BEST BARBECUE RESTAURANTS IN AMERICA AND JOHNNY FUGITT

When you first meet Johnny Fugitt he radiates a gentlemanly persona. Winning smile. Charming manners. Not a spot on his shirt nor bulk to his body (which is contrary to what a steady diet of barbecue might suggest). Not that a second meeting doesn’t yield the same reaction. It’s just that Johnny seems more of a modern day Thoreau looking for cabin in the country than what he actually is: an officer in the United States Navy Reserve, a graduate of the London School of Economics, a world traveler and an accomplished writer who authored the very appealing “The 100 Best Barbecue Restaurants in America.”
When it comes to the book, necessity inspired invention. Johnny couldn’t find a quintessential study of America’s barbecue restaurants—so he decided to write one. Dropping everything (job I presume), he hit the road for a year to taste test barbecue in 48 states. The results is a travel journal, restaurant guide and fun peek at such varied topics as why non red-meat eaters attract more women than meat eaters, how a barbecue gorger can lose weight, and what everyone should know about…well…about everything concerning barbecue including, competitions, chains, gadgets and gimmicks.
Johnny considers barbecue American art and tells us why. You’ll have to read the book to get the full monty, but you can catch a glimpse below where Johnny lists some of his favorite stops for Sweet Leisure. In his own words, heeeeere’s Johnny!!!

Johnny Fugitt

In one year, I visited 365 barbecue restaurants across 48 states. From barbecue fish ‘n chips to smoked alligator, I tried just about everything the barbecue world has to offer. I made the great sacrifices of eating plate after plate of barbecue and traveling the country to save you from one of life’s great tragedies: a poor plate of barbecue.
I was unsatisfied with the “Top 10 BBQ” lists that recycle the same historic or well-marketed restaurants over and over again. I had visited many of these restaurants and thought that some were good, but that others survived solely on reputation and were not really producing top notch ‘cue.
My book, The 100 Best Barbecue Restaurants in America, chronicles my journey, shares secrets from barbecue kitchens and points readers in the direction of America’s best ‘cue.
At the end of the book, I list my “Dream Meals” from various barbecue cities and have an awards section where I name the “Ten Best Ribs in America”, “Ten Best Briskets Outside Texas”, etc. I want to share a few of these highlights with you today.

North Carolina takes great pride in their chopped or pulled pork, but I listed Payne’s Bar-B-Q in Memphis as the best pork in America. North Carolina is fairly represented with four restaurants in the Top 10 of this category, while Georgia and Texas round out the rest.

Payne’s Bar-B-Q Chopped Pork

If you haven’t tried Texas brisket, you haven’t had brisket. All corners of America cook the brisket cut of beef, but Texans transform it into something else entirely. Aaron Franklin gets all the press for his fantastic briskets in Austin, but I think Kerlin BBQ, also in Austin, does it just a touch better.

Kerlin’s BBQ Brisket

The gospel of Texas-style brisket is spreading and there are a few individuals scattered across the country who can do it well. Billy Durney is one of the few. He studied under storied Texas pitmasters before opening Hometown Bar-B-Que in Brooklyn, New York. It’s the best brisket outside the Lone Star State. Hometown’s ribs are some of my favorites too.

Hometown’s Bar-B-Que Ribs

A great burnt end is one of the best bites in barbecue…scratch that…one of the best bites in food. No one does burnt ends better than The Shaved Duck in St. Louis, Missouri. Smoky, charred, lightly sauced – these are the bites of barbecue that turn casual fans into diehards.

The Shaved Duck’s Burnt Ends

The book lists the “10 Best Non-Traditional Meats or Main Dishes” that I found across the country at barbecue restaurants. My favorite was the beef clod at The Granary Cue and Brew in San Antonio, Texas. Clod is a tough, underutilized cut that many restaurants will not touch. The Granary goes a bit more upscale with theirs by placing it over a coffee quinoa crunch, pickled celery and an angel food cake-like cornbread. It’s topped with a tomato-caramel sauce and is absolutely delicious.

The Granary’s Beef Clod

Slaw divides people into camps – the largest of which are the mayonnaise camp and the vinegar camp. My favorite, however, is the spicy mustard slaw from Rendezvous in Memphis.

Spicy Mustard Slaw at Rendezvous

Some consider eating barbecue a religious experience. Barbecue joints don’t need to be fancy, but they need to have character. I think the best barbecue atmosphere in America is found at Smitty’s Market in Lockhart, Texas. With smoky pits, live fires, antique décor and small-town hospitality, it’s a must-have stamp in any barbecue lover’s passport.

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Contact Johnny at: barbecuerankings@gmail.com

Click HERE to buy The 100 Best Barbecue Restaurants in America.

Click HERE to read about Kansas City barbecue.

DESTINATION KOHLER AND THREE CHEESE SOUP

If you’re a golfer, a gardener and/or gourmet, Kohler is the place to be.
If you’re an interior decorator, designer and/or plumber, Kohler is the place to be.
If you love luxurious stays, fine restaurants, spa treatments, divine chocolates, Kohler is the place to be. Oh, let’s cut to the chase. If it’s spring, summer or fall, and you’re seeking a fabulous getaway, Kohler is the place to be.

What does Kohler, Wisconsin, have that other Midwest destinations don’t have?

First is THE AMERICAN CLUB, a Forbes Five-Star, AAA 5-diamond resort packed with luxurious pleasures.

American Club Entrance

Once upon a time the property served as a boarding house for immigrants working in the Kohler factory (you know, of plumbing product fame). Kohler was a factory town and still is, but the boarding house morphed into a spiffy hotel which opened to the public in 1981. Today’s resort pays tribute to the past in spirit while providing guests with every contemporary amenity, including:

Beautifully outfitted ROOMS AND SUITES, all showcasing Kohler fixtures in bathrooms.

Bedroom at The American Club

Bathroom at The American Club

TWELVE RESTAURANTS ranging in style from top-of-the-line Immigrant Restaurant to the farm-focused Wisconsin Room and the casual Horse & Plow tavern. (See wonderful recipe for Wisconsin Three Cheese Soup from Horse & Plow below.)

Starters at The American Club Restaurants

Starters at various American Club restaurants

THE GREENHOUSE, an antique solarium imported piece by piece from England and reassembled in the center of the resort. Perfect for consuming morning coffee, afternoon tea, pastries, ice cream and other refreshments as well as newspapers and email.

