{"id":102,"date":"2010-02-15T15:44:53","date_gmt":"2010-02-15T05:44:53","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=102"},"modified":"2010-04-05T23:39:38","modified_gmt":"2010-04-05T13:39:38","slug":"belly-15-february-2010-great-food-markets-and-cooking-with-aquarians","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=102","title":{"rendered":"belly 15 february 2010 – great food markets and cooking with aquarians"},"content":{"rendered":"

TOPICS<\/strong> : the new Mullumbimbi farmers market, great food markets around the world, ‘cooking with the stars’, cooking styles and famous cooks of each star sign –\u00a0 today aquarius<\/p>\n

GUESTS<\/strong>:<\/p>\n

Judy McDonald, world-wide marketologist and head wrangler at the North Byron Farmers Market<\/p>\n

Lilith, belly astrogourmet and hula queen<\/p>\n

A FEW OF OUR FAVOURITE OVERSEAS MARKETS<\/strong>:<\/p>\n

* Hong Kong island food market
\n* Barcelona, both the large central market and smaller local ones
\n* in Paris, place Monge and boulevard Richard Lenoir\/Bastille (this is a big favourite of both Sister T and Judy’s)
\n* in London, sister T likes the Borough market, Judy has checked out many more and recommends\u00a0 :
\nBrick Lane
\nRidley Road [last of on the original London barrow markets [Dalston]..very
\nAfro\/Carribean
\nStoke Newington Organic Market
\nAngel Islington Farmers Market -more inner London trendy
\n* there are so many more great markets around the world, we’d love to hear about your favourites, and what do you think about getting some covered market structures here?<\/p>\n

GUEST RECIPE: an Aquarian-friendly suggestion from Lilith<\/p>\n

– see more about Aquarians in the kitchen in the Cooking with the Stars section<\/p>\n

“Obviously classic recipes are a yawn for Aquarians so keeping in mind their
\nlove of the esoteric and obscure I’ve chosen a retro recipe from the Vogue
\nAutumn Collection of 1987 as a suitable surprise for an Aquarian birthday.”
\nLilith<\/p>\n

TOMATO ICECREAM\u00a0 WITH\u00a0 TOMATO COINTREAU SAUCE<\/strong><\/p>\n

Ingredients for Icecream:<\/p>\n

4 medium tomatoes chopped
\ngrated rind of 2 lemons, juice 1 lemon
\n4 egg yolks
\n3\/4 cup sugar
\n1 cup milk, dash vanilla
\n300 mL thickened cream<\/p>\n

Ingredients for Sauce:
\n6 tomatoes chopped, peeled, seeded
\ngrated rind + juice of half lemon,
\ngrated rind + juice of half orange
\nhalf cup sugar
\ngenerous Graham Kerr size slosh of Cointreau
\nsweet basil leaves to garnish<\/p>\n

Method for Icecream:\u00a0 Cook tomatoes till the consistency of thin jam and let
\ncool.\u00a0 Puree the cooled mix, pass through a sieve, discard solids, add lemon
\nrind and juice, set aside.\u00a0 Beat egg yolks and sugar together, add milk and
\nvanilla, cook over low heat till mix coats back of a spoon, let cool.\u00a0 Then
\ncombine the 2 mixtures together, add cream and freeze.<\/p>\n

Method for Sauce:\u00a0\u00a0 Cook all ingredients except Cointreau to a thin jam.
\nPuree in blender, pass through sieve, discard solids, add Cointreau to
\nremainder and chill.<\/p>\n

Serve a little sauce on each chilled dessert plate with tomato icecream in
\nthe centre garnished with a sweet basil leaf.<\/p>\n

EDIBLE QUOTE:<\/strong><\/p>\n

this week in honour of the year of the tiger, a Chinese proverb from about.com:
\n“Enjoy yourself.\u00a0 It’s later than you think.”
\nAND A GOOD BOOK<\/strong>:<\/p>\n

Look out for a book about the markets of Paris, with lots of recipes and an introduction by one of our featured Aquarians, the great chef Paul Bocuse (yes it is all connected, grasshopper)<\/p>\n

Nicolle Aimee Meyer and Amanda Pilar Smith: Paris in\u00a0 a Basket, Konemann 2000<\/p>\n

“Above all, do not forget to give\u00a0 a word of encouragement to the vendors when you find quality products.\u00a0 They value your opinion and it helps them to keep their stand and forge ahead in their continuing fight against industrialized products.”\u00a0 Paul Bocuse<\/p>\n


\nWEBLINKS AND CONTACTS<\/strong>:<\/p>\n

belly@belly.net.au\u00a0 – please get in touch<\/p>\n

mullummarket@gmail.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it\u00a0\u00a0\u00a0\u00a0 , or 0413 610 222 if you would like to be a stallholder or volunteer at the new Mullum farmers market<\/p>\n

http:\/\/chocolateandzucchini.com\/parismarkets.php – a great list of the Paris markets from a highly regarded blog<\/p>\n

http:\/\/www.guardian.co.uk\/travel\/2008\/nov\/28\/paris-markets-shopping-trips-france?page=all – article about a few of the markets including Richard Lenoir<\/p>\n

http:\/\/gohongkong.about.com\/od\/photosofhongkong\/ig\/Hong-Kong-Food-Market\/ –<\/p>\n

some pics of Hong Kong markets, but to get the flavour read:<\/p>\n

http:\/\/www.travelintelligence.com\/travel-writing\/food-markets-hong-kong<\/p>\n

http\/\/wwwtimeoutcom\/london\/shopping\/features\/1968\/Londons_best_food_markets.html
\n– lots of London markets in this article, learn even more from the comments of other Londoners<\/p>\n

http:\/\/www.transitionsabroad.com\/listings\/travel\/travel_to_eat\/slow_food_and_markets_in_barcelona.shtml – I want to go back!<\/p>\n

http:\/\/www.grahamkerr.com\/gk.php – a wonderful Aquarian – this is his site, lots of recipes<\/p>\n

http:\/\/www.facebook.com\/note.php?note_id=61716293699 – blue curacao caviar – you can’t get more Aquarian than this<\/p>\n

http:\/\/www.alifewortheating.com\/france\/paul-bocuse\/ – a blog entry that takes you through a meal at Paul Bocuse’s in technicolour, dish by dish – so when you get there you can keep the camera in your bag<\/p>\n","protected":false},"excerpt":{"rendered":"

TOPICS : the new Mullumbimbi farmers market, great food markets around the world, ‘cooking with the stars’, cooking styles and famous cooks of each star sign –\u00a0 today aquarius GUESTS: Judy McDonald, world-wide marketologist and head wrangler at the North Byron Farmers Market Lilith, belly astrogourmet and hula queen A FEW OF OUR FAVOURITE OVERSEAS […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14,1],"tags":[32,30,31],"class_list":["post-102","post","type-post","status-publish","format-standard","hentry","category-cooking-with-the-stars","category-sweeet","category-uncategorized","tag-market","tag-stars","tag-tomatoes"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=102"}],"version-history":[{"count":10,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":399,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions\/399"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}