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Posts for April 18th 2011

Sugar Shout Out: Tips For Organizing Your Beauty Products
Sugar Shout Out

Sugar Shout Out: Tips For Organizing Your Beauty Products

Turn a messy drawer into a masterpiece by organizing your beauty products Video: Robert Pattinson goes in for a kiss from Kristen Stewart in NYC!
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Panda Express Wants to Expand to China
slashfood

Panda Express Eyes China

After 28 years in America's fast food business, Panda Express is considering doing the unthinkable: expanding to China.
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After 28 years in America's fast food business, Panda Express is considering doing the unthinkable: expanding to China.

Chairman Andrew Cherng hopes to bring Beijing Beef, Kung Pao Chicken, and other iconic Americanized dishes that've made Panda Express the largest Chinese fast food chain in the US back to the country where he was born. Given that other stateside fast food joints are already enjoying wild popularity in China, we're wondering if the country will spring for Golden Treasure Shrimp, too?

To learn more details about the potential expansion, head over to Slashfood.

Source: Flickr User theimpulsivebuy

Passover Menu and Recipes

Passover Menu and Recipes

Tonight Passover begins! Here's our modern menu to update the traditional Seder. From brisket to parsley salad, be sure to check out the recipes now.
50 Best Restaurants in the World
Food News

Discover the 50 Best Restaurants in the World

Today San Pellegrino and Restaurant magazine released their annual list of the world's top 50 best restaurants.
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Today San Pellegrino and Restaurant magazine released their annual list of the world's top 50 best restaurants. The rankings are compiled by The World's 50 Best Restaurants Academy, a group of 800 restaurant industry leaders from 27 separate regions around the globe who vote in strict confidentiality for their seven favorite restaurants across the world.

So who took this year's coveted top spot? In past years, it's gone to the likes of Ferran Adria's El Bulli, but for the second year in a row, it was awarded to Rene Redzepi's Noma, in Copenhagen, Denmark.

The highest-ranking American restaurant is Alinea, coming it at number six. Notable omissions include Thomas Keller's famed The French Laundry, and Gordon Ramsay's flagship, Restaurant Gordon Ramsay, is off the list again this year as well.

For the complete top 50 list, read on.

Fergus Henderson's Bicyclette Cocktail Recipe
Cocktails

Happy Hour: Bicyclette

Whether it's unseasonably cold or hot, the silver lining of wonky weather is the chance to cook outside the norm.
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Whether it's unseasonably cold or hot, the silver lining of wonky weather is the chance to cook outside the norm. Before a front of wet and cold blew into San Francisco yesterday, the city was undeniably hotter and sunnier than usual. That was all the excuse I needed to whip up a simple cocktail of white wine and the bitter apéritif Campari over crushed ice.

The bicyclette, a favorite of famed chef Fergus Henderson, is easy on the stomach, but boozy enough to lift the mood on the damper known as daytime tax filing. My mind was busy filling out those 1040s, but my inner spirit was channeling the drink's native Italy. For the no-recipe recipe, keep on reading.

Royal Wedding Menu 2011-04-18 11:07:07
Food News

Buckingham Palace Drops More Royal Wedding Details

With less than two weeks to go, Buckingham Palace is finalizing details on the royal wedding, including what guests will have to eat and drink.
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With less than two weeks to go, Buckingham Palace is finalizing details on the royal wedding, including what guests will have to eat and drink. The world already knows what kinds of cake Prince William and Kate Middleton will be cutting into — but what about the rest of the menu?

Following the wedding, 600 guests will head to the palace for a reception where they'll feast on 10,000 some odd canapés, including smoked salmon on beet blinis and quail eggs sprinkled with celery salt. Although the bride and groom will have some say, the majority of the menu will be decided upon by the Queen herself.The bubbly will likely come from Bollinger, the official Champagne of the royal family. That includes the French house's top-of-the-line Vielle Vignes Françaises — given the stamp of approval, as the seal reads, "by appointment of the Queen Elizabeth II, the Royal Majesty" — as well as, some speculate, the small-production Grand Année 1999 vintage. And in traditional fashion, the groom will probably make the first toast to thank the bride's family.

Boy, do I wish I were one of those lucky 600 — but I don't envy the 21 chefs who'll be toiling away at 10,000 canapés come April 29. What do you think of the royal menu?

Update: Turns out all the Bollinger speculation was incorrect. It's been confirmed that Prince William and Kate are bucking tradition and serving nonvintage Pol Roger at the wedding!

