Category Archives: Food

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Fresh and Flavorful: Vegetarian Times’ Grilled Sweet Corn With Chipotle-Lime Butter

grilled_corn_chipotle_lime_butter.jpgOne of summer’s tasty produce by-products is Silver Queen corn, a popular sweet variety of white corn. Usually planted to be ready for harvest in early summer, Silver Queen corn is hard to beat even when simply boiled and seasoned with butter.

A longtime traditionalist when it comes to food, I’ve made some strides when it comes to taking culinary adventures. So when I came into a few ears of straight-from-the-garden Silver Queen, I thought I’d try something a little different. And I’m glad I did.

Vegetarian Times magazine‘s July/August 2010 cover features Grilled Corn With Chipotle-Lime Butter, which sounded both appetizing and adventurous, with the added bonus of being quick and easy–thanks to a few shortcuts.

If prepared according to the magazine’s directions, I would have had to roast some chipotle chiles, then, once dried, grind them. Or, suggested the recipe, I could use chipotle chile powder. I had a Southwest Chipotle seasoning blend on hand that I had purchased in the spice aisle at the grocery store, and it seemed a reasonable substitute.

vegetariantimes_july-august2010.jpgHaving only four ears of corn–the recipe called for eight–I cut the
ingredients in half, and I could have reduced those for the Chipotle-Lime Butter even further and still had plenty. Not that I’m complaining
about having extra. It alone is pretty good–and according to the
magazine, tasty on bread and baked sweet potatoes as well.

I prepared the butter first using the chipotle powder, salt, butter and
lime zest. Grating the limes was the most time-consuming step, but the
bonus of the fresh taste in the end result is well worth it. Once mixed,
I put it in the refrigerator to chill, but not before I sampled it. I
couldn’t wait to get the corn on the grill!

But since I can’t have a gas- or charcoal-based grill at my apartment complex, my trusty George
Foreman electric grill would have to step up to the plate, and it did an admirable
job. After just 12 minutes, the corn was ready.

The sweetness of the lime complemented the sweetness of the corn, but
its tartness was also a flavorful segue into the spiciness of the
chipotle seasoning. All around, it was a fresh, light side, but I’m
wondering whether the taste would have been significantly different had I
used roasted chipotles instead of the store-bought powder.

Maybe next time, since I’ll definitely make this recipe again, even if
it’s just to make more of that butter.

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Cooking for You and Your Furry Friend Too

everydayrachaelray_june2010.jpgYou could say I’m a dog lover. I’ve helped take care of several family pets over the years. I’ve fallen in love with them, treasured their companionship and deeply mourned their passing. I’ve had many a pet that would prefer my food over its Purina, but I’ve never cooked a meal for two, meaning me and my dog.

Should I want to further spoil my canine, Every Day With Rachael Ray magazine gives me just the recipes I need to satisfy us both.

Most food and cooking magazines overlook our four-legged companions, and Martha Stewart Living is the only other publication that includes a section just for them. But unlike Every Day With Rachael Ray, the focus is not on food (and the section applies to both dogs and cats). Instead, common topics are bonding with your pet, making sure they get enough exercise and protecting them from pests, particularly in warmer months. (I have to say I expected some instruction from Martha on knitting a precious holiday scarf for the pooch, but maybe in the fall or winter issues?)

Every Day With Rachael Ray shares little tidbits like these, but the Pet Friendly section concentrates on how to prepare one fresh, healthy dish for your furry friend. Recipes in recent issues are heavy on wrap-style meals packed with meats and veggies.

The June/July 2010 feature was a Grilled Red, White and Blue Cheese Doggie-Dilla filled with red peppers, mozzarella and blue cheeses. (Sorry, pups, the salsa and sour cream are for the people portions only.)

May’s recipe, It’s Spring… Roll Time, combined lots of veggies with chicken and rice for a healthy wrap (minus the wrap itself) for the canine. In somewhat similar fashion, April’s April Showers Bring May… Flautas recipe called for chicken, cheese and bell peppers, zucchini and spinach.

I’d say any of those would be a step up from ALPO and may even elicit a thankful bark from your beloved pet.

