It's always 5:00 somewhere with Zane Lamprey!

Through his hit show "Three Sheets" on Fine Living Network, host Zane Lamprey explores cultures across the globe in a unique way, through their beverages!

"Alcohol is a social lubricant", says Zane. "When you drink together it makes people more relaxed and it is a shared experience. Just like when you cook with someone, it is something that brings people together. It gets people to be themselves and open up. You can go to a country and spend 100 bucks, get on a bus and look at monuments and statues. Or you can go to a pub, spend a 100 bucks on some food, a few rounds of drinks, and meet someone who is living it. I think it is best to learn about the country from him, otherwise you are just stuck with some tour guide."

Zane has also found that drinks reflect national pride. "When you are passionate about something, you get people to respond to it. Through the show I have found that people have so much pride in their product and want to share it with the world."

This week, Zane offered to take us on a quick trip around the world and share some of his adventures and his favorite drink recipes with Mixing Bowl!



First up, an organic margarita Zane featured in his live event "Zano de Mayo." This recipe uses organic tequila, fresh lime and organic agave nectar. Since tequila is made from the agave plant, Zane recommends using agave nectar to sweeten your margarita instead of sugar or simple syrup. The result is absolutely delicious and this ranks as one of the best margaritas I have ever tasted! Plus, agave nectar has a low glycemic index, so you can convince yourself it is a healthier drink!

Organic Margarita

3 oz of 4 Copas 100% Agave Organic Tequila
2 oz of freshly squeezed organic lime juice
1 oz of agave nectar
Margarita salt for the rim

Fill your cocktail shaker with the tequila, lime juice, agave nectar and ice; shake until mixed and cool.
Dip the rim of your chilled glass in the salt. Strain the Margarita into your glass and enjoy!

Zane's sidekick "Pleepleus" also enjoys a good margarita.



Next, Zane introduced me to a new twist on a martini. On the island of Maui, you can find Pau Vodka made from pineapples. Since it is made from a sugar and not a starch, the result is a clean, pure taste. Along with some muddled fresh pineapple this martini tastes like a luxury island vacation! Be sure to tune into "Three Sheets" this Monday when Zane goes to Maui and discovers this unique vodka.

Pau Pineapple Martini

Fresh pineapple
Pau Maui Vodka

Juice or muddle fresh pineapple. Fill your cocktail shaker with the pineapple, Pau vodka and ice; shake until mixed and cool. Strain into a martini glass and garnish with fresh pineapple.



Finally, Zane made Brazil's national drink, a Caipirinha, using Cachaça. It may be hard to pronounce, but whatever you do don't call it rum! Unlike rum, Cachaça is made only from fresh-pressed cane juice, not molasses, and can only come from Brazil.

The Leblon Caipirinha

2 oz. Leblon Cachaça
1/2 Lime
2 tsp. Superfine sugar or 1 oz Simple Syrup*

Cut the lime into four wedges. Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a slice of lime.
*1 packet of Splenda or Equal can be used in place of superfine sugar.

Now is a good time to let you know about the colorful cast of characters, drinking guidelines, and traditions on "Three Sheets." (A complete list can be found on his website.)
Zane classifies his feelings on a drink by how one holds the glass. Here he is enjoying the Caipirinha:



FOO FOO DRINK: This would be a drink that masks the taste of alcohol with the taste of sugar. They are sweet, blended, brightly colored, or have an umbrella in them. In this case, the pinky should be up in the air.

And here I am with the same drink:



MAN-GRIP DRINK: This is a general drink, like a Beer, Jack & Coke, or Vodka Cranberry, where the sweetness doesn't hide the taste of alcohol. In this case, all fingers should be in contact with the glass.

Hmmm...Pinky up or pinky down? You decide!

To wrap up the evening we discussed some of the most exotic discoveries from his travels. Ranking as the most disgusting beverage is the "Viper Rum" from Belize. Yes, that is, in fact, a dead snake inside the bottle. Zane's expression says it all. Needless to say, I did not request a taste!



