#093 Nectarine Bruschetta. Martial Arts. Zabaglione. And more...
September 1st brings you a new WARKITCHEN 🥂
The way we distribute the WARKITCHEN magazine is very unorthodox
Yet, very intentional
You don’t need to create an account
There’s no paywall to read our articles
It’s a simple Google Drive link you can share with anyone in your life
This is only possible because of the amazing brands who sponsor our issues and the beautiful people who contribute and share their stories 👇
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Contributors:
Now, I hope you’re ready. Lightly caffeinated maybe. Or perhaps drained after a long day, ripe for some leisure reading under a warm incandescent. Either way, here’s Issue 28 beautiful people.
For this issue, there will be two links. The first one is rendered in singles (which I believe is better for the mobile experience), and the other in spreads (which should look better on desktop).
Let us know if this is something you’d like to have for future issues, as well as anything else we could do to improve the digital magazine experience!
This is what you can expect in Issue 28,
Make Nectarine Bruschetta
In the Book of Exodus, God calls upon the noble craftsmen He has “filled with a spirit of skill” to adorn their priest, Aaron, with lavish robes
Why, before a God who counts all man’s triumphs as nothing but “filthy rags,” should the priest so brilliantly ornament himself?
God gives two reasons:
“for glory and for beauty.”
God Himself demanded beauty from His artisans.
If you cook, you’re already an artist.
So why not make something beautiful?
Argentina’s Natural Condiment
Summer will never end if you make chimichurri. Channel your inner Gaucho and elevate your end-of-summer barbecue with this vibrant condiment. Tony’s method of making dry chimichurri is a gamechanger!
Gifts for Gut Health
There aren’t too many gifts better than the gift of health. If you’re formulating a care package for someone, these are some suggestions that you could throw in there!
Explore the Flavors of Combat
This is your sign to explore the flavors of combat. EC does an excellent breakdown of exactly why you should along with some niche recommendations.
“WITH ADVERSITY, YOU ARE SHOCKED TO HIGHER LEVELS, MUCH LIKE A RAINSTORM THAT IS VIOLENT, BUT YET AFTERWARDS ALL THE PLANTS GROW.”
— BRUCE LEE
You can also read this article right here on our editorial page:
A Passionate Latina
Paloma shares her story growing up in the Dominican Republic along with an Ossobuco a la Moma that will nourish you from the inside out.
Latin women are often said to be like fire, and this is true 99% of the time. But most people cannot handle that fire, and they don’t know where it comes from. In my opinion, this fire is closely tied to passion. Passion is really “Love and Intensity” rolled into one. There are probably a few other emotions in there too.
Italian Zabaglione
This one might hit close to home. Blaise shares with us the very first time he experienced Nonna’s Zabaglione, along with an authentic recipe to go with.
❋ HERBS DE PROVENCE COMPOUND BUTTER WITH EDIBLE FLOWERS
Herbes de Provence is one of my favorite herbal blends! I love its romantic aroma, which is led by the powerful scent of lavender and oregano. This incredibly fragrant herbal blend from France creates an especially flavorful compound butter. The addition of edible flowers brings a magical and fantastical ambience to your final presentation.
Compound butter, or butter mixed with fresh herbs or other add-ins, pairs wonderfully with meat as a rub, for sautéing vegetables, flavoring a sauce, topping a piece of warm sourdough, or serving over a freshly grilled steak.
❋ JOHN WHELAN ADORNS PARIS’ NOLINSKI RESTAURANT WITH ART-DECO DETAILS
Gold-leaf "sunbursts" and mirrored panelling feature in this art deco-style Parisian restaurant, which British designer John Whelan has stirred with 1970s-inspired details.
The restaurant is set within the five-star Nolinski hotel in Paris' first arrondissement, just a short stroll from the Musée du Louvre, and Jardin des Tuileries.
❋ FLAN CHOCOLAT DE MAXENCE BARBOT
The recipe on their site is in French, so here’s a simple translated version for your convenience:
INGREDIENTS
For the puff pastry:
150g soft unsalted butter
500g T55 flour
2g fine salt
190g of water
2.5g of white vinegar
250g of pastry butter (beurre de tourage)
For the sablé diamant:
84g unsalted butter
42g of vergeoise (a type of brown sugar)
116g of T55 flour
8g of egg yolk
For the chocolate flan mixture:
393g whole milk
1 vanilla bean
11g cocoa nibs
34g egg yolks
70g granulated sugar
28g cornstarch
78g Venezuelan dark chocolate
84g liquid cream
Puff Pastry (Day Before): Mix the softened butter with flour, salt, water, and vinegar until smooth. Shape into a rectangle and refrigerate overnight. The next day, roll it out, incorporate the pastry butter, and give it two simple turns. After refrigerating, roll out again, cut into strips, and refrigerate before final rolling and baking.
Sablé Diamant: Mix ingredients, roll out, cut, and bake.
Chocolate Flan Mixture: Infuse milk with vanilla and cocoa nibs, then combine with egg yolks, sugar, and cornstarch. Cook, then blend with chocolate and cream.
Assembly: Layer the sablé in the puff pastry, pour in the flan mixture, and bake. Optional caramel topping.
❋ WHY BUTTER MOLDS AND SCULPTURES ARE EVERYWHERE NOW
The butter works feel apiece with both lavish 17th-century gatherings (“In this extravagant era, the mastery of food signaled status, and a meal became a style of performance art,” Aimee Farrell wrote in a piece on butter sculptures for T: The New York Times Style Magazine) and the resurgence of playful retro-style dinner parties (minus the scary jello salads). In my humble, saturated fat-loving opinion, it’s a trend to embrace. Butter molds and sculptures have long delighted visitors of both fine dining restaurants and state fairs—so why shouldn’t we spread a little cupid onto toast?
Thank you for joining us on this beautiful Sunday ladies & gents! Hope you had a wonderful one 🥂
❋ Read our other WARKITCHEN issues:
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