Chew On That

We've Moved!!

2007-07-11T08:06:00.000-06:00

Our blogger home has been a blast, but we foodies have decided to move on to our very own domain space at (drum roll please)...

http://chewonthatblog.com

Drop on by and let us know what you think!

Kitchen Experiment Gone Right

2007-07-11T07:07:00.000-06:00

I'm the kind of person who likes to follow directions. Doesn't really matter what they are, but I figure everything should turn out moderately well if directions are followed. Same is true for recipes. The step by step instructions usually lead you toward a decent finished product. Now, I know from personal experience that, especially with recipes, even the most specific directions don't always yield the expected results. And every once in a while I get brave enough to throw caution to the wind and make up my own.

Last night, R was making his famous lemon and garlic pasta, but I wanted something extra to go with it. R loves bruschetta and I had a quickly-ripening tomato, so it seemed like a good plan. After consulting some reliable recipes, I chose to go it on my own. And the results were fantastic! Ripe tomatoes, freshly baked bread and high quality parmesan cheese made the perfect combination for an easy bruschetta. The fresh flavor complimented the garlic in the pasta with a lightness the meal needed.

I used a French baguette and found the pieces to be slightly small. Next time I'd try to find a wider Italian bread, I think. I'd also cut them a little thinner - it's hard to bite into a 1-inch thick piece of bread! All in all it was a very successful attempt and I was proud of my creation. But I don't think I'm quite ready to get rid of the cookbooks yet....

Bruschetta

Ingredients

2 large tomatoes
1 loaf Italian bread
3-4 leaves fresh basil, chopped
1 clove garlic, chopped
1/4 C. onion, chopped
1-2 Tbs. olive oil
Salt and pepper to taste
Parmesan cheese

Directions

Seed and dice tomatoes and place in a bowl. Add basil, garlic, onion, olive oil and salt and pepper to taste.

Cut bread into slices 1/2-inch thick. Drizzle grill pan with olive oil. Place slices on pan, turning each piece of bread to make sure both sides have oil. Toast bread over medium heat until both sides are golden brown. If you don't have a grill pan, this can be done in the toaster oven.

Top each slice of bread with a spoonful of the tomato mixture. Using a vegetable peeler, shave long curls of parmesan and top each bread slice with a curl.

Yield: 4 servings

Taste of Chicago

2007-07-09T16:12:00.001-06:00

From catfish to oxtail, Chicago has no shame. City vendors will fry just about anything to serve up one of the greasiest festivals known to man. But that doesn't stop me from going, every year.

Depending on where you're from, you may or may not be familiar with the annual summer food fest in Chicago nicknamed the "Taste." If you're not, just like you might imagine, it's quite literally a taste of Chicago's cuisine (do NOT take this to mean that grease is all Chicago has to offer, it is by no means an exhaustive collection of Chicago's fine dining). More specifically, it's a 10-day event that hosts almost 60 restaurant vendors throughout Chicagoland. Each station has a "taste portion" for 3 tickets (approximately $2) to allow for more accessible sampling.

Anyway, yesterday was the last day and I made it there in the nick of time. I sort of make it my duty to try and go annually, so that I can feel like I've done my job as a Chicagoan. This year I made myself extra proud because I braved the 92-degree heat! (I drank a TON of water.)

But let's be honest, I eat the same food every year. So I guess I'm not really "tasting" much, just showing my support. Give or take a couple of variances, each year my stomach has to deal with at least one Indian samosa from Arya Bhavan, one pierogi from Kasia's, a slice of deep dish from one of the many pizza places (this year it was Bacino's pizza of Lincoln Park), and the ever delicious Original Rainbow Cone (an aggregate cup of pistachio, cherry, orange sherbert, Palmer and chocolate ice cream.) But don't think this year's list stopped right there. Those were just the staples. I also sampled a famous Billy Goat hamburger, a fried chicken wing, a frozen banana, beef on a stick, and....that may be it.

Oh no, wait. I was pleasantly surprised to see a new item that piqued my interest: Chocolate-Dipped Ginger Saffron Cookies from Vermilion, but in all honesty, they weren't as good as they sounded. The cookie was a bit dryer than I would have liked.

(Yes, I have it displayed in the grass, there aren't too many other seats at the Taste.)

All in all, the gorging fest met my expectations. 41 food tickets (a friend and I split!) and a full stomach, for the most part, later, I did not go home disappointed.

-Hillary, wishing "Hey Sushi" would come back to the Taste and serve their delicious fried green-tea ice cream
Editor, Recipe4Living

I need an ice cream maker.

2007-07-09T15:12:00.000-06:00

I'm rapidly turning into an ice cream snob.

First came the days of Breyers, whose classy (and actually minty) Mint Chocolate Chip made me turn up my nose at Edys' green, nearly flavorless junk. Then Haagen-Dazs, with its rich vanilla and decadent caramel. Now I balk at anything less than Oberweis, in my opinion the nation's finest iced cream (narrowly beating out Gilles Frozen Custard, mainly because of proximity).

And after seeing all these recipes for DIY sorbet, gelato, custard...I have to make some of my own. Meaning I need an ice cream maker. Meaning, unfortunately, I need to spend more than they charge for a shake at my local Ice Cream Shoppe.

Now, I'm not opposed to spending money on indulgences. I have a staggering DVD collection and I'll be wasting $400 come September so's I can play one game. But those things last forever! Ice cream doesn't last an hour in my house!

Still, I must. A whole world of culinary experimentation and unnecessary weight gain beckons, yearns, cries "Smylie!" at night while I sleep--

Look, I'm not crazy, I just really like ice cream. So I need your help. Where should I start? What brands are the best? Do I go manual or spring for electric?

Oh ye all-known sages of confection (all of whom, like, totally read our blog), please give me some tips. Because I need to make this recipe as soon as possible.

-Jim, hoping he gets to try all these soon, too

Wake Up!

2007-07-09T10:42:00.000-06:00

Have you seen the commercial recently with all the people yawning to advertise the new, more-caffeinated Pepsi Max? I've been watching Wimbledon on TV lately (yes, I woke up at 9am on Sunday morning with J* to watch Federer, J*'s icon, vs. Nadal, personally my favorite...his right arm is crazily bigger than his left). I yawn every time I see this commercial, and think about making a cup of tea. I suspect that this commercial is a rip-off of a popular Starbucks' commercial (do they need advertising?), but that's really not the point here.

The point IS why don't they (they being the man) post the amount of caffeine on bottles of soda? I am trying very, very hard to give up soda, but I still think this would be an important factor in consumer decisions. Sometimes you don't want to feel like a hummingbird in the afternoon, and sometimes you need a little something extra. Luckily, The Journal of Food Science analyzed the caffeine content in some of the more popular soda brands. Here are a couple highlights:

Coca-Cola (33.9 mg/12 oz)
Diet Coke (46.3 mg/12 oz)
Pepsi (38.9 mg/12 oz)
Diet Pepsi (36.7 mg/12 oz)
Dr Pepper (42.6 mg/12 oz)
Diet Dr Pepper (44.1 mg/12 oz)
Mountain Dew (54.8 mg/12 oz)
Diet Mountain Dew (55.2 mg/12 oz)

With the exception of Diet Pepsi, why do most of the diet versions have more caffeine than the regular? Hmmm.

-Caley, sipping on tea and not Pepsi Max

Your Weekly Libation

2007-07-06T12:51:00.000-06:00

Instead of recommending a cocktail this week, I'm gonna push a product from off-site that's near and dear to my heart: Woodchuck Dark & Dry 802 Draft Cider. Someone at Woodchuck's laboratories (filled with mad scientists and in a skull-shaped orchard, no doubt) heard my demands for a dryer, crisper cider, and they delivered in spades. It's not a full escape from the soda pop-sweetness mass-produced ciders all suffer, but it's definitely a step in the right direction.

So instead of getting yet another case of that Johnny-come-lately beer, stop by your local liquor store and try out a six-pack of Dark & Dry. If you aren't happy with your purchase, drink the remaining five bottles really fast, and you'll get happy pretty quickly.

-Jim out, mourning Cider's sad history

An Ode to Pasta and Meat Sauce

2007-07-06T10:38:00.001-06:00

I came home from work last night ravenous for a well-balanced and filling meal. Lucky for me, some delicious pasta and meat sauce were awaiting my arrival. In my relief and satisfaction, I realized that this was exactly what I wanted.

To me, there is something comforting about pasta and meat sauce. Maybe it's the fact that it has been a family staple for years, or maybe it's the simplicity. Probably both, but the best part about it is how easy and inexpensive it is to cook such a delicious and substantial meal.

So, without further adieu... my dinner:

To replicate the image seen here, all you need to do is saute some ground beef. Mix it with Barilla pasta sauce and pour it atop some mostaccioli. Or, you can make your own pasta sauce of course, but store-bought sauces work perfectly well for a quick dinner. Serve with a salad and you're good to go.

-Hillary, wishing she was back in San Diego
Editor, Recipe4Living

About time

2007-07-05T15:57:00.000-06:00

Apparently, NYC restaurant chains are now required by law to prominently display nutritional information for concerned customers. And they're reluctant to do so. A Burger King, for example, put their info on a wall where few prospective customers would notice it. Had the customers actually seen the sign in a prominent location,

...they could have learned that a triple Whopper with cheese has 1,230 calories (1,070 without mayonnaise), and a king-size chocolate shake has 1,260. The recommended daily calorie intake for an adult woman is about 1,800.

I know nothing's more American that truly terrible-for-you fast food, but come on, 1,260 calories for a frakkin' milkshake? I hope we see legislation like this in Chicago as soon as possible; you can't keep us from eating junk, but by God you should warn us about it.

Pop Rockin' Chocolate

2007-07-05T15:44:00.000-06:00

So, I need a favor. About a month ago, I tried a chocolate bar that nearly changed my life. It was an Israeli chocolate bar, but the unique part about it was that it had pop rocks in it! Just imagine that for a second, chocolate with pop rocks. Sounds simple, but it is out of this world, and it created, quite literally, a party in my mouth (I know I've used this expression before, but it's too appropriate here to pass up.)

My problem is, it's been out of my world for a little bit too long. I can't find it anywhere! I believe the brand was the Israeli Elite brand (they make a ton of delicious chocolate, you should try it sometime), but their Web site seems to be lacking in the accessibility department. So here's where you come in. Know of a particular grocery store that carries it, or a website I can order mass amounts of them from? If so, please let me know! My cravings are unruly lately and they need to be fed.

That is all. Thank you.

-Hillary, obviously wishing she was eating chocolate with pop rocks
Editor, Recipe4Living

Recipes I must try

2007-07-03T14:03:00.001-06:00

Odd as this may seem, given that I'm writing for ~~a food blog~~ the best food blog ever (rep-re-sent, people), I don't do a lot of cooking. One of the reasons I'm so excited to be working for the site is because it'll pull me outta my comfort zone and force me to make more than a grilled cheese or some absolutely delicious Pankeggs.

With that in mind, here are some recipes I have GOTTA take a crack at as soon as I get my lazy butt off the couch and into the kitchen.

Fat-Free Honey Granola Bars. Yeah, nothing special, but I'm sick of being under the yoke of Quaker Chewy's fake-healthy food. I want something I can snack on that's filling and not loaded with preservatives or chocolate chips!

But on the subject of chocolate, these chocolate cupcakes from She Bakes and She Cooks look positively heavenly. From the described texture to the nutella frosting, they're designed to make my stomach rumble, demanding tribute.

And while we're still on desserts, I want to whip up some of Thomas Jefferson's Ice Cream like Slashfood recommends. Problem is, I don't own an ice cream maker. Do I really need one? The recipe says you can just stick it in the freezer, but I imagine without the churning it won't be nearly as good.

But wait, tomorrow's the 4th! I should be grilling up some burgers! Right you are (or I am, since I'm typing this). Had I a meat grinder and a healthier lifestyle, I could justify eating perhaps one of these literal Bacon Cheeseburgers I saw on A Hamburger Today--still my favorite culinary find in the blogosphere by far. As it is, I might be able to get away with a few of these Firecracker Burgers instead.

And since my ladyfriend's a staunch vegetarian, I MUST cook the Ribz pictured on Fat-Free Vegan Kitchen for her. But that won't happen tomorrow, because I'll be too busy eating actual meat.

All day.

Happy 4th, everyone!

My Basil Affirmation

2007-07-03T10:27:00.001-06:00

I'm such a foodie. I'm sitting here eating spinach linguine with homemade pesto, while snacking on Chantal cheese (dang this aged cheddar is good) and a few lychee for dessert (these are quite juicy and wrecking havoc on my work area). I love it.

Actually, last night was one of those nights that makes me feel better about my ability to cook. My dish worked gloriously. But, I cannot take all the credit. In truth, the farmer's market supplied a gloriously fresh bunch of basil for my homemade pesto. Every time I visit the farmer's market across the street, the smell of the basil demands I do something with it: put it in on pizza, make a caprese salad, even dunk in lemonade with a bit of watermelon.

When J* suggested pesto, I reveled in my increasing awareness of his genius. The classic pesto recipes generally include basil, pine nuts, garlic, sometimes a touch of fresh Pecorino-Romano cheese, and plenty of olive oil. Being a fan of walnuts, I decided to substitute them for the pine nuts. Hey, cooking is all about experimentation (and, well, I'd heard this works). The pesto came out a bit chunky, for want of a proper food processor, but was still completely delicious over the spinach linguine. Triumph! A glass of red wine was all the accompaniment I needed.

Here is a classic Pesto recipe, but with Parmesan instead of Romano (I like both versions). Feel free to substitute walnuts and let me know what you think.

Wolfgang Puck's pesto pasta is a great way to use your homemade pesto.

Have a wonderful Fourth of July!

-Caley, looking forward to things going "Boom!" tomorrow

Sage and Sausage

2007-07-02T12:19:00.000-06:00

That's fresh sage. What a wonderful texture the leaves have and you can almost smell it. I used a bunch of sage to make homemade pork sausages with applesauce this weekend. Currently, I'm in somewhat of an Irish mode, experimenting with my beautiful new cookbook, Irish Traditional Cooking. On Sunday afternoon, I plopped four Granny Smith apples into a saucepan with a touch of water and sugar. I cooked these on very low heat for a short time, until the apples broke down. I've never actually made applesauce before and this smelled delicious. I could have added cinnamon at this point for a different treat.

The sausages were a snap to prepare, since casings are not necessary. A bit of fatty pork, minced, is best. Mix with the fresh herbs of your choice and plenty of salt and pepper. I love the combination of sage and apple, so chose this fragrant herb. For 1 lb. of fatty pork, also add 1 egg, 1 clove of garlic, and 2/3 C. soft breadcrumbs, as advised by cookbook author Darina Allen (I'm not a big fan of following recipes, but if you need measurements.) Allen recommends dividing the pork mixture into sixteen, rolled lengths, but I fried the sausage in bigger circles. I think the smaller pieces would have worked better.

The applesauce paired quite well with the sausages, although I think J* was more interested in the applesauce. In true Irish style, I served a potato dish on the side: buttery chive champ. One step further and I would have had colcannon.

What's next this week? Beef and Guinness Stew of course and Fadge

Slainte!

Breaking my heart and hurting my tongue

2007-07-02T09:36:00.001-06:00

What the hell happened to Chee-Tos? While picking up classier lunch fare--cold cuts, good Swiss, yogurt--at the store last night, I saw a bag of Chee-Tos and could not resist nostalgia's call. These things turned me into an orange dust-coated zombie in lunch hours past, and I couldn't wait to try eating them again. I still consume a fair amount of bagged chips and such, mind you, but I moved to Sun Chips and Baked Lays long ago, preferring fake health food to the lowly Chee-To. I snagged the bag, packed a portion into a lunch baggie, and cracked them open as a midmorning snack.

Big mistake.

I feel like I've been eating a cheesy salt lick, and I'm only three bites in. Is this a sign that my tastes are truly developing? What happens next, then? Can I still enjoy cheap Chinese and Domninoes' Pizza? What has this job done to me?

Your Weekly Libation

2007-06-29T14:27:00.000-06:00

I'm a proud Chicagoan (okay, okay, former North Shore suburbanite who finds it easier to say Chicagoan), so naturally, this cocktail caught my eye. I'm not usually fan of brandy or bitters, so it's quite the experiment, but I'll be giving it a try sometime this weekend. At the very least it gives me an excuse to go to the liquor store.

Chicago Cocktail
Ingredients
2 oz. Brandy
1 dash Bitters
1/4 tsp. Triple Sec
Ice

Directions
Rub a slice of lemon around the rim of a glass and dip it in powdered sugar. Fill the glass half way with ice. Stir ingredients with ice and strain them into the glass.

Enjoy the drink, folks, and enjoy the weekend. I'll see you on Monday.

-Jim, wishing we had more cocktail recipes on the site, wink wink nudge nudge

I'd like seven more please...

2007-06-28T09:13:00.000-06:00

Ok, so I'm a hypocrite. I apologize to Japan, and then I continue on with my global cuisine eating ways. But, I just can't help it. And worry not, this time I'm not stealing all the "fish in the sea," if you will, maybe just some lingonberries.

Yes, the dish that I've come to profess my love for today is....(drumroll please)

SWEDISH PANCAKES!

