#SootinClaimon.Com : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation.
Get your greens and fruit in a glass with this nourishing yogurt smoothie
Jan 01. 2021Green Smoothie With Yogurt, Pear and Ginger. MUST CREDIT: Photo by Scott Suchman for the Washington Post. Photo by: Scott Suchman — For The Washington Post Location: Arlington, United States
By Special To The Washington Post · Ellie Krieger
This green smoothie is not magical. It will not detoxify you (your liver, lungs and digestive system do that just fine) or cleanse you (food doesn’t make you clean or dirty) or fulfill the overblown promises inevitably made about one food or another right after the New Year’s ball drops.
What this smoothie is, however, is a delicious and healthful breakfast or snack which can serve as a mental reset for a fresh start to the year.
Its beautiful celadon hue immediately signals “healthy,” reinforcing that it’s a step toward your best intentions for wellness in 2021. Sipping it is a reminder of how that goal can be achieved with absolute pleasure.
It’s cool, creamy and gently tangy with a base of plain yogurt (providing calcium, protein and probiotics) softly sweetened with whole fruit – a very ripe pear and few dates (adding fiber, vitamin C and minerals) – and with a refreshing zing of ginger root. A handful of almonds adds a layer of texture (plus more protein, fiber and healthy fat), and spinach leaves provide that gorgeous green color and nutritional benefits without any detectable flavor, making this smoothie an ideal way to stealthily incorporate leafy vegetables.
You can play with variations on its basic formula, using Greek or non-dairy yogurt, a ripe banana or chunks of pineapple instead of the pear, a different type of nut or seed, or baby kale instead of spinach, for example, adjusting the thickness and the level of sweetness by adding a little cold water and/or honey to taste.
Now that I think about it, considering this smoothie’s many assets, and given the idea that even the most ordinary things in the world are actually quite miraculous, it might have some magic to it after all.
– – –
Green Smoothie With Yogurt, Pear and Ginger
3/4 cup ice
1 cup lightly packed spinach leaves
2/3 cup plain yogurt (low-fat or whole milk, see NOTE)
1/2 cup sliced almonds
1 very ripe medium pear (any variety), peeled, cored and cut into chunks
3 pitted dates, coarsely chopped
1 1/2 teaspoons chopped fresh ginger
Honey, to taste (optional)
Place the ice into a blender and process to crush it. Add the spinach, yogurt, almonds, pear, dates and ginger and blend until smooth and frothy, with a little texture remaining from the almonds and dates. Taste, and then blend in a little honey to taste, if desired.
NOTE: This recipe is best with regular yogurt, but 1/2 cup Greek yogurt plus 2 tablespoons cold water may be substituted.
#SootinClaimon.Com : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation.
Elements to celebrate black truffle season from Jan 19
Dec 25. 2020
By The Nation
The season of black winter truffles has arrived at the Michelin-starred Elements restaurant, with chef de cuisine Hans Zahner and his team getting ready to serve up delicacies featuring the richly flavoured “black diamonds”.
Considered to be among the best in the world, these highly-prized are harvested in the mountainous woods of France’s Perigord region.
Dishes featuring the truffles will be served up at the Elements from January 19 to March 31, every Tuesday to Saturday from 6pm to 10.30pm.
The restaurant is located on the 25th floor of the Okura Prestige Bangkok.
Swensen’s reaches out to young crowd with dessert pop-up store
Dec 22. 2020
By The Nation
Swensen’s has carved a niche for itself in the dessert market with the launch of a pop-up store, the first of its kind in Thailand, the company said.
“Sweet Aholic by Swensen’s” offers crafted French butter croissants topped with signature ice cream from Swensen’s. Another highlighted feature of the new pop-up store is its minimalist design that is expected to generate a buzz among café hoppers.
“As we have been serving Thai people for several decades, Swensen’s wants to confirm our leadership in Thailand’s dessert market by targeting an entirely new breed of customers. The launch of Sweet Aholic by Swensen’s truly aligns with this commitment,” said Anupon Nitiyanant, general manager of Swensen’s (Thai) Ltd, a subsidiary of The Minor Food Group Plc.
“This pop-up dessert store is designed especially for younger crowds who are looking for a unique new experience and taste. Its captivating visual appearance and stylish interior also make it an ideal spot for photo capturing and sharing on social media.”
