I think in the food world, whether it’s what people are buying and cooking at home or in restaurants, people are getting more and more painstaking about the production and use and showcasing of quality ingredients. Increasingly the food world is about producing and consuming the very, very finest example of each thing you can get. The most beautiful tomatoes produced in the perfect circumstances, or the best chicken that has been raised and nurtured. I think this kind of exaltation of ingredients and focus on how to ring the maximum majesty out of a given vegetable, a given animal, a given grain, I think that is an ongoing preoccupation that is going to intensify.
In 2004 Frank Bruni stepped into one of the most powerful positions in the culinary world — restaurant critic for the New York Times. He then went on to write his best-selling memoir, Born Round: The Secret History of a Full-Time Eater. Gourmet Live spoke to the acclaimed author and critic about his single most memorable food moment, his go-to meal for entertaining and what he foresees as the future of food.
Talented musician, mogul and entrepreneur Moby was once most well known for his music. But the launch of his tea line and vegetarian café, teany, and the March publication of his book, Gristle: From Factory Farms to Food Safety, have catapulted him onto the national food scene. As one of the foremost proponents of veganism, Moby spoke to Gourmet Live guest colunnist Paula Froelich about ethical consumption and his passion for food.
The best food I’ve had is at restaurants that are known for meat. People like Mario Batali and other very established chefs that have made a reputation for themselves cooking weird animal products are not becoming vegans, but like Batali, [might have] meat-free Mondays at some of his restaurants. Daniel Boulud is talking about how this obsession with meat has gotten out of hand. Even Charlie Trotter banned foie gras at his restaurants. A lot of advances in vegan cooking are coming from celebrated chefs.
Now that one of the year’s biggest food days is behind us, it’s time to find use for all of those leftovers. From Sweet Potato Soup with Crisp Prosciutto to your basic turkey and brie panini, we’re arming you with our top picks for recipes that stretch the shelf life of your favorite Thanksgiving flavors.
The Four Seasons Restaurant in New York City, Photo by Andrew Garn
Imagine that it’s 2009 and Thanksgiving for Martha Stewart. Fans of the “doyenne of domesticity” may be inclined to envision her arranging a cornucopia of freshly harvested vegetables atop a newly renovated antique dinner table set with carefully selected rare stemware resting on placemats she wove herself from homespun organic linen. After all, what is Thanksgiving if not an opportunity to be the consummate hostess, to take the best of one’s culinary repertoire and to impress the highlights upon guests in what for many may be the most highly anticipated home cooking and entertaining event of the year?
But Martha didn’t do that. Instead, she did what many of us, when faced with the prospect of a week’s worth of anticipatory cooking and baking, logistical planning, decorating and agonizing over how to seat Uncle Ernie as far away from Cousin Janice as possible, long to do: she threw in the towel on all of it and went to Per Se for Thanksgiving lunch. And lest you think she then came home and single-handedly whipped up a royal feast for 200 of her closest friends, she followed Thanksgiving lunch at Per Se with Thanksgiving dinner at the Four Seasons. Continue reading →
Ring in your Thanksgiving holiday with a brand new issue of Gourmet Live. We’re taking you on an exclusive tour of modern holiday meals at some of the nation’s top restaurants. You’ll also enjoy recipes for seasonal feasting, including a sneak peek at our brand new Hanukkah menu packed with flavors for every palette.
We’re also serving up the latest dish from musician and entrepreneur Moby, as well as a one-on-one with renowned former New York Times restaurant critic Frank Bruni. Find all of these stories plus endless recipes and tips and tricks for your holiday spread in the latest release of Gourmet Live.
Kiki Smith takes the body and turns it inside out: spleen, lungs, stomach, and brain. The digestive tract is a slithering snake. The kidneys are two crimson balloons. This is not a butcher’s shop, the preparations for a carnivore’s stew, or a pig roast. This is a description of some of Smith’s art — raw but beautiful, morbid but full of life.
Gourmet Live guest columnist Adam Harrison Levy explores the inspiration behind artist Kiki Smith’s work, her relationship with food and the importance of color in cuisine.
In the third in the series of Five Food Trends that Need to Die, Gourmet Live explores the inspiration and proliferation of America’s carbo-phobia.
The psychology that propelled America into its current high-protein low-carb hysteria is no different from that which has spurred every other fad diet since the mid-1800s. “People like to hear good news about their bad habits,” says Dr. Michael Greger, a physician and author of Carbophobia: The Scary Truth Behind America’s Low-Carb Craze. “Who doesn’t want to be told that bacon is good for you? Or that you can eat all the bun-less cheeseburgers you want and not suffer the consequences?”
For the full story and more, download the free Gourmet Live app then share your opinion below on whether low carb diets are smart and satisfying or pointless and unsustainable.
We wanted to post a quick reminder about the Gourmet Live Giveaway that is currently taking place. Since October 19, we’ve been giving away an Apple Gift Card for an iPad every week, and will continue to do so until 2011.
The best part is that each week is a new chance for you to be entered to win, so you can enter again and again. We have some cool tools if you want reminders, like a Facebook widget with food tips that you can add to your profile. Check out the rules and enter here. Good luck!
NO PURCHASE NECESSARY. A purchase will not increase your chances of winning. Entry period begins October 19, 2010 and ends December 31, 2010. For Official Rules please click here.
I don’t cook. My big joke is that the B on the oven stands for “burn.” I can’t cook, and it makes me terribly sad. I would love to be all things to everybody, but I can’t. My big threat to Melissa (her daughter) as a child was, if she was really bad I’d say, “You’re going to bed with dinner!” She’d cry and cry and cry. I have a chef now.
When it comes to cooking, Joan Rivers would prefer to leave it to the professionals. Gourmet Live guest columnist Paula Froelich spoke to the indomitable actress and comidienne about her take on the perfect dinner party, her strategy for digging in and staying thin and what she really thinks about vegans.
