Posts for March 7th 2011

Sugar Shout Out: Get Fancy With Bite-Size Spuds!
Sugar Shout Out

Sugar Shout Out: Get Fancy With Bite-Size Spuds!

Killer app: bite-size twice-baked potatoes Video: Gisele Bundchen's bikini and samba-filled Carnival!
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Announcing the 2011 IACP Cookbook Awards Finalists
Food News

Rick Bayless, Michael Chiarello Nominated For IACP Cookbook Awards

The International Association of Culinary Professionals (IACP) has just announced the list of finalists for their 2011 Cookbook Awards.
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The International Association of Culinary Professionals (IACP) has just announced the list of finalists for their 2011 Cookbook Awards. Like the James Beards, the IACP winners are regarded as the best of the best in the food world. This year marks the 25th anniversary of the cookbook honors and finalists include Michael Chiarello, Rick Bayless, and Amanda Hesser.

The IACP awards have the following categories: American; Baking: Savory or Sweet; Chefs & Restaurants; Children, Youth, and Family; Compilations; Culinary History; First Book; Food Photography and Styling; Food Reference; General; Health and Special Diet; International; Library Food Writing; Professional Kitchens; Single Subject; and Wine, Beer & Spirits. To find out which notable cookbooks have been included and to share your favorite cookbook, read more.

FoodieRegistry Allows Couples to Register For Restaurant Meals
Food News

New Website Allows Couples to Register For Restaurant Meals

If you know someone who got married recently, you've probably heard of Honeyfund, a website that allows bride and grooms to register for experiences (like a deep sea fishing expedition or a private tour of an art gallery).
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If you know someone who got married recently, you've probably heard of Honeyfund, a website that allows bride and grooms to register for experiences (like a deep sea fishing expedition or a private tour of an art gallery). More and more couples are participating, so it's no surprise that a new site, FoodieRegistry, is making waves in the restaurant world.

The website follows the same format as Honeyfund, but instead of honeymoon experiences, the happy couple can register for meals at various restaurants. Buyers are essentially purchasing a gift certificate for the registered restaurants and can decide how much or how little they want to spend.

Currently, restaurants in Chicago and San Francisco are available for registry, while Los Angeles, New York, Denver, Miami, and Las Vegas are coming soon. Since I enjoy dining out, I think the concept is an interesting one. How about you? Brides to be: would you consider registering for a restaurant meal?

Mini Twiced Baked Potato Recipe
Appetizers

Killer App: Bite-Size Twice-Baked Potatoes

Twice-baked potatoes are an iconic American dish that's often served as a side, but why not make them mini and offer as an appetizer?
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Twice-baked potatoes are an iconic American dish that's often served as a side, but why not make them mini and offer as an appetizer? These bite-size twice-baked potatoes are similar to their larger counterparts, yet don't require a fork and knife. Assembling these tiny taters can be a bit of a hassle, however with the right tools (a melon baller or stainless-steel scooper), making them is a breeze.

This indulgent recipe — with sour cream, parmigiano-reggiano, and bacon — is so delicious, if you don't want to make minis, feel free to use the recipe with regular-size potatoes. These are easy to make ahead and bake for the second time just before serving, perfect for your next dinner party or potluck. Miniaturize twice-baked potatoes and keep reading for the recipe.

California Considers Shark's Fin Ban; Controversy Ensues
Eco

Shark Fin Bans: Environmentally Conscious or Culturally Insensitive?

In less than four months, the state of Hawaii will be shark fin-free, and soon, the same could happen in California.
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In less than four months, the state of Hawaii will be shark fin-free, and soon, the same could happen in California. The golden state is currently deliberating a piece of legislation that would ban the sale and possession of shark fins, too.

Proponents of the ban don't just cite the inhumane practice of cutting fins off live sharks, but the staggering drop in ocean shark populations as well: 73 million sharks are killed every year, and populations are just 10 percent of what they used to be. And, argues one San Francisco food critic, there are plenty of viable (and innocuous) substitutes for shark's fin.But not everyone feels this way. "The practice of shark's fin soup has been in our culture for thousands of years. There ought to be a way to find a balance between the environment and preserving culture and heritage," California state Sen. Leland Yee maintained.