QUINTESSENTIAL GOLF
Here’s where it is folks. Kohler’s renowned golf features WHISTLING STRAITS, two 18-hole championship Pete Dye-designed courses: The Straits and The Irish. (The Straits follows two miles of uninterrupted shoreline on Lake Michigan, order cialis online from all 18 holes.) And BLACKWOLF RUN, two 18-hole, Pete Dye designed courses named for their environmental features, The River and The Meadow Valley.

Golf Blackwolf Run

Golf at Destination Kohler

KOHLER WATER SPA, a two-level facility complete with 21-treatment rooms, a 30-foot relaxation pool backed by a waterfall, a plunge pool and a boutique.

Kohler Water Spa

KOHLER DESIGN CENTER, a 35,935-square-foot showcase of Kohler Company products (from the good old days to cutting-edge new).

Kohler Design Center Collage

GARDENS covering about 1000 acres with varied landscapes that include natural areas as well as formal flower gardens and outdoor art.

Gardens at The American Club

American Club Garden Collage

Gardens at Destination Kohler

CHOCOLATE as Kohler’s grand obsession started in 2007 when Herbert Kohler created the Terrapin, a classic chocolate, pecan and caramel turtle—only better. In fact, Mr. Kohler’s Terrapins are the very best turtles ever made (and if you are a chocolatier who wants to dispute the claim, send me samples of yours and I will happily compare).
Today the Kohler Original Recipe Chocolates collection includes several kinds of Terrapins as well other fine chocolate products available on line and at Kohler shops.

Tarrapins at Kohler

THREE CHEESE SOUP

Yield: 6 servings.

1 cup butter
About ½ cup flour Horse and Plow Beer Cheese Soup aab07066
1 quart milk
½ to 1 tablespoon Tabasco
1 tablespoon Worcestershire sauce
12 ounces Wisconsin beer
½ cup heavy cream
2 teaspoons onion powder
2 teaspoons garlic powder
Salt and white pepper to taste
½ pound shredded Wisconsin Cheddar cheese
½ pound shredded Wisconsin Swiss cheese
½ pound shredded Wisconsin jalapeño jack cheese
Croutons for garnish

Make roux: melt butter in a 12-inch sauté pan or skillet and remove from heat. Add flour and whisk until incorporated. Consistency should be like wet sand. If not thick enough, add additional flour. Return to stovetop and cook over low heat, stirring occasionally for 10-15 minutes. Remove from heat and set aside.

In a large soup pot heat milk to almost a boil, but do not let mixture boil. Reduce heat and add Tabasco, Worcestershire sauce and beer. Incorporate well using a whisk.
Add cream and seasonings. Gently heat to almost a boil again, then slowly whisk in small amounts of reserved roux to thicken to desired consistency. (There will be some left over.) Cook over medium heat 10 to 15 minutes.
Gradually add cheese in small handfuls making sure to thoroughly melt and incorporate each handful before adding more. Cook over low heat for 15 to 20 minutes. (Do not let the soup reach a temperature over 150-degrees or it will separate.)
Serve immediately with croutons.

Click HERE for more wonderful recipes from The American Club.
Cheese Condiments

¶ Posted 21 September 2015 † Susan Manlin Katzman § ACCOMMODATIONS § CHEESE § CONDIMENTS § GOLF § KOHLER § RECIPES § RESORTS § RESTAURANTS § SOUPS § SPAS § TRAVEL § WISCONSIN ‡ Comments Off ° Tagged: Blackwolf Run, Cheese soup, Destination Kohler, Horse & Plow Tavern, Immigrant Restaurant & Winery, Kohler Design Center, Kohler Original Recipe Chocolates, Kohler Water Spa, Terrapins, The American Club, Whistling Straits, Wisconsin, Wisconsin Room

CODY AND THE BEST LITTLE MOJITO MARGARITA IN THE WEST

Overview of Cody Anyone trying to lasso the spirit of the old Wild West should head to Cody, Wyoming. Founded in the 1890s by pony express rider, army scout and flamboyant Wild West showman William Frederick Cody (a.k.a Buffalo Bill—a name he earned shooting a staggering number of bison), Cody remains western to the core.
The town sits in the scenic wonder of northwest Wyoming and packs in all of a cowboy’s natural paraphernalia: wide-open spaces, canyons, rivers and mountains.
With a frontier reputation and population of 10,000, Cody might seem to be just the hop-along point to Yellowstone National Park (which it is). But don’t be bamboozled. Cody is anything but a one horse town. Visitors who linger a while find much action and a cowboy brand of fun that’s hard to buck.
So what should visitors do in Cody and nearby Buffalo Bill country?

BUNK AT BUFFALO BILL’S IRMA HOTEL and rustle up dinner in the dining room.
Built by Buffalo Bill in 1902 and named for his daughter, Irma, the hotel sits in the center of town and serves as the focal point of Cody activity.

The property is listed on the National Register of Historic Places and retains all the charm of a bygone era. Although old-fashioned in ambiance and decor, both standard and famed historic rooms sport such updates as modern bathrooms, air-conditioning, T.V.s, and Wi-Fi.

Irma Hotel Rooms
Be sure to watch the free staged gunfight often featuring Wyatt Earp, Doc Holliday, and Calamity Jane that takes place in the street outside of the hotel each evening of summer and then belly up to the dining room buffet for some of the best prime rib in cowboy country.

Prime Rib at the Irma

RIDE THE CODY TROLLEY for a 60-minute tour that covers the whole kit and caboodle of Cody’s old and new attractions.

Cody Trolley

MOSEY THROUGH OLD TRAIL TOWN AND MUSEUM OF THE OLD WEST to see a collection of historic buildings, furnishing and artifacts from the early fur-trading time to the end of the 19th century. The collection includes a cabin used by Butch Cassidy and the Sundance Kid, a saloon frequented by Cassidy’s Hole-in-the-Wall Gang and the grave of mountain man John “Jeremiah Liver-Eating” Johnston.

Old Trail Town

Old Trail Town Saloon and Grave

WRANGLE A SEAT AT DAN MILLER’S COWBOY MUSIC REVUE and watch Dan Miller and other top-notch performers delight the audience with an array of songs, jokes, poetry and stories.

Cody Theatre

ROPE TICKETS TO THE CODY NITE RODEO to understand why bull and bronc riding, barrel racing, bull fighting and clowning around keeps Cody’s rodeo the longest running nightly rodeo in the country.

