Tuesday, August 26, 2008
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.
Well, I'm working late and my editor is on his dinner break so why not?
2. Nettle tea
3. Huevos Rancheros
4. Steak Tartare
5. Crocodile (well, Alligator)
6. Black pudding
7. Cheese fondue
10. Baba ghanoush
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24.Rice and Beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce De Leche
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
41. Curried goat
42. Whole insects
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
47. Chicken Tikka Masala
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly Pear (does prickly pear juice count?)
55. McDonald’s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV
60. Carob chips
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
69. Fried plantain
70. Chitterlings, or andouillette
72. Caviar and blini
73. Louche absinthe
76. Baijiu (I've had soju, is that close?)
77. Hostess Fruit Pie
79. Lapsang souchong
81. Tom yum
82. Eggs Benedict
84. Tasting menu at a three-Michelin-star restaurant. (I feel Blackberry Farm should count for something here, but alas)
85. Kobe beef
90. Criollo chocolate
92. Soft Shelled Crab
93. Rose harissa
95. Mole poblano
96. Bagel and lox
97. Lobster Thermador
99. Jamaican Blue Mountain Coffee
Pretty random and arbitrary little list, isn't it? But that killed a half hour. Oh dear, am I really to be here until 2am? Ouch.
Monday, August 25, 2008
Friday, August 15, 2008
Ah, the mighty leftover. Last week I made a delicious risotto loosely based on a Cooking Light recipe. It was a veggie-packed risotto in a lovely moat of sweet corn broth, and I topped the lot with grilled garlicky shrimp. Pure summer, and good for you to boot. And of course, I cooked for your average family of four, as I often seem to. I dutifully packed the leftovers away and vowed to not let them go to waste.
The next day I scooped out two balls of the chilled risotto, flattened them slightly, and dredged them in cracker meal. Not unlike the more traditional arancini, I then quickly pan fried them in a little olive oil.
The warm cakes found their home on a pile of baby lettuces, topped with the cool leftover grilled shrimp (I didn't want them to be overcooked so I didn't reheat them). The corn broth I whisked into a quick vinagrette, which made a sweet savory dressing that perfectly complimented the salad. All told I think it took me 10 minutes to make this leftover lunch that ended up being worthy of first-run respect. Yum.
Sweet Corn and Pea Risotto with Corn Broth
serves 2, with leftovers
for the corn broth:
2 1/2 cups water
2 cups fresh corn kernels
1/4 teaspoon salt
Combine 2 1/2 cups water and 2 cups corn kernels in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until corn is tender. Stir in 1/4 teaspoon salt. Place corn mixture in blender or food processor; process until smooth. Strain corn mixture through a sieve into a bowl. Set aside and keep warm. This would also make a lovely soup all on its own!
for the risotto:
3-4 cups organic vegetable or chicken broth
2-3 tablespoons butter
1 cup uncooked arborio rice
1/2 cup diced onion
1 medium carrot, minced (or more if desired)
1 medium stalk celery, minced (or more if desired)
1 cup frozen green peas
2 cups fresh corn kernels
grated Parmesan cheese and basil, chives or parsley for garnish
Warm broth either in a small saucepan or in the microwave. Melt butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add onion, carrot, and celery; cook 3 minutes, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Add peas, corn kernels, a good grating of the cheese, and herbs, stirring until blended and hot.
Place a mound of risotto in a shallow bowl and ladle some corn broth around it. Top with more cheese and herbs if you desire. This is great with some garlicky grilled shrimp piled on top, but also makes a lovely light vegetarian meal. And obviously, these pictures are not of the original recipe, but of my leftover feast. Enjoy!
What is it about tiny fruits and vegetables? Why do I find them so endlessly appealing and adorable? Take these mini eggplants:
ADORABLE! And look at these tiny heads of garlic:
I mean people, I practically squealed.
So excited was I to find these at the Farmer's Market that I quickly came home and prepared them for dinner. I split the eggplants almost completely, leaving the tops intact, and stuffed them with crushed tiny cloves of garlic (eee!) and slivers of lemon.
I drizzled olive oil and lemon juice over the tops and sprinkled with salt and pepper. Some thyme sprigs rounded things out.
Cover and cook for 45 minutes in a 400 degree oven, then uncover and cook until they are as soft as you'd like.
As ravenous as I was, I didn't get a shot of the final product in the dish, but it's very pretty. I did catch the leftovers, which I took with my lunch the next morning.
The result? Did the tininess make the eggplants more delicious? Honestly they were a little bitter but made a good foil against some rich salmon we had alongside.
But you can't beat them for sheer adorableness.
Tuesday, August 05, 2008
For a while now the magazine I write for has been moving in a new direction, not a bad one, but...different. Moving away from the standard food and wine review and more towards straight journalism--interviewing chefs and owners of local restaurants. Interesting and insightful, but also not my passion.
And so, I'm taking some time off, and to be honest I'm really excited. I am feeling energized about the blog again and I plan to incorporate more reviews into the current structure, along with the literally dozens of great recipes that I've taken photos of, but haven't written up yet.
Eventually I would like to create an email list for those Knoxvillians interested in receiving my latest review in their inbox. My partnership with Foodbuzz is going to be great for this as well.
So it's true, change is good. Stay tuned...