horchata—horchata for short—is a very popular recipe, made from ground almonds and rice spiced with cinnamon (photo #5). Other flavors such as coconut can be added.

    Here’s a recipe from Noshon.it.

    It’s not conventional, but, you could add a shot of tequila or rum.

    After all, it’s a day to celebrate!

     

    Watermelon Agua Fresca

    Mexican Soft Drink

    [4] Whip up a pitcher of watermelon aqua fresca with this recipe from Whole Foods Markets. [5] Horchata, made from ground almonds and cooked rice, may sound unusual—but it’s unusually good (photo courtesy Noshon.It).

     

      

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    TIP OF THE DAY: 10+ Uses For A Trifle Bowl

    English Trifle Bowl

    English Trifle Bowl

    Peanut Butter Trifle

    Homemade Edible Arrangement

    [1] A classic English trifle (photo courtesy JoyCooks.Blogspot.com). [1] This modern trifle combines peanut butter pudding and pretzels. [3] A good-for-you substitute. Move over, Edible Arrangements (photos #2 and #3 courtesy Pampered Chef).

     

    Trifles are one of the easiest desserts you can make—and impressive to present. Most of the ingredients are purchased ready-to-use, with only custard or other pudding requiring a few minutes of preparation.
     
    WHAT’S A TRIFLE?

    A trifle is a layered British dessert of fruit, sponge fingers or sponge cake soaked, custard, and a topping of whipped cream. Other ingredients can be added (gelatin/Jell-O, cookie crumbs) and the cake can be soaked in alcohol.
     
    TRIFLE HISTORY

    Trifle is an evolution of a fruit fool, a dessert that probably originated in 15th -century Britain. Puréed stewed fruit was swirled with sweet custard.

    The classic was (and is) gooseberry fool, but seasonal fruits—apples, berries, rhubarb—were also used.

    Other countries have their own versions that followed the British concept. In Italy, for example, zuppa inglese, a layering of liqueur-soaked sponge and custard, appeared in the late 19th century.

    The first known reference to a trifle appears in 1585 in a cookbook, The Good Huswifes Jewell. It was flavored with sugar, ginger and rosewater (a recipe for the well-do-do, as sugar and spices were costly).

    The trifle evolved to include a layer of crumbled biscuits (cookies) and alcohol-soaked sponge cake or sponge fingers (ladyfingers) as the bottom layer. Brandy, madeira, port and sherry were used to soak the sponge.

    When powdered gelatin* became available in 1845, a layer of fruit “jelly” was added to recipes.

    As was so common among the fashionable in Renaissance Britain, France, and other European countries, new foods engendered new styles of dishes and flatware. For trifles, a straight-sided pedestal glass bowl showed off the beauty of the layers.

    Today, many people prefer bowls without the pedestal (easier to store), and modern ingredient layers that range from layers of chocolate cake, peanut butter pudding, pretzels and Oreos.

    Glass bowls with or without a pedestal are used for other desserts and can also be repurposed. Anyone who owns a straight-sided glass bowl has already figured out how to use it for layered dips, layered salads (fruit, green, pasta) and as a fruit bowl.

    It can serve as anything from a bread basket (nice with muffins at brunch) to a chip bowl.

    Here are more ways to use a trifle bowl. Thanks to Pampered Chef for some of these ideas and photos.

     

