fig. a: James Villas, American Taste
James Villas, American Taste
Maurice Brockway, Come Cook With Me
Jeffrey Hamelman, Bread: A Baker’s Book of Techniques and Recipes
George Lang, The Cuisine of Hungary
Edna Lewis, The Taste of Country Cooking
Helen & Scott Nearing, The Maple Sugar Book
Marcella Hazan, Essentials of Classic Italian Cooking
fig. b: photo spread, Noma: Nordic Cuisine
René Redzepi and Claus Meyer, Noma: Nordic Cuisine
Secret Ingredients: The New Yorker Book of Food & Drink, ed. David Remnick
Joseph Mitchell, My Ears Are Bent & Up in the Old Hotel
Michael Pollan, The Omnivore’s Dilemma
fig. c: David Tanis, A Platter of Figs
David Tanis, A Platter of Figs and Other Recipes
Fuchsia Dunlop, Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan
Christopher Hirsheimer and Peggy Knickerbocker, The San Francisco Ferry Plaza Farmers’ Market Cookbook
Jeffrey Alford and Naomi Duguid, Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent
John Thorne with Matt Lewis Thorne, Mouth Wide Open: A Cook and His Appetite
Kenny Shopsin and Carolynn Carreño, Eat Me: The Food and Philosophy of Kenny Shopsin
Rose Gray and Ruth Rogers, River Cafe Cook Book Easy
postcards by Sandy Plotnikoff
(pretty much all of) The Food Issue, The New Yorker, November 24, 2008
George Eliot, Middlemarch
Adam Gollner, The Fruit Hunters
Benji Aronoff, The Two Sides of Benji Aronoff + “Lovesick”
fig. d: gimme the awesome!
Endless Boogie, Focus Level
Big Star, “September Girls”
V/A, Fight On, Your Time Ain’t Long
Bruce Springsteen, "Atlantic City"
fig. e: shadow music
V/A, Shadow Music of Thailand
Destroyer, Trouble in Dreams + Destroyer @ Club Lambi
Cat Power, “Metal Heart," Jukebox and Moon Pix
The Clean, Compilation
Creedence Clearwater Revival, S/T
fig. f: ORdK
Orchestre Régionale de Kayes, The Best of the First Biennale of Arts and Culture for the Young
Kim Jung Mi, Now
V/A, Nigeria Special: Modern Highlife, Afro-Sounds & Nigerian Blues, 1970-1976
Wolf Parade, At Mount Zoomer + live @ the Ancienne Belgique, Brussels
Black Mountain, In The Future
Tindersticks, The Hungry Saw
Alice Cooper, “I’m Eighteen”
Dead Science + The Witchies @ Zoobizarre
Nick Cave & Warren Ellis, The Assassination of Jesse James by the Coward Robert Ford
My Winnipeg, dir. Maddin
Man on Wire, dir. Marsh
fig. g: Memories of Angels
Memories of Angels, dir. Bourdon
Freaks & Geeks
Roman Polanski: Wanted and Desired, dir. Zenovich
The Red Shoes, dir. Powell
fig. h: King of Kong
The King of Kong: A Fistful of Quarters, dir. Gordon
The Office (seasons 2, 3, 4)
Holiday, dir. Cukor
fig. i: peekaboo!
Love in the Afternoon, dir. Wilder
finishing The Sopranos
finishing The Wire
Death in the Garden, dir. Buñuel
Up the Yangtze, dir. Chang
Joy Division, dir. Gee
The Assassination of Jesse James by the Coward Robert Ford, dir. Dominik
Food & drink
Col. Newsom’s country ham, Kentucky
fig. j: Vve Tierenteyn-Verlent, Ghent
Vve Tierenteyn-Verlent mustard, Ghent
Het Hinkel Spel cheese co-op, Ghent
A & A Bake & Doubles Shop, Brooklyn
Pizza Moto, Brooklyn
fig. k: Café Sabarsky
Café Sabarsky, NYC
La Bonne Humeur, Brussels
Les Brassins, Brussels
Moroccan crêpes at Marché du Midi, Brussels
Frit Flagey, Brussels
Mamma Roma, Brussels
Comus & Gasterea, Brussels
fig. l: AEB greens
McKiernan & Joe Beef, Montreal
Salle à Manger, Montreal
Bistro Bienville, Montreal
Chez Roger Bistro, Montreal
Michelle's Chunk-E-Nut Caramel Corn
James Villas’ “All Debate Is Over” Fried Chicken
fig. m: corn chowder
Pettinicchi olive oil
Manic Coffee, Toronto
zeppoles at La Cornetteria, Montreal
fig. n: torta alla caprese
Torta alla Caprese
in memoriam: John Kinik, 1938-2008
Wednesday, December 31, 2008
Sunday, December 28, 2008
fig. a: logo
For those of who you didn't receive the memo (and we here at "...an endless banquet" apologize for not forwarding it earlier), Menu For Hope 5 has been extended until December 31st, so if you haven't had a chance to make a $10 (or more) donation to enter the draw (and help support the UN World Food Programme), there's still time.
fig. b: "Yeah, that's right, it says, 'one sprig of thyme.'"
