The Kinfolk Table cookbook

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The_Kinfolk_Table_Cookbook_1-693x496Nonzero,不只是一家餐廳的Nonzero – 這樣的概念如何讓更多會喜歡上我們的朋友認識? 我們從Ming和朱先生很喜歡的Kinfolk雜誌找到了一個互相呼應的詮釋。

Kinfolk創辦人Nathan & Katie Williams在新書《Kinfolk餐桌》的前言寫道:「雖然在每個人心中,對於聚會有著不一樣的想像,當我們邀請朋友來家裡一起共度時光、談心、分享食物,只要心意是相同的,形式上的細節將變得不再那麼重要,到了最後,所有的過程都會順其自然發生。」Nonzero和Kinfolk同樣以低調、不做作的方式創造生活的愜意,「把握與人交流的時間,遠比執行那些表面的細節重要,精心設計的華麗菜餚還有餐桌佈置都只是配角」。

所以,不只是一家餐廳的Nonzero是讓你開心造訪的家。而這順其自然的發生,和Kinfolk所刻畫的多元面貌一樣:當Nonzero喚起你曾在不同國度嚐到的記憶時,那可能是我們傳承某個法國家庭的家族秘方,也可能來自我們體驗到世界另一個角落的飲食習俗。你只需要帶著一顆好奇的心前來,單純地相聚,聊聊生活裏的所聞所見,然後讓Nonzero用世界各地的康福食物(comfort food)溫暖你的心,豐富你的生活。

We couldn’t be more excited about The Kinfolk Table, the first book from Kinfolk magazine. Launched to great acclaim and instant buzz in 2011, Kinfolk is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers globally, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends.

What Kinfolk represents is a lifestyle of understated and unfussy entertaining. This is precisely what Nonzero is about. We put the emphasis back into the relationships that surround eating. Let the people sharing your dinner table be the foreground and superficial details such as fancy recipes and table decorations can fade into the background. Dining should be comfortable, simple, slow and meaningful. 

Bring yourself. Take your time. The food will bring the minds together as foreign as they might be. Friends will be found in a shared experience without need of history or gestures known. If you have a bit of hunger, bring that as well. We will not wear our masks here. Come with a word, think about a story. Come to eat. We are far from peril and storm. We are here. We are here together.

One-third cookbook, one-third narrative tale and one-third international adventure, The Kinfolk Table is a collection of 85 delectable recipes spread over nearly 400 pages from creative types around the world. Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering.

If you love Nonzero, you will absolutely love Kinfolk Table.

House-made Roselle Jam & Quinoa Granola Gift Box

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Have you ever seen Roselle Flower? Well it is technically not a flower but the calyx - the red, fleshy covering enclosing the flower’s seed pod. What’s special about it is that it is widely grown in Taitung, the only place in Taiwan suitable for its growth condition.

Peruvian quinoa is well known around the world as superfood though not many people realises that we have a local Taiwanese quinoa ( Chenopodium formosanum ) which is again, only grown in Taitung.

The house-made roselle jam and quinoa granola both contain produce coming from Taitung. Both roselle and quinoa are crops grown by indigenous people (Lukai or Paiwan tribe) and to get them from farm to table requires lots of manual labour. Due to the low economic yield and intensive labour requirement, there are fewer and fewer people planting them now.

Yes, now you see the Taitung connection. We love Taitung and this gift set encapsulates our love for this special place.

Buy these product and let the farmers see that there is a market for these plants.

Roselle in the wild
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Taiwan quinoa 紅藜( Chenopodium formosanum )為台灣原生種植物,中文名為台灣藜。
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Breakfast quinoa granola

breakfast quinoa

The buy-local movement is firmly taking roots in Taiwan now. I gladly support this movement and many of the produce we use at Nonzero come from small farmers. Behind the noble idea of supporting farming practices that are gentle to the earth, there is a high labour cost associated with this farm to table practice. I know it from having grown my own vegetable. Unlike veggie from the supermarket, those from my garden must be soaked in lots of water, and each single leave must be inspected individually to check for bugs and dirt.

Many of the ingredients we use at Nonzero need to be prepared in this labour intensive way. Take the local quinoa (台東紅蔾) we sourced from Taitung for example.

Quinoa from Taitung

The quinoa arrives in a sack after the lovely farmer has already completed the dry, shake, sieve and pick steps  to remove as much twigs and debris as possible. However, it cannot be used as it is. It must go through 4 more steps. Rinse (to remove all dust), drain to dry, low temperature roast in the oven and pick out by hand the little stones and twigs. This is the most time consuming.

Then only can it be mixed with the imported Peruvian quinoa which comes cleaned and prepared.

The next time you look at our quinoa crisp, you will eat with a much deeper appreciation, for the journey from farm to table cannot be done without the love and care of many people.

 

 

 

 

 

7 - simmering
This is a beautiful, not-too-sweet jam made from tangy Rosella flower that is rich in Vitamin C and anthocyanin antioxidants. Ideal on bread, pancakes, cakes and scones. Also makes a great accompaniment to cheese and crackers! Our jam is slowly cooked until the flowers become a rich, plump pulp. Sugar enhances the natural sweetness or balance out any tartness, to create uniquely delicious spreads.

1. Fresh roselle calyxes are quite tough. Deseed first, rinse and boil in a large pot until roselle is soften. Drain well. It is now soft and sour in taste.

1 - drain

2. Add sugar.
2 - add sugar

3. Thoroughly mix the sugar into the roselle. Stir into the corners of the pot to wet any pockets of sugar hiding there.
3 - cook

4. Stir often so the mixture will not burn at the bottom.
4 - stir

5. The mixture becomes caramelized. Beautiful!

6 - caramelising

6. Let it simmer and stir with care.
8 - stir with care

7. Check for your preferred texture – if you like to chunky texture, then stops at this stage. 9 - texture

8. Cook for a bit longer to further liquify the mixture. 10 - liquefying

9. Final texture of Nonzero house-made jam11 - texture

Roselle 洛神花

Roselle bush near Nonzero Farm in Dulan Mountain. Ming discovered it on one of her foraging walks up the mountain.

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Roselle, a species of hibiscus (Hibiscus sabdariffa), colloquilly called the ruby of Taitung here in Taiwan, has a deep red color fruit. Good for making jam or syrups for drinks. The best one I tried before was to blend the fruit with ice, making a kind of roselle sherbet. Perfect for a hot summer day!

It is the season now for roselle and pretty soon it will appear on our menu. While we are still perfecting the recipe for our roselle dish, I thought we could feast our eyes first by using it as floral decoration.

Ming preparing the freshly cut stems

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Roselle red, isn’t this red beautiful?

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More info on the plant can be found here http://en.wikipedia.org/wiki/Roselle_(plant)

http://www.epochtimes.com/b5/9/10/26/n2701610.htm

洛神花由於色彩紅豔,滿山遍野的紅色花海田園,奪目耀眼,被當地農民賜於「紅寶石」雅詞。台灣最重要的洛神花產地,是台東金峰鄉及太麻里鄉兩個地方,其產量佔全國90%上下,種植面積約200公頃左右。每年深秋初冬,也就是10月下旬到年底是洛神花季盛產。

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Having fun at work

The team members at Nonzero are multi-talented. Apart from their real job, they all have their own unique talent.
Take Kelly for example. She is on our service team and absolutely loves photography. Here’s some photos, taken by Kelly, of her colleagues. In her own words, “I think the most beautiful scenery at Nonzero is the friends who come here and our cute co-workers.”
Indeed, people are most attractive when they are happy and having fun.
非零的每一個工作夥伴都有自己獨特的天分。這些照片是我們的團隊成員Kelly拍的,她特別喜歡攝影。Kelly喜歡在非零的工作環境,她說:非零最漂亮的景色是來這裡的朋友們和可愛的工作夥伴。
快樂的人真是特別可愛!
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上個月是秘魯月,講的煮的吃的都是秘魯料理和秘魯食材。11月講些在地食材吧!
阿禾師
阿禾師夫妻

經過非零好友Kooby的介紹,認識了阿禾師。他過來親自看了餐廳環境,知道我們會好好的料理他的海鮮,也讓我們有機會認識他。認識合作的夥伴,互相學習和支持,這是經營非零Nonzero最讓我們感到興奮和鼓舞的事情。我們不只看食材的品質,我們重視的是支持那些堅持用溫柔友善的方式對待土地的一群人,建立一個互相支持的正向生態。

去年我們推出了紐奧良海鮮岡博湯飯Gumbo, 用了阿禾師的蝦子,是去年的經典菜之一。記得客人反應太好,蝦子產量有時候跟供不應求!目前的菜單沒有Gumbo這道菜,不過我們一直都採用阿禾師的另一個海產就是鱸魚。11月新菜《檸檬香茅鮮鱸魚》就是採用他養殖的鱸魚。

小日子享生活誌 9月號/2013 第17期報導阿禾師 很高興更多人認識了阿禾師和太太孫杏宜。也希望有更多人受到他們的啓發,選擇這種不只是對自己吃的好,更對環境友善的方式養殖魚蝦。

轉載自阿禾師網站http://wseafood.pixnet.net/blog/post/160203539

《我的小日子╳30人》物競天擇後的健康魚蝦化為料理

口述:王珅禾、孫杏宜 採訪.撰文=駱亭伶 攝影=楊智仁

創辦阿禾師自然魚蝦貝的夫妻檔,中年回鄉,堅持以高鹽分海水自然生態養殖,不抽取地下水、不投藥,得到好評。

我的前半生,幾乎就是一篇台灣農漁業和工商時代的發展史。

我出生在雲林口湖鄉,父親種田,也養蚵和魚蝦。小時候我的便當雖然是蕃薯籤,但是配菜卻有蚵仔和蛋,生活算是不錯。台灣最有錢的縣市是雲林跟彰化縣,因為這兩個縣市是農漁大縣,等於是台灣的糧倉。

但是在我小學時,村子裡的年輕人開始上台北找工作,因為台灣的工商業發展起步,需要很多人力。我也在國中畢業後去嘉義念書,二專念的是電子工程科,一路從事電子和工程相關工作。民國92年,我45歲那一年,因為父母年紀大了,加上我做工程實驗臂膀曾經受傷,決定回家接手養殖事業。

剛回來時,我也是一般的魚蝦養殖,該用藥就用藥,但是不久後發生了台灣鯛外銷歐盟被驗出藥物殘留的大事件,政府開始重視水產養殖品的檢驗,訂了嚴格標準,還幫很多大學買了檢驗藥物最精密的儀器。我跑去養殖協會當志工幫忙檢驗,上了很多教育訓練的課程,才知道我們現在吃的食物大多是化工博士做的,不是田裡長出來,也不是水裡養的。

從這些經歷我知道,投藥或不投藥養殖都是一條不歸路,我決定選比較辛苦但健康安心,不會一夕反撲崩盤的經營方式。這三到五年從少量用藥到完全不用藥,採用低密度的海水生態混養,蝦子、文蛤、龍膽石班、虱目魚、金目鱸…混在一起養。有些病弱的蝦子,一下子就會被兇猛的龍膽石班給吃掉,同時也滅了病菌,不會傳染開來。剩下來的都是經過物競天擇的健康蝦子。

同時我也堅持每一條魚都放血,放過血的魚比較不腥,受到台北人歡迎,同時保存上也不容易腐敗,像沙西米都是放過血的。但是因為一條條處理很費工,所以才沒人想做。剛開始連我父親都不諒解,覺得這樣沒有「魚仔味」,會有人要買嗎?但是漸漸地連他也喜歡吃放過血的魚。

我的魚蝦,因為參加楊儒門創辦的「248農學市集」,漸漸打開銷路。我太太一週有三天在台北擺攤,為了方便,她乾脆在三重租房子。在市集她認識很多農友,也經常做產地拜訪。她的個性比較活潑,喜歡變化,品質好的海鮮川燙、清蒸就很好吃,但也不能永遠一成不變。她會動腦筋去搭配其他農友的食材,大家互相牽成。

像是酸辣水果蝦沙拉,就用了屏東綠盟的愛文芒果,和味道比較香又辛辣的紫色洋蔥,再加上蕃茄、檸檬,香菜等等,看起來顏色漂亮,也爽口開胃,在市集示範很受客人歡迎。如果過了芒果產季,也可以用鳳梨來替代。

酒釀紅棗燉鱸魚這道料理有個故事。我太太她有段時間身體勞累,感冒很久都沒好,有位農友就送一罐自己做的酒釀給她補身體,但是酒釀的味道她不太習慣。後來,她想到用酒釀來取代酒,拿來煮鱸魚湯應該不錯,再加上苗栗公館農友的新鮮紅棗一起燉煮,果然讓身體修復,補足了元氣。

鱸魚本身就是一種很有生命力的魚,含有豐富蛋白質,易於消化。有一次我撈了一條金目鱸,放血過程中,不小心被她掙脫溜回池子裡,過了三天我捉到同一條魚,發現三天前放血的傷口已幾乎癒合了,難怪人家都說手術完要吃鱸魚。這道料理四季皆宜,夏天流汗多,人容易疲累,吃鱸魚湯可補氣;秋冬的話,酒釀可放多一點,整碗熱呼呼喝下去很過癮。

剛開始回鄉心情很無奈,感覺自己是工商社會的失敗煮。但是回鄉十年的收穫,第一是找到健康,健保卡只用來看牙齒而已。第二是這十年都吃自家種的菜和養的魚,有天吃到人工催熟的愛文芒果,舌頭麻麻的,我知道我最原始的味覺回來了。從此好的、不好的食材我分得出來,這是真心的覺醒所換取的。