Autumn is the season for falling leaves, apple cider, and most of all, pumpkins. This great gourd works wonderfully in a wide variety of dishes, but I want to know:What is your favorite pumpkin preparation?
Monthly Archives: October 2011
We’re tuning in, turning on, and eating up what’s on the tube in this week’s issue of Gourmet Live. 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:
With one of the year’s biggest food bashes just 36 days away, we’re kickstarting our menu planning with the new Gourmet Holiday Special Edition, on newsstands now.
The issue features 120 of the magazine’s most beloved dishes for all occasions, including classic takes and creative riffs on roasted turkey, seasonal sides, festive desserts, and more. Gourmet Holiday is a go-to guide for all of your entertaining needs and is filled with crowd-pleasing menus and a special Kitchen Notebook section dedicated to tips for everything from the perfect pie to the greatest gravy.
Why wait for Thanksgiving to start baking pumpkin pies? Take the mess out of baking with Back to her Roots’ portable version of this delicious fall dessert that you can cook directly in its serving jar. These Pumpkin Pie Pots use a thick, crumbly graham cracker crust in place of the traditional flaky bottom. Top the creamy confections with homemade maple whipped cream and cinnamon-flavored graham cracker sticks.
It’s fall’s tiny, almost sickeningly sweet answer to the candy hearts and Peeps of spring. But did you know that candy corn has a history stretching back a century? Here’s the story behind one of our favorite seasonal treats.
Candy corn was first invented in the 1880s in Philadelphia by the Wunderle Candy Company. At the time, candy was frequently crafted in the shape of plants and other natural foods like chestnuts and clovers. Candy maker George Renninger wanted to try creating something in the shape of corn—which ironically wasn’t widely consumed by the public at the time—and wound up with candy corn. The first multi-colored candy, the tri-layering effect mesmerized the public. Despite corn’s associations of the time as unappealing and low-brow, it was an immediate success.Continue reading
Name: Tim Mazurek
Blog: Lottie + Doof
What is your all-time favorite recipe from your blog?
This changes pretty regularly, but lately I’ve been thinking about this Rhubarb and Raspberry Crostada and this Escabeche with Savory Granola.
If you had to blog about one ingredient every day for a year, what food it be?
Butter? I like to bake, so it seems like the logical solution to this challenge.
Thanks to the Center for Science in the Public Interest, there’s a bold new way for the many voices advocating healthy and sustainable food to join forces and be heard loud and clear: Food Day, next Monday, October 24. Well over 120 national and local organizations—including American Farmland Trust, FoodCorps, and Slow Food USA—have partnered with CSPI to dedicate that day to activism, events, and fund-raising. Food Day champions six core principles, no doubt familiar to readers of Barry Estabrook and Kristin Kimball on Gourmet Live:
- Reduce diet-related disease by promoting safe, healthy foods.
- Support sustainable farms and limit subsidies to big agribusiness.
- Expand access to food and alleviate hunger.
- Protect the environment and animals by reforming factory farms.
- Promote health by curbing junk-food marketing to kids.
- Support fair conditions for food and farm workers.
The genius of Food Day, the first of a planned annual observance, is in bringing together so many groups with complementary missions, harnessing America’s grass-roots resources, and sending a unified message to Congress. Search Food Day’s site for an event near you, or host one and raise funds for your favorite food-related charity (check out our sister site Epicurious.com for a complete Food Day package, including party how-tos, pointers to food charities, and a Facebook contest with coupons courtesy of Whole Foods).
Eat real, and help do away with food deserts in urban communities and unsustainable farming in rural America. What will you be doing on Food Day?
“Eat your greens!” is the nutritionists’ mantra these days, and certainly supermarkets stock a bigger variety of dark leafy greens than they used to: Collards, kale, Swiss chard, and mustard greens are the most often seen ones. But there’s another nutrient-packed green out there just waiting for a savvy marketer, broccoli leaves.
I’m not talking about the few small leaves clinging to the stems of broccoli bunches in the store. I’m referring to the big leaves that grow like protection around the flower heads. Unless you grow your own broccoli or you frequent farmers’ stands where practically the whole plant is harvested and brought to market, you wouldn’t know about them. If you haven’t seen them at your farmers’ market, ask whoever sells broccoli to bring along the leaves in the future.
