I opted to make a few of the soups and a vegetable curry dish. I must say that my expectations were not very high for the soups. I make a lot of soups and stews and I always use my homemade broth and I figured any soup that uses water instead of broth especially MY broth can't be all that flavorful. I'm also not a huge fan of cold soups and the simplicity of the recipes meant that they couldn't possibly be any good. Luckily, as always, I was proved wrong.The first soup was the Popeye Soup, and as the name suggests, it was heavy on the spinach. Combined with some apple, miso, tamari and a few other ingredients it was quite tasty. When I paired it up with some bread and a sweet potato it made for a solid weekday dinner. The ease of the preparation made it almost feel like I was cheating. Chop a few things up and throw it in a blender and dinner is ready.
The second soup was the Sweet Corn Chowder. Other than the corn, the bulk of the flavor came from walnuts, tamari, lime juice, cilantro and some avocado on top. While the Popeye Soup was good the corn chowder was even better. I loved being able to taste all of the main ingredients, and the avocado, cilantro and bell pepper topping really brought the soup to another level.My third dish was the vegetable curry and the sauce raw of course was wonderful. I make many varieties of curries and this particular sauce had it's own distinct flavor. I'm guessing it was the sizable amount of soaked cashews that gave it such a rich and creamy taste. I wasn't a big fan of the uncooked vegetables though, and when eating leftovers the following night I cooked them up and enjoyed my non-raw dish.
In the end the cookbook was a success, and I plan on adding these three dishes to my cooking rotation. You really can't beat the ease of many of the recipes, and I plan on finding more raw options to not cook in the future.He'd just moved from Lafayette to take the helm of the kitchen at Restaurant IPO, a hip new eatery on Third Street in downtown Baton Rouge. The staff was ready to serve, but there still was no one to wash the dishes."I only had five people in the kitchen. I couldn't take the risk of having someone in there if he wasn't going to pull the load," Wadsworth said.He rifled through various applications and settled on one that stood out. Wadsworth hired a man in his late 50s or early 60s, a guy who the chef remembers as having handed in a fudged application.
2013年10月24日星期四
2013年10月22日星期二
Shickshinny woman cooks up success after kitchen mishap
"I finally thought, I have this down pat," Taylor said. "It looked pretty, but it didn't taste pretty."Her friends dared her to enter the contest, and "if I'm dared, I usually do it," Taylor said, adding she had almost forgotten about the contest when she got the call that she had won. "It was a nice surprise."During the Cooking Redemption episode, Saad showed Taylor how to reclaim her sausage gravy and biscuits. Taylor and her daughter, Bailey, traveled to Louisville for the filming."My daughter went with me. She's the test subject of my cooking,Amateur foodies take note so this was almost like a payback," Taylor laughed, adding it was a wonderful experience. "Saad was very nice and personable. I was able to ask him questions - like, I don't like cooking with salt, but he showed me how to use salt to bring out certain flavors."
Since then, Taylor has conquered the recipe and her family definitely appreciated the results."I had to show off, and it turned out great," Taylor said.Tim Matis, director of advertising for GE Appliances, said it was the first time the company held the contest, and they were very pleased with the results. The campaign gives them more insight into how customers use their appliances at home.Taylor will get her new appliances next month; she and the husband took the opportunity to remodel the kitchen. She's especially excited for the dishwasher, adding she hasn't had one since the early 1980s."When I find out I had been one of the finalists, it was right around my mother's birthday," Taylor said. "So I look at it this way: it's my mom's way of reaching out to me, by letting me win."Chop bacon into ?-inch pieces. In a large skillet over medium heat, add the bacon. Stir occasionally and cook until golden brown, about 2 minutes.
Lift bacon out and set aside in a bowl leaving bacon fat in pan.Add sausage to pan in 1-inch clumps. Spread out evenly. Using a metal spatula, move the sausage around so that it gets golden brown on all sides.Once evenly golden brown, add the chopped garlic and stir. Cook for 30 seconds. Drain the excess fat and discard. Add sausage to same bowl as bacon.Turn heat down slightly and add butter to pan. Stir using the spatula to scrape bits from bottom of pan and incorporate into butter as it melts. Once completely melted, whisk flour into butter until evenly dissolved. Whisk in chicken broth. Turn heat up to high.