    OTHER USES FOR A TRIFLE BOWL

  • Candle Holder. A trifle bowl can make a candle holder with lots of flair. Just place a flame-proof base inside the bowl, place a pedestal candle on top, then fill around the base with any festive decoration: pretty stones, marbles, nuts, wine corks, wood chips. TIP: For the dinner table, use an unscented candle.
  • Centerpiece. For fall, fill the bowl with apples, chestnuts, dried wheat, gourds, Indian corn, mini pumpkins or a combination (photo #4). For the holidays, use candy canes, ornaments, pine cones, or mini evergreen trees (photo #5). For summer: sand and seashells, topped by a starfish. With any season, you can also place that pedastel candle in the center.
  • Desserts. Nouvelle trifle: Think of how to expand beyond the classic. Butterscotch pudding and pretzel layers? Banana pudding and ‘Nilla Wafers? Oreos and whipped cream? Baked Alaska? It’s so much easier to layer the cake and ice cream. Use a kitchen torch to brown the meringue. Or create a stunning fruit salad, either in colored layers or like the one in photo #3.
  • Drinks. Serve party punch or even ice cold shrimp cocktail. It makes a great visual impact that doesn’t require any additional decoration. Beautifully presented food speaks for itself!
  • Flatware. For buffets, wrap the flatware in napkins and present them in the bowl.
  • Flower Vase. Grab a bouquet or two of your favorite blooms and arrange them in the bowl. To hide the stems, try filling the vessel with rocks, fruit, or even crushed ice. Not much of a florist? No worries: Decorating your table with a few vases that have the same flower in the same color creates a pretty, modern look.
  • Ice Bucket. Make it the centerpiece of your drink station. Mini bottles of wine or champagne look just plain adorable displayed in the bowl.
  • Parties. Fill them with anything, from candy to party favors.
  • Punch Bowl. A smaller punch bowl can contain a mocktail version for those who don’t want alcohol (photo #6).
  • Snacks. Chips, pretzels, Chex Mix, etc.
  •  
    What else?

    We look forward to your suggestions!
     
    ________________
    *Gelatin was first extracted by boiling animal bones, in 1682. But this laborious process was only undertaken in large kitchens with staff to prepare it. While gelatin is pure protein, it is colorless, flavorless and odorless, so it also needed to be enhanced for serving.

     

    Fall Centerpiece

    Christmas Centerpiece

    Trifle Bowl For Punch

    [4] Fall centerpiece. [5] Christmas centerpiece. [6] Punch bowl (all photos courtesy Pampered Chef).

     

      

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    EVENT: Mad. Sq. Eats (a.k.a. Madison Square Eats Fun Food Pop-Up)

    Jianbing

    Red Velvet Ice Cream Sandwich

    [1] Beijing street food from Mr. Bing—soon to open a retail location at 152 West 28th Street (photo courtesy Mr. Big). We loved our Peking Duck-inspired rice crêpe. [2] A red velvet ice cream sandwich with cream cheese ice cream from Melt.

     

    It’s one of our favorite times of the year in Manhattan: The semi-annual culinary pop-up market, Madison Square Eats, is in Worth Square through October 7th. It’s hosted by Hosted by Urban Space, a foodie vision of wonderful.

    The triangular island between Broadway and Fifth Avenue, 24th and 25th Streets, is filled with wonderful things to eat.

    The almost-fall air and the leafy view of Madison Square Park across Fifth Avenue create an alfresco dining event that is a choice way to nibble. It’s the same with the spring version.

    Regrettably, we were stuffed to the gills after only four kiosks. The solution: Go back tomorrow.

    This edition of the market, now in its ninth year, brings global favorites to outdoor dining, with tables and chairs dotting the center of the island. Some vendors have restaurants; others are only available for catering and pop-ups.

  • Amali Mou (Greek cuisine)
  • Bangkok B.A.R. (Thai street food)
  • Bar Suzette Crêperie & Bistro
  • Chingu
  • Domo Taco
  • Gotham Poke (Hawaiian-style chirashi, finally popping up in NYC)
  • Hill Country Barbecue Market
  • Hong Kong Street Cart
  • Ice & Vice (shaved ice sundaes and floats)
  • Inday (Indian inspired cuisine)
  • Jicama “California Street Food”
  • Khao Man Gai NY (Thai)
  • La Sonrisa Empanadas
  • Mayhem & Stout
  • Melt Bakery (ice cream sandwiches)
  • Meltkraft (grilled cheese)
  • Mr. Bing Beijing Street Foods
  • Paella Shack by Barraca
  • Palenque Colombian Cuisine
  • Red Hook Lobster Pound
  • Renegade Lemonade
  • Roberta’s Pizza (fired right in front of you in a big pizza oven)
  • The Cannibal Beer & Butcher (braised meats and beer)
  • The Truffleist
  • Two Tablespoons
  •  
    Don’t eat beforehand, bring cash, and have a great time!

