Gourmet Live Blog

Author Archives: Kelsey Vala

Food Blog of the Week: Cooking with Books

Posted on May 14, 2012 by Kelsey Vala

Name: Marnely Rodriguez
Blog: Cooking with Books

Location: Edgartown, Massachusetts

What is the first meal you ever cooked?
I don’t recall a first meal exactly, but I do recall my first cake. And who can say that cake isn’t a meal all on its own? It was a simple chocolate cake and I remember my mom making the Italian meringue for me to use to cover the cake, so you can imagine the sticky mess!

If you had to blog about one ingredient every day for a year, what would it be?
It would definitely be rice in all its varieties and with a world of possibilities for add-ins, as well as liquids to cook it in. But I’d never make rice pudding, which brings me to the next question…

I will never eat:
Neither rice pudding nor Okra. Ever.

What’s your favorite restaurant and what do you order there?
Since I was born and raised in the Dominican Republic, I’d have to say Adrian’s Tropical. Set on the waterfront, this place has the best mofongo (garlic mashed green plantains with pork rinds) and it’s a tradition to eat sancocho, a rich and hearty seven-meat stew, on New Year’s Day morning after the celebrations have ended.

Is there a food you used to hate, but now love?
Berenjena, which is Spanish for “eggplant.” It was always presented to me steamed, which made it a brown, mucky color and odd, soft texture. Now, I’m in love with it! One of my favorite casseroles is composed of layers of roasted eggplant, fried sweet plantains, cheese, and marinara sauce.

What’s your go-to quick and easy dinner?
Orzo. Its shape is comforting already, and quickly tossed with any leftover meats (grilled chicken, ground beef from burgers, etc.) and vegetables available. Topped with butter, it’s such a quick dinner.

Who would you love to have over for dinner?
Amanda Hesser and Merrill Stubbs. I fell in love with Amanda’s writing before entering culinary school through her book, Cooking for Mr. Latte. Not having Merrill at that dinner would be like having food52, without the 52!

Posted in From the Food Blogs | Tagged Cooking with Books, food blogs, From the Food Blogs | Leave a comment

What We’re Cooking: Mother’s Day Breakfast in Bed

Posted on May 13, 2012 by Kelsey Vala

Yogurt Sundae

When I was a child, every Mother’s Day I would wake up before dawn and whip up a “surprise” breakfast in bed for my mom. This proved challenging since I had to make breakfast in such a hurry before she was lured awake by tantalizing smells from the kitchen. I remember several years where I had to order Mom back to bed just so I could bring up her a perfectly set tray. At first the tray only featured a bowl of cereal, but then I quickly moved onward and upward to eggs, toast, and pancakes.

This year when my mom visits, I’m making a special brunch in her honor. I’m starting with her favorite: waffles. I’m choosing to make Cardamom Sour-Cream Waffles topped with generous spoonfuls of lingonberry preserves and dusted with confectioners’ sugar. Then I’m turning to something savory and substantial with Kemp’s Eggs on Toast with Dandelion Greens, which is the perfect rendition of the classic eggs on toast I used to make for Mom. I’m finishing Mother’s Day brunch with a “dessert” of Cherry-Apricot Yogurt Sundaes, in which cool, creamy Greek yogurt is topped with a fragrant cherry and apricot syrup.

What’s your favorite Mother’s Day breakfast?

Posted in News & Events | Tagged eggs, Mothers' day brunch, waffles, what we're cooking | Leave a comment

Weekly Roundup: Strawberry Sensations

Posted on May 11, 2012 by Kelsey Vala

With summer just around the corner, baskets full of fresh strawberries have begun popping up at farmers’ markets and fruit stands on the East Coast. Get started on a season’s worth of sweet and savory recipes starring this bright red berry.

It doesn’t get more decadent than Strawberry Shortcake from The Candid Appetite, in which layers of sponge cake doused in boozy syrup are held together with whipped cream and fresh strawberries (pictured above).
Strawberries meet a new companion in this adventurous Avocado, Strawberry, and Goat Cheese Sandwich from Edible Perspective.
In Sips and Spoonfuls Strawberry and Pistachio Cake, fragrant strawberries are nestled in a bed of nutty, tender cake.
The classic Strawberry Spinach Salad makes a comeback in Stick A Fork In It’s version tossed with a poppy seed vinaigrette.
Chasing Delicious gives the scrumptious strawberry-rhubarb duo a crown of Italian meringue in Strawberry Rhubarb Meringue Pie.
Strawberries lend a hint of sweetness to smoky Strawberry Barbecue Sauce from Feral Kitchen.
Oh My Veggies creates Strawberry Mimosa Cupcakes with ingredients from our favorite extravagant pair: fresh strawberries and a bit of bubbly.

