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Pickled Pigs' Feet By: Sheri Wetherell Published: April 5, 2008 Some people have secrets. I have one, and I'm afraid it's of the deep, dark variety. After a long time deliberating with myself I've decided to share that secret with you. It took me 7 years to admit it Barnaby, so count yourself lucky that I'm dishing to you. Here goes (deep breath)...I love pickled pigs' feet (exhale). I know, it's kinda sick, but I can't help it, they're good. They're tangy like pickles, but soft and delicate, much like a vinegary chaud-froid. I still feel bad about myself when I eat them though. Like I should only sneak-snack on these gelatinous morsels alone in my darkened pantry. When I buy them, the cashier usually makes some comment along the lines of, "What are these?" and I always respond with, " I know! Gross, huh?! I'm buying them for a friend as a gag gift! Haahaa!" Or, they simply look at me like I'm nutters. If I had a tail it would be between my legs.  ..... Author and chef Anthony Bourdain seems to share the same penchant for the unspeakable. Check out his book The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones. Comments: Dad April 6, 2008 I have been known to enjoy a foot or two. Rosebud You go girl!! I love them also, and like you, I have never admitted that secret to my friends either. I think I will have to go out today and buy a jar and hide them in the back of my refrigerator. dreama Hey...I forgot to tell you that I grew up eating picked pigs feet...haven't had them in a long time as the old cholestrol thing is in play now, but I do love them too.

foodista

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Spam Sushi!? By: Sheri Wetherell Published: April 6, 2008 It's going to be a quick one today, folks, because I am furiously packing up the house for our move to Seattle! Before I could drag myself out of bed this morning to commence the dreaded job of packing, I grabbed my laptop for a little morning food news. I came across an article about Spam sushi (called Spam Musubi) on Serious Eats. Spam sushi!? Remember my blog about me being a sushi snob? Well, here's one of those moments where I turn up my nose. I guess I should try (almost) everything once, but this would be a stretch... Although I love the author's article and her picture is beautiful. Comments: Vicky April 6, 2008 Ooh, if you go to Hawaii, you might eat those words! Spam musubi is particularly good in the Islands (something about that fabulous air), and actually makes sense....it of course does not taste NEARLY as good on the mainland. Ken I know what you mean. The new conveyor belt sushi joint in our town has some items get a reaction from me that I can best describe as that funny look a dog makes with the cocked head and one ear up. Imagine sitting there, chopsticks in hand, mixing the wasabi and soy suace, watching all these plates go by...mmmm maguro...hey, nice saba...sake...wow, spider roll...wait, what is this...yep, it's a huge slice of CHOCOLATE CAKE. WTF! "More green tea please." It actually makes for a pretty good laugh. :)

foodista

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Bacon Cocktail By: Sheri Wetherell Published: April 7, 2008 Today I found an interesting article in New York Magazine about a "bacon-infused-bourbon-and-maple-syrup cocktail."  Now don't get me wrong. I love bacon. Like top-ten-favorite-foods love. I love it wrapped around asparagus, I love BLTs, I love it with eggs and hash browns on a Sunday morning. In fact, because of bacon I could never be a vegetarian. The only time I went off bacon was in the 8th grade when I raised a pig. It didn't end well, but that's a whole other story (one that would require a bunch of tissue and a few shots of tequila). But when I stumbled upon the bacon cocktail article I thought, "Who would think to infuse bourbon with maple syrup and bacon?" Here are three images that come to mind: large masculine men, NASCAR or some extreme sport, lots of chest pounding and a whole bunch of imagination. Clearly this gives the "Gateway Meat" a whole new meaning! Update on May 13, 2011: I've completely changed my attitude about bacon and its pairings with alcohol and other foods. In fact, I've embraced it with gusto. Bacon Ice Cream? Love it.  Bacon-Infused Old Fashioned Cocktail

foodista

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Bamboo in the Kitchen By: Barnaby Dorfman Published: April 8, 2008 Bamboo is one of the most commonly used plants and in recent years new applications have exploded, including the use of it's fibers in textiles (I have a very nice bamboo t-shirt) and even bicycle frames! So what does that have to do with cooking you ask?!? Well bamboo also has many uses in the kitchen. The shoots are common in Chinese food, though they add a nice crunch, there's not a ton of flavor. I think the best use of bamboo in the kitchen is in cutting boards and kitchen floors. Reportedly 16% harder than Maple, it has a wonderfully soft feel and beautiful grain. Boards were quite expensive when I first saw them 6-7 years ago, but prices have dropped significantly in recent years. Check out the nice selection at Amazon.com. Technically a grass, bamboo has all kinds of environmental advantages, including the fact that it can grow up to 60 feet in one year! Most gardeners will tell you that bamboo seems intent on world domination and it is generally considered sustainable. That said, bamboo is also subject to over-harvesting in some parts of the world. Check out this great New York Times article to learn more about this versatile natural resource. Comments: dreama April 10, 2008 I loooooovvvveee my bamboo board..it's pretty to look at and wonderful to use for chopping! anticiplate I love my bamboo cutting board. It was the biggest cutting board I could find. Also, it doesn't show cut marks. I also have a bamboo floor throughout my whole house. That however..has scratched:) wholesalekitche... Bamboo board are nice, well all products made from bamboo are good products..Such as kitchen supplies and furniture's. I love that board.

foodista

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Takoyaki By: Barnaby Dorfman Published: April 9, 2008 Takoyaki is one of many Japanese foods that make average Americans cringe. Literally translated as "fried octopus," I love these little snacks that hail from Osaka. Made primarily of eggs, flour and octopus, Takoyaki are cooked in a specially designed pan and resemble Dunkin Donuts' Munchkins. Covered in a sweetish sauce, mayonnaise and typically served with pickled ginger, these little guys make a fantastic late-night-been-drinking-I'm-hungry-snack. The only problem I have is that the insides tend to hold their heat and approximate the temperature/consistency of molten lava. I have yet to manage eating the little guys without burning the roof of my mouth. If you ever run across a Takoyaki on a menu outside of Japan, give 'em a try...if you make it to Osaka, don't leave without eating at least a dozen. Or, if you are an adventurous cook, Lunch in a Box has a tutorial. Photo by Jetalone Comments: Rosebud April 9, 2008 Yum!!! They look fabulous. I will eat octopus any time of the day or night. It has such a delicious taste prepared so many different ways, but that way sounds superb! helloworldbea Those look really good. I should try one sometime. dreama The photo looks like a beautiful dessert. I'd love to try this dish for lunch. Melanie D Aside from tamago, takoyaki is the only japanese food i like. For those who haven't tried these two japanese foods, then you are missing a lot. I suggest you try it when you get the chance. Words cannot justify how yummy they are. Alisa You said it right! I have scorched my mouth one too many times from eating them. What I do is punch little holes in them first with a toothpick to let some steam out and start blowing on it like crazy...of course it's best to eat them while they are hot :) Paul love these !!! anybody know where to get them in Los Angeles area??? been craving these and cant seem to find a japanese restaurant that serve these

foodista

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What the pho!? By: Sheri Wetherell Published: April 10, 2008 Remember the "Freshman 20"? That's how many pounds you'd supposedly gain your freshman year of college after eating at the dormitory cafeteria. One meal comes to mind: Turkey (of the processed variety pressed into a big roll), stuffing and mashed potatoes. The potatoes were so starchy and heavy they resembled glue. In fact, one night we did an experiment. Could the gluey taters hold a heavy diner-style plate? We put a normal-sized serving of potatoes on a plate and smashed down on them with a bowl. Carefully the bowl was lifted the bowl off the table and the plate remained firmly adhered to the bottom. I even gave it a little shake and it didn't budge. That is an example of the food our bodies were trying to digest. Fortunately we had a kitchen at our dorm, so after a few less-than-palatable meals at the dining hall we started preparing our own meals. Not that those meals were gourmet by any means, but at least we could control our fat and starch intake. No more glue. Usually our meals were Top Ramen-based because it was so cheap - you could buy about 10 packets for a buck! Then we'd "healthy it up" by adding chicken and vegetables.   In a recent New York Times article I read about what some universities are serving in their cafeterias. Curried butternut squash soup, Dijon-crusted chicken, mussels,  pho (pronounced fuh), gourmet pizzas fresh out the Italian-style wood-fired oven...Seriously!?  According to the article, "...as palates grow more sophisticated and admissions become more competitive, many top colleges are paying attention to dining rooms as well as classrooms." My palate was anything but sophisticated my freshman year. What ever happened to "the starving college student"? Isn't starving through college a rite of passage? Comments: KC April 10, 2008 This is wonderful. You present the most special food ideas that seem so nostalgic. You have a wonderful way to say the least - a rare gift of presenting food communities as well as highlighing impressionable moments we so often forget existed. Thank you very much for contributing your talent. I wish you all the success, as your grow

foodista

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Boquerones en Vinagre By: Barnaby Dorfman Published: April 13, 2008 After graduating from high school I went to Madrid, Spain. I'd studied Spanish for 4 years and spent a summer living with a family in Mexico. When I arrived to attend the Universidad Complutense de Madrid, I had a great language base, but was totally unprepared for a whole new food world that greeted me. At that time, tapas were relatively unknown in the U.S. and there were no Spanish cheeses to be found here. Even today, I feel that Spanish food is one of the least understood European cuisines in America. When I landed in the late summer of 1986, I went directly to a pensión (an inexpensive hotel) suggested by a friend and couldn't believe how alien everything felt. School wasn't scheduled to start for a few weeks and I didn't really know what to do with myself. My first mistake was to go straight to sleep and stay on New York time...it took me several days to get my internal clock in order....I felt very strange. My salvation was the "bar" across the street from the pensión. It's worth mentioning that bars in Spain are very different. Rather than dark places designed for drowning your sorrows, Spanish bars are brightly lit, community gathering places to grab a light supper or snack throughout the day. They usually feature a broad selection of tapas, served in small portions, and at the time a very low price. If you ordered a draft beer, the most common size was a caña, which cost 50 pesetas (about $0.35) for roughly 4 ounces....but here's the kicker, every beer was served with a little tapa. For me, it was like a Crackerjack prize or toy in a McDonald's Happy Meal. The best thing about getting all these little bites was that I could taste and learn without needing to know any of the names of the 30-40 new foods. Sensing how lost I was, the owners of Bar El Aguila sort of adopted me and patiently walked me through their entire selection of bits and bites. I ate oreja a la plancha (griddled pigs ear), mejillones en escabeche (pickled mussels), queso manchego (sheep's milk cheese from La Mancha), and jamón de pata negra (dry cured "blackfoot" Iberian ham). My absolute favorites were boquerones en vinagre, literally "anchovies in vinegar," now available here in many places labeled "white anchovies." If you've had a bad anchovy experience, perhaps accidentally eaten on a pizza, put those canned-dark-bony-fishy-super-salty little guys out of your mind! Boquerones are served boneless, fresh and tangy, kept refrigerated with only a bit of salt. They are wonderful as an appetizer on crusty bread, pairing well with a crisp white or dry red wine. Look for boquerones and check out what became a comfort food for me in a foreign land. To prepare your own, check out El Mundo de las Tapas Comments: Dad April 13, 2008 I too miss the Tapas bars. There was an area called 'the caves. One of the bars was called La Championes (sp?) mushrooms sauted, yum. Joy the Baker What a great post! I must say, Spanish food is one of those group of foods that I don't entirely understand, but I know it makes my taste buds sing. Thanks for sharing your story! Kate This recipe looks amazing. I'm going to try it this weekend! You might be interested in my website. There are some incredible recipes. Thanks for the idea! Kate http://www.JustOnePlate.com Sheri Wetherell You got me loving these little babies! Dang, they're good!

foodista

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Hard Cider By: Barnaby Dorfman Published: April 14, 2008 Hard cider is a wonderful, bubbly and crisp drink with growing popularity in the United States. Made by fermenting fruit juice or cider, there is a whole new crop of high quality ciders coming on the market. Not yet what you could call a "craze," cider is still somehow reminiscent to me of the microbrew boom that took off in the early 1990's. The Pacific Northwest is once again leading the nation in developing new brands in this emergent beverage category. Also made in small batches, brewers are combining beer experience with one of the worlds largest apple growing industries in Oregon and Washington. Though unfamiliar to many Americans today, hard cider was one of the most popular alcoholic beverages here until the mid-1800's. Check out this interesting article on the demise of cider in America. Hard cider is still quite popular in the U.K., available in many pubs, which is where I first had it on tap about 6 years ago. Known as Sidra in Spain, it's an inexpensive alternative to champagne often drunk at celebrations. With alcohol content similar to beer, ciders range from sweet to quite dry. While some producers are experimenting with other fruits, including pears, I'm really enjoying the ones made from different heirloom varieties of apple. Similar to a fine sparkling wine, hard cider pairs well with cheese or a roast of pork. Our newest discovery is from Oregon, with the wonderfully itinerant name "Wandering Aengus Ciderworks." Comments: Patrick Berch April 15, 2008 Hey Barnaby, I love the site! Keep it comin. I will also have to admit that it's not very manly to order one at the bar, but what the hell? It tastes great. Juice for adults. Keep up the great reporting! Cheers!

foodista

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Aged Goat's Milk Cheese By: Sheri Wetherell Published: April 15, 2008 After a long hard move  from San Francisco to Seattle, nothing soothed the soul more than a fine bottle of champagne and some good aged goat's milk cheese.  Our dear friend provided the champagne and we plated the cheese. Now, I use the term "plate" loosely since the only thing I could find that resembled a flat surface was a Tupperware lid. Oh well... We sat on the bare oak floors and dined in front of our fire. The pièce de résistance of our cheese selection were two beautifully aged goat's milk chèvres. The first was Humboldt Fog, the signature cheese from Cypress Grove Chèvre. Humboldt Fog is a divine semi-gooey, creamy chèvre with an edible vegetable ash stripe that runs down its center. Delicious served with almonds drizzled with a bit of honey and worth lifting a ton of boxes for! The other cheese was Sunset Bay from River's Edge Chèvre. Another dense, creamy chèvre; this one with a ribbon of smoked paprika (a.k.a pimentón) down its middle. Sunset Bay is aged for three weeks, giving it time to absorb the smoky flavors of the pimentón and the vegetable ash that coats the rind.  As the cheese ripens the texture becomes creamier. Both these cheeses, combined with a couple of glasses of a crisp champagne (who cares if we drank out of mugs!), had us grinning like a happy new home owners! Comments: dreama April 17, 2008 Goat's milk cheese....my VERY favorite! Anonymous Hey, Where's the stinky cheese?

foodista

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Restaurant Hosts & Hostesses By: Barnaby Dorfman Published: April 18, 2008 You only get one chance to make a first impression. It sounds trite, we've all heard it, but it's true. Unfortunately, it's a truism lost on many restaurateurs. I'm amazed at how many great restaurants have maitre'd/hosts who undermine the efforts of the chef, cooks, waitstaff...basically the whole restaurant staff. The problem is so widespread, maitre'd's are often the butt of jokes in popular comedy. I've identified three major problem types: 1. The Indifferent. Recently, Sheri and I went into a restaurant, walked up to the podium where a host was looking through his booking book. It was lunch time and the restaurant was about 80% full. As we arrived, the phone rang, the host answered..ingnoring us and held an index finger up to my face. No eye contact, no "I'll be with you in a minute." After about 90 seconds, this guy simply waived his hand at a couple of empty tables...presumably for us to seat ourselves. Later, we practically had to tackle him just to get menus. Ironically, the meal that followed was fantastic and the waiter did a superb job. Other takes on this theme include totally absent hosts or ones who "talk among themselves" with co-hosts..sort of like Regis and Kelly. 2. The Snooty. There's a very good Greek restaurant in Palo Alto, that is also usually quite full. It's near a movie theatre and so a couple of times we went in after a show for dinner....without...gasp...reservations! Each time the hostess looked at us as though we had escaped from a chain gang. The second time, the hostess literally looked Sheri up and down from head to toe clearly to see if she was dressed well enough for a table. Now this is a nice place, but it's not The French Laundry (which has an extremely gracious hosting staff in my experience)...it was so insulting that we simply walked out and never went back. 3. The Frazzled. These are the overwhelmed, outta their league, infants that some restaurants decide to hire as the face of their businesses. They share all kinds of information about how busy they are and that some dishwasher didn't show up; all while failing to get you seated at one of several empty tables...or open an entire empty section of the restaurant. Sorry for the rant, but having worked in restaurants, I know how much love, blood, sweat, and tears goes into creating a good dining experience. I just wish more places didn't start off on such a sour note. To increase your odds of getting good service, here's a guide to tipping a maitre'd. For a whole lot more on the subject of service in restaurants, check out Waiter Rant.

foodista

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Indian Cooking Class - Part I By: Sheri Wetherell Published: April 19, 2008 The other night Barnaby and I took a break from unpacking (yes, we are still in the throws of settling into our new house) and participated in an Indian cooking class. The 12 student class was taught by Suzanne of Bon Vivant cooking school and was hosted at the home of our friend Tracy. I've been working all day on cleaning the cupboards-unpacking-organizing-nope, these dishes should go in this cupboard instead, I'm about ready to take a double dose of painkiller and hit the hay. But before I do I thought I'd share just a snippet of what was cooked in our class. While not a challenging course, the teacher was quite knowledgeable, the group fantastic, and the food wonderful. Here's a recipe for an exceptionally easy and tasty yeast-free quickbread. Curry Bread with Chutney Butter 2 1/2 C flour 3 T sugar 3 1/2 tsp fresh baking powder 1 tsp salt 1 1/4 C milk 1 egg 1/4 C vegetable oil 1 T curry powder Options: instead of curry powder you may also substitute 1 T garam masala or 1/4 tsp saffron) Combine the dry ingredients and spices. Mix in oil, milk and egg. Place into a greased and floured bread pan or individual muffins. Bake at 350 F for 30-35 minutes or until a toothpick comes out clean. Chutney Butter Blend in a food processor the following: 1 stick of unsalted butter (softened to room temperature) 4 T Major Grey's Chutney I'm telling you, this is a fantastically simple recipe, but oh so good! Sometimes it's just nice to not have to think too hard when putting together a meal, isn't it? Until tomorrow... Comments: dreama April 21, 2008 I'm going to print this recipe so that I can try it.....looks wonderful and I LOVE chutney!

foodista

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Indian Cooking Class - Part II By: Sheri Wetherell Published: April 21, 2008 One of the delicious dishes we created in our Indian cooking class the other night was a chicken curry with cashews. As I said in Part I, the dishes that were prepared were quite easy yet wonderful and full of all that flavorful Indian goodness! If you are tired of hearing, "Chicken again?" try this recipe. Curried Chicken with Bell Peppers & Cashews 1/2 C olive oil 8 cloves of garlic, minced 4 tsp sweet paprika 1/2 tsp cayenne pepper 1 T ground cumin 1 1/2 tsp ground ginger 2 lbs. chicken, cubed 2 C diced bell pepper (we used a combination of red, yellow and orange which was beautiful) 1 C diced yellow or white onion 1 C peas 1 C cashews 1 C cilantro, coarsely chopped Salt and pepper to taste Heat 1 T olive oil in a large skillet. Add the onions and garlic and cook until wilted. Add the bell peppers and cook until onions are translucent. Take veggies out of the skillet and set aside. Pour in the remaining oil to the skillet and add all the spices. Stir quickly until completely mixed. Toss in the chicken and cook approximately 7 minutes or until no longer pink. Put the veggies back into the skillet along with the peas. Cook until heated through. Stir in the cilantro and cashews, then serve. Season with salt and pepper to taste. Garnish with more chopped cilantro and cashews on top. *Options: you can adjust the level of any of the spices for added flavor. We like a little kick to our food so next time I will increase the cayenne pepper amount. Comments: Carla April 22, 2008 I was checking in because I wanted to cook this curried chicken for dinner and I see your new page - really nice you guys. I like the categories. Carla I like the logo, too! Clean, crisp just like biting into a fresh apple. And with a little cheese... dreama Oh, this chicken dish looks so delicious that I want to take a bite of the computer screen!!! Nitti Just want to know who teaches these classes and how can I contact them? Thanks, Nitti

foodista

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Can I Lick the Bowl? By: Sheri Wetherell Published: April 24, 2008 I love chocolate. Who doesn't! I don't trust anyone who says they don't like chocolate. They're either liars or crazy. Or crazy liars. So the other night at our cooking class, when one couple was assigned the duty of making a chocolate dessert, I quickly sidled up to them and eagerly asked, "Watcha makin'?" "Bay leaf and cardamom truffles!" they replied joyfully in unison, clearly as excited as I was. "Oooo, can I lick the bowl when you're done?!" Ok, I really didn't say that last part, but I was tempted. I did, however, finish the evening licking my fingers like a preening cat. Barnaby kindly wiped the healthy dusting of cocoa powder off of my face. You can't take me anywhere. Bay Leaf and Cardamom Chocolate Truffles 1/2 C heavy cream, plus a bit extra 1 1/2 Turkish bay leaves 4 plump cardamom pods, crushed 6 1/2 oz. high quality dark or semi-sweet chocolate (eg. Callebaut, Lindt, Valrhona), chopped 1 T unsalted butter at room temperature Cocoa powder for dusting In a small pot place the heavy cream, bay leaves and crushed cardamom pods. Bring to a boil, turn of the heat and cover. Let it set for approximately one half hour. Strain out the spices and, if necessary, add more heavy cream to bring the quantity back up to a 1/2 cup. Heat to a simmer and add the chocolate until melted, add the butter. Transfer to a bowl and let it sit at room temperature until the mixture sets (several hours). The mixture should be thick enough to scoop with a truffle scoop (like a miniature ice cream scooper) or hand roll into balls. To finish, roll truffles in cocoa powder and shake off the excess. Note: If you're jonesing and just can't wait the few hours to set, try the quick-set method. Place in the refrigerator and stir every 10 minutes until thickened. Check out Feed Me, I'm Hungry!!'s recipe for Matcha Chocolate Truffles (matcha is a powdered green tea used in Japanese tea ceremonies)

foodista

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Tequila Waffles! By: Barnaby Dorfman Published: April 24, 2008 Well...sorta... During our recent trip to Mexico, we discovered a new product: Agave Syrup. As our loyal readers will remember, tequila is distilled from fermented sugars of the Agave plant. This syrup is made from the very same plant by boiling down the sap or nectar. It is very similar in consistency to maple syrup, so we decided to try it on waffles this morning. The flavor is sweet like other syrups, though a bit more acidic and with a faint flavor that is indeed reminiscent of tequila. The bottle claims Menos Calories, !Más Sabor!...which translates to "Less Calories, More flavor!" I'm not sure what the manufacturers are comparing it to, but I did enjoy the the flavor on my gofres. To learn more, check out the Molino Real Website, available in English and Spanish. Comments: marcd April 24, 2008 cool! we use agave nectar instead of honey. compared to honey, agave nectar has fewer calories and a lower glycemic index, per "tasty sweetness unit." so i wouldn't be surprised if it had similar traits as compared to maple syrup or mass producer, high-fructose corn syrup laden crap. buy mesos Interesting site, i have bookmarked your blog for future referrence :)

foodista

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Thanks! By: Barnaby Dorfman Published: April 24, 2008 We're building some great tools for Food Bloggers and will be looking for people to help us test when we launch the private beta. In the meantime, we'll be in touch from time to time with new blog posts and company announcements. Cheers, The Foodista Kitchen Crew Comments: dreama April 24, 2008 I ALWAYS look forward to viewing the Foodista blog each day when I turn on the computer...keep up the good work. Dolores Dolan Hi, Oh my gosh everything looks wonderful! I second Dreama...keep up the good work!!! The curry chicken is the next one I'll try. Love, D. Chris A day without Foodista...is like a day without coffee...and I love my coffee! Andrew yum! tell us more about your hunger-fueled travel adventures Ella Looks so delightful. Can't wait for the whole enchilada! kym Foodista -- my new cookbook! Rosebud You brighten my day with your wonderful humor and the lovely articles. Arnie Tucker I love your new sight! I've been telling all my friends about it. I really enjoyed meeting with you Friday and look forward working with you! ann Brillliant blog! The balsamic roasted vegetables go on tonight's menu. I'm salivating, and I don't even need a houseboy! Chef Bear Italia Hey I'm liking what I see. recently returned fron an internship in Sorrento, and the Lemoncello is just FINE stuff, will keep ya sunny during the darkest times I gotta tell ya!! Caio, Chef Bear Italia

foodista

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Kombucha: the Fungus Tea By: Sheri Wetherell Published: April 26, 2008 No, that's not vinegar you're drinking, it's kombucha. If you've never heard of kombucha it's a tea that has been fermented from what's known as a "kombucha colony." Now, here's the not-so-appealing part: a kombucha colony is a solid mass of microorganisms, primarily acidic bacteria and yeast cultures. It looks not unlike what you might skim off the top of a skanky pond. Mmm, tasty. Basically it's fungus tea. But I have to say, I love it. It's effervescent, a bit on the sour side, and quite tasty. It's often mixed with other flavors such as fruit juices (like mango and raspberry), is low in calories, and gives you a nice energy boost from the bit of caffeine. It's also reportedly good for your digestive system and aids in liver detoxification. Great for when you've had a bit too much the night before. Comments: kym April 29, 2008 Sheri --Thanks for featuring this brand -- I love it! Next time you're visiting San Francisco - The Ferry Building Farmers Market has a wonderful shop that specializes in organic Mushrooms with a variety assortments of Kombucha !