He said the pop-up store looks to satisfy a younger range of consumers with the use of its minimal, yet distinctive and sophisticated brand image.”
Napol Sirimongkolkasem, head of marketing, Swensen’s (Thai) Ltd, said the dessert store concept was driven by a belief that desserts can bring you happiness in all emotional situations.”
A variety of specially designed beverage products are also available.
For a limited time only, the specially crafted French croissants topped with a choice of delicious ice cream are now available at Sweet Aholic by Swensen’s on the G floor of Samyan Mitrtown, and will be served until December 31.
For more information, contact Swensen’s Public Relations Department at 02 365 6934, alternatively visit
Meet the new Thai stars in Michelin’s latest restaurant guide
Dec 16. 2020The 2021 Michelin Guide Thailand winners
By The Nation
Michelin granted Thailand another four precious stars on Wednesday, as it unveiled its latest guide to the country’s restaurant scene.
Featured in the “Michelin Guide Bangkok, Chiang Mai, Phuket & Phang-Nga 2021” are 299 dining establishments – with a total of 6 two-star, 22 one-star, 106 Bib Gourmand, and 165 Michelin Plate eateries.
Chef’s Table, a French contemporary restaurant in Bangkok, is the only eatery promoted from one-star to two-star status.
Three more Bangkok restaurants have been granted one-star status.
Blue by Alain Ducasse is a French contemporary restaurant that “offers diners a chance to savour world-class dishes using top quality ingredients, well executed with classic French cooking techniques”.
Cadence by Dan Bark is an “innovative restaurant that brings together Western and Asian cuisine, plus features Korean arts through modern and innovative dishes”.
Another addition to the one-star list is promoted from the Michelin Plate: “Sushi Masato, a sushi bar serving omakase menu in an intimate chef’s table setting, where a team of inspired chefs use the finest ingredients sourced from Japan.”
Nineteen other establishments retain their one-star rating, bringing the total one-star count to 22.
The Michelin Plate rating (“good cooking”) sees 32 new entrants – 12 in Bangkok surrounding provinces, nine in Chiang Mai, and 11 in Phuket & Phang-Nga – bringing the total to 165 establishments.
Among the newbies are Banrimbung (Nakhon Pathom), serving family-style Thai cuisine with fresh seafood; Kiti Panit (Chiang Mai), serving authentic Lanna food in a traditional setting; and Beach Grill and Bar (Phang-Nga), where Mediterranean fusion cuisine and fresh local seafood are served from the charcoal grill.
PRU, the one-Michelin-star restaurant in Phuket, is also awarded the Michelin Green Star in recognition of its pioneering sustainable gastronomy practices.
The restaurant uses only seasonal ingredients from Thailand, including line-caught seafood and free-range animals. Its research team have even created a seedbank to preserve local agricultural biodiversity.
Meanwhile the Thailand’s first Michelin Guide Young Chef Award goes to Sujira “Aom” Pongmorn at Saawaan (Bangkok).
Sujira was born into a family of cooks before training under Michelin-starred chefs such as Juan Amador and Thomas Keller.
The Michelin Guide Service Award goes to Guillaume Barray, general manager at Chef’s Table (Bangkok) and hailed for his “efficiency, sincerity and passion for good products and traditions to deliver the best experience possible to all guests”.
From left: A representative receives the Michelin Green Star for the one-star PRU restaurant (Phuket); Sujira “Aom” Pongmorn from Saawaan (Bangkok) is awarded the 2021 Michelin Guide Young Chef Award; and Guillaume Barray, general manager at Chef’s Table (Bangkok), holds his Michelin Guide Service Award.
“The Michelin Guide Bangkok, Chiang Mai, Phuket and Phang-Nga 2021 is available in a Thai/English digital edition at guide.michelin.com/th/en or in print at large bookshops for Bt650 from December 23.
Sizzler marks festive season with minimalist memorabilia, special menu
Dec 16. 2020
By The Nation
Sizzler is collaborating with popular minimalist artist Suntur to launch collectibles in line with its “Festive Season, Joyful Entry to 2021” promotion.
Included in this promotion is a special menu offering delights like grilled grouper steak with salmon salad, prawn cake and salmon sauce, surf and turf with mashed truffle and black pepper sauce, crispy pancetta with mashed truffle etc.