Cody Rodeo

STEER YOUR WAY TO THE BUFFALO BILL CENTER OF THE WEST, a beautifully contemporary facility incorporating five museums (Buffalo Bill Museum, Cody Firearms Museum, Draper Natural History Museum, Whitney Western Art Museum and the Plains Indian Museum) as well as a restaurant, coffee bar and research library. Plan on spending hours—if not days.

Buffleo Bill Center of the West

Inside the Buffalo Bill Center of the West

Delights at the Buffalo Bill Center of the West

SHOOT OVER TO THE CODY DUG UP GUN MUSEUM where displays feature “dug up” and “found” guns, weapons and artifacts from many time periods including America’s War of Independence, the Civil War, and World War I and II.

Dug Up Gun Museum

HEAD OUT YONDER to tour the BUFFALO BILL DAM AND VISITOR CENTER, considered the tallest concrete dam in the world back in 1910 when it was constructed.

Buffalo Bill Dam and Visitor Center

and the HEART MOUNTAIN WWII INTERPRETIVE CENTER, a relocation camp where 14,000 Japanese Americans were interned during World War II.

Heart Mountain WWII Interpretive Center

WHEN YOU GET A HANKERING FOR GRUB, click HERE for local foodie Ruffin Prevost’s list of the best Cody Restaurants.

Cody Food, Yum!

And WET YOUR WHISTLE at bars throughout the city. Our favorite Cody cocktail comes from 8th Street at the Ivy. It’s perfect for dudes who can’t decide between a mojito or margarita. Mixing the two creates a drink better than the sum of it’s parts. Yippie-yi-yo-ka-yay fabulous!

TEQUILA MOJITO MARGARITA

Yield: 1 fabulous drink. Tequila Mojito Margarita
5 mint leaves
Ice
2 ounces Suerte Reposado tequila
Sweet and sour mix to taste (recipe follows)
Splash orange juice
3 thin slices jalapeño
Thin wedge of lime, for garnish

Put mint leaves the bottom of a old Fashioned glass and muddle lightly with a wooden spoon. Fill glass with ice. Add tequila, sweet and sour mix, orange juice and jalapeño. Stir gently. Put lime wedge on rim of glass.

SWEET AND SOUR MIX
Yield: About 2-3/4 cup.
1 cup granulated sugar
1 cup water
2/3 cup fresh squeezed lemon juice
2/3 cup fresh squeezed lime juice
Put sugar and water in a small saucepan and set over medium heat. Cook until all sugar dissolves, stirring constantly. Raise heat and, without stirring, bring mixture to a boil. Remove syrup from heat and set aside to cool.
When cool mix syrup with juices. Put mix in a covered container and refridgerate.

Cody and Wide Open Spaces

¶ Posted 28 July 2015 † Susan Manlin Katzman § ACCOMMODATIONS § BARS § BEVERAGES § COCKTAILS § CODY § DRINKS § RECIPES § RESTAURANTS § TRAVEL § WYOMING ‡ Comments Off ° Tagged: 8th Street at The Ivy, Buffalo Bill, Buffalo Bill Center of the West, Buffalo Bill Dam, Cody, Cody Dug Up Museum, Cody Nite Rodeo, Cody Trolley, Dan Miller's Cowboy Music Revue, Heart Mountain WWII Interpretive Center, Irma Hotel, margarita, mojito, Museum of the Old West, Old Trail Town, WYOMING

THE BEST KANSAS CITY BARBECUE

Kansas City is said to have over 100 restaurants, joints, shacks, stands, trucks and other outlets that specialize in barbecue. And most of the places serve barbecue that’s smokin, making it it the pits for tourists fired up to find the hottest to decide where to go. That’s when supergal Bethanie Schemel comes to the rescue.

We call Bethanie “supergal” because she not only moms two kids (a new baby and a toddler), but also runs a popular business with her firefighter husband, Karl.

The Schemel’s excellent KC Barbecue Tours, takes tourists and locals alike, by motor coach, to Kansas City’s top barbecue places. During each tour, Bethanie offers smart dialogue covering everything from the history of the city and of its barbecue, to what to order in each place and how to avoid barbecue overdose. (One tip is “pace yourself,” advice generally ignored as KC Barbecue Tours go whole hog providing samples at each stop.)

Timing allows the tours to stop at four restaurants plus the fascinating Original Juan Speciality Foods—a company that bottles BBQ sauces, rubs and seasonings for a large number of KC BBQ outlets.

Entrance at Original Juan Speciality Foods

Because the tours offer visitors an in-depth, insider introduction to KC’s barbecue scene and are not only super informative, but also throughly enjoyable, we say they are a must, but just in case visitors want more, we grilled Bethanie about where they should go.
Supergal fired us the following list of personal favorite places, some of which are on the tour, and some not:

By BETHANIE SCHEMEL
Kansas City has been serving up smoked meats for well over 100 years and pit masters around the city have spent that time perfecting their craft. Once known as the “poor man’s food” only being served out as a way to keep families fed during the late 1800’s, Kansas City barbecue has grown to the point where a barbecue restaurant can be found every few miles. With over 100 barbecue restaurants dotted throughout the Kansas City area, Kansas City has earned the title of “The Barbecue Capital of the World”.
With this title in hand, each restaurant has remained true to their own history and methods on how they prep, smoke and serve their meats. The question of whose smoked meats to try is a long-standing question that will vary depending on who you ask. Below are a few restaurants I recommend hitting while in Kansas City:

LC’s Bar-B-Q

Ribs at LC's Take a step inside LC’s and you will find an old fashioned barbecue joint, where the smoker sits right behind the small counter and every order is called out to be made on the spot. Their hickory smoked meats and sweet sauce have Kansas City locals lining up on a daily basis. The secret to LC’s is to know what you want before you step to the counter. My recommendation is the brisket, ribs or burnt ends with either fries or beans to go on the side.

Arthur Bryant’s Barbecue

Arthur Bryant Barbecue Sign Arthur Bryant’s is, perhaps, the city’s most historic, iconic and well-respected barbecue restaurant. Holding true to traditional Kansas City smoking methods of oak and hickory wood, Arthur Bryant’s is not only a popular spot for locals, but for celebrities, presidents and politicians. If you are going to walk through their historic doors, make sure to grab a slab of ribs or brisket sandwich with a side of beans, cole slaw or fries. Make sure to try some of their Original sauce to bring on a little extra flavorful history.

Gates Bar B.Q.

