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Archives for Sep 2007

Sugar Rush on the Run

I was waiting for the bus a few days ago when a vendor truck pulled up smelling like Willy Wonka’s chocolate factory. A smiling woman poked her head out, and said she had warm cookies. Never to pass up a free sample, I tried a gooey chocolate chip cookie, and gladly paid the $1 for another warm treat. They sold cookies, brownies, and hot chocolate, and they all smelled heavenly while they were being baked, and I was really happy to see them because who can resist warm cookies? They’re going to make a killing when it starts to get cold.

There’s a few other companies springing up it seems that specialize in the warm cookie delivery for those of us who have no problem appeasing our sweet tooth at all hours. One of my favorites is Insomnia Cookies. It started at NYU but now is available at a bunch of different colleges in the US like Cornell, University of Michigan, University of Florida, and University of Pennsylvania, it’s become a late night treat for college students. The company delivers fresh baked warm cookies and brownies to dorms between the hours of 8:00 pm and 2:30 AM which are the perfect reprieve for the studier.

Posted Sep 28, 2007 by themagster | 3 Comments | Share It

Filed under: dessert new york

The Art of Coasters

Often forgotten (at least in my home), the coaster can make a great and artistic addition to any coffee table, dinner party, cocktail party, etc. In searching for a coaster that has pizzazz and great function, I went strolling through Etsy.

If you've never been to Etsy you should check it out. It is the marketplace of everything handmade and has some awesome finds. I was so happy when I stumbled upon a set of 4 stackable glass and Japanese chiyogami (old-paper) coasters by gamiworks.

These cherry blossom designs in tangerine, powder blue, chocolate brown and creamy white are my favorites. Each 3 3/4", rimmed glass coasters make the age old paper shine brilliantly through the sturdy glass.

One part decorative, one part function--the glass rim keep condensation from rolling right off and onto the furniture you're trying to protect.

I think protecting your table and adding a handmade punch of style and color is a win/win. Do you have any coaster favorites? Have they become somewhat obsolete in the world of pre-treated tables?

Posted Sep 26, 2007 by sarahisafoodie | 1 Comment | Share It

Building a Culinary Empire

Bloomberg published a story yesterday which reported that Chef Thomas Keller is planning on expanding his empire in several directions by opening the Inn at French Laundry, Bouchon Boucherie, Burgers and Bottles, and a line of frozen foods.

The article has caused a handful of the food world's biggies to weigh in offering up some mixed reactions on Keller's plans. Here's what the people are saying:

Ruth Reichl: "You have to expect that with your attention that diverted, you're not going to be able to keep the quality..."I just don't think that's possible.'' [Bloomberg]

Ed Levine: "So I for one am confident that Keller will be able to pull this juggling act off. As I said, there may be some bumps in the road along the way, but remember. We are talking Thomas Keller and not Tyler Florence here." [SE]

Jean-Luc Naret, Michelin Guides: "They have to be focused on their flagship...Otherwise they will lose all the other parts.'' [Bloomberg]

Michael Bauer: "Once you get into frozen food and pizzas, your fine dining brand gets a little fuzzed out." [Bloomberg]

What do you think? Can a company have that diverse of offerings and still keep quality consistent across the board? Will this esteemed chef lose his focus?

Posted Sep 25, 2007 by sarahisafoodie | 2 Comments | Share It

Kitchen Fun

Do you like innovation in the kitchen beyond your recipes? Here are a few kitchen gadgets that are sure to make cooking a whole lot more fun.

If you’re bored of plain toast or just sick of your dated toaster blackening your bread in the morning, I ran across something that might spice up the morning meal. A toaster by Yanko Design allows you to scrawl a note on the top of the toaster and then sears the message onto the bread. Handy for getting someone’s attention in the morning and perfect for little messages for kids' lunches.

If you’re looking for convenience, check out the Stir Chef Saucepan. For a mere $24 you can get a self-stirring pot (didn’t Harry Potter have one of those?) and never have to worry about your sauce curdling while you’re checking on the meat in the oven. Pretty handy for the multi-tasking foodie.

And if you’re like me and gag at the thought of sniffing bad meat, then pick up the SensorFresh and let the gadget do the whiffing for you. The SensorFresh “smells” your meat or poultry for bacteria and lets you know if it is safe for human consumption.

So you can ward off illness, send messages via bread, and have a saucepan do the stirring for you...all simple ways to all you to focus on your creative juices flowing into the recipes and out of the tedious tasks associated with cooking. What do you think? Do these technology advances inspire you or do you prefer to keep it old school?

Posted Sep 24, 2007 by themagster | Add a comment | Share It

Filed under: kitchen gadget technology

Yom Kippur Yummy: Rugelach Cookies

Yom Kippur is a day of fasting (happening this Saturday) but for all of you who may or may not be celebrating this Jewish holiday, you can still indulge in some yummy traditional Jewish cookies.

