Food and Wine

The Finger Test to Check the Doneness of Meat:

There are two basic methods to test for how done your meat is while you are cooking it - use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer).

(Via Simply Recipes.)

This has been my method of testing for years. The examples and pictures show the technique well.

This make-ahead spice rub is delicious on grilled chicken; it makes enough to season about 16 breasts. If stored in an airtight continer, the rub will remain potent for up to three months.

Ingredients:

Directions: Combine all ingredients in small bowl.

To help ensure that each breast finishes cooking at approximately the same time, buy pieces of similar size. Barbecue sauce can replace the optional glaze in step 4.

Ingredients:

Read the rest of this entry »

The Baker’s Catalogue

Tender Cranberry-Raisin Oatmeal Cookies These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats. They’re not aggressively spiced, so kids will like them; but feel free to double the amount of cinnamon, if you’re a fan. And what’s the rum doing in there, by the way? Alcohol is a flavor carrier; even though you can’t taste it, it enhances the flavor of everything around it.

Simply Recipes: Napa Cabbage Salad Simply Recipes

Napa Cabbage Salad

Every year around the Fourth of July, my friends Rich and Chigiy throw a huge barbecue party for their friends, and for number two son Dashiell, a July 4th baby. Every year, the talented Chigiy (pronounced “chi-gee”) makes this terrific salad with Chinese napa cabbage, radishes, snow peas, toasted slivered almonds, and a sweet soy mayo dressing. And every year, the salad all gets eaten before most get a chance to taste it, and before I am able take a photo. This year, however, Chigiy tripled the recipe (which already serves 15) and had enough left for me to capture on a pretty plate. This is a truly great salad for large summer gatherings. Much of it can be made ahead, and then assembled when you are ready to serve. Enjoy. Read the rest of this entry »

Grilled Hanger Steak with Bacon Chimichurri

ACTIVE TIME: 45 MIN TOTAL TIME: 45 MIN plus 4 hr marinating SERVES: 8

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon. Read the rest of this entry »

ruhlman.com: Guest Blogging: A Bourdain Throwdown

SANDRA LEE: Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She Must Be Stopped.

Pahlmeyer Wine

2001 Proprietary Red

Vineyard Designation: Waters Ranch, Rancho Chimiles, Thorevilos Composition: 80% Cabernet Sauvignon, 14% Merlot, 3% Cabernet Franc, 2% Petit Verdot, 1% Malbec Winemaking Notes: Harvested by the end of October from hand picked lots, the whole berries were fermented in short open-topped stainless steel tanks, cold soaked and using native yeasts. The wine then continued through malolactic fermentation in 100% new French oak barrels for 18 months and was bottled neither fined nor filtered. Availability: The Pahlmeyer 2001 Proprietary Red will be available October 1, 2004 either directly from the winery, or through our network of fine restaurants and retail merchants around the world.

Dr. Vino — The Real Wine World, Susana Balbo, winemaker in Mendoza

Susana Balbo, making wine in Mendoza

It was 25 degrees (-6C) in Mendoza on the morning I spoke Susana Balbo last week. Nestled in the foothills of the Andes, scattered workers were in the vineyard pruning the vines down to stumps but the winery itself was in its annual hibernation as the grapes were harvested two months ago and the wines were quietly fermenting.

And a review of the Malbec (not my review yet)

6/10/05 This has a deep dark color and a beautiful lift to the nose with an amalgam of aromas, starting with floral overtures of violets, sweet earth and a peppery spice element flowing into blackberry, currant and mulberry fruit aromatically. The intrigue of the nose carries over into palate; fuller bodied, juicy with a fleshy, broad texture that finishes dry – a great combo, with ultra-ripe, tannins, seamless, with blackberry and dark currant flavors and a touch of spice and vanilla surfacing on the finish. Quite polished this has a vibrant fruit base with ample oak that is easily absorbed into the fruit. Maybe not made for the long haul, this is very approachable now and should drink great over the next 4-5 years with ease. This is a really nice wine that is so easy to like for its accessibility, fleshy texture and excellent fruit base.

