by Sarah De Heer in How-to, Shows, April 13th, 2012
by J.M. Hirsch in How-to, Recipes, April 10th, 2012
Last Sunday night on the premiere episode of Chopped All-Stars, the Iron Chef contestants opened up their baskets to find sour trahana. I quickly found myself Googling the term, only to find out several minutes later from Ted Allen that it’s a traditional Greek pasta that is essentially flour kneaded with sour milk, buttermilk or yogurt and some salt.
I couldn’t get a good glimpse of the grain on TV, but imagine a substance similar to couscous.
According to The Food and Wine of Greece by Diane Kochilas, “Until a generation ago, sour trahana was the shepherd’s and farmer’s breakfast. It was made at the end of every summer all over Greece in preparation for the winter months.”
So what can you do with sour trahana? Try cooking it in a soup, like Cat Cora’s Chicken Soup. The longer you cook the grain, the thicker it becomes.
If you can’t find sour trahana in the international aisle of your local supermarket, try searching for it online at a Greek specialty store.
Tune in this Sunday at 9pm/8c when four gourmet globetrotters — Keegan Gerhard, Marcela Valladolid, Jeffrey Saad and Aarti Sequeira — take their place on the Chopping Block.
by Food Network Magazine in Food Network Magazine, Holidays, How-to, April 4th, 2012
Wild boar: a tasty way to do a good deed.
It’s true — across at least 39 states there are an estimated four million feral pigs and wild boars (they are close relatives and prone to interbreeding) roaming about.
And they are laying ruin to vast acres of land. The problem with wild pigs is they are voracious eaters — shocking, I know — and destroy natural ecosystems.
There is no one solution, but eating them certainly helps. It’s what I like to call taking a bite out of swine.
Bad pig puns aside, people throughout Europe and Asia have been eating feral oinkers for years. Italians are particularly fond of them, turning them into all manner of salumi.
Now Americans are starting to catch on. Feral pig is showing up on more restaurant menus, especially in the South, the epicenter of the problem.
Get the recipe for Fettuccine With Wild Boar Ragu
by J.M. Hirsch in How-to, April 3rd, 2012
Peeps get all the glory this month (just check out this Peep Cake), but their plain-old marshmallow cousins can get dressed up for Easter, too. We found this fun trick in the new cookbook Sugarlicious ($18; Harlequin) by Meaghan Mountford: Insert lollipop sticks into marshmallows, then submerge one marshmallow at a time in water. Blot off the excess water with a paper towel, hold the marshmallow over a plate and shake sprinkles over it to coat. Prop up in a cup or foam block to dry.
(Photograph by Charles Masters)
by Alex Guarnaschelli in How-to, March 27th, 2012
When it comes to food, “recooked” isn’t generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.
Ricotta — Italian for recooked — isn’t exactly a stranger to most Americans, who tend to love it in their lasagna and stuffed pasta shells.
But as cheeses go, its versatility is vastly underappreciated, mostly because few people realize how it’s made, or why that matters for how they use it.
So let’s start there. Ricotta got its name because it is made literally by recooking the liquid left over from making other cheese, often mozzarella. This is possible because when the mozzarella or other cheese is made, most but not all of the protein is removed from the liquid, usually cow’s milk.
That leftover protein can be recooked and coagulated using a different, acid-based process (a rennet-based method is used to make the first batch of cheese). The result is a soft, granular cheese with a texture somewhere between yogurt and cottage cheese. The taste is mild, milky, salty and slightly acidic.
Get the recipe for Ricotta-Crab Bites
by J.M. Hirsch in How-to, Recipes, March 26th, 2012
I am always seduced by the honey stand at my local green market. The beeswax candles, the pollen and the different flavors of honey — how can so much good stuff come from such small creatures?
