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0 | First Post!
By: Barnaby Dorfman
Published: December 9, 2007
Hi folks, this is my first post on Wordpress. I've had a Blogspot blog for several years and haven't been good about keeping up with it at all. That's a general/personal blog, the purpose of this blog is to focus on my passion for food. Also, I'm planning on collaborating with my partner, Sheri, to develop this more regularly. Right now, it's not integrated into http://www.foodista.com, but will be soon. Foodista is an experiment I've been working on for some years, so far it's basically a search engine for recipes.
More good stuff to come! | foodista | 2024-05-23T00:42:18.321809 | 2007-12-09T00:00:00 | {
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"url": "https://www.foodista.com/blog/2007/12/09/first-post",
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1 | Yuzu, the powerful citrus
By: Sheri Wetherell
Published: December 9, 2007
My favorite citrus is the yuzu. I discovered this amazingly fragrant fruit while living in Japan years ago, and am happy that I am now able to find it more and more here in the States. Yuzu is a small citrus originally from China but also widely used in Japanese cuisine. Some refer to it as citron but I do not believe it is the same variety. It is smaller and a little less juicy than the average lemon but its fragrance packs a much more powerful punch. You can find it in the fall and winter months in Japanese markets. I love to zest some over fresh tofu with ponzu sauce, grilled fish, sauteed spinach, or simply use as a garnish. Also, typical in Japan this time of year, it is wonderful sliced in half and thrown into your bath for a nice long soak. | foodista | 2024-05-23T00:42:18.321809 | 2007-12-09T00:00:00 | {
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"url": "https://www.foodista.com/blog/2007/12/09/yuzu-the-powerful-citrus",
"authors": [
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2 | Cheese, glorious cheese!
By: Sheri Wetherell
Published: December 10, 2007
I just visited Artisanalcheese.com and read about the various New York City wine and cheese events that are happening this December and January. Everything from Cheese and Wine 101 to Sake and Artisinal Cheese Pairings. Who'da thunk sake and cheese!? Love it! This inspired me. With family coming to town for the holidays I think it will be fun to do wine and cheese pairings in lieu of the ordinary hors d'oeuvres spread. Trader Joe's always has an interesting selection of cheeses (most often some of the same cheeses that are sold at a premium at higher-end grocers) that don't break the bank. If you have a TJ's in your area I recommend starting there then perhaps fill in your selection with some harder-to-find varieties to keep it interesting.
For my pairings I'll offer a selection of European and domestic cheeses to keep it eclectic. I recognize that all palates are different and some may disagree with my selections but here are few of my pairing thoughts...
Manchego, a classic semi-firm Spanish sheep's milk cheese, will go well with a Tempranillo.
Stilton, not everyone's favorite, but a good stinky and bitey blue I think is a must for any cheese platter. Stilton is best paired, in my humble opinion, with something robust such as Sirah, or sweet like a Tawny Port or Gewurztraminer.
Brillat Savarin, a thick and velvety French cow's milk cheese, will be nice with a Chardonnay or, if keeping to reds, a Cabernet-Franc.
An extra-sharp domestic Cheddar, such as Vermont's Cabot, will pair well with a hearty Rioja or Cabernet.
To cleanse the palate I'll add some crisp red grapes or halved figs and almonds drizzled with honey.
I'd love to hear some of your thoughts as well!
Cheers and good eats!
Comments:
Ken Wetherell
December 15, 2007
Mmmmm...Cabot! Got'ny cheeeeeez? Nice post. Thanks. | foodista | 2024-05-23T00:42:18.321809 | 2007-12-10T00:00:00 | {
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3 | On tonight's table
By: Sheri Wetherell
Published: December 10, 2007
During the holiday season when our bellies are consistently being pushed to maximum capacity with baked goods, carb-laden sides, hefty meats and poultries, it's nice to have a break and eat something light and healthy.
It's a cold, crisp night here in San Mateo, California. Perfect for nabe (nabemono). Nabe, or hot pot, is a typical Japanese soup eaten in the colder months, and usually cooked in a pot at the table. These popular nabe dishes may ring a bell here in the States: Sukiyaki, Shabu Shabu, Oden. While typical nabes include vegetables and fish, seafood or meat, there really is no hard fast rule as to what you can throw in.
Tonight our nabe includes the following: Copper River salmon (one small fillet for the two of us), a few large shrimp, oyster and enoki mushrooms, mizuna (Japanese mustard greens), tofu and shirataki (konyaku) noodles. The broth is as follows:
2/3 C. mirin
2/3 C. sake
2/3 C. soy sauce
1, 1/3 C. dashi
2 T. sugar
Cook until sugar dissolves and alcohol reduces.
Serve with hot sake to make the meal complete.
Itadakimasu (let's eat)! | foodista | 2024-05-23T00:42:18.321809 | 2007-12-10T00:00:00 | {
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"url": "https://www.foodista.com/blog/2007/12/10/on-tonights-table",
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4 | There's salt and there's salt
By: Sheri Wetherell
Published: December 11, 2007
I overheard someone say the other day that "salt is just salt" and I gasped in horror. I once had uttered something equally as reprehensible to my Italian friend whom, in my opinion, was taking far too long in the pasta aisle. It pains me to admit it but it went something like this, "Come on, Claudio, pasta is pasta." Dio mio! Not the thing to say to an Italian in Italy who is about to teach you the finer points of their cuisine. My young-culinary-inadequate self was quickly schooled. Pasta is not pasta.
And salt is not salt.
Well, okay, chemists would probably disagree as technically all salt is basically sodium chloride. But, chefs would agree that salts vary widely and a particular salt can add that one missing note to a dish. Most chefs use Kosher salt. It's course in texture, has wonderful flavor, contains no additives, dissolves quickly, and is inexpensive.
Wow your guests this season by baking a whole fish in a Kosher salt crust. The steam, unable to escape the crust, is forced back into the fish resulting in a moist and tender delight. It's fun to crack open at the table as well.
One of my favorite salts is Sel Gris (Grey Salt), a moist, gray, large-grain sea salt hand harvested in France, usually Brittany or Normandy. There's a wonderful little French restaurant in Seattle called Le Pichet that serves a divine paté sprinkled with Sel Gris. Oh, bestill my heart. (Literally, this is an artery clogger but what the hell, every now and then is okay. Just drink up on the red to help the cholesterol levels). In addition to paté it works equally well on fish, meat, salads or sprinkled on heirloom tomatoes.
Another favorite of mine is Fleur de Sel. This flowery salt is located on top of Sel Gris and is hand harvested only when weather conditions are perfect, thus making it the most expensive sea salt. Well worth it! It's slightly sweet, has a delicate little crunch, and dissolves slowly, so you use less. In Argentina we were served spiced chocolates, one of which was a dark chocolate wafer sprinkled with Fleur de Sel. Such bliss when the flavors of both melted and married in my mouth, enhancing that next sip of Malbec. (These are easy to create at home too. Simply melt some quality chocolate such as Valrhona in a double boiler. Drizzle little dollops onto parchment paper. Let cool slightly then sprinkle a bit of Fleur de Sel or Sel Gris on top. Cool and serve with your favorite red. Sure to delight! Stay tuned for more spiced chocolate ideas...)
Oh! Did I mention that the root of "salad" is sal (salt)? Yup. For further reading, check out Mark Kurlansky's Salt: A World History. Great read!! | foodista | 2024-05-23T00:42:18.321809 | 2007-12-11T00:00:00 | {
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5 | Homemade Gift Ideas
By: Sheri Wetherell
Published: December 12, 2007
Update: check out our 2008 Top Ten Homemade Gift Idea list. It's even better!
'Tis the season! I so look forward to the holidays. It's my favorite time of year, but as we all know it can also be financially stressful. All the gifts to buy... the credit cards start to burst into flames. I think we've become far too concerned with giving the "perfect" gift when in fact something homemade can be just as touching, if not more! Take a Saturday and/or a Sunday to bang out some delish treats, and the bellies of your loved ones will cheer with glee.
I'm not much of a canner but I guarantee anyone can handle this one, persimmon jam (aka Kaki). If you're lucky enough to have your own tree, bonus! Or, scramble over your fence at midnight to poach your neighbor's (come now, I don't seriously condone this behavior). This time of year chain grocer's prices will cause you to gag unattractively (hello, Safeway, $2.49 each, realllly?) Look for them at your local farmer's market or fruit stand. I saw some at 5 for $1 today at a fruit stand in Sonoma and I skipped like a giddy little girl. (I didn't think there was anything in the wine country for a dollar!)
Most recipes call for a high amount of sugar, but the Hachiya variety of persimmons are already so scrumptiously sweet that I hesitated marring their natural flavor. Also, I wanted my dear diabetic grandmother to be able to enjoy it so I used only about a cup of Splenda instead of the 6 cups of sugar (per 4 cups of persimmon pulp) that my recipe called for. Note: you may want to add more pectin if you reduce the sugar.
I'm also going to embark on making pear chutney tomorrow. I found some really pretty squat half-pint Elite Collection Ball Jars that will make a lovely presentation. (I sounded a bit Martha Stewart-ish there, didn't I?) I'm using a recipe with fresh ginger which I love with pears.
Here are some other handmade gourmet gift ideas:
Herbed salts: Last year I bought some little tin countainers with clear top lids from Specialtybottle.com. They're food grade, inexpensive and they ship quickly. I used Kosher salt and mixed in the following: the first was dried lemon peel and rosemary, the second was rosemary and lavendar, the third was porcini mushroom and fourth was smoked paprika.
Seasoned vinegar is also much appreciated by the gourmet recipient. When we visited Argentina last year the gauchos at our barbeque had bottles of this simple yet mouth-startlingly good vinegar on the tables (see pictures below). We sprinkled it on our fresh grilled meat and it truly was out of this world. It's simply this: pour a bunch of Kosher salt into a wine bottle. By a bunch I mean a bunch, like a cup. Add a few cloves of garlic, don't be shy now. And finally, fill with white distilled vinegar and shake up that salt (do a little tango to feel real authentic). Like wine, it just gets better with time. In fact, make it at least a couple of weeks in advance or tell the lucky recipient to let it age a bit to let the salt fully dissolve and the garlic to penetrate the vinegar. Feel free to add a big ole fat sprig of fresh rosemary (or any aromatic herb) too. This is so easy and staggeringly good on grilled meats, chicken, vegetable or sprinkled over fresh sliced tomatoes. Make a nice little tag out of recycled paper, name it and tie it on your tightly corked bottle with a string of raffia (okay, that definitely sounded like Martha, sorry).
Tell us your ideas! | foodista | 2024-05-23T00:42:18.321809 | 2007-12-12T00:00:00 | {
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6 | Brussel Sprouts...fear not!
By: Sheri Wetherell
Published: December 13, 2007
I always wanted to like these diminutive cabbages as a child, but the moment I popped one in my mouth it invariably found its way right back onto the plate (or napkin). Pretty. I'm amazed at how many adults still hold this same aversion. I believe it's because for generations these little guys have just not been prepared properly. However, if done correctly the bitterness will disappear and the result will be healthy, buttery little beauties.
The first time I ventured back into the Brussel sprout world was about 10 years ago when I read an article promising (as I am) to deliver bitterless sprouts. The recipe (sorry, I can no longer recall who was the brave author) simply called for slicing them in half and double blanching. I've adapted through trial and error and here's what I do: blanch in pure water, dump, then finish off in a fresh bath of salted water. Cook until al dente and toss with a little butter and salt and pepper, or a little parmiggiano reggiano.
I've also roasted, braised and deglazed them. Then I found a lovely little recipe on Orangette, one of my new favorite food blogs, that called for hashed Brussel sprouts. Hashed, now why didn't I think of that?! I know it's been done before, and you all are probably thinking, "well, duh" but it just never occured to me to slice them up! I mean, they're so pretty, why would I have ever thought to spoil their beauty? But I think the hashing is just the out-of-the-box thinking that I need to be embracing. And I'm gonna go for it. Just watch me. | foodista | 2024-05-23T00:42:18.321809 | 2007-12-13T00:00:00 | {
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7 | Ceviche...si, por favor!
By: Sheri Wetherell
Published: December 14, 2007
It's cold outside and the fire's going, you'd think I'd want a nice hot soup. But, no, I want ceviche! Normally I think of this as a warm-weather dish: chilled, citrusy, something you'd eat al fresco. But last month we visited El Salvador and the ceviche we had there is still ever-present in my mind. It was perfectly "cooked" and had a wonderful hint of fresh ginger. While not exactly the same this Peruvian recipe looks quite appetizing and encompasses much of what was in our dish. I also love variations with cilantro, mango, avocado, etc.
I've had a difficult time finding a really good, comprehensive ceviche cookbook while there are thousands upon thousands of sushi cookbooks. Why have we not embraced this delicious South American dish con mucho gusto!? For inspiration and entertainment check out Chef Melissa's blog on ceviche, the wrath she endured over her stated provenance of this dish and a great clip of Anthony Bourdain's show No Reservations. If you're not familiar with this show and love food and travel (and New York humor) then put this show on your TiVo list.
For even further inspiration check out the beautiful variations of ceviche on Flickr.
Cheers and good eats! | foodista | 2024-05-23T00:42:18.321809 | 2007-12-14T00:00:00 | {
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8 | Feed your brain, feed the hungry
By: Sheri Wetherell
Published: December 17, 2007
Calling all philanthropic wordsmiths! Channel your inner Merriam-Webster and fill rice bowls for the hungry. FreeRice.com, sister site of Poverty.com, and in participation with the United Nation's World Food Programme, has developed a fun, educational vocabulary game that helps combat global hunger.
How to play: Remember those multiple choice vocabulary tests back in grade school? Only this time it's fun! When you choose the correct definition you move to the next level and get a harder word. And, it does get harder. Get it wrong, and you get an easier word.
What you win: For each word you get right, FreeRice will donate 20 grains of rice to the World Food Programme (WFP). But wait, there's more! You also win increased intelligence, the admiration of your friends and the ability to interpolate big words into your tête-à-tête whilst committing sacerdotal deeds.
Just to let you know:
FreeRice is completely non-profit
The rice is paid for by advertisers on their site
The WFP is not only helping to feed the hungry in over 75 nations, but teaching them how to be self-reliant in order to escape hunger for good
You can download a banner and link to FreeRice.com from your website
Help spread the word about the World Food Programme's campaign to end world hunger. | foodista | 2024-05-23T00:42:18.321809 | 2007-12-17T00:00:00 | {
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9 | Organic Food Delivered by Sustainable Transportation
By: Sheri Wetherell
Published: December 17, 2007
Commitment to the Earth and to their community got Ken Wetherell, Neil Robinson and Kwah Waadabi (ardent members at Portland, Oregon's People's Food Co-op) thinking about new ways to move people and their things. So they created Portland Pedal Power (PPP), a bicycle delivery service that caters to customers of the ecologically responsible People's Food Co-op.
One happy customer, the new mother of a newborn baby, ordered PPP's combined shopping/delivery service making those first days much easier. Fees range from free to $10, depending on location. PPP is working on building delivery agreements with local businesses and establishing a riders network. For more information contact PPP's voice mail service at 503-296-2120. You can also find them at People's Co-op. Pedal on to sustainability! Note: I must add that I am the very proud younger sister of the brilliant Earth-loving Ken. | foodista | 2024-05-23T00:42:18.321809 | 2007-12-17T00:00:00 | {
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10 | Latkes and Goose
By: Barnaby Dorfman
Published: December 26, 2007
'
Tis the day after Christmas and I've been eating constantly! We've been spreading ourselves around among family and friends with a number of interesting culinary events. On Christmas Eve Eve (aka last Sunday), we had a cocktail party with Potato Pancakes (Latkes), a variety of smoked fish, caviar and some really nice champagne. Being only half-Jewish, potato pancakes are only a cultural & culinary tradition for me. In fact, it's more tied to Christmas than Hanukkah because I learned to make them from my Jewish grandfather who celebrated Christmas. For a nice post and recipe for Latkes, visit The Blog that Ate Manhattan. On the actual Eve of Christmas, we prepared a goose, which is pretty rare among American households nowadays, but a food I love. We ordered it in advance from Draeger's in San Mateo, but they called the morning it was supposed to arrive and informed us that "it wasn't on the truck," with a suggestion that we have "Christmas Duck"...Sheri said "what the Dickens!!" and I set about finding a goose elsewhere. We got lucky and Whole Foods had a beautiful one from the Amish country. Had I been even more organized, I would have ordered from Amazon.com in advance. I meant to take pictures, write down my recipes and be a good blogger, but wound up too engrossed in the actual cooking, drinking and stuffing of face to do any of that. Luckily, Wendy Cooper, of the Cooking Blog, did a great post on Christmas Goose.
Recipes indexed at Foodista.com: Goose Latkes
Comments:
swetherell
December 28, 2007
Actually, my words were far more choice than "What the Dickens" when I received the message about our missing goose! But it ended well. Quite well! | foodista | 2024-05-23T00:42:18.321809 | 2007-12-26T00:00:00 | {
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"url": "https://www.foodista.com/blog/2007/12/26/latkes-and-goose",
"authors": [
"Barnaby Dorfman",
"swetherell"
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} |
11 | Old Cookbooks
By: Barnaby Dorfman
Published: December 27, 2007
I love old cookbooks. They seem like such an interesting window into the daily lives of our ancestors. Some of my favorites are from my grandmother's collection of food literature. Here's an example of a fascinating recipe from my of my most cherished little cookery tomes:
THE WHOLE ART of CURING, PICKLING, AND SMOKING MEAT AND FISH, BOTH IN THE BRITISH AND FOREIGN MODES; WITH MANY USEFUL MISCELLANEOUS RECEIPTS, AND FULL DIRECTIONS FOR THE CONSTRUCTION OF AN ECONOMICAL DRYING-CHIMNEY AND APPARATUS, ON AN ETIRELY ORIRGINAL PLAN.
BY
JAMES ROBINSON, EIGHTEEN YEARS A PRACTICAL CURER.
The book is filled with recipes that range from interesting and delicious sounding, to a bit horrifying. For example, I doubt many of us will be running out to the Home Depot anytime soon to get the extra ingredients needed for this one:
KIPPERED HERRINGS.
Wash the fish well in strong salt and water, and put next them in a strong pickle for twenty-four hours; then take them out, put them on the rods, and smoke them six hours, after which wipe each fish with spirits of terpentine, as they hang on the rods, and smoke them until become of a bright dark brown colour. When cold, and perfectly firm, put them into a clean calico bag, sew it up at the mouth, and let them lie a month in new sawdust of pitch pine; they will then be fit for use.
Fit for use indeed! though I'm not sure for what. A few observations...first, that entire recipe is one long sentence. Second, it does not follow the formatting conventions we have today for recipes. That said, some of the receipts (aka recipes) in the book do, mostly as it relates to the uses of spices. Below is a scan of the section of book I took it from and the opposite page lists out ingredients and quantities.
Here are a couple of other interesting sites that talk about old cookbooks:
Oldcookbooks
Old Swedish Cookbook
53 Year Old Cookbook
Heritage Recipes
Comments:
web
October 15, 2008
i like old cookbooks because they give us a glimpse of how the old folks did their cooking back then :) some horrifying, some downright funny | foodista | 2024-05-23T00:42:18.321809 | 2007-12-27T00:00:00 | {
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12 | 40 Years of Eating
By: Barnaby Dorfman
Published: December 28, 2007
Today is my fortieth birthday. Because I love to cook and eat, it got me to thinking about how much eating I've done so far in this life...and to do a bit of math.
