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Showing posts from 2006

Does This Seem Right to You?

To avoid the aluminum transfer (and unpleasant metal taste) that often occurs when lasagna or a casserole is covered with foil while it bakes, try this restaurant trick: Simply cover the dish tightly with clear film, or plastic wrap, before covering with foil. The film will not melt under the foil, yet will protect the flavor of your dish by avoiding prolonged contact with the foil. This works for oven temps up to 450 F. I do this with everything I cover, even in the fridge. No metal taste for me. DMN Two Minute Expert I often have the problem of having the foil kind of dissolve when it comes into contact with acidic foods, such as the sauce in a lasagne. My solution also has been to put a plastic wrap covering under the foil. However, I always go back and remove it for fear of it melting in the oven. Has anyone else used or heard of having plastic wrap used in the oven like this? Tags: Food

Iced Tea and Human Nature

When our sister, Caroline, was in first grade, she sold this iced tea outside the front door of our house, on East Bay Street, where she exhibited a precocious understanding of human nature. When she made change for dollar bills, she'd fumble around in her change box, pick up a nickel, and ask the customer, "Is this a quarter?" "Keep the change, dear" was most often the answer to that question. Not surprisingly, Caroline has grown up to be a sociology professor. The Lee Bros. Southern Cookbook by Matt and Ted Lee Tags: Food

Tuesday Greens

One of the most astute things we ever heard said about food, southern or otherwise, was offered at the Southern Foodways Symposium in Oxford, Mississippi. The late Bill Williams, a cofounder of Glory Foods (the southern-style canned goods company he helped build into a multimillion-dollar business), said that when he launched the company with seasoned collard greens in a can, a friend told him he'd never succeed. No one would buy canned greens, the friend said, because they'd be comparing them to the greens they cook on Sundays, when they have the time to slow-simmer them with a smoked hog jow. "I'm not selling Sunday greens," Williams replied. "I'm selling Tuesday greens." The Lee Bros. Southern Cookbook by Matt and Ted Lee Tags: Food

Boxing Day

No, don't get the gloves out. If you have read as many old British mysteries as I have then you have come across Boxing Day. If not, then here's the scoop. The tradition of Boxing Day began in 19th-century England under the reign of Queen Victoria, although the exact origin of its name is unclear. One theory connects it to the tradition of clergy opening the alms boxes on the day after Christmas to distribute money among the poor. Another suggests that the name came from the practice of merchants handing out boxes of food or clothing to their apprentices the day after Christmas as a sort of Victorian-era bonus. In any case, the tradition of charity remains at the heart of the holiday. It's celebrated each year on December 26 -- unless that date falls on a Saturday or Sunday, in which case the holiday takes place on the following Monday. Many modern Brits associate Boxing Day with yet another tradition -- Christmas leftovers and family gatherings. This custom, too, can be ti

13 Symbols of Chrismas

Throughout Provence, the gros souper on Christmas Eve usually ends with the famed 13 desserts. Though the phrase may bring to mind a table laden with creamy gateaux or rich pastries, the reality is more austere -- and rife with symbolism. The presentation of the 13 desserts, a tradition traceable to the 18th century if not earlier, is said to represent Christ and the 12 apostles. Among the "desserts" are figs, raisins, almonds, and walnuts, each of which reflects the robe colors of the four mendicant religious orders -- Franciscan, Dominican, Carmelite, and Augustinian, respectively. There are also two types of nougat: soft white for the white penitents and brittle dark for the dark ones (some say they represent the forces of good and evil). Dates stand for Christ himself, and seasonal fruits like mandarin oranges, pears, apples, and winter melon usually round out the assortment, along with a specialty item that varies from town to town. In Allauch, for example, it is the ro

The FoodBlog Blog

A fascinating way to blog hop to food blogs you never heard of ... give it a try . From the couple who talk about every recipe over at What We're Eating , which also is well worth a look. Tags: Food

Now Serving Hot Links

Vintage Christmas Recipes ... when The Old Foodie says vintage you are talking about starting back in 1553. An interesting read. The Best Holiday Snack Ever ... a savory-sweet crunchy mix that looks addictive. TO has been baking up a storm. Among other recipes, check out the Chocolatiest Crinkles . They look toothsome! Recovering From Cooking Mistakes: Too Much Chili ... In the Kitchen with Bella helps keep your cool in the kitchen. Authentic Malaysian Cuisine & Food ... a new food blog about a cuisine I know nothing about, but it looks delicious! Tags: Food

Hot LInks Comin' Up

2006 FOOD BLOG AWARDS NOMINATIONS All the scoop is here . ANOTHER CATHOLIC MOM COOKS And it all looks delicious! Check it out. IN A CAJUN KITCHEN The Traveler's Lunchbox reviews this new cookbook in her usual inimitable style. As she lived in New Orleans for a few years she can judge the recipes better than most. YAHOO FOOD This isn't a new link but definitely worth checking out. Cookthink reviews it quite thoroughly. GINGERBREAD FOR CHRISTMAS The Old Foodie has what is possibly the quintessential look at Gingerbread Through the Ages. Fascinating info about a treat that has been around for longer than you might realize. PASTA WITH SMOKED TROUT AND PARMESAN CREAM SAUCE A perfectly decadent looking recipe that may well do us for Christmas Eve. Tags: Food

Doboschtorte - New and Improved Technique

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I'm reposting this to share the improved technique for getting even cake layers with less fuss. Much thanks to Rich for the photo and all the scoop. For those who were drooling over Hannah's Birthday Cake , here is the recipe from Time Life Foods of the World: The Cooking of Vienna's Empire. As I mentioned I didn't make the top caramel layer but just frosted it all with the chocolate filling. No one complained. However, I am giving the complete instructions here. This may look daunting but is simple although it does require a candy thermometer ... and enough time to not rush through anything. The Cake 1/2 pound unsalted butter, softened 1 cup granulated sugar 4 eggs, lightly beaten 1-1/2 cups all-purpose flour 1 teaspoon vanilla extract Preheat oven to 350 F. Cream butter and sugar by beating them together against the side of a mixing bowl with a wooden spoon. Beat in the eggs, then stir in the flour and the vanilla extract. Continue to stir until the mixture becomes a

As Long as My Name Isn't Mud...

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You Are Mud Pie You're the perfect combo of flavor and depth Those who like you give into their impulses What Kind of Pie Are You? Via Quoth the Maven . Tags: Food

Coming Attractions ...

Next week, a new and improved Doboschtorte technique ... perfect to try out for Christmas y'all! Tags: Food

Double Layer Pumpkin Cheesecake

Chris sent this to me with a ringing endorsement (see below). I can see why ... this sounds wonderful doesn't it? At least it does to anyone who likes pumpkin and cheesecake as much as I do. I'm a whipped cream freak so I'd substitute that for the Cool Whip. I'm wondering if I'll get the time to whip this up for my book club which will meet on the Monday after Thanksgiving. That's my goal anyway ... Since you post so many recipes for all to try, I thought I'd shoot one of my favorites that my wife makes around thanksgiving/Christmas. I hope you like it! Double Layer Pumpkin Cheesecake 2 pkgs 8oz cream cheese, softened 1/2 cup sugar 1/2 tsp vanilla 2 eggs 1/2 cup canned pumpkin 1/4 tsp ground cinnamon 6 dashes of ground nutmeg 1/3 cup graham cracker crumbs 1/2 cup thawed cool whip Mix cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs, mix until well blended, but do not overbeat. Remove 1 cup batter. Stir in pumpkin &a

Thai-Style Ground Beef

This is from Cooking Light . I have to say that they really are geniuses at getting an essential cultural flavor down in the easiest possible way for a quick meal. Probably the best tribute to this recipe is that I didn't mention to Tom it was something new. He took a bite, his eyes widened, and he looked at me. "Wow! This is great!" Notes: I didn't have light coconut milk, just the regular sort. However, I inadvertently cut out a lot of the fat by just using a church key style can opener to poke holes in the top. This kept most of the fat in the can as it was evidently cool enough for it to be solidified. I was in a tearing hurry so didn't do the leek step ... and also didn't have iceberg lettuce. No matter. It was still great. Cooking spray 1 cup thinly sliced leek 1 teaspoon bottled minced garlic 1 pound lean ground sirloin 1 teaspoon red curry paste 1 cup tomato sauce 1/2 cup light coconut milk 1 tablespoon brown sugar 1/4 teaspoon grated lime rin

Thanksgiving Planning

Woohoo! I got done with work early tonight and now am going to sit down and make out my shopping list for Thanksgiving ... oh, and also for those other days leading up to it when we'll need food. I thought of this because The Anchoress is going to have Meringue Cake on that day and very kindly is sharing the recipe with us. We don't mess with Thanksgiving 'round here. It is strictly our favorites with the only variations allowed being in the cranberry relish and sweet potatoes ... and that is only because I am the only one who eats them. Our day-after-Thanksgiving meal also is mandated by tradition. Chef salad featuring turkey (of course), blue cheese dressing and crumbled bacon (the real thing please!) on top. Mmmmmm, crumbled bacon ... Here are a few links to recipes I've posted that we'll have at the feast. Holiday Central Ok, not my recipes but O Chef must answer just about every question you could think of there ... including any that my "short-hand"

Pecan Topped Sweet Potato Casserole

This is from Cook's Illustrated and I made it last year for the first time. Scrum-diddily-umptious! Serves 8 to 12 Topping 6 tablespoons light brown sugar 1/4 cup unbleached all-purpose flour 4 tablespoons unsalted butter (very cold), cut into 1/4-inch pieces 1/2 cup chopped pecans Potatoes 3 pounds sweet potatoes (about 6 medium potatoes), peeled, halved lengthwise, and halves cut crosswise into 1/4-inch slices 6 tablespoons unsalted butter , melted 2 tablespoons honey 3 tablespoons molasses 1 tablespoon grated fresh ginger or 1 teaspoon powdered ginger 3/4 teaspoon table salt 1/4 teaspoon cayenne pepper 1 1/2 tablespoons cornstarch 1. For the Topping: Whisk brown sugar and flour in small bowl. Add butter, and toss to coat; pinch between fingertips until mixture is crumbly and resembles coarse cornmeal. Stir chopped pecans into mixture; cover and refrigerate until ready to use. 2. Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch

Yeast Raised Waffles

This is the first recipe I ever used for waffles and despite forays into other, more standard recipes, it remains our favorite. It is from an early Fanny Famer cookbook and Marion Cunningham has made sure that it has remained in cooking consciousness. This comes from her Breakfast Book which I highly recommend. We are using it quite often as we return to our Sunday morning "special" breakfasts which Tom and I had done ever since we were newlyweds but had strayed from at some point in the busyness of parenthood. We alternate Sundays for choosing and making a special breakfast and the other person cleans up later. Notes: We never have the time to cook any leftover saved batter as Cunningham advises. Instead, I take a page from Eggo's book by cooking up whatever remains and popping them in the toaster on weekday mornings. This made many more than 8 waffles for us. 1/2 cup warm water 1 package active dry yeast 2 cups milk, warmed 1/2 cup butter, melted 1 teaspoon sal

Cream Biscuits

The Dallas Morning News' food section (free registration required) features biscuits of all sorts today as well as biscuit making tips. However, I see that they missed the one essential recipe (similar to those I mentioned the other day ) that means you can skip the tips and turn out fantastic biscuits every time with no trouble at all. That would be the recipe for cream biscuits, where heavy cream substitutes for the fat and liquid thus killing two birds with one stone. Not only that but you don't have to mess around with cutting in shortening or butter which I really detest for some reason. These are from Beard on Bread by James Beard. Give them a try and you'll see what I mean. Note: I never do the final step of dipping in melted butter. Also, I usually need between 1-1/2 and 2 cups of cream. 2 cups all purpose flour 1 Tbsp baking powder 2 tsps sugar 1 tsp salt 1 to 1-1/2 cups heavy cream 5 Tbsps melted butter Preheat oven to 425F. Put dry ingredients in a bowl, and f

Dumplings

I made Chicken and Dumplings recently. It is one of Rose's favorites and, although I don't make it often, I always wish I made it more often because it is so good and homey and satisfying. I also am in the process of searching for the "perfect" Chicken and Dumplings recipe so that complicates things a bit. I have several targets for finding those "perfect" recipes and once I find them then I look no further. I may not make these essential recipes often but when I need them, they never fail to please and most could not be easier. A few such "essentials" that I have featured here include Piecrust , Pecan Butter Balls (a.k.a. Mexican Wedding Cakes), Pumpkin Pie , Sloppy Joes , and Simple Barbecue Sauce . Now we may add this Dumpling recipe to that list. Once again, I don't make dumplings often. If I made them more than once or twice a year it would be amazing. However, these are the easiest I've ever come across and they met with universal a

Thought for Food

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. George Bernard Shaw Tags: Food

When You Don't Have Any Nuoc Cham

In the Vietnamese kitchen, these dipping condiment adds vibrancy to many dishes. To prepare it, nuoc nam (fish sauce) is seasoned with red chilies, garlic, lime juice, ginger, and sugar. Substitute 1 cup nuoc cham with 1 cup Homemade Nuoc Cham: dissolve 1/4 - 1/3 cup granulated sugar in 3 tbsp hot water. Stir in 1/3 cup fresh lime juice, 1/3 cup nuoc nam or other fish sauce, 1-2 minced garlic cloves, and 1 seeded and minced Thai, cayenne, or serrano chile. Let stand for 15-20 minutes to blend flavors. Makes about 1 cup. The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques Tags: Food

Myth Busters: Aluminum Cookware Causes Alzheimer's

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This myth got its start a number of years ago when medical researchers found elevated levels of aluminum in diseased tissue from the brains of Alzheimer's patients. One logical possibility (but not the only one) was that the raised aluminum level was responsible for causing the disease. Get exposed to too much aluminum, from your job perhaps or your cookware, and you would have a better chance of coming down with this awful disease. People started avoiding aluminum cookware, and some still are - unnecessarily it turns out. Subsequent research has failed to show any connection between aluminum exposure and Alzheimer's, and it is believed that the elevated aluminum in the brains of Alzheimer's patients is a result of the disease process. In other words, high aluminum levels do not cause Alzheimer's, but rather Alzheimer's causes high aluminum levels. Source: Alzheimer's Society Kitchen Myths Tags: Food

Trick Or Treat!

