- Puppy Bowl VII starting lineup!
- Every celebrity in a Super Bowl ad ever in 2 minutes
- 10 ways to decorate with rabbits for the New Year
- The British are coming! 10 hot imports to watch
- See H&M's new sustainable conscious collection before it hits stores
- Scientist declare oysters functionally extinct
- 4 easy ways to fight Winter redness
- 5 steps to make your man a better lover
- Gorgeous city maps made entirely from type
- What do you know about twins?
- 5 healthy ways to eat your heart out
- See Kate Moss's new engagement ring!
- Rent cars from strangers to save money
- Snow style: uptown vs. downtown
Posts for February 3rd 2011
From Susannah Chen
Carbonara Potato Skins
6 large russet potatoes
2 tablespoons butter, melted
1/4 pound pancetta, diced into small cubes
1 cup mascarpone cheese
1/3 cup grated pecorino cheese
2 large egg yolks, beaten
1 clove garlic, minced
1 cup shredded part-skim mozzarella cheese
1/4 cup Italian parsley, chopped
Freshly ground black pepper
- Preheat oven to 350 degrees F. Bake potatoes directly on the oven rack until fork-tender, about 1 hour. Remove potatoes; let cool to the touch. Turn up oven to 450 degrees F.
- Cut potatoes in half lengthwise. Using a spoon, scoop out the centers, leaving 1/4-inch-thick skins. (Reserve potato centers for mashed potatoes or another use.) Cut shells crosswise in half if desired (you can leave them as halves, too). Place shells, skin-side up, on a baking sheet. Brush them with the melted butter and season them with salt.
- Bake shells 20 minutes, until crisp and golden brown.
- Meanwhile, in a small skillet, cook the pancetta stirring often, until crisp, about 5 minutes. Transfer to a paper towel-lined plate and let cool.
- In a medium-size bowl, combine the mascarpone, pecorino, egg yolks, and garlic with the pancetta; stir to combine.
- Once potato skins are ready to take out of the oven, top them as evenly as possible first with the mascarpone mixture, then with shredded mozzarella. Return to the oven and bake for another 5 minutes.
- Finish with a sprinkling of chopped parsley and freshly ground black pepper.
Serves 6 to 8 as an appetizer.
Hosting a Super Bowl bash this weekend? Stock up on your favorite beer. It's the beverage of choice for watching a football game, and you can use it to make this recipe for the ultimate margarita! Yes, you heard me: this pitcher margarita has two secret ingredients, and one of them is beer. The second one is frozen limeade concentrate. Using the concentrate means that you won't have to juice a million limes. It's an easy recipe that serves a crowd and can be enjoyed blended or on the rocks. Check out the technique now.
If you care about the future of sea life, maybe you shouldn't be eating oysters. A recent study shows over 85 percent of wild oyster reefs have disappeared, thanks to overharvesting and disease. The study, conducted by The Nature Conservancy and the University of California and published in BioScience, examined reefs across 44 ecoregions and 144 bays, excluding Japan, China, South Africa, and the Koreas.
The verdict? Oysters, overall, are in "poor" condition. "They are functionally extinct in that they lack any significant ecosystem role and remain at less than 1 percent of prior abundances in many bays and ecoregions, particularly in North America, Australia, and Europe," the study stated.
Roughly 75 percent of the remaining wild oysters in the world can be found within five North American locations, so that's good news, but maybe that means steering clear of anything that's not a farmed oyster, lest the bivalves vanish completely. Yet another reason to pay attention to sustainable seafood guidelines.
Despite the fact that we're becoming a society that's increasingly concerned about the sustainability of our seafood, there's still a lot of confusion (and lack of knowledge) on the part of both the chef and the consumer. After all, sustainability rankings don't just have to do with the species of fish; they also take into consideration its country of origin and harvesting and catching methods. Just reading the seafood guidelines is convoluted in itself; still, I try to look up seafood when I remember to. Do you do the same?
BLOGGING TOP CHEF ALL-STARS AGAIN, CAN YOU BELIEVE IT????
OK here we go again: First off, Jamie, my girl, is gone, that kind of sucks because since she is back on All-Stars my scallop sales went through the roof! Damn. Actually, it is not that bad, because she kind of screwed up in the last few episodes and she is, after all, my competition next door. I don't even remember who was the second person who got kicked off with her? I think I'm having a moment of dementia.
I have a question for all the readers: What bugs you the most about the judges? I tell you what bugs me the most — and it has for seven seasons and my personal past for more then 12 years in America. Judges, please eat with fork and knife! Geeze, God gave you two hands, use them. (I'm not a bible pusher.) There is nothing more anti-sexy than shoving your food in your mouth with only a fork. Then even using the fork on the wrong hand or use your fingers to get it on the fork. UGH. It is like watching Top Chef without sound, making Goulash without bay leaf and red wine, or going surfing in Finland without a wetsuit.
For more of Stefan's take on Top Chef, keep on reading.
According to The Wall Street Journal and Food and Wine, savory cupcakes, specifically lasagna cupcakes, are expected to hit the mainstream in 2011. Both publications have recently highlighted Los Angeles catering company Heirloom-LA, who's spearheaded the trend with the creation of its lasagna cupcakes, which are wildly popular among celebrities.
Perhaps I'm experiencing cupcake fatigue, but I can't help but wonder: how are these cupcakes different from lasagna rolls? I've been making Giada De Laurentiis's version for years, and while the recipe doesn't have you bake them in muffin tins, one could certainly do so. And if one does, does that make it a lasagna cupcake?
Should any dish that's individually sized and made in a muffin tin be considered a cupcake? What's your take on it?