Posts for July 14th 2010
8 large eggs, lightly beaten
2/3 cup 1% buttermilk
Pinch of salt
1/4 teaspoon vanilla extract
1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
4 tablespoons unsalted butter
1/2 pint fresh blueberries
1/2 pint fresh raspberries
2 bananas, sliced
1 teaspoon confectioner's sugar
Blueberry sauce, for serving
- Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
- In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
- Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner's sugar. Serve drizzled with blueberry syrup.
- Breakfast/Brunch, French Toast
- North American
2 cups fresh cilantro leaves
1/4 cup plus 1 tablespoon vegetable oil, plus more for grates
1/2 jalapeno chile, seeded
1 teaspoon grated fresh ginger
2 tablespoons fresh lime juice
3 scallions, white and green parts separated and cut into 1-inch lengths
Coarse salt and ground pepper
1 package (14 ounces) extra-firm tofu, weighted and cut into 12 pieces
2 summer squash, halved and cut into 1-inch pieces
- Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper. Combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.
- Clean and lightly oil hot grates. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebabs until scallions are soft, 4 to 6 minutes, turning occasionally; brush with cup cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.
- Main Dishes, Tofu
- North American
6 pounds dark, sweet cherries
3/4 cup sugar
1 cup water
1/4 cup fresh lemon juice
2 cinnamon sticks
1 1/4 cups brandy
- Wash and pit the cherries. Combine the sugar, water, lemon juice, and cinnamon in a large saucepan.
- Bring to a boil and reduce heat to medium low. Add the cherries and simmer for five minutes.
- Remove from the heat, remove the cinnamon sticks, and stir in the brandy.
- Transfer the cherries to a jar and refrigerate for up to two weeks.
Makes six pints.
- Condiments/Sauces, Other
1/2 ounce simple syrup
1/2 ounce fresh lemon juice
1-1/2 ounces gin
3 brandied cherries, for garnish (recipe follows)
Lemon twist, for garnish
- In an ice-filled pilsner or collins glass, combine the syrup, lemon juice, and gin. Stir to mix.
- Fill the glass to the top with Champagne and garnish with cherries and a lemon twist.
Makes one drink.
- Drinks, Cocktails
Since the explosion of street food onto the food scene, an Indian specialty called chaat has become more popular in the United States.
Pronounced "chahht," the word is used to describe any wide range of sweet or savory dishes found in the street stalls of India and Pakistan.
Although it had origins in the northwest Indian state of Gujarat, chaat quickly became popular in all of South Asia.
There, chaatwallas, or chaat vendors, serve up everything from stuffed breads to deep-fried pastries with dipping sauces. Because chaat tend to be small dishes, they are either eaten alone as a snack, or combined to form a meal. A growing number of restaurants specialize solely in chaat. Have you ever tried it?
Source: Flickr User willsfca
After thoroughly enjoying a cold pasta salad doused in pesto and dotted with cherry tomatoes, I wondered how the pairing would be warm. Thus, I created this easy recipe that combines hot linguine with homemade pesto and roasted cherry tomatoes. It's flavorful, rustic, and decadent — without being heavy. It's a perfect quick and simple Summer dinner. The thing that makes this pasta so special is the addition of toasted breadcrumbs. Their rich crispiness provides an unexpected but welcome layer of texture. Be sure to top with lots of parmesan cheese and pair with a glass of full-bodied white wine. Here's the straightforward recipe.
One of the many perks of Summer travel season is the opportunity to discover new, unknown foods — and often included in that category are undiscovered fruits and vegetables. Sadly, it's not in my budget to be headed anywhere abroad this year, but I've still had a chance to sample plenty of exotic fruits stateside. After I couldn't stop raving about its feijoas, specialty produce purveyor Frieda's overzealously sent over what seemed like an entire crate of rambutans. I'd only seen pictures of them before, and staring the prickly, dark-pink creatures in the face sent chills down my spine. How did I tackle my initial fear? To find out, read on.
- The Soup Nazi reopens his famous first location and considers reality TV.
- The Soup Nazi reopens his famous first location and considers reality TV. — Wall Street Journal
- How to shuck fresh clams to serve on the half shell. — New York Times
- The prestigious Michelin Guide arrives in Chicago this Fall. — Chicago Tribune
- Vegetable tempura made easy. — Los Angeles Times
- Summer's ripe for enjoying cold-brewed iced coffee. — San Francisco Chronicle
- Resourcefulness is the secret to successful lunchroom cooking. — Washington Post
- Ring in Bastille Day with French favorites ratatouille and clafoutis. — Boston Globe
Source: Flickr User ArtBrom