Happy new year!

The Mrs and I wish you all a very happy 2019. I look forward to sharing with you updates to the goings on of the EAT MY GLOBE podcast, as well as recipes, and other bits and bobs that may come up throughout the year.

First up, if you find yourself in Austin, Texas on January 9-10, 2019, please do drop by as I shall be hosting the SpudNation Throwdown at the Potato Expo, and doing a bit of a cooking demo. If you do go, please do say "hi."

Second, I have written an article for Saute Magazine on the wonderful wines from Georgia (the country). It's a digital issue of the magazine and my article is on page 60. If you do have the time, please do take a read and let me know your thoughts.

Third, if you are interested in reading my latest reviews from Time Out LA, you can find them here, here, and here.

And finally, if you do try any of my recipes on my website or on Pureflix.com, or the Buckwheat Blini with Smoked Salmon recipe below (which is perfect for entertaining in the new year, if I say so myself), please let me know on Twitter, Instagram or Facebook.

Cheers,

Simon

EAT MY GLOBE:

Things You Didn't Know You Didn't Know About Food

The Podcast

The first season of Eat My Globe (the podcast) may be over but please do stay subscribed as we have bonus episodes in the works before the start of the second season. Also, have you checked out my recipes related to each podcast episode?

If you missed the entire season or would like to check out the recipes, please visit:

Fish & Chips

Sandwich

Gin

Sushi

SPAM®

Tea

The Titanic - Part 1

The Titanic - Part 2

If you missed our first bonus episode, you may catch up here:

Bonus Episode 1: 10 Restaurants That Changed America

If you enjoyed our podcast, please do give us a rating on Apple Podcasts, and where available. Thank you.

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Buckwheat Blini with Smoked Salmon

This is one of those appetizers that is so quick to put together, but so impressive on the plate. The perfect introduction to any dinner, but also great for passing around with cocktails.

Buckwheat Blini with Smoked Salmon (Serves about 20)

​

Ingredients

• ½ Cup Buckwheat Flour
• 1 Cup All Purpose Flour
• 1 Packet Dried Active Yeast
• 1 Pinch Salt
• 1 Cup Milk (warm but not hot)
• ½ Stick Butter (melted)
• 2 Eggs (separated into whites and yolks)
• Butter (for frying)
• 1 Small Tub of Sour Cream
• 1 Packet Smoked Salmon
• 1 Bunch Dill
• 2 Lemons (zest only)
• 1 Pinch Black Pepper
• Caviar (optional)

Instructions​

1. Combine the all purpose flour, the buckwheat flour, the yeast, salt and warm milk in a bowl. Whisk together to make a batter.
2. Cover the bowl with plastic wrap and allow to rest for 30 minutes (you should see bubbles forming on the surface).
3. After resting, add the melted butter.
4. Add the egg yolks and the whisked egg whites and fold in gently (you don’t want to knock the air out).
5. Allow to rest for 5 minutes.
6. Melt a small amount of butter in a pan and spoon in tablespoons of the batter to make small pancakes.
7. Cook for two minutes a side (flip when bubbles begin to appear).
8. Place on a platter and top with sour cream, salmon, caviar (optional) and a small leaf of dill.
9. Sprinkle the platter with lemon zest and black pepper before serving.

And, Last But Not Least... Please Check Out: