- Get Me to the Greeks by Diane Kochilas
- 24 Hours in Bali: A Culinary Tour by Raphael Kadushin
- An exclusive new recipe for Key Lime Meringue Cake
- Eating up Prince Edward Island by Anna Watson Carl
- Jennie and Me by Julia Turshen
Gourmet Live Blog
02.22.12: Island Hopping
Posted in New on the Gourmet Live App
Tagged Bali, Gourmet Live app, Greece, islands, Key Lime Meringue Cake
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Image of the Day: Blood Orange Sorbet
Cajun and Creole Recipes for Mardi Gras
Photo: Gourmet
Happy Fat Tuesday, y’all! Are you thinking it’s a great time to celebrate with some Cajun food? I agree, but I’m adding Creole to the mix to avoid a chastising from a family friend from Baton Rouge who recently posted this rant on Facebook: “Grumpy old man time: ‘Cajun’ is not shorthand for South Louisiana’s regional awesomeness….If you want to make me cringe, say, ‘I can’t wait to go to New Orleans to eat all of that great Cajun food!’”
The “grumpy old man,” who’s not quite 30 years old, by the way, could have been quoting my mom, who’s also from South Louisiana. But, he’s right: South Louisiana’s cuisine is a true melting pot. As Marcelle Bienvenu explains in Epicurious’s primer on Cajun and Creole food, both [Cajun and Creole cuisine] have been flavored by many other hands that stirred the pot, including American Indians, African slaves, the Spanish, and West Indians.
So, here are some Mardi Gras meal suggestions that offer a taste of Acadiana’s regional awesomeness:
Shrimp Po’ Boys with Old Bay Mayonnaise
Find more Cajun and Creole recipes from Gourmet at Epicurious.com.
Five Easy Nibbles for Oscar Night
Photo: Kelly Senyei
With Oscar Night less than a week away, I know what I’m serving for hearty nibbles: A pile of crostini (little baguette toasts) with different toppings. It fits right into my style of entertaining, which is to give people choices. To make the crostini, cut a baguette crosswise into ¼-inch thick rounds. Brush them with olive oil and bake them at 350°F until golden, 8 to 10 minutes. Toppings are endless, but here are five favorites:
Guacamole: Take a tip from my colleague, Kelly Senyei, who loves guacamole on toasts as much as on tortillas.
Chickpeas with Garlic and Mint: Rinse and drain a can of chickpeas and coarsely mash them in a bowl with a fork. Mix in 1 or 2 garlic cloves, minced and mashed to a paste, then some chopped fresh mint, lemon juice, olive oil, salt, and pepper to taste. If necessary, loosen spread further with a little warm water.
Manchego Cheese with Quince Paste: It doesn’t get much easier than some thin slices of Manchego topped with a slice of quince paste (a.k.a. membrillo).
Steak With Horseradish Cream: Season your go-to steak (I love cheapo chuck blade steaks) with salt and freshly cracked black pepper, then pan-fry until medium rare. Slice thin and top with sour cream you’ve spiked with horseradish. And maybe a radish slice or two.
Goat Cheese and Tapenade: Spread toasts with a schmear of soft, mild goat cheese, followed by another of black or green olive tapenade. If goat cheese tastes too barny for you, use whipped cream cheese. No one will notice!
Posted in Kemp's Kitchen
Tagged cooking tips, Crostini, Kemp's Kitchen, Oscars entertaining, recipes
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Personal Chef Remixes Iconic Gourmet Covers
Photo: Chef Garbo
We came across personal chef Claude Garbo‘s Gourmet magazine styling series and couldn’t resist sharing a sneak peek with you. Chef Garbo finds inspiration from her collection of Gourmet magazines dating back to the 50s and 60s, replicating the food and styling setups of the iconic covers, such as the beignets pictured above.
Chef Garbo selects the dishes to replicate based on the food she prepares for her clients, as well as on the vast array of vintage cutlery and serving dishes she’s collected over the years. She uses natural light to capture the true essence of each meal, from the perfectly placed cocktail glasses to the artfully styled ingredients.
