11 Temmuz 2012 Çarşamba
Travellers convicted of Slavery, Irish Travellers convicted, Traveller Connors convicted
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10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
I can't believe how nice people can be!!!
To contact us Click HERE
I have a student who has told me about his grandma who sews and sells baby blessing dresses. Yesterday morning, he stopped me in the hallway before school and pulled out this BEAUTIFUL white baby dress.
I was blown away at the detail and the beading and everything. After I oohed and ahhed for a few minutes, I folded it carefully and put it back in his backpack. I just figured he wanted to show me his grandma's amazing work.
THEN! He came into his class a couple hours later and said, "My grandma actually wants you to have this."
Excuse me?? He couldn't be serious!
He ensured me that he was, indeed, being serious. Apparently she thought I would appreciate it. He said she occasionally gives them away, and she thought I would appreciate it.
Umm, yes I do!!!
I asked if he knew her address so I can send her a thank you card. He didn't know it but told me her website.
I found the website. I found an address and email address. And I found the price of the dress she gave me.
Brace yourself...
$258
Oh. My. Word. I can't even believe it! What a kind and generous woman! She's never even met me!
There are good people in this world.
I was blown away at the detail and the beading and everything. After I oohed and ahhed for a few minutes, I folded it carefully and put it back in his backpack. I just figured he wanted to show me his grandma's amazing work.THEN! He came into his class a couple hours later and said, "My grandma actually wants you to have this."
Excuse me?? He couldn't be serious!
He ensured me that he was, indeed, being serious. Apparently she thought I would appreciate it. He said she occasionally gives them away, and she thought I would appreciate it.
Umm, yes I do!!!
I asked if he knew her address so I can send her a thank you card. He didn't know it but told me her website.
I found the website. I found an address and email address. And I found the price of the dress she gave me.
Brace yourself...
$258
Oh. My. Word. I can't even believe it! What a kind and generous woman! She's never even met me!
There are good people in this world.
The Amazing Thomas Keller - Curried Cauliflower and Chickpea Salad
To contact us Click HERE
This should be called the Three-Day Curried Cauliflower and Chickpea Salad. As with most Thomas Keller recipes, the main recipe is composed of several sub-recipes. I've retreated from many Keller creations, after scanning the ingredients and coming across the dreaded (see page ...) after a listed ingredient.
However, this salad sounded too good to pass up, despite being referred to page 342 for the Sachet, page 257 for the Pickled Red Onion, page 258 for the Wine-Steeped Golden Raisins, page 182 for the Curry Vinaigrette, and page 342 for the Fried Parsley Leaves. You'll also need to soak the chickpeas overnight, toast the pine nuts, blanch the cauliflower, and crisp the endive. Be sure to have the three kinds of vinegar required, and do your best to track down fresh chickpeas, and red Belgium endive.
The reward is an incredibly stunning and flavorful salad filled with healthy ingredients, all of which have been individually pampered and lovingly seasoned. This is how great chefs create amazing dishes.
Pull this one out of your hat for a dinner party, lavish buffet, or gourmet picnic and you will be a star.
There is nothing difficult about preparing this salad, it just takes a little planning and time. The chickpeas can be made 3 days in advance, and the wine steeped raisins and pickled onions keep in the refrigerator for up to a month.
Curried Cauliflower and Chickpea Salad
Slightly adapted from Thomas Keller's Ad Hoc at Home
Serves 6
Ingredients:
For the Chickpeas:
1 cup (6 ounces) dried chickpeas, or ½ cup dried chickpeas plus 1 cup shelled, blanched fresh chickpeas (I used ½ cup dried and 1 cup organic sugar pea sprouts)
1 Sachet (3 thyme sprigs, 1 bay leaf, 10 black peppercorns, 1 smashed garlic clove, wrapped in cheesecloth and tied)
½ medium carrot, split lengthwise
1 medium leek (white and light green parts only), split lengthwise and washed well
¼ wedge yellow onion, root end intact
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
For the Cauliflower:
1 medium head (about 2 pounds) cauliflower
Kosher salt
1 tablespoon distilled white vinegar
For the rest of the Salad:
¼ cup pine nuts, lightly toasted and sprinkled with Kosher salt
5 ounces (1-2 heads) green Belgium endive
5 ounces (1-2 heads) red Belgium endive (I substituted radicchio)
4 ounces (about 1 cup) pitted, oil-cured Spanish black olives (I used Kalamata)
½ cup pickled red onions (see ingredients and recipe below)
¼ - ½ cup wine steeped raisins (see ingredients and recipe below)
1 tablespoon minced chives
Curry Vinaigrette (see ingredients and recipe below)
¼ cup Fried Parsley Leaves (see ingredients and recipe below)
Freshly ground black pepper
Preparation:
On day one, I started soaking the chickpeas. On day two, I cooked the chickpeas and prepared the wine steeped raisins and picked red onions. On day three, I finished preparing the other ingredients and served the salad. BE SURE TO READ THROUGH ENTIRE RECIPE(S) A COUPLE OF TIMES and plan your preparation accordingly.
Chickpeas
Put the dried chickpeas in a bowl with 4 cups water and soak overnight. Drain the soaked chickpeas and put in a medium saucepan. Cover the chickpeas with cold water, so that the water is about 2 inches above the chickpeas. Add the carrot, leek, onion, and sachet. Bring water to a gentle simmer and cook the chickpeas for about 40 minutes, until tender. Transfer the chickpeas with their liquid to a bowl, remove the sachet and vegetables, stir in the vinegar, and season with salt and pepper to taste (the chickpeas can be refrigerated in their liquid for up to three days).
Wine Steeped Golden Raisins
1 cup golden raisins
¼ star anise
1 whole clove
½ cup dry white wine, such as Sauvignon Blanc
Combine the raisins, star anise, and clove in a jar. Bring the wine to a boil in a small saucepan, pour over the raisins, and allow to cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to one month. Remove the star anise and clove before serving.
Pickled Red Onions
2 medium red onions
1 ½ cups red wine vinegar
¾ cup granulated sugar
Cut off the top and bottom of each onion and cut lengthwise in half. Remove and discard the outer layer. Place the onion cut side down and slice lengthwise into 1/8-inch thick slices. Pack the onion slices into a 1-quart canning jar or other suitable container that can be covered.
Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar over the onion slices and cool to room temperature. Cover and refrigerate for at least 24 hours, or for up to one month.
Cauliflower
Cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets and trim the stems. The florets should not be larger than a 50-cent piece or smaller than a quarter. In a large saucepan, bring 8 cups of salted water to a rapid boil. Add the vinegar and cauliflower, and cook for 4 – 5 minutes, until tender but not mushy. Lift out the florets with a slotted spoon, spread on a tray to cool, and refrigerate until ready to use.
Curry Vinaigrette
2 teaspoons Madras curry powder (we felt it needed maybe 3 teaspoons)
1/2 cup champagne vinegar
1-½ cups canola oil
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Spread the curry powder in a small pan and heat over medium-low heat, stirring occasionally, until fragrant (about 5-10 minutes)
Whisk together the vinegar and curry powder in a bowl, Whisk in the oil, stir in the garlic, and season to taste with salt and pepper. Refrigerate in a covered container for up to two weeks.
Fried Parsley Leaves
¼ cup parsley leaves
Peanut or canola oil
Heat 1 inch of peanut or canola oil to 350 degrees F in a small pot. Add the parsley leaves, in small batches, and cook for about 2 seconds. Remove immediately to a paper towel to drain, and season lightly with salt. Use as soon as possible.
Preparing and Assembling the Final Salad
Cut off about ¼ inch of the bottom of each endive and remove the leaves that come loose. Continue trimming a tiny bit off the bottom to release the leaves. Stack the leaves a few at a time on a cutting board and slice on a 45-degree angle into thin ¼-inch slices. Put the endive in a bowl of cold water for about 10 minutes to crisp it and prevent it from turning brown. Drain and spin in a salad spinner.
Put the cauliflower and endive in a large bowl, and add the olives, pickled onions, pine nuts, raisins, and chives. Toss with ¼ cup vinaigrette, and season with salt and a few grinds of pepper.
Drain the chickpeas and add to the salad. Toss with another ¼ cup vinaigrette. Taste, and add more vinaigrette if needed.
Spoon the salad into serving bowls and garnish with fried parsley.
***
However, this salad sounded too good to pass up, despite being referred to page 342 for the Sachet, page 257 for the Pickled Red Onion, page 258 for the Wine-Steeped Golden Raisins, page 182 for the Curry Vinaigrette, and page 342 for the Fried Parsley Leaves. You'll also need to soak the chickpeas overnight, toast the pine nuts, blanch the cauliflower, and crisp the endive. Be sure to have the three kinds of vinegar required, and do your best to track down fresh chickpeas, and red Belgium endive.
The reward is an incredibly stunning and flavorful salad filled with healthy ingredients, all of which have been individually pampered and lovingly seasoned. This is how great chefs create amazing dishes.
Pull this one out of your hat for a dinner party, lavish buffet, or gourmet picnic and you will be a star.
 |
| The Reward |
There is nothing difficult about preparing this salad, it just takes a little planning and time. The chickpeas can be made 3 days in advance, and the wine steeped raisins and pickled onions keep in the refrigerator for up to a month.
 |
| Star Anise and cloves for the Wine-Steeped Raisins |
 |
| But only a 1/4 Star Anise and 1 clove |
 |
| Simmered Red Wine Vinegar and sugar and sliced Red Onions |
 |
| Chickpeas |
 |
| Fried Parsley Leaves |
Curried Cauliflower and Chickpea Salad
Slightly adapted from Thomas Keller's Ad Hoc at Home
Serves 6
Ingredients:
For the Chickpeas:
1 cup (6 ounces) dried chickpeas, or ½ cup dried chickpeas plus 1 cup shelled, blanched fresh chickpeas (I used ½ cup dried and 1 cup organic sugar pea sprouts)
1 Sachet (3 thyme sprigs, 1 bay leaf, 10 black peppercorns, 1 smashed garlic clove, wrapped in cheesecloth and tied)
½ medium carrot, split lengthwise
1 medium leek (white and light green parts only), split lengthwise and washed well
¼ wedge yellow onion, root end intact
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
For the Cauliflower:
1 medium head (about 2 pounds) cauliflower
Kosher salt
1 tablespoon distilled white vinegar
For the rest of the Salad:
¼ cup pine nuts, lightly toasted and sprinkled with Kosher salt
5 ounces (1-2 heads) green Belgium endive
5 ounces (1-2 heads) red Belgium endive (I substituted radicchio)
4 ounces (about 1 cup) pitted, oil-cured Spanish black olives (I used Kalamata)
½ cup pickled red onions (see ingredients and recipe below)
¼ - ½ cup wine steeped raisins (see ingredients and recipe below)
1 tablespoon minced chives
Curry Vinaigrette (see ingredients and recipe below)
¼ cup Fried Parsley Leaves (see ingredients and recipe below)
Freshly ground black pepper
Preparation:
On day one, I started soaking the chickpeas. On day two, I cooked the chickpeas and prepared the wine steeped raisins and picked red onions. On day three, I finished preparing the other ingredients and served the salad. BE SURE TO READ THROUGH ENTIRE RECIPE(S) A COUPLE OF TIMES and plan your preparation accordingly.
Chickpeas
Put the dried chickpeas in a bowl with 4 cups water and soak overnight. Drain the soaked chickpeas and put in a medium saucepan. Cover the chickpeas with cold water, so that the water is about 2 inches above the chickpeas. Add the carrot, leek, onion, and sachet. Bring water to a gentle simmer and cook the chickpeas for about 40 minutes, until tender. Transfer the chickpeas with their liquid to a bowl, remove the sachet and vegetables, stir in the vinegar, and season with salt and pepper to taste (the chickpeas can be refrigerated in their liquid for up to three days).
Wine Steeped Golden Raisins
1 cup golden raisins
¼ star anise
1 whole clove
½ cup dry white wine, such as Sauvignon Blanc
Combine the raisins, star anise, and clove in a jar. Bring the wine to a boil in a small saucepan, pour over the raisins, and allow to cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to one month. Remove the star anise and clove before serving.
Pickled Red Onions
2 medium red onions
1 ½ cups red wine vinegar
¾ cup granulated sugar
Cut off the top and bottom of each onion and cut lengthwise in half. Remove and discard the outer layer. Place the onion cut side down and slice lengthwise into 1/8-inch thick slices. Pack the onion slices into a 1-quart canning jar or other suitable container that can be covered.
Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar over the onion slices and cool to room temperature. Cover and refrigerate for at least 24 hours, or for up to one month.
Cauliflower
Cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets and trim the stems. The florets should not be larger than a 50-cent piece or smaller than a quarter. In a large saucepan, bring 8 cups of salted water to a rapid boil. Add the vinegar and cauliflower, and cook for 4 – 5 minutes, until tender but not mushy. Lift out the florets with a slotted spoon, spread on a tray to cool, and refrigerate until ready to use.
Curry Vinaigrette
2 teaspoons Madras curry powder (we felt it needed maybe 3 teaspoons)
1/2 cup champagne vinegar
1-½ cups canola oil
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Spread the curry powder in a small pan and heat over medium-low heat, stirring occasionally, until fragrant (about 5-10 minutes)
Whisk together the vinegar and curry powder in a bowl, Whisk in the oil, stir in the garlic, and season to taste with salt and pepper. Refrigerate in a covered container for up to two weeks.
Fried Parsley Leaves
¼ cup parsley leaves
Peanut or canola oil
Heat 1 inch of peanut or canola oil to 350 degrees F in a small pot. Add the parsley leaves, in small batches, and cook for about 2 seconds. Remove immediately to a paper towel to drain, and season lightly with salt. Use as soon as possible.
Preparing and Assembling the Final Salad
Cut off about ¼ inch of the bottom of each endive and remove the leaves that come loose. Continue trimming a tiny bit off the bottom to release the leaves. Stack the leaves a few at a time on a cutting board and slice on a 45-degree angle into thin ¼-inch slices. Put the endive in a bowl of cold water for about 10 minutes to crisp it and prevent it from turning brown. Drain and spin in a salad spinner.
Put the cauliflower and endive in a large bowl, and add the olives, pickled onions, pine nuts, raisins, and chives. Toss with ¼ cup vinaigrette, and season with salt and a few grinds of pepper.
Drain the chickpeas and add to the salad. Toss with another ¼ cup vinaigrette. Taste, and add more vinaigrette if needed.
Spoon the salad into serving bowls and garnish with fried parsley.
***
A Feast for the Senses: Evolve Cuisine's Cambrian Event
To contact us Click HERE
We first met Chef Daniel Barron at The Epilepsy Foundation's Gingerbread City 2010. We were at the at The Grand Del Mar and Chef Daniel was one of the celebrity chefs for the gala. His creation of the evening was Wild Sonora Coast Prawn "Scallop" with sweet corn espuma, white ponzu nitro, and lobster chicharrón. I vaguely recall that the prawn was somehow deconstructed and then reconstructed to resemble a scallop, covered with a frothy foam, and accompanied by a wafer that melted and smoked as soon as it hit your tongue.
We crossed paths three times the following year, at The Gourmet Experience, San Diego Bay Wine & Food Festival, and again at Gingerbread City 2011. Chef Daniel won the prestigious Chef of the Fest with his Crispy Laughing Bird Shrimp and Curry-Glazed Sous Vide Pork Belly, cauliflower polenta, and roasted ginger kaffir lime air. At Gingerbread City, he created a dish called Corvina-Almonds-Pumpkin, with duck fat and butter poached local corvina, pumpkin custard, smoked almond fluid gel, crispy Maitake nitro, and crystallized micro Thai basil. I'm still patiently waiting for the margarita recipe he promised from The Gourmet Experience, the most amazing Cadillac Margarita, garnished with a slice of jalapeno and float of lime foam.
My limited experience with modernist cuisine comes from these creations by Daniel Barron, although we did successfully sous vide a tri tip for our Weird Science Halloween Party, and I made a variety of powders for a Daring Cooks' challenge: Skate, Traditional Flavors Powdered, a recipe found in Chef Grant Achatz' Alinea cookbook. But these are extremely mild in comparison to some of the techniques employed by Barron (OMG, please excuse the hideous food photography in these earlier posts).
We continue to see Chef Barron at various charity events, giving back to the community, but he is now sporting a black tee, silkscreened with Evolve, Cuisine Forward. Although he still wears one of his stylish hats and blue sneakers, I must admit I cringed a bit when he donned his latest kinda-creepy black gloves.
Chef Daniel describes his newest venture as "the culinary intersection of modernist cuisine and fresh, organic fare - science and nature" presented during pop-up dinners and catering events. We were thrilled to recently attend Evolve Cuisine's second pop-up dinner series, The Cambrian Event, held at Fixtures Living. It was truly an entertaining evening and a treat for the senses.
We started off the evening with passed hors d'oeuvres: Steamed Bao Bao with Seared Local Yellowtail Belly and Cucumber Salsa; Kumiai Oysters with Salted Lemon Air and Kelp Kimchee; and Laughing Bird Shrimp Ceviche, with chili thread, white soy ponzu, jalapenos, and cilantro.
Modernist Molecular Mixologist, Mike Yen, wowed us with a pre-dinner cocktail. "Modernist techniques serve as a portal to a new dimension of artistic expression. I love being able to apply whimsical twists to nostalgic ideas and redeliver them in a package that surprises the audience."
Following hors d'oeuvres, we were whisked off on an incredible journey through eight delectable courses and a very innovative dessert. Unfortunately, I'm still too new at this cuisine to accurately describe the techniques that go into each of these dishes, and I've found myself looking up many of the ingredients to find out what they are and where they come from...maybe I can become more knowledgeable after a few more Evolve dinners, and a visit to Chef Barron's research and development kitchen! For now, you'll have to settle on photographs and your imagination (see all of our photos from the evening, here).
1st CourseScallop, Watermelon, PistachioBaja Mano de Leon scallops, pistachio fluid gel, dehydrated watermelon and serrano chile crisps, pistachio toffee, Kinh Giá»›i leaves
Spanish for Lion's Paw, the golden orange shells of Mano de Leon Scallops look like big lion's paws. Known as the superstars of the scallop world, they are carefully harvested by divers in pristine tropical lagoons off Mexico's Baja Peninsula. They have a wonderfully rich and sweet flavor, and sear beautifully. There are less than eight of these jumbo scallops in a pound.
2nd CourseVenus Clam, Radish, KelpSunomono gelee, fermented black bean sauce,Bac-Ha, shaved radishes, Wasabi agar agar, lotus root chips
Venus Clams have multicolored shells with plump meats, a briny taste with a hint of umami, and a seaweed, metallic flavor on the finish. The meats are larger and more plump than Manila clams, yet still tender.
3rd CourseSpot Prawn, Daikon, MangoPickled Daikon-wrapped San Diego Spot Prawn filled with mango nuoc mom,shaved green papaya, sesame powder, fried shrimp shell garnishServed with liquid carbon dioxide and purified ocean water
4th CourseUni, Salicornia, CoffeeTruffle-uni bisque in a catheter syringe, seabean and truffle espuma,sea beans with sweet sesame dressing, freeze dried coffee toasted sesame seeds
5th Course Cocktail
"My craft is like gift wrapping mixology with the aesthetics of sushi. The resulting product is something that is pretty, flavorful, and alcohol-sneaky. Each gelatin shot is a definitive reflection of its cocktail counterpart in both taste and presentation. It is a Jello shot like no other..."
- Molecular Mixologist Mike Yen
6th CourseYellowtail, peanut butter, celeryPan seared sous vide yellowtail, peanut butter powder, raisin coulis,braised celery, toasted rice, ocean water, clarified peanut butter
7th CourseAbalone, Ramps, NaanNew Zealand blue abalone, robata boneless pink grouper cheek, wood grilled wild foraged ramps, cilantro naan bread, black olive oil, Greek yogurt, compressed cucumber
8th CourseHalibut Cheek, Coconut, Ginger, RiceHalibut cheek confit in coconut oil, ginger kaffir dashi sheet, red rice,white asparagus, coconut powder, epazote
DessertBaja Shrimp, Buttermilk, Sponge, Thyme
The dessert course was created by Pastry Chef Jeff Bonilla of L’Auberge Del Mar’s Kitchen 1540. By his own admission, he's "just a big kid that plays with food." Using modernist cuisine techniques, he expertly transformed Baja Shrimp into a Whipped Prawn Brulee masquerading as a slice of pumpkin pie with buttermilk gelato, streusel, bourbon crème, micro thyme.
Tickets to Evolve's pop-up dinner events sell out quickly. It is advisable to follow Evolve on Facebook or Twitter, and check the web site often to keep up with Chef Barron and his creative team.
I'm sorry to miss next week's dinner, A Modern Tribute to the Classic Cuisine of America's Finest City, but I'm sure Chef Barron's twist on San Diego's famous fish tacos is going to be a doozy.
Evolve - Cuisine Forward
Facebook Page
We crossed paths three times the following year, at The Gourmet Experience, San Diego Bay Wine & Food Festival, and again at Gingerbread City 2011. Chef Daniel won the prestigious Chef of the Fest with his Crispy Laughing Bird Shrimp and Curry-Glazed Sous Vide Pork Belly, cauliflower polenta, and roasted ginger kaffir lime air. At Gingerbread City, he created a dish called Corvina-Almonds-Pumpkin, with duck fat and butter poached local corvina, pumpkin custard, smoked almond fluid gel, crispy Maitake nitro, and crystallized micro Thai basil. I'm still patiently waiting for the margarita recipe he promised from The Gourmet Experience, the most amazing Cadillac Margarita, garnished with a slice of jalapeno and float of lime foam.
My limited experience with modernist cuisine comes from these creations by Daniel Barron, although we did successfully sous vide a tri tip for our Weird Science Halloween Party, and I made a variety of powders for a Daring Cooks' challenge: Skate, Traditional Flavors Powdered, a recipe found in Chef Grant Achatz' Alinea cookbook. But these are extremely mild in comparison to some of the techniques employed by Barron (OMG, please excuse the hideous food photography in these earlier posts).
We continue to see Chef Barron at various charity events, giving back to the community, but he is now sporting a black tee, silkscreened with Evolve, Cuisine Forward. Although he still wears one of his stylish hats and blue sneakers, I must admit I cringed a bit when he donned his latest kinda-creepy black gloves.