Also on offer is a new festive cookie set, which can make for a perfect gift. The festive goodies will be served until January 24.
Sizzler said that sales in the third quarter had risen by 100 per cent compared to the first half of the year, and expects overall sales in 2021 to grow by 5 to 10 per cent once the economy starts picking up.
The debate between cast-iron haters and loyalists is as enduring as the pan itself
Dec 13. 2020The debate between cast-iron haters and loyalists is as enduring as the pan itself. MUST CREDIT: Photo by Stacy Zarin Goldberg for The Washington Post.
By The Washington Post · Emily Heil · FEATURES, FOOD
Cast-iron pans have a storied place in American home cooking. The hefty, glossy black workhorses have plenty of attributes: they hold heat like champs, can put a crusty sear on a steak, and they look gorgeous hanging from a rack. Their fans are legion.
And so, inevitably, when someone expresses anything other than reverence for the durable cookware, the oven mitts come off, and Team Cast Iron (some of whom self-identify as “Skilletheads”) is spoiling for a fight.
This week saw the latest flare-up in the long-simmering debate between those who love the stuff and those who find them too fiddly, too high maintenance, or just too heavy.
Rosie Gray, a reporter for BuzzFeed News this week tweeted what one might have thought was an innocent musing. “I’ve never seen anyone make a convincing argument for why i should have a cast iron pan,” she wrote.
The missive drew nearly 2,000 responses, most in defense of the sacred cookware, including a small number of nasty responses. In an interview, Gray called her ensuing mentions “out of control” – and this is from a female reporter who has covered the Trump administration.
Gray says the heft of the cookware is simply unappealing, and so is the idea of doing a separate cleaning regime than she uses for her other pans. “People were like, it’s easy to just rub it with salt, or oil it, and I’m thinking, ‘or I could cook in a pan that I don’t have to do that to?'” she says. “I just might not be one of the people who has patience to do that.”
She isn’t the first cast-iron heretic to draw public note. This summer, New York chef Frank Prisinzano made headlines for his blistering put-down of cast iron. “We’re way past cast-iron now,” he said on Instagram, blasting the pans for being heavy, and time-consuming to clean and season. “This is really something from history here.”
But when you ask cast-iron partisans about the skeptics, a funny thing happens. Most don’t sling insults. Will Copenhaver, vice president for marketing and sales for the Charleston-based Smithey Ironware Co., strikes a genteel (yet unmistakably shade-filled) note when asked about those on the other side of the aisle.
Perhaps they’re just “contrarians,” suggests Copenhaver, whose company produces swoon-inducing, artisanal pans. Or it’s just a matter of taste, he says, with the unspoken suggestion that the haters . . . well, as Southerners say about people with bad taste, bless their hearts. “Some people don’t like old houses,” he says. “Some people do. People who haven’t been exposed to cast iron might think it’s a pure nostalgia play, which is not fair.”
Copenhaver allows that some people might find it annoying not to be able to put their pans in the dishwasher. But beyond that, he thinks that people who don’t like cast iron probably just think it’s harder to maintain than it really is.
Ashley Jones, author of the cookbook “Modern Cast Iron,” has a similar read on the doubters, and chalks up their negative takes to what she says is information overload – after all, many cast-iron devotees insist that they alone know the best way to care for their pans, whether that’s a salt-scrub method or using chain-mail “sponges” to clean them. “There’s a lot of confusion,” Jones says. “If you look up how to care for cast iron, there’s a lot of conflicting information, you’ll see a million different answers.” “It’s an old debate, and I don’t blame people for either side of it.”
Jones offers a simple technique for everyday cleaning that she hopes could win over the fearful. Go ahead and use soap, she says. (Today’s mild detergents aren’t your grandmom’s harsh lyes, and won’t strip the seasoning.) Dry the pan well on a warm burner, add a bit of oil, and give it a quick wipe with a paper towel.
Plenty of people similarly sought to educate Gray about cast iron in the hopes of converting her, sharing their own tips and techniques for maintaining it. But she’s still not planning to buy a new pan.
“Look, we should all use the kitchen tools that we like, and for me, the benefits don’t outweigh the negatives,” she says. “But I applaud the effort people put into convincing me.”
Don’t expect the faithful to give up trying. One of the biggest selling points for cast-iron pans is that they last forever. The debate over them will, too.