foodista

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The French Dip By: Barnaby Dorfman Published: April 26, 2008 If you are like me, you may have assumed that the French Dip sandwich has it's origins in, well, France. Non! Eeet ees actually from...Los Angeles. Despite my images of Gallic housewives stewing bones in ancient stone farmhouses to render the dipping broth, or Au Jus, that makes this dish unique, it's generally accepted that the French Dip was created 100 years ago in the City of Angels. That's not to say there isn't some controversy about it's origins. The restaurant Phillipe The Original claims to have invented it, they even have a colorful history about the happy accident. However, it turns out that there is another place, Cole's PE Buffet, which also claims to have invented the sandwich. Here's an article in the LA Times with a full review of Phillipe's and history of the controversy. If you aren't familier with this delicacy, check out my video report from a recent visit to Phillipe's. Finally, there is a nice recipe to make the French Dip at home at the blog Baking Bites. Comments: dreama April 26, 2008 I also thought the dip got it's start in France...thanks for the right info. Wish I had one to eat right now!!! Andrew Hey Barnaby. Don't go looking for a french dip at Cole's next time you're in LA. It is slated to re-open soon as a "swanky bar/restaurant" but I doubt they will retain maintain something on the menu that will keep the rivalry going. Let me know next time you're in/around Downtown, happy to show you around everything worth eating within walking distance of 1st + Spring. Your's may be the first Phillipe's review I've seen to not mention the cheap coffee (give it a miss) or the beet-juice pickled eggs. Sadly, Charles Perry, who wrote the LAT Phillipe's appreciation, is leaving the Times, to work on his magnum opus cookbook, 'Party Like It's 1399.' Buen Provecho! ~ ADN Melanie D What? French dip originated from France? So much for the word "french". lol. Regardless of its origins, it's really one of my favorite sandwiches growitgreen I will never forget the first time I tried a french dip. My grandfather and I sat in a very hard corner booth at the local bowling alley/bar/restaraunt. It was served on a wonderfully crispy roll, and packed so full of roast beef I could barely pick it up and hold it together at the same time. I remember thinking that it was the the most ingenious invention ever, essentially soup and sandwich in one glorious bite. I have discovered in the years since that French Dips are usually best served in a tiny hole in the wall, mom and pop kind of joint. Can't wait to get off work and hunt one down.

foodista

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Panzanella By: Sheri Wetherell Published: April 28, 2008 Before you throw away that stale hunk of bread chop it up and make yourself a beautiful panzanella. Originating from Tuscany, panzanella is a summer salad of tomatoes and bread. It's also referred to as "leftover salad" as you can toss in whatever ingredients you have remaining in your fridge: basil, lettuce, carrots, capers, hard boiled eggs, cucumbers, you name it. Our easy and delicious panzanella included the following: Mixed greens Hearts of baby romaine Red bell peppers, finely chopped Fresh basil, finely chopped Red onion, diced Cherry tomatoes, halved Pugliese (an Italian bread) Extra virgin olive oil Balsamic vinegar Salt and pepper to taste We brushed slices of pugliese with olive oil and placed them on the grill for a nice toasting. Then we cut them up into about 1 inch pieces, added them to the chopped veggies, and tossed it all with a good olive oil and balsamic vinegar. Molto bene! Comments: Greg Bulmash April 28, 2008 Looks like you also did some chicken skewers on the grill based on the food in the background. Panzanella and yakitori? Barnaby Dorfman Actually, marinated the chicken in a bit of pesto and minced sundried tomatoes. Saturday was warm and the whole meal felt a bit like summer in Italy! Dolores Dolan Both of these dishes look devine ...

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2024-05-23T00:42:18.321809

Sake Mignonette for Oysters By: Barnaby Dorfman Published: April 28, 2008 I worked as an Oyster Shucker at Taste Catering during college. One particularly memorable gig was an Apple Computer party held at the California Academy of Sciences aquarium. Our bar, complete with 6 foot dolphin ice sculptures, was setup in front of the alligator pit and next to Huey Lewis and the News. It was about 1989, and along with a partner, we rocked out to I want a new Drug, while dispatching over 3,500 oysters in a single night...my hands still hurt thinking about it. But let me tell you, I found my new drug: Oysters with Mignonette Sauce. The basic version we served that night was roughly: 1 cup champagne vinegar 1 cup dry white wine 1/4 cup chopped shallots 1/4 tsp fresh ground white pepper To prepare, we boiled the alcohol out of the white wine. The shallots were also chopped and rinsed in cold water, which crisps them and removes a bitter flavor. The above was mixed in advance and served chilled. This sauce blew me away with its ability to enhance the flavor of oysters, unlike cocktail sauce, which covers up the essence of these wonderful bivalves that give up their lives for our enjoyment. OK, fast forward about 20 years and things have evolved. Somewhere along the line the Mignonette became a popular sauce with oysters, but with a twist...it's now often frozen as a granité. I absolutely love this development, with one caveat..too many places make it sweet and fruity..I prefer the dry acidic versions. Now that we are back in Seattle, Sheri and I visited Taylor Shellfish (look for more on them in the future) and picked up several dozen oysters. Last night I decided to try a new twist on Mignonette, substituting Sake and Rice Vinegar into the above recipe. I also used a fun party trick to freeze the sauce, here's how: Get 2 plastic zipper bags, one gallon bag and one quart bag Fill the smaller bag with the sauce Fill the larger bag half way with Ice, crushed if possible, and 1 cup of salt Place the smaller bag inside the big bag Shake, massage, and generally molest the combo for 5-10 minutes You will see that the salt melts the ice, lowering the freezing point of the water, and thereby quickly freezing the Mignonette into a slush. This sour, slightly crunchy, pink icee is shockingly good even by itself, but pure bliss on an oyster! Here's a little video I created of last night's experiment; but please excuse the shakiness...I cooked with one hand while operating the camera with the other: Check out Hog Island Oysters for a variety of Mignonette recipes, including Hogwash. Comments: Des January 6, 2009 I've gone to a few restaurants around Seattle and they have served mignonette with my oysters and I love it. I agree that it is much better than cocktail sauce. Nice idea with the sake I never thought of trying that, my husband would probably love it.

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Holy Mole! By: Sheri Wetherell Published: May 2, 2008 I love Mexican food. So much so that I think I was Mexicana in a previous life. Actually, I say that when I eat just about any food, really. I've been Japanese, French, Italian...you get the picture. My newest love is mole. You're probably saying, "Well, what took you so long?" Honestly, I had a bit of a bad experience years ago (I'll spare you the gory details) and have been a bit averse to trying this rich dish again. But with a less whimpy belly, a fierce gusto for food and a recent trip back to Mexico, I tried it once more. "Holy mole this is good!" I cried with gastronomical glee. I.Am.Hooked. I know visually it may not knock your socks off, but believe me taste-wise it will. Mole (pronounced mo-lay) is like curry. In fact, mole is a generic term for "sauce" and, like curry, comes in a variety of flavors. Such as, guacamole, or "avocado sauce." Probably the most well-know mole is Mole Poblano which is made from dried chili peppers, a whole gang of spices such as cinnamon and cloves, ground seeds and nuts, Mexican chocolate (stay with me now, it's great), aromatics...oh the list goes on! It's no easy thing to whip up a mole. Well, a good traditional Mole Poblano, that is. It can take days to prepare a truly authentic one. But the good news is there are a variety of premade moles readily available at your local Mexican market or markets that carry ethnic foods. We bought a Mole Verde (green mole) and prepared it with chicken like so: We julienned some red and yellow peppers along with a large sweet yellow onion. Then we sauteed them in a large pan with a bit of olive oil until browned, removed them from the pan and set aside. In the same pan we heated up some more olive oil and browned a whole chicken (cut into parts). Once browned we added the pepper and onion mixture to the chicken. In a separate saucepan we heated the entire jar of mole and a bottle of white wine (minus a sip or two - wink, wink) until thoroughly mixed. We then added the sauce to the chicken and simmered the whole shebang for hours. You want to simmer at least a good two hours to allow the flavors to truly marry. Muuuuuy delicioso! Click below for a Green Mole recipe: Green Mole Sauce Comments: Dolores Dolan May 4, 2008 I love Foodista! Holy Moly your Mole looks good. I have tried it before and have to agree it is delicious. D. Andrew Buen provecho, Sheri. I agree that it's nearly impossible to capture the subtle joy of mole in a photo. If you'd like to learn how to prepare the special sauce in situ, check out Estela Silva's Mexican Home Cooking school in Tlaxcala (www.mexicanhomecooking.com), Mexico's tiniest state, adjacent to the vibrant culinary heart of Puebla. dreama I agree with the above comments....also I can almost taste that wonderful holy Mole....YUM YUM!! Joaquin Hey, if you like mole. There is a great recipe and really easy to do. We in Mexico eat it for dinner or lunch (you see in Mexico breakfast and lunch are really important). Basically you have to have your mole sauce (the one you like), tortillas, cheese (please do NOT use cheddar cheese, thats TEX MEX) use some nice cheese that is fresh and a bit sour, in Mexico we have "Queso Fresco" so if you find it in US its great, and finally chicken in thin stripes. You just fry the tortillas with little oil in a saucepan, while you heat your mole in another... you fill the tortilla with the chicken and put the sauce all over the tortilla (inside, outside) as much as you like and then you put some cheese on top and if you like sour cream. Its delicious, nutricious, mexican and really easy to do. Saludos de Mexico

foodista

2024-05-23T00:42:18.321809

When Short and Fat Is All the Rage By: Sheri Wetherell Published: May 2, 2008 "Get those skinny ones out of here and bring in the short, pudgy ones!" Would that not be great if that is what we heard at Parisian fashion shows? Sigh, how life for women would change. But, alas, I speak not of fashion models, the plump beauties I'm talking about are Spanish Marcona almonds. These are the voluptuous Rubenesque sister of the regular almonds of which we are all familiar, and are blanched to reveal their creamy white skin. They also contain a higher fat content making them velvety and mild. Long preferred as the almond of choice by chefs, Marconas are also quickly becoming the hot item to serve at swanky bars for noshing enjoyment. And the fat lady sings. Oh, and get this, there is as much linoleic acid - an essential fatty acid good for your heart and circulation - in two almonds as there is in two and a half pints of milk! That just makes my heart go pitter patter. Try this delicious sounding recipe for Spanish Tortilla with Almond Romesco from MyRecipes. Comments: Rosebud May 2, 2008 Those almonds are my favorite, so it is comforting to know they are good for you. Fabulous photo!! Dad A favorite snack of mine!! dreama Yum....Yum! Alisa Im nuts about almonds! My mom used to say, eating nuts is good for the brain :) I like em a little toasted too!

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Bollywood a la Francaise By: Sheri Wetherell Published: May 4, 2008 I have three words for you: Cardamom Crème Brûlée. It's silly how easy it is to make. Just silly! I whipped this up last night to accompany my friend's Indian feast and we danced around the table like actors in a Bollywood film. Cardamom Crème Brûlée 12 large egg yolks, beaten 1 cup granulated sugar 4 cups heavy cream 1 teaspoon ground cardamom 1 cup light brown sugar Optional: Since we were eating Indian food we wanted to boost the cardamom flavor so we added about 10 cardamom pods, slightly cracked, to the cream as it heated, as well as an additional 1/2 teaspoon of ground cardamom. This recipe filled ten 7-ounce ramekins. Preheat oven to 325°. In a large heat-proof mixing bowl, preferably one with a pour spout, whisk together the egg yolks and sugar. Pour the cream in a heavy bottomed saucepan over medium heat. Heat until little bubbles form around the edge. Remove from heat and, whisking constantly, pour into the egg and sugar mixture. Add the ground cardamom and continue whisking until the sugar has dissolved and the mixture is well combined. Pour the mixture through a very fine strainer into your crème brûlée ramekins, filling them just half full. Place the dishes into a shallow baking dish. Place the dish on the middle rack of oven and finish filling the ramekins with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with hot tap water so it comes halfway up the sides of the filled ramekins. Bake for about 25 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use. When ready to serve, you can brûlée the top in one of two methods: under the broiler or with a hand torch as shown in the photo. Generously sprinkle the top of each custard with brown sugar, taking care to cover all of the custard. Slowly torch the sugar in an even movement. Or, place the chilled crème brûlée dishes under the broiler for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately The best part is cracking the top with your spoon!

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2024-05-23T00:42:18.321809

Cinco de Mayo! By: Sheri Wetherell Published: May 5, 2008 Did you know that most Mexicans do not celebrate Cinco de Mayo? Unless you're from the Mexican state of Puebla, the 5th of May is just like any other ordinary day. Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day (which is actually September 16), but is in fact the day General Ignacio Zaragoza Seguín and his army surprisingly defeated the French in the Battle of Puebla on May 5, 1862. So here's to the Poblanos for their ancestors' bravery and their generosity in giving us Americans a reason to drink tequila! Try these great fiesta-inspiring recipes! Tequila Lime Shrimp from Humble Recipes Pork Carnitas Tacos Mango Salsa Zucchini Quesadillas Chiles Rellenos Michelada - a refreshing beverage of beer, lime and salt! Photo by: mccun934 Comments: El May 5, 2010 I had no idea. Thanks for sharing these recipes. I wanted to make something Mexican for dinner and wasn't sure what to make. You solved the problem!

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Seville Sour Orange By: Sheri Wetherell Published: May 7, 2008 What a delight to discover something new at the market! The other day Barnaby went down to Uwajimaya and stumbled upon a new fruit (to us at least): the Seville sour orange, also known simply as a sour or bitter orange. Brought to Spain by the Moors, this citrus is remarkably flavorful and fragrant, and possesses a deep orange color in both flesh and rind. I would say the Seville Sour is to oranges, as yuzu is to lemons.  It's medium sized, kind of squat in shape and is very acidic. Almost to the point where you think it's too bitter, but then the flavors - and the heavens - open up and it becomes <sigh > perfection. We decided to use our orange in a Cuban mojo, a marinade that's made with equal parts of sour orange and olive oil, along with garlic and onion. First, in about two tablespoons of olive oil we sweated a large clove of pressed garlic and diced onion, then we added equal parts of Seville sour juice. We grated in a bit of the zest, then brought it to a simmer. We served it drizzled over grilled halibut and rice. If you want fancy-schmancy recipe try this tasty sounding one for a classic Cuban Mojo Sauce from Taste of Cuba. Comments: dreama May 8, 2008 Oh my gosh!!! I almost took a bite of the computer screen when I saw this gorgeous entree!!! I can't wait for a taste!!!!

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2024-05-23T00:42:18.321809

Brining Your Bird, Part I By: Sheri Wetherell Published: May 8, 2008 Brining, the soaking of meat for many hours or days, was traditionally a method for preserving meats. It's a curing process that binds with, or completely removes, the water in the meat in order to prevent the growth of micro-organisms. Fortunately for us we have refrigeration so we don't have to rely on this lengthy, but delicious marinating method. In addition to its preservation qualities, brining meats (especially lean meats) improves the texture, flavor, and moisture content, leaving you with nothing but juicy goodness. A basic brine solution consists of simply water and a moderate amount of salt. This got us thinking! "We live near water! Great, clean salty water!" So we went crazy and scooped up a bucket full of pristine Puget Sound water in our stockpot, added a quartered lemon, and soaked our free-range chicken for 24 hours. Now, you don't have to get this connected to Mother Earth and scoop up the sea. Just fill up your stockpot with cool water and add Kosher or sea salt. You want about 1/2 cup of salt per 1 quart of cool water for each pound of meat. Here are a few simple rules: The saltier your brine, the shorter your brining time. However, too little salt and it won't work. Do not reuse your brining solution. Refrigerate. (I know, I said it was a preservative, but your temperature still needs to be below 40 degrees). For more on "flavor brining" check out The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. Comments: dreama May 9, 2008 Thanks for the recipe for brining. I also think brining a bird makes it much more moist.

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Brined and Roasted Chicken, Part II By: Sheri Wetherell Published: May 9, 2008 There's never a bad time for a roasted chicken. Especially when the weather is still a bit crisp, and you feel like tucking in for the evening and enjoying a good meal. The smell of roasting bird wafts through the house, taunting your hunger. You almost want to grasp fork and knife in hands and bang on the table, urging it to cook faster. But roasted chicken can all too often turn out dry. One way to avoid unwanted dryness is to soak your bird in brine, which locks in moisture and enhances all those wonderful flavors we so desire. Another excellent way to ensure your bird comes out of the oven juicy-licious is to roast it on a vertical roaster. Vertical roasting helps sear the inner cavity, keeping all those desireable natural juices and flavors in the meat and not in the pan. Roasting vertically also allows fat and grease to run off, much like rotisserie cooking. We decided to combine moisture-retaining efforts and both brined and vertical roasted. Crazy, I know. But that's just the kind of wild, recklessness we throw down in the kitchen every day (OK, that's a slight exaggeration). If you want to skip the brining step (it does take at least 24 hours) and get down to the roasting bit, then pull out your roasting pan and place the vertical roaster in the center. Our preparation was simple and no-frills, but you can certainly add more veggies, herbs and seasoning. To prepare our bird for roasting we rough chopped a large sweet onion and placed it in the bottom of the roasting pan. We sprinkled a bit of fresh cracked pepper in the inner cavity, but did not season with salt since we had already soaked it in the salt water brine. We respectfully placed our bird on the vertical roaster and gave her a little massage with olive oil. Then, we sprinkled the outside with pepper, squeezed the juice of one lemon over the top and popped it in a 375 degree oven for about 45 minutes (time will vary depending on size). Finger lickin' good! Comments: dreama May 10, 2008 What a beautiful bird!!!

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Potato Salad By: Sheri Wetherell Published: May 10, 2008 I have a bit of Irish running through my blood so genetically I love potatoes. Baked, gratin, mashed, fried, hash browned, and I will even admit it, Tater Tots. Tonight we're barbecuing with our friends and nothing goes better with ribs than a good potato salad (and corn bread and coleslaw, but Irish girl here is on potato duty.) My favorite is a non-mayonnaise-based recipe. Fortunately, it's also the easiest and quickest since I dilly-dallied at Home Depot this afternoon and lost track of time. But hey, we have a new home and that big orange store sucks me in every weekend, what can I say? Back to the salad. It contains vinegar, but I would not consider this a German potato salad because its ingredients are much simpler. Here's all you need: Red potatoes Onions (white, yellow, red or scallions all work beautifully) Parsley (or you could also use cilantro) Olive oil Vinegar (preferable cider or distilled white) Salt and pepper to taste Boil the potatoes whole in unsalted water until soft. Drain and chill under cool running water or allow to cool naturally. Give the potatoes a good rough chop. I usually cut them in half, then cut them again into about thirds, depending on their size. Add the chopped onion and parsley - quantity of each is entirely up to you. Give a soft stir, then drizzle in some olive oil to coat. Add the vinegar and sprinkle with salt and pepper. Stir softly to blend the vinegar and seasonings, and keep tasting until you have achieved the desired taste. Now wasn't that easy! Comments: dreama May 10, 2008 thanks for the recipe and inspiration....going to make this potato salad this week...yummy Dad I can attest to your love of the spud. As a little girl when dining out you would eat only a baked potatoe. Love, Dad yasunari Don't forget to pour the oil on warm potatoes so that they can sponge the seasonning... Typical comfort food :-)

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60 Minute All Day BBQ Ribs By: Barnaby Dorfman Published: May 11, 2008 I love BBQ...chicken, steaks, burgers, chops, shrimp, you name it, but my favorite is barbecued pork ribs. I especially love it when the meat is falling off the bone tender with a smoky tangy sauce. The best ones are cooked slowly over a low wood fire for hours and hours until they are meltingly delicious...but who has time for that?!? Perpetually in a hurry and looking to do more in less time, I've experimented over the years with ways to accelerate the process of getting all-day-bbq results in an hour or so. I'd read about people pre-boiling their ribs to get them cooked and start the process. After trying that, I found it still took over an hour of boiling to make a difference, and that even when I mixed spices into the water, the ribs lost flavor. Then I tried starting them in my trusty pressure cooker, which is like magic. If you don't have a pressure cooker, get one! They save energy, time, and produce fantastic results. This is all because the temperature inside these pots gets much higher, up to 260 degrees, versus a maximum of 212 degrees when boiling in a regular pot. The other nice feature of a pressure cooker is that the foods can effectively be steamed rather than immersed in cooking liquid, allowing them to retain more of their original flavor. So here's how I put all that kitchen science to work for me. I salt and pepper a rack of ribs and pressure cook for 20-30 minutes. For added flavor, I mix 1 bottle of beer with 12 ounces of water as the cooking liquor. After about 25 minutes the meat will be tender and pulling away from the bone. As a second step, I slather the ribs with a favorite BBQ sauce, then put on my gas grill on high for 15-20 minutes. For an added smokiness, I put wet wood chips into a foil pouch, poke holes in it, and throw it on the grill with the ribs. At a good high heat on a gas grill, the sauce condenses and the sugars caramelize while absorbing the smoke very quickly. With this approach, you get "rib shack quality" ribs in about an hour! Great Explanation of how Pressure Cookers work. Comments: Vytas May 12, 2008 I can't wait to try this. All of the problems you mentioned have happened to me. Even after an hour of boiling, my ribs are tough and chewy. The ribs in the lower picture look so good I want to lick my monitor :-) Great post! dreama My husband almost attacked the computer screen when he saw these ribs....I think he is hungry!! Alison hey - these look superb! Barnaby - be in touch! :)

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2024-05-23T00:42:18.321809

Oysters Rockefeller By: Sheri Wetherell Published: May 12, 2008 I love oysters on the half shell, but if they're too big and briny they can kinda make me gag. But, the big ones are good for one thing: Oysters Rockefeller. Oysters Rockefeller were created at the famous Antoine's, owned by Antoine Alciatore, in New Orleans and were named after the richest man at the time, John D. Rockefeller. Antoine's son, Jules, came up with the recipe when there was a shortage of escargot. While there are many versions of this dish the original recipe has never left the family vault, even former employees keep their lips sealed. They've been serving up their famous Oysters Rockefeller since 1899. Oysters Rockefeller The original recipe purportedly contains no spinach, but instead a bunch of fresh herbs and parsley. We also added a bit of Parmesan cheese to our version. I found this recipe after making our own spinach version: Two dozen fresh oysters on the half shell, oyster liquor reserved 4 springs flat-leaf Italian parsley 4 green onions A handful of fresh celery leaves 6 or more fresh tarragon leaves 6 or more fresh chervil leaves 1/2 cup dried fresh French bread crumbs, unseasoned 12 tablespoons unsalted butter, softened (Rockefeller was rich and so are these!) Salt and fresh ground black pepper, to taste Tabasco, to taste 2 tablespoons Pernod Rock salt Finely mince the parsley, green onions and the herbs. In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod. Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around and also make a pretty presentation. Spoon an equal amount of the herb butter paste on top of each oyster. Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes. Serve immediately. I wonder what dish Warren Buffet would inspire? Comments: Sam Spencer May 13, 2008 I think warren buffet might inspire an Omaha BLT (balogney, lettuce, tomato ) sandwich with french's on white. He eats what he understands just like he invests. Sound fundamentals. Dad I was thinking of what Warren Buffet would inspire, then I read Sam Spencer's response. I think Sam is right on. dreama I received for my birthday a wonderful book by Mark Kurlansky...The Big Oyster.(I love it) and a mention of John D. is in there, but not on the naming of the Rockefeller dish, thanks for info. Also thanks for the fabulous photos on each blog!! Ken Yum! We started a weekly tradition at out house last month called Seafood Sunday and we always have oysters. We alway eat them on the half-shell -- raw or from the gas grill. This week I will make your Oysters Rockefeller recipe. Thanks!

foodista

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Hurts So Good By: Sheri Wetherell Published: May 14, 2008 Oh, wasabi...let me count the ways I love you. In the spring when my sinuses are blocked from allergies you quickly clear them like no nasal spray can. And for that I am deeply and forever grateful. You give us a big laugh when we switch the green tea ice cream for a big glump of you when our friend isn't looking. You grow along the beds of pure and gentle mountain brooks in Japan. The thought of which is so beautiful it makes me want to write haiku about you. I quickly forgive you of the pain caused when I ingest too much. And stifle my screams when it feels as if my nose will melt off my face. Instead I hold my nose and exclaim, "Ooo, it hurts so good!" But, my dear readers, I must break an ugly secret to you. Most of the wasabi we eat is faux wasabi. Yes, faux! <Gasp!> It's a combination of plain old horseradish, mustard, corn starch, food coloring and an ever so tiny amount of the real stuff. But I don't blame sushi restaurants for whipping up a cheaper version as the real deal costs about $60 or more a pound. How can you tell if you're eating the real stuff? Well, if you're plucking your sushi off of a conveyor belt or a boat, I think it's safe to say it's faux. Some, albeit few, of the better high-end restaurants will invest in the good stuff, as your bill will reflect. But, like a fine wine, the taste is cleaner and smoother and packs a much more powerful punch. The texture is also grainier, much like fresh grated horseradish, not smooth. So the next time you're at an expensive sushi restaurant sit at the counter (the best seat in the house) and ask the chef, "Hon-wasabi desu ka?" (Is the wasabi real?) Itadakimasu! (Let's eat!) Comments: Alisa August 25, 2008 I remember the first time I ate sushi, I ended up using way too much wasabi, I thought I damaged my nostrils! (lol) You just gave me a great remedy for my allergies. I think I will try using wasabi instead of my nasal spray. Thank you so much, I really love your blogs!