Fergus Henderson's Bicyclette Cocktail Recipe 2011-04-18 11:02:55
Cocktails

Bicyclette

Adapted from Fergus Henderson BicycletteIngredients2 ounces Campari 1-1/2 ounces dry white wine Lemon peel (optional), for garnish Directions Add Campari to a wine glass; fill 2/3 up the glass with ice, and add white wine.
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Adapted from Fergus Henderson

Bicyclette

Fergus Henderson's Bicyclette Cocktail Recipe 2011-04-18 11:02:55

Ingredients

2 ounces Campari
1-1/2 ounces dry white wine
Lemon peel (optional), for garnish

Directions

  1. Add Campari to a wine glass; fill 2/3 up the glass with ice, and add white wine.
  2. Stir, taste, and adjust as needed. Garnish with lemon peel, if desired.

Makes 1 cocktail.

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How Do You Feel About Celebrities That Cook?
celebrities

Celebrities That Cook: Love Them or Hate Them?

Debi Mazar. Sheryl Crow. Eva Longoria.
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Debi Mazar. Sheryl Crow. Eva Longoria. Gwyneth Paltrow. What do these actresses have in common? They're crossing over from movies, television, and music to food. Mazar's got a show on the Cooking Channel and Crow, Longoria, and Paltrow have all come out with cookbooks in the past couple of weeks. Why are these actresses hungry to show off their skills at the chopping block? According to the Wall Street Journal it's because cooking gives the aging Hollywood female a second act. They cite Rachael Ray as an example stating that her "earning power or star wattage" won't decline just because she's getting older — which is what generally happens to leading ladies in the film and small screen industry. Still, one can't help but wonder, can they and do they actually cook? I've yet to try any of the stars' recipes, but am curious about Paltrow and Longoria's books. I'm hoping to check them out soon. What do you think of actresses that turn into culinary personalities?

Chicken Cornish Pasties
chicken

Chicken Cornish Pasties

From Jamie OliverChicken Cornish PastiesIngredientsFor the pastry: 1/2 cup (2 sticks), plus 2 tablespoon butter 1 1/3 cups hot water 3 3/4 cups, plus 2 tablespoons flour, plus extra for dusting 1 tablespoon sea salt 1 large egg, preferably free-range or organic, beaten A handful of medium ground cornmeal or polenta For the filling: 1 red onion, peeled and finely chopped Olive oil 4 skinless, boneless chicken thighs, preferably free-range or organic, cut into 1/2-inch cubes 1/2 a small butternut squash (approx 1 heaping cup), peeled and cut into 1/4-inch chunks 2 carrots, peeled and cut into 1/4-inch chunks 1 medium potato, peeled and cut into 1/4-inch chunks 6 sprigs fresh sage or thyme, leaves picked and chopped Nutmeg Sea salt and freshly ground black pepper 1 1/3 cups chicken stock, preferably organic 2 tablespoons Worcestershire sauce 1 tablespoon plain flour Directions Preheat the oven to 350°F.
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From Jamie Oliver

Chicken Cornish Pasties

Chicken Cornish Pasties

Ingredients

For the pastry:
1/2 cup (2 sticks), plus 2 tablespoon butter
1 1/3 cups hot water
3 3/4 cups, plus 2 tablespoons flour, plus extra for dusting
1 tablespoon sea salt
1 large egg, preferably free-range or organic, beaten
A handful of medium ground cornmeal or polenta
For the filling:
1 red onion, peeled and finely chopped
Olive oil
4 skinless, boneless chicken thighs, preferably free-range or organic, cut into 1/2-inch cubes
1/2 a small butternut squash (approx 1 heaping cup), peeled and cut into 1/4-inch chunks
2 carrots, peeled and cut into 1/4-inch chunks
1 medium potato, peeled and cut into 1/4-inch chunks
6 sprigs fresh sage or thyme, leaves picked and chopped
Nutmeg
Sea salt and freshly ground black pepper
1 1/3 cups chicken stock, preferably organic
2 tablespoons Worcestershire sauce
1 tablespoon plain flour

Directions

  1. Preheat the oven to 350°F. Bring the butter and water to a boil in a large pan, then take the pan off the heat. Stir the flour and salt into the mixture bit by bit with a spatula, until you've got a dough. Tip it on to a floured surface and use your hands to shape it into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with saran wrap and chill in the fridge for about 30 minutes while you make the filling.
  2. Meanwhile, get a large pan and fry the chopped onion in a lug of olive oil for 10 minutes or until softened.
  3. Add the diced chicken and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, then add 3 or 4 good gratings of nutmeg.
  4. Season well with salt and pepper, then pour in the chicken stock and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you're left with nice thick gravy.
  5. Dust a clean surface and a rolling pin with flour, then divide the pastry dough in half and roll each half out until it's slightly thinner than 1/4 inch. Use a cereal bowl or cookie cutter (about 3-4 inch in diameter) to cut 4 circles out of each half, so you end up with 12 circles. You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest.
  6. Dust the circles with flour, and spoon the filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them.
  7. Line 2 baking trays with greaseproof paper, scatter a handful of cornmeal or polenta over the paper, and place the pasties on top. Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden. Serve immediately as an appetizer or couple with a fresh green salad for dinner.

Serves 8-10.

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