- My brother is currently studying abroad in Paris, and is keeping a blog that occasionally includes moouth-watering descriptions of his meals. He also posts pictures, so if you have any interest in Paris or what he's doing, check it out:
http://www.evanseuropeanadventure.blogspot.com/- An ESPN writer called "The Sports Guy" (Bill Simmons) started letting his wife make football picks. In exchange, she writes a short column about whatever she wants, and often mentions food - donuts, cookies, etc. I've picked up some unique tips from The Sports Gal:
http://sports.espn.go.com/espn/page2/story?page=sportsgal/070105- My parents made prosciutto-wrapped breadsticks (a Giada de Laurentiis recipe) for their holiday party, and the results were stunning:
Just as popular songs are remade or "covered" by other musicians, classic recipes have several versions, which have been revised over time to be more conducive to contemporary equipment and home cooks' time constraints. Recently I've made a few such "updated" recipes - risotto, meatballs, and veal Marsala (see below for links to the recipes).
Since I first learned about the method for making risotto, which is endlessly stirring the ingredients over a hot stove, I never thought there could be a short cut (aside from a pre-made packaged mix). While searching for a way to use some leftover goat cheese, I came across a recipe for "Baked Risotto" on cookinglight.com, and there's no mention of stirring aside from adding some of the ingredients to a pot on the stove.
Usually when I make risotto I like having it as a one pot meal, so I tend to include vegetables and meat with the arborio rice, garlic, onions and cheese. For this recipe, I omitted the asparagus and added 10 ounces of hot Italian turkey sausage, which is a staple in my standard risotto dish. I squeezed the meat out of the sausage casings and browned it in a pasta pot (I don't have a dutch oven, which the instructions call for, so I had to use a pot and a casserole dish), then proceeded with the recipe. The only other change I made was a splash of white wine, and it only added to the various flavors of the dish.
My resulting meal was better than I could have hoped for, and just different enough from my standard risotto that I will happily cook either one in the future. The tiny amount of nutmeg was a surprising compliment to the spices in the turkey sausage, and using stock with a small amount of wine emphasized but did not overwhelm the other ingredients.
Giada de Laurentiis' veal Marsala is lighter and simpler than some versions I've seen, which is what originally attracted me to it. It's an elegant meal without overexerting oneself in the kitchen. My only problem with the recipe was my fault, because I forgot to get mushrooms, and I know they would have contributed texture and absorbed all of the earthy aromas from the different ingredients. I don't normally eat veal, so I'll probably try again with chicken, but I was pleased with my efforts.
Meatballs and pasta in tomato sauce are one of the ultimate comfort foods, and my mom always used to make chicken pesto meatballs. I got the recipe from her, and it may have originally come from Gourmet, so if you're at all interested you can contact me for the directions. What makes the meatballs so appealing, aside from the bonus of the pesto, is that they're made with breadcrumbs and an egg white, and are substantial without being too dense.
Italian cuisine is probably my favorite to cook at home, and while I know that I can't replicate the wonderful meals I ate there, I can experiment and revise to my heart's content.
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=709812
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26986,00.html?rsrc=search
After a few days at home for the holidays, I was ready to give up beef for the next six months. I think I ate more red meat in ten days than I did in all of 2006. This is not to say that I didn't enjoy every minute of it, because prime rib and lamb chops are not something to complain about (especially when someone is doing all the work for you), but my stomach wasn't prepared for an onslaught of meat.
Despite my holiday indulgence, I know that the only way I could ever give up meat is if I could eat the Vegetarian Special at the White Dog Cafe for dinner every day. Unless I'm excited about a pasta or risotto dish at an Italian restaurant, it's rare for me to order a meal without meat or fish when I'm eating out. Strangely enough, I've ordered vegetarian food twice out of five dining experiences at the White Dog.
