Thanksgiving Punch Recipe

The past few years I’ve been making a welcoming cocktail for Thanksgiving. This year I was offered a bottle of Templeton rye and a stipend for ingredients to create a punch for the holiday. It sounded like a slam dunk, but I am not terribly gifted when it comes to developing cocktails. I can follow a recipe, I can swap out a few ingredients but creating new cocktails is not really my strong suit.

So I cheated. Meet my secret weapon, one of my favorite bartenders, Jen Ackrill. She was a fixture at Rye in San Francisco before moving to live the dream in Hawaii. Today she is the Director of Mixology at Top of Waikiki and SKY Waikiki. I got a chance to try her revamped cocktails when I visited Oahu last year. Jen makes really, really good drinks. She crafts sophisticated cocktails, even her fruity tropical ones and she is particularly skilled with brown spirits. Her cocktails are always balanced and inviting. Next time you are in Waikiki, stop by and say hello! Seeing the sunset at Top of Waikiki, a revolving bar with incredible views of the beach and the city really can’t be beat. 

This punch contains my all-time favorite vermouth, Carpano Antica. I started drinking vermouth in Italy and France and it’s long been my go to aperitif. Carpano Antica is nothing short of spectacular. It’s bitter and sweet with vanilla, warm spices, orange, cocoa and toffee. 

Templeton rye was made during prohibition and was fabled to be a favorite of Al Capone. The current version has notes of toffee and caramel. It’s sweet, lush and has characteristic rye spice and a woodsy character. 

I asked Jen to come up with something with Templeton rye and apple cider that a home bartender could make and this is it! A Fall punch just right for Thanksgiving that has a lot in common with the classic Manhattan. My sincere thanks, not just for the holiday but to Jen for saving the day. 

Thanksgiving Punch by Jen Ackrill

Makes about 10 servings

3 cups Templeton rye

1 cup Carpano Antica

1/2 cup lemon juice

1/2 cup simple syrup (I use equal parts water and sugar)

11/2 cup apple cider

Top with a spicy ginger beer like Cock and Bull

Garnish with orange and lemon slices, star anise and cinnamon sticks and a thoughtful block of ice—use a fun cake pan: turkey or leaf shaped to make your ice. 

Enjoy! 

Disclaimer: I received the Templeton rye to make this cocktail as well as a stipend for ingredients. I was not compensated monetarily for this or any other post. Many thanks to Jen Ackrill for her recipe. 

The Nordic Cookbook

Photo Erik Olssen

The Nordic Cookbook covers the cuisines of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden, each of which reflects diverse cultures, histories and populations. One of the most celebrated contemporary chefs from Sweden, Magnus Nilsson, the chef of Fäviken was tasked with compiling this impressive book. He started with a poll, then embarked on a series of culinary adventures for three years through the region to gather recipes and more. The result is a book with a staggering 700 recipes.You might be wondering, does it even make sense to try and include all the Nordic countries in one book? That was the very question the author struggled with answering, but eventually he approached the project with gusto. I asked Nilsson what surprised him most in writing the book and this is what he told me, "I thought I knew the food culture of the Nordics rather well and it turned out I didn't. There was just so much more diversity than I ever expected."

Indeed, one of the reasons the book is so useful is that introduces readers to a much broader range of recipes than ever before. So do the Nordic countries have much in common? This is what Nilsson told me,  "The one thing which all parts of the Nordic region have in common is that there are four distinctive seasons of which one, Winter, is one when you can't harvest plant based foods. Meaning that historically people had to preserve summers surplus and keep it for winter. Even though we can have fresh foods all year around these days this is still very visible in the way we eat." Not surprisingly there are recipes for pickles, jellies and jams.