      

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    TIP OF THE DAY: Instead Of Cinco De Mayo, Celebrate September 16th…With Reposado Tequila

    Blue Nectar Reposado Tequila

    Tequila Manhattan Cocktail

    [1] Reposado tequila is the preferred type for celebrations [2] Distrito Federal is Manhattan cocktail that replaces the bourbon with tequila (all photos courtesy Blue Nectar Tequila).

     

    Many Americans look forward to celebrating Cinco de Mayo each spring. This relatively small Mexican holiday commemorates a regional battle in 1862, long after Mexican Independence was declared. More Americans celebrate it than Mexicans!

    Cinco de Mayo is not Mexican Independence Day.

    That honor goes September 16th, known as Grito de Dolores (The Cry of Dolores, the town where the battle began). It’s the most popular holiday in Mexico.

    Here’s the scoop on Mexican Independence Day, commemorating the beginning of the Mexican War of Independence from Spanish colonial rule in 1810.

    As with America’s Independence Day, the Mexican National Day of Independence is a patriotic holiday, with celebratory drinks, food and fireworks.

    Today’s tip: Wherever you live, celebrate Mexican Independence Day on the 16th.

    The folks at Blue Nectar Tequila tell us that the most popular type of tequila consumed in Mexico on national holidays is the more aged (and more expensive) Reposado, not the clear Blanco (a.k.a. silver or white tequila—here are the different types of tequila).

    Blanco is aged not at all or up to two months, while Reposado and Añejo tequilas are aged longer: Reposado for six months to a year, Añejo for one to three years. Aging gives layers of complexity to the spirit.

    While tequila was first produced in the 16th century by Spanish immigrants to Mexico, aged tequila styles such as Reposado and Añejo did not appear until the early 1900s.

    Some producers began to age their tequila in oak casks left over from red wine, brandy and rum that had been imported for consumption by the Spanish aristocracy.

    This stroke of genius changed the overall quality and taste of basic tequila, which at the time was raw-edged and without complexity.

    So today’s tip is: Celebrate September 16th by sipping a glass of Reposado or Añejo tequila, neat or on the rocks, enjoying the flavors with each sip.

    Or try one of the cocktails below, or this wonderful menu of tequila cocktail recipes.

     
    WHAT TO EAT WITH THE TEQUILA

    Reposado tequila has a woodsy quality that pairs well with beef-based, poultry and pork-type main dishes. (complementary flavors in recipes include orange, cinnamon and honey).

    Instead of America’s go-to grilled food for Independence Day, a favorite dish in Mexico is pozole, a classic soup made of hominy and pork.

    In modern times it’s also made with beef, chicken, seafood, or vegetables and beans. Here’s a selection of pozole recipes.

    For dessert, have churros or dark chocolate with Añejo tequila.

    And sure: Bring on the guacamole, salsa, chips and esquites—Mexican corn on the cob.
     
    COCKTAIL RECIPE #1: DISTRITO FEDERAL

    The classic bourbon-based Manhattan cocktail is the inspiration for this Mexican version, which is named after historic Mexico City, an area known as Distrito Federal.
     
    Ingredients Per Drink

  • 2 ounces Reposado or Añejo tequila
  • 1 ounce sweet red vermouth
  • 2 dashes orange bitters
  • 1 dash Angostura bitters
  • Ice cubes
  • Garnish: brandied cherry
  •  
    Preparation

    1. COMBINE the spirits and bitters in a cocktail glass. Add ice and stir until cold, about one to two minutes.

    2. STRAIN into a coupe glass, garnish with the cherry and serve.

     

    COCKTAIL RECIPE #2: MEXIPOLITAN COCKTAIL

    Ingredients Per Drink

    The vodka-based Cosmo is remade with Reposado teqila.

  • 4 lime quarters
  • 1 ounce simple syrup
  • 1 ½ ounces Reposado tequila
  • 1 ounce cranberry juice
  • ¾ ounce orange liqueur
  • Ice cubes
  • Garnish: lime wheel
  •  
    Preparation

    1. MUDDLE the lime quarters with the simple syrup in a cocktail shaker. Add the tequila, orange liqueur and cranberry juice.