Broccoli leaves are a more potent source of beta-carotene than the stalks or the florets, and they pack a punch of vitamin A. Cook them like any other green. I like to thinly slice them crosswise, including the stem, and stir-fry them with some chopped garlic and a few hot pepper flakes in olive oil in a large heavy skillet for 1 to 2 minutes, until they are bright green and beginning to wilt. Tongs are helpful for stirring the shredded leaves. Add about 1/3 cup of water, then cover the skillet and steam-cook the greens until they’re tender, stirring occasionally, and adding more water as needed to keep them moist, about 5 to 7 minutes. You won’t believe how delicious they are.
This weekend’s panoply of apples at the farmers’ market put me in mind of the new recipe we published last week on Gourmet Live: Caramel Apple Crisp. I’m intrigued that the recipe was inspired by a classic tarte Tatin, and when I got the backstory from Kemp Minifie, the longtime executive food editor of Gourmet magazine, who now directs Gourmet Live’ s recipe development, I was sold on today’s dessert.
“People love apple crisps, and for good reason,” says Minifie. “They are a hell of a lot easier to make than a pie, yet you still get the best of a juicy apple-pie filling with a crispy topping that I dare say many people actually prefer to pastry. One of the all-time stellar apple pies is a tarte Tatin: apples cooked on top of the stove in butter and sugar until the butter, sugar, and apple juices caramelize around the increasingly tender chunks of apple.… So Kelly [Senyei, associate editor at Gourmet Live,] and I thought, why not put a crisp topping on the caramelized apples, rather than pastry? I assigned the recipe development to Ruth Cousineau, who had been the test kitchen director at Gourmet magazine and is a terrific cook.”
Salivating yet? I’m serving Cousineau’s crisp with a little crème fraîche. What’s your favorite apple dish to make at this time of year?
Embark on a culinary adventure across the world as you sample the flavors of India, Mexico, Ireland, Korea, and beyond with our Global Tastes collection, now available in the Gourmet Live Store.
Start your tour with a bowl of aromatic Chicken Vindaloo, then up the savory factor with Mexican-Style Salted Beef, Guinness Pie, Chipotle Meatballs, and more.
Download the free Gourmet Live app then head to the Library to access the Store for our Global Tastes collection.
Every October, I travel from New York City to Vermont for an annual leaf-peeping weekend. Call me an old-soul (or a total dork), but there are few things more idyllic than spending a day gazing at abandoned barns and orange leaves. It helps that my favorite seasonal beer, Shipyard’s Pumpkinhead Ale, also just to happens to be released when the foliage hits its peak. After consuming a few of these sweet and spicy ales, the leaves tend to get a lot more interesting.
Pumpkinhead is rich with cinnamon and nutmeg notes, but unlike other flavored ales, it actually tastes like beer. The natural tannin in pumpkin skin balances out the sweeter elements. It’s like drinking a refreshing, crisp pumpkin pie (with most of the sugar removed). If that description didn’t sell you, trust me, it’s delicious.Continue reading
From traditional Japanese Nikujaga to flavorful Pho Bo, it’s time to cozy up to a hearty bowl of the season’s best soups and stews. Take advantage of the ingredients already in your fridge or pantry, or experiment with a variety of global tastes from this week’s roundup.
- Cioppino is believed to have started out as an Italian stew with chopped fish, but TasteFood puts a Greek spin on her version, adding a shot of ouzo to the stew stock (pictured).
- Put your fall and winter kale to use with Never Enough Thyme’s Sausage and Kale Soup.
- Cooking. Eating. Carousing. details a simple way to make the soy sauce and honey-seasoned Japanese beef and potato stew Nikujaga.
- Lake Lure Cottage Kitchen shares her version of the Spanish soup Cocido, which is a chickpea-based soup made with the protein-packed trio of chicken, beef, and pork.
- Described as “liquid gold comfort food,” Elise’s Kitchen’s Curried Butternut Soup has a spicy kick that can’t be missed.
- Indonesia Eats’ Pho Bo is a Vietnamese beef rice noodle soup filled fresh ginger, coriander, garlic, and fennel.
- You can’t go wrong with Elly Says Opa’s classic take on French Onion Soup.
