Recipe: End of Summer Delights

Scallop glazed with Kalamansi and topped with Chiang Mai sausage and roasted corn

As the summer is winding down, there are still large nice fresh succulent scallops from Maine.
With the end of season of corn still available from the farmers market, these two ingredient complement well as hors d'oeuvres. Our kitchen has been serving Seared Diver Scallops with Brown Butter sauce and Sage, with abundance sage in the garden, it's delicious with crispy sage leaves!
Another way to enjoy the best of it is the Grilled Scallops marinated with Miso and Sake topped with Hijiki salad.

Recipe: Grilled Scallops marinated with Miso and Sake topped with Hijiki

Ingredients:

2 lb. Diver Scallops (approx.18/20 pcs )
1/4 cup sake
1/4 mirin
4 tablespoons white miso paste
2 tablespoons sugar
black pepper



Mix the ingredients thoroughly in a mixing bowl with the scallops and cover and set aside

Pat the scallops with paper towels and marinate overnight or a few hours.

Lightly wipe off (with fingers) any excess miso marinate clinging but don't rinse it off.With a frying pan on a high heat, sear the scallops till brown (do not crowd the pan). place on a serving platter.

or

Place scallops on the grill and lightly grill on both sides until the surface turns brown.

Lower the heat. Pour the rest of marinate, add 1/4 cup water or white wine to sizzle and glaze on top of scallops.

Serve warm.  Great with Asian kale or broccolini or swiss chard

Summer Cookout: City slickers at Paisley Farm, Rhinebeck,NY

Summer barbeque time.

Working with Mike and Jan Kokas at Upstate Farm (PaisleyFarm).

A beautiful weekend of planting soy beans and string beans, picking the ever blooming Zinnias along with 20 other city slickers with a full day of roasting 85Lb of pig.

Some of us in the kitchen prepared freshly picked vegetable and created Burmese okra with dried shrimp, roast corn just picked from the farm, baby eggplant and squashes with mixed herbs.

My friend Jade made side dishes to complement the roast pork, cucumber with ginger, bitter melon with slivers of lotus and amazing cheese cakes with summer berries...Joyce made cherry clafoutis and Chazz with her childhood recipe of chocolate coffee cake to end the feast.

Fundraiser: Here's to Summer Cocktails!

It’s my favorite time of the year!  But when the heat is sweltering, there’s nothing better than a nice, cool cocktail by the pool.  Serve these summery Saffron59 favorites at your next BBQ or just for yourself!

At a recent Cetana fundraiser to raise money for the educational future of Burma, our Burma Rise cocktail was a hit:

Recipe: Burma Rise

Ingredients:

½ cup vodka

¼ cup lime juice

¼ cup ginger infused simple syrup

¼ cup pomegranate juice

½ cup club soda

Muddled Thai basil leaves

Instructions:
Mix all ingredients except club soda and Thai Basil into a pitcher and stir to mix.  To serve, pour into glass of ice and add 3-4 leaves per glass of Thai Basil and top off with club soda.

Blood Orange Sangria

Here’s an unusual use for Earl Grey tea and gin:

-Earl Grey MarTEAni

Ingredients:

1 1/2 ounces Earl Gray Gin Infusion (see below for recipe)

3/4 ounce fresh lemon juice

1 ounce simple syrup

1 lemon twist, for garnish

Instructions:

Fill a cocktail shaker two-thirds full of ice and add the gin infusion, lemon juice, simple syrup.  Shake for approximately 15 seconds. Strain into a chilled cocktail glass. Add lemon twist.

Earl Grey Gin Infusion

Ingredients:

1/4 cup loose Earl Grey tea leaves

1 liter gin

Instructions:

Add tea leaves to the bottle of gin.

Replace cap and shake well.  Allow the tea to steep in the gin for 2 hours; strain gently to remove the tea leaves. Do not press the tea leaves to extract excess gin -- this can make the infusion bitter.

One of our most popular summer drinks contain fresh seasonal blood orange.  It’s colorful and refreshing:

-Blood Orange Sangria

Ingredients:

2 cups sliced strawberries

2 cups apple juice

2/3 cup Triple Sec (orange-flavored liqueur)

1/2 cup sugar

4 whole cloves

3 seedless blood oranges, each cut into 16 wedges

2 (750-milliliter) bottles fruity red wine

2 (3-inch) cinnamon sticks

1 lemon, cut into 8 wedges

1 lime, cut into 8 wedges

Instructions:

Combine all ingredients in a large pitcher, and stir until sugar dissolves.  Cover and chill 8 hours or overnight.  Discard cloves and cinnamon sticks.  Pour sangria into individual glasses, including the fruit.

