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Monthly Archives: November 2011

11.30.11: We’ll Drink to That

Posted on November 30, 2011 by Kelly Senyei

Gourmet Live: We'll Drink to That

This week we’re sharing a toast to wine, cocktails, and even coffee in our We’ll Drink to That 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:

Posted in New on the Gourmet Live App | Tagged , , , |

Image of the Day: Double Chocolate Pancakes

Posted on November 30, 2011 by Alessandria Masi
Double Chocolate Pancakes

Turn a good morning into a great morning with a sky-high stack of Becky Bakes’ Double Chocolate Pancakes. Although the traditional take on these kicked up ‘cakes has chocolate chips mixed into the batter, this sweet griddled version swirls in cocoa powder and chocolate chips for double the dose of chocolate. Stack them high and up the decadence factor with a drizzle of hot maple syrup.

Posted in From the Food Blogs | Tagged , , , | 2 Comments

The History of Chocolate and the Advent Calendar

Posted on November 29, 2011 by Maddie Donnelly
Chocolates

Conde Nast Digital Studio

It was one of my favorite things about the month of December as a kid: waking up each morning and ticking off another day on the Advent Calendar. Of course, being one of four, I only got to eat the treat that waited inside once every four days, but still. It was magic.

Fun as it may be, we all know there’s got to be a story behind the tradition. So what is it?

Continue reading →
Posted in Food History | Tagged , , , |

Food Blog of the Week: The Wednesday Chef

Posted on November 29, 2011 by Brie Schwartz
The Wednesday Chef

Name: Luisa Weiss
Blog: The Wednesday Chef

Location: Berlin

What is your all-time favorite recipe from your blog?
That’s like choosing a favorite child! It’s so hard to choose. I could try to narrow it down to three: Bill Telepan’s Tomato Bread Soup, Peter Reinhart’s Bagels and Gabrielle Hamilton’s Soft Zucchini with Harissa, Olives and Feta.

If you had to blog about one ingredient every day for a year, what food it be?
Tomatoes. They complete me.

What is your favorite restaurant and what do you order there?
In Berlin, it’s a little French bistro near my apartment called Le Piaf. It’s so cozy and authentic and good. I order whatever is on the daily menu (last time that was a big steamed artichoke with vinaigrette and sea bass carpaccio layered with slices of white peach) and a glass of sparkling Alsatian wine.

What’s the first meal you ever cooked?
It was a long time ago, when I was still in high school. I’d been experimenting with my after-school snacks (ketchup sandwiches, fried eggs) and was itching to make something “real” for my folks. One night, I told my mom I’d take care of dinner and made tomato salad and spaghetti. My mother was so beyond relieved that she could finally pass the dinner-making baton to me that she almost collapsed.

Posted in From the Food Blogs | Tagged , | 1 Comment

Serving Up DNA-Certified Seafood

Posted on November 28, 2011 by Kelly Senyei
DNA-Certified Seafood

Photo: CN Digital Studio

Just last month the U.S. Food and Drug Administration approved the practice of DNA barcoding to more accurately identify seafood species. The simple technique functions similar to a grocery barcode scan and solves the dilemma of deciphering just which fish fillet you’re facing on your dinner plate.

The Associated Press reported this weekend that the technique is readying to go mainstream, as restaurants around the globe begin adapting the barcoding as a way to prevent seafood from being mislabled, which often leads to lesser-priced fish being sold for higher amounts. In addition to the cost factor, the technique also prevents any possible health-related issues resulting from the inaccurate labeling of fish and shellfish.

What’s your take on DNA-certified seafood?

Posted in News & Events | Tagged , , | 3 Comments

Brits Beat Americans in Potato Chip Flavors

Posted on November 28, 2011 by Kemp Minifie
British Potato Chips

Photo: Kemp Minifie

“You went to Spain and brought back potato chips from Heathrow airport?” my younger daughter exclaimed. I dragged back plenty of other goodies from Spain, where her sister is studying, but it was the potato chips I found in a Marks and Spencer shop at Heathrow on my way over that tickled me so much, I carried them from Barcelona to Valencia and back to New York City to show my colleagues at Gourmet Live.

The old jokes about stodgy Brit food fell flat a while ago. For years, London’s been one of the it restaurant cities. Judging by the food magazines and cookbooks coming across the pond to the U.S., the Brits are cooking up great stuff and having loads of fun doing it. Continue reading →

Posted in Kemp's Kitchen | Tagged , , , | 3 Comments

What We’re Cooking: Gratins Galore

Posted on November 27, 2011 by Alessandria Masi
Zucchini Rice Gratin

Photo: Romulo Yanes

This weekend we’re turning to creative riffs on our Thanksgiving leftovers and gearing up for a season full of rich and hearty gratins. Layers of veggies, cheeses, and meats make for warming and filling additions to any meal. Covered in breadcrumbs and eggs or cheese, almost anything can go in this casserole dish.

