Japanese woodblock prints by Gardner and now Japanese culinary traditions on Sunday the 13th at 6.30. This Month Cookie is turning Japanese.

Our guest Chef Sasaki Makoto  will take over Cookie and DJ Chef.

Sasaki will be preparing a 3 course tasting menu using the best of Scottish fish and other ingredients.  He will be able to tell you about each dish and give you a better introduction into the art and tradition of Japanese Food.  Of course Japanese food is not all about raw fish, Sushi and Udon Noddles.

It has always focused on the best ingredients prepare with particular beauty and seasonality  (shun). Just words we want to hear at Cookie.

Both Kanto and Kansai regions which are defined by strong and delicate flavours.

You will be able to get an introduction to all this and more at Cookie on Sunday.

Thanks to everyone who has helped make Cookie become….”More than just a café”

The Hot 100 is a list of Scots who’ve made a sizeable creative splash in 2010. It includes musicians, artists, writers, actors, fashion designers, technological innovators, shop owners, festival directors, record label heads and one mad cyclist.

Cookie..”On Glasgow’s Southside has been shaking up the local eating scene all year with good food, unusual events, a few provocative stunts and huge amounts of energy”

It is a learning curve but we are going to keep going and will revisit some of our ideas from 2010 to make them even better.

Watch out for the all new Cooking Club on Sunday evenings
Live music
Promotion of great Scottish produce in season
Cooking Classes for the next generation
Grow for us and barter with us
Chef Wars

We are always looking for ideas and people who would like to help make Cookie a great resource for its community.

if you are interested in helping email us on info@cookiescotland.com

This week we are introducing “The Glasgow Fillet” , otherwise known as featherblade or oysterblade, which is good for slow-cooking. This old fashioned cut which was a staple of childhood in Glasgow pre 1980′s.

Seal the beef with seasoned flour, sauté onions, roast root vegetables diced thinly, beef stock, parsley stocks some red wine.

Make sure the stock covers the meat. Cook slowly for at least 2 hours. Reduce the stock to give a sauce. This week we are serving it
with red cabbage and mash.

Other items on our men this week are:

Hot smoked mackerel and black pudding
Game stew
Guinea fowl with roast chestnuts and fondant potatoes,
Roast vegetables and pecorino tart
Beetroot Risotto and Goats cheese
Roast Cheesy Leeks

The barter scheme we ran this year was a big success. It saw us exchanging on a whole variety of produce: from soft fruits to summer salads, edible flowers such as nasturtium and more. We would like to capitalise on this and also structure things a little better for next year.

If you contributed this year and would like to continue next year please get in touch. Lets hear your thoughts on what is the best way to go about bartering for goods.

We are really interested in using the food you grow and any surplice you may have. We would also like to hear from people who would be prepared to grow for us. That is people who would be prepared to grow certain items for us specifically and dedicate a little of their production to become alternative suppliers for Cookie?

Promote urban agriculture. http://www.sustainweb.org/cityharvest/

In addition to these thoughts, we have an allotment which we are looking for partners to help out with. So anyone who is interested in getting growing and is of a communal spirit drop us a line.

We were all very pleased about getting such a great review from Joanna Blythman. One of the great things about it for the team was the technical content. She is professional and it is about the food. She captured what we are trying to do and in doing so gave us great reward for our effort. She speaks with knowledge and understanding.

Her focus on our Italian products made us think, maybe we should tell the story behind some of the products we have at Cookie, as each one has a story to tell. …read more…

Cookie now holds the veg bags for the Southside Foodshare. We also have a selection of Organic veg for sale on our new stand. Join the Foodshare and find the benefits of fresh organic produce at a fair price.