"While we're at it, I'd also ban Caspian caviar and bluefin tuna until their fisheries recover. No doubt, that would raise an uproar in certain other cultural communities," Chinese-American chef Jonathan Wu retorted. Tell me what you think: is banning shark's fin environmentally conscious, or culturally insensitive?

Source: Flickr User closari

Chef John Besh's Favorite New Orleans Spots For Mardi Gras
slashfood

John Besh's New Orleans Favorites For Mardi Gras

What's Louisiana-based chef John Besh been up to these days, and where are his favorite places to hit up for Mardi Gras?
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John Besh
What's Louisiana-based chef John Besh been up to these days, and where are his favorite places to hit up for Mardi Gras? Slashfood met up with Besh at the South Beach Wine & Food Festival, where the star restaurateur was able to field a number of questions asked by fans over Twitter.

Besh sets the record straight on the best Louisiana hot sauce, his favorite place to eat red beans and rice, and the New Orleans dish that's always topped his list — along with some tips for culinary graduates and aspiring chefs. Head over to Slashfood to learn more about John Besh's New Orleans.

Sazerac Cocktail Recipe
recipes

Happy Hour: Sazerac

In honor of Mardi Gras, I've been on the hunt for a native New Orleanian cocktail to raise a glass to on Fat Tuesday.
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Sazerac Cocktail RecipeIn honor of Mardi Gras, I've been on the hunt for a native New Orleanian cocktail to raise a glass to on Fat Tuesday. I can only take so many sugary hurricanes, so instead I looked to a stiff drink with a storied history.

I'm not an authority on the sazerac, so I asked Scott Brody, bar manager at San Francisco's Epic Roasthouse, for some expertise. "We use [executive chef] Jan Birnbaum's recipe," he explained. "Jan is very specific about the way the sazerac is prepared." When it comes to the classic cocktail, Birnbaum, who spent years working under the tutelage of Paul Prudhomme, doesn't believe in any fancy bourbon or martini glassware. "It's a working-class drink," Scott explained, adding that Epic's rough-around-the-edges sazerac is always made with Old Overholt Rye.

This Mardi Gras, make a French Quarter favorite with none of the pretense but plenty of authenticity. Read on for the recipe.

Mini Twice Baked Potato Recipe
potatoes

Bite-Size Twice-Baked Potatoes

From Fine Cooking Bite-Size Twice-Baked Potatoes Information Category Appetizers, Vegetables Ingredients24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.) 2 tbs.
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Bite-Size Twice-Baked Potatoes

Bite-Size Twice-Baked Potatoes

Information

Category
Appetizers, Vegetables
Mini Twice Baked Potato Recipe

Ingredients

24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
2 tbs. olive oil
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
6 tbs. thinly sliced fresh chives
1/2 cup crème fraîche or sour cream
1/2 cup coarsely grated parmigiano-reggiano

Directions

  1. Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
  2. Carefully hollow out each potato: begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops.
  3. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
  4. Using a small spoon and your fingers or a 1 inch stainless scoop , fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
  5. Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

Serves 4 to 6.

Epic Roasthouse Sazerac Cocktail Recipe
recipes

Sazerac

From Epic Roasthouse Sazerac Information Category Drinks, Cocktails Cuisine North American Ingredients1/8 ounce Herbsaint or Absinthe Sugar cube 3-4 dashes Peychaud's bitters 2 ounces Old Overholt Rye Lemon twist, for garnish Directions Rinse a straight-sided Collins glass with Herbsaint.
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Sazerac

Sazerac

Information

Category
Drinks, Cocktails
Cuisine
North American
Epic Roasthouse Sazerac Cocktail Recipe

Ingredients

1/8 ounce Herbsaint or Absinthe
Sugar cube
3-4 dashes Peychaud's bitters
2 ounces Old Overholt Rye
Lemon twist, for garnish

Directions

  1. Rinse a straight-sided Collins glass with Herbsaint.
  2. Moisten a sugar cube under running water, then muddle it well in a mixing glass with the Peychaud's bitters.
  3. Pour in the rye whiskey, and stir to further dissolve the sugar. Add ice and churn everything with a bar spoon.
  4. Pour into the prepared glass and garnish with lemon twist.

Makes 1 cocktail.