Gourmet Live Blog

Monthly Archives: February 2011

A Reminder about SuperFavorites

We wanted to post a friendly reminder about upgrading to SuperFavorites, our, paid, annual, premium feature that allows you to favor unlimited items with enhanced features like searching and sorting.

Plus, it’s your last chance to buy two of our most popular 2010 issues – our Holiday Double Issue is twice the amount of feature stories, recipes and more, and our Modern Holidays issue is loaded with new and classic recipes for your celebratory spread.

Download the free Gourmet Live app then tap on the Library tab to access the Store, where you’ll find the option to upgrade to SuperFavorites and purchase back issues, special recipe collections and more.

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Catering to the Stars

Almost all of the very famous, somewhat famous, and infamous Hollywood stars I’ve ever dealt with have been unassuming, polite, and terribly excited to see what food my catering company had brought for their dinner or event. All except two. Big ones.

Gourmet Live entertaining guru Serena Bass is back this week with an inside look at what it’s like catering for the stars. From Demi Moore to Sigourney Weaver, get your post-Oscar fill of award-worthy buzz from a culinary insider.

For the full story and more, download the free Gourmet Live app.

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Now in the Store: Antioxidant-Rich Recipes

Download the free Gourmet Live app for recipes, feature stories, special collections and more.

Today’s special in the Gourmet Live Store features antioxidant-rich recipes that are guaranteed to refresh and restore. From Kale and Potato Purée and Broccoli Garlic Quiche to Oatmeal Wheat Bread and Chai-Poached Apricots, replenish your mind and body with maximum flavor and minimum fuss. Download the free Gourmet Live app then head to the Library to access the Store for our collection of Antioxidant-Rich Recipes and more.
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Hollywood Pairs

Photo by Getty Images

Two years ago the popularity of Champagne soared, provoking talk of a Gold Rush. In 2008 the region warned of a coming severe Champagne shortage. It seemed as if new, thirsty drinkers—Russians, Indians and Chinese—were so enthusiastic for sublime bubbles that the well was to run dry. The ups and downs of life and wine inevitably reflect the stock market. On the tail of euphoria (and greed), Lehman Brothers crashed, and many Champagne drinkers jumped ship to prosecco. Sacrilege!

Get the storied history behind awards night bubbly with an in-depth look at Grower Champagne, and then toast to an award-worthy lineup of pairings as we match some of Hollywood’s hottest stars to their choice Champagne. From Colin Firth to Nicole Kidman, we’ve got the red carpet covered.

For the full story and more, download the free Gourmet Live app.

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Weekly Roundup: Recipes for Hollywood Gold

With the Oscar’s just two days away, we’ve rounded up a list of elegant recipes that are lit with the Midas touch. From crispy beignets to blow-torched crème brûlée, these golden recipes emit an Oscar-worthy glow — the perfect bites to brighten up your spread for a star-filled night.
  • Irresistible Biscuit Beignets with Praline Sauce from Kevin & Amanda are fried until golden crisp and dusted with powdered sugar. The secret is in the rich, silky praline sauce which oozes beautifully into the crispy folds of the beignet (pictured above).
  • Your guests will love Limoncello & Meyer Lemon Cupcakes from 52 Kitchen Adventures, which are filled with a tart lemon curd and covered in layers of cream cheese frosting. Top each cupcake with half an orange slice for an elegant effect and a kick of citrus flavor.
  • Bring out the blowtorch to create Crème Brûlée from The Fresh Fridge. The same caramelized effect can be conjured up under the broiler for a slightly burnt top which cracks into a soft custard filling.
  • White chunks of feta are contrasted with the bright orange hue of sweet potatoes in this Sweet Potato Tart with Rosemary and Feta from Seandi Foodie. It’s a celebrity-worthy sweet and a savory dish guaranteed to be an instant hit.
  • Homemade Pretzel Bites from Dine & Dish are simple to make, and bake to a beautiful golden brown. The dough can be folded into a pretzel or shaped into bite-size rounds.
  • Whole Lemon Bars from david lebovitz are a sweet, indulgent treat that can be baked ahead of time. Your guests will love the crumbly golden brown crust and the tart filling made with fresh lemon juice.
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    Do you eat? Then read this.

