Posts for June 24th 2009
Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine. What I like best about Ray is his kind approachability: he doesn't have an ounce of wine snob in him. I was lucky enough to sit down with Ray on a warm afternoon at the Classic in Aspen and chat about one of the wine industry's hottest trends: Rosé.
To find out what Ray had to say about the pink wines you should be drinking, read more
From Vegetarian Times
Pasta Salad With Grilled Vegetables
8 oz. rotini, shells or other short pasta
3 Tbs. extra virgin olive oil
2 Tbs. red wine vinegar
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 cup cherry tomatoes
2 medium-sized zucchini, cut lengthwise into quarters
1 red bell pepper, quartered and seeded
1 bunch scallions, trimmed
1 cup black brine-cured olives, such as kalamata
2 Tbs. chopped fresh oregano
2 Tbs. chopped fresh basil
- Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
- Bring large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 7 minutes. Drain, and rinse thoroughly to cool.
- Transfer to large bowl, and toss with 1 Tbs. olive oil.
- Meanwhile whisk together remaining olive oil, vinegar, garlic, salt and pepper in 9x13-inch baking dish. Add tomatoes, zucchini, red pepper and scallions, and toss to coat with oil mixture. Thread cherry tomatoes on wooden skewers, if using.
- Transfer zucchini and pepper to grill rack. Grill, turning occasionally, about 3 minutes. Add tomatoes and scallions to grill rack, and cook until all vegetables are tender and grill-marked, 2 to 4 minutes more. Remove from grill, and let stand until cool enough to handle.
- Chop zucchini, pepper and scallions coarsely, and add vegetables to pasta. Slide tomatoes off skewers onto pasta. Add remaining marinade, olives and herbs, and toss well.
I couldn't go to this year's Food & Wine Classic and not attend a seminar hosted by two of Napa Valley's most influential food figures. I'm talking about the session led by culinary authority and Top Chef Masters contestant Michael Chiarello and Peter Jacobsen, the owner of Jacobsen Orchards, a farm that supplies produce exclusively to Thomas Keller's famed restaurant The French Laundry. The two discussed the importance of making economically and environmentally just practices, as well as offered suggestions for advocating sustainability. See their ideas (and more photos) after the jump
A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.
Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.
Poached Egg and Prosciutto Muffinwich
2 thin slices of prosciutto
2 English muffins, split in half and toasted
2 tablespoons strawberry-lemon or other citrus marmalade
2 green onions, white parts removed, finely chopped
- Preheat oven to 300 degrees Fahrenheit.
- Fold each slice of prosciutto in half and place it directly on a baking sheet. Bake for 5 to 10 minutes, or until prosciutto reaches desired crispness.
- Meanwhile, poach the eggs: fill a large skillet halfway with water and bring to a simmer. One at a time, crack each egg into a small cup, then carefully slide egg into the water using the cup. Simmer, uncovered, 3 to 4 minutes, until whites are set and yolks just start to thicken.
- Lay the toasted English muffin halves on a plate and spread marmalade on the top half of each.
- On the bottom half, place the crisped prosciutto and top with the poached egg. Sprinkle one chopped green onion over the egg, and place the marmalade-covered muffin half on top to serve.
Makes 2 sandwiches.
The Nikon COOLPIX suite of Touch cameras are complete with technologically advanced capabilities that capture the perfect mementos from all of life's candid and treasured occasions (and non-occasions) with the ones you love the most.
Compact, sleek, handsome, and chock-full of desirable features such as 10.0 Megapixels, 3x Optical Zoom-Nikon Lens, 4-Way VR Image Stabilization, Advanced Touch Panel LCD, Smart Portrait System, and more — you'll never have to worry about the moment getting away from you.
Pick up your S230 today in your choice of smart colors: Plum, Night Blue, Gloss Red, Warm Silver, and Jet Black. Learn more at AshtonsCoolPix.com.
- One pastry chef's tips for making standout ice cream flavors. — Chicago Tribune
- An A to Z guide to refreshing Summer bar offerings. — New York Times
- Making homemade tofu isn't as hard as one might think. — Los Angeles Times
- Which red wines can survive the big chill? — Wall Street Journal
- Don't miss the short season for sweet, tart tayberries. — San Francisco Chronicle
- Can you achieve the flavor of smoke without a grill? — Washington Post
- Bring kids into the kitchen with this recipe for stuffed potatoes with trees and cheese. — Boston Globe
Although one can buy the famed Bi-Rite ice cream around the corner and creme brulee in Dolores Park, I still plan on making a delicious picnic dessert for my sister and her friends. The menu is healthy and light, so this theme will continue with a fruity, melt-in-your mouth crumble.
I chose this recipe because it utilizes blackberries: I'm always making sweet treats that feature strawberries or blueberries, but rarely plump juicy blackberries. These blackberry crumb bars come together quickly and simply and can be made up to three days in advance. To serve this recipe at your next picnic, read more