Ah....yes, I had them for dinner last night at Walker Bros. Original Pancake House, and I was in heaven. Sorry America, Swedish pancakes "take the cake" in the pancake contest. I like them better because they have a light, yet crispy crepe-like texture, and they're served with a perfectly complementary (no, not complimentary) lingonberry jelly.

Here is my step-by-step process to enjoying Swedish pancakes:
1. I cut the pancake into sections
2. Spread a light to medium helping of the lingonberry jam along with freshly whipped butter (that Walker Brothers serves it with) - careful, you don't want to douse the pancake too much.
3. Roll it up, and indulge!

If anyone can tell me if this is how the pancakes are actually served in Sweden, I would love to know! I've never been.

-Hillary, waiting for someone to give her a recipe for Swedish pancakes (hint hint)
Editor, Recipe4Living

I have class, I just don't know where I left it

2007-06-27T13:13:00.000-06:00

Maybe it's 'cause I'm a born-and-bred Midwesterner who, for the longest time, considered a 12-oz. steak a really high-class meal. My tastes are not sophisticated. I'm slowly learning to appreciate the finer things in life, but that growing appreciation has never extended to elaborate wedding cakes.

Yes, they are beautiful. Edible art, in fact! But when I can't bite into a cake without encountering six-inch layers of frosting and whole soggy strawberries, I'm not enjoying my dessert. And they're hideously expensive--what is it, like, ten bucks an inch? So while I'm happy as a clam looking at a wedding cake, when the time comes to eat dessert I'd rather have some caramel-swirled triple-chocolate brownies and high-quality vanilla gelato (see? that's kind of fancy!) than suffer through all the needless frippery inside all that pretty icing.

So what happens when I leave my wild and crazy guy lifestyle behind and settle down with a six-figure wedding bash? I don't want to spend the dough necessary for a towering monstrosity of fondant and fruit, but ritual demands I smash a piece of one into my new bride's face (or is it the other way around?). What's an iconoclast like me to do?

Why, I simply rent a cake, of course! With convenient services like this one, I pay a tiny price for an impressive foam cake covered in real fondant. It even comes with one real slice of cake, so the bride and I can make a good show of consuming the mm-mm-good fancy cake. Then it's wheeled into the kitchen and the real stuff is brought out a few minutes later, with no one the wiser, except for the folk sober enough to say "hey, this tastes like you bought it at Costco!"

It's a brave new world.

But I might reconsider my cake policy if I get to eat this one:

Nom nom nom.

-In all probability, Jim may make baklava for his wedding

A New Love Named Sassafras

2007-06-27T09:03:00.000-06:00

Don't tell R, but I fell in love last night. While having dinner at a Louisiana-style Bluegrass restaurant in Highland Park, I met a dish called sassafras. Even the name sounds enchanting, doesn't it? Say it with me: sassafras. I actually would have completely overlooked the seemingly unremarkable title of "Tilapia Sassafras" on the menu had my mom not mentioned its excellence.

The complete description of the dish was this: "Pecan Coated Tilapia Flash-Fried, Topped with A Wild Mushroom Sassafras Sauce, Grilled Shrimp and served With White Rice And Green Beans." The dish came on a wide, oval platter featuring pieces of the pecan-coated tilapia crispy and brown from the frying, with a brown sassafras sauce pooling around the edges. On the other side of the plate was a large pile of green beans glistening with butter and garlic, a mound of white rice already soaking up the surrounding sauces and a skewer of Cajun-spiced shrimp.

The dish was phenomenal. The fish was crispy on the outside, but flaky on the inside and the mushroom sassafras sauce was creamy without being too heavy. Its flavor was unlike any mushroom sauce I'd ever tasted where the mushroom flavor was clearly present, but not over-powering. I would have licked the platter had we not been in public.

This mystery ingredient that caused my taste buds to dance? My beloved sassafras. Technically, sassafras is a plant with a capacity for a great many things. Its scent can be used for aromatherapy candles and its oil makes an excellent insect repellent. But when its leaves are dried and ground, it becomes filé powder, a spice commonly used in Cajun cooking. Genius.

When I got home from dinner, I searched anxiously for a recipe, but found none. I would LOVE to recreate this sauce, but would certainly need a recipe. Any southern cooks out there who are willing to share??? Submit them to the site and I promise to make it and share the results!

-Max, already plotting where to find filé powder for other Cajun recipes

Too little...too late?

2007-06-27T08:31:00.000-06:00

The sushi craze is bigger than ever in America right now, with new sushi joints popping up all over the place. Yes, sushi is quite "in." Of course I realize this isn't news to anyone, as at this point it might even be on the verge of "out." But, irregardless of your opinion of sushi, it may not be around for too much longer. Or, at least, sushi as we know it.

You see, America's growing interest (along with China's and Russia's) in the artful Japanese creation has led to a shortage of the most common ingredient used in sushi: bluefin tuna. Not only are bluefin tuna fisheries already being depleted by their original and most frequent consumer (Japan, of course) but global demand for the raw fish is adding quite the insult to injury.

What's ironic about the situation is that the spreading of culinary traditions across the globe is usually seen as a form of flattery and an extension of cultural influence, but for Japan and its economy, the global sushi "trend" has been nothing short of a detriment. The NYTimes article that reports on Japan's crisis analogizes that tuna in Japan is as important as steak in America.

Imagine America without steak! Even if you don't like red meat, there is no doubt that steak is a sun around which the American economy's planets revolve (but of course, we have multiple "suns.") I mean really, what would America do? Well, as fellow blogger Jim has already so eloquently pointed out, notorious chef Gordon Ramsay has recommended horse meat as a healthier and better tasting steak substitute. America is fortunate enough to not have to resort to any backups (yet), but even if that weren't the case, Japan may beat us in the horse races (pun entirely intended).

Yes, you guessed it! Horse meat is Japan's backup plan!

To keep the sushi economy alive, some Japanese chefs have decided to use raw horse meat or deer to make their sushi. Forgive me if I'm wrong, but the thought of this in America would likely turn stomachs away from sushi for good (and maybe that is their intention!) But in Japan, both raw horse meat and deer are considered delicacies for natives. They just haven't been placed inside a jacket of seaweed and rice before (not that maki is the only way to enjoy sushi.)

So, a thought on globalization, if you're still reading:

Do we want to continue spreading our culinary traditions? Often food, no matter where you come from, is based on local resources, which means that sharing the traditions with the rest of the world seems to mean sharing the resources too. At some point, you'd think, a country would have to be selfish, because people in other parts of the world may not appreciate or need a food the way that country does. In fact, one person's food adventure is another person's staple, so where does the boundary lie?

I'm not naive as I realize that my comments and thoughts are entirely based on my being American. I know I come from the melting pot world where I'm fortunate enough to have food influences from all around the world readily available to me. And further, I know that this isn't the case in the rest of the world.

Having said all this, I extend my sympathies to Japan for a loss that I could not fathom. I also would like to apologize for America, China, and Russia adding to your problems. But at the same time, it is your fault too Japan because you created something entirely too delicious. I'm going to miss tuna sushi, dearly.

Run for the hills horses! You're next!

-Hillary, wishing tuna would reproduce at a much higher exponential rate
Editor, Recipe4Living

P.S. I'm not fully aware of the gravity of the tuna fishery depletion, so it's possible this is a very temporary scare and we will not have to say our goodbyes to the precious bluefin tuna.

Hell hath no fury...

2007-06-27T07:49:00.002-06:00

...like an unconditioned subway train at rush hour. That was my sweaty morning: a train ride with a mob of angry, overheated New Yorkers. I walked into work today with the inarguable need to stick my head in the freezer. I feel better.

With the heat over 90 degrees F, I've been dreaming of some cool treats and tricks to cool off.

If you do not have an air conditioner, fret not. Here's a way to make one and run it for *much* cheaper, as developed by a couple very warm, very clever college students.
Make a few Ice Straws to stir that cool lemonade, ice tea, or refreshing cocktail.
Best of all, whip up a batch of Watermelon Granita.

Watermelon Granita

This refreshing, ice dessert is thick enough to be eaten out of bowls, or can be made into a drink.

Ingredients

1/2 C. superfine sugar
1 C. water
4 C. ripe seedless watermelon fruit, cut into chunks
Juice of 1 lemon
1 lime, sliced

Directions

Combine sugar and water in a small saucepan and stir to combine.
Bring to a boil. Reduce heat to low and simmer 1 minute. Remove from heat and let cool completely. Place watermelon and lemon juice in a blender or food processor and puree until smooth. Pass the fruit puree through a fine mesh strainer into a bowl, using the back of a spoon to push liquid through. Discard any solids or seeds. Add cooled sugar-water and stir to combine. Pour mixture onto a metal pan to a depth of 1/4-inch. Place in freezer for 30 minutes until crystals begin to form. Scrape mixture with a fork to break it up, scraping the ends and sides of the pan where it might be most frozen. Refreeze for another 30 minutes. Repeat this process several times for 2-3 hours until frozen and crystallized. Place dessert cups or glasses in refrigerator to chill. Scoop granita into chilled bowls and garnish with a slice of lime on the rim.

-Caley, hating the MTA and luvin' the freezer

Photo compliments of Flickr, chotda

No more food heroes

2007-06-26T15:29:00.000-06:00

In these troubled times, when up is down and left is right and night is day and black is white, you gotta look for the constants. The age-old truths that, time and time again, provide a rock of stability in the sea of madness that is our modern world.

Like popcorn.

Remember popcorn? Oh, sure, you're serious foodies, you've moved on to greater snacks, but remember for a moment: the excited child getting overbuttered popcorn at the movie theater. Jiffy-Pop bulging in the pan at grandmother's house. The building-filling smell of artificial butter as golden microwaved fluff poured into a bowl.

Popcorn will always remain a happy constant in our lives, there when we need it. Safe, nostalgic, harmless buttery goodness.

Or not.

Apparently, the chemical additive diacetyl--used as a component for butter flavoring in popcorn and other products--can cause serious cases of bronchitis obliterans, a nasty disease that scars your airways and, eventually, necessitates lung transplants. Several workers have already contracted the disease, and 9 out of 10 lab rats died within a day of exposure. The rats were given double to triple the amount a worker encounters in the average workday, but an amount similar to what a worker would be exposed to while peeking into the butter vats.

Now, the workers get exposed to far more of this stuff than any of us ever will, but we still gotta watch out for the diacetyl that cooks into the popcorn as the bag heats up. If enough accumulates, who knows what could happen?

Ah well, at least I still have ice cream.

-Jim out, hoping someone submits non-microwave popcorn recipes to the site

Ratatouille!

2007-06-26T12:51:00.000-06:00

If you haven't heard yet, the Disney-Pixar movie about an aspiring chef, who just happens to be a rat in Paris, is coming out this Friday (June 29th!) And...

I AM SO EXCITED!
(Yes, that's me.)

Why? You ask.

Well, for one, I love Disney movies. Two, I've been reading and writing all about ratatouille nonstop over the past couple weeks at Recipe4Living.com (go read my article and enter our Ratatouille contest!) And three, what could be cuter than a rat named Remy testing out his skills in the kitchen?

Do you need any more encouragement? Maybe you're thinking this sounds like an advertisement but I get nothing out of you going to see the movie, honest. I'm just gracefully passing along something for you to enjoy! :)

-Hillary, currently spreading white cherry and Ratatouille love
Editor, Recipe4Living

A Pupusa or Two on Saturday Afternoon

2007-06-26T09:34:00.000-06:00

What would motivate me to travel all the way out to Brooklyn on a Saturday afternoon despite several subway transfers? Well, the best Latin American food in the greater New York area is what. And by best, I mean I might have to make the trip a weekly excursion since my mouth is still watering.

The New York foodies and many, many others have been buzzing lately regarding the Red Hook soccer fields. Recently, the city informed the Latino food vendors that their Temporary Use Agreement, granted by the Department of Parks and Recreation, would not be renewed. The city wants to open up the park to concession bids, ensuring a sizable amount of money for the city, but surely bringing an end to the vendors operating at Red Hook for the last ten years.

I went out to Red Hook on Saturday to see for myself why these vendors are so wonderful. First of all, the food was easily some of the best I have had anywhere in New York. Salvadoran pupasas, thick corn tortillas stuffed with cheese or pork, are made by hand continuously by a couple of vendors, and served with a pickled cabbage relish called curtido. Some of these delicious pupasas are pictured above. They seem rather simple, but these babies are mind-blowing. Other vendors sell fresh ceviche, which I have certainly discussed before.

Sampling some Mexican cuisine, I also enjoyed some fresh, chorizo tacos with plenty of spicy salsa and guacamole. Chorizo is Mexican sausage, and I want it much more often than I can find it. To wash all this down, I enjoyed a tall, cold cup of horchata, which is the sweet drink made from rice, almonds, and usually some cinnamon. An impressive juice stand also had fresh watermelon juice and limeade.

With all this food, J* and I settled down to watch some soccer at the fields. I couldn't have been happier. Looking around at all the vendors, with their makeshift tables set up, I can see how important these vendors are to the community. Families from all over Brooklyn and New York are enjoying the food, the weather, and the soccer, and certainly not just Latino families. This is what makes New York great, and would certainly be a tragedy if lost.

Save Soccer Tacos.

*Update*

According to Serious Eats, the vendors at Red Hook can stick around at least until the end of soccer season, October 28th.

When life hands you leftovers...

2007-06-25T17:23:00.001-06:00

Make Leftoverade!

Ok, that was lame, I know. But there is a point to this, I promise! When I was a kid, I was never good at eating leftovers. Ok, I'll be honest. I'm still not good at eating leftovers. Sometimes, at work, I'll be good by clearing out my contributions to the communal fridge in order to avoid spending more for a new lunch. But usually, I like fresh. I'm sorry, fresh is just more appealing!

If you think I'm a terrible and wasteful person for thinking this way, just wait two more seconds before you blame me. I have a plan for redeeming myself. Here goes:

There is a new movement called "replating." This organization, that you can read about at replate.org, defines the coined verb:

Their goal is to spread the word to as many people as possible, making replating a movement that makes sure less food is wasted, and more hungry mouths are fed.

So, I'm doing my job. I'm passing on the word. How's that for redemption?

- Hillary, about to go eat some leftovers...
Editor @ Recipe4Living.com

The only cooking show hosted by an appetizer

2007-06-25T13:58:00.000-06:00

Way, way back before time was time online and I still got all my viral video fixes from places like Newgrounds, I saw a cooking show that was heavy on humor, thick with food science, and hosted by Alton Brown trapped in an octopus' body.

I'm kidding.

Sort of.

I'm referring to Deep Fried, Live! A series of flash cartoons designed to make cooking fun--and teach you about things like, say, the science behind brining a turkey before you deep fry it--hosted by a friendly if accident-prone talking octopus named Tako.

I don't know when the last episode came out, but there are currently 8 in all, and all are worth watching. One of the creators, Rob DeBorde, is actually a writer for Good Eats, and the connection is obvious. Tako has a penchant for silly puns and geeky humor, and he offers a wide breadth of cooking knowledge. Much of this info is shared in a particularly handy way--clickable notes on the side of the screen, narrated cheerily by Tako, that automatically pause the show and unpause it once they're finished. You can also click on icons that pop up contextually--i.e., a little knife when Tako mentions good knives--to shop for the best cooking tools. It's a bit like Good Eats meets Pop-Up Video, all hosted by a cartoon octopus.

And I can't wait to make that octopus' cookie recipe.

-Jim, out.

Pie to try

2007-06-22T16:44:00.000-06:00

If I didn't mention this in my last post about the movie Waitress, Jenna's pies are enough to make anyone salivate through a movie. Whether or not they do taste good, they sure look good and are worth a try!

Here's my favorite pie recipe that she makes for her friend before a date:

Falling-in-love chocolate mousse pie

1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2/3 cup water
1 (4-serving) box chocolate flavored pudding mix (not instant)
1 (1-ounce) square unsweetened chocolate
2 cups (1 pint) whipping cream, stiffly whipped
1 (9-inch) baked pastry shell

In a large saucepan, combine condensed milk, water and pudding mix; combine well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat, beat until smooth. Cool. Place in the refrigerator and chill thoroughly. Stir. Fold in whipped cream and pour into prepared pastry shell. Chill four hours until set.

Makes 8 servings.

You can also find it at Recipe4Living.com if you want to add it to your recipe box.

It's the weekend, you have time to bake! Go ahead and try it!

Friday, baby!

2007-06-22T16:19:00.000-06:00

Nearly 5:30 on a Friday evening. All of our readers are gonna have a night out on the town, right? Hit those bars, buy tacos at two in the morning, eat something some guy hands you and then just freak out for a while...

Ah, but slow down there, Raoul Duke. If you're frugal like me, you want to have the same amount of crazy fun for half the price, right? That's why I'm going to recommend a cocktail every Friday, one you can whip up yourself without worrying about saving your singles for the bartender. So without further ado, my recommendation for this week:

Planter's Punch.

This libation's got a storied history in my family. Responsible for endless nights of drunken revelry and eventual total unconsciousness at a little Sea Island, Georgia pub called The Loggia Bar, it's delicious, strong, and absolutely perfect to sip (or pound) on a hot summer night. The mix of juices and three kinds of rum will make you feel absolutely tropical, not to mention absolutely...well, you get the picture. And since the Loggia got bulldozed in May, you'll be drinking a little (or big!) glass of history.

So enjoy, you party people. And remember, always drink responsibly.

Nonnarcotic Insomnia Cookies

2007-06-22T08:22:00.000-06:00

Daily Candy NYC ran one of the funniest and most appealing newsletters today. I giggled with delight, largely because it was about cookies...warm cookies delivered to your door between 8pm and 2:30 am. Insomnia Cookies is popular on a handful of college campuses (obviously) but they've now opened it up to Manhattan with a bakery at W. 4th St. in the West Village. Ooooh, this magical city I live in! If I didn't live on Roosevelt Island, I would be ordering this very night. Perhaps I can order from a bar? Do you think Dublin will have cookie delivery? Perhaps served with hot toddies on the side? (Read all about my love of hot toddies here.)

Aside from s'mores, improvised on a gas stove due to lack of campfire here (they are still good!), I can't think of anything I would like more at midnight. But, Daily Candy is right, there is a serious risk of addiction.

Devote at least 30 minutes for delivery. Until you know how you’ll react to Insomnia Cookies, you should not drive or operate machinery. You might want to take them with alcohol, though milk is recommended and can be delivered. Most cookies include some risk of dependency.

Award-Winning Soft Chocolate Chip Cookies

More than just pie

2007-06-21T16:06:00.000-06:00

I saw the movie Waitress last night, and in short, it inspired me. If you’re worried this is going to be a movie review, don’t turn away just yet, it’s not. It just happens that this movie, centered around pie, motivated me to do some thinking about how food can be an outlet for so many facets of our lives.

In order for you to follow along with me, I do however need to give the obligatory summary of the movie (Warning: it may be considered a spoiler) so here goes:

Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband’s child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and “starts fresh,” keeping only one thing the same: her love and passion for making pies.

When it comes down to it, I think cooking is an outlet for a lot of people. In terms of family, cooking can be a way to bridge generational gaps or settle differences. It can also make you feel like you belong. Cooking can evoke a sense of identity depending on with, for, or by whom you cook. And, not to stereotype, but for many women it can be very self-gratifying to be able to say they watched their mother’s or grandmother’s in the kitchen and are now carrying on their family’s food traditions. Even Jenna (from Waitress) does the same thing. Food keeps memories alive; recreating traditions time and time again from ancestors long ago.

Cooking can also be a form of expression. Like Water for Chocolate (the book and the movie) is about a woman named Tito who loves a man married to her sister but was never able to be with him physically. She expresses her love and intimate feelings for him through her cooking; feelings that he reciprocates and embraces while eating. Jenna, the woman in Waitress puts all of her emotion into her pies which explains why they are considered the most fantastic pies in the world.

It goes without saying that food is a basic need for all of us, but that is exactly why it helps us to relate to one another. Sure, food has its stratifying differences, from reputations attached to caviar as well as to chicken fried steak. But I think that when we cook, regardless of what the food is, or where it is from, we are fulfilling a hunger for something more than our own stomachs. We are fulfilling a hunger for self definition, expression, and maybe even sometimes, relationships. I think the expression “made with love” applies well here as the best meals are those that have meaning.

Food has the ability to nourish the soul, as well as the body, and I don’t think it could hurt to just realize that from time to time.

I got nothin' today, so...

2007-06-21T15:05:00.001-06:00

Here's a cat eating a birthday cake.

...yeah.

Wilbur, no!

2007-06-20T15:16:00.000-06:00

Okay, okay, it's in poor taste, but I couldn't resist. In my daily blogging I encountered a series of articles about all the kerfluffle (does anyone say that word outside of blogging, like, ever?) surrounding Hell's Kitchen star chef Gordon Ramsay's apparent enjoyment of horse meat.

Ramsay's no stranger to confrontation, given his short fuse and inclination to use an f-word I'm not allowed to type here (hint: it's not 'food'). But I'm willing to bet this is the first time his opponents have basically thrown their crap at him.

See, in a May episode of Ramsay's hit Brit program The F-Word, he tried and liked horse meat. Yep. Ramsay ate pony, horsie, equine, the fa-a-amous Mr. Ed...and according to him and his cohort on the show (journalist Janet-Street Porter), it's not only delicious, it's something everybody should have more of.

Cue a--*cough*--manure-storm.

I've written a piece about the pros and cons of eating horse meat (seriously, someone give it a name already) which you can find over at R4L, and after researching the topic all day I can safely say this:

I want to try horse meat.

Yes, I know, horses are pretty and majestic and noble companions with big, soulful eyes and kind hearts and Gandalf's horse could totally understand human speech and that's great. But I'm a curious omnivore who loves him some red meat, and I have no sentimental attachment to horses. In fact, one of them tried to kill me in Hawaii, and another saw fit to keep grinding my leg against a barbed-wire fence for half a mile at a dude ranch. Luckily I was wearing heavy jeans at the time. Cows ain't done nothin' to me, and I eat them at least once a week!

Unfortunately, while I'm certainly allowed to cook up some horse steaks if I so choose, I'll have a hard time finding them. Slaughtering horses for human consumption in the United States is illegal, and thanks to a recent ruling in Illinois slaughtering 'em for export to that sweet overseas market is now illegal as well. So if I want to get my horse fixin' fulfilled I'll have to go to jolly old England.

Well, on the bright side, I might meet Ramsay this way. But he'd probably call me a ponce and make me cry, because, y'know, that's what he does.

Photo courtesy of Wikipedia.

Beer Flights on Paddles

2007-06-20T15:04:00.000-06:00

I like to try things. This can be translated into: I like samplers. Hence, the beer flight! If you've never had a beer flight before, allow me to make a recommendation. If you're ever at a microbrewery and haven't tried all of their beers, get the beer flight! Pictured above is Flatlander's entire selection of house brews for a cool and refreshing $4. That's 50 cents more than their regular beer price and you get just as much, if not more, beer! Everyone has their own style of beer flight presentation but I thought theirs was pretty cute and creative: it came on a nifty looking paddle with 5 mini pilsner glasses. Being my first Flatlander's experience, it was the perfect way to try out the place.

I must admit though, I don't just get the samplers the first time I go to bars; the sampler is often my menu selection of choice. Usually, when I go to RAM, I "sample" their beers (if I'm not getting their rootbeer floats!). They used to let you try their 6 beers for $1.99 (and it would even be HALF PRICE on some nights!) Now I think it's $2.99, but still.

Beer flights are good deals my friends!

I'm Moving to Ireland

2007-06-20T14:27:00.001-06:00

Ok, ok, this is not exactly news for anyone that knows me. Nonetheless, it's been one of those days that I can't stop thinking "Holy #$&% I'm moving to Ireland." I'm moving to Dublin in September to pursue my goal of being a lifelong student, and where I will also continue my love of food. I've heard things about the cost of dining out in Ireland which make me think I'll be cooking more than here in NYC. In that spirit, I decided to devote my regular blog reading to some awesome Irish food blogs today. The rumored Irish "gift of gab" is true people.

Val's Kitchen writes about "American-Style" fluffy pancakes. I had no idea we could take credit for that! Giving me something to look forward to, Ireland is that "Atlantic blasted island of rain." Bring it.
The Humble Housewife makes me somewhat ravenous with these:

The super-close-up pictures served up with wit at Stuff yer bake are amazing. And, yes, the title of the blog amuses me greatly.
Martin Dwyer tells me that duck fat is freely available in supermarkets in Ireland....And that I will be cooking my cabbage in it. Awesome.

Might I finish with my favorite Irish food recipe at Recipe4Living.com?

Sweet Potato and Wild Mushroom Lamb Stew

Enjoy.

Make Your Own

2007-06-20T10:11:00.000-06:00

It's very possible that my organizational need to control things carries over into my food habits. In fact, I'm pretty certain it does. At stir fry restaurants, I always choose to "make my own" instead of opting for the already designated ingredients mixtures. And at delis or sandwich shops, I most definitely "build my own" sandwich just the way I like it. I make no exception with pizza.

As a lazy college student, there was always a frozen Boboli pizza crust waiting to be defrosted and covered with whatever was in the fridge. And while many may frown upon the use of prepackaged pizza crust, it certainly makes life a whole lot easier! (Well, nothing would be easier than Jim's recent discovery, but that's a whole other story.)

But when I recently found out that Trader Joe's makes a ready to bake pizza dough, I made the switch from frozen. I got the whole wheat flavor, but their herb dough looks delicious too! I really love making my own pizza because I can use fresh ingredients like sliced tomatoes and basil and whatever else I feel like. Last night it was tomatoes, sliced mushrooms, fresh basil and goat cheese. (Looks like Pam at Cave Cibum had the same idea.)

I like my pizza thin and crispy, but I found it hard to really get the bottom well done. Next time I would probably use half the dough and roll it out thinly. I also highly recommend investing in a pizza stone if you think this is something you'd make on a regular basis. Other than the slightly chewy crust, the pizza was fantastic! The combination of mozzarella and goat cheese was gooey without being overwhelmingly cheesy and the fresh veggies were excellent.

So whether you're a control freak like myself or you just like pizza, this is an easy way to please everyone.

Goat Cheese Pizza with Mushrooms and Tomatoes

Ingredients

1 pkg. pizza dough (I recommend Trader Joe's brand)
1/2 C. tomato sauce
4 Roma tomatoes, thinly sliced
4-6 mushrooms
2-3 basil leaves, chopped
Goat cheese
Mozzarella
Parmesan

Directions

Let pizza dough come to room temperature and roll out on floured surface. You may want to only use half of the pizza dough for a very thin crust. Move dough to pizza stone.

Cover dough with tomato sauce. Then layer tomatoes, mushrooms and basil. Sprinkle a few handfuls of mozzarella and crumble goat cheese over the top. You may add grated parmesan if you want.

Bake in 425 degree oven for 8-10 minutes or until done.

Note: you can substitute any ingredients that you'd like for toppings.

You Have Committed Steak Crime

2007-06-19T08:44:00.000-06:00

Generally, I do not subject myself to large quantities of beef. An occasional burger or beef stir-fry will insert itself between my preferences for fish, chicken, pork, duck, etc. Sometimes though, when especially ravenous after a long day, I crave as much of the cow as they will put on my plate. I want nothing more than a big, juicy steak, preferably with some sort of Gorgonzola (my poor, poor arteries) and creamy mashed potatoes.

This weekend, my family was in town, including my two tall sisters (6' and 5'9" respectively) and my equally tall mother. After walking around Manhattan all day on Saturday and some serious shopping, we had worked up quite an appetite. Since we were going to Joyce Dance Theater on Saturday night, we wanted some sort of steakhouse in the Chelsea area. The concierge at their hotel recommended Frank's, and told me it was "very reasonable" for my frugal-minded family. It was not. The cheapest meal was well over $30, as the sides were also ala carte.
Since we were at a famed steakhouse, we all ordered Petit Mignon. The above is a good illustration of what we got. A fine piece of beef like MIGNON should always be prepared medium rare. Anything else and you are ruining the steak. J* and my steaks (yep, he was meeting the fam) were very far from medium rare. They were dry and flavorless, and made me want to cry as I begrudgingly ate my money away now that we had no time to order anything else before the show. My mother and sister's medium steaks had absolutely no pink. What a crime!

Seriously, how does this happen? It's called a meat thermometer! Adding insult to injury was the fact that the restaurant was almost empty as we dined. What were they busy doing back there? In my opinion, if you are spending a lot of money for a good steak, you should NEVER have to pay for a hockey puck. We fought our way to $50 off the bill, but that was the extent of it. The waiters saw me taking pictures of the steaks, but unfortunately none of them came out for this post.

Thumbs down!

Photo compliments of flickr, su-lin

No. No, it cannot be.

2007-06-19T08:15:00.001-06:00

I quote the Book of Revelations:

And I heard, as it were, the noise of thunder, one of the four beasts saying, Come and see. And I saw, and behold: a pizza vending machine.

Yes, that's right. Some mad Italian scientist saw fit to make a vending machine that sucks in dollars and spits out piping hot, 9" pizza pies. If you look at the gallery on the site you'll see two critical facts:

1) The pizzas are cooked by an open heating element, meaning they aren't just microwaved.

2) The pizzas actually look somewhat appetizing.

They spent 5 million bucks in R&D creating this thing! It spits out a fully cooked pie in about two minutes, with three varieties per machine and a crispness setting controlled by the machine's operator. Now I can finally get that crisp rising-crust flavor at the Des Moines Greyhound station!

Okay, okay, this is actually really cool, but I have a good reason to panic. When convenience reaches this level, it won't be long before we're living in a grim world where robots do all the work and slowly learn to rebel. When that day comes, all we can do is hope Will Smith is still around to save us*.

*Initial title of this post: "AW, HELL NAW"

Cider tastes better than beer.

2007-06-18T11:44:00.001-06:00

Yeah, I said it. And I'll say it again, in bold letters: CIDER IS BETTER THAN BEER. I'm not saying that beer is bad or anything, but I like hard cider better--and I shouldn't be mocked for the preference.

Go to a bar with your buddies. Plop down in the stool, get the bartender's attention. Ask for cider. Even if you're a 6 foot 5 Hell's Angel with "LOVE AND HATE" tattooed on your knuckles, bloodstains on your chopper, and a bandoleer across your chest, your pals are going to stare, possibly laugh, and probably ask if you're sure you don't want a Smirnoff Ice.

Screw that noise. I was introduced to cider by a 300-pound Irish bus driver who could pound pints of the black stuff for six hours straight and still want whiskey afterwards. That's pretty damn manly. And what's this association with Zima and "alcopops?" Cider was what you drank long before beer took hold in this country, with pints pounded down by everyone from hard-bitten frontiersmen to John Quincy Adams. It only lost its popularity when beer breweries arose near urban centers. And like so many other things, that was all the Germans' fault. Lousy Germans*.

Luckily, cider seems to be making a comeback--in England, anyway. It's nice to know that if I'm ever in London and I ask for a pint of Magner's or Scrumpy Jack, I won't get snickers or funny looks (which is good, because I am emphatically not a bloodthirsty Hell's Angel).

If you'd like to read a brief history of the drink I love so much, check out my article on the main site. And next time you see a guy asking futilely if the bar stocks Woodchuck, show some sympathy. An American cider-lover's existence is a torturous one.

*In reality, Jim has nothing against the Germans, nor does he wish they would "go back to Germania." He just wishes they wouldn't make such good beer.**
**If any Germans are offended, Jim deeply apologizes, as he knows that Germans are not "all smiles und sunshine."

A "Big" Disappointment

2007-06-18T10:41:00.000-06:00

Ordinarily I'm not one to complain about restaurants and food establishments, especially those that have been at the top of my favorites list for years, but I have to say I am disappointed. If you've read my profile, or happen to know me, you might know that I have an obsession with Big Bowl, the restaurant. Ever since it moved to an area about 5 minutes from my house, I've been ordering their chicken satay appetizer, lemon chicken entree and a hibiscus iced tea to drink.

I went recently though, and things just weren't the same. Maybe it was the hyped up expectations after a long semester at school without a nearby Big Bowl, or maybe my perceptions serve me correctly. I'm not quite sure, but my main problem was that portions were much smaller and presentation was lacking.

If you'll notice in this picture of the chicken satay, there are only 3 skewers of chicken! Aside from that being a small number for any sharable appetizer, there used to be 5! Ok, I know that was back in the day, they had cut it down to 4 first. Yes, Big Bowl, I'm watching you and I'm not such a fan of your sneaky ways of diminishing how much food one gets in their order. What's worse, they got rid of the cucumber salad that it came with! Chicken satay needs to be served with cucumber salad, not an unattractively colored lump of I don't even know what. Even their peanut sauce is different! Used to be chunky, now it's straight liquid that falls all over the plate upon serving.

I complained about the portion to the waiter noting that it used to be bigger and he laughed in my face and said, "Oh, did you want to just order another?" Great service buddy. Maybe if it were free.

Perhaps I'm overreacting, but please understand that this happens to be one of my absolute favorite foods ever. I like the way they prepare it, or shall I say prepared, and I just can't deal with change like that.

The hibiscus iced tea and the lemon chicken did stay up to par though. I will give them credit for that. I didn't even realize that the hibiscus iced tea had free refills and that was a definite perk!

Will I go there again? Probably. Even though the portions were smaller and the presentation wasn't the same, the truth of the matter is it still tasted really good. If you noticed, I was just disappointed because I wanted more!

Salvaging Deliciousness

2007-06-14T14:50:00.000-06:00

As a new chef, I'm terminally likely to totally screw up half the recipes I attempt. It's okay, I'm learning, but occasionally, wrestling with failure, I feel like Ralph Wiggum struggling to open a milk carton.

So after botching one of the first steps of making Baklava, I was feeling kinda low. The friends I was cooking with, however, had other plans, and what they decided to do made me feel, for the night, like a real chef:

We improvised.

The problem with our Baklava recipe was, we tried to speed up the defrost process of the Fillo dough with warm water, assuming the bags involved were hermetically sealed. They weren't, which left us dough rather soggy at the edges. But the middle of the roll was fine--and after some cutting, we had lots and lots of thin strips of Fillo. That'd be one helluva narrow pan of Baklava...but what else could we make?

Tarts, as it turns out. With a maniacal look in his eye and an inspiration I'm still trying to understand, one of my friends started mixing up spare stuff around the kitchen--raspberries, cinnamon, some lemon zest from the baklava---until he had a bowl full of deliciousness. Meanwhile, my other friends began laying down strips of Fillo.

We took turns layering the paper-thin dough and filling it with the raspberry mixture, making funny shapes (including what can only be described as a raspberry tumor). It was my idea to fold the dough into triangles, someone else's to make some sauce with honey intended for the baklava, someone else's idea to...you get the idea. It was like cooking by wiki.

The results? Well, I'll give you a hint.

YUM.

The recipe can be found here: Improvised Raspberry Honey Tarts.

Enjoy! I know I did.

Mochi goodness

2007-06-14T09:46:00.000-06:00

I'm a huge fan of mochi ice cream; always have been, always will be. Mochi is a sort of sticky rice that encases a ball of ice cream leaving a dry dessert with a gooey and creamy inside. It comes in all sorts of flavors from mango to green tea, to red bean or your simple vanilla. Despite its Japanese origins, the first time I had it was at Bob Chinn's crabhouse. And while the restaurant is quite close to my house, it was rather inconvenient for my budget. The problem was, at that time (and this was years ago) I couldn't find it anywhere else. It seemed to be sort of a rare thing to carry, even in restaurants. If I was going to continue feeding my addiction, something had to change.

Well, as it turns out, they now sell it at the grocery store! Trader Joe's to be exact, but I'm sure others have it too. So last night, I had the pleasure of eating mango mochi in my very own home. No tip necessary! Best idea ever.

And, this newfound magnificence led me to get a bit creative in the kitchen last night. I made a quick and easy dessert that would be appropriate for any fancy occasion, and it was quite possibly the best thing I've ever put together!

All you need to do is serve one mochi ball and surround it with fresh berries or even mandarin oranges. The ice cream leaks out a bit at the bottom through the rice and mixes with the berries (which the mango flavor is suited quite well for.) It is refreshing, delicious, you name it. I'm in love.

Cooking Disaster Carnival (How Macabre)

2007-06-13T13:35:00.000-06:00

All the bloggers here at Chew on That love to eat. For example, after a trio of spicy crunch maki on Monday night, I couldn't turn down two-dollar wings with my beer at the nearby bar. But, we don't all claim to be master cooks. (Well, maybe Max does when none of the other bloggers are around...I've heard things about her risotto) Learning to cook is also about experimentation (and, um, food), and that means things occasionally go terribly but hilariously wrong. I tried to make falafel from scratch once with a mixture that stubbornly refused to remain balled, and ended up with oily muck.

It's especially fun to hear about these cooking disasters from our fellow food bloggers (some much more seasoned than we).

So, send in your crazy cooking disaster stories for what will be a very amusing blog and article at recipe4living.com. I'll be sure to give you some nice link-love at both locations.

Mail me at: caleywalsh at gmail dot com

Ow! My heart, my liver, and my brain!

2007-06-13T13:29:00.000-06:00

Oh God.

Some woman from a health nut's nightmares has created bacon vodka.

Bacon. Vodka.

The thread originally appeared on 4chan's Food and Cooking board, but was deleted before its madness could reach the rest of the internet, where it would undoubtedly harness man's collective desires to 1) combine things that should not be combined and 2) harm his liver and his heart simultaneously.

It has since been archived in Google Docs. Enter to see pictures of the entire process and the reaction of 4chan's forum, but be warned: the language on the site is not safe for work, and the content is not safe for the human mind itself.

You say cicada, I say cicAHda

2007-06-13T12:02:00.000-06:00

I'm sure everyone has heard all the 'buzz' about the Midwest's cicada invasion, a mobbing of creatures notorious for their 17-year hibernation period. And by buzz, I'm not just making an incredibly corny pun, I'm actually referring to all the crazy things people out there will do to incorporate a cicada into their everyday lifestyle: a warm welcome, if you will.

Yes, less frequent occurrences offer a multitude of opportunites like say, the Walter E. Smithe furniture cicada sale (find the cicada videos in their drop down menu) where they serve freshly squeezed cicada juice and "if you miss it, they won't have another sale like this for 17 years!" Or, you can get even more creative, like my friend's uncle, and make cicada paperweights (little treasures to cherish those little buggers while they're gone). The sky, or rather, the June (July? when do they leave?) soil is the limit with these flying noisemakers and like the good human hosts that we are, we go out of our way to make the most of their visit!

So, what do we do? Naturally, we eat them! Well, ok, not me personally, but you might be surprised how much cicada consumption goes on in these short months. Here's my favorite YouTube cicada video, also a news broadcast on local television channel WTTW.

"Cicada Gourmet Dining"

If you watched, you got a little taste of cicada tempura sushi rolls, some refreshing cicada and jam endive snacks, and even deep fried cicadas! If you're inspired, check out some more cicada recipes.

Most importantly, get 'em while they're around, because the next freshly caught cicada delicacy won't happen for another 17 years!

Enjoy! Or, take a look at this little guy first...

Potato Pancakes and Art Fairs

2007-06-13T09:08:00.000-06:00

I tried to spend every waking moment of last weekend outdoors. It was the first consistently gorgeous weekend that Chicago has seen this season and I just couldn't get enough. Saturday was spent strolling (and sometimes shoving) up and down Wells St. for the Old Town Art Fair. Unfortunately, the art was pretty expensive - and a lot of it was those cheesy pictures of ballparks and cityscapes - but we found other ways to entertain ourselves, namely beer and food.

Vendors from Old Town had set up stands along the street, so you could choose over-priced mini-portions and sample the cuisines (I'm not exaggerating here, they were really charging $3 for one egg roll). Kind of like the Taste, but without the tickets and on a much smaller scale. I did, however, stop at the booth of a Polish restaurant that had huge Polish sausages on the grill, pierogies with potato filling and the largest potato pancakes I have ever witnessed. This was not something I was expecting.

In my mind, potato pancakes are reserved specifically for Hanukkah at which time I try to consume as many as possible to hold me over until next year. But as soon as I saw these 8-inch latkes, I simply had to have one. Actually we had three, because that's how they were selling them. Three 8-inch potato pancakes with sides of sour cream and apple sauce. I was in heaven.

The consistency was a little thick for me, I think the potatoes had be chopped too finely, but the flavor was nice and oniony and the outside was crispy and brown. It was an unlikely surprise on a hot day in June, but now I only have 6 more months until I get them again!

Just in case you can't wait, here are some of Recipe4Living's favorites:
Potato Latkes
Sweet Potato Latkes
Hanukkah Latkes
Grandma's Potato Latkes with Ginger Apple-Pear Compote
Authentic Potato Pancakes

Photo courtesy of Matt Terski on flickr

Bringing back the soda shop era

2007-06-12T07:49:00.000-06:00

I went to RAM (a local microbrewery) the other night to meet some friends. I wasn’t in the mood for beer, so I decided to go with a root beer float for a decent $3.99. Much to my surprise (and quite frankly, my embarrassment), I received the largest overflowing mug of vanilla ice cream and root beer deliciousness that I have ever seen in my life. If you’ve been to RAM, you might know that their desserts are notoriously humongous, but never have I been served a drink in such gigantic proportions. To make matters more embarrassing, while I couldn’t help but crack up hysterically at the ridiculous sight of what now became my gluttonous mission, the waitress kept a completely straight face (she also just happened to be extremely unfriendly.) No grin, no nothing. If it weren’t for my friends, I might never have had validation that this float was out of the ordinary.

The root beer float option however, is not. Maybe it’s just me but I’ve been noticing root beer floats, or the float concept in general, popping up all over the place. Some have even gone so far as making root beer float cakes (see more recipes at Recipe4Living.com .) Sure, it’s no new idea, but perhaps it’s becoming trendy to bring it back. Wendy’s is in on it too. Visit one lately? They now have frosty floats where you can pick any soda to mix with either chocolate or vanilla frosty (their version of ice cream.) And, each time you get one you have a chance to win a Wii! Bringing back a classic is downright genius if you ask me. Not to mention, the combination of carbonation and ice cream is delicious.

This trend, so to speak, has put me on my own mission: to bring back the phosphates. What’s a phosphate you may ask? Well, the writers at cloudcreations.com explain:

“Phosphates were carbonated beverages made-from-scratch by the 'soda jerk' using carbonated soda water, flavored syrups and phosphoric acid, an ingredient still used today in many brands of soda-pop including Coke. Popular flavors included cherry, lime (usually called a green river), chocolate and vanilla.”

But more importantly, they are delicious! Well, at least the chocolate ones are; the lime sounds iffy.

If you didn’t know what they were, don’t feel bad. It’s been my experience that anyone under the age of 50 that I’ve encountered has never heard of such a thing. And, neither had I until a few years ago when I took a trip to visit my grandpa in Florida. We went to a local diner where a whole slew of his friends had ordered chocolate phosphates. They would respond to my look of confusion as if I was the one who was nuts. Anyway, they forced me to try a sip, and in a nutshell, it was like a party in my mouth. Mmmm.

So I say, bring back the phosphates, and the entire soda shop era for that matter, because that generation sure knew how to indulge.

My Way or the Highway

2007-06-11T09:19:00.000-06:00

I returned to New York on Saturday evening with a certain restlessness and a hankering for the Village. Despite the higher prices of food in the area, J* and I made our way to the lower east side. We missed the last showing of Too Much Light Makes the Baby Go Blind at the almost too-cool-for-school KGB, so wandered over to a restaurant nearby called Candela, Candela. The joint is an interesting mixture of Cuban and Italian cuisine. The signs surrounding the outdoor seating enticed us in with "Cucina, Mojito Bar." Although I don't often digress from a cold beer in the summer, I do love me an occasional mojito with plenty of fresh mint, lime, and hopefully a strip of sugar cane (oh, and rum of course).

Despite the price ($16!), I was very excited about the three kinds of ceviche on the menu. Ceviche, a kind of fresh seafood salad marinated in lime juice and served cold without cooking, is the perfect food to enjoy outside on a warm, summer night. I've had ceviche with fish, shrimp, squid, scallops, and, probably my favorite, conch pulled right out of the shell in front of me (in the Bahamas). Thinking that we could split the dish and forgo anything else, we ordered the spicy, mixed seafood ceviche with lime at Candela, Candela.

Perhaps I am not accustomed to the Cuban variety, but I did not care for this ceviche. We were served a variety of seafood (shrimp, squid, and mussels??) in a large glass bowl, but the seafood was quite whole, instead of being chopped up (I was told this was Cuban variety). Nonetheless, I couldn't taste any lime or any other seasonings. It basically tasted like a bowl of fishy seafood (with flavors not altogether pleasant to meld). Now, fresh seafood is great, but not when I want ceviche. I want something a bit more liquid, with lots of lime, tomato, avocado, and whatnot. I want to scoop it up with plantains or tortilla chips.

With my experience eating in Mexico, I know now how strongly I prefer the Mexican ceviche.

Shrimp Ceviche Tostada

Shrimp is "cooked" in lime juice and blended with tomatoes, onion, and jalapeno

Ingredients

6-8 Limes
2 lb. Tiger Shrimp, raw, peeled & deveined (30-40 count)
1/2 Yellow Onion, finely chopped
4 small Tomatoes, diced
1 Jalapeno, finely chopped
1 bunch Cilantro, leaves only, finely chopped Salt to taste
Garnish:
1 pkg. Tostadas
2 - 8 oz pkg. Rico Guacamole
Cilantro leaves
Hot Sauce

Directions

Squeeze limes into large bowl. Cut shrimp in approximately 4 pieces each. Place shrimp and onions in lime juice, cover and let marinate in refrigerator for at least 2 hours. Remove shrimp mixture from refrigerator and add tomatoes, jalapeno, cilantro and salt to taste. To serve, drain lime juice from ceviche. Next, spread guacamole on top of tostada and top with ceviche. Garnish with cilantro and hot sauce.

Yield: 4 servings (2 tostadas per person)

Photo compliments of flickr, Andrea F Lee

Pankegg!

2007-06-11T07:49:00.000-06:00

You gotta love the Internet.

It has horrified me, entertained me, and sometimes...inspired me.

This is one of those times. After watching a particularly good episode of my favorite (now ended) video blog The Show With ZeFrank, I knew my life would never be satisfying until I followed the instructions he gave me (watch til the end):

"Put a little oil in the pan, but make sure you add some butter. That's where the flavor is. Coat it, and then pour yourself a nice, big pancake. Now watch it. See those tiny little holes? Those are bonding holes, and they have a purpose. As soon as you see enough bonding holes, pick the pancake up and crack an egg under it..."

This mad scientist creation is called a Pankegg, and it is delicious. Over the weekend, my ladyfriend and I spent some time in the kitchen, putting Ze's recipe into action. Here are the results:

Cooking the Pankeggs was harder than I thought it'd be, mainly because juggling a half-cooked pancake on a spatula while you crack open an egg is no easy task. Attaining the "oozy, oozy middle" referred to by Ze also took some trial-and-error; twice I cooked the egg too much and was left with a yummy--but dry--Frankenstein's monster. The third time, however...

Success!

The mix of flavors and textures works really well. The cooked egg white combines with the pancake to make something exquisitely fluffy, and the runny yolk fills the role normally occupied by syrup.

While experimenting, I (at my ladyfriend's behest) also made an "egg in the basket," an egg-and-toast combination:

It may look like--and probably is--something served at some roadside greasy spoon, but again, the results make for one hell of a breakfast treat.

How do I top this? Maybe I'll combine sausage and pancakes! Naw, that'd just be crazy.

EDIT: There's been a request for egg-in-the-basket instructions as well, and since it is a valid alternative to the Pankegg, here they are: take a piece of bread. Butter it. Cut a circle into the center of the bread; eat the circular scrap that results. Put the bread buttered-side-down in a skillet, crack an egg into the hole, and break the yolk. Allow one side to cook, flip the bread, and lightly cook the other (to insure the whole egg white has been cooked). Enjoy with Pankeggs, Sausage-and-Pancakes-onna-Stick, and...God, I don't know, Raisin Bran with OJ instead of milk for a complete Mad Scientist breakfast.

This man is my hero.

2007-06-08T08:34:00.000-06:00

The link is not exactly new, but content this good should be posted everywhere. All the time. Possibly surrounded by neon lights that say AWESOME. From Adam Kuban's A Hamburger Today:

How to make your own White Castle burgers.

Being a Chicagoan, I can get White Castle if I really need it, but this makes giving into The Crave even easier. And now the unfortunate souls stuck with frozen sliders can have a taste of something a bit closer to the real thing.

Hats off to you, Adam Kuban. As a fellow burger-obsessive, you're a man after my own cholesterol-and-deliciousness-clogged heart.

Top Chef

2007-06-06T16:30:00.000-06:00

I don’t know about you, but I am an avid viewer of Top Chef (not to mention, just an all-around Bravo fan!). I make it my business to catch every episode of the show, if not once, as many times as possible. Somehow, that standardized reality TV formula they’ve got over there at Bravo sucks me in every time. I’m beyond addicted.

Anyway, I am greatly anticipating tonight’s competition between seasons 1 and 2’s casts (to air at 10/9 CST). It takes me awhile to adjust to new people so anytime shows bring back older casts, I’m a happier camper. This sendoff into the third season (to premiere next Wednesday) has got me wondering, “which cuisine reigns supreme” (totally stolen from Iron Chef, ok I LOVE cooking competitions)? Will it be Ilan’s saffron coma-inducing concoctions? Or will Harold’s laidback all-American and hearty style prevail? Yes, those two are the leaders of the season’s packs and if my instincts serve me well, I predict some sort of “throwdown” between the two Top Chefs.

TUNE IN and let me know what you think!

Unisex Design in Pink...

2007-06-06T13:56:00.000-06:00

I'm such a baby when it comes to chopping onions. I've tried running the onion under cold water and even freezing the onion before chopping. I'm liable to make a couple knife strokes and run around the living room for awhile in tears. Luckily, RSVP International is here to solve that problem with style. That's right, they offer specialty Onion Goggles. A hefty amount of padding around the eyes crosses lab goggles with couture. Wear these around all the time and you'll be ready for serious onion-chopping at any time.

Hopefully a store near you is carrying these babies since you cannot order online. I'd really love to see what they charge...

Wear those goggles when you make this:

Tandoori Onion Salad

Tastes like...burning...

2007-06-05T12:13:00.001-06:00

The newbies have arrived! My name's Jim. I'm the other new editor here at Chew on That, and I'm thrilled to be here. You've already heard from my cohort Hillary; now it's my turn to tell an embarrassing story about food.

Since I could see over the hibachi and wield a pair of chopsticks, I've had a lifelong obsession with Ron of Japan. I love authentic Japanese food, but I also love Americanized Japanese food--and Ron's got that in spades. You wouldn't find teppanyaki this unhealthy in Tokyo (trust me, I looked), but the taste is worth the calories...particularly Ron's secret weapon in the restaurant wars, their amazing egg sauce. It absolutely destroys any nutritional benefit left in the already oil-soaked food, but it leaves you full, happy, and possibly incapable of movement (that's if several delicious Super Mai Tais haven't already knocked you on your oshiri).

That's not to say that Ron only offers teppanyaki, and that's where my story comes in. Recently, I was there with my family, happily guzzling cocktails and watching the chef prepare our appetizers. My brother ordered a new item, beef sashimi, and we all watched in awe as several dark red slices of raw steak were laid out before him.

Graciously, he offered me the plate. I reached for a slice and, worried I wouldn't like it, popped the whole thing into my mouth without even looking. Then I realized: I'd grabbed a hunk of wasabi-spiced hot mustard off the plate instead of the intended target. At that moment, the chef lit some oil on the grill, creating a towering fireball. Impressive, sure, but it could not have possibly been hotter than the inside of my mouth.

I screamed, hunched over the table, and spat into a napkin. I couldn't taste anything but hot for the next half-hour.

Always look before you eat, folks.

A Recipe for Disaster

2007-06-05T10:20:00.000-06:00

If you haven't heard yet, there are some new editors at Recipe4Living.com! I, Hillary, happen to be one of them. :)

It was my first day on the job yesterday and in a very warm welcome, my boss took me out to lunch along with my co-editors. We went to Edwardo's Pizza, which is just down the street from our office. By the time we made it there, it was about 12:30 and my stomach was rumbling. Having gotten up at 6:30 AM (let's face it, for the first time in a long time!), my stomach was yearning for meal number two. So, naturally, I grab at the first edible item put in front of me. Edwardo's serves these great bread chips (for lack of a better description) with marinara sauce as their kind of bread and butter tantalizer. In hungry haste, I reached over to dip my crunchy bread chip into some tasty-looking tomato sauce, only to deliver that very dollop of sauce onto my brand new white shirt instead of into my mouth. Yep, that's right, first day of work and I have a giant red stain in the middle of my shirt. And yes, I got the pants too. Luckily, that stain came out. As for the shirt, no such luck.

So, now that I joined the team, I wanted to introduce myself. My name is Hillary, but you can refer to me as the girl who stained her shirt with marinara sauce on the first day of work. And while we're on the topic, I thought I would take this opportunity to share a few tips on what I could have done to get rid of my food mishap right on the spot.

1. Carry around that Tide To Go pen. I'm not kidding you. It works wonders. I have one, but just like many others, I forget to carry it around with me. Well, a word of advice (to myself included): CARRY IT AROUND. Buy another one for the purse. Buy three. It will be worth it, trust me!

2. That old club soda trick. Ask the waiter for some club soda (not in that overly snobby voice "Could I bother you for a glass of club soda? I seemed to have stained my shirt!") and just dab the stain. Try not to rub it in. You might make matters worse.

Photo courtesy of timsamoff at Flickr

Pecan-Crusted Goodness

2007-06-05T07:28:00.000-06:00

I'm a big fan of fish, especially in the summer. And although it doesn't feel like summer in Chicago right now with constant rain and chilly temps, I needed a lighter meal and a break from the barbecue last night. Usually, I default to salmon when I want to make fish, just because it's so easy, but I got a bit more adventurous last night and brought home walleye pike. A quick pan fry in butter and the sweet, flavorful fish was ready to go.

I know a lot of people are hesitant to make fish on their stovetop for fear of the house smelling "fishy," but walleye pike is so light and un-fishy, it really wasn't an issue. Then again, I come from a family that smokes kippers on New Year's day, so fishiness is not really a main concern.

But last night's dinner was anything but fishy. I chopped up pecans in the Cuisinart until they were fine, but not pasty, and put them in a shallow dish. Then I dipped the fish in milk, then the pecans and then stuck them in the pan. In 15 minutes they were golden-brown and ready to eat. Walleye pike is an excellent fish to cook because it is so flavorful to begin with, it doesn't need much help. It will always make you look good. The pecans added just enough texture to offset the flaky fish for the perfect combo.

Pecan-Crusted Walleye Pike

Ingredients

4 pieces walleye pike
3/4 C. pecans, chopped fine
Milk
Butter

Directions

Chop pecans in a food processor and place in a shallow dish. In another dish, pour enough milk to dip the fish. Melt a generous amount of butter in a fry pan. Dip fish in milk and pecans and then lay in pan. Repeat with all pieces of fish. Pat extra pecans onto fish while in pan. Flip after 5-7 minutes or until brown. Cook on other side until done. Can be served with tartar sauce (but it doesn't need it!).

I Want My 'Cue

2007-06-04T12:54:00.000-06:00

Stone's Bones in Merrillville, Indiana was always a good excuse to drive home to central Indiana from the North side of Chicago, or up to visit my sister in Chicago while still living at home. Good barbecue is an undeniable food passion of mine. Growing up in a very health-conscientious household (applesauce in baked goods conscientious), I developed an even more acute love for such forbidden fare. I loved calling my mom while at college and telling her I discovered items like chicken wings and Philly cheese steaks. *evil laugh*

Tender pork ribs, falling off the bone are pretty close to my food heaven. Thus, when I heard about the Big Apple Barbecue Block Party coming up this weekend, I squealed with delight and about fell out of my seat. Living in NYC in the summertime is the best! Even more thrilling, Serious Eats is giving away two Bubba Passes to the event, complete with the pleasure of Serious Eats guru Ed Levine's company, and a whole bunch of other 'cue goodies. Of course I entered!

In sweet, sweet anticipation of my win, here are some of my favorite 'cue recipes:

Sweet and Spicy 'Cue Ribs

Real Goooooood 'Cue Ribs

The BBQ insanity will just not end! Recipe4Living.com is hosting the Ultimate BBQ Recipe Contest. Send in your most creative barbecue recipe and you could win a deluxe gift basket with gourmet barbecue rubs and sauces. Send in an awesome BBQ recipe better than my ribs and I might just flip. (Hardy har har)

Psychedelic Veggies

2007-06-01T09:17:00.000-06:00

Just when you thought you’d seen everything, along comes Purple Cauliflower. Sold under the name of Foxy CauliColor, this purple variety is combined with yellow, orange and white cauliflower to turn ordinary veggies into an extraordinary meal. I bet even your kids will love these fun colors.

The purple variety of cauliflower was developed by a Dutch company and is 10 times higher in antioxidants than the white variety. The Grocers Review has a great article giving a brief history of this unique veggie and outlining some of its health benefits.

Sold nationally, at Giant, Dierbergs, Piggly Wiggly, Whole Foods and ShopRite grocery stores, the 9.5 oz. bag or 9.6 oz. pack cost $3.00. Of course, cauliflower is not just great as a side dish, but makes a wonderful meal.

And while you’re thinking of all the great things you can do with CauliColor mix, check out some of our great recipes at Recipe4Living.

A Nice Gesture

2007-06-01T08:26:00.000-06:00

I received an e-mail from Marybeth Mills , the co-owner of Peekamoose, after my post yesterday. (I felt they should know about the experience and e-mailed them a link). The note was very kind and helped to explain what happened on what turned out to be their busiest night in 2 years. As often happens with truly exceptional chefs and hidden gem establishments, it's hard to meet the demands of popularity, especially in an area with a small number of restaurants. She assured me that such service is not typical, and that the entire staff would take this constructive criticism as an opportunity to continue to improve. In regards to the tap water, the taste seems to be an issue with which they have earnestly struggled for quite some time, as permitted by Ulster County.

I'm certainly relieved to receive such a response, as I have heard such wonderful things about the food. I'm looking forward to giving the Peekamoose another chance.

An Unfortunate Incident

2007-05-31T08:28:00.000-06:00

Driving along Route 28 to Margaretville, J* and I passed a pretty little restaurant called the Peekamoose. The Catskills Mountains seem to be overrun with these adorable , punning destinations like the Inn Between and infinite loop names like Pakatakaka... . We former Midwesterners and now wannabe Manhattanites giggled a bit at these names while trying to differentiate ourselves from the amusement of city "tourists." Nonetheless, a foodie friend from the city highly recommended Peekamoose, and we discovered that famous NYC chef Devin Mills (formerly of Le Bernadin, Gramercy Tavern, Guastavino's, and Ruddy and Dean) now cooks at Peekamoose, which he owns with this wife.
So on Sunday night, we drove back to the Peekamoose. We strolled in around 9pm (late because we went on a 3-hour hike that day) in casual wear. The people dining and those congregating in sharp-dressed circles around the bar were obviously from the city. Peekamoose, isolated on a country road, had an oddly trendy feel, rather than achieving a comfortable, country atmosphere. I pulled at my loose, linen skirt as we struggled to track down a hostess. When we finally located her and asked for a table, she paused and asked us whether we had a reservation. Well, no, we weren't aware that we needed a reservation. This is precisely the reason to get away from the city.

She paused, "Oh. Well, it's going to be a very long wait." We were slightly puzzled and asked how long. "At least 30 minutes." First of all, that's not a very long wait for a great meal. And secondly, why the pretentious warning? Was this a case of age discrimination (J* and I being rather young and not so impeccably dressed)? She finally conceded that we could be seated immediately if we agreed to sit outside. We agreed, relieved, and were led to the large patio. Sitting down at the table in the far corner, we realized that we were the only diners out there. The isolation was creepy and the servers hardly realized we were there.

Aware of the meal prices (with ala carte sides), we ordered tap water. We were not warned. We both took a big gulp of the water (dehydrated and hurting from the hike) and almost spit it out. "Oh, we hit a sulfur patch. How about some wine?" No, we wanted water, drinkable water, and we didn't want to pay for it. Bottled water was not offered as amends for the horrendous taste lurking in our mouths. We could purchase anything of course. "We are also out of the rabbit and the trout."

As we sat and contemplated the menu with a cup of tea, we talked quietly about the bad vibe we had encountered thus far. After a sever did not return for a good 10-15 minutes, we simply left. Unfortunately, rank water and pretension are the extent of my review of Peekamoose.

5 Minute Prep

2007-05-31T08:20:00.000-06:00

When my grandma decided that she wanted to host the family Memorial Day dinner, she went through a series of menu dilemmas. First, she wanted to do a Mexican theme with a taco bar, rice, cornbread; the works. Then, she thought maybe it would be fun to make a paella and have sangria. After that, she considered making lasagnas and doing Italian. Luckily, my great aunt saved her from her menu planning confusion when she said, "Lasagna? Who wants lasagna on Memorial Day? I want a hot dog!" So hot dogs it was. Along with skirt steaks, brats (chicken and veal) and barbecue chicken.

As a fun side dish, my mom thought it would be a nice change to make Polenta Fries to go along with the oven-baked potatoes. My family loves polenta because it's so versatile; we'd made these once before and they were such a big hit, we decided to make them again. It's really the simplest recipe ever with only five minutes of prep work!

I got a few nice shots of these skinny cornmeal beauties before they went into the oven, but they disappeared so quickly during dinner, I never got an "after" shot. You'll just have to make them and see for yourself. What I love about these "fries" is that they get nice and crunchy on the outside, but the inside stays soft and mushy. All we add is a little salt and pepper, but I'm sure you could get creative with other spices if you like.

Polenta Fries

Ingredients

2 packages polenta in log form
Non-stick spray
Salt and pepper to taste

Directions

Preheat oven to 400 degrees. Cut polenta into sticks about 1/4-inch wide and a 1/4-inch thick. Spray baking sheet(s) with a non-stick spray and scatter polenta sticks around pan - use two if too crowded. Salt and pepper polenta to taste. Heat in 400 degree oven for 1 hour, turning about half way through. Polenta is done when the outside is crispy and the inside it mushy. Serve hot.

Grown Up Lox and Bagels

2007-05-30T16:25:00.000-06:00

Like any good Jew, I love my lox and bagels. As my cousin and I agreed at a recent family gathering, it's the ultimate comfort food - maybe even more so than chicken soup. Maybe. Alas, smoked salmon is not the cheapest of fares and for a twenty-something trying to make it on her own, it's not a regular menu item. I at least make do with a lox spread at my favorite bagel place on the way to work and that usually tides me over.

My cravings for the smoked stuff were only enhanced when I came upon not one, but two salivatingly delicious photos today. The first features lox in the form of a pizza with gorgeous, thin pieces laid out over a generous shmear of cream cheese. The second mouth-watering recipe was for a S moked Salmon and Tomato Salad Tartine at seven spoons that brings a more sophisticated flavor to the plate with chevre and a perfectly seasoned salad.

Personally, I can't wait to try both!

Stuffed (With) French Toast

2007-05-30T09:44:00.001-06:00

The French toast I enjoyed at Margaretville Mountain Inn on Sunday was superb, and supported my assertion that the dish is done better with cinnamon rather than copious amounts of powdered sugar. But, just look at this, brioche French toast stuffed with Nutella! Genius!

I must admit I am of a member of the eating-nutella-right-out-of-the-jar-with-a-spoon persuasion, so basically this French toast trumps my weekend in the mountains. Although, the cranberry scones were delightful. Here is the path to nutella-goodness.

My First Kitchen

2007-05-29T15:53:00.000-06:00

Ok, not technically my first kitchen, but my first kitchen that will not contain more than 30 shot glasses and various other glassware from various other fraternity formals. On July 1, I'll be moving into my first real, non-college town apartment and I'm thrilled. Unlike many my age, there is a corner of boxes in my parent's basement that are labeled, "Max's Kitchen" and include everything from old sets of dishes to a Cuisinart (yessss!) to a set of French onion soup crocks, which have never been used. And though I feel quite fortunate that I have such treasures waiting for me, I am missing some key essentials like pots, pans and utensils.

I have tried to utilize the Internet to narrow down a basic checklist (the only thing I love more than lists is being able to cross things off my lists!) of kitchen essentials. I found an excellent article in the New York Times about shopping at restaurant supply stores, but it seems that that's only a cheap route in NY where such places are abundant. I hear we have a couple good ones in Chicago, but at less of a bargain.

So you can imagine my delight when in my daily food blog browsing I found that Heidi at 101 Cookbooks posed a similar question to her readers and got a fantastic response. Whether it's your first kitchen or you just want to update your old one, these tips, tricks and recommendations are tried and true!

A Weekend in the Catskills

2007-05-29T08:15:00.000-06:00

J* and I retreated from metropolitan chaos for a relaxing weekend in the Catskills mountains, about 2+ hours north of NYC. We stayed at the oh-so-quiet Margaretville Mountain Inn, a small bed and breakfast with spectacular views nestled above a quaint town. The Inn is traditionally furnished, even bordering on Victorian, with plenty of homey touches and quilted comfort. The proprietors, Peter and Carole, are friendly and helpful, and we quickly fell in love with their giant (and I mean horse-sized) dog named Bear.

The breakfast at Margaretville Mountain Inn is reason to rejoice, beginning with the beautiful china lovingly laid out for every guest (on Saturday morning only J* and I, and a very nice family from Baltimore). At around 8am, we were roused by the smell of warm, blueberry coffee cake. Peter took personalized orders from the guests in the dining room as we enjoyed fruit, fresh baked coffee cake, tea, orange juice, and coffee. The poached eggs from local, free-range chickens were very flavorful (two cheers for sustainable agriculture), perfectly cooked and J* raved about them all weekend. The French toast on the second morning was just the way I love it: thick, still crisp on the edges, and kissed with cinnamon. The recipe is a closely guarded secret.

I must say that my favorite breakfast feature was the cranberry scones on the second morning. Scones often can be too dry and crumbly, but these were simply perfect dunked in tea or coffee. While again, I did not have access to the recipe, I'm going to make my own with this recipe. I might experiment with adding oats for texture.

Cranberry Scones

Nothing like freshly baked scones in the morning!

Ingredients

3 C. all purpose flour
2 Tbs. baking powder
1/2 tsp. baking soda
1 1/2 Tbs. sugar
2 sticks ice-cold butter, cut into small chunks
2 C. buttermilk (approximately)
1 C. chopped fresh or frozen cranberries, sweetened to taste, and drained thoroughly

Directions

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and sugar and mix thoroughly. Cut butter into dry mixture with a pastry blender, until mixture resembles course meal. Chill for 10 minutes. Add cranberries and mix well until cranberries are coated with flour mixture. Add buttermilk, a little at a time, mixing until al ingredients are moistened and flour mixture forma a dough consistency. Gather into a ball and knead about 15 times on a flour-covered board or table. Roll out dough to a 1-inch thickness. Cut out scones with a floured, heart-shaped 2 inch biscuit cutter. Place on an ungreased baking sheet, close together, but not touching. Brush tops with buttermilk and sprinkle with sugar, Bake for 20 minutes or until golden brown. Serve hot with orange marmalade and Devonshire cream.

Yield: 12 servings

Restaurant Reviews of the Catskills Eateries to Come!

Verrines and (Couscous Salad) Tabouleth

2007-05-25T11:00:00.000-06:00

Check out this wonderful-looking salad, displayed in a verrine from The Kitchen Pantry.

How simple and beautiful! You really must check out the verrine trend for your own entertaining this summer.

Soda Pop with Vitamins and MInerals...Are you kidding?

2007-05-25T10:04:00.000-06:00

Alright so what is up with soda pop containing vitamins and minerals? I just don't' understand how this is possible. I mean has the world actually come to this?

Of course I can't go a day without some sort of caffeine intake, so I decided to try out Diet Coke Plus. The "plus" stands for added vitamins and minerals. I must say I don't really like it. It might just be some sort of mental thing, but I think the taste of this soda is different from just the ordinary Diet Coke. It seems a bit sweeter and watered down.

Have any of you tried this new product? What do you think? How you feel about this whole new trend of trying to make soda healthy?

Sarah at Slashfood is equally addicted to caffeine, but didn't have as much of an aversion to this "plus" product.

Why Do You Hate Cupcakes?