Weddings: Global Cuisine

With everyone in the world connecting and interacting with each other, it is only natural that our cuisines do too. Asian food is still a huge trend and global cuisine is in high demand - resulting in healthier, flavorful food with different textures; as seen with food trucks in major cities.  Being that we have such a diverse and international kitchen crew, many clients get a taste of our global menus.   

At a recent gala, we showcased the event with a tempting menu with cuisine from around the world.  Dishes like Ethiopian Doro Wat Chicken with Berbere curry, Salad with slivers of Lotus root, Braised Pork Belly with baked Arepas and many more were served; along with Dhoonya Dancers and live performances by the legendary Aaron Neville.

Ethiopian Doro Wat Chicken with Berbere Spice

One of our wedding couples Jeff (Taiwanese) and Juan (Argentinean) is a prime example of global diversity in cuisine. Their menu comprised of Chino-Latino elements such as Pulled Pork on Mini Shanghai Buns, a tea ceremony featuring Mate tea (to honor their elders); and to top off the evening’s festivities, a Lychee Saketini. Mardi Gras masks were mandatory.

Strawberry-Rhubarb Shots and Banana Turon Crepes

Lechon Roast Crackling Suckling Pig, Pork Spa Rolls, Rellennong Pusit (stuffed squid), Char Siew Pacit Canton Noodles, to name a few were dishes chosen by another recent wedding couple.  Her Filipino family was BIG on meat and his Irish family loved every bite.  Not only did his family tread into new culinary waters, they were positively diving in with joy.  

Classic Fish Recipes From Cambodia and Myanmar

I would like to share two simple classic fish dishes from Cambodia and Myanmar. It is an all-time favorite of mine and created for my previous restaurant Road to Mandalay.  You can substitute the white fish (the firmer, the better) with large shrimp or any seafood you have on hand.

Si Byan (Burmese Fish) in 15 minutes

Makes: 4 servings

INGREDIENTS

2 lbs cod fillet or halibut, sea bass, etc - into 1-inch chunks

1-inch chunk ginger

2 tsp turmeric powder

¼ cup of vegetable oil

3 med. tomatoes, small chunks

3 med. onions, minced

5 cloves of garlic, minced

1 1/2 inch of ginger, minced

2 tbsp sweet paprika 1 tsp hot paprika or 2 fresh chili peppers

 1 1/2 tbsp fish sauce

¼ cup of vegetable or fish stock

½ cup cilantro leaves (reserve some for garnish)

INSTRUCTIONS

1. In a mixing bowl, marinade the fish with salt, pepper and turmeric for five minutes.

2. In a frying pan, heat the oil and mix in the onion till lightly brown and add in ginger, chili (if not using paprika) and garlic till fragrant.  Add in the paprika then immediately the fish and let it seared then stir in tomatoes, liquid stock and cook for five minutes.

3. Lower the heat and add fish sauce, coriander and simmer for another

2 minutes.  Garnish with cilantro leaves and serve hot with steamed jasmine rice.

Amok Fish Steamed in Coconut Shell

Cambodian Fish Amok 

Makes: 4 servings

INGREDIENTS

1lb White Fish Fillets, e.g. (Catfish, Cod, Haddock, Sole, etc)
1 Garlic Clove, chopped

1 Red Onion, chopped

2-inches fresh Root Galangal

2 tbsp chopped fresh or frozen Lemon Grass  

½ teaspoon Ground Turmeric

1 teaspoon Paprika

2 tbsp Fish Sauce

1 tbsp Sugar

½ teaspoon salt

1 Can of Coconut Milk

INSTRUCTIONS

1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended.

2. Add the coconut milk and process again until thoroughly mixed.

3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.  Continue to cook gently for about 10 minutes until thickened.

4. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.  Set the remaining sauce aside.  Steam until firm.

5. 5 minutes before the end of the cooking time, gently reheat the remaining sauce, pour over fish mixture and serve over rice.