The Wines

1345 cases produced. Technical Data Harvested… September 7th through 23rd, 2004 Sugar at Harvest… 26 degrees Brix average Alcohol… 15.1 % by volume Total Acidity… 7 g / l pH… 3.33 Aging… 18 months, 20 % new American oak Bottled… June 26th, 2006

St. Barthélemy Cellars

This inky dark port clings to the glass.  The aromas of raspberry truffle, chocolate, brown sugar and nutmeg all fuse together while the rich flavors of cherry, blackberry and dusty cocoa make it a great companion for dark chocolates and cigars. The richness of this port makes it a good match with Pacific Rim Cuisine or flavored goat cheeses such as the Chocolate Capri Log or Cranberry Chevre with Cinnamon from igourmet.com.

What Does 200 Calories Look Like?

Some foods have significantly more calories than others but what does the difference actually look like. Each of the photographs below represents 200 calories of the particular type of food; the images are sorted from low to high calorie density.

Guess I should trade my peanut butter for apples.

Simply Recipes: Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe Tri tip is a popular cut of meat here in California, often cut into steaks, or grilled whole. This flavorful cut comes from the bottom sirloin and is fairly lean. My friend Arturo, a local caterer specializing in Mexican cuisine, prepared this for me and other friends recently. It was so delicioso I begged him for the recipe, which is as follows. Read the rest of this entry »

Simply Recipes: Roasted Garlic Chicken Simply Recipes

Roasted Garlic Chicken

The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender breast meat. But with the overnight brining in a roasted garlic and lemon juice marinade, the breast meat was perfectly moist, even cooked breast up. The garlic flavor is subtle, not strong or overwhelming, due to roasting the garlic first.

1/2 cup roasted garlic cloves 2 cups water 1 Tbsp salt 1/2 teaspoon freshly ground black pepper 1 Tbsp olive oil 1/2 lemon, cut into 4 wedges 2 bay leaves 1 (3-4 pound) whole roasting chicken

1 Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemons into the brine, blend. Stir in the bay leaves.

2 Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours.

3 Preheat the oven to 375°F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)

Let the chicken rest for 10 minutes before carving and serving.

Recipe adapted from The Marshall Field’s Cookbook 2006. (Sometimes available on eBay.)

Simply Recipes http://www.simplyrecipes.com

Simply Recipes: Sherry Potatoes Recipe:

We recently had sherry potatoes (potato slices baked in sherry and butter) at Selland’s, our favorite local cafe. They were so good that we spent many tries attempting to recreate them in our kitchen. I scoured the Internet looking for a recipe but only came up with some German sites that mentioned sherry potatoes, but no recipe. We have, however, finally arrived at a method that works, and recreates the divine potatoes we enjoy so much at the cafe. It’s very simple, baking sliced potatoes in butter and dry sherry, salting generously, and sprinkling on a little parsley. The dry sherry truly enhances the flavor of the butter. 1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch slices 1/4 cup butter (1/2 a stick), melted 1/4 cup dry sherry Salt Freshly ground black pepper 1 Tbsp chopped fresh parsley 1 Preheat oven to 375°F. 2 Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated. 3 Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley. Serves 4.

On TV : Pairings With Andrea : Daily Bread : Fine Living

Daily Bread Andrea kneads her way through bread and wine, first turning slices of focaccia into a Havana Panini delight, followed by simple pita pockets stuffed with a tangy cabbage slaw. Grilled cheese also gets a makeover with creamy Gouda, Quince Paste and Nut Bread and there’s even bread with dessert in her Oatmeal Raisin Sandwich Cookies. Andrea gives her picks for both a red and a white that are sure to match up.

Garlic, Rosemary and Black Pepper Marinade

MAKES ABOUT 3/4 CUP INGREDIENTS 1/2 cup fresh lemon juice 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 2 tablespoons minced rosemary 2 tablespoons fleur de sel 2 tablespoons cracked black peppercorns

DIRECTIONS Mix all of the ingredients in a bowl. MAKE AHEAD The marinade can be refrigerated for 5 days.

SERVE WITH GRILL MATCH: Pork and veal chops, steaks, spareribs (marinate for 1 hour); chicken (marinate for 20 minutes).

Recipe by Jean-Georges Vongerichten From Condiments of the Chef This recipe originally appeared in June, 2002.