Yes, that's right, you still have three days to try and win our DIY Sugar Shack Special (prize code: CA03), or any one of a number of other amazing prizes.
Do the right thing.
Posted by aj kinik at 5:45 PM
Friday, December 19, 2008
It's that time of year again.
fig. a: good cheer!
So you send out your invites,
fig. b: ole No. 301
and you settle on a centrepiece (real sugar-cured country ham*) and a theme (Southern).
Then you put together your menu:
Glazed and baked country ham (Turner Ham House, Fulks Run, VA)
Shaved country ham (Col. Newsom's ole No. 301)
Shrimp & Oyster Gumbo
Poor man's caviar
fig. c: Michelle's huîtres
Oysters figure prominently on the menu, so you find yourself two small cases of oysters (one 24-count, one 48-count), and you roll up your sleeves and begin shucking and cooking up a storm.
Baked Artichoke Dip
I cup mayonnaise
1 cup Parmesan cheese, grated
1/2 cup onion, finely chopped
1 13 3/4-ounce can artichoke hearts, drained
1 tbsp fresh lemon juice
1/4 to 1/2 tsp ground black pepper
3 tbsp unseasoned breadcrumbs
1 tsp olive oil
Preheat the oven to 400º F. Stir the mayonnaise, the Parmesan, and the onions together in a medium bowl. Pulse the artichokes in a food processor until finely chopped. Stir the artichokes into the cheese mixture and add the lemon juice and the black pepper and mix well.
Scrape the artichoke mixture into a small baking dish. Combine the breadcrumbs and the olive oil and sprinkled them overtop. Bake until the top is browned, about 20 minutes.
Serve with crackers or toast.
[recipe from The All New All Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer, and Ethan Becker]
Baked Country Ham
1 whole 15-pound country ham
10 bay leaves
2 tbsp mustard seeds
3 cups cider vinegar
24 whole cloves
1 cup dark brown sugar
special equipment: a large stock pot capable of holding the entire ham
Clean your country ham with a stiff brush under warm running water. Place the ham in your stockpot and fill it with just enough water to cover the ham (it's okay if the ham hock protrudes above the water). Let the ham soak for 24 hours, changing the water as often as possible, ideally a minimum of four times.
Change the water a final time and transfer the pot to your stovetop. Add the bay leaves, the mustard seeds, and the vinegar and bring to a boil over high heat. Lower the heat to medium and simmer for 3 hours (or until the internal temperature of the ham reaches 160º F), topping up, as necessary, with fresh water.
Meanwhile, preheat the oven to 375º F.
Remove the ham from the stockpot and turn off the heat. When the ham is cool enough to handle, shave off the skin (but not that beautiful layer of fat characteristic of a country ham) with a sharp knife. Score the fat and exposed flesh in a diagonal pattern, stud it with a single clove in the center of each scored diamond, and pat in thoroughly on all sides with the brown sugar.
Place the ham in a roasting pan and bake for 45 minutes to an hour, or until the fat has crisped and the sugar has melted into a lovely glaze. Let the ham rest on a cooling rack for 15 minutes. Transfer to a cutting board and carve.
Serve with buttermilk biscuits and plenty of fixings (mustard, pickled corn, etc.).
[adapted ever so slightly from The Lee Bros. Southern Cookbook]
Southern Odyssey Mix
Preheat stereo to 450º F.
In a computer or MP-3 playing device of your choosing, mix together about 200 of your favorite Southern hits, especially all those having to do with Southern food and Southern drink (like Elvis Presley's "Crawfish," Dusty Springfield's "Willie & Laura Mae Jones," Bob Wills' "Roly Poly," Betty Davis' "They Say I'm Different," Memphis Minnie's "Good Biscuits," Hank Williams, Sr.'s "Jambalaya," Ann Peebles' "99 Pounds," Koko Taylor's "Wang Dang Doodle," Ted Hawkins' "There Stands the Glass," and so on). Mix well.
Place in stereo and bake for 6-7 hours, or until guests are fully loaded.