Travel: Cambodia, Siem Reap, Phnom Penh: Beaches & Pepper Crabs

It was back in 1997 that I first went to Cambodia.  There were only a handful of small hotels that were family run and Raffle Chain Hotel was the hotel to stay at.  Then, only small, hut-like vendors were open and only for a few hours, providing very few Khmer dishes.  The seaside was not safe and walks along the beach were unheard of back them. Now, there are over 300 hotels on the popular strip in the city Siem Reap; from Starckish to affordable boutique inns.

Monk Going For Offering

Siem Reap

Hotels

Sala Lodges

Another newly opened- two years ago, one kilometer from the town centre and close to the temples of Angkor.

Amansara

A 5-star luxurious private home with secluded ambiance.

Hotel De La Paix

Another centrally located 5-star boutique hotel with a stunning architectural fusion of ancient Khmer with contemporary art exhibits.

The One Hotel

The Passage, Old Market Area

With only one suite available, you literally have the whole hotel to yourself.

Restaurants

Sugar Palm

- Ta Phul Rd

Great traditional Cambodian cuisine; Amok is a must!

The Blue Pumpkin

Hip, affordable and delicious. A One stop shop bakery, restaurant, lounge and ice cream with locations in both Siem Reap and Phnom Penh. The Ginger Black Sesame and Durian ice cream are the winners.

Spa

Body Tune

Two-hour massage just flies by.

Shopping

Alley West

– Colorful shopping lane filled with more artsy and unique wares.

FCC

(Foreign Correspondent’s Club) – Home to gorgeous boutiques and galleries with great drinks before sunset.

Eric Raisina

(various locations in Cambodia) - Famous designer of Cambodian silk scarves & couture.

Local Artist Studio

Phnom Penh

Hotels

Le Marais Boutique Hotel

& Paris Fashion, #33 Street 222

An alluring mixture of high French fashion meets hospitality, with five comfortably spacious suites and great service by the staff located close to the Royal Palace and National Museum.

Plantation Hotel

#28, Street 184

Quirky mix of 30’s, 60’s, 80’s and 90’s architecture situated at the back of the Royal Palace and the National Museum.

Shopping

Artisans Angkor

Chantiers-Ecoles, Stung Thmey Street

Dedicated to train young artisans to help bring back traditional arts; they offer teaching workshops and artwork and sculptures for sale.

Water Lily

Lovely hand-made pearl jewelry, bags, scarves and tchotchkes

Le Lézard Bleu - 61 St. 240

Gallery of local artists' work and a collection of small antiques, souvenirs and gifts.

Couleurs d'Asie

, #33, Street 240

Fine silk and woven souvenirs.

Monument Books

, #111, Norodom Blvd

The largest bookstore chain in Cambodia for a great selection of coffee books to antique books on Asia.

Restaurants

Tepui

Located inside the Chinese House in a beautiful colonial setting. At the moment, the owner is serving Mediterranean & South American cuisine and cocktails with Asian flair.

Le Comptoir

, 25 Street 240

This trendy bistro serves excellent French food and salads.

Rubies Wine Bar

, Corner of Streets 19 & 240

A local favorite wine bar is Cambodia’s equivalent to “Cheers”.

Kravanh No.112 Sothearos

Newly opened Cambodian restaurant serving the best Amok I ever had!

Girl with Snake on the Tonle Sap River

Take a 5-hour bus ride or rent a motorbike and head to southern Cambodia to Kep and Kampot; two small charming towns sparely populated and untouched by tourists, save those seeking to avoid the traffic and dust of Phnom Penh. Both towns have the charm of an old French colonial era by-gone surrounded by a lush, natural landscape. The best time to visit is during the cool and dry season from November to February.

Kampot is a very laidback town and the gateway to Bokor Mountain where once a French resort town flourished. The town named Boker Hill Station was populated in the 1920s by French settlers. They produce the best aromatic and complex pepper in the world in Kampot from their plantations.

Nearby is Kep with its unremarkable beaches, with a few beachside restaurants and markets along the main street. But the specialty dish of this province is the crab with fresh Kampot pepper and why one would travel here.

Travel: Visit of the Year: Myanmar/Burma, Yangon

This year my trip takes me to an ancient city of Cambodia, as a guest of His Excellency Roland Eng for a week of Royal visit to his homeland followed by a detour visit to sleepy fishing village of Ngwe Saung by the Bay of Bengal in Myanmar.