2007-05-24T15:00:00.000-06:00

After writing about cupcakes yesterday, I discovered an article posted the exact same day compliments of Mike Pesca, the "Diet Detective." I really wanted to enjoy my cupcakes without knowledge of their calorie-bomb status, but what's done is done. For the sake of fairness, I'll link to this harsh reality on Magnolia and Crumbs cupcakes, but I'm not happy about it!

Just How Fatting is That Cupcake?

Gargantuan Cupcakes and the Great Cupcake War

2007-05-23T14:30:00.000-06:00

Surely, the cupcake indulges the joy of individual ownership (we're all slightly uncomfortable with sharing, admit it), but giant cupcakes seem especially, gluttonously American. If we like something, why not super-size it? Amusingly, New York city pridefully boasts a kind of cupcake war. I'd never even heard of stores selling nothing by cupcakes until I moved here, and now I see them everywhere, including at the wonderfully indulgent Burgers and Cupcakes. ("Why? Because people love them!")

At my birthday dinner awhile back, I was delicately handed an unassuming white box by my excited friend. Her demeanor definitely had an air of "this is the best thing ever." Inside was a cupcake from Magnolia Bakery. The popularity of this bakery is often cultish and all encompassing as it's known to each and every respectable New Yorker. Magnolia was even featured in an episode of Sex and the City. Here's the line at Magnolia to give you a good idea.

Since I wasn't allowed to eat the cupcake within White Horse Tavern (but yet Dylan Thomas managed to drink himself to death there), it was a bit stale by the time I attacked it. Nonetheless, the rich and buttery icing really made the cupcake for me, since the cake part itself seemed a little dry. I really must try a fresh one. Nothing makes my mouth water like the prospect of a cupcake.

A couple weeks ago, our office brought in giant cupcakes from Crumbs Bakery (the top picture) in a variety of flavors including red velvet, snickerdoodle, oreo, and one that basically was a better version of Hostess Ding Dongs (complete with white squiggle on top, is that copyrighted?). The cupcakes from Crumbs must be held with two hands!! I could only eat half of a delicious red velvet creation before I admitted defeat. I managed to consume an entire vanilla cupcake the next day though, as people grabbed the leftovers throughout the day, even for breakfast.

If you have any New York cupcake experience (or better experiences in other cities), let me know your two-cents.

In the meantime, some cupcakes recipes for you at Recipe4Living.com:

Warm Chocolate Cupcakes with Molten Centers (WOW!)

Mini Key Lime Cupcakes
Lemon Kissed Cupcakes
Smore Cupcakes

Everyday Panini

2007-05-22T08:11:00.000-06:00

On weekend mornings, when we don't feel like making pancakes, R and I often get sucked into the Food Network's morning TV lineup. Somewhere around 10:00 Rachael comes on, then Giada, then Ina and then the British lady whose soothing voice usually lulls me back to sleep (I have caught her show during non-sleepy hours of the day and she's actually quite adorable). This past Sunday was no different.

I have a little side job on the weekends working for an event coordinator (mostly high-end weddings, anniversaries and Bar/Bat Mitzvahs) and Saturday night was a doozy. I had been on my feet from 2 p.m. to 2 a.m. and so my ambitions for Sunday consisted of waking up, and potentially showering... if I felt up to it.

Anyway (sorry, got a bit sidetracked), there we were, lounging with the Food Network and learning about Giada's "Everyday Lunches" when we got inspired. Giada is actually one of the few Food Network chefs that doesn't irk me to watch (ahem, Rachael), and although her head may be slightly larger than most and her cleavage is always showing, the woman knows her food.

This particular episode was about quick, easy and tasty lunches and her recipe for Taleggio and Pear Panini is what really piqued my interest. By now you all know how I feel about cheese, and melted cheese on a sandwich is always up my alley. Add to that fruit, greens and a drizzle of honey and I'm basically in heaven. After a quick trip to Trader Joe's (my big outing for the day), we decided to make our own version of this fantastic-sounding sandwich.

Admittedly, R did most of the work, but I kept a diligent eye out to make sure I could recreate it. The key to this sandwich is fresh ciabatta bread and a creamy cheese. We didn't see taleggio, so we opted for brie instead (an excellent choice!). We also swapped out the pears for green apples to give it a more crisp crunch and added a slice of turkey for some protein. I'm a big fan of paninis in general, but I was fantastically satisfied by this gem.

Apple and Brie Panini
adapted from Giadia DeLaurentiis' Taleggio and Pear Panini

Ingredients

1 long ciabatta loaf, fresh
1 green apple, thinly sliced
Honey
1 wedge brie
2 handfuls baby spinach
Olive oil
2 slices turkey (optional)

Directions

Cut ciabatta loaf in half and then slice each half open for sandwiches. Drizzle the inside of each piece with olive oil and place face down in a large skillet or pan. Heat on medium-low until warm and toasty. (NOTE: if you have a panini maker, you can skip this step.) Once heated through, spread generous portion of brie on one half of the sandwich. Place a few slices of apple on top of the brie and drizzle with honey. Finish with a handful of baby spinach and a slice or two of turkey. When fully constructed, place back in heated pan for a few minutes on both sides to get extra-melty. You can also utilize your panini maker if you have one.

Yield: 2 sandwiches

Photo courtesy of flickr and timelas

Shopping at Farmers' Markets vs. Grocery Stores

2007-05-21T15:58:00.000-06:00

It's no secret that I'm a fan of farmers' markets. Not only is fresh produce so essential to good cooking, but also, I like to support local agriculture as much as possible. The supposed higher price of the farmers' market is probably the biggest reason many people avoid it. Luckily, Becks and Posh did a comparison shop between a major grocery store and a popular, local farmers' market. While certainly not all farmers' markets or grocery stores are the same, the results of this experiment are quite interesting.

Becks & Posh: The Farmers' Market versus Safeway

I'm a Giant in Chinatown

2007-05-21T12:21:00.000-06:00

Please forgive me. Several weeks have passed since I took these pictures from the Taste of Chinatown. It's about time I blogged about the food festival. It was a warm, Saturday afternoon and I was with a motley collection of friends. We zig-zagged through the crowd and fought our way over to the street-side tables, where $1 and $2 tasting portions were offered to the crowd. There were no tables, so overly hungry eyes could mean juggling several Styrofoam containers while eating standing up and walking through the crowd. (Sure, there were a couple chair-less tables scattered down the center of the street, but these were rarely open for occupation.)

Fried rice and pork dumplings were the first selection for which we fought, and for $2, we received quite a respectable portion. I shoveled rice into my mouth straight from the small container as we continued to scope out more food. The Peking Duck place looked amazing, and the line around the block confirmed our suspicions. In the end though, we were not motivated enough to wait (I will be going back for this, mmmm duck).

We visited this table next for a collection of egg rolls, steamed pork bao, fried shrimp, and these little pork burger-things which throughly confused me. The shrimp was quite tasty, but certainly unremarkable, and I really wasn't a fan of the bao. It seemed a little too gooey on the outside for my taste. At this point, my friends and I were already too full and wanting to get out of the sun. We slipped into a bakery/tea shop/karaoke club for bubble tea. If you are not privy to the magic of bubble tea, it's basically a fruity frozen drink with little balls of tapioca which you suck up through the straw while drinking and chew. This shop had a really nifty machine that seals the top of frozen bubble tea with a film of plastic, and can be punctured with the over-sized straw. Fun fun.

Visit Recipe4Living.com's collection of Chinese Food recipes here.

Bag It!

2007-05-20T12:52:00.000-06:00

It seems everywhere you turn these days the subject of “Sustainable Living” is big news. In the last month alone, I’ve ready articles in magazines ranging in content from Better Homes & Gardens to Vogue about the subject. It seems everyone is hopping on the “Green” bandwagon.

And while this is a very good thing, sometimes it can be overwhelming to figure out what works and what doesn’t. So I did a little research into the whole reusable shopping bag market. When I typed the search term “reusable shopping bags” into Google, I came up with 843,000 possible sites. Here is a list of some of some of my favorites:

Reusable Bags
The Cloth Bag Company
GreenFeet
The Green Guide

Also, some stores are now providing their own reusable bags that you can purchase for a nominal price. Some of these include:

Whole Foods
IKEA
Trader Joe’s

Do some of your own research and let us know what great deals you can find on reusable plastic bags.

Memorial Day Recipe Suggestions

2007-05-18T08:35:00.000-06:00

Since I am running out of time I thought I would ask all of you for some help. This Memorial Day I plan on going back to the Arlington Racetrack in Arlington Heights, Illinois with some friends of mine. Not only are we going to place some bets on our favorite horses but we are planning on spending most of our day/evening there so we are all packing picnic baskets full of goodies to save us some money.

I don't want to bring the same snacks I brought to the track a couple weeks ago so I need some recipes and suggestions of some great appetizers that will be okay out in the sun for a few hours.

Here is what I plan on bringing and if you guys/gals have any ideas please let me know!!!!!

This is so far all I have come up with. If you can think of anything better I would love to hear from you. Thanks everyone and have a good weekend.

'Tis the Season

2007-05-17T10:23:00.000-06:00

Spring has finally arrived in our little neck of the Midwest and it’s time to break out the grill. Wikipedia has a fascinating description of the meaning of BBQ around the world; some of this is highly entertaining. I love to grill because with it's little work and even less cleanup. As an added bonus, my husband is usually in charge of running the grill, which gets me off the hook for the majority of the cooking.

Men In Aprons is a website devoted exclusively to grilling and the men who love it. In fact, until recently, grilling has been the express purview of men and often one of the last bastions of “Manliness”. But increasingly, women are stepping up to the grill as a main part of the cooking experience. Elizabeth Karmel of Girls At The Grill has a terrific website devoted to all things grilled for women and men, from novice to expert. I highly recommend her site to anyone who’s ever been confused or intimidated by their BBQ.

One of my favorite recipes is Apple Sweet BBQ Chicken. It’s simple to make a works well with Citrus Grilled Vegetables and Grilled Baked Potatoes.

Add some apple juice to the barbecue sauce for an even sweeter taste.

Ingredients

1/2 C. barbecue sauce
1/4 C. frozen apple juice concentrate
3 lb. cut-up frying chicken (up to 3 1/2 lb.) -- skin removed if desired Heat grill.

Directions

In a small saucepan, combine barbecue sauce and apple juice concentrate; blend well. Set aside. When ready to grill, place chicken, skin side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 25-35 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with sauce during last 15 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.

Enjoy the season and enjoy your grill!

Megnut and Sweet Mathematical Cooking

2007-05-17T07:52:00.000-06:00

I simply have to share this chocolate chip cookie experiment from super-fun blogger megnut. We are always looking for the perfect recipe for this most prized of cookies. Megnut went a step further and used mathematical averaging (of ingredients and techniques) to create a "mean chocolate chip." Do check out the hilarious and helpful comments also!

0.805 stick unsalted butter, 0.84 cups light brown sugar...

In Praise of White Pizza

2007-05-16T10:41:00.000-06:00

I just ate a slice of this for lunch.....and now I want another....and another.

I've caught the madness of Max. Specifically, my mozzarella obsession is manifesting in the form of white pizza. I'm surprised by how much I like white pizza considering my love affair with the tomato as of late (caprese salad, pasta, fresh tomato over spinach omelet). But, a white pizza is all about the cheese, as this basic picture displays, and absolutely demands thin crust (in my opinion). Despite recently moving from Chicago of deep-dish fame, I tend to favor thin-crust pizza. Morever, a couple simple ingredients make for quite an aesthetic statement on a white pizza. I prefer thinly sliced tomato and fresh basil.

This recipe for Vegetable Pizza works on the sauce-less theme and focuses on Mozzarella, and adds a hefty dose of garden bounty to ease your health concerns. Personally, I would simplify it, especially if you are much more concerned with tasting the cheesy-goodness.

Ingredients

16 oz. loaf frozen whole wheat bread dough, thawed
2 cloves garlic, minced, optional
1 Tbs. olive oil
2 C. shredded Mozzarella cheese
2 medium red and/or yellow tomatoes, thinly sliced
2 Tbsp. grated Parmesan or Romano cheese

Directions

On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. (Or use a cookie sheet.) Build up edges slightly. Prick dough generously with a fork. Bake at 375 degrees for 20-25 minutes or until light brown. Sprinkle 1/2 mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Sprinkle with remaining Mozzarella cheese, garlic and Parmesan (or Romano) cheese. Bake about 12-minutes more or until cheese melts and pizza is heated through.

Yield: 6 servings

Photos compliments of flickr, joshbousel and workingmenarepissed

The Madness Continues

2007-05-15T07:54:00.000-06:00

It's possible that my affinity for mozzarella has gotten out of control. But with all the fresh basil and tomatoes that keep appearing in my grocery store, it's hard to walk by without dreaming of caprese.

This weekend, we had dinner at my parent's house for Mother's Day and my mom wanted to do something special for appetizers. When I arrived, I was told that the mozzarella appetizer was my job and was handed a recipe. The recipe was actually unnecessary because the process of making Mozzarella Skewers was so simple.

The contrast in colors of the white, red and green looks gorgeous on a serving platter. Make sure to use cherry tomatoes that are on the smaller side, otherwise there will be a fair share of tomato juice squirting going on as people attempt to bite into the large tomato and end up blinding their neighbor with tomato seeds. Also try to keep the grouping close to the bottom of the skewer to avoid tongue-stabbing whilst consuming.

And although I just made them sound like quite a hazardous affair, these simple skewers are delicious and are so easy to throw together!

Mozzarella Skewers

Ingredients

1 container fresh baby mozzarella
1 package fresh basil
25-30 cherry tomatoes, small to medium size

Dressing:
1 Tbs. balsamic vinegar
1 Tbs. olive oil
1/4 tsp. salt
1/2 tsp. pepper

Directions

If mozzarella balls are larger than 1/2-inch in diameter, cut into cubes to size. Wash and dry tomatoes and basil. If basil leaves are large, these may be cut in half.

Using small skewers about 4 1/2 inches long, slide on a tomato, a piece of basil folded in half and a cube of mozzarella. Repeat on new skewers until all the pieces have been used.

Combine ingredients for dressing and brush or sprinkle over skewers just before serving. Dressing can also be served on the side for dipping.

Carnival Fare

2007-05-14T11:31:00.000-06:00

Sunday afternoon and I found myself on the other side of Brooklyn at Coney Island. Since the powers that be will be soon be tearing down most of the old attractions, the long, LONG train ride from my island to Manhattan and through the better part of Brooklyn was a must. But, I'm not complaining. I had wonderful company and time to work up an appetite for artery-clogging carnival food.

Coney Island is hilariously boorish with its classic Astroland collection of rides, actual "freak shows," and snake-adorned performers. Emerging onto the boardwalk, I immediately spotted a live-human target game called, I kid you not, "Shoot the Freak." The poor (yet surprisingly nimble) sport was being shot at with paintballs and wore a necessary amount of multi-colored armor. People were lining up to participate and the crowd chose sides to cheer. I felt dirty just standing in the crowd and quickly moved off.

A little "grass" hut further down the boardwalk offered Daiquiris and Pina Coladas, as though Coney Island was an acceptable substitute for a tropical vacation. We humbly requested the latter from a distracted bartender, and nodded yes when she barked, "RUM?!?" Un-carded and having witnessed the liberal pour, we giggled at the staggering amount of alcohol filling up a large portion of the plastic cup. Aren't Pina Coladas supposed to taste like pineapples and coconuts? Nonetheless, it tasted delicious about halfway through.

We moved on to bigger and better things. I wanted an elephant ear, but evidently funnel cakes are the preferred fried dough in these parts. We devoured a funnel cake on the beach that really should have been crispy but at least was completely covered in powdered sugar (as was J* with his navy-blue polo, ah what a yuppie). After a bit of walking around, I settled on a corn dog and J* ordered a "Coney" dog smothered in onions and mustard. This is the kind of awesomely disgusting food that you simply must eat in such settings. These baked Low Fat Corn Dogs are a much more reasonable way to enjoy carnival food in your own home.

We passed out on the train on the way back only to awaken and eat too much salt-water taffy compliments of Atlantic City.

Last minute Mother's Day Gifts (Homemade of course!)

2007-05-11T08:24:00.000-06:00

In just two days it will be Mother's Day and do you know what you are giving your mother? Trying to come up with an idea or a gift to buy your mom on Mother's Day is sometimes more difficult than shopping for your whole family on Christmas or Hanukkah. Your mom has been by your side your whole life during the good times as well as all the bad times, but not once did she ever judge you, she just loved you. So, how do you show your mom how grateful you are?

I believe giving your mom something you actually make with your own two hands shows her how much thought you have put into her gift. Don't be that person who goes out and buys her a gift certificate to her favorite restaurant or spa. Make her a special and extravagant dinner with her favorite foods or make her some fragrant lotions or bath oils or do what I am doing and make her a couple dozen of chocolate covered strawberries!

Simply Delicious Strawberries in Rich Chocolate

Ingredients
Fresh strawberries, washed and dried
Your favorite chocolate (Hershey's, Godiva, etc.)

Directions
Melt chocolate in microwave 15 seconds at a time until smooth and creamy. Stir gently. Dip strawberry 3/4 into chocolate. Place on cookie sheet lined with wax paper and place in refrigerator until ready to serve. Allow to sit at room temperature before devouring.

You should also check out the contest Recipe4Living is having which is totally in honor of all the mom's out there! Below is some info. on the contest. You better hurry because the contest ends on Mother's Day (Sunday).

