Friday, July 1, 2011

Five Favorites for Friday

Five Favorites from Around the Globe:

Un'americana a Roma

Poetry of Food

Polly-Vous Français?

Probably Madrid

Kirai: A Geek in Japan

Ice Cream Fundraiser

A message from the Center for Southern Folklore:
The Center for Southern Folklore launches its first pre-event in support of the Memphis Music & Heritage Festival on Tuesday evening, July 12, 2011, from 5:00 PM to 9:00 PM at MaggieMoo’s, 125 S. Main Street, next door to the Center’s Folklore Store.

Stop by MaggieMoo’s on July 12th from 5:00 to 9:00 to hear some fabulous music and purchase ice-cream, floats, cupcakes and cakes. A percentage of every sale supports the Center’s Festival.

Joyce Cobb will host the evening which will kick off with the great bluegrass music of National Award Winning Bluegrass Banjo Champion Randal Morton. He’ll be accompanied by bassist J.D. Westmoreland and vocalist Henrietta Smith. The evening will close with a blues set by Blind Mississippi Morris and Brad Webb.

During the evening everyone will be able to vote for the ice cream that will be called MaggieMoo’s 2011 Festival Flavor.

The mission of the Center for Southern Folklore is to preserve, defend and protect the music, culture, arts and rhythms of the South. The Memphis Music & Heritage Festival is the showcase that celebrates the people who produce the music, dance, arts, and foods and the communities from which they come. During the year the Center showcases local music on our performance stages, we organize tours and programs highlighting regional music, culture and food and exhibit local folk arts. But for two days we tie it all together in one place, FREE OF CHARGE and family friendly. We believe that the Festival is the statement and affirmation of our mission.

For more information contact: Judy Peiser, Executive Producer, Center for Southern Folklore, 901.525.3655, 901.359,1712;

jlpeiser@gmail.com

Forget That Pasta Recipe

Ok, you can skip that last pasta recipe I posted and make this instead: risotto with saffron cream. Granted, I have a saffron Connection who GIVES it to me in large quantities. If you're not familiar with saffron, it costs like gold. Depending on what quantity you buy, the premium saffron from Penzey's Spices can run you more than what you'd pay for a tank of premium gasoline. What I get from the Connection comes from Iran in this odd round box and as you can see I am running very low.

Note to the Connection: I need more saffron! I need more if for no other reason than to make this:

Risotto with Saffron Cream

Cook risotto according to package directions (the brand I use is pictured below). You'll need three cups of chicken broth for 1 cup of uncooked rice. Dissolve a pinch of saffron in a tiny amount of hot water and stir it into the rice while the last cup of chicken broth is cooking down. I then stirred in less than a quarter cup of cream at the very end. Can I just tell you how good this is? Scallops would be absolutely perfect with this but I had no trouble eating just the risotto on it's own.


I picked up this white wine at Buster's as well which was great with the rice. A perfect summer white : inexpensive, light and fruity.  Read about it here.