Gates Bar B Q in Kansas City Don’t let the loud “Hi, May I Help You” greeting as you walk in the door startle you as you look for which savory and traditional Kansas City oak and hickory smoked meats to try on their menu. Gates and Son’s is another historic, iconic and well-respected barbecue must-try in Kansas City. The atmosphere can be loud and classy at the same time, and the menu will give you many options. If you have a hard time choosing, you can’t wrong with one of their platters which serves out ribs, brisket and turkey slathered in their Classic barbecue sauce.

Woodyard Bar-B-Q

Woodyard Bar-B-Q by Susan Manin Katzman Set off the beaten path, Woodyard is a true hidden gem in Kansas City! It’s not just the down to earth atmosphere that will make you want to hang out on their patio, watch the Pit Master work his magic and enjoy a Boulevard brew, but their delicious meats smoked over pecan wood will make you want to hang out for just a little bit longer. If you get there early enough, order Woodyard’s chicken wings. You can never go wrong with their baby back ribs, Frankenwurst (smoked sausage), or Carolina sandwich. Sides are an absolute must at Woodyard! Their cheesy corn, potato salad and coleslaw are made in house and are my top picks.

BB’s Lawnside BBQ

It was the Father of Kansas City barbecue, Henry Perry, who once posted a sign stating “I’m here to serve you, not entertain you.” While this holds true in many Kansas City barbecue restaurants, BB’s is happy to serve and entertain you with live blues music six nights a week and hickory smoked meats fresh from a smoker. BB’s has ties to Kansas City’s famous Jazz district, so sit back, listen to the tunes, pop the top on a cold one and enjoy some amazing ribs, burnt ends along with battered fries.

BB's Lawnside BBQ collage by Susan Manlin Katzman

Zarda Bar-B-Q

A taste of hickory smoked meats and flavorful sauces, along with their down-home country atmosphere makes Zarda BBQ a Kansas City favorite. Sure, you may have seen their sauces, beans or smoked meats on store shelves, but nothing beats getting these BBQ Sign

smoked meats in person. The burnt ends and thin sliced sausage with beans on the side (that can only be described as a taste adventure) are my top picks.

Plowboys BBQ

If you want a taste of Assorted Smoked Foods and Potato Salad award-winning
competition style barbecue, a stop in at Plowboys BBQ is a must. Plowboys won the title of Grand Champion from the 2009 American Royal Barbecue Competition, and you can get a taste of victory in any of their oak wood smoked meats (although ribs, burnt ends, brisket and their BBQ Nachos are the top four that please my palate).

SLAP’s BBQ

BBQ Sauces from Original Juans Get to SLAP’s early if you are wanting to try their nationally recognized barbecue. Coming in second place (only because of a coin toss) on the show Barbecue Pitmasters, this restaurant will make you want to keep going back for their ribs and cheesy potatoes.

KC Barbecue Tours Bus by Susan Manlin Katzman

¶ Posted 12 July 2015 † Susan Manlin Katzman § BARBECUE § KANSAS CITY § MISSOURI § PRODUCTS § RESTAURANTS § TRAVEL ‡ Comments Off ° Tagged: Arthur Bryant's Barbecue, barbecue, BB's Lawnside BBQ, Gates Bar B.Q., Kansas City, KC Barbecue Tours, LC's Bar-B-Q, Plowboys BBQ, SLAP's BBQ, Zarda Bar-B-Q

BLUES CITY DELI & OLIVE SALAD

Blues City Deli Doesn’t matter when you show up for lunch, even minutes after the doors open at 11 a.m. you’re apt to find long lines.

Blues City Deli, located in St. Louis’s Benton Park neighborhood is a popular place. It’s also casual, comfortable, and party friendly—no doubt reflecting the casual, comfortable and party-fun personality of its food-and blues-loving owner, Vince “Vinnie” Valenza.

Vince “Vinnie” Valenza

Lines move quickly through the first floor of the old brick building to the counter of the sandwich shop where one places orders.

Vinyl flooring, wooden tables with assorted black chairs and banquette seating add to the aged urban decor, further enhanced by a spirited vibe radiating from old posters, record jackets, news clippings, paintings, photos and a mishmash of miscellaneous music memorabilia covering walls.

Art Walls at Blue's City Deli
Delivering Sandwiches After ordering one tries to find a table—or maybe even just a spare chair at a shared table and waits while staff, in a backroom kitchen, constructs sandwiches. Wrapped in butcher paper, tuck into plastic bags, the sandwiches find their way to you by way of playful servers.

A PA system sends background blues through the cafe, that is unless it is Thursday evening or Saturday afternoon when blues musicians show up to play live—sometimes inside, sometimes outside—always free of charge.

Blues City Deli keeps short hours, opening at 11 a.m. Monday through Saturday and closing every day at 4:00 p.m., except on Thursdays when blues bands sends soulful sounds into the cafe until 7:45 p.m.

Some say that the deli reminds them of a Greenwich Village hangout. Others claim it’s totally New Orleans. All are partially right and somewhat wrong. Blues City Deli is a St. Louis original and has been for the last decade.

Vinnie says that he scored the menu to pay tribute to many of the blues music cities on the “Blues Highway.” And indeed, the menu’s play list includes such sandwiches as the Memphis Stax, Delta Bayou, and St. Louis Primo. Po’ boys, New York-Style pastrami sandwiches, classic clubs, veggies, and a variety of good tastin’ dogs make the scene, as do local beverages and simple sides in the form of a few salads, cole slaw, chili and bagged chips.

Local Drinks at Blues City Deli Collage by Susan Manlin Katzman
Items change from time to time, but the Muffuletta stays put on the menu, as it strikes a particularly popular cord with the Blues City population.

Muffuletta Photo by Maya Gann-Bociek

As Muffuletta fans know, olive salad is the keynote condiment adding flavor to the New Orleans speciality, but Vinnie spreads the joy and uses olive salad to jazz up other sandwiches as well.
He didn’t miss a beat in sharing his recipe. And after testing and tasting, we can only say: Bravo, you make our heart sing!

BLUES CITY DELI OLIVE SALAD

Yield: about 4-1/2 cups.

2 cups pitted Sicilian olives Olive Salad
1 cup pitted kalamata olives
1 cup giardiniera (Italian-style pickled vegetables)
1 rib celery
1/4 cup chopped red onion
1/4 cup extra virgin olive oil
1 tablespoon dried oregano
Ground black pepper to taste
Additional seasonings to taste, optional (See NOTE)

Coarsely chop olives, giardiniera, and celery. Put chopped ingredients in a mixing bowl. Add olive oil, oregano and pepper.
Stir to mix well. Taste. Correct seasoning if desired.
Refrigerate in a covered container until ready to use.
Serve with roasted meats, sandwiches, or just as a snack on crackers.