If you assume that I've eaten 3 meals a day, which given my habits is fairly reasonable, then the following is likely. Add in some basic food consumption averages from the USDA and you get some pretty interesting numbers. Now I realize there are all kinds of problems with this analysis, including that patterns have changed since 1967 and that I'm not an average eater, but I still think it's likely in the ballpark and fun. So, I have roughly eaten:
43,800 Meals
9,700 Eggs
8,000 lbs of meat, poultry and fish
8,000 lbs of grains
1,100 lbs of cheese
too few fruits and vegetable, and a total of...
88,000,000 calories (yes 88 million!), but who's counting.
Not sure what my diet and consumption will look like over the next 40 years, but I'm looking forward to finding out!
I found some other interesting birthday food blog posts; birthdays and food just seem to go together:
Anne's Food has been blogging about her birthday for several years;
Words to Eat By shared what she got from hubby on 40th;
Megnut talked about Tony Bourdain's 50th blowout, now I have something to aspire to and 10 years to plan.
and we have few interesting Birthday Recipes on Foodista.com as well.
Comments:
Tracy Sarich
January 2, 2008
Happy Happy Birthday B....
We so wish we could have been with you. We missed you a great deal and hope to see you very soon.
Love, Tracy and John
EaterToo
Happy Birthday! Cute Pic.
Tracy Sarich
Happy Happy Birthday B....
We so wish we could have been with you. We missed you a great deal and hope to see you very soon.
Love, Tracy and John | foodista | 2024-05-23T00:42:18.321809 | 2007-12-28T00:00:00 | {
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"Barnaby Dorfman",
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} |
13 | Champagne and Caviar Countdown to 2008 (Part I)
By: Sheri Wetherell
Published: January 2, 2008
What rings in the New Year better than a splendid champagne and some fine caviar? We started our celebrations with this delicious little appetizer thoughtfully prepared by Barnaby. Little 1.5"rounds of buttermilk bread (a fine substitution for blini) were cut out and toasted. He substituted mascarpone for crème fraîche, carefully piped it on top and finished with a healthy dollop of American Malossol Sevruga caviar. He then pulled out his grandparents' Bohemian Czech cut-crystal wine glasses and filled them with Piper-Heidsieck Brut Rosé Sauvage champagne. Purrrr...
Cheers to 2008!
For further reading pleasure check out this much more ambitious approach to caviar documented by 100 Blogging Babes. And Secrets to Choosing Champagne. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-02T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/01/champagne-and-caviar-countdown-to-2008",
"authors": [
"Sheri Wetherell"
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14 | New Year's Seafood Feast (Part II)
By: Sheri Wetherell
Published: January 2, 2008
On our way back from an enjoyable 2-day retreat at the Real Del Mar in Mexico we stopped by Point Loma Seafoods (an in-the-marina fish market in San Diego) to buy provisions for our New Year's seafood feast. Live Dungeness crab, tombo ahi fillets, smoked tuna and mussels were meticulously selected and sniffed out by Barnaby's father, Ron, who posesses the nose of a prized hound dog on big hunt. We began our culinary féte with champagne and caviar (see Part I), then moved to the deck to watch the Christmas lit boats in Marina Del Rey. It was a wonderful evening filled with family, promises of New Year resolutions, and plates full of Neptune's bounty. Happy New Year to you all! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-02T00:00:00 | {
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15 | The Economics of Champagne
By: Barnaby Dorfman
Published: January 2, 2008
Continuing the bubbly talk....this morning's Wall Street Journal has a great article on the Champagne industry in France. Focused on the strategy of LVMH, I highly recommend the article to anyone who enjoys Moët, Veuve, or Dom ... all owned by the same house.
If you are like me, you may have assumed that the grape farmers of the region must be rather well off, given the average price of their product and limited supply of source material. As the article points out, the truth is very diferent for many of Champagne's growers:
René Dessaint says he wouldn't have been able to survive on income from his vineyard alone. A retired teacher and current mayor of the small town of Pargny-lès-Reims, Mr. Dessaint uses the $17,500 a year he gets from selling grapes to champagne houses as a way to round out retirement benefits. At 62, Mr. Dessaint has increasingly needed outside help for field tasks such as fertilization.
Filled with facts, figures and graphs; this story contains a lot of interesting info on the past, present and future of tiny bubbles.
Champagne Tarlant is one of the better Champagne related blogs I've found. I haven't tasted Tarlant Champagne, but will be looking to get some.
Marisa D'Vari has an interesting blog post in which she talks about the curious practice of Decanting Champagne.
Comments:
Benoit
January 7, 2008
Hi, thanks for your comment, but i wasn't able to read the entire article.
bdorfman
The WSJ changed the link for this article, here's the new one for the complete article: http://online.wsj.com/article_email/SB119922507561260601-lMyQjAxMDE4OTA5NzIwMjc1Wj.html
Ignacio Schneider
hi
etot27sqofb6cnwk
good luck | foodista | 2024-05-23T00:42:18.321809 | 2008-01-02T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/02/the-economics-of-champagne",
"authors": [
"Barnaby Dorfman",
"Benoit",
"Ignacio Schneider",
"bdorfman"
]
} |
16 | Fix a "Sticky" Pan
By: Sheri Wetherell
Published: January 3, 2008
Don't you just hate when you've finally gotten your favorite little omelette pan perfectly seasoned only to have it get that sticky, tacky feel? You scrub and scrub and it comes off, but you also lose that nice seasoned coating. Chef's Secrets: Insider Techniques from Today's Culinary Masters, a fun little gem of a book, offers a simple remedy to reestablish that nonstick surface.
Heat your pan on high heat until very hot.
Pour a bunch of salt into the pan (the book says to use iodized salt, but I used about a cup of Kosher and it worked quite well).
Swirl the salt around in the pan (I pushed the salt around with a Silicone spatula to make sure I got the sides). This will clean out the pores in the metal and remove impurities.
Dump the salt out and wipe with a clean towel.
Voilà! Your pan is now back to its seasoned self.
Check out Secret Sauce for some chef secrets of the culinary variety.
Comments:
Nina
January 16, 2008
Thank you so much for this really helpful tip. I have two pans that desperately need this treatment. Now I know what to do. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-03T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/03/fix-a-sticky-pan",
"authors": [
"Nina",
"Sheri Wetherell"
]
} |
17 | Puerto Nuevo Mexico-Lobster
By: Barnaby Dorfman
Published: January 3, 2008
I went to Puerto Nuevo, Mexico, last week for the first time in 20 years (still getting used to talking about experiences from 20 years ago). If you haven't heard of it, Puerto Nuevo is about 30 minutes south of Tijuana in the Mexican state of Baja California.
Famous for Lobster, the town is largely a tourist destination with about 50 different restaurants that specialize in the crustacean. These aren't like Maine lobsters, they are California Spiny Lobsters, which have no big claws, but more tail and body meat. They are good eatin'! The prices range from $15 for a small (~1lb) lobster, up to $35 for a 3-4 pounder. All the restaurants there serve them with chips & salsa, rice, beans, tortillas and lotsa lime. You can choose from various cooking methods, including steamed, grilled and fried. The Place we visited even offered a Thermidor preparation, but we chose grilled. Check out my lobster slideshow....
A new favorite lobster blog: http://www.scrawlingclaw.com
and a really funny one by employees of Red Lobster: http://rlserver.blogspot.com/
Comments:
Del Schnell
July 21, 2008
I liked your photos. Unfortunately I couldn't figure out how to add them to my collection of food porn.
But maybe my friend "chiff0nade" will be able to tell me how as soon as she gets back to the trailer park.
Barnaby Dorfman
Del,
Glad you liked 'em. Here are all of my pictures from that meal on Flickr: http://www.flickr.com/photos/bdorfman/tags/langosta/
I have them all in the Creative Commons, with the broadest license, so use as you wish!
Cathy C
I used to love to go down there - But sadly times just south of the border have changed and it is no longer a safe place. The lobsters down there are amazing, huge and cheap!!
Cheers
Cathy
www.wheresmydamnanswer.com
foodluvin
Man I so wanna do a Puerto trip! This article inspires me to brave the paramilitary bandits and just go for it!
Heather
Holy yum. I miss Mexico too.
get tips
ah at last, I could find your article once again. You have few <a href="http://tipswift.com" rel="nofollow">useful tips</a> for my school project. Now, I won't forget to bookmark it. :) | foodista | 2024-05-23T00:42:18.321809 | 2008-01-03T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/03/puerto-nuevo-mexico-lobster",
"authors": [
"Barnaby Dorfman",
"Cathy C",
"Del Schnell",
"Heather",
"foodluvin",
"get tips"
]
} |
18 | My Mom's Biscotti
By: Sheri Wetherell
Published: January 4, 2008
We are having near-hurricane weather here in the Bay Area so I've decided to stay indoors and break in the beautiful new shiny red Kitchen Aid mixer that Barnaby got me for Christmas. Let's hope the power can stay on long enough.
We're visiting a friend in Napa this weekend so I thought I'd whip up a batch of my mom's famous biscotti to take up. Years ago I lived in Siena, Italy and since then I've, admittedly, become a bit of a biscotti snob. The ones you find here in the States, I feel, are just too soft and cakey. My mom's are the only ones I've found that remind me of the teeth-cracking ones in Italy.
The key to the hardness is the second baking (biscotto, singular, actually means "twice baked"). If you wish them to be less hard, then reduce the second bake time. But, if you like to dip yours in cappuccino, or a nice vin santo as they do in Tuscany, then you want them hard.
Kathy's Biscotti
2 c. flour
1 ¼ c. sugar
2 ½ t. baking powder
½ t. baking soda
¾ t. salt
2 whole eggs, plus 1 egg, separated
1 t. almond extract
1 ½ c. whole almonds, coarsely chopped
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Sift together flour, sugar, baking powder, baking soda, and salt. Add 2 whole eggs and 1 egg yolk, almond extract, and almonds. Mix thoroughly until dough holds together. Add half of reserved egg white, if necessary, to make a cohesive dough.
3. With wet hands, shape dough into 4 logs, each 6” long and 1 ¾“ in diameter. Place 3-4” apart on baking sheets. Bake on middle rack of oven until logs are light golden brown and spring back when touched (about 24 minutes). Cool 15 minutes.
4. Lower oven to 275. Slice logs with a serrated knife diagonally into 1/2” slices. Return to oven and bake until completely dry and crisp throughout (about 40 minutes). Cool.
Makes about 5 dozen.
Variations: 1 t. orange extract, zest of 1 orange with 1-½ c. pistachio nuts.
Can also use pine nuts in place of almonds.
I've not tried these recipes yet, but all three look very good:
Saveur's Prato-Style Cookies (Prato di Biscotti) which includes saffron threads
Babbo pastry chef, Gina DePalma's, Polenta and Sesame Biscotti
Sloane Berrent's Pistachio-Orange Biscotti.
Happy Dipping!
Comments:
Sloane
January 4, 2008
Thanks for the link to my biscotti recipe on LAist! Happy dipping indeed!
Sorina
wow! that is too tempting am so making this soooooon
Jackie Hultine ...
Hi Sherri and Barnaby,
I'm one of the lucky teachers who get to see Anna & James every day (Anna insists I put in Wetherell!). This is a very fun site I'm glad Anna told me about it. I'm going to make the biscotti soon.
Now Anna can tell you about her math 1 minute timings . . . . . .
the math we do is actually fun I better get to work or I will miss my math. Love you,
Anna Wetherell
Take care,
Jackie
Shane
Thanks soo much, I'm giving these out in little cellophane wraps for xmas. People will love it!!!!!!
Thanks again!!!:D | foodista | 2024-05-23T00:42:18.321809 | 2008-01-04T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/04/my-moms-biscotti",
"authors": [
"Jackie Hultine ...",
"Shane",
"Sheri Wetherell",
"Sloane",
"Sorina"
]
} |
19 | Puerto Nuevo Mexico II - Octopus
By: Barnaby Dorfman
Published: January 5, 2008
On our recent trip to Puerto Nuevo, Mexico, we had a fantastic lobster feast. As an appetizer we got a huge plate of "Pulpo al Ajo" or Garlic Octopus. Check out my little slide-show below, including many closeup shots of tentacles, and suckers. Now I realize that many people aren't fans of octopus, but it's one of my favorite foods. If you don't like it because of the texture (it can be tough), this was tender and delicious. I learned to love octopus aka "pulpo" in Spain, where it's prized as a delicacy.
Comments:
swetherell
January 10, 2008
oooo, that was so yummy! Let's go back! :)
tchunt
I love seafood. I really do. But those pictures almost make my stomach turn lol. I am sitting here staring at it thinking 'how can you bite into that after seeing all those suckers on there?'
Arvin
I'm jealous of you all! I can't really fully enjoy seafood except for fish due to allergies:( I'm trying to desensitize myself by eating little by little this kind of food. I hope in the end I'll be able to eat it without the discomfort of having itchiness afterwards. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-05T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/05/puerto-nuevom-mexico-ii-octopus",
"authors": [
"Arvin",
"Barnaby Dorfman",
"swetherell",
"tchunt"
]
} |
20 | Trefethen Vineyards
By: Barnaby Dorfman
Published: January 10, 2008
Sheri and I had a real treat last weekend when we visited the Trefethen Winery and Vineyards.
Their wines are absolutely fantastic, so wonderful that we joined Club Trefethen. If you aren't familiar with Trefethen, it is one of the oldest Napa vineyards, originally established in 1882; and reinvigorated by Eugene and Catherine Trefethen in 1968.
As much as we enjoyed the wines, that's not what made the visit so special. We were treated to the an amazing tour by Michael Baldini, who has worked there for decades, ever since he was a child helping his father develop and evolve the vineyard.
Michael started the tour by showing us a series aerial photos of the property and the different blocks of plantings, starting in 1968. This is a Google satellite view of the property with my rough outline of the boundaries:
Michael explained how he, his father and brothers worked to develop the winery's infrastructure over nearly 40 years. This was followed by an amazing overview of how heat, cold, fungus, bacteria, and a variety of insects (including phylloxera) have affected the varietals planted over the decades. Even more interesting were the creative ways the growers worked to overcome these challenges. After the lesson in theory, we walked a small section of the vineyard, while Micheal gave us another course in how the vines are managed, pruned, staked, and trained.
I was interested to hear that, unlike many vineyards, Trefethen employs a full-time staff of farm-workers who are busy year round from pruning to harvest. As we wandered the rows, we were educated on the pros and cons of mechanical vs. hand picking, yields per acre, differences in rootstock, and a myriad of highly technical wine-growing facts. With few to no seasonal workers; I can only image how roughly 50 people harvest nearly 1,000 acres of grapes each year!
Overall, I came away inspired and awed by how this man has spent a lifetime nurturing and shepherding the land to produce grapes that make wonderful wines for our enjoyment. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-10T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/10/trefethen-vineyards",
"authors": [
"Barnaby Dorfman"
]
} |
21 | Kumquat Marmalade, Part II
By: Sheri Wetherell
Published: January 11, 2008
My first attempt at marmalade proved successful! I did alter the recipe a bit so if you'd like to follow suit here's what I did:
2.5 C kumquats thinly sliced and seeded ( I was just shy of 3 cups, hence the next ingredient)
1/2 C Oranges (also thinly slice, with rind. I then quartered the slices so the pieces would be in approx. 2" slices)
Approx. 2.75 C sugar (the original recipe called for 6.5 C of sugar but the thought of that amount just made my teeth hurt!)
1 C water
1 package pectin
Put the water in the sauce pan and bring to a boil. Add the pectin and stir until smooth. Add the kumquats, oranges, sugar and stir. Bring to a rolling boil until all the sugar dissolves completely (about 3-4 minutes). Pour into your hot, sterilized jars and seal accordingly.
This was so easy and it turned out absolutely delicious! The less-than-half amount of sugar, in my opinion, was perfect too. I cannot imagine using 6.5 cups per 3 C of kumquats. I'm sure the enamel would have worn off my teeth! If you don't have access to kumquats I'm confident this recipe will work just as well with oranges.
Smear some of this on a fresh crumpet and have yourself a nice cuppa!
Cheers....
Note: If you do use less sugar you will need to refrigerate your preserves after opening. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-11T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/11/kumquat-marmalade-part-ii",
"authors": [
"Sheri Wetherell"
]
} |
22 | Argan Oil From Morocco
By: Sheri Wetherell
Published: January 13, 2008
We were in our local Draeger's Market the other day and sampled an oil I'd never heard of: Argan oil. Argan trees grow exclusively in southwestern Morocco and, as I found out later, are endangered and under protection of UNESCO (read more about this in Liquid Gold in Morocco). Extracting the oil is quite labor intensive. The walnut/almond-like nuts are cracked by hand with sharp stones, the seeds are then removed and slowly roasted, giving the oil its nutty flavor. Once roasting is completed the seeds are ground into a paste then hand squeezed to extract the oil. No wonder it's so expensive! $49 for the approximately 10 oz. bottle we sampled.
The oil is rich in essential fatty acids and vitamin E and is more resistant to oxidization than olive oil. It's drizzled over couscous, salads or used with almonds and honey to make a tahini-like paste called amlou. It is said to have restorative properties and is being touted as the newest anti-aging miracle by the cosmetics industry.
Regardless of it's culinary or beauty benefits it has passed sustainability tests and is providing an income to Moroccan women who otherwise would be without. Hmm...tasty, makes your skin pretty and helps the Berber women. Think I'll head back to Draeger's. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-13T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/13/argan-oil-from-morocco",
"authors": [
"Sheri Wetherell"
]
} |
23 | Tsukiji Fish Market
By: Sheri Wetherell
Published: January 14, 2008
I lived in Japan for three years. I wish that I had at least once dragged my body out of bed at 3:00 a.m., taken the one hour train ride to downtown Tokyo and gone to the world famous Tsukiji Fish Market. The market dates back to the 16th century when Tokugawa, the first shogun and builder of Edo (now Tokyo) invited fisherman from Osaka in order to provide seafood to the Edo Castle. This privilege also allowed the fisherman to sell the left-overs, thus creating a market. As the new capital grew, and the population expanded, so grew the demand for fish. The market was reformed and developed into an official wholesale market licensed by the Shogunate.
If you like sushi this is the place to go. The Tsukiji market brings in over 2,500 tons of seafood each day: delicate seaweed, expensive caviar, delicate sea urchin, potentially lethal fugu, gigantic tuna. You'll also find some of the most savvy fish buyers who will drop top dollar (or yen) in seconds for the finest quality (see 60 Minutes story The King of Fish).
While you can no longer go to the market during the wee hours of the morning when the auctions occur it would still be worth the visit. Next time I'm in Japan I will make sure a visit to Tsukiji is on my itinerary. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-14T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/14/tsukiji-fish-market",
"authors": [
"Sheri Wetherell"
]
} |
24 | Crab Chirashi Dinner
By: Sheri Wetherell
Published: January 15, 2008
When there's crab in the house there are no left-overs. Really, I can eat my body weight in these critters. But we actually had a bunch of meat remaining and I was at a loss for what to make. I didn't want crab cakes or bisque; I was in the mood for something along the lines of sushi, but frankly, was just too tired for anything that involved. So I thought, "What's tasty and requires the least amount of effort? Chirashi!" And, healthy too. Chirashi sushi literally means scattered sushi. There's no fixed recipe for chirashi, and your fish can be cooked or raw.
Ours was simply this: rice, crab meat, avocado, julienned cucumber, umeboshi (pickled plums), cooked carrot (I used my little crab cookie cutter to show that I wasn't completely slacking off in the preparation) and black sesame. YUM! I served it with a little wasabi and soy sauce and, of course, hot sake.
Kampai! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-15T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/15/crab-chirashi-dinner",
"authors": [
"Sheri Wetherell"
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} |
25 | The Nighthawk Cafe - My Grandma's Diner
By: Sheri Wetherell
Published: January 16, 2008
The last two years my grandmother would always say to me, "Now, you better put your name on whatever you want before I go." And I always responded with, "Oh, grandma," not wanting to think of this world without her. Well, this last October at the tender age of 96 she passed away. She was a pistol, that woman, and sharp as a tack until the day she died. And she could crochet like the wind! As a child I would just watch her fingers whip the needle and yarn around in a whirl, somehow producing a beautifully knotted pattern. Four years ago, when I moved to the Bay Area, she succeeded in teaching her craft to me. I was amazed at her patience and am ever grateful for learning her favorite hobby from her.
Her other craft was cooking: personally and professionally. She owned a restaurant, The Nighthawk Cafe, for many years in San Mateo then later in San Francisco. When the family was packing up her house I could not find any particular item that I felt was truly "grandma." So I went to the kitchen, where she could always be found whipping up scrapple, frying eggs and bacon or some other tasty vittle. And there, far back in a low corner cabinet, I found four plates from the Nighthawk Cafe. I cherish them. (I also found from the diner an old business card, an order pad, a box of match books and an ash tray). On weekends I'll cook up a typical diner breakfast and serve it on those plates.
In my book, that's the best inheritance.
More Nighthawk Cafe products. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-16T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/16/the-nighthawk-cafe-my-grandmas-diner",
"authors": [
"Sheri Wetherell"
]
} |
26 | Pressure Cooking in the 60's
By: Sheri Wetherell
Published: January 17, 2008
I mentioned before the items I inherited from my Grandmother's kitchen. One of these items happened to be a Presto Pressure Cooker, in quite good shape actually. When I opened it I found a Recipe Book dated 1968 (the year I was born). The introduction says, "The Modern Way to Cook: For Family Health and Pleasure." Mind you, I am no vegetarian, but this little recipe book touting its healthy options includes 54 beef recipes, 8 poultry and, brace yourself, a whopping 6 fish recipes. We wouldn't want to get too healthy!
Here are some of the "healthy" dishes our Presto chefs recommended for the 60's family:
Beef Liver (No thanks)
Stuffed Beef Heart (Again, no thanks. Besides, I don't even know where I'd find one)
Smoked Tongue (I do love tongue, but healthy?)
Veal Birds - veal wrapped in bacon then served with a thick gravy. (I love veal and I love bacon, but again, healthy?)
Honeycomb Tripe (I'm a good eater, but you just can't sweeten this deal by adding honey to the name)
Porcupine Balls (I know what you're thinking, but not that kind. These are ground beef with rice. Charming name)
I do credit them for being economical and using more parts of the animal than we do now, but I'm looking for dishes that are a bit more conducive to the 21st century palate.
I found this more modern recipe on HealthGoods.com:
Wild Mushroom Risotto
8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste
Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.
Comments:
tchunt
January 25, 2008
It amazes me how much things have changed when it comes to what is considered healthy eating. I would not think anything covered in gravy or bacon would be healthy - even if you used center cut bacon. I had to google what Tripe was...and it was not appealing. My conclusion is that this is considered a healthy recipe simply because the smell alone would make someone NOT eat it. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/17/pressure-cooking-in-the-60s",
"authors": [
"Sheri Wetherell",
"tchunt"
]
} |
27 | Just-Say-No-to-Sugar Bran Muffins
By: Sheri Wetherell
Published: January 18, 2008
I know I should, but I don't always eat breakfast. So on those days when I get my morning latte at Starbuck's I'm tempted to get a bran muffin; hoping it will be a healthy hold-me-until-lunch breakfast. It does hold me until lunch, but unfortunately, I'm pretty sure it's loaded with sugar, which forgoes my feeble attempts at health (sorry, Starbuck's, you're not the only coffee joint to blame). I just wish I could find a bran muffin that is actually healthy and low in refined sugar. So I decided to make some of my own healthy muffins - I also needed an excuse to use the cute little Sili Cups (silicone) that I got for Christmas.
I found a recipe that sounded easy and healthy:
4 eggs
1/4 cup Splenda (the original recipe called for ¾ C which turned out way too sweet. Alternatively, I'm sure you could use Stevia ,or the like, as well)
1/2 cup vegetable oil
1 cup buttermilk
1.5 C unsweetened applesauce
3 cups Kashi 7 Whole Grain Nuggets Cereal (or any bran bud cereal)
1 cup whole wheat flour
1 cup whole bran flour
5 teaspoons baking powder
1 teaspoon salt
Optional:
1 cup raisins
1 cup finely chopped nuts
1 cup finely chopped/sliced cooking apples
Place eggs, Splenda, oil, buttermilk, bran buds, nuts, apples, raisins, and applesauce in bowl and mix well. Let stand 30 minutes.
Sift dry ingredients together and add to above mixture.
Place in silicone cups or greased muffin tins and bake at 350 degrees for approximately 30 minutes or until tooth pick comes out clean. Yield is about a couple of dozen.
Afterwards, I discovered Farmgirl Fare's Back Into Bran Muffins: My Best Bran Muffin Recipe. She has kindly given us her recipe for muffins as well as a few variations to the basic.
Let us know your favorite! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/01/18/just-say-no-to-sugar-bran-muffins",
"authors": [
"Sheri Wetherell"
]
} |
28 | For the Love of All Cookbooks
By: Sheri Wetherell
Published: January 20, 2008
I love all types of books. I guess you could classify me as a voracious reader. I also tend to buy books faster than I can read them (darn you, Amazon.com 1-Click!). There is one type of book, however, that I consistently, almost obsessively, purchase and almost never read - cookbooks. I'm addicted to them: their beautiful glossy pages, perfectly stylized photographs of succulent creations, dishes I'd love to be able to whip up after a long day at the office and look as though nary a sweat was broken. But, alas, I'm a flipper. I tend to only turn each page slowly and sigh, knowing the only pleasure I will ever produce from the book is the thought that maybe someday...
My tennis coach used to tell me, "If you want to become a better tennis player then play with someone better than you." So today I thought, "Yes, I will start to cook with cooks better than me!" I will bring those beautiful cookbooks down from their shelves, crack open their formerly only-once-or-twice-cracked spines and commence the next level of my education. Not that I'm a bad cook, by any means, I simply want to broaden my culinary horizons. Greatly. So tonight I have decided on Alice Water's Long- Cooked Lamb Shoulder. Except I'm going to change it to Sheri's Short-Cooked Lamb Shoulder and do it in the pressure cooker, because really, we do work during the day. But I promise I'll adhere to the rest of the recipe. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-20T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/20/for-the-love-of-all-cookbooks",
"authors": [
"Sheri Wetherell"
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} |
29 | Perfecting Risotto
By: Sheri Wetherell
Published: January 21, 2008
Risotto is a difficult and time consuming dish to make, one that all too easily results in a heavy, mushy glob. A good deal of patience is required to stand at the stove for half an hour and constantly stir and ladle hot liquid in small increments. But it's well worth the effort. I've embarked on creating the perfect risotto, and while I'm not quite there yet I'm getting closer. Getting that perfect creaminess is a challenge...
Important basic tips:
The Stockpot
Use a sturdy pot that retains sufficient heat (my Le Creuset works perfectly). A light-weight pot, such as aluminum, can lead to scorching.
Mise en Place
Since you must stir constantly have your mise en place (all of your ingredients) ready.
Toasting the Rice
Before you add any liquids it is important to toast the grains. Raising the grain's exterior temperature prevents them from falling apart later and seals in the starch. Stir constantly in olive oil and take care not to let the grains brown (about 3-4 minutes). You want them pearly white.
Adding Liquid
One thing I did not know was the importance of using hot broth, not cold or room temperature. Adding cold liquids to hot rice will leave the center of the grains hard and uncooked. At your liquid at medium-low to medium heat, and use more liquid in the beginning (1/2 to 3/4 cups) then decrease towards the end (1/2 to 1/4 cups) of the cooking process. If you add too much liquid the grains will become overcooked. You want your risotto to be al dente, not soft at the center or mushy on the outside, so keep tasting while you cook. Additionally, use the amount of liquid your recipe calls for as an approximation. You may need more or you may need less. Again, keep tasting.
Mantecatura
Vigorously stir butter or olive oil and Parmesan cheese into your risotto. This important last step binds the ingredients together resulting in a creamy texture.
Here is a beautiful presentation of risotto in lemon cups from Eating is Believing.
And, a delicious recipe from The Amateur Gourmet for Arancini.
Buon appetito!
Comments:
tchunt
January 25, 2008
Risotto IS extremely difficult and time consuming to cook. I think that is why a lot of people avoid it - missing out on a absolutely delicious dish! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-21T00:00:00 | {
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"Sheri Wetherell",
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30 | Thai Noodle Salad with Herbs
By: Sheri Wetherell
Published: January 22, 2008
One of the things I love about Thai food is the gentle balance of spicy, sweet and sour flavors. This is one of my favorite salads any time of the year. It's easy to make and is so crisp and fresh with it's mint, basil and spicy chili dressing.
Salad
Romaine lettuce, chopped in shreds
Julienned carrots
Green onions, thinly sliced
Chiffonade of mint and Thai basil
Rice vermicelli noodles (the amount is up to you)
Dressing
Use the below amounts as a starting place, as you may find that you want more or less of an ingredient. You want balance, however, not one particular flavor overpowering the others.
3 T fish sauce
3 T lime juice
2 tsp sugar (I've used Splenda and that works just fine)
1 small Thai chili pepper, seeds removed (unless you want it melt-your-lips-off hot)
Toss greens and noodles together, and either mix in the dressing or serve on the side.
Another tasty salad similar to this is Laab (sometimes spelled Larb, but pronounced "lob"). Add the above dressing to the following ingredients:
Meat or fish (such as ground beef, chicken, pork or shrimp)
Romaine lettuce, chopped in shreds
Equal amounts of mint and cilantro (I like a healthy amount of each)
Green onions,thinly sliced
Red onions, thinly sliced
Toss and sprinkle approx. 2 T rice powder on top
Here's a nice step-by-step recipe for ground turkey laab from Jenny at Use Real Butter. Her photos are lovely too!
Recommended cookbooks:
The Food of Thailand: Authentic Recipes from the Golden Kingdom
Another book with the same title, but much larger, more in-depth and coffee table worthy.
The Food of Thailand
Comments:
kate
January 24, 2008
Thai salads are always so refreshing and tantalizing. Once u have them u just cant stop. They are my most fav kind of salads ...specially love it with sprinkled chopped peanuts. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-22T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/22/thai-noodle-salad-with-herbs",
"authors": [
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31 | Cooking For Your Evil Twin: Chocolate Chip Cookies to Calm Your Inner Beast
By: Sheri Wetherell
Published: January 24, 2008
In 1994, my mom's best friend, and my "spiritual" mother, Ann Wall Frank wrote a fabulously hilarious little cookbook titled Cooking For Your Evil Twin: Devilishly Tempting Recipes for the Modern Woman. I was looking for a chocolate chip cookie recipe the other day and remembered Ann's swoon-inducing decadent version. This is no Tollhouse cookie, my friend. Nor is it a cookie for the dainty confection eater. This is a hopped-up-on-steroids looking, hunka-hunka-burning-chocolate-love cookie. One that requires commitment to completion and a large glass of milk. They are called Lorenabelle's Co-Dependent for Sure Chocolate Chippers (giggle). As Ann describes them in her book, "Lorenabelle's therapy group now uses these as a nice substitute for controlled substances. An excellent replacement for group therapy."
Lorenabelle's Co-Dependent for Sure Chocolate Chippers
1 C (2 sticks) butter
1 C granulated sugar
1 C firmly packed light brown sugar
1 tsp pure vanilla extract
2 eggs
2 C all-purpose flour
2.5 cups rolled oats
1 tsp baking soda
1 tsp baking powder
1 or 2 16 oz. package semi-sweet chocolate chips (go for 2!)
1.5 C chopped pecans
Preheat oven to 350 degrees F.
In a large bowl, cream the butter and sugars, then add to the vanilla and eggs.
Combine the flour, oatmeal, baking powder, and baking soda in a separate bowl.
Mix the dry ingredients into the egg mixture.
Stir in the chocolate chips and nuts and form the dough into 1-inch balls.
Place them on a greased cookie sheet and bake for 12 to 14 minutes.
Comments:
Tina
February 10, 2008
Just reading that recipe makes me feel guilty that my thighs will suffer! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-24T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/01/24/cooking-for-your-evil-twin",
"authors": [
"Sheri Wetherell",
"Tina"
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} |
32 | Lemongrass Beef Skewers
By: Sheri Wetherell
Published: January 25, 2008
We definitely eat more fish than beef, but I was feeling unavoidable carnivorous so I thought I would make simple Thai-style skewers. I was also secretly craving the easy clean-up of BBQing!
The marinade for six long skewers is as follows:
2 stalks of lemongrass or about 3 T (use the lower green part only and slice thinly)
1 large clove garlic, minced
1 1/2 inch long piece of fresh ginger, minced
1 T olive or vegetable oil
3 T fish sauce
1 T sugar
Your beef should be in thinly sliced strips: about 1/4 inch thick and 1 inch wide. Marinate the strips for about 20-30 minutes and soak your bamboo skewers in water during this time too. Thread the beef onto the skewers in a ribbon-like manner. Grill for a couple minutes on each side, brushing with the remaining marinade.
Sprinkle with crushed peanuts and serve with lime wedges. Easy and delicious! (And again, the clean-up is nice too!)
Comments:
tchunt
January 25, 2008
What is fish sauce?
swetherell
Fish sauce is a liquid made from fermented fish. It sounds nasty and it smells, well...very fishy. But it is an essential ingredient in many Asian cuisines. I've added a link in the blog to Wikipedia for more info. Cheers! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-25T00:00:00 | {
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33 | Making Vinegar From Wine
By: Sheri Wetherell
Published: January 26, 2008
Save your mother! That's what you'll need to do if you want to make your own vinegar from wine. The mother, or Mother of Vinegar, is that slimy film that forms in vinegars and is needed much the same way that starter is used in bread making. The mother is a nasty looking thing. To be blunt, if vinegar could have a head cold it would look like this. But, you can't make vinegar without its necessary bacteria.
We don't always have any remaining dregs of wine as we can easily knock back a bottle with dinner. But we managed to save a glass here and there of some really fine reds and dumped them in to join their new mother. The relationships are developing quite nicely, I must say. It's hard to say when exactly your vinegar has fully ripened and is ready for use. It was recommended to me that I wait until the mother has sunk to the bottom of the bottle. Then strain the liquid through layers of coffee filters. The last batch turned out wonderfully and we used that mother for the current batch.
The results are delicious, especially if you vary the types of wines you add. Just don't use any sweet wines such as port or sherry. And, even though you may gag a little in the removal, save your mother!
For an exceptional reference on vinegar making check out The Gang of Pour.
Comments:
janice
October 29, 2008
I have several bottles of good red wine that have gone bad. I am trying to find out how to make vinegar from them. I have read that you need a "mother" but I do not know where to find that.
Any ideas?? | foodista | 2024-05-23T00:42:18.321809 | 2008-01-26T00:00:00 | {
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34 | Vietnamese Salad Rolls
By: Sheri Wetherell
Published: January 26, 2008
Usually salad rolls are eaten as appetizers, but I love to make them with various fillings and serve them as the main entrée with different dipping sauces. The delicate rice paper wrappers can be filled with just about anything: shrimp, basil, mint, lettuce, rice noodles, veggies. In the past I've also made more avant garde versions: mango and shrimp, Peking duck, pork and jicama.
Tonight it is simply julienned red and yellow peppers, baby lettuce, basil, mint and grilled shrimp. For the dipping sauce I mixed peanut butter with a splash of fish sauce, some hoisin sauce and water to thin it out. Sprinkle with crushed peanuts and voila!
Dip and enjoy!
Comments:
Tina
February 10, 2008
Those sound delicious! I think those might be too filling to be an appetizer - so I would probably serve them as an entree. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-26T00:00:00 | {
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35 | Sundance Film Festival: A Journey of Film, Food and Friends
By: Sheri Wetherell
Published: January 28, 2008
For the last 8 years we have attended the Sundance Film Festival and have seen it grow from just a few thousand attendees to about 50K this year. It's always a wonderful adventure seeing artistic documentaries, creative short films (aka "shorts") and feature films, many of which make it to the big screen.
As exciting as the festival is, it's also a lot of hard work! Accommodations, travel and tickets are purchased months in advance, even restaurant reservations need to be booked weeks, if not months, in advance as well. Once we get there it's also a workout. You are generally sleep deprived, cold and hungry the entire week. Despite that, each year I am as excited as a kid at Christmas in anticipation of the next festival!
As I write this, our friends are discussing what's next on the film schedule:
"What do you have at 6:15?"
"In Bruges at Eccles."
"Oh, you're going to that too! We're coming from the Library, can you save our seats?"
"So when do we eat?"
This is a common issue that I have tried, over the years, to alleviate: when to eat. And when to eat good food. Food in a restaurant, served on a plate, with a fork and knife and actually chew my meal at a normal pace. Our schedules are usually so packed with films (we average 2-4 films a day with a maximum of 5) that squeezing in a decent sit-down meal is a challenge. Sustenance usually consists of downing a cup of coffee in the morning (if you're lucky), some sort of protein bar, maybe some popcorn, and if you're lucky a greasy piece of pizza...all while standing and snarfing down with miraculous speed. This year, however, I've managed to reserve seating each night for our group of nine and we've enjoyed delicious meals at Jean Louis, Butcher's Chop House, Windy Ridge, Bangkok on Main and Cafe Terigo.
As far as the films go our favorites this year have been, in features: The Wackness, Sunshine Cleaning, In Bruges, Choke and The Visitor, and in documentaries: Fields of Fuel, CSNY: Déjà Vu and Man on Wire.
It was another great year at Sundance enjoyed with friends and family. Planning for next year has already begun! | foodista | 2024-05-23T00:42:18.321809 | 2008-01-28T00:00:00 | {
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36 | My Favorite Cookbooks
By: Sheri Wetherell
Published: January 29, 2008
I've mentioned my love of cookbooks before. Admittedly, I generally do not create many meals from their pages, but I often sit for hours perusing them for inspiration and oohing and aahing over their photos. I thought I would share a list of my personal favorites. Some of which I do cook from, some that I use as a starting point for my own dishes and some that I just drool over.
Which brings me to my first drool inducer: The French Laundry Cookbook by Thomas Keller. I love reading through this book as it always brings back such a pleasurable memory. For Valentine's Day three years ago, Barnaby surprised me and took me to The French Laundry in Yountville (Napa Valley). It was the most exquisite culinary adventure I've ever experienced. Nine courses of perfection that left me crying, "Uncle!" but smiling and happily rubbing my belly. Keller makes his dishes approachable by giving them such names as "Chips and Dip," which are truffled potato chips with a black truffle crème fraîche dip. His recipes are ambitious, but doable. Oh, how I love you, Mr. Keller!
The newest addition to my collection is Alice Water's The Art of Simple Food. All of her cookbooks are wonderful, but this one is all encompassing and as the title states: simple. Going beyond recipes she includes lessons, menu planning, what to cook at what time of year, how you should stock your pantry and more. Her principles of good cooking lay not in the techniques and recipes but in the quality of ingredients, particularly locally grown and raised. Food just tastes better when it hasn't traveled far, don't you think?
In Seattle I had the opportunity one summer to work for James Beard award-winning chef Tom Douglas in his bakery and catering department. With six restaurants, including the bakery, Douglas successfully captures Seattle, rolls its flavors in his studied hands and presents his art on beckoning plates. His philosophy is: "Eat it when you've got it, enjoy the harvest when it's here." In Tom Douglas' Seattle Kitchen he sets the stage with Pacific Northwestern staples such as salmon and Dungeness crab, while also infusing recipes with tastes from the city's other multi-ethnic cultures. Tom's Big Dinners: Big-Time Home Cooking For Family and Friends is also a favorite as well as a must for creating the whole Pac NW shebang!