Another week in Yangon (Rangoon), this city is the gateway to Myanmar. The century-old buildings are maintaining the heritage landscape in the midst of the city's cosmopolitan life that is rapidly growing. 

Always green with lush tropical trees, shady parks and beautiful lakes, Yangon is known as the Garden City of the East. Besides visiting the magnificent Shwedagon Pagoda here are a few of my own personal favorites.

A vendor at the bay

Restaurants:

Monsoon

www.monsoonmyanmar.com

 85-87, Thinbyu Road

This decadent restaurant and bar is a multicultural mix of old world charm and with a modern twist.

House of Memories 290, U Wizara Road

Located in a historic colonial villa, this restaurant was once the headquarters to members of the Burma independence movement. 

Happy Noodle 62, Inya Road

Serves a variety of Myanmar noodles, specializing in Shan tradition. 

Taing Yin Thar 5A, Parami Road

Newly opened on Parami Road, serving different ethnic Burmese food.

La Planteur

www.leplanteur.net

22, Pagoda Road

Beautifully situated on the Royal Lake, the menu consists of French-Burmese fusion cuisine set in an old colonial home. Best wines in beautiful villa on Inya Lake.

Mes Amis

www.mesamisyangon.com

5, U Htun Nyein Street

(Owner was previously from Le Planteur), also located on the Inya Lake.

Lashio Lay

If you want Indian food, located in a nice hotel by the red canal hotel.

999 Shan Noodle House

This place has a great noodle also their Shan Tofu Salad is a must.

The Strand Hotel

Just re-opened after renovation - go have a look!

Gekko

Japanese fusion downtown on Merchant at Pansodan (Phuong & Sean from Q Bar Hoi An liked this place!)

The Envoy Bar & Grill

New Hang Out with roof garden - downtown - very popular

Hotels:

Alamanda Inn

60B Shwe

Taung Gyar Road,

Golden Valley

This is new quiet B&B, upscale Yangon's Golden Valley district, rooms are small and well-kept.

Savoy Hotel

129 Dhamazeddhi Road, Corner of Inya Road

Close to many eclectic restaurants, bustling with fruit stands and food stalls at night.

Governor's Residence

35 Taw Win Street, Dagon Township

Colonial style with impeccable services, built in a beautiful teak mansion, located on a tree lined streets.

Ice Cream Street Vendor in Yangon

From Yangon, an excursion to the

Bay of Bengal beach

, we took a 4-hour ride through the rice fields countryside, bamboo plantations and fish farms to

Ngwe Saung

- a fishing village along stretches of unspoiled beach with beautiful turquoise waters and soft sandy beaches.  The village consists of a few boutique hotels on the ocean and a handful local restaurants, lined with stalls filled with freshly caught lobsters, large craw crabs and abundance of fish.

Ngwe Saung Beach by the bay of bengal

Don’t forget to bring new hundred dollar bills (no credit cards accepted here yet!) and dollar bills come in handy for tips.

Stay tuned on my Cambodia tips on my next post.

Travel: Asia Trip 2011-2012

Holiday Greetings!  Please follow me on Twitter & Facebook for the next three weeks for travel updates for my Asia trip this year.

In mean while, I have been busy this past month with holiday events at Saffron 59 as well as being my own travel agent; planning (numerous) connecting flights, itineraries, meeting with acquaintances and booking my old friends for breakfast on Chao Praya or dinner along the Mekong riverside.

I have not been to Cambodia since 1998. My main plan is to visit  the Angkor Hospital for Children to get a private tour from William, the Executive Director. I have been on their committee for over a decade. This hospital started as a small children’s hospital.  Today, they have treated over a million patients with a visitor’s center for those who travel from the far away villages. Last time I was in Siem Reap, there were only three hotels to open and some home inns.   Since then, there are now spas, French restaurants and trendy boutiques.

Angkor Hospital for Children Photo: Daniel C. Rothenberg, www.photoasia.org

And of course a stop in Burma to visit the orphanage in Yangon that I am involved in with my parents.

Orphanage in Yangon

We are also planning to hike to see the Naga, which are only one of the 35 tribes in Burma. 

