Mina Stone, author of the recent cookbook “Lemon, Love and Olive Oil,” joins Boston’s WGN Weekend Morning News to share her recipe for Greek Meatball Soup.

This dish is a simple and traditional Greek stew of meatballs sprinkled with rice in a silky, lemony avgolemono sauce.

INGREDIENTS:

1 pound (500 g) ground beef
¼ cup (50 g) uncooked long-grain rice, such as jasmine or carolina, rinsed
1 medium yellow onion, grated on the large holes of a grater and the juice gently squeezed out
2 handfuls flat-leaf parsley, finely chopped, plus more for garnish

1 egg, at room temperature
Juice of 2 lemons
Salt and freshly ground black pepper

INSTRUCTIONS:

In a large bowl, mix ground beef with rice, onion and parsley.
Add a generous pinch of salt and a few black peppercorns.
Knead briefly, until all ingredients are combined and well incorporated.
Roll the mixture into meatballs a little bigger than a golf ball. Arrange on a plate and refrigerate for 20 minutes (this helps set the meatball).
In a medium saucepan, bring 4 cups (946 mL) of water to a boil over high heat. Reduce the heat to medium-low and carefully add the meatballs.
The water should come about 1 inch above the meatballs; add more hot water if needed. Simmer for 30 to 35 minutes, until the meatballs are just cooked through and the rice is tender.
Turn off the heat and prepare the avgolemono.

To make the avgolemono:

In a medium bowl, whisk the egg with the lemon juice and very slowly add a ladleful of broth, whisking all the time.
Whisk two more ladles of broth, then slowly pour the avgolemono into the pot with the meatballs, stirring all the time.
Return the heat to low and stir until it begins to simmer.
The broth should be velvety and thick like the consistency of heavy cream.
Turn off the heat again and taste for seasoning, adding salt and freshly ground black pepper as needed.
Garnish with parsley and serve.

1 Harbor House, Mendocino, CA

Located in a cliffside town in Mendocino County, California, the two-star Michelin Harbor House is led by Executive Chef Matthew Kammerer who puts a “massive focus on where our ingredients come from and the waste involved in our preparations”, as he recently did. told sister publication Sustainability Magazine.

Almost everything he buys for this 20-seat restaurant comes from the immediate area with seaweed harvested from the creek below, herbs, vegetables and eggs sourced from an organic garden and chicken coop on site.

“We are limiting imports, removed plastic wrap, saving gray water from rinsing vegetables to water our gardens, growing as much food as possible, starting to raise our own animals and limiting meat to small-scale production fed to grass,” he says.

All ceramics are locally made and of the 12-14 dishes on any given menu, the majority are vegetarian or sustainable seafood.

2 Atelier Crenn, San Francisco

In recent years, the three-star Michelin restaurant Atelier Crenn has embarked on a green journey.

In 2017, the restaurant announced it would source the majority of its produce from a single farm — the regenerative Bleu Belle Farms, a plot within 45 miles that uses biodynamic methods. Following a zero-waste philosophy, all leftovers from the restaurant are sent back to the farm to feed the soil.

Then, in 2018, the restaurant removed all meat from the menu so motivated was owner and chef Dominique Crenn (the first woman in the United States to receive three Michelin stars) by the environmental impact of meat production. The restaurant plans to offer cultured chicken in the future due to its relative durability and delicious appearance, aroma and flavor.

And recently, in 2021, Atelier Crenn became the first restaurant in the United States to be certified as a plastic-free establishment, having removed single-use plastics from all operations. The towels are made from recycled materials and the candles burn olive oil rather than other oils.

Setting foot in Social Distrikt on The Pointe is a true sensory experience. You first come to a podcast booth, from where the venue will host its live radio station. Next is a Raw Music Store vinyl record station that pumps out old-school tunes even as all the classic covers beckon you to peruse them. Just steps away are railings of eclectic clothing, hats and accessories courtesy of FLTRD’s pop-up store, and finally there’s an outdoor seating area with a view of the world’s largest fountain dancing to happy tunes. .

And that’s just the first level of the 20,000 square foot dog-friendly space.

A staircase leads you to the main food hall, where 10 vendors serve their culinary wares from open kitchen-style counters in an industrially hip space, again with a huge terrace. You could almost miss the VR gaming corner set up by Robocom, but once you know it’s there…

While all of this is great, the restaurant sits at the heart of a food hall, which allows diners to sample a variety of cuisines under one roof. We taste the offerings of the various Social Distrikt restaurants to give you our recommendation of our top eight.

Tagliatelle with truffles at Luca’s

This al dente pasta is a truffle lover’s dream – cooked as is with light truffle cream, truffle sauce and truffle oil – but without being overwhelming. Shiristi Singh, chef of the Italian restaurant, says the dish “encapsulates all the simple yet delicious flavors of Italy”.

Japang Chicken Katsu

Japanese comforting chicken katsu has become a staple for discerning diners, and Japang’s panko-breaded iteration features soy-marinated chicken, fluffy brioche bread and head chef Muhannad Albkeirat’s special “ketchup katsu” recipe. “We work with one of the best bakeries to make our bread, which enhances the texture of the dish,” says Albkeirat.

Plate of falafels at Zaroob

The perfect combination of a crispy exterior and a soft, chewy interior, this Middle Eastern restaurant’s falafel is infused with a house spice blend and comes with hummus and tahini.

Kick My Boss sliders at Rock House Sliders

This one is not for the faint of heart. If you enjoy an occasional kick, however, jalapenos smothered in spicy buffalo sauce will have your taste buds tingling, even as you enjoy the tender, juicy Angus beef patty that makes this slider both compact and healthy.

Truffle and Breather Pizza at Pinsanity

A thin crust pastry topped with shavings of black summer truffles and fresh buffalo mozzarella is baked until the bubbling cheese spreads unevenly across the base. Pure happiness for cheese truffle lovers.

Shakshuka at Circle Cafe

The North African dish is accompanied by eggs cooked in a tomato sauce made with olive oil, peppers and onions seasoned with cumin, paprika and a hint of cayenne pepper. Circle Cafe serves it with fresh sourdough bread.

Chicken Souvlaki at Go! Greek

If chewy chicken is the bane of your culinary existence, get the souvlaki at this Greek restaurant. The meat is marinated overnight, says head chef Nishant Ambavane, and then grilled just enough so as not to harden or char. It is served with tzatziki, fresh vegetables and Greek pita bread.

Salmon game in Ichiban

The 19-piece set offers salmon in maki, nigiri, and sashimi form — and is one of the freshest iterations of the fish we’ve eaten at a street sushi-ya.

Scroll through the gallery below to get a sense of the Social Distrikt vibe.

The Social Distrikt food hall features 10 established food brands from the UAE. All photos: Antonie Robertson/The National

Updated: January 28, 2022, 5:11 a.m.

Located just south of Tokyo, Kanagawa Prefecture is a popular destination with scenic coastlines and an eclectic mix of local and international flavors. Its capital, Yokohama, has been one of Japan’s busiest ports and has welcomed visitors from all over the world since the early 1880s. The region has become a melting pot of Eastern and Western influences, while retaining its unique charm.

Besides its diverse cuisine, Kanagawa is known for its serene nature, beautiful beaches, relaxing onsens (natural hot springs), and historical sites such as the famous Kamakura Daibutsu (Big Buddha).

Kanagawa Prefecture has partnered with Kokoro Care Packages to host a limited edition Kanagawa Care Package that showcases the region’s various cultural influences through included local food items. Through this treatment package, people all over the world can taste the regional flavors of Kanagawa – for some it brought back fond memories of a trip they once took there, and for others it was a way to travel Kanagawa with their taste. buds while trying new flavors.

The care package includes:

UME GINGER DIP (梅 生姜 デ ィ ッ プ)

This artisanal dip includes pie, fresh umeboshi (pickled Japanese plum) paste, ginger, red onion, red shiso vinegar and black pepper to create the perfect blend of pie, spice and umami.

Combining Asian and Western flavors, the history of fusion cuisine in Japan dates back to the arrival of the first explorers, and is particularly linked to ports used for foreign trade such as Yokohama. Visitors who settled in the area brought their own local cuisines and ingredients, which greatly influenced the dishes of the region. Founded in 1871, Chinriu Honten has 150 years of creating unique products based on ume, red shiso and edible sakura (cherry blossoms).

KOIKUCHI FURIKAKE SESAME OIL (純正 濃 口 ふ り か け ご ま 油)

Chef Kogure’s Akamoku Roux olive oil and curry combine local and international flavors and are a symbolic and delicious representation of Kanagawa. It includes some of the best extra virgin olive oils (in fact, it was created by Chef Kogure, the first Japanese olive oil sommelier recognized by Sicily, Italy) combined with akamoku seaweed.

Made without thickeners, chemical seasonings or chemical additives, this curry roux is a blend of natural ingredients including extra virgin olive oil, akamoku, curry powder, pork extract and of chicken, tomato paste, apple puree, soy sauce, masala, oyster sauce, Worcestershire sauce and cocoa powder.

The result is a sophisticated flavor that perfectly balances the five tastes.

MISO COOKIE (味噌 ク ッ キ ー)

These savory miso cookies are made from rice miso that includes rice and an ancient variety of Japanese soybeans called Tsukui soybeans, both locally grown in Kanagawa Prefecture. Tsukui soybeans are larger than typical soybeans and have a natural sweetness that increases when roasted. A once common soybean, it has become so rare in Japan that it has been called the ‘ghost soybean’.

Unfortunately, Japanese farmers have been unable to compete with soybeans grown overseas and now almost 90% is imported. There are very few domestic producers left in Japan, however, Toyokuniya is one of the last Japanese soybean producers who continue to harvest tsukui soybeans, by hand, while producing and sowing offspring to support continued growth in the future.