This recipe has been passed down several generations in my family and I promise you, they are delicious.

Active time: 40 min Start to finish: 9 3/4 hr (includes chilling dough)

Servings:   Makes about 44 cookies.

ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 8 oz cream cheese, softened
• 1/2 cup plus 4 teaspoons sugar
• 1 teaspoon cinnamon
• 1 cup apricot preserves or raspberry jam
• 1 cup loosely packed golden raisins, chopped
• 1 1/4 cups walnuts (1/4 lb), finely chopped
• Milk for brushing cookies

Special equipment: parchment paper; a small offset spatula

Active time: 40 min Start to finish: 9 3/4 hr (includes chilling dough)

Servings:   Makes about 44 cookies.

preparation

Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.

Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.

Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.

Whisk 1/2 cup sugar with cinnamon.

Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.

Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)

Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

Dig in! 

 

Posted Sep 21, 2007 by sarahisafoodie | Add a comment | Share It

Picnic with Ease

With the end of summer around the corner (or perhaps already behind us) I thought it might be great to share some ideas for a final picnic--a last summer hurrah and a celebration of the beginning of fall (my favorite time to enjoy the outdoors).

I searched my library and around the web and found some great recipes for a utensil free picnic. Meaning every recipe in this menu for eight can be eaten without utensils or plates, keeping packing light and trash to a minimum. Just gather some friends, choose a spot, and dig into these yummy treats.

Note: these recipes are all modified as listed per my experience. You can find the actual ones by clicking on the names of the various dishes.

Broccoli-Cheddar Dip 

This thick, cheesy dip is delicious with broccoli spears or crackers, or even as a spread on crisp bagel chips. Yumm!

• 4 cups broccoli florets (10 ounces), cut into 1 1/2-inch pieces
• 3 scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup)
• 1 small garlic clove
• 10 ounces sharp Cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups)
• 4 ounces cream cheese, room temperature
• 1 cup plain whole or lowfat yogurt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces bread sticks or pretzels, for serving

In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.

In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.

Roast Beef & Avocado Sandwiches

I firmly believe that nothing is better than ripe, crisp Avocado in the summer.

• 1 medium ripe California avocado
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 12-14 very thin slices white sandwich bread
• 2 tablespoons mayonnaise (you can leave this out, I do!)
• 1/2 pound purchased or premade thinly sliced rare roast beef 
  

In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.

Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.

Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.

Oven-Fried Chicken

What is easier for a picnic than thighs and drumsticks?

• 2 cups well-shaken buttermilk
• 4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
• 8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
• Cooking oil spray
  
• 1 1/2 cups plain dried bread crumbs
  
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.

Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.

Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.

Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.

Be sure to start the chicken marinating at least 30 minutes ahead.

Watermelon and Cantaloupe with Mint Syrup

Notes from the experts (click link above to see who they are): Be sure to start this recipe at least 1 1/2 hours ahead so the components have time to cool. Mix up the syrup and chill it until it's cold. Cut the melons into wedges and refrigerate them in plastic containers. Then, just before you leave, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.

• 1/4 cup sugar
• 1/4 cup fresh lime juice (from 1 1/2 limes)
• 2 teaspoons finely grated lime zest (from 1 1/2 limes)
• 1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
  
• 1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
• 2 tablespoons fresh mint, preferably spearmint, finely chopped

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)

In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)

As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

 

Posted Sep 20, 2007 by sarahisafoodie | 1 Comment | Share It

Last Sip of Summer

What better way to end the summer than with a white cocktail? Although white shoes and pants are already packed away (hopefully???), a nice, cool white concoction is a great end of summer and a perfect way to celebrate. So give these recipes a whirl, grab your friends, and host a white party!

I have gathered a few favorites for you to try. At the top of my list is the old faithful, the White Russian. This recipe comes to you courtesy of CocktailTimes.com, a great resource I've found (and used time and time again) when planning a party or just relaxing on the roof with a pitcher of something new and intriguing. 

Some other great ones from CocktailTimes.com: Vodka Creme Brulee, Vanilla Lake, and Ghost Cocktails. Yumm! 

Do you have any white favorites? Please share your secrets and lets send off summer with a bang!

 

Posted Sep 18, 2007 by sarahisafoodie | 1 Comment | Share It

Martha Stewart Snags a Vintage

As she continues her quest for homemaker domination, Martha Stewart will launch its first line of wines in January under a deal reached with producer and distributor E. & J. Gallo Winery.

Creatively dubbed “Martha Stewart Vintage,” the wine, which will include chardonnay, cabernet sauvignon and merlot, will sell for a modest $15 a bottle, Modesto, Calif.-based Gallo said to the Associated Press. Initial distribution will be limited to 15,000 cases sold in Boston, Phoenix, Atlanta, Denver, Portland and Charlotte, N.C.