Send us your favorite recipes, just like mom always made them and tell us why your mom deserves to be "Best Mom." Click here for more details and instructions.

Happy Mother's Day to all the mom out there and most importantly, Happy Mother's Day MOM!!!

Odd Combinations

2007-05-10T09:25:00.000-06:00

My New York food saga continues with the mad musician J* (ok, he plays the violin but it's fairly rad), someone who luckily matches me in adventurousness and overall gluttony. We delight in wandering up to a dessert display case and picking out the most unidentifiable creation. For example, we sampled an interesting ball of sweet, crispy noodles topped with pistachio and tasting rather similar to baklava in a cafe in the East Village. It was absurdly messy yet tasty, and I have no idea what it was. If you think you know, leave me a comment!

I was waiting for J* outside Grand Sichuan in Chelsea last night with a growing appetite as I stared in at bright green bok choy, wontons, and gorgeous braised meats. Complete with pig's feet, and ox tongue, Grand Sichuan is widely considered to be one of the most authentic Chinese restaurants in New York. Instead of making people uncomfortable staring at their food while I waited, I wandered down into Chelsea and eventually found an adorable little shop called Three Tarts. I was browsing through the colorful tableware and aprons, and eventually found the glass jars of homemade marshmallows. I couldn't help but let out a delighted "ooooo," amusing the powdered sugar covered women behind the counter. The marshmallows came in a variety of traditional flavors and more interesting choices such as the aromatic rosemary. I opted for one strawberry and one mango, and surprisingly, even pridefully, managed to eat only half of each, saving the rest for J*.

We split Braised Beef in Chili sauce at Grand Sichuan, which was easily one of the spiciest dishes I have ever enjoyed. Now I love spicy food, but this was the kind of tear-your-face-off spicy that made my lungs feel the burn as I inhaled. My sinuses were cleared, I was sweating, and I loved it, though we could not inspire the waitress to adequate levels of water-refilling. After such an intense meal, simple marshmallows coaxed our systems out of all out revolt.

Here's a simple recipe for making the deliciousness known as Homemade Marshmallows. Experiment with cocoa powder, fruit juices, swirling in sprinkles, or anything your culinary genius can concoct. Have fun.

Marshmallows

Photos Compliment of Flickr, mcauliflower and munkeyjenn

Mozzarella Madness

2007-05-08T11:04:00.000-06:00

I like to think of myself as an honorary Cheesehead. Although I was not born in the state of Wisconsin, my four years of undergrad in Madison only encouraged my love for cheese and the need to melt it on just about everything. This desire has not waned in my post-collegiate years, although perhaps my taste has grown more sophisticated. I choose Brie or Camembert over cheddar and I've found that a good, hard Parmesan makes all the difference in Italian cooking.

And when springtime comes around, one of my favorite cheese dishes is a classic caprese salad. There is nothing fresher and more satisfying than a firm beefsteak tomato, fresh mozzarella cheese and just-picked basil leaves. A few dashes of olive oil and a sprinkle of salt and pepper make it a colorful side dish that no one can turn down.

Clearly you can see that my love for cheese is pure. Which is why I feel a tinge of guilt telling you that I actually substituted it out of the dish. Running short on time and ingredients, I decided to swap an avocado for mozzarella and the results were fantastic! It made a gorgeous salad, especially with a bit of balsamic vinegar drizzled over the top. And it tasted great too! It's actually a good alternative for lactose-intolerant foodies who still crave the creamy texture combined with a firm tomato.

The recipe is so simple, it seems silly to write out the ingredients and directions, but I think you get the idea. Do you have any other variations on the caprese? Running With Tweezers writes about a refreshing summer twist with watermelon and basil granita!

When Black Sludge Is a Very Good Thing

2007-05-07T16:04:00.000-06:00

New friends in New York marvel at my determination to cook at least a couple times a week, despite all the amazing places to eat and new cuisine to sample in every corner the city. And I must say the fate of my relationship with my skillet does not always appear bright. This weekend, I stumbled across an Afghani restaurant in the East Village called Khyber Pass on the oh-so-trendy St. Mark's Place (right across from the vending machine Japanese food place adorned in hot pink).

We dined on steamed beef dumplings called Mantoo, grilled cornish game hen, and orange-saffron rice with pistachios for a very reasonable price. The orange taste was a bit overpowering in the rice, but the Mantoo had just the slightest hint of orange sweetness, adding wonderful dimension to the dish. Overall, I would say the food was enjoyed more for the novelty of the experience. What was infinitely more interesting to me was the Turkish coffee at the end of the meal.

I have had Turkish coffee before, but nothing prepared me for this eye-opening, gritty gelatin of a coffee drink (perhaps since my caffeine dependence has somewhat subsided since college). After about three sips, our conversation took a turn for the hilariously hyper.

"Let's go play backgammon."
"Do you even know how to play backgammon? Do you know how to play chess? I can play chess."
"I've always wanted to play chess. I played a mean game of checkers with my Grandfather for years. Wait, was it backgammon?"
"I have no idea, let's go find out. We could go to Strand book store where all the answers are. It's only 10 ten blocks away. We might have to run since they close at 10."
"Awesome, let's go."

You get the idea. I would highly discourage people who are sensitive to caffeine checking it out. Otherwise, grab some Turkish coffee at the end of a weekend dinner for a guaranteed fun night.

Here's a wonderful tutorial from Coffee Geek on how to prepare Turkish coffee.

Happy Cinco De Mayo!

2007-05-04T08:39:00.000-06:00

So what is everyone doing this Cinco de Mayo? I have got a big day planned filled with betting on horses, cocktails and a picnic with some close friends.

I have been waiting all winter for Cinco de Mayo to finally come around. Why? Because I get to go back to my most favorite place here in the suburbs of Chicago, the Arlington Race Track. What started as just going to the track and admiring how beautiful it was and watching all the horses, has now become me going there, getting the betting guide and actually studying it . Then placing a few dollars on this horse, a few dollars on that horse. And, yes I do win!

This Saturday I invited a bunch of my friends to tag along with me to the tracks. The Arlington Race Track allows us to bring whatever food we want so we all decided to bring a picnic basket full of finger foods instead of spending money on food there. (More money to bet with.) I decided to bring my favorite dip, Guacamole and also Hummus.

Guacamole
Ingredients
1-1/2 C. frozen peas 1 small ripe avocado, peeled, seeded, and cut into chunks 1 Tbs. reduced-fat mayonnaise 2 tsp. lemon juice 1/2 tsp. cumin 1/2 tsp. chili powder 1 garlic clove, minced 1/2 C. mild or medium low-sodium or regular salsa

Directions
In a small saucepan, combine the peas and 1/4 C. boiling water. Cover, bring to a boil, and simmer 2 minutes. Cool in a colander until cold running water. Drain well. In a food processor container, combine the peas, avocado, mayonnaise, lemon juice, cumin, chili powder, and garlic. Process until blended but not absolutely smooth, stopping and scraping the container sides, if necessary. Stir in the salsa. Cover and refrigerate 1 to 2 hours or up to 24 hours to allow the flavors to blend. The dip will keep in the refrigerator 1 to 2 days. Serve with fat-free tortilla chips. Yield: 14 servings (2 Tbs. each).

Hummus
Ingredients
2 medium cloves garlic, roughly chopped 1/4 C. lemon juice 1/4 C. water 1 14 oz. can chickpeas (garbanzo beans), rinsed and drained 1/2 C. tahini (sesame seed paste) 1 tsp. sea salt (or table salt to taste)

Directions
Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. It can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Happy Cinco de Mayo everyone!

Anthony Bourdain speaking the truth about The Food Network

2007-05-03T12:33:00.001-06:00

My favorite chef/writer Anthony Bourdain tells why the food network is not a place where 'real cooks' are shown....."I find myself riveted by its awfulness, like watching a multi-car accident in slow motion. Mesmerized at the ascent of the Ready-Made bobblehead personalities, and the not-so-subtle shunting aside of the Old School chefs..."

read more | digg story

Disappearing bees put our diet on the brink

2007-05-03T12:23:00.001-06:00

Unless someone or something stops it soon, the mysterious killer that is wiping out many of the nation's honeybees could have a devastating effect on America's dinner plate, perhaps even reducing us to a glorified bread-and-water diet.

read more | digg story

The Bounty of the Parking Garage

2007-05-03T07:21:00.000-06:00

Despite the impressive array of parks and wide-open green spaces on my new home, Roosevelt Island, the Saturday morning farmer's market is held under the parking garage next to the bridge from Queens. I suppose it keeps people coming and supporting local agriculture whether rain or shine, although the concrete expanses hardly suggest freshness. (I suppose it's actually quite rural by New York standards.) Nonetheless, I am excited to sample some fresh produce and try out some new recipes with the goodies.

No idea where the farmer's markets are in your area?

Check out Sustainable Tables Search Engine for Farmer's Markets or Local Harvest.

I really love the taste of asparagus, and how fun are those stalks to nibble on? Combine asparagus with cherry or heirloom tomatoes for a simple salad with vinaigrette dressing. Try this Asparagus Vinaigrette with your farmer's market purchases. Do feast your eyes on this amazing picture and recipe from Heidi Swanson at 101 Cookbooks for Ten Minute Tasty Asparagus and Brown Rice.

Other items available at the end of Spring and early summer include new potatoes and fennel. For a decidedly different salad, try the New Potato, Fennel, and Radish Salad. I like to stand lettuce leaves around the side of the bowl for decoration. Belgain endive adds a dramatic touch with it's long, thin leaves.

And for something sweet with those ripe strawberries from the market, I would recommend a truly unique dessert with ice cream, strawberries, and a sweet, citrus port sauce. I'm going to make this Strawberries Arnaud for a dinner party this Sunday.

Photo Compliments of Flickr, Northcountry Boy.

Rachael Ray Will Peddle Your Goods!

2007-05-02T08:55:00.000-06:00

From the Banterist, Brian Sack, comes a pre-prepared contract for anything you might desire Rachael Ray to endorse, including tripe, dog food, and EVOO, for whatever amount of money you deem fair. Don't worry, she'll provide a life-size cardboard cut-out in return for promotional purpose.

Haha. Thanks to Sack for creating what we were all already thinking about the Queen of the snack aisle.

The Banterist

Clean the Fridge Night

2007-05-02T08:15:00.000-06:00

You know those nights when the fridge is full, but it doesn't seem to have anything of real value? I had a late lunch yesterday, so I was poking around for something light, yet with enough substance to keep me away from the carrot cake my grandma had brought over. What I created was a masterpiece in polenta and veggies. Though many people are unfamiliar with the name, polenta is simply the Italian's take on cornmeal. Different cultures use cornmeal in all sorts of ways: muffins, tortillas, loaves, grits, etc. But one of my favorites is polenta. I like to buy it in log-form, although it is available in a more cream of wheat-ish texture as well.

In skillet number one, I added a bit of oil and placed the sliced polenta in to brown. In skillet number two, I added all the nutritious elements of my refrigerator that I could find. This included broccoli, red peppers, edamame soy beans and Trader Joe's roasted corn kernels. I sauteed these ingredients while some pine nuts toasted in the toaster oven. And in under 20 minutes, I quite the colorful meal. Of course, no polenta dish would be complete without a healthy chunk of goat cheese on top.

For a last minute creation, I was really quite pleased with the results. I know the picture isn't much to look at, but you can see how colorfully delicious the whole thing was. Of course, you could use whatever veggies you have in the fridge - which is the beauty of the dish. And you need very little seasoning since the goat cheese is so flavorful. I actually used one that had been rolled in herbs and spices, so that helped as well. It could certainly be served as a side dish to a meal as well. Now go and empty your fridge and see what you can make!

Max's Masterpiece in Polenta and Veggies

Ingredients

1 log polenta
1 small log goat cheese
1 C. broccoli, cut into small florets
1/2 sweet red pepper, diced
1/2 C. edamame beans
1/2 C. Trader Joe's roasted corn kernels
1/4 C. pine nuts, toasted

Directions

Slice polenta into disks about 1/4-inch thick and saute in oil, flipping once to brown both sides. In a separate skillet, heat oil and saute remaining ingredients except the cheese. When ready to serve, place 3 to 4 polenta slices on each plate. Put a thin slice of goat cheese on top of the polenta and spoon veggie mixture over each.

Yield: 2-3 servings as main dish

A Kosher Meal for Zaide

2007-05-01T15:50:00.000-06:00

Last night my whole family went out for dinner for my brother's birthday and my mom's birthday, which happen to fall two days apart. We went to Di Pescara, a Lettuce Entertain You fish and seafood restaurant in Northbrook. My grandfather (I call him Zaide, which means grandpa in Yiddish) came to dinner with us, and while it is always a pleasure, it is also a challenge. He observes the laws of Kashrut very strictly, so when we eat a restaurant that hasn't been declared "kosher," he sticks to the fish and the vegetarian options.

The rest of my family, on the other hand, has a harder time resisting the temptation of treif (aka all the food we're not supposed to eat if we're keeping kosher). So while we drooled over the shellfish menu and eyed the waitress longingly as she explained the crab special, each of us dutifully ordered a more appropriate dish that wouldn't make Zaide uncomfortable.

As a substitute for the crab cakes I'd been craving, I ordered the salmon cakes instead and was wonderfully surprised. They had been pan-fried, so they weren't greasy, yet extremely flavorful and filling. They had a mix of herbs and spices, tender pieces of salmon and even some mashed potatoes for texture, which I really enjoyed. All in all, not the sacrifice I had anticipated.

That is until we realized my dad had snuck some shrimp into his Fish and Chips! The traitor!

We have a simple recipe for Salmon Patties on the site that's so easy to make at home! It's cheap, flavorful and a nice way to get your Omega 3s!

Salmon Patties

Ingredients

1 can (15 or 16 oz) salmon, cleaned (set aside 2 Tbs. of the juice)
1 egg
1/3 C. minced onion
1/2 C. flour
1 tsp. baking powder
1-1/2 C. Crisco

Directions

Drain salmon and set aside 2 Tbs. of the juice. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice, stir into salmon mixture. Form into small patties and fry until golden brown, about 5 minutes, in hot Crisco. Serve with tartar sauce.

Author's Note: My mother's grandfather used to say "Everybody makes their own kosher" and this is hard to truly comprehend unless you grow up keeping kosher. True, the laws of kashrut are specific and inflexible, but every family does what they can to observe the way they can. In my family, we keep kosher in the house (2 sets of dishes for milk and meat, etc.) but eat basically anything out of the house. I know... it doesn't make a whole lot of sense, but I promise it does to us. :)

Too Pretty to Eat

2007-04-27T13:49:00.000-06:00

A definite factor in Chicago's culinary prowess is Alinea. While I certainly want to dine there some day, in the meantime I want framed prints from the website's food gallery!

These images are quite stunning and look very tasty. My personal favorite is the bacon trapeze-like shot.

Enjoy.

Wow. Wow. Wow.

You Are What You Grow

2007-04-27T09:07:00.000-06:00

This fascinating article was printed in the New York Times magazine on April 22, 2007. Written by Michelle Pollan of University of California, Berkley, it addresses the farm bill that is up for reconsideration this year and its immense impact on not only the American food industry, but the world's. She poignantly explains:

A public-health researcher from Mars might legitimately wonder why a nation faced with what its surgeon general has called “an epidemic” of obesity would at the same time be in the business of subsidizing the production of high-fructose corn syrup. But such is the perversity of the farm bill: the nation’s agricultural policies operate at cross-purposes with its public-health objectives.

Read the entire article here.

To Make Our Lives Easier-Envirosax Bags

2007-04-27T08:43:00.000-06:00

I am sure many of you have been in a situation where you are walking out to your car after shopping at the grocery store with several plastic bags in your hands and .....OH NO! One breaks and all your food spills out. I know it has happened to me and not only is it embarrassing but it's annoying. Or what about the collection of plastic bags you have left over after you put all your groceries away? It's a waste to throw them all away, but seriously, what are you going to do with them?

That is where the new and creative invention of Envirosax bags come in handy. As stated on the website, "Envirosax bags provide an exclusive range of eco friendly reusable shopping bags, while introducing an exciting new medium for the message of environmental sustainability." These inexpensive, colorful, and stylish bags will only cost you $6.50 each! So what are you waiting for? For tips on living and eating Green, check out our Eco-Friendly Living section of the site!

Pimp Our Website

2007-04-26T14:04:00.000-06:00

If the editorial team here at Recipe4Living.com had blue and yellow celebratory cigars, we would smoke them. And well, if we liked smoking cigars. The point is it's time to celebrate; the new Recipe4Living is now up and running, and we couldn't be prouder!! Maybe we're biased, but we think it's really quite pretty. New community features will be added in the next couple of weeks. These include:

User Profiles
Commenting on all Recipes and Articles
Your Own Recipe Box
Shopping List
Nutritional Calculator
And More!

Most importantly, we want to know what our dedicated readers and first-time visitors think about our new look and what they would like to see us bring to Recipe4Living.com. We will cherish every suggestion!

Click here to take our short survey!

Diner-esque Noodles

2007-04-25T11:45:00.000-06:00

I refuse to stop talking about noodles. That's right; I must express my love. But let me set some background at least. Awhile back, I was wandering around a new section of Greenwich Village after discovering that my building did not, in fact, house a hidden laundry room that I was simply having trouble finding. Without a proper laundry bag, I was unabashedly wandering around the city, totting my gigantic suitcase on wheels. On my way to the self-proclaimed "Chinese Laundry," (not really a requirement I would demand), I passed Grey Dog Coffee Shop (famous "Jesus-worthy" cookies), the Non-Imperialist Book Shop (extensive collection of Bob Dylan lit.), and the unassuming, almost plain-fronted Noodle Bar.