    The below feature appears in the current issue of Gourmet Live and was written by Adam Harrison Levy. Download the free Gourmet Live app to get this story and more.

    Are you interested in clean food and water? Do you feel that it’s important to stay alive? If you answer yes to these questions—and who wouldn’t?—then immediately go see the documentary Gasland.

    This is not movie hype. This is not empty promotion. This is a clarion call.

    Hydraulic fracturing, or fracking, is a process promoted by the gas industry to extract gas from the earth. It’s controversial, relatively untested and it has been, before this film, under the radar in terms of national politics and consciousness.

    That is changing. This film, and its director, are one of the prime catalysts for this change—Gasland has been nominated for an Academy Award™ for Best Documentary. What follows is an extensive interview with its director, Josh Fox.

    Continue reading
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    02.23.11: Hollywood Feasts & Champagne Toasts

    It’s time to roll out the red carpet with the latest issue of Gourmet Live. We’re taking you straight to Hollywood with an entire issue devoted to award-worthy eats and Champagne toasts, just in time for the Oscars®.

    Sit back with an in-depth interview with Best Documentary Nominee (and hot tip to win) Josh Fox, who is taking the lid off one of the most scandalous environmental horrors of our day with his movie, Galsland. Read about how Fox has exposed “fracking,” a method of extracting natural gas from the land that is poisoning our water supply, and learn why Best Supporting Actor nominee Mark Ruffalo has joined him in this fight.

    Then it’s time to indulge in the evening’s biggest beverage as we pair famous actors with their choice bubbly and share the storied ups and downs of the evolution of Grower Champagne. You’ll sip and savor as you dig in to a special recipe for Short Ribs Braised in Red Wine from Gourmet Italian Kitchen.

    Head behind the scenes, as our entertaining guru dishes on what it’s like to cater for the Hollywood elite. And finally, sit back with a showstopping finale as we take you inside The Modernist Cuisine cookbook and invite you to join us at the table for a 30-course feast staged by the book’s author.

    Download the free Gourmet Live app for all of these stories and more and stay tuned to the blog for the latest updates.

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    The History of … Popcorn & the Movies

    Ever wonder why popcorn and the movies go together like Martin Scorsese and Leonardo DiCaprio? Here’s a brief history of the duo.

    Popcorn wasn’t introduced to the general public as a snack food until around 1840, when it first made appearances at fairs, carnivals and rallies. In 1885, with the invention of the first portable popcorn machine, its popularity increased dramatically. Popcorn vendors followed the crowds, set up shop, and introduced popcorn neophytes to the joys of butter, salt, and crunch. It was a cheap and tasty hit.

    As fate would have it, the popcorn boom coincided with the dawn of nickelodeon (or dime) theatres. Vendors, quick to spot an opportunity, sold their treats outside of the movies. Though patrons loved it, the mess left behind, the smell of the machines, and popcorn’s association with burlesque, irritated movie theatre owners, especially as the fancier theaters of the 1910s and 20s were built.

    Continue reading
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    Gourmet Live 1.2: An Enhancement

    You may notice something new about Gourmet Live this week … and it’s not just that we have an amazing issue celebrating Hollywood Gourmet Live-style just in time for the Oscars®. You’ll hear more on that later today from Kelly, but with today’s regular issue update, Gourmet Live will also be releasing an update to the application.

    First, this update will address the crashing issues some of you reported, so thank you for keeping us informed and for your patience.

    Second, from the very beginning you’ve helped guide our development. In December, we began to introduce paid features—first, a la carte collections and issues, and then right before the New Year, we launched a feature called SuperFavorites, which is our, paid, annual, premium feature that allows you to favor unlimited items with enhanced features like searching and sorting.