Posted in From the Food Blogs | Tagged strawberries, Strawberry Shortcake, summer fruits, weekly roundup | Leave a comment

Food Blog of the Week: A Thought For Food

Posted on May 10, 2012 by Kelsey Vala

Name: Brian Samuels
Blog: A Thought For Food

Location: Boston, Massachusetts

What is the first meal you ever cooked?
This is a hard question to answer because I used to help my mom out all the time when I was a kid. She’d let me put everything together once it had been chopped and cooked. One memory I hold close to my heart is when my parents decided that it would be fun to make homemade shrimp shumai. I got to peel and clean the shrimp, mix all of the ingredients in a bowl, and then we all gathered around the table and folded the filling up into the wrappers. I think that’s the moment I fell in love with cooking.

If you had to blog about one ingredient every day for a year, what would it be?
Fresh herbs. If it had to be one, though, I think it’d be cilantro. People seem to have a love/hate relationship with cilantro and I don’t have strong feelings towards it, but I think it’s an incredibly versatile herb and I’d like to explore that.

What’s your favorite restaurant and what do you order there?
The restaurant I’ve been to the most (and is consistently excellent) is Bistro Jeanty in Yountville, California. I always get their tomato soup and I adore their buttery, garlicky escargot.

Is there a food you used to hate, but now love?
Mushrooms. I think it’s because my sister used to love them and I decided that I didn’t like them because of that. Now, I’m obsessed.

What’s your go-to quick and easy dinner?
Pasta with pesto is so simple and really delicious. I’ve started making shakshuka (baked eggs in tomato sauce) recently and that’s pretty easy and very satisfying.

Posted in From the Food Blogs | Tagged A Thought For Food, food blogs, From the Food Blogs | Leave a comment

Image of the Week: Double Blueberry Cake

Posted on May 9, 2012 by Kelsey Vala

Double Blueberry Cake

Some foods are just simply comforting. Take, for example, Buttered Up’s Double Blueberry Cake bursting with lush, textured blueberries and topped with a deep violet blueberry sauce that turns to a soft magenta at the edges. This cake, baked in a loaf pan, is more like a sweet, dense quick-bread, while the drizzle of sauce has the concentrated blueberry flavor of pie filling. It’s enough to evoke nostalgia for Grandmother’s old cookbooks or rainy days in spring that will give way to luscious fruits.

Posted in Image of the Week | Tagged blueberry, Cake, image of the week, summer fruit | Leave a comment

What We’re Cooking: Doughnuts

Posted on April 29, 2012 by Kelsey Vala

Bomboloni

Every morning I have to fight the urge to stop at the nearest bakery for a glazed, jelly-filled, or chocolate-frosted doughnut. But when I do give in and indulge, I prefer making them myself, because what’s not to love about fried dough served piping hot? I don’t discriminate when it comes to the type of doughnut I turn to, and that includes doughnut’s Italian relative, bomboloni, which are soft pillows of fried yeast-based dough resembling doughnut holes.

For a crowd-friendly version, I’m turning to Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces, which gives guests ample dipping options. Next up are Boozy Eggplant Jelly Bomboloni, which I know will be an excellent companion to my morning coffee. The fig-like subtle sweetness of eggplant jelly cooked with a touch of Armagnac makes these sugar-dusted treats explode with flavor.

I’m finishing dabbling in DIY doughnuts with Savory Duck Fat Doughnuts, in which duck fat subs for butter. The filling is comprised of shredded duck confit and a dollop of sour cherry compote. Need I say more?

What’s your favorite doughnut recipe?

Posted in News & Events | Tagged bomboloni, doughnuts, Italian, what we're cooking |

Image of the Week: Sticky Toffee Pudding

Posted on April 25, 2012 by Kelsey Vala

Sticky Toffee Pudding is one dessert that must be served steaming hot, otherwise you’re missing the full potential of what this British classic has to offer. The delicate, cake-like pudding is traditionally steamed and then glazed with a deep, caramel-colored toffee sauce. My Cooking Hut uses large Medjool dates with lots of soft, tender “meat” providing moisture and subtle prune-like sweetness. Top it off with warm custard or a scoop of your favorite ice cream.

Posted in Image of the Week | Tagged British, dessert, image of the week, sticky toffee pudding | 2 Comments

What We’re Cooking: French Cuisine

Posted on April 15, 2012 by Kelsey Vala

My quick jaunt to Paris a couple weeks ago left me longing for crusty, tender baguettes and buttery cheeses. In an attempt to recapture the romantic flavors of France, I decided to dedicate a meal to my voluptuous appetite.

I’m starting with French Onion Bites, an hors d’oeuvre of rich, caramelized onions on baguette slices that are topped with Gruyere and broiled until melted and bubbly. It’s then time to awaken my inner Julia Child by preparing a main course of Beef Cheeks Braised in Red Wine with Orange Zest. Red wine adds deep complexity while orange zest brings out bright, citrusy notes in this tender braise.

I finish my culinary Tour de France with Pistachio-Cardamom Macarons sandwiched together with apricot jam. The Persian-inspired flavors are a modern twist on these traditional delicate sweets.

What’s your favorite French dish?

Posted in News & Events | Tagged france, French, macarons, what we're cooking | 1 Comment

Weekly Roundup: Asparagus

Posted on April 13, 2012 by Kelsey Vala

Asparagus’s versatility and compatibility with a variety of flavors makes it the star vegetable of spring. And there’s no better time to highlight the season’s freshest crop whether in a main dish or simply grilled as a side.

Everyday Occasions’ Asparagus, Mushroom, and Leek Pasta uses smoky bacon and a touch of cream for added richness to this light spring main (pictured above).
Simple Cream of Asparagus Soup from Weekly Basket is topped with homemade garlic croutons and is garnished with chevre.
Asparagus spears are roasted until tender in a cheesy, puff pastry tart shell in Asparagus Gruyere Tart from Dinners for Winners.
Creamy coconut milk and citrusy lemongrass offer a distinctly Asian twist to Thai Stir-Fried Asparagus from Season with Spice.
The Talking Kitchen creates the perfect medium for showcasing asparagus and other spring vegetables in a Bacon Asparagus Frittata.
With just a touch of olive oil and lemon, Roasted Asparagus with Shallots and Chives from Galley Gourmet is a simple, refreshing side.
Kitchen Konfidence plays with pizza toppings using thinly sliced ribbons of asparagus and smoky bits of bacon for a harmonious blend in this Shaved Asparagus and Bacon Pizza.

Posted in From the Food Blogs | Tagged asparagus, Spring, weekly roundup | 1 Comment

Image of the Week: Fried Chicken

Posted on April 11, 2012 by Kelsey Vala

Nothing says comfort like a picnic table laden with platters of finger-lickin’ fried chicken, refreshing coleslaw, and creamy potato salad. With the first hints of summer warmth at our doorstep, The Hot Plate provides the inspiration to fry up some crispy, golden chicken served with a rosemary-honey dipping sauce for a touch of savory sweetness. Frying in peanut oil gives this chicken a crunchy crust and a moist, tender interior.

Posted in From the Food Blogs | Tagged Fried Chicken, honey, image of the week, picnic | 2 Comments

What We’re Cooking: Boozy Desserts

Posted on April 1, 2012 by Kelsey Vala

Santo Cakes

For years I’ve been cooking with wine to enhance the flavor of savory stews, soups, and pasta dishes. But recently I’ve been experimenting with a variety of flavorful alcohols to use in desserts rather than as an after-dinner drink. The result is an intoxicating flavor that delicately perfumes baked goods and desserts.

My first attempt at boozed-up sweets were Individual Grape and Vin Santo Cakes, which are dainty morsels enriched with the Italian dessert wine Vin Santo and studded with plump grapes. Next up, I’m turning to a dessert where my two favorite ingredients, whiskey and chocolate, really shine in Chocolate Whiskey Bundt Cake.

For a quick and refreshing dessert I’ll be sure to make on summer days, I’m turning to a simple Mixed Berry and Cassis Sundae. Raspberry sorbet and vanilla ice cream are generously topped with fresh strawberries, blueberries, raspberries, and sweet syrup made of crème de cassis (black currant liqueur).

What’s your favorite alcohol-infused dessert?

Posted in News & Events | Tagged alcohol, desserts, desserts made with alcohol, whiskey, wines |

Weekly Roundup: Lavender-Flavored Food

Posted on March 30, 2012 by Kelsey Vala

Nothing welcomes in springtime like the slightly sweet floral notes of lavender infused into baked goods and desserts. Just a hint of this bluish-purple flower in a rich chocolate pie or in dense olive oil cupcakes will offer fresh flavors and fragrant opulence.

Lavender pairs exceptionally well with chocolate in Earl Grey Lavender Chocolate Truffles from Kitchen Heals Soul (pictured above).
Break out the ice cream maker to try Scrumptious and Sumptuous’ Honey Lavender Ice Cream for an aromatic floral flavor from both the honey and the flower.
Refreshing Meyer Lemon and Olive Oil Cupcakes from Spain in Iowa are infused with raw honey and crowned with a lavender-perfumed whipped cream frosting.
The lavender icing on Rich Chocolate Pie from Savoring Life with Anna Costa offers a sophisticated flavor.
Love and Cupcakes creates a Tarte Au Citron with Meyer Lemon and Lavender Shortbread Crust for a lemon-lavender duo guaranteed to awaken the senses.
Lavender Honey Madeleines from First Look, Then Cook are crisp and golden on the outside, while the lavender-infused honey creates a tender and moist interior crumb.

Posted in From the Food Blogs | Tagged dessert, honey, lavender, weekly roundup |

Image of the Day: Homemade Bagels

Posted on March 28, 2012 by Kelsey Vala

Although you may find a decent bagel smothered in cream cheese at any deli or bakery, don’t underestimate the pleasure of a homemade, water-boiled bagel hot from your own oven. This American classic is not out of reach in the home kitchen, and Inquiring Chef is providing the inspiration for the DIY take on this classic carb that can be studded with poppy seeds, dried onion flakes, sesame seeds, and more.

Posted in From the Food Blogs | Tagged bagel, cinnamon, homemade, image of the day | 2 Comments

Weekly Roundup: St. Patrick’s Day Fare

Posted on March 16, 2012 by Kelsey Vala

Irish Soda Bread

There’s no better way to partake in the festivities this St. Patrick’s Day than by celebrating with the food of the Emerald Isle. With the luck of the Irish (and a bit of green attire), cook up a taste of Ireland with fresh and festive fare from around the Web.

Baked Bree uses dried currants, orange zest, and cold buttermilk to make this dense, crumbly Irish Soda Bread luxuriously spread with butter (pictured above).
Two of Ireland’s finest ingredients are paired together in Corned Beef with Sweet Guinness Glaze from The Yuca Diaries.
Celebrate St. Paddy’s Day with Diamonds for Dessert’s decorated Leprechaun Sugar Cookies.
An Irish meal isn’t complete without Everybody Likes Sandwiches’ Braised Cabbage, a comforting dish of cabbage cooked with apples and onions and balanced with a splash of vinegar.
Weekend Food Projects makes Home-Cured Corned Beef and serves it on a Kaiser roll with mustard, Swiss cheese, and sweet Walla Walla onions.
Smitten Kitchen’s Chocolate Whiskey and Beer Cupcakes will make you think you’ve found a lucky pot of leprechaun gold.
Dubliner Irish Stout Cheese and Granny Smith Apple Sandwich from Flourishing Foodie is topped with turkey, avocado, and a sweet balsamic dressing.

Posted in From the Food Blogs | Tagged Corned Beef, Irish, St. Patrick's Day, weekly roundup | 1 Comment

Image of the Day: Heart-Shaped Brownies

Posted on March 14, 2012 by Kelsey Vala

Heart-Shaped Brownies

Brownies have the ability to satisfy all types of cocoa yearnings, whether you crave a cake-like or chewy consistency. For a bittersweet bite, turn to Heart-Shaped Brownies from Diamonds for Dessert. The moist, dense crumb provides the perfect texture for cutting out adorable shapes, like hearts or shamrocks.

Posted in Image of the Week | Tagged brownies, chocolate, image of the day |

What We’re Cooking: Marshmallow Desserts

Posted on March 11, 2012 by Kelsey Vala

S'more Pie

Marshmallows send me into a nostalgic reverie of warm nights around a campfire, a scene I hope to be enjoying in just a few short weeks as we creep into spring. I would toast (ahem, burn) my marshmallow on a long, crooked branch, and then smash them between a bar of milk chocolate and two graham crackers.

I first tried a recipe that harks back to my childhood memories, opting for Chocolate S’more Pie with layers of chocolate cream filling and homemade fluff. The pie is broiled until the marshmallows are browned and crackly, much like the delicate morsels I used to brown over the fire.

For a quirky twist to this campfire classic, I always turn to Avocado Marshmallows, where the sweet, kid-friendly snacks meet the subtle taste of avocado and lime zest. I toast these puffs with a small kitchen blowtorch or over a gas burner until lightly caramelized on the outside. My final marshmallow fix comes in the form of Whoopie Pies that sandwich pillowy fluff inside delicate chocolate cakes.

How do you like to eat your marshmallows?

Posted in News & Events | Tagged marshmallows, s'mores, what we're cooking, whoopie pies | 2 Comments

What We’re Cooking: Cuisine from Oaxaca

Posted on March 4, 2012 by Kelsey Vala

This week I had the urge to spice up my winter meal routine with recipes from Oaxaca, a region in southwest Mexico known for its fresh flavors and deep spices. Oaxaca delivers sparks of heat to the palate thanks to its array of local hot chiles.

I first turned to Ancho Chiles Stuffed with Cheese, which are egg-battered and then deep-fried until golden and flaky. But for an extra kick from poblanos and habañeros, I looked no further than Oaxacan Eggplant Spread that stars charred chiles, smoky eggplant, white onion, cilantro, and zesty lime.

For my main course, I opted for hearty Oaxaca Beef in Spicy Tomatillo Sauce. Short ribs are slow-roasted with dried avocado leaves for a slight anise flavor. The fork-tender meat is then shredded in a fresh tomatillo puree studded with toasted costeño rojo chiles and plenty of garlic and cilantro.

What are your favorite Mexican dishes?

Posted in News & Events | Tagged chile, mexican cuisine, Oaxaca, what we're cooking | 1 Comment

Weekly Roundup: Bacon-Filled Recipes

Posted on March 2, 2012 by Kelsey Vala

Bacon Vodka

Thick-cut, applewood-smoked, brown sugar-glazed, or slab−there’s no wrong way to enjoy bacon. Enjoy a few of our favorite bacon-inspired recipes for delicious, yet unconventional ways to get your pork fix.

Jammy Chicken’s Bacon Vodka (pictured above) infuses vodka with piquant Tellicherry peppercorns and bacon for a savory twist in your next Bloody Mary.
Peanut Butter Bacon Cookies from Joy the Baker combine gooey peanut butter with a salty, smoky hint of bacon.
Pinch of Yum creates a Bacon, Pear, and Raspberry Grilled Cheese Sandwich with crisp pear slices, sweet preserves, and crunchy bacon all melted together with Muenster cheese.
Zucchini, Serrano pepper, and crisp chunks of bacon are deep-fried and then dipped in a Tarragon Aioli in Zucchini Fritters from Not Without Salt.
Homesick Texan’s Jalapeño Cheese Ball is a rich and spicy version of the classic pecan-covered cheese ball, with the addition of diced jalapeño and bits of crumbled bacon to toasted crunchy pecans.
For an addicting snack, try Kitchen Konfidence’s Spiced Mixed Nuts that combines garam masala and cinnamon with nuts and chopped brown sugar-glazed bacon.
The classic maple-bacon duo meets through the medium of ice cream with a splash of smoky bourbon in Cherry Tea Cake’s Maple Bacon Bourbon Ice Cream.

Posted in From the Food Blogs | Tagged Bacon, flavored vodka, weekly roundup | 2 Comments

Image of the Day: Blood Orange Sorbet

Posted on February 22, 2012 by Kelsey Vala

Blood Orange Sorbet

What’s the best way to take advantage of winter fruits? By capturing their full, concentrated flavor in a sorbet. Although it may seem foolish to break out the ice cream maker mid-winter, there’s no better time to churn Blood Orange Sorbet from Desserts for Breakfast. Brilliantly red blood orange juice is combined with sugar, a touch of white wine, and orange zest for a red blush sorbet that tastes of tart citrus and berries.

Posted in Image of the Week | Tagged blood orange, image of the day, sorbet, winter | 1 Comment

What We’re Brewing: Coffee-inspired Desserts

Posted on February 19, 2012 by Kelsey Vala

Caramel Espresso Float

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?

Posted in News & Events | Tagged chocolate, coffee, desserts, espresso | 5 Comments