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Cool as a Cucumber By: Sheri Wetherell Published: May 15, 2008 When the weather starts to heat up nothing is better than nice, cold cucumbers. So mild, crisp and freshening on a hot day. They just seem to scream, "Summer!" With so many different varieties out there it's nice to explore new ways of preparation. They're not just for salads! My ultimate favorite is the lemon cucumber; a round yellow cucumber that's oh so sweet. Unfortunately they're harder to find, but nice to grow in your garden. I thought I'd share one of my favorite quick-and-simple recipes to keep you cool as a cucumber during those hot days. Chilled Cucumber and Avocado Soup 1 English cucumber (peeled, seeded, and chopped) 1 ripe avocado (pitted, peeled, and chopped) 2 green onions (chopped) 2 tablespoon freshly squeezed lime juice 1 cup sour cream 1 cup cold water Sea salt and freshly ground black pepper to taste 2 tablespoons chopped fresh cilantro leaves In a blender or food processor, combine all the ingredients and process until smooth. Season to taste with salt and pepper. If the soup is too thick simply thin it with water. Stir in the cilantro and sprinkle a bit more on top. Serve immediately, or cover and let chill. Serves 4. And wash it down with this: Refreshing Cucumber Water Tired of plain old water? Toss in a few slices of cucumber into your glass and you'll think you went to a fancy spa. Even nicer with a little lemon or mint. Mmmm. Also try this wonderful Tzatziki recipe from Kaylyn's Kitchen.

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Flowers On The Table By: Sheri Wetherell Published: May 17, 2008 We've suddenly gotten a nice little heat wave here in Seattle. We went from the mid-sixties to the mid-eighties in less than 48 hours. And here in the Pacific Northwest when the sun pops out after a long wet winter, everything starts to sing and bloom. I mean everything - people are kinder, small children cease their crying, cats and dogs befriend one another - it's a veritable sunny love fest. Best of all, trees, bushes, flowers, at the first feeling of the beating sun, open their sleepy winter eyes, give a big stretch, and burst open their beautiful buds. The other day we saw signs of pale buds on our lilac trees, then literally overnight we are blessed with a purple forest so dense and fragrant it bowls me over. I just stand amongst them and deeply inhale. We love to entertain, and I strongly feel that presentation is a huge part of the meal: from taking a little care in how you plate the food, to how your table looks. That certainly doesn't mean that you have to break out Grandma's china for every meal, even a handful of fresh flowers in jelly jar can spark up your table quite nicely. Even better if they're clipped from your own garden.

foodista

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What's Going On At Foodista By: Barnaby Dorfman Published: May 19, 2008 Our regular readers have gotten used to a steady stream of photos and commentary on cooking, dining, and generally all things food. However, until now we've been pretty quiet about exactly what Foodista.com will be at launch. Though I'm not quite ready to share everything we're cooking up, I thought I'd give you a taste...ok, ok, I'll stop with the food metaphors (one of the downsides of working in this space is that you find yourself and others constantly doing that)! So what are we up to? Well, nothing short of revolutionizing the way people find, discover, contribute and share food and cooking knowledge. I know that sounds big, but so is food...everyone eats, most people cook. And yet, there is still so much fun stuff left to do by combining technology and food information. So with that goal, we moved to Seattle, started Foodista in my house in West Seattle and got cranking on solving a bunch of hard problems. Why Seattle? Here are a few of many reasons: It's a great food town with fantastic restaurants and Pike Place Market, has hordes of tech folks, at giants like Microsoft, Amazon.com and numerous startups; and is home to other leading food websites, including Orangette, AllRecipes, and Recipezaar. So far it's going great. We're really enjoying reconnecting with old friends and the city itself. For me, it's a dream come true after 20 years at a number of large companies and 4 startups, I'm super excited to be doing my own. I especially like the bootstrap approach (an interesting local perspective on that) and everything that comes with it ... including working at home. Just to get a bit of variety, we recently we joined Giraffe Labs, a great group of entrepreneurs in a funky space down near Pioneer Square. So keep an eye out for new developments and share your thoughts on the blog. Meanwhile, we'll be working away like Julia Child did to create her revolutionary Mastering the Art of French Cooking, I just hope it doesn't take us ten years! Comments: Greg Bulmash May 19, 2008 Good luck! If you need a beta tester... Dad We've caught the excitement of your endeavor and look forward to the success of this venture. Best of luck......cute pic of Sofie!! Rich &amp; Dreama Mandy Evans Yeah Foodista! Yeah Barnaby and Sheri! Sending good wishes for great success and happiness. With love from your -- Mom Gannon Hal Go Barnaby! I for one an an avid reader of the Foodista blog and can't wait for the full Foodista experience. Yum! Oh, and I better get an early beta invite :) Ken Wetherell Greg, shouldn't that be beta "taster"? Great work so far! I am stoked about the big launch. I can see from the picture that Sophie is a real task master and probably doesn't let you guys take too many breaks. Chris &amp; Ron Barnaby &amp; Sheri...thanks for the provocative glimpse into Foodista...can't wait for the big lunch—oops— launch! All our best wishes. Auntie in Sarajevo So, what's the deal with Glide dental floss? Eating ribs??? or corn on the cob (too early for that!) at your work station???? (Photo above)Waiting for the launch. Longer email to follow on travels! Love you both, B Penny Levy Hi Barnaby and Sheri - Can't wait to hear more!! All good luck and much love! "Cousin" Penny Robbi I'm VERY excited about this. Great concept. Let me know if we can be a part of it! Pam Buda Thanks for the Twitter follow--glad I checked out your site. Was wondering where you were and finally found out. Foodista could easily be in Sonoma County. Can't wait for more ripe tomatoes to try the Tomato Martini. Will post and link.

foodista

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Gâteau au Foie de Volaille By: Sheri Wetherell Published: May 20, 2008 I don't like chicken liver. Not at all. But when cooked up with sinful ingredients such as Cognac and heavy cream that artery clogging offal is a whole other thing. Oh, oui, oiu! Last night I stuffed myself on Le Pichet’s house gateau au foie de folaille like a foie gras goose. It’s my duty, really, to honor the livers I claim to deplore so much. So I honored, and for good measure, I honored again. Mouthful after delicious mouthful. Le Pichet is our favorite little French bistro here in Seattle, and they always have their chicken liver terrine on the menu. It’s sprinkled with sel gris and served with fresh baguette, mustards and cornichon. What more do you need than a good pâte, a fine wine, and Edith Piaff crooning in the background? Not much. Gâteau au Foie de Volaille Chicken Liver Terrine 2 tablespoons finely chopped shallot 1 tsp olive oil 1 garlic clove, minced 1/3 C Cognac or other brandy 6 oz chicken livers, trimmed (3/4 cup) 5 large egg yolks 1 C whole milk 1/4 C all-purpose flour 1 1/4 tsp salt 1/2 tsp black pepper 1/4 tsp freshly grated nutmeg 1/4 tsp ground allspice 3/4 stick (6 tablespoons) unsalted butter Several bay leaves Special equipment: a 2 1/2- to 3-cup ovenproof crock or terrine Accompaniments: crackers or baguette slices; flaky sea salt; cornichons; mustard. Preparation: Put oven rack in middle position and preheat oven to 350°F. Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes. Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam. Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes. Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan. Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving. Recipe courtesy of Gourmet. Comments: Rosebud May 21, 2008 Chicken liver is the best!! Great recipe that anyone would love. Keep up the good tastes.

foodista

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New Male Gene Found By: Sheri Wetherell Published: May 21, 2008 I'm not a scientist. By any means. But today I'm quite confident that I've discovered something Nobel Prize-worthy: a new gene prevalent in (mostly) men. I would say only men, but I'm certain there are a few unfortunate women out there who are also afflicted with this genetic trait. I've named it the Microwavius Fitlhius Explosivus. In layman's terms: the Filthy Microwave of the genus Explosive. My theory, which follows, is based on years of careful observation of the male of the species in their natural habitat: The absolute inability for the eyes to see or nose to smell exploded or burnt food that remains inside the microwave after items are heated. In another observation, in the same controlled setting, the female counterpart would wipe the inside of the microwave (usually with cleanser) after food explosion. Her eyes clearly seeing the filth that remained from said explosion, and her nose also smelling the burnt spoilage. Fascinating! Also fascinating is that the female of the species would clean up the exploded food not caused by her own microwave cooking. Simply opening the microwave to say, heat up her morning coffee, and finding exploded food bits, would prompt her to first clean out the microwave. Oh, the species are wondrous creatures! Note: In both sample groups uncovered refried beans heated at the highest level for longer than necessary were used. <wink> Comments: Kevin Peterson May 28, 2008 Great article! I am the King of dirty microwaves. Happy B-day (May 28th) today Sheri.....big four-zero?? Kevin

foodista

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Interview with Winemaker Sam Spencer By: Barnaby Dorfman Published: May 22, 2008 As part of our ongoing mission to share interesting facts, knowledge and people from the world of food, I recently interviewed Sam Spencer of Spencer Roloson Winery. Sam is an old friend who built his label from scratch over the past 10 years in California's Napa Valley. We love his wines and celebrate his success with only one reservation, now we can't afford as much of it! Still, we are happy members of their Wine Club. Sam, what is your philosophy of wine making? What do you see as your obligation to your drinker? I believe in making honest wine that clearly reflects the vineyard and its topography and ultimately the winegrowers hand in a balanced fashion. I feel obligated to make interesting and delicious wines with care for my consumers. When you think about all the work that goes into making a bottle of wine, how much is in growing the grapes vs. vintaging? Growing is the hard part and site selection is the single most important decision you will make along the way to putting wine into a bottle. Careful winemaking is important, but the reality is that if you have a great vineyard it can carry many flaws and still produce delicious wine. I have been vary fortunate to develop Madder Lake Vineyard and the La Herradura Vineyard from the ground up. Both are exceptional and offer outstanding wine-grapes and ultimately wine. The decision to develop these sites was based largely on instinct and enthusiasm rather than experience as I was 10 years younger and both were bare land. I guess I was lucky to some degree in picking these spots. Now I am more intimate than ever with these two vineyards and I see they will continue to develop and mature along with my craft and my own maturation as a winemaker/vigneron. You are known for making wines from varietals not common to California, like Tempranillo, Viognier, and Grenache Blanc. What's unique about working with these lesser known grapes? I think the advantage to growing Tempranillo and Grenache Blanc along with Syrah and Grenache Noir is that we are defining the style and benchmarks as we work with these grapes. There is also the downside, as these wines are often misunderstood by the press who drive sales via their scores. But I like it that way, the successes are all ours, as are the failures. You can't hide behind the masses when you are the only one making Tempranillo. You recently got onto the wine list at the French Laundry (congrats!), can you tell us how that came about? We have had our regular bottlings of wine at the French Laundry for several years. That came about naturally as we show our wine to the all of the restaurants in the Valley and beyond. What I think you are referring to is the Premier Auction Lot that the Laundry has purchased from us for two years running. I made a block designated syrah in 2005 from the La Herradura Vineyard called BLOCK ONE that Paul Roberts of the Laundry bought. The 2006 Premier lot is called Le Ferrieur and is a Tete de Cuvee from that vintage. We make a few very special wines each year for charitable events. For the last three years we have participated in the Premier Napa Valley, a barrel auction that is only open to the trade and the press. The wines offered are en primeur/barrel samples of the very best wines made in the valley, special cuvees. The proceeds support the Napa Valley Vintners and our marketing efforts. This is a very different auction than the grand Auction Napa Valley. Basically it is a bake sale for the NVV—albeit a much more lucrative bake sale than most. Spencer Roloson has gotten a number of 90+ ratings in well known wine magazines, but I'm always fascinated by how wine quality and price are determined. For you what makes a bottle of wine good or great? Ratings are subjective, but there are better wines than others. Again the vineyard is going to dictate that. The 90+ ratings are key to sell wine in a certain sector of retailers. I don’t like to pitch my wines that way because I think it reduces years of work into a simple score. But who has the time to learn about every vineyard? the scores ease the mind of the consumer who wants to know that that bottle of 90 point wine will go well with their chicken. Wine is great when the trinity of good food and wine are coupled at the table with good company; when you can decipher the vineyard in the wine, feel its place and taste fruit more than the barrels, with balance, intensity and clarity. That is what I think makes great wine. So if ratings are subjective, is there truly objective way of evaluating wine? May some sort of chemical analysis? There are analyses that are evolving daily. They can interpret the architecture of a wine. The new ones go beyond normal wet chemistry, pH-TA-ETOH etc. They offer a look into the building blocks of color, tannin and phenols to give you a snapshot of the developing grapes in the vineyard and the wine in all of its stages from unfermented must to bottle. I use a technology that allows me to interpret very fine gradations in fruit maturity and in wine during the elevage. I use the data to make more informed choices in the field and the winery. It offers me a predictive strategy for each block and resulting wine, giving a slight advantage in a process that only happens once a year. So where do you come down on the cork vs. screw top debate? I am particularly fond of cork in spite of its shortcomings. We perform extensive sensory evaluation of our corks to ensure their quality and have seen a marked reduction in TCA taint since we began doing so. I am also a big fan of the glass stoppers that are newly available for closure. Synthetic sucks in every way, screw caps are allright, the glass has a nice feel to it. I'm always amazed by the limited the selection and high prices of wine in most of the country. How many states is your wine sold in? What challenges have you faced in building your distribution network? We are in 20 markets and managing that distribution chain is the biggest problem I face. The system as it is with mandated tiers –Producer-Wholesaler-Retailer-- is broken and needs a major overhaul. I am always looking for improved ways to sell directly to my consumer, so we can have more of a conversation. 1 2 3 4 5 6 7 8 9 10 11 next Comments: Melanie D July 2, 2008 I love wine. I can really be eloquent when you give me a good wine. lol. Random T. If you want to see a reader's feedback :) , I rate this post for four from five. Detailed info, but I have to go to that damn yahoo to find the missed pieces. Thank you, anyway!

foodista

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Homemade Sushi Rolls By: Sheri Wetherell Published: May 23, 2008 If you love sushi as much as we do, but have never tried making it at home, you should. It's easier than you think. The other day we found some nice little precooked soft-shelled crabs and decided to make some spider rolls. Here's the skinny on how to make your own rolls. If you are a visual learner like I am, stayed tuned for a how-to video. What you'll need: Bamboo sushi mat A hand fan (yes, I'm talking about the folding-geisha-kind of fan. Don't have a couple laying around the house then just improvise) Japanese rice Sushi vinegar (this has a bit of sugar which makes the rice sticky) Nori (seaweed sheets) Wasabi Whatever yummy ingredients you want in your rolls We cooked our rice in our fancy Zojirushi rice cooker with fuzzy logic. I don't know what fuzzy logic is, but it sounds cute and smart all in one shot. Either that or it's really confused. Anyway, once your rice is cooked transfer it to a bowl and sprinkle a bit of the sushi vinegar (for 2 cups of uncooked rice I used about ¼ cup of vinegar). Gently mix, taking care not to mash the rice, while fanning the rice to cool. Note: I don’t know how necessary this is, but it’s how I was taught in Japan and you don’t mess with Japanese housewives when it comes to food preparation. For our Spider Rolls we kept it simple: crab (cut lengthwise in half), sliced avocado, and sliced green onion. You could also thinly slice some cucumber and add a little lettuce too. Lay your bamboo mat on a cutting board and place a sheet of nori on top. Wet your hands and grab a small handful of rice. This is why you want to cool it first - hot, sticky rice on your hands is like melting plastic. Working from the edge closest to you, gently and evenly spread the rice over slightly more than half of the nori. Use your fingertips to disperse the rice until it’s about 1/8 – ¼ inch thick. Dip the tip of your index finger in wasabi and run a thin line horizontally across the center of the rice. Place the crab along the same line and top with avocado slices and thinly sliced green onion. With your thumbs, grab the underside of the mat and, while gently holding the insides in place with your fingers, roll over then tuck in on the other side. Release the edge of the mat and flip it up so the mat is folded in half with your roll inside. Push the mat in against the roll, and give it a little “tuck.” Continue to roll to the edge of the nori, leaving about a half inch. Wet you finger and run it along the edge of the nori to seal. Finish rolling. Slicing: Your knife needs to be Samurai sharp otherwise your roll will just rip apart. In order to create uniform pieces, first cut the roll in half, then in half again. Repeat depending on the size of your nori sheets. Your pieces should be about ½ inch thick. Enjoy!

foodista

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Inside Out Salmon Steaks By: Barnaby Dorfman Published: May 25, 2008 This year several U.S. states and Canada suspended salmon fishing and are having major trade talks over fishing quotas. There is generally a wild salmon crisis in the Pacific Northwest, the world's richest salmon fishery. For more, read the Seattle PI story: "U.S., Canada agree to cuts in 2 major salmon fisheries: Pact hopes to end tailspin of wild Puget Sound chinook." So where does that leave the consumer? I don't know about you, but I feel torn over which salmon to eat, if any at all. I absolutely LOVE cooking and eating salmon and doctors tell us that we should have it in our diets. But, the wild salmon are facing extinction in some areas and are seriously overfished in most. Then we have farmed salmon, which is the subject of much debate, both from health and environmental perspectives. I have yet to figure out what's best, but one thing I do know is that if you do eat salmon, you should treat it as a precious resource and really enjoy it! This brings me to my cooking tip for today. I love grilled salmon steaks, but hate dealing with the bones. Some years ago a salmon fisherman taught me a super-easy trick to make boneless salmon steaks out of fillets....it's so good it almost seems like magic. I've demonstrated with a series of photos below, but the basic approach is as follows: Use salmon fillet with skin on Slice off a piece 3-5 inches long Slice the center of the flesh side down to the skin, being careful not to cut the skin Fold in half, the skin will create a hinge and stick to itself creating an "inside-out steak" Season and grill as you would a normal salmon steak. If you like thicker steaks, cut a longer piece...for thinner cut shorter. One of the best things about this preparation is that meat stays more moist...overcooked salmon is a real waste of this resrource! See the slideshow below for the steps I took doing the above, starting with a whole Copper River salmon. Give it a try, I'm sure you'll enjoy! Comments: dreama May 27, 2008 I'm back online...yea!! I've been reading the blogs that I'd missed. I'm soooo excited about the new launch...I LOVE Foodista each day!! Cynthia Nice Trick! I bet any fish will do, yes? Barnaby Dorfman I have tried with any other fish...yet...you have inspired me! Melanie D Good trick! This is very helpful. But the thing is we do not have any salmon crisis in our country. I guess i can make use of the trick when i fly there next month when my cousins are seriously craving for some salmon lovin.

foodista

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Missing What You Can't have By: Sheri Wetherell Published: May 27, 2008 When we heard that drastic cuts in wild chinook salmon fishing were being taken I admit I freaked out a bit. I live in the Pacific Northwest. Salmon is a staple food up here! We need it like we need fresh air to breathe (well, that's a bit of a stretch, but I will miss my beloved chinook). Then I read an article about the severity of the situation and thought - I can happily refrain from eating it. I do, after all, have a rule against eating anything listed as an Endangered Species, and our poor aquatic friend is now firmly planted on that list. The good news is we still have the farmed stuff. I know, there's a big debate around farmed salmon, but really, we breathe in nasty exhaust going to and fro work five times a week, is a little farmed fish now and then honestly much worse? Anyway... Why is it when someone tells us we can't have something we want it ten times more? Knowing we can't eat wild salmon makes Barnaby and I want salmon for dinner every night. We just stocked up on the fatty farmed variety and tonight we are making salmon cakes (these would also make scrumptious burgers). Don't worry about following a set recipe here - we have none. Just let your heart and taste buds dictate... Mince your fillet of salmon, then toss into a bowl. Add some chopped red onion, capers, an egg, and bit of panko. Mix up and form into patties. Slap them onto the grill and cook a couple minutes on each side. While they're cooking, whip up some mayo with a good squeeze of lemon juice and some fresh dill. There's your sauce. Here's to your delicious patties and to the free salmon proliferating in our waters! Comments: Ken Wetherell May 29, 2008 YUM! You guys rock. You know, it's hard for me to decide which side of the farmed vs. wild debate has more merit. I guess if I really wanted to do the right thing, I'd just go vegan. But, I'm weak and I like me some salmon! So for now at least, bring on the farmed. Beautiful picture, as always. dreama We are having these salmon cakes Sunday night!!! Went to Costco for the fish and can't wait to try this recipe!! Thanks Emily Wow, beautiful photography! We're having a salmon recipe contest and awarding the creator of the best recipe with 15 lbs. of Wild Salmon! We'd love to have you enter this recipe or another favorite - http://marxfoods.com Melanie D. I love salmon. This post just made me crave for it even more! The picture is so teasing. Yum.

foodista

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Housemade Sparkling Water By: Barnaby Dorfman Published: May 28, 2008 Doesn't that sound wonderfully pretentious?!? Well that is what I was offered at a restaurant in Sausalito, which got me thinking I want to be able to do that at home. After a bit of research, I discovered the Soda Club machine. Unlike old home soda siphons that made a single bottle with a small CO2 charger, this device has a large CO2 canister and is capable of carbonating up to 110 liters on a single tank. I bought mine online directly from the company for about $110, including shipping. It comes with 2 bottles used for carbonating and storing water, the complete system and about 20 little sample packets for making flavored sodas. I like the sparkling water so much, I have yet to even try the flavors, which include diet & sugar versions of cola, orange, lemon-lime, root-beer, etc. Though I highly recommend the system, you should know that the CO2 tank, which they call the "Alco2Jet® carbonator" isn't something you buy, but rather "license" as they describe it. Put more simply, you have to exchange it to get a refill, otherwise they charge you $15. The replacement tank, including shipping and handling is about $30. From a financial perspective, I figure I'm breaking even or saving a bit on the first tank at about $1.00 per liter, which is roughly what I pay at Costco for San Pellegrino. Factor in not having to schlep 11 cases of water home, then out to recycling, and it's a win from day one...even more so when you consider the environmental benefits. Once we get into refills, the savings will be even greater. Still, you may be wondering how's it taste? Excellent. I'm using regular Seattle tap water, sometimes filtered, but even that seems uneccesary...it tastes great and I can totally control how fizzy I make it. I found the trick to making smaller bubbles, like San Pellegrino, is to simply add less CO2. If you like a nice strong seltzer, pump it up. So save a little money and help the environment...join the Soda Club! Comments: dreama May 29, 2008 As a BIG seltzer drinker....I could save money by doing this myself...thanks for the info...it looks very easy to do. Sarah Rogers I also highly recommend this. My parents bring it to our weekly picnics with a gazillion grandkids running around, and they enjoy it much more than a soda, plus they get to make it themselves! What a way to stay away from plastic!

