Riley’s
CUISINE live • breath • food
ISSUE 3 JAN 2014
RILEY’S CONDIMENT: Spice of
the month Tumeric : revealing vital health benefits
FOODIE CALENDER: we are mad about markets this Janaury
Look Book Top 10 cookery books for 2015
January NEW YEAR COCKTAILS
COVER RECIPE: TARTIN TARTE
RILEY’S CONDIMENTS
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inside Riley’s Cuisine REGULARS 4 Editors letter
8 Foodie Calender 10 Riley’s Condiments 14 Healthy Living 26 Look Book 39 Next Months Cover
RECIPES 10 Tartin Tarte 13 Cocktail 17 Chocolate Fudge with
Above: Le Café du Marché
COVER IMAGE
Bourbon Sugar 20 Blood Orange And Coconut Marshmallows
Apple Tartin Tart: classic french patissie,a sweet treat delicious cinnamon covered apples in light puff pastry pg.10.
CUISINE Jaunary #Riley’sCuisine LOVE • | FOOD | LIFE
@ quackwb1 hey great posts! love the photography :) @ tewisegy never fails to charm, excite or inspire me.
Happy New Year
Happy New Year! I hope that you all had an amazing night celebrating the beginning of 2015 with your friends, with your loved ones and with your family.Thank you so much for the love and support with my blog this year see you next year for lots of fun. Ideas for the Website this year:
I’m very excited about our year
Riley x KANNDISS RILEY EDITOR-IN-CHIEF
Celebrity Cook – Images from our favourite Celebrity Chef’s Kitchens
Breakfast/Brunch/lunch I love a toastie #Brie #cheese #ham #honey #mustard #brownbread #breakfast #brunch #lunch #food #snack #foodporn #foodie
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New Cover for Riley’s Cuisine (FINGERS CROSSED HARD COPIES WILL BE AVAILABLE BY JUNE 2015) Details on how to see magazine and website on your favourite devices; laptop, mobile, iPad Radio Podcast: Ask Chef and Chat show’s every Thursday to look out for RILEY’S CUISINE
Riley’s Cuisine Editor-in-Chief Kanndiss Riley Contributing Editor Saher Malik
Photograoher Elena Musikou
Art Director Dennis Asare
Picture Director Chenika Neunie
Feature Assistant Yemi Davis
Chef Sub Editor Curtis Ashley
foodie
CALENDER Real Good Food Market
Held annually in the picturesque seaside town, it BROADSTAIRSjust gets better and better! FOOD FEST -Going into its seventh SPRING FAIRyear, the Broadstairs Food Festival combines energy and enthusiasm for Kent
produce with a passion for providing East Kent with a truly independent community festival. 4th -6 April 2015 Pierremont Hall Gardens, Broadstairs
The Hexagon Market, growing bigger and better than ever, with all manner of Vintage-ness to indulge the inner retro in you! The Hexagon will be transformed into a local producers market with stalls celebrating the abundance of great quality food and drink available locally – from cheeses, breads and indulgent sweet treats to beers, wines and ciders…and everything inbetween. This is a truly scrumptious opportunity to sample and purchase some old favourites and also discover new and delicious foods. 1st February 2015 11pm - 4 pm The Hexagon, Queens Walk, Reading
Everglades Seafood Festival Seafood lovers mark their calendars for the annual Everglades Seafood Festival, scheduled for the weekend of Feb. 6 through 8, 2015 in Everglades City, over 50 thousand
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people come to this 3 day event great music, craft booths, food booths, huge midway fair soemthing for everyone! This year’s festival will feature 100
arts and crafts booths, a carnival and continuous country music and bluegrass throughout the weekend.