A short stop on my trip will be to Bangkok where there are some great spots I will be visiting on the advice of Nancy Chandler as my go-to guide. Notable places such as the gallery at Attic Studios art gallery and workspace on Sukhumvit Soi 31; the often fully booked Old Bangkok Inn (B 3,200+); business and the artsy converge at the hip new all-suite Tenface Hotel (B 3,700+) and of course, food. I’m especially excited to try new Isaan restaurants that serve more than 20 different versions of somtam (a famous spicy papaya salad) at street prices.

And if we’re lucky we can maybe spend a few days in the Indian Ocean before returning.  I look forward to sharing these wonderful moments with all of you!

- Irene 

Weekend Trip: Farm Fresh in November

Fresh produce for dinner in November is always a treat this time of the year.

For my four days off during Thanksgiving, I paid a surprise visit to my friends Mike and Jan Kokas of Upstate Farms two hours away from NYC in Tivoli, NY in the Hudson Valley.  With such fertile rich soil; they have been one of our purveyors for many years. Upstate Farms supplies quality produce to fine restaurants such as Eleven Madison and Daniel NYC.

 

Picking Tokoyo Turnips

For part of our dinner, we had snappy rapini (or baby broccoli rabe); tokyo turnips simply seared on a high flame for 3 minutes with shallots and garlic; and a heavenly assorted salad of red oak, baby romaine and wild arugula to end the dinner.

Tokoyo Turnip Stir-fry

 I’m glad I had a chance to visit before the cold sets in.  I am looking forward to visiting again in the summer where I will get to pick everything from the tastiest champagne grapes to delicate mesclun greens.

  

Greens in November!

Recipe: Seasonal Eats: Vegetable “Ratatouille”

This time of the year the chill is in the air and the need for comfort food never fails to satisfy our creaturely comforts.  This year’s harvest is abundant of cauliflower or Romesco broccoli.  With so many people increasingly aware of seasonal ingredients and quality produce, this is the perfect easy and flavorful recipe for vegetarian lovers and meat lovers alike.  Adjust portions to serve as a side or full entrée. 

Saffron59 “Ratatouille”

Click through for the recipe to this beautiful dish.

Recipe: Saffron 59  “Ratatouille” with lemongrass galangal broth

Estimated Time: 45 min – 1hr

Serves 8 guests as main entrée

Ingredients:

1 large onion, diced

1 tablespoon minced garlic

1 tablespoon minced ginger

1 red bell pepper diced

1 tablespoon curry powder

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon turmeric

1 pinch of cayenne

1 teaspoon chili paste in soybean oil

1 tablespoon tom yum paste

1 lb chopped tomatoes

2 cups vegetable broth

1 cauliflower, cut into small florets

 2 carrots peeled and sliced into ½ round

1 asian eggplants, cut into 1 inch cube

1 yellow squash, cut into 1 inch cube

Optional

1 teaspoon fish sauce

juice from half of lime

cilantro leaves for garnish

Instructions:

Sprinkle salt and pepper and olive oil on vegetable

Roast the vegetables separately at 400° for 30 min

Brown onions, garlic, and ginger, add dried spices and chilies

Add chopped tomatoes, vegetable broth, leave uncovered

Stir the bottom to prevent from scorching and let the broth cook for 10 minutes in medium flame

Take roasted vegetable, mix with broth, stir

Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly

Apply seasoning with salt pepper, fish sauce (optional), lime juice

Garnish with cilantro leaves

*vegetables can be substituted with string beans, okra, and cabbage or any other seasonal produce

Travel: Harvest Time at Tokaj, Hungary

With the approach of fall and the expert guidance of Carolyn Banfalvi about where to visit, I couldn’t have timed my trip to Tokaj, Hungary better.  It was time to harvest the grapes in this historical wine region. We visited a few wineries to sample the area that is as famous in wine production as it is rich in its varied history.

Amidst beautiful rolling hills dotted with grape vines at the center of the Tokaj wine region, we stayed at the beautiful Grof Degenfeld Castle Hotel.  Receiving royal treatment with a late night tour and wine tasting by  General Manager Gabor Banyal.  The property is famous for being the only castle that comes with its own vineyard. There, we tasted an outstanding Tokaj Aszu 1999 and others, followed by an incredible dinner with perfectly seared foi gras and poached apple with aged balsamic as a starter.