Since then, Taylor has conquered the recipe and her family definitely appreciated the results."I had to show off, and it turned out great," Taylor said.Tim Matis, director of advertising for GE Appliances, said it was the first time the company held the contest, and they were very pleased with the results. The campaign gives them more insight into how customers use their appliances at home.Taylor will get her new appliances next month; she and the husband took the opportunity to remodel the kitchen. She's especially excited for the dishwasher, adding she hasn't had one since the early 1980s."When I find out I had been one of the finalists, it was right around my mother's birthday," Taylor said. "So I look at it this way: it's my mom's way of reaching out to me, by letting me win."Chop bacon into ?-inch pieces. In a large skillet over medium heat, add the bacon. Stir occasionally and cook until golden brown, about 2 minutes.
Lift bacon out and set aside in a bowl leaving bacon fat in pan.Add sausage to pan in 1-inch clumps. Spread out evenly. Using a metal spatula, move the sausage around so that it gets golden brown on all sides.Once evenly golden brown, add the chopped garlic and stir. Cook for 30 seconds. Drain the excess fat and discard. Add sausage to same bowl as bacon.Turn heat down slightly and add butter to pan. Stir using the spatula to scrape bits from bottom of pan and incorporate into butter as it melts. Once completely melted, whisk flour into butter until evenly dissolved. Whisk in chicken broth. Turn heat up to high.
2013年10月17日星期四
Amateur foodies take note
Amateur foodies take note: If you want an apartment with an awesome kitchen, you'll pretty much have to live in a city. That's what Apartment Guide found when it looked at listing data to find the areas with the best kitchen amenities. Chicago topped the list, with San Antonio coming in at a surprising second place. New York City, which we assumed would claim the number one spot judging solely by the number of food bloggers we know, was in the middle of the pack in fifth place. Guess most NYC dwellers are fine with takeout.Check out the infographic below for the rest of the top 10, then let us know if you agree or disagree with the findings. One of my mother's favorite Yiddish proverbs was, "You can't sit on two horses with one behind." A fine observation, but growing up in Brooklyn, sitting on even one was unlikely.
My own steed was the lid of a sewing machine, a rounded wooden case shaped like a covered bridge with curved corners. Heigh-ho, Singer.As for places to sit, I mostly perched on the kitchen chairs in our two-family home on 58th Street. The landlords, my grandparents, lived upstairs and never raised the rent. The deal was that my mother would be nearby and available as her parents grew older.There were four sturdy chairs in our kitchen, and four slightly different ones in my grandparents' kitchen. On one of those chairs, my grandmother bent over that Singer, narrowing the legs of my dungarees and sewing aprons to be presented to my teachers as Christmas gifts, or practicing her signature on torn-off scraps of paper grocery bags.She could neither read nor write.This was the '50s.
Families making the upwardly mobile leap from Brooklyn to Long Island were furnishing the kitchens in their split-levels with Formica and chrome, shiny mid-century splendor.We stayed put and stuck with wood. "You couldn't buy chairs like that today," adults in my family said, at exactly the time when other people were throwing chairs like that away.I was in elementary school when my mother brought up the notion of refurbishing the kitchen furniture. The response was certainly cool. My grandfather said that whatever was to be replaced was "good enough," his typical rejoinder to any such proposal.But my mother, the executive in charge of 58th Street home improvements, had clout.
My own steed was the lid of a sewing machine, a rounded wooden case shaped like a covered bridge with curved corners. Heigh-ho, Singer.As for places to sit, I mostly perched on the kitchen chairs in our two-family home on 58th Street. The landlords, my grandparents, lived upstairs and never raised the rent. The deal was that my mother would be nearby and available as her parents grew older.There were four sturdy chairs in our kitchen, and four slightly different ones in my grandparents' kitchen. On one of those chairs, my grandmother bent over that Singer, narrowing the legs of my dungarees and sewing aprons to be presented to my teachers as Christmas gifts, or practicing her signature on torn-off scraps of paper grocery bags.She could neither read nor write.This was the '50s.
Families making the upwardly mobile leap from Brooklyn to Long Island were furnishing the kitchens in their split-levels with Formica and chrome, shiny mid-century splendor.We stayed put and stuck with wood. "You couldn't buy chairs like that today," adults in my family said, at exactly the time when other people were throwing chairs like that away.I was in elementary school when my mother brought up the notion of refurbishing the kitchen furniture. The response was certainly cool. My grandfather said that whatever was to be replaced was "good enough," his typical rejoinder to any such proposal.But my mother, the executive in charge of 58th Street home improvements, had clout.