RILEY’S CUISINE
Kendal Festival of Food Kendal Festival of Food is an exciting two day celebration of all things food and drink. Taking place in the beautiful market town of Kendal, on the doorstep of the Lake District, it’s purposely designed as an inclusive event, offering everyone the chance to experience an eclectic mix of the best artisans and local producers from Cumbria and the north of England. 7th - 8th March 2015 Kendal, The Lake District
Urban Food Fest Urban food fest street food night markets are every saturday night from 31 janeary 2015 to 19 december 2015 time: 5pm to midnight / free entry for everyone Euro Car Parks, 162-167 Shoreditch High Street, Shoreditch, London, E1 6HU
le Café du Marché A night of fine dining and jazz Above le Café du Marché is our second room, le Grenier, where monthly Jazz and Chanson nights starring the Mario Castronari Trio and Gabrielle Ducomble, the latter performing Parisian-style jazz and tango. Jazz Night with the Mario Castronari Trio Wednesday 21st January From 7.45pm Livening up the “Attic” with classic and Latin jazz standards! Featuring double bass, acoustic guitar and saxophone Chanson With Gabrielle Ducomble Jazz Vocalist. Wednesday 4th February From 7.30pm From
big-band swing to intimate cabaret and Parisian-style jazz and tango. Lunch Monday to Friday 12 – 2.30 pm Dinner Monday to Saturday 6 -10 pm
DON’T MISS THIS
Chester Food Drink and Lifestyle Festival Why not spend your Easter weekend in the beautiful city of Chester? Chester Food, Drink and Lifestyle festival has a whole host of activities for you and all the family. We have celebrity chef demonstrations from the likes of Sunday Brunch star Simon Rimmer and many more yet
22 Charterhouse Square, Charterhouse Mews Smithfield, London EC1M 6DX 020 7608 1609 events@cafedumarche.co.uk
to be announced. As well as Kids rides and free cooking classes to turn your little ones in to mini master chefs: and keep the whole family entertained. If that wasn’t enough and you want to make the whole event just that little bit more special why not book into camperfest for the weekend an adjoining event providing you with camping right in the heart of Chester for the Easter weekend. chesterfoodanddrink.co.uk/
CONDIMENTS
CONDIMENTS Be on the lookout for spices and the use of herbs in interesting ways. Turmeric is one of my favorite spices to utilize in both sweet and savory dishes for its earthy flavor and amazing anti-inflammatory benefits. Try out my popular Turmeric Milk, Turmeric Persimmon Porridge, or Turmeric Tea!
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yelloworange color and has been used throughout history as a condiment, healing remedy and textile dye Research has proven that simply using turmeric as a food seasoning can reduce serum cholesterol levels. Is known to be givent o patients who suffer with diabetes to moderate insulin levels. It also improves glucose control and increases the effect of medications used to treat diabetes.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color. Turmeric is used as a spice in curry powders and mustard. It is being investigated in clinical trials for the treatment and prevention of cancers, particularly of the gastrointestinal tract, and for treatment of colitis and Alzheimer and Huntington diseases.
4 Ways To Enjoy Turmeric 1. Add it to scrambles and frittatas. Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble. If you or your family are new to turmeric, this is a great place to start because the colour is familiar and the flavour subtle. 2. Toss it with roasted vegetables. Turmeric’s slightly warm and peppery flavor works especially well with cauliflower, potatoes, and root vegetables. 3. Use it in soups. A bowl of vegetable or chicken soup feels even more warming when it’s tinged with golden turmeric. 4. Blend it into a smoothie. While fresh turmeric root is especially great in juices and smoothies, a pinch of ground spice is good, too. The slightly pungent flavor is usually well masked in smoothies.
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NEXT MONTH: Cumin
Ingredients: For the pie crust 2 1/2 cups (12 ounces) all-purpose flour Pinch of salt 2 sticks (8 ounces) cold unsalted butter, cubed 6 to 8 tablespoons (2 to 3 fluid ounces) ice water, or more as needed
Tartin Prep time: 15 min Total time: MAKES 8 STRIPS
For the Tarte Tatin 6 tablespoons (3 ounces) unsalted butter, at room temperature 1/2 cup (3 ounces) granulated sugar (bonus points for vanilla sugar!) 1 tablespoon ground cinnamon 2 teaspoons fleur de sel 4 large baking apples (like Honeycrisp, Braeburn, or Granny Smith), peeled, cored, and quartered 1 tablespoon lemon juice
METHOD: Blood Orange Layer
1. 2. In order to achieve a result similar to puff pastry, it’s important to leave the butter in especially large pieces (Plus, this actually means less mixing) 3. Mix the dough well keep well-chilled, the cold temperature ensures that the butter is handled properly. 4. Roll out the dough just a light dusting of flour will do. Every time you add flour to the surface or to the dough, that flour will get incorporated into the dough — adding too much can make the dough tough and mealy. If the dough is sticking to the surface or to the rolling pin, it likely means that it is not chilled enough.Toss it back into the refrigerator or freezer to firm up, and try again. 5. Once firm roll the dough out on a lightly floured surface into a rectangle about 1/2 inch thick. The size of the rectangle isn’t important, but the thickness is. Essentially, you want to roll the dough thin enough to shingle the butter into