    Today’s update ENHANCES SuperFavorites, making it more valuable than before. So whether you’re already a SuperFavorites subscriber, or you’ve yet to try it, there’s now even more reason to download Gourmet Live version 1.2 to start exploring and favoring content again and again and again. Here’s a breakdown of what’s new:

    • Same as before, as you explore Gourmet Live you’ll earn Rewards that are curated around topics and themes, like this week’s Hollywood-inspired collection of Star-Studded Snacks. Some of these Rewards are in your Library forever and some are in your Library for a period of time to try, and will expire (like milk) if you don’t preserve them (like jam). You’re told, when a Reward is earned, if you should be aware of any timing and you’ll be reminded at the end of that period that you can keep them if you like. With the upgraded SuperFavorites, a reader who wants to preserve a Reward has more options that will ultimately SAVE MONEY and ADD TO YOUR GOURMET LIVE EXPERIENCE. Here are your options …
    • Option 1: You can purchase the expiring Reward as an a la carte collection directly from your Library. Or …
    • Option 2:  You can become a SuperFavorites user for a one-time annual price, and favor virtually any article, recipe, video (or even any content that is about to expire), and it will remain in your Favorites as long as you are an active SuperFavorites subscriber—yes, even after a Reward would normally expire.

    Depending on how often and how much content you favor, SuperFavorites can pay for itself in no time! If you’re already a SuperFavorites user, simply accept the free update to the app and this benefit will be available to you when it has completed downloading.

    Of course, Gourmet Live still continues to be free to download, and you can continue to access and interact with ongoing weekly content updates for free. By reading the issue in the current week, it will still appear in your Library, the same as before. Additionally, The Gourmet Live in-app Store offers you the ability to purchase back issues of Gourmet Live that you may have missed, as well as special collections with new and classic content arranged by hot topics, occasions, holidays or themes like “Cheese Craze,” “A Gourmet Game Day,” or “A Valentine’s Dinner for Two.” And we have lots more planned for 2011 with new recipes and menus that you’re sure to love.

    Have questions now or after you’ve become a SuperFavorites user? Visit Frequently Asked Questions & Troubleshooting about SuperFavorites.

    And one last very important note … if you have not registered your email address with Gourmet Live, you will need to do so immediately after purchasing SuperFavorites. But don’t fret, it’s quick and easy—simply favor your first item and you’ll be prompted.

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    Image of the Day: Eggs and Soldiers

    Eggs and Soldiers

    Mowie Kay of Mowielicious made this simple childhood favorite that would make a great quick and tasty weekday breakfast. Simply soft boil a few eggs, cut buttered toast into “soldier” strips and dip them in the warm, soft-set yolk.
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    A Recipe for Heaven

    Photo Courtesy of © jeff kauck photography 2011

    Gourmet Live guest columnist Joe Dolce takes us on the ultimate truffle hunt in Provence as he joins French food expert Patricia Wells in searching for and cooking with one of the world’s most indulgent ingredients.

    Over the course of the week, I will master langoustines with truffles wrapped in phyllo pastry and deep-fried; creamy polenta with truffles; chestnut-artichoke soup with truffles (the best-ever use of those mealy nuts); and scallops and truffles bundled in pancetta. I will infuse butter, cream and salt with truffle shavings. And I will learn how to really enjoy truffles. You don’t gobble a truffle; you savor its crunchy nuttiness slowly, inhaling deeply as you chew, because the flavor is sensed as much in the nose as it is on the tongue. Once in your mouth, a truffle’s flavor blossoms, awakening taste buds you never knew you had. And then you can throw away the Prozac, because once you’ve paired any of these dishes with a delicious wine, you realize it’s nearly impossible to be unhappy.

    For the full story and more, download the free Gourmet Live app. And if you can’t wait another second to indulge, check our a special recipe from Gourmet Italian Kitchen for Truffled Taleggio and Musrhoom Pizza.

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    Eats, Shoots and Texts

    A Morning Bun from Tartine Bakery, San Francisco. Photo by Adam Sachs

    I don’t fault anyone for feeling the desire to hold their food a little closer. Food is often compared to art, by people who mean it as a compliment. But there is no other thing that we put in our bodies, that keeps us alive and defines us both physically and culturally. It is intimate, essential. So why not hold it up to the camera?
    From a vat of frozen duck fat and a lung-and-spleen sandwich to a classic pork roast and a simple morning bun, Gourmet Live guest columnist Adam Sachs fulfills his food photography cravings by immortalizing his meals with the quick flash of a camera. But why is it that so many people feel the need to eat, shoot and then share their every bite? Sachs takes us on a tour of the ups and downs of his food photography obsession.