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LUNCHBOX OF THE DAMNED Now that's clever! Follow the links for instructions. HALLOWEEN, ITALIAN STYLE David Leibovitz gives us proof that the Italians know how to get their ghost on. HISTORY OF CANDY CORN ... mmmm, candy corn ... Surprisingly interesting , to me anyway. More Halloween goodies can be found over at Happy Catholic . Tags: Food

Halloween Countdown

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These skulls work whether you want to celebrate Halloween or Día de los Muertos (Day of the Dead). Via Slashfood . Tags: Food

When You Don't Have Any Shrimp Paste

Believe it or not, this actually is something I've done but just from guesswork. *pats self on shoulder* Also known as bagoong, blacang, kapi, and terasi. Pungent seasoning paste made from fermented shrimp. Substitute 1 tsp shrimp paste with: 1 mashed anchovy filet (less pungent) 1 tsp anchovy paste (less pungent) The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques Tags: Food

Everything You Ever Wanted to Know About Cast Iron...

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At The Dallas Morning News (free registration required. Tags: Food

When You Don't Have Any Gianduja

A.K.A. Nutella. Mmmm, Nutella. This is such a favorite in our household with the girls that a spoonful often is dessert. After converting a few of Hannah's friends a jar or two of Nutella made a perfect going-away gift when they left for college. Substitute 1 cup gianduja with: 1 cup creamy peanut butter (omits chocolate and hazelnut flavors) 3 ounces or 1/2 cup milk chocolate and 1/2 cup creamy peanut butter, cashew butter, or almond butter; melt in a double boiler and stir until smooth. The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques Tags: Food

Broccoli Beef

I can't believe I haven't shared this recipe before now. So simple, so delicious, and it even makes Rose like broccoli. I wish I could remember which cookbook it came from but there you go ... I've forgotten. As with most Chinese food in our house, I serve this with what the girls call "sticky rice" which translates to Jasmine rice or Calrose medium grain sushi rice. Mmmm, it makes cleaning plates a pain but it is soooo good! Step 1: 1 teaspoon rice wine or dry sherry 1 teaspoon soy sauce 1 teaspoon cornstarch 1 teaspoon minced ginger 3/4 pound sirloin, thinly sliced Marinate beef: combine all until cornstarch is dissolved. Stir beef gently in marinade until coated. Let stand 10 minutes. Step 2: 1/4 cup chicken broth 2 tablespoons oyster sauce 1 tablespoon rice wine or dry sherry 1 tablespoon dark soy sauce Prepare sauce by mixing all together. Step 3: 1/2 pound broccoli florets or gai lan Cook broccoli in a small pot of boiling water unti

Weekend Joke

This doctor always got really stressed out at work. So every day on his way home, he'd stop and see his friend Dick the bartender. Dick would know the doctor was coming, and he'd have an almond daiquiri ready for him. The doctor would come in and have his almond daiquiri and go home. One day Dick ran out of almonds, and he thought, "Well, the doctor won't know the difference." So he cut up a hickory nut and made a daiquiri with it. When the doctor came by, Dick put the drink in front of him. The doctor took a sip and said, "Is this an almond daiquiri, Dick?" And Dick said, "No, it's a hickory daiquiri, Doc." Tags: Food

What Does Christmas Taste Like?

The Anchoress and Buster found out when they encountered Baked Oatmeal. I am not kidding when I say my mouth was watering reading her description and then reading the linked recipe. This I've gotta try! Tags: Food

Now Serving Hot Links

SEED CAKE Were you ever reading an Agatha Christie mystery and wondered what the heck they were slicing up for tea? Seed cake? What? Baking for Britain has pictures and a recipe. I have to say that a cake flavored with caraway seeds seems like an acquired taste but maybe my "mind's palate" is off here. SOMETIMES YOU FEEL LIKE A NUT Cooking with Amy has all about walnuts including helpful suggestions about how to use them. I don't need any suggestions. My only problem is how to stop eating them once I start! CHOCOLATE COVERED MARSHMALLOWS This has to be one of the most wonderful photos of a marshmallow ever. Maybe it's the chocolate coating. Maybe it's the fact that they are French candy shop marshmallows. If marshmallows don't appeal, check out this more substantial post about French honey . CHRISTMAS COOKIE CONTEST BEGINS The Dallas Morning News' annual cookie contest is officially open. If you live in the Dallas area you might want to give it a