NOTE: Much of the olive salad’s flavor depends on the giardiniera used. Add additional seasoning to the salad if you like.

¶ Posted 19 June 2015 † Susan Manlin Katzman § CONDIMENTS § MISSOURI § RECIPES § RESTAURANTS § SALADS § SANDWICHES § ST. LOUIS ‡ Comments Off ° Tagged: Blues, Blues City Deli, Condiment, Muffuletta, Olive Salad, SANDWICHES, St. Louis, Vince "Vinnie" Valenza

INVERLOCHY CASTLE HOTEL & SHORTBREAD

Glory be. Inverlochy Castle Hotel just won the 2015 Scottish Hotel Award for Hotel of the Year. The property double dipped the prizes by also claiming Restaurant of the Year.
Let me tell you why.

Inverlochy Castle Hotel by Susan Manlin Katzman
Built in 1863 as a private home named for the nearby 13th century Inverlochy Castle, the baronial mansion has been polishing, perfecting and practicing the art of public hospitality since becoming a hotel in 1969.
Everything about Inverlochy Castle Hotel charms.
First is the setting.

Inverlochy Setting College
The hotel sits on 50 acres in a green glen at the foot of Ben Nevis (Britain’s highest mountain range), near Fort Williams, in the heart of Scotland’s western Highlands. The setting couldn’t be more enchanting. The mountains glow in each day’s ever- changing light. The lock glimmers. Grazing sheep on the grassy green continually rearrange their groupings into a million picture postcard images of countryside beauty and serenity.

Sheep at Inverlochy Castle Hotel

Queen Victoria, a guest at Inverlochy in 1873, said of the site, “I never saw a lovelier or more romantic spot.” Jefferson Davis, President of the Confederate States of America, a guest in 1869, wrote ”The scenery about here is the grandest of all the sublime spectacles I have met in Scotland.”

The hotel’s interior matches its rich surroundings. Registration takes place in an entry hall outfitted with oriental rug and antique furnishings.

Entry Hall at Inverlohy Castle Hotel

The Great Hall’s impressive high ceiling frescos and crystal chandeliers, overlook intimate seating arrangements defined by groupings of upholstered easy chairs and couches. A whisky cabinet, antique French piano, and stack of boxed games add congenial homey touches as well as entertainment elements.

Frescos and chandeliers

The Great Hall at Inverlochy Castle Hotel

Games & Whisky

The next-door Drawing Room is just as hospitable and welcoming although lighter and brighter due to sparkling rococo mirrors and sunshine-colored walls and drapes gracing almost floor to ceiling windows.

The Drawing Room at Inverlochy Castle Hotel
The Great Hall and Drawing Room provide relaxed and lovely locations for afternoon tea, pre-dinner Champagne and/or just reading in a quiet corner—then again, so does the terrace.

Terrace at Inverlochy Castle Hotel
Inverlochy boasts three dining rooms if one counts the Library (practically hidden and outfitted for private parties). Decorated with furniture and table dressing reflecting the upscale style of bygone elegance, the dining rooms serve as tasteful frames for the castle’s famed modern British cuisine.

Table setting at Inverlochy Castle Hotel

Scottish breakfast in the dining room

(Incidentally gentlemen…well all males, are required to wear coat and tie at dinner. The hotel provides a stash for those unprepared.)

Coats and ties are required at dinner at Inverlochy Castle Hotel
The 17 bedrooms in the main house vary in style and configuration. Some wear period Victorian wallpaper and floral-patterned fabrics on headboards and upholstery. Others sport four poster beds, with dark-colored striped and plaid spreads and drapes. All contain a treasure trove of antique furnishing and appointments. And all have ultra-modern flatscreen TVs, good views and dynamite bathrooms.

Bed in the King's Suite at Inverlochy Castle Hotel
I stayed in the Mary Shaw room, which was named after the property’s first cook. Although I am sure the other rooms, especially the King’s and Queen’s suites, are just as nice, I can’t believe the cook’s room was not the jewel in the crown as it was so incredibly comfortable and well appointed. I especially loved the huge bathroom with a green velvet chair, shower big enough for four, bathtub big enough for two, and luscious toiletries that lent fragrance to all.

The Mary Shaw room at Inverlochy Castle Hotel

Bathroom in the Mary Shaw room at Inverlochy Castle Hotel

Toiletries at Inverlochy Castle Hotel

As to what to do at Inverlochy? Once one can pull themselves out of the deeply comfortable bed, and leave the beautiful room, the environment and surrounding countryside offer many activities. Skiing, biking, hiking, stalking in the mountains. Fishing in the lochs and river. And a variety of country-gentlemen sports such as clay pigeon shooting, falconry, tennis, tomahawk throwing, and snooker on the property itself.
For a hotel that racks up the accolades—including Best Hotel in Europe (Travel and Leisure magazine 2006), and a property that has hosted many of the world’s elite, Inverlochy remains unpretentious and informally grand—no doubt due to the friendly staff and the property’s attention to details that make every aspect of a stay enjoyable.
Services run the gamut from chauffeuring guests from any Scottish airport to the hotel in a Rolls Royce Phantom (the property also has it’s own Helicopter landing site) to the simple amenity of bringing coffee to the room as a wake-up call.
Granted most luxury hotels have room service deliver coffee, but Inverlochy enhances their coffee delivery with plate of buttery, melt-in-the-mouth shortbread cookies—providing an extra sweet start to the day and stay.

SHORTBREAD

(Adapted from a recipe provided by Inverlochy Castle Hotel.)
Yield: 15 three-inch in diameter cookies. Shortbread
17 tablespoons butter
1/3 cup plus 1 tablespoon superfine sugar (see NOTE)
2 cups all-purpose flour
1/4 cup cornstarch
A little granulated sugar to sprinkle on top of cookies before baking
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Cream butter and sugar until light and fluffy. Fold in flour and cornstarch to form a dough. Either put dough in piping bag and pipe cookies into 3-inch circles or roll dough 1/4 inch thick between sheets of plastic wrap and cut into circles with a cookie cutter.
Put dough circles on parchment paper, leaving space between the rounds. Sprinkle tops of circles lightly with granulated sugar.
Bake until cookies are set and just barely beginning to brown, about 15 minutes.

NOTE: If you can’t find superfine sugar (also called caster sugar), blend granulated sugar in a blender or food processor for a few seconds until it is in fine particles.