    2. TOP with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime wheel.

     

    Tequila Cosmopolitan Cocktail

    [3] The Mexipolitan: A Cosmopolitan with tequila instead of vodka. Calling Carrie Bradshaw!

     

    FIND MORE DELICIOUS TEQUILA COCKTAIL RECIPES AT BLUENECTARTEQUILA.COM.
     
    ABOUT BLUE NECTAR TEQUILA

    Blue Nectar Tequila, is a hand-crafted, super-premium tequila that focuses on agave-forward flavor profiles.

    While by Mexican law Reposado must be aged a minimum of 2 months, Blue Nectar Reposado Extra Blend is aged 6-8 months and then blended with three-year-old Extra Añejo, to deliver hints of vanilla and smoke.

    For more information on the different expressions of Blue Nectar tequila, visit BlueNectarTequila.com.

      

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    TIP OF THE DAY: Whole Roasted Cauliflower

    Yesterday, Meatless Monday, we went one step beyond the meaty cauliflower steaks and cabbage steaks we’ve become so fond of.

    We remembered a recipe from Frieda’s Specialty Produce that we had tucked away in anticipation of the glorious fall cauliflower harvest.

    We love farmers market cauliflower. Not only is it fresher, but you can find the splendid colors of purple, orange and pale green, as well as the exotic-looking, lime green romanesco (bottom photo). Whatever you choose, look for a dense head with a thick center stem.

    Roasting a whole cauliflower is simple; you just have to allow 90 minutes for it to roast. To see just how easy it is, check out this video from Frieda’s.

    “The crispy, nutty crust and sweet, tender core are the stuff dreams are made of,” they aver (and we agree).
     
    RECIPE: WHOLE ROASTED CAULIFLOWER

    Ingredients

  • 1 whole cauliflower (about 2 pounds), trimmed to sit flat, rinsed and patted dry
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt or seasoned salt
  • Optional: fresh-ground pepper
  • Optional: chutney, herb butter, olive relish, pesto or sauce of choice
  •  
    Preparation

    1. PREHEAT the oven to 375°F. Place the cauliflower on a plate and drizzle with olive oil and lemon juice, using your hands to coat the cauliflower all over.

    2. SEASON all over with salt and transfer the cauliflower to a small roasting pan or cast iron skillet, floret-side up. Cover tightly with aluminum foil.

    3. BAKE for 30 minutes; remove the foil and roast 1 hour until the florets are golden (larger heads can take longer). Transfer to a serving platter and serve immediately.

    4. SLICE as desired: in wedges (our preference) or vertical, in 3/4- to 1-inch slices. You can also cut the cauliflower into individual florets, but why spend the time?
     
    FLAVOR VARIATIONS

    Use your favorite international flavors as seasonings and sauces. Here are some simple replacements:

  • Chinese seasonings: Eliminate the salt, brush with soy sauce instead of lemon juice, top with minced garlic; garnish with fresh chives. A dab of hoisin sauce? Why not!
  • Indian seasonings: Season with ground cumin, coriander and optional curry powder instead of salt and pepper; garnish with fresh cilantro and serve with raita or other yogurt sauce.
  • Italian seasonings #1: Use garlic-flavored olive oil and top the cauliflower with minced garlic before roasting. Place the slice atop pesto, or marinara sauce seasoned with oregano. Garnish with sliced black olives.
  • Italian seasonings #2: After roasting, sprinkle with 2 tablespoons balsamic vinegar and 1/2 cup shredded Parmesan. Return to the oven for another 5 minutes or until the cheese is melted.
  • Japanese seasonings: Use 1/2 olive oil, 1/2 toasted sesame oil or wasabi oil, and garnish with toasted sesame seeds, grated fresh ginger and/or fresh chives. Serve with ponzu sauce.
  • Mexican seasonings: Replace the lemon juice with lime juice and sprinkle with lime zest and red chile flakes. Serve on a bed of black beans or pinto beans and top with warmed salsa. Garnish with cilantro and optional crumbled queso fresco.
  •  
    LOVE YOUR BRASSICAS

    The plant genus of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). It’s easy to eat a cup or more daily from the long list below.