Just as Chef Garbo has drawn inspiration from iconic Gourmet recipes, you too can share in the memory by entering our Gourmet Retro Recipe Remix. Head over to our Facebook Contest page for more details and to enter for your chance to win five Gourmet Special Edition cookbooks!
Posted in News & Events
Tagged food styling, Gourmet, gourmet magazine, magazine covers, Retro Recipe Remix
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Food Blog of the Week: Chef and Steward
Name: Kari & Chef Lij Heron
Blog: Chef and Steward
Location: Dubai
What’s your favorite recipe from your blog
We love all our recipes for different reasons, but the one that holds the most sentimental value to both of us is our Jamaican Oxtail Stew. It’s Lij’s favorite homemade dish and when I cooked it for him the first time, it was love at first bite. Whenever I cook it at home, he falls in love all over again.
If you had to blog about one ingredient every day, what would it be?
I would say eggs. We have quite a few egg dishes because eggs are the perfect food in terms of macronutrient balance. On top of that, they are cheap and easily accessible and can be used in both sweet and savory applications for breakfast, lunch and dinner and for all courses. No kitchen, either at home or professional, is complete without the incredible, edible egg.
What We’re Brewing: Coffee-inspired Desserts
I faithfully return every morning to my favorite coffee shop, but occasionally I’m inspired to consume my espresso in inventive ways. Although I’m eternally grateful to my barista, the lure of incorporating coffee into baked goods for a deep and sophisticated element is too hard to resist.
In these Cappuccino Brownies, coffee is paired, not surprisingly, with chocolate for a rich, harmonious flavor. The fudgy, espresso-infused brownies are layered with a cream cheese frosting and coffee ganache. But my next shot of espresso is going in Coffee Toffee “Pie” made with a crispy caramel crust, chocolate espresso filling, and topped with rum-spiked whipped cream for a look that is reminiscent of a frothy latté.
For an adult take on the classic root beer float, I’m trying the Caramel Espresso Float that ditches the soda for sweetened espresso and is finished with whipped cream, chocolate shavings, and chopped nuts.
What’s your favorite way to cook or bake with coffee?
Now In the Store: Red Carpet Foods
We’re gearing up for an Oscar-worthy spread with awards show fare in our Red Carpet Foods collection, now available in the Gourmet Live Store.
Kickoff your star-studded bash with our Red Carpet Cocktail that blends vodka, cranberry juice, and fresh citrus. Pair your celebratory sipper with homemade Tomato Focaccia and Mesquite-Grilled Red Snapper, and then cap off your evening with a slice of Raspberry Crumble Tart.
Download the free Gourmet Live app then head to the Library to access the Store for our Red Carpet Foods collection.
Posted in New on the Gourmet Live App
Tagged Gourmet Live app, Oscars, Oscars entertaining
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Gourmet Retro Recipe Remix: Cánapes Brésiliens
We’re excited to announce the first Gourmet Retro Recipe Remix, which gives you the chance to put your own fresh twist on a classic Gourmet recipe. Once you’ve remade the specified recipe, snap a quick photo and upload it, along with your recipe, to our Contest page on Facebook. You’ll then be entered for a chance to win a set of five exclusive Gourmet Special Edition Cookbooks. Your photo may also be featured on Gourmet.com!
Our first Retro Recipe Remix pays homage to the Oscars with a 1961 Gourmet recipe for Canapés Brésiliens (pictured above).
Canapés Brésiliens (as published in Gourmet magazine)
- Combine 1 pound moderately lean round steak, ground twice, with 1/4 pound cooked crumbed bacon, 1/2 teaspoon chili powder, and salt and pepper to taste.
- Form the meat into bite-sized patties 1/4 inch think. Broil the patties in a very hot broiler for 2 or 3 minutes, or until they are nicely browned on both sides.
- Cut firm-textured bread into thin slices and toast them lightly. Cut out 40 rounds of toast with a cutter 1 1/2 inches in diameter, or use a star cutter.