Chef Daniel describes his newest venture as "the culinary intersection of modernist cuisine and fresh, organic fare - science and nature" presented during pop-up dinners and catering events. We were thrilled to recently attend Evolve Cuisine's second pop-up dinner series, The Cambrian Event, held at Fixtures Living. It was truly an entertaining evening and a treat for the senses.
 |
| The aforementioned black gloves |
 |
| Guest Chef Alex Emery (currently a chef at the Hilton San Diego Bayfront) |
We started off the evening with passed hors d'oeuvres: Steamed Bao Bao with Seared Local Yellowtail Belly and Cucumber Salsa; Kumiai Oysters with Salted Lemon Air and Kelp Kimchee; and Laughing Bird Shrimp Ceviche, with chili thread, white soy ponzu, jalapenos, and cilantro.
 |
| Monique with Kumiai Oysters with Salted Lemon Air and Kelp Kimchee |
 |
| Guest Chef Tiffany Serin (currently with Truluck's and owner of Petite Farine) plating Laughing Bird Shrimp Ceviche |
Modernist Molecular Mixologist, Mike Yen, wowed us with a pre-dinner cocktail. "Modernist techniques serve as a portal to a new dimension of artistic expression. I love being able to apply whimsical twists to nostalgic ideas and redeliver them in a package that surprises the audience."
 |
| Bay Breeze Cocktail Sphere |
Following hors d'oeuvres, we were whisked off on an incredible journey through eight delectable courses and a very innovative dessert. Unfortunately, I'm still too new at this cuisine to accurately describe the techniques that go into each of these dishes, and I've found myself looking up many of the ingredients to find out what they are and where they come from...maybe I can become more knowledgeable after a few more Evolve dinners, and a visit to Chef Barron's research and development kitchen! For now, you'll have to settle on photographs and your imagination (see all of our photos from the evening, here).
1st CourseScallop, Watermelon, PistachioBaja Mano de Leon scallops, pistachio fluid gel, dehydrated watermelon and serrano chile crisps, pistachio toffee, Kinh Giá»›i leaves
Spanish for Lion's Paw, the golden orange shells of Mano de Leon Scallops look like big lion's paws. Known as the superstars of the scallop world, they are carefully harvested by divers in pristine tropical lagoons off Mexico's Baja Peninsula. They have a wonderfully rich and sweet flavor, and sear beautifully. There are less than eight of these jumbo scallops in a pound.
2nd CourseVenus Clam, Radish, KelpSunomono gelee, fermented black bean sauce,Bac-Ha, shaved radishes, Wasabi agar agar, lotus root chips
Venus Clams have multicolored shells with plump meats, a briny taste with a hint of umami, and a seaweed, metallic flavor on the finish. The meats are larger and more plump than Manila clams, yet still tender.
 |
| Chef Jeff Bonilla |
3rd CourseSpot Prawn, Daikon, MangoPickled Daikon-wrapped San Diego Spot Prawn filled with mango nuoc mom,shaved green papaya, sesame powder, fried shrimp shell garnishServed with liquid carbon dioxide and purified ocean water
4th CourseUni, Salicornia, CoffeeTruffle-uni bisque in a catheter syringe, seabean and truffle espuma,sea beans with sweet sesame dressing, freeze dried coffee toasted sesame seeds
 |
| Truffle-uni bisque, in a syringe...a bit strange, but incredible! |
5th Course Cocktail
"My craft is like gift wrapping mixology with the aesthetics of sushi. The resulting product is something that is pretty, flavorful, and alcohol-sneaky. Each gelatin shot is a definitive reflection of its cocktail counterpart in both taste and presentation. It is a Jello shot like no other..."
- Molecular Mixologist Mike Yen
 |
| Margarita, a Mike Yen cocktail creation |
6th CourseYellowtail, peanut butter, celeryPan seared sous vide yellowtail, peanut butter powder, raisin coulis,braised celery, toasted rice, ocean water, clarified peanut butter
7th CourseAbalone, Ramps, NaanNew Zealand blue abalone, robata boneless pink grouper cheek, wood grilled wild foraged ramps, cilantro naan bread, black olive oil, Greek yogurt, compressed cucumber
8th CourseHalibut Cheek, Coconut, Ginger, RiceHalibut cheek confit in coconut oil, ginger kaffir dashi sheet, red rice,white asparagus, coconut powder, epazote
DessertBaja Shrimp, Buttermilk, Sponge, Thyme
The dessert course was created by Pastry Chef Jeff Bonilla of L’Auberge Del Mar’s Kitchen 1540. By his own admission, he's "just a big kid that plays with food." Using modernist cuisine techniques, he expertly transformed Baja Shrimp into a Whipped Prawn Brulee masquerading as a slice of pumpkin pie with buttermilk gelato, streusel, bourbon crème, micro thyme.
 |
| Pumpkin Pie à la mode |
Tickets to Evolve's pop-up dinner events sell out quickly. It is advisable to follow Evolve on Facebook or Twitter, and check the web site often to keep up with Chef Barron and his creative team.
I'm sorry to miss next week's dinner, A Modern Tribute to the Classic Cuisine of America's Finest City, but I'm sure Chef Barron's twist on San Diego's famous fish tacos is going to be a doozy.
Evolve - Cuisine Forward
Facebook Page
In Loving Memory - Ch. Wynship's Seabiscuit "Dooley"
To contact us Click HERE
“We who choose to surround ourselveswith lives even more temporary than ourown, live within a fragile circle;easily and often breached.Unable to accept its awful gaps,we would still live no other way.We cherish memory as the onlycertain immortality, never fullyunderstanding the necessary plan.” ― Irving Townsend
In Loving Memory - Ch. Wynship's Seabiscuit "Dooley" from There's a Newf in My Soup! on Vimeo.
“We who choose to surround ourselveswith lives even more temporary than ourown, live within a fragile circle;easily and often breached.Unable to accept its awful gaps,we would still live no other way.We cherish memory as the onlycertain immortality, never fullyunderstanding the necessary plan.” ― Irving Townsend
In Loving Memory - Ch. Wynship's Seabiscuit "Dooley" from There's a Newf in My Soup! on Vimeo.
French Fridays with Dorie: David's Seaweed Sables
To contact us Click HERE
I knew I would love these little cocktail cookies. Every sushi bar should serve a couple of them as an amuse bouche, or alongside sake and beer. Savory-sweet cookies like these seaweed fleur de sel sables, mexican hot chocolate sables, chocolate cayenne cocktail cookies, and pistachio feta orange cocktail cookies should be set out on trays as complimentary happy hour bites, and offered at bars in place of those little bowls of cocktail nut mix. I'm all for replacing boring with interesting and unique. Dorie says patisseries all over Paris offer some version of classic sables with unclassic ad-ins like olives, cheese, bacon, cracked spices, or seasoned salt...because the salty cookies are "playful, chic, and attention-getting." They have my attention. I've gone through a half dozen just writing this first paragraph. Add addicting to the above description.
Dorie credits David Lebovitz for the recipe. If by some chance you don't know him, David is a pastry chef, blogger, and cookbook author, living the sweet life in Paris. David uses fleur de sel aux algues (fleur de sel and seaweed already mixed together), which may not be easy to find, but it's simple enough to toast and finely chop nori, and mix it into fleur de sel. David cooks his cookies at 300 F and Dorie cooks hers at 350 F. I like them a little golden and crunchy, so I went with 350 F. Also, after reading about toasting nori, and the method for making nori chips, I decided to add a teaspoon of toasted sesame oil to my cookie dough for another layer of flavor.
Seaweed Cocktail Cookies
Adapted from Dorie Greenspan and David Lebovitz
(Makes about 48 cookies)
Ingredients:
6 tablespoons unsalted butter, at room temperature
1 teaspoon fleur de sel, plus additional for sprinkling the cookies
3 tablespoons finely chopped toasted nori (about 2 sheets)
9 tablespoons (110g) powdered sugar
1 large egg yolk
1½ tablespoons olive oil
1 teaspoon sesame oil
1 cup plus 2 tablespoons (155g) flour
Preparation:
1. Toast the sheets of nori (see note and link below) and finely chop enough to yield 3 tablespoons.
2. In a small bowl, mix the chopped nori with 1 teaspoon fleur de sel.
3. In the bowl of an electric mixer, or by hand, mix together butter, flour, fleur de sel and nori until smooth and creamy.
4. Mix in the powdered sugar, and then the egg yolk.
5. Add the olive oil, sesame oil, and flour, and mix until smooth.
6. Divide the dough in half and roll each half into a log, about 6 inches long.
7. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
8. When ready to bake the cookies, preheat the oven to 350 F. Line a baking sheet with a silicone mat or parchment paper. Working with one log at a time, slice the cookies 1/4-inch thick.
9. Place the cookies on the prepared baking sheet, leaving some space between them.
10. Sprinkle a couple of grains of fleur de sel over the top of each cookie and bake for 12-14 minutes, until lightly brown around the edges.
11. If you want perfectly round cookies, all the same size, use a small, round cookie cutter to cut immediately when they come out of the oven (you can then nibble on the scraps for a snack).
Storage: The cookies are best the day they’re made, but can be stored overnight in an airtight container. The dough can be chilled for up to 5 days, or frozen for 2 months.
**Note: For toasting the nori, I followed Mark Bittman's method below, including lightly salting the inside half, and therefore reduced the amount of fleur de sel called for in the cookie dough from 2 teaspoons to 1 teaspoon)
The Crisp Side of Nori, by Mark Bittman
***
French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s book Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!
*Full Disclosure: I am a member of Amazon Affiliates and receive an extremely small commission if you link to Amazon from There's a Newf in My Soup and purchase products from Amazon.
I knew I would love these little cocktail cookies. Every sushi bar should serve a couple of them as an amuse bouche, or alongside sake and beer. Savory-sweet cookies like these seaweed fleur de sel sables, mexican hot chocolate sables, chocolate cayenne cocktail cookies, and pistachio feta orange cocktail cookies should be set out on trays as complimentary happy hour bites, and offered at bars in place of those little bowls of cocktail nut mix. I'm all for replacing boring with interesting and unique. Dorie says patisseries all over Paris offer some version of classic sables with unclassic ad-ins like olives, cheese, bacon, cracked spices, or seasoned salt...because the salty cookies are "playful, chic, and attention-getting." They have my attention. I've gone through a half dozen just writing this first paragraph. Add addicting to the above description.
Dorie credits David Lebovitz for the recipe. If by some chance you don't know him, David is a pastry chef, blogger, and cookbook author, living the sweet life in Paris. David uses fleur de sel aux algues (fleur de sel and seaweed already mixed together), which may not be easy to find, but it's simple enough to toast and finely chop nori, and mix it into fleur de sel. David cooks his cookies at 300 F and Dorie cooks hers at 350 F. I like them a little golden and crunchy, so I went with 350 F. Also, after reading about toasting nori, and the method for making nori chips, I decided to add a teaspoon of toasted sesame oil to my cookie dough for another layer of flavor.
 |
| Seaweed Cocktail Cookies |
 |
| Nori chips out of the oven |
 |
| Chop the toasted nori |
 |
| Finely chopped toasted nori |
 |
| Mix the chopped nori with the fleur de sel |
 |
| Dough ingredients ready to mix |
 |
| Thinly sliced into 1/4-inch rounds |
 |
| Sprinkled with salt and ready to bake |
 |
| Out of the oven and onto a cooking rack |
 |
| Enjoy with white, red or sparkling wine, sake, or beer |
Seaweed Cocktail Cookies
Adapted from Dorie Greenspan and David Lebovitz
(Makes about 48 cookies)
Ingredients:
6 tablespoons unsalted butter, at room temperature
1 teaspoon fleur de sel, plus additional for sprinkling the cookies
3 tablespoons finely chopped toasted nori (about 2 sheets)
9 tablespoons (110g) powdered sugar
1 large egg yolk
1½ tablespoons olive oil
1 teaspoon sesame oil
1 cup plus 2 tablespoons (155g) flour
Preparation:
1. Toast the sheets of nori (see note and link below) and finely chop enough to yield 3 tablespoons.
2. In a small bowl, mix the chopped nori with 1 teaspoon fleur de sel.
3. In the bowl of an electric mixer, or by hand, mix together butter, flour, fleur de sel and nori until smooth and creamy.
4. Mix in the powdered sugar, and then the egg yolk.
5. Add the olive oil, sesame oil, and flour, and mix until smooth.
6. Divide the dough in half and roll each half into a log, about 6 inches long.
7. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
8. When ready to bake the cookies, preheat the oven to 350 F. Line a baking sheet with a silicone mat or parchment paper. Working with one log at a time, slice the cookies 1/4-inch thick.
9. Place the cookies on the prepared baking sheet, leaving some space between them.
10. Sprinkle a couple of grains of fleur de sel over the top of each cookie and bake for 12-14 minutes, until lightly brown around the edges.
11. If you want perfectly round cookies, all the same size, use a small, round cookie cutter to cut immediately when they come out of the oven (you can then nibble on the scraps for a snack).
Storage: The cookies are best the day they’re made, but can be stored overnight in an airtight container. The dough can be chilled for up to 5 days, or frozen for 2 months.
**Note: For toasting the nori, I followed Mark Bittman's method below, including lightly salting the inside half, and therefore reduced the amount of fleur de sel called for in the cookie dough from 2 teaspoons to 1 teaspoon)
The Crisp Side of Nori, by Mark Bittman
***
French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s book Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!
*Full Disclosure: I am a member of Amazon Affiliates and receive an extremely small commission if you link to Amazon from There's a Newf in My Soup and purchase products from Amazon.
8 Temmuz 2012 Pazar
Social Welfare Payments, Digital Signature, Department of Social Protection Exclusive
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Social Welfare Payments, Digital Signature, Department of Social Protection ExclusiveThe Department of Social Protection which deals with social welfare payments, have finally moved into the 21 st Century by introducing digital signatures for those persons claiming social welfare. Social Welfare recipients now have to sign on using a digital pad and electronic pen, this ensures that the person claiming social welfare is in fact entitled to the payment.The system is being introduced in social welfare offices around the country and it is expected that eventually all social welfare recipients will have to give a digital signature when collecting social welfare, including Child Benefit which is subject to significant fraud.The single greatest social welfare fraud in Ireland is Lone Parents Allowance, as it is estimated that up to 85% of such claimants are actually living with partners, however, social welfare inspectors are powerless to take any action in relation to this fraud that is costing tens of millions of Euros each year.Social welfare inspectors are being encouraged to use public information on the internet to monitor the activities of those claiming Lone Parent Allowance as many have posted pictures of themselves and their live in partners enjoying foreign holidays.
