Food and Wine
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February 17, 2015
Recipe Day at UAKC
We're feeling a little Italian todayA New Parmesan Recipe From Melissa ClarkI've always been a fan of the NY Times' food critic Mark Bittman and his easy and basic approach to cooking. But now, I've discovered Melissa Clark - also of the NY Times. She publishes fantastic recipes (like the one below). She's written or collaborated on over 30 cookbooks. So now, I'm a fan of both Mark and Melissa even though they're quite different. Below is Melissa Clark's recipe for Parmesan Cauliflower. It sounded like an unlikely combination to me at first, but then I thought about the properties of cauliflower that I liked, such as its firmness and body, as well as the crunchiness. It seemed like a perfect fit with the gooey cheese and the tangy, tomato flavor of the Parm sauce. Of course, the dish is also perfect for a vegetarian main course. P.S. Check out the wine recommendation at the bottom.Parmesan CauliflowerThink of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli.INGREDIENTS ½ cup all-purpose flour 4 large eggs, lightly beaten 3 cups panko or plain unseasoned bread crumbs Kosher salt, as -
February 14, 2015
New Wine Storage Available From Sub-Zero
Sub-Zero Integrated Wine Storage Units Sub-Zero and Wolf will soon complete the biggest new product launch in the company's history. Nearing the last, but nowhere near the least, of the new product launches is Sub-Zero's new integrated wine storage units. We put the emphasis on integrated because Sub-Zero has devoted so much time and effort throughout this new product launch to making products that are streamlined, flush, and seamlessly a part of their surrounding environment.The new integrated wine storage from Sub-Zero is available in either stainless steel, or in a version that can integrate seamlessly to adjacent panels. Models in 15", 18", 24" and 30" widths, make it easy to get just the right wine unit to fit your space and can store from 26 to 147 bottles. Ultimately, taking good care of your wine while it is in the bottle delivers a more pleasurable experience when it's time to consume the bottle. At Sub-Zero, wine units are engineered to guard against heat, humidity, light, and vibration which can degrade your wine, assuring you the best taste possible when it's time to enjoy your wine. For the best advice on wine storage consult the experts from Universal Appliance and Kitchen Center today. -
February 08, 2015
Sous Vide Cooking
Sous VideThe old and new trend in cooking - Sous VideTracing its beginning to the 17th century, Sous Vide was re-discovered in the 20th century, and has made a big comeback. Sous Vide translates literally from the French to Under Vacuum. The modern technique involves vacuum sealing food in plastic bags, and precisely cooking for a long time at low temperatures. The outcome is a flavor-intense dish with a freshly cooked taste, vividly colored vegetables, and new texture and taste sensations. Two French chefs, Bruno Goussault and Georges Pralus independently began developing the modern Sous Vide techniques in the late 1960's and early 1970's. Today Sous Vide cooking is common in the Michelen Star rated restaurant Le Meurice in Paris, Charlie Trotter's in Chicago, as well as Thomas Keller's, The French Laundry in Yountville, CA. and Per Se in New York, NY.Home cooking Sous Vide requires a vacuum sealer, an immersion circulator, and a pot. Thomas Keller has written a cookbook with Sous Vide techniques and recipes appropriately called Under Pressure. I'd also recommend the YouTube Videos produced by Top Chef winner, Michael Voltaggio (just search for Michael Voltaggio). He has a very good 3-video series on Sous Vide chicken. At the 2015 Kitchen and Bath International Show (KBIS), GE® Appliances previewed an all-in-one Sous Vide solution. It's a new induction cooktop pre-programmed for Sous Vide. It requires an optional Immersion Circulator ($150) which connects with the cooktop via Bluetooth. If you're remodeling your kitchen or considering a new cooktop, -
February 06, 2015
Valentine's Day Drinks
Valentine Drinks: Cosmopolitans two ways Cosmopolitan Cocktail or Champagne Cosmopolitan I love Martinis. For Valentine's Day I'd happily choose a pink version of the Martini - The Cosmopolitan. But, my wife would prefer a Champagne Cosmopolitan. Which version do you think we'll be drinking? Here's my favorite recipe for a Cosmopolitan: Cosmopolitan INGREDIENTS 8 ounces (1 cup) vodka 3 ounces (1/3 cup) triple sec or cointreau 3 ounces (1/3 cup) cranberry juice cocktail 3 ounces freshly squeezed lemon juice (1 large or 2 small lemons) 4 2-inch lemon peels/twists PREPARATIONPour all ingredients except lemon peels into a pitcher.Fill a large cocktail shaker 1/4 full with ice. Pour approximately 1/2 of the mixture (two servings) into the shaker. Shake vigorously for about 30 seconds. It's important to have a well-chilled drink. Then strain into martini glasses and add lemon twist garnish. Note: I like to chill my glasses. I put them in the freezer or stick them in an ice bucket ahead of time.Here's my wife's favorite Valentine's drink, the Champagne Cosmopolitan: Champagne Cosmopolitan INGREDIENTS 8 ounces Cointreau or Triple Sec (Grand Marnier will also do nicely) 8 ounces cranberry juice cocktail 1/2 cup freshly squeezed lemon juice 2 tablespoons fine or extrafine granulated sugar 4 cups chilled Champagne or other sparkling wine PREPARATIONStir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours. Fill 2/3 of champagne flutes with the mixture, and top off with Champagne to serve.Serves 6-8. Choose your favorite and enjoy a special Valentine's Day. -
February 03, 2015
Travel News from Fodor. Top tourist spots trending.
Who wants to go to Croatia? We're not kidding. Let's go to Dubrovnik! Planning your 2015 vacation. London, Paris, Rome, Florence, Dubrovnik.... Dubrovnik? YES, Dubrovnik While according to Fodor's, Paris is still the world's #1 desired tourist destination, Croatia is ranked #1 among World tourist destinations on the rise - primarily because of Croatia's Adriatic City of Dubrovnik. Dubrovnik, Yugoslavia, known as "The Pearl of the Adriatic" was a very popular tourist destination and a common stop for cruise ships during most of the last half of the 20th century. Then, in 1991, a brutal 10-year Civil War broke out in Yugoslavia. Eventually, the nation was broken into separate countries, including Croatia which encompasses most of the territory along the Adriatic Sea, including the historic city of Dubrovnik. After the war, Dubrovnik was the focus of a major restoration program by UNESCO. The current rise in tourism is dramatic, but not surprising consider Dubrovnik's previous appeal. The city has been able to preserve some of its old Gothic, Renaissance, and Baroque churches, and the views from the city's seaside location are spectatcular. After getting sticker shock in most of Europe's big cities, you'll be delighted to roam the charming cobblestone streets of Dubrovnik with a cold gelato that might set you back only about 1 Euro, a fraction of what you'd pay on the other side of the Adriatic in Venice. You'll find the city quite crowded during the summer, as Dubrovnik is once again a stop for many cruise -
January 26, 2015
Super Bowl Dip Recipe
Artichoke Dip with Crispy Shallots From Food & Wine - Shared by Chef Michael White It's coming up to that weekend, and you'd like something different to serve up as a snack during the big game. Here's a great idea for a warm dip that will sure to be a hit on Sunday. Easy to make, and serve warm with a variety of your favorite veggies. Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping. ACTIVE: 30 MIN TOTAL TIME: 1 HR SERVINGS: 8 ✓MAKE-AHEAD ✓VEGETARIAN Artichoke Dip with Crispy Shallots Ingredients 2 tablespoons extra-virgin olive oil, plus more for frying 2 large shallots—1 minced, 1 thinly sliced 2 garlic cloves, minced One 9-ounce package frozen artichoke hearts, thawed and drained 1/4 cup dry white wine 8 ounces cream cheese, softened 1 cup shredded Gruyère cheese (3 ounces) 2 tablespoons finely chopped parsley 1 1/2 tablespoons fresh lemon juice 1 teaspoon Tabasco 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese Kosher salt Freshly ground pepper 1/4 cup panko Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving Preparation Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring -
January 16, 2015
Buffalo Wings for the Super Bowl
You CAN make great Buffalo Wings Alton Brown's 5 Star Buffalo Wing Recipe The football season is coming to an end. BUT, the SUPERBOWL is still a couple of weeks away. Here's a way to celebrate in style - home made buffalo wings from none other than the great Alton Brown. This recipe received 462 reviews and was 5-star rated. Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this -
January 08, 2015
Gas Prices Low while Beef Prices Skyrocket
Why are beef prices so high... when gas prices are so low? Isn't it great that gas prices are so low. I feel like I'm putting a $10.00 bill in my pocket every time I gas up. On the other hand, my wife just informed me that a pound of extra-lean ground beef at Costco is $5.99. WOW! six bucks a pound for hamburger meat. It's good to know that the price of gas and the price of meat are not correlated. We can celebrate the (temporarily) low price of gas, while at the same time try to figure out if we can afford a steak for dinner. What is going on with the cost of beef? 2014 has seen steady monthly increases in already high beef prices. Will it end soon? Sorry to say, but the experts say beef prices will continue upward for the next few of years while supply catches up with demand. According to *Oklahoma State University livestock economist, Dr. Derrell Peel, the inventory of cattle has not been this low since 1951. While breeding bounced back in 2014, that means at least 2017 before we see a marked increase in beef products available at retail. Who's at fault? In the end, we could blame the weather...REALLY! We've had an extended drought in big grain producing states, as well as in Canada. Without feed available, ranchers reduced cattle inventories, and as a result meat prices have skyrocketed. What can be done? Some consumers are changing to -
January 05, 2015
Black Eyed Pea Salad for the New Year
Chef Covelli’s Kitchen Secrets A new recipe to get the New Year started right If you're looking for fresh recipes to start out the New Year in 2015, try this tasty salad from Chef Chris Covelli. I first met Chris at The International Builder Show (IBS) in Orlando in 2006, worked with him at a number of events over the succeeding years, and recently re-connected with him in Seattle where he was brought in to open a fine dining Italian restaurant at the Pike Place Market. The salad recipe below is a great example of Covelli's versatility. Everytime I think I've got Chris figured out, he shows me that he's got another side. You're going to love the freshness of this salad along with the flavorful bacon crunch. Black Eyed Pea & Smoked Bacon Salad Ingredients16 oz. Black eyed peas (pre-soaked and cooked)1 lb smoked bacon (cooked until crispy and minced)½ cup minced carrots½ cup minced celery½ cup mice red onion¼ cup fresh lemon juice1 cup Spanish Extra Virgin Olive Oil½ cup white wine vinegar¼ cup fresh cilantro (minced)salt & pepper to taste Directions1. Place all your ingredients in a bowl and mix until well combined.2. Place in the refrigerator and chill for 2 hours.3. Remove from the refrigerator; mix really well and serve.NOTE: I grilled some jumbo shrimp to go with the cold salad.(the shrimp were tossed in cumin, chipotle powder salt & pepper) ENJOY! Not only an awesome chef, Chef Covelli is a superb teacher and presenter. But, -
December 28, 2014
Our Top 3 LA Events for 2014
Design, Food, and Wine Inspiration in 2014 Favorite Los Angeles Area events for 2014 Dwell on Design Los Angeles Convention CenterLos Angeles, CAJune 20 – 22, 2014 Dwell on Design L.A. is touted as the largest design event in the U.S. It's a unique three-day event featuring content from over 200 top minds in design, and exhibitions by more than 400 exhibitors, with exceptional educational events for attendees. Nearly 300,000 square feet dedicated to exhibitions —from Dwell Outdoor to the Modern Family Pavilion to the Tech Zone, the 30,000+ attendees will find themselves immersed in Design. At the kitchen and bath zone on the show floor, brands like Miele, Dacor, and GE Monogram showcased their latest appliances and designs.Over at Miele, attendees checked out the super-sleek Contour Line of ovens and temperature-controlled, under-counter wine storage systems. Dacor welcomed attendees with champagne, and showed off induction cooktops and Discovery iQ Wall Ovens that connect wirelessly to a tablet computer for easy smart phone access. On the bathroom side, Brizo displayed freestanding tubs and tub fillers from the uncluttered, single-handle Odin line. British brand Victoria + Albert brought naturally white, freestanding tubs and Amiata basins made of volcanic limestone and high-performance resin. LA Food & Wine Santa Monica, Downtown, Hollywood, Beverly HillsAugust 21-24 In its fourth year, the Los Angeles Food & Wine Festival, is made possible with generous support from founding partners FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, JENN-AIR, and
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