Anh-Minh

{Online Preview} Issue No. 18

by Anh-Minh on January 23, 2015

Anthology Issue 18 Cover
After our big announcement a few weeks ago, I have a feeling that every new release this year will be bittersweet. We’re just wrapping up the subscription mailing for Issue No. 18/Winter 2015, which is all about color, so it will be arriving soon in mailboxes. (Please note that delivery times vary by location.) Most stores should be receiving their shipments by the end of the month.

In the meantime, we hope you enjoy the online preview that we’ve put together. It highlights just a sampling of the stories in Issue No. 18—there’s plenty more to see in the full print version!

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Aromatic Poached Salmon

by Anh-Minh on January 16, 2015

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I spent the holidays eating foods that sure tasted good, but weren’t exactly good for me. (I can’t resist hush puppies and honey butter!) In the aftermath, I’m happy to add more healthy recipes to my repertoire, like the one Melina Hammer is sharing with us today. —Anh-Minh

Here we are again at the beginning of a new year. For many of us (myself included, this time around) we hope to use this fresh start as a way to refine ourselves and get “back on track” bodily and/or spiritually. This task is especially hard for me, who, as a food photographer, wants nothing more than to indulge the delights of my audience, and share whatever makes us all drool. But I’d like to do that while still maintaining some semblance of personal fitness. (Is it even possible??)

This recipe is about elemental eating. It is about pure flavors: simple things made rich by their intrinsic qualities and the flavorful liquid in which they are gently cooked. And the accent of a terrific aioli, which couldn’t be easier to make. Use the freshest ingredients possible, as their quality will be highlighted in this meal.

Having read this column over the months, and if you’ve ever made any of my recipes—the meat pies, the apple flognarde, the panzanella, or any of the rest of them—you know that I’m very much about good eating. So if the images delight you, know that it is for real. Pull up a chair, cut some veggies, and get set to make this warming, soothing, and yes, superb meal.

Aromatic Poached Salmon

Serves 4

for poaching

  • 4 6-oz pieces of the freshest wild salmon you can find (I used sustainably caught King Salmon; Sockeye, Coho, or Keta Salmon are good choices as well)
  • 3-5 Red Bliss potatoes, scrubbed and cut into wedges
  • 4-6 small carrots, scrubbed and halved or quartered
  • 2 shallots, peeled and cut in half
  • 1 leek, white part only, end trimmed, cut into quarters lengthwise and rinsed of any sand (I used wild leeks which are thinner, and so used 5-7 in this preparation)
  • 4 small cipollini onions, peeled
  • 2-3 fresh bay leaves
  • rind and juice from 1 lemon
  • rind and juice from 1 orange
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • 1 tsp peppercorns
  • 2 cups dry white wine
  • 2 cups water
  • 2 cups vegetable stock

for the aioli

  • 1 egg yolk
  • 1 clove garlic, finely grated
  • a pinch of kosher salt
  • juice from 1/2 lemon
  • 1 tbsp salt-packed capers, soaked, rinsed, and chopped
  • good olive oil

Note: Use a pot only large enough to hold the poaching ingredients so that you do not end up with an enormous volume of leftover poaching liquid. That said, the flavorful liquid can be repurposed for soups, and in which to cook beans or rice, etc. (bonus!). Feel free to scale back—or up—the liquids if they do not cover the salmon.

Make the aioli first. Rest a small mixing bowl on tea towel draped over a pot of similar size. This helps the bowl stay put while you use both hands. Whisk together the egg yolk, salt, and garlic. Squeeze in some of the lemon juice and whisk again. In the thinnest stream, drizzle olive oil as you whisk continuously. It will be about 1/4 cup or so that you’ll add. Stop drizzling at intervals to make sure the mixture has emulsified. Keep whisking to emulsify. It should thicken; when ready, the aioli should appear plump. Add chopped capers and whisk again to combine. Cover with plastic wrap and refrigerate until ready to use.