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Tarte
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Cook time: 20 min 35 min OR FORTY 2¾” PIECES
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thin pieces throughout the dough, but thick enough that it doesn’t get overworked in this process. Once the dough is rolled out, visually divide it into thirds. Fold the first third of the dough (on the left) toward the center. Then fold the second third of dough over the first piece, as you would a letter. Fold the “letter” in half to create a square. Chill the dough well (about 30 minutes), then repeat the folding process a second time. After the second fold, roll the dough out to 3/4 inch thick. This is much thicker than standard pie crust, but tarte tatin benefits from a slightly sturdier base (also, a thicker crust means more chances for buttery, flaky layers — the stars of this show). Use a plate or a cake pan to cut the dough into a 9-inch circle, then transfer the circle to a parchment-lined baking sheet and chill for at least 20 minutes. Start with an oven-safe 9-inch skillet (I like cast iron best). This recipe calls for 3/4 stick (6 tablespoons or 3 ounces) of butter. Peel and cut your apples into quarters. To remove the core, place your apple on its side with the core facing your dominant (knifewielding) hand. (Bonus: the flat base also makes it easier to slice the apples, which will come in handy this holiday season when you’re slicing dozens for pies!) Arrange the apples tightly in the base of the pan (since the Tarte tain will get turned over for serving, you’ll want the apples’ pretty, round sides on top). Transfer the chilled dough round on top of the apples, and press around the edges to seal in the caramel when the tarte bakes. You’re baking this at a high temperature (425° F) leave for 30 mins and then check to see It’s done baking when the crust is very golden brown and caramel is bubbling up on the sides of the pan. It’s essential that you allow your Tarte tatin enough time in the oven. The sugar and butter need to turn into a golden caramel, the apples need to become soft and tender, and the crust needs to become crispy. Cool it for a minute (or five). Giving the tarte a 5 minute rest allows the caramel to cool slightly, so that you don’t have a flood of hot sugar when you turn the whole thing over.
HEALTHY LIVING
HEALTHY LIVING Cranberry Salad Prep time: 5 min Cook time: 35 min Total time: 35 min
STEP BY STEP
Ingredients 6 cups salad (I used a combination of 1 cup apple juice arugula and baby spinach, any spring 4 tablespoons apple cider vinegar (or green mix will do) white vinegar in a pinch) 1 red apple 2 tablespoons honey 1 green apple scant ½ teaspoon salt 1 cup walnuts, roughly chopped ¼ teaspoon black pepper (such as Diamond of California) ¼ cup oil ⅓ cup crumbled feta cheese ⅓ cup dried cranberries dressing (see note)
METHOD Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
TIP I also love poppyseed dressing with this salad! **Recipe can easily be doubled or tripled for a larger group.
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Mae Rose Cocktail DRINKS
MAKES 1
Ingredients: ½ ounces London dry gin, preferably Tanqueray 1 ounce dry vermouth, preferably Dolin ½ ounce Campari ½ ounce grapefruit liquer (such as Combier Créme de Pamplemousse Rose) Grapefruit twist, for serving
METHOD: Combine gin, vermouth, Campari, and grapefruit liqueur in a cocktail shaker and fill with ice. Stir until shaker is frosty, about 30 seconds. Strain into a coupe glass and garnish with a grapefruit twist.
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Blood Orange And Prep time: 15 min | Cook time: 20 min Total time: 35 min MAKES 8 STRIPS OR FORTY 2¾” PIECES
Ingredients: Blood Orange Layer Nonstick vegetable oil spray 3¼ teaspoons unflavored gelatin ¾ cup granulated sugar ½ cup fresh blood orange juice 5 tablespoons light corn syrup, divided 5 drops (or more) red food coloring
Coconut Layer And Assembly 3¼ teaspoons unflavored gelatin ¾ cup granulated sugar ½ cup low-fat coconut milk 5 tablespoons light corn syrup, divided ¼ cup powdered sugar
Special Equipment A candy thermometer
METHOD: Blood Orange Layer Line a 13×9½” rimmed baking sheet (or use a 13×9” baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place ¼ cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes. Stir granulated sugar, blood orange juice, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°. Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft,
DESSERT
Coconut Marshmallows
collapsing peaks form and bowl feels cool to the touch, about 5 minutes. Mix in red food coloring, adding more to reach desired color. Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.
Coconut Layer And Assembly Place ¼ cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes. Stir granulated sugar, coconut milk, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°. Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes. Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.) Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into ¾”-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2” pieces and roll in any remaining powdered sugar. Do Ahead: Store marshmallows tightly wrapped at room temperature up to 2 weeks.
