Moving On: The Urban Grocer

Delicious was a blog started in 2007 as a place to get all of my foodie ideas and food writing out there in the world. And it worked. It was great and led to much evolution and new professional opportunities in food. Now, I've moved onward and have established an online foodie e-magazine called The Urban Grocer. The Urban Grocer is like your global corner grocery store. Here, our virtual shelves are chock full of extraordinary eats, gorgeous bottles, and hip packaging, from around the world. Seeking out the best posh to underground foodstuffs, this online smorgasbord of global foodie experiences covers exceptional stops and products with a unique and urban view. With that, I say adieu to Delicious and redirect anyone that happens to mosey onto this site, to: www.theurbangrocer.com Hope to see you there!

Where Wine and Beer Bottles Retire

When I first stumbled upon the Transglass Collection, the sandblasted finish and the cool turquoise color, immediately reminded me of beach glass that I used to find as kid scattered along the sand near the ocean. It turns out that association was with good reason: the tumblers, vases, carafes, and jugs that make up the Transglass series are crafted from recycled beer and wine bottles. With sharp lines and clean forms, Transglass is a brilliant fusion of sophisticated design and environmental-friendliness. The series is manufactured by Artecnica’s Design With A Conscience program, which focuses on artisanal labor and craft techniques that promote environmental, social, and economically sustainable practices. Bottoms up.

This is a modified form of a piece I originally authored for Lost At E Minor. Prop it at: http://www.lostateminor.com/2009/06/29/transglass-recycled-glassware/

My First Korean Pancake

Craving something light, delicious, simple to make, and a little different for dinner tonight, I decided to give a go at vegetarian Korean pancakes. It was my first attempt at this traditional Korean dish but it was absolutely a breeze to whip up. Two eggs, one carrot, one zucchini, green onions, flour, water, and some hot chilis all mixed up then lightly fried in sesame oil was all it took. Dip the final crusty, golden brown delight in some soy sauce mixed with sesame oil and chili flakes and you're set. Totally satisfying and done in under 30 minutes. Take that Rachel Ray.

Retro Americana

Bubby's in NYC offers incredible, down-home, perfectly rich, absolutely satisfying, Amerciana, comfort-food eats. Bacon meatloaf, authentic bbq, collard greens, BLTs, vegetarian chili and more all adorn their lunch menu. Dinner gets slightly more dynamic and their midnight brunches are chock full of what you crave after a long night out. Put aside the fluffy pancakes and sour cherry pies that originally put Bubby's on the map though. For me, Bubby's is all about their homemade cola and their macaroni and cheese. The latter is supreme indulgence. Elbow macaroni, cooked surprisingly al dente, is saturated in a beautiful, oozing, béchamel-like creamy sauce, then finished with a crunchy, cornflake topping. The flavors are rich and there is a well-balanced cheesy sharpness paired with a salty, tanginess that just does wonders when combined with the textures of the dish. One bite is soft and creamy, the next crunch and salty. The end result? The best macaroni and cheese I have ever had, hands down. And what better way to wash this all down then with a hyper carbonated, super tasty homemade cola. Bubby's version is exquisite. Flavors of dark fruits and plums are sweet without being overly saccharine, and the finishing touch is a slightly, spicy gingery kick. Served with copious amounts of ice, the cola is a dream. Step aside Coca-Cola. Bubby's is here.

Me and My BBQ 4Eva

It's finally summer time in Europe and, for a change, the rain has mainly kept away (the fact that it is pouring outside now doesn't count). Happily, this year I have also moved into a gorgeous new apartment with a massive terrace on the roof. It is so over-the-top wonderful to be able to have dinner parties for 8 on our roof, while overlooking the city, the lake, and the mountains. Best of all, the previous tenant moved to Dubai leaving behind his BBQ (score!). Now, I know that so many foodies out there have been on the BBQ bandwagon for years with their endless talk of dry rubs, wet rubs, and marinades in beer but this is a new world for me. And it is one that I am enjoying more than I could have anticipated. I love the smell of the charcoal burning, the smoke rising out of the grill into the summer air, the sizzling sounds of meats and fishes covered in beautiful, soaking marinades touching the hot grill. I am over-the-moon about spending time cooking outside, a cold Calvinus in hand, while the sun sets over the Alps. But more than all of this, I love the flavor and texture the grill lends to cooking. Beautiful shrimp are moist and tender in the center, while retaining a seared, subtly smoking texture. Chicken marinated in spicy peppers and barbecue sauces finish with a perfectly crisp skin yet manage not to dry out, preserving the flavor and letting the pepperiness come through. This enthusiasm has lent itself to my going slightly over the top recently, putting everything I can find in aluminum and grilling away. Potatoes, corn, garlic, string beans with truffle salt and olive oil. Absolutely everything-- straight on the grill. The flavors are rich, deep, and roasted. Better yet, it's all done in half the time it takes my kitchen. This isn't to say I am going to turn into one of those people that ditches their oven and talgates non-stop but I will admit that I am head over heels. It's official: I heart my BBQ 4Eva.

Fancy a good cuppa?

Last week I walked pass this new cookery school here in Geneva (which, by the way, basically executed all of the ideas I had in my head for years for a cooking school) and these brilliant, gorgeous looking teas in the window caught my eye. I did a little research and it turns out these Russian blends have been around for over 140 years. Now based in Paris, their teas are apparently as delicious as their packaging. Check it: http://www.lostateminor.com/2009/06/09/kusmi-tea/

Despite best efforts, I can't help love Jamie Oliver

Back in the day -- like 1999 -- before the Food Network was mammoth and when being a chef wasn't a glamorous profession reserved for celebrities, there was, for me, the old-school Jamie Oliver. As an avid foodie and cook, not to mention a teenager, Jamie Oliver was a revelation. It was amazing to watch a young Brit cook beautiful, simple food while the camera maneuvered MTV-like shots. But that was not the same Jamie Oliver that he is today. That was before the countless branded foodstuffs, cookery ware, kitchen design collections. He was the Naked Chef, without the TM. Yet, despite how marketed he has become and how I feel slightly left behind by that younger, less sophisticated boy from the late 90s, Jamie Oliver was brilliant with his branding and the empire he has created is nothing short of impressive. And even though it feels so frustratingly commercial now, I am still picking up his magazine and one of my favorite cookbooks continues to be Jamie Eats Italy. Tonight I made the minestrone from that collection. I have made it so much I know it by heart. I add in a bit more red wine, lots of fresh basil, some red hot chili flakes for that necessary post-living-in-Mexico kick, and it's the perfect simple, delicious meal. Top it with truffle oil and freshly grated parmesan and it's fall-off-your-chair delish. So, thanks to Jamie for the recipe and the constant inspiration, if not in the kitchen, well then at least to succeed.