Tucson Weekly : Chow : Much Ado About Pizza:

Vero Amore served the only pizza in Tucson made by following the strict guidelines set down by Verace Pizza Napoletana, which is the official arbiter of pizza made in the official Neapolitan way. This means the pie is baked in a wood oven (at a perfect 800 degrees), using 00 flour (finely ground), San Marzano plum tomatoes, fresh buffalo mozzarella, basil, salt and yeast. The technique is also regulated: The dough is hand stretched using a marble slab. This is all supposed to result in a practically perfect pizza.

It’s all good! Add to the list of places. Lunchtime (13:00) on Thursday the place was basically empty. Split a pizza and the Prosciutto Caprese, add a glass of Karly “Pokerville” Zinfandel. I want to go back for dinner tonight!

Simply Recipes: Zucchini with Thyme My father found a recipe for zucchini sautéed in butter and olive oil with onion, parsley, and thyme in one of his decade-old Food and Wine magazines. He made it a few days ago and it was perfect - tender, but still firm, gently infused with the flavor of thyme. The original recipe calls for the zucchini to be cooked for 20 to 30 minutes, which was simply too long for the zucchinis I used tonight. They were done at 10 minutes. My mother tells me that depending on the source and the time in the season, zucchinis can widely vary in toughness. So my advice is to watch it closely and when it is close to being done, take it off the heat.

2 Tbsp olive oil 1 1/2 Tbsp unsalted butter 1/4 cup finely chopped onion 1/4 cup chopped fresh parsley 1 pound fresh zucchini, cut into 3-by-1/2-inch sticks 1 beef bouillon cube, crumbled use vegetarian bouillon for vegetarian option 1 1/2 teaspoons thyme Salt and freshly ground pepper

1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.

2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Serves 4.

Simply Recipes http://www.simplyrecipes.com

Grilled Salmon Sandwiches Recipe - Tim Love | Food & Wine Grilled Salmon Sandwiches

• FAST

TOTAL TIME: 30 MIN SERVES: 4 One of the great things about roasting a whole salmon is that there are usually leftovers. Love uses any extra fish in his exquisite riff on the BLT, layered with bacon and watercress. The sandwich would be equally good with another roasted fish, such as bluefish or cod. ingredients

• 8 slices ciabatta or peasant bread
• 3 tablespoons extra-virgin olive oil
• 12 slices of bacon (about 3/4 pound)
• 1/2 cup mayonnaise
• 1 1/4 pounds leftover salmon (about 3 cups)
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1 bunch of watercress (6 ounces), thick stems discarded

directions

1. Light a grill. Brush the bread on both sides with 2 tablespoons of the olive oil and grill over high heat until toasted on both sides, about 2 minutes.
2. Meanwhile, in a large skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain on paper towels.
3. Spread the mayonnaise on the toast. Divide the salmon between 4 slices of toast and top with the bacon. In a medium bowl, mix the lemon juice with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Add the watercress and toss. Mound the watercress on the bacon. Close the sandwiches, cut in half and serve.

WINE For these salmon sandwiches, go with a Chardonnay sharpened by a bit of acidity. The 2005 La Crema Sonoma Coast has a citrusy zip and green apple flavors; the lemony Ramey’s 2004 Sonoma Coast has a nutty finish.

Cook It!

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• Visit our Fish/Seafood CookItNow

Recipe by Tim Love From The Texas Two Step This recipe originally appeared in September, 2006.

Tuna and Potato Salad Recipe - Jose Garces | Food & Wine Tuna and Potato Salad

• FAST

TOTAL TIME: 40 MIN SERVES: 4 Chef Way This tapa is another classic. Garces makes the salad with fresh shelled peas, setting it in a mold to create a perfect circle for serving. Easy Way Using frozen peas instead of fresh saves tons of time. So does plating the salad straight out of the mixing bowl. ingredients

• 2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1 medium carrot, peeled and cut into 1/4-inch pieces
• 1/2 cup frozen baby peas
• 1/4 cup plus 2 tablespoons mayonnaise
• 2 tablespoons crème fraîche
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup coarsely chopped flat-leaf parsley
• 2 tablespoons snipped chives
• One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
• 2 tablespoons extra-virgin olive oil
• 4 ounces baby arugula (4 cups)

directions

1. Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
2. Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna and cooled vegetables.
3. In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad and serve.

Cook It!

