Posts for January 30th 2012

SAG Awards 2012 Pictures, Fashion, and Beauty
SAG Awards

That's a Wrap — See All the Fashion, Beauty, and Celebrity Photos From the 2012 SAG Awards!

Red-carpet fashion and beauty coverage: Video: Angelina Jolie leads the black and white beauties at the SAG Awards!
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Red-carpet fashion and beauty coverage:

Catch up on other fun moments you may have missed:

Ali Larter Is Working on a Cookbook
Food News

Ali Larter Is Working on a Cookbook

In a question-and-answer session on Reddit this morning, Ali Larter announced she's got plans beyond acting, and is working on a book of recipes.
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In a question-and-answer session on Reddit this morning, Ali Larter announced she's got plans beyond acting, and is working on a book of recipes.

"I've . . . been working on a cookbook about entertaining. I started traveling at a young age, and cooking/entertaining was a way to create a familial environment everywhere I went," Larter wrote.

The Heroes star joins a growing list of Hollywood stars including Gwyneth Paltrow, Sheryl Crow, and Eva Longoria, who've all come out with cookbooks of their own. What do you think of Ali Larter's upcoming cookbook concept — and how do you feel in general about actresses-turned-culinary personalities?

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Happy Hour: Amaretto-Cranberry Kiss
recipes

Happy Hour: Amaretto-Cranberry Kiss

Any other time of year, a cocktail with "kiss" in the name might make me roll my eyes.
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Any other time of year, a cocktail with "kiss" in the name might make me roll my eyes. But for Valentine's Day, this bright red, Winter-y drink is perfectly appropriate. Despite the name, I count the Amaretto-Cranberry Kiss among my favorite cocktails.

Like some of the best couples, amaretto and cranberry juice are an unlikely match, but highly compatible, and this vibrant cocktail tastes smooth, tart, and not too sweet. This time, I used sparkling cranberry juice from Trader Joe's (stirred, not shaken), which added a fun twist. Garnish with a seasonal clementine slice and toast to whatever you fancy. Get the recipe now.

Richard Rosendale Wins 2012 Bocuse d'Or USA Competition
Food News

Richard Rosendale Crowned Bocuse d'Or USA Winner

Another year, another winner at the Bocuse d'Or USA.
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Another year, another winner at the Bocuse d'Or USA. Yesterday, the US representative for the Bocuse d'Or, the world's most prestigious culinary competition, was selected, and the title went to Richard Rosendale, executive chef of the Greenbrier in White Sulphur Springs, WV.

Rosendale, who beat out competitors Jeffrey Lizzotte, William Bradley, and Danny Cerqueda for the title, is a veteran Bocuse d'Or competitor who won the silver in the same competition three years ago. Rosendale will now serve as captain for the USA team at next year's international competition, to take place Jan. 29, 2013, in Lyon, France.

Although Rosendale's got the support of coach Gavin Kaysen and board members Thomas Keller, Daniel Boulud, and Jerome Bocuse, he and the rest of the USA team face stiff competition: sixth is the highest that the American team has ever placed. Could 2013 be the year to change all that?

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Carrot Recipes
Cooking Basics

In Season: Carrots

You eat carrots regularly — but how much do you know about them?
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You eat carrots regularly — but how much do you know about them? Although they can be grown year-round, all root vegetables thrive during the Winter season, protected from cooler temperatures by the earth. Carrots are known for their vibrant orange color, but there are also purple, red, yellow, and white varieties — mostly grown as novelty crops. The root itself is crunchy and sweet, while the leafy greens tend to be on the bitter side.

To learn more about carrots and discover new dishes, just keep reading

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Au Jus

A great accompaniment to a Morton's porterhouse, or any other cut of steak.
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A great accompaniment to a Morton's porterhouse, or any other cut of steak.

If you decide to double or triple the amount of au jus you make at one time, cool the strained sauce in a bowl, set in a larger one filled with ice cubes and water. This is the best way to cool large amounts of hot liquid. For the 1 cup we make here, it’s not necessary.

From Morton's The Steakhouse

Au Jus

Ingredients

1 cup reconstituted store-bought veal demi-glace

2 1/2 teaspoons commercial beef base

1 1/4 teaspoons commercial chicken base

1/2 teaspoon whole black peppercorns

1/8 teaspoon garlic powder

1/8 teaspoon dried thyme

1 bay leaf

Pinch of freshly ground white pepper

Directions

  1. In a medium saucepan, combine 1 ¼ cups water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and white pepper. Whisk well.
  2. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.
  3. Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids.
  4. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface.
  5. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

Makes about 1 generous cup.

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Porterhouse Steak

When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less.
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When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.

From Morton's The Steakhouse

Porterhouse Steak

Ingredients

Three 24-ounce aged porterhouse steaks, each about 1 ½ inches thick

Vegetable oil cooking spray

2 tablespoons seasoned salt

6 tablespoons au jus (optional), for serving

Directions

  1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
  2. Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
  3. Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
  4. To serve, slice the steaks and spoon some of the au jus on top, if desired.

Makes 3 porterhouse steaks.

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Starbucks is Expanding to India
Food News

Link Time: Starbucks is Expanding to India

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How to Cut a Brunoise
knife skills

Know Your Techniques: Brunoise

Don't be scared off by the fancy name of this cut; it's actually quite simple.
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Don't be scared off by the fancy name of this cut; it's actually quite simple. If you followed along with our lesson on how to julienne vegetables, then you already know most of the steps to achieve this fine dice. A brunoise is classified as a tiny cube, measuring 1/8 of an inch on each side. Luckily for us, a julienne leaves us with sticks that are 1/8 inch by 1/8 inch by 2 1/2 to 3 inches. What happens next is easy as pie.

Get your julienned vegetables together.

Organize them together, a few at a time, evenly. Using your knuckles as a guide, cut 1/8-inch cubes from the sticks. Repeat this until you have the desired amount.

It's really that easy! Do you have any recipes you want to try that call for a brunoise?

Best Chicken Wing Recipes
Appetizers

7 Wing Recipes to Make Your Game Day Spread a High-Flying Success

Just like the halftime show and cheerleaders, wings are considered to be a great component on game day, but who says they can't be the main event?
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Just like the halftime show and cheerleaders, wings are considered to be a great component on game day, but who says they can't be the main event? If you're willing to travel beyond the buffalo, the poultry possibilities are boundless, and prepping a wing buffet is easy to boot. Just fry up enough wing parts to feed your crowd, and toss them in a variety of make-ahead sauces to keep palates piqued and appetites sated. Check out our wing wrap-up for inspiration, but don't be afraid to get creative and experiment with your favorite flavors and ingredients!

Honey Barbecue Wings Hoisin Sesame Sticky Wings Greek Chicken Wings Korean Fried Chicken wings Soy-Ginger Wings Salsa Verde Chicken Wings Classic Buffalo Wings
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