Each year, the Fancy Foods Show — which showcases all the newest, latest food products on the market — promises to be a roller coaster ride on the stomach. I was beginning to think 2010 was tame in comparison to previous years — until I found an assortment of cheeses from the UK that came in flavors such as apple pie and sticky toffee. As someone who's usually underwhelmed by cheesecake, the idea of sweet cheese doesn't really appeal to me. I tried some, and promptly regretted it. Would you go for it?
Posts for January 21st 2010
When chef Cal Stamenov showed us how to make the perfect scallop at Chefs' Holidays, I learned a lot about different types of mollusks and the key to preparing them. But the best part of the demo was chef Cal's answer to a long-standing burning question of mine. Why is it that recipes often call for both olive oil and butter?
To prevent burning, Stamenov heated up a pan first before adding olive oil; then, he threw in some butter. The chef explained that the sugars in butter boost flavor, but butter has a low smoke point. Adding olive oil helps to further impede the fat from scorching.
Usually when I host a party, I like to make a pitcher drink so I don't have to worry about making cocktails all night. However, since this is an intimate gathering and I'm cohosting with Fab, I've decided it will be fun to play bartender!
I'll be mixing up a libation called the Gold Rush. It's a beautiful combination of vodka, apple juice concentrate, and Calvados, a French apple brandy. It's easy to make, so learn how and read more
Two months ago, the big buzzword in the food world was koodies — kid foodies. And while the concept has been around for a while, it looks like the word has a brand-new poster child. Watford, England's, Archie Coffer is only 2 years old, and already he's being nicknamed "the miniature Jamie Oliver." He's one half of the father-son duo starring in My Daddy Cooks, a video and recipe blog with an international following. The toddler's father, Nick Coffer, has already signed with an agent, been filmed by the BBC, and has a book deal in progress.
Watch the father and son tag-team to make a vegetable frittata, after the jump.
From Bon Appétit
The Gold Rush
1/2 cup vodka
1/4 cup thawed frozen apple juice concentrate
4 teaspoons Calvados
4 teaspoons fresh lemon juice
- Combine vodka, apple juice concentrate, Calvados, and lemon juice in cocktail shaker; add ice.
- Cover and shake well. Strain into Martini glasses and serve.
Makes 2 drinks.
The Winter Fancy Foods Show, an annual expo of foods and trends that takes place each January at San Francisco's Moscone Center, happened over the weekend. On Tuesday, YumSugar and I ate our way through the aisles of cheese, chocolate, and every edible item imaginable. Here are my top bites.
Clams are quickly becoming a staple in my appetizer arsenal. They're my go-to shellfish when I'm sick of shrimp. I've made clams casino, grilled clams, and over the long weekend, I tried clams oreganata.
A classic Italian antipasti, the oreganata topping consists of breadcrumbs, garlic, and lots of fresh oregano. It's a savory and scrumptious way to enjoy clams on the half shell.
The most difficult thing about this appetizer is getting the clams open. I followed the recipe exactly and it took some effort to shuck the clams. The work was worth it, though, because these clams were crowd-pleasing and delicious. Learn how it's done after the break.
If you made a New Year's Resolution this year, there's a pretty solid chance it involved getting healthier or losing weight. You could try a diet on your own, or there's always another option: home delivery meals. Trying a package last year from Freshology reaffirmed my greatest fears that diet deliveries are less-than-fresh, skimpy, and generally unappetizing. So when Cook! San Francisco, a local gourmet meals delivery company, sent me a trial, I was prepared to be underwhelmed. Did the meal they sent me change my mindset? Read more to find out.
However, bartenders know that in some classic cocktails (like a Pisco sour), a raw egg is necessary to make the drink frothy.
Like most daring drinkers, I assume that the alcohol will kill any salmonella and often order beverages made with raw eggs. How about you?
Source: Flickr User twohelmetscooking