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• Visit our Fish/Seafood CookItNow

Recipe by Jose Garces From Chef Recipes Made Easy This recipe originally appeared in September, 2006.

Lamb Salad with Arugula and Raspberry Vinaigrette Recipe - Tim Love | Food & Wine Lamb Salad with Arugula and Raspberry Vinaigrette

• FAST

TOTAL TIME: 30 MIN SERVES: 4 As cooked lamb cools, the flavor mellows, becoming sweeter and less gamey. Tim Love combines chilled slices of lamb with greens, then adds a dressing made with both raspberry vinegar and preserves. ingredients

• 1 cup pecan halves (4 ounces)
• 1 tablespoon Dijon mustard
• 1 tablespoon raspberry vinegar
• 1 tablespoon raspberry preserves
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon chopped basil
• 1 teaspoon finely chopped thyme
• Salt and freshly ground pepper
• One 5-ounce bag baby arugula
• 1 cup crumbled fresh goat cheese (4 ounces)
• 1 pound leftover roasted lamb, cut into bite-size pieces

directions

1. Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 7 to 8 minutes, until golden. Let cool.
2. In a large bowl, whisk the mustard with the raspberry vinegar and preserves. Whisk in the olive oil until emulsified. Whisk in the basil and thyme and season with salt and pepper. Add the arugula, goat cheese, pecans and lamb, and toss to combine. Serve.

WINE Mourvèdre produces some of France’s best rosés, typically more full-bodied than other rosés. Bandol is the region to look to for wines such as the herbal, full-bodied 2005 Château Pradeaux or the spicy, salmon-colored 2005 Domaine Sorin.

Grilled Tuna with Fried Manchego Recipe - Jose Garces | Food & Wine Grilled Tuna with Fried Manchego

• FAST

TOTAL TIME: 30 MIN SERVES: 4 Chef Way Garces serves seared tuna alongside cheese croquettes, which are made from a mixture of béchamel and grated Manchego and gelatin that’s then rolled into balls, breaded and deep-fried. Easy Way Skip the croquettes and instead just bread and pan-fry small slices of Manchego cheese until crisp on the outside and oozing on the inside. ingredients

• 1 large tomato, finely diced
• 1 tablespoon white wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon chopped thyme
• 1 teaspoon honey
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil, plus more for brushing and frying
• Salt
• 1 pound center-cut tuna steak (about 1 1/2 inches thick)
• Freshly ground pepper
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 cup fine dry bread crumbs
• One 1/2-pound wedge of Manchego cheese, sliced 1/4 inch thick and cut into triangles
• 1 large heart of romaine—large leaves coarsely chopped, small leaves left whole

directions

1. In a large bowl, mix the diced tomato with the white wine vinegar, shallot, thyme, honey, garlic, crushed red pepper and the 1/4 cup of olive oil until emulsified. Season the tomato vinaigrette generously with salt.
2. Heat a grill pan and brush it with olive oil. Brush the tuna steak with olive oil and season it with salt and pepper. Grill the tuna over moderately high heat, turning, until seared on the outside but still rare on the inside, about 13 1 - 3 minutes. Let the tuna rest for 5 minutes, then cut into slices.
3. Meanwhile, heat 1/4 inch of olive oil in a large skillet until shimmering. Put the flour, egg and bread crumbs in 3 shallow bowls. Dip the cheese triangles in the flour, then in the egg and finally in the bread crumbs, pressing to help them adhere. Add the cheese to the hot oil and fry over moderately high heat, turning once, until golden and crisp, 2 to 3 minutes. Drain the fried Manchego on a rack and sprinkle lightly with salt.
4. Add the romaine to the vinaigrette in the bowl and toss well. Mound the dressed salad onto large plates. Arrange the tuna slices on the plates and stack the fried manchego slices alongside the salad. Serve immediately.

WINE Fresh, berry-flavored rosé: 2005 Fuente del Conde.

Simply Recipes: Waldorf Salad Recipe

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.

Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf Recipe - Celia Brooks Brown | Food & Wine Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf

• HEALTHY

Read the rest of this entry »

Kentucky Whiskey Barrels

Kentucky Bourbon is as American as apple pie.  Cooking with Bourbon is a Bluegrass tradition that is finding its way into more and more recipes.

By Doug Worgul KNIGHT RIDDER NEWSPAPERS Published: 05.31.2006 Nutritionists, dietitians, doctors and authors of fad diet books agree that fresh fruits and veggies are way good for you and that you probably need to eat lots more of them. But fresh produce spoils rather quickly, presenting storage challenges. Read the rest of this entry »

eG Forums -> Knife Maintenance and Sharpening

Warning: Remember that handling, using and sharpening knives is inherently dangerous. Neither eGullet nor the author can be responsible for your safety. That’s your job. Knife safety, especially during sharpening, is a matter of common sense. Keep your fingers, toes and everything else out of the path of the blade – even if it were to slip. If you go slowly, pay attention and stay focused, you’ll be fine.

May I Take Your Order?

Gak!

Learn about Cast-Iron Pans, Skillets, Griddles and Cookware There are several reason that people rave about their cast-iron cookware. Besides being an ideal heat conductor, cast iron heats evenly and consistently, it is inexpensive and will last a lifetime with proper care, and it is an old-fashioned way to cook fat free.

Steak with Shallots and Lyonnaise Potatoes

TOTAL TIME: 30 MIN SERVES: 4

INGREDIENTS • 3 tablespoons extra-virgin olive oil • 3 large Yukon Gold potatoes (1 1/4 pounds), peeled and sliced 1/4 inch thick • 1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise • Kosher salt and freshly ground pepper • 2 tablespoons red wine vinegar • Four 7-ounce sirloin steaks (1 inch thick) • 2 tablespoons unsalted butter • 4 large shallots, very thinly sliced • 1/2 cup dry red wine • 2 tablespoons finely chopped flat-leaf parsley Read the rest of this entry »

Seared Rib Steak with Arugula

Romano served this boldly flavored steak as the centerpiece of his romantic menu because he believes it matches his down-to-earth personality. Read the rest of this entry »

Meat Loaf Stuffed with Prosciutto and Spinach Recipe - Mario Batali | Food & Wine

This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Batali: “Just make sure they’re cooked long enough to be very soft%u2014if they’re al dente, the meat loaf will tear when you slice it and wreck your day” Mild and tangy caciocavallo cheese, made in Italy from cow’s milk, is excellent in the filling, but provolone is a fine substitute.

If you cut the recipie in half (one loaf) try setting the cooking times to 25 minutes and 25 minutes. Too long will cook off all of the wine and scorch the rosemary.

Did one loaf, 33 minutes had cooked off all the wine, 25 minutes later the loaf was well done as opposed to medium.

Wonderful! Read the rest of this entry »

By Linda Gassenheimer KNIGHT RIDDER NEWSPAPERS Published: 01.04.2006 This steak cooked in a red wine sauce is easy to prepare and elegant enough for a fancy dinner. It’s a traditional dish served in French bistros. The sauce is made in the same skillet used to cook the steak, giving added flavor and body to this simple sauce.

Shallots are called for in the recipe. This member of the onion family has a milder flavor than onions. Their thinner cell structure makes a smoother sauce. Cut the potatoes for the side dish into small cubes. They will cook faster this way.

Wine suggestion: This classic meat-and-potatoes meal needs a wine like cabernet sauvignon. Read the rest of this entry »

Tucson Weekly : Chow : Mexican With Love:

El Sur 5602 E. 22nd St. 748-1032 Pluses: Outstanding food and unbelievable prices Minuses: Parking at a minimum

Green Beans Sorrento

shared by Anne Janton makes 6 generous servings Read the rest of this entry »

Boiled Cake Recipe

Recipe makes 2 bread size loaves (4 size 3×9, 10 individual size) Read the rest of this entry »

Syrah vs. Sirah

In the northern Rhone Valley, Syrah is used to produce the fabulous Hermitage and Cote Rotie reds, reputedly the “manliest of all wines.” In the southern Rhone, Syrah provides the backbone for the Cotes du Rhone and Chateauneuf-du-Pape blends, which contain not only Syrah, but also Grenache, Mourvedre and Cinsault, plus several other varieties unfamiliar to most Americans.

Always handy to know what’s what with your wine. I’ve been a Rhone fan since 1974.

Thanks for the link Christine.

