Posts for May 6th 2011
Kate Hudson I'm a Huge Fan: Kate Talks Ryder's Acting Future, Goldie's Best Advice, and Salt-N-Pepa Dance Moves!
Our I'm a Huge Fan Kate Hudson winner has taken on the striptease workout like Kate, learned her love expert lessons, and had the hot makeover, so all that stands between Kyla and her favorite celebrity is a quiz from Something Borrowed author Emily Giffin! After acing the quiz, it's Kate Hudson time! The actress is glowing and gorgeous in her second pregnancy, talking about her acting family — including Ryder's tendency toward the craft and mom Goldie Hawn's best advice — what's fun about being a girl, her California style, and her own memories of pulling out the Salt-n-Pepa dance moves her character performs in the movie. Enjoy the I'm a Huge Fan finale and Something Borrowed, which is out this weekend.
2 tablespoons fresh lemon juice
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 cups canola oil
1/4 cup extra-virgin olive oil
- In a blender or food processor, combine the lemon juice, egg, egg yolk, salt, and mustard and process on low speed for 15 seconds.
- With the blender running, add the canola oil, a few drops at a time, until the mixture begins to thicken.
- Then, add the remaining canola oil and the olive oil in a thin, steady stream and process continuously until the mixture becomes thick and opaque in color, 1-2 minutes.
- Transfer the mayonnaise to a small bowl, cover tightly, and refrigerate. Use within 4 days.
Makes 1 3/4 cups.
- Condiments/Sauces, Other
- North American
16 ounces strawberries, stemmed and quartered
3 lemons, 2 juiced and 1 sliced
20 fresh mint leaves, plus more for garnish
4 ounces agave syrup
1 1/2 cups tequila
Club soda or sparkling water
- Muddle the strawberries with the lemon juice, lemon slices, mint, and agave syrup in a large pitcher.
- Add the tequila and stir well. Place the pitcher in the fridge and let the flavors come together for a couple of hours.
- Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.
- Drinks, Cocktails
Last weekend was the Pebble Beach Food and Wine Festival. Since we couldn't make it, we asked cheese expert Laura Werlin to give us a behind-the-scenes look! Here she discusses her seminars and provides some pointers on how to pair wine with her specialty, grilled cheese.When you think of Pebble Beach, you probably think of golf. But not me. All I can think of is that it’s the home of the utterly, completely, amazing over-the-top Pebble Beach Food & Wine event. The fourth annual extravaganza, which featured chefs like Tom Colicchio, Anne Burrell, Tim Love, Daniel Boulud, Stephen Pyles, Christopher Kostow, Chris Cosentino, Michael Chiarello, Gary Danko, Ming Tsai, and approximately 85 others, took place over a sunny weekend in April. I was lucky enough to be one of the presenters to do what I do — say cheese, of course. I gave two seminars, each with a different theme. One was grilled cheese and wine pairing (yep, you read that right) and the other was cheese paired with the über impressive wines of Oregon winery Domaine Serene.
For the cheese and Domaine Serene presentation, I paired six American cheeses with five wines that included Chardonnay, Pinot, Rosé and Syrah.
To see what cheeses she paired with the wines from Oregon, keep reading.
Salami is quite the versatile little meat: it's delicious on an appetizer platter alongside bread and cheese, tossed in a chopped salad, layered atop pizza, or crisped up into salami chips. But a recent shipment from Columbus salame got us wondering: what's the deal with the various types of salami out there? We've established the difference between salumi and charcuterie, but what about within the salami family itself?
All salami is made from a combination of uncooked ground meat, spices, wine, and garlic, which is then dried and cured. It develops a fine, white mold on the outside during the curing process, much like the coating on brie cheese, which is usually edible. But beyond that, there's tons of variation in this tasty, salty delicacy. Here are some of the most common varieties, and what sets them apart.
- Genoa salami: Traditionally made with pork and veal, and seasoned with garlic, red wine, and pepper.
- Soppressata: Usually made with pork, soppressata has a higher fat content and a more rustic appearance than most salami. Soppressata is typically pressed with a heavy weight while curing and cured until it loses 30 percent of its weight, intensifying its flavor.
- Pepperoni: Not a traditional Italian salami, pepperoni is an Italian-American invention. It's finely ground, lightly smoked, and spicy.
- Herbed or peppered salami: Traditional salami that has — surprise! — been rolled in cracked peppercorns or dried herbs.
- Nduja: A deliciously spreadable salami made of pork meat, pork fat, and spicy red peppers.
- Cotto salami: Salami that has been partially cooked or smoked before or after curing.
What's your favorite type of salami?