- Butter the rounds or stars lightly and immediately put the meat patties on them, topping each with a paper-thin slice of banana that has been soaked in lemon juice.
- Serve immediately.
Carnival Cocktails
Photo: Gourmet.com
I’ve never celebrated Mardi Gras in style. Once, I feebly attempted to get into the Fat Tuesday spirit by stumbling into Bourbon Street, a restaurant near Times Square, and ordering a Hurricane along with every other tourist in Manhattan. It was about as inauthentic an experience as I could have had. Last February, the fine folks at Southern Comfort sent me a massive (and sticky) King Cake, along with a boa (which still lives in my desk drawer). I was getting closer. This year, I’ll be at a production of Richard 111. Again, not especially festive, but before I go, I’ll be pre-gaming with a signature (yet, lesser known than the Sazerac, pictured above) Carnival drink, the Vieux Carré. I believe Shakespeare would have wanted it that way.
This drink, named for the French Quarter in New Orleans, was created by Walter Bergeron, a bartender at the Monteleone Hotel in the 1930’s, which was incidentally the first revolving bar in New Orleans (danger!).
To make it, fill an old-fashioned glass with ice, along with 1 ounce rye, 1 ounce Cognac, 1 ounce sweet vermouth, and ½ ounce of Benedictine, along with a dash of Peychaud’s bitters. Stir them up, garnish with a lemon twist, and let the Mardi Gras madness begin.
Posted in Cocktails, Wine & Beer
Tagged bitters, cocktails, cognac, Mardi Gras, rye, sazarac
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Weekly Roundup: Sunday Brunch
- Honey Cloud Pancakes from Things {We} Make get an extra lift from whipped egg whites (pictured above).
- The classic egg and salsa combo is paired with savory, herbed waffles In Joy the Baker’s Cornmeal and Chive Waffles.
- Smitten Kitchen’s Breakfast Puffs rolled in brown butter and cinnamon-sugar will make you fall in love with brunch all over again.
- Brighten winter mornings with Baby Hedgehog’s Dutch Baby Pancake that quickly puffs and deflates for a dense, eggy texture.
- Chocolate & Zucchini combines subtly sweet pear with aged Gouda for a savory version of a buttery breakfast Scone.
- AZ Cookbook stuffs Blinchiki, a Russian crêpe-like pancake, with ground beef and onion.
- Kiss My Spatula’s Dippy Eggs and Soldiers reminds us that brunch can be playful too.
Five Ways To Cinnamon Toast
Photo: Romulo Yanes
It’s a funny thing about cinnamon toast. Mention it to co-workers and friends and they go into a reverie about eating it as kids. But ask them how they make it, and they’re suddenly flummoxed. That’s why we spelled out two ways to approach it in “A Toast to Toast” in the latest Gourmet Comfort Special Edition, available now at newsstands and retailers nationwide. But there are even more variations:
- Simplest: Toast bread, spread with butter, then sprinkle with cinnamon sugar. Our ratio (2 tablespoons sugar to ¼ teaspoon cinnamon) is on the mild side. Feel free to increase the cinnamon to your taste.
- Caramel Crunch: Lightly toast bread in toaster, then spread with butter and sprinkle generously with cinnamon sugar. Slide toast onto a baking sheet and broil until bubbling and caramelized.
- Crun-Chewy: Skip toasting the bread. Spread well with butter, sprinkle generously with cinnamon sugar, then broil, sugared side only, until bubbling and caramelized. For the best flavor, make sure the butter and sugar get golden brown.
- Cinnamon Soldiers: Cut away crusts from thick bread slices, then cut bread into thick strips (soldiers). Roll in melted butter, then coat in cinnamon sugar, and bake on a parchment-lined baking sheet in a 350°F. oven until golden brown and bubbling, 10 to 15 minutes.
- Tortilla Cinnamon Crisps: Brush both sides of flour tortillas with melted butter, then sprinkle top sides with cinnamon sugar and a pinch of salt. Bake on a baking sheet in a 500°F. oven until golden and puffed, 4 to 5 minutes.
