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Cooking the Cover: Gourmet's Grilled Cheese

partysugar — Fri, 08 Feb 2008 07:01:31 -0800

There is nothing as simply delicious as melted cheese and crispy bread. There are thousands of variations of cheese, bread types, and tasty extras, but recently I was dazzled by the grilled cheese on the cover of Gourmet magazine's February issue. Presented on a clean white plate with a pretty blue background, their uber grilled cheese features escarole, onion jam, and tallegio.

Unfortunately, I couldn't find onion jam nor tallegio, but luckily the recipe states the next best options - fig jam and fontina - both of which were at my local market. I cooked the sandwich over low heat to maximize the melt in the melted cheese. The final result was a divine treat with the sweet jam perfectly complementing the pungent cheese and bitter greens. For the plating, I used a simple white plate like Gourmet, but thought a pink placemat was more me. To see how I made my version of this super scrumptious sandwich, read more.

Grilled Cheese With Onion Jam, Talleggio, and Escarole
From Gourmet magazine

4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface.
Spread jam on 2 slices of bread and divide cheese between remaining 2 slices.
Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot.
Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

Makes 2 sandwiches.

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Google Introduces Tasty iGoogle Themes

GeekSugar — Fri, 20 Nov 2009 01:43:00 -0800

Just in time for the holidays, Google has rolled out some food-inspired Gourmet themes and gadgets that are sure to tantalize your taste buds. There's already a wide selection of iGoogle Themes to choose from, but now you can spruce up your iGoogle page with a mouthwatering Paula Deen theme, a Jamie Oliver theme, a Crumbs Bake Shop theme, an Emeril Lagasse theme, and more.

And I'm sure YumSugar will be hear about the long list of iGoogle cooking gadgets that are sure to come in handy this holiday season. Gadgets like MyRecipes, The Food Network Dish, and Foodzie, can all be added to your personal iGoogle pages.

Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

Come Party With Me: Bastille Day Lunch - Menu

partysugar — Tue, 07 Jul 2009 09:00:41 -0700

Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious. Start with a big jar of marinated goat cheese, olives, artichokes, tomatoes, and toasted baguette slices.

A refreshing bowl of vichyssoise - the classic chilled French puree consisting of leeks and potatoes - is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more.

Marinated Goat Cheese, Olives, Artichokes and Tomatoes
From Food & Wine

Ingredients

1/2 cup pine nuts
1 1/2 pounds fresh goat cheese, softened
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon hot paprika
Salt
1 quart extra-virgin olive oil
20 cooked baby artichoke hearts, from the deli counter
1 cup red cherry tomatoes or grape tomatoes
1 cup Niçoise olives
Toasted baguette slices, for serving

Directions

Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

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Vichyssoise
From Fine Cooking

Ingredients

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
Before serving, thin the soup with water if necessary-it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

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Grilled Tuna Salade Niçoise
From Gourmet

Ingredients

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions

Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl.
Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

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Michèle Gentille Takes Us to the End of the World

YumSugar — Tue, 25 Mar 2008 16:20:11 -0700

I enjoy living here in sunny Northern California, where we're spoiled by the fresh produce. I couldn't really imagine living anywhere else, especially a place as cold as the South Pole, where there's no naturally grown produce of any kind. And yet, that little fact doesn't stop the chefs down at the Amundsen-Scott South Pole Station.

Recently chef Michèle Gentille wrote a piece for the Wall Street Journal, in which she recounted her Summer as a sous-chef at the South Pole station. She mentioned that they turned mostly frozen and canned products into delicious, nourishing food. Local produce was out of the question as the nearest farm was 3,000 miles away.

In October - when their Summer starts - fresh vegetables arrive from New Zealand on a weather-permitting weekly basis. They also have a greenhouse that produces enough for salad two or three times a week. Using these ingredients, along with other frozen goods, all 10 chefs aimed to cook a menu from Laurent Tourondel's New American Bistro Cooking.

To read an excerpt from her adventure, read more.

