The best summer cocktails are light and refreshing and reflect the flavors of the season. Across the United States, bartenders are turning to summer herbs to add bright, fresh flavors to their drinks. Here are 10 easy ways to add your favorite herbs to your own cocktails.
It began at 3 a.m., a bursting, loud, rumbling noise that broke the rural silence and my sleep. It came and went continuously. I couldn’t take it anymore and got up to investigate.
I was staying at a Japanese resort hotel next to Lake Saroma on the northeastern coast of the island of Hokkaido. Little did I know that the jarring racket in this usually quiet town would lead me to discover one of the most memorable meals of my trip and one of the area’s most lucrative food industries: scallop farming.
Scallop farming starts with a perfect lake
The calm and beautiful Lake Saroma. This is the view from my room at the hotel. Credit: Copyright 2015 Hiroko Shimbo
Lake Saroma, the third largest lake in Japan, is adjacent to the Sea of Okhotsk, separated from the sea by a narrow sand spit. It was once a freshwater lake. Every year in April and May, snow melt from the mountains gushed into the 13 rivers that empty into the lake and flooded the area. Aside from destroying homes and villages, it also ruined the livelihood of the fishermen. To prevent future floods, locals dug out a bit of the sand strip to create a channel.
The narrow passage not only let the freshwater out to ease flooding, it also allowed seawater to come in, especially during high tide, leaving much of the lake brackish.
The passage frequently closed because of moving sand during winter storms, and locals worked to reopen the channel every year. People soon discovered other advantages to keeping the passage open.
Fishermen could now easily catch salmon, herring and ocean trout that swam into the lake. Scallops and oysters that thrive in brackish water also found a home. In the 1950s, Japan studied the idea of introducing scallop farming at the lake, and it has been very successful. Today the lake has two permanent, man-made concrete passages to the sea.
When I checked into the hotel the day before, I found a pair of binoculars in the room and admired the calm, silent lake and the sea beyond. The next morning I rubbed my drowsy eyes and tried to reconcile two very different experiences: the prior day’s calm with the early morning noise. Soon I saw the source of the racket: boats moving at high speed on the lake. I noticed that the boats raced out, stopped for a while and then raced back to shore. They looked as if they were competing. I quickly dressed and went to the reception desk to find out what was happening. “They are scallop farmers at Sakaeura Fishery,” I was told. Without having breakfast, I dashed to the fishing port about a mile from the hotel to get a firsthand look at the operation.
Fishermen work day and night bringing in scallops
Boat that retrieves scallops on Lake Saroma in Japan. Credit: Copyright 2015 Hiroko Shimbo
Fishing boats were still coming in and leaving the port every few minutes. I approached a senior fisherman, Kuniyoshi Ooi, who seemed to be overseeing the operation. He told me that 90 fishermen in this port are licensed to farm scallops. Each fisherman has his own boat, and each employs an average of 10 part-time workers — students from a nearby university — at this busy time of the year. Students are attracted by the good pay, $25 dollars an hour for work from 3 a.m. to 8 a.m., Ooi said. The workers, dressed in bright colored uniforms, work as if part of a conveyor belt operation inside a long shed, extending several hundred feet along the quay.
Baby scallops are retrieved from the sacks
A scallop farmer removes 1-year-old chigai from the sack. Credit: Copyright 2015 Hiroko Shimbo
Scallop farming in Lake Saroma is a sustainable, environmentally friendly business. The first year of scallop culture begins in May when the fishermen drop a rope with a knitted sack to collect natural scallop larvae in the lake. Scallop larvae in nature affix themselves to the grass in water. In farming, it’s different. The larvae attach to the ropes lowered by the fishermen.
In August, fishermen remove the ropes with larvae from the water, transfer them to a larger, roughly knitted square sack and drop it into the water again. By the following May, the scallops in the sack have grown to about 2 inches. The boats retrieve the sacks, 200 at a time, with 1-year old scallops, called chigai.
Mostly students work on the scallop harvest
Workers harvest the scallops. Credit: Copyright 2015 Hiroko Shimbo
It was the roar of the boats engaged in this process that woke me from my deep sleep. The part-time workers removed the scallops from each sack, cleaned and sorted them, and transferred them into large, blue plastic bins. After unloading the sacks for processing at the dock, the boat again sped back onto the lake to fetch more.
No words were exchanged among the workers; each silently and rapidly did his job — on the boat, on the pier and in the shed. Neither did anyone show any interest in the visitor watching them and snapping iPhone photos so early in the morning. I learned that the year-old scallops are then transported through the channels to the sea and remain there to mature for 3 years before being harvested and sent to market.