Degenfeld Vineyard

1999 Aszueszencia  VS 2007    Harslevelu (Linden)

One organic winery we visited was the Erzsebet Pince (Elizabeth Cellar) in Tokaj.  The history of the vineyard is as fascinating as the family itself.
There, I met Hajnalka Pracser, the daughter of the owner Elizabeth Pracser.  She met her husband,  the winemaker of Erzsebet Pince, while interning in Napa Valley for a year at various vineyards.  The winery itself was once owned by a Russian Tzar who provided the court with Tokaj wine until Elizabeth Prancser purchased the property.

Another 100 hectares winery we visited is the Disznókő, with an immaculate façade and incredible landscape.   Its Southern facing vineyard gives it the warmest growing conditions in the region for astounding amounts of grape varieties.  I was very fortunate to see the wine production in progress.  Our host Katherine Chapman was more than accommodating and further fascinates me with amazing tastings to complement the kind of cuisine saffron 59 has been serving the last decade.

Harvest time at Disznókő

The whole region produces several wonderful varieties of grape.  Here’s a variety sample from the Degenfeld Winery (from Dry to Sweet):

1   Furmint – Dry; hint of cinnamon and acacia blossom, good with everyday dishes.

2Muscat – Semi-dry; contains no Tannis, smells like Lychee.

3 Harslevelu – Semi-sweet; pear and clove characteristics, similar to Linden

4 Fortissimo - Sweet; grape blend similar to the Aszu grape variety (see below)

5Szamorodni – Sweet; hints of pineapple, orange peel and gooseberry.  Harvest is only from October to November during 100% humidity during frost and barrel aged for a year.

6Aszu – Sweet; comprised of 88% Furmint and 20% Harslevelu, by far the most expensive of the group- it is barrel aged for 2 years.

For my first visit here, I was fascinated by the whole process of wine-making particular to the grapes of this region. All the wines had a great balance to enhance Asian cuisine. I can't wait to try out my new favorite wine to accompany a variety of dishes all my old favorite dishes!

Wedding: 632 Hudson

A wedding is essentially a personal romantic affair and 632 on Hudson is just one of the great venues in the city for bride and groom who like to keep their celebration intimate. With their gorgeous vintage furnished rooms, creating warm and gracious atmosphere, it is a townhouse beauty. Thus certainly we were glad to be part of the memorable evening. 

The acoustic violin players were nicely comforting the guests before and after the ceremony by the old-style fire place. With the summer weather, the welcoming lemonade made by Paul, our bartender, was soothing the heat from outside. It was ideal to decorate the dinner table that went with the rustic classic ambiance of the space.

Photo by 3 Photographers

Events: Tol Party at the Beach

This summer not only we have been catering wedding and BBQ outdoor functions, a couple from Vermont (Korean and Jewish) who also has a beach house in Long Island, New York. It was the first time our staff has experienced this type of first birthday celebration (Tol Party).

On this beautiful sunny afternoon, we set up three large tubs chilled with beer, wine, juice and soft drinks for kids and teenagers. Afternoon activities were softball game and biking by the beach. Chef Simon grilled chicken marinated with lemongrass and herbs, with assorted vegetables from local market such as baby eggplant, summer squash, Portobello mushrooms..

Two Additions to our Saffron 59 Family

Lile Maria with Aunty Irene

Cute Son of Momoko (our pastry chef)

Seasonal Flowers

Flowers do wonders for the soul, especially for your special day or just a great pick-me-up.  We always have fresh-cut flowers in our offices that never fail to put a smile on our faces. For the most bang for your buck, use fresh seasonal flowers when they're at their prime blooming season. Great fragrant blooms available now are bursting

Peonies,

delicate Sweet Peas, tissue-layered

Ranunculus

, hyacinth and many more.

Pink Peony in Springtime

Even better still, seasonal flowers come in any profusion of color, no matter what the season.  You can coordinate your flowers for your wedding or special event with any color, theme or even symbolic flowers.  Here are a few examples:

Stephanotis: Good-luck flower for the bride

Pimpernel: Change & innocence.

Calla Lily: Rebirth.

Forget-me-nots: True love.

Ivy: Friendship, fidelity, and matrimony.

Mixed Bouquet

This is also a great time of the year to enjoy growing your own fresh seasonal herbs.  You can always freeze or dry your herbs to enjoy all year long.  They will taste better than anything you buy in a bottle! Mojitos, anyone?!