Another interesting discovery is African Amarula, an exotic cream liqueur produced from the fermented fruit of the Marula tree. Amarula is the favorite fruit of the African elephant and also baboons and monkeys. As the fruit falls from the tree and lies on the ground, it starts to ferment, giving it a sweeter taste - and a slightly alcoholic content! Animals of the savannah will do just about anything to eat the Amarula fruit. Hey, sometimes a monkey needs to unwind after a long day's work!



If you like "Three Sheets" check Fine Living Network for Zane's food travel show, "Have Fork, Will Travel." You can also see Zane in person at his upcoming live stage show "Drinking Made Easy" at Zanetoberfest on October 3rd.

For more stories and recipes, stay tuned for Zane's book "Three Sheets: 6 Continents, 15 Countries, 190 Drinks and 1 Mean Hangover" set to hit stores in June.

Until then, Cheers!



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Boston Getaway - Day 3

On my third and final day in Boston, it was time for a pilgrimage over the Charles River. Only a few subway stops away in Cambridge, Massachusetts is none other than Julia Child's home!



Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian. (Click here for my blog entry about the Julia Child Smithsonian exhibit.)

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don't even eat butter! Poor Julia is probably turning in her grave.



Later, for lunch, my sister and I decided to eat at a restaurant my grandmother visited over 50 years ago and it hasn't changed a bit! Durgin Park serves traditional, homestyle Yankee cooking and is known for having the best baked beans in Boston.



Durgin Park Boston Baked Beans

2-quart bean pot
2/3cup molasses
2 pounds beans- California pea beans preferred over York State beans
4 teaspoons salt
1 pound salt pork
½ teaspoon pepper
8 tablespoons sugar
1 medium-sized onion

Soak beans overnight. In the morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork into 1-inch squares; cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.



To this day, my Grandmother remembers the Indian Pudding at Durgin Park, so we just had to order it! The huge portion of this cornmeal and molasses "pudding" tastes best when eaten with a scoop of vanilla ice cream.

Durgin Park Baked Indian Pudding

1 cup yellow cornmeal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs
1-1/2 quarts hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven until it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow heat oven for five to seven hours. Bake in stone crock, well greased inside.

After our whirlwind holiday in Boston, filled with good food and American history, I can't wait to return someday soon and explore this exciting city even more!



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Boston Getaway - Day 2

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!



Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!



For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.



The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.



For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!



The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?



Original Boston Cream Pie Recipe – Omni Parker Hotel

Ingredients:

One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter

Method:

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum

Method:

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)



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Boston Getaway - Day 1

This Labor Day, my sister and I celebrated with a weekend jaunt to Boston. Just a few hours from New York City by bus, it is a city not only filled with history, but also wonderful food! We arrived Saturday afternoon and after sitting on a bus, we were ready to stretch our legs, explore and get some lunch!

The Union Oyster House was steps away from our hotel and we soon learned that it is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. - the doors have always been open to diners since 1826. Now 183 years later, it is our turn!





This historic landmark was buzzing and the tiny oyster bar was overflowing with hungry tourists. Here, the oyster chefs are hard at work and moving so fast that I could hardly capture a clear picture!



We sat down to our small, creaky table and knew we were dining amidst history. A tiny stairway leading upstairs was obviously designed when Americans were smaller than today. There was even a old-fashioned dumbwaiter still being used to quickly transport the fresh seafood from one floor to another.



Our charming and enthusiastic server handed me a menu, but I already knew what I was going to eat - a big bowl of authentic New England Clam Chowder!



The chowder was as thick and creamy as I had imagined all throughout the bus ride on the way to Boston. Each spoonful was overflowing with tender clams and soft bites of potato.

This and other time-tested recipes are available in the Union Oyster House Cookbook, which is sold in the gift shop next door to the restaurant.

Union Oyster House Clam Chowder

1/4 cup diced salt pork
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups peeled and diced potatoes
2 cups canned clam juice
2 cups minced fresh or frozen clams (not canned)
1 cup half-and-half
Salt, pepper, hot sauce, and Worcestershire sauce, to taste

1. In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.

2. Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

3. Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

4. Add the clams and bring quickly to a boil, stirring almost constantly.

5. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.

Makes 1 1/2 quarts.

The gift shop also happens to sell lobster hats :) I love Boston!



To learn more about the history of the Union Oyster House you can visit their website.