Scallops go back to the sea for three more years
Scallops are in the sack, but other sea creatures cling to the outside. Credit: Copyright 2015 Hiroko Shimbo
According to Ooi, the scallop harvest from the lake is about 44,000 tons each year. Fresh, frozen and dried scallops from this port not only satisfy the market in Japan but are exported to China, Hong Kong, Southeast Asia and the United States. The 90 fisherman are part of a cooperative that provides for all of their needs, including food and housing allowances, funds for boat upkeep and crews, and generous retirement benefits. Ooi said last year’s profit from the scallop harvest, after all expenses, was more than $250,000 for each member of the co-operative. Not a bad catch; these fishermen are not poor.
The sustainable side of scallop farming
Scallops out of the sack. Credit: Copyright 2015 Hiroko Shimbo
In addition to their sustainable scallop farming operation, the Tokoro Fishery Association, of which the Sakaerura Fishery is a part, helps maintain the health of the local environment. In the past, cutting trees for opening the nearby land upstream from the lake for commercial development created problems at the fishery. Eroded sand and soil entered the lake and suffocated the fish. And the chemical contamination from the developed land degraded the water quality, which also affected the fishery.
The sustainable side of scallop farming
The uploaded chigai in sacks are stacked up and waiting to be processed. Credit: Copyright 2015 Hiroko Shimbo
In 1959, seven years after the establishment of the scallop culturing industry, the association purchased 1,500 acres of upstream land and planted 600,000 trees. The Tokoro Fishery Association is one of the pioneers in recognizing the important connection between healthy land and a healthy fishery. You might say the noise from the early morning fishing boats woke me up physically and mentally; the experience educated me on one of the most successful, sustainable and ecologically sound aquaculture systems in the world. And, of course, it stimulated my appetite for Lake Saroma scallops.
The next day on my way north to Wakkanai, the northernmost city of Hokkaido, I stopped at a roadside restaurant to sample the “scallop ramen.” As I devoured the delicious dish, vivid memories of my early morning visit to the fishing port flashed back to my mind. No scallops ever tasted better than the ones in my ramen.
Main photo: The memorable scallop ramen at the roadside restaurant found on the way north from Lake Saroma to Wakkanai. Credit: Copyright 2015 Hiroko Shimbo
Every summer I go to a farmhouse in Provence with friends. We do one major supermarket shop on the first day to stock up on all the staples we will need for the week. We know we’ll eat well with just fun trips to the farmers market for produce and fish. The best news: This quick and easy trick works just as well when I’m home.
You, too, can shop once and then forget those dreary checkout lines. I’ve organized my staples into eight categories and suggest a dish or two for each. There is a lot of room to hack the formula.
With summer’s produce bounty at its peak, the farmers market is the only place you want to shop.
Farmers markets are everywhere. Thanks to a rapid expansion in recent years, there are more than 8,000 farmers markets in the U.S., making it possible for almost everyone to buy fresh food directly from farmers. But with so many stalls and so many different foods, farmers markets can feel overwhelming. How do you find the best produce? Who’s who? And what’s what?
Follow our slideshow to learn the tricks to getting the most out of shopping at your local farmers market. In no time, you will be addicted to the super fresh fruits and vegetables and the seemingly endless variety. Shopping for produce and the other delicacies you can find at a farmers market will become a joy instead of a chore.
A tea shop can be just what we need on a hectic day. Tea takes time. It steeps. Scrumptious teatime goodies are nibbled, slowly. We read in tea shops; talk quietly with friends; pause to think.
Americans are learning to love the tranquility of traditional tea shops, to savor their distinctive smells, each tea with its signature aromas. With our amped-up lives, we crave their meditative quiet.
Fortunately, the U.S. boasts an abundance of glorious new tea shops designed to meet that need. We’ve collected a few of the best to share with you, coupled with a sampling of some of the best tea shops from around the world. The bar is high for quality teahouses and the U.S. increasingly is meeting those international standards.
Main photo: Wing-chi Ip, the proprietor of a beautiful teahouse in Hong Kong Park in Hong Kong, has been sourcing teas from mainland China since 1986, the first year that China re-opened its borders. Credit: Copyright 2011 Josh Wand
The grill is blasting away, people are licking their chops, and you’re asking yourself, “what sides?” A great approach is a salad, of course. But why stop at merely one salad? And too often that salad is one of the heavy mayonnaise-based standbys, macaroni salad or potato salad.
