Posts for June 17th 2009
Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day.
The '80s sandwich tribute included such forward-looking recipes as an open-faced polenta sandwich and a breadless one eerily similar to my eggplant grilled cheese. I chose the simple sardine and arugula sandwich (arugula in '89! who knew?) to showcase this super-healthy, sustainable fish. It was tasty but there were some things I'd do differently, find out what and read more
Despite the long lines and hungry event goers, there was one thing the organizers of the Great American Food and Music Festival did right: they invited Josh Wesson to give a special wine seminar. Wesson is a highly regarded wine professional. He's won countless awards and cofounded New York's acclaimed Best Cellars. I was lucky enough to attend Wesson's seminar, Fast Food/Faster Wine! In it he discussed the foundations for pairing food and wine. To learn what he had to say, read more
- Why is America fascinated with everything the first family eats? — Chicago Tribune
- Ranchers that have eliminated antibiotics may still be feeding livestock antimicrobial compounds. — San Francisco Chronicle
- Mississippi catfish farms are being cannibalized by Vietnam's fish supply. — Los Angeles Times
- Down-home wedding food is a sure sign of the times. — New York Times
- The brothers behind the site Beer Advocate gear up for the American Craft Beer Festival. — Boston Globe
- A strawberry-lime granita dessert doubles as a daiquiri, too.— Washington Post
- Does a new group of fortified Frankenfoods sound too good to be true? — Wall Street Journal
I paired these burgers with a refreshingly floral white wine sangria.
1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño pepper, seeded and diced
1 garlic clove, minced
2 (14-ounce) cans black beans, rinsed and drained
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon chili powder
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
sour cream, salsa, guacamole, lettuce, for serving
- Heat the oil in a saute pan over medium heat. Add the onions and cook taking care not to brown, until soft, fragrant, and translucent, about 8 minutes.
- Stir in the garlic and saute for 2 more minutes.
- Pour the beans, bread crumbs, spices, and cilantro into a larger bowl. Add the onion, garlic, and jalapeño mixture. Using your hands, mash and crush the beans until paste-like. Form mixture into 4 patties.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with toppings.
Makes 4 burgers.
- Main Dishes, Beans
While planning a Father's Day menu, the most important thing to do is ask dad what he wants. The day will be more special if you involve him in the process. Since my dad is a fan of no-fuss classic cuisine, I originally thought to serve him homemade vanilla ice cream with chocolate fudge sauce for dessert.
Then I came across this recipe for vanilla chocolate popsicles and knew I had to make them! When I was little, my dad and I would often share Klondike bars, so making this variation will recreate the memories. While it's simple, the recipe requires time: get started on Friday at the latest. To look at the technique, read more