In cilantro’s global travels, the herb is like a culinary chameleon. Wherever cilantro lands, it’s bold flavor manages to blend in with the surroundings and tastes like it belonged there all along.
Take Mexican tomatillo sauce. Diana Kennedy has countless recipes. For my favorite, husk and rinse 1 pound of fresh tomatillos, then cover them with water, and simmer about 5 minutes. Pour 1/3 cup of the cooking water into a blender and coarsely blend it with a chopped garlic clove, 2 to 4 chopped serrano chiles, and 1 cup chopped cilantro. Add the tomatillos (use a slotted spoon) and coarsely blend again, then season with salt. Grab a bag of tortilla chips, and imagine yourself in Oaxaca. Continue reading
With food costs on the rise, good food for a good price is worth more than ever before.
Where do you go for cheap eats?
We’re savoring the flavors and cultures of Turkey, Africa, Egypt, and beyond in this week’s issue of Gourmet Live. 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:
Winter squash is the perfect way to give your next fall meal a hearty upgrade. The best part about this autumn gourd is that you can eat the whole thing (save for the stem of course), and its thick skin gives it a sturdy shape making it ultra-versatile. Gen Y Foodie stuffs her sweet dumpling squash with chicken sausage sautéed with carrots, celery, and onions, and mixed with breadcrumbs and Parmesan. This meal-in-a-bowl is as delicious as it is colorful.
Each October, classrooms and families alike make their annual pumpkin patch pilgrimage, sorting through hay, mud, and pumpkin runts to return with the perfect canvas for a jack-o’-lantern. But when you think about it, hallowing out a large gourd to put a face on, candle in, and display on your front step would be kind of hard to explain to, say, visiting aliens. So why do we do it? Halloween itself dates back at least 2,000 years in Ireland to the celebration of the Celtic New Year, called Samhain or “Summer’s End.” Celts believed that on the night before the holiday, October 31st, deceased souls were closest to our world and could contact the living.Continue reading
In this week’s issue of Gourmet Live, guest columnist Regina Schrambling explores what it’s like dining with Mark W. Moffett, aka Dr. Bugs. And we couldn’t help but wonder about the variety of insects gracing plates and bowls worldwide after receiving an email from award-winning cookbook author and Asian food authority Nina Simonds. “I had some superb grasshoppers in Xizhou, Yunnan,” Simonds said. “I have had to eat insects several times on previous trips [to Asia] years ago, but these were actually good! They had been deep-fried and sprinkled with Sichuan peppercorn salt.”
From grasshoppers and ground beetles to tarantulas and wasp colonies, discover the crunchy crawlers on Moffett’s menu by reading the feature, Dinner with Dr. Bugs, on Gourmet.com.
Name: Jenny Flake
Blog: Picky Palate
Location: Orange County, California
What is your all-time favorite recipe from your blog?
My all-time favorite recipe from my blog at the moment is my Oreo Stuffed Chocolate Chip Cookies. It has been so fun seeing them pop up all over the internet. It really is a great cookie.
Who would you love to have over for dinner?
Ever since my love of cooking and baking began, I have always wanted to meet Paula Deen and Ina Garten. They were two ladies I would watch faithfully on Food Network when I first started cooking.
What is the first meal you ever cooked?
The first meal I ever cooked was grilled cheese and tomato soup. I hardly call it a meal, but when I first started cooking, that was my expertise :)
What’s your go-to quick and easy dinner?
Without a doubt, my Homemade Spaghetti and Mozzarella Stuffed Meatballs.
Instead of a big bowl of pasta, celebrate Columbus Day with tacos. It’s an ideal way to acknowledge Columbus’ great gift of New World foods— tomatoes, corn, coffee, chocolate, potatoes, and chiles, to name a few—that he brought back to Europe. Trade across the Atlantic soon followed, instigating a revolutionary global exchange that profoundly changed the way the world eats.
A Three Sisters Taco is a delicious way to commemorate the ingenuity of the pre-Columbian civilization he found. Corn, squash and beans—the three sisters—are planted together to help each other. A sturdy corn stalk gives a bean stalk something to wind itself around, and the squash vines, which spread out around the other two sisters, provide large prickly leaves that shade the soil, and repel pests. Continue reading