Posts for June 25th 2009
One of my favorite seminars at this year's Classic was a cooking demo performed by French luminary Jacques Pépin along with his daughter, Claudine. On this sunny Saturday in Aspen, you'd never have guessed that Jacques, who's cooked for Charles de Gaulle and with Julia Child, turns 74 this year: the ebullient chef and his witty daughter exchanged lots of lively banter, and managed to make a whopping six tomato dishes in 45 minutes!
Although I can't wait to make the pair's appetizing tomato dishes, the most useful facts were his tips on boiling eggs, which they used in a harlequin tomato salad. "Just cooking an egg white is like a big deal for me," Jacques said. To see how the world's most blissful boiled egg is made, read on
From The Nest
bamboo or metal skewers
1 pound tender beef, such as rib-eye or filet mignon, cut into thin 2-inch-long strips
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon Asian sesame oil
1 tablespoon sugar
1 teaspoon freshly ground black pepper
5 or 6 green onions, cut into 2-inch lengths
1 package rice cake sticks
- Soak the short (5- or 6-inch) bamboo skewers in cold water for at least 30 minutes.
- Meanwhile put the beef in a medium bowl, add the soy sauce, garlic, sesame oil, sugar, and black pepper, and toss to combine, making sure all the beef is coated with the marinade. Let sit for at least 20 minutes.
- Using 2 parallel skewers, thread the beef, green onions, and rice cakes alternately on the sticks.
- Prepare a medium-hot coal fire or preheat a gas grill to medium. Grill the skewers until the meat is browned on both sides and cooked through, 3 to 4 minutes on each side.
I have a confession to make. Although a good number of you are vegetarians, and even more of you eat less meat now that we're in a recession, I still crave meat on a regular basis — whether it's a lamb chop, slice of jamon Iberico, or charcuterie. So when I received a copy of Lobel's Meat Bible ($40), a new book by revered New York butcher brothers Stanley, Evan, Mark, and David Lobel, I couldn't wait to check it out. See what I thought of it when you read more
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Typically when we go to Dolores Park on a sunny day, everyone brings a bottle (or two, or three) of wine. However, since this picnic is a plan-ahead event — rather than the normal impromptu affair — I'm making a special drink. Fresh-squeezed lemonade comes to mind when I hear the word picnic and this blushing pink version is prefect because it's spiked with vodka and sour cherries. It's a refreshing concoction that screams Summer. If you prefer not to imbibe alcohol, simply omit the vodka and enjoy the cherry lemonade on its own.
To check out the recipe, please read more
Fizzy Sour Cherry Lemonade
2 lb fresh or thawed frozen sour cherries (1 qt), stemmed and pitted
1 cup fresh lemon juice
3/4 to 1 cup sugar
1 1/2 cups vodka (optional)
2 to 3 cups chilled sparkling water
fresh sour cherries with stems, garnish
- Blend cherries in a blender at low speed until skins have broken down enough to brightly color liquid.
- Pour through a sieve into a 2-quart pitcher, pressing on and discarding solids. Add lemon juice and sugar (to taste), stirring until sugar is dissolved.
- Pour 3 tablespoons vodka (if using) into each of 8 tall (10-ounce) glasses filled with ice. Add 1/2 cup cherry lemonade to each and top off with sparkling water.
Make ahead: Sour cherry lemonade can be made 1 day ahead and chilled, covered.