Do not spoil what you have by desiring what you have not; remember what you now have was once among the things you only hoped for.
by Paige Donner © July 2020
It seems I haven’t been able to help myself of late, but my mind has been drifting consistently towards peace.
Perhaps it is the numerous protests I see here on our streets in Paris; Perhaps it’s because of the wild, anarchist rioting I have seen on tv and video footage erupting all across the United States. Whatever the reason, my mind has sought its solace in thoughts of peace. Peace among nations; Peace among people.
It was this inspiration that had me looking at the Nobel Prize website and reading about their gala dinner. The annual dinner is an extravagant affair, to say the least. It’s hosted by an army of culinary professionals and attended by approximately 1500 guests, including the King and Queen of Sweden.
So, for our Bonus Episode of Season 6 of Paris GOODfood+wine, now that we’re well into the summer, we’ll be hearing from Chef Sebastian Gibrand. He has been the chef for the Nobel Prize – including the Peace Prize – Gala Dinner for the past few years. He has even been entrusted with creating and planning the starter and main courses. All this at just 32 years old. He has been quoted as saying,
“For me, the process of serving someone food is like placing one’s heart and soul on a plate.” – Chef Sebastian Gibrand
But when you speak with him, as we did, you’ll hear how culinary competition is what really floats his boat. For the Swedish Team, he has so far brought home a Silver Medal from the ultra-prestigious Bocuse d’Or, the annual international culinary competion held in Lyon, France.
Well, I’ll let him tell you all about it…
Menus listed HERE https://www.nobelprize.org/ceremonies/menus-at-the-nobel-banquet/
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For the second half of our episode 57 of Paris GOODfood+wine, I’ll be reading an excerpt ripped from the pages of an archived Southern-style-cooking cookbook called, The Blue Grass Cookbook. It was compiled by Minnie Fox and published in 1904.
The recipes within are gems, just gems. They all come from Kentucky, the Blue Grass State. And in case youd didn’t know, there’s a Paris in Kentucky. In fact, dozens of the recipes come from women who cooked, loved, lived, raised kids and served their families in Paris, Kentucky…as well as Lexington and Louisville.
The book’s Intro starts off with this, “ “No,” the Major would say,” I reckon I’d better be goin’.” After every mint julep this interchange would take place. At the end of the third the Major invariably weakened. ” Well,” he would say, ” I reckon I’ll stay a little longer.” And he would stay—another year. This went on for a decade …”
Now for our dose of Blue Grass southern style cooking…You can find a link to the cookbook in our show notes on Local Food And Wine at LocalFood.wine
VELVET CREAM E. D, P. 1 cup of wine, 1 box of gelatine, 1 lemon, 1 pints of milk, 1 cup of sugar. Dissolve gelatine in the wine over the fire. Add peel and juice of lemon, and when gelatine has dissolved, add sugar. Let it simmer, then strain. Add the milk and stir till cold. Mould and let congeal. Serve with whipped cream. (page 196 book)
TRANSPARENT PIE (No. 1) Mrs. Joseph Holt Yolks of 8 eggs, \ pound of butter, 1 pound of sugar, 1 wineglass of wine, flavored with lemon. Mix well and cook in rich pastry. TRANSPARENT PIE (No. 2) E. D. P. 4 eggs, beaten separately, 1 cup of butter, 2 cups of sugar, 2 tablespoons of jelly. Beat sugar and butter, then yolks, and add jelly. Bake in rich crusts with whites as a meringue. (page 214)
XALAPA PUNCH ^ gallon of strong tea, Grated rind of 1 lemon. Let it stand a few minutes and strain. Add 1 pound of loaf sugar. Equal parts of Syracuse rum, apple brandy, and claret wine to suit the taste. Serve with ice and thinly sliced lemon.
EGG KISSES Whites of 3 eggs, 1 pint sugar. Put the sugar in a bowl and pour the whites over and beat 20 minutes. With a dessertspoon drop the mixture on paper an inch or more apart. Do not let them touch. Put on a board or an inverted bread-pan, and put enough layers of paper to keep the bottom from burning. Bake in a moderate oven till brown. Let the mixture rise and then bake, or they will not be light. Remove with a knife and put on a dish. Page 343
By the way, in case you didn’t know, Kentucky is the birthplace of Abraham Lincoln. Lincoln was America’s 16th President, a Republican remembered most for his Abolition of Slavery.
A Note From The Future of Food:
‘With all the sci-fi sounding technology being developed, though, there has to be a purpose. So while Cuatrecasas said groceries could arrive on the moon in 10-15 years, it is more likely it will be needed on Mars or asteroids.
It will rely massively on 3-D printing technology and lab-grown foods like Impossible Food and Beyond Meat.
“We don’t have many cows or plants growing on Mars, nor will we. We’re going to need vertical farms and, you know, lab meat, all of that is going to be necessary,” he said.
And our orders will be picked and delivered by a mix of robots, drones, and self-driving cars.
The technology exists now, though it is bulky and expensive, Cuatrecasas said, but shopping with holograms is “four or five years” away.
Cuatrecasas, founder and chief executive of investment bank Aquaa Partners, told MarketWatch in a recent briefing.
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This bonus episode of Paris GOODfood+wine is grateful to Planete Bordeaux for their generous support, also to Bordeaux Supérieur AOC and the Appellation Bordeaux Clairet Controllée. You can find our tasting notes for te 2019 Oscars de Bordeaux selection of wines on our Chérie du Vin blog and LocalFoodAndWine and also Bordeaux Food And Wine websites.
For the Winners of #OscarsBDX LAUREATS OSCARS BX ÉTÉ 20 & go to @planètebordeaux for more Info on all the Clairet Wines featured.
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EPISODE 57 IS ALSO BEING BROUGHT TO YOU BY PARIS FOOD AND WINE & Bordeaux Food And Wine
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