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Yum's September Must Haves
For me, September means hoarding as much Summer produce as possible before it's gone and savoring each day of beautiful weather — while we still have it— with pool parties, picnics, and fireside campouts. On the social front, this month also brings more political banter as we approach the presidential election. Here are five of my essentials for September.
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Off To Market Recap: Mandoline
To kick my culinary skills up a notch, I've decided to invest in a mandoline. Pronounced mahn-duh-lee, a mandoline is a compact, hand operated machine similar to a cheese grater. Instead of grating, the blades can be set to various settings to cut vegetables and fruits into uniform sizes.
Off To Market: Mandoline
The quintessential French gratin is one of my all time favorite dishes to make and eat. I've made many a gratin in my day, but I know that my gratins will not be as delicious as they could be if I had a mandoline. Pronounced mahn-duh-lee, a mandoline is a compact, hand operated machine similar to a cheese grater.
Yummy Link: Zucchini Carpaccio Salad
If there was ever a reason to purchase a mandoline, I think it might be this one. Doesn't this paper-thin zucchini carpaccio salad look amazing? - Smitten Kitchen
In Season: Fennel
It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come.
Just Beet It Salad
A salad of roasted beets with crumbly goat cheese and a delicious vinaigrette is a pretty common dish on menus these days. While I've had my fair share of this scrumptious salad, when browsing Dinner at my Place, I was intrigued by Tyler Florence's variation because he uses raw beets.
In their raw state, beets are difficult to peel; even on a mandoline, they were a little cumbersome to thinly slice, but the rest of salad is simple and worth the effort.
Must Read: It's About Time
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).
Not Your Regular Nachos: Nachos Caprese
At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho.
Good Morning Manuel — A Chat with the Eliminated Chef
On the last episode of Top Chef, Manuel Trevino had to pack his knives and go. I had a chance to chat with Manuel yesterday and I asked him about his time on the show, and what it was like to say goodbye. To learn more about Manuel and find out what he had to say, read more
Yum's November Must Haves
There's no way around it, November means Thanksgiving. Whether you're prepping your own meal, or headed over to someone else's house, you will definitely find something on our list of must haves.
- To start things off, we've got the Willie Bird Fresh Organic Turkey ($65-$85).
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