You'll find lots of classic recipes for things like meatballs and gravlax and Danish pastries, but also some clues as to what makes these recipes so special. I was surprised by some of the more modern recipes, like Chilli Creamed Chicken and Banana Casserole, apparently a classic 1980's recipe from Sweden and Boiled Danish Meatballs in Curry Sauce. The number of recipes for potatoes could have filled an entire cookbook. Mostly the ingredients are accessible with lots of pancakes, braised meats, soups and cake,  however I doubt many folks will attempt the recipe for Icelandic rotten shark, Puffin Stuffed with Cake or Boiled Pilot Whale with Blubber and Potatoes. Regardless, it's good to know those recipes have been preserved for future generations to learn about, complemented by documentary style photography throughout. 

Disclaimer: I received a review copy of this book and this post includes an affiliate link. I was not paid to write this or any other post. 

I heart Instacart!

Since August I have ordered groceries from the online delivery service Instacart more than 10 times. Crazy, right? Not at all. I am absolutely thrilled with their service and here’s why:

Choice

I can choose from among several stores. Not just big box stores like Costco and Target and supermarkets like Safeway and Whole Foods, but also smaller local stores like Rainbow Grocery that offer lots of bulk ingredients. 

Price

For most of the stores, the prices are exactly the same as they are in the store! 

Service

The service is amazing. You can not only track your order, but chat in real time with the shopper who is shopping for you. If they can’t find the item you want, they get in touch immediately with suggestions for replacements that you can approve. Also if you decide you want more or less of something or if you forgot an item or can’t find it in the database you can communicate that too. 

Accuracy

They get my orders right, which not something I experienced when I tried ordering directly from a supermarket unfortunately. 

Time

It’s a huge time saver for me to be able to skip going to the store. Of course, I do still go to the farmers market and shop for some things like fresh produce, but there are many items I really don’t need to personally pick out such as eggs, dairy products and cleaning supplies.

Convenience

I love being able to not just shop, but comparison shop at multiple stores to see who has the best prices on items I want to purchase. In the time it takes me to make a list, I can place an order online. The detailed receipts are also extremely helpful when I’m creating recipes for clients and need to keep track of my expenses. Last but not least, no looking for parking, no waiting in line to check out and no schlepping heavy bags of groceries.The groceries come right to my front door (up two flights of stairs).

The Instacart website, iPhone app and iPad app are super easy to use and after just a few deliveries I was sold. I gladly paid $99 for an Instacart Express membership and now get free delivery within 2 hours for any purchase over $35 (good for one year). Want to try it? Use this link and get $10 and free delivery to try the service.

Do they deliver near you? So far they are operating in California, Colorado, Connecticut, District of Columbia, Florida, Georgia, Illinois, Indiana, Maryland, Massachusetts, Michigan, Minnesota, New Jersey, New York, Oregon, Pennsylvania, Texas, Virginia, Washington. But you can check with your zip code.

Disclaimer: I was not paid to write this post although I do get a tiny credit towards my account if someone signs up using the link provided. 

Bison Black Bean Chili Recipe

A few years ago I heard Ted Turner speak about bison at the Sustainable Food Institute at the Monterey Bay Aquarium. He slipped in, spoke was very opinionated and went over his allotted time, but he certainly was engaging.Attendees learned he is one of the largest landowners in North America, a proponent of conservation and a big believer in bison. He talked about bison as a means to both economic viability and environmental sustainability. Turner has a staggering 51,000 bison on his land, which is over 10% of the entire population in North America. He also runs Ted's Montana Grill where he serves bison. 

Bison are an integral part of the prairie ecosystem, grazing in herds and fertilizing plant cover. The natural behavior of bison is still very much intact because unlike cows, they are not domesticated. Bison meat is naturally lean and is a good source of protein, iron, zinc and selenium.

If you've never cooked bison before and can find it in ground form, try using it in chili. The bison itself tastes very similar to beef but is a bit richer and less fatty. This chili is mostly beans, but flavored with chiles, chile powder and spices, onion, garlic and fire roasted canned tomatoes. I generally prefer buying whole tomatoes rather than diced ones, they break up and cook down more easily than diced. Chili is one of those dishes that just gets better over time as the beans soften and the flavors meld together. I serve it with plenty of toppings--grated jack cheese, chopped green onions and cilantro and sometimes a dollop of sour cream or Greek yogurt.

Note: I don't recommend soaking the beans

Black Bean & Bison Chili 

Serves 6-8 

1 pound dry black beans

1 pound ground bison meat

1 onion (white or yellow) diced

3 cloved garlic, minced 

1 red or yellow bell pepper, diced

2 roasted peeled Hatch chiles (mild, medium or hot), optional 

2 Tablespoons chili powder (mild, medium or hot)

2 teaspoons cumin powder

1/2 teaspoon ground oregano

28 ounce can whole fire roasted tomatoes and their juice

1 Tablespoon tomato paste
Salt

Place the sorted black beans in a large Dutch oven and cover with about 10 cups of water. Bring the water to a boil, then lower the heat and simmer, partially covered, until tender. 

In a large pot combine the bison, onion, garlic and peppers. Cook, crumbling the meat until the meat browns and vegetables soften. Add the spices and cook for another 2 minutes then crush the tomatoes with your hands and add them and the juices to the mixture. 

Add the cooked beans and 2 cups of the bean cooking water and the tomato paste to the meat mixture, partially cover the pot and simmer gently for 30 minutes or until thick. Season to taste with salt. 

Enjoy! 

San Francisco Michelin 2016

It’s been ten years since the Michelin guide arrived in San Francisco (and I started writing about it!) so I guess it’s the right time for reflection. Ten years ago the stars seemed to go to very predictable and somewhat French-inspired restaurants. This year the balance has swung to favor the new, the modern and the diverse. Is it Michelin or San Francisco? It’s probably a bit of both. Though I'm sorry for some of those restaurants left behind that lost their stars because I believe they are still worthy I can't help but be excited by this new constellation. 

While some were making a big deal over Manresa getting three stars, Commis and Campton Place rising to two stars or Kin Khao getting one, I think the really big news was the ever expanding number of restaurants on the list. An incredible 39 restaurants got a star this year with another 12 getting either 2 or 3 stars. That’s truly worth celebrating! 

Here are some highlights from the party—photos courtesy of Lee Sherman 

The evening always involves plenty of champagne...

Two gorgeous restaurateurs who both earned the respect of their peers, Cecilia Chang and Chef Dominique Crenn of Atelier Crenn and Petite Crenn.

Pim Techamuanvivit was one of the true stars of night, she’s had a tough year and Kin Khao’s one star was well deserved. While some may consider it an expensive Thai restaurant, Kin Khao has now got to be considered as one of the least expensive Michelin one star restaurants. 

Everyone loves a redemption story and Manresa coming back after the fire to earn three stars put David Kinch in the spotlight, here with pastry chef Belinda Leong who spent some time in his kitchen before making an even bigger splash with B. Patisserie. 

Three of my favorite chefs for the way they balance tradition and creativity while always striving for excellence— Stuart Brioza of State Bird Provisions and The Progress James Syhabout of Commis and Hawker Fare and David Barzelay of Lazy Bear. 

From what I think is the finest Italian restaurant in San Francisco, Acquerello, Riccardo Menicucci and Suzette Gresham Tognetti. 

Aaron London of AL's Place is a chef who takes chances, his next gamble? Decreasing reservations and allowing for even more walk ins. Bravo! My review of his restaurant is currently on Amy's Fork in the Fog 

Who says chefs are all work and no play? Well no one who comes to the Michelin gala! Until next year...

Sustainable Canned Tuna Taste Test

Canned tuna used to be a very inexpensive source of protein, but it isn’t necessarily anymore. The price varies depending upon where it comes from and how it’s caught. For the purposes of this review, I reviewed only sustainably caught white albacore tuna, mostly brands available at the supermarket. Generally domestic brands are more expensive than imported. 

