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Sole Inspired by Julia

partysugar — Fri, 21 Aug 2009 10:30:30 -0700

Whenever I chat with someone about the film Julie & Julia, it seems the famous recipe for beef Borgignonne enters the conversation. However, when I watched the movie it wasn't this dish that stood out in my mind. It was the sole meuniere - the life-changing fish that Julia enjoyed upon her arrival in France - that I long to taste. Since I have a copy of my grandmother's Mastering the Art of French Cooking, I went home and looked for Julia's recipe.Unfortunately it's not in the book, so I hit the Internet in search of a buttery white-fish recipe. Although it's not necessarily a classic sole meuniere, I experimented with this sole and herbed white wine lemon sauce. The final result wasn't a culinary revelation, but it was decidedly delicious. If you're looking for a light, filling meal with fresh flavors, why not channel Child? For the recipe, keep reading.

Michael Symon Shares Tips on Flavor and Spice

YumSugar — Tue, 23 Jun 2009 11:30:31 -0700

"I like to do demos because they let me vent," Michael Symon admitted in Aspen. Which was fine by the crowd. It was only 10 a.m. on Friday, but the audience was roaring with laughter. At his In Praise of Pork seminar, the Iron Chef, who's set to release a book with Michael Ruhlman this November, showed that he's just like us. He accidentally lights up the wrong burners and secretly loves Miracle Whip (he buys a giant tub incognito and has to hide it in the back of the refrigerator). Still, the renowned chef had a lot of knowledge to impart on the audience when it came to seasoning and spices. Learn Symon's tips for enhancing food's flavor when you read more.

Michael admits he wants to "kill the guy who invented the garlic press." Always chop garlic by hand. A food processor makes garlic taste bitter and "hot."
Go Greek and put cinnamon - the world's most underrated spice - on everything from meatballs to lamb.
Buy spices in whole form, not ground. When you buy ground, it's impossible to know whether the spice was ground last week or four years ago.
Likewise, buy fresh herbs. When you buy dry herbs at the grocery store, you just don't know what you're getting.
Don't discard the stems of vegetables such as watercress; they contain much of the vegetable's flavor.
When zesting, only complete one pass, otherwise you'll hit pith, which imparts a bitter flavor.
For flavor without heat, remove the seeds - and ribs - in hot peppers. There's actually more heat in the rib than in the seed.
Don't cook with extra-virgin olive oil; blended olive oil is sufficient. For added flavor, cook with rendered animal fat.
Unlike Italian olive oil, which may contain olives from other regions or countries, Greek olive oil is required to contain olives from only that region. Greek extra-virgin olive oil is a great, affordable addition to your kitchen.

On my next attempt at meatballs, I'll be adding in a dash of cinnamon. I'm also surprised to hear him sing the praises of Greek olive oil. Do any of these tips come as news to you?

Noteworthy Nibbles - June 2-9, 2009

YumSugar — Tue, 02 Jun 2009 14:00:13 -0700

Whether you're in Brattleboro, VT, or Ponca City, OK, you've got the pick of the crop when it comes to food events this weekend. I know there are Spam and strawberry festivals, but I'm new to the world of rhubarb and horseradish celebrations. What will you be attending? Let us know what you're up to below!

New York, NY: Wine & Spirits Magazine's Top of the List - June 2
Orlando, FL: Slow Food Potluck Dinner - June 2
Palm Springs, CA: Palm Springs Restaurant Week - June 2-19
Las Vegas, NV: Taste of the Nation Las Vegas - June 4
New York, NY: James Beard Key West Seafood Celebration - June 4
Brattleboro, VT: The Great Vermont Grilled Cheese Cook-off - June 5
St. Louis, MO: St. Louis Brewers Festival - June 5-6
Snowmass, CO: Snowmass Chili Pepper & Brew Fest - June 5-6
Lincolnton, NC: Hog Happenin' - June 5-6
Aledo, IL: Rhubarb Fest - June 5-6
Fort Harrod, KY: Fort Harrod Beef Festival - June 5-7
Newport, RI: Great Chowder Cook-Off - June 6
San Francisco, CA: Spring Breakfast at the Ferry Plaza Farmers Market - June 6

To see the rest, read more.

Ponca City, OK: Ponca City Herb Festival - June 6
Eugene, OR: Sasquatch Brew Fest - June 6
Ashland, VA: Ashland Strawberry Faire - June 6
Menomonee Falls, WI: World of Beer Festival - June 6
National Harbor, MD: Food & Wine Festival at National Harbor - June 6-7
Chicago, IL: Chicago Botanical Garden Wine Festival - June 6-7
Collinsville, IL: International Horseradish Festival - June 6-7
Camarillo, CA: Casa Pacifica Angels Wine & Food Festival - June 7
Amherst, MA: Taste of the Nation Pioneer Valley - June 8
Ithaca, NY: Taste of the Nation Ithaca - June 9

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Fast & Easy Dinner: Chimichurri Chicken

partysugar — Fri, 29 May 2009 10:30:00 -0700

Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans - they provide a snappy crunch - and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal, read more.

Chimichurri Chicken
From Better Homes and Gardens

Ingredients

4 skinless, boneless chicken breast halves
3 Tbsp. cooking oil
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 Tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice

Directions

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
In small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth.
Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

Serves 4.

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Cilantro: Love It or Hate It?