Into the poaching pot, add the stock, wine, water, citrus rinds and juice, bay leaves, pepper flakes, salt, and peppercorns. Bring the mixture to a gentle simmer. Add the potato wedges and shallots, and cook for 3 minutes or so. Add the carrots, leek, and cipollini next. If you were able to find wild leeks, then don’t add them until you add the salmon. They are more delicate and don’t need much time in the hot bath. Allow all to gently simmer for 3 more minutes. Gently add the salmon to the lot, nestling them amidst the other ingredients so that the liquid just covers the fish. Cover and cook for 5-7 minutes. Err on less time in the pot, as you want the salmon to retain its juiciness—medium at most.

To serve, arrange a couple of each the potatoes, shallots, carrots, leeks, and cipollini into wide shallow bowls. Nest the bright, juicy salmon on top and add a spoonful or two of the liquid, along with some freshly cracked pepper. Then, add as much or as little of the aioli as you like. I hungrily dabbed each vegetable and bite of fish into it.

If there are any leftovers, all will keep for one week. Poaching liquid can be frozen; do so in an ice cube tray so you can pull from it only as needed.

Let this New Year be filled with delicious foods which deeply nourish us. Bon Appetit!

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{ Images by Melina Hammer for Anthology Magazine }

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FOG Design+Art

by Anh-Minh on January 15, 2015

FogFair1One of my favorite local events officially gets underway today at Fort Mason in San Francisco: Fog Design+Art. The second edition of the contemporary show runs through Sunday, and will feature dozens of exhibitors from all over the country as well as panel discussions, screenings, and presentations.

Meg and I attended last night’s opening gala, and it was a packed house. I’m hoping to return to get a closer at some of the works, as well as check out items on the schedule, like the Chinati: Donald Judd’s Ideal presentation and The Artist is Present Marina Abramović screening. There’s also a great pop-up shop, called 21POP, curated by event designer extraordinaire Stanlee GattiColpa Press‘ on-site creation of Riso prints featuring Nathalie Du Pasquier’s Memphis patterns; and a pop-up version of the fantastic local eatery Cotogna.

You can get details on tickets and the schedule over at the Fog Design+Art site.

FogFair2FogFair3FogFairFogFair5{ Images by Meg Mateo Ilasco for Anthology }

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Ace&Jig Bazaar Home Collection

by Anh-Minh on January 12, 2015

ace&jigLately, whenever I go on a trip, among my must-pack items is a pair of Ace&Jig pants that are made of a super-soft patterned fabric that’s both dressy and comfortable. (Bonus: They have an elastic waistband, so they’re perfect when I’m going out to a big dinner.) If I could wear those pants every day, believe me, I would. So I was happy to learn that the brand’s founders, Cary Vaughan and Jenna Wilson, have launched a home collection called Bazaar. Now I can truly surround myself with their wonderful textiles!

As they do with their clothing line, they work directly with weavers to craft custom yarn-dyed fabrics, all of which share a motif: the stripe. Bazaar includes pillows, bedrolls, quilts, and flags. I’ve definitely got my eye on a quilt right now, especially as the weather has gotten colder.

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ace&jig_1And if you’d like to take a peek at how the Ace&Jig textiles are made, Of A Kind has a feature about the process.

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{ Product images via Ace&Jig. Process images via Of A Kind. }

 

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The Design Deck

by Anh-Minh on January 9, 2015

thedesigndeck1When it comes to collections, I tend to favor objects that can easily be displayed or stored—for example, matchbooks and playing cards. I recently came across The Design Deck by Ben Barrett-Forrest and just might have to add it to my assortment of the latter. Each of the 52 cards features useful information about graphic design, such as typography, color theory, techniques, and history.

The Design Deck was made possible through a Kickstarter campaign, which included a video with Ben explaining what it is and why he created it.

thedesigndeck2 thedesigndeck3 thedesigndeck4 { All images via Forrest Goods }

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