Posts for October 14th 2010
Although I enjoyed Meatball Madness and the tasting tent, my favorite event at the New York City Wine and Food Festival was Saturday night's party, Tacos and Tequila, hosted by Bobby Flay. It could be that I much prefer tacos to meatballs, or the fact that hard liquor was served, but this shindig was fabulous.
I also had some fun celebrity chef sightings: I bumped into Anne Burrell at the bar, watched as Guy Fieri and his entourage arrived at the space and scoped out the scene, and met the lovely Claire Robinson in person. There were so many scrumptious tacos that it was hard to select one as a favorite, but I really enjoyed Sue Torres' taco, a smoked fish in a crunchy shell.
To get a better taste of the tacos, check out all my images after the break.
Leek and Potato Soup (Potage Parmentier)
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
- Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.
- Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
- Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.
This is a dish I've made several different ways, depending on the veggies and type of rice I have on hand. The sauce always has the three main elements — red chili paste, soy sauce, and sesame oil — but the measurements aren't exact, it depends on what you like. This was the first time I put the tofu/vegetables over quinoa (ran out of Calrose rice), and I have to say the grain paired nicely with the spicy dish. Thanks to some of the prepackaged elements, can't-screw-it-up tofu, and rice-cooker-made quinoa, this recipe is about as uncomplicated as it gets.
Where there's a will, there's a way, right? Right! Check out some quick tips to help you center your chi, get your Zen on, and feel balanced.
Take Time to Make Time: Wake up a few minutes earlier to start the day off on the right foot. It's amazing what you can get done in five minutes.
Make a List: Keep the day's priorities at your fingertips (use your smartphone's sticky notes apps; tying a string on your finger won't get the job done).
Don't Sweat the Small Stuff: Fretting about that stain on your favorite shirt? Well forgetaboutit. Be sure to use Cheer Bright Clean and consider your favorite shirt good to go.
Cheer Bright Clean not only puts the yin back in your yang, but it also helps balance the most un-balanceable days. Have to see it to believe it? Check out some real-life videos of mean to clean clothes, here.
Spicy Tofu and Veggies Over Quinoa
Sesame oil to taste
Soy sauce to taste
2-3 heaping spoonfuls chili garlic sauce
1 package whole white mushrooms
1 package pre-cut red, yellow, and green bell peppers (or 2-3 whole bell peppers)
1 package extra firm tofu
1 cup quinoa
- Add quinoa and 2 cups water to rice cooker and start.
- Cut up bell peppers, mushrooms, onion, and tofu into 1-inch pieces and set aside.
- Pour sesame oil, soy sauce, and chili sauce into large pan or wok on medium-high. Add tofu and vegetables and bring to a boil. Cook, stirring occasionally, for 20 or so minutes.
- Once the onions are translucent and the veggies are cooked without being too soft, serve on top of the quinoa.
Domino's isn't just toying around with breakfast pizza — it's also trying something new with the release of its latest specialty, the Wisconsin 6 Cheese pizza. The new pizza, which launched yesterday, is the chain's first new product since it overhauled its core pizza recipe late last year. The Wisconsin 6 Cheese is topped with mozzarella, feta, provolone, cheddar, parmesan, and asiago cheeses; most but not all of the cheeses will come from dairy farms in Wisconsin.
In conjunction, Domino's is running ads that focus on American dairy farms and launching an interactive site, "Behind the Pizza," that will highlight the stories behind the ingredients that go on Domino's pizza. Domino's is pushing the envelope with the introduction of a nationwide pizza that highlights ingredients from solely one state. The Badger State does have some of the country's best cheese.
My only question is: wouldn't it be that much better if all the cheese in the pizza came from Wisconsin? What do you think of the pie? Does it seem like something you'd buy?