Northern Ireland Assembly News, William Hay MLA
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| The Speaker, William Hay MLA and the Ceann Comhairle, Seán Barrett TD have announced the establishment of the North/South Inter-Parliamentary Association. For the past number of years and, in particular, since an initial all-party Conference in October 2010, work has been progressing on the establishment of a North/South Inter-Parliamentary Association through Working Groups in the Northern Ireland Assembly and the Houses of the Oireachtas. The Working Groups have been meeting to discuss issues of mutual interest to MLAs and TDs /Senators. At a joint meeting of the Working Groups in Parliament Buildings today, it was agreed that the North/South Inter-Parliamentary Association be established. The Association will have 48 members, plus two Co-Chairs, with membership drawn in equal numbers from the Northern Ireland Assembly and the Houses of the Oireachtas. It will meet twice annually on a rotational basis with the Agenda being agreed by an Executive Committee comprised of the two current Working Groups. The Speaker of the Northern Ireland Assembly, William Hay MLA, has been elected as the Assembly’s first Co-Chair of the Association by its representatives on the Executive Committee, and the Ceann Comhairle, Seán Barrett TD, has been elected as the first Co-Chair on behalf of the Oireachtas Members on the Association’s Executive Committee. The Speaker, William Hay MLA welcomed the establishment of the Association: “I am pleased to join the Ceann Comhairle today in announcing the formation of the North South Inter-Parliamentary Association. The Association, which has been agreed by all five main political parties in the Assembly, will provide a platform for the natural engagement between neighbouring legislatures and builds on the regular contact which already exists between Committees of each Institution. I welcome the fact that the Association’s work will be supported by the existing Secretariats of the Northern Ireland Assembly and the Houses of the Oireachtas ensuring that it will involve minimal costs. The work to set up an Association has been on-going for a period of time and I would like to thank the Ceann Comhairle, Seán Barrett TD for the positive relationship we have had and the members of the Working Groups for the constructive efforts and discussions they have had to reach this point.” The Ceann Comhairle, Seán Barrett TD, also welcomed the establishment of the Association: “Today marks a very significant day for the Members of the Houses of the Oireachtas and of the Northern Ireland Assembly. It is a day on which representatives of all the main political parties North and South have agreed to establish a shared formal mechanism for regular and direct discussion and engagement with a view to finding ways, through North/South co-operation, of improving the lives of the people we represent. The North/South Inter-Parliamentary Association will be parliamentarian-led and parliamentarian-focussed. It will be about building relationships and sharing ideas among Assembly and Oireachtas Members to address issues of common interest and concern, as envisaged in the Good Friday/Belfast and St. Andrew’s Agreements. “I want to commend William Hay MLA, Speaker of the Northern Ireland Assembly, for his leadership and vision towards the establishment of the North/South Inter-Parliamentary Association. I am delighted that my offer, on behalf of the Houses of the Oireachtas, that the first Plenary Meeting of the North/South Inter-Parliamentary Association take place in Dublin on 12 October 2012 has been accepted and agreed.” |
| Concerns Raised Over Former Military Sites Posted: 04 Jul 2012 04:08 AM PDTIn a <a href="/Templates/NIA/Pages/ReportPage.aspx?id=11653">report published today the Assembly Public Accounts Committee has raised concerns over the regeneration and redevelopment of six former military and security sites that were gifted in 2003 to the Office of the First Minister/deputy First Minister (OFMDFM). The Report showed that OFMDFM has spent £62 million to date preparing the sites for redevelopment by either private companies or government bodies. Speaking at the launch of the report entitled The Transfer of Former Military and Security Sites to the Northern Ireland Executive, Committee Deputy Chairperson, Joe Byrne MLA, said: “Regenerating sites such as those at the Maze/Long Kesh, Ebrington Barracks and Crumlin Road Gaol is a long term process; however, progress on their economic and social redevelopment has been disappointingly slow. <span style="text-decoration: line-through;"> </span> “In terms of sites released for private development, the Committee had particular concerns about the sale of the Malone Barracks. The Department could have received far more than the £3.8 million actually realised, had it received better advice from Land and Property Services (LPS) and had it not rushed into selling this valuable site. “Perhaps the most unsettling fact was that neither the Department nor LPS were aware that the purchaser of the Malone Road site was acting on behalf of another developer. It was only following the Audit Office and Committee’s investigations that the Department became aware that the site was immediately transferred to a second developer on the day it was sold.” “We have serious concerns with the use of an informal unconditional bidding process in the sale of the Malone site. We are very clear that sales of land and buildings should be conducted through sealed bids opened in the presence of public sector officials representing the Department or public body disposing of the asset. The sale process must be both transparent and well documented.” The Committee was also concerned the Department could not make use of the £870,000 achieved from the sale of the Magherafelt site to the North Eastern Education and Library Board (NEELB); and it is alarmed that the Department is unable to definitively state that the £870,000 has not been lost to the Northern Ireland taxpayer. Mr Byrne concluded: “The Committee is encouraged by the new strategic oversight arrangements that have been put in place by the Department which should improve communications between the various Departments and public bodies responsible for taking forward the regeneration of the sites. However, it is important that the substantial investment to transform these former military and security sites results in them becoming a long-term asset for local communities. Continued participation from these communities and their representatives is an essential element of this.” |
| Radical Changes Needed to Improve Services for Victims and Witnesses of Crime Posted: 04 Jul 2012 01:37 AM PDTMuch more needs to be done to redress the balance in the criminal justice system and treat victims and witnesses of crime in an appropriate manner. That is the message from the Committee for Justice in its report published today into the Criminal Justice Services available to victims and witnesses of crime. Launching the Report, Chairman of the Committee, Paul Givan MLA said: “Having spoken to a wide range of organisations and individuals it is clear that victims and witnesses of crime face significant difficulties and their experience of the criminal justice system is often frustrating, demoralising and on occasions devastating. “The Committee has made 30 wide-ranging recommendations which address the key issues and will greatly improve the service and support for victims and witnesses of crime at a time when they need it most.” He added: “The Department of Justice is currently developing a new five year strategy. This will provide the opportunity to make the substantial changes required and the Committee expects the Minister of Justice to take forward our recommendations as part of the strategy.” Key recommendations contained in the Report include the establishment of a Victim and Witness Charter providing statutory entitlements, mandatory training for all staff who interact with victims and witnesses, the introduction of Witness Care Units as the single point of contact for as much of the process as possible, the introduction of a minimum waiting time for witnesses and a statutory case management system to help ensure cases are dealt with as swiftly as possible. Other recommendations cover the need for better communications with victims and witnesses, accountability mechanisms to measure services provided to victims and witnesses and improvements to the physical environment available within courthouses. |
Free Porn, Pornography, AIDS, HIV
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Los Angeles County voters will decide in November whether to require porn actors to use condoms during filming in a ballot measure. Photograph: PAPorn industry to be saddled with rubber as AIDS hits top porn stars Los Angeles County voters will decide in November whether to require porn actors to use condoms during filming in a ballot measure. The ballot initiative is the latest salvo against the industry, after the city of Los Angeles passed a similar requirement in January that has yet to be enforced. It marks a new front for an Aids group that has long targeted the adult entertainment industry.
Backers of the initiative submitted about 370,000 signatures to qualify for the ballot, well over the 232,000 required, said Ged Kenslea, a spokesman for the group AIDS Healthcare Foundation which is behind the proposal.
It would force health officials and regulators to enforce laws already on the books, the ballot measure's backers say.
The measure must still go before the county Board of Supervisors for final review.
If county residents approve the measure in November, it could affect the way porn movies are made. Producers have warned they could move from Los Angeles to dodge the requirement.
AIDS Healthcare Foundation, an advocacy group and health care provider, has worked to get the initiative before voters as a public health effort to prevent sexually transmitted diseases.
"You really couldn't ask for a better opponent than porn producers," said Michael Weinstein, the foundation's president. "Any amount of money they spend [to defeat the measure] would backfire because people have a low opinion of porn producers."
Mr Weinstein's group succeeded in leading the Los Angeles City Council in January to approve a requirement that porn actors use condoms on the set as a condition of obtaining a film permit.
But city officials are still working out the kinks on how to enforce the requirement, which would not apply to shoots inside movie studios, because those do not need a permit, AIDS Healthcare officials said.
The proposed ballot measure, if approved by voters, would require porn producers to get a health permit from Los Angeles County to make their movies showing explicit sex and nudity.
Weinstein, whose group began pushing for condoms in adult films after a porn actor was infected with HIV eight years ago, said the ballot measure would impose more far-reaching controls on porn producers than the city rules.
Using condoms on the set would be a requirement of the permit, whether the shoot was in a studio or elsewhere, Weinstein said.
Existing California workplace laws mandate the use of condoms by porn performers, but AIDS Healthcare officials say the state statute is not specifically aimed at the industry and is widely violated.
The vast majority of U.S. porn productions are produced in Los Angeles, in particular, a suburb of Los Angeles called the San Fernando Valley.
Los Angeles County voters will decide in November whether to require porn actors to use condoms during filming in a ballot measure. Photograph: PAPorn industry to be saddled with rubber as AIDS hits top porn stars Los Angeles County voters will decide in November whether to require porn actors to use condoms during filming in a ballot measure. The ballot initiative is the latest salvo against the industry, after the city of Los Angeles passed a similar requirement in January that has yet to be enforced. It marks a new front for an Aids group that has long targeted the adult entertainment industry.Backers of the initiative submitted about 370,000 signatures to qualify for the ballot, well over the 232,000 required, said Ged Kenslea, a spokesman for the group AIDS Healthcare Foundation which is behind the proposal.