A Passion for Cookbooks:

It’s the province of fantasy. Of possibility. Of heroics. Of being Prometheus: stealing fire from the gods and creating from it perfect short ribs (and perhaps a side of pureed potatoes and celeriac?). It’s the world of cookbooks, the original do-it-yourself guides, where even the impossible is broken down into a series of sequential and seemingly reasonable steps.

[Aired Tuesday December 20. ]

Click to Listen to the Show (24 MB MP3)

1951 Cookbook for the Los Angeles Farmer’s Market [Chotda / Flickr]

Read the rest of this entry »

Quick Recipes from Ruth Van Waerebeek | Food & Wine

Quick Recipes from Ruth Van Waerebeek Ruth Van Waerebeek, a Belgian-born cookbook author who divides her time between New York and Chile, offers 12 quick, everyday recipes from three continents. Ruth Van Waerebeek is the author of Everybody Eats Well in Belgium and The Chilean Kitchen. This article originally appeared in October, 2001.

Seared Beef Tenderloin and Avocado Sandwiches

SERVES: 4

Called “churrasco” in Chile, this hugely popular sandwich combines spicy seared beef, a smooth avocado spread and a vibrant tomato salad. Read the rest of this entry »

Spicy Scallops with Capellini

TOTAL TIME: 25 MIN SERVES: 4

ingredients 1 pound sea scallops, quartered if large 6 tablespoons extra-virgin olive oil 1/4 cup dry white wine 2 tablespoons coarsely chopped flat-leaf parsley 1 tablespoon minced garlic 1 small dried chipotle chile with seeds, stemmed and chopped Fine sea salt 1/2 pound capellini Read the rest of this entry »

Foto’s Nederlands Kampioenschap Latte Art 2005 - Etching voorbeelden

Internationale Etching inspiratie

Latte Art

Cool pictures via Chris.

SERVES: 6

ingredients

MARINADE 3 tablespoons Spanish olive oil 3 tablespoons tequila 2 tablespoons fresh lime juice 2 dashes Tabasco® sauce 4 cloves garlic, coarsely chopped 1 small Spanish onion, coarsely chopped

FLANK STEAK One 1 1/2-pound flank steak Salt and freshly ground pepper to taste 12 flour tortillas Pico de Gallo or salsa Guacamole Cilantro leaves, for garnish Read the rest of this entry »

Wine Spectator | Sips And Tips | Dining Tip | Grilling Secrets

The secrets to cooking a great steak are a hot fire and good timing. The hot fire creates the characteristic brown crust, with its smoky, caramelized flavors. The timing is tricky because you want to brown the steak (not burn it) in the time it takes to cook it to the desired degree of doneness.

Food & Wine | Veal Milanese with Eggplant and Onions

Veal Milanese with Eggplant and Onions WEB EXCLUSIVE FAST TOTAL TIME: 30 MIN SERVES: 4 Meyer was inspired by the delectable Wiener schnitzel - veal cutlets dipped in flour, egg and bread crumbs, then pan-fried - that he ate as a child in Germany, where his family lived briefly. To make the crust even better, he adds fresh sage and Parmesan to the bread crumbs.

Read the rest of this entry »

Tucson Weekly : Yum : Think Globally, Shop Locally:

If you’re a consummate foodie or an adventurous cook, experimenting with global ingredients can be thrilling–or it can be a total fiasco. Either way, the joy of cooking involves the discovery of new ingredients and gleaning authentic recipes.

Tasting Report: Why Plunk Down Good Money for Plonk?

WHITES

Steenberg South Africa Sauvignon Blanc 2004
$8
**½
Crisp, fresh, zesty and balanced, with unexpected depth. (Importer: Monsieur Touton Selections, New York)

Veramonte Casablanca Valley, Chile Sauvignon Blanc 2004
$7
**
Bone-dry and refreshing, with tart herb and mineral flavors. (Franciscan Estate Selections, Rutherford, Calif.)

Domaine Duffour Vin de Pays des Côtes de Gascogne 2003
$7.40
**
Bright, intense fruit flavors, like sauvignon blanc except it’s colombard. (Michael Skurnik Wines, Syosset, N.Y.)

Bodegas Salentein Mendoza, Argentina Sauvignon Blanc Finca el Portillo 2004
$9
**
Mild and refreshing, with citrus flavors. (San Francisco Wine Exchange)

Bolla Venezie I.G.T Pinot Grigio 2002
$10
**
Persistent melon, tropical fruit and honey flavors. (Brown-Forman Beverages Worldwide, Louisville, Ky.)