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I Scream, You Scream, We All Scream for More Ice Cream Coverage

tasteofhome_july.jpgJuly is National Ice Cream Month, but most food and cooking magazines didn’t even acknowledge President Ronald Reagan’s 1984 designation. July 2010 issues of magazines ranging from Bon Appétit to Wine Spectator included cool treat ideas ranging from gelatos and sorbets to sundaes and yogurts, though only a disappointing few properly celebrated ice cream.

Taste of Home magazine‘s July issue seemed promising as the only magazine to give ice cream the cover treatment and note both National Ice Cream Month and National Ice Cream Day (July 18) in its spread. Ironically, only one true ice cream recipe (for strawberry rhubarb) was included and the centerpiece of the issue’s cover photo was its Lemon-Basil Frozen Yogurt.

Vegetarian Times magazine‘s July/August issue seemed to capture more of the spirit of National Ice Cream Month. Recipes for Smooth and Creamy Vanilla Ice Cream and Malted Banana Ice Cream (that were also low calorie and gluten-free)–along with a stray sorbet–were billed as the makings for an ice cream social to beat the summer heat. Another for a Homemade Caramel Sauce would otherwise be a nice complement, but I’m trying to be a purist here.

No magazine had more fun with the kid-friendly treats–or gave them more of an updated twist–than the July issue of Southern Living magazine. Flavors like Mocha Latte, Peach-and-Toasted Pecan, Vanilla Bean, Chocolate-Raspberry, Coconut Cream Pie and Grown-Up Banana Pudding (so-called with the addition of banana liqueur) would make it difficult not to celebrate ice cream all month long.

Even Cookbook Digest magazine weighed in on the observance in its July/August issue by reviewing “The Perfect Scoop,” a collection of recipes for everyone from the novice to the expert ice cream maker. Closely related (though not about ice cream!) cookbooks covering gelatos, sorbets and sundaes made their way into the article too.

If you’re wondering why ice cream seems to be melting in the spotlight during its commemorative month, then the August 2010 issue of Woman’s Day magazine may hold some of the answers. According to its article titled “Chill Out,” the perception that yogurts, sorbets and sherbets may be healthier than ice cream is a myth that could be left out in the cold.

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Dear Wine Spectator: We’ll Always Have (Two Different Versions of) Paris

winespectator_june30_2010.jpgWhat seems like a lifetime ago, I spent a week in Paris (France, just in case some of you Texans were wondering). And in that week, my fellow art-minded, financially strapped compatriots and I drank in all the culture that a 19-year-old’s budget could manage.

Hours at the Louvre, a trip to Versailles, an evening cruise along the Seine, a morning at the Notre Dame Cathedral, admiring the Eiffel Tower. For the wide-eyed girls putting their passports to use for the first time, the obligatory tourist sites were more than enough to convince us that we were, in fact, experiencing all the City of Light could offer.

But after reading Wine Spectator magazine‘s June 30, 2010, article titled “Savoring the Past: Classic Dining on Paris’ Left Bank,” I suddenly realized that we had missed out on one of the city’s greatest assets–its food.

Sure, we ate when we were hungry, but, we reasoned, why waste precious time or funds on fine dining when we could spend it appreciating the Venus de Milo at the Louvre? Or taking in an opera?

A “pricey” dinner at a vivacious little Greek place, complete with singing, dancing and broken plates, in the Latin Quarter–about $50 a person sans wine and with free dessert–was as close to the world of haute cuisine that we could afford.

Though had Wine Spectator’s article been published before our travels, I’m not sure it would have mattered. The author set out to unearth traditional French cuisine from among the many tourist traps that apparently cater to the teenage-American-English-major-studying-abroad set.

We might have been able to afford breakfast at the Café de la Mairie, a corner café getting more attention thanks to its position near the church of St-Sulpice, which was made famous by the best-seller The Da Vinci Code. Or splurged instead on a meal at Allard, a turn-of-the-20th-century bistro whose menu is derived from the cuisine of commoners rather than kings.

I suppose we could have cashed in our return plane tickets to treat ourselves to La Tour d’Argent’s centuries-plus old staple, Duck Tour d’Argent, a medium-rare breast served in a reduction of its juices and blood in wine and seasonings that are finished at the table. That, along with scallops, truffles and a $100 bottle of wine, Wine Spectator says, would set a party of three back about $1,200. Can you say, “Mom, please send money!?”