YumSugar — Tue, 24 Feb 2009 05:50:25 -0800

Last week I mentioned that at least one scientist believes that cilantro preferences may be a genetic trait. Since people are clearly divided on the flavor of this plant, I thought I'd ask: Which of you are (possibly genetically predisposed to be) cilantro lovers and haters?

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Cilantro Preferences May Be Genetic

YumSugar — Fri, 20 Feb 2009 10:30:24 -0800

For every cilantro lover who basks in the bright, citrusy flavor of the herb, there's an equal and opposite voice that denounces its soapy, overly floral scent and taste. So why is cilantro (and not, parsley, oregano, or sage) so polarizing? At least one scientist believes that preference for cilantro may be a genetic trait.

Behavioral neurologist Charles J. Wysocki studied identical and fraternal twins' preferences for the herb and found that while more than 80 percent of the identical twins gave similar ratings on the "pleasantness" of cilantro, only 42 percent of the fraternal twins had like assessments. He also believes that disgust for cilantro comes from its odor, rather than its taste.

Wysocki cautioned that he hasn't run enough analysis of data to come to a firm conclusion, but this finding could explain a lot of things. After all, the Internet is rampant with anticilantro communities, from websites like I Hate Cilantro to opposition groups on Facebook, and even Julia Child wouldn't touch cilantro. What do you think of Wysocki's biological theory?

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Top 5 Flavor Pairing Predictions for 2009

YumSugar — Mon, 05 Jan 2009 11:16:02 -0800

At the onset of each year, American spice company McCormick offers its prediction for the top spice combinations. When we shared the company's top picks with you last year, your vote went to the vanilla and cardamom combo. Incidentally, throughout 2008, I encountered that flavor pairing in recipes and menu items from flan to peach pie. McCormick recently released its forecast for 2009. To see five of the new flavor combinations predicted to explode onto the food scene (and your tongue) this year, read more.

Toasted sesame and root beer
Chinese five spice and artisan-cured pork
Dill and avocado oil
Mint and quinoa
Smoked paprika and agave nectar

The Peruvian grain quinoa has been gaining popularity, and I've already seen recipes for it tossed with mint and other herbs. With the shift away from high-fructose corn syrup and toward natural sweeteners, I could see agave nectar and smoked paprika being a big hit. Toasted sesame and root beer? That's an interesting idea, but I'd have to try it in order to believe it will take off.

What are your thoughts on the flavor forecast?

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Fast & Easy Dinner: Herbed Lamb Steak Salads

partysugar — Wed, 19 Nov 2008 07:45:07 -0800

The classic steak salad gets a Greek makeover in this quick recipe. Lamb is seared on a grill pan before being tossed with mixed greens, radishes, and feta cheese.

A simple dressing combines yogurt with fresh chopped mint. When paired with a hummus and pita chip starter, this salad is perfect for weeknight entertaining. Check out the recipe and read more.

Herbed Lamb Steak Salads
From Better Homes and Gardens

Ingredients

1 lb. lamb steaks, 1/2-inch thick
1 Tbsp. olive oil
Salt and ground black pepper
1 5-oz. pkg. mixed salad greens with herbs
2/3 cup sliced fresh radishes
1 6-oz. carton plain yogurt
1 to 2 Tbsp. snipped fresh mint
Herbed feta cheese

Directions

Heat grill pan over medium-high heat. Brush steaks with oil; sprinkle lightly with salt and pepper.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking. Transfer to cutting board; cover and let rest for 2 minutes.
Meanwhile, divide salad greens and radishes among four plates.
For dressing, in a bowl combine yogurt and mint; season to taste with salt and pepper.
Remove bone from lamb. Cut lamb in strips; place meat on salad greens. Sprinkle with feta; pass yogurt-mint dressing.

Serves 4.

Nutrition Facts: Calories 344, Total Fat (g) 26, Saturated Fat (g) 10, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg) 258, Carbohydrate (g) 5, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 22, Vitamin C (DV%) 11, Calcium (DV%) 12, Iron (DV%) 13

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Thanksgiving Tip: Stock Up Early

YumSugar — Mon, 17 Nov 2008 15:00:46 -0800

If you're hosting Thanksgiving at your house, then hopefully you've started planning your menu. Once you've decided on the menu lineup, don't wait to stock up on seasonal essentials. Three days before, shop for herbs, spices, seasonings, and other specialty Thanksgiving ingredients, as they'll be the first to go out of stock at the store. These include items such as:

Fresh cranberries
Herbs such as rosemary, thyme, and sage

To see other items I suggest stockpiling, read more.

Canned pumpkin and cranberry
Mixes for stuffing, cornbread, and mashed potatoes
Spices such as pumpkin pie spice, allspice, and cumin

One Thanksgiving, I waited until the last minute to obtain ingredients, and I visited three supermarkets before locating fresh thyme! Taking inventory on these items early guarantees that you'll have one less thing to worry about amidst the chaos of preparing the meal. What ingredients do you plan to shop for ahead of time?

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Definition: Shiso

YumSugar — Tue, 21 Oct 2008 15:00:05 -0700

Shiso
An herb related to mint and basil that is commonly found in Japanese cuisine, with an aroma of cinnamon, anise, basil, and citrus.

Shiso, much like parsley in America, is used in salads, sushi, sashimi, cooked dishes, and as a garnish. It also goes by the names perilla and Japanese basil.

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