I salivate over Gourmet magazine and they kindly compiled over 1,000 recipes for us in their Bible-thick cookbook aptly named The Gourmet Cookbook. While it's not a basic cookbook per se, one can, with not an insignificant amount of effort, feel confident in producing a dish from this book. You can find everything in this must-have kitchen reference. Over 200 dessert recipes, more than 100 hors d'oeuvres, sauces, soups, vegetables, brunch menus...you name it.
There are many more that I could go on about but I'll spare you with a very short list:
The Produce Bible by Leanne Kitchen (what a great name for a culinary enthusiast!)
Sauces and Fish & Shellfish by James Peterson
The Way to Cook by Julia Child
Check out 101 Cookbooks for great reading, beautiful pictures and delicious recipes. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-29T00:00:00 | {
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37 | Serious About Sushi
By: Sheri Wetherell
Published: January 30, 2008
I shamelessly admit that I'm a sushi snob. It's unavoidable. I lived in Japan for three years and ate some of the best and highest quality fish. The bar was set high. I have found many exceptional sushi establishments in the US, but unfortunately, I have also encountered a great number of sub-standard ones. Raw fish is just not something you want to mess with if you're not going to do it right.
An interesting article, Japan to certify cuisine but no 'sushi police, explains how a group of experts in Japan, with support of the Ministry of Agriculture, has launched a campaign to certify authentic Japanese cuisine overseas. According to the article, "Promoters unveiled a logo that will identify "real" Japanese restaurants overseas -- a pair of chopsticks holding a cherry petal set in front of a red rising-sun flag." Personally, I think it would be nice if all cultural food had some sort of authentic stamp of approval, but I would greatly appreciate seeing this logo in Japanese restaurant windows. I'm still reeling from the too thick semi- frozen piece of tuna I had a few months ago.
For more about this subject, as well as some great articles on sushi in general, check out Sushi Otaku.
Comments:
SteamyKitchen
January 31, 2008
I am a sushi snob too!
Tina
I am a sushi avoider! But it would be nice to see authentication stamps on all types of restaraunts. I encounter the same issue with "Chinese" restaurants. What you get is Americanized version of Chinese...not the authentic dishes. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-30T00:00:00 | {
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38 | Crab Cakes with Tarragon Aïoli
By: Sheri Wetherell
Published: January 31, 2008
I'm always hesitant to order crab cakes. Mainly because most places fall short in including a key ingredient: crab. I refer to those as "cakes" since they are mostly just a filler of cracker, celery, onions or whatever. You chew with your eyes closed in concentration, trying to detect that twelve dollars worth of shellfish, but only taste mayonnaise-y Saltine's with perhaps the essence of the critters. Crab cakes are easy to make, especially if you don't have to crack the crabs to get the meat. They're often fried, but I prefer them sautéed in a bit of olive oil or butter. This recipe is an adaptation of James Peterson's in Fish & Shellfish. 1 lb lump crabmeat 6 T fresh bread crumbs or Panko 2 eggs 1/2 C milk 2 tsp. salt Pepper 1/4 tsp cayenne pepper (I was out of this so I substituted Old Bay Seasoning which was quite good) 3 T finely chopped parsley (I prefer Italian, or flat leaf, parsley) 1/2 C all-purpose flour 1/4 C unsalted butter Lemon wedges for garnish Tarragon aïoli (recipe below) Beat eggs, milk, salt, pepper and cayenne pepper in a bowl. Stir in crab, chopped parsley and bread crumbs. Shape the crab mixture into 8 patties (note: they will be very loose, almost falling apart, but fear not, they will stay together in the pan). Gently roll them in flour and shake off the excess. Or, if they are too loose, hold the crab cake in your hand, sprinkle one side with flour (letting excess fall off), flip to your other hand and do the same. Heat butter in a large sauté pan. Sauté crab cakes for about 4 minutes on each side. Place on paper towels to remove excess butter.
Aïoli is a Provençal specialty served with fish and vegetables (its less fancy name is mayonnaise). It literally translates to "garlic and oil." Nothing is better than a fresh aïoli. It's so addictive you'll never want to eat jarred mayo again.
2 large fresh egg yolks 3 cloves garlic, peeled Juice of 1 lemon 1/2 teaspoon kosher salt 1/8 teaspoon Tabasco sauce (optional) 1/4 cup very hot water 2 cups extra virgin olive oil 1/4 cup fresh tarragon leaves Place the egg yolks, garlic, lemon juice, salt, tarragon and Tabasco sauce in a food processor or blender and process until homogenized. Add the hot water and process for 10-15 seconds. Slowly add the olive until sauce thickens. Place in a bowl. We also made a smoked paprika aïoli, which was fantastic. Just follow the basic aïoli recipe. Serve crab cakes on a bed of baby arugula lightly dressed with truffle oil, lemon and a pinch of Kosher salt. Garnish with lemon wedges and drizzle a little of the aïoli on top. Check out What's For Dinner's recipe for Betty's Authentic Baltimore Crabcakes Other tasty versions of aïoli: Fried Jalapeños with Roasted Red Pepper Aïoli Le Grand Aïoli - Garlic Lovers Feast Henriette's Herbal Blog has a nice, easy recipe for aïoli. I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
Nina
February 4, 2008
I read this blog last week and had a huge craving for crab cakes so when my husband sujested we dine out on Friday night I was over joyed too see them on the menu. But alas you were correct, they were terrible. Why is it that resturaunts can market something as a crab cake and put absolutely no crab in it? Let me elaborate on my fine dinning experience, they sever these cakes on a bed of fava beans,red peppers and onions which I really have no problem with but as a combination and with a crabless cake on top it was almost unbearable. SO all I can say is that I know I must get off my ... and try to make some of my own. But I will have to do that after I finish reading all of my very funny blogs that I must check daily. Check out http://madmadhousewife.blogspot.com/ it is very funny. | foodista | 2024-05-23T00:42:18.321809 | 2008-01-31T00:00:00 | {
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39 | It's 5 o'clock Somewhere
By: Sheri Wetherell
Published: February 1, 2008
It's Friday, you get out of work a wee bit early and your inner Irish is wanting to get her drink on. Or at least one drink to take the edge off. As Jimmy Buffet sings it, "It's 5 o'clock somewhere." I'm not a huge hard alcohol drinker, I mainly go for wine, but I do have a few favorite cocktails.
There's nothing better than a really good Bloody Mary. Unless it's their specialty most places fall far short in creating a palatable one. Salty's in Seattle makes a very good one. I also love Bloody Caesar's, which is basically a Bloody Mary, but with celery salt and Clamato juice. Drink's Mix has a plethora of delicious sounding Bloody Mary recipes.
My cousin, Owen, makes an mmm, mmm good Ramos Gin Fizz on Christmas day and I threaten to make them throughout the year, but alas, I never do. Even though the ingredients sound weird, shiver me timbers they're good!
2 ounces gin
3 drops orange flower water
1 egg white
1 teaspoon bar sugar
1/2 ounce lemon juice
1/2 ounce lime juice
2 ounces cream
Soda water
Shake all ingredients except the soda water vigorously for a couple of minutes or more -- the longer the better as it will get nice and frothy. Strain into a tall thin glass, or an old-fashioned glass, top with some soda water and stir.
I also love the popular Mexican beer drink, Michelada. I know, it's not a cocktail, but I'm on my way to Mexico so I'm looking forward to enjoying one of these. There are a couple of variations of this drink, one with tomato juice, but my favorite is simply this: freshly squeezed lime juice, salt and a good Mexican cerveza. Here's how I make it: salt the rim of a tall glass, fill it with ice, squeeze in the juice of about one lime (more if you like it really limey as I do), pour in your beer and top off with another little pinch of salt. Muy delicioso!
For a great read on all things alcoholic go to The Art of Drink. They also give a comprehensive list of other drink blogs.
I'd love to know what you think. Click the Comments link below and share your thoughts. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-01T00:00:00 | {
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40 | Viva Mexico Fish Tacos
By: Sheri Wetherell
Published: February 2, 2008
Unless you live close to the border, or in a community with a sizable Mexican population, you may think of tacos as being hard shells filled with ground beef, cheese, tomatoes, onions, lettuce, etc.. At least that's the typical American version of a taco. But I'm talking good, authentic tacos. Specifically, fish tacos. No cheese, no sour cream.
If you're craving Mexican food some night then try these out. They are actually easier to prepare than the Americanized ones, and are fresh and delicious. Here's what you need:
Soft corn tortillas, steamed (hand-made ones are best)
Fish, grilled and cut into strips or chunks (any kind, but red snapper is common in Mexico)
White onion, diced
Fresh cilantro (leaves only)
Salsa verde (green salsa)
Lots of lime wedges
You can also use shrimp, pork (carnitas), steak (carne asada) or grilled vegetables for a vegetarian option.
Place ingredients in little bowls for a build-your-own dinner. Pile a little of each in your warm tortilla and top off with a healthy squeeze of lime juice. Wash down with a nice cold cerveza, toss your head back and yell, "Viva Mexico!" Arrriiiiibaaaaa!
Or, just enjoy quietly with your family.
If you're in the Los Angeles area Bandini, of The Great Taco Hunt, has thoughtfully documented the best taco joints. Muchas gracias!
I'd love to know what you think. Click the Comments link below and share your thoughts. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-02T00:00:00 | {
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41 | Fried Rice, How Nice!
By: Sheri Wetherell
Published: February 3, 2008
We still have not restocked our refrigerator after returning from Mexico, so I rummaged around and pulled a few things out that were still hanging in there. Ingredients perfect for fried rice. Scallops, shrimp and baby peas from the freezer; green onions, mushrooms, fresh ginger and eggs from the fridge.
Fried rice is such an easy dish to make and to me it's Asian comfort food.
Heat oil in a wok or large sauté pan over high heat.
Sauté ginger (and garlic if you have it), green onion and mushrooms for about one minute, stirring constantly.
Reduce heat to medium and add vegetables and shellfish.
Add cooked rice, mix, then make a well with your spoon in the center. Pour the eggs into the well and let them cook for about one minute.
Slowly start to incorporate the eggs into the rice mixture.
Add soy sauce, a little sesame oil, a splash of fish sauce to taste and toss. Fish sauce isn't traditional, but we like the flavor it adds.
Obviously there are many varieties of fish, meat and vegetables that you can add to create a delicious fried rice. I love to add snow peas, broccoli and carrots for color.
Check out Steamy Kitchen's delicious (and hilarious!) recipe for Vegetable Fried Rice.
I'd love to know what you think. Click the Comments link below and share your thoughts. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-03T00:00:00 | {
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42 | A Cup of Tea
By: Sheri Wetherell
Published: February 4, 2008
I love tea. A nice cup is a fine way to start the day. Or end it.
It's perfect when you...
have just come in from the cold and need to shake off the shivers,
are far from home and don't want to be,
want to enjoy a long chat with your dearest friends,
feel under the weather,
snuggle under a blanket with your love and pop in a movie,
need a hug from your mom and she's not around
Right now I'm fighting some feisty little virus so I made a cup of vitamin-C rich Red Zinger, swaddled myself in a warm blanket and am comfortably snuggled with my cat, Sofie, in the crook of my arm. That's penicillin right there.
For some very interesting reading on all things tea (and written by someone who isn't sick in bed) check out the Tea Blog by Gary Gause, founder of Dragonwater Tea.
I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
Dreama
February 6, 2008
I just figured out how to leave comments!! YEA
Elizabeth
I concur, except for the cat part as I'm allergic. :) | foodista | 2024-05-23T00:42:18.321809 | 2008-02-04T00:00:00 | {
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43 | A Humanitarian Mission
By: Sheri Wetherell
Published: February 5, 2008
I thought I'd share a bit about our recent trip to the lovely town of El Fuerte, Mexico. All of my previous trips to Mexico have been to lounge on a beach, sip margaritas and frolic in the surf. But this trip, although fun, was a volunteer mission with LIGA International. The first Friday of each month, about 15 privately owned aircrafts fly supplies and medical professional volunteers to remote LIGA clinics. My father, a pilot, has been actively involved with LIGA for some time and had two extra seats in his plane for Barnaby (as a translator) and I (willing candy striper). Also flying with us was Peter, a surgeon, who has been volunteering with LIGA for the last 15 years. There's some serious good karma for ya.
We flew into El Fuerte's little strip of an airport. Soon our plane was approached by a swarm of four and half foot soldiers carrying four foot guns. The drug trade is big in the state of Sinaloa, so they were there to search our bags. I thought it was so cool - naive me - to be surrounded by armed men (they knew we were LIGA), and I wanted to get these guys on film to share on my blog! I excitedly looked at Barnaby.
"You think I can take a picture?!"
"Ehhh, I don't think that's such a good idea." Looking at me like I was off my rocker.
"Darn!"
Notes to self:
1) not a good idea to take photos of men carrying guns larger than self
2) " " while standing next to small aircraft in remote area known for large drug drops
3) " " " and potentially carrying large bricks of some illicit substance
4) just not a good idea to take photos of men with guns. Period.
I know this is supposed to be a blog about food. I'm working up to that.
Of course, our aircraft and bags are cleared and, with wide grins from the big gun wielding men (see, I knew they wouldn't shoot us), we are sent off in a taxi to the charming town of El Fuerte.
LIGA works with three clinics in and around El Fuerte, each specializing in various medical treatments. I had visions of being a modern-day Florence Nightingale, there to administer to the sick and wounded, healing with my tender touch and kind heart. But, alas, because I am not fluent in Spanish, nor do I have any medical training beyond the application of band-aids and NeoSporin, I stayed with my father and three other pilots to build wheelchairs (from FreeWheelchairMission.org). It was still quite rewarding!
After the chairs were finished there was, unfortunately, nothing left for us to build, so off we went to a lunch of octopus ceviche and
micheladas!
In addition to the fabulous ceviche, a typical meal is one of fresh Bass caught from either the nearby lake or river. I had it both nights: first grilled (a la plancha) then with garlic (mojo de ajo). Served with refried beans, hand-made corn tortillas, fresh limes and a selection of salsas. Mmmmm! I apologize for not taking pictures of these beautiful dishes, but I was so mesmerized that I dug in immediately.
Next trip, I promise!
I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
Carla
February 8, 2008
Everyday I look forward to your writing and your photographs. When you are tired, busy and don't want to enter a blog just remember we are all out here waiting to read your next one!!
Dreama
I love all of the Foodista blogs...especially picture of the "wheelchair"...thanks for the beautiful writing.
Mandy
It sounds like an amazing trip. Good deeds, good company and good food -- what a combo.
Fonzie
I am very glad I found your website on google. Thank you for the sensible critique. Me and my sister were just preparing to do some research about this. I am very happy to see such great information being shared freely out there.
Regards,
Alarbus from Lakewood city | foodista | 2024-05-23T00:42:18.321809 | 2008-02-05T00:00:00 | {
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"Carla",
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"Sheri Wetherell"
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44 | Why Write About Food?
By: Sheri Wetherell
Published: February 6, 2008
I've been asked why I write about food and not travel since we travel so much. Well, I do try to marry the two at times, but why not food? I'm an expert, I eat everyday! To some people (usually the people who ask me why I write about food) food is just a means of fueling the body and not a source of pleasure. To me, food goes far beyond a simple basic human need. It's an art, a passion, a sensual experience. All of your senses are activated by food: appreciating the way something is presented, inhaling the aromas, feeling the textures in your mouth, tasting the sumptuous flavors, hearing it bubble away in a pot.
I love the way the smell or taste (or both) of something delicious can transport you back in time. Whenever I smell raisin bread baking I immediately remember the bakery below my language school in Siena, Italy. We smelled the bread baking each morning as we walked to class, and on our break at around 10 a.m. we would go to down and buy hot-out-of-the-oven slices to go with our cappuccini. That was in 1989 and to this day when I smell raisin bread I am right back in Siena. I can taste that bread, feel its warmth and smell it's yeasty-raisin aroma wafting up that little Tuscan street. Heaven.
I take such great pleasure in knowing that something I've created will make someone happy. Words aren't necessary, just a simple, "mmmm" and I know my work was done. I also equally enjoy and appreciate the time others spend in their kitchens creating a meal. Even a simple soup can be, to a cook, a masterpiece that they worked on all day. Give kudos to their fine work.
There's something so gratifying in a long evening spent at the dining room with friends and family, lots of good wine, a delicious meal and great conversation. You think you're full, but then, well, maybe just one more little bite of that...
So that's why I write about food. It makes me feel good in so many ways.
There are many great writers (and photographers) out there in the blogosphere that creatively document their love of all things food, below are just a few of my favorites. I always look forward to reading what's new in their culinary world. I hope you do, too.
Orangette
Lucy's Kitchen Notebook
Smitten Kitchen
101 Cookbooks
Enjoy your meal tonight and savor every bite.
I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
sknight
February 7, 2008
AMEN!
Dreama
Bread.....I could live on bread alone....well maybe need some cheese too!! I'm glad you write about food :)
Nina
You are so right about how a smell or tast can transport you to another place or time. I remember that smell too and wish we could be back in Siena right now. Thanks for bringing back this happy memory.
Tina
Food should be savored like a good wine. That is what I am always told. Most people rush their meals and eat just to fuel the body - but you are right...its more than that. I do not think many people realize just how much their body's react to the food they eat - and not just by decreasing hunger pangs!
I am glad you write about food too, I learn so much from this blog. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-06T00:00:00 | {
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"Dreama",
"Nina",
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45 | Ze Beautiful French Cookware
By: Sheri Wetherell
Published: February 7, 2008
In the 70's my mother had this big, beautiful burnt-orange stock pot. It was the only colored pot she had; the Lone Ranger among the boring stainless steel. I loved when she brought it out, as I knew something good was going to come out of it; usually one of her uber-healthy soups or a slow cooked pork roast.
I later learned the name of that magical pot: Le Creuset. The French cookware company is best known for its colorful "French" ovens (aka Dutch oven. But, shhh, don't call it that in France. It's a pride thing).
It's now the cookware of choice in my own kitchen. Made of enameled cast iron, it has excellent heat distribution and retention, is easy to clean (bonus!), and looks oh so lovely on your stove (and in your oven too). Enamored with all the Le Creuset colors, my collection is quite eclectic; red, green, even the modern version of my mom's burnt-orange one.
I just wish my broccoli soup tasted as good as hers.
I'd love to know what you think. Click the Comments link below and share your thoughts. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-07T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/02/07/zee-beautiful-french-cookware",
"authors": [
"Sheri Wetherell"
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46 | The Egg Cream
By: Barnaby Dorfman
Published: February 8, 2008
I was born on a small island where people take food very seriously. Manhattan was then, and still is, the heart of America's melting pot, a fact perhaps most reflected in the variety and diversity of foods. Many dishes came with immigrants from somewhere else, like the hot dog, cheesecake, and bagels. However, some seem to be true New York creations and the Egg Cream is one such item. Not particularly well known outside of the Big Apple, it was one of my favorite drinks growing up. Though the name would imply otherwise, the Egg Cream contains neither eggs, nor cream. There is some debate about the whos and whens of it's creation and whys of its name, but everyone seems to agree that it's made up of 3 key ingredients:
Milk
Fox's u-bet Chocolate Flavored Syrup
Seltzer Water
We used to make them at home, in fact my father got regular deliveries of cases of soda siphons well into the 1980's. However, my favorite place to drink Egg Creams was from a tiny little stand down on Canal Street near the Subway station. We often went there weekends to shop in Chinatown and see what oddities we could pick up on Canal Street. Better known today as a place for knockoff Rolex watches and Gucci handbags, in the 1970s Canal street was a place to find cheap surplus electronic parts, which I used to solder together into all sorts of experiments. Boxes of electric motors, switches and flashlight bulbs, all bought for a dime, made the best toys! However, getting there could be an ordeal since we lived on the Upper West Side about 125 blocks north. Only 6 miles away in reality, it felt like going to a far off land for me, especially since air conditioned subway cars were almost non-existent back then. So an ice-cold Egg Cream was the perfect refreshing treat when we came up out of the hot tunnels during those sweltering summer months. Now you may think the combo of milk, soda, and chocolate syrup sounds strange, but give it a try...I bet you'll love it! Check out post on Roots and Grubs for extensive detail on how properly to prepare and consume an Egg Cream. I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
Tina
February 10, 2008
Does it matter what type of Chocolate syrup you use? It would seem this type of drink would be like fuzzy chocolate milk - which would go over with just about anyone.
bdorfman
Hershey's works fine too :-)
Vicky
I have to say, I would never have considered consuming ANYTHING called an "egg cream" (ick!) until I read your blog explaining what was IN one! I am heading to New York in a week, and now I intend to seek one out! Thanks for the enlightenment! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-08T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/08/the-egg-cream",
"authors": [
"Barnaby Dorfman",
"Tina",
"Vicky",
"bdorfman"
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} |
47 | Jewish Penicillin
By: Sheri Wetherell
Published: February 9, 2008
Oy vay.