An approach I love is four salads, all of which should be easy to make and easy to make ahead of time. The first is a refreshing and simple salad of julienned carrots and a slightly bitter red radicchio that you can put together while the meat cooks. Young carrots are cut into matchsticks with radicchio sliced into strips and tossed with extra virgin olive oil, salt and pepper, and that’s it.
Make the most of ripe tomatoes
Tomato, egg and olive salad. Credit: Copyright 2015 Clifford A. Wright
A second nice salad is a tomato, egg and olive salad. You would assemble this beautiful dish as you would a work of art. It’s stunning to look at and eat. Choose vine-ripened juicy tomatoes, preferably from your own tomato plant, and the best olives, not too bitter, not too salty.
Hard-boil the eggs and slice them interspersed with sliced tomatoes and black olives, all arranged in a spiral, and garnish with parsley, extra virgin olive oil, fresh lemon juice, salt and pepper. Do not refrigerate this dish.
Take bean salad inspiration from Greece
Mavromakita fasolia (black-eyed pea salad). Credit: Copyright 2015 Clifford A. Wright
Many people must have a bean salad in summer, and a wonderful Greek version is made with canned black-eyed peas. Canned beans will work fine, as long as they are packed only in water. If you can’t find beans canned in water, you can boil some dried black-eyed peas instead.
After this step, the salad takes just five minutes to put together. For six servings, open two 15-ounce cans of black-eyed peas and rinse them. Toss with two trimmed and finely chopped scallions, a little salt, one small finely chopped clove of garlic, three tablespoons chopped fresh dill, five tablespoons extra virgin olive oil and freshly ground pepper to taste.
Show off seafood in a rice salad from Sicily
Riso al mare (seafood rice salad). Credit: Copyright 2015 Clifford A. Wright
The last of our summer salads is a bit more involved, but not hard, and I provide you a recipe below. Years ago, in Sicily, I had a riso al mare, a seafood rice salad, that was probably the best I’ve ever had.
We were skin diving off the tiny port of San Gregorio and were exhausted and ravenous when we exited the water, which may have helped in the enjoyment of this salad.
Riso al mare (Seafood Rice Salad)
Rice for riso al mare (seafood rice salad). Credit: Copyright 2015 Michelle van Vliet
Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Yield: 6 servings
6 mussels, scrubbed and bearded just before cooking
6 littleneck clams, scrubbed
1/2 carrot, peeled
1 squid, skin pinched off, viscera removed, tentacles cut off below the eyes, washed clean
3 tablespoons unsalted butter
2 1/2 cups medium-grain rice (Spanish rice)
2 1/2 cups water
Salt to taste
6 cooked medium shrimp, shelled and very finely chopped
One 3-ounce can tuna packed in oil, very finely chopped with its oil
3 ounces Norwegian or Scottish smoked salmon, finely chopped
2 canned hearts of palm, drained and finely chopped
2 teaspoons beluga or salmon caviar (or 1/2 teaspoon black or red lumpfish caviar)
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh parsley
Salt and freshly ground black pepper
1. Place the mussels and clams into a pot with a few tablespoons of water and turn the heat to high. Cover and cook until they open, 4 to 8 minutes. Discard any that do not open and remain firmly shut. Let the mussels and clams cool, remove from their shells, and chop very finely. Set aside in a mixing bowl.
2. Place the carrot in a small saucepan, covered with water, and turn the heat to high. Bring to a boil and cook until crisp-tender (or whatever you prefer), about 10 minutes. Drain and chop finely.
3. Put the squid body and tentacles into the pot you cooked the mollusks. Add 3 tablespoons water and cook on a high heat until firm, about 4 minutes. Let cool, and chop the body finely. Cut the tentacles in half and set aside. Add the rest of the chopped squid to the mixing bowl with the clams and mussels.
4. In a heavy 4-quart enameled cast-iron pot or flame-proof casserole with a heavy lid, melt the butter over medium-high heat. Add the rice and cook, stirring frequently, for 3 minutes. Add the water and 2 teaspoons salt, reduce the heat to very low, cover and cook undisturbed for 12 minutes. Do not lift the lid until then. Check to see if the rice is cooked and all the water has been absorbed. If it hasn’t, add a little boiling water and cook until tender. Transfer the cooked rice to a second large mixing bowl, spreading it out so it will cool faster.
5. Once the rice is completely cooled, use a fork to toss it well with the mussels, clams, carrot, squid, shrimp, tuna, smoked salmon, hearts of palm, caviar, olive oil and parsley. Check for seasoning and add salt and pepper as desired.