How do you like to make it?
Posted in Kemp's Kitchen
Tagged cinnamon, cinnamon toast, Kemp's Kitchen, recipes, toast
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The Cabbage Conundrum
Photo: Gourmet
Brussels sprouts are one of my favorite winter vegetables. They lend themselves to a variety of preparations like roasting, sautéing, and shredding.
But, they are not everybody’s cup of tea. For some, they are the stuff of nightmares. These controversial cabbages can make your mouth water or your stomach turn. We want you to tell us:
Are Brussels sprouts great greens or vile veggies?
02.15.12: The Hollywood Issue
This week we’re name-checking, noshing, and getting in the mood for the Oscars with our Hollywood Issue. Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this week’s issue in full, including:
- Celebrities’ Secret Eating Habits by Paula Froelich
- Going Whole Faux Hog in Hollywood by Todd Levin
- Drinking In Shirley Temple and Charlie Sheen by Geoff Nicholson
- Inside Hollywood: Kitchen Cupboard Confidential by Adam Harrison Levy
- A recipe for The Brad Pitt Cocktail
- A recipe for The Meryl Streep Cocktail
Posted in New on the Gourmet Live App
Tagged celebrities, Gourmet Live app, Hollywood gossip, Oscars
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Image of the Day: Apple and Brie Stuffed French Toast
Posted in Image of the Day
Tagged apple, breakfast, french toast, grilled cheese, winter
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The Bay Leaf Confusion Demystified
Photo: Kemp Minifie
A bay leaf is a bay leaf, right? Oh, if it was only that easy!
If you read recipes, you’ve likely seen mention of Turkish (at left in photo) and California bay leaves (at right in photo). The Turkish bay leaf is considered the true bay leaf, Laurus nobilis. Even though the bay laurel tree grows around the Mediterranean, the best leaves are thought to come from Turkey.
Things get complicated with the California bay leaf, Umbellularia californica. While it’s a completely different plant, the leaves are surprisingly similar in shape. Where they differ is in color and flavor. The California bay is not only greener, it’s a lot more pungent, with a distinct menthol wallop. That’s why some recipes recommend using one-third to one-half of a California leaf in place of a whole Turkish one.
That information is helpful only if you know what kind of bay leaf you’ve got. And that’s where the consumer is left stranded. Most brands in the supermarket don’t state the leaves’ origin on the label. In e-mails and calls to several companies, I learned that McCormick and Frontier source theirs solely from Turkey, while Spice Islands and Morton & Bassett bottle California leaves (Spice Islands does label theirs).
Because the California ones are so strong, too many can overpower a dish. If you aren’t sure what you’ve got, your best bet is to check the company’s website, or buy from an online merchant who makes the distinction.
So what type of bay leaf do you prefer?
On Newsstands Now: Gourmet Comfort Special Edition
From creamy pastas to slow-simmered soups, comfort foods are always in season, and now you can curb your cravings with the Gourmet Comfort Special Edition, available now on newsstands and at retailers nationwide.
Gourmet Comfort is packed with 112 all-time favorite recipes, including Parmesan French Toast, Garlic Herb Bread Sticks, Chicken Potpie, Chocolate Layer Cake, and more. You’ll discover a dish for any meal and every occasion along with kitchen tips and tricks for perfect omelets, easy-dinner shortcuts, and 10-minute jams.
Find all of these recipes and inspirations in Gourmet Comfort, which can be purchased at retailers nationwide, including Barnes & Noble, Whole Foods, and Hudson News.
Posted in News & Events
Tagged Comfort Food, Gourmet Comfort, Gourmet Special Editions
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Five Kitchen Gadgets I Can’t Live Without
Photo: Pampered Chef
Whether you’re a professional chef or an amateur cook, chances are you have your select go-to items when it comes to kitchen gadgets and gear. Every single nook and cranny of my tiny New York City apartment is packed with everyday and obscure items, from my favorite tongs and Dutch oven to my OCD cutting board and leopard print oven mitts.
Check out my list below for the top five kitchen gadgets I can’t live without, and then share your go-to gadgets in the Comments section below!