foodista

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White Trash Cooking By: Sheri Wetherell Published: May 29, 2008 Let me preface this by saying I mean no disrespect, but Barnaby has this hilarious cookbook called White Trash Cooking. While I have been known to eat Little Smokies and SPAM, I had never heard of some of the 'delicacies' listed in this fine publication. Let me share one with you: Cooter Pie. I'm unclear as to exactly what a cooter is, and honestly, I'd like it to stay that way. The following recipe is duplicated exactly as published, I just want to clarify a few things first: If it has eggs I'm guessing it's a she not a he, I'm never whacking the head off anything with a hatchet, I've never called it a "toe of garlic," I'm concerned why this is best prepared in a black dutch oven. Will my white-bottomed one not work? Cooter Pie (The Hunter's Delight) First you take a live cooter and wait for him to stick his head out from under his shell. When he does, you grab it and whack it off. Take a hatchet to the underside so you can get to the meat and remove it along with the liver, tripe and eggs (if he has any?). Set aside. 1/2 cup of chopped bacon 2 medium onions, chopped 2 toes of garlic, crushed 1 stewed tomato, chopped 1 teaspoon of thyme 1/4 cup flour Fry all the the above down until it's browned, then add the cooter and continue to cook. It's best in a black iron dutch oven. Don't forget to salt and pepper it to your taste. Brown the flour in an iron frying pan. Stir constantly to avoid burning. Bake sure you brown it good. Then add it to the cooter with enough water to make it soupy. Stew down til meat is falling off the bone and the liquid is thick. Now make a biscuit dough and drop small-sized biscuits over the top of the stew. Stick it in a preheated oven at 400 degrees and bake until done (golden). A hunter will come out of the woods to get this! The recipe that follows in the book is Mock Cooter Soup. Cooter's good enough to have a mock version? I'll stick with chicken, thanks! Comments: Rachel May 30, 2008 I love reading this cookbook, and have made a few tasty treats from it. The Over the Kitchen Sink Tomato Sandwich is a personal favorite. A cooter is a turtle in Southernese. Not sure which species, but I sure wouldn't get near a snapping turtle, cause they are just too dangerous and could take off your toe of garlic with one swipe of its prehistoric head. We named one of our dogs Cooter, which my kids told me much later in her doggie life is a nasty slang expression for a personal part of a woman's anatomy. How many times I called for Cooter without embarrassment I can't tell you. -Rachel Anonymous Cooter was the mechanic on the Dukes of Hazzard. He might be a little too greasy to cook. Nina It took my third grader to tell my that yes indeed both male and female turtles lay eggs and that the females only lay female eggs and the males only lay male eggs so believe it or not your "he" cooter may have eggs when you wack him open. elisa this is a bizarrely late comment, but i think that a black iron dutch oven is meant to be a cast iron dutch oven, not one that is necessarily black in color. although i admit that i've never seen cast iron in any color besides black . . . Sigge I've seen other than black cast iron, its like soil red (when oxidated)... Turbo W. Trash Be sure to check out TurboWhiteTrash and feel free to submit funny stuff to our site. John As a self elected peculiar culinary southern white trash cook a few corrections are in order. First) A "cooter" is indeed a Turtle, more correctly an Alligator Snapping Turtle. These suckers are bad mean and will bite off anything you happen to get to close to their mouths. Second) No self respecting piece of white trash uses any kind of "Dutch Oven" except a cast iron one and if it's not black then you have not; a) used it enough or b) you've washed it with too much soapy water. Most white trash cooks merely take scalding hot water with little or no soap and scour out a cast iron cooking pot or pan. Indeed most cast frying pans appear to have a crust of black around the edges. And just as a point of reference dedicated white trash cooks use cheese and mayo on or in about every dish; however, there is no true mayo other than Dukes brand and Velveeta works in about everything that calls for cheese in white trash dishes (even though there is no scientific proof that Velveeta is even really cheese).

foodista

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Lillet By: Sheri Wetherell Published: May 30, 2008 Between 1852 and 1870 France experienced an economic boom called the Second Empire, a time in which new companies prospered, especially the wine culture in Bordeaux. As techniques improved in viticulture and vintaging, Bordeaux confirmed its place in the world as a leader in wine. It was during this time that fine wine and spirits distillers/merchants, Paul and Raymond Lillet, came into focus. Bless them, for they created my eau de vie – Lillet! Lillet is an apéritif created from a blend of fine wines (85%) and fruit liqueurs (15%). Not to diminish the careful blending and creating process, for which there is no recipe, both red and white varieties of Lillet is essentially blended and aged for 12 months before it is enjoyed by aficionadas like myself. I personally prefer my Lillet on ice with an orange twist. James Bond invents the "Kina Lillet Martini," which he calls the “Vesper” in Casino Royale. This sexy drink is made of “Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. “ Kina Lillet being the original, more bitter, quinine version of the current liqueur. History aside, the next time you’re looking for a refreshing aperitif, give Lillet on the rocks a try!

foodista

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Vin Cotto By: Sheri Wetherell Published: June 1, 2008 After a big dinner party there always seems to be a bit of wine left over in many of the bottles. What to do with the dregs? There are three possibilities that come to mind: dump the remainders down the drain (which would be such a pity and an unnecessary waste), start or add to your own wine vinegar, make vin cotto. Vin cotto translates to "cooked wine," a delicious reduced concoction that adds a thick and syrupy braised-for-hours richness to a dish. Why waste all that precious (or even sub-par) wine you spent so much on? Granted, we don't often have the issue of leftover wine, but sometimes when our house fills with friends, more bottles than necessary get opened in the heat of party fever. Vin cotto is easy to make. Simply boil down your red wine to reduce by about 75% and add a bit of honey to taste. Cinnamon and/or cloves can also be added for extra flavor. That's it, you've created your own delicious condiment, great on grilled chicken, beef, or lamb....all from party leftovers!

foodista

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Pa Amb Tomàquet By: Sheri Wetherell Published: June 2, 2008 There is a Spanish restaurant, Iberia, in Menlo Park, California that we used to love to go to for tapas. One of my favorite things to have was pa amb tomàquet. Catalan for "bread with tomato," pa amb tomàquet is simple to make and simply delicious. It consists of toasted bread rubbed with tomato and is sometimes accompanied or topped with sausage, ham, anchovies, grilled vegetables or cheese. My favorite version at Iberia is served with a layer of hand-sliced cured ham, which is cut off of a beautiful leg perched on the bar. This easy appetizer, or meal if served with salad, takes no culinary skill to prepare. Simply toast slices of a good quality bread, cut a tomato in half and rub it on one side and lay a slice or two of prosciutto on top. Delicioso! (Thanks to Tinet.org for their beautiful image). Comments: Nacho December 18, 2008 Just another idea for a tasty and healthful breakfast: A simple and traditional way to prepare pa amb tomàquet it's to rub (not too much not too strong) garlic on that good quality bread (I like it slightly toasted) Then rub tomato, and finally pour olive oil all over it. A touch of Maldon salt is really appreciated. If you have to serve more than one, you can prepare the mixture in advance: Cut tomato and grate it (unless the skin) over a bowl, mix it with a little olive oil. Then spread it like marmalade on your bread. Leave garlic, olive oil and salt on the table. Que aproveche!

foodista

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Zabar's: Nirvana For The Gourmand By: Sheri Wetherell Published: June 3, 2008 I grew up in a little resort called Sunriver in Central Oregon. It's beautiful, and I was so fortunate to have been exposed from an early age to the outdoors: cross-country and downhill skiing, tennis, canoeing, swimming, biking. But the closest town, Bend, at the time was significantly limited in its cuisines. And I use the term 'cuisine' very loosely. Fortunately my father was a pilot for TWA and we got to travel quite frequently; experiencing the cultures and cuisines of the world. It was fabulous! I was so smitten that I have since lived in three other foreign lands. I can show you the best little spots in Tokyo, give you a tour of Siena, or take you to a bouzouki bar in the Greek isles where you can dance with the locals and break plates. But I had never really traveled within my own country. I'd been to New York numerous times, but always did the touristy things; never seeing the true 'locals' New York. Then Barnaby, a native New Yorker, took me to the great city one long weekend and my world opened up. Truly, New York should be given it's own status as a country within a country. Like San Marco or Vatican City. New York made me -the 'world traveler' - feel like I was born in a barn. I saw foods that I'd never seen before. And the one type of food that knocked my socks off? Jewish. I'd never heard of the likes of rugelach, matzah brei or kugel. In fact, I'm so naive in the ways of Jewish food that if you looked up shiksa in the dictionary there would be a picture of me. Barnaby had an agenda of all the places he wanted to show me. One such spot was Zabar's. Zaaaabaaar's! - I sing in falsetto. I was like a kid with her first lump of Play-Doh. Taking a sample here and there, then licking the goodness off my fingers. (Come on now, stop wrinkling your nose like that. You know you ate your Play-Doh! Probably your paste too). Zabar's is magic. Heaven. It's Nirvana to the gourmand. They have everything from a bevy of coffees and teas to an eye-popping delicatessen. They hand slice their smoked fish! I know you New Yorkers are now saying, "well, yeah," but we don't do that on the West Coast. Their cheeses will make you weep, their take-and-heat-at-home dishes divine, and their Housewares department will make you drop coin faster than the Nordstrom Anniversary Sale. Upon my reluctant departure, I passed patrons entering for their evening shopping. The smart ones, and there were many, all had their own folding shopping carts. I gave them a knowing wink, like I'm some cool New Yorker. You just don't leave with only one bag. Comments: Greg Bulmash June 4, 2008 They used to hand-slice their smoked fish on the west coast at Jay's - A Great New York Deli in Long Beach, California. But between a bad lease, California's outrageous worker's comp system, and the fact that it was Long Beach, the deli went out of business after about 3 years. But now that you and Barnaby are in Seattle, PLEEEASE blog if you can find good pastrami or any place that sells Wilno Kosher Salami. The closest truly good pastrami I found was in San Francisco, and I have to beg my dad to bring us a Wilno salami when he comes to visit. Last, has Barnaby introduced you to the joys of gefilte fish? dreama I know of what you speak....I too sing in falsetto when I think of the times I had in Zabars. I remember the times when all the flight attendants who dragged home bags and bags of items after a NY layover....those were the days!!! Rosebud Sounds like a fabulously fun place. Will you take us there? Makes my mouth water just reading about it. Steve Zabars needs to open a branch in El Fuerte for visiting pilots! Ken Wetherell Hey Sheri, remember your awesome fried potatoes when we were kids? Remember how I was effusing over how good they were and dad said, "Ya, but she cheats! She uses a lot of butter!" I love that story. You have to try Denise's latkes during Hannukah. Yes, she uses a lot of oil! Potatoes, onions, eggs, oil and salt...the holy five. Drop on some sour cream and hold on baby! :) Zabars sounds great. I hope to check it out someday. Daniel I know a deli in Columbus Oh that has delicious pastrami and also carries Wilno Kosher Salami. They ship UPS across the U.S. if you are ever in a pastrami/salami bind. Oh and it's called Katzinger's. Similar to Kat's deli and Zingerman's..but not under the same ownership. hope this is helpful!

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2024-05-23T00:42:18.321809

Rainier Cherries: The Cream of the Crop By: Sheri Wetherell Published: June 4, 2008 Yippee! It's cherry season! More importantly, it's Rainier cherry season. On the totem pole of cherries, Rainiers are at the tippy top. Created back in 1952 at Washington State University by Harold Fogle, the Rainier is a hybrid of both the Bing and Van cherries – the sweetest of the red varieties. Bless Fogle’s cherry-loving soul. How sweet are they, you ask? Rainier cherries aren't picked until they measure 17 brix (a sweetness gauge), and some farmers won't pick them until they measure 20. To give you an idea of sweetness, a peach is considered perfectly sweet if it measures 13 brix. Sweetness aside, these creamy-fleshed beauties are about as temperamental as a bride on her wedding day. Appearing briefly in June and July, they bruise if the wind blows too much and falter if it’s too hot. The father – er, farmer – is stressed the entire season. Even though farmers will lose about 30% to the birds the cherries will still fetch about $5-6 a pound. And they are worth every penny! Comments: Thomas June 11, 2008 Rainer cherries are delicious and one of my favorite northwest treats. Another summer crop thats just around the corner and delicious is wild huckleberries. At www.nwwildfoods.com they can be purchased year round and make a healthy and delicious treat. Great for pies, smoothies and toppings. david We enjoy these cherries very much every summer! The price for them varies all over the place! In two sites of the same grocery chain, the stores being about 15 miles apart--- the price at one store is $2.99 while the other is $5.99 per pound. We enjoy the first store's cherries much more!

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2024-05-23T00:42:18.321809

Edible Flowers By: Sheri Wetherell Published: June 5, 2008 Flowers enhance food in both an alluring and fun way. They give a romantic dinner a sensual touch, or add a bit of playfulness with a surprising splash of color. Best of all, there's that little "lift" of fragrance that's unbeatable. My favorite is to toss in a small amount of nasturtiums or pansies to a green salad. You don't need much. Flowers may look timid and shy, but they pack a powerful punch. They can be wonderfully peppery, nutty, even tart. In a liquid form, such as orange flower, they're blissful whipped into cream to top a dessert, or mixed into a classic cocktail. One such cocktail that tops my list is a Ramos Gin Fizz. Icy and floral: perfect for a summer brunch. Lightly dusted with a fine pastry sugar, flowers such as violets are a beautiful addition to a dessert like cupcakes, or atop a vanilla bean ice cream. Personally, I stay away from marigolds, also known as calendula, which is frequently used in cosmetics. Years ago, my mom and I found out that we were both highly allergic to them when an herbal book recommended we brew them to make a cleansing face tonic. We both ended up looking like Freddy Krueger, and I had a blind date the next night. Oh, the wonders of emergency dermatologists, cortisone shots and theater make-up! Have fun adding flowers to your dishes, but just in case, keep them away from your face! Thank you Mouth Watering Moments for your beautiful photo.

foodista

2024-05-23T00:42:18.321809

A Good, Sharp Knife By: Sheri Wetherell Published: June 6, 2008 There is nothing worse than trying to prepare a meal in a kitchen other than your own and finding all their knives duller than dull. I'm talking suitable-for-preschooler-to-take-out-in-the-yard-and-play-with dull. You try and slice a tomato and it smashes to pulp. Cutting that nice pork loin into beautiful 1/4 inch medallions? Forget it. Slicing your perfect sushi roll in bite-size pieces? Dream on! Sharpen those knives, people! Especially if you've spent money on good quality knives. And if you've shelled out some serious green for high-end knives, or got them as a gift, pleeeeeease, do them justice and keep the blade! OK, I've said my say. Now I want to share with you, my now-sharp-knife-owner friends, my favorite knife: Shun. Sure, there probably are better knives out there, but these are darn good. Excellent, in fact. And here's why: They are made from a 700-year tradition of Japanese Samurai sword making, which is then blended with modern technology, They have an ergonomic handle of PakkaWood which is strong, durable and resistant to moisture, The blades are made of 16 layers of high-carbon stainless steel on both sides, giving them a beautiful rust-free Damascus-style finish that resists food from sticking, The steel (VG-10) holds its edge longer so they're easier to maintain (less sharpening required, folks!) We recently acquired a new Shun bird's beak knife (also known as a tournée knife for the cut it makes, tourné): good for slicing, paring and peeling. The thing was so darn sharp (and I am exceptionally careful) that it nearly sliced off my index finger when cleaning. Actually, it didn't slice as much as stab. Right between my knuckles, and it kinda stayed there until I pulled it out. Yowza! You'd think I'd hate the thing, but I was impressed! In pain, yes, but highly impressed. It barely touch me and yet it stuck! I wear the scar proudly. Just like a good shoe can pull together an outfit, a good knife will make your food look impeccable too.

foodista

2024-05-23T00:42:18.321809

A Soothing Beef Pho Recipe By: Sheri Wetherell Published: June 8, 2008 Most people would haul themselves down to the nearest pho restaurant and drop the $4 bucks for a styrofoam container of this Vietnamese noodle soup. But making it from home is so rewarding and just as delicious. A good pho starts with a rich and flavorful broth, so don't rush this step - it is worth every simmered minute.  To make the stock: Take about 4-6 short ribs and 2 big ox tails and roast them in the oven for about 30 minutes in the oven, or until they are good and browned. Once browned take them out of the oven, remove the fat and add the bones and meat to a stockpot. Deglaze the roasting pan with a bit of chicken stock, then add to the pot. Add a good hunk of ginger, about 2 inches sliced, and about 1 teaspoon of salt to the pot. Pour in roughly 3-4 large (49 oz.) cans of chicken stock, and let simmer for about 3-4 hours. Skim off the fat scum periodically. After the long simmer add the following (to taste): 8-10 black and white pepper corns (a mixture of both) 1 large yellow or white onion, roughly chopped 1 stick cinnamon 5 cloves About 20 coriander seeds ¼ teaspoon cumin ¾ cups fish sauce Simmer another 40 minutes, then drain the stock, reserving the liquid, and discard the bones and spices. Prepare 2 packages of rice noodles (thin to medium; it’s all a matter of preference) according to instructions – usually just a fast "swizzle" in boiling water. Compile the following on a big plate: sliced limes, finely chopped green onions, a pile of bean sprouts, and sprigs of basil and cilantro. Have an assortment of good chili sauce (Sriracha is great!) and hoisin or oyster sauce. For the meat version use thinly sliced beef or pork; sukiyaki cuts are available at Asian markets. The thin slices will quickly cook in the hot broth. You’re now ready to assemble your pho. For individual servings, add some noodles to a bowl. Add sliced of beef and pour in some of your hot beef broth. Top with green onions, bean sprouts, and a handful of basil and cilantro. Give a good squeeze of lime juice and season to taste with chili sauce and/or hoisin sauce. Comments: Lobster Recipe That stock sounds amazing. rce Sorry, traditional pho broth does not use cumin. Star anise and cinnamon bark are the correct flavorings. My father-in-law owns a Vietnamese noodle shop in Vietnam. Cumin is absolutely the wrong flavor. White On Rice Couple How lucky you are to have a great friend like Tracy! It really looks wonderful and soothing! Like you said, she adapted it to her own tastes and I would love to try it with the cumin infused broth. It would be a first for me. I don't believe that using cumin is "wrong". It may be different, but it is a personal preference and if the cook enjoys it that way, then that's all that matters. All throughout Vietnam, every region has their style of cooking and specialties. These dishes will vary even from town to town and from family to family. If I traveled throughout Vietnam enough, I just might bet you that I can find a family that may use cumin in their broth! Alisa I read this post a few months ago and with all the rain here at my end, I thought i'd try it out...what will we do without you Tracy! migraine solution Nice content indeed! i will visit as often as i can. cheers

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Colorful Cauliflower By: Sheri Wetherell Published: June 9, 2008 Kids have it so easy today. They get shuttled to school in cushy SUVs with Sponge Bob playing on the DVD player (my brother and I cross-country skied 2 miles to the bus stop in the winter). Their toys are impeccably scrutinized by safety officials (we threw lawn darts and chewed on lead-full toys). They're safely strapped down in comfy car seats (we jumped freely up and down in the convertible. Pre-airbag era, might I add). And now, adding insult to injury, they have colorful cauliflower! No fair! We only had the boring white stuff that our moms had to camouflage underneath cheese sauce. Kids nowadays get to eat beautiful shades such as saffron yellow, grasshopper green and stunning purple. And they have no idea it's good for them! I hope you kids know how good you have it! Bet you don't know the value of a nickel either. <wink, wink> Thank you, Letouj, for your beautiful and vibrant photo. Comments: Greg Bulmash June 9, 2008 They may not know the worth of a nickel, but they can find out how much they're worth if they were worth their weight in nickels... or pretzels... or foie gras. Just check out the calculators page at www.rough-equivalents.com Melanie D. I never knew colorful cauliflower existed. I wonder how it tastes. Too bad, the cauliflower here only has the standard color.

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2024-05-23T00:42:18.321809

Greens From The Garden By: Sheri Wetherell Published: June 10, 2008 There's something so gratifying in growing your own food. Not only does it taste better, but it's such a wonderful feeling to "forage" for your dinner. The weather in Seattle has been less than perfect. With March-like rain and temperatures, my poor tomatoes sit in their well-watered pots, yearning to produce, and farmer's market favorites such as tomatoes and berries now won't be available until July. Come on, sun! We know what we got ourselves into choosing to live in the Pacific Northwest, but really! The good news is that without the hot temperatures, like our Eastern friends are experiencing, my lettuce isn't bolting and is fairing quite well! My three little varieties are sprouting nice and slow, and remaining oh so tender. Growing just as fast as we can eat it, and no more. I just love cooking in my newly painted kitchen and walking out the back door to pluck baby lettuce from my own garden. Life doesn't get any sweeter. (Well, it would be if my berries would come out). Comments: Melanie D July 3, 2008 I agree, it really feels good if what you eat is what you have been growing in your garden. Aside from saving a lot, you will know for yourself that the greens you are eating are really safe and free from harmful chemicals.

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2024-05-23T00:42:18.321809

Mexican Hot Chocolate By: Sheri Wetherell Published: June 12, 2008 Normally this time of year I'd be writing about wine spritzers or something refreshing. Certainly not hot chocolate. But it's been so cold here in Seattle I would swear it's winter. Mark Twain once said, "The coldest summer I ever spent was a summer in San Francisco" Well, I'm sure he'd say the same about Seattle right now. Didn't we just have a heat wave?! So to take the chill off I cranked the heat up, threw an extra blanket on top of the already-down-quilted bed, and made a big mug of Mexican hot chocolate. Mexican hot chocolate makes Swiss Miss taste like pond water. Rich dark chocolate that's laced with cinnamon and coarse sugar, it's thick, frothy and warms you up like a hug from Granny. In fact, one of my favorite brands, Abuelita, means Little Grandma. Break one tablet into 4 cups of milk and bring to a simmer over medium-high heat. Stir the mixture frequently with a whisk until the chocolate is melted and frothy. Traditionally, Mexican chocolate is beaten to a froth with a whisk-like wooden implement called a molinillo. Since most of us don't own such an item you can pulse a small amount of the cocoa in a blender, then ladle on top of your beverage, much like a barista does with the foam of your latté. Drink immediately (you won't want to wait anyway). If you really need to take the edge off, add a splash of whiskey. A dash of chili powder is pretty good, too. Comments: Melanie D. June 27, 2008 Wow. I have a fondness for hot chocs and have never seen one that can be so delicious to the eye. I am guessing that this hot choc will be one of my favorites, once i've tasted it. teena I love hot chocos! I really wanted to get a sip of this hot choco! Manny the Pants... I enjoyed dis fancy liquid, it was frothy but helped my throat gunk !! It helped clear air passages in da throat chamber of luckiness!!!!! Kary Chocolate is one of my favorites beverages in this time of the year and it's absolutely the best way to fight cold. Thanks for promoting Mexican food, :) After the mix in the blender, if you want to, you can add a dash of cinnamon, it's delicious too.

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2024-05-23T00:42:18.321809

Creamy Mashed Cauliflower By: Sheri Wetherell Published: June 13, 2008 I know I just wrote about cauliflower and the beautiful colors we are now seeing, - golden, green, purple - but I never actually cooked any. So tonight, since Barnaby has been gone for eight days now, I thought something along the lines of comfort food would do nicely: mashed cauliflower. If you've never had mashed cauliflower before it is actually quite yummy, and tastes very similar to mashed potatoes. I won't say "just like," since I am a potato connoisseur and there really is no substitute, but these come darn close. Best of all, they're easy... Steam fresh cauliflower florets until soft, but not mushy. Toss them in a blender, add a drizzle of half and half (or heavy cream, depending on how decadent you want to be ), a pat of butter, and season with salt and pepper to taste. Give it a good whirl until creamy, and there you have it - yummy mashed cauliflower! Depending on what you're serving as a main, you could add a bit of roasted garlic or fresh herbs (or go wild and add both!): thyme, chives, rosemary. You can't go wrong. Comments: Arvin June 26, 2008 I prefer not to eat cauliflower if I'm going to a date. I don't want my date to leave because I released a bomb. LOL! Cauliflower is one of the gas forming food.

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2024-05-23T00:42:18.321809

Kappabashi Market By: Sheri Wetherell Published: June 14, 2008 I was reminiscing today about one of my favorite destinations in Tokyo. Mecca for the culinary connoisseur. Nirvana for the "kitsch-en" collector. A place where the Yen in my purse would start to shake and quiver the minute I was within spitting distance. Kappabashi market. Marked by a giant statue of a chef's head, Kappabashi is the fabulous restaurant supply district of Tokyo. If you love to cook and entertain, or just love to collect cool kitchen gadgets, this is the place to go. Before I moved back to the States I took a trip downtown to stock up on authentic Japanese kitchenware. Hashi (chopsticks), beautiful lacquerware, small sushi plates, big serving dishes, rice bowls, ramen bowls, cedar bowls, ceramic tea and sake cups, decorative soy sauce bottles...oh the list goes on! I think about half of my shipping container was filled with treasures from Kappabashi. Honto ni! (Really!) If you ever have a chance to hop on over to Japan -which is most definitely worth the trip, even with the outrageous prices - make a point to stop by Kappabashi. If you don't need kitchen stuff you can a least have a splendid time perusing the endless aisles of plastic sushi. Thank you Bento.com for your great photo! Comments: Melanie D July 2, 2008 Great kitchen stuffs! Been hearing about kappabashi from my mom. My mom said that it is the best place if you want to buy a quality but cheap utensils. kitchen equipment Great stuffs, those stuffs have nice color..

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2024-05-23T00:42:18.321809

Garlic And Parsley Grilled Flank Steak By: Sheri Wetherell Published: June 16, 2008 The sun has finally decided to show itself here in Seattle, which means the barbecue has been hauled out of the garage and has settled back into its usual spot on the patio. At last. What better way to wrap up a nice sunny afternoon than to throw something tasty down on the grill? For tonight’s grilling pleasure I chose one of our favorite cuts of meat: flank steak. Flank steak (sometimes known as London broil) is cut from the belly of the cow, is long and flat, and relatively tough - but very flavorful! Since it tends to be on the chewier side most preparations call for marinating or braising in order to break it down. Another foolproof method is to simply sear it on high heat until medium rare and slice it thinly. The results are tender, tasty and succulent pieces of steak. Here’s one of my favorite crowd-pleasing preparations. It takes just minutes and makes a lovely presentation. Garlic And Parsley Grilled Flank Steak with Parmesan and Lemon Zest 3 cloves of garlic, crushed or finely minced ¼ cup parsley, finely chopped Juice of half a lemon and the zest Olive oil Salt and black pepper to taste Baby arugula or spinach Parmigiano-Reggiano cheese Truffle oil (optional) Rub the garlic and salt on one side of the steak then spread the chopped parsley, creating a paste. Drizzle with olive oil, and add fresh ground black pepper and the juice of half a lemon. Grill on high for 4-6 minutes on each side, turning 90 degrees to get those nice grill marks. Let your meat rest about 10 minutes before slicing. Thinly slice the meat against the grain and at an angle. On a platter, make a bed of fresh baby arugula or spinach and lay your slices of meat on top. With a vegetable peeler, shave slices of Parmigiano-Reggiano on top, add some lemon zest, give it a little drizzle of truffle oil and you’re good to go! We served this al fresco along with a simple Caprese salad and rosemary roasted red potatoes. Note: How can you tell if your steak is medium-rare? Poke the steak with either your finger or fork. If it feels squishy then it’s rare. The tip of your nose feels like a well-done steak. If you want a visual guide, check out The Finger Test For Doneness from the Science of Cooking. Comments: Greg Walker June 28, 2008 What a terrific idea for handling of flank steak! I always enjoy new treatments for this lean and flavorful cut. This is definitely dinner tonight! growitgreen Perfect! Flank has been one of our favorite cuts for a few years now. It makes the best fajitas. I am pleased to have another flank recipe to add to the beef rotation. Thank you so much for sharing.

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2024-05-23T00:42:18.321809

Citron Honey Tea By: Sheri Wetherell Published: June 18, 2008 It's spring and I woke up with a sore throat. You shouldn't be able to get sick in warm months. That's what winter is for. We suffer the cold weather and the spreading of germs, then the sun comes out and we get a reprieve from carrying tissues and sucking on lozenges. Wouldn't it be nice if nature worked that way? But alas, it doesn't, because the sun is out and I am in. With a sore throat. Sipping tea like it's the dead of winter. If you happen to get the same little bug here's what will fix you right up: citron honey tea. Also called yuja-cha in Korean, citron honey tea is a marmalade-like tea, made from the citron fruit. Citron, also called yuzu, is a lemon-like fruit that is wonderfully fragrant and packed full of vitamin C. Stir in a heaping spoonful or two into a mug of hot water and serve with a spoon. You’ll want to scoop up the bits of sweet rind that remain in your cup. Even if you’re not under the weather it makes a delicious treat. Try mixing it with ice water for a refreshing drink, stir into plain yogurt or spread on toast as you would marmalade. You can find citron honey tea in asian markets or even order it online from Stash Tea. Comments: steamy kitchen June 23, 2008 sounds perfect for sore throats!

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2024-05-23T00:42:18.321809

The Epoch of Cheese By: Sheri Wetherell Published: June 20, 2008 I have a deep love for cheese. Actually, it borders on an addiction, but (so far) I am able to live my life normally. Does flying to Argentina for cheese count as normal? A couple of years ago Barnaby I went to Argentina to visit friends. Really, it was to visit friends, the cheese (and wine, meat, leather!) was just a bonus. After our visit in the glorious Buenos Aires, we rented a car and headed into the pampas. Destination: Tandil, home of the famous Epoca de Quesos (Epoch of Cheese). The Epoca de Quesos is housed in one of Tandil’s oldest buildings just off of the main square. This charming building was constructed in 1860 and operated as a staging post for travelers, when it took the better part of a month to get to Tandil from Buenos Aires. In the 1920's it was converted into a general store and then in 1990 became an eatery to showcase the region's incredibly rich tradition of artisinal cheese and cold-cut production. The selection of cheeses offered was nothing short of fantastical...herbed, studded with chili peppers, dusted with smoked paprika; fresh-made to aged and ranging from the milk of cows, to goats and sheep. The old wooden shelves were laden with many cheeses I’d never seen or heard of before and the smell! Well, the smell was a bit like old, nasty milk at a vintage dairy. But to a cheese lover, it was perfume. In addition to their bodacious assortment of traditional cheeses, they offer about 40 different cold cuts – salami, prosciutto, chorizo, mortadella - as well as other delicious snacks; beer and wine; and goodies. Like the travelers of old, we settled into the back garden after a long dusty drive. They offered a variety of house tasting menus for 30-40 pesos each (about $10 USD). We chose a mix of meats and cheeses, which came on a rustic wooden board with a country bread. Adding to our delight was a wonderful bottle of red wine and an old-fashioned siphon of cold seltzer. Comments: Ken June 26, 2008 Hey Sis, got'ny cheese? Yes, you do have a deep love for cheese! Nice post. As I read your description of the aroma of the place, I could almost picture being there. It sounds like a great little shop. Melanie D. Oh my, i want to go to this shop. I gotta go here seriously. This post intensifies my craving for different kinds of cheese. Shoot, now i have to save just to go this store and get myself some cheese. growitgreen What a wonderful adventure, as for trecking to Argentina for cheese being normal....... I also love cheese to the depths of my being. But, I have had to limit my "cheese-finding" excursions to the local Whole Foods.

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Perfect Tart Crust By: Sheri Wetherell Published: June 23, 2008 Nothing tops off a Summer Solstice dinner more perfectly than an apple tart. My friend's mother, Val, made a simply divine one the other night, and I am still daydreaming about its goodness. I'm talking the-skies-opened-up-and-the-angels-sang good. Although tarts seem like a relatively simple dessert, it's the crust wherein lies the excruciating challenge. And to me, it's the crust that's the crucial ingredient. What you put on top - albeit delicious - is secondary. But Val, sweet Val, you nailed it! If crust making were an Olympic event you would win the Gold Medal. Perfectly browned; neither too thick nor too thin; and (here's where the angels started singing) ever so light and flaky. Mmm...mmm...mmm! I asked her for her recipe, afraid that she wouldn't divulge some secret family recipe, and she responded, "It's Julia Child's recipe. You can never go wrong with Julia." Amen, sister. And so I share the Queen's recipe for Pâte Brisée Sucrée (Sweet Short Paste), which can be found in her must-have book Mastering the Art of French Cooking. Sweet short paste is made exactly like regular short paste except that sugar is mixed into the flour before you begin. For an 8- to 9-inch shell. 1 cup flour, scooped and leveled 1 1/2 tablespoons granulated sugar 1/8 teaspoon plus a pinch salt 6 tablespoons chilled butter 2 tablespoons chilled vegetable shortening 4 to 4 1/2 tablespoons cold water Directions for making short paste by hand: Place the flour in the bowl and mix in the sugar and salt. Add the butter and shortening and, with the tips of your fingers, rapidly rub them together with the dry ingredients until the fat is broken into bits the size of small oatmeal flakes. Do not overdo this step as the fat will be blended more thoroughly later. Add the water and blend quickly with one hand, fingers held together and slightly cupped, as you rapidly gather the dough into a mass. Sprinkle up to 1 tablespoon more water by droplets over any unmassed remains and add them to the main body of the dough. Then press the dough firmly into a roughly shaped ball. It should just hold together and be pliable but not sticky. Directions for making short paste in the food processor: Measure the dry ingredients into the bowl (equipped with the steel blade). Quarter the chilled butter lengthwise and cut crosswise into 3/8-inch pieces; add to the flour along with the chilled shortening. Flick the machine on and off 4 or 5 times. Turn the machine on and pour in the water. Immediately flick the machine on and off several times, and the dough should begin to mass on the blade. If not, dribble in a little more water and repeat, repeating again if necessary. Dough is done when it has begun to mass; do not overmix it. Scrape the dough out onto your work surface and proceed to the fraisage. The fraisage -- or final blending -- for handmade and machine dough: Place the dough on a lightly floured pastry board. With the heel of one hand, not the palm which is too warm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. With a scraper or spatula, gather the dough again into a mass; knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in waxed paper. Either place the dough in the freezing compartment of the refrigerator for about 1 hour until it is firm but not congealed, or refrigerate for 2 hours or overnight. (Uncooked pastry dough will keep for 2 to 3 days under refrigeration, or may be frozen for several weeks. Always wrap it airtight in waxed paper and a plastic bag.) Rolling out the dough: Because of its high butter content, roll out the dough as quickly as possible, so that it will not soften and become difficult to handle. Place the dough on a lightly floured board or marble. If the dough is hard, beat it with the rolling pin to soften it. Then knead it briefly into a fairly flat circle. It should be just malleable enough to roll out without cracking. Lightly flour the top of the dough. Place rolling pin across center and roll the pin back and forth with firm but gentle pressure to start the dough moving. Then, with a firm, even stroke, and always rolling away from you, start just below the center of the dough and roll to within an inch of the far edge. Lift dough and turn it at a slight angle. Give it another roll. Continue lifting, turning and rolling and, as necessary, sprinkle the board and top of dough lightly with flour to prevent sticking. Roll it into a circle 1/8-inch thick and about 2 inches larger all around than your pie pan or flan ring. If your circle is uneven, cut off a too-large portion, moisten the edge of the too-small portion with water, press the 2 pieces of pastry together and smooth them with your rolling pin. The dough should be used as soon as it has been rolled out, so that it will not soften. Making a pastry shell: Mold your pastry in a false-bottomed, straight-sided cake pan 1- to 1 1/2- inches deep and refrigerate. (A French tart is straight sided and open-faced and stands supported only by its pastry shell.) When the shell is ready for unmolding, the pan is set over a jar and the false bottom frees the shell from the sides of the pan. It is then, with the aid of a long-bladed spatula, slid off its false bottom and onto a rack or the serving dish. Prebaking the pastry shell: Partial baking sets the dough and is a safeguard against soggy bottom crusts. Line the pastry with buttered lightweight foil or buttered brown paper, press it will against the sides of the pastry and fill it with dried beans. The weight of the beans will hold the pastry against the mold during the baking. Bake at the middle of a preheated 400-degree oven for 8 to 9 minutes until pastry is set. Remove mold or foil and beans. Prick bottom of pastry with a fork to keep it from rising. Return to oven for 2 to 3 minutes more. When the shell is starting to color and just beginning to shrink from sides of mold, remove it from the oven. Comments: Louise June 26, 2008 Thanks for the comment and the recipe for a Julia crust. Allowing for shrinkage is the hardest part - I can't wait to try Julia's version. best wishes, Louise http://selfindulgence.wordpress.com Arvin You could make a business out of this tart. Sell it on a sweet pastry shop, or even sell it on aschool canteen. Kids would love the taste of sweetness of tart. And by the way the picture above it's mouth watering. Melanie D. I definitely agree that the crust is the most challenging part in making a tart. It's hard the crust that will be basis whether or not your tart is really delicious. What you put on top is just easy to make. Cheryl i have so got to try that tart crust recipe. as Arvin said, it is truly mouth watering. Lovely lovely stuff. Now I crave an apple tart.

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Spanish Sausages By: Sheri Wetherell Published: June 24, 2008 You can't have tapas without having a good sausage or two, and the two that top my list are cantipalitos and morcilla. Cantipalitos are little red sausages with smoked paprika - an essential ingredient in Spanish cooking - and garlic (among a few other things). They are smoky sweet with a nice garlic tang, and are wonderful grilled over an open flame or stewed in red wine. Morcilla is blood sausage (known as blood pudding in the UK). Yes, it is a blood-based food - and I know the prospect of dining on blood sounds a bit vampiric - but I promise, it will knock your socks off, and in a good way. I really don't recommend you read too deeply the history or preparation of this deliciously rich and tender food as I'm afraid you won't eat it! But trust me, it's worth the mystery. We grilled both sausages and served with green olives, (smashed, drizzled with olive oil, and tossed with lemon zest and sliced garlic), roasted and marinated zucchini and a simple green salad. Comments: Ella June 25, 2008 We often add the smoked paprika to our soups as well as our paella! So delicious... Ken "Mmmmmm.....bloooood.......baaaased........foooood" -Homer Simpson Arvin Almost all of the time when we go to Jollibee (one of the fast food chains here) I always order there Jolly hotdog meal. I just love the feel of their hot dog. I wonder what would it taste like if they change the hotdog to Morcilla. I wonder how would it taste. I saw before when they sliced up the throat of a chicken they let the blood pour on a bowl, pour some salt in it and let it dry. After it had dried up this would be mix in the dish that they will make. Usually in a soup. I've tried it and its okay. Katie Atkinson Not meaning to be too pedantic, but we call it black pudding in the UK and its one of my favourites. However, morcilla's recipe also encorporates onion and is a far superior product usually. yum! Alisa They are delicious! In the Philippines, we make blood stew (dinuguan) and pair it with rice cakes. On the streets, they barbecue blood sausages, or should I say "blood cubes" and they are yummy!

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Spaghetti alla Carbonara By: Sheri Wetherell Published: June 25, 2008 Legend has it that during World War II, American soldiers in Rome would bring their Italian friends eggs and bacon and ask them to make a pasta dish, thus becoming pasta alla carbonara. Another legend claims that carbonara, a derivative of the word carbon in Italian, was made for charcoal workers. Who knows how eggs and bacon became transformed into a distinctively Roman pasta dish. For sure, with the bacon grease that's used, it is undoubtedly a meal hearty enough for a soldier or charcoal worker. If you love bacon, then take my hand and let me lead you down the long path of gluttony. It's a fine journey. In Rome, salted pork jowl is usually used, but as it's difficult to find in the States, pancetta or any smoky bacon works just as well. I included the optional, albeit non-traditional, addition of peas. Hear me out. During my school days spent in Italy, my girlfriends and I fell in love with the little Sicilian town of Taormina. On a windy cobblestone street was a charming family-run bistro that also happened to be a favorite of the local mafioso. Regardless of our somewhat spooky fellow guests, we dined there frequently, our favorite dish being the house Spaghetti alla Carbonara served with, you got it, peas. So, to this day, for nostalgic reasons (as well as taste), I always toss in some sweet peas. Spaghetti alla Carbonara For 6 servings ½ pound pancetta or bacon 4 garlic gloves 3 tablespoons extra virgin olive oil ¼ cup dry white wine 2 large fresh eggs ¼ cup cream ¼ cup romano cheese ½ cup freshly grated Parmigiano-Reggiano cheese Fresh ground black pepper 2 tablespoons chopped parsley 1 ¼ pounds of spaghetti 3/4 or 1 package peas (optional) Cut the pancetta or bacon into ¼ wide slices. Lightly mash the garlic with the flat end of a chef’s knife, enough to split it and loosed the skin, which you want to toss. Put the garlic and olive oil into a small sauté pan and heat over medium high until garlic turns a deep golden brown. Remove and throw away the garlic. Put the pancetta slices into the pan, and cook until lightly brown and crisp at the edges. Slowly add the white wine, and let it cook a minute or two until the alcohol burns off. Break the 2 eggs into the bowl in which you will be serving. Beat them with a fork then add the grated cheeses, a healthy grinding of pepper, and the chopped parsley. Mix thoroughly. Briefly reheat the pancetta over high heat then remove from heat. Add a small amount of the pancetta drippings to a small amount of the just cooked spaghetti and mix well. Add to the bowl and toss rapidly, taking care not to cook the eggs. Toss in the rest of the pasta, cream (if using), pancetta with its drippings, and peas, and toss thoroughly. Serve at once. Note: I've never had problems using raw eggs, which can transmit salmonella, as I've always used the freshest ones I can find. But if you are concerned, or will be serving to young children, elderly people or those with a weakened immune system, you may wish to skip the raw eggs and add cream instead. Comments: Alison June 26, 2008 PEAS!?!?!?!?!?!?! Never! Sheri Wetherell That's how it was served in my favorite little bistro in Taormina, Sicily and it was divine. :) Barnaby Dorfman I like it with peas! I was first introduced to Pasta Carbonara in Turin, Italy, but the people who made it for me there used the thick Italian "panna" cream, which they insisted was the "proper" way to make it. However, I checked the the Accademia Italiana della Cucina recipe for Carbonara and no cream. In Italy, they hold themselves out as the "official" recipe source for Italian cuisine: http://www.accademiaitalianacucina.it The debate over what is "proper" in cooking is age old, but one thing is for certain, it's only through new combinations that the art advances. Hanan Jalaliddeen This seems like a heavy meal, but I won't hesitate to try since peas are my favourite, so small yet so tastyy!! Arvin I remembered the time that me and my girlfriend was making our white sauce for Penne Pasta. We were lacking on white cream. It's good that we had an extra can of cream of mushroom left on our storage and just experimented on the flavor. It still it turned out to be delicious. :) My girlfriend really loves to eat pasta, especially when its white sauce. Melanie D. Oooh was always wondering why this pasta is called carbonara. Now, i know. Anyway, i'll try this recipe. I've always been in search for the best tasting carbonara. So far, i've only found 2 that really amazed my tastebuds. Gotta try this one! Marcia Feitel Calvin Trillin suggests eating pasta carbonara instead of turkey on Thanksgiving (overeat something delicious, he suggests), and one year, when I hosted, I warned that the food wouldn't be traditional and served approximately this recipe, without peas or cream and skipping a step by using garlic-infused oil. No one complained too much. More recently I've served this to groups around Thanksgiving in honor of Calvin. Sheri Wetherell I love the idea of preparing a non-traditional Thanksgiving meal, or any holiday meal for that matter! My mom and I made an all Italian menu one year and it was wonderful, although my brother complained a bit :) What better way to create a new tradition, or honor a wonderful writer of food. Cheers to Calvin! Darby Great recipe and suggestions Sheri. I like to add just a small pinch of chilli powder or cayenne pepper while I'm frying the bacon or panchetta. And don't forget to serve some wine, perhaps an <a href="http://www.vinodiversity.com/arneis.html" rel="nofollow">Arneis </a>or a Lagrein Rose. Catie As a fan of spaghetti alla carbonara, this recipe looks fantastic! And I am all about the peas - a nice change and great added color. If you are going to add some extra spicy heat, an off-dry Riesling would be a great pairing and even a dry acidic Riesling would work.

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Very Lemony Lemon Curd By: Sheri Wetherell Published: June 26, 2008 Lemon curd is a quintessentially English treat. It reminds me of having tea at Harrod's in London when I was in the 5th grade. It’s delicious slathered over scones with cream or baked in a fruit tart. I especially love it when it's so lemony it makes you pucker. The following recipe, from the cookbook Once Upon A Tart, was prepared by my friend. She made another batch from a Martha Stewart recipe and, in a blind tasting, this one won hands down. While Martha’s was delicious, Once Upon A Tart's had a cleaner, more pure lemon flavor, even though both were made from fresh lemons. Give it a try… Lemon Curd From Once Upon A Tart Grate the rind of one lemon and set aside. Beat 8 egg yolks in a bowl to break them up. Pour the yolks through a sieve into a heavy-bottomed pot to strain out the white membranes. Stir in 1 ¼ cups sugar and ¾ cups lemon juice (3-4 lemons) and cook over medium heat, stirring constantly with a wooden or heatproof rubber spatula in a figure-eight motion, making sure to scrape the edges of the pot. Continue cooking until the curd thickens enough to coat the back of your spoon. Lift the spoon out of the curd and run your finger down the length of the spoon. If your finger leaves a line, the curd is thick enough. If the curd runs and covers up the line, it’s too runny and needs to cook longer. Remove the pan from the heat. Add 10 tablespoons of unsalted butter and the lemon zest, and stir until the butter is completely melted. Pour the curd into a small bowl, and let cool to room temperature. Cover the cooled curd, and refrigerate until you’re ready to use. Lemon curd will last in the refrigerator for up to 2 weeks. Stand in front of the refrigerator late at night, in your pajamas, and spoon-feed yourself lemon curd. Sweet dreams… Comments: Greg Bulmash June 26, 2008 As a Valentine's Day gift for my wife, I got a box of store-made madeleine cookies, cut them in half to maximize spreadable surface area, then made sandwich cookies with them, filled either with lemon curd and raspberry jam, nutella and raspberry jam, or lemon curd and nutella. They were a big hit. Sadly, because my son (who was a week away from turning 3) has an egg allergy, he couldn't enjoy any of it. But I spread some raspberry jam on a Fig Newton and he was a happy guy. More recently, I tried some of these combos spread on store-bought rice krispy treats as a quick and easy dessert to bring to a dinner party, but served them "open face," topped with dried blueberries or slices of banana. Took 10 minutes and got lots of compliments. Melanie D Looks very yummy to me. I'll definitely try this recipe. Foodista never failed to give me the kind of treats i want. Seth Knight I actually just made a 4-tier wedding cake for a friend; two tiers were lemon curd and mascarpone cheese... Slightly sweet, slightly tart, perfect for a summer backyard wedding. It was a great success. I even preferred it to the chocolate Grand Marnier tiers, that's saying a lot! Alisa My sister loves to make this, but with just the lemon zest, which makes it really sweet. The hint of lemon still managed to balance the flavor. I love it with graham crackers also :)

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The Great Marionberry By: Sheri Wetherell Published: June 28, 2008 Many of you may think I'm talking about the scandalous former mayor of Washington, DC, Marion Barry, but I am not. I'm talking about the succulent Pacific Northwestern fruit, the marionberry. The marionberry was introduced in 1956 at my alma mater, Oregon State University, and developed in Marion County. While they grow throughout the Pacific Northwest, 90% of the world’s crops are grown around the Marion County area. There are few spots in the world where caneberries (the blackberry family) grow and thrive, and the Willamette Valley in Oregon provides the perfect climate: a moist spring followed by hot summer days and cool nights. These aren't just any old ordinary blackberry, their flavor is far superior, even to Boysenberries. The marionberry is a cross between two hybrids - the smaller, tasty Chehalem and the larger high-producing Ollalie - and is big, fat and distinctively sweet. Marionberries usually reach their peak around mid-July, but since we experienced a much colder spring this year in the Pacific Northwest, all berries are just starting to come out in their full glory. Soon marionberry aficionados like myself will be out picking 'til our lips, tongues and fingers are stained purple. Our pantries will be filled with marionberry jams and syrups, and our tables laid with pies and fresh home-made ice cream. Oh, summer in the Pacific Northwest is grand! Comments: Barnaby Dorfman June 28, 2008 I had a slice of marionberry pie last night, it was delicious! marc mmmmmm...memories of driving over high cascade passes and finding old mom and pop diners serving fresh marionberry pie! mmmmmmm growitgreen I am so homesick for the west coast. I am from the Puget Sound, Washington. Now living in the south east. One of my fondest childhood memories is berry picking with my family, followed by the mess of jam making. Nina My first experience with the marionberry was in Portland back in the 90's. I had the best marionberry margarita ever. I am still looking for another. I wish we could have one together. Melanie D I haven't tried that marionberry. Too bad, we do not have it here. A marionberry will do though.