6. Arrange attractively on an oval platter and garnish each end with the squid tentacles and parsley sprigs.
Main photo: Carrot and radicchio salad. Credit: Copyright 2015 Clifford A. Wright
Rioja is one of the five great wine regions of the world, its wines celebrated both for their great longevity and for their extraordinary value. Only here do the terms Reserva and Gran Reserva carry the weight of law: To qualify as the former, a wine must be aged in oak for a minimum of one year and spend two years in bottle before release, while the latter ages in oak for at least two years and in bottle for three. (Crianza requires a year both in oak and in bottle.) So the wines come pre-aged — and for prices that make Bordeaux or Tuscany seem exorbitant.
Today, winemakers such as Juan Carlos de Lacalle of Artadi and Telmo Rodriguez of Remelluri are arguing passionately that Rioja’s terroirs are as complex as Burgundy’s and that its wines should therefore be classified by village cru rather than length of time in barrel. But it will take a generation for such revolutionary change to occur in Spain; meanwhile, there is a panoply of styles to be savored, from the French oak-aged lusciousness of Roda’s Sela to the seamless classicism of La Rioja Alta’s 904. For complexity, longevity and value, not to mention sheer enjoyment, no red-wine region in the world can compete with Rioja. Olé!
CVNE Viña Real Reserva 2005
A delicious wine from CVNE, one of the old aristocratic bodegas of Rioja. Very sweet red fruit on the nose — first strawberry, then raspberry and ripe cherry, with hints of balsamic and molasses. Dense, ripe juicy tannins; lovely, lengthy notes of earth and dry bark. Around $40.
Artadi Viñas de Gain 2011
Juan-Carlos de Lacalle of Artadi is among Rioja’s radicals, his mission to highlight the region’s great microterroirs. This wine has superb bright fruit, a hint of leather on the palate, along with sour damson plum and briar, textured tannins, and a fine juicy finish. About $26.
Ysios Reserva 2008
Bodegas Ysios in Álava, Spain. Credit: Copyright 2015 Bodegas Ysios
Ysios is one of Rioja’s most arresting bodegas, its wavelike façade designed by the renowned architect Santiago Calatrava to echo the peaks of the sierra in the distance. Equally impressive is this dense, restrained yet powerful modern Rioja, showing scrumptious blackberry fruit, minerality, smooth tannins and mouthwatering acidity. “We look for concentration, softness and energy,” winemaker Roberto Vicente says. Quite. About $26.
Marqués de Murrieta Capellania Reserva Blanco, 2010
Rioja’s whites have a reputation for oakiness, but winemakers such as Murrieta’s Maria Vargas march to a different beat. This 100% Viura (the grape known as Macabeo in France) is full-bodied, certainly, but it’s balanced by dancing acidity, the aromas of roast almonds and white fruit, and a delicate, creamy finish. Delicious. About $20.
Remelluri La Granja Nuestra Señora de Remelluri Blanco, 2007
Is this offering from Remelluri the best white wine in Spain? Telmo Rodriguez’s field blend of Viura, Albariño and half a dozen other varieties makes the blood sing in your veins. White flowers on the nose precede a rounded palate with stone fruits such as peach, exotic spice and honey, pierced through with bracing acidity and fine mineral length. Balanced, luscious, triumphant. Around $25.
Ramón Bilbao Viñedos Altura 2011
Bodegas Ramón Bilbao in Haro. Credit: Copyright 2015 Bodegas Ramón Bilbao
Riojanos can be snobbish about Garnacha, considering Tempranillo the only true noble grape of the region. Ignore them. The 50% Garnacha in this blend from Ramón Bilbao allows it a perfumed freshness, with lifted raspberry on the nose and juicy blackcurrant on the palate as well as a textured, tannic finish. Mouthwatering. About $20.
Marqués de Cáceres Excellens Reserva 2009
Though established in the 1970s, Caceres is known as one of the most conservative of the great estates. That image may change somewhat with Excellens, a new range from small, high-altitude vineyards; the Reserva’s expressive, cool spearmint nose with salted caramel leads to a palate with fresh blackcurrant and sour plum. Ultramodern, international style with soft tannins enlivened by tart acidity. Good. Around $16.