    For the full story and more, download the free Gourmet Live app.

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    Gourmet Italian Kitchen: Truffled Taleggio & Mushroom Pizza

    Enjoy an exclusive recipe from the recently released Gourmet Italian Kitchen Special Edition, which features endless easy weeknight pasta recipes, pizzas for every palate and decadent desserts. Get the oven pre-heated for Truffled Taleggio and Mushroom Pizza, then order your copy of Gourmet Italian Kitchen for the ultimate collection of classic Italian eats.

    Truffled Taleggio and Mushroom Pizza
    Four ingredients and a few minutes are all it takes to put together this crisp, bubbly masterpiece. A quick drizzle of truffle oil adds a final decadent flourish. You may never order in again.

    Makes 4 servings

    Active time: 10 min // Total time: 30 min

    Ingredients:
    • 1 lb pizza dough, thawed completely if frozen
    • 1⁄2 lb sliced mushrooms
    • 3⁄4 lb cold Taleggio or Italian Fontina, rind discarded and cheese sliced
    • 1 tsp white truffle oil (optional)

    Equipment:
    17-by-14-inch sheet of parchment paper

    Continue reading
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    Ask Serena

    From how to throw a stress-free dinner party for your 10 best friends to what snacks to have on hand for last-minute guests, Gourmet Live entertaining guru Serena Bass has all the answers. The high profile Manhattan caterer (think Vanity Fair, Sarah Jessica Parker, VH1 and more) is tackling your questions one by one, including what to do if you’re a vegetarian who’s wary of scaring off your guests with a meat-free menu …
    Vegetables are decidedly chic, and über-responsible, so if you have a hesitant guest just say the magic words: Michael Pollan, Oprah, and meatless Mondays and that should sort them out. I can imagine a menu, which would bring my friends to their knees if I took the time to cook it for them—because it does take a little longer to make a thoughtful vegetable concoction than it does to just slap a steak on the grill. But definitely go ahead and make a first course of celery root, roasted apple, and ginger soup with green herb garlic bread, a main course of wild mushroom tart with thyme pastry and walnut-parsley gremolata, grilled beets and carrots with aged balsamic syrup, and a tart, watercress and fennel salad, then you can go mad with a sticky toffee pudding and an orange crème Anglaise. I’ll be right over.
    Don’t forget to post your questions about all things entertaining in our You Ask Us column then download the free Gourmet Live app to tune in for our expert’s solutions.

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    Now in the Store: Comforting Sides

    Download the free Gourmet Live app for recipes, feature stories, special collections and more.

    Today’s special in the Gourmet Live Store features comforting side dishes that are perfect to pair with your favorite mains for a long weekend of relaxing and indulging. From classic Macaroni and Cheese topped with a crispy Panko crust to rustic Roasted Potatoes with Bacon, Cheese and Parsley, there’s an indulgent recipe for every palate to enjoy. Download the free Gourmet Live app then head to the Library to access the Store for our Comforting Sides collection and more.

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    Raising the Heat

    Photo by Mike Ehrmann Getty Images Sport

    We’re gearing up for this weekend’s NBA All-Star Game by catching up with Miami Heat shooting guard Dwyane Wade. We got the inside dish about the science behind Wade’s diet from the All-Star himself and his personal chef of six years, Richard Ingraham.
    Ingraham exercises his culinary muscle with a fresh homemade pasta of rice flour, whole wheat flour, carrots, beets and spinach. Aside from the obvious health benefits of the customized mix, the pasta is a creative way to make sure Wade gets his daily serving of one of his least favorite food groups: vegetables … “I try to include all the different things that can help his body fight bacteria and be able to perform like he needs to,” notes Ingraham. Spooned atop the pasta, the chef’s homemade red sauce contains not only tomatoes, basil, garlic and thyme but also puréed zucchini plus an uncommon addition: fresh ginger, a strong antioxidant known for its ability to relieve muscle and joint pain and decrease inflammation.
    Download the free Gourmet Live app to read more about Wade’s pre- and post-game meals, plus what restaurant he turns to for a fast food splurge.