For a quick-fix option, layer zuccihini and Parmesann in our Zucchini Rice Gratin, or kick up the richness factor with Butternut Squash and Creamed-Spinach Gratin. Or if you’re looking for a sweet finale that takes 15 minutes or less, opt for individual ramekins of our Dulce De Leche Fruit Gratin.

What flavors are you baking up in your go-to gratin recipe?


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Black Friday Pick-Me-Up

Posted on November 25, 2011 by Brie Schwartz
Coffee Cocktail

If you’re reading this, you survived Thanksgiving. All of the careful planning, the meticulous testing of the perfect pecan pie recipe, and the marathon eating is behind you for another year. Almost. If you were lucky enough to fill your home with family and assorted loved ones last night, then odds are, you’re still on host duty. Your in-laws are asleep on an air mattresses by your feet and you have nephews demanding lunch. In order to properly wean off the tryptophan cloud, and pump yourself up for a high-octane day of cleaning, entertaining, or braving the Black Friday crowds (if you’re really daring) this rich perky punch/heavenly treat is exactly what you need. Best of all, it’s made mostly of leftovers (the turkey’s not the only retiree that deserves a new life). You can serve up yesterday’s surplus coffee, and utilize the extra cream that never made it into your pie.

To make Gourmet’s Kaffeeklatch Punch, dissolve 1/4 cup each of sugar and powdered cocoa in 6 cups strong freshly brewed hot coffee. Let the mixture cool, chill it, and combine it with 6 eggs, beaten with 1 cup heavy cream, 1/2 cup crème de cacao, and 1 quart bourbon. Chill the punch thoroughly, pour it into a chilled punch bowl, and set the bowl in another bowl half filled with crushed ice. Sprinkle the punch very lightly with cinnamon. Makes 25 to 30 servings.

Posted in Cocktails, Wine & Beer | Tagged , , |

Weekly Roundup: Thanksgiving Leftovers

Posted on November 25, 2011 by Alessandria Masi
Turkey Hash
It’s been less than 24 hours since the year’s biggest feast, but we’re guessing that leftovers abound in your family’s home. Now you can make the most of all of the remaining turkey, stuffing, cranberry sauce, and more, with our favorite classic and creative uses for loving your leftovers.
  • Nourishing Kitchen suggests topping her Leftover Turkey and Yam Hash with Fresh Sage with a fried egg for breakfast or cranberry relish for lunch (pictured above).
  • My Kitchen Addiction turns leftover cranberry sauce into a spreadable treat in Spiced Honey Cranberry Cream Cheese.
  • Petite Kitchenesse mixes turkey, gravy, vegetables, and potatoes for stick-to-your-ribs Turkey Pot Pie.
  • Turn Thanksgiving dinner into brunch with Not So Humble Pie‘s Turkey Eggs Benedict that layers mashed potato cakes with sliced turkey.
  • Instead of the usual turkey soup, try Food 52‘s creative take on Turkey Pho topped with fresh lime and fiery Sriracha.
  • Transform your cranberry sauce into dessert with Scoop Adventure‘s Cranberry Sauce Shake.
  • My Last Bite’s Stuffing Frittata is an ingenious way to turn traditional stuffing into breakfast or lunch.
Posted in From the Food Blogs | Tagged , , , | 1 Comment

Tips on Storing Your Thanksgiving Leftovers

Posted on November 24, 2011 by Kemp Minifie
Roast Turkey

Photo: CN Digital

Truth be told, my favorite meal of the Thanksgiving weekend is the day after Thanksgiving. I ‘m not dissing the big event. It’s just that I think all the elements of the meal taste better a day later. In short, I love leftovers. But what’s the best way to store them?
  • The government’s Food Safety and Inspection Service (FSIS) has helpful information. Know about the two-hour rule? That’s the limit for how long cooked food should be left at room temperature, and it’s only one hour if the room temperature is 90ºF. or higher. So don’t leave the turkey, gravy, and stuffing hanging out while you play a round of football.
  • Get the leftover food into the fridge as soon as possible. If it’s still really hot, though, cool it, uncovered, in a shallow container on a rack for about twenty minutes, before transferring it to the refrigerator.
  • Avoid putting foil directly on your cooked turkey. The salt and iron in turkey cause the foil to corrode, leaving smeary traces of aluminum on the meat. Instead, cover the turkey with parchment or wax paper first, then top it with foil.
  • It’s best to store foods in glass and ceramic. “We know they’re safe, so why not use them?” says Dr. Wendy Klein, associate professor emeritus of internal medicine, obstetrics, and gynecology at Virginia Commonwealth University School of Medicine. She urges people to avoid putting foods in plastic. “We don’t have all the scientific information yet to know if they are safe or not, so it’s wise to be precautionary.”
Posted in Kemp's Kitchen | Tagged , , , , | 1 Comment

Thankful for Thanksgiving

Posted on November 24, 2011 by Kendra Vizcaino-Lico
Thanksgiving Dinner

Photo: Gourmet

Thanksgiving dinner is one of the most iconic and delicious meals of the year. Featuring family favorites like stuffing, mashed potatoes, candied yams, cranberry sauce, turkey, and pumpkin pie, it’s no wonder everyone looks forward to the big feast.

What are you most looking forward to eating this Thanksgiving?

Posted in Reader Polls | Tagged , , , , |

Image of the Day: Delicata Squash Rings

Posted on November 23, 2011 by Alessandria Masi
Squash Rings

Gen Y Foodie keeps it simple with fall’s star produce by tossing creamy delicata squash with olive oil, salt, and pepper then roasting the slices until tender in her recipe for Delicata Squash Rings. Top off the seasonal side dish with chopped fresh parsley for a quick and easy addition to your Thanksgiving spread.


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The History of Thanksgiving and Pumpkin Pie

Posted on November 22, 2011 by Maddie Donnelly
Pumpkin Pie

Photo: Romulo Yanes

It’s the ultimate challenge on Thanksgiving Day, one that almost seems cruel: “Save room for dessert!” And yet a Thanksgiving meal without pumpkin pie seems horribly incomplete. So when did the indulgent holiday come to be associated with the sweet treat?

Pumpkins were long a staple of North and South American peoples. Scientists have even dated pumpkin-related seeds back to 7000 BC in Mexico. Early settlers of the Plymouth Plantation noticed how readily available pumpkins were, and copied Native Americas in roasting and boiling the squash to stay fed. Pumpkin was definitely a big part of the first Thanksgiving.

Later, in an attempt to make pumpkin more appetizing, settlers began cutting open the top, scooping out the seeds, and pouring milk, honey, and other spices—when available—into the pumpkin prior to cooking it, inadvertently creating the first pumpkin pie prototype. Continue reading →

Posted in Food History | Tagged , , , | 1 Comment

Food Blog of the Week: Bon Appétempt

Posted on November 22, 2011 by Brie Schwartz
Bon Appétempt

Name: Amelia Morris
Blog: Bon Appétempt

Location: Los Angeles

What is your all-time favorite recipe from your blog?
Probably the linguine and clams. It’s one of those simple but very special dishes I can’t imagine ever tiring of. Plus, every time I make it—about once a month—my husband, Matt, says it’s the best thing he’s ever eaten.

If you had to blog about one ingredient every day for a year, what food it be?
Flour. A few months ago, I read the introduction to the Tartine Bread cookbook, and ever since, I’ve been dying to try my hand at making my own “natural leaven” or starter. Plus, if I ever tired of making bread, I could move on to pasta!

Continue reading →
Posted in From the Food Blogs | Tagged , , , | 1 Comment

The Best and Biggest Butternut Squash

Posted on November 21, 2011 by Kemp Minifie
Best Butternut Squash

Photo: Kemp Minifie

Do you believe the size of this butternut squash? The neck alone is 10 inches long and 4 ½ inches wide, and it’s all solid squash flesh. Compare it to butternuts that have thinner necks and wider bottoms and it’s obvious this is a much better deal. And that’s an important consideration with Thanksgiving right around the corner, and produce prices higher in general.

I discovered my ginormous butternut at Jim Grillo’s Northshire Farms stand at the Union Square Greenmarket in New York City. It’s from an Italian seed labeled zucca rugosa, or wrinkled squash, so called because the skin between the ribs often appears wrinkled. Grillo’s aren’t so much. “I don’t know why other farmers don’t try the rugosa,” Grillo said. “It’s easier to grow than the hybrid butternuts and it holds up well in my root cellar.” Continue reading →

Posted in Kemp's Kitchen | Tagged , , , , |

What We’re Cooking: Cardamom-Inspired Cuisine

Posted on November 20, 2011 by Kerry Acker
cardamom pods

Photo: CN Digital Studio

Something about the chilly weather and the upcoming holidays has me craving cardamom, that warming, festive, wonderful spice so popular in Scandinavian baking, and in Indian and Middle Eastern cuisines.

It’s probably all about the masala chai. I find it hard to resist that steaming milky goodness, with its intriguing blend of spicy and sweet.  The first time I encountered homemade masala chai—I wish I could say it was during a trip to India, but it was in fact here in New York—was a revelation, both in the tea’s richly complex, peppery taste, exotic yet comforting, and in its intoxicating aromas, redolent of faraway lands.

There are myriad versions of masala chai, and while I am fond of all the spices that can be used in it—cinnamon, pepper, ginger, fennel, star anise, cloves—it’s the cardamom that sets my heart aflutter. A member of the ginger family, and simultaneously citrusy, floral, and woodsy, cardamom is intensely flavorful and fragrant, and its distinct notes seem to rise above the other ingredients in the milky tea. (So perhaps it’s not too surprising that the potent spice has been used in perfumes since ancient times.) Continue reading →

Posted in News & Events | Tagged , , , | 3 Comments

Making Mulled Wine

Posted on November 18, 2011 by Brie Schwartz
mulled wine

Courtesy: Gourmet

I first discovered mulled wine while living in London. The chalkboards outside nearly every tavern promised that if we came in, we’d be offered a warm glass of grog and a respite from the cold. Or, at least we’d have an excuse to drink in the afternoon. That year abroad, at our ex-pat Thanksgiving, while friends contributed their grandfather’s corn pudding recipe and their mother’s mashed potatoes, I served mulled wine. Partially, because I’m not the greatest chef – I was tasked with bringing crudités this year – but mostly, because this hot and spicy medley instantly sets the convivial mood, and it’s a cinch to prepare.

Mulled wine originated in the Medieval era at a time when the drinking water was a bit unsavory. The alcohol was believed to keep people healthy. It was also popular in Victorian England, which I reminded myself each time I stopped in a pub to order it, as I imagine the Pilgrims’ ancestors did. Continue reading →

Posted in Cocktails, Wine & Beer | Tagged , , , , | 3 Comments

Weekly Roundup: Thanksgiving Menu

Posted on November 18, 2011 by Alessandria Masi
casserole
Thanksgiving is only days away and this week we’ve rounded up some of the most delicious recipes to fill any gaps in your holiday menu. Incorporate one or all of these sweet and savory options into your family’s traditional spread.  
Posted in From the Food Blogs | Tagged , , , , , | 1 Comment

Part II: Bacon 101

Posted on November 18, 2011 by Kemp Minifie
Curly Oven Bacon

Photo: Kemp Minifie

Last week I discussed the pros and cons of cooking bacon in a skillet versus in the oven. The skillet produces curly slices, but requires more time and attention. The oven method demands little, and allows you to cook a lot at once—a boon for the upcoming holidays, when you’re feeding hoards of family and friends breakfast and lunch and dinner—but the bacon comes out flat. No appealing curves.

If undulating ripples are what you yearn for in your oven-roasted bacon, here’s a nifty solution I learned last May from John Bjostad, a food stylist in New York City. He was assisting Paul Grimes, the food stylist charged with producing a gorgeous photo of the Triple Smoke Burger for the cover of the special edition of Gourmet Grilling (he did!). Continue reading →

Posted in Kemp's Kitchen | Tagged , , , |

Have You Tried a Trendy Diet Plan?

Posted on November 17, 2011 by Megan Steintrager
Diet

Photo: CN Digital Studio

Have you tried out a trendy diet plan, such as a juice fast, the 17-Day Diet, Wheat Belly, the Paleo Diet, or the Dukan Diet (a.k.a. the “Kate Middleton Diet”)? Or are you committed to an older weight-loss plan, such as Weight Watchers or South Beach? If you’ve found success with a popular diet—or want to rant about your bad experiences with one—we want to hear from you for an upcoming Gourmet Live feature on the best diets for food lovers. Please cut and paste the following questions and send your answers to gourmetlive@condenast.com.

DIET QUESTIONS:

  • What is the name of (and any books associated with) the diet you tried?
  • How did you choose this diet?
  • What foods and drinks—if any—are you required to give up for the diet?
  • How would you sum up the other “rules” of the diet in three or four sentences?
  • How did you feel while on the diet (emotionally and physically)?
  • How long were you on the diet and did you lose any weight (if so, how much)?
  • What were the best things about the diet?
  • What about the worst things about the diet?
  • Would you recommend this diet to a food loving friend? Why or why not?
  • Can we quote you by name? If so, please supply your name as you’d like to be listed, and (if you are comfortable with this), your age and gender.
Thanks for participating!
Posted in News & Events, Reader Polls | Tagged , | 15 Comments
 
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