The Okura Prestige Bangkok’s Michelin Plate signature Japanese restaurant Yamazato is celebrating the cool season with special Gozen lunch platters and a multi-course Kaiseki dinner that include seasonal ingredients such as snow crab, oyster, daikon and monkfish from 4-31 January 2021.
In addition to succulent sashimi and a soup of crabmeat dumpling and shimeji mushroom, the first Gozen lunch platter includes a starter of five-coloured vinegared vegetables, shrimp and smoked duck with egg yolk vinegar. The star of the second platter is a dish of grilled Spanish mackerel with canola white sauce, dried miso and omelet.
The multi-course Kaiseki dinner opens with an amuse bouche of fresh soy milk skin with okra, steamed sea urchin and starchy soy sauce and moves on to a starter of herring fish roe, crabmeat, eggplant and maitake mushroom; a soup of monkfish liver dumpling and mushroom with a hint of yuzu; a sashimi selection of tuna, yellowtail, torched scallop and sweet shrimp; and a grilled dish of sabelfish with yuzu and wagyu with miso. A simmered dish of salmon with sake lees, daikon radish, carrot, shitake mushroom, taro, leek and canola flower is followed by a selection of tempura before hot vermicelli noodles with cod roe and shimeji mushrooms rounds off the meal.
Winter Gozen lunch is available from 11.30am to 2.30pm at Bt1,500++, and Kaiseki dinner from 6pm to 10.30pm at Bt4,700++.
Traditional Japanese teatime blossoms at Okura Prestige Bangkok
Dec 01. 2020
By The Nation
The Okura Prestige Bangkok is inviting guests to indulge in the seasonal delights of the wonderful Tsubaki Afternoon Tea at Up & Above Bar, from January 1 to March 31.
Celebrating the blossoming of the camellia flower in Japan, sweet delights include cherry mignardise, Tsubaki macaron, Satonishiki black forest cake, almond biscuit with Yuzu clafoutis, traditional scone, Kyoho scone, Kyoho Tsubaki cake, passion fruit sorbet, and much more.
Stars of the savoury selection include prawn celeriac roulade with cucumber, aranchini, togarashi mayonnaise, crostini smoked teriyaki mackerel and beetroot & goat cheese tart.
The Tsubaki Afternoon Tea is available daily from 2pm to 5pm.
This crisp, classic potato latke recipe delivers a satisfying, celebratory crunch
Dec 01. 2020
By The Washington Post Olga Massov
I love latkes so much, I named my dog after them.
That’s not the punchline to a joke. When we got our Labrador retriever puppy in November 2019, we took one look at her pale yellow coat and named her Latke. And last Hanukkah, we even tried photographing Latke with latkes, but being true to her Labrador self, she ate them before we could snap a single frame.
So, latkes are something I’ve obsessed over since I was a kid, begging my mom to make them for me year-round. As an adult, I’ve made all kinds: with potatoes and with other vegetables, coarsely shredded and finely grated, fried and baked, with all manner of seasonings, spins and techniques.
But for me, nothing beats a crispy, lacy classic potato latke with few ingredients.
Latkes are akin to a good pair of jeans: quotidian and humble enough for weeknight dinners, festive and elevated for a dress-up occasion. Making them reminds of the Before Times when I threw latke parties – basically an excuse to eat as many potato pancakes as stomachs would allow, with or without various accoutrements, from simple sour cream and applesauce to decadent caviar. (And, obviously, bubbles to go with it all.)
This year, rather than making mountains of latkes, I’ll scale down for our family of three, but I still plan to throw a latke party. Finding joy and merriment where one can is one of 2020’s great lessons.
Most classic potato latke fans fall into two camps: those who like dense, finely grated ones shaped like hockey pucks and those who want coarsely shredded ones with lacy, crispy frilly bits and a bit of a disheveled look about them. I stand firmly in that latter camp.
To me a great latke is a decidedly crispy one, the kind that almost shatters against your teeth with a satisfying crunch. In the center, there’s a bit of softer potato as well. Like a great cookie, a great latke needs both – the crispy and the chewy – to be heavenly.
My latke recipe is simple and not unlike many out there: potatoes, a little onion, eggs and flour. I season the mixture with a generous helping of salt (don’t be afraid to use a generous hand here – the potatoes can handle it) and a bit of ground black pepper. Then I add my “secret” ingredient, which is potato starch. More starch and less liquid equals a crispier (and thus tastier) latke.