Here are some of my guidelines for buying honey:
— When I get the chance, I buy the single variety, usually yielded from only one type of flower, from a local producer that I trust. I find color speaks louder than words. Darker honeys, like chestnut and fir varieties, are rarer and have a stronger flavor. I use those on top of pancakes or add to braised carrots or roasted squash. Lighter-colored varieties, like acacia and clover, are mellower and great in tea. They add their honey “note,” but don’t obscure the tea.
Read more of Alex’s tips
by J.M. Hirsch in How-to, March 19th, 2012
Let’s get the hard part out of the way. This week, I’m suggesting you eat something most people spend the better part of their adult lives trying to eradicate from their lawns: dandelion greens. Not the flowers or stems or the puffy white seeds kids love to blow (thereby complicating your eradication efforts).
Just the long, green leaves that grow toward the base of the plant.
While we know it better as a weed, since prehistory the leaves of this plant have been gathered and consumed around the world.
Americans have been cooking with them for many years. In fact, Fannie Farmer included them in the first edition (1896) of her classic cookbook.
The taste is a bit of a cross between arugula and kale — slightly bitter and robustly peppery. They are about a foot long with a saw-tooth edge.
Get the recipe for Cumin-Dandelion Green Cornbread
by Sarah De Heer in How-to, Shows, March 19th, 2012
The problem with buttermilk is there isn’t a lot of real buttermilk around.
The good news is that the newfangled buttermilk available at most grocers isn’t all that bad. Better yet, it’s easy to make the real stuff yourself.
But first, a buttermilk primer.
As its name suggests, buttermilk is the tangy milk-like liquid left behind when cultured cream is churned to make butter. At least that’s how they made it in the old days. Today, it’s usually commercially produce by adding cultures (think yogurt) to low-fat or fat-free milk. Either way, you end up with an acidic, thick milky liquid. But why is this off the beaten aisle? After all, we’ve all had buttermilk pancakes and waffles.
Because what most people don’t realize is just how versatile an ingredient buttermilk is. And it belongs on the dinner table as much as at breakfast.
by J.M. Hirsch in How-to, March 9th, 2012
From lobster to mussels to shrimp and whole arctic char, the sixth episode of Worst Cooks in America had the remaining recruits peeling, shucking and filleting several deep-sea treasures. For their first task, each team had to create a seafood tower, one of the most expensive dishes on a restaurant menu, consisting of mussels, lobster, shrimp, oysters and crab. After that, each member grabbed their knives and filleted a whole arctic char to create a dish for their mentor.
Everyone seemed to have issues at one point or another with cooking and/or prepping their seafood dishes. You can overcook shellfish in mere seconds, and choosing fresh fish can be intimidating. Below are Food Network’s simple step-by-step tips to create the ultimate seafood feast.
by J.M. Hirsch in How-to, March 2nd, 2012
The trouble with this week’s underappreciated ingredient is that for the next few days you’re going to have its only-available-on-TV jingle stuck in your head.
That’s right, we’ve wandered into the Chia Pet aisle. Because the same seeds used to grow fluffy green pets also happen to be delicious and nutritious.
First, the basics.
Chia seeds — which are a relative of sage — resemble poppy seeds, but have a nuttier, less assertive flavor. They have gobs of fiber and a fair amount of protein.
Nothing says “yum!” like a bit of nomenclatural confusion — especially with a side of near extinction.
But that’s what you get once you venture down the culinary path with bison, an alternative red meat that is showing up at more and more grocers nationwide.
And these massive shaggy creatures are such a delicious — and good for us — meat, it’s worth sorting it all out.
So let’s start with the name. The critter you know as the American buffalo (yes, of rolling plains and Native American fame) really isn’t a buffalo at all.
Turns out there are only a few types of buffalo in the world (including the Asian water buffalo and African Cape buffalo). The American buffalo (technically bison) is more closely related to your run-of-the-mill cow. Yet people tend to use the terms interchangeably and we’re not going to get too bent out of shape over it.
Seared Bison With Sage and Gnocchi »