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TOPICS : the new Mullumbimby farmers market, great food markets around the world, 'cooking with the stars', cooking styles and famous cooks of each star sign - today Aquarius
GUESTS:
Judy McDonald, world-wide "marketologist" and head wrangler at the North Byron Farmers Market
Lilith, belly astrogourmet and hula queen
A FEW OF OUR FAVOURITE OVERSEAS MARKETS:
* Hong Kong island food market
* Barcelona, both the large central market and smaller local ones
* in Paris, place Monge and boulevard Richard Lenoir/Bastille (this is a big favourite of both Sister T and Judy's)
* in London, sister T likes the Borough market, Jusy has checked out many more and recommends :
Brick Lane
Ridley Road [last of on the original London barrow markets [Dalston]..very
Afro/Carribean
Stoke Newington Organic Market
Angel Islington Farmers Market -more inner London trendy
* there are so many more great markets around the world, we'd love to hear about your favourites, and what do you think about getting some covered market structures here?
GUEST RECIPE: an Aquarian-friendly suggestion from Lilith
"Obviously classic recipes are a yawn for Aquarians so keeping in mind their
love of the esoteric and obscure I've chosen a retro recipe from the Vogue
Autumn Collection of 1987 as a suitable surprise for an Aquarian birthday."
TOMATO ICECREAM WITH TOMATO COINTREAU SAUCE
Ingredients for Icecream:
4 medium tomatoes chopped
grated rind of 2 lemons, juice 1 lemon
4 egg yolks
3Ž4 cup sugar
I cup milk, dash vanilla
300 mls thickened cream
Ingredients for Sauce:
6 tomatoes chopped, peeled, seeded
grated rind + juice of half lemon,
grated rind + juice of half orange
half cup sugar
generous Graham Kerr size slosh of cointreau
sweet basil leaves to garnish
Method for Icecream: Cook tomatoes till the consistency of thin jam and let
cool. Puree the cooled mix, pass through a sieve, discard solids, add lemon
rind and juice, set aside. Beat egg yolks and sugar together, add milk and
vanilla, cook over low heat till mix coats back of a spoon, let cool. Then
combine the 2 mixtures together, add cream and freeze.
Method for Sauce: Cook all ingredients except cointreau to a thin jam.
Puree in blender, pass through sieve, discard solids, add cointreau to
remainder and chill.
Serve a little sauce on each chilled dessert plate with tomato icecream in
the centre garnished with a sweet basil leaf.
EDIBLE QUOTE
this week in honour of the year of the tiger, a Chinese proverb from about.com:
"Enjoy yourself. It's later than you think."
WEBLINKS AND CONTACTS:
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- please get in touch
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, or 0413 610 222 if you would like to be a stallholder or volunteer at the new Mullum farmers market
http://chocolateandzucchini.com/parismarkets.php - a great list of the Paris markets from a highly regarded blog
http://www.guardian.co.uk/travel/2008/nov/28/paris-markets-shopping-trips-france?page=all - article about a few of the markets including Richard Lenoir
http://gohongkong.about.com/od/photosofhongkong/ig/Hong-Kong-Food-Market/ -
some pics of Hong Kong markets, but to get the flavour read:
http://www.travelintelligence.com/travel-writing/food-markets-hong-kong
http//wwwtimeoutcom/london/shopping/features/1968/Londons_best_food_markets.html
- lots of London markets in this article, learn even more from the comments of other Londoners
http://www.transitionsabroad.com/listings/travel/travel_to_eat/slow_food_and_markets_in_barcelona.shtml - I want to go back!
http://www.grahamkerr.com/gk.php - a wonderful Aquarian - this is his site, lots of recipes http://www.facebook.com/note.php?note_id=61716293699 - blue curacao caviar - you can't get more Aquarian than this http://www.alifewortheating.com/france/paul-bocuse/ - a blog entry that takes you through a meal at Paul Bocuse's in technicolour, dish by dish - so when you get there you can keep the camera in your bag
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