When You Don't Have Any Garam Masala

GARAM MASALA Scintillating blend of toasted ground spices that originated in northern India. Many variations exist. Garam masala is added to a dish toward the end of the cooking or sprinkled on top just before serving. If you don't have it Substitute 1 tbsp garam masala with: 1 tbsp Homemade Basic Garam Masala: Combine 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp cardamom seeds (scraped from pods), 1/2 tsp whole cloves, and two 3-inch cinnamon sticks (broken into pieces) in a skillet. Toast over medium heat, shaking often, until fragrant, about 3 minutes. let cool, then grind in a spice grinder. Makes about 1/4 cup. To save time Substitute 1 tbsp garam masala with: 1 tbsp Homemade Quick Garam Masala: Combine 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground cardamom, 1/2 tsp ground black pepper, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Toast spices just before using. Makes about 1 tablespoon. The Food Substitutions Bible: More th

Thought for Food

Bread and water can so easily be toast and tea. Author Unknown Tags: Food

Celebrating Sandwiches

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No matter what your idea of a sandwich is ... Chances are that we all have a favorite sandwich that pops up in our mind's eye when we hear the word. It was invented in England but it is American as all get out. Today is Slashfood's Sandwich Day . Glorious photography, lotsa links and many posts. Don't miss it. Even if your idea of a sandwich is as basic as this: Tags: Food

Celebrate: Andrew Kim Taegon and the Korean Martyrs

To honor the courage and fortitude of the Korean martyrs , today you might help develop these virtues among your family members, by serving them Kim-chee, the Korean national dish. It's made of cabbage that has been buried in a jar, in a sauce of extraordinarily hot pepper, to rot until it ferments. Served as a side dish at almost every Korean meal, it is decidedly an acquired taste (especially with your morning coffee). Force yourself, your spouse, and each one of your kids to heat a healthy portion. It will build character and prepare you for any kind of persecution. Whatever happens today, it won't be as painful as breakfast. The Bad Catholic's Guide to Good Living I have never been brave enough to try kim-chee. Not only have the descriptions frightened me but I also have only eaten at a Korean restaurant once so my exposure has necessarily been limited. If you want to celebrate and go a less stoic route, I know that the Koreans love beef, especially BBQ. Now that speak

Updated Recipe Archives

Finally, finally it is done. I went through and updated the recipe archives which will be in the sidebar but which I also present here for your perusing pleasure. I hadn't realized I had so many recipes posted and some were for dishes that I had completely forgotten but look forward to revisiting. Appetizers Beverages Desserts Main Dishes Side Dishes Tags: Food

Linguine and Grilled Beef Salad

Another brilliant recipe from Jim Fobel's Big Flavors . I love those big flavors as much as Fobel does and you can't get a recipe that is much easier than this. This makes a really simple weeknight meal if you have some linguine and grilled beef left over from the weekend. Of course, you can even use roast beef from the deli and that makes it quite simple. Naturally, you can change this up by substituting chicken for the beef and other spices for the cilantro (such as basil). 1/4 cup rice vinegar 2 tablespoons mayonnaise 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 8 ounces linguine, broken in half 8 ounces trimmed grilled steak or roast beef, thinly sliced 2 tomatoes, cut into 1/2-inch dice 1 medium sweet onion, peeled, halved lengthwise, thinly sliced, and separated into half-rings 1/3 cup chopped fresh parsley, plus sprigs, for garnish 1/3 cup chopped

Now Serving Hot Links

Although I haven't been doing diddley on this poor blog, luckily others have been more interesting and prolific. Here are some of my favorite bits from around the blogosphere of cooking. In the Kitchen with Bella: Dom talks about cooking with canned Indian sauces and Melanie gives her mother's Beef Stroganoff recipe. Not only did Pim cook french fries in horse fat but in answer to many questions she sought out Harold McGee for expert advice. A fascinating article . Rum and ginger beer ... mmmmm. Darwin Catholic has the recipe and a little talk about rum to go with it. Rambling Spoon shares an email from a Lithuanian reader about On Food and Liberty . The ghost of an English soldier in a northern Indian village bothers people for a nice cuppa tea and a few biscuits. Phnomenon sets us straight about Cambodian food in Why Travellers Dislike Khmer Food No, not Penzey's. The other venerable spice institution ... Pendery's (free registration required). Tags: Food