Not Just Weddings!

Summer is finally here and so is the wedding season. We do a lot of weddings in the summer but we also plan and cater many Bat/Bar Mitzvah and birthday parties as well. Last weekend, we did a Bat Mitzvah Party for the lovely Abigail Poteshman at Midtown Loft. The weather was perfect for an outdoor cocktail reception. Upon arrival, guests headed up to the rooftop to enjoy cocktails and Hors D’Oeuvres, then a buffet style lunch was served down on the main floor.

Abby's Friends

We were very lucky to have Mr. Dan Hurley, the creator of 60-Second Novelist join us to entertain the guests. Dan brought his own manual typewriter, mingled in the crowd and asked guests a few questions about their lives to get the sense of who they are. He would then make up an imaginative and funny short life story about the guest, typed it out so the guests could take it home. This is such a great way to get people to start up a conversation, share their amusing life stories and get to know each other better.

60-Second Novelist: Dan Hurley types out guest's life story in 60 seconds

In a small corner, a red carpet photo booth was set up so that Abby and her friends could
spontaneously strike a pose for a special birthday photo shoot. The photos were printed immediately and framed right on the spot so that everyone could have a little souvenir to bring home from this special event. The DJ really knows their tastes in music and how to get the party started. After brunch, provided by Saffron 59, the teenagers got on the dance floor to shake off some calories. Two dancers were hired to join and spice up the party. They really did some amazing jobs getting people on the dance floor shaking some hips. 

Strike a Pose!

Hora Dance

Hula hoop on the dance floor

In lieu of birthday gifts, Abby generously had everyone bring a book to donate to a non-profit organization and write their well wishes or a short note on bookmarks to be placed in the books. Everyone had a really good time and at the end people seemed to get a hard time getting off the dance floor. The party ended on a happy note with trivia about Abby and raffle drawing. We hoped we had contributed to make Abby’s day special. Happy Birthday Abigail Poteshman!!!

Photos by LUSH Photography

How To: Preserving Wedding Photos

This post is for all of you, the newlyweds.
Over the past years I have received so many of your compliments for the weddings we have worked on along with the memorable wedding pictures that now reminds me how we all can preserve the collections in various ways.

Here in our studio  at Saffron59,  my parents and their siblings pictures in black and white of their travels and weddings. I treasure  them immensely  as its hung by the dinning room and classic to have these pictures showing the contrast from the modern ones.
 
Recently with my new apartment, I like to have something new and something old.  Alexa worked on my long narrow hallway wall with collage.  She scanned and archived these old pictures and touch up with Photo Shop...which has enable for me to have a wall full of these memorable pictures of our us growing up in Burma in black and white....and a colorful collage wall with my nieces and nephews....

Alexa in our studio, touch up with photo shop

Irene's Aunty Jen's wedding

Irene's Mom

Cooking Workshop Party

Hosting a Cooking Party is one unique way that can spice up special celebrations.  Instead of seated dinner or cocktails, you and your guests can casually prepare fun, fabulous meals and enjoy the party; it will also bring more closeness between friends and strengthen bonds and team efforts amongst colleagues in a more informal way. 

Depending on the guest count and theme, food can be from specific regions or distinctive cooking style; your party can be a demonstration style or the 'hands-on' that require guests participation. Whether small intimate group of bridal shower with light hors d'oeuvres or birthday party learning to prepare nice juicy rib eye steak with Korean red bean marinate to tasting great Rhone wines.  

It is important to plan ahead the ingredients and the cooking utensils. Don’t forget to clear clutter in your kitchen for an adequate space for everyone to prep; and assemble your finished dishes.

I like having a Polaroid camera that prints instantly the capture the moments ..

Double Espresso Chocolate Mousse with logo

JWT Office Cooking Party

Grilled Steak Argentinian Style with Chimicurri Sauce

testing the rare Steak

Roof Gardening: Spring starts in March at Saffron59 Kitchen

Cleaning up the tool shed, sowing the seeds and watching the crocus sprouts are the sign of spring as we get the last frost bite.

Here at Saffron59, we started germinated the seeds from last year’s favorite black prince heirloom tomatoes to lemon basil.  Celery, rutabaga and purple beets are planted in 4” deep soil and first crop of radishes are ready to be dug out for our kitchen in two weeks.