It would force health officials and regulators to enforce laws already on the books, the ballot measure's backers say.
The measure must still go before the county Board of Supervisors for final review.
If county residents approve the measure in November, it could affect the way porn movies are made. Producers have warned they could move from Los Angeles to dodge the requirement.
AIDS Healthcare Foundation, an advocacy group and health care provider, has worked to get the initiative before voters as a public health effort to prevent sexually transmitted diseases.
"You really couldn't ask for a better opponent than porn producers," said Michael Weinstein, the foundation's president. "Any amount of money they spend [to defeat the measure] would backfire because people have a low opinion of porn producers."
Mr Weinstein's group succeeded in leading the Los Angeles City Council in January to approve a requirement that porn actors use condoms on the set as a condition of obtaining a film permit.
But city officials are still working out the kinks on how to enforce the requirement, which would not apply to shoots inside movie studios, because those do not need a permit, AIDS Healthcare officials said.
The proposed ballot measure, if approved by voters, would require porn producers to get a health permit from Los Angeles County to make their movies showing explicit sex and nudity.
Weinstein, whose group began pushing for condoms in adult films after a porn actor was infected with HIV eight years ago, said the ballot measure would impose more far-reaching controls on porn producers than the city rules.
Using condoms on the set would be a requirement of the permit, whether the shoot was in a studio or elsewhere, Weinstein said.
Existing California workplace laws mandate the use of condoms by porn performers, but AIDS Healthcare officials say the state statute is not specifically aimed at the industry and is widely violated.
The vast majority of U.S. porn productions are produced in Los Angeles, in particular, a suburb of Los Angeles called the San Fernando Valley.
Leonard Watters sentence increased, Louis Walsh accuser sex assault, Circuit Court judgement, Krysrtle Nite Club Dublin
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Leonard Watters sentence increased, Louis Walsh accuser sex assault, Circuit Court judgement, Krysrtle Nite Club Dublin
Those campaigning for tougher sentences for false sex accusers say that those who make such false accusations should face the same sentence as people who are convicted of sexual crime. Watters will now serve his sentence in Wheatfield Prison with up to 100 sex offenders. An unemployed dance teacher who falsely accused X Factor judge Louis Walsh of groping him in a nightclub has lost an appeal against his six month prison sentence. Leonard Watters pleaded guilty to making two false reports to gardaì that the pop music mogul sexually assaulted him in Dublin nightspot Krystle in April 2011.
Judge Katherine Delahunt told the 25-year-old she was increasing his sentence to 11 months, but suspended the last five on condition he co-operates with probation services and enters an alcohol rehabilitation programme.
Watters showed no emotion as he was taken away by prison guards from the Circuit Court in Dublin.
Walsh Substitute Watters falsely accused Walsh of sexually assaulting him in the toilet of the celebrity nightclub, Krystle, after a Westlife concert.
Two months later he made two official reports to gardaì and went to the The Irish Sun newspaper with his story.
But within days Watters was shown CCTV footage from the club that disputed his claims and he admitted he had made up the allegation.
He was arrested at his home in Navan, Co Meath, and charged before publicly apologising to Walsh for the unfounded claims.
The judge told Watters that while his alcohol addiction may explain his false claims on the night, it could not account for the charade he kept up for the next two months until he was confronted with evidence.
“I’m satisfied a custodial sentence is appropriate,” said Judge Delahunt.
Those campaigning for tougher sentences for false sex accusers say that those who make such false accusations should face the same sentence as people who are convicted of sexual crime. Watters will now serve his sentence in Wheatfield Prison with up to 100 sex offenders. An unemployed dance teacher who falsely accused X Factor judge Louis Walsh of groping him in a nightclub has lost an appeal against his six month prison sentence. Leonard Watters pleaded guilty to making two false reports to gardaì that the pop music mogul sexually assaulted him in Dublin nightspot Krystle in April 2011.
Judge Katherine Delahunt told the 25-year-old she was increasing his sentence to 11 months, but suspended the last five on condition he co-operates with probation services and enters an alcohol rehabilitation programme.
Watters showed no emotion as he was taken away by prison guards from the Circuit Court in Dublin.
Walsh Substitute Watters falsely accused Walsh of sexually assaulting him in the toilet of the celebrity nightclub, Krystle, after a Westlife concert.
Two months later he made two official reports to gardaì and went to the The Irish Sun newspaper with his story.
But within days Watters was shown CCTV footage from the club that disputed his claims and he admitted he had made up the allegation.
He was arrested at his home in Navan, Co Meath, and charged before publicly apologising to Walsh for the unfounded claims.
The judge told Watters that while his alcohol addiction may explain his false claims on the night, it could not account for the charade he kept up for the next two months until he was confronted with evidence.
“I’m satisfied a custodial sentence is appropriate,” said Judge Delahunt.
A two-year-old Irish child was killed in a road collision in Devon, England yesterday.
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A two-year-old Irish child was killed in a road collision in Devon, England yesterday.
The Irish man and woman travelling with the child were last night in a “critical life threatening condition” in hospital, a spokesman for Devon and Cornwall Police said.
A Polish man in his 20s also died when his black Vectra collided at speed with the family’s Irish registered-car in Devon at around 2.45pm.
He was arrested by police before being taken to hospital, where he subsequently died.
“The members of the family are in a critical life-threatening condition in Derriford and Torbay hospitals,” Paul Netherton, assistant chief constable of Devon and Cornwall Police said.
“We are trying to identify their next of kin in southern Ireland to inform them, and the next of kin for the gentleman who has died have been informed and our thoughts are obviously with the families involved at this time,” he said.
The incident was witnessed by a police officer who was on the scene.
“The black Vectra was coming down the hill and appears to have swerved into the path of the oncoming car,” Mr Netherton said.
He described the incident as “extremely traumatic”
“Emergency services were working on the family at the scene and subsequently in ambulances and at the hospital,” he said.
The adverse weather conditions throughout the UK did not contribute to the cause of the collision, he said.
As the driver of a police car witnessed the crash, the force has referred the matter to the Independent Police Complaints Commission as a matter of course. The officer’s police car had not been pursuing the vehicles.
The Irish man and woman travelling with the child were last night in a “critical life threatening condition” in hospital, a spokesman for Devon and Cornwall Police said.
A Polish man in his 20s also died when his black Vectra collided at speed with the family’s Irish registered-car in Devon at around 2.45pm.
He was arrested by police before being taken to hospital, where he subsequently died.
“The members of the family are in a critical life-threatening condition in Derriford and Torbay hospitals,” Paul Netherton, assistant chief constable of Devon and Cornwall Police said.
“We are trying to identify their next of kin in southern Ireland to inform them, and the next of kin for the gentleman who has died have been informed and our thoughts are obviously with the families involved at this time,” he said.
The incident was witnessed by a police officer who was on the scene.
“The black Vectra was coming down the hill and appears to have swerved into the path of the oncoming car,” Mr Netherton said.
He described the incident as “extremely traumatic”
“Emergency services were working on the family at the scene and subsequently in ambulances and at the hospital,” he said.
The adverse weather conditions throughout the UK did not contribute to the cause of the collision, he said.
As the driver of a police car witnessed the crash, the force has referred the matter to the Independent Police Complaints Commission as a matter of course. The officer’s police car had not been pursuing the vehicles.