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One Sick Tomato... By: Sheri Wetherell Published: June 30, 2008 I miss the days when our food was safe to eat. What is going on!? Last year it was packaged spinach, now it's tomatoes. It's said that salmonella, the big wave that's rocking the boat, is caused by fecal matter. Fecal matter! In layman's terms: poop. Now that just gives a crappy meal a whole new meaning. How fast can we get some Honey Buckets out to the fields? Just one more reason to grow your own veggies... Comments: Florian June 30, 2008 Here is the right vessel (??) [read: mug] to enjoy your veggies: http://ssl.adhost.com/cribbins/honeybucket/merchant.cfm?pid=34&amp;step=4. Before Monsanto and artificial fertilizers, farmers used what the farm animals produced in "fecal matter" - known as manure to fertilize in spring. I guess salmonella was not invented at that time? I would be more concerned with workers in the storage and transport chain who are limited to a bio-break every second day and need to find a solution for their needs. Carla I thought you were sick :-) Melanie D What is this? a pumpkin or a tomato? what's happening to the world?!

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California Gazpacho By: Sheri Wetherell Published: July 3, 2008 One of my favorite light summer dinners to make is refreshing gazpacho. This chilled soup is sure to quickly soothe an overly hot body. The recipes that I prefer are those without bread, making them lighter and healthier (especially if you're dieting). This recipe is from my mother's friend, Vicki Sebastiani, founder of Viansa Winery in Sonoma, California. You can find it in her wonderful cookbook Cucina Viansa. Gazpacho alla California Makes 8 cups 1 large cucumber: peeled, seeded and diced 1 large red onion: peeled and diced 1 large red bell pepper: seeded and diced 1 large zucchini, diced 6 large tomatoes: peeled seeded and diced (about 6 cups) 1/4 cup white wine 2 cups tomato juice 3 tablespoons Extra Virgin Olive Oil 1 tablespoon freshly squeezed lemon juice 1 tablespoon Balsamic vinegar 1 large clove of garlic, minced 1 teaspoon salt 1/4 teaspoon pepper Dash of Tobasco sauce (optional) Garnish: 1/2 sour cream 1/2 cup fresh minced chives 1/2 cups croutons, preferably homemade (I skipped this in my preparation) Note: I also like to toss in avocado for extra creaminess. Set aside about a 1/2 cup each of the diced cucumber, onion, pepper, and zucchini. Toss the remaining ingredients into a blender and puree slightly, so vegetables remain a little chunky. Cover tightly and refrigerate 2-3 hours, or until chilled. Either stir the remaining vegetables into the soup, or arrange on a separate dish to be added individually. Nice served with a dollop of sour cream, too. Comments: Nate Viansa is one of my favorite places to hang out in Sonoma. Thanks for the recipe. I like the addition of diced zucchini in the recipe. I'd skip on the sour cream, but up the garlic quotient.

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4th of July Red Velvet Cupcakes By: Sheri Wetherell Published: July 4, 2008 Why is it we love cupcakes so much? By "we" I mean us girls because, let's face it, they're pretty girlie. I've never heard a guy say, "Oh! Let's stop and get a half dozen cupcakes! Won't that be fun!?" Nope. I'm fairly certain I will never hear those words out of Barnaby's mouth. I found these little Red Velvet 4th of July cupcakes in a local bakery, and thought the gang of kids at the party today would really dig them. Red Velvet Cupcakes with Vanilla Frosting Makes about 14-16 cupcakes 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs 2 tablespoons cocoa powder 2 ounces water 2 ounces red food coloring 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda Preheat the oven to 350°F. Prepare cupcake tins with cupcake papers. Cream butter and sugar until fluffy.  Add eggs and blend well. Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into the above mixture. One at a time, add the buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter, making sure it's incorporated, but don't beat it. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool a few minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely. Vanilla Frosting 6 tablespoons all-purpose flour 2 cups milk 2 cups (4 sticks) unsalted butter, softened 2 cups sugar 2 teaspoons vanilla extract In a medium-size saucepan, whisk the flour into the milk until smooth. Stir constantly over medium heat cook until the mixture becomes thick and begins to bubble (approx. 10-15 minutes). Cover with waxed paper placed directly on the surface and cool to room temperature (approx. 30 minutes).In a large bowl beat the butter for 3 minutes until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well. Add the cooled milk mixture, and continue to beat on medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (exactly 15 minutes - set a timer!). Use immediately. Comments: growitgreen July 6, 2008 Cupcakes- the international language of YUM! I will be filing this recipe to be made for our family reunion. Thank you for sharing. Keep 'em coming! Melanie D Yum! I wonder why i love cupcakes so much. lol! Will try this 4th of July cupcake, thanks for sharing, This one made my day! teena Yummy! I love cupcakes!

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Summer Ceviche Tostadas By: Sheri Wetherell Published: July 5, 2008 Ceviche has been an "it" food for quite awhile now, but I never tire of this South American dish in summer. If you're too hot to stand over a hot barbecue, or are just in the mood for something light and fresh, try this citrus-marinated seafood salad. The hot and humid evening decided our dinner menu for us: fresh gazpacho and ceviche tostadas. We made our ceviche with shrimp and scallops, but just about any seafood is delicious: octopus, red snapper or any white fish. One year went to Whidbey Island and dug up a couple of geoduck (not easy!) and made ceviche. What a delicacy! Ceviche requires no cooking, just marinating. The citric acid of citrus fruits will cause the proteins of the seafood to become denatured, essentially pickling the fish. You want the seafood to "cook" at least 3 hours, but I've found if you cut the pieces small enough you can often get away with a 2-hour marination time. Just make sure the fish is no longer translucent in the center if you're not using sashimi-grade. Dice the fish into 1/2 inch pieces (smaller for a quick cook) and place in a bowl. Squeeze enough fresh lemon and lime juice to completely cover the fish. Add 2-3 healthy pinches of Kosher salt, stir and refrigerate. After about 2 hours I strained the ceviche and mixed in some diced red onion, avocado and fresh cilantro, and served on top of a toasted tortilla. Fresh squeezed orange juice is also quite tasty to add to the marinade mixture! Check out Angelfire.com's various ceviche recipes from Peruvian to Japanese. Comments: Sophie July 9, 2008 We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks :) Sophie http://blog.keyingredient.com/ Ceviche Recipe Wow, I would have never have thought of trying ceviche in a taco shell. I normally don't like avocado on my ceviche, but I think I'll make an exception for ceviche tacos.

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The Common Man's Caviar By: Sheri Wetherell Published: July 7, 2008 Have you ever gotten disapproving looks at parties for eagerly scooping up too much of the caviar? That's never happened to me per se (I'm much too sneaky to get caught), but if you have then you will enjoy this scoop-worthy roe. Tarama is cod or carp roe that is salted, dried and sometimes smoked. When combined with olive oil, lemon and soaked bread a classic Greek meze, often referred to as the "common man's caviar," is created: taramosalata. Creamy, lemony, and with just the right amount of that fishy-saltiness, taramosalata is good and cheap enough to make you unapologetically snarf it down like a hungry Greek fisherman. And I do. Taramosalata Prep time: 10 minutes 3 1/2 ounces of cod or carp roe (plain or smoked) 1 cup of extra virgin olive oil 2-3 slices of bread, crust removed juice of 2 lemons warm water Run the bread under water, then squeeze dry. Put roe and bread in a food processor and blend (setting 2) until mixed. Add the olive oil and lemon juice slowly and pulse until creamy and thick. If it gets too thick use a bit of warm water to thin it out. Cover and place in the refrigerator until well chilled. Personal experience note: unless you like the taste of a fish monger's floor, then do not lick the tarama spoon <gag!>. Patiently wait until the recipe has been completed. In a hurry? You can also find pre-made taramosalata in Mediterranean markets or on Amazon.com. Thank you SunSirrah for your nice photo! Comments: Melanie D July 14, 2008 Looks really yummy to me. The bread looks so soft and so delicious. Thanks for sharing, i'll try this tomorrow and see if i can impress my mom. Lauren I want to know what that beautiful bread is! Definitely stole the show in this post. Buttered Lips I LOVE taramosalata. Thanks for the recipe...I'm going to make it....just as soon as I find the roe. Have you ever tried skordalia? These two are my favorite things to eat with pita.

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Balsamic Roasted Vegetables By: Sheri Wetherell Published: July 8, 2008 Unless you have some fancy-schmancy dinner party planned, I find it best to go to the farmer's market with nary a menu in mind, and let the recently harvested fruits and veggies dictate what I'll be serving. Coming home with my fresh loot, I spread everything on the counter, take a step back, and look at colors and textures. Then, it all starts to come together. When food is this fresh I don't mess around with too many ingredients. I prefer the natural flavors and aromas of the food to reach their full glory all on their own, without much coaxing from me. When I saw the beautiful golden and red beets, tender fingerling potatoes, fragrant fennel, and the deep green and orange of the Japanese pumpkin, Kabocha, I got giddy with grilling glee! Slowly roasting vegetables releases their natural sugars, creating a delicious caramelization that marry all their glorious earthy flavors into one beautiful dish. Balsamic Roasted Vegetables Use as much or as little of each vegetable, or add your own market picks. The beauty of roasting is there are no rules! Golden beets Red beets Fennel Red onion Fingerling potatoes Kabocha (or acorn squash) Clean and top the beets and, along with the fingerling potatoes, drizzle with olive oil. Roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes). Remove from the oven and carefully peel the beets, then cut in half. You can leave the fingerlings whole, and slice lengthwise in half before serving, or halve them and continue roasting (both ways are delish!) Quarter the fennel and red onion lengthwise, and cut the kabocha into 1/2 inch wedges. Toss all the veggies in a bowl and drizzle enough olive oil to sufficiently coat. Then, add a big splash of balsamic vinegar, a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a small sprig of fresh rosemary. Let roast another 30-40 minutes, turning every so often to get an even roast. Go to your local farmer's market this weekend and let us know what you created! Comments: Hanan Jalaliddeen July 9, 2008 I tried it!!! I loved it :) Greg Turner I love the ease of roasted vegetables. Never thought of roasting them balsamic vinegar, though. I'll have to try this :)

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Tomato Caper Tuna By: Sheri Wetherell Published: July 9, 2008 You've had a long hard day, haven't you? You're hungry, you've worked your tail off, and the last thing you want to do is slave over dinner. I know the feeling. It's days like this when all I want to do is veg out in front of the evening news with a nice glass of wine. Where is that house boy when you need him? Here's a dinner for you that's so easy it's just silly. Hopefully you already have that bottle of white wine open. If you can also muster up the strength to open a can of tomatoes, crack open a jar of capers and quickly sear some fish, then a great meal is minutes away. And, your family will think you really outdid yourself. No need to be a hero and admit you just whipped it up. Some things are just better left unsaid <wink>. Tomato Caper Tuna We always have a few fillets of fish, such as albacore loin, in our freezer. Although just about any type of fish would be wonderful in this dish. There's no need to measure, this is what I love about one-pot cooking. Slice fish into 1/4" medallions. Heat a bit of olive oil in a pan on medium-high and quickly sear both sides of the medallions (about 1 minute or less on each side). Toss in a can of chopped stewed tomatoes and pour in about 1/2 cup of the white wine you have open (then do it Julia-style and take a little swig of that wine yourself - again, it's been a long day!). Add a couple of tablespoons of capers and stir. Simmer a couple of minutes until the alcohol in the wine burns off. Remove from heat and top with the zest of one lemon. Great with rice and a nice green salad. Now wasn't that easy! Comments: MERLE July 10, 2008 great recipe! good luck. Melanie D. Thanks for this great this recipe. I never thought it's an easy one because the picture tells otherwise. love it!

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Grilled Romaine Lettuce By: Sheri Wetherell Published: July 10, 2008 Who ever thought of grilling lettuce? I certainly never had. I thought we only ate it in salads and on sandwiches and such. Shows how much this foodista knows! The first time I had grilled Romaine lettuce was at the French Laundry, Thomas Keller's famous restaurant in Yountville, California. If memory serves, it was a called a Caesar salad, but what arrived was a tiny, perfectly grilled head of baby Romaine. Brilliant! We decided to give it a try at home. Since our Romaine was "full-grown" we sliced it down the middle. Then, we sprayed it with olive oil, drizzled it with a good balsamic vinegar, and gingerly sprinkled with salt and pepper. After grilling it for a few minutes on each side, we dug in. The result was was a beautiful "salad" that was sweet, tender and possessing the wonderful smokiness of the grill. Comments: Rosebud July 10, 2008 Fabulous idea for a side summer salad. Beautiful photo, as usual. pam My pal B says that if you really want to go over the top with your grilled Romaine, crumble a little blue cheese on it. (We had grilled peaches for dessert last night. Viva la grill!) Hanna Oh wow, I should really try this one. Sounds like something trrrrrific! katy love it!!! gorgeous and delicious, does it get any better? BicIndimi It's amazing

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Needed: Web Designer with a Passion for Food and Cooking By: Barnaby Dorfman Published: July 10, 2008 Job Title: Web Designer Contract position About you You love to learn about food, discover new recipes, and cooking is a favorite pastime. You treasure your cookbook collection and keep expanding it at a rate that friends and family find alarming. You also love the Web and can't imagine life without it, but are frustrated with the current state of usability and visual design in Web applications. Finding ways to use all the dynamic new "Web 2.0" technologies, without overwhelming the user is your passion. You bring together visual design and information architecture as a single discipline...creating simple, clean, intuitive, and powerful interfaces. Now imagine the opportunity to combine food and technology in a single job!! If that gets you as excited as we are, then Foodista is the place for you. The Work Define general visual design, fonts & color selection Develop corporate identity elements, logos & favicons Create pixel perfect designs, including graphic assets from wireframes and written specs Work on information architecture, user flows, and feature definition Qualifications Experience in front-end web design, preferably on sites used by millions of people Artistic talent and skill using graphic applications like Photoshop Intuitive understanding of usability and effective information architecture Strong point of view on design paired with a practical nature and common sense More than a casual relationship with your kitchen Nice to have but not crucial: Ability to create CSS, develop some HTML, prototype interactive elements in Javascript/AJAX and possibly Flash. About us We are an early stage startup currently bootstrapping development of the first version of our site, planning to launch this fall. The founders have decades of experience building large scale consumer web applications at numerous startups and large companies, including Amazon.com, eBay, and Microsoft. We also love to eat, cook, and are generally passionate about all things food related. More about us… Apply: [email protected]

foodista

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Fast and Easy Duck Curry By: Sheri Wetherell Published: July 11, 2008 I love duck. And I love curry. But preparing both from scratch can be a daunting task. I recently found this quick and easy recipe for duck curry that is so good people will think you spent all day grinding spices and smoking duck. Fast and Easy Duck Curry Peking duck is available at Asian markets. 1.5 - 2 lbs Peking duck 1 tablespoon vegetable oil 1 small red onion, finely diced 2 cloves garlic, crushed 1 fresh red chili, seeded and chopped 1 tablespoon red curry paste 1 tablespoon creamy peanut butter 1 2/3 cups coconut milk 1 1/4 cups chicken stock 1.5 tablespoons fresh lime juice 1 tablespoon fish sauce 2 tablespoons fresh cilantro, chopped Duck is a fatty little creature, but I prefer to leave on a bit of the less fatty skin for added color, flavor and texture. If your duck comes with a sauce or two, throw those in your curry - it will only make it tastier! Remove the bones, making sure to get the tiny ones that are easy to miss. Cut into bite-size pieces. Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes. Add the garlic and chili and continue to cook for another couple of minutes. Stir in the curry paste and cook until blended (about a minute), then add the peanut butter. Slowly whisk in the coconut milk and cook until thoroughly combined. Add the chicken stock, bring to boil, then reduce heat and let simmer for 10 minutes. Add the duck, lime juice and fish sauce, and let simmer another 10 minutes. Sprinkle with cilantro and serve with rice. Note: I think zucchini, eggplant or other vegetables would be delicious additions too! Comments: Too Much Food July 12, 2008 Thanks for the comment. I did enjoy my trip very famous. Xinjiang is an amazing part of the world. Your website looks great! Melanie D. The picture alone is already so tasteful! This is a good recipe to impress the family of my boyfriend. Thanks for sharing this recipe. It really made my day. Sam Hayes Sheri - Barnaby is a lucky man indeed if you whip this up. The photo is very helpful and helps inspire me to try it. One thought: a way to categorize all the recipes by ease or time-to-meal! I've filed this one in the "need to get the ingredients but fairly easy to whip up." Oh, we've never met but BD and I keep up a bit. Love the site and very interested in where you guys will take it! Sam Hayes Ken I also love duck and curry -- fast and easy, too! ;) I think I'll try this one. Thanks.

foodista

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Apple Ginger Turkey Burgers By: Sheri Wetherell Published: July 14, 2008 Nothing screams summer barbecue like a good old fashioned cheese burger. But since the price of beef has increased it's nice to have another tasty and satisfying alternative. Many people wrinkle their noses at the thought of a turkey burger, as they are usually dry, boring and uninspiring. I'm hoping to change that perception - at least in my circle of friends! Asia met Washington State the other night when I created these delicious and juicy burgers. What ground turkey needs - especially turkey breast- is an ingredient that will not only add, but lock in, moisture in the meat. I've done this before with onion, but this time I went for the Triple Crown: red onion, green apple and fresh ginger. All ingredients providing moisture, flavor and texture. Apple Ginger Turkey Burgers 1 - 1.5 lb ground turkey breast 1 Granny Smith apple, grated with peel on 2" piece of fresh ginger, peeled (about 1/2 - 3/4 tablespoon) 1 small red onion, diced 1/2 tablespoon soy sauce Kosher salt and fresh ground black pepper Place the ground turkey in a large bowl. Crush the peeled ginger through a garlic press, and add the grated apple and diced onion. Add the soy sauce and a couple pinches of salt and a few good cranks of fresh ground pepper. Mix well with your hands, then form into patties (about 4-5). Grill a few minutes on each side or until juices no longer run red. Patties should feel slightly firm, but not hard. Great topped with Brie (shown) or sharp white cheddar. Comments: Vytas July 14, 2008 Looks yummy. Is that a slice of brie on top of the burger? Eric (from chef... I'm a burger fanatic, so I'll be giving this one a try soon! Rosebud The best sounding burger I have ever heard of. I will definitely try this one soon. You're the best! grace this sounds sensational! i love turkey burgers, i love the combination of apples and brie, and i love pretty much anything spiced with ginger. needless to say, i think i'd love this burger! :) Maura Rodgers I love turkey burgers. My quick turkey burg fix: add a little olive oil for taste, lemon juice, chunks of feta, crushed black pepper and sea salt. Mix and form good size patties. (I find they are juicier when the patties are a bit thicker) Yum! Melanie D Wow! This is great. I love burgers. I'm suddenly craving for hotshots. Will send this recipe to my friend who is also obsessed with cheese burgers! Ken Wetherell Damn! That looks and sounds incredible! Okay, I'm fixing the fact that my email notice of Foodista postings broke when you guys changed the website. I am adding the RSS feed to Outlook right now! I've got some catching up to do on your postings... They are really fantastic. Ken Wetherell Hey, me again. Wow, the RSS feed works great in Outlook. I now have a nice list of dated and titled postings in my Foodista folder. I can click right through 'em and these beautiful photos oozing with color pop up one after another like I'm flipping through one of those indexed recipe card holders -- but lo, this is most definitely new-school. I just had to geek out a bit over this. :) Adam A sensational addition to turkey burgers - it was delicious. Azrin looks delicious! thanks for giving the recipe.. Need more of these healthy dishes ..

foodista

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Tunisian Harissa By: Sheri Wetherell Published: July 15, 2008 A condiment that always has a place in our pantry – storebought or homemade - is harissa, a spicy North African chili paste often used to jazz up meat dishes, stews, and couscous-based tagines. We love to combine with mayonnaise (1:1 ratio) for a lovely sauce on sandwiches and sometimes add a healthy dollop to storebought BBQ sauce for extra punch.   There are many subtle variations in harissa recipes, from mild to flaming hot. Some contain tomatoes, some don’t, and some are smokier than others.  Here’s a version we like to make at home. Smoky Harissa 1 roasted red bell pepper, diced 10 dried red chili peppers (try a mixture of mild, medium, and hot) 4 cloves garlic, minced 1/2 teaspoon salt 1 teaspoon ground coriander 1 teaspoon ground caraway seeds 1/2 teaspoon cumin ½ teaspoon cinnamon ¾ tsp smoked paprika 1 tsp salt 2 tablespoons olive oil Over a gas flame or on the barbecue, roast a red bell pepper until black. Place it in a paper bag and close up the top. Let it sit for about 30 minutes, or until you can easily slide the skin off. Remove the top and seeds, then dice. Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. I recommend wearing gloves when handling extra hot chilies! In the same skillet, toast the coriander, caraway, and cumin until fragrant. Then, combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water if necessary. Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh. Comments: sarah July 15, 2008 when i eat out at restaurants where they have this, i go nuts. Florian Home-made Harissa is obviously better than store-bought but if you have time constraints, cook the lamb, prepare the Couscous and buy the Harissa (in a can is better than a tube). http://en.wikipedia.or/wiki/Image:Harissa-1.jpg I enjoy experimenting with chutneys and pickles and will definitely try the Rp. Tip: use latex gloves whenever touching the hot chilli papers or don't touch your face / lips / eyes for 3 days - washing hands often is of little help. Graeme I knew that Harissa could be seriously shit-hot, but when your recipe calls for chilis in double figures, it's time to start taking things seriously! The photo is making my mouth water; and hey, I'd bet a dab of this particular sauce would be just great with the burgers from the previous post. Lauren That looks delicious! Ground coriander is truly the miracle ingredient. Goes so well with meat and grilled foods!!! Hélène Beautiful picture. This looks really good. Kevin That looks good and sounds tasty! Dreama OOOOOOhhhh....this just sounds wonderful, what a super recipe. I love hot and spicey sauces. Thanks for this blog.....I'm back on computer and catching up on the blogs that I've missed for the past month!! Kristen I love Harissa, now I will try to make it for myself! Thanks for all the hard work. Do you know how to make Tunisian tabil spice? I have not been able to recreate that one either. keep up the great work! matbakhun http://matbakhun.blogspot.com/ great recipes!!!

foodista

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Italian Gelato By: Sheri Wetherell Published: July 16, 2008 In December of 1989, just after Christmas, my father and step-mother dropped me off at a little pensione in Siena, Italy where I was to meet my study-abroad group. I knew no one. We said our goodbyes, and I watched them fold themselves back into their tiny rented Fiat Uno and drive off. I stood in the middle of the road waving after them - tears streaming down my face and gulping down the calzone-sized sob that was climbing up my chest. What a whimp! Within an hour I met two girls who would become my life-long friends, Nina and Cherie, and discovered a frozen confection so divine its powers instantly washed away any twinge of homesickness: gelato. In Italy, this cultural favorite is not just for summer, it's a year-round treat. Unlike North American ice cream, most (not all) Italian gelati are made with whole milk and egg yolks instead of cream, making them deliciously dense. Whole milk in Italy tends to be richer than in the United States, so many recipes here add a bit of cream to compensate. While our domestic versions of gelato can be quite yummy, nothing compares to eating the true thing in the "Old Country." Before embarking on your gelato adventure, here are a few basic tips: Use the freshest ingredients possible: get your eggs, cream and milk at your farmer's market If using fruit, buy what's fresh and seasonal Opt for vanilla bean instead of extract Bring eggs to room temperature: you'll stir less and prevent air from getting incorporated Strain your custard: use a fine mesh sieve or a cheesecloth-lined colander Eat it fresh from the machine or, if frozen, let it soften before serving Gelato alla Baccello di Vaniglia (Vanilla Bean Gelato) The following recipe is adapted from the August 2008 issue of La Cucina Italiana magazine. We changed it a bit and used 1% milk thinking it would make it a bit lighter, but holy cow!, it still resulted in a Mamma-mia-uber-rich gelato! Molto delizioso! 5 large egg yolks, brought to room temperature ¾ cup sugar 2 ¼ cups whole milk 1 cup heavy cream 1 vanilla pod, sliced in half lengthwise Pinch of salt Whisk together the egg yolks and sugar until thick (about 2-3 minutes). In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat. Slowly whisk about ¼ of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer. Fill a large stainless steel bowl with ice and water. Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled. Transfer mixture to an ice cream machine and follow manufacturer’s instructions. Best when served immediately, although it will keep in the freezer for up to a month. Comments: Bailey July 17, 2008 When are you going to shoot the pilot for the TV show? Ken Wetherell Mmmm. When I saw the picture and title I instantly thought, "why does gelato taste so rich?" Then you answered my question..thank you very much. I did some Google searches to learn why Italian cream is as it is...rich and all, but was unsuccessful. Does anyone know anything about the characteristics of Italian cream and/or dairy practices? It would be interesting to know how they may differ from others in the U.S. and elsewhere. Ciao for now!