Key to Happiness

¶ Posted 02 June 2015 † Susan Manlin Katzman § ACCOMMODATIONS § BREAKFAST § COOKIES § RECIPES § RESORTS § RESTAURANTS § SCOTLAND § TRAVEL ‡ Comments Off ° Tagged: Inverlochy Castle Hotel, Scotland, shortbread

SCOTTISH WHISKY & GLENGOYNE

Travelers love Scotland for many reasons, among them the welcoming fun-loving residents, serene scenery, world-class golf, and delightful places to stay. But there is one Scottish lure that makes all of the others shine brighter. We’re talking whisky here. (Notice the spelling differs from Irish whiskey. According to one Irish drinker, “the Scots are just too thrifty to add the e.” )
Bars and pubs do their bit to train visitors to the pleasures of whisky, but those wanting to jump to the chase of understanding, should make their way to Glengoyne Distillery.

Glengoyne Distillery
Located in Dumgoyne, near Glasgow, Glengoyne’s property straddles the border road dividing the Scottish Lowlands (where the warehouses sit) from the Highlands (holding the distilling facilities).

Noted as the southern most of the Highland whiskies, Glengoyne (pronounced glen GOIN) receives accolades on many levels. First and foremost comes praise for Glengoyne’s single malt Scotch, known around the world, beloved by many. In addition, tourists applaud Glengoyne’s postcard-pretty setting, in a countryside green-glen at the foot of the Campsie Fells range of verdant hills.

At Glengoyne Distillery

Visitors also rave about the distillery’s outstanding tours.

Disclaimer and confession: I don’t drink whisky. I loved my Glengoyne tour.

Glengoyne sells a variety of tours, among them the basic Wee Tasting tour; the No. 1 Warehouse Session (described as “Wield your dug. Dip two casks. Drink the drams. Bottle your favorite”); a Whisky and Chocolate Matching; and a five-hour, in-depth Masterclass.
David Dick Offering Whisky Most tours start in the visitor’s center where a guide offers each person a dram, shows a short film on the distilling process and talks a bit about whisky making and labels.
Next comes a guided walk through the facilities.
As we head out the Visitor Center’s door, our guide, the smiling, super savvy David Dick, points to a picturesque waterfall from Campsie Fells pooling in a pond at the back of the property and tells us that the water is used, along with barley and yeast, to make Glengoyne whisky.

Campsie Fells by Susan Manlin Katzman
David continues to describe the processes of malting, milling and mashing, fermentation, distillation and maturation as we stroll through various buildings.

Distilling

He tells us that Glengoyne first made whisky in 1833 and has followed pretty much the same techniques to this day; that the components contributing to Glengoyne’s unique smooth flavor include a very slow distillation process, barley dried by warm air (not peat), and maturing in fine sherry-soaked oak casks.

Scotch Warehouse

We learn that “Angel’s Share” refers to the evaporation from casks as the whisky ages, and that the favorite whisky toast to good health, the Scottish Gaelic Slàinte mhath, rolls right off the tongue after downing a few sample drinks.

Angel Share
I am on the Malt Master Tour, so after the basics, my group settles into the Sample Room, which is set with bottles of different Glengoyne whiskies, small glasses, and all of the paraphernalia necessary to sample and then create a take-home bottle of our own blend.

Ready to Blend Whisky
All tours end at the shop, which sells not only Glengoyne whisky, but also a variety of fine whisky merchandise. Glengoyne Label
Before saying goodbye, David imparts a tidbit of wisdom concerning mixing whisky and water.
A Scottish proverb says, “There are two things a Highlander likes naked, and one of them is whisky.” Winston Churchill said, “The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learnt to like it.”
And David Dick says, “The only thing one should add to good whisky is, perhaps, a drop of water to release the subtle flavors, and, of course, more whisky.”

For more about whiskey, click HERE.

¶ Posted 21 May 2015 † Susan Manlin Katzman § BEVERAGES § COCKTAILS § DRINKS § GLASGOW § PRODUCTS § SCOTLAND § TRAVEL ‡ Comments Off ° Tagged: Angel's Share, Campsie Fells, Glasgow, Glengoyne, Scotland, Scottish Highlands, whisky

HOUSEBOATING AND EGG STRATA

I trace my love of houseboating to the 1958 film Houseboat. In the film Cary Grant lives on a houseboat with his motherless kids and Sophia Loren, a symphony-conductor’s runaway daughter masquerading as a housekeeper. So romantic. So fun. Made me (and every woman and man in 1958 America) want to trade lifestyle—and spouse—for the houseboat experience.

As charming a picture as the movie paints, it can’t capture the pleasure of the real thing. My two houseboat trips exceeded all movie expectations. But then, how could they miss. In both cases I traveled through some of the most remarkable scenery in all of the United States—on totally luxurious vessels—with 12 dearly beloveds (one of them a dog).

Family Houseboat Trip

My family chose to houseboat on Lake Powell and Lake Mead for several reasons. Dramatically spectacular scenery topped the list.

Lake Mead

slot canyon, Big Bend National Park, Texas, USA

Cove at Lake Mead

As you know, Lake Powell, straddling the border between Utah and Arizona, and Lake Mead, situated in Nevada and Arizona, are both reservoirs of different, but equally astonishing natural beauty—the full wonder appreciated only by water travel. These million-plus acre, man- and nature-made playgrounds of crystal water, desert, cliffs, twisting canyons and gnarled rock formations offer not only magical landscapes, but also land and water activities (boating, fishing, swimming, sun bathing, hiking, relaxing).

Maggie on Water Slide

Charlie fishing

Relaxing

In addition, Lake Powell’s 1900 miles of shoreline and Lake Mead’s 759 are packed with secluded sandy coves surrounded by isolated rocky landscapes. We could moor the boat in pockets of primeval-like privacy, and hike in surroundings as if we had been first and only to explore and enjoy.

Houseboat in Secluded Cove

Houseboat Docked at Lake Mead

We rented houseboats for both trips from Forever Resorts. The company offers a variety of boats, ranging in size and amenities, at 12 marina properties around the country.

Some of the houseboats were too small for my family. Some were too big. But we found just the right ones, sleeping 12 and having a fully equipped kitchen, gas grill, air conditioning, sundeck and all of the comforts of home. (Well, even more comforts as our home lacks windows facing constantly changing natural vistas, water slides, and sundecks for sunbathing and star gazing under skies unencumbered by pollution and/or city lights.)