Invite 40-50 of your closest friends, and ask them to bring their own bottle to augment the festivities, as well as a canned food donation for a worthy charity (in this case, Dans la rue).
fig. d: Hello, Abner!
If you're lucky, your guests might arrive bearing gifts, like Abner Bauman's summer sausage from rural Ontario,
fig. e: C's candies
or C's gorgeous assortment of homemade/handmade candies (including my two favorites: Aunt Bill's Brown Candy and Neapolitan Strips).
If you're really lucky, you might just have enough baked ham left over to make some AEB ham & cheese sandwiches, the sandwich Michelle promptly declared "the best sandwich I've ever eaten!"
fig. f: AEB ham & cheese
AEB Ham & Cheese Sandwich
fresh Portuguese rolls
leftover baked ham
red onion, sliced into rounds
thinly sliced cheddar cheese
strong mustard (preferably Vve Tierenteyn-Verlen brand)
Compose and devour. Repeat as needed.
She ain't kidding. That Turner country ham's robust, gamy flavor plus that powerful, horseradish-y mustard, the pickled corn, and the bit of raw onion, makes for a ham & cheese sandwich that'll get up and talk to you.
fig. g: how 'bout them apples?
And if you're especially lucky your generous guests will bring you enough canned goods to fill two large boxes, because as great as it is to participate in an event like Menu for Hope 5, it's important to try attending to the situation at home too.
Happy holidays! Eat well! Be well!
ps--TY to all our generous guests!
* Which, in spite of what non-believers will try to tell you, if they're prepared according to time-honored Southern tradition (like both of our hams were), are 100% sodium nitrate- and nitrite-FREE.
Monday, December 15, 2008
In honor of Menu for Hope's fifth anniversary, as well as the 2008 release of Au Pied de Cochon: The Album in paperback (the original hardback edition was published in 2006 to celebrate Au Pied de Cochon's fifth anniversary), "...an endless banquet" would like to present its DIY Sugar Shack Special for this year's Menu for Hope.
fig. a: PDC Sugar Shack
Of course, sugaring off season is still a few months off, but this do-it-yourself sugar shack kit will allow you to brave the winter of 2009 with plenty of genuine Québécois joie de vivre wherever you live, from Kitchener to Kathmandu.
fig. b: The Album
You'll get one copy of Martin Picard & Co.'s indie cookbook sensation, Au Pied de Cochon: The Album (now published in paperback by the venerable firm of Douglas & McIntyre), plus all the basics to throw your own DIY Sugar Shack Party. It's fun, it's heart-warming, it's seasonal, and it'll stick to your bones!
fig. c: find out why they call him The Greatest
What exactly is in AEB's DIY Sugar Shack Special? Well, here's an itemized list of the contents:
1 x copy Au Pied de Cochon: The Album, paperback edition ($40 CAN)
1 x can real Quebec maple syrup ($7)
1 x jar AEB ketchup aux fruits ($6)
1 x maple candy lollipop ($1)
1 x Sugar Shack/Shock Party mix CD, by DJ Oreilles de Crisse (priceless)
estimated retail value: you do the math.
AND we will ship anywhere in the world.
Interested? The prize code for our DIY Sugar Shack Special is: CA03
Remember, it only costs $10 to enter the draw, and all proceeds go to the UN World Food Programme.
Want to see all the other Canadian prizes? Visit Meena at Hooked on Heat.
Want to see the complete list of Menu for Hope prize packs from around the world? Not familiar with Menu for Hope and how it works? See Chez Pim for all the details.
Once you've selected the prize or prizes you want to bid on, just go to the First Giving's webpage and it's easy as 1-2-3.
Still don't get it? Here are the official donation Instructions:
1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim.
2. Go to the donation site at http://www.firstgiving.com/menuforhope5 and make a donation.
3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code.
For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02
4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
5. Please allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.
Happy holidays and give giving a chance.
ps--Additional bonus: Sure, you get a back cover blurb by my namesake, Anthony Bourdain, but you also get one by Yours Truly, from my 2006 Gourmet Magazine (online edition) review. Check it out!
fig. d: PDC: The Album back cover blurbs
Sunday, December 14, 2008
fig. a: Selda!
2. Horses & Men, Sherwood Anderson
3. weekends in the Catskills
4. country ham & biscuits
fig. b: Philippe!
5. Man on Wire, dir. James Marsh
6. Café Sabarsky, New York
fig. c: Dunn's!
7. Memories of Angels, dir. Luc Bourdon
8. Brooklyn Flea Market
9. La Bonne Humeur, Brussels
fig. d: Patman!
10. V/A, The Art of Field Recording, vol. 1