SOBA KARINTOH (そ ば か り ん と う)

Karintoh are classic deep-fried Japanese snacks, made from flour and yeast formed into bite-sized pillows, then coated in sugar. Sold by street vendors since the early 1830s, karintoh are crunchy, sweet treats that have been enjoyed in Japan for nearly 200 years.

These karintohs include nutritious and buttery soba (buckwheat). Kutsuma Seifun has been producing soba flour since its inception in 1868. Their skilled artisans continue to use traditional old-fashioned millstones to grind their soba.

SOBA OKOSHI (そ ば お こ し)

Okoshi are a popular Japanese confectionery, similar to a puffed rice treat. They are usually made by roasting rice until it bursts, then combining the puffed rice with a sweet syrup, before being pressed into trays to dry.

Made by the same producer as karintoh soba, Kutsuma Seifun offers a twist on the classic okoshi including soba, giving these okoshi a buttery, nutty flavor.

ASHIGARA MATCHA (足 柄 抹茶)

The Kanagawa Nokyo Chagyo Center grows the tea leaves for their matcha, the prized powdered green tea traditionally used in the Japanese tea ceremony, in the Ashigara region at the foot of the Tanzawa Mountains. There is limited sunlight, causing plants to grow slowly and give them time to absorb additional nutrients from the soil. The morning mist that envelops this mountainous region helps block ultraviolet rays and protect young tea shoots, resulting in lightly scented tea leaves with little bitterness. This tea has become popular throughout Japan due to its high quality color, aroma and flavor.

YouTuber and Vlogger, TabiEats, joined Kokoro Care Packages to visit these local farmers and producers and to share the stories, passion and traditions behind these products:

Regional Foods of Japan | Amazing Kanagawa

Hidden Gems of Japan | Delicious Kanagawa

Hidden Gems of Japan | Kanagawa foods

This special curation of some of Kanagawa’s best regional products was created by Kokoro Care Packages. Kokoro Care Packages offers handcrafted packaging filled with premium all-natural Japanese foods, delivered direct from Japan to over 35 countries around the world. They work closely with local farmers and producers while connecting you to their stories, communities and traditions. They also include a full-color English brochure in each of their care packs with product descriptions, producer stories, recipes and more, making it easy to enjoy and explore Japanese tastes and flavors.

Their Care Packages are available in two options: monthly and seasonal Care Packages and their permanent Care Package Collections. Learn more at www.kokorocares.com.

© Japan today

I grew up hearing the word Abruzzo, but didn’t know what it meant. The older generation, their parents born in Italy, often spoke words that I did not understand. Words of emphasis, words of food, words sometimes whispered. As I got older it became clear that Abruzzo was a place, and not just any place, but the most beautiful place in all of Italy, evoked with tenderness with teary eyes, by immigrants who wondered if they would ever set foot back where they were born.

The first time I looked for it, I found it on a map. Italy has 20 regions; some like Tuscany and Sicily are well known. Others, like Abruzzo, nestled between the sea to the east and Lazio (home to the city of Rome) to the west, remain unknown to most travelers. In a country of UNESCO-listed monuments and iconic cities, Abruzzo has neither. Yet it’s the very lack of traditional tourism infrastructure that is why Abruzzo is so appealing to me – and what makes it ideal as the latest pick in our underrated destination series, It’s Still a Big World.

As far as I can remember, I wanted to travel to Abruzzo. When my mom retired, there was only one place we both wanted to go to mark this milestone. We found a cooking school, Abruzzo Cibus, located in a medieval hilltop hamlet called Carunchio, with 600 residents. A vision quickly formed: a week in a hilltop palace in our family’s hometown, breaking eggs into flour for fresh pasta dough, tasting our way through a local cheese factory, and by learning the traditional recipes of our ancestors. As soon as we imagined this mother / daughter kitchen getaway, it became irresistible: we booked straight away.

In May, we flew to Rome laughing with excitement like two schoolgirls taking off from the plane. A driver from the cooking school met us at the airport and we set out on the three hour trip to Abruzzo. Carunchio first appears from a distance, perched on top of a hill. It is a village with stone walls, red terracotta roofs and a charming church with a high bell tower at the highest point of the hill. As the van began to climb switchbacks, the wildflowers, winding alleys, stone steps, and ancient wooden gates of the village all appeared. Carunchio is far from the Italy of t-shirts and trinkets; they are church bells and linen hanging from ropes and a simple wooden table in the shade of a trellis.

