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3 days ago
- Entertainment
- Yahoo
Beluga Lentil Caviar Is A Luxurious Snack On A Picnic Budget
To understand exactly why comedian Mamrie Hart's recipe for beluga lentil caviar is so fun, it helps to clarify a few things. First off, there are no beluga whales involved in the making of beluga caviar. The fish eggs that are harvested from beluga sturgeon to make this particularly fine and expensive variety of caviar are so named for the white markings and belly of that species of fish. The word 'beluga' shares a root with the Russian word for white. Second, beluga lentils have nothing to do with fish eggs, or fish in general, aside from the fact that the plump, black legumes look a little like a giant lump of caviar. Hart's recipe - which takes the luxurious presentation of caviar and applies it to the humble black lentil - is like a telephone game of culinary associations that happens to result in a lovely snack for a dinner party or a summer picnic. On a fundamental level, caviar is just a dip. These lentils, seasoned with dashi and caper brine to give a hint of the ocean, are a dip, too. They just happen to be quite a bit more affordable. (MORE: On The French Riviera, Gazpacho Tastes Like Summer) By my calculations, a pound of beluga caviar costs roughly one thousand times more than a pound of beluga lentils. 'Feel free to use the real stuff if you married rich and love it, but in this case . . . we are using lentils!' Hart writes. The recipe comes from her irreverent cookbook All I Think About Is Food, published in April by W.W. Norton & Co., which channels the comedian's warm personality into a decadent but uncomplicated approach to vegetarian cooking. Hart explains that the cookbook was born of her own culinary obsession, 'You could be having a very serious conversation with me, and I'll look fully immersed. I could be nodding along and even reaching over to hold your hand in support, but, mentally, I'm deciding what soup to make tomorrow.' Beluga Lentil Caviar Ingredients 1 cup dried black beluga lentils 1 tablespoon olive oil 2 garlic cloves, minced 3 cups water 1 tablespoon vegan dashi powder 1 tablespoon capers, chopped 2 tablespoons soy sauce 1 tablespoon caper brine A few dashes of your favorite hot sauce, I prefer Cholula with this Salt Pepper Pringles for serving Instructions Rinse the lentils thoroughly. In a medium pot, add a tablespoon or so of olive oil and sauté the garlic for 1 to 2 minutes. Add the water to the pot and bring to a boil. If you're going for full ocean flavor, add your dashi here. Once the water is bubbling, add the lentils and turn down the heat to a simmer. Cover for 15 to 20 minutes. Once the lentils are tender but holding their shape, drain any remaining water and mix in the capers, soy sauce, brine, and hot sauce. Salt and pepper to taste. Serve in your fanciest dish with your finest Pringles and start talking in a pompous accent. Excerpted from ALL I THINK ABOUT IS FOOD by Mamrie Hart, copyright © 2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reservedMORE ON - Think Spring With This Pasta Primavera - Feeling Spicy? Make This Thai Chili Oil - Refreshing Spring Sips
Yahoo
22-03-2025
- Entertainment
- Yahoo
‘Happier hour,' anyone? WA sisters write cocktail book that's also a gardener's dream
In the late 2010s, as sisters Belinda Kelly and Venise Cunningham planted their drink-syrup business in the fertile lands of the north foothills of Mount Rainier, they struggled to find resources that spoke to their growing vision. Beyond the boundless edification of trial and error, they read books — about farming and gardening, bitters and shrubs, cocktails and cooking and the art of the dinner party. It might seem incontrovertible that these earthly tasks go hand-in-hand, yet in the dense ether of cottagecore and tradwife TikToks, enlightening-to-disconcerting Instagram DIY reels, cookbooks and shows with seemingly any famous person who eats, recalled Kelly in March, 'There wasn't a book that did all of the things we wanted to learn.' So, amid getting dirt under their fingernails — much to the chagrin of their Enumclaw-based photographer and friend Rylea Foehl — and ice in their shakers, they poured over shared Google docs night after night. 'Drink Your Garden: Recipes, Stories, and Tips from the Simple Goodness Cocktail Farm' from Countryman Press, an imprint of W.W. Norton, hits shelves this spring. At 250 pages, it's the compendium of garden-to-glass literacy they wished they'd had. 'We want garden to glass to be as big as farm to table,' said Kelly. 'Are you drinking intentionally and with a purpose?' asked Cunningham. The book aims to give anyone, from home bartenders and gardeners to professionals and everyone in-between, the confidence to maximize everything you buy or grow. It's as much a cocktail and bartender's resource as it is a gardening and preservation guide. 'Hopefully it can be your jumping-off point,' said Cunningham. It begins with the sun-kissed star of the garden-to-glass universe, or 'homesteading, light' — the cocktail garden — and moves through how to squeeze every ounce of goodness from that labor. There are recipes for syrups and cordials with fruits, spruce tips and flowers; shrubs (or drinking vinegars) of figs, ginger and beets; tinctures, liqueurs and infused spirits like fennelcello and veggie garden vodka; juices, teas and botanical waters; and garnishes, from candying citrus wheels to braiding chive flower stems and quick-pickling asparagus. 'Growers cannot bear to throw out or waste what they've spent months carefully tending, and so they must create something, anything,' Kelly writes in the book's introduction. 'The same plant that gives you a crisp and refreshing salad this month can give you a pickle, a sauce, or a cocktail syrup next winter, when the garden is frozen over.' Added Cunningham in a March interview, 'High-quality ingredients are expensive for people, and there are thin margins at bars, but people don't necessarily translate that into their own home.' Each recipe reveals a personal snapshot of the authors and their families, whether through endearing anecdotes or lessons learned. They also highlight multiple uses, with corresponding page numbers, in 50 cocktails and 13 nonalcoholic sippers. Add it to your collection for the garden planning, including 13 edible flowers for showstopping flair and a fanciful infusion chart, alone. The tips in this chapter and throughout the book are incredibly detailed but not overbearing. They 'give you permission' to skip the growing part if you hate dirt; outsourcing is dandy, too, although they encourage supporting local farmers markets whenever possible, especially to keep with the seasons. Maybe you have a whole yard you've dreamed of turning into a cottage garden or you have one small garden box. Turn to page 43 for Cunningham's 4-by-4-foot cocktail garden map, replete with lavender, chamomile and rosemary, prolific nasturtium, tomatoes and chives, hot peppers, basil and cilantro, marigolds and buzz buttons. After reading the sisters' description, you'll immediately want to plant the latter flower, also called toothache plant or electric daisy. Used in Chinese medicine and known for their 'popping or buzzing' sensation when chewed, they likely entered the drink sphere via a bartender in Las Vegas. They are, Kelly writes, 'a gimmick that just keeps giving … found stuffed in Venise's cheeks like a hippie's chewing tobacco in late summer.' Other reminders — to not touch your eyes after handling jalapenos to avoid 'peppery eyeballs,' to embrace your 'weird like tarragon,' to be content with sharing half-eaten bags of nuts and crackers so long as they're arranged nicely on a serving board — bring an irreverence to a lifestyle that, with the Simple Goodness Sisters as your unfussy chaperones, feels attainable. Calling it cottagecore 'all feels a bit more folksy — we're not that,' said Kelly. 'We're busy people.' Inspired by accomplished recipe developers and food celebrities like Alison Roman, whose signature 'Home Movies' style catapulted her to fame, and the dinner party queen Ina Garten, they wanted the book to tell the stories they couldn't tell in Instagram posts. 'Everything we've done in the Simple Goodness world lends itself very well to a book,' explained Kelly. What started as a garlic farm in Buckley morphed into a dynamic cocktail garden, but Cunningham, the farmer, was defining that idea in real time. She and Kelly, the bartender, looked to incorporate homegrown herbs and flowers into packaged syrups to make restaurant-worthy drinks, both with alcohol and without, at any kind of bar or in any kind of kitchen. That, too, was an exercise in experimentation — in the inevitable failures and unplanned victories of both farming and small business ownership. They gleaned more on-the-ground insights in the teeny town of Wilkeson, where they opened a family-friendly bar and restaurant in 2021. That steady stream of locals and Mount Rainier National Park visitors became 'our little focus group,' said Kelly, who has also crafted three cocktail recipes every month for their Cocktail Farm Club. (Members receive shipments of syrups, including limited seasonals and one-offs, with exclusive recipes.) All the while, they have continued to find time for family — it's why they both left their corporate jobs more than a decade ago. 'Drink Your Garden' also serves as a much-needed reminder to breathe, to call your friend for a drink last-minute, to include your kids in what the sisters call 'happier hour,' a lesson they learned from their grandmother, Nancy. In her homage, a whiskey sour prepared with lavender-honey syrup and lemon, they write: 'She has taught us to listen more than we talk (we're still learning that one), slow down at the end of each day for a little ritual with yourself, and don't let it be a big deal to invite people over — do it frequently and without too much thought. After all, it's just a drink.' Upcoming book signings and events: ▪ March 25, 5-8 p.m. at Northlight Interiors, 1119 Main St., Sumner — $40 ticket includes author talk, drinks and signed book ▪ March 27, 6:30-8 p.m. at Book Larder, 4252 Fremont Ave. N., Seattle — $39.50 ticket includes demo, sample and signed book ▪ April 6, 3-5 p.m. at Simple Goodness Soda Shop, 533 Church St., Willkeson — $20 ticket includes samples and author talk, book for sale ▪ April 27, 5-6:30 p.m. at Village Books, 1200 11th St., Bellingham — $5 ticket or $38.15 for ticket and signed book ▪ May 10, 10 a.m.-12 p.m. at Fable Bloom + Books, 115 S Wenatchee Ave., Wenatchee — free, mocktails and signing ▪ May 10, 4-7 p.m. at Blue Spirits Distilling, 1310 Hwy 2, Leavenworth — free, drink specials, garnish bar, demo and signing Planned for local sale also at: Sweet Pea's Mercantile in Enumclaw, Salish Lodge & Spa in Snoqualmie, Cattle Drive Leather in Deer Park, Basecamp Books in Roslyn, A Good Book in Sumner, King's Books in Tacoma