We’re giving you an inside look into the making of Gourmet Live’s first Thanksgiving! Go behind the scenes at a recent shoot for our brand new Thanksgiving menus, then get a selection of our app exclusive recipes and download the free Gourmet Live app to complete your feast.
The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that is one of eight exclusive recipes from Gourmet Live’s brand new Ambitious Thanksgiving Menu. Get more exclusive recipes and download the free Gourmet Live app to complete your Thanksgiving feast.
Pumpkin Coconut Panna Cottas by Alexis Touchet
Makes 8 servings
Active time: 15 min
Total time: 6 1/4 hr
I can remember exactly when I “discovered” Bompas and Parr. It was April 2009 and they were doing an event—part culinary jape, part performance art, part science fair experiment—that went by the name of “Alcoholic Architecture.” They took over a space in London’s Soho, and as visitors arrived they were decked out in protective suits, then ushered into an area filled with an all-enveloping, aromatic cloud. The cloud consisted of vaporized gin and tonic.
A real gin and tonic, in liquid form, is regarded as a perfect delivery system for getting alcohol into the blood stream, with the bubbles in the tonic accelerating the absorption of the gin. But it’s not nearly as efficient as walking into a cloud of the stuff. This way the gin not only enters the body via the mouth, but also the nose, and even, according to Bompas and Parr, through the eyeballs. Half an hour in that room was enough to get most people thoroughly buzzed, and it certainly made those Las Vegas bars where you stand around in an ice vault sipping vodka seem positively tame. Continue reading →
From one painter’s culinary conquests to the far out creations of jellymongers Bompas & Parr, we’re bringing you food as art in this week’s issue of Gourmet Live. We’re also getting you primed and prepped for Thanksgiving with a how-to guide to carving turkey, plus a brand new original stuffing recipe that puts a simple twist on a traditional favorite. You’ll be ready to dig in to the big day’s feast with a critical look at how America’s carbo-phobia has spiraled out of control. And who could resist sitting down with comedienne Joan Rivers for an inside look at her life inside the kitchen, cooking injuries and all.
Jamie Mormann-Richardson of Sophistimom baked flaky tartelettes filled with a thick vanilla sour cream caramel, and then topped them off with chocolate ganache. A final sprinkle of fleur de sel adds a savory touch to this sweet treat.
Artist April Gornik is a talented landscape painter whose work is displayed at some of the most prominent museums and galleries across the country. Masterful with a paint brush, Gornik is also an avid cook.
Food is about comfort for her. When she was a child, and was recovering from an illness, her mother always made her eggs. There is an echo of the restorative sense of well being in her eating habits today. “I really look forward to breakfast and I usually have an egg or two. These are always organic with no antibiotics. Breakfast is my favorite meal of the day. It’s like Groundhog Day. Each day is like I never had it before.”
Ever wonder what it takes to make the ultimate slice? Gourmet Live guest columnist and Serious Eats managing editor Kenji Lopez-Alt explores the ins and outs of pie-making from coast to coast.
Unlike, say, classical French cuisine with its regimented, military approach to acquiring the necessary skills to advance from a novice to master (“Yes, chef!”), the greatest pizza-makers in the world seems to stem from a totally heuristic approach—they are nearly all self-taught in the craft of pie-slinging. Pizza seems to attract the obsessive crazies, the folks who are insanely focused on one thing: making the best pizza they can.
I love to experiment and not follow recipes. I make potatoes that are out of this world. I take yellow Yukon potatoes, boil them a little, quarter them – you want the potatoes to be small pieces – and then put them in a cast iron skillet. I heat the skillet up lightly then add a little bit of bacon, put some olive oil in as well as rosemary and a whole garlic clove and then put the skillet in the oven at 400 degrees. So basically the potatoes are cooking in bacon fat, which we all know is the best. They’re delicious.
Actress and wild child Shannen Doherty is most well known for her talents on screen, but she’s also proud to be labeled as a gifted home cook. Gourmet Live guest columnist Paula Froelich caught up with Doherty as she was on her way to New Jersey to promote her new book, Badass: A Hard Earned Guide to Living Life With Style and (The Right) Attitude.
This recipe for Butternut Squash Apple Soup represents a big milestone, as it is the first brand new recipe developed and tested for Gourmet Live. It is the appetizer recipe for our Ambitious Thanksgiving Menu, a collection of eight new recipes along with a day-by-day game plan, which debuted in the current issue. Enjoy this seasonal soup at your holiday table and download the free Gourmet Live app to complete your Thanksgiving spread.
Butternut Squash Apple Soup by Alexis Touchet
Makes 8 servings (about 8 to 9 cups)
Active time: 40 min
Total time: 50 min
6 slices bacon, cut crosswise into 1/2-inch pieces
2 celery ribs, chopped
1 carrot, chopped
1 medium onion, chopped
1/4 tsp cinnamon
3/4 lb boiling potatoes
2 medium Granny Smith apples (about 3/4 lb total)
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)
Olives transform into liquid spheres. Beef cheek becomes foam. Shrimp takes on the shape and texture of noodles. Welcome to food in the 21st century.
But at a time when Wylie Dufresne is busy cooking up creations with transglutaminase and Ferran Adrià will close shop to dream up whatever tops spherification, the rest of the world can be seen looking to the distant past as the key to the food of tomorrow.
While molecular gastronomy will always remain at the forefront of culinary discovery, the emergence of the organic, farm-to-table and locavore movements demonstrate a conscious shift to a simplistic past. It is a past without extensive machinery or processed foods. Even more specifically, it is a past without oven thermometers, standardized measuring or, as I recently discovered, recipes with ingredient lists. Continue reading →