2013年10月14日星期一
Verde Kitchen menu is a map of ringers and zingers
Mr. Bulman acknowledges his shift in priorities from fine dining to this more popular fare. "With my background, I thought I'd be expanding the entrees," he said, "but it turns out more people order tacos and I'm enjoying that."But those on the a la carte menu need some tweaking. For now, calabaza tacos ($13) taste like pumpkin pie in a tortilla, not really a plus no matter how local the squash or how piquant the pepita slaw. An order of pork in the pastor tacos had the texture of crispy bits layered with pineapple, red onion and lime. But dry, room-temperature pork tastes like burnt sand, no matter the condiments. And fishy mahi-mahi announced its arrival on the pescado tacos,Taps, a Boozy Social House and Kitchen more pungent than fragrant and the least popular of a night's dishes.
My friends thought the fish was a fluke, but the coctel de camarones appetizer was also afflicted, served like a Victorian shrimp cocktail from the '50s, where shrimp spiraled around a demi-bowl of sauce. I craved a lustier presentation in which smaller shrimp swim in a sea of roasted tomatoes and jalapeno peppers, cucumber, celery and cilantro.The menu could use some big, brawny meats, such as carnitas or lengua tongue tacos, both of which have made an appearance when Mr. Bulman first arrived and will return soon, he said.For the time being, diners are better served by the smoked fingerling appetizer, the papas ahumadas with a chipotle vinaigrette and an egg garnish -- the beginnings of a Mexican breakfast. Fried brussels sprouts are a delight, caramelized and dressed with crushed almonds and queso fresco.
Mr. Bulman makes an interesting choice by swapping brisket for duck confit in the tamales de pato -- steamed in corn husks and served with roasted carrots, apple salsa and a cider reduction. What makes sense here is that the masa isn't made with lard as is traditional, but the duck fat from the confit complements it.And of course, there are salsas, a counterbalance snack for a couple of rounds of tequila. The smoked chipotle salsa is probably the hottest, made with roasted peppers from Conover Farm.The thing is, if a diner starts a meal with chips and salsa, then he less likely will order a tasting menu. This is unfortunate, since it ends up a better value at $35 for five courses and $55 for eight courses. On the tasting menus, a liberal use of seasonal vegetables and bold seasonings make for a more compelling experience and a better display of Mr. Bulman's skill.
My friends thought the fish was a fluke, but the coctel de camarones appetizer was also afflicted, served like a Victorian shrimp cocktail from the '50s, where shrimp spiraled around a demi-bowl of sauce. I craved a lustier presentation in which smaller shrimp swim in a sea of roasted tomatoes and jalapeno peppers, cucumber, celery and cilantro.The menu could use some big, brawny meats, such as carnitas or lengua tongue tacos, both of which have made an appearance when Mr. Bulman first arrived and will return soon, he said.For the time being, diners are better served by the smoked fingerling appetizer, the papas ahumadas with a chipotle vinaigrette and an egg garnish -- the beginnings of a Mexican breakfast. Fried brussels sprouts are a delight, caramelized and dressed with crushed almonds and queso fresco.
Mr. Bulman makes an interesting choice by swapping brisket for duck confit in the tamales de pato -- steamed in corn husks and served with roasted carrots, apple salsa and a cider reduction. What makes sense here is that the masa isn't made with lard as is traditional, but the duck fat from the confit complements it.And of course, there are salsas, a counterbalance snack for a couple of rounds of tequila. The smoked chipotle salsa is probably the hottest, made with roasted peppers from Conover Farm.The thing is, if a diner starts a meal with chips and salsa, then he less likely will order a tasting menu. This is unfortunate, since it ends up a better value at $35 for five courses and $55 for eight courses. On the tasting menus, a liberal use of seasonal vegetables and bold seasonings make for a more compelling experience and a better display of Mr. Bulman's skill.
2013年10月11日星期五
Taps, a Boozy Social House and Kitchen
Dawn Morf, who co-owns the spot along with Giovanni Toracca, says that the revamped 6,000-square-foot space was designed to evoke a cozy and comfortable "old San Francisco" vibe, combined with some industrial and equine touches the address used to be the site of an old livery, and two horseshoes were excavated during the renovation. Two giant televisions hang over the bar for any sports-watching needs, and a large mural featuring a collage of city landmarks graces one wall, while a Victorian lady sipping a pint is painted on the other. The front bar area alone seats close to 100, but Taps has a secret: another room in back that will feature a raw bar serving oysters and clams on the half shell.
