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Yummy Links: From Emulsions to Regis Philbin
- Top Chef fact check: find out who was right in the Stefan vs. Danny vinaigrette/emulsion argument. — The Food Section
- Learn the proper technique for carving a turkey.
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What's on Obama's Pre-Presidential Dinner Plate
We've got our hands on the menu for Obama's last supper before the big day, and it ain't Southern-style johnnycakes or Hawaiian pizza.
The Hilton Washington Hotel in Washington, DC, one of three venues hosting an official candlelight dinner on the eve of the presidential inauguration, has revealed an elaborate menu. This is the last meal the Obamas will have before they spend the next four years under the discerning palate of Cristeta Comerford, the current White House executive chef.
Making the Most Fabulous Fondue
While it may seem incredibly easy to throw a bunch of cheese into a pot and melt it, crafting a super-creamy fondue takes a little skill. In the February issue of Vogue, Jeffrey Steingarten acknowledges that the perfect fondue is hard to find. He said: Fondues as smooth and suave as this are rare; more often the cheese separates and settles on the bottom of the pan in stringy clumps and lonely curds whose flavor is as fine as the cheese they're made from, but that congeal in the mouth into tough and chewy balls not unlike chaws of bubble gum.No one would want to serve a chunky fondue like the one Steingarten describes.
Exercise in Excess: The French Laundry Part 2
Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.
After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above).
Bravo (Finally) Announces Top Chef 3 Contestants
On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special."
Today's Special: Roasted Asparagus and Wild Mushroom Salad over Baby Greens
FitSugar would be so proud of tonight's all vegetable dinner recipe. Basically it's 2 healthy salads in 1. Healthy is emphasized because the veggies are tossed in a light evoo (yes I know that it is a Rachael Ray-ism, but come on, it's also a very handy abbreviation and I've been abbreviating long before Ms.
Today's Special: Asian Salad with Teriyaki Salmon and Apricot Vinaigrette
A few years ago I stopped buying store bought salad dressings in favor of making my own tasty little vinaigrettes. The flavor of my salads tremendously increased, instead of being all about the dressing, the ripe vegetables and crisp greens shine when lightly dressed with an emulsion of citrus, oils, vinegars, and condiments. Not only do they taste better, but dressings made from scratch are much healthier.
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