“Abruzzo does not have a major mark or landmark, there are no big cities,” said Massimo Criscio, host and owner of Abruzzo Cibus, who greeted us upon his arrival at his palace. of 12 rooms. “Abruzzo is already hidden in Italy, and Carunchio is hidden in the hidden place. For some travelers, this can be very appealing. As we got out of the van at dusk we were greeted by a stunning view of the grassy hills of the valley. “In Carunchio, the locals don’t even expect tourists. They are surprised to see tourists, ”Massimo told me. “It’s a very different experience than other regions of Italy. “

Within an hour of our arrival, we were settled into our comfortable room at Palazzo Tour d’Eau, a large house dating from 1730, and stepped out onto the terrace for a pre-dinner drink. Were we just jet lagged, or was the spritz, sipped as we lounged in a swing watching the sunset, the best spritz I have ever tasted? After a welcome dinner of pasta, free-flowing Montepulciano d’Abruzzo and a chat with our cooking school mates, we fell into a heavy sleep that not even the morning church bells do. could disturb.

The next day, before breakfast and a cooking class, I wanted to find my way around the village, so my mother and I put on our sneakers. We walked along steep stone steps and alleyways so narrow we could smell morning coffee on the stove, practically look out the windows at local villagers and listen to their emphatic conversations. At the central bar / cafe we ​​were the only customers, and the bartender took his time steaming milk for our morning cappuccino. We sat outside at a small table watching the locals go by, savoring the cool morning breeze and the stillness and rumbling in our stomachs knowing that a day of great dining awaits.

Back at the palace, it was time to cook. As we entered the cooking school kitchen, we were greeted by a wood-fired oven with fragrant, steaming logs and tables lined with knives and tea towels alongside eggplants, peppers, tomatoes, brilliant herbs and garlic. Italy is, of course, a country of regional cuisines, and Abruzzo the tariff has its own style and its own flavors. With a history of poverty, this region is known for its peasant dishes. “Our cuisine has no fuss, it’s all about the flavor,” said Massimo Criscio. “We use a very small amount of ingredients, but every ingredient has to be top notch. If we use a tomato, it has to be the best tomato.

During the week we have concocted a menu of high peasant cuisine, including several vegetarian options such as pallotte cacio e uova, or dumplings of bread and cheese in a sauce of peppers, tomatoes and onions. We tasted a local hot spice blend called pepe tritto, tossed over spaghetti, it was both wonderfully simple and yet surprising. (“It must be simple, it must be tasty,” Massimo said.) We rolled some cavatelli by hand and found new life for stale bread and noticed the density of the flavor of a red pepper – how is it that a pepper can contain so much life? I looked at my mom with one of the biggest smiles on her face I’ve ever seen; she fell asleep even at night with that smile on her face.

This 7-day culinary getaway provided plenty of hands-on time pasta dough and baking almond biscotti and learning about local DOC wines during a wine class led by a sommelier, but the trip also included several excursions to Abruzzo. We walked through an olive grove, approached a traditional olive press and tasted extra virgin oil at the source. We visited a cheese maker, to witness the process of caciocavallo cheese being made from start to finish. We tasted the regional flavors our ancestors would have missed so deeply once they left Abruzzo for America.

The most memorable excursion was that of the Adriatic coast and the town of Vasto, where my maternal family came from. This stretch of coast is home to the traditions of the region trabocchi, or fishermen’s houses. These spindly wooden structures on stilts, once used for fishing, are now reused in simple restaurants. Go up on the platform to get out trabocco on a sunny afternoon we were surrounded by the different colors of the Adriatic, the lapping of the sea breeze and the melody of the local dialect.

In these fishermen’s houses, an open-air terrace serves as the setting for a seafood lunch. Where our ancestors once fished for sardines and sea bass, we feasted on crudo with olive oil and lemon; small breaded and fried fish in a crisp bite; and seafood pasta. There are too few truly perfect afternoons in life, but this was one of them, and besides the pleasures of food, cold white wine and company, these hours also provided a sense of education and connection to our roots.

Visitors interested in exploring the trabocchi the coast can also be done by bicycle; a new, recently opened cycle path that follows an old railway line along the coast. The trail stretches from Vasto in the north towards Pescara, a stretch of 42 kilometers with views of the sea, beaches and the trabocchi. Back at the palace, Abruzzo Cibus guests can recover from a long bike ride in the new on-site spa, which houses three outdoor hot tubs, a steam room, and an all-glass sauna atop a mountain. hill with panoramic views (massages and spa treatments including facials are available).

On our last night at Carunchio, we put on aprons one last time to spread the pizza dough for the wood-fired oven. I had spent more quality time with my mom – talking about hopes, happy memories, and struggles – than I had had in the past year. Around a table, we gathered for hot pizza from the oven, always full wine glasses, accordion music and laughter. There is a reason why people dream of Italy, why it is always at the top of travelers’ wish lists. The pleasures are simple, and maybe even more so if you choose to explore areas travelers sometimes forget. I fell asleep that night, grateful that our ancestors guided us there.

CHARLOTTE, NC – The holiday season is often filled with sugar cookies, eggnog and other indulgences. But too much of a good sweet or savory dish can pose a health risk.

A dietician explains how to replace the ingredients without losing the flavor.