I don’t see much difference between chunk and solid, since it is always served broken up anyway. I only tried solid or water packed, not oil packed tuna which in my opinion is always tastier. I taste tested the tun drained, straight from the can. But my preferred way to serve it is in a tuna salad with mayonnaise, lemon, relish, celery and green or red onion. 

1. American Tuna $5.99 A

This pole caught Marine Stewardship Council certified sustainable tuna is packed, and one would assume caught, in Oregon. It’s tested low in mercury, the cans are bpa-free, claims to be turtle safe and dolphin safe and is 6 rather than 5 ounces. 

Excellent, oily and rich with good flavor and texture  

2. Safe Catch $4.50 B+

This brand has a bpa-free can, it’s packed and one can assume caught, in Thailand. It’s tested and claims to be the lowest in mercury. It claims to be turtle safe and dophin safe.

Fine, good flavor and texture

3. Wild Planet $4.50 B+

This tuna is sustainably pole and line caught, caught in the North Pacific and in New Zealand. It claims to be turtle safe and dophin safe. 

Fine, good flavor and texture

4. Crown Prince $3.99 B-

This product of Thailand is Marine Stewardship Council certified sustainably wild caught, dophin safe and the cans are bpa-free.

A bit salty, but otherwise fine

5. 365 (Whole Foods house brand) $1.99 C

This pole and line caught tuna claims to be dolphin safe and is processed and packed, and one would assume caught, in Thailand. I mistakenly purchased salt free, but I seasoned it with salt. 

A bit tinny flavor

CONCLUSION

The American Tuna was really the most delicious. In a tuna salad will it make a difference? Maybe a little, but more likely in other dishes like a Salad Niçoise. Meanwhile you can often purchase fresh fish, even albacore, at the same or less than the price of canned fish. So I'd only recommend buying canned tuna if you really prefer it or for the convenience factor. 

Which canned tuna do you buy, and why? Leave a comment and let me know!

Disclaimer: I was provided as  of the Safe Catch tuna and purchased the other brands for the purposes of this review. I was not compensated monetarily for this or any other post. 

Lamb Meatballs Recipe

Nothing is more disappointing than a soggy french fry. There are lots of things I don’t just like crispy but extra crispy. Toast, onion rings, pizza crust, potato chips, breaded cutlets, pie crust, streusel. I could go on and on. And is there anything better than the crispy edges of a roast? I’m the one who wants a rare slice from the middle and a crusty slice from the end of the roast—beef, pork or lamb.

There are lots of ingredients for making food crispy and many of them contain gluten, and one of them is naturally gluten free, cream of rice. Cream of rice is finely ground rice that cooks very quickly. It can be used as a hot cereal but also in recipes like this one for baked rice custard that I plan on experimenting with shortly. When used in meatballs it absorbs moisture but also helps to create a lovely crisp texture to the surface of the meatballs. I like beef meatballs to be delicate and tender made light with ricotta or moist bread crumbs, but lamb meatballs are really good with a bit of a crust. 

I have used black pepper, cumin, paprika and cinnamon to season these meatballs, but you could change up the spices if you prefer using fresh mint or garlic, or swapping chili powder in place of paprika. You could leave out the cumin and cinammon, I added them because lamb is strong flavored and pairs well with hot, sweet and smoky spices. The meatballs are great as an appetizer, served with toothpicks but also with rice, orzo or pilaf. You can also make them bigger if you like, you’ll just need to broil them a bit longer. 

Lamb Meatballs 

Serves 4

1 pound ground lamb, 80% lean

1/4 cup finely chopped white or yellow onion

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon sweet or smoked paprika

1/4 cup cream of rice 

1 egg

Mix all the ingredients gently with your hands. The meatball mixture will be wet but will firm up. Refrigerate the mxiure for at least 30 minutes. Using a teaspoon scoop the mixture and roll into meatballs and place on a foil lined broiling pan. Broil meatballs for 6 minutes. Serve with tahini sauce, garlic yogurt sauce or tomato sauce. 

Enjoy!