Iced Coffee Is Suddenly Hot, Hot, Hot!

by in News, June 13th, 2014

Iced  CoffeeAs the weather heats up and spring sweaters get swapped for sleeveless summer tops, many java lovers trade their piping cups of joe for iced coffee. The clinking cubes bring a coolness and comfort to our daily caffeine fix on sizzling days, the straw a sense of beachy fun and festivity.

This year the excitement about cold caffeinated beverages is more than simply seasonal: Iced coffee (not to mention its fancier cousin, iced latte) is suddenly hot — enjoying an undeniable moment in the sun.

“This is a good era for iced coffee,” Oliver Strand asserts in a New York Times article about the “exquisite,” “carefully formulated and fastidiously made” iced lattes on offer at high-end Los Angeles coffee bars Go Get Em Tiger and G & B Coffee. (The bars’ iced almond-macadamia milk latte, Oliver contends, is “one of the best iced coffees in the United States and almost certainly the best latte.”)

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What a Rodent Taught Us About Dads

by in Family, Food Network Chef, June 13th, 2014

Melissa d'ArabianSaturday evening was meant to be our anniversary celebration. Philippe and I were planning on grilling outside with our four daughters, ending the evening with s’mores around the firepit and an exchange of traditionally themed gifts (steel for year 11; I went with beverage bins). The kids were upstairs showering after our (sandy) beach afternoon. I hummed along to the music the girls had put on the stereo, grabbed the long, skinny lighter and headed outside to start the barbecue. I opened the (steel!) hood and placed the lighter on the ignition burner, and through the grates small, beady eyes looked up at me. I froze. A grayish-brown puff starting running wild around the inside of the grill, searching for an exit, making tiny scratching sounds that gave me the chills and basically made me want to scream. I didn’t, but only because I now I have kids and I can’t scare them. (This never-let-them-see-you-sweat instinct to put their needs before my own comes from parenting.)

I hollered upstairs to Philippe, doing my best to convey a sense of calm and confidence while infusing just enough controlled urgency so that he would run downstairs and catch the mouse before it ran into the house. (I think it’s understood that I didn’t close the back doors when I raced into the house?) But kids are smart and know when something’s up. They raced downstairs even faster than Philippe, screaming in half-fear, half-delight at the possibility of a mouse-in-house crisis. There was talk of keeping him and naming him Snowflake. (Did I mention he was dingy brownish gray?) Or maybe Cuddles. The girls jumped up on the couch, squealing out of fear that the mouse would run over their feet.

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Preserving by the Pint — Off the Shelf

by in Books, June 13th, 2014

Marisa McClellan’s Preserving by the Pint

Marisa McClellan’s newest book, Preserving by the Pint, is a love letter to small-batch preservers of all levels of experience. If you’ve always wanted to try your hand at preserving but were too overwhelmed by all the details and chemistry involved, Marisa is here to help you get your feet wet. At the same time, her inspired flavor combinations are fresh and creative, perfect for experienced canners looking to change up their seasonal preserving roster. My favorite thing about her recipes is that they’re incredibly approachable. The chapters are organized by season, making the book easy to browse and navigate. The recipes call for small quantities of seasonal produce, which I found makes them pleasantly, almost surprisingly, affordable. Her recipes are quick and easy to put together, and they pack huge flavors into tiny containers.

Marisa captures the bright, hopeful flavors of spring, the warm, sun-kissed flavors of summer, the earthy, deep flavors of autumn and the rustic, hearty taste of winter. If you’ve ever found yourself wistfully wishing you could bottle the magic of summer sunshine, give the Peach Jam with Sriracha recipe (below) a try. One taste and you’ll agree that it’s summertime in a jar. I’m not one to wish away the summer days, but I do look forward to the cold January evening when I pull a jar of this off the shelf and treat myself to a tropical vacation with breakfast.

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This Week’s Nutrition News Feed

by in Uncategorized, June 13th, 2014

salmon
In this week’s news: Seafood guidance for kids and expectant mothers; the next iteration of futuristic faux food; and a reminder from Mark Bittman to just eat the real thing.

Pass the Salmon
This Tuesday, federal officials announced that they&...

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Celebrating Father’s Day with Rachael Ray on The Kitchen and a Cutthroat Kitchen-Themed Food Network Star

by in Shows, June 13th, 2014

Father's Day With Rachael Ray - The KitchenCelebrate Father’s Day with Food Network as your favorite stars create special recipes to help Dad feel loved and admired. Then, get set for three hours of competition with episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.

This Saturday, Nancy Fuller hosts a festive dinner of her own to commemorate 20 years since she bought her home. The hosts of The Kitchen create delicious brunch recipes for Dad and cover some last-minute gift ideas.

On Sunday, Guy Fieri puts a Chinese twist on his Father’s Day recipes on Guy’s Big Bite. Later in the evening, come back for more Guy on a new episode of Guy’s Grocery Games. After that, the Food Network Star contestants must please Alton Brown in a Cutthroat Kitchen-themed challenge. Then, tune in for more Cutthroat Kitchen with a brand-new episode.

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Twice As Nice: Leftovers for Lunch

by in Recipes, June 12th, 2014

This time of year, parents are divided into two camps. School calendars vary, so while some are excited to finally get started with summer vacation, others are digging deep to get through the last days of the school year. Whether celebrating at the beach or shuffling kids off to school, moms and dads are still faced with the lunchtime conundrum. After all, there’s only so many PB&Js one can eat. Lunch is a great opportunity to put leftovers to good use, as you’ll see from the recipes below. To go along with them, here are 5 tips for packing a picnic, or the last few school lunches of the year.

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The Un-Deli: Over-the-Top Breadless Sandwiches

by in Recipes, June 12th, 2014

Over-the-Top Breadless SandwichesSandwiches are never boring when you think beyond the bun. Dieters have been swapping slices for lettuce leaves for years, but even carb embracers need a little break from white or wheat. Witness the enduring ramen burger craze, doughnut breakfast sandwiches from a certain New England-based chain and the amazing “fryders” I discovered earlier this year at a food truck.

Food Network Kitchen created these 10 easy-to-make-at-home reinventions to save us from our summer sandwich slump. Some are more virtuous than others, but all of them are over-the-top delicious.

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The Disappearing $1,000 Tip, How “Meat Sticks” Are Made and Your Portrait in Nutella

by in News, June 12th, 2014

The Disappearing $1,000 TipNo Big Tips Allowed? What should a restaurant do when a generous, deep-pocketed patron spontaneously leaves one of its servers, a single mother of three who’s working two jobs, a $1,000 tip — on Mother’s Day, at 3 a.m.? A) Let her keep it. B) Take it away from her. C) Return it to the customer. The correct answer is clearly “A.” But when a customer left waitress Shaina Brown a $1,000 tip and asked her to direct an additional $500 to another customer, writing $1,500 into the tip line on his credit card form, the Waffle House in Raleigh, N.C., chose options B and C instead. The chain refunded the generous customer’s money, which it said was its standard procedure with big tips, in case the tipper has a change of heart. Shaina was crestfallen. “I feel like they stole from me,” she told the Charlotte Observer. Mercifully, the big tipper, a local businessman who wished to remain anonymous, wrote her a check after the paper contacted him. So, phew, sticky situation resolved. [Charlotte Observer]

An In-Depth Look at a Dried Meat Snack: You know what they say about not wanting to know how the sausage is made, but the sentiment may or may not hold true for Slim Jims. For anyone the least bit curious as to how the iconic packaged “meat sticks” are put together, a Wired video exploring “What’s Inside” a Slim Jim is worth a watch. Really, despite the ironic tone of the video’s narrator and the garish animation, it’s not that bad: You got your questionable cuts of meat; your “mechanically separated chicken” (i.e., that pink, pasty stuff they use in some chicken nuggets); your corn and wheat proteins and hydrolyzed soy; lots of salt; and the preservative sodium nitrate, which helps the stick stay red “instead of an unappetizing gray.” Maybe have carrot sticks for a snack today? [Wired via Eater]

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5 Ways to Bring on the Burgers — Summer Soiree

by in Recipes, June 12th, 2014

Cedar Planked Burger

Some would say that we should never, ever tinker with the trinity of lettuce, tomato and onion. And if we had only one burger per year, maybe that would work. But since we’re at the very beginning of summer (we can say “summer” now, right?), we have more than enough time to expand our burger repertoire. This week, FN Dish runs down the line of burger combinations and updates we might not have previously considered.

1. Walk the Plank: Cedar planking isn’t just for salmon. Bobby grills Cedar-Planked Burgers (pictured above) for a complex smokiness. If you ask him, it’ll be the first thing you taste.

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