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    Weekly Roundup: Mardi Gras Meals

    Mardi Gras festivities kick off this weekend in New Orleans, complete with the first parade, picnics and good old-fashioned comfort cooking. While Fat Tuesday isn’t until March 8, we’re starting the celebration a little bit early by rounding up classic Cajun-inspired New Orleans dishes like grilled chicken and smoked sausage jambalaya and bacon bourbon ice cream.
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    Meet the Socialvores: Herbivoracious

    Every week we’ll be introducing you to a charter member of the Gourmet Live Socialvores, a handpicked group of food enthusiasts selected to join us on our culinary adventures. Get to know this week’s featured Socialvore (and get a sneak peek inside their fridge), then check out the full list of charter members.

    Name: Michael Natkin
    Name of blog: Herbivoracious
    Location: Seattle, WA
    Twitter: @michaelnatkin
    Year blog founded: 2007

    What was the inspiration for the name of your blog?
    I launched the blog with the name “The Vegetarian Foodie,” but I never really liked the word foodie so I almost immediately started searching for a better idea. I even asked my early readers to pitch in, but didn’t come up with anything until one day a friend sent me a text message with the single word, “Herbivoracious,” and I knew that was it. Unfortunately, although I do love vegetables and I’m quite voracious, the name is really hard to communicate. I always have business cards with me because no one is ever going to remember it or guess how to spell it correctly! Continue reading
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    APP EXCLUSIVE: The Ultimate Cookbook

    The below feature appears in the current issue of Gourmet Live and was written by Kenji Lopez-Alt as an original serving from Serious Eats. Download the free Gourmet Live app to get this story and more.

    Click for the next image. Photos by Ryan Matthew Smith, © The Cooking Lab LLC

    On March 16th, 2004 at 3:44 P.M., a question was posted on the online message board eGullet under the username nathanm: “I am wondering if anybody has sources for recipes for sous-vide cooking—which is to say, cooking done in sealed vacuum bags.” This was the humble first step on a path that would lead eventually to Modernist Cuisine, a six-volume tome that David Chang of New York’s Momofuku empire calls “the cookbook to end all cookbooks.”

    To describe Modernist Cuisine as “a cookbook” is a bit like describing Mount Everest as a hill. With 2,438 pages, 3,216 full color photographs and 1.1 million words, Modernist Cuisine will surely be the longest, most thorough examination of food ever published. It hits the market next month with a price tag of $625. (Or only $467.62 if you pre-order on Amazon!) Its release was delayed by months because the custom-designed plexiglass case that houses the volumes kept cracking under their astonishing 43-pound weight. The ink alone weighs over 4 pounds—that’s about the same as Thomas Keller’s entire French Laundry Cookbook. Continue reading

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    02.16.11: Pizza, Truffles & Food Photography

    The latest issue of Gourmet Live is giving you an exclusive inside look at the much anticipated Modernist Cuisine cookbook. Consisting of 2,438 pages organized into six volumes, the ultimate cookbook is a creation of Microsoft’s former CTO and will cost you a cool $625. After indulging in a slideshow of spectacular images, you’ll also read about one man’s obsession with photographing his food, and get the latest solutions for stress-free entertaining from our dinner party guru.

    Then it’s time to head into the forest for a lesson in truffle hunting that’s complete with a collection of mushroom-inspired recipes from across the globe. And you’ll get an added indulgent bonus with a special recipe for Truffled Taleggio and Mushroom Pizza from Gourmet Italian Kitchen.

    And finally, go from courtside to the kitchen table with NBA star shooting guard Dwyane Wade to learn about the science behind his diet as he prepares for this weekend’s All-Star Game.

    Download the free Gourmet Live app for all of these stories and more and stay tuned to the blog for the latest updates.

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