I. Do. Not. Feel. Good.
So last night Barnaby was kind enough to brew up some of his super-secret-family-recipe matzo ball soup. What a mensch. I don't know if it's actually a secret recipe, but it's a mystery to me. All I know is somehow he transformed a chicken carcass, a bit of its meat and some matzo crackers into a sumptuous broth with heavenly light dumplings. One bowl wrapped itself around me, gave me a big warm hug, tucked me in tightly on all sides and put me to bed with a pat on my head.
This shiksa is feeling on the mend already.
For another divine take on matzo ball soup check out Smitten Kitchen.
I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
Greg Bulmash
February 9, 2008
Barnaby wasn't with IMDb yet when we got Col to try Matzoh Ball Soup at the Carnegie Deli in Century City. Of course, they served one of those giant restaurant matzoh balls instead of a few small ones like in your photo (and like it should be). We have an italian place near us that does that with meat... basically spaghetti and meatball (singular)... but I digress.
Anyway, Col hated it. I'm betting if he had something like Barnaby made, he might have liked it.
One of the greatest disappointments of my son's egg allergy is that I haven't been able to make him real Matsoh Ball Soup. I tried eggless matzoh balls, but they just didn't feel right. My eggless latkes (using potato starch as a binder) work out great. But I just haven't found an eggless matzoh ball recipe I like, and that's meant over two years without matzoh balls.
Oy.
Dreama
I'm feeling a cold coming on.....how about some soup over here!!! Just kidding....this looks delicious. Hope it made you feel much better. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-09T00:00:00 | {
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"Dreama",
"Greg Bulmash",
"Sheri Wetherell"
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} |
48 | Ruby vs. Tawny
By: Barnaby Dorfman
Published: February 10, 2008
If you enjoy dessert wines, you may have wondered: What's the difference between Ruby and Tawny Port?
Both are sweet wines from Portugal, the difference is that Tawny has been aged in oak barrels and Ruby goes straight into the bottle for aging. The exposure to wood and oxygen lightens Tawny and turns it a light brownish color. Ruby, by contrast, is generally less expensive and considered of lower quality, but I don't agree. I love the deep garnet color and fresh fruit flavor that comes with a Ruby. That's not to say it's my favorite, no, I also enjoy the Tawny, with it's softer and deeper flavors. Overall, I generally struggle with the choice, but I do have some advice. If you are going with a cheap Port, pick the Ruby...the flavors tend to be more predictable in my experience...simple and almost like candy. However, if you are splurging (or someone is treating) then go for an expensive Tawny, they bring more levels of taste and complexity. As a last note, I'd say that cheap Port generally tends to be pretty damn good.
Ruby Tawny
I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
swetherell
February 11, 2008
Great article, Barnaby! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-10T00:00:00 | {
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"Barnaby Dorfman",
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49 | Tenderizing Octopus with Wine Corks
By: Sheri Wetherell
Published: February 11, 2008
Now I know what you're thinking. "When would I ever want to eat octopus, let alone tenderize it?" Octopus is a highly under-rated and under-appreciated seafood here in the States. Its diminutive cousin, calamari, is popular, so why not octopus? If properly prepared octopus is delicious, if not, then it's like you're chewing on an eraser.
We've always slowly simmered octopus for a long period until it becomes soft and tender, but I just found this unique method of tenderizing using wine corks. Apparently cork contains an enzyme that helps tenderize the octopus and reduce the cooking time. You can use the corks from red or white wine - no need to clean them. Here's how (this is based on a 2 1/2 lb octopus and you want one cork per quart of liquid):
Heat your oven to 350 degrees F
In a large saucepan bring 4 quarts of water to a simmer
Brace yourself now, you need to clean your little sea critter. To do this grab a couple handfuls of coarse kosher salt and rub into the octopus as if you were applying moisturizer. (I find it helps to sing the theme song to the Little Mermaid to get you through this process. I never said they were cute, just delicious). Once it gets frothy rinse in cold water. Pound with a meat tenderizer (a few good swats in each place) and rinse again.
Add 4 wine corks to your simmering water and lower your octopus into the pot. Once the tentacles begin to curl remove from the stove and place in your heated oven for 1 - 1 1/2 hours, or until tender.
For a Spanish tapas-style dish called Pulpo a la Gallega (as in photo) we cut the octopus into about 1" pieces, place on top of 1/4" slices of boiled potato, drizzle with olive oil, and sprinkle with smoked paprika and course sea salt.
Give octopus a chance!
For more recipes check out:
The Gourmet Headhunter's Baby Octopus in Red Sauce
Cooking Diva's Pulpo Asado (Grilled Baby Octopus)
Over a Tuscan Stove's Octopus Salad
I'd love to know what you think. Click the Comments link below and share your thoughts.
Comments:
Greg Bulmash
February 11, 2008
"Frothy" like when you pour salt on a slug? And what do you do about the beak?
swetherell
Maybe not quite as bubbly as slugs get when in contact with salt (eew!). Regarding the beak, you want to cut that away.
cookingdiva
Octopus is one of my favorite dishes ever, well prepared of course! Thank you for the tenderizing idea. Happy holidays from Panama :)
Joel Owen
Octopus tenderizing using corks - This is a myth! it is scientifically impossible. You just need to cook it for an hour in a flavoured, salty broth for a 1.3-1.5kg ocotpus, head and all (make sure the head guts are removed).
That's it. You can then char it up on a bbq for a couple of minutes for a better flavour. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-11T00:00:00 | {
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50 | Simple Delicious Salad
By: Sheri Wetherell
Published: February 12, 2008
We've had a sudden burst of fabulous weather here in the Bay Area that has given me a serious case of Spring Fever. It also makes me crave fresh veggies plucked straight from the vine and still warm from the sun. Unfortunately, I don't have a garden --yet! So I went out prowling my local markets for some colorful and flavorful ingredients to satiate my Spring hankering.
I was lucky enough to find some mini multi-colored Heirloom tomatoes. Light green, dark green, deep red, orange and even a couple of white ones. These are definitely not the anemic- looking tomatoes that we're stuck with all winter long in supermarkets. These beauties seemed to sing, "I feel pretty, oh so pretty!"
I also grabbed some basil, avocado, and fresh Perlini mozzarella. Perlini, or "pearls," are tiny one ounce mozzarella balls that are beautiful sprinkled in salads. I tossed in a splash of olive oil and a quality balsamic vinegar, a dash of fresh cracked pepper and a pinch of sea salt.
Easy. Simple. Delicious.
Comments:
Rosebud
February 13, 2008
Fabulous looking salad! Makes you think that Spring is just around the corner and how simple, elegant and nutritious. A nice addition to any meal.
Denise
Looking at your photo of salad; the back of my jaw can sense the taste of fresh produce. Lovely delicious salad. Last time I grew cherry tomatoes in my back yard, I rarely got any because my (four year old) daughter would sift through and comb the vines clean. I think I’ll grow another one this year(now that she's nine).
Dreama
When I saw this beautiful salad my mouth started to water, so I ran out to the store for salad produce and had a wonderful salad for dinner....thanks to you!!
Hanan Jalaliddeen
Salads are my favourite.
They're so light and tasty and we can almost chop anything and just drop it, add a little dressing..and here we go!!
Delighting recipe, can't wait for dinner to try it! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-12T00:00:00 | {
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"Denise",
"Dreama",
"Hanan Jalaliddeen",
"Rosebud",
"Sheri Wetherell"
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51 | A Turkish Delight
By: Sheri Wetherell
Published: February 13, 2008
My aunt and uncle moved to Bosnia almost two years ago. "Why Bosnia?" you ask? My uncle has donned the humanitarian cape and is prosecuting war crimes in Sarajevo, and my aunt, the little globetrotter that she is, has been traveling around exploring all corners of Europe. Lucky her!
One of her jaunts was to Turkey, where she purchased us a beautiful Turkish coffee set. Four demitasse cups, a sugar bowl and the pot (known as a cezve) of pounded silver and ceramic with a little star and crescent. Brewing the coffee, or kahve, is an intriguing method that dates back to the 16th century. It's surprisingly easy to make and is so rich, flavorful, and whew! strong. One cup of this and I was hopped up like a whirling dervish.
The coffee we used is a finely ground (finer than espresso) Turkish blend called Mehmet Efendi. For each serving I placed one demitasse full of fresh water and one teaspoon each of coffee and sugar into the cezve. I stirred the mixture thoroughly over low heat then waited until the coffee frothed up. Next, I poured a little foam into the cups then placed the cezve back on the heat until the coffee frothed up again. Let the dregs settle then sip and enjoy the creamy sweetness.
Brew some up for yourself and imagine sitting on an Istanbul terrace overlooking the blue of the Bosphorus Straight.
But then be prepared to clean out your garage, plant your garden, iron all your linens, wash your car and re-caulk your bathtub. You'll certainly have the energy for it!
Check out Incasa Coffee's history of Turkish coffee and I Need Coffee's Turkish coffee tutorial. Here's a short video we did of our first time using our new coffee set.
Comments:
Dreama
February 14, 2008
WOW!!!! Sounds like great coffee....when I get to the point of my doctor telling me to have only one cup of coffee per day...this is the one I want, YEA!!!!
Andrew
yum Barnaby. We still need to grab a cuppa in LA sometime. Silver Lake has several must-sip spots, including the very authentic Middle Eastern Ali Mama cafe on Sunset, where the hookahs aren't window dressings...not to mention all the chichi new 'coffee boutiques' like LAMill + Intelligensia.
Gail A.
Hi Sheri;
Thanks for the post. It has many important information on turkish coffee. I am a fan of turkish coffee and i am cooking at least 2-3 times a week at home. I would like to share the turkish coffee recipe which i've found online.
Here is the link;
http://www.turkishcoffee.us/how-to-make-turkish-coffee/
Keep on writing about Turkish Foods & Drinks. Their foods are so delicious too.
Thanks
Gail | foodista | 2024-05-23T00:42:18.321809 | 2008-02-13T00:00:00 | {
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52 | A Recipe For Love
By: Sheri Wetherell
Published: February 14, 2008
It's Valentine's Day and I want to write about something other than gooey chocolate desserts to tantalize your loved one. I want to write about love. And why not? Today is the day of love! At least Hallmark's version of it, but we suck it up every year, don't we?
Since I write about food I thought, "Why not create a recipe for love?" I know, I know...how utterly cheesy. But, before you lose your breakfast or click ctrl + alt delete, bear with me. I got shot by Cupid's arrow - that's my excuse and I'm sticking to it.
So here goes...
Recipe For Love
Mix together the following:
A bunch of kindness and selflessness
A whole lot of happiness, joy and hope
Handfuls of honesty and integrity
Equal amounts of loyalty, respect and devotion
Mix in forgiveness and understanding
Add a healthy amount of gratitude, humility and generosity
Fold in handfuls of tenderness and adoration
Season to taste with humor and laughter
Add a pinch or two of silliness (I obviously add a great deal of this)
Combine above ingredients together and sift out judgment, grudges, bitterness and hate.
Feel free to add more of a particular ingredient. It will only add to the flavor.
Bake for a lifetime.
Be sure to taste the results first to savor your creation.
Share with your loved ones, then keep the leftovers on a pretty dish for the rest of the world to enjoy.
Happy Valentine's Day!
Comments:
Nina
February 16, 2008
You must have some really great stores out there on the west coast. I can't seem to find any of those ingredients in my local markets. I'll keep looking though It deffinetly sounds like a recipe I should try.
Rosebud
What nice thoughts to carry through the day---and a lifetime! Thanks for sharing those kind words!!
Happy Valentine's Day!!
Dreama
Your creation is the recipe that all mankind should be living by, too bad so few live this way. It's love that can change everything.....thank you sooooo much for taking the time to write this glorious recipe.
Denise
A recipe to live for! Thank you.
Happy Days very day! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-14T00:00:00 | {
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53 | Crimson Jewels
By: Sheri Wetherell
Published: February 15, 2008
It's hard to believe that these dirty looking root vegetables can transform into such tender, buttery goodness. Beets contain more sucrose than any other vegetable, which is probably why I love these sweet beauties. But they get such a bad rap. Why is that? Is it because as children we only had Grandma's canned ones? I still love those, Grandma!
There are a bevy of wonderful, and more modern, ways to eat beets today. Beet chips, roasted with other root veggies (fennel, parsnips, carrots), beet hummus, on a bed of greens with goat cheese...And, they add such gorgeous color to a meal, especially when mixed with their hybrid versions: yellow, white, pink, variegated.
Beets are water-soluble, so if boiled they will lose a lot of their beautiful crimson color, which is why I prefer them roasted. Roasting requires little effort and keeps all those sweet flavors within. No need to remove the skin, just scrub and lop off the greens.
Place cleaned beets in single layer in a roasting pan. Drizzle with a bit of olive oil and sprinkle with sea or Kosher salt. In a 350 degree oven roast for about 1 1/2 - 2 hours, or until soft. When the beets are cool enough to handle, simply pull the skins off with your hands.
Roasted Baby Beets and Goat Cheese Salad
For the dressing shake in a jar the following ingredients:
1 T red wine vinegar
2 T olive oil
1 garlic clove, crushed
Toss salad greens with dressing, reserving a little. Place sliced beets on top of greens, sprinkle with goat cheese and drizzle remaining dressing on top. Season with fresh ground pepper and sea salt.
Check out Coconut & Lime's "Roasted Beet Mashed Potatoes." Delightful!
Comments:
Nina
February 16, 2008
I love beets. I always make them the same way though. I think next time I will try roasting them. They are so good in a salad, but I also love them along side a plate of home made mac and cheese. There is something about the beet juice turning the mac and cheese pink that I love.
pam
God, I love beets. I rub them with a little olive oil, wrap them in foil, roast them in a hot oven. Then I slice them and eat them with balsamic and sea salt.
MMMMMMMMMMMMMMMMMM. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-15T00:00:00 | {
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"Nina",
"Sheri Wetherell",
"pam"
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} |
54 | Dry Soda
By: Sheri Wetherell
Published: February 16, 2008
Hi, my name is Sheri and I'm a DRY Soda-aholic. There, I said it. I'm not ashamed of it. If you tasted these you would be addicted too.
DRY Soda Co. is a Seattle-based company that produces all-natural sodas. Really, they are non-alcoholic so you won't have to worry about losing your job and living in your car if you, too, become addicted. These are not your ordinary sodas. They are ever-so-lightly sweetened with pure cane sugar and are flavored with the extracts of fruit or herbs. Their current tantalizing yet subtle flavors are lavender, rhubarb, kumquat and lemongrass. I honestly cannot tell you which is my favorite as they are all divine. So I just keep drinking more.
Still need inspiration? Here are some of DRY Soda staff's favorite pairings:
Kumquat DRY with oysters
Lavender DRY and chocolate lava cake
Lemongrass DRY with Thai curry
Rhubarb DRY and butternut squash
What soda company suggests giving "yourself home turndown service with Lavender DRY and a chocolate square before bed" or, creating "your own mini-spa experience at home with DRY Soda and a favorite CD, candle or bath fizz"? Sounds good to me. I never thought I'd hear myself say this, but off I go to soak in the tub with my soda!
Comments:
Foster
February 20, 2008
Are the distributing on the east coast?
Sheri Wetherell
Yes, you can find them on the East Coast. Here's a link to the states in which they are currently selling:
http://drysoda.com/find-dry-soda.php | foodista | 2024-05-23T00:42:18.321809 | 2008-02-16T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/16/dry-soda",
"authors": [
"Foster",
"Sheri Wetherell"
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} |
55 | Moules á la Marinière: Mussels in White Wine
By: Sheri Wetherell
Published: February 17, 2008
It wasn't until I lived in Seattle, with easy access to Taylor Shellfish Farms, that I truly began to love mussels. How many meals afford you the opportunity to gobble and scoop with the food's own shell? Such satisfaction is gained from a big bowl of steamed mussels, a good glass of white white and a crusty bread for dipping into the juices. I adore clams and love oysters, but to me, mussels are so much sweeter. The briny liquor that they release when cooked adds such rich flavor and versatility. While there are many species of mussels, we generally only find two in American markets. The most common is the blue mussel (Mytilus edulis). Why they are called blue, I don't know, because they are actually black. The other type are the beautiful blue-green mussels (Perna canaliculus). These hail from New Zealand and are a bit more expensive than their blue brother, and are also larger, making them good for stuffing. My favorite way to prepare mussels (either species) is with white wine, parsley and garlic, also known as moules á la marinière.
Moules á la Marinière
For 4 main-course servings:
6 lbs mussels
2 C dry white wine
3 shallots, finely chopped or sliced
1 bay leaf
2 fresh thyme sprigs
3 T finely chopped parsley
1-2 cloves thinly sliced garlic
1 stick (or 1/4 lb) of butter
Fresh ground pepper
Wash the mussels and pull away the beards.
Combine the wine, shallots, bay leaf, and thyme in a stockpot and simmer over medium heat.
After about 5 minutes add the mussels, cover the pot, and turn heat up to high. When at a full steam, lower to medium and cook for about 5 minutes more. Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes.
Remove from heat and remove any mussels that have not opened. (Really, don't mess with the unopened ones).
Carefully pour remaining liquid into a clean saucepan. Sand may remain on the bottom of the pot so be careful to not dump all at once, pour gently and slowly.
Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels.
Serve with a crusty French bread and you're in business.
Bon appétit!
Note: the photo above shows the addition of cockles, which are lovely to add to this dish! As are clams.
Comments:
Elizabeth
February 17, 2008
There's blue under the black, hence the name. Love them too!
I ate a bad one in Rome and got violently ill, but recouped, and got right back on the horse. I can not give up my shellfish. Do you guys ever make spaghetti a le vongole? YUM!
Alisa
Baked mussels with cheese are great too! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-17T00:00:00 | {
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"authors": [
"Alisa",
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56 | Ethiopia
By: Barnaby Dorfman
Published: February 18, 2008
I've never been to Africa, much less Ethiopia, but Ethiopian cuisine is one of my favorites. The only thing that many Americans only know about Ethiopia, is that it had terrible famine in the 1980s, when more 1 million people starved. Sadly, Ethiopia has been described as “chronically food insecure” by world hunger experts. Despite it's food shortages, Ethiopia has one of the world's oldest and richest culinary traditions. Served family style, on a huge sour-dough pancake-like bread called Injera, diners in Ethiopian restaurants typically eat with their hands scooping up bits of 5-10 different preparations with the injera. I love the mix of spiced stews and curries, featuring both meat and wonderful vegetarian dishes. Another interesting part of the dining experience is Tej, which is a flavored honey wine, that can be either sweet or dry.
