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serge the concierge
Montclair, New Jersey
20 Years in Food and Wine Sphere
Interests: music, travel, business, food, wine, cheese, ideas, movies, technology, books, japan, practically green, consumed to thrifty
Recent Activity
Light up the day Happy Thanksgiving 2015 Continue reading
Posted yesterday at Serge the Concierge
A timely recipe for before or after turkey binge Recipe, from The Quinoa [Keen-Wah] CookBook (Harper Wave, July 2015) by Maria del Mar Sacasa... Quinoa, Sweet Potato and Walnut Veggie Burgers YIELDS 4 (6-OUNCE) PATTIES Textural balance and difference is important to every recipe, but especially with veggie burgers. Have you ever had one that’s just plain mushy? If so, it was probably your last until now. This recipe, with sweet potatoes as a lightly... Continue reading
Posted 2 days ago at Serge the Concierge
Not every American will go for their 'Fish Head Soup' recipe yet I am sure every one of them will find something to be awed by in Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry. The couple decided to leave their New York restaurant jobs and pack up their bags for Tulum (Yucatan, Mexico) to build their dream restaurant open to the skies.... Continue reading
Posted 7 days ago at Serge the Concierge
Time for one pot cooking the Japanese way with Donabe, Classic and Modern Japanese Clay Pot Cooking (Ten Speed Press, October 2015) by Kyle Connoughton and Naoko Moore Pork Snow Balls Shiro-mushi Dango Serves 6 to 8 as part of a multicourse meal Equipment: 1 large (3-quart/3 l) donabe steamer These heart dumplings look like shiny snowballs, and they make me feel festive every time I make them. Pork meatballs are covered in sweet rice... Continue reading
Posted Nov 19, 2015 at Serge the Concierge
Fresh off the press, Art Place Japan 'The Echigo-Tsumari Art Triennale and the Vision to Reconnect Art and Nature' (Princeton Architectural Press, November 3, 2015) opens a window to all of us who are not part of the 500.000 people who were lucky to participate in Echigo-Tsumari Art Triennale since 2000. How does event reconnect art and nature as illustrated in book? In Guided by Art through the Satoyama Landscape, the playful Tsumari in Bloom... Continue reading
Posted Nov 12, 2015 at Serge the Concierge
10 Do's and Don'ts are back, after a hiatus with Edinburgh in the picture. Thanks to Danielle Ellis of Edinburgh Foody for sharing. "Edinburgh Foody is Edinburgh's longest running food blog written by Danielle, Caroline and Slaine. We are always happiest when tucking into a good meal made from Scotland's finest ingredients with a wee cocktail on the side!" Edinburgh 10 Do's and Don'ts DO'S -Dine at the very best at a reasonable price We... Continue reading
Posted Nov 8, 2015 at Serge the Concierge
Pizza for Tea Time, Wild Mushroom and Tea Smoked Cheese Pizza from Artisan Pizza, To Make Perfectly at Home (Kyle Books, November 2015) by Giuseppe Mascoli and Bridget Hugo. Giuseppe Mascoli is the man who started Franco Manca in Brixton in 2008... Wild Mushroom & Tea-Smoked Cheese Pizza Smoked cheese makes an interesting alternative to mozzarella on pizzas, and you can purchase great smoked cheeses from many producers. If you want to try smoking cheese... Continue reading
Posted Nov 6, 2015 at Serge the Concierge
Roussanne goes under name Bergeron in Savoie, Altesse has a smaller Footprint in the Region. Most commonly planted white varietal in Savoie is Jacquere. I realized when I learned of Vins de Savoie tasting in New York City on November 9 with a dozen of Savoyards winemakers present that I knew next to nothing about region's wines. Only wine from Savoie I ever mentioned is Domaine Les Cantates from Chignin I will try to make... Continue reading
Posted Nov 4, 2015 at Serge the Concierge
Something to Save for Cold Evenings, Comte Cheese Fondue from Luke Nguyen's France (Hardie Grant, October 2015). This cookbook is companion to SBS TV Serie of same name by Vietnamese-Australian, Sydney based chef Luke Nguyen, of restaurant The Red Lantern which he opened with his sister Pauline. FONDUE AU FROMAGE DE COMTÉ, COMTÉ CHEESE FONDUE Comté cheese is a hard cow’s milk cheese, named after the region in which it is produced. To take the... Continue reading
Posted Nov 2, 2015 at Serge the Concierge
Hamlet for Halloween? 1100 posters as source of inspiration New book, Presenting Shakespeare by Mirko Ilic and Steven Heller "collects 1,100 posters for Shakespeare’s plays, designed by an international roster of artists." It includes illustration above Hamlet poster from the Netherlands, 2012 from Shakespeare Theater Diever. ad: Jack Nieborg, d: Pamlien Schutter, p: Korn Tummerman excepted from the book. Continue reading
Posted Oct 31, 2015 at Serge the Concierge
Eat Scary, Halloween Cake Pops at my local Whole Foods Continue reading
Posted Oct 30, 2015 at Serge the Concierge
End Search for Right Workout, Chop Wood Start with Norwegian Wood 'Chopping, Stacking, and Drying Wood the Scandinavian Way' (Abrams Image, October 2015) by Lars Mytting... Continue reading
Posted Oct 29, 2015 at Serge the Concierge
Cubed Earwax or Salt Made of Tears of Envy Both courtesy of Hoxton Street Monster Supplies (...'for the living, dead, and undead') Halloween Tricks 2015 from UK shores (* Images from Hoxton Street Monster Supplies otherworldly website) Continue reading
Posted Oct 28, 2015 at Serge the Concierge
Floral, aromatic white wine from Rioja Vivanco Blanco, a blend of Viura, Malvasia, Tempranillo Blanco Continue reading
Posted Oct 27, 2015 at Serge the Concierge
Way before Black Friday, a Christmas tease, with this recipe from The Scandinavian Kitchen, Paperback Edition (Kyle Books, October 2015) by Camilla Plum. The paperback edition adds 50 recipes to hardcover edition. Christmas rice pudding with almonds For the creamed rice 1 vanilla bean Scant 3⁄4 cup round pudding rice or risotto rice Approx.4 cups milk (maybe 3⁄4–11⁄4 cups more, depending on the rice) 1⁄2 teaspoon salt To finish 1⁄4 cup heavy cream 11⁄3 cups... Continue reading
Posted Oct 26, 2015 at Serge the Concierge
serge the concierge added a favorite at C'est moi qui l'ai fait !