What would you like to know

• Kimberly Spatola, Registered Dietitian at Novant Health, says oatmeal is a good substitute for white flour because it is higher in protein and fiber.
• She suggests using ground turkey instead of ground beef because it is less caloric.
• Butter from grass-fed cows is usually at the top of her grocery list. She said this butter has more healthy fats than regular butter

Kimberly Spatola grew up in Kentucky and cooking was a big part of her childhood. During the holidays the kitchen was usually stocked with all kinds of baked goods and other dishes.

“Lots of butter, sugar, olive oil, but also frying pan and things like that,” Spatola said. “There wasn’t a ton of fruit or veg or things like that.”

But when she was a teenager, tragedy struck their family.

Her father died of a heart attack. Spatola is an only child and says it was extremely hard on her and her mother.

“It was all very sudden,” Spatola said. “I still love to cook and still do, but it made me want to be a little bit healthier for chronic disease prevention.”

That’s why she decided to become a registered dietitian. She began to create recipes that were good for the waist and the heart. One of her favorite holiday candies are the mint oatmeal cookies, which she makes with oatmeal instead of white flour.

“Oatmeal is a whole grain, so you’ll get more fiber, B vitamins, and nutrients than refined white flour,” Spatola said.

She also used butter from grass-fed cows.

“It has more healthier fats than if you just bought traditional butter at the grocery store,” Spatola said.

Spatola says she often thinks of her father, a chemistry teacher, when she cooks.

She also liked the subject and combined it with cooking.

“A lot of the food shows we watched growing up were about food science,” Spatola said. “I’ve learned to combine the ingredients so that they always taste great while being as nutrient dense as possible.”

It might take a few extra steps, but Spatola says it’s worth it.

RECEIPTS:

Oatmeal cookies

20 cookies

Ingredients

• 1 ¼ cup of oatmeal

• 1 teaspoon of cinnamon

• ½ teaspoon of baking soda

• ½ teaspoon of baking powder

• ½ teaspoon of kosher salt *

• ½ cup Kerry Gold butter, unsalted

• ¾ cup packed brown sugar

• 2 teaspoons of vanilla extract

• 1 egg, room temperature

• 1 ½ cup old-fashioned oatmeal

• ½ cup of chocolate chips or raisins (optional)

directions

1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper; put aside.

2. In a medium bowl, whisk together oatmeal, cinnamon, baking soda, baking powder and salt.

3. In large bowl, using a hand mixer or stand mixer fitted with a whisk, beat butter and brown sugar together on medium to medium-high speed. Mix the cream mixture until it has cleared considerably and is very foamy. Add the vanilla and egg and beat over medium-high heat. Scrape down sides of bowl and beat again if needed to combine.

4. Add the dry ingredients to the wet ingredients and mix over low heat until just combined.

5. Using a spatula, stir in oatmeal and chocolate chips / raisins (if using).

6. Take 2 tablespoons of cookie dough and form balls. Place on a cookie sheet, about 2 inches apart.

7. Bake for 8 to 10 minutes or until edges just begin to turn golden. The center of the cookie should look very soft and gooey.

8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

White Turkey Chili

6 servings

Ingredients

• 2 tablespoons of olive oil

• 1 medium onion, diced

• 4 garlic cloves, chopped

• 2 x 4 oz cans of diced green peppers

• 32 ounces. unsalted chicken broth, divided

• 1 ½ teaspoon of cumin

• 1 teaspoon of coriander

• 1 teaspoon of paprika

• ½ teaspoon of dried oregano

• ½ teaspoon of black pepper

• 8 ounces. Neufchâtel cream cheese, softened

• 2 (15 oz) cans of low sodium cannellini beans, drained and rinsed

• 1 cup of corn, frozen

• 2 ½ cups leftover turkey breast, cut into bite-size pieces

• ¼ cup cilantro or parsley, chopped

directions

1. Heat olive oil in a 6 quart Dutch oven over medium-high heat. Add the diced onion and sauté for about 5 minutes, or until the onions are golden around the edges. Add the garlic and sauté for about 1 minute more.

2. Add the green peppers and sauté 1 to 2 minutes more. Lower the heat to medium and add half the chicken broth and all the spices. Let it be for now.

3. In a blender or food processor, combine the reserved half of the chicken broth with the cream cheese and 1 cup of the drained cannellini beans until completely smooth. Add the mixture to the pot, along with the rest of the beans, corn and turkey breast. Simmer the mixture for at least 20 to 30 minutes.

4. Garnish with chopped cilantro or parsley.

5. Serve with avocado slices, 2% Monterey Jack cheese and whole grain tortilla chips.

Ingredient substitutions:

For a vegetarian chili, use unsalted vegetable broth and firm tofu, if desired.

Roasted chicken breast can be easily replaced as an alternative.

In keeping with the “eat, drink and be merry” behavior inspired by the holiday season, a number of restaurants and cafes in the United Arab Emirates have concocted dishes that embody the scents and seasonings of Christmas – think nutmeg , chestnuts, orange zest and oodles. sugar.