foodista

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Beer Brined Pork Chops By: Sheri Wetherell Published: July 18, 2008 Today’s a quickie as I’m attending my first BlogHer Conference in San Francisco, CA. Upon arriving I felt a bit homesick for the Bay Area, fog and all. I actually had to change from my Capri pants and sandals to jeans and closed-toe shoes (with socks!!) in the Nordstrom ladies’ room. Brrrrr! Mark Twain was certainly right when he said “The coldest winter I ever spent was a summer in San Francisco.” Apparently I will never learn how to dress appropriately in the Fog City. On to the good food stuff... The great thing about loving food and cooking is coming up with new and different twists on recipes. I’ve written before about brining chicken, and we tried it again with pork chops, this time with a different type of brine. Pork chops can often get dry when roasting and grilling, so this will help moisten your meat and ensure juiciness with each and every bite. Beer Brined Pork Chops 2-4 thick-sliced chops 1 bottle of beer (any type) 2 tablespoons of apple cider vinegar 2 tablespoons kosher salt Soak pork chops in brine for 1-2 hours. Drizzle with olive oil and freshly cracked black pepper, then toss on the grill! Comments: Joyce July 23, 2008 Haven't made this pork chop recipe yet - but as I'm heading on a Lake Tahoe weekend with a bunch of boys (and girls) who loves nothing more than beer, pork, beer, grilling and more beer... this recipe is absolutely appropriate for Friday night dinner!! Thanks for the brining suggestions. I'm sure it will go down a treat. Gerald Buckley Oh man! That is my new Kryptonite. I'm a sure goner after this. Thanks a lot Sheri! :)

foodista

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Rocco DiSpirito at BlogHer08 By: Sheri Wetherell Published: July 19, 2008 It was very kind and considerate of the organizers of the all-women BlogHer to invite celebrity chef Rocco DiSpirito as a guest presenter. Most of the women here were purring his name Rrrrrroco, and I must agree, he is pretty easy on the eyes. If you were an attendee, and can't remember what he cooked up because you were too consumed with staring at his cute mug, let me give you a refresher. He whipped up a quick and easy pasta dish using tomato sauces from Bertolli, and enhanced them with fresh ingredients such as shrimp, garlic, peperoncini, olives and parsley. While I personally prefer to cook from scratch, enjoying the process of cooking and creating, it certainly was worth watching a hot man cook for a bunch of women. Did I just say that out loud? Check out his latest book Rocco's Real-Life Recipes. He really does know his stuff. Comments: aurora fox July 20, 2008 hi--I met you at the Blogher Conf. yesterday---(I'm the woman with the craft blog who sat in front of you)--I just have to say your recipes here had my mouth watering and made me want to go cook! so I have added you to my Reader...and will also be back to check out your blogroll--so I'm glad we happened to sit by each other;-) A Cowboy's Wife Hey there! I, too, was at that little lunch:) And yes, I almost forgot what he cooked....LOL. Glad I got to meet ya. Stop by sometime or email. Maybe we can work with each other somehow for something;) You got a great picture there with him and the product. Nice! Blooming Oh yes, he's so easy on the eyes! I am so glad you did not overlook that crucial point. :) Now what was he cooking ...? I wish I could have gone to BlogHer, I'll have to save up to go next time. Michele He sure is a good looking guy. Remember his TV show...I guess his looks weren't enough to cut it! lol Melanie D. Such a hot chef. He's so distracting. Such a good looking guy shouldn't be allowed to cook especially in front of the ladies. :D

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BlogHer 08 - Final Episode By: Sheri Wetherell Published: July 21, 2008 This year's all-women blogging convention, BlogHer, successfully wrapped up yesterday and, let me tell you, the estrogen level was fierce! I must say, it was empowering to see that many women (and a handful of brave men!) come together to discuss issues from their kid's peanut allergy to race and gender in politics. Watch out, non-participating boys, I think us girls are going to take the blogging world by storm! Or have we already? One thing I would love to see more of is us food writers, stylists and photographers. So, my goal for the next year is to network with as many "foodistas" as possible. Organizing and networking is such a beautiful thing. Let's show 'em what we got! You know where to find me, I'll be looking for you. Here are just a handful (there were many!) of the people I met and who inspired me - or just made me laugh! Elise Bauer, BlogHer presenter and food extraordinaire, from Simply Recipes Kalyn Denny, 3rd-grade teacher, BlogHer writer and foodie wrangler, from Kalyn's Kitchen Carolyn Jung, journalist and fellow food-lover, from Food Gal Lori Falcon from My Wooden Spoon - Where it's perfectly legal to use a little pot and A Cowboy's Wife Marie Millard from Marie Millard - I'll Have A Cafe Mocha Vodka Valium Latte To Go Please Sara Rosso from Ms. Adventures in Italy, all the way from Milan, Italy! Jessica from Bernthis.com - Stories of a Neurotic Woman's Journey Through Her Weekly Visits to Her Therapist Note to the New York Times: I know you photographed me. A nice little shot of me furiously blogging away on my Foodista-logoed laptop (like the picture above). Where's my front page spread? Smack dab in the Food section would be delicious, thank you. Comments: Kathy Sena July 21, 2008 Sheri, it was great to meet you at BlogHer! I love what you said here about the weekend, and I'm sorry I missed out on Rocco! Sigh. The photography on your blog is simply gorgeous, and you make me want to try everything I see. I'm your newest subscriber and fan! A Cowboy's Wife It was exciting to meet all the foodies! I totally heart Rocco;) I agree, your photos are delicious! Carolyn Jung I second that. I think BlogHer was a wealth of info for new bloggers such as myself. But I, too, would have liked to have been able to meet more of the food bloggers who attended. As it was, the only way to meet them was if you accidentally bumped into them. Eats With Her Eyes Your photos are foodie-porn! Site looks awesome and I love the posts. No time to cook (or even eat out) but feelin' the food love on this site. Thanks for keeping the palate fresh! Mitch It's my first time in this site and i am loving it. Makes me wanna food binge more than anything else. Kalyn I'm not sure why this is just showing up in my google alerts now, but thanks for the memories, and I agree; it's so much fun meeting othr food bloggers.

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Pimientos de Padron By: Sheri Wetherell Published: July 23, 2008 Whenever I go downtown to Pike Place Market I'm always sucked into the Spanish Table. There's no way around it, and I always end up parting ways with more dolares ($) than I intended. Needless to say, it's a wonderful establishment and I always leave happy - usually with a bunch of anchovy stuffed olives in my hand. Today I was thrilled to find a shipment of Padrón peppers had just arrived from Happy Quail Farms located in East Palo Alto, California. When we lived in Palo Alto we frequently bought from Happy Quail Farms, and we were delighted to find their produce had made it all the way up to the Pacific Northwest. Padrón peppers, named after the Spanish municipality in which they are grown, and are a typical tapa. They're small, sweet and mild, although occasionally you do come across an errant hot one. Peppers grown in June/July tend to be milder, while those grown in August/September tend to pack more heat. But that's not a strict rule of thumb, so it's a bit like playing Russian Roulette. I hope you enjoy spicy surprises, you just may get one! Start with 1/2 to 1 pound of pimientos de Padrón Wash the peppers and dry on a paper towel. Heat a frying pan with a small amount of olive oil, just enough to cover the bottom of the pan Add the peppers when the oil begins to smoke just a bit Fry the peppers shaking the pan so that all sides cook As the peppers start to blister, sprinkle liberally with kosher salt. Once the peppers are slightly browned and blistered on all sides, remove from heat and cover in pan for 2-3 minutes. Add a bit more salt, hold by the stem, and eat while they're hot! Comments: Carolyn Jung July 25, 2008 I am addicted to padrons, ever since I wrote a story years ago about David Winsberg, the farmer who owns Happy Quail Farms. Padrons make the most fun cocktail party appetizer, too. It almost turns into a game because one in five of the peppers has a spicy kick, and you can't tell by looking at them which one it might be. With a group of people, it's always a riot to see who ends up with the hot one. Kaykat These sound delicious. I was introduced to Padrón peppers in Spain several years ago - tapas style :) The ones we noshed on were a lot zingier than the peppers I've encountered here. Jen (Modern Beet) Those look delicious! I love padron peppers for so many things -- roasting, stuffing, sauteeing, you name it! I am headed to the Palo Alto farmer's market tomorrow, and will check out the Happy Quail Farms stand! Nate Hey thanks for the heads up about the pimientos. Going to have to keep an eye out for them at the farmer's market! Chris Hey, these look familiar! We <a href="http://www.weheartfood.com/2008/07/pimientos-de-padron.html" rel="nofollow">made them on Friday</a> -- and also got ours @ the Spanish Table! :) Kristin You forgot... wash them down with a cold beer Venkat Ah, nice. I've tried this dish at the Harvest Vine and from the source in Galicia (NW Spain) as well. Last time we were there, we got some seeds to try in Seattle. Lo and behold they grow like crazy here. (I'm sure seeds are available online as well.) Your recipe looks perfect - I've played around with the amount of oil and the temperature. I like them a bit cirspy, but they are good anyway they come out. (The spiciness level seems to vary, probably a function of the soil and temperature?)

foodista

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The Fruit of Our Labor By: Sheri Wetherell Published: July 24, 2008 I thought I was the only one who got ecstatic at the first sign of life in the garden, then my friend called yesterday to tell me her big news: she got her first strawberry! "We got our first tomato!" I exclaimed. Hallllleeeluuuja!! We've had a couple of false starts. You see, we have many pesky blackbirds in our neighborhood - in fact so many that there's a restaurant down the street aptly named Blackbird Bistro - and trying to keep them from pillaging our garden is no small feat. They are smart, those birds. We turned our backs once - briefly - and found that one had taken flight with half a salmon burger in it's mouth. So the fact that finally one of our tomatoes had survived the birds was cause for celebration! Our itty bitty tomato (above) was no larger than a button, but what it lacked in size it made up for in flavor. "Haaaa!!!" I screamed at the birds, holding my precious little tomato up at them, "You missed one!" I then realized that I am far too young to be referred to as the "crazy lady who yells at birds" and quietly slinked back into the house to enjoy the fruit of our labor. Comments: Rosebud July 24, 2008 Your first little "Sungold" is beautiful! Aren't they delicious?

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Pink Peppercorns By: Sheri Wetherell Published: July 25, 2008 I always thought those reddish pink peppercorns were actually pepper, but I just learned they're not! In fact they come from the Baies Rose plant (schinus bush), and are much more delicate than pepper. These semi-ripe berries are delicate, fragrant and sweet, yet also have spicy peppery notes. When you pop one in your mouth you taste rose, sweet fruitiness, followed by a hint of pepper. We purchased an ounce ($3/oz) at World Spice in Pike Place Market, and were told that pink peppercorns are wonderful in vinaigrettes and sauces, with fruit and desserts, as well as swordfish and chicken. We ground some up in our Turkish spice mill and made a paste with olive oil and Kosher salt. We rubbed the paste on both sides of our swordfish steaks and grilled them on the barbecue. Delicately delicious! I've heard that pink peppercorns are great in gelato, so stay tuned for another pink peppercorn episode! Comments: Dreama July 26, 2008 Oh my......these peppercorns look soooooo gorgeous. I think I'll make a trip to SEA just to get some!!! I;m looking forward to another pink peppercorn episode!!

foodista

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A Southern Classic: Pickled Watermelon Rinds By: Sheri Wetherell Published: July 26, 2008 As a Pacific Northwesterner, pickled watermelon rinds were as foreign to me as fried okra, thus we never saved the rinds for pickling as they do in the South. Into the garbage they went. Who knew turning a typically thrown out piece of food could be transformed into something so delicious. I was well into adulthood when I had my first pickled watermelon rind, and I quickly became hooked. Expecting a salty pickle flavor, I was pleasantly surprised by their soft, sweet and sour flavor. For all you Yankees who have never had pickled watermelon rinds, give them a try. Depending on where you live you can get them in supermarkets or gourmet food stores; you can also purchase them on Amazon.com. If you'd like your own home-made batch, try this recipe. Pickled Watermelon Rind I prefer pickled rinds without any added food coloring, but many recipes call for either green or red. watermelon rind, 4 quarts of 1-inch chunks 3 quarts water 3/4 cup salt 1 quart white or cider vinegar 8 cups sugar 2 tablespoons whole cloves 10 to 12 3-inch cinnamon sticks, broken into 1-inch pieces 1/2 teaspoon mustard seed Remove green skin and remaining pink from watermelon rind, then cut into 1-inch chunks to measure 4 quarts. Place rinds in a non-metal bowl and add the water and salt. You may need to add more water in order to completely cover the rinds. Cover and soak overnight in refrigerator. Drain and cover with clear water, then transfer to a large saucepan. Bring to a boil and continue to boil for 30 minutes; drain and set aside. In the same large saucepan, pour vinegar; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring the mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes. Remove spices and spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. Makes about 4 pints. Comments: Jeanine July 28, 2008 I've never once had pickled rinds either, but have heard of them. Maybe it's something I'm missing out on! Love your story about getting sticky as a kid, those are my memories as well. Then to relive it, I cut up a melon this year, gave us all a large wedge, and we all headed outside. Great stuff. Olga Ooh, when I was growing in Russia, my grandparents and parents pickled watermelon: entire slices of them. That as soooooooooooo good! They also did similar things to apples. allison I love it when it's wrapped in bacon and baked. It tastes like candy! pink bowl I have an old recipe too, from my grandma! It uses oil of clove and oil of cinnamon so the rid comes out like stained glass and the brine has no cloudiness! YUM! I need to go buy a melon.. and hope for one with a good thick rind! [eatingclub] va... My curiosity is piqued. I should try this real soon before watermelon season is over. Rich Wow! I just tasted this - it's great. I can't imagine at 68 years old I have never tried this. Dad Margie Sheri-I'm clearing out my e-mails and ran across a note from your proud dad some months ago inviting us to view your blog. I'm blown away! Your site is beautiful, informative and inspiring. I'm hooked! Margie in SCG Sheri Wetherell Thanks, Margie! I'm so glad you're enjoying the site! That makes my heart go pitter-patter :) rage Just had pickeled watermelon rind wrapped in bacon this past labor day weekend and yeah , I'm hooked. Everyone out there wrinkling your nose at this, I did the same thing ....until I tried one. Now i have all the ingredients do make a batch today for the start of NFL Football. sakinah I have a friend who's parents live in Alaska.Her mom sent us some every year. I have been wanting them for a while. SoI'm glad to see a recipe for it, thank you so much. they are really delicious.

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Grilled Polenta With Exotic Mushroom Rub By: Sheri Wetherell Published: July 27, 2008 Polenta is one of my favorite comfort foods. Nothing beats a heaping bowl of this peasant food made rich with cream, parmesan or gorgonzola (to name a few!). But when in its cooled and solid form, it's perfect for grilling. Making polenta can be a long, arduous, and painful process. If you're not careful it will bubble and burst in molten eruptions, so if you want to keep it quick and simple - and your arms free of burn blisters - I recommend using the premade polenta "logs," which can be found in most supermarkets. In our pantry we have a stack of Seattle restaurateur Tom Douglas' wonderful Rub With Love spice rubs. The one I reached for to rub on my polenta was his Exotic Mushroom Rub, which consists of porcini mushrooms, garlic, herbes de Provence, smoked paprika, and a few other tasty ingredients. This rub is fantastic on vegetables, meat and chicken, and was heavenly on grilled polenta. Grilled Polenta With Exotic Mushroom Rub Slice polenta into 1/2 inch rounds and generously rub the mushroom blend on both sides. Drizzle or spray with olive oil and place on a medium-high grill for about 4 minutes on each side. Remove when slices lose their firmness and feel soft. Comments: [eatingclub] va... July 27, 2008 Mushroom rub sounds exotic indeed. I love the idea of putting it on grilled polenta! Just yummy. Mitch Pardon my ignorance, but what is Polenta? The description looks so yummy that i wanna know what it is.

foodista

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Garden Fresh Tomato Poke - Tomato Week Part 1 By: Sheri Wetherell Published: July 28, 2008 We found some stunning tomatoes at the farmer's market yesterday and we immediately thought of a slew of dishes we could make with those bright crimson beauties. Our newest invention is Tomato Poke, the vegetarian version of the traditional Hawaiian dish Tuna Poke. Tuna Poke (pronounced poh-kay) is made with fresh ahi, but when we saw the gorgeous red flesh of the tomatoes Barnaby said, "Perfect. I know the perfect thing to make." And he came up with not one, not two, but three perfect recipes. One of which is below, the other two I will share over the next couple of days in what I'm now calling my Tomato Week series. Tomato Poke Makes approximately 6 small toasts 2 medium sized tomatoes or one large one Soy sauce, to taste Sesame oil, to taste 1/4 inch slices of a good French baguette (or vegan bread), lightly toasted Additional options that would be delicious mixed in: grated ginger, finely chopped green onion, sesame seeds and/or shredded nori (seaweed) for garnish. Remove the skin, seeds and any tough white parts of the tomato. Finely dice the remaining tomato flesh, then strain over a bowl to remove as much juice as possible. Save the strained tomato juice! I'll tell you about a fresh and tasty cocktail later this week. Place your drained tomato in a bowl and drizzle with soy sauce and a bit of sesame oil. Mix well, then carefully spoon on top of toasted baguette slices. You'll almost forget you're not eating tuna poke! Comments: [eatingclub] va... July 28, 2008 Inspired and creative! Ken YUM! Thanks you guys. This is a nice and easy summer recipe. :) Tracy Gorgeous photo!!! Can't wait to see the rest of the tomato week installments. Melanie D I thought those tomatoes were gellatin lol. I love tomatoes! Thanks for the recipe! Fishmonger Ran Fantastic! After I saw this post I just had to try it. I just happened to have a handful of ripe tomatoes growing in my garden and so I whipped this up tonight as a side dish with, get this, grilled Ahi. Now, being Hawaiian, AND a Fishmonger, you could only imagine what a stretch this was for me. I used Ogo (replacing the Nori) because that is something I just happened to have on hand from my last batch of Ahi Poke. Other than that, I did shred some ginger lightly over the top. Great idea. It was perfect side for the Ahi. Simply Wonderful. Thank you

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Traditional Gazpacho - Tomato Week Part 2 By: Sheri Wetherell Published: July 29, 2008 Not long ago I posted a recipe for a chunky California-style gazpacho. It was such a hit that I thought I'd share with you a more traditional, but just as delicious, recipe. Allow me to take you on a little trip to Spain... Gazpacho The following recipe is adapted from the famous Spanish cookbook 1080 Recipes. 2 1/4 pounds ripe tomatoes, peeled, seeded, and coarsely chopped 1/4 onion, coarsely chopped 1 small cucumber, peeled and coarsely chopped 1/2 small green bell pepper, seeded and coarsely chopped, plus a little extra for garnish 4 1/2 cups bread crumbs 3/4 cup olive oil 2 tablespoons white wine vinegar Salt and fresh ground pepper Put the tomato, onion, cucumber, bell pepper, bread crumbs, oil, and vinegar into a food processor or blender and process until smooth. If the mixture is too thick, then add a bit of cold water. Transfer to a bowl, cover with plastic wrap, and refrigerate until fully chilled (about 2 hours). Season to taste with salt and pepper, and garnish with a bit of diced green bell peppers and tomato. A drizzle of a good quality extra virgin olive oil is quite nice too. Serves 4-6 How easy was that! Enjoy! Comments: Leif erik Sundstrom July 29, 2008 That looks great! However, I had quite a few gazpachos in spain that included sherry in the mix, and I make it this way at home. I recommend giving it a try. Still, looks awesome! Leif tastevin.typepad.com Randy Ksar This definitely reminds me of Spain .Thanks for sharing and I'll try it out this weekend.

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Pasta l'Estate - Tomato Week Part 3 By: Sheri Wetherell Published: July 30, 2008 In Italy, when the first tomatoes of the season are ripe for plucking, they celebrate summer by preparing this delicious pasta dish. It's simple to make, and tastes like you've captured the freshness of summer on your plate. This isn't just an ordinary tomato-on-pasta dish. The pasta is served piping hot and the sauce chilly cold, creating a temperature contrast that is both refreshing and unexpected. Once introduced to the heat of the pasta, the flavors of the tomato and olive oil burst with flavor. Pasta l'Estate Summer Pasta 1 pound angel hair or spaghetti (gluten-free or regular) 1 pound of tomatoes, peeled, seeded, and finely diced 1 red bell pepper, seeded and finely diced 3-4 basil leaves, roughly chopped 1 small sweet onion, finely diced 1 teaspoon good quality balsamic vinegar 1 1/2 tablespoons olive oil Salt and fresh cracked pepper to taste Strain the diced tomato (save the juice for tomorrow's recipe!). In a large bowl, add the remaining diced and chopped vegetables, as well as the oil and vinegar. Season to taste with salt and pepper, and refrigerate until well chilled. Once your sauce is sufficiently chilled, start to cook your pasta in well salted water (a good handful!). Strain the pasta, then place it in your serving dish. Drizzle with olive oil and toss until coated. Spoon your chilled sauce on the top, and serve immediately. Serves 4-6 Buon Appetito! Comments: [eatingclub] va... July 30, 2008 I love this. Keeping the "sauce" cold is a great idea. Whether for laziness or impatience, I find myself not heating up my food when eating with hot rice. I love contrasts in temperature. Indeedy -- great summery pasta! Tracy Sarich nice bowl! Michele That's so cool. I never heard of it before. It would work out well for the days when you're in a rush to get dinner on the table! grace this sounds perfect. simple, delicious, and beautiful--nicely done. and since tomatoes are apparently the only thing i'm capable of growing, this'll be right up my alley! :) Melanie D Wow looks so yummy. The idea of a chilled sauce seems interesting. Though, i don't really like cold foods, i think this one can change my mind. Thumbbook I actually prefer my pasta cold, I don't know why, but I do! This is the perfect dish for me! Marcella-not-hazan Nice recipe! Only, it should read "Pasta Estate" as Verano is actually Spanish... :) Sheri Wetherell You're right! Thanks for the catch! :) Carlo This truly sounds divine. It's right up my alley, with no meat and all. Yum!

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Fresh Tomato Martini - Tomato Week Part 4 By: Sheri Wetherell Published: July 31, 2008 One of the best ways to feature the season's ripest and most flavorful tomatoes is in a refreshing summer cocktail. We created this Tomato Water Martini recipe by using the strained juice - or what we call the "water" - of plump tomatoes, which gives you the wonderful essence of the fruit. The "water" is different than using the whole pureed tomato juice. The result is wonderfully light yet still packs a punch of tomato goodness! Fresh Water Tomato Martini Makes 1 cocktail 2 - 2 1/2 jiggers of fresh tomato water 1- 1 1/2 jiggers of vodka or gin Ice In a blender, puree 2 ripe tomatoes. Strain the pulp through a fine flour sack cloth or cheesecloth into a bowl, tightening the towel to get as much juice as possible. Fill a martini shaker 3/4 of the way with ice. Add the vodka or gin and the freshly strained tomato water, and shake well. Strain over a martini glass and serve immediately. Comments: peteformation August 1, 2008 Mmmm.. good combination for a drink.... Cheers Melanie D Tomato Martini? I wonder how it tastes. Intriguing. Dreama This sounds perfect for a hot summer afternoon. Sean Mmm. Just last night I tasted a cocktail at Range in San Francisco made with gin, cherry tomato water and ... I dunno, some other stuff. Anyway it was amazing. Sean Oh -- it was 209 gin, sungold tomatoes, agave nectar, and lemon. Sungold zinger: http://rangesf.com/cocktails.html GirlCanBake What a beautiful cocktail! I love the idea of fresh tomato water with all the tomatoes I have in my backyard right now! Eric This is a fantastic martini. I first tried it about 3 years ago and fell in love. Be careful with these as the tomato broth hides the vodka quite well.