Millennium Hotel London
Mayfair Afternoon Tea with Champagne for Two People. Indulge in a glass of champagne each, freshly baked fruit scones with Devonshire clotted cream, a selection of miniature pastries, a choice of cakes and a selection of Twinings teas overlooking Grosvenor Square Gardens at Millennium Hotel London, Mayfair London. 44 Grosvenor Square, London 020 7629 9400
New Year
Restaurant Spectacular
TABLE FOR TWO....a choice of 6 locations in and surounding london areas
Image: Wedding Ceremony Room At Millennium Hotel London
ICEBAR LONDON
Cool Cocktails and Dining experience on ice like no other, at this unique drinking spot. The venue is stacked floor to ceeling with pure ice sourced from the frozen Torne River in Jukkasjärvi, Northern Sweden, and kept at -5°C all year round. Enjoy a 40-minute experience includes an ICEBAR experience with a cocktail and a threecourse meal available Tuesday to Thursday from 2pm to 11pm, Friday from 2pm to 12.30am and Saturdays for lunch from 12.30pm to 5pm 31-33 Heddon Street London, W1B 4BN 0207 478 8910
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Honky Tonk
The Latymer
Double Michelin-Starred Dining at Michael Wignall at The Latymer Eat the food of a chef awarded he’s won and maintained two Michelin stars, as well as 5 AA rosettes and an impressive 7/10 in the Good Food Guide. An elegant dinning experience, each dish crafted to impress an everlasting memory on dinners taste buds for a lifetime, there is little reason to resist the phenomenal and innovative modern cuisine that awaits. Pennyhill Park Hotel & The Spa London Road Bagshot, Surrey GU19 5EU 01276 486 150
Coutours Le Café du Marché
Central London Romantic French Dining for Two with Champagne Sophisticated eatery in the heart of Smithfield where country meets aesthetic, choose from three exceptional courses from the à la carte set menu. A one of a kind dinning experience in a former warehouse tucked down a cobbled mews off Charterhouse Square, and enjoy the sound of live jazz pianist performances. 22 Charterhouse Square, Charterhouse Mews, Smithfield, London EC1M 6DX 0207 608 1609
A History of London in Four Drinks Tour, a fasinating journey with your taste buds around the london capital starting from St Paul’s to Aldwych. Tours take place on saturday afternoons from 4pm you must be over 18 with ID as alcoholic drinks are served these include; Beer, gin, tea and coffee. Coutours, Cheapside, London
All-American Three-Course Meal with Cocktails for One or Two People I live in america well not quite but experience the classic American, Halloumi and the signature ‘Not Fried Chicken’, as well as salads and hot dogs; all the while listening to a funky, star-spangled soundtrack inspired by the blues, jazz and rockabilly, with some indie and rock classics thrown in. 16a Clapham Common South Side London, SW4 7AB 0207 627 6257
Dessert
Chocolate Fudge with Bourbon Sugar Prep time: 5 min | Cook
Ingredients Bourbon Sugar
1 vanilla bean, split lengthwise 1 cup demerara sugar 2 tablespoons bourbon
Fudge
Nonstick vegetable oil spray 10 ounces bittersweet chocolate (preferably 72%), coarsely chopped 4 ounces unsweetened chocolate, coarsely chopped 1 14-oz. can sweetened condensed milk 10 tablespoons (1¼ sticks) unsalted butter, cut into pieces 2 tablespoons bourbon 1 tablespoon light corn syrup ¼ teaspoon kosher salt 1 vanilla bean, split lengthwise Flaky sea salt (such as Maldon)
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Makes 32
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Preparation: Bourbon Sugar Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning. Do Ahead: Store bourbon sugar airtight at room temperature up to 2 months.
Method:
time: 35 min | Total time: 35 min
Servings
Line an 8×8” baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside. Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate). Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don’t worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours. Turn out fudge onto a cutting board and slice into 2x¾” rectangles, 2” squares, or triangles. Do Ahead: Fudge can be made 1 week ahead. Wrap tightly and chill.
Look Book.
THE BEST COOK BOOKS/MAGAZINES FOR YOUR BOOK SHELF
Plenty More by Yotam Ottolenghi £23.00 ISBN 9780091957155
Persiana by Sabrina Ghayour £18.01 ISBN 9781845339104
BBC GOOD FOOD £28.99 12 mths / 12 issues
Australian Gourmet Traveller £ 44.69 12 mths / 12 issues
bonappetit £ 24.30 12 mths / 12 issues
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Venice Cult Recipes by Laura Zavan £16.00 ISBN 9781743363102
New York Cult Recipes £20.00 ISBN 9781743369722
CONDE NAST TRAVELLER £29.00 12 mths / 12 issues
DELICIOUS. £32.99 12 mths / 12 issues
A Change of Appetite: Where Delicious Meets Healthy by Diana Henry £20.00 ISBN 9781845337841
RILEY’S CUISINE
Food Just Mad About FOOD
Riley’s
CUISINE February
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