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- See photos of Michael Bublé's and Luisana Lopilato's wedding!
Posts for March 2011
Who better to cover the last episode of Top Chef All-Stars than former cheftestant (and contender from this season!) Fabio Viviani? Chef, take it away!
It's over!! I mean almost. The finale is here in the sunny Bahamas, I'd rather today to go water-skiing than get picked and help my two brothers (hey, at the end they ARE from a different mother), but I'll do my fair share and talk them into NOT picking me, but I promise that if I will I'll give heart and soul. Richard is worry.
Mike want to beat Richie and start some serious physiological warfare, Mike is hilarious and Richard is so worry that he can't even talk back to him.
I laughed my butt off when Mike said, "I hope you lose" in his face and Richard instead of go for the throat and answer "you know Mike? F*ck you, you foul mouth piece of sh*t you can kiss my ass I will win this and then I'll rub it in your face" type of thing, he all calm and worry said, "I hope you lose too." AAWWW Richie! That is the sweetest mean things I ever heard! You such a good guy!!!
The rest of Fabio's humorous recap is after the jump.
Although there are supermarket aisles filled with hundreds of different jars of tomato sauce, every now and then, it's rewarding to make your own. The thick sauce simmering on the stove warms the kitchen and fills the house with a delectable aroma.
This wonderful recipe makes a huge batch of sauce, so you can use some now and freeze the rest for later. The base of the sauce is a classic mirepoix, plus garlic and tons of fresh herbs. The resulting sauce is rich, slightly sweet, and one of the best tomato sauces I've ever tasted.
It's delicious simply tossed with spaghetti, but it's also great in dishes like lasagna, pizza, and eggs in purgatory. To check out the recipe, which comes from chef Marco Canora's cookbook, keep reading.
From Marco Canora's Salt to Taste
3/4 cup extra virgin olive oil
1 medium onion, peeled and minced
1 small carrot, peeled and minced
1 celery stalk, minced
3 garlic cloves, peeled and minced
1/4 cup minced fresh flat-leaf parsley leaves
1/4 cup minced fresh basil leaves
1 tablespoon fresh thyme leaves
4 (28-ounce) cans tomato puree
Salt and freshly ground black pepper
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the onion, carrot, celery, garlic, parsley, basil, and thyme and fry the soffritto (it should sizzle), stirring occasionally at first, but more frequently as the mixture begins to reduce in volume. When the soffritto is beginning to stick and color, about 10 minutes, add the tomato puree.
- Season the sauce with a little salt and pepper, stir, and bring to a simmer.
- Lower the heat and gently simmer the sauce, stirring occasionally, until the oil floats on the surface, at least 1 hour (the longer and slower you cook the sauce, the richer its flavor will be).
- Adjust the seasoning with salt and pepper and use immediately or cool the sauce and refrigerate for up to 1 week or freeze.
Makes about 2 1/2 quarts.
Wine terminology has a tendency to be confusing, not in the least the American term "Meritage." What does it mean, exactly?
Meritage (which, by the way, rhymes with "heritage") is a fancy word used to refer to Bordeaux-style red and white wines made in the United States. The term was made up by Napa Valley winemakers in the 1980s, who, frustrated by the phrase "red table wine," coined a proprietary name for their high-quality blended wines, made from Bordeaux grape varietals.
In order for a winery to produce a Meritage wine, it must be a member of the Meritage Association, and the blend must be one of the estate's top bottlings. Red Meritage wine must be a blend of two or more of the five traditional Bordeaux reds (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec), and white Meritage is a blend of two or more of the three traditional Bordeaux whites (Sauvignon Blanc, Semillon, Muscadelle du Bordolais).
Do you buy Bordeaux-style blends by American producers? Has the term Meritage confused you before?
Source: Flickr User dionhinchcliffe
We've got the hilarious Fabio Viviani's recap of the Top Chef All-Stars season finale coming up later today, but now, I want to get your opinion of the show. I found it highly entertaining, and although I assumed Richard Blais was going to win, I couldn't help but root for Mike, the underdog.
The food looked amazing (especially Richard's oyster and Mike's pepperoni sauce!) and it was fun to see the cheftestants come together and work under Richard and Mike. I was bummed that my favorite, Jen Carroll, didn't get kitchen time, but it was nice that Jamie Lauren stepped up to the challenge of helping Mike. Did you watch? What did you think of the outcome?
Photo courtesy of Bravo