America has several Ethiopian communities that feature excellent restaurants, which also tend to be a great value. In Washington, D.C., there's an enclave in the Adams-Morgan district and Los Angeles has it's own "Little Ethiopia." The Fillmore district in San Francisco has a couple of nice places, including a personal favorite, Rasselas, which is also a Jazz club.
Beyond the food, I find the people, culture and history of Northeast Africa very interesting; though admittedly my exposure has been limited. Despite the difficulties in traveling there, some day I'm going to visit Ethiopia and possibly it's embattled neighbor Eritrea. Here's my vlog post from the restaurant Merkato:
For more, check out this post on the Fat Free Vegan blog. Here's a good resource for finding a restaurant near you: http://www.ethiopianrestaurant.com. And finally, "The Watch Woman" has a number of good recipes.
Comments:
Nina
February 18, 2008
I liked the tour of the Ethiopian food but wanted to know exactly what each of the items on the large platter were. Could you give more detail so I know what to expect. Thanks.
bdorfman
The menu had pretty good descriptions here:
http://ethiopianmerkato.com/merkato/index.php?option=com_content&task=view&id=12&Itemid=26
We had #12, #13, and #29.
Cheers!
Hanan Jalaliddeen
Haha I loveee this! Especially the part where you can eat with your hands scooping!
Almost all African foods are like this! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-18T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/18/ethiopia",
"authors": [
"Barnaby Dorfman",
"Hanan Jalaliddeen",
"Nina",
"bdorfman"
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} |
57 | English Tea "Sammies"
By: Sheri Wetherell
Published: February 19, 2008
Every now and then Barnaby and I pop up to Victoria, British Columbia. One summer we sailed our boat, Miss Eulie, across the Straight of Juan de Fuca (hello, Dramamine) and moored in front of the Fairmont Empress Hotel (formerly The Empress Hotel). The Parliament building, which is located catty-corner from the hotel, is beautifully lit up at night with tiny white lights.
One of our favorite things to do while we're in Victoria is to enjoy a leisurely Afternoon Tea at the Hotel. I must digress for a moment and give praise to our waiter who gave us unparalleled service. Barnaby is left-handed, and we hadn't been sitting for more than two minutes before our exceptionally observant waiter silently switched all his glassware and teacup to the left side. Never have we experienced that. Brilliant.
You feel like English royalty as you sip the Hotel's secret blend of tea while sitting in their elegant Tea Lobby. Although the foods are diminutive, they are served in glorious abundance, so make sure you are plenty hungry before you go.
Unfortunately, it's not every day that we get to enjoy such pleasures as the Empress's Afternoon Tea, so I like to create my own mini-version at home and serve with a hot pot of Earl Grey Tea. There are a plethora of tea sandwich recipes, but I like the traditional, egg, cucumber and salmon ones.
I use either white or a soft whole bread with the crusts cut off. I cut the sandwiches in squares, triangles or rounds. I never follow a particular recipe, but instead just whip up simple sammies of whatever I happen to have in my fridge. I also like to keep it fairly light so I don't use butter for all sandwiches. I do, however, butter the bread for the cucumber ones to prevent the sandwiches from becoming soggy.
Smoked Salmon & Dill Mascarpone
Chop fresh dill and mix a healthy amount with the mascarpone. If you don't have mascarpone, sour cream will work. It just won't be as creamy.
Spread the mixture onto one side of two pieces of crust-less bread, add a layer of smoked salmon, place the other piece of bread on top and cut either at an angle or in quarters.
Cucumber Mint Tea Sandwiches. Instead of mint basil or watercress is also delicious.
Traditional Egg Salad really is a no-brainer, which is why I love to make it. This recipe calls for dill, but I often use red or green onion instead for color.
Enjoy your tea!
Here's a wonderful recipe from 101 Cookbooks for Egg Salad.
Comments:
Dreama
February 20, 2008
I love mascarpone, so I'm going to treat myself with finger sandwichs using your recipes...thanks for the inspiration.
Nina
I love tea and tea sandwiches too. For the smoked salmon ones do you use Pacific North West smoked salmon or Atlantic?
swetherell
On the West Coast I find Pacific Salmon more readily available, but you can use any kind of salmon! It all tastes good! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-19T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/19/english-tea-sammies",
"authors": [
"Dreama",
"Nina",
"Sheri Wetherell",
"swetherell"
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} |
58 | Minty Peas
By: Sheri Wetherell
Published: February 20, 2008
This is such an easy recipe for peas, and a nice change to the ordinary steamed preparation. Fresh mint adds a boost of flavor and a wonderful contrast to the sweetness of the peas. And, you won't have to chase the peas around your plate with a knife and fork!
Minty Mushy Peas
2 T olive oil
1 bunch spring onions, chopped (green onions may also be used)
1 handful fresh mint leaves
1 pound frozen peas
2 large pats of butter
A splash of heavy cream
Sea salt and freshly ground black pepper
Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Pulse with heavy cream in a food processor or blender until smooth. Add a dollop of butter on top and season to taste.
Bob's your uncle!
Comments:
Dreama
February 21, 2008
Peas!!!! My husbands' favorite, he would eat peas every day if I made them. This is a wonderful new recipe that I'll be able to use, rather than always plain peas. Thanks for the easy new way of fixing peas. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/02/20/minty-peas",
"authors": [
"Dreama",
"Sheri Wetherell"
]
} |
59 | Sesame Seared Albacore Loin
By: Sheri Wetherell
Published: February 21, 2008
The clean, crisp air of Seattle, with its slightly salty breeze, calls for a meal of fresh fish. Luckily, it's quite easy to find good sushi-grade fish in the Emerald City. Just head to the market -Pike Place Market, that is - and buy yourself a top-grade troll-caught albacore tuna loin. What is troll-caught, you ask, and why would I want it? Younger (3-5 years old) troll-caught albacore contains more Omega-3 fatty acids than larger, older albacore tuna. And, because of the higher content of fatty acids you need less fat in your recipe. It always comes out buttery and tender.
Trolling (fishing with jigs behind a slow-moving boat) is also a low-impact, environmentally responsible fishing method . We like that!
Sesame Seared Albacore Tuna
Heat a small amount of oil in a frying pan.
Combine equal amounts of toasted and black sesame seeds on a plate.
Thoroughly coat each side of the loin with the seeds (no need to use any egg wash as the seeds will stick).
Sear loin on each side about 1 minute (a bit more if you want it less rare inside).
To cut the loin use an exceptionally sharp chef's knife. To come out with clean, unbroken slices, I find it easiest if you place your hand perpendicular to the loin and carefully slice between your index and middle finger. This way you can stabilize the loin while you slice and prevent it from falling apart. Take care to make nice long slices, not short back-and-forth slices as if cutting bread.
Serve on a bed of wakame and drizzle with a little ponzu sauce. It's also delicious with a little soy sauce and wasabi.
Tip: How can you tell how well-done your fish (or meat) is? Check out Men in Aprons' Hand Test Method.
Comments:
Dreama
February 22, 2008
It's not easy to find really fresh tuna here in the desert, but my mouth waters when I look at your photo of the tuna you cooked!!!!
Buy Caviar
Hi,
The only thing i can say now is YUMMY,,, I like the way you are writing the posts .. these are really helpful ! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-21T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/21/sesame-seared-albacore-loin",
"authors": [
"Buy Caviar",
"Dreama",
"Sheri Wetherell"
]
} |
60 | Grapefruit on Steroids
By: Sheri Wetherell
Published: February 22, 2008
Have you ever seen those humongous looking grapefruits and said to yourself, "What is that!?" It's called a pomelo and it looks like a grapefruit on steroids - they can weigh up to 25 pounds and grow to a foot in diameter! Holy Pomelo, Batman! Native to Southeast Asia, it is also cultivated for commercial use in California, Florida and Israel. You can find them in Asian or specialty grocery stores.
The rind of the pomelo is quite thick, but soft and easy to peel. The pulp ranges from pale yellow to deep pinkish red, and the taste is sweeter and more mild than it's smaller cousin the grapefruit. For the ripest, choose one with a more yellow peel.
For a refreshing and easy side salad we simply peeled and separated the pomelo into segments, and removed the membranes and seeds (see photo below). We then tossed the segments with chopped hearts of romaine and mint leaves. Walnut oil added a wonderful nutty flavor, and Orange Muscat Champagne vinaigrette (purchased at Trader Joe's) enhanced the fresh citrus flavor of the pomelo. Seasoned with sea salt and fresh ground pepper.
Check out Cookalicious' yummy sounding Thai Spicy Pomelo Salad.
Sometimes you need add a little humor to your food.
Comments:
Buy Caviar
February 23, 2008
Hi,
I like the way you write ..Its really different and interesting ... keep the momentum going ..I hope tis will really going to help me in future..
brilliant. . ..... | foodista | 2024-05-23T00:42:18.321809 | 2008-02-22T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/22/grapefruit-on-steroids",
"authors": [
"Buy Caviar",
"Sheri Wetherell"
]
} |
61 | Elizabethan Fare
By: Barnaby Dorfman
Published: February 23, 2008
Welcome to the first Foodista interview! In the future we plan to interview all kinds of people in the food world and share their experiences, ideas, and insights.
Today we are starting with Elizabeth Warner of Elizabethan Fare in Putney, Vermont. Elizabeth and I have been good friends since high school. After traveling the world, Elizabeth returned to Vermont, where she founded and runs her own catering company with her husband David.
Here's a bit of our recent conversation...
What are the Elizabethan Fare signature dishes? Can you share a recipe with our readers?
Grilled lemon and rosemary Chicken, Citrus Glazed Salmon with a mango fruit salsa and Maple infused pulled pork..great for rehearsal BBQs!
Citrus Glazed Salmon
Makes 8 servings
4 pounds salmon fillets (pin bones removed) Skin on or off
Citrus Glaze
1.5 cups orange juice
1/2 cup orange marmalade
1/2 cup Grand Marnier / or orange liquor
1/2 tsp ground ginger
Combine ingredients in heavy duty saucepan and reduce until the thickness is that of honey. Let cool. Prepare salmon fillets on a baking sheet lined with parchment paper. Salt and pepper the fillets. Generously brush glaze onto fish. Bake until medium rare approximately 7-10 minutes depending on your oven. This can also be grilled. Brush on the glaze as you grill.
What are your culinary inspirations? Where do you get recipes?
Our backyard, so to speak. Southern Vermont is like a little Provence we have world class boutique cheeses, Grass fed organic beef, incredible varieties of local, organic fruit and vegetables as well as small batch ice creams made with hormone, antibiotic free milk. We cook using the freshest, most local organic products available. We bring in fish from the Boston Market and work directly with the fish market. Many of my recipes are mine from start to finish. I have an understanding of what works together and what doesn't, as I have been cooking for 20+ years. Some of my recipes are a combination of many recipes I have found on the Web and then adjusted to be my own.
What advice do you have for the home party-planner to make their events successful?
Plan ahead, prepare as many things as possible ahead. Don't be afraid to hire someone to help with the dishes, refreshing the platters etc. It is truly worth the expense, and you may actually enjoy your own party!
What's unique about catering in Vermont?
75% of our clients are from out of State, some of our clients have been from as far away as Holland and Denmark. I have had clients whom I have spoken to a hundred times and finally met on the day of their wedding.
Also you can have a destination wedding for a good price even today. We also have the weather.
What's the wildest party/event you've catered?
My own wedding. I had 234 guests at my wedding. We were married New Years Weekend at The Putney School. There was a candlelit ceremony just after sunset with a three piece classical trio playing Pachabel Canon as I walked down the aisle. I got married in burgundy and gold (no one had seen my dress, or knew before hand what I was wearing). The entire crowd of standing room only guests let out a gasp when I walked in, flanked by my divorced parents and preceded by my Labradors. We were quite a site. We had three acts to our wedding play, as I termed it. The classical, elegant ceremony followed by the sumptuous cocktail hour with over twelve appetizers and a jazz pianist playing. We brought in a 9 piece Merengue band from Boston for the dinner dancing and a DJ for late night dancing. I worked endlessly planning, preparing and organizing our wedding, I never ate. As a result, I slept for most of our honeymoon.
Can you share a story of catering disaster?
I am a detail person, I always plan for rain, cold heat etc. Two years ago we were catering a wedding in Walpole, NH when the rains kept coming . We made it through the wedding, moved furniture inside and set up a makeshift ceremony site (The ceremony was scheduled to be outside in an apple orchard overlooking a gorgeous array of fall colors). The next morning however was a disaster! My staff and I arrived to set up brunch when my phone started ringing. The sister of the bride called to tell me that the guests were trapped at their hotel in Keene, NH. The roads were flooded, their cars were underwater and grandparents were being airlifted by helicopter off of the roof of the hotel! Next the mother of the bride called and demanded a refund for the brunch, which was staffed and set up. I told her I couldn't give her a refund as my staff and the food were present; we also have an "act of God" clause in our contract. We ended up donating the food to the rescue workers in Vermont and NH in the name of the wedding. I spent the rest of the day with the Governor delivering food to firemen, policemen and rescue squads.
Who's hardest to deal with? Brides, Grooms, parents of the Bride, parents of the Groom?
It really depends on the family's dynamic. Many times I find I am also the therapist. I have had mothers of the bride who have been lovely to work for and then I have had mother's who...well...I don't like to talk about them. There are a few brides who need to be reminded that weddings aren't just about them, they are also family reunions.
Is there a single cooking technique/trick/tip you think everyone should know?
Marinate the day before if it is chicken, pork, lamb or beef. Never fish! You will end up with more flavor and a moister dish all around, especially if you are grilling.
What's your comfort food?
Roasted chicken cooked with wine and herbs, Basmati rice and steamed broccoli with lemon and butter. My 5 year old helps to make that favorite family dinner.
Comments:
Dreama
February 23, 2008
Great idea to have interviews...I really enjoyed reading and learning about Elizabeth and David....sounds like they are having a wonderful life.
Carla
You are going to have a hard time topping that interview!! It reminded me how much I love reading the marriage section in the sunday New York Times. I'm sending this on to our daughter who is getting married in England soon. Are you going to have a place where we can ask you questions like where can I get my copper pots retinned? | foodista | 2024-05-23T00:42:18.321809 | 2008-02-23T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/23/elizabethan-fare",
"authors": [
"Barnaby Dorfman",
"Carla",
"Dreama"
]
} |
62 | Oscar Bolognese
By: Sheri Wetherell
Published: February 24, 2008
No, he's not a famous chef. It's Oscar night!!!
Which really has nothing to do with Bolognese, other than the fact that Barnaby created the most delicious sugo di carne today. In preparation for our comfy Oscar party with our dear friends, Barnaby started his all-day-simmer Bolognese sauce this morning at 8:30am. Then, we set out house hunting (arg!), picked up some fine Italian wine, a bubbly Crémant d'Alsace Brut Rosé and two fresh baguettes from Bakery Nouveau - hot from the oven to our bag! - and returned at 5:30.
More than ready for dinner we grabbed our herby green salads, poured ladles of creamy Bolognese goodness onto velvety pappardelle noodles and headed towards the big screen to watch the Oscars. Being film lovers, the Oscars is an annual event for us, with parties ranging from red carpet black tie events to cozy snuggle-up-in-your-PJs dinners.
We've attended the Sundance Film Festival every year for the last seven years. In January 2007's festival, the first film we saw was the beautiful Irish indie musical "Once" which won Best Original Song for "Falling Slowly." This year, we met Brad Bird, writer and director of "Ratatouille," and cheered as he took one of the first statues of the night.
This year pajamas and pasta, next year black tie and caviar!
Comments:
Rich
February 29, 2008
Yum, yum.
Melanie D
I wonder why italian foods always satisfy my cravings. What is with italian food that everyone loves it? Oh no, i'm already thinking of getting myself a carbonara later because of this post. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-24T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/24/oscar-bolognese",
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"Melanie D",
"Rich",
"Sheri Wetherell"
]
} |
63 | Fries with that?
By: Barnaby Dorfman
Published: February 25, 2008
There was an interesting AP article today about insects as food, titled: "Researchers say bugs could ease famine." It chronicles a U.N. sponsored meeting of scientists in Thailand, where they eat bugs as a regular part of the diet. When Sheri and I visited Thailand several years ago, I was amazed to see whole carts filled with crickets, meal worms, and water bugs. These critters were prepared in a variety of ways and proudly displayed as snacks. One vendor setup shop right in front of a McDonald's in Bangkok for those looking for true variety. Now, I'm an adventurous eater, but even I had a hard time imagining eating roaches. However, according to the article "1,400 species of insects and worms are eaten in almost 90 countries." Much of the focus of the investigations are on how to use insects as a dietary supplement as a way of overcoming world hunger. However, the scientists seemed to be thinking much farther outside of the box, one "Japanese scientist proposed bug farms on spacecraft to feed astronauts, noting that it would be more practical than raising cows or pigs." I can see that dealing with cow and pig manure in space would be a pain, but crickets just aren't a substitute for bacon!
Comments:
Melanie D
July 2, 2008
This post is very informative. But i do not think i have the appetite for insects. Humans should leave insects alone. Besides, i find them too disgusting to eat. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/02/25/fries-with-that",
"authors": [
"Barnaby Dorfman",
"Melanie D"
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} |
64 | Parisian Macaroons
By: Sheri Wetherell
Published: February 26, 2008
I stepped into Bakery Nouveau and, as I wiped the drool from my chin, my eyes fell upon them - gasp, mon dieu! - les macarons. These are not coconut macaroons, mon cher. While I adore a good coconut macaroon, Parisian macaroons are in another cookie league altogether. They are quite hard to find in U.S. bakeries, so you can imagine my excitement over them. Pink, yellow, purple, green, white. Clapping my hands and hopping up and down like I'm five, I declared, "One of each color please!" (Actually, I did restrain myself a bit, but such passion makes for better confection fiction, non?)
Bakery Nouveau
Typically, Parisian macaroons are two meringue-like cookies (crispy and wafer-thin on the outside with moist insides) sandwiched together with pastry cream or ganache. The meringue melts in your mouth followed by its creamy filling. C'est bon!
If you're lucky enough to find yourself in Paris use Sally Peabody's Your Great Days in Paris as a guide to finding macaroons and other patisseries.
Comments:
Dreama
March 1, 2008
These photos and cookies remind me of Easter!
Ivana
Fantastic!!! I want to make macarons this september!!!
Bye!
Olga
It's been more than 2 years since I've been to Paris, but I still remember the macaroons in LaDuree: divine!
Great photo :)
Sue
I tasted these at lunch at the Philadlepha Museum of Art and loved them. I have to have a recipe. PLEASE> | foodista | 2024-05-23T00:42:18.321809 | 2008-02-26T00:00:00 | {
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"Dreama",
"Ivana",
"Olga",
"Sheri Wetherell",
"Sue"
]
} |
65 | Rock The Casbah
By: Sheri Wetherell
Published: February 27, 2008
Do you ever get tired of having rice, potatoes or pasta as your side dish? Why not try couscous? The "rice" of North Africa, couscous is used in many delicious dishes and prepared in a variety of ways. Most refer to it as Moroccan, but it is equally a staple in Lebanese, Libyan, Algerian and Tunisian cuisines, among others. While often associated with the grain family, it's actually a coarse semolina pasta.
Couscous is so versatile you can flavor it with fruit, vegetables, seafood, meat, herbs, spices or a combination of any of these. Think of succulent turmeric stewed lamb; currents, mint and pistachios; herbs, almonds and preserved lemons. Makes me want to ride a camel to a tented oasis in the desert at sunset, have my hands washed in tepid rose petal water and eat sweet, earthy, aromatic delights with my fingers. Heavenly! (Though maybe I could leave the camel there and take a cab back? Somehow bouncing around with a full belly on a camel ruins the whole romantic Lawrence of Arabia thing).
To go with our chicken tagine last night I made couscous with red pepper, almonds, Italian parsley and preserved lemons. For about 3-4 side servings:
1 large red pepper, julienned
1/4 C toasted sliced almonds
1 small preserved lemon, sliced thin then in half
1/2 C Italian flat leaf parsley, roughly chopped
Salt and pepper to taste
Lemon zest for garnish
Sauté red pepper in a small amount of olive oil until soft. Add 1 cup chicken broth and bring to a boil. To keep the couscous moist, add 1 small pat of butter or a quick drizzle of olive oil to the stock. Add almonds, preserved lemons, couscous and stir. Turn off heat and cover for about 5 minutes. Fluff with a fork, tossing in parsley. Garnish with fresh lemon zest.
Janet Is Hungry has a lovely fresh recipe for Couscous Salad with feta. Yum! (I hope she got her dishwasher fixed!)
Comments:
dreama
February 28, 2008
YUMMY!!! can't wait to try this dish. I LOVE cous cous in any recipe!!
Hanan Jalaliddeen
Actually it's a pure tunisian recipe which spread all the way through the Arabian Cuisines. | foodista | 2024-05-23T00:42:18.321809 | 2008-02-27T00:00:00 | {
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"Hanan Jalaliddeen",
"Sheri Wetherell",
"dreama"
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} |
66 | Black Lemons
By: Sheri Wetherell
Published: February 28, 2008
Welcome to the world of black lemons! If you've never had the opportunity to try these Middle Eastern goodies go to World Spice Merchants and order some. They're completely dried and look inedible, but in fact their sweet-tartness is so flavorful you'll want to use it in about everything: soups, stews, tagines, couscous, even sprinkled on salads. The tangy depth that the lemons add is wonderfully unusual and earthy.
We ground a couple of them (use a mortar and pestle, a clean coffee grinder or a microplane grater) and, with other spices, created a delicious North African-esque chicken dish. We just kind of created it as we went along, so sorry folks, no recipe. That's the beauty of improvisational cooking!
Check out Syrian Zahtar and Black Lemon Spiced Chicken from The Hunger. In a word: Mmmm.
Comments:
M
February 28, 2008
Well then, have you seen <a href="http://theworldofm.wordpress.com/2008/02/21/dont-diss-the-east-side/" rel="nofollow">Mutant coconuts?</a>
Hanan Jalaliddeen
Black Lemons are great with spices mixed together with rice. They give a fine taste.
Alisa
One thing I love about your blog is all the information about spices and recipe's that you post here. I hope you could introduce more uses of spices here, I'm really learning a lot! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-28T00:00:00 | {
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"Alisa",
"Hanan Jalaliddeen",
"M",
"Sheri Wetherell"
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} |
67 | Chocolate Cloud Cake
By: Sheri Wetherell
Published: February 29, 2008
I usually crave cheese more than I do sweets, but when my sweet tooth rears its ugly fang it's usually for some form of chocolate. Specifically cake. I'll look at Barnaby and ask," Did you pick up that chocolate cake today?" Knowing full well that, of course, he did not. I just want chocolate cake. I never buy cake, I never make cake. Perhaps that's some form of perverse self-denial thing, but whatever. So imagine my glee when our friend Tracy made a glorious one for dessert the other night! The recipe she used, Chocolate Cloud Cake, was from Nigella Lawson's book Nigella Bites. It's flourless, dense yet light at the same time (hence the name cloud), and is pure dark chocolatey goodness. My apologies for gobbling it up before photographing. Here is a simply fantabulous sounding Chocolate Cake with Yellow Beets from A Cat in the Kitchen. Yes, yellow beets! How wonderfully wicked to sneak veggies into a cake. Brilliant.
Comments:
dreama
March 1, 2008
I've never met chocolate that I didn't love and this is right up my alley!! YUMMY!!!!!!
Rich
I want sum now!!
Greg Bulmash
As Alton Brown says: "Cake is just a delivery system for frosting."
What you need is to get to a good bakery and get them to sell you a tub of chocolate buttercream frosting. Not some preservative-filled bucket of glop from a super market, but something fresh made at a good bakery. Then you take that tub home, grab a spoon, a glass of a ruby port or muscat, and tune out the world.
sheriwetherell
We're soul mates, man, pure soul mates. Spoons up!
Alisa
I was craving for some chocolates so I stumble on this post...mmmm chocolates for the weekend! | foodista | 2024-05-23T00:42:18.321809 | 2008-02-29T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/02/29/chocolate-cloud-cake",
"authors": [
"Alisa",
"Greg Bulmash",
"Rich",
"Sheri Wetherell",
"dreama",
"sheriwetherell"
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} |
68 | Japanese Cast Iron Teapots
By: Sheri Wetherell
Published: March 1, 2008
Prior to my move from Japan back to the U.S. there were a few necessities that I felt I could just not leave without. Quintessential Japanese items:
A string of pearls (every girl needs a good set of pearls, right?)
A kimono (a casual summer one, but beautiful nonetheless, complete with obi and geta)
A few nice sets of hashi (chopsticks) to go with the rest of my Japanese tableware
My antique kotatsu
And finally, a good tetsubin
Tetsubin are traditional cast iron teapots. The craft of cast iron, known as nambu-tekki, has been in practice in the northern prefecture of Iwate for over 400 years. There are 64 to 68 steps in the traditional production process of cast iron. Many of these steps are still done by hand and are strictly monitored by a master craftsman known as a kamashi. A minimum of 15 years is required to become a nambu-tekki craftsman, and 30-40 years to become a kamashi. That's some serious cast iron skill!
I wanted an authentic artisan-crafted teapot, one that had passed the discerning gaze of a kamashi, so I hopped on the next shinkansen (bullet train) and headed north. I walked from factory to factory; it was the search for my Holy Grail of teapots. Amongst the various sizes, shapes and designs I found my beauty. My Zen-like simple, unadorned teapot. I rode the slow train home, enjoying the mountainous views, with my little cast iron teapot resting heavily on my lap.
Comments:
Dreama
March 2, 2008
Your search for the tea pot really paid off, as the beauty of the pot shows thru on the photo.
Ginny
We have one - also a beauty. Purchased in Morioka. Those I have seen in tea shops have a coating inside and ours does not - can it still be used?
Sheri Wetherell
Ours isn't coated inside either, which is fine. Go ahead and use it. You just get more iron in your diet! :) | foodista | 2024-05-23T00:42:18.321809 | 2008-03-01T00:00:00 | {
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"authors": [
"Dreama",
"Ginny",
"Sheri Wetherell"
]
} |
69 | Suffering Bastard
By: Sheri Wetherell
Published: March 2, 2008
It's time for a tiki party!
Every now and then we love going to Trader Vic's in Palo Alto. If you are unfortunate enough to have never frequented this legendary establishment, then put it on your list. Trader Vics' are swanky Polynesian restaurant/bars that make you feel like you went back in time and found yourself on a tropical island. From San Francisco to Dubai, Trader Vics' are complete with all sorts of tribal gear, tiki heads, jungle flora and a plethora of other carefully coordinated tropical decór. Bartenders sporting Hawaiian shirts mix up fruity rum and other potent cocktails that at once curl your hair and knock off your flip-flops.
Our favorite concoction is the "Suffering Bastard." And let me tell you, more than two of these and you will be a suffering bastard, so make sure you load up on the pupu platters. This beverage makes a Mai Tai seem like amateur stuff.
Suffering Bastard
2 ounces dark rum
1 ounce silver rum
3 ounces Trader Vic's Mai Tai Mix
1/2 ounce lime juice
Cucumber slice for garnish
1 sprig of mint for garnish
Put ice in a shaker and add the rums, Mai Tai Mix, lime juice, then shake. Without straining pour liquid into chilled double old-fashioned glasses. Slice the ends off of a cucumber, preferably English, then cut lengthwise into quarters. Scrape the seeds out and score the pulp side in a criss-cross pattern. Garnish each glass with a quarter slice of cucumber (half if it's a small cuke) and a sprig of mint.
Stay tuned for another of my Trader Vic's favorites: Bongo Bongo soup.
Drink slowly...
Comments:
Carla
March 3, 2008
You brought back memories of the original Trader Vics in Oakland where Vic Bergeron would come by your table with gardenias. When I was a young girl I'd hope and wait for the rain. Sometimes the rain would be turned on. It landed on a tin roof. The whole place was planted with tropical trees and plants. This was before I could drink the tongas and the mai tais!
dreama
In my younger years, friends and I would go to Trader Vics' place in the City...."those were the days, my friend"!!
Blair, aka Trad...
It's a lovely drink, both ways.
Somehow over the years, it turned from a mixture of Gin, Bourbon, Lime, and Ginger Beer, into the Mait Tai + silver rum as served at Vics' today.
That cross-hatched cucumber garnish is still one of my favorite garnishes to this day. So fragrant!
Jess Benchoff
Hey there! Fast question that is totally off subject. Do you know the best way to make your website mobile friendly? My web page looks weird when viewing from my iphone. I'm attempting to discover a template or plugin that may well have the ability to fix this issue. For those who have any suggestions, please share. With thanks! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-02T00:00:00 | {
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"url": "https://www.foodista.com/blog/2008/03/02/suffering-bastard",
"authors": [
"Blair, aka Trad...",
"Carla",
"Jess Benchoff",
"Sheri Wetherell",
"dreama"
]
} |
70 | Bongo Bongo Soup
By: Sheri Wetherell
Published: March 3, 2008
Trader Vic's Part II:
One of my favorite soups at Trader Vic's, actually anywhere, is Bongo Bongo soup. This signature dish is a spinach and oyster purée topped with a dollop of lightly whipped cream. If the thought of puréed oysters makes you gag, fear not, they add just a hint of wonderful background flavor and do not overpower the soup at all. You'd probably just think it was salt, but they give the soup that necessary rich, smooth, creamy texture.
Bongo Bongo Soup
2 tablespoons unsalted butter
1 10 oz jar of fresh shucked oysters (or shuck 'em your bad self)
1/2 cup thawed frozen spinach (we've used fresh and it works quite fine)
1 clove minced garlic
1/2 cup clam juice
4 cup half-and-half
1 tsp A-1 Steak Sauce (I know, weird, but add it)
A dash of Tabasco sauce
A dash of Worcestershire sauce
Kosher salt and fresh ground white pepper
2 tsp corn starch dissolved in 2 tsp cold water
1/2 cup heavy whipping cream, lightly whipped, for garnish
Combine butter, oysters, spinach, garlic and clam juice in a saucepan and bring to a boil over medium heat. Once at a boil, turn off heat and set aside to cool.
In a separate saucepan, heat the half-and-half, but do not allow to boil.
Blend the cooled oyster mixture until smooth, then stir into the warm half-and-half. Add the A-1, Tabasco, Worcestershire and salt and heat thoroughly. Slowly mix in the cornstarch mixture and whisk constantly until soup thickens. Adjust the seasoning as needed.
Pour into bowls, garnish with a dollop of lightly whipped cream. If you'd like, brown the top under a broiler. Makes approximately 4 cups.
This is also a fun soup to serve in tiny shot-sized glasses as an hors d'oeuvre.
Comments:
Greg Bulmash
March 3, 2008
Butter, cornstarch, half & half, and heavy cream... Each bowl comes with a 25% off coupon on a visit to a cardiologist. :-)
mssmotorrd
It’s the first time I commented here and I must say you share us genuine, and quality information for bloggers! Good job.
p.s. You have a very good template for your blog. Where did you find it? | foodista | 2024-05-23T00:42:18.321809 | 2008-03-03T00:00:00 | {
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"Greg Bulmash",
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71 | Mama Mia, it's Bruschetta!
By: Sheri Wetherell
Published: March 4, 2008
Forgive me, mi scusi, but I can no longer remain silent. I have a burning desire to correct those out there who keep saying, "bruSHetta." Please, my friends, it's pronounced broo -SKE - ta. We don't say shool, do we? Well, we do if we're Jewish and off to learn Hebrew. No, we say school.
So there, I'm off my high horse. I've said it. Now let's collectively work on making all Italian servers smile jubilantly when we correctly order this tasty appetizer. On behalf of my Italian friends, grazie mille!
Bruschetta is a food that dates back to 15th century Italy. Traditionally, olive growers will take country bread to the mill at pressing time and toast pieces in order to sample the freshly pressed oil. Then, they'll rub the toasted oiled bread with garlic and sprinkle with salt. Dio mio, makes working in a mill sound divine, eh? Sign me up!
In the summer when my tomatoes are ripe, I love to rub them - sun-warmed - on toasty garlicky slices of ciabatta. Topped with a slice of proscuitto is molto bene too.
Check out Bruschetta with Tomato and Basil from Simply Recipes.
Comments:
Dreama
March 5, 2008
Love the bruSHetta (SKetta) words and photos......YUM! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-04T00:00:00 | {
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"authors": [
"Dreama",
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72 | Mom's Hippie Home Cooking
By: Sheri Wetherell
Published: March 5, 2008
In 1973, at the age of 5, my family moved from the San Francisco Bay Area to Sunriver, a little resort town in Central Oregon just south of Bend. Sunriver is nestled at the feet of the beautiful Cascade mountains and hugged by both the Big and Little Deschutes rivers. My parents, who had visited Sunriver numerous times before, finally decided to move their kids from the cement jungle to the more wholesome forested resort.
And wholesome it was! Miles of bicycle paths, rivers and lakes to swim in, tennis in summer, cross-country and downhill ski teams in winter; we were healthy and active. Fueling our active bodies was mom's healthy hippie cooking. She was much more athletic than hippie, but her food was total granola. It was delicious, but as a kid it was just too healthy for my junk food craving taste buds. I wanted Cap'n Crunch and Wonder Bread. We got All-Bran and homemade bread. I did love the smell of her homemade bread, but it was so whole grain and hearty that it had to be sliced in massive thick slices or it would fall apart. My brother and I called it Birdseed Bread because she used millet and sunflower seeds (I would kill for that bread today). My sandwiches were about 4 inches thick! Bless my friend, Donna, who would always trade me half of her American cheese on white bread sandwich and one of her Suzy-Qs.
Mom also made soup. My favorite: cream of broccoli. I just didn't want it for breakfast. I tease my mom today, "who gives their kid broccoli soup for breakfast!?" She replies, "Well, it was always so cold, I had to warm you kids up somehow." Yes, folks, that was because we would cross-country ski 2.5 miles to the bus stop ( I swear it was uphill both ways). But only when our diesel was frozen and wouldn't start (which was often). Or maybe that's just what she told us...
Another "favorite" breakfast was a slice of her uber-grainy bread topped with cheddar cheese and a bit of garlic salt which she'd then throw under the broiler. Yummy after a long day of playing in the snow, not so much first thing in the morning.
We never had sugar, white flour or chocolate in our house. When we semi-jokingly cried child abuse for never having any chocolate chip cookies she would whip up a batch of, brace yourself: whole wheat, honey, carob chip cookies. I still cannot stomach carob.
What I did love were her fresh juices. She bought a juicer and, to our glee, went nuts in the juice test kitchen. You name it, she juiced it (fyi, lettuce doesn't work). Our favorite was carrot juice. My brother and I drank so much of it that we started to turn orange (seriously) and our pediatrician said we needed to chill out. What a buzz kill.
My mom is still an exceptional cook, much more gourmet than hippie, but still healthy and wholesome. Even though I tease her about the meals of our past I am thankful for the hearty, organic foods she prepared for us, which helped me develop the appreciative palate I have today.
Here are a few things I have learned from mom's hippie cooking:
1) I prefer saltier things over sweet for breakfast (although I'm sure I could eat an entire box of Cap'n Crunch at one sitting).
2) I can drink carrot juice until I turn orange again.
3) I would take a grainy thick sandwich over a wimpy white one hands down.
4) My mom's homemade soups are better than your mom's (wink).
Picture note: This is mom on the front page of our local newspaper, the Sunriver Sun.
Comments:
momstinct
March 5, 2008
Mmmm.... My kids beg for homemade bread and carrot juice, too. It's good to know what the adult outcome could be in the future by reading your post. :-)
Nina
Ok from one hippie kid to another. It is true all the really healthy things my mom made me eat when I was a kid didn't always thrill me. I don't know what I would have done with out my friend Lynn who's house was well stocked with sweet cereal and Peanut Butter and Fluff on Wonder bread. Despite my desire to eat nothing but junk food as a child I have grown up, like you, to really appreciate healthy eating (Thanks Mom). Yet, I am not quite sure why it is so hard to persuade my own kids to try some of these really healthy dishes. I have one out of three that will eat anything I put on the plate. As far as the home made soup our mom's should have a cook off. One of my favorites is Ginger Carrot. Although Cream of Asparagus is really good too (made with yogurt instead of cream). And my all time favorite home made bread was Herb and Onion hot out of the oven. There is nothing like home made soup and bread on a cold winter day in New England (I agree though not for breakfast).
Ken
Nice post sis! I remember being upset at times too when we were kids at all the health food. As an adult, I sure appreciate what she did for us. I look at the standard American diet as a trip into a bizarre and unnatural realm.
One thing I remember well was shopping with her at that natural food store in downtown Bend. It was definitely a hippie experience! I think it's closed now. I think these memories are one of the reasons I feel so at home at our food co-op. While it's not so hippie, it's oh so natural and yummy with lots of gorgeous local produce. (plug: <a href="http://www.peoples.coop" rel="nofollow">People's Food Co-op</a> in Portland, OR) :)
Thanks Mom!
hediye
what inspiration.....thank you! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-05T00:00:00 | {
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73 | Zuppa di Vongole
By: Sheri Wetherell
Published: March 6, 2008
Mmm...clams.
Clam chowder, clambakes, marinated, fried, steamed, stuffed, oh my!
However you like them, and wherever you are from, there seems to be a myriad of delicious way to prepare them. Last night we dressed up our buttery little Manila clams in a garlic white wine soup.
Zuppa di Vongole (Clam Soup)
3 dozen small hardshell clams (we used Manila)
1/2 C olive oil
3 garlic cloves
Approx. 15 fresh cherry tomatoes, halved
2 C dry white wine
1 tsp salt
4 T Italian parsley, chopped
Optional: fennel, red pepper flakes, fresh chopped tarragon or 1 tablespoon of Pernod
Scrub and rinse the clams under cool running water. Heat the olive oil in a large soup pot over a medium heat. Add the garlic and sauté over medium heat until soft, but not browned. Then, add the tomatoes and wine and cook on medium-low for about 10 minutes. Toss in the clams and salt, cover, and cook over medium-high heat for 10-15 minutes. All the clams should be open after this cooking period. If any remain closed, throw them away. Add the parsley, stir, and serve. For added deliciousness, serve with toasted bread drizzled with white truffle oil.
La vita é bella!
Other great ways to prepare your clams:
Most of my family is in the San Francisco area. For as long as I can remember my grandmother has made cioppino every Christmas eve. There's nothing better than tying on that big flour sac bib and tucking into a big bowl, juices dripping down your arms. Here's a James Beard-adapted cioppino recipe from Simply Recipes.
Grilled Clams on the Half Shell with Ginger Mignonnette from Laura the Lobster Lady
New England Style Clam Chowder from Cooking For Engineers | foodista | 2024-05-23T00:42:18.321809 | 2008-03-06T00:00:00 | {
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74 | Panir Sabzi
By: Sheri Wetherell
Published: March 7, 2008
The other day Barnaby and I decided to check out the new Persian restaurant down the road. Unfortunately, it had been years since I last had Persian food. But that is going to change! Why had I waited so long? It's so Puurrrrsia-licious! Wonderfully fragrant cinnamon, saffron, sumac and mint are just a few of the delicate flavors that lend balance to a dish.