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The Good Ol' B.L.T. - Tomato Week Part 5 By: Sheri Wetherell Published: August 1, 2008 What better way to wrap up Tomato Week than with a B.L.T.? Since all the tomato recipes this week have been vegetarian or vegan, I thought I'd end with a carnivorous bang! Bacon. Nothing goes better with tomato than bacon. Well, actually many things go well with tomato, it's just a really good excuse to eat bacon! The way I like to figure it is this: a serving each of fruit and veggie is sure to cancel out the badness of the bacon, so really, it's kinda of a healthy meal. Right? Ok, I know that's a crock, at least I tried. The best B.L.T., in my opinion, consists of thick-sliced bacon, tender lettuce, and plump and juicy fresh-from-your-garden tomatoes - not the poor anemic ones found in big supermarkets. If you're going to do it right, you gotta do it right. I also like mine on a good artisan bread, such as ciabatta (shown), then lightly toasted just enough to shred the top of your mouth. Thank you, tomato, for being perfect in about everything! And thank you, bacon, for...well, for being bacon. Comments: TastyNewEngland August 1, 2008 I had two last night. Nothing better for dinner in summer. Melanie D Wanna know what delicious is in our language? It's "masarap". This BLT is so masarap! If only i can take it out my monitor i will and yes i agree that nothing beats tomato and put together, so yummy, so masarap. bbrian017 This looks so tasty! I don't comment on many blog but I'm a sucker for food blogs! this is a simple BLT yet the taste is outstanding! The combination of Fresh Lettuce, Tomatoes, Bacon, omg... Sara That bread looks amazing (and I'm VERY picky about bread...)! Madeline mmmmmm, one of my very favorite sandwiches. And yours looks fantastic! I can't even imagine how much better it would be with lettuce and tomatoes from my yard. I'm so jealous! brilynn Bacon makes everything better and that looks like an awesome sandwich! Kevin The BLT, so simple and yet so good! teena I miss eating this sandwich! BLT, tastes so good!

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Spanish Tortilla By: Sheri Wetherell Published: August 2, 2008 Irish girl here loves her potatoes, so whenever I go to a tapas restaurant I am sure to order a traditional Spanish tortilla. Other than its name, the Spanish tortilla has nothing in common with the Mexican corn or flour tortilla. It's more like a thick potato-filled omelet. Layer upon tender layer of potato with fluffy egg to hold it all together. Slice it like pie and serve it plain, with a little dollop of aioli (garlic mayo), or with a bit of carmelized onions. Put me in a dark corner of a tapas restaurant and I could eat the whole skillet-full myself. Tortilla Española Spanish Potato Omelet 2 1/4 cups sunflower oil 2 1/2 pounds potatoes, halved lengthwise and thinly sliced 8 eggs 2 tablespoons olive oil Salt Serves 6 Heat the oil in a large skillet. Add the potato slices and cook until softened and lightly browned. Season with salt, remove from the skillet, and drain well. In a large bowl, beat the eggs and a pinch of salt for about 1 minute. Add the potatoes and gently sir with a fork. Heat the olive oil in the same large skillet. Pour in the egg and potato mixture into the skillet and spread the potatoes out evenly. Cook until the underside is set and lightly brown. Occasionally give the skillet a gentle shake to move the tortilla around. Invert the tortilla onto a plate, then gently slide back into the skillet. Cook until the underside is also set and browned, also occasionally shaking the skillet. Serve immediately. Comments: Editor August 4, 2008 Would love to use your recipe and photo on our site, with link and credit to you. Just need your OK. [eatingclub] va... Something happens to eggs and potatoes when you cook them in this dish. Spanish tortilla is so much greater than the sum of its parts.

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Banana Cake With Savory Coconut Sauce By: Sheri Wetherell Published: August 3, 2008 I wish I could have shared this dessert with you. If you are lucky enough to be in Seattle, then head over to Monsoon for your own taste. Their menu changes daily, so if it's not listed, then beg - literally, get on your hands and knees and beg - them to make it for you. And if you have to muster up the alligator tears, then do so. It's worth it, my friend. This dessert tastes as good as you feel when someone tells you your new jeans make you look skinny. Pretty-Darn-Good. The banana cake is so moist and chunky it's almost bread pudding. To balance the sweetness they brilliantly serve it on top of a savory coconut cream, creating the perfect salty-sweet treat. My belly thanked me, my thighs aren't speaking to me. Below is my best attempt at recreating this fantastic dessert. Banana Cake 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mash banana and add the lemon juice; set aside. In a separate bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy. One at a time, beat in the eggs, then add the vanilla. Alternating between the two, beat in the flour mixture and the buttermilk. Stir in the banana mixture. Pour the batter into your prepared pan and bake in a preheated oven for one hour, or until a toothpick inserted in the center comes out clean. Savory Coconut Sauce The sauce at Monsoon was slightly thick and salty, not sweet. Simmer the ingredients below over medium high heat until sauce begins to thicken. 1 14 ounce can of coconut milk 1 cup of heavy cream 2-3 pinches of salt Comments: Ken August 6, 2008 "This dessert tastes as good as you feel when someone tells you your new jeans make you look skinny." Too bad these pleasures are at direct odds with each other! ;) Speaking of which, I recently had to get real with the fact that my 42 year old metabolism was not keeping up with my love of sweets. So, I now limit myself to 5 desserts/sweets per month. It is working like crazy! In two weeks, my pants are lose in the waist. The cool thing is that I still get to enjoy sweets -- just less often. I've noticed not only appreciating these treats more, but also finding fruits and carrots tasting so much better and sweeter. Good all around! I know this isn't necessarily a nutrition blog, but hey, you brought it up. ;) This dessert looks awesome and would definitely qualify as one of my five sweet pleasures for the month. Thanks for the great post! Ken Whoops, make that "loose" in the waist. Hey, can I edit my comments?

foodista

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Clams Casino By: Sheri Wetherell Published: August 4, 2008 I'm not the gambling type, but when we saw Clams Casino on the menu at The Oceanaire, I thought it was definitely something I could bet on. It's funny, I had never heard of Clams Casino, and in the last two weeks they have surfaced twice. You might say that Clams Casino are the cousins of Oysters Rockefeller. Both are stuffed with yummy goodness, thrown under the broiler, and served in their own shells. The perfect appetizer on a cool summer eve.   Clams Casino Recipe courtesy of Giada De Laurentiis 2 tablespoons olive oil 2 ounces sliced pancetta or bacon, finely chopped 1 cup finely diced red bell pepper 1/3 cup chopped shallots 2 large garlic cloves, minced 1/4 teaspoon dried oregano 1/3 cup dry white wine 4 tablespoons freshly grated Parmesan Salt and freshly ground black pepper 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper. Preheat the oven to 500 degrees F. Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes. Arrange the clams on the platter and serve.

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Dark Chocolate Dipped Mint Leaves By: Sheri Wetherell Published: August 5, 2008 When I was a wee little girl I had a nightmare about a monster whose face looked like mint chocolate chip ice cream. Strange, I know. The funny thing is, you'd think the horror would've turned me off of mint chocolate chip ice cream for life, but no, it's my favorite. That nightmare I had about water, however, sure did the trick! The mint in our garden is going crazy. Nothing else wants to grow, but the mint is flourishing. That's just mint's thing: it's so hearty it could grow in the worst corner of your yard, in the worst soil. My kind of gardening! If you, too, like mint and chocolate (no need to have had the freaky green monster nightmare) then you'll love this fresh little dessert. I plucked a few leaves from my plant, dipped them in dark chocolate, then popped them in the freezer for a half hour. They are wonderful on their own or as a beautiful garnish to any dessert.

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Sous-vide On The Boat By: Sheri Wetherell Published: August 6, 2008 At 2 a.m. this morning, after a long 4-day sail from Newport, Oregon, we finally pulled our boat into Elliott Bay Marina. I had never been out on the open water and it was a bit unnerving. Not that the weather or sea conditions were that bad, I just have a huge fear of water. I love sailing. I love to swim. And if I can see the bottom, I'll snorkel. I've even been scuba diving once. I respect the ocean, and long ago we made a deal that basically went like this: ME: "Ocean, you're pretty and all, but sometimes you can be really dark and mean, so I think it's best if I just hang out with Land more." OCEAN: "That's cool. I got lots of friends." ME: "Occasionally though, when you're in a good mood and all clear and blue, I'd like to take a dip." OCEAN: "That would be nice. And in return, I promise not to swallow you up and spit you out." ME: "Are those your fingers crossed behind you?" OCEAN: <smirk> So the short of it is I tend to steer clear, as apparently I am the only one willing to keep my end of the deal. But I have to say, I think I fared pretty well on this particular sail, despite my old friend's best efforts at scaring the bejesus out of me during our night sailing. She kept the winds at about 20 knots (not too bad), but kept flinging frequent large waves at us so that we'd smack down, the mast and rigging clanging and shaking violently. Barnaby looks at me when my face goes sheet white and says, "Don't worry, we are not going down. This is nothing." Yeah, that's what they said about the Titanic, I thought, white knuckling the rail. Since it was too difficult most times to go down to the galley and prepare a meal, our diet for 3 of the 4 days consisted mainly of Cheez-Its, string cheese, and Pria bars. When we entered the glassy smooth waters of the Straight of Juan de Fuca (between Canada and the U.S.) I was finally able to cook us a nice hot meal. I sautéed chicken with lots of ginger (ginger is great for seasickness and aching bellies), broccoli, and Trader Joe's Thai Coconut Lime Rice. The rice was precooked and vacuum sealed, sous-vide style (pronounced su-veed), in plastic bags. That's when the light bulb went off. All meals on the boat should be sous-vide style! Sous-vide, French for "under vacuum" or, according to my translation, "how to cook on the rolling high seas without vomiting in the sink," is a technique that involves cooking food sealed in airtight plastic bags over low heat for a long period of time, maintaining the integrity of the ingredients. But it can easily be done quickly if the food is pre-cooked, then sealed like the yummy Trader Joe's rice. Perfect for sailing: keep a pot of water on the stove (which rocks with the waves so nothing will spill - brilliant!), turn the heat on, pop the food in and let it boil for a few minutes, slice bag open and voila! you have a nice hot meal. This type of cooking is not only good for boating and camping, but for delicious meals at home. Another great way to save those left-overs. We'll be testing some sous-vide recipes and will share our favorites with you soon! Photo: Our beautiful boat, Miss Eulie, a Hunter 356, on her way from San Francisco back to the Puget Sound waters she loves the most. Comments: Arnold August 6, 2008 Sous vide experiments are fun. I haven't done it in awhile, but I have written about some of the dishes I've made on my blog. http://www.inuyaki.com/archives/tag/sous-vide There's a super-long, 4-year-old thread about sous vide on egullet.org that you might want to check out too. It's probably the best sous vide resource on the web. http://forums.egullet.org/index.php?showtopic=116617 And this page consolidates that thread into something quick and easy to read: http://amath.colorado.edu/~baldwind/sous-vide.html Have fun experimenting! :-) Mike The Wall Street Journal ran an article (SAT/SUN 31 AUG08) that explained the Sous Vide process. Thus enlightened, I immediately thought both of past desert backpacking/climbing trips using "heat &amp; eat" ready to eat packaged foods as well as my brother in law's experiments with vacuum sealing foods for use on his boat (a Catalina 320). The big issue with either application though is Botulism. As the WSJ article points out, oxygen-free vacuum sealed foods are perfect incubators for anaerobic bacteria. Worse, the potentially deadly bacteria don't appreciably alter the taste or smell of the food, so detection is difficult. So the WSJ article goes on to say that New York City even put a temporary moratorium on sous vide prepared foods. In defense of the home vacuum sealer however, is the fact that they don't produce a 100% oxygen free environment in the bag, and there apparently have been no illnesses from any foods cooked sous vide. So that all said, experiment away - just very carefully! Sheri Wetherell Thanks Arnold and Mike for the information! We err on the side of caution and always refrigerate our sous vide packets. Thomas Keller and Harold McGee have a book coming out soon on sous vide. http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510 Should be a very interesting read!

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About US By: Barnaby Dorfman Published: August 7, 2008 As our readership has grown, a number of people have asked: "Beyond the blog, what are you building?" Well here's a bit more info for you curious folks... Foodista will: be a great place to learn about food and cooking; and provide easy ways to share your food interests and knowledge with the world. "How?" you ask...We are building a site that uniquely combines: Great search of foods, recipes, cooking tools and techniques; like IMDb does for movies; Community editing; a la Wikipedia; and Widgets/tools for sharing it all anywhere on the web, especially on food blogs, similar to what Flickr & Youtube make possible with images. We now have a fantastic team in place, including a stylin' designer and an innovative web developer. A couple of other fun developments include great networking at Blogher, and growing traffic...we recently broke into the 100K top websites at Alexa...pretty good for a pre-launch blog! Above all, we are building Foodista for you. Send your thoughts and ideas for the best possible food website to [email protected]. Cheers, Sheri, Colin, and Barnaby Founders, Foodista.com Comments: Dreama August 8, 2008 Good for you Sheri to be brave and make the trip. Enjoyed the slide show. Dad Rick I'm starving over here this morning. YOU"RE NOT MAKING THIS ANY EASIER. Good luck with the site, its about time there was a great single source for cooking. Rick Ken Those traffic results are amazing! Great job you guys!! I'm looking forward to your new site. Carla Wow! I haven't checked in for awhile. Lots of things have been happening at Foodista. I'm looking forward to what your web designer comes up with. If you are considering a new logo I vote for the one you have. It's a good one. Carla

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Stuffed Squid At The Slanted Door By: Sheri Wetherell Published: August 8, 2008 A few weeks ago I dined at the famous The Slanted Door in San Francisco, an upscale yet relaxed, modern Vietnamese restaurant that's housed in the city's historic Ferry Building. With floor to ceiling windows and stunning views of the Bay, the environment is vibrant and lively. The Phan family, owners of the restaurant, successfully blend their Vietnamese culture with local ingredients, resulting in straightforward delicious cuisine. Zagat proclaimed it, "Vietnamese street food made upscale." The bar boasts an extensive and creatively comprised list of wines, a majority of which hail from Germany and Austria. I tried a Riesling and a crisp dry rose, both of which complimented the food beautifully. They also have a wonderful selection of teas, but one would expect that at an Asian restaurant. One of my favorite dishes (pictured) was squid stuffed with minced pork, glass noodles and shiitake mushrooms, served on a spicy tomato sauce with pickled mustard greens. Maybe Chef Phan will bless us with a cookbook one of these days? Comments: Grace Piper August 10, 2008 Oh. Wow. That looks so tasty. I've never thought of stuffing squid with pork. Sounds really good. Great photo too. Lulu Barbarian I'm glad to hear the Slanted Door is as awesome as ever. It's been several years since I've eaten there, but the memories remain.

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Dim Sum By: Sheri Wetherell Published: August 9, 2008 In Chinese culture the sharing of food with family and friends is an expression of the love they share with one another. One of my favorite types of Chinese cuisine is dim sum. In Cantonese, dim sum means "little heart" or "to touch the heart." How perfect is that? I love sitting down with my cup of oolong tea and selecting from the various dainty dishes from the trolleys that roll by. Steamed pork buns, shrimp stuffed mushroom caps, sticky rice, shaomai (or siu mai). Oh, they all touch my heart! If you're bold try some of the "truly Chinese" dishes such as spicy chicken feet. They only look scary and, I promise, are actually quite delicious! Comments: Rosebud August 9, 2008 There is nothing better than dim sum, and it is such a fun dining experience. Trust me, chicken feet are really good! teena I love shaomai! My favorite! Yummy!

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Blooming Tea By: Sheri Wetherell Published: August 10, 2008 Centuries ago, along the trade route known as the Silk Road, merchants from remote and mysterious ports such as Turkey, India, and China, traded exotic silks and priceless spices for jewels and gold. One of the most coveted items was tea. Like wine, tea reflects the region where it was grown. It can be mild and delicate or strong and pervasive. Blending tea is an art that ensures the integrity and harmony of the plant is enhanced by the ingredients with which it is paired. In some cases, botanicals from around the world are carefully selected and cured, then blended with tea to create a superior tea experience. One of my favorite teas is a small globe of green tea leaves hand-tied around an amaranth flower. When steeped in water you watch as the flower opens and blooms, revealing a beautiful pink blossom. The blossom symbolizes happiness and everlasting love. I imagine that long ago this tea would have fetched a pretty penny along the Silk Road. Comments: Greg Bulmash August 10, 2008 Along the Silk Road, it might have fetched a pretty penny, perhaps not. A tea like this needs the right kind of kitchenware or drinkware to be appreciated. Either a clear glass teapot would be needed, which would be a luxury available only to a small portion of those who appreciate tea, or you'd need to create smaller one-cup versions of these that could be steeped in a fine, wide-mouthed cup so that one could look in from the top to appreciate the blooming process. On the other hand, you can buy bulk teas such as a jasmine tea with small flowers in it. Not so pretty to look at, but a quite pleasant for the other senses.

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Potato And Ham Croquettes By: Sheri Wetherell Published: August 11, 2008 Croquettes, or in Spanish croquetas, are small, lightly breaded fritters that are deep fried. A common variety in Spain is the potato and ham croquette, or croquetas de patatas y jamon. Fluffy and smooth mashed potatoes mixed with small bits of ham make these a perfect appetizer, side dish, or your own at-home tapa. A delicious comfort food any time of year. Potato Croquettes with Ham Recipe adapted from 1080 Recipes 1 cup finely chopped Black Forest ham, prosciutto, or other dry cured ham 3 1/2 lbs red potatoes, unpeeled 2 eggs, separated 1 clove garlic Sunflower oil, for deep-frying Salt Place potatoes in a large stock pot, fill with cold water, cover and bring to a boil. Lower the heat to a simmer, then continue to cook for 20-30 minutes, until potatoes are tender. Drain, peel, and mash the potatoes before they cool. Mix the diced ham with the mashed potatoes and beat in the egg yolk. Heat 1 tablespoon of oil in a small skillet. Add the clove of garlic and cook until slightly browned. Remove from oil and, in a mortar or on a cutting board, mash with a pinch of salt to create a paste. Add the garlic paste to the potato mixture. Whisk the egg whites and a pinch of salt in a bowl until they form soft peaks. Fold into the potato mixture. With damp hands, shape the mixture into croquettes (cylinders or small patties). Heat the remaining oil in a deep-fryer or deep saucepan to 350-375 degrees. Add the croquettes in batches of about 6 and cook until golden brown. Drain well and serve immediately. Delicious with garlic mayonnaise! Comments: redman August 11, 2008 does fritter apply to a croquette or just to raw batter dropped into fryer? Barnaby Dorfman I tend to think of a fritter as something coated with some batter or binding agent and then deep fried. So not just batter, but batter with something inside. Here's the Wikipedia take on it: http://en.wikipedia.org/wiki/Fritter Leslie We have Croquettes everywhere here in Tampa! They are super addicitive! Deborah Yum! It's not even lunch time and I want some of these! dencio45 What... no breadcrumbs? In the photo it looks like they've been breaded.

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2024-05-23T00:42:18.321809

How To Cook And Clean Live Crab By: Sheri Wetherell Published: August 12, 2008 I was asked the other night how long you are supposed to cook crab. Good question! I grew up in the Pacific Northwest and have cooked and cleaned plenty of crab, yet I had never considered that it could be a daunting task for many. Silly, since I had no idea how to cook and clean a lobster when I visited my friend on Nantucket. Many people get squirmy at the thought of plopping a live creature in boiling water. Personally, it's not my favorite thing either, but according to my trusted fishmonger at Pike Place Market, there is no scientific evidence that crustaceans feel pain. That "screaming" you hear when you drop them in the water? That's actually just air escaping their bodies. Cooking Bring a large pot of heavily-salted or seasoned water to boil. Add the crabs and bring back to a full boil. Once back to a boil start your timer. For crabs up to 1 1/4 pound, cook for 15 minutes. For crabs up to 2 pounds, cook for 20 minutes. For crabs up to 3 1/4 pounds, cook for 25 minutes. Anything larger, cook for 30 minutes. Remove from water and let cool before you clean. Cleaning Break of the claws and legs, making sure to remove the knuckle too (the closest joint to the body). Flip the crab over and lift and break off the tail flap. There's a small gap between the top and bottom shells on the "butt" of the crab. Push a knife blade into that gap and twist to pry the shells apart. You can also pull apart with your hands. Remove the "dead man's finger's," the gray gills on either side of the body, and throw away. Using a teaspoon, scoop out the soft brown substance in the center of the body. This part is known as the "tamale," and is considered a delicacy in many countries. In Japan it is called kani miso. Cut the body section in half lengthwise. Usually I serve cracked crab in a big bowl from which everyone can feast. I usually give each leg, especially the the claws, a "pre-crack" to make it easier for people to get to the meat. To do this I simply make a single cut halfway through the leg with kitchen shears. I will give the claws one good whack with the back of a knife blade. Tips Eating cracked crab is messy business, so I like to provide each quest with finger bowls filled with warm water and a slice of lemon. The best tool for picking? The pointy tip of one of the legs. It's small, manageable, and fits perfectly in all the nook and crannies. Save the shells and boil them down later for a delicious crab stock. Comments: Austin August 12, 2008 That sounds deliciously similar to eating blue crabs (one of my favorite things to do when I visit Maryland). Good tip on the crab stock, as well. Do you ever season the outside of Dungeness crabs? I'm a big fan of old bay, but I'm not sure how it would taste with the sweet meat of dungeness. Barnaby Dorfman I like a bit of Old Bay in the water with Dungeness, but no where near as much as with the blues. Mizé Hi. I found your site trough Link Referral and I liked some of the recipes I read. Here in Portugal we do crab just like you described. In my house we add the "tamale" a bit of beer and/or mustard. Sometimes we add sliced boiled chrimps in the mixture, with homemade bread, it´s a feast! As you mentioned in your post many countries consider it a delicacy, mine is one of them. I bookmarked and will drop by later. Regards. Thumbbook Thanks for the tip on using the crab legs to pick out the meat. There was a lot of happy crab eaters at the picnic last weekend :)

foodista

2024-05-23T00:42:18.321809

Jamie Oliver's Flavour Shaker By: Sheri Wetherell Published: August 13, 2008 I don't usually review products, and generally I'm not one to get suckered into kitchen gadgets, but this product is worth the touting. I've seen Jamie use his Flavour Shaker on his show Jamie At Home and thought, "eh, just one more unnecessary thing to clutter the kitchen." Then my friend Tracy got one for their 10-day sailing trip, and swore it was the best thing she had ever used. So we rushed out and got one to give it a try. She's right, it rocks. It grinds and crushes. It mashes garlic cloves faster than you can with your chef's knife on a cutting board. It crushes and mixes your fresh herbs perfectly in seconds with just a few shakes. Darn, I sound like an infomercial. Basically, the Flavour Shaker is a mortar and pestle, but in a different shape. The "mortar" is the two-part container, the "pestle" is a round ceramic ball. You toss your ingredients in, throw the ball in, put the top on, and shake, shake, shake! For a tasty and easy rub, try shaking a couple of cloves of garlic, a pinch of kosher or sea salt, and some fresh thyme. I love when food is fun. Update: The Flavour Shaker is now available in a limited edition gold exclusively at Oil & Vinegar. Comments: [eatingclub] va... August 13, 2008 I wanted to get a flavour shaker too but was unsure about how much strength one needs to mash the ingredients up in it. I've seen Jamie do it and he seemed to have man-strength. Did you find you needed to shake really hard? Sheri Wetherell I find that some of the "tougher" herbs, such as fresh rosemary, require a bit of man-strength :) But I figure the extra upper-body exercise doesn't hurt! Garlic smashes quite nicely and without a lot of effort.

foodista

2024-05-23T00:42:18.321809