In their recent January issue, Food & Wine magazine released their annual 100 Tastes to Try. This year the tastes have been broken down into 15 categories ranging from food trips to new ingredients. I took a look through the list and here are some of the ones that are topping my personal list of tastes to try in 2008. I don't know how feasible some of them are, but I know I can cross a few of these off my list.
Posts for January 8th 2008
An English blue cheese made from whole cow's milk. The milk ripens for four to six months, allowing mold to grow. It is a cheese with a pale yellow-white color and blue-green veins. It is creamy and rich in texture and its flavor sharpens with age. It has a mellow flavor with a pungent blue-cheese bite. Stilton can only be made in the British counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe.
Just wanted to give a quick shoutout to TeamSugar member BRANDYNICOLE730. She was our top commenter for the month of December!
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If you're feeling a bit shy you can always order your own. I've put some of my favorites — like the apron and bib — below, but there's lots more to choose from.
For a dinner party I hosted a few weeks ago, I needed a cocktail that would pair nicely with a Greek-inspired pork tenderloin. In my InStyle Parties book, I came across something called an Early Autumn Cocktail that sounded perfect; it combines lemon juice, the anise-y Galliano liqueur, and fresh thyme sprigs. But since it's January, not Fall, I decided to change the recipe slightly and give my cocktail a different name.
I thought the InStyle recipe was too tart, so I added more Galliano, honey liqueur, and a bit of simple syrup to create my Winterthyme Cocktail. The drink goes down easy, but the flavors are complex; it's like the anise, the honey, and the lemon all hit your taste buds at different times. The thyme sprigs offer an aromatic effect, since you inhale the scent as you sip. To get the recipe, read more
This weekend the Washington Post reported that the Food and Drug Administration is close to approving meat and milk from cloned farm animals and offspring. If they approve it, it means that the products made from these animals will start showing up on your store shelves.
Reports from New Zealand and Australia both conclude that the meat and milk from cloned animals are safe. Reports from Canada, Argentina and the EU will reportedly do the same.
If the FDA does approve the sale of cloned animal products, it should be noted that they will not require labels. However before you start panicking, two of the largest US animal cloners, ViaGen and Trans Ova Genetics of Sioux Center, have announced that they will voluntarily segregate their clones from their other livestock. This move could allow some folks to label their products as "clone free."
Oh and I should also note that the USDA will not allow cloned meat to be deemed organic.
So what do you think of this cloned meat business? Are you worried about eating it?
Classic Eggs Benedict is the ultimate brunch comfort food. Toasty English muffins, topped with crispy ham, delicate eggs, and a luxurious hollandaise sauce is like heaven on a plate. Oddly, it's one dish that I consume on a regular basis, but don't know how to make! I've decided to change that by experimenting with some recipes. Once I have mastered the beginner version, I will move onto the more challenging expert recipe. To learn how to make Eggs Benedict, read more
With all the hullabaloo over at the Food Network, I was interested to see this press release about Pat and Gina Neely. The couple own and operate several famous Bar-B-Que joints in Memphis and Nashville, and are now taking their recipes into Food Network's kitchens. In their new show Down Home With the Neelys, Pat and Gina will share their secrets for ribs, spaghetti, shortcake, and more.
I haven't seen an episode yet — they begin on Saturday, Feb. 2 — but I imagine it's going to be similar to the rest of the Food Network's kitchen shows. Yet no matter how formulaic, I am curious to see how theirs will turn out. It's nice to see such a cute couple cooking together. Plus, I'm glad to see a little more diversity on Food Network — you have to admit they're skewing awfully white these days. Also, did I mention I love bbq? I can't imagine that their recipes are going to be wonderfully healthy, but if they taste great, that's okay with me!
So how about you? Will you be tuning in?
I am super excited about cooking a delicious French-inspired meal for my French themed movie night. To get things started, I'll make a baked brie. Picholine olives and croutons will complement the melty cheese. After guests have enjoyed a cocktail we will sit down to a first course shrimp bisque. The main dish is a delicious bacon wrapped chicken with a thick chicken liver sauce and haricot vert bundles with shallot vinaigrette. Just writing the names of the dishes makes me famished! For the recipes, read more