In some ways, sipping the world's wines can be a hopeless endeavor; there's so much wine out there that we could sample wine all day long and still get nowhere near tasting everything. That doesn't mean we won't try! From Spanish Cavas to French Châteauneuf-du-Papes, here are five memorable wines we quaffed this week, and why we loved them.
Posts for September 16th 2011
2/3 cup whole milk; more if needed
12 large oil-packed anchovy fillets
2 small cloves garlic, smashed
16 fresh cilantro sprigs, coarsely chopped
Freshly ground white pepper
1-1/2 cups vegetable oil
1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
1 baguette, sliced 1/2 inch thick and toasted
- Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.
- Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.
- Serve with the toasted baguette slices.
Makes about 2 cups of dip.
- Appetizers, Dips
2-1/2 cups panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
1-1/2 lb. chicken tenders
3/4 cup mayonnaise
1-2 Tbs. Frank's Red Hot sauce, depending on desired heat
1/4 tsp. cayenne
3/4 cup crumbled blue cheese (about 4 oz.)
1/2 cup sour cream
3 Tbs. milk
- Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 teaspoon salt.
- Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce. Position an oven rack 6 inches from the broiler element, and heat the broiler on high for at least 10 minutes.
- Meanwhile, combine the remaining 1/2 cup mayonnaise with the blue cheese, sour cream, milk, 1/2 teaspoon salt, and a few grinds of pepper in a small blender. Whisk until well combined and only small bits of cheese remain intact.
- Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4 to 6 minutes per side (rotate the pan as needed for even browning). Transfer the tenders to a platter or to individual plates and serve with the dipping sauce.
- Appetizers, Poultry
- Before Summer's gone, make lobster diavolo.
- Before Summer's gone, make lobster diavolo. — Food52
- A fire temporarily extinguishes Thomas Keller's Bouchon in Napa Valley. — Eater SF
- 5 reasons why Chipotle's ShopHouse Southeast Asian Kitchen will be the next big thing. — Grub Street SF
- Brilliant: make quicker chicken noodle soup with ramen. — Woman's Day
- 6 fashion week takeaways that translate to Fall tabletop trends. — The Daily Meal
- The problem with cookbooks (and cooks) today. — Food Republic
- How to ruin a grilled cheese sandwich. — Food & Wine
The really hot UPS drive delivered my spanking-new panini press today! I broke it in for dinner tonight (the press, not the hot UPS guy), filling the sandwich with layers of paper-thin tavern ham slices from the deli, aged white cheddar, and thin slices of local HoneyCrisp apples. Now I'm asking for your favorite fillings for inspiration. Let the panini marathon begin!
It doesn't get much more delicious than cheddar and crispy, tangy apple slices, but if I were to recommend an en fuego panini combination, I'd suggest manchego, quince paste, and jamón serrano for some Spanish flair or, if I were feeling really bling, chunks of lobster, watercress, and fontina cheese. What goes into your favorite panini?
Source: Flickr User stevendepolo
On the so-called show, four contestants — Sara Nguyen of season three, season four's Ryan Scott, and Casey Thompson and Tre Wilcox of season 3 and Top Chef All-Stars — compete for a $25,000 prize (and, in promotion-heavy Bravo land, the opportunity to launch a Top Chef line of Healthy Choice entrées).
The first episode is riddled with plenty of clichéd phrases like "the competition is stiff, food is skinny, and the stakes are high" ("This is redemption for me," Scott declares in one particularly dramatic moment). Still, with only wholesome ingredients, creative use of kitchen techniques will be more important than ever. I'm curious to watch for that reason alone, and it makes me wonder why they don't have an entire season of Top Chef dedicated to healthy cooking. Will you tune in?
I know you're sad to see Summer go, but don't despair. It's cookbook season! And there are many delicious things heading your way in Fall. There's no better time to share these selections, both newly released and on the horizon, sure to tempt your palate and get your creative juices flowing in the crisp air. Here are seven new kitchen tomes we're digging — and another three cookbooks we're eagerly awaiting this Autumn.
Graduation was great: not just because I got my diploma, but also because I got a KitchenAid mixer for my gift from my sister. I was ecstatic I could finally make cakes and whip egg whites. So when I was unavailable for Fathers Day, and ended up being 59 days late when my sisters and I decided to finally celebrate it, I figured the only way I could make it up to my Dad was with a homemade cake. This delicious easy lemon essence cake with cream cheese frosting will be perfect for any celebration!