Did you know that mussels are one of the most affordable proteins around? But that's not the best thing about them: they're also quick cooking and simple to season. A hearty, brothy bowl of mussels can be on the table in under half an hour. There are many variations, the most classic perhaps is the French preparation that involves French fries. When I make them at home, I prefer to pair them with a crusty bread to soak up the succulent juices. Oftentimes, chorizo or bacon is added to the base, but this recipe, which involves fresh tomatoes, is pescaterian-friendly. Served with a mixed green salad and nice white wine, these mussels are special enough to entertain with. Interested in experimenting with shellfish? Here's the recipe.
Well, Top Chef fans, what did you think of the spinoff, Top Chef Masters? I have mixed feelings about the show — I loved seeing the world-renowned chefs compete, but I hated seeing three of them fall so far, so quickly. I also didn't like how the stakes weren't as high: the four competitors are already established and well-respected professionals in the food industry.
They aren't desperate to win, their careers don't depend on the success of their performance. Top Chef Masters lacks the immediacy of the original. These chefs haven't shopped for groceries or made desserts in years, so who cares if they can't complete a quickfire challenge? To see the rest of my thoughts and discuss the premiere in more depth (warning, spoilers ahead!), read more
The South Beach Wine and Food Festival hosted by Food Network and Food and Wine magazine kicks off today in Florida. One of the hottest tickets is to the wildly popular Burger Bash hosted by Rachael Ray. In October, I checked out the New York competition that Katie Lee Joel won with her Logan County Burger.
Tonight, Joel will defend her title against last year's South Beach winner, Michael Schlow. Since I won't be present at the SOBE Burger Bash, I decided to treat myself by making Schlow's monster of a burger. The Schlow burger is more complex than Joel's burger and involves fried onion rings, melted cheddar cheese, and a creamy horseradish sauce. The recipe says that the 9-ounce patties make "two fat-boy burgers" and trust me, after eating one of these babies (I made it through half), you'll feel like a fat boy.
However, this incredible burger is worth it. It's a masterpiece of flavors: the crispy onions are slightly caramelized, the lightly seasoned ground beef is tender, the mayonnaise is tangy and provides a much-needed moistness. If you or a loved one is a burger fanatic, make this burger. There's a reason it won the Burger Bash — quite simply, it's absolutely delicious. Want the recipe? Please, read more
If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).
Different from most cookbooks, this tome is not separated into courses. Instead each section represents a specific time — be it a cooking time (Time to Eat and Now) or a time in one's life (Time to Celebrate). To find out more about this excellent cookbook, read more