52 Weeks Fresh: What Time Is It? Tomato Time

by , August 22nd, 2014

Sun-Dried TomatoesSun-dried tomatoes are an excellent way to concentrate that jammy summer tomato flavor. But when it’s too hot to turn on the oven, take advantage of the sun and use your car.

A car dashboard makes the perfect substitute oven.

Simply slice fleshy tomatoes (plum tomatoes work well) into quarters. Lay them out on a baking sheet and drizzle lightly with olive oil and a light sprinkle of salt. Place the baking sheet on the dashboard of a car parked in direct sun (put the baking sheet on top of a towel to help keep it level). Close the car windows and let stand for about eight hours. Voilà: sun-dried tomatoes (and a very delicious-smelling car).

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What to Watch: Celebrating Tomato Season on The Kitchen and Bold Flavors from the Grill with Bobby Flay

by in Shows, August 22nd, 2014

The Kitchen on Food NetworkGet ready for some bold summer recipes and all-new competition this weekend on Food Network. First, join Trisha Yearwood as she cooks up her favorite Southern staples with a twist on Trisha’s Southern Kitchen. Next, The Kitchen is all about summer’s most-popular vegetable, the tomato — or is it a fruit?

On Sunday, Ina Garten plans a potluck on Barefoot Contessa, and Giada De Laurentiis whips up recipes from her new restaurant on Giada at Home. Bobby Flay mixes up a bold menu on Barbecue Addiction: Bobby’s Basics. Then, enjoy three hours of your favorite competition shows with new episodes of Rachael vs. Guy: Kids Cook-Off, The Great Food Truck Race and Cutthroat Kitchen.

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B.T.C. Old-Fashioned Grocery Cookbook — Off the Shelf

by in Books, August 22nd, 2014

B.T.C. Old-Fashioned Grocery CookbookFlipping through Alexe van Beuren’s B.T.C. Old-Fashioned Grocery Cookbook is like wandering down the friendliest small-town Main Street in the country. Hailing from Mississippi, the book is a love letter to small-town life and the food that goes along with it. The stories and recipes are vibrant, jumping right off the page. Van Beuren founded the grocery to fulfill a need for the town, but it was the establishment’s addition of a lunch counter that led to the genesis of the recipes collected in the book. The B.T.C. Old-Fashioned Grocery Cookbook tells the tale of both businesses in a charming and honest way. The foundation of the book and the moral of van Beuren’s stories always lead back to a willing and supportive community coming together around plates of delicious food.

That brings us to the most-important part of the book: the food. Alexe Van Beuren makes one thing incredibly clear: the B.T.C. Old-Fashioned Grocery wouldn’t be the same without the recipes brought to the table by Dixie Grimes. The magical spell a good Southern dish casts over the senses is laced throughout each of Grimes’ recipes. The book starts off with a bit of town history and a welcome to the store, then covers breakfast, seasonal soups, salads, spreads and sandwich fixings, casseroles, mains, sides and “Southern sweet thangs.”

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Don’t Touch That Dial: No-Bake Summer Desserts

by in In Season, Recipes, August 21st, 2014

No-Bake Summer DessertsWhen you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.

Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.

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Four-Wheeled Prizes On the Line in First-Ever Food Truck Face Off

by in Shows, August 21st, 2014

Food Truck Face OffIt’s no secret that the food truck industry has hit its stride in recent years, as the culture of traveling cooking and eating can be seen from coast to coast. Beginning this fall on the all-new series Food Truck Face Off, budding food truck operators will have the chance to break into that mobile arena, but not before they prove their staying power with a winning business model that can withstand the fierce competition.

Each week beginning Thursday, October 2 at 8|7c, four new teams will gather to present their food truck ideas to a rotating panel of proficient judges, but ultimately only two will earn the right to face off against each other for the win. Host Jesse Palmer, a former NFL superstar and a broadcast sports journalist, will be on hand to challenge the top contenders to 48 hours of no-nonsense contests, and if these future entrepreneurs want to impress Jesse and the judges, they must endure a roster of tests designed to demonstrate their powerful business mindset and impressive customer service — not to mention wow-worthy food.

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5 Things We Can Learn About Organizing from Chefs

by in News, August 21st, 2014

5 Things We Can Learn About Organizing from ChefsDo you long for a tidier life, a greater sense of control? Don’t we all. The secret, a recent post on NPR’s The Salt suggests, may lie in organizing like a chef.

Chefs approach their kitchens following a system called mise en place, a French phrase that means “to put in place.” Before chefs start cooking, they spend time painstakingly gathering and arranging their ingredients and tools — that way they know where everything is and it’s ready for them when they reach for it. It is, many chefs believe, the key to cooking well — and some suggest it is also the key to living a well-ordered life. Some even refer to it as their religion.

“I know people that have it tattooed on them,” Culinary Institute of America student Melissa Gray told NPR. “It really is a way of life … it’s a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.”

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The Beauties of Barbecue — Summer Soiree

by in Recipes, August 21st, 2014

Wet BBQ Ribs

When it comes to barbecue, one size most certainly does not fit all. For some, it’s all about nibbling smoky ribs from the bone. For others, a pulled pork sandwich doused in barbecue sauce is where it’s at. And as far as regional differences go (from the Carolinas to Tennessee to Texas), don’t even get us started. This week, conjure your inner grill master with the forerunners of backyard barbecuing.

Pork Ribs: For a barbecue phenomenon that needs no utensils, ribs are always the answer. But the question remains: Will you have yours wet or dry? Cooked indirectly for hours on end, the Neelys’ Wet BBQ Ribs are dripping with a sweet and smoky barbecue sauce. For those in the dry school of thought, there’s the Neelys’ Kansas City-Style Pork Ribs recipe, which encrusts the ribs with a dry rub of spices for a dose of pure barbecue.

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This Bayou Burger is Like Eating New Orleans on a Bun

by , August 21st, 2014

New Orleans is most definitely known as a foodie city. They have a culinary take that is uniquely their own as anyone who has ever strung together the words “po” and “boy” would know. Now a burger joint is attempting to cover the entirety of New Orleans centuries of food history into a single burger.

East coast chain Burger 21 has just unveiled their Bayou Burger, which is like eating New Orleans on a bun. The patty is made from andouille sausage and turkey. The patty is then topped with seasoned blackened shrimp and a spicy cajun coleslaw. Finishing it off are two sauces, a seafood remoulade and Sriracha. Some lucky burger chompers will also find a tiny, toy baby inside their patty(just kidding.)

Of course, if you are hankering for a taste of New Orleans, you could always head to New Orleans.

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