REDS

J. Vidal-Fleury Côtes-du-Rhône 2001
$8
***
Earthy and balanced, with lingering fruit flavors and a great sense of place. (W. J. Deutsch & Sons, White Plains, N.Y.)

Domaine Lafond Lirac Roc-Épine 2002
$8
**
Balanced fruit and tannins, with a pleasing bitter flavor. (Wines of France, Mountainside, N.J.)

Bonny Doon California Ca’del Solo Big House Red 2003
$10
**
Not complex, but full of spicy fruit flavors.

Sumarroca Penedès Tempranillo Barrel-Aged 2002
$10
*½
Herbal flavors, decent tannins. (Frontier Wine Imports, Dover, N.J.)

Bogle California Old Vine Zinfandel 2003
$9
*½
Juicy and fruity, but a little too sweet.

POMEGRANATE Fruit Facts

Harvest: The fruits are ripe when they have developed a distinctive color and make a metallic sound when tapped. The fruits must be picked before over maturity when they tend to crack open, particularly when rained on. The pomegranate is equal to the apple in having a long storage life. It is best maintained at a temperature of 32� to 41��F. and can be kept for a period of 7�months within this temperature range and at 80 to 85% relative humidity without shrinking or spoiling. The fruits improve in storage, becoming juicier and more flavorful.

Punica granatum - mediterranean climate gardening throughout the world

The pomegranates large scarlet flowers, red-gold fruit, and glossy green leaves have inspired countless allusions in literature and art. According to the Bible, King Solomon boasted an orchard of pomegranate trees, and when the children of Israel wandered in the wilderness, they remembered longingly the cooling pomegranates of Egypt.

Don’t Lose this!

Tortellini Bean Salad

1 pkg 10 oz refrigerated spinach tortellini 2 c. broccoli florets ½ large red onion, thinly sliced 1 c. canned garbonzo beans (chickpeas) rinsed and drained 1 c. canned red kidney beans, rinsed and drained 1 c. canned white kidney or cannellini beans, rinsed and drained 1 can (6 oz) pitted ripe olives, drained 1 bottle (8 oz) fat free creamy Italian salad dressing ¼ c. shredded parmesan cheese, divided 1 t. dried oregano 24 cherry tomatoes, halved

Prepare tortellini according to pkg directions; drain and place in serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 T. Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. Just before ser4ving, stir in tomatoes and sprinkle with remaining Parmesan.

Yield: 9 servings. Nutritional Analysis: One serving (1 cup) equals 218 calories, 6 g fat, 31 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

From Jan -

I made this with chicken thighs and it was OUTSTANDING. I had it as leftovers the next day and it was still outstanding. The combination of garlic, black pepper, and not-heavy paprika is synergistic.

When using boneless breasts, they suggest cutting each breast in half again; but I think bone-in breasts with the pounding technique that Marcella advocates would be even better. Not that I know exactly how to do that.

Lebanese Garlic-marinated Chicken on the Grill Read the rest of this entry »

Food & Wine | Strip-Steak Sandwiches

Strip-Steak Sandwiches FAST TOTAL TIME: 20 MIN SERVES: 4 L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces that style in her restaurants Lucques and A.O.C.

Chicken Soup with Passatelli ACTIVE TIME: 15 MIN TOTAL TIME: 1 HR SERVES: 6 This soothing soup with Parmesan dumplings (passatelli) was a Sunday staple at Trabocchi’s home. He would compete with his father to see who made the best chicken stock.

ingredients 2 large eggs 1 large egg yolk 1 cup freshly grated Parmesan 3/4 cup fresh bread crumbs Finely grated zest of 1 small lemon Pinch of freshly grated nutmeg 2 tablespoons unsalted butter, melted 2 quarts chicken stock Salt Read the rest of this entry »

Chicken Stuffed with Fontina, Prosciutto and Basil FAST TOTAL TIME: 25 MIN SERVES: 4

my notes: More cheese. More basil. Slice the breasts in half, layer the cheese and prosciutto in between, then make like a sandwich, flatten and cleanup edges.