The idea to add extra starch occurred to me one day while patting dry chicken wings, which I was about to coat in cornstarch and then fry until crispy. What if, I thought, I did the same with latkes? Get rid of excess moisture and up the starch content for crispiness beyond compare.
I never looked back.
While the recipe is elementary and pantry-friendly, it’s important to start with the right kind of potato. Russets, packed with starch and relatively low in moisture, are ideal.
Once they’re shredded, it is important to drain the potatoes of as much water as possible – more liquid means a mushier latke. I like to wrap my grated potatoes in a cheesecloth bundle and then twist, twist, twist and squeeze, squeeze, squeeze. I drain that excess liquid into a bowl, which I let sit for a bit while I mix in the other ingredients. Once the starch in the drained liquid settles on the bottom, I carefully pour off the liquid and scrape the thick, chalklike layer of starch into the potato mixture. To answer the siren-call of promised crunch, I add an additional tablespoon of potato starch (though cornstarch will do in a pinch) to the mixture.
Scale and get a printer-friendly version of the recipe here.
And then, I fry.
This Hanukkah, we will skip the decadent accoutrements, as they feel wrong against the backdrop of such a difficult year. We’ll forgo the caviar and the bubbles, and instead keep it simple, with plenty of sour cream and applesauce.
And as we light the menorah candles, we will wish for more light and joy in the upcoming year, looking forward to the time when we can see our loved ones and hug one another.
– – –
Total time: 50 minutes / 4 – 6 servings
These straightforward classic latkes customary for Hanukkah meals have one trick up their sleeve: extra potato starch. Draining the extra liquid out of the shredded potatoes and letting the starch in that liquid settle to the bottom, plus sneaking in more potato starch guarantees the crispiest latkes ever. Applesauce and/or sour cream are traditional accompaniments, but if you’re feeling festive, salmon roe or even caviar (with creme fraiche) are not out of the question.
Neutral oil, such as vegetable or canola, for frying
Applesauce, for serving (optional)
Sour cream or creme fraiche, for serving (optional)
Lox, for serving (optional)
Salmon roe, for serving (optional)
Fresh dill fronds and finely chopped fresh chives, for garnish (optional)
Position a rack in the middle of the oven and preheat to 200 degrees. Place a wire rack inside a large, rimmed baking sheet.
Using a food processor fitted with coarse grating attachment, or the large holes of a box grater, grate the potatoes. Transfer to a large piece of folded cheesecloth set in a medium bowl. Twist into a bundle and gently but firmly squeeze out excess liquid into the bowl. (You may need to do this in batches.)
Empty the potatoes into a large bowl. Let the liquid sit undisturbed while you prepare the latke mixture.
Place a large, heavy skillet, preferably cast-iron, over medium heat and warm while you mix the latke mixture.
Add the onion, eggs, flour, potato starch, salt and pepper to the potatoes. Gently tilt the bowl with the potato liquid to drain out the water; you should see a white layer of starch at the bottom. Scrape the starch into the bowl with the potatoes and gently mix all the ingredients to combine.
Add enough oil to come 1/4 inch up the sides of the skillet and gently swirl the oil around – when the oil gently ripples across the surface, it is hot enough for frying.
Working in batches, spoon between 1/4 and 1/3 cup potato mixture per latke into the skillet; you should be able to fit 4 to 5 latkes at a time. Fry the latkes until golden brown on the bottom, 2 to 3 minutes per side, then, using a thin metal spatula, gently flip the latkes. (Your first batch might take up to 4 minutes per side, but as the pan gets hotter, the subsequent batches will go faster. When you see the frilly ends of the latke turn golden brown, it’s time to flip.)
Transfer the latkes to the prepared baking sheet; place the sheet in the oven to keep the latkes warm. Repeat with the remaining potato mixture, adding more oil as needed; you may need to adjust the heat with subsequent batches if the latkes start to brown too quickly. As the potato mixture sits, liquid may pool at the bottom of the bowl; be sure to scoop the mixture, draining away any water before adding to the skillet.
Transfer the latkes to a large platter and serve warm, with your choice of accompaniments, such as applesauce, sour cream, lox, salmon roe and/or dill and chives, if desired.