We also rented powerboats that we tethered to the houseboats and used for water sports and easy exploring, leaving the houseboats docked in their secluded coves for several nights in a row.

Family in Powerboat
Well in advance of our first trip, Forever Resorts sent instructions on operating the houseboat, which we ignored, enabling us to show up at the marina totally clueless. But no problem, before staff hands over the keys, they require us to designate “captains” and “co-captains” to take a personalized-on-site course in operating both houseboats and powerboats.

I can’t say it didn’t take work at the git go. On the first trip, my family ranged in age from 4 to 87, and, on both trips—four years apart—each family member assumed a job.The youngest helped set the table. The next youngest and oldest fished for dinner and helped with dishes. I cooked. Everyone else took turns helping maneuver the boat through the twists and turns of the lakes and docking the boat at night (a procedure requiring strength and energy).

Steering a Houseboat on Lake Mead
After a day learning the ropes, we could slip our water home in and out of secluded coves with the greatest of ease.
Operational mechanics in hand, we spent the days and nights of both trips enjoying sequestered family time. We ate, slept, played, hiked, and relaxed together, gaining new appreciation for each other. We loved and appreciated the natural beauty that encased us, paying special tribute to the desert flora and fauna—the sunrises, sunsets and skies full of bright-burning stars.

Lake Mead Flora Collage by Susan Manlin Katzman

Sunset on Lake Mead by Susan Manlin Katzman
As to food, we took enough supplies onboard for all meals and our houseboat had all of the equipment needed for preparing, cooking and serving the food.

Dinner on a Houseboat

On the last morning, before disembarking and reluctantly relinquishing our water home, we gathered for one last breakfast, agreeing that the houseboat adventure was the best multi-generational family vacation possible.

We also agreed that we liked the breakfast, which was an egg strata. The casserole was perfect for several reasons: it is assembled the night before baking, utilizes leftovers, and like houseboating, greatly pleases both kids and adults.

BREAKFAST STRATA

Yield: 10 to 12 servings.

Spinach Strata

About 1/4 cup butter
1 large loaf French or Italian baguette, cut into 1-inch cubes (a little stale works fine)
Shredded cheese (Swiss, Cheddar, Monterey Jack or other or mixture)
Additions, optional (cooked sausage, bacon, ham, mushrooms, and/or onions; well-drained cooked spinach or other vegetables; and/or chopped fresh herbs.)
12 eggs
About 3 cups half and half or milk
Salt to taste
Black Pepper to taste.
Dash Dijion mustard
Dash Tabasco

Butter a large baking dish.
Line the bottom of dish with bread cubes.
Sprinkle a generous portion of cheese over top of cubes.
Dot with additions of choice.
Break eggs into a bowl, Beat in half and half or milk and season with salt, pepper, Dijon mustard and Tabasco. Pour egg mixture over ingredients in baking dish. Cover with plastic wrap or foil and refrigerate overnight.
Let stand at room temperature for 30 minutes before baking.
Bake, uncovered, in a preheated 350°F oven until well puffed and golden brown, 45 to 55 minutes. Serve immediately.

¶ Posted 12 May 2015 † Susan Manlin Katzman § ARIZONA § BREAKFAST § BRUNCH § CHEESE § CRUISING § LAKE POWELL § NATIONAL PARKS § NEVADA § RECIPES § TRAVEL § UTAH ‡ Comments Off ° Tagged: BREAKFAST, egg strata, eggs, Forever Resorts, houseboats, Lake Mead, Lake Powell

ELIZABETH MINCHILLI, EATING ROME, & MINCHILLI MEATBALLS

America’s favorite guru of luscious Italy, Elizabeth Minchilli, is at it again. April 7 marks the debut of her seventh book, EATING ROME.
To say that Elizabeth has great taste and knows all of the great food places in Rome is to understate. She also knows the in and outs of Italian culture, style, art, architecture, interior design, ceramics, gardens, and travel.
Born in St. Louis, Missouri, Elizabeth first moved to Rome with her parents and sisters when she was 12 year old. She studied in Italy and settled happily ever after in Rome after marrying Roman architect Domenico Minchilli.
By all accounts Elizabeth lives the dream life. She has an adoring husband, two beautiful d eating rome-pbkmech.indd aughters, and two homes: one, a rooftop apartment in Rome, and the other, a country cottage complete with olive groves and roses in Umbria. There is probably no one more qualified to write a book on Roman food and subtitle it “Living the Good Life in the Eternal City” than Elizabeth.
To say that she generosity shares her experiences and expertise through her writing, only skims the cream of her productivity. In addition to authoring books, designing apps and writing numerous articles for prestigious publications, she leads food tours, blogs (Elizabeth Minchilli in Rome); supplies Twitter, Instagram and Pinterest with copious material, and guests post on Sweet Leisure. (See Elizabeth Minchilli Picks: Ten Best Restaurants in Rome.)
You can tell that we are crazy about Elizabeth and her many endeavors—as are a slew of star-studded food-centric celebrities, including Ina Garten, David Lebovitz and Frank Bruni who join ranks to praise EATING ROME.
To say EATING ROME is useful to food lovers traveling to the city doesn’t cover the range of the book’s information and appeal.
Any traveler to Rome—even the armchair variety, and anyone interested in Italian food and cooking will gain from Elizabeth’s insights.
She filled EATING ROME’s 256 pages with photos and information, telling readers about not only her favorite restaurants, trattorias, and pizzerias, but also the way to order coffee at an Italian coffee bar,

Italian Coffee

the difference between ice cream and gelato,

Gelato by Susan Manlin Katzman

and how to shop in a Roman market. She telescopes on topics as diverse as cured pork products,

Oggi Porchetta

mama cooking, artichokes and grappa. And last but never least, she loads EATING ROME with easy to follow, authentic Italian recipes—some from restaurants and others from the Minchilli family’s treasure trove, as is this meatball recipe from Elizabeth’s mother-in-law, Rosa Minchilli.