Oct 26, 2015
Dedicated to Shokumin, Rice Noodle Fish ( Harper Wave-Anthony Bourdain Book, October 2015) by Matt Goulding of Roads and Kingdoms takes us on a road trip through Japan's food culture. Matt thanks 'Shokumin' (craftsmen) of Japan 'for showing the true meaning of devotion' to one's trade. Among 'greatest food journeys', Matt Goulding suggests 'Yatai in Fukuoka' (photo below) at Number 6, describing Fukuoka as 'last bastion of Japan's yatai culture-a robust world of street food... Continue reading
Posted Oct 24, 2015 at Serge the Concierge
Food History Festival, Free, October 24, from 10:00 AM to 5:30 PM. Among Food and Cooking Innovation, my picks are Curing Innovations with Red Apron Butchery's Nathan Anda (from 2:00 PM to 2:30 PM) and Innovating Oaxacan Cooking with Neftali Duran (from 4:15 PM to 4:45 PM). Book signings are part of the mix, including Warren Brown author of Pie Love whose delightful and airy Mango Meringue Pie recipe i shared 2 years ago. More... Continue reading
Posted Oct 23, 2015 at Serge the Concierge
Halloween Thrills You Can Walk To, Harvest Table's Thrill N Chill, 5 to 9 PM, October 30, Newark Don;t think about finding a parking spot on Halsey or Washington Street. I had to walk there twice today Continue reading
Posted Oct 22, 2015 at Serge the Concierge
My new 2 wheeler, Shogun T1000 A treat to myself Nothing beats a bicycle ride to clear your head Continue reading
Posted Oct 21, 2015 at Serge the Concierge
Get your chile going, moving beyond divorce, after Divorced Chilaquiles from Mexico from the Inside Out by Enrique Olvera (Phaidon, $59.95, October 2015) , the first English language cookbook by chef from restaurant Pujol in Mexico City. Suckling Lamb Barbacoa Taco, Taco de barbacoa de cordero lechal Serves: 4 Ingredients Chile Poblano Tortilla 2 cups (480 ml) corn oil 1 chile poblano 1 tsp. kosher salt, or to taste ½ cup (20 g) cilantro (coriander)... Continue reading
Posted Oct 20, 2015 at Serge the Concierge
After Sauteed Shishito Peppers with Miso and Ginger, here's a second recipe from Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Andrews McMeel, August 2015) by Nancy Singleton Hachisu Dried Daikon Threads, Kiriboshi Daikon Makes: 3 ounces (85 grams) 1 large daikon (about 1¾ pounds/800 g) Scrub the daikon with a rough hemp-bristled vegetable brush (tawashi, page XVII). Dry. Lop off the top light green or spongy portion of... Continue reading
Posted Oct 19, 2015 at Serge the Concierge
serge the concierge added a favorite at Laurel Zuckerman's Paris Weblog
Oct 17, 2015
On 13, You Shall 'Design the Life You Love', World According to Ayse Birsel. Is it that simple? I guess I should read Design the Life You Love (Ten Speed Press, October 13, 2015) by Ayse Birsel to find out if there is truth to it. Continue reading
Posted Oct 16, 2015 at Serge the Concierge
Compared to many bland and copycat examples of new construction in my area, Jutaku: Japanese Houses (October 12, 2015-Phaidon Press) by Naomi Pollock is an eruption of imagination in 400 vignettes. Architects turn space constraints into opportunities to build winnowy homes and narrow buildings as I chose to illustrate today. Photo of each house is accompanied by Name, Architect, Year, Location (on top) and Number of People it can accommodate plus floor area and site... Continue reading
Posted Oct 15, 2015 at Serge the Concierge