For an appetizer we were brought a basket filled with walnuts, herbs, feta and a thin pita-like bread. I could have made a meal from this herby delight alone. We were told it was called panir sabzi.
Panir sabzi consists of fresh mint, lemony Persian basil, Persian tarragon, garlic chives, walnuts, feta cheese and flat bread. The walnuts are soaked overnight in salt water making them soft, moist and salty.
We recreated this dish at home and while I could not find the exact Persian herbs and bread my substitutions were just as good.
Panir Sabzi
Fresh mint
Fresh basil
Garlic chives
Feta (in brine is best as it's the most moist)
Pita, cut into quarters
Soaked walnuts (we were told to soak overnight in very salty water, like Dead Sea salty!)
Put a little bit of each on a piece of pita and enjoy! I think a sprinkle of sumac on top would add a lovely bit of color and lemony flavor, too.
Check out Chow for more Persian delights such as Pomegranates, Dried Lemons, Rose Water.
Comments:
Dreama
March 8, 2008
I love this idea for a summer appetizer when friends come over after a golf game!!!
Barnaby Dorfman
Wow...that looks beautiful! Such a nice variety of ingredients.
Carla Saunders
You keep putting out so many good recipes! I can't keep up with you. I want to try them all!
Tracy
Great entry about a truly an underappreciated cuisine. I can't wait to hear more about your sabzis and later your kukus.
The only thing I would add here is that I would soak your feta - changing the water a few times - to remove the salt. Unlike the Greeks, I learned from a Persian friend that feta is not salty but creamy. Soaking/rinsing your feta, Greek is the best, will turn the cheese into a brand-new substance, rich and creamy. Beware, you may not be able to eat the salty version again...
I also suggest adding parsley and cilantro to your sabzi ("vegetable") array, and maybe a green onion. Next time you go to that restaurant, try Gormeh Sabzi - a stew of sabzi (vegetables/herbs)made with fresh fennegreek, parsley, leek, cilantro, and dried lemons (which are like the black lemons you described in an earlier entry)....delish!
Food and Wine Maven
I'm considering making this with paneer instead of feta for an upcoming superbowl party. It's amazing what a difference the soaking makes to the walnuts...they're so much better that way. I didn't know the soaking was with salt...good to know. Btw, I don't eat sabzi without sprinkling some sumac on it. Don't leave it out. :)
Sheri Wetherell
Oooo, YUM! Sumac! I never thought of that. I love its lemony flavor. Thanks for the tip! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-07T00:00:00 | {
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75 | Get Rid of the Grit
By: Sheri Wetherell
Published: March 8, 2008
The other day I wrote about Zuppa di Vongole and have since been asked how to get clams sand-free. There is nothing worse than tucking into a nice dish of clams only to find yourself chewing on gritty sand.
Soft-shelled (also called fryers, steamers or long-necks), razor and geoduck (pronounced gooey-duck) clams are the biggest culprits for retaining sand. Because their shells gape open and don't completely close up once out of the water they're unable to fully purge themselves of sand.
Most hard-shelled clams contain little sand and usually just require a good rinse and scrub of their shells. But, I say soak the buggers. Better safe than sorry.
Here are a couple of methods of "de-gritting" your clams: an overnight method and a quick method. First, rinse and scrub (gently scrub the soft-shelled variety) clams first under cool running water until water runs clear, then follow one of the methods below:
Overnight Cleanse
Stir one cup salt into 3 quarts of water, making sure there is enough solution to cover the clams. Stir until all the salt is dissolved and soak overnight (or at least 2-3 hours) in the refrigerator.
Quick Cleanse - Electrify the clams!
To do this place the clams in your sink and run cold water over the back of a stainless steel spoon continuously for about 10-15 minutes. An electrical charge is created by the water flowing over the stainless steel. Oh, the magic of physics! As the clams react to the fresh water and the electricity they will spit the sand as well as the fluids that remain in their systems. Make sure they are completely submerged in the water so that they can completely process the water through their bivalves.
So there you go, clean clams, no more sandy grit!
Comments:
Carla Saunders
March 9, 2008
Do you keep running the water over the stainless steel spoon for 10 or 15 minutes? I guess you do. I'm glad you wrote that. The sand has kept me from cooking those guys.
Rosebud
What great information. The sand has kept me from fixing clams at home, so now I will give them try. Thanks
Dreama
What a wonderful quick way to de-sand the clams.....gonna share this info with others.
Ken
Since it rains so much here in Portland, I think I'm going to connect my house wiring to thousands of spoons and place them neatly on the roof. This way, our meter will run backwards in the winter. Okay, there is a chance I won't do this, but what a cool idea you suggest for getting the sand out of clams! I'll have to try this... with my voltmeter handy of course. :)
i will try this
yahoo | foodista | 2024-05-23T00:42:18.321809 | 2008-03-08T00:00:00 | {
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76 | Smoked Fish For Brunch
By: Sheri Wetherell
Published: March 9, 2008
The other night, on our way to dinner in the Sunset District of San Francisco, we stumbled upon a wonderful little Russian market. Being from Manhattan, where smoked fish abounds, Barnaby was immediately drawn to the shiny fish-filled glass encasement. He had the same look on his face that I get when I walk into Tiffany's. Wide-eyed, glassy and sporting a silly grin. I don't blame him, it's genetic, his father is the same way when met with fish.
What was most beautiful was the large, whole, three-day smoked sturgeon that had just arrived that day and had yet to be sliced into. At $19 a pound we took a chunk and added a whole smoked mackerel as well for a mere $4 and change. Sunday brunch is calling...
When Barnaby was a child his father would bring out the toaster oven and set it and an assortment of bagels, cheeses and spreads, smoked fish and fish pâtés on the dining table for a self-toast-and-serve Sunday feast. We've continued this tradition on the occasional lazy Sunday. Whenever we stumble upon a good cheese, maybe a fine stinky Stilton, or a beautifully smoked fish, we'll look at each other in agreement and say, "Let's do a Dorfman breakfast this weekend." Then we'll build the menu around that one prized ingredient: the best bagels we can get outside of New York, maybe some chopped chicken liver or a bit of smoked sable, thinly sliced red onion and cucumber, some tomatoes and capers...you name it.
Try your own Dorfman Sunday feast at home some weekend. Brew a big pot of a Earl Grey tea, grab your favorite section of the New York Times and enjoy a delicious leisurely morning with your loved one.
Don't know where to get great smoked fish? Zabar's in New York can ship it, and many other delicacies, to you just check out their Fish Counter.
Comments:
Ken
March 13, 2008
"Mmmmmmmm....smoked....mackerel." -Homer Simpson
I was just in Cabo San Lucas and had fresh caught mackerel ceviche. OMG!! It was so good. I love this fish. I think the ceviche was basically a pico de gallo plus the fish. The ingredients were cut into very small pieces, I'd say no larger than about 1/4" cubes and nicely salted. It was served with corn tortilla chips. I would love it if you would write a post on this dish sometime! I know, I know, I should have taken a picture! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-09T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/03/09/smoked-fish-for-brunch",
"authors": [
"Ken",
"Sheri Wetherell"
]
} |
77 | The Quarante Quatre
By: Sheri Wetherell
Published: March 10, 2008
While salivating over the latest issue of Saveur (March 2008) I found a recipe for infused rum. In the article the author describes a popular cordial in Madagascar known as The 44. The instructions for creating this rum-infused concoction are advanced so pay careful attention (wink):
The 44 Cordial
Take a Navel orange and deeply pierce it with a paring knife 44 times.
Stuff 44 coffee beans into the slits.
Place the orange in a large widemouthed jar (that has a tight seal) and add one liter of white rum.
Add 44 teaspoons of sugar, seal and store in a cool dark place for - you got it - 44 days.
I think we can handle that!
I'm going to make the French version, called a Quarante-Quatre, which calls for 44 whole cloves instead of coffee beans. I have enough energy already.
I think a rum tasting party in 44 days is in order, don't you? My new Polynesian shot glasses are ready.
I'll keep you all posted...
Comments:
Vivienne
September 14, 2008
I made this using half vodka and half vanilla vodka instead of the rum and 44 sugar cubes ... it is fantastic !!!!
kathy
I've made Quarante-Quatre a few years ago with the coffee beans and I think we also put cloves into the mixture, Everyday you turn the mixture up side down 1 time a day help with the mixing.. Amazing when it was finished. | foodista | 2024-05-23T00:42:18.321809 | 2008-03-10T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/03/10/the-quarente-quatre",
"authors": [
"Sheri Wetherell",
"Vivienne",
"kathy"
]
} |
78 | The Hemingway Cookbook
By: Barnaby Dorfman
Published: March 11, 2008
I recently had the opportunity to interview Craig Boreth, author of The Hemingway Cookbook. Here's a bit of our discussion...
The Hemingway Cookbook is a favorite in my collection. I really love the way that you weave together stories, photos, and recipes from the life and work of Earnest Hemingway. How did you come up with the idea?
When I first traveled to France and Spain about ten years ago, I thought following a Hemingway itinerary -- from his Paris haunts, through San Sebastian and Pamplona and down to Madrid -- would be a great way to really dig into the terrain. Of course, while doing so I found myself bar- and restaurant-hopping all day and night, and I began to realize that Hemingway wrote often (and, in my opinion, brilliantly) about food, and the idea of a cookbook began to take shape.
You interview a lot of people who knew and worked with "Papa." Was it hard getting people to talk with you? Did anyone turn you down? Who were some of the most interesting characters you met?
The greatest character I met was definitely Forrest "Duke" MacMullen, a hunting buddy of Hemingway's from the Idaho days who provided the recipe for Cornish Pasties. He loved talking about those old days, and his letters always smelled of pipe smoke.
Of all the people I spoke with, I only had one bad experience. I called a rather famous photographer to inquire about buying the rights to use a photo of Hemingway. I don't know if he was off his meds that day, but when I told him that $10,000 was way beyond my budget, he told me to "stop playing games and call back with a real offer," and he hung up on me.
What's your favorite recipe from the book?
My favorite is the lime ice with gin and crème de menthe. Having visited Hemingway's home in Cuba in summertime, I can imagine how this refreshing dessert could cut through the sweltering heat. It's really easy to make, it's got a great fresh lime tartness and a nice kick of booze.
Craig gracefully gave us permission to share this recipe with you here...
Lime Ice This dessert, clean and tart with just enough kick, is the perfect refreshment on a hot July afternoon in the hills just outside of Havana. 4 to 6 servings
1 1/2 C sugar syrup (see below)
Juice of 6 limes
1/2 T lemon juice
1 C water
1 egg white
3 1/2 tablespoon gin
2 T crème de menthe
Rind of 1/2 lime, very finely chopped (optional)
Remove the rind of half of 1 lime and cover with plastic wrap. Combine the juice of the 6 limes, lemon juice, sugar syrup, water, and egg white in a large-bottomed, sturdy plastic container, so that the liquid is no more than 2 inches deep. Stir the mixture completely. Cover and place in the freezer for 1 1/2- 2 hours. When ice has formed around the edge of the mixture and the center is slushy, blend fro a few seconds with a hand mixer or whisk. Cover and return to the freezer for another 1 1/2 hours or so. Repeat process, adding the gin, crème de menthe, and minced lime rind after the third freezing.
Return the mixture to the freezer for another 30-60 minutes, or until firmly frozen. The ice may be served directly from the freezer, as it will stay somewhat soft and scoopable with the alcohol included.
How did you go about testing the recipes? Did you personally make all of them?
I've prepared most of them myself, but I enlisted many friends to help test them all.
Some of them are a bit out there, for example, did you try the "Mount Everest Special," a sandwich of white bread, peanut butter, and onions!?!
That's one of the things that makes the book so interesting. It's a (hopefully) very accurate representation of Hemingway's culinary biography. He had a huge personality and an appetite to match, and the recipes in the book reflect them.
What's the most surprising thing you learned about Hemingway in the process of researching and writing the book?
I was surprised to learn how sophisticated Hemingway was in his use of food within his stories. I assumed it would all be boozing and gluttony. As an artist, he didn't just use food symbolically in his writing, but he also brought in his expertise to make sure that the foods were local, in season, and perfectly-suited to the character in that particular time and place. It's a deliberate and painstaking process that adds depth and richness to what is often mistaken for being sparse prose.
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Comments:
Carla
March 12, 2008
The photographer probably now wishes he hadn't hung up the phone. So many yummy recipes. I'm afraid I read them then lose them because I forget them like this lime one - so perfect for a hot summer day in the country. BUT reading your blog is like going to bed with a favorite cookbook to leaf through before you fall asleep.
Dreama
Thank you for this interview. I've enjoyed reading most of this book and found it a wonderful way to spend and afternoon. Thanks too, for the part about the Mt. Everest Sandwich....hmmmm, maybe I'll have to try it, just to find out how it tastes.
Timothy C. Phillips
This is an excellent book, as well as excellent cookbook. Moreover, it is a sublime addition to anyone's
Papa collection. I find myself immersed in it, even when I have no intention of cooking anything. You do Hemingway proud, Mr. Boreth. | foodista | 2024-05-23T00:42:18.321809 | 2008-03-11T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/03/11/the-hemingway-cookbook",
"authors": [
"Barnaby Dorfman",
"Carla",
"Dreama",
"Timothy C. Phillips"
]
} |
79 | Dukkah
By: Sheri Wetherell
Published: March 12, 2008
Dukkah, or duqqa, (DOO-ka) is an Egyptian mixture of toasted and ground nuts, seeds and spices into which olive oil-dabbed bread is dipped.
Apparently dukkah is all the rage Down Under, and reading about it inspired me to whip up a batch myself. Boy, am I glad I did! As I toasted the ingredients the aromas burst open, filled my kitchen with nutty perfume and transported me back to Egypt. My mother and I visited Egypt in the late 80's and dukkah reminded me of how it smelled: fragrant, earthy and bold.
This tasty mixture makes me want to blacken my eyes with kohl, smudge perfumed oil behind my ears and dance to percussions and lutes on the banks of the Nile!
Dukkah
Use the following recipe as a starting point. You may find, as I did, that you want more or less of a particular spice. I added a bit more mint.
1/2 C hazelnuts
3 T sesame seeds
1/4 C coriander seeds
2 T cumin seeds
1 teaspoon fennel seeds
1 T black peppercorns
1 teaspoon dried mint leaves
1 teaspoon salt
In a very hot skillet (or in a 375 degree oven) dry-toast hazelnuts until golden. Wrap the hot nuts in a kitchen towel and let cool for a few minutes. When they have cooled slightly, rub the nuts vigorously in the towel to loosen and remove the skins. Place peeled nuts in a bowl and allow to further cool.
Put sesame seeds into the skillet and over medium heat toast until lightly golden, about 1 minute. Remove from heat and add seeds to the hazelnuts.
In the same pan, toast coriander, cumin and fennel seeds until they begin to color and become fragrant, about 2 minutes.
Add all the above ingredients to a food processor (or mortar if you are going to hand grind) and let cool completely. When the mixture has cooled, add the black peppercorns, salt and mint, and pulse (or grind in mortar) until the mixture is coarse.
Serve with olive oil and bread.
Store in a tightly sealed container for up to a month.
Other dukkah uses to inspire you:
Drizzle a little olive oil over feta and sprinkle with dukkah
Use as a rub on lamb, chicken or steak
How about with a little honey on a toasted English muffin?
Check out Stonesoup for her hazelnut macadamia version of dukkah. She also offers a number of wonderful uses for dukkah.
Comments:
Ken
March 13, 2008
Ah, this reminds me of the time I was in Australia and I rubbed my body with Kohl and danced naked on the beach after gorging on Dukkah! Oh wait. No, I think that was must have been a dream. ;)
Seriously, this sounds like a great dish, and fun to make. Beautiful photo of all the components! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-12T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/03/12/dukkah",
"authors": [
"Ken",
"Sheri Wetherell"
]
} |
80 | Fogo de Chao at SXSW
By: Barnaby Dorfman
Published: March 15, 2008
I just got back from South by Southwest (SXSW) in Austin, Texas. If you aren't familiar with SXSW, it's a 3-way combo festival and trade show for Music, Film, and the Internet. I was there with Kyte.tv, who had a booth and announced very cool new live streaming features. It was a fantastic trip...highlights for me included panel discussions, playing Rock Band with a bunch of Canadians, about 10 films and many parties.
As is often the case with festivals, I had a hard time getting regular meals during the 5 days I was there. I did manage to make a reservation at Fogo de Chao for the first night. I feasted with my friends from Vancouver startup Strutta.com, who were kind enough to pick up the tab! If you've never eaten in a Brazilian Churrascaria, it's an absolute meatfest. They typically have a great salad bar and then "Gauchos" roam the floor with long skewers of 10-15 types of grilled meat, which they cut off for you tableside. It's an all you can eat affair and pacing yourself is key to the whole experience. I think my favorite element is that you can get wonderfully crispy-salty-caramelized outside bits, backed with tender and juicy rare meat in the same bite....over and over! So if you are like me, and like the end part of roast beef, this approach to eating meat is a dream come true.
Below is a little video I created from my experience.
You might also want to check out some of the films I saw:
21
Harold and Kumar Escape from Guantanamo Bay
Battle in Seattle
The Matador
Super High Me
Sex Positive
Second Skin
Forgetting Sarah Marshall
Comments:
Dreama
March 15, 2008
Ohhhhh, that salad bar looks like something in a wonderful dream. I loved seeing the meats served at the table!! Thanks for the video.
Greg Bulmash
Made me want to see if there was anything similar in Seattle since the wife and I have booked a babysitter for our anniversary later this month.
Found a CitySearch listing for a place called Ipanema. It had 53 reviews and around 20 of them were about horrible experiences. Of course, most people only go online to rave or rant, and the people who merely just had a nice time don't go out of their way.
Still, when nearly half of the reviews are so negative over a period of years, seems like it'll be a crapshoot. Guess I'll have to wait until I'm in a city with a good churrascaria before I try it.
Carla Saunders
cool
Barnaby Dorfman
Greg,
Have you tried the Buenos Aires Grill in Seattle? It's a bit different, but if you get their mixed grill it's quite good.
Jordan
It was a pleasure dining with you, "Foody Guy!"
It really was a delicious, meaty meal. I won't soon forget it. | foodista | 2024-05-23T00:42:18.321809 | 2008-03-15T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/03/15/fogo-de-chao-at-sxsw",
"authors": [
"Barnaby Dorfman",
"Carla Saunders",
"Dreama",
"Greg Bulmash",
"Jordan"
]
} |
81 | Saint Paddy's Day
By: Sheri Wetherell
Published: March 16, 2008
On the eve of Saint Patrick's Day, in order to miss the crazy crowds drunk on green beer (are we officially old!?), our friend kindly opted to prepare us a delicious, nay splendid, Irish-American boiled dinner.
This was not a throw-together dinner; this was cooked on the stove all day with loving care gooooood.
Corned beef, gently and thoughtfully seasoned along with boiled cabbage, carrots, new potatoes and turnips and a wonderful, crumbly, dense as-it-should-be Irish Soda Bread.
The luck of the Irish to ya!
Traditional Irish Soda Bread from Bakingsheet
New England Boiled Dinner from Simply Recipes
An interesting article on the history of Corned Beef in America.
Comments:
Dreama
March 17, 2008
Your photos are beautiful...we had our corned beef and cabbage dinner on Friday so that we could celebrate with some friends, after viewing your photos, I think I need another cb & cabbage fix!!! | foodista | 2024-05-23T00:42:18.321809 | 2008-03-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2008/03/16/saint-paddys-day",
"authors": [
"Dreama",
"Sheri Wetherell"
]
} |
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