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John Robshaw Textiles
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John Robshaw for DBO Home
Published: April 10th 2015
John Robshaw for DBO Home
John Robshaw for Uniqlo
Published: April 04th 2015
John Robshaw for Uniqlo
Cochin
"Pepper has nothing in it that can plead as a recommendation ...its only desirable quality is a certain pungency; and yet it is for this that we import it all the way from India." Pliny The Elder.
stay
Malabar House
Malabar House
Great food and wine bar upstairs. Amazing live music live every night.
Trinity Resort
Trinity Resort
On the back waters an hour from Fort Cochin  a must.
eat
Malabar house
Malabar house
For dinner and live performance.
Kashi Gallery on Burgher Street
Kashi Gallery on Burgher Street
Great café for lunch and to see the groovy kids hanging out working on their novels.
Café Jew Town
Café Jew Town
Clean and easy right near the synagogue where you might need a fresh lime soda after.
see
Kalarippayat
Kalarippayat
The oldest martial arts forms of Asia to achieve fitness and prevent injuries. Go for the mark up part if you like seeing men put on makeup with intensity.
Bishops House
Bishops House
Lovely old house with a quirky museum.
St Francis Church
St Francis Church
Built in 1503, I love old Colonial churches with the windows all open painted in fiesta colors with birds swooping over the pews.
Chinese Fishing Nets
Chinese Fishing Nets
In Vasco da Gama Square still working and built in the 14th century!
shop
Crafters
Crafters
One of the big antique shops on Jew Towns main drag. Also, see his spices shop at the end of the road.
Heritage Arts
Heritage Arts
In Jew Town road has 7 massive warehouses dont miss one. Cochin is a port town so its easy to ship to the USA, but argue hard it might be more relaxed than the North but the dealers are not.
Idiom Booksellers
Idiom Booksellers
Amazing collection of books on India.
Warm up fall with our Cauliflower Hazelnut Soup
Published: October 19th 2014
Warm up fall with our Cauliflower Hazelnut Soup
Method

Toast the hazelnuts

Pre-heat the oven to 350º.
Place the hazelnuts on a baking sheet and bake for 15-20 minutes, until the skins start to peel away, and they are a light brown. Be careful not to overcook / burn because the flavor of the nuts will change dramatically.

When they are done, allow them to cool slightly and then roll the nuts between your hands to release the skins. Discard the skins and set the peeled hazelnuts aside while you prepare the soup.

Prepare the soup

Place the leeks and garlic in a heavy bottom pot over medium heat with some olive oil. Sauté for about two minutes, until everything is soft. Add in the cauliflower and season generously with salt and pepper. Cook for about 10 minutes, stirring occasionally until the cauliflower starts to brown.

Add in the vegetable broth and bring to a boil. Reduce to a simmer, place a cover loosely over the top and cook for about 20-30 minutes.

Carefully transfer the soup to a blender. Add in 1/2 cup of hazelnuts and 1 tablespoon of the lemon juice or vinegar. Blend until you have a smooth puree. Taste and adjust any seasoning as necessary. You will probably want to add a little more salt and maybe another tablespoon of lemon juice or vinegar. Keep in the blender while you prepare the sage.

Fry the sage

In a small cast iron/frying pan, heat the oil over medium heat. Fry the sage leaves for about 2 minutes on each side until they become nice and crispy. Remove and place on a paper towel.

Assemble the soup

Pour the warm soup into individual bowls. Top with the exrta chopped hazelnuts, fresh cracked pepper, chives, and/or micro greens. Also, if you like, you can sauté a couple of florets of cauliflower to add on top.

This is best served warm, right away. It also makes great leftovers. It will keep for several days in an air-tight container in the fridge.

SPICE UP FALL
Published: October 19th 2014
SPICE UP FALL
Method

Preheat the oven to 450°F.

Prepare the dough. Combine flour, salt and butter in cuisinart or bowl. Add ice water slowly while pulsing in cuisinart until it gets clumpy. Gather the dough together, being careful not to over handle it (if overworked it wont be light and flaky). Cover in saran wrap and if you have the time, let it rest in the fridge for 20-30min (or longer if you want to prepare the dough ahead of time, allowing it to return to room temp before working with it).

Butter you tart pan generously. On a lightly floured surface, roll out your dough to be large enough to cover the bottom of the pan and go up the sides. Add additional flour as you roll to keep it from sticking. When finished, roll the dough around your rolling pin and unroll it onto your tarte plan (like Brigitte does in the video). Press the dough down so it fits snug into the pan, cutting off excess dough that falls outside the top of the pan.

Prick a few holes in the dough to prevent it from puffing up. Cook it for about 10 min at 450°F or until it begins to brown.

Spread the tomato achaar on the dough. Layer half of the combination of gruyere, emmental and parmesan cheeses. Then layer your sliced tomatoes and top with another layer of cheese. Cook it for about 20 min at 450°F. The crust needs to be golden to brown and the cheese should be nice and melted and almost browned and crusty.

Sprinkle the finished tarte with fleur de sel, chopped parsley, and drizzle with olive oil. Serve warm or cold.
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