Every recipe required some substitutions. For the salad of marinated mushrooms with tomatoes and cilantro, we had no fresh mushrooms, so Dan Von Bank, who handles materials for the galley, used a mixture of dried porcinis and shiitakes and canned buttons as well as dried herbs and preground coriander.

Mr. Tourondel expressed his approval. "Dried mushrooms are very good," he said, although he noted that ground coriander is very different from fresh cilantro - "but if you have to, make do!" he added. Mr. Von Bank had to cook the mixture much longer than indicated in the recipe, partly because the mushrooms were dried, but also because at this altitude acids such as wine and tomatoes don't mellow easily. But the dish proved a success, and our diners relished it.

The whole ordeal is fascinating, I can only imagine trying to cook those dishes in these climates. And yet, someday I hope to visit the South Pole station and try it for myself!

Source

Ruth Reichl to Star in New Gourmet Travel Show

YumSugar — Tue, 18 Aug 2009 11:30:53 -0700

Looking forward to Bravo's Top Chef 6, Food Network's The Next Iron Chef, and the rest of Fall's food-focused lineup? Then there's one more show to TiVo. On Oct. 17, Gourmet magazine will debut a series on public television entitled Gourmet's Adventures With Ruth. On the half-hour show, editor Ruth Reichl travels the world visiting cooking schools with the likes of Frances McDormand and Lorraine Bracco. Gourmet's Adventures With Ruth will also air on Gourmet's TiVo channel, as well as the American Airlines in-flight television channel. At least 10 episodes will be backed by the airlines, whose sponsorship includes branding spots, ad pages in the magazine, and a presence on the website.

As Ruth Reichl's number-one fan, I can't wait to see this show - although I'm curious to know how different the point of view will be from its predecessor, Diary of a Foodie. Will you watch Ruth Reichl eat her way around the globe?

Do Tell: At What Age Did You Feel "Grown-Up"?

TresSugar — Wed, 02 Sep 2009 08:00:00 -0700

Almost everyone reaches a point in her life when she finally feels grown-up. It could happen during a milestone moment like leaving home, graduating from college, getting her first job or during a more modest, non-Kodak moment like cooking her first gourmet meal for herself or traveling alone for the first time.

Some people can go forever without feeling like adults, forever stuck in childhood patterns or not realizing that there won't be a magic moment when everything is perfect. Many of us, though, can think of a period in our lives when we said, "Wow. I'm really an adult."

At what age did you feel grown-up? What made you feel that way?

Yummy Links: From French Fry Trucks to $15 Rosés

YumSugar — Tue, 28 Jul 2009 10:15:48 -0700

A gourmet french fry truck is arriving in LA. - Serious Eats
The White House only serves domestic beers! - The Awl
Hustler parodies Hell's Kitchen in porn. - Eat Me Daily
Back-to-basics: tips for cooking in a recession. - Epicurious
Lazy man's panini: taste-testing frozen sandwich foods. - Chow
Padma explains why she won't exactly be the star of her new sitcom. - Eater
Great rosés for under $15 a bottle. - Bon Appetit
Cold Stone Creamery introduces ice cream that doesn't melt. But is it still ice cream? - New York Magazine

Yummy Links: From Keanu Reeves to Jamie Oliver

partysugar — Tue, 07 Jul 2009 07:50:43 -0700

Inspired by famous French chef Herve This, Keanu Reeves wants to become a chef. - Eater SF
Tips for cooking pizza on the grill. - Serious Eats
Joey Chestnut wasn't the only one to compete in an eating contest over the weekend; so did a group of elephants. - The Feedbag
Calling all maids of honor: be inspired by this Parisian bridal shower. - Hostess With the Mostess
A day in the life of Spanish chef José Andrés. - Gourmet
Must make: tequila shrimp and asadero quesadillas. - Chow
To promote his upcoming book and television show, Jamie Oliver dressed up like the Village People. - Eat Me Daily

A Look at the Food & Wine Classic Quickfire

partysugar — Fri, 26 Jun 2009 08:00:39 -0700

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading