Anyone who ate and drank nonstop at this past weekend's South Beach Wine and Food Festival can attest: after four days of eating and drinking, there are some hits that were so good that you could still find room in your stomach for more. Here are 17 things we ate that we won't forget.
Posts for February 26th 2013
As much as I love eating seasonally, it can be a hair uninspiring this time of year when the pickings are slim to say the least. Still, a girl's got to eat, and I prefer to do it well. I love this satiating but light soup that relies on a cold-weather market staple: the humble beet. Velvety smooth and perked up by the addition of tangy chèvre, it's not only delicious, but also practical. I like to make a big batch and reap the rewards throughout the week for an easy-to-reheat lunch or dinner.
A quick note: while this soup's vibrant color may lead you to think this is simply borscht by another name, don't let your eyes fool you. The main ingredient may be the same, but it's actually its own creature of sorts. Borscht tends to be served chilled, is quite a bit heartier, and has a decidedly different (and, judging by the host of recipes out there, varied) flavor profile.
Beet fanatic or newbie, let me urge you to read on.
6 medium to large beets, scrubbed clean and trimmed of stems
3 tablespoons canola oil, divided, plus more for drizzling
1 head unpeeled garlic
2 large leeks, thinly sliced
2 teaspoons fresh thyme leaves, or 1 teaspoon herbes de Provence
2 bay leaves
4 cups vegetable stock
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked pepper
4-5 teaspoons sherry vinegar
6 ounces chèvre (fresh goat cheese), crumbled
I love the tanginess of chèvre, or goat cheese (I'm partial to Laura Chenel — it's a classic for a reason) with this earthy soup, but if you're catering to a vegan crowd, feel free to omit the cheese and instead finish with a drizzle of good quality olive oil. If you don't keep sherry vinegar on hand, try subbing in cider vinegar or freshly squeezed lemon juice.
- Preheat oven to 400ºF. Drizzle beets with 3 tablespoons canola oil and wrap tightly in aluminum foil. Place the foil packet on a baking sheet and roast til beets are fork-tender, about 1 hour. Meanwhile, slice the stem end off of the head of garlic and drizzle the exposed cloves with oil. Wrap the garlic in aluminum foil and roast for 40 minutes or until fragrant and golden brown.
- Carefully unwrap the beets and garlic, and allow them to cool to the touch. Rub the beet skins off and quarter (with larger beets cut into eighths). Squeeze the cloves of garlic out from the head, and set aside.
- Heat remaining 3 tablespoons canola oil in a stockpot or Dutch oven over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 8-10 minutes. Add beets, garlic, thyme (or herbes de Provence), bay leaves, and vegetable stock, plus an additional 2 cups water.
- Bring to a boil, then reduce the heat to low, and simmer for 5 minutes
- Discard bay leaves, and blend til smooth either using an immersion blender (my preference) or by carefully transferring to a blender in batches.
- Add olive oil, and season to taste with salt (I generally start with 1/2 teaspoon and go from there, tasting frequently) and vinegar.
- Ladle into bowls and sprinkle with freshly cracked black pepper; garnish with goat cheese (about an ounce per serving).
- Soups/Stews, Cream
What do a deconstructed bowl of pho, a Cuban sandwich-quesadilla hybrid, and a cup of orchid vanilla almond frozen yogurt have in common? All three, and many more inventive bites, had attendees queuing up in winding lines to try a bite at the South Beach Wine and Food Festival's Trucks on Midtown's Tracks event hosted by Andrew Zimmern this past Sunday. Click through for a look at everything we nibbled, sipped on, and devoured on that lively, lovely afternoon.
- A look back at coffee's role in (modern) pop culture history — Zagat
- A day in the life of a competitive eater — HuffPost Taste
- Watch a riotous Portlandia clip poking fun at communal dining — Eater
- A first look at the forthcoming Pollan family cookbook — Grub Street New York
- The best way to store lemons, period. — America's Test Kitchen
- Pippa Middleton's latest gig: food writer — Delish
- Must make: cornmeal-crusted rosemary roast potatoes — The Kitchn
- Is the latest food politics film A Place at the Table worth a watch? — Food Republic
If you're toasting a small amount of nuts, a cup or so, use a pan on the stove over medium-high heat. There's no need to add oil to the pan, as the nuts have enough themselves. Be sure to stir them around frequently so they don't burn. If you plan to toast up a bunch of nuts, spread them evenly on a baking sheet and roast them at 350°F for about 15 to 20 minutes. Use your toasted nuts however you want, like tossed in a salad, or just enjoy them on their own. What nuts do you toast?
A creamy sauce coats this pasta dish from GraceDickinson with butternut squash, blue cheese, and walnuts.Roasted butternut squash, toasted walnuts, and creamy blue cheese pair perfectly in this lightened up pasta dish.
For more — and the recipe — check out her blog, and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
Most parents would agree that finding a healthy balance between “mother knows best” and “kids just wanna have fun” can be challenging (not to mention, frustrating) for everyone involved. But while parenting experts agree that certain golden rules should remain nonnegotiable, it’s not a bad idea to try and find a middle ground from time to time — even if that means stepping back and acknowledging your own bad habits for a little added perspective.
Check out this video to watch therapist and blogger Katie Hurley share her expert advice with two moms dealing with problems every parent can relate to: picky eating and overuse of electronics. And for more truly good snack ideas, kids’ activities, exciting promotions, and more, visit the TruMoms Headquarters and subscribe to its blog at trumoo.com. With no compromise on taste or nutrition, TruMoo Chocolate Milk is a win-win for the whole family.