- Flexible cutting mats: You name it, and I slice and dice it on my colorful array of foldable plastic cutting mats (pictured above). The mats’ flexible shape allows for the easy transfer of chopped foods from your countertop to your stock pot, while a variety of colors create contamination-free cutting with specific mats for chicken, fish, veggies, and beef. Best of all, they’re dishwasher-safe.
Price: $16 (for a set of three)
Where to Buy: Pampered Chef
- Fish Spatula: I was first introduced to the many uses of fish spatulas while in culinary school, and I have been hooked ever since. In addition to mess-free fish flipping, this flexible, thin spatula is the ultimate tool for handling pancakes, crepes, cookies, tarts, veggies, and more.
Price: $12.95
Where to Buy: Crate&Barrel
- BeaterBlade: I’m a recent convert to the popular spatula-slash-paddle attachment for stand mixers. This simple gadget takes on the dual role of mixer and bowl scraper, leaving you less to lick from the bowl and more to pour into the cake pan.
Price: $24.99 – $29.95
Where to Buy: BeaterBlade
- Salt Pig: The salt pig has become my new favorite kitchen staple, as it not only keeps my most essential spice within reach, but it also prevents salt from attracting moisture and clumping together. Salt pigs feature a wide mouth for easy access and ensure your salt is dust- and stray-food free.
Price: $19.95
Where to Buy: Williams-Sonoma
- Silpats: My mom introduced me to the wonders of Silpats when I was first starting to cook, and needless to say, I have since made the switch from parchment paper to the no-stick mats as the ultimate baking companion. Available in a wide variety of sizes and shapes, the mats’ stick-free surfaces produce perfect baked goods time and time again.
Price: $11.95 – $23.95 (depending on size)
Where to Buy: Silpat
Food Blog of the Week: The Duo Dishes
Name: Chrystal Baker and Amir Thomas
Blog: The Duo Dishes
Location: Los Angeles
What is your go-to quick and easy dinner?
Chrystal: I can be a lazy cook, and it’s very easy for me to do meatless dishes that will last for a couple of days. One of my favorites is a roasted butternut squash and red onion couscous. I’ll toss the squash and onion with olive oil and different ground spices (cumin, cinnamon, chili powder, paprika, and ginger), and then roast them until soft. Stir them into cooked couscous with flaked, toasted almonds and lots of parsley and cilantro for a really filling meal.
If you had to blog about one ingredient every day, what would it be?
Amir: At the moment, I’m pretty wild about cinnamon. I love the bump of flavor it adds to just about any sweet treat or even cup of coffee, and all it takes is a dash or two! Recently, we’ve been exploring cinnamon in savory dishes by mixing it into spice rubs for pork or lamb, or adding a sprinkle over poultry. I am, however, equally infatuated with fennel. Fennel seed, fennel pollen, the bulb, and even the fronds, adds a blast of unbelievable flavor to any savory dish. I love it raw, sauteed, braised, or simply roasted. It can be beautifully incorporated into just about any recipe, and it’s amazing by itself.
Chrystal: Sweet potatoes. They are my favorite vegetable. They’re great roasted, fried, or pickled. You can use them in pies, cakes, cupcakes, tarts, salads, soups, stews, and cocktails! There are a thousand ways to integrate sweet potatoes into a dish, and lucky for me, I’d only have to come up with 365.
Continue readingWhat We’re Baking: Citrus-Inspired Desserts
Lazy winter weekends are my favorite time of the year to bake up a storm while huddled in my tiny apartment. The preheated oven provides ample warmth, while a few stray chocolate chips or a bowl of leftover brownie batter are just the trick for staving off the cold-weather blues.
This weekend I’m adding a tangy twist to my dessert spread by baking up a Key Lime Coconut Cake. And if the citrus burst via slice of cake isn’t enough to transport me to a tropical island, then I’m resorting to Grapefruit Macarons, which sandwich grapefruit marmalade between light and crunchy wafers.
What is your favorite way to bake with citrus?