What the Last Couple of Weeks Have Shown

It isn't that I haven't been cooking; indeed I have been cooking more during the week than in a long time and trying new recipes. This was inspired by the fact that our pickiest eater had gone to college thus leaving me free to abandon blander, predictable dishes. Sadly, although all were "fine" (surely "fine" must be one of the most negative of positive words when applied to a meal) none were so good that we saved the leftovers or thought we'd like to have it again. However, in the midst of all this I still have managed to snatch a choice victory. I always have read those "emergency meal" suggestions for when people drop by with a great deal of skepticism. Do people really "drop by" at mealtime like that? None of our acquaintances seem to ever do it. That is, no one ever had until Hannah invited the few friends who hadn't left for college over at dinnertime. This was unbeknownst to me and as person after person suddenly came thr

The Real Chef

After reading so much about how top chefs must expand and move out of the kitchen in order to make money, it was a relief to see that there are still purists out there. Masa has what sounds like the supreme Japanese restaurant in America. Reading about his food put me in mind of going with Rose to Fujiyama for her East Asian research; it was the most pure sushi place we'd ever been. Filled with Japanese customers, beautiful and simple design, with the most delicious raw fish you can imagine, prepared by an aged master behind the sushi counter. It was an experience that stretched the envelope for all of us. Masa, I realized, was something unique in this age of the chef-CEO; he was unique perhaps to any age of the chef. He had created the most extraordinary restaurant experience in New York. "Here is my money," he'd said, holding up his hands. "Here is my money," he'd said, touching his chest. He'd realized this as a young man, and he would do someth

Pork Chops with White Wine

A more accurate name for this would be "My Mom's Pork Chops." This was a favorite when I was growing up and remains so with my family. Over time, as the poor pig has had all natural fat bred out of it, I've had to adapt which chops are used so that they don't wind up tough and dry after the simmering, which is necessary to get the onions soooo delicious that Tom and I fight over who gets the last bits from the platter. Step 1: 4 large pork chops, I use shoulder or blade chops 1/2 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 1 tablespoon oil Season chops with spices. Brown quickly. Step 2: 1 tablespoon butter 1 medium onion, sliced 1 teaspoon tomato paste 1/2 cup white wine Remove chops and add butter; sauté onion until soft, but not brown. Blend in tomato paste. Add wine; return chops to pan. Cover and simmer until tender, about 30-40 minutes. Tags: Food

Culinary Mythology: Lobsters Scream with Pain When Boiled

It's commendable that people do not want to inflict pain on animals, but this one is false on two accounts. First of all, pain doesn't just happen automatically - it is the result of specific receptors, nerve pathways, and brain regions all cooperating to convert certain physical stimuli into the perception of pain. This has all been thoroughly worked out in humans and other vertebrates. But guess what - lobsters and other crustaceans are not vertebrates and simply do not have these nerve pathways and brain regions (they don't have a real brain at all, for that matter). In other words, no brain, no pain (sorry, I couldn't resist that one!). What about the "scream" that lobsters sometime emit when dropped in the boiling water? There's the problem that lobsters have no throat, no vocal cords, no lungs, so how could they scream at all? The fact is that the noise is caused by air trapped in the shell. When heated it expands and forces itself out through smal

"I get no kick from champagne" ... but champagne grapes on the other hand ...

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Photo source ... the name comes from their sweet, winelike flavor, or the fact that they look like champagne bubbles, depending on whom you quote. And they are no relation to the grapes that produce Champagne. To eat them, don't bother picking off the individual berries. Just place a cluster between your lips and pull the stem so the grapes come off gently in your mouth. Dallas Morning News Anyone else have these in their store? They are favorites of ours and only show up for a short time. I love to give them to small children but the big kids around our house devour them also. Tags: Food

Now Serving Hot Links

SUMMER READING FOR THE FOOD FREAK A good, fairly comprehensive list over at Slashfood. I really loved Garlic and Sapphires, found Heat fascinating, and enjoyed My LIfe in France (briefly reviewed earlier this week) so much that I bought it for my mother as a birthday gift. The Nasty Bits ... well, a bit of Tony Bourdain goes a long way. His book Kitchen Confidential is a masterpiece of putting you right in the restaurant kitchen (sans celebrity chef) and I highly recommend it but that's enough Bourdain for me. Gael's Greene's autobiography ... hmmm ... well, the excerpts I've read make it sound as if it's more about bedhopping than food and I just don't care. Two for the Road and The Omnivore's Dilemma are both requested from the library so we will see how they turn out when I eventually reach my turn. As for On Food and Cooking, I bow to no man in my admiration for the author's achievement but the old and new volumes are very different propositions in s

Quick Book Review

88. My Life in France by Julia Child and Alex Prud'Homme This book is the charming and fascinatingly told story of Julia Child and her husband living in France. What elevates this beyond the usual food/life memoir is Child's telling of the whole picture, not just the food oriented moments. Yes, the food is there. After all, we are in France, n'est-ce pas? And this is Julia Child's story. However, just as in life, the food memories wind their way through the rest of her stories which make us understand just why she adores France. A snippet to whet your appetite. ... I had come to the conclusion that I must really be French, only no one had ever informed me of this fact. I loved the people, the food, the lay of the land, the civilized atmosphere, and the generous pace of life. August in Paris was known as la morte-saison, "the dead season," because everybody who could possibly vacate did so as quickly as possible. A great emptying out of the city took place,

A Good Reason for the Celebrity Chef, Part III

Continued from part II . Chefs, thanks to their celebrity, now have the clout and the passion, as well as the knowledge, to point us back to the things that matter -- to sustainable farming, to raising animals naturally in fresh air, rather than inside cement barracks pumped full of antibiotics. We're slowly, too slowly, recognizing the scary results of chemical-laced livestock in overcrowded spaces -- not merely inferior beef and tasteless chicken, or unpleasant bacteria such as Salmonella and Listeria , but also the evolution of truly deadly bacteria such as E. Coli O157:H7. Alice Waters, of Chez Panisse, began working with farmers thirty years ago and asked us all to understand better where our food comes from because it matters. This former schoolteacher had the authority to do this because she ran a popular restaurant. A generation later, chefs are a powerful force in the way we raise hogs, cattle, and chicken because Americans are spending their dollars at these chefs'

Now Serving Hot LInks

Two Beers a Day Can Prevent Alzheimer's ... good to know that you can self-medicate for this. I'll get right on that. Indian Tiffin Deliveries Are Going High Tech ... websites for lunchbox delivery in India. A good and easy substitute for mole? ... no, think again. Kellogs Planning to Raise Cereal Prices ... I already don't buy name brand cereal. Who can afford it? For heavens sakes, chips are often cheaper on a per-ounce basis. New Joy of Cooking in October ... I never cared for that classic cookbook but for those who do this will be good news. Tags: Food

Looking for Those Chocolate Chip Cookies?

For those Beyond Cana retreat group folks who wanted to be able to make these themselves, here you go . For anyone else who hasn't tried them ... what are you waiting for? It doesn't get any easier or tastier than these cookies. Tags: Food

A Good Reason for the Celebrity Chef, Part II

Continued from part I . But in addition to our inept thinking about the egg, we've also managed to debase our eggs on a massive scale, to contaminate them so that they may actually make you sick if you don't cook them till they're hard, and downright dangerous for the very young and the very old. We've done the same to our animals, too, by pumping them full of chemicals and feeding them crap they wouldn't naturally choose in generations of evolution. Our major commercial hog producers are breeding the fat out of hogs to try to please the knuckleheaded consumer, who doesn't know anymore what's good for him or not -- how could he? he's been taught to fear the egg! -- degrading a once-fine animal beyond recognition, and yet we think nothing of supersizing our french fries and burgers and Cokes. We're breeding chickens without feathers. Most people scarcely know anymore what their food looks like when it's alive. They get grossed out at a proper pig

A Good Reason for the Celebrity Chef, Part I

Perhaps, on the other hand, our chef-mania, our grossly out-of-touch understanding of the work, is a good thing, a way for America to at last get a grip on its own relationship with food. Since the end of World War II, this country has been our of synch with the natural order of sustenance and nourishment, embracing processed foods, revering canned goods, "instant" breakfasts, and frozen dinners, then elevating fast food to a way of life with such force that its impact has become global, then simultaneously abhorring animal fat for health and dietary reasons, while still becoming the fattest community on earth, then turning around to proselytize on diets composed entirely of salt-rich protein and animal fat, and banishing bread of all things -- the staff of life was now the evildoer, and just when bakers in this country had figured out how to make it well. We completely upended the food pyramid we'd always accepted as undeniable and good common sense. Ours is a country t

Sound Familiar?

