Thursday, January 29, 2009
Sunday, January 25, 2009
caviar. Lots of it....
and of course...champagne.
Wednesday, January 14, 2009
surprise for all you food lovers as well...you ready for it---drum role please....oops..sorry...can't yet divulge this one...apparently there's a threat amongst the candy conglomerates that deems info about new releases of hardened, colorful candy top-secret. Don't fret though...there will be plenty of news coverage of the unveiling tomorrow...1/14...and you just might catch a glimpse of yours truly in the crowd...check back for more info...
Monday, January 12, 2009
ok...so we're all fans of new ways to wow with lobster. this particular dish is just one of those attempts from michael mina at seablue. here he tries....and fails...to create a "pot-pie" that warrants having a $62 price tag. now, i'll be the first to admit that cooking's end result sometimes doesn't seem to measure up to all the work that goes into a dish. From what I was told, the sauce alone took 2 days to prepare. Add to that the sweat and toil that some underpaid culinary intern put into making a fresh puff pastry....steaming and shelling the lobster...and assembling ingredients into the copper casket it arrives to your table in and you've got almost half a week's work to make this one pot pie. But, that's not it...as if the lobster wasn't already dead at this point...they manage to continue to cook it until it tastes like a shoe. Ok that's giving it more credit than it deserves---when I buy a pair of $62 dollar shoes...i expect the leather to be softer than this was. so...once again...a haute gaff....making a dish that looks perfect...takes years worth of knowlege of technique to create....but prepared with too little salt...too much heat....and not enough attention to what is really being put on the plate....boo
Sunday, January 11, 2009
Developing the crisp and golden brown crust while making sure the patties are cooked through is something that requires patience, and careful tending of the heat. Resisting the temptation to eat them as quickly as they come out of the pan requires a healthy dash of willpower. The recipe is as follows:
1# ground beef or substitute turkey for a more health conscious version
2 medium-large chef’s potatoes, cooked and peeled, and grated
1 small white onion, grated or minced finely
½ bunch parsley, leaves only - washed and chopped
½ cup Italian seasoned bread crumbs
1 extra large egg
¼ cup milk
2 tablespoons kosher salt
2 teaspoons black pepper
Canola oil for frying
1. Mix the egg, milk, salt, pepper, and parsley together in a bowl.
2. Mix the meat, potato, onion, and bread crumbs together in a separate bowl.
3. Fold the egg mixture into the meat mixture and mix just until evenly combined.
4. Heat ¼ inch of oil in a large frying pan over medium-low heat. With your hands, form 4” oblong patties with the mixture and gently place patties, one at a time into the pan. The oil should gently sizzle when the patties are added. Adjust the heat accordingly to achieve this. Without over-crowding the pan, continue to add patties and cook until golden brown and crisp, then flip and repeat this on the other side. Once both sides are browned, remove the patties to a plate lined with paper towels to catch the excess oil. Lightly salt the patties and let cool slightly before serving.
We would all agree about the importance of preserving a family and bringing together our communities…but do we realize that our modern foodscape is limiting the ability to do that through cooking and enjoying food together? Our modern meals still fill us up, but are they nourishing? Do we remember that those who make the food that we eat have an active role in influencing and sustaining the people who eat it…they can create and change moods…they can comfort us in rough times…they are truly connected to us. Think about the simple example of how comforting it is to smell a pumpkin pie baking in the oven. Traditionally, cooking and enjoying food has been a means of relaxation, a form of celebration, a coping mechanism for mourning families. When we think of food in this way, we realize that learning a recipe is one thing, but having respect for the culture and history behind the cuisine responsible for that recipe is another equally important thing. When we acknowledge that food has a soul, we are able to bring dishes alive and create feelings within those who consume it. A part of that is realizing where ingredients come from and why they are used in particularity. Consuming locally also helps to create a modern food heritage that supports our thought that food is more than just instant gratification. Just because products are globally accessible, doesn’t mean we should throw out our concept of embracing indigenous foods or meals. A burger frozen in Idaho, a piece of lettuce from Peru, ketchup from Pennsylvania, and a week old bun from New York shouldn’t represent lunch for a middle school student in Boston, MA almost every day of the week…but more often than not, it does. In our ever-evolving societies…urban…suburban…and rural alike, we must not forget how empowered we are to influence our bodies, our moods, our families, and our communities through all of the food choices that we make. Those choices can affect a lot more than our growling bellies.