ingredients

Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use Salt and freshly ground pepper 1 ounce Fontina, Manchego or fresh Pecorino Romano cheese, shaved with a vegetable peeler 1 ounce thinly sliced prosciutto (about 4 slices), trimmed of all visible fat 4 basil leaves 1 tablespoon extra-virgin olive oil 1 small shallot, minced 1 1/2 cups grape tomatoes, halved 2 tablespoons balsamic vinegar 1/4 cup chicken stock or canned low-sodium broth Read the rest of this entry »

Pork Chops with Green Peppercorn Sauce FAST SERVES: 4 The complexly flavored white wine sauce that accompanies the pork chops includes pungent green peppercorns. They contrast nicely with the sweetness of the currants. Read the rest of this entry »

Article - Beer. It’s your best friend, drink a lot of it. Wine tasting is akin to walking into a casino for the first time and sitting down at a pai gow table. You probably don’t have the faintest clue of what the hell is going on or what it is you’re supposed to do. It’s probably not worth it to learn about pai gow.

Good stuff!

Billy Bryant’s Bar-B-Q Steve and Karen Mendelsohn - propietors 3930 W Ina Road, Suite 322 Tucson, AZ 85741

NW Corner of Ina and Thornydale

(520) 323-7083 FAX (520) 744-7665

billybryantsbabeque@comcast.net

BBC NEWS | Health | Comfort and ‘boredom’ eating rife: “Almost half of adults turn to food to stifle feelings of boredom, loneliness and stress, research suggests. A survey by the Priory Clinic found 43% of adults across the UK eat to change a negative mood. But a quarter feel guilty after eating and another quarter feel the route to happiness is to be thinner.”

Bobby Flay -

Mesa Steak Sauce: 1 cup ketchup 2 tablespoons freshly grated horseradish 1 tablespoon honey 1 tablespoon maple syrup 1 tablespoon ancho chile powder 1 tablespoon Dijon mustard Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Black Angus Steak: 4 New York strip steaks, about 10 ounces each Olive oil Salt and pepper

Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.

Tomato-Red Onion Salad: 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil Salt and pepper 2 cups watercress 2 tomatoes, sliced into 1/2-inch slices 1 large red onion, sliced into 1/2-inch slices 1/2 cup crumbled Maytag blue cheese

Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.

Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

Zucchini Carpaccio

   4 SERVINGS

Total Time: 15 MIN

1/4 cup extra-virgin olive oil  

2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline
1 bunch arugula (1/4 pound), large stems discarded
1 ounce Parmesan, shaved (1 cup)

In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini. Scatter the Parmesan over the top and serve.

-- Jean-Georges Vongerichten  This recipe originally appeared in Food and Wine September 2002.

Pasta with Sausage, Basil and Mustard

   4 SERVINGS

Active: 10 min; Total: 20 min

A quick pasta supper with warm, mildly spicy flavors that are perfect for a cool fall or winter evening.

1 pound penne or medium shells  

1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

WINE The ripe flavors of a soft, round California Merlot, such as the 1999 Markham or the 1999 Benziger, best complement this hearty pasta.

-- Nigel Slater  This recipe originally appeared in Food and Wine September 2002.

Penne with Red Pepper Sauce

4 SERVINGS

3/4 pound penne rigate 1/4 cup extra-virgin olive oil 1 large Spanish onion, thinly sliced lengthwise Salt and freshly ground black pepper 2 large red bell peppers[~]cored, seeded and thinly sliced lengthwise 1 tablespoon drained capers 1/2 teaspoon crushed red pepper 1/4 cup red wine vinegar 1 cup tomato sauce, preferably homemade 2 tablespoons shredded basil 1/4 cup freshly grated Pecorino cheese

1. In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the cooking water.

   1. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat until softened and just beginning to brown, about 5 minutes. Add the bell peppers, capers and crushed red pepper and cook, stirring occasionally, until the peppers are softened and lightly browned in spots, about 10 minutes. Stir in the vinegar and cook until nearly evaporated, about 2 minutes. Add the tomato sauce and cook for 5 minutes.

   2. Add the penne and the reserved cooking water to the sauce, season with salt and pepper and simmer, stirring, until thickened, about 2 minutes. Stir in the basil. Transfer the pasta to bowls, sprinkle with the Pecorino and serve.

   –Scott Conant This recipe originally appeared in March 2003.