Eager Top Chef fans are just hours away from finding out who's won the Washington DC season — but if you're dying to know early, you can find out who wins right about now. Why? Because in gearing up for the season finale, it appears Bravo's online team has inadvertently revealed the show's winner. To find out who that is — warning, don't click if you don't want to know just yet! — read more.
Posts for September 15th 2010
It's been a while since I've posted a happy hour drink that doesn't contain alcohol, but guess what? I've been struggling to get back up after a bout with the stomach flu, and those two things mix together about as well as oil and water.
Since liquids are about the only thing I've been ingesting anyway, I gave my not-so-mini bar a quick glance to see what alcohol-free beverages I might be able to enjoy. Staring back at me was Cascal, a new drink that's being billed as the sophisticated soda for adults.
Cascal comes in three bottles that all sound reminiscent of fine wine: Crisp White, Light Red, and Fine Dry.
I tried the Crisp White, and it fell somewhere in between a white wine spritzer and a light beer. The flavor had a distinctly floral nose and a rather interesting finish that was sweet but not syrupy in the least and a bit sour from the drink's double fermentation process. As with kombucha, an affinity for this fermented beverage takes a few sips of getting used to. But the idea of a more complex soda for adults is something I'll toast to, both in sickness and in health. Have you tried Cascal?
Orecchiette With Broccoli Rabe & Chickpeas
4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
3/4 cup vegetarian chicken-flavored broth
2 teaspoons all-purpose flour
1 tablespoon extra-virgin olive oil
4 large cloves garlic, minced
1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
1 8-ounce can chickpeas, drained and rinsed
2 teaspoons red-wine vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
- Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
- Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.
Nutrition (per serving): 413 calories, 9 g fat (1 g sat, 6 g mono), 0 mg cholesterol, 74 g carbohydrates, 22 g protein, 14 g fiber, 655 mg sodium, 448 mg potassium.
Perhaps the pied piper used his peck of pickled peppers to make pipérade.
Pipérade (pronounced "peep-ay-rod") is native to the Basque region of France; it's a sauté of tomatoes and sweet green bell peppers in olive oil along with other optional ingredients such as spicy paprika, onions, garlic, bacon or ham, and eggs.
The specialty can be served as either a side dish or a main dish or as a condiment to top mild fish, omelets, basic frittatas, or braised chicken. Have you ever made pipérade?
Source: Flickr User FotoosVanRobin
- A peek at The French Laundry's intense kitchen culture.
- A peek at The French Laundry's intense kitchen culture. — San Francisco Chronicle
- The Iowa egg producer linked to the recent salmonella outbreak tested positive for the same bacteria in 2008. — New York Times
- In the last couple of years, néo-bistrots have offered Parisian cuisine at an affordable price. — Wall Street Journal
- Should food trucks have to carry health letter grades, too? — Los Angeles Times
- Fermentation enthusiasts are encouraging eaters to embrace friendly bacteria in their food. — Washington Post
- Meet NoOodle, a pasta with no calories, no carbs, and no fat. — Chicago Tribune
- Inside Ferran Adrià's new Harvard class, Science and Cooking. — Boston Globe
Source: Flickr User arnold | inuyaki
We're so excited to introduce the new redesigned, revamped, stylish, and sophisticated Fashionologie.com! The site we already come to for the very latest insider news and pictures from the fashion world now boasts hundreds of constantly updated eye-catching photo galleries and has expanded upon the industry news coverage to include: designer pages, where readers can find everything they need to know about their favorite brands, as well as the hottest up-and-coming designers including where they can shop for them; shopping pages, where readers can learn about the latest trends, must-have pieces, and most importantly where to buy them; a people section to peruse the latest photos of the most stylish industry insiders along with the current it girls. The new Fashionologie will also include a curated video area and much more to come — check out Fashionologie's hot new look!
With chicken and beef starring in the most popular main courses, pork is the underdog of meaty dinners. But it's an affordable and juicy entree when prepared well, like in this recipe for crispy pork cutlets. I'm a fan of the light crunch panko gives my favorite dishes, and a breaded protein complements peppery arugula nicely, especially tossed with apples in a crisp and tangy salad.
Read more to see the under-30-minute recipe.
Although it may be frivolous, I have a tiered cupcake stand. Since I host a lot of parties, it gets put to good use. It's more versatile than one would think and can display everything from cupcakes and cookies to sliders and canapes. Do you have one?
Ready to sweeten up your week? Tune in to Bravo tonight at 11 p.m. for the first-ever premiere of Top Chef Just Desserts. The newest Top Chef spinoff will feature pastry chefs from around the country competing for $100,000 — and some serious street cred. Gail Simmons will move from judge to host this season, and the judges panel features Jean-Georges executive pastry chef Johnny Iuzzini as head judge, along with Fleur de Lys's Hubert Keller and DailyCandy editor Dannielle Kyrillos.
Keep reading for a closer look at the contestants!
Photos courtesy of Bravo