Even now I wouldn’t trade my first Parisian experience, though frugal, for anything. But the extravagant glimpse by comparison afforded by fine dining-meets-travel articles like these in Wine Spectator will help me take a new perspective and a healthy appetite when I return.

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The Inside Scoop: How to Re-Create Perfect Cupcakes You See in Food Magazines

krabbypatties.jpgThose pristine pictures in your favorite cooking and food magazines look good enough to eat. So good, in fact, that your mouth starts watering in anticipation of re-creating the recipe yourself. That is, until the timer signals it’s ready and you dejectedly realize your crumbled, uneven mess looks nothing like that perfect photo that first taunted your taste buds.

But I stumbled across an especially useful tip for prepping cupcakes that may help allay some of your fears and even help you re-create a flawless looking treat of your own.

Nearly every cupcake recipe includes in its directions, “divide evenly among baking cups.” The best gadget I’ve found to do this a cookie scoop that’s spring-loaded for easy release. But the trick to achieving level cupcakes is filling each baking cup with equal amounts of batter–usually two scoops for regular-sized liners, one immediately after the other.

Charged with making four dozen Krabby Patties (burgers, for you non-SpongeBob SquarePants fans, using this Bakerella recipe) for my niece’s birthday party, I had to have cupcakes with smooth, even tops for authenticity’s sake.

Ever the perfectionist, I attempted to evenly divide my batter by meticulously adding one scoop of batter to each baking cup, then going back and adding a second one. That yielded two dozen lumpy cupcakes.

Usually, uneven or lumpy cupcake tops can be camouflaged, depending on how forgiving your frosting or topping is. For example, the swirled frostings on Southern Living magazine‘s Cappuccino Cupcakes and Mocha Latte Cupcakes (February 2010 issue) can easily help mask such imperfections.

But others, like Southern Living’s Fresh Citrus Cupcakes with Ruby Red Grapefruit Glaze from the same issue or Cook’s Illustrated magazine‘s May/June Ultimate Chocolate Cupcakes, will require a more even surface for decorating to mimic the look in the magazines.

As you can see from the photo, the Krabby Patties I made using the two-immediate-scoops technique turned out well. They were a sweet success and quite the conversation piece at the birthday party. Better yet, being armed with tips like these makes me feel equipped to take on just about any recipe in my favorite cooking and food magazines.

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Food Trucks: The Edible App for the Social Media Aware

food&wine_july2010.jpgOnce upon a time, purveyors of food from trucks, stands and carts earned little regard from food critics or cooking publications. And either you knew where to find them because they staked out the same general location or, in the case of ice cream trucks, you could hear them coming.

But with an increasingly mobile (and hungry) society and the rise of social media, food trucks seem to be gaining a foothold and even some culinary legitimacy, thanks to endorsements like Food & Wine magazine’s.

Every year, Food & Wine seeks out the best new chefs based on nationwide recommendations and months of research to unearth culinary gems with five years or less of experience running their own kitchens.

For the first time, the magazine tapped a food truck chef to hold one of its coveted–if not sometimes controversial–spots as one of its ten “Best New Chefs for 2010,” who were introduced in the July 2010 issue. Roy Choi, proprietor of the Kogi BBQ truck in Los Angeles, is but one of the faces of a new trend that’s taking food to the streets in major cities.

Using social media sites like Facebook and Twitter or other websites, customers addicted to the edible app or even those adventurous enough to sample the new craze can find where and when to find food trucks like his.

Make no mistake, Kogi BBQ doesn’t serve your typical hot dog stand fare. For instance, two recipes recently featured in Food & Wine magazine include Roy Choi’s L.A. Gas Station Taco recipe–among its ingredients are popular gas station items like beef jerky and pork rinds–and a Midnight Torta (sandwich) marketed to L.A.’s late-night party scene. Like the cooking approach that garnered him the “Best New Chef” title, this sandwich combines Asian and Mexican flavors–fried eggs, spinach, pork and jalapenos. But neither his culinary combinations nor his kudos end there.

Sports network ESPN teamed up with Kogi BBQ and the food truck concept to offer fans