Marqués de Riscal Barón de Chirel 2010
Hotel Marqués de Riscal in Elciego. Credit: Copyright 2015 Adam Lechmere
Established in 1858, Riscal is one of Rioja’s oldest bodegas, but with its titanium-clad hotel it rivals Ysios for modernist cool. Wines like this one, however, are classic. Lovely briar and licorice nose with a salty, river-mud stink, plus white pepper and fresh linen. Superb bursts of juice on the palate are balanced by lovely acidity, notes of snapped nettle stalk and polished tannins. Dense and compelling. About $50.
Contino Reserva 2009
A single-vineyard wine from the CVNE stable, made by the brilliant Jesús Madrazo. Very fine, deep briar and black-cherry aromas open to ripe soft tannins and mouthwatering acidity; the pitch-perfect palate of blackcurrant and blueberry hints at sweeter red berry fruit. Sharp, juicy balsamic finish. Long and opulent, it would be perfect with rack of spring lamb. About $35.
Ontañón Vetiver Rioja Blanco 2013
The barrel cellar at Bodegas Ontañón. Credit: Copyright 2015 Bodegas Ontañon
Another fine, dry, mineral white Rioja in the modern style, courtesy of Ontañón. Very pure with sharp, bright acidity, a hint of florality on the nose and a textured pear-skin palate. Defined, structured, brisk and intense — a food wine. About $12.
Luis Cañas Gran Reserva 2001
Bright, smooth, leathery nose, with some smoke and sun-warmed wood. Powerful sour plum and spice notes on the palate, along with intense linear tannins. There’s nothing big or brash about this wine from Luis Cañas — it’s got a superbly fresh, zesty length, yet it’s very austere and elegant. Excellent. Hard to get hold of but worth searching out as an example of just how well Rioja can age. About $40.
La Rioja Alta Gran Reserva 904 2004
Pinot-like lightness of hue; earth, compost and potpourri on the nose. Ripe blueberry-fruit palate with hints of leather; round, soft tannins. Very restrained with subtle length — a fine and delicate classic brought to you by La Rioja Alta. About $50.
Gómez Cruzado Reserva 2008
Voted champion in the United Kingdom’s 2013 Wines from Spain awards, Gómez Cruzado’s fine Rioja has an oak-sweet nose with vanilla and white pepper; ripe black fruit; and a powerful, dry length. Very fine. About $25.
Finca Allende Rioja Tinto 2007
The Finca Allende estate in Briones. Credit: Copyright 2015 Finca Allende
A modern style from Finca Allende, aged in French oak. Autumnal briar and hedgerow nose with hints of herb, followed by a midpalate loaded with fine dark fruit; smoke; leather; and rich, old cigar box. Luscious, elegant, complex. About $26.
Bodegas Roda Sela 2011
Established in 1987, Roda produces, from its stunning winery in Haro, some of Rioja’s most compelling reds. Don’t miss the magnificent Cirsion, but start with the entry-level Sela, with its voluptuous nose of violet-scented black fruit, velvety tannins and palate of dark cherry and plum. Modern Rioja at its best. About $33.
Mexican cuisine has no high or low. Unlike in French, Chinese or Japanese cooking, it is from the humble tradition of everyday kitchens that most Mexican recipes are culled. The difference is more a matter of degree of luxury in presentation than of basic cooking concepts.
In recent years, a culinary trend has emerged from the kitchens of a new generation of chefs called Nueva Cocina Mexicana or Modern Mexican.Utilizing international culinary techniques, but working with traditional Mexican recipes and ingredients, these cooks have created a body of dishes as well as a contemporary context for serving and eating them.
Sometimes it’s simply a matter of presentation:Martha Ortiz’s duck in black mole varies little from that eaten in an old Oaxacan home. But it is elegantly served on contemporary designer china in a streamlined, posh venue in Mexico City’s Polanco area, surrounded by less standard accompaniments, and chased with a nice Baja Chardonnay. Or take Patricia Quintana’s salmon appetizer with its vanilla-infused dressing: nothing time-honored here but for the separate ingredients. And Mónica Patiño’s chicken soup perfumed with té de limón — that’s Thai lemongrass sold in every market across the country, but never before served at a Mexican dinner table.
An earlier generation of chefs have paved the way for an extraordinary renaissance of fresh, creative cooking, led by star chef Enrique Olvera of Pujol, now head chef at New York’s Cosme. Young culinary-institute-trained chefs are returning to their roots while exploring contemporary concepts developed in Europe. Mexico City has become an amazing place to discover not only the wide range of classic and regional cooking but also new traditions being forged every day.
Main photo: An appetizer of marinated raw scallops in “ash vinegar” with cucumber and cilantro. Credit: Copyright 2015 Sud 777