Whether you want to take a culinary trip down memory lane or sample innovative flavor combinations, here are some limited-time dishes to look for this season.

Wood-fired pizza

“It literally tastes like Christmas! There is nothing subtle about the title or the taste of Pitfire’s first party pizza. Priced at Dh65, the 10-inch pie is a heady combination of roasted turkey, fresh mozzarella, chunks of camembert, a sage and crumbled onion stuffing, roasted chestnuts and a spicy cranberry sauce, on an olive oil base.

The brand’s signature puffy crusts can be enjoyed with a spicy cranberry dip for an additional Dh7 (although we always prefer to dip ours in its lip-smacking black truffle cream dip, also Dh7).

The pizza is available at all Pitfire locations through January 5, as is a limited-time festive dessert of Apple Pie with Vanilla Cream, for Dh35.

Brunch & Cake

For many celebrants, Christmas is incomplete without a traditional fruit cake. Barcelona-based brand Brunch & Cake, which has become one of the friendliest places in the UAE since launching in 2019, taps into that nostalgia with its grandmother’s festive fruit cake.

Prepared by the executive chef of café Carmen Landsberg (the former chef at L’eto), the bread is stuffed with soaked dried fruits, including lemon and orange zest, figs, apricots and raisins, infused with seasonal spices like cinnamon and nutmeg, and finally coated in a delicate white fondant icing.

At the price of Dh75 per bread, the fruit cake is available in all Brunch & Cake points of sale until December 31. The cafe also serves a free gingerbread cookie with every coffee.

Yamanote Workshop

The on-site Japanese bakery and cafe are known for their cute dishes (think sweet Minion-shaped bread and Happy Face burgers). Unsurprisingly, the creative team has therefore put everything in place for the end-of-year celebrations, offering no less than six varieties of sweet bread, four kinds of cakes and even two Christmas drinks.

Priced at 17 Dh to 20 Dh per pop, the baked goods on offer include sweet dough breads in the shape of a Christmas tree (with icing sugar), Santa Claus (with Nutella), a Christmas ring ( with a crispy chocolate cream) and a star and reindeer (both with icing sugar and sweet lollipops); plus a snowman-like Shiro bun with Kiri cheese, white chocolate, and crispy chocolate cream (Dh20).

Christmas cakes, on the other hand, are priced from 125 Dh to 185 Dh and include options such as: Chocolate Woodland (Baumkuchen cake, chocolate mousse, berries and meringue), Buche De Noel (vanilla cake, mousse with vanilla, white chocolate, berries and meringue) and Japanese Christmas cake (vanilla, strawberry and whipped cream short cake).

Finally, molasses lovers can taste the workshop’s milk caramel (Dh28) and the caramel milkshake (Dh38). Festive offerings will be served at all Yamanote outlets until January 8.

M&S Food

While the British brand’s regular selection of cakes, cookies and crackers would be well placed on a festive table anyway, it also launched two new themed dishes for the UAE market this year.

The most greedy will be able to taste the golden blond Florentins chocolate (Dh35) presented for Christmas. Composed of rounds of caramel with slivered and whole almonds and candied citrus peels, Florentines get their rich buttery flavor from slowly cooked caramelized white chocolate.

Those with more savory tastes can set their Christmas tables with the boneless roast turkey (from 169 Dh) or the whole turkey (from 179 Dh), a novelty of the brand.

LDC Cuisine & Café

Giant Christmas baubles, Sentry Nutcracker soldiers, a cane staircase and a frosted gingerbread house, sprigs of mistletoe and hints of cinnamon floating in the air – LDC Kitchen & Coffee follows the “go big or go home” rule with the decor on all its branches this Christmas. The sentiment also carries over to the cafe’s menu, which is chock-full of seasonal favorites.

The highlight of this menu is a sugar-dusted babka (Dh40), a sweet braided cake designed to resemble a snowflake. The café’s cookie mugs served with vanilla milk (D:30) that will literally melt in your mouth and add a festive touch to the hot chocolate bombs that were all the rage on social media earlier this year is another element that is sparking l ‘enthusiasm.

Angelina Paris

The French cafe located at the Dubai Mall has made a name for itself in the field of delicate desserts, and its light and airy Christmas cakes are no different.

Crated by the pastry chef of the house and available until January 6, three tasty pastries: Mont Blanc is a mixture of lightly whipped cream and vermicelli with chestnut cream. The Raspberry Temptation and the Passion Temptation are aimed at the most fruity and are available respectively with a crispy almond base, a center of white chocolate mousse, a financial cookie and a sweet honey-raspberry jelly; and crispy coconut passion shortbread, passion fruit caramel, mango compote and vanilla mousse.