In our first mail delivery in Marseille came a letter from Avis De Voto. In responding to some photos we'd sent of ourselves, she wrote: "I am very pleased with your looks, so warm and vigorous and handsome. I am rather astonished that you are such a big girl. Six feet, whoops. I adore height in women ... I think you both look absolutely wonderful. Then she addressed our sauce chapter: "I have not got beurre blanc licked to a frazzle and I am getting bilious. Also have put on 5 lb. which on a figure like mine ain't good. It looks all right, but I like to be able to wiggle freely in my clothes instead of bursting out the seams. Also I have made yr top secret mayonnaise with great success in spite of the fact that both my electric beaters broke down and I had to shift to the whisk. It's delicious and lovely and I am pleased. But I do so hate to diet. Blast you." We had grown really fond of Avis. Odd, to feel as though you knew someone quite well whom you had n

Chicken Stir-Fried with Fresh Ginger

Never did a cookbook live up to its name more than Quick & Easy Vietnamese: 75 Everyday Recipes does with this recipe. Simple, quick, and delicious, it was enjoyed by every member of the family and that ain't easy! The 15-20 minutes marinating time was more than enough to permeate the chicken, especially since it is cooked with the marinade. The longer time mentioned below is not necessary. Also, the chicken is never really going to be "golden brown" as the marinade takes care of coloring everything a uniform brown already. I served this over steamed rice. There is not much sauce, but the chicken is so highly flavored that a lot of something fairly neutral is necessary to keep from the taste being overpowering. 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon honey or brown sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 pound boneless chicken thighs or breasts, cut into long, thin strips 2 tablespoons vegetable oil 2 tablespoons finely chopped fres

Time to Prepare for the Assumption

The Assumption of the Virgin Mary is on August 15. I didn't realize until now that there is a traditional fast which happens for the first two weeks of August to prepare for this feast day. As we are told in A Continual Feast : Before the celebration of the Assumption there is a traditional fast throughout much of the Christian world -- especially among the various Orthodox groups. (The Copts in particular keep this fast with the greatest devotion.) In Sicily and throughout much of Italy this fast and subsequent feast take an interesting form: for the first fourteen days of August no fruit at all is eaten. Then, on the day of the feast itself, every possible kind of fruit is eaten, along with an assortment of cheeses and breads. But no meat. This is, then a little like Christmas Eve: a "joyous fast." This tradition may also be related to the fact that on this day it has long been customary to implore the blessings of the Virgin over herbs, fruits, and flowers. Now this is

Health Question & Answer Session

I thought it was important to get the word out on these medical theories. Via GOP Soccer Mom . Q: I've heard that cardiovascular exercise can prolong life; is this true? A: Your heart is only good for so many beats, and that's it... don't waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that's like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap. -------------------------------------------------------------------------------- Q: Should I cut down on meat and eat more fruits and vegetables? A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetab

Mmmmm ... donuts ....

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You Are a Powdered Devil's Food Donut A total sweetheart on the outside, you love to fool people with your innocent image. On the inside you're a little darker, richer, and more complex. You're a hedonist who demands more than one pleasure at a time. Decadent and daring, you test the limits of human indulgence. What Donut Are You? Via Madame Chow who is glazed... Tags: Food

Best Sloppy Joes

For a variety of reasons, not the least of which is lack of inspiration, my family has been lucky to get a home cooked meal from me these days. Luckily, they seem to have a strong liking for tuna sandwiches and I thank them for their forbearance. When I do cook it is likely to be something like this which is also a well loved favorite. (I expect my cooking levels to rise next week since I have been STRONGLY inspired by Quick & Easy Thai: 70 Everyday Recipes but more about that later.) I am not positive but believe this recipe came from Gourmet in the letters from readers section quite a long time ago. I often skip the chopped onion when I am especially pressed for time. Enjoy! Step 1: 1 pound extra-lean ground beef 1/2 cup chopped onion Sauté beef and onion until meat is no longer pink. Drain fat. Step 2: 1 cup ketchup 2 teaspoons dark brown sugar 2 teaspoons white vinegar 2 teaspoons lemon juice 1 tablespoon Worcestershire 1 teaspoon Dijon Pepper to taste Add all and c

Tony Bourdain and "No Reservations" Crew Stranded in Beirut

eGullet founder, Jason Perlow, has an entry on his blog about this. Via SlashFood were they note, "Some of his updates sound sarcastic and as obnoxious as we would expect from Tony, but they also have some real insight into what is going on over there." Tags: Food

Myth Buster: Baking Soda in the Fridge

Now I can stop feeling guilty for never being a caring enough housewife to have that box of baking soda in the fridge to absorb odors ... because it doesn't work! Question - I am attempting to find out how Baking Soda works to eliminate odors. In other words, what does it do, chemically speaking, to eliminate odors. I need to be able to explain this complex process in simplistic terms. ------------------------- [Answer] Hoping to not disappoint you, baking soda does not eliminate odors very well at all. As a wash solution, it is mildly alkaline and can serve to cut grease when dumped down a drain. However, crystal Drano is much more effective -- and far more dangerous to use. The popular "open box of Arm & Hammer® in the refrigerator" simply provides an adsorbent material that can soak up odors -- but not very effectively. For example, if some of the odoriferous materials floating around in the refrigerator are acidic, the alkaline baking soda can absorb and neutral