Seeds are ready to sow after the last of frost

If you have an urban garden like ours, with at least six hours of sunlight, you can germinate the seeds near your window then transfer to the rooftop. Hungarian peppers and cilantro plants can take a few weeks to sprout. If you plant tomatoes, put seeds 1/4″ deep indoors, six to eight weeks before last frost, transplant into garden one to two weeks after last frost or when soil reaches 65 degrees F. As for Peppers you can plant the seeds indoors 1/4″ deep 10 to 12 weeks before last frost.

Give a hand to your local farmers

Parsley need to start seeds 1/4″ deep indoors 10 to 12 weeks before last frost, transplant seedlings into garden. (Our kitchen crew can’t get enough parsley for all the pesto sauce for the popular juicy thick Rib Eye Steak Chimichurri we feature here at Saffron59).

Once you see a shoot, transfer into a pot and can be exposed outdoor once the freezing temperature disappears.

Yes, we all agree it has been dark, cold, brutal winter. Perk your environment by refreshing it and be ahead of the weather by staging hardy heather plants in your living room or entrance. A bunch of pink cherry braanches or bright colorful red camellias can even bring and transform your room into a summery mood.

So go to your local green garden center and see what a plant can boost you.

Recipe: Happy Lunar New Year: Gong Xi Fa Choi!

Double Happiness Bowls

Growing up in Myanmar, we celebrated Chú Xī, commonly known as Lunar New Year. Along with my parents, brother and sister, I would go to the night market and shop for the New Years decorations and sweets. My parents bought new outfits for all of us, and I would help my mom to stuff the red envelopes to give away, while she prepared feasts for the start of the New Year.

This year, I thought I'd ask my friend Grace Young, author of Stir-Frying to the Sky's Edge (the James Beard’s award winning author) what she and her family cook for the New Year.

According to her:

The New Year’s Eve dinner is the most important meal of the two week New Year’s celebration and of the entire year. Today many people choose to go to a restaurant because it’s more convenient but my family always gathered for dinner at home. Every family’s meal is slightly different while still being designed around meaning-laden foods.

Traditionally, eight or nine course are served because both are lucky numbers; eight sounds like the word for prosperity in Cantonese and nine means long-lasting. Some of our favorite dishes are a poached chicken which symbolizes the wholeness of life; stir-fried clams which have a shape similar to ancient Chinese coins and represents wealth; roast pig signifies purification; a stir-fry of lettuce which represents good fortune and prosperity; and a sweet and sour pork because the Cantonese word for sour sounds like the word for grandchild.

In old China, after the New Year’s eve meal, everyone would try and stay up as late as possible to safe guard the new Year. Adults would play mahjong late into the night or take an evening stroll anticipating the New Day. Firecrackers were traditionally set off at the end of the old year and at the beginning of the year to welcome the New Year and to frighten away evil spirits and demons. Wishing everyone a Happy Year of the Rabbit!

Recipe: Stir-Fried Clams with Black Bean Sauce

Ingredients:

2 dozen littleneck clams (about 2 pounds)

2 tablespoons Chinese dried fermented black beans

1/3 cup chicken broth

1 tablespoon Shao Hsing rice wine or dry sherry

1 teaspoon soy sauce

2 tablespoons peanut or vegetable oil

¼ cup chopped scallions

1 tablespoon minced garlic

1 tablespoon minced ginger

Instructions:

1. Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a stiff brush to remove grit and rinse well. Drain the clams in a colander shaking out excess water. Rinse the black beans in several changes of cold water and drain. In a small bowl, coarsely mash the beans with the back of a wooden spoon. In a small bowl, combine the broth, rice wine, and soy sauce.

2. Heat a 14-inch flat-bottomed wok or skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the scallions, garlic, and ginger, and stir-fry 10 seconds or until the aromatics are fragrant. Add the clams, mashed beans, and stir-fry 1 minute.

Swirl the broth mixture into the wok, cover, and cook 3 minutes, stirring every minute.

Uncover, and stir-fry 1 minute or until the shells are fully open. Transfer any opened clams to a platter and continue stir-frying uncovered, over high heat about 1 minute or until all the shells have opened and the broth is reduced to a saucy consistency. Discard any unopened clams. Pour the sauce over the clams.

Serves 2 as a main dish with rice or 4 as part of a multicourse meal.