On my most recent visit, the cuisine was so rich and satisfying that I didn't miss having animal flesh to compliment the starches and veggies on my plate. I started the meal with a bruschetta trio - artichoke spread, hummus, and sun-dried tomatoes and feta on toasted bread. The bread at the White Dog is textured and great with olive oil, but it wasn't the best choice for the bruschetta because it was a little too heavy and not chewy enough. In addition, none of the toppings on the bread were exceptional, but it was still a decent appetizer. One nice addition to the plate was a selection of vegetables - fresh, roasted or pickled - seasoned with dill.
My entree, on the other hand, was beautifully presented and equally delicious. The waitress described the special as a "spinach, tomato, and artichoke heart struedel with parmesan cheese and a side of potato gnocchi." When she served it, it looked more like a bowl of pretty gnocchi in a creamy sauce, with thin green beans and a long slab of vegetable pie resting above the other food. The pie, or "streudel," had a thick buttery crust encompassing the filling, and a professional-looking criss cross design composed of puff pastry on the top. In other words, it was a vegetarian masterpiece, and I congratulated myself mentally for my choice with every bite.
I guess I have to conclude that I'm a true omnivore, and that I don't intend to eat only meat or no meat if I can help it. Luckily, when I need to get rebalance my diet, there are fulfilling and tasty vegetarian meals only blocks away.
Aside from being a whirlwind of shopping, eating, and various commitments, the month between Thanksgiving and Christmas has also been full of new experiences. I got my first Christmas tree, went to my first holiday party for work, sent and received holiday cards to and from "old" (college) friends, made a buche de noel by myself, and tried two recently opened restaurants.
The New York Deli in Carytown isn't technically new, but it was completely made over in the fall and has a different menu, atmosphere and clientele. What used to be somewhat of a grungy, mediocre deli is now an attractive bar/eatery that's open later than almost any other place in Carytown. I heard rumors that not all of the food was actually available at first because the owner spent so much money on redecorating, but I only ordered one item off the specials menu, so I can't attest to that being true.
What I can say is that the appetizer I tried didn't taste as good as the decor looked. It was supposed to be crab, spinach and artichoke dip, although I didn't taste any crab, nor did I detect any artichoke flavor or texture. The accompanying chips were homemade from flour tortillas, and they were slightly soggy but still tasty. Overall the appetizer wasn't inedible, and it wasn't overly creamy, yet it didn't stand out as anything special. I kept thinking that I could have made a better spinach artichoke dip at home, which isn't what's supposed to happen when you go out to eat. Despite the $2 rail drinks and PBR specials, I don't see any need to go back to the new New York Deli.
In contrast, Cous Cous, a Moroccan/Mediterrean venue, has already been graced with my presence twice. Located on Franklin Street in the Fan, the restaurant seems to be another success for the owner of Sticky Rice. Though Cous Cous matches the energy and hipness of Sticky Rice, it is a step up in sophistication. For example, I would never think of doing a saki bomb at Cous Cous, but it does happened from time to time at Sticky Rice.
Clearly, the owner didn't intend for a duplicate of the pan-Asian hot spot with Cous Cous. The menu includes a large section of "meze," which are essentially tapas, though there are also salads, soup and entrees to choose from. The wine list is diverse but manageable, and the two desserts I tasted were satisfying and rounded the meal out perfectly. I was especially fond of the Manchego Fritters (fried cheese balls with a mango coulis), the Kefka (meatballs), and the spinach, which was sauteed with apples and raisins. The food at Cous Cous, like its image, is elegant and unique without being pretentious.
If you've never tried a buche de noel, please let me know and we can make arrangements to change that. I wait for Christmas every year just for the dessert...an unbelievably delicious roll of white cake and chocolate whipped cream. If you can master a sheet cake and whip your own cream, it's not a hard confection to master. I guess I have high standards when it comes to the yule log, and I consider it a victory that I made my own mouthwatering version of one of my favorite desserts. The leftovers are in my fridge, although I'm not expecting them to last more than a day or two - some things never change.