5 Temmuz 2012 Perşembe
Coronado Concerts in the Park: Grandma Maroni's Meatballs for Diners, Drive-Ins and Dives
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Jim and Carmen hosted Sunday's Concert in the Park with The Mar Dels, a well-known San Diego nostalgia band that performs dynamic renditions of the best music from the 50's - 70's. We all agreed 50's diner food would be a fun culinary theme to pair with the music, and we certainly made up for any calories saved during our healthier Mushrooms, Flowers and Weeds theme a few weeks ago.
Although I nicknamed this week's theme Diners, Drive-Ins and Dives after Guy Fieri's Food Network Show, I consulted Bobby Flay's Throwdown cookbook, based on another popular Food Network show, and came up with Spaghetti and Meatballs for my diner dish.
In the Meatball Throwdown episode, Bobby's mission is to challenge Italian superstar Mike Maroni and his award-winning meatballs, a recipe handed down to him from his grandmother. Customers of Maroni's in Northport, NY buy pots of them...500 - 600 pots of meatballs a week of takeout to bring home to their own tables. Mama Mia, that's a lot of meatballs!
It was no big surprise Grandma Maroni's Meatballs easily won the Throwndown against Irishman Flay's meatballs. Both the meatballs and the marinara sauce have only a few ingredients and are super easy to prepare. The meatballs are baked in the oven, and the sauce takes a mere 20 minutes of simmering. Key ingredients include ground beef chuck, Pecorino Romano cheese, and lots of garlic, fresh basil and parsley. Bobby's meatballs featured a mixture of ground beef chuck, veal and pork, parsley, and Parmesan cheese.
"Unless one of you guys can score me some coon meat, I'll be making baked chicken and gravy from Earline-Edison Broomfield's Davey's Halfway Home - a cafe way out in the woods near my hometown, Decatur, Mississippi. The restaurant looks the same as always and - as you can see from the guest list - several famous people including a few U.S. Presidents have dined there over the years. I'm also making cracklin' corn bread and vinegar pie - so come on, put your dish down on the table - bring on the tuna melts, hot pastrami, casserole and meatloaf and let's all have some supper!" - Carmen
It was a great surprise when Jim and Sam arrived with the most amazing birthday cake for Jim's birthday! Sam decorated it with all sorts of fondant-sculpted diner food and signs, and said it took her 8 hours a day for three days to create the masterpiece. For her first attempt at cake decorating, I'd say she did a marvelous job! We all did our best to polish off the cake, but Jim was giving away pieces at the end of the evening to anyone who wanted some.
John came up with Farmhouse Breakfast Deviled Eggs for this week, featuring mini sausage patties, toast, and sausage gravy.
Since I doubled the recipes for the meatballs and sauce, there was enough for leftovers the next night.
Mike Maroni's Grandma Maroni's Meatballs
(100-year-old recipe)
Slightly adapted from Bobby Flay's Throwdown
Serves 4
Meatball Ingredients:
1 pound ground chuck
1 1/2 cups grated Pecorino Romano cheese
1 1/4 cups fresh bread crumbs
3 large eggs
1/4 cup whole milk
1/2 cup minced fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/2 small Spanish onion, grated or minced
3 tablespoons minced garlic
Pinch of kosher salt, or to taste
Maroni Sauce Ingredients:
1/3 cup olive oil
12 cloves garlic, finely sliced
1 large Spanish onion, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 large handful fresh basil leaves, thinly sliced (small leaves left whole for garnish)
1 lb. spaghetti, cooked al dente
Meatball Preparation:
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes, until cooked through and lightly browned.
Maroni Sauce Preparation:
While the meatballs are baking, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until sightly browned, about 10 minutes. Add the garlic and red pepper flakes and saute an additional 2-3 minutes. Add the tomatoes, salt, and black pepper. Allow the sauce to come to a simmer and let simmer 20 for about minutes. Remove the sauce from the heat, add the basil, and gently stir. Add the meatballs to the sauce and serve over spaghetti. Garnish with small whole basil leaves. Buon appetito!
Although I nicknamed this week's theme Diners, Drive-Ins and Dives after Guy Fieri's Food Network Show, I consulted Bobby Flay's Throwdown cookbook, based on another popular Food Network show, and came up with Spaghetti and Meatballs for my diner dish.
In the Meatball Throwdown episode, Bobby's mission is to challenge Italian superstar Mike Maroni and his award-winning meatballs, a recipe handed down to him from his grandmother. Customers of Maroni's in Northport, NY buy pots of them...500 - 600 pots of meatballs a week of takeout to bring home to their own tables. Mama Mia, that's a lot of meatballs!
It was no big surprise Grandma Maroni's Meatballs easily won the Throwndown against Irishman Flay's meatballs. Both the meatballs and the marinara sauce have only a few ingredients and are super easy to prepare. The meatballs are baked in the oven, and the sauce takes a mere 20 minutes of simmering. Key ingredients include ground beef chuck, Pecorino Romano cheese, and lots of garlic, fresh basil and parsley. Bobby's meatballs featured a mixture of ground beef chuck, veal and pork, parsley, and Parmesan cheese.
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| My preparation of Grandma Maroni's Meatballs |
"Unless one of you guys can score me some coon meat, I'll be making baked chicken and gravy from Earline-Edison Broomfield's Davey's Halfway Home - a cafe way out in the woods near my hometown, Decatur, Mississippi. The restaurant looks the same as always and - as you can see from the guest list - several famous people including a few U.S. Presidents have dined there over the years. I'm also making cracklin' corn bread and vinegar pie - so come on, put your dish down on the table - bring on the tuna melts, hot pastrami, casserole and meatloaf and let's all have some supper!" - Carmen
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| Hostess Carmen |
It was a great surprise when Jim and Sam arrived with the most amazing birthday cake for Jim's birthday! Sam decorated it with all sorts of fondant-sculpted diner food and signs, and said it took her 8 hours a day for three days to create the masterpiece. For her first attempt at cake decorating, I'd say she did a marvelous job! We all did our best to polish off the cake, but Jim was giving away pieces at the end of the evening to anyone who wanted some.
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| Sam (Photo courtesy of Jim) |
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| The amazing Diner Birthday Cake |
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| Jim and Carmen kissing the birthday boy |
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| Carmen and Jim |
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| Sam's design pieces for the cake were so realistic |
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| The aftermath |
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| Carmen's Baked Chicken and Gravy |
John came up with Farmhouse Breakfast Deviled Eggs for this week, featuring mini sausage patties, toast, and sausage gravy.
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| John and his latest deviled egg creation |
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| Adding sausage gravy |
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| Farmhouse Breakfast Deviled Eggs |
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| Grace (photo courtesy of Jim) |
Since I doubled the recipes for the meatballs and sauce, there was enough for leftovers the next night.
Mike Maroni's Grandma Maroni's Meatballs
(100-year-old recipe)
Slightly adapted from Bobby Flay's Throwdown
Serves 4
Meatball Ingredients:
1 pound ground chuck
1 1/2 cups grated Pecorino Romano cheese
1 1/4 cups fresh bread crumbs
3 large eggs
1/4 cup whole milk
1/2 cup minced fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/2 small Spanish onion, grated or minced
3 tablespoons minced garlic
Pinch of kosher salt, or to taste
Maroni Sauce Ingredients:
1/3 cup olive oil
12 cloves garlic, finely sliced
1 large Spanish onion, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 large handful fresh basil leaves, thinly sliced (small leaves left whole for garnish)
1 lb. spaghetti, cooked al dente
Meatball Preparation:
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes, until cooked through and lightly browned.
Maroni Sauce Preparation:
While the meatballs are baking, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until sightly browned, about 10 minutes. Add the garlic and red pepper flakes and saute an additional 2-3 minutes. Add the tomatoes, salt, and black pepper. Allow the sauce to come to a simmer and let simmer 20 for about minutes. Remove the sauce from the heat, add the basil, and gently stir. Add the meatballs to the sauce and serve over spaghetti. Garnish with small whole basil leaves. Buon appetito!
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| Did somebody say leftover meatballs? |
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