The launch will include a 2006 chardonnay and merlot, and a 2005 cabernet sauvignon, all made from grapes grown primarily in Sonoma County, Calif., and developed in a collaborative effort between Gallo’s winemakers and Martha Stewart herself. The actual design of the bottles was not released, the only details provided were that they will feature a calligraphy-like design with Martha Stewart’s initials.

What do you think of this collaboration? Another notch in Martha's foodie apron? Is overexposure around the corner or already there? 

Posted Sep 17, 2007 by sarahisafoodie | 2 Comments | Share It

London Tops Expensive Cities to Eat In

According to a new Zagat survey, the average meal in the capital now costs an eye watering £39.09, up 2.9% from last year. In Paris the cost is £35.37, Tokyo £35.10, New York £19.30 and Los Angeles £15.63, for three courses with one glass of wine.

The pound and euro's value on the dollar the way it is now, it costs a pretty penny for Americans traveling abroad to dine out in the UK and in Europe in general. 

Among the 20 priciest restaurants in London, the average meal costs £87.90, a 6.1% increase over last year's figure. At the infamous Gordon Ramsay's flagship venture 68 Royal Hospital Road (pictured above), the only restaurant in the capital to boast three Michelin stars and the most expensive restaurant featured in the guide, the average diner can expect to part with £107.

With numbers like this perhaps it makes sense that residents of London eat out less than their counterparts: 2.5 times a week as opposed to 2.9 weekly restaurant visits for Parisians, and 3.6 for New Yorkers. Tokyo dwellers eat out every other day, according to Zagat.

Coincidentally just because the price is high doesn't mean the service is top notch. London's restaurants also fall short on service.

Zagat says 53% of London complaints relate to service, and puts the UK capital above only New York, Tokyo and Paris. Vancouver waiters, however, can breathe easily: Zagat deems them the best in the world.

 

 

 

Posted Sep 13, 2007 by sarahisafoodie | 1 Comment | Share It

The Trends of the Culinary World

As Fashion Week comes to a culmination, we are reminded of all of the various trends in the culinary world. Check out our list below (gathered from around the web) of what is so over, now, and what you can look for to be just around the bend. Agree? Disagree? Looking forward to your thoughts.

REALITY OF IT ALL

• SO OVER Rachael Ray does this really warrant any explanation?
• SO NOW  Top Chef good candidates, healthy competition, the success of past contests proves that this show gets worthy contenders
• SO SOON Gordon Ramsay is back terrorizing the culinary world with his Kitchen Nightmares this fall. If he can prove to be genuine this Brit might get the top ratings in the culinary world this fall.

MEAT LOVE

• SO OVER Steakhouses Now that (behind) the Times covered the temples of boeuf in the Style section, you can officially stick a fork in them.
• SO NOW Barbecue joints It’s raining brisket, ribs and pulled pork!
• SO SOON The return of the Jewish deli? Food writer Mimi Sheraton made the fine point that pastrami is just brisketafter all. (per TONY)
  

DINING OUT NOVELTY

• SO OVER Sushi The Nobu glory days are circa 2000 and while sushi will stay trendy for quite sometime, the novelty has definitely fizzled.
• SO NOW The upscale intimate neighborhood joint that fuses relaxed cool at pretty top dollar is the current trend.
• SO SOON  Designer collaborations with mainstream mass entities are all the rage in fashion, look for food following suit, soon. 
  

 

OVEREXPOSED CHEF 

• SO OVER Rocco DiSpirito Living proof that even the most talented chef is just a reality show away from becoming obsolete.
• SO NOW Sam Mason -He is one of Glad's steamiest chefs, need we say more?
  
• SO SOON Paul Liebrandt When you won't give details about your new spot and you have editors with a bounty on the first person to expose your future plans--correctly-- you know to keep a low profile. (Per TONY)
  

ASIAN MENU ITEM

• SO OVER Banh mi—they dedicated entire restaurants to them, for crissakes!
• SO NOW Ramen—they’ve dedicated entire restaurants to it, for crissakes!
• SO SOON Tempura—they’ve dedicated an entire restaurant to it, for  crissakes! (per TONY)
  

REQUIRED READING

• SO OVER Heat by Bill Buford, Kitchen Confidential by the man we can’t decide whether we hate to love or love to hate, Anthony Bourdain
• SO NOW David Kamp and Marion Rosenfeld’s The Food Snob’s Dictionary, for commentary on the gourmet world that’s even more spot-on than Kamp’s The United States of Arugula
• SO SOON In the upcoming Blood, Bones & Butter, essays and recipes from Prune chef-owner Gabrielle Hamilton, we may finally get the female take on the down-and-dirty kitchen experience. (per TONY)

Posted Sep 12, 2007 by sarahisafoodie | 2 Comments | Share It