Food

суббота, 12 февраля 2011 г.

Top Chef All-Stars Exit Interview: Episode 9

I don’t care if Jimmy Fallon is some douchey talk show host now. I will always love him for always breaking character on Saturday Night Live. Fallon celebrated his birthday Top Chef style by tasting and judging dishes from our beloved crew of All-Stars.

Be ready to wipe your tears. A true character packed their knives this week.

(ed. note– Fabio was driving on the freeway to the airport during this call, and that, compacted with his strong accent lent itself to a fairly incomprehensible interview. Here’s my best interpretation of the Italian’s thoughts on getting the boot.)

You’ve been a very popular character with the Top Chef fans and family. What’s it like to be a part of the organization?
Fabio Viviani:It’s done much for me. It’s good exposure. We’re all looking for exposure, it’s the number one reason why we signed on. Bloggers need exposure…so does Top Chef, NBC, even Colicchio likes exposure. He doesn’t do this because he likes to judge a bunch of pirates.

Have you ever made a hamburger before?
No, no need for it. So now I guess I’m learning. I went to Richard and said “Blais, how do you make your burger?” I made what he told me to do. It doesn’t matter. Burger is a burger.

It was discussed last night that Richard keeps helping people out. What do you think of that?
Blais will do anything to win this competition. I don’t think he would go out of his way. He did help me out. I think Mike Isabella is a great guy. I think Angelo is a camel toe. He wears his pants a little too tight for my taste.

What do you think of Top Chef All-Stars? What was your favorite challenge?
Best of the best. Challenges harder, judges are tougher. Except for Gail, she’s always a sweetheart. Besides Restaurant Wars, it was the dim sum. Welcome to the land of opportunity, dim sum style!

There was a sort of back and forth with you and Anthony Bourdain. What do you think of him now?
I LOVE, put it in capitals, I LOVE him. He’s a fuck nut. I love him. He just said his one liner about the wrong guy. I talk to him after, I talk to his wife, they’re good people.

(Photo: Bravo)

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пятница, 11 февраля 2011 г.

Feed Us Back: sliced bananas and parsley on top

- You ESers has a field day with our favorite new unitasker,the bananza.debbie koenig:

I love that it’s a “hand-held” banana slicer. Obvs so much more convenient than those bulky room-sized ones.

Britannia, however, is not making fun:

I kinda want one, don’t judge.

- Andkitchen geekstands up forparsley as a garnish:

Used to be right there with you on the parsley garnish; but I’ve mellowed a bit. I’m anti curly-parsley and bad parsley but I think fresh flat leaf has its place. Garnish breaks down just like ingredients in the recipe, complementing or contrasting. Your current recipe and Rocco’s example go with the complementing camp. I often use parsley and/or cilantro in dishes that have neither to provide a fresh herb contrast to whatever dish I’m serving. Think about osso bucco and tell me gremolata is out of place as a garnish cutting the richness of the dish.

Finally,flickr user arenamontanasdeserves a huge round of applause for somehow providing the perfect photo for this post.

Thanks for simmering with us— see ya next week!

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четверг, 10 февраля 2011 г.

salted hazelnut creme brulee recipe

I have a confession to make that may cause me to forfeit all my ES street cred……… I am not a huge fan of desserts. I admit I have found myself tempted to join the dark (chocolate) side after some of the recent recipes our new contributorSweet Fiendprovided, but typically the interest is just passing. Cakes, cookies, brownies etc… they just don’t do it for me. Some pears and honey or a digestif are much more my style. I also have never really had much interest in baking, with its need for precise measurements and specific recipes. These problems put me in a tough situation last week but my loss may be your gain as Valentine’s Day nears.

Wifey and I have gotten into the habit ofregularly cooking a multi-course romantic meal, where we alternate who is responsible for each part. Last week, it was my turn to come up with a dessert to satisfy her substantial sweet tooth and I could not think of anything, so I started thumbing through an old cookbook and came acrosscreme bruleeandpot de creme. I had made both before, back when I first realized that Easy Mac was not really cooking. The beauty of these dishes is that once you get the basic ingredients and technique down, it is easy to play with the flavors as much as you want. Even I can’t resist a rich and silken dessert, where the end product is a lot more impressive than the steps to make it. While this was a perfect solution for us on a cold Sunday in January, it may also be the perfect fit for you and your Valentine. Also, it doesn’t hurt that you can make it beforehand and focus on a different sort of dessert.

Salted Hazelnut Creme Brulee

4 ounceshazelnuts, 4 largeegg yolks, 1 largeegg,2 1/2 cupsheavy cream, 2 tablespoonsFrangelico

1. Toast hazlenuts by heating them for a few minutes in a skillet over medium heat. Remove and let cool slightly before grinding in a food processor until fine.

2. Slowly bring your cream to a boil in a saucepan over medium-high heat. Keep an eye on it so that it doesn’t boil over, or just leave a wooden spoon resting in the pot so that the trapped steam can escape along the handle.

3. After steam is rising from the cream, stir in the hazelnuts, bring back to a boil, and remove from the heat to cool to room temperature.

4. At this point, begin preheating the oven to 325 degrees and boiling some water on the stove. While they start heating up, whisk together the egg and egg yolks until smooth. Slowly add the slightly cooled cream mixture, stirring throughout and then do the same with the Frangelico.

5. Depending on your preference you can skip this step but I worked the mixture through a strainer into a large bowl to remove the pieces of hazelnut so there would be no grit in the final dish.

6. The mixture smelled amazing already but I resisted the urge to chug it all and instead put a damp kitchen towel on the bottom of a deep baking dish and set 4 ramekins on it so they wouldn’t slide around. Fill ramekins with hazelnut-egg-cream mixture.

7. Pour your boiling water into the baking dish so that it is about halfway up the ramekins. Cover the dish with a sheet of aluminum foil and set in your preheated oven. These will cook for about 30 minutes or until the center is not quite set, but make sure you don’t overbake. Also be careful removing the ramekins from the water to let them cool.

8. Pop these in the refrigerator for a few hours to chill and then remove from the fridge about an hour before serving.

Right now you already have a velvety hazelnut pot de creme, but thekid in all of us wants even more sugarand the adult in us knows how to make that happen.

9. Sprinkle a 50/50 mix of Guarende sea salt and coarse sugar on top before popping the ramekins under the broiler.

You can serve these with homemade whipped cream, berries or chocolate sauce if you like but I suggest you save those for later and just serve your creme brulee with ahefty dose of Barry White.

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среда, 9 февраля 2011 г.

kuri squash soup recipe from the fifth floor restaurant in san francisco

It’s that time of year when all of us farmers’ market junkies are literally begging the growers to show up with something besides squash and potatoes. Keep heart, folks— another month and we’ll be in the clear. In the meantime, why not make it a winter cooking mission to try using every type of squash they have at the far mar? One in particular I’ve always passed up is thekuri squash— those round, orangey-red ones that look something like a mini-pumpkin with gross, rough edges.

Chef David Bazrigan, who just recently took over the kitchen at San Francisco’sFifth Floor restaurant, sent over this suprisingly simple recipe for turning those ugly little buggers into a beautiful kuri squash soup. Full recipe— and a bonus photo gallery of Chef Bazrigan’s food— after the jump.

Kuri Squash Soup Recipe
feeds 6

2kuri squashhalved and roasted, cooled then scoop out meat
1/2onionsliced
5 ggarlicsliced
1 1/2 Tbutter
1/2 pintwhite wine
2 quartschicken stock
2.5 grams eachcumin, cardamom, coriander, cinnamon, toasted and ground
1/2 pintheavy cream
Salt and pepperto taste

Cook onion and garlic in butter, covered on low heat for 10 minutes(until soft), add wine, reduce by half. Add squash, spices and stock, cook for 30 minutes. Add cream, blend, strain season to taste. If too thick add more stock or water to desired consistency.

Plus— a few more photos from Fifth Floor’s new menu. I’ve included some explanatory links for all you non San Franciscans who aren’t used to cooking with fresh-picked flowers and whatnot.

Heirlomchicorieswith compressedpersimmon, pomegranate, Pt. Reyes blue cheese, apple, hazelnuts,vadouvan, and Chardonnay vinaigrette.

Brillat-Savarinravioli with roasted hedgehog mushrooms, sage, brown butter, walnut pesto and winter greens.

Butter poached Maine lobster with white beets, radishes, meyer lemon, braised baby savoy cabbage,nigella seedsand fines herbs.

Fifth Floor Restaurant
12 Fourth Street
San Francisco
415.348.1555
www.fifthfloorestaurant.com

(Photos: Eric Wolfinger)

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вторник, 8 февраля 2011 г.

50 Ways to Feed Your Lover

Here at ES we know it’s not always just about what you eat— it’s how you eat it, too. And never is that more important than on Valentine’s Day. So we’re embracing our inner love child and suggesting 50 ways (some naughty, some nice) to feed your lover this V-Day.

From breakfast in bed to beer in your bosom, enjoy our most loving countdown to date— and click on the photos for fuller explanations.

50. Giant Gummy Bear on a Stick
Practicing your oral skills has never been so sweet.

49. Electric Cookie Press
With one-hand operation and consistent flow of icing every time, the possibilities are endless.

48. Bialetti Pizza Chopper
Works great for slicing thin crust, deep dish, or unfaithful lovers.“Simply grasp the handle at opposite ends and rock the blade back and forth to create portions in the desired size.”

47. Hillary Clinton Nutcracker
Secretary of State Hillary Clinton is busting more than balls in Washington these days. See what she can do with a pecan.

46. Jigsaw Cookie Cutter
Sometimes love is complicated, but isn’t it great when it feels like a perfect fit?

45. Musical Cake Slice
Dream of being serenaded by your loved one? You can have your cake and eat it, too, while listening to an electronic version of“The Wedding March” or other tunes.

44. Rooster Apron
This not-so-subtle kitchen frock is sure to send the message of what’s for dessert.

43. Nun Salt& Pepper Shakers
Don’t let that Catholic guilt get you down. Shake out your sexual repression at your next meal.

42. The Ex– Unique Knife Holder
Re-enactFatal Attractionin the comfort of your own home.

41. Rainbow Kitchen Utensils
We love our gays more than the U.S. military, and what better way to represent pride than with rainbow kitchen utensils?

40. Flask Bra
For the girl on the go.

39. Fisticup Brass Knuckle Mug
P. Diddy will have nothin’ on you when you offer yo’ bitch a cup of morning brew with some props, yo.

38. Bacon Wallet
Take your date out in style when you pull out this meat-lover’s pocketbook.

37. Denture Bottle Opener
The one time when using your teeth is a good thing.

36. Radio Toaster
Pining over a lost love? Listen to Delilah while preparing your morning toast.

35. Sophisticated Adult Bib
Nothing says sexy more than a black vinyl velcro bib with sequins.

34. Port-a-Pint Folding Beer Glass
Chivalry is not dead. Just pull this out the next time you want to make a move at the end of a barbecue.

33. Food Pod
Culinary contraception never looked so good.

32. Rolling Pin Glove
Doing your best Michael Jackson while zesting a lemon will be sure to win over the ladies.

31. Portion Control Bowl
Your type“A” loved one will bliss out knowing exactly how much is going down the hatch.

30. Inflatable Turkey
Want to impress your loved one but don’t have any kitchen skills? A couple of lung-fulls of hot air will do the trick.

29. Whiskey Stones
Coals in your stocking at Christmas and rocks in your cocktail for Valentine’s Day. WTF?

28. Breakfast Floss
Want to make breakfast in bed but can’t fry an egg? Here’s the perfect solution, and calorie-free too.

27. Beer Pong Costume
You may be too old for the“I’m so drunk, let’s fuck” crowd, but at least you can pretend.

26. Smart Cookie Fortune Teller
Is true love in your future? Now you can find out without the cardboard aftertaste.

25. Molecular Cuisine Starter Kit
Do you think Wylie Dufresne is hot? Seduce your own lover: molecular gastronomy-style. Mutton chops required.

24. Juvenile Delinquent Mints
Now your date can have fresh breath even if he’s from the wrong side of the tracks.

23. Donation to the Food Bank For New York City
Love a stranger by supporting one of the largest emergency food programs in the country.

22. Cotton Candy Maker
Candy hearts are so 5th grade. Class it up with some pink fluff instead.

21. Twirling Spaghetti Fork
Re-enactLady and the Trampand save your energy for after dinner.

20. Fridge Patrol
If you think a few extra pounds are coming between you and your true love, here’s your answer.

19. Quick Milk Magic Straws
And you thought cocaine was a fun way to get the night going.

18. Automatic Composter
Oedipal complex with Mother Earth? Here’s your solution.

17. Cathy’s Cookbook
If the perpetually single comic heroine Cathy can hook a man, so can you by following one of her easy recipes.

16. Cheese Curds
They look a lot better on a buffet than on your thighs.

15. Rotating Drink Dispenser
Feeling Tom Cruiseishand can’t decide on your sexuality or what to drink? We’ve got you covered.

14. NibMor Chocolate
You can go the classic route even if your sweetheart is a raw vegan.

13. Good Commons
Take your loved one on a foodie destination to one of the premier boutique retreat centers in the Northeast.

12. Nulo Pet Food
Is Fido or Whiskers your one true love? Spoil them with this all-natural product from foodies who are revolutionizing how we feed our pets.