Posts for April 6th 2011

Scream 4 Death Predictions
Sugar Shout Out

Sugar Shout Out: Who Will Survive Scream 4?

Scream 4 death predictor: who do you think will survive?
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Asian-Inspired Picnic Menu and Recipes
Come Party With Me

Come Party With Me: Picnic in the Park — Menu

The weather has finally warmed up in San Francisco, and I'm sure things are starting to do the same in your neck of the woods.
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The weather has finally warmed up in San Francisco, and I'm sure things are starting to do the same in your neck of the woods. Why not celebrate by inviting friends to join you for a meal in the open air? A picnic in a local park is a great way to relax, enjoy delicious food, and engage in provocative conversation. Instead of serving a traditional menu, I've got a meal that's full of Asian-inspired flavors — along with one classic but crowd-pleasing all-American dessert.

Polynesian Snack Mix Roast Beef Summer Rolls Sesame Chicken Wings Cucumber Salad Chocolate Chip Cookies
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Recipe For Radish Tartines With Bagna Cauda Butter 2011-04-06 13:05:13
Spring

Radish Tartines With Bagna Cauda Butter

Inspired by Martha Stewart Radish Tartines With Bagna Cauda ButterIngredients2 garlic cloves, smashed 1/4 teaspoon sea salt 1/2 tablespoon anchovy paste or 6 anchovy fillets 1 tablespoon good quality extra-virgin olive oil 4 ounces unsalted butter, room temperature 1 loaf fresh Italian batard, sliced to your desired thickness 2 to 3 bunches radishes, washed well and stemmed, then sliced to your desired thickness 3 stalks Spring onions, light green parts only, finely chopped (if unavailable, substitute thinly-sliced scallions) Flaky sea salt, such as fleur de sel or pink salt, for sprinkling Directions In a food processor, combine garlic, sea salt, and anchovy; pulse until a paste forms.
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Inspired by Martha Stewart

Radish Tartines With Bagna Cauda Butter

Recipe For Radish Tartines With Bagna Cauda Butter 2011-04-06 13:05:13

Ingredients

2 garlic cloves, smashed
1/4 teaspoon sea salt
1/2 tablespoon anchovy paste or 6 anchovy fillets
1 tablespoon good quality extra-virgin olive oil
4 ounces unsalted butter, room temperature
1 loaf fresh Italian batard, sliced to your desired thickness
2 to 3 bunches radishes, washed well and stemmed, then sliced to your desired thickness
3 stalks Spring onions, light green parts only, finely chopped (if unavailable, substitute thinly-sliced scallions)
Flaky sea salt, such as fleur de sel or pink salt, for sprinkling

Directions

  1. In a food processor, combine garlic, sea salt, and anchovy; pulse until a paste forms. Add in olive oil and butter. Process until fluffy, smooth, and well-incorporated, about 30 seconds.
  2. Spread liberally on slices of bread, making sure to cover every corner. (Each slice will take approximately 1 tablespoon of bagna cauda butter.)
  3. Arrange radish slices artfully on top, and sprinkle spring onions on radish slices. Top with fleur de sel flakes.

Makes about 8 tartines.

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Age Determines Preference to Drink Wine Alone or With Food
Wine

Do You Prefer to Drink Wine Alone or With Food?

Does wine need anything more than a glass?
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Does wine need anything more than a glass? The answer, it appears, might depend on your age. In his latest piece, New York Times wine columnist Eric Asimov addresses the surprising statistic that younger wine consumers are more likely to consume wine alone and without food than their older counterparts. "My first impulse was dismay," he writes. "It's not that I feel doctrinaire about drinking wine with food. I just think it's better that way. For that matter, I prefer food with wine." Are you happy with a glass of vino on its own, or are you inclined to have provisions alongside it? As you grow older, do you find your preferences changing?

Grow Your Own Bean Sprouts, and More From the Web
Food News

Yummy Links: From Hibiscus to Goat Meat

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Bon Appetit Magazine's New Look
Food News

First Peek at the New Bon Appétit

Take a look at the front of Bon Appétit's May issue, the first to drop under the helm of new Editor in Chief Adam Rapoport.
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Take a look at the front of Bon Appétit's May issue, the first to drop under the helm of new Editor in Chief Adam Rapoport. Although the design's slightly updated, the cover — a minimalist plate of pasta al pomodoro — doesn't look like anything too drastic. In a sit-down with WWD, the former GQ editor admitted that the first issue is "not going to change too much" but did share some of what he has in store. The new focus? Solid, tested recipes, classic cooking techniques, and beautiful photography, with a relevance for the present: "We need to tap into popular culture and have a buzziness." The magazine, which hopes to draw more readers in from the food blogs, will not focus on chefs as celebrities, but rather take chef techniques and adapt them for the home cook.

Edgier headlines include "How to drink like an Italian" and "The real baconator." The issue has an excerpt of Prune restaurant owner Gabrielle Hamilton's book, a first look at David Chang's iPad app, and a cooking feature with the style-setting Missoni family. Also new: a back-page feature that asks a celebrity a food-related question that must be answered on a cocktail napkin. Rapoport didn't confirm or deny rumors that Gwyneth Paltrow will be on the cover of the June issue.

What changes would you like to see in the new Bon Appétit?

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Cadbury Creme Egg Fun Facts
candy

Test Your Knowledge of the Beloved Cadbury Creme Egg!

Easter is around the corner, and if you're a fan of the classic Cadbury creme egg, you've probably enjoyed one or two by now.
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Easter is around the corner, and if you're a fan of the classic Cadbury creme egg, you've probably enjoyed one or two by now. While you know that it's a chocolate egg with a gooey center, what else do you know about the creme egg and its longtime manufacturer, Cadbury? Find out now when you take the quiz!

Source: Flickr User owlpacino

Take the Quiz
Will You Watch Top Chef Masters Season 3?
TV

Will You Watch Top Chef Masters Season 3?

Tonight after the reunion episode of All-Stars, the third season of Top Chef Masters debuts on Bravo.
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Tonight after the reunion episode of All-Stars, the third season of Top Chef Masters debuts on Bravo. It's got a new host, different judges, and an interesting cast of chefs, so it promises to be unlike the previous two rounds. Are you planning on watching it?

Photo courtesy of Bravo