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The Loss of a Legend

This week we lost a legend of the culinary community. "The Silver Palate Cookbook" author Shelia Lukins passed away leaving behind a legacy of cookbooks and recipes that helped shape American home cooking from the 1980's until today. In fact, her recipes were an integral part of my childhood. I have vivid memories of my mom pouring through her cookbook for everyday meals as well as for more formal entertaining. We even made a pilgrimage to the original Silver Palate gourmet foods store while on a trip to New York City in 1985. (Yes, that's me! Such a little diva...)



One of my favorite recipes from "The Silver Palate Cookbook" was the Strawberry Chocolate Tart. I remember my mom preparing it for company while giving me (then only 5 or 6 years old) hints and tips to make it just right. She carefully selected each and every strawberry telling me that they should all be the same size and shape so the tart would look pretty. She explained how the Red Currant Glaze made the strawberries shiny, and I watched in awe as the tart glistened with the perfection you would expect to see in a French pastry shop.

Sheila Lukins elevated the palate of the home cook in America. She and her recipes will be dearly missed but she leaves behind cookbooks with tried and true recipes that will be enjoyed for generations to come.

Strawberry Chocolate Tart

9-inch pre-baked Sweet Buttery Tart Crust (recipe follows)
Chocolate Filling (recipe follows)
1 ½ pints strawberries, washed, stemmed and dried
½ cup Red Currant Glaze (recipe follows)
sprig of fresh mint (garnish)

1. While chocolate filling is still warm, spread it in the tart shell. Filling should be about 1/8 inch thick.
2. Place berries, tips up, over the warm chocolate filling in a circular pattern, working form the outside in until the surface is covered.
3. Warm the glaze until thin enough to brush easily, then coat berries evenly.
4. Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Serves 8.

Chocolate Filling

1 cup semisweet chocolate pieces
2 tablespoons sweet butter, melted
3 tablespoons Kirsch
¼ cup confectioners’ sugar, sifted
1 tablespoon water

1. Melt chocolate in a bowl placed over simmering water. This will take about 20 minutes. When chocolate has reached 110 degrees F., add melted butter and Kirsch. Whisk quickly and thoroughly until smooth.
2. Add confectioners’ sugar and water, continuing to whisk until smooth.
3. While the mixture is still warm, pour it into the tart shell.

Red Currant Glaze

3 tablespoons red currant jelly
1 tablespoon Kirsch

Whisk jelly and Kirsch together over medium heat until smooth. Use glaze while warm.

Sweet Buttery Tart Crust

1 2/3 cups unbleached all-purpose flour
¼ cup very fine granulated sugar
½ teaspoon salt
10 tablespoons (1 ¼ sticks) sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons cold water

1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles a coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. The should not take more than 30-45 seconds.
3. Place the ball of dough on a pastry board. With the heel of your hand, smear about ¼ cup of dough away from you into a 6 to 8 inch smear; repeat until all dough as been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky.
5. Line either a 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges ¾ inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
6. Preheat oven to 425 degrees F.
7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven or 3 to 4 minutes longer. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.

Obituary from the New York Times:

http://www.nytimes.com/2009/08/31/dining/31lukins.html?_r=1



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Iowa State Fair

The legendary Iowa State Fair is not only one of the largest in the country, it was also the inspiration for a classic Rodgers and Hammerstein musical. The Fair is famous for its butter cow, enormous produce and livestock and, of course, just about anything on-a-stick! See how many "food on-a-stick" options you can find in this video montage from my experience at the 2009 Iowa State Fair!



What food would you like to put "on-a-stick?"



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High Tea at the Mandarin Oriental Hotel

It is a hot Saturday afternoon in New York City. At 3 PM, it's too late for a leisurely brunch, yet too early for dinner. The sun is shining, the buildings are glistening and our stomachs are growling. Then it dawns on my sister and me - Tea Time! It was the perfect solution.



The Mandarin Oriental Hotel offers the best High Tea in Manhattan. Their traditional Afternoon Tea Service is offered in the Lobby Lounge on the 35th floor of this stunning hotel.