Lamina's interest in butchery and charcuterie is evident from the menu, which features appetizers like poutine with smoked pork-jowl gravy, duck confit scrapple, and a terrine board with headcheese, paté and liver mousse. Vegetarians will be able to subsist on pea soup, arugula with endive and dates, and wild mushroom gnudi, but the entrees are carnivore central, with rotisserie suckling pig, lamb shepherd's pie and wood-grilled bavette steak. Bar snacks include housemade pretzel braids with IPA cheese sauce and kennebec fries with malt-vinegar aioli.
As for drinks, the bar has 30 beers on tap, ranging from $5-7. The brew list features local beers like Anchor's California Lager, Speakeasy Prohibition Ale and 21st Amendment's Back in Black, as well as farther-flung brews like Dogfish Head 90 Minute IPA, Ommegang Witte and Ninkasi Believer. Bigfoot Lodge alum Jesse Ostroski is managing the bar program, which will feature six to eight seasonally inspired classic cocktails to start, plus four white and four red wines on tap, which range from $9-$13 a glass.Taps is hoping to be known as not only a great spot to watch football games, but as a comfortable gathering place where families and neighbors are welcome. Initial hours are 4-11pm on weekdays, with later weekend hours until midnight or 1am. They'll be opening at 10am on Sundays for the neighborhood's NFL-watching needs, and hope to roll out brunch and lunch in the near future.
Lamina's interest in butchery and charcuterie is evident from the menu, which features appetizers like poutine with smoked pork-jowl gravy, duck confit scrapple, and a terrine board with headcheese, paté and liver mousse. Vegetarians will be able to subsist on pea soup, arugula with endive and dates, and wild mushroom gnudi, but the entrees are carnivore central, with rotisserie suckling pig, lamb shepherd's pie and wood-grilled bavette steak. Bar snacks include housemade pretzel braids with IPA cheese sauce and kennebec fries with malt-vinegar aioli.
As for drinks, the bar has 30 beers on tap, ranging from $5-7. The brew list features local beers like Anchor's California Lager, Speakeasy Prohibition Ale and 21st Amendment's Back in Black, as well as farther-flung brews like Dogfish Head 90 Minute IPA, Ommegang Witte and Ninkasi Believer. Bigfoot Lodge alum Jesse Ostroski is managing the bar program, which will feature six to eight seasonally inspired classic cocktails to start, plus four white and four red wines on tap, which range from $9-$13 a glass.Taps is hoping to be known as not only a great spot to watch football games, but as a comfortable gathering place where families and neighbors are welcome. Initial hours are 4-11pm on weekdays, with later weekend hours until midnight or 1am. They'll be opening at 10am on Sundays for the neighborhood's NFL-watching needs, and hope to roll out brunch and lunch in the near future.
2013年10月10日星期四
Cafe Max in Denver delights, The Second Kitchen co-op opens in Boulder
Yonder, a cafeteria-style offshoot of the Southern staple Wishbone, opened earlier in the week at 5 S. Wabash. Staff is serving breakfast from 8-11 a.m. and lunch from 11 a.m. until 3 p.m. Monday through Friday.The team behind Mystic Celt on Southport quietly opened Monty Gaels, a "gastro sports pub," last month in the former Bowman's space at 4356 N. Leavitt. Dishes include Scotch egg, fried oysters, and Amish chicken wings; they have 20 beers on tap plus eight TVs.There's another new kiosk in the French Market, as Bebe's Kosher Deli opened up shop on Monday. Nosh on Kosher favorites including pastrami and corned beef sandwiches, hot dogs, knishes, matzah ball soup, and bagels and lox.
Ever had a manmosa? It's about time you did. Head to Cafe Max and place your order. If you are lucky, co-owner Maxwell Hopewell-Arizmendi will be the one who pours the Belgian beer —Orla Kiely nesting tins Blanche De Bruxelles — into the glass with the orange juice. It doesn't sound great, but it is. While you sip, you should chat with Hopewell-Arizmendi, who is a born raconteur. The New York native and his partner, Yukihiko Koyama, opened the charming, Euro-style cafe about six months ago, on a stretch of Colfax across from East High School that needs more places like Cafe Max. You can get fantastic coffee drinks — including lattes made with goat milk, if you want — or a glass of burgundy or a beer, along with pleasing little plates. I had a prosciutto panini with a fig spread. It came with a little tin of cornichons. How nice.