The inside of Noodle Bar is small with a wrap-around diner-style counter and a couple tables, which expand out to open doors when the weather is pleasant. While you munch away, you can watch the spectacle as chefs battle blue-flamed woks. Creative sections of the menu advertise small tapas-like plates (Kimchee Pancakes), cold noodles (Teriyaki Salmon Soba), wok noodles (Pad Thai), and broth noodles (Tom Yum Bouillabaisse). You can order from an extensive variety of teas with your meal or have a juice box. Flavors include lychee, pineapple, and mango. Best of all, the food is very reasonable, $7-10 for a substantial dish.

Unpretentious yet creative, flavorful, and packed with fresh ingredients, Noodle Bar is basically an ideal restaurant for a single diner like me. I had the Bee Hong Goreng, rice vermicelli with egg, bean sprouts, snow peas, and more, alongside a slew of other diners popping in for a quick meal. Check it out:

Noodle Bar
26 Carmine St.
New York, NY 10014

Here are some of my favorite recipes for noodle-tastic, Asian-inspired meals:

Cold Sesame Noodles

Hot and Sour Shrimp Lo Mein

Mandarin Noodles with Sauteed Tenderloin and Vegetables

Pad Thai

The Blocking Chop

2007-04-24T08:23:00.000-06:00

Translation: The Chopping Block. Except, after "tasting" seven bottles of wine, it became the Blocking Chop. For my birthday, R got us a wine tasting class at The Chopping Block called "The Wine Goddess Presents: Six White Wines You Should Know." I had heard fantastic things about The Chopping Block's cooking classes, but the idea of going wine tasting and actually learning how to pick wine in the future (instead of defaulting to Yellow Tail Chardonnay) was very exciting to me.

There are two locations in Chicago, one in the Merchandise Mart and one in Lincoln Square. Our class was at the Lincoln Square location at the bar-height chopping block table near the storefront. When we arrived - and were affixed with name tags and seated in front of a spread of goat cheese, crusty bread, meats and cheeses - The Wine Goddess (aka Diana Hamann) informed us that we would be tasting and learning about not six, but seven white wines that evening.

Surprisingly, I was able to absorb a decent amount of information as the evening went on. I took copious notes to make sure I would remember the differences between oaked and not oaked wine and the little-known facts about the Riesling grape. I also became an active participant in the discussion somewhere around glass number three and found I had opinions about everything we tasted! It should be noted that many people did not "down" all seven glasses of wine, but instead, simply and politely swished the fermented liquid around the "four corners of their mouths" as instructed and then poured out the rest. I opted to fully appreciate each glass.

In the end, I learned that Pinot Grigio isn't always super-dry, that Riesling isn't always super-sweet and that Chardonnay is the boring American's wine of choice, simply because it seems to go with everything and no one knows any better. It was an all-around fantastic birthday present and I really enjoyed experiencing the effects of a truly great wine pairing.

If you're in the Chicago area, I highly recommend taking a class. It's a small, intimate setting that is as un-intimidating as you can get. If you're not in the Chicago area, check out Recipe4Living's guide to wine pairing and start your own tasting at home.

Note: The Wine Goddess is an adorably enthusiastic wine connoisseur whose casual demeanor put us at ease, yet allowed her expertise and knowledge of wine to shine through. However, she is currently out on maternity leave. She has arranged a Sommelier Series of classes featuring sommeliers from some of the most famous restaurants in Chicago. See The Chopping Block Calendar for details.

Signs Of Spring At The Grocery Store

2007-04-20T07:52:00.000-06:00

Sundays are my day to go to the grocery store and I must admit it is one of my favorite things to do! For some reason, I get the same joy and excitement out of grocery shopping as I would actually shopping for clothes. Don't deny it, I know some of you out there are just like me!

So, last Sunday was a fantastic day of shopping for me because my favorite springtime fresh veggie was in the produce section: Sweet-Corn on the Cob! I will be eating one of these sweet and crunchy veggies at least twice a week now and I am so excited to try cooking, grilling and seasoning it all different ways!

Before I became an Editor for Recipe4Living, I never really thought of any other ways to flavor corn on the cob. My way of making it was just to throw a couple ears of corn in a pot with water and put the stove burner on high and leave them alone for 20 minutes. Sometimes if I felt like it, I would add a packet of Splenda in the boiling water so it would sweeten up the corn even more. After the 20 minutes were up, I would take the corn on the cob out and just coat with butter and salt. But now, after reading what some of our loyal readers sent in, I have realized that my corn on the cob is boring. So this weekend I am going to start using other recipes we have on the site, and the Italian-Style Grilled Corn on the Cob is perfect because on Saturday I am having a bunch of friends over for a BBQ!

Ingredients

4 ears fresh sweet corn, in husks
3 to 4 Tbs. olive oil or melted butter
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh parsley
1/4 C. grated Parmesan cheese
Salt and pepper

Directions

Soak corn in cold water for 30 minutes; drain. Meanwhile combine oil, oregano, and parsley; set aside. Pull back husks on each ear of corn, leaving husks attached at base. Remove corn silk. Brush corn with seasoned oil. Fold husks back around corn; tie at top with string or strip of corn husk. Place corn in center of cooking grate. Grill 12 to 14 minutes, turning once halfway through grilling time. Carefully remove husks. Sprinkle corn with cheese; season with salt and pepper to taste.

Here are some more wonderful recipes our loyal readers sent to us:
Best-Ever Corn on the Cob
Corn on the Cob with Cheese and Lime
Corn on the Cob with Garlic-Chives Butter
Fresh Roast Corn on the Cob
Barbecued Corn On The Cob
Fresh Roast Corn on the Cob
Honey Corn on the Cob

Have a great weekend and I hope all of you are as lucky as we are here with this amazing weather!

Chocolate Covered What Now!?

2007-04-19T13:21:00.000-06:00

Oh America, we've had a hard week. With a full heart for those affected by the tragedy of Virginia Tech, I returned today to the purpose of this blog. But, I admit I sat at the computer for quite some time at a loss for what deliciousness to share with our readers this time. The proper answer, so perfectly comforting it's almost hard to believe, came from a wonderful coworker passing by my desk. The absolute perfect food for such a week is chocolate-covered potato chips.

Can you argue with these scrumptious babies from Neuchatel Chocolates? I think not. I had no idea they existed before today, but I assure you I will cherish them forever after. The chocolate is rich, imported Swiss chocolate, and not overly sweet. The potato chips are thick and salty, and the ridges were a logical choice (more surface area to cover with chocolate). The pairing of chocolate with salt has been rather trendy lately and these Swiss Chips demonstrate how well the combination actually works. Here are some great articles on the salty chocolate craze:

Salty Chocolate
Sui Mai Salty Chocolate
The Rise of the Salt Tooth

I did some exploring at Recipe4Living.com and found that one of our wonderful readers discovered the fun of salty chocolate in her own quirky recipe (with potato chips to boot). Enjoy and be comforted.

Potato Chip Brownies

This unlikely dessert ingredient adds a subtle salt element and a bit of fun crunch.

Ingredients

1 C. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 C. butter
2 squares unsweetened chocolate
2 eggs, well beaten
1 C. sugar
1 tsp. vanilla
3/4 C. potato chips, crushed

Directions

Sift flour with baking powder and salt. Melt butter and chocolate. Beat eggs well and add sugar gradually, beating well. Add the chocolate mix and vanilla to eggs and blend. Add flour and mix well. Add potato chips. Bake in lightly greased 8-inch square pan in a 350 degree oven for 30-35 minutes. While warm, cut into squares.

Yield: 12 brownies

Our Hearts Go Out

2007-04-17T16:23:00.000-06:00

After the horrifying circumstances of yesterday's tragedy at Virginia Tech, it seems inappropriate to ramble and rant about the merits of the cantaloupe or the fantastic-ness of the avocado. Today I'd like to keep is short and simple to honor those who are mourning. All of us at Recipe4Living have the students, faculties and families of the Virginia Tech victims in our thoughts.

In times of loss and tragedy, it can be difficult to know what you can do. Click here to donate to the Hokie Spirit Memorial Fund that will help victims' family and friends begin to cope and process these horrific events.

Put A Smile On Your Face With Fresh Strawberries

2007-04-16T15:11:00.000-06:00

Unlike many parts of the country, we’re having some mighty fine weather today. The sun is out and the temperature is in the high 50’s. And although I feel bad for the people on the East Coast, I can’t help enjoying the thought of farm fresh fruits and vegetables. After all, summer is short here and we like to eat our fresh fruits and veggies while we can.

One of my favorite seasonal fruits is strawberries. I know you can get them year round in most parts of the country, but really fresh ones are the best in April, May and June. I absolutely adore this Strawberry Shortcake a la Mode from Wolfgang Puck.

Other great ways to serve this seasonal favorite are Strawberry Vanilla Shortcut and Strawberry Banana Split Cake . But no matter how you serve them, they are high in vitamins and minerals and heart-healthy too. So don’t wait! Go on out and buy a pint of these luscious red beauties today

Thin Mints Rock!!!!

2007-04-13T08:48:00.000-06:00

Let me tell you, there is nothing better than walking out of the grocery store and being welcomed by a couple of little ladies dressed in green, selling Girl Scout Cookies! It has been years since I have been approached and asked to buy the delicious $4-a-box cookies and I was in sheer joy to be a part of it again.

I know everyone has their own favorite box and I must say I had a pretty hard time deciding on Thin Mints or the Tagalongs, also known as Peanut Butter Patties. (I am seriously getting hungry right now just thinking of these.)

After about five minutes of debating in my head which box to buy I decided to go for the Thin Mints, almost everyone's choice, I assume. Of course, I also had to buy a box of the Samoas (also known as Caramel deLites) for my boyfriend since those are his favorite.

After eating about half the box and feeling extremely guilty I started pondering if it is possible to make the minty, melt in your mouth, crunchy, Thin Mint cookies myself. I looked on the Recipe4Living site and low and behold I found a recipe for them! So much for my eating healthy, but I can't turn these down and everyone deserves a treat now and then.

If you are like me and love Girl Scout cookies you should check out their site. You can even find a location near you that sells them. How exciting is that?

Here is the recipe I found for Chocolate-Mint Cookies!

Ingredients

1/4 C. shortening
1/2 C. sugar
1 C. semi-sweet chocolate, melted
1/4 C. light corn syrup
1 egg1 tsp. vanilla
1 tsp. mint extract
1 and 1/2 C. flour
1 tsp. salt
1/3 C. peppermint candy, crushed

Directions

Combine shortening and 1/4 C. of the sugar and beat well. Add melted chocolate, corn syrup, egg, vanilla and mint extract and continue to beat. Slowly add flour and salt and stir until smooth. Stir in candy. Shape into 1/2-inch balls and roll in the other 1/4-C. of sugar. Cook for 12 - 15 minutes at 350 degrees.

Decorative Food Discomfort

2007-04-12T08:40:00.000-06:00

Remember my last blog about the joys of food simplicity? Well, a case in point was made last night. I met two friends for dinner at a Thai restaurant called Spice. The restaurant is small, intimately lit, and certainly stylish. I had Thai Iced Tea and a duck dish called Chu Cee. The duck was scrumptious, slightly crispy and, admittedly, wonderfully complicated with flavors of a mild curry sauce. Luckily, the price for my indulgence was very reasonable. But, the duck is not where I will make my point. Overall, the quality of the food was quite impressive. The problem was the rice, or more specifically, the presentation of the rice.

Heavily sauced dishes like the ones we enjoyed at Spice demand a great deal of rice, if only for the pleasure of sopping up every modicum of the flavor. Alongside our large meat and vegetable dishes, we were each served a tiny cone of rice on a small plate. The portion reminded me of a serving of sorbet to cleanse the palate between courses. My friends and I giggled at the strange portions of rice (especially at a Thai restaurant) quickly burned through them at the start of the meal, and flagged down our server to request more rice. With the server's obvious discomfort, you would have thought we asked for a new, perhaps even still quacking, duck.

No, we did not want another cone of rice or even a small family of rice cones with our meals. With great amusement and various hand gestures, we insisted on a BOWL of rice for the table. They begrudgingly complied after the manager was summoned, and in the end we were charged for four extra cones, much to our chagrin. The restaurant seemed to be insisting on some aesthetic statement with their rice cones, turning us into mere philistines unappreciative of the presentation. (Do you see how ridiculous this sounds?) In all honestly, the bowl of rice was much more appealing than the awkward rice cones.

In my opinion, restaurants and foodies alike should never sacrifice the proper balance of a meal in favor of decorative presentation. Trust me, it's not going to be sitting on the plate long enough for me to appreciate it. As Andy Rooney put it, "I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting."

Nonetheless, here are a few Thai recipes to peruse.

Snow Again!

2007-04-11T13:50:00.000-06:00

Well it's still winter in the Midwest. I can't remember the last time we had snow this late in the season. I'm sure they'll let us know on the evening news tonight when we last had snow in April. And although it's technically Spring, the cold, wet, heavy snow has me hankering for a nice warm stew. So I've started a wonderful pot of Simple Beef Stew.

And while I’m thinking about it I’m going to open a bottle of 2005 Domaine de Vieux Chene, Pauys d'Oc which I wrote about at Recipe4Living. This earthy red wine is full-bodied, rich and velvety with a smooth aftertaste. The earthiness is a perfect compliment to beef, lamb or pork.

It’s supposed to be warm and in the 60’s next week. Let’s hope for warmer weather, no snow and a chance to break out the barbeque.

Simplicity and the Meat Thermometer

2007-04-11T07:25:00.000-06:00

The "kitchen" in my temporary "apartment" in NYC, more aptly named a closet, elicited a gasp of horror at first sight. The oddly shaped corner does not in fact boast an oven, nor a proper counter top. A microwave is awkwardly suspended over half the space, and a two-burner stovetop is crammed into the opposite corner. The fridge is, get this, under counter below this poor excuse for a stovetop. As my boyfriend put it, "It's like you're back in a dorm room with a beer fridge." I've come a long way evidently.

Despite an extreme sense of loss for my Chicagoland kitchen, I have been determined since moving here to cook and not waste too much money on dining out. Simplicity is the key and a proper skillet can do wonders (an item I admittedly contributed to the "fully-stocked" kitchen). Last night, I prepared some simple chicken drumsticks, whole wheat pasta, and sweet basil tomato sauce (alright, from a jar). Because of the weakness of the burner, the chicken was first seared on all sides in a tiny bit of butter and then cooked more slowly. The only seasoning was a generous sprinkling of freeze-squeezed lemon juice and the wonderful juices in the pan, released with a bit of water.

I did not have what I consider one of the most essential kitchen tools: the meat thermometer. Cutting into meat can dry it out, and the meat thermometer insures a perfectly cooked result. Since I'm eternally nervous about consuming undercooked meat, the chicken came out a bit charred on the outside, but still moist and delicious on the inside. It was wonderful. All these spices and seasonings are great, but sometimes the simplest dishes are the most successful. Simplicity allows you to enjoy the full potential of the meat itself.

But, if you are looking for something a little more exciting in your chicken drumsticks and pasta combo, try this delicious recipe:

Chicken with Skillet Tomato Sauce

Ingredients

2 to 2 1/2 lb. meaty chicken pieces (breast, thighs, and drumsticks)
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. slivered almonds
2 Tbs. olive oil
6 oz. packaged dried rigatoni
1/2 C. sliced onion
3 cloves garlic, minced
4 medium tomatoes, seeded and cut up (1 1/2 lb.)
1/4 C. tomato paste
1 Tbs. red wine vinegar
1/2 tsp. sugar
1/47 tsp. salt
1/8 tsp. crushed red pepper
1/4 C. coarsely chopped, pimiento stuffed green olives
Fresh marjoram sprigs (optional)

Directions

Skin chicken, if desired. Rinse chicken; pat dry with paper towels. Sprinkle with the first 1/4 tsp. salt and pepper, set aside. Place almonds in the 12 inch skillet. Cook over medium heat for 5 to 7 minutes or until almonds are lightly toasted, stirring often; remove from pan and set aside. In the same 12 inch skillet, heat olive oil. Add chicken to the skillet placing meaty pieces toward the center. Cook, uncovered, over medium heat for 15 minutes or until lightly browned, turning to brown evenly. Reduce heat. Cook, covered, for 30 to 35 minutes or until is no longer pink. Meanwhile, cook pasta according to package directions; drain and keep warm. Remove chicken from skillet; drain off all but 2 Tbs. drippings. Cover chicken and keep warm while preparing sauce.

For sauce, cook onion and garlic in the reserved drippings until tender; transfer to a blender container or food processor bowl. Add the tomatoes, tomato paste, vinegar, sugar, remaining 1/4 tsp. salt, and red pepper. Cover and blend or process until nearly smooth. Return mixture to skillet. Stir in olives. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until desired consistency.

Divide pasta among 4 bowls or plates. Top with a piece of chicken. Spoon sauce over chicken and pasta. Sprinkle with toasted almonds. Garnish with marjoram sprigs, if desired.

Makes 4 servings.