The elevator doors opened and it took a moment for my eyes to adjust to the bright light streaming in from the floor to ceiling windows. We walked closer to the Lobby Lounge and toward the breathtaking views of Central Park and Columbus Circle. From this moment I knew our afternoon tea was going to be more than a meal, it was going to be an experience.



My sister selected the Peppermint Tea and I decided on the Mountain Berry. It was delicately served by our gracious waiter, and we sipped the luxurious brew while soaking in the ambiance.



Our food arrived on a three-tiered caddy, filled top to bottom with house made scones and an assortment of sandwiches. Along side were cups filled with fluffy and indulgent Devonshire cream and sweet orange marmalade. The scones were perfectly crumbly and we found ourselves practically licking the rich clotted cream from our fingertips. There were sweet onion sandwiches on white bread, smoked salmon on pumpernickel, arugula and cucumber on multi-grain and, my favorite, a curried chicken salad sandwich.



And then, there was the dessert tray. The assortment of chocolate covered strawberries, madelines, coconut macaroons, raspberry jellies, short bread, peanut butter cookies, napoleons and chocolate mousse cakes seemed to never end. Although we were full, each and every treat begged to be sampled.



With each dainty bite of our sandwiches and with each sip of our afternoon tea, we were transported from the hustle and bustle of the city below. The sun streamed through the windows and we discussed the need to go to London for our next High Tea. In the end, with a dining experience this fantastic and so close to home, afternoon tea at the Mandarin Oriental is certainly a better "Budget Diva" deal!



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Tyler Florence's Store in Mill Valley

I was recently in Mill Valley, CA and had a chance to drop by Tyler Florence's new kitchen store. His shop is absolutely fantastic! With everything from high end cookware to table settings and gourmet foodstuffs this store is a foodies dream. Tyler himself was in the store the day I visited. He cordially signed a few autographs and took a few pictures before retiring to the back office to get some work done. (By the way, Tyler is great about updating his Facebook and Twitter pages with wonderful info, recipes and cooking tips - check it out!)



It is hard to see in this photo, but in one corner of the store there is even a cooking demo area. Notice the tv's overhead - he has old videos of Julia Child constantly playing!



The far back of the store is a library filled floor to ceiling with cookbooks. Along with the world's most comfortable leather couches and chairs, as well as complementary iced tea and lemon water, I might be able to sit here all day long! (My mom and sister had to pry me off that couch...)

*Funny Note*

A few days after I visited the store, an unidentified prankster stole one of the giant forks on the sign outside the store! (You can see it in the first photo above) The search continues for the culprit, but various food network bloggers are having a field day with it!

http://foodnetworkhumor.com/2009/06/someone-stole-tyler-florences-fork/

http://www.foodnetworkaddict.com/

What do you think? Innocent prank from local high school kids? Or intentional sabotage from Tyler's rival Andrew Zimmern?!



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Washington DC – A Foodie’s Pilgrimage

I was thrilled when I found out that Washington DC was going to be a stop on the media tour! I haven’t been to our nation's capitol since the 8th grade history trip, so it was exciting to come back. There are countless sights to see in this great city, from the monuments along the National Mall to the White House, but for me a trip to DC meant one thing – a pilgrimage to Julia’s Kitchen.



Within the walls of the Smithsonian National Museum of American History you can find a copy of the Gettysburg Address, the flag that inspired the “Star Spangled Banner” and Julia Child’s actual kitchen. It was painstakingly moved piece by piece from her home of 42 years in Cambridge, Massachusetts after she moved back to her native California in November 2001. I feel this is a beautiful testament to the importance of creating good food in our culture. Her kitchen was simple and well stocked, but no fancier than many of our home kitchens all across the country today. Yet within those walls she created magic, just as so many of us create our own magic for our families and ourselves each and every night. I have always known that creating and sharing meals is important, and it is wonderful to know that the curators at the Smithsonian agree and have honored one of America’s most influential cooks through this exhibit.



Here is one of my favorite quotes from Julia’s infinite wisdom…





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San Francisco Video Blog

On my last day in this city I love so much, I decided to do a video homage to the culinary delights of San Francisco!

Keep your eyes peeled for...

- Crab Louis Salad on Fisherman's Wharf
- San Francisco Sourdough Bread
- Ghirardelli Chocolate
- The Buena Vista, home of Irish Coffee