"I didn't want to open just a coffee shop," said Hopewell-Arizmendi on a recent afternoon. "I wanted a place where you could order a cappuccino, your friend could get a glass of wine, you could eat and read and talk."I found it awfully refreshing, a perfect little spot to just step away from the day and unwind without it being just a bar, or just a place packed with people glued to their Apple products and inquiring about the availability of almond milk. Hopewell-Arizmendi wants to hold music, film and other events at the spot, especially in the atmospheric, brick-walled basement.
Ever had a manmosa? It's about time you did. Head to Cafe Max and place your order. If you are lucky, co-owner Maxwell Hopewell-Arizmendi will be the one who pours the Belgian beer —Orla Kiely nesting tins Blanche De Bruxelles — into the glass with the orange juice. It doesn't sound great, but it is. While you sip, you should chat with Hopewell-Arizmendi, who is a born raconteur. The New York native and his partner, Yukihiko Koyama, opened the charming, Euro-style cafe about six months ago, on a stretch of Colfax across from East High School that needs more places like Cafe Max. You can get fantastic coffee drinks — including lattes made with goat milk, if you want — or a glass of burgundy or a beer, along with pleasing little plates. I had a prosciutto panini with a fig spread. It came with a little tin of cornichons. How nice.
"I didn't want to open just a coffee shop," said Hopewell-Arizmendi on a recent afternoon. "I wanted a place where you could order a cappuccino, your friend could get a glass of wine, you could eat and read and talk."I found it awfully refreshing, a perfect little spot to just step away from the day and unwind without it being just a bar, or just a place packed with people glued to their Apple products and inquiring about the availability of almond milk. Hopewell-Arizmendi wants to hold music, film and other events at the spot, especially in the atmospheric, brick-walled basement.
2013年9月29日星期日
Orla Kiely nesting tins
The store has a cooking school and will offer demonstration, participation and skill-building classes beginning in October. Upcoming classes include Festive Entertaining Made Simple, Knife Skills, the Art of Jam and A Taste of Spain.According to reports, the couple decided to move to Cary from St. Louis after researching best towns to live in the United States. On the store's website, the Saklads state "We created Whisk because we had a vision of building a local cooking store where you our customers could:
find everything for the cook, all in one place; interact with a staff who has a deep knowledge and enthusiasm for cooking; find innovative, reliable cookware and kitchen supplies from skilled artisans and exceptional brands; gain valuable knowledge through cooking classes; be inspired to cook!"Kiely, who is based in London, is known for her floral and stem prints on cotton laminated tote bags. Her retro-ish prints also appear on wallets, bedding and kitchenware. What makes them so wonderful is that they're uplifting and whimsical without being cutesy.
During their many travels, Dan and Diana Saklad of Cary would inevitably find themselves in the local kitchenware shop.Now the new owners of Whisk hope their specialty store becomes a destination for Triangle shoppers and a go-to place for culinary inspiration."When you need something for the kitchen and wonder where to find it, we will be the answer," Dan Saklad said. "We have more Le Creuset than anyone in the Triangle."Whisk opened Sept. 19 on the upper level of Cary's Waverly Place shopping center. The store offers 8,000 products and features an 80-foot wall with nothing but gadgets.
find everything for the cook, all in one place; interact with a staff who has a deep knowledge and enthusiasm for cooking; find innovative, reliable cookware and kitchen supplies from skilled artisans and exceptional brands; gain valuable knowledge through cooking classes; be inspired to cook!"Kiely, who is based in London, is known for her floral and stem prints on cotton laminated tote bags. Her retro-ish prints also appear on wallets, bedding and kitchenware. What makes them so wonderful is that they're uplifting and whimsical without being cutesy.
During their many travels, Dan and Diana Saklad of Cary would inevitably find themselves in the local kitchenware shop.Now the new owners of Whisk hope their specialty store becomes a destination for Triangle shoppers and a go-to place for culinary inspiration."When you need something for the kitchen and wonder where to find it, we will be the answer," Dan Saklad said. "We have more Le Creuset than anyone in the Triangle."Whisk opened Sept. 19 on the upper level of Cary's Waverly Place shopping center. The store offers 8,000 products and features an 80-foot wall with nothing but gadgets.
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