     

    Roasted Cauliflower

    Roast Cauliflower

    Purple Roast Cauliflower

    Romanesco Cauliflower

    [1] A tricolor roasted cauliflower feast (photo courtesy San Francisco Chronicle). Here’s the recipe, which includes garlic breadcrumbs and fennel-olive relish. [2] Roast cauliflower Indian style, with a rich Mughlai sauce of tomato, cashew nuts, milk, cream and butter. Here’s the recipe from VeganRicha.com. [3] This cauliflower is garnished with a mint-parsley sauce. Here’s the recipe from SproutedRoots.com.[4] You can do the same with an exotic romanesco, often called romanesco cauliflower but it’s actually its own cultivar (photo courtesy Good Eggs).

     
    There are more than 30 wild species of Brassica, plus numerous cultivars* and hybrids of cultivated origin. The best-known Brassica members include:

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Collards
  • Horseradish/wasabi
  • Kai-lan/gai-lan (often called Chinese broccoli in the U.S.)
  • Kale
  • Kohlrabi
  • Mustard greens
  • Radish
  • Rapeseed/canola
  • Rapini (broccoli rabe)
  • Romanesco
  • Rutabaga
  • Turnips
  •  
    Eat up!
     
    ________________
    *A cultivar is a plant variety that has been produced in cultivation by selective breeding.

      

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    TIP OF THE DAY: Liberté Organic Yogurt

    Liberte Organic Yogurt

    Liberte Organic Yogurt

    Liberte Organic Yogurt

    [1] From top clockwise: French Lavender, Washington Cherry and Philippine Coconut. [2] Close-up on coconut. Note the haiku under the top foil. [3] Lemon and strawberry; note the triangular containers (all photos courtesy Liberté).

     

    We have long been enamored with Liberté yogurt, from the moment some 10 years ago that we plucked a few flavors off the shelf of our Whole Foods.

    Since then we’ve come to know other artisan brands, from FAGE and Siggi’s to small local brands like Culture and White Moustache.

    But in terms of accessibility, year after year we eat more Liberté than anything else.

    Liberté USA plans to transition all products to USDA organic-certified. A line of new whole milk yogurt flavors is debuting now at retailers nationwide, for a suggested retail price of $1.89. The eight delicious flavors, sundae-style (fruit on the bottom) include:

  • Baja Strawberry
  • Californian Pomegranate
  • Ecuadorian Mango
  • French Lavender
  • Lemon*
  • Philippine Coconut
  • Sweet Cream†
  • Washington Black Cherry
  •  
    The elgant triangular containers are new to us, and we enjoyed the haiku under each lid.

    The line is rBST/rBGH-free and certified kosher by OK.

     
    WHAT’S YOUR FAVORITE? HAVE A TASTING!

    Have a yogurt tasting. Compare four or more brands to see which one(s) you truly like best.

    One 6-ounce container allows four people to have a heaping spoonful, plus enough left over to re-taste and compare.

    The ideal way to do this is in a blind taste test, trying the same flavor of each brand. Strawberry is a best bet, but survey the options for flavors-in-common.

    With wine, you simply put a brown bag around the bottle. Yogurt requires a bit more work. You can cut and cover the containers with brown paper, or mark the names on the bottom of bowls and scoop the appropriate brand into each bowl.

    We did the latter, spring for two containers of each of five brands and making it part of a small brunch party.

    Did Liberté come out on top?

    We’ll only say this: Different tasters prefer different tastes. Do your own test!

     
    For more information about Liberte Organic Yogurt and a product locator, visit LiberteUSA.com.
     
    DO YOU KNOW THE DIFFERENCE BETWEEN AUSTRALIAN, FRENCH & EUROPEAN YOGURT?

    Check out these and other good-to-know yogurt terms in our Yogurt Glossary.

     
    ________________
    *We to wonder why Lemon is left without a modifier.

    †The Sweet Cream flavor is not flavored with vanilla, but has a slight sweetness that reminds us of some quarks and fromage blancs. We liked it very much, although it is quite different from the fruit flavors.

     
      

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