MINCHILLI MEATBALLS

Yield: 4 to 5 main course servings. Minchilli Meatballs

7 ounces ground pork
7 ounces ground beef
7 ounces ground veal or turkey
1/2 cup grated onion
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
3/4 teaspoon salt, plus more to season
1/2 teaspoon freshly ground black pepper
1 large egg
1/4 cup plus 2 tablespoons extra virgin olive oil
1 can (18-ounces) pelati (peeled whole San Marzano) tomatoes
In a large bowl, gently combine the pork, beef, veal, onion, bread crumbs, cheese, parsley, garlic, salt, pepper, egg, and the 1/4 cup olive oil. Form the mixture into about 30 small meatballs, 1-1/2 inches in diameter.
In a large heavy-bottomed skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the meatballs to the skillet, about 10 at a time, so as not to overcrowd. Cook, using a spoon to turn the meatballs, until they are well browned all over. Remove from the pan, set aside, and repeat the procedure to cook the rest.
Add the tomatoes to the oil in the skillet and bring to a simmer, scraping up the bits of browned meat, and season with salt. Return the meatballs, and any juices that have formed on the plate, to the skillet. Bring back to a low simmer, cover, and cook until done, about 30 minutes.

“EATING ROME, Living the Good Life in the Eternal City,” by Elizabeth Minchilli is published by St. Martin’s Griffin in both paperback and eBook. Click HERE for more information.

Back of Eating Rome

¶ Posted 06 April 2015 † Susan Manlin Katzman § BOOKS § COOKBOOK REVIEWS § ENTREES § ITALY § RECIPES § ROME § TRAVEL ‡ Comments Off ° Tagged: cookbook, Eating Rome, Elizabeth Minchilli, Minchilli Meatballs, travel guide

FARMSHOP AND AVOCADO HUMMUS

It’s sunny and bright, hip and happening, and loaded with celebrities. We could be describing Southern California and Los Angeles in general, but instead are telescoping in on Farmshop, an artisan market and restaurant that perfectly reflects the cool vibe of both the region and the city.
Actually, there are two Farmshop restaurants—one in L.A. and one in Marin County. The restaurants are brainchildren of Chef-Owner Jeff Cerciello of Thomas Keller Restaurant Group fame. Although both share similar DNA, like all siblings, each property claims it’s own personality.
As the L.A. Farmshop came first (in 2010), serves as flagship, and has a speciality food market attached, we’ll focus on it.
The L.A. Farmshop sits on the Westside of Los Angeles in the Brentwood Country Mart.
The Mart, itself, claims historic significance. When built in 1948, it was considered innovative, consolidating shops and useful services in one location. Compared with the mega-malls of today, the Mart feels positively intimate and super select—the perfect home for Farmshop.
Market and restaurant share the same space and are divided by function, rather than partition, into two areas that flow together.

Farmshop L.A.

The market offers a cornucopia of artisan-produced, local and regional products including cheeses, chocolates, charcuterie, coffees and wines. Talented bakers, butchers, farmers and chefs add speciality departments to the abundance. And a choice of housewares and gifts complete the bounty which is rich enough to fill a discriminating cook’s pampered pantry and a food-lover’s luxury larder.

Cheese Counter at Farmshop

Bakery at Farmshop

Take Out at Farmshop

The restaurant space feels casual and comfortable in a super chic, Southern California kind of a way.
Design elements include white-tile walls, a busy see-into kitchen, abundant windows for natural lighting and a large farm-scene photo mural covering the back wall.

Farmshop Restaurant Los Angeles

Table at Farmshop

Counter service and some long tables for communal dining reinforce the laid-back atmosphere as does the informal bar and friendly knowledgeable staff.

Bar at Farmshop

In the kitchen, talented staff.

But design and fellowship take one so far—-it’s the food, served with fabulous flair, that brings the most accolades and repeat guests.

Soup to nuts—dishes delight.

Open for breakfast, lunch, and dinner (when the lighting changes and becomes more mellow and romantic), Farmshop produces menus that change according to not only the meal and time of day, but also the day of week and the season.

Table Setting. Notice the linen napkins. They are for sale, four for $112.

Chef Brian Reimer

Many dishes on assorted menus receive raves, but non are more popular than the Avocado Hummus with Pistachio Salsa Verde & Nigella Seeds. No ordinary hummus, the dish enjoys iconic status, and guess what. We scored the recipe for you! (Thank you Chef Brian Reimer.)

Farmshop serves the hummus with an assortment of colorful vegetables, but it is also luscious scooped onto crackers, a spoon or even a finger.

FARMSHOP AVOCADO HUMMUS WITH PISTACHIO SALSA VERDE & NIGELLA SEEDS

Yield: About 3-1/2 cups. Avocado Hummus with Pistachio Salsa Verde & Nigella Seeds
1 pound (about 3 cups) cooked chickpeas (see NOTE)
A little crushed ice
1/4 cup tahini
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
2 ripe Haas avocados, peeled and seeded
Salt
1 recipe Pistachio Salsa Verde (Recipe follows)
Nigella seeds
Assorted cut vegetables
Pulse the cooked chickpeas with a little bit of crushed ice in a food processor until a smooth paste is formed. (The ice will facilitate the blending and produce a smooth texture.) Add tahini and pulse until smooth, then add the lemon juice. Continue pulsing, adding olive oil until texture is very smooth.
Peel and seed the avocados, then add to the processor, continuing to pulse to a smooth paste. Add salt to taste.
Put hummus in a serving bowl. Distribute Pistachio Salsa Verde over top. Sprinkle with Nigella seeds. Serve with assorted vegetables.

PISTACHIO SALSA VERDE Avocado Hummus Farmshop
About 1/3 cup pistachios
1 lemon (zest only)
3 tablespoons sliced chives
3 tablespoons chopped parsley
Fleur de sel to taste
Olive oil
Spread the pistachios on a baking sheet and put them in a preheated 325°F oven until very lightly toasted. Remove pistachios from the oven and while they are still warm, put them on a cutting board and lightly chop.
Use a micro plane (very fine hole grater) to zest the lemon and add to the warm pistachios along with the chives and parsley. Mix well and season to taste with salt. Add just enough olive oil to make pistachios glisten. Toss well.

NOTE–TO COOK CHICKPEAS: Put good-quality, small dried chickpeas in a large strainer and wash under cold running water, removing any foreign matter or damaged chickpeas. Transfer chickpeas to a large bowl or pot, cover well with cold water, add a pinch of baking soda and let soak overnight.
Drain chickpeas from soaking liquid and, again, wash well under cold running water.
Put chickpeas in a large pot and generously cover with water. Add another pinch of baking soda. Set pot over moderate heat and bring water to a low boil. Skim any foam and/or skins from top of water. Boil until chickpeas are very soft and can be easily smashed when pressed between two fingers, 1-1/2 to 2 hours. Drain chickpeas and use as desired.
One pound dried chickpeas will yield about 2 pounds 4 ounces cooked.