Each cake can be made in two sizes (for one person or a group of six), but must be ordered two hours in advance by calling 04 442 8814. The price ranges from 54 Dh to 399 Dh.

nice Lyf

While not strictly a limited-time addition to Kind Lyf’s menu, its raw chocolate-coated cookie (Dh 6.50) is a fabulous find for vegan and gluten-free partygoers. Made from gluten-free rice flour (with rice, potato, tapioca, corn, buckwheat), raw chocolate (cocoa mass, cocoa butter, agave powder, cocoa powder), coconut oil, sugar With coconut, chicory root fiber, flax seed and natural vanilla powder, this cookie delivers on the Sharjah-based family business promise to promote vegan, preservative-free snacks that don’t compromise on the delicious look of party cookies.

Update: December 16, 2021, 5:17 a.m.

Italian cuisine has established itself as one of the tastiest cuisines in the world, and with good reason. World Italian Cuisine Week, an initiative promoted by the Italian Ministry of Foreign Affairs and International Cooperation, celebrates these authentic flavors. Organized around the world, it is in its sixth edition. The aim of this initiative is to “promote Italian cuisine and the uniqueness of original Italian ingredients and products”.

Calcutta saw its version of the celebration on an evening complete with pizza and wine. Hosted by the Italian Consul General in Calcutta, Gianluca Rubagotti, the Night of Pizza Napoletana, was held at the Italian Consulate.

“We tried to merge all the Italian here today. There are Italian pizzas, wine and even an art corner. We have tried to bring the essence of an authentic Italian evening. There are different types of pizzas and Napoletana pizza is different from others because it has a thicker crust and is a little soggy on the inside, ”explained Rubagotti.

Deputy Consul General Maria Claudia Marini, who recently arrived in Calcutta, said: “This event is happening all over the world, where our embassy and consulates promote Italian cuisine and authentic products. Right now there isn’t much available in terms of authentic Italian produce here (in Calcutta) and there is room to improve, especially since people here can afford to afford.

As part of the True Italian Taste project, the Indo-Italian Chamber of Commerce and Industry (IICCI) as part of its Authentic Italian Table activity, also organized an exhibition of 11 Italian ingredients available in India, thanks to importers selected. They include artichokes, balsamic vinegar of Modena, extra virgin olive oil (Evoo), peeled tomatoes, tomato paste, truffles and truffle oil from nine original Italian brands like Boscovivo, Dolce Vita , Barberra, Madama Oliva, Ponti, Rosso Gargano, Solania SRL and Urbani Truffe. The goal of True Italian Taste is to make consumers aware of Italian products, their origin, the sustainable means with which they are produced, and then guide them to choose the right products made in Italy.

The event also featured imported Italian wine and, with it, pizzas from Calcutta’s own town – Fabbrica. Desserts from Ciocaffe, an Italian confectionery based in Calcutta, sealed it. “I try to present some articles which are mainly regional articles from Italy. Each region has its own typical food just like North India has its naan and the like. To let people know that Italy is not just pizza and pasta, ”said Monica Galbardi, CEO and Managing Director of Ciocaffe, who made a southern Italian snack, taralli, for the evening. These bite-sized, cracker-like baked goodies were available for guests to taste and take home. There were a number of photographs scattered around the place, depicting the different stages of making a pizza.

The appetizing cheese pizzas were cooked to perfection. “I have been a big fan of Italian since I was a child. I had the chance to travel a lot thanks to my parents and I was exposed to authentic Italian food very early on and I think that’s what really happened in Fabbrica. The style of pizza that we were making, when we first started, not many people knew about it. It is actually the purest form of pizza and this style of pizza actually has United Nations heritage value. We try to maintain these traditions through our recipes and our style of making. We try to emulate all the traditions of Naples and Italy, ”said Naman Dhandhania, director of Fabbrica.

Photos: Consulate General of Italy in Calcutta

But soon Long Beach will be home to a unique taste of Japanese gastronomy, which fuses the flavors of Peru with the culinary traditions of Japan, known as Nikkei (pronounced “nee-kay”). If the name doesn’t ring a bell, it’s probably because the cuisine’s popularity has only exploded in recent years, despite Nikkei being steeped in hundreds of years of Peruvian culinary history. And Sushi Nikkei is here to show Long Beach what it’s all about.

Owned by husband and wife team Eduardo Chang Ogata and Daiwa Wong Olano, Sushi Nikkei will take over La Casita Rivera on Atlantic Avenue and Bixby Road, marking the end of almost seven years of operation of the Mexican restaurant in Bixby Knolls.

Blair Cohn, executive director of the Bixby Knolls Business Improvement Association, which broke the news online earlier this month, said the owners of La Casita Rivera have decided to retire, partly driven by the pains associated with it. to the pandemic, but also by the desire to have more time to spend with their grandchildren.

Interior construction is nearing completion and Sushi Nikkei’s menu is nearing completion, Wong Olano said. If the restaurant gets the green light from the city’s health service in time, Sushi Nikkei will welcome its first customers by the end of January 2022.

“We’re excited to see what they’re doing and to be a part of the community,” Cohn said of the new business.

As owner Wong Olano explained in a phone call, Sushi Nikkei is “… fusion cuisine, this is Peruvian style sushi. But this explanation is only an argument, because the Nikkei is a cuisine born of a cultural adaptation, a necessity which was less a question of experimentation than a nostalgia for the familiar taste of the house.

The word “Nikkei” is a Japanese term for the Japanese diaspora, it means “Japanese outside Japan”, but it was only later that the term came to include cuisine. It is estimated that between the late 19th and mid-20th centuries, two major waves of Asian migrants – many Chinese and Japanese – emigrated to Peru as new labor. In search of a taste of home, Japanese workers set out to recreate their cuisine, settling for abundant local ingredients such as tropical fish, quinoa and aji amarillo peppers, all of them characteristic ingredients of the Nikkei today.

Nikkei has also had a lasting impact on the Peruvian approach to food. Modern application to the country’s national dish, ceviche, indicates the influence of the Nikkei. Previously, raw fish would be marinated for hours, before Japanese immigrants taught Peruvians to handle fish more simply and to cook it lightly before adding the desired sauce or seasoning, with a great deal of effect.

Although Chinese descendants are more populated in Peru than the Japanese, the Japanese population in Peru is the second largest in all of Latin America (Brazil comes first) and their mark on Peruvian gastronomy is well established and today hui very appreciated. Lima’s fine dining restaurant, the Nikkei, Maido, ranked # 10 in the 2019 List of the 50 best restaurants in the world, the 2020 list has been postponed.

Wong Olano and Chang Ogata know and understand firsthand the importance of Nikkei. Both were born and raised in Lima, Peru, to parents of Asian descent. The couple’s fathers share Chinese ancestors, while Wong Olano’s mother is Peruvian and Chang Ogata’s mother is Japanese.

Wong Olano and Chang Ogata, both 36, were friends in high school, but their friendship didn’t become romantic until 2015. It was a long-distance relationship for a while, Wong Olano had been living in Long Beach ever since. 2014 as a subscriber. nurse. Once married in 2018, Chang Ogata joined her at Rose Park and he currently works as a chef at Kihon Sushi in Naples.

If Sushi Nikkei is the couple’s shared vision, Chang Ogata is in charge of its culinary design. His career as a Nikkei chef spans over a decade, with a passion instilled at a young age.

“My maternal grandmother regaled us with homemade Japanese food and my paternal grandfather had a good Peruvian seasoning flavor, but it was my mother who influenced [me] a lot. We always went out to eat and try new restaurants. I learned to taste and not be afraid to try new dishes, ”Chang Ogata said in a personal biography provided via email.

He received a formal education at Cordontec, a Le Cordon Bleu technology school in Lima. While studying there, he started working part-time as an Itame (Japanese Sushi Chef) at Edo Sushi Bar, a well-respected Nikkei sushi chain in Peru. For seven years he honed the Nikkei craft and in 2016 started his own restaurant Yume with his brother and two high school friends and in October he launched his second brick and mortar. Chang Ogata flies a lot these days.

Seeing the success of Nikkei restaurants in Los Angeles, but finding none in Long Beach, Chang Ogata and Wong Olano think Long Beach is ready for its own slice – or its own roll – whatever your preference.

A look at Sushi Nikkei’s menu (which is not complete and has yet to be released) reveals a tempting array of familiar Nikkei dishes. Tirados, a signature plate with slices of raw fish cut into sashimi, topped with a spicy sauce, come in five variations (yellowtail jalapeno, red shoyu, tako chalaco, acebichada tuna, and aji amarillo). Aji amarillo is made with sea bream fish drizzled with aji amarillo and olive oil.

Sushi, Nikkei style, also comes in five variations. Again we see aji amarillo peppers, in the ‘power of tuna’, but this time in the form of aioli, and with a parrillera sauce (similar to a chimichurri sauce) and topped with a Peruvian chalaquita, which is usually a mixture of red onions, tomatoes, cilantro and lime juice.

But it is with Nikkei specialties that we see Chang Ogata’s playfulness. Four types of tacos – salmon, ebi, tuna cono and nori – garnished with avocado or avocado aioli, “Asian sauce”, “ninja sauce” and kiuri or Japanese cucumber.

In ‘conchas brasa’, grilled scallops are topped with butter, limo macha (a type of Mexican salsa), and quinoa pop, cradled on an open shell. The “conchas a la parmesana” are decidedly less spicy, but bright and topped with Parmesan, butter and lemon.

Without compromising on quality or flavor, Wong Olano said their restaurant will be very casual with prices reflecting this. Appetizers, such as steamed edamame, start at $ 4. Its spicier version, sautéed with garlic and togarashi, costs $ 6. Appetizers and specials are between $ 14 and $ 16, and Nikkei sushi an $ 8 main course.

Sushi Nikkei will be at 3819 Atlantic Ave. The owners plan to open in January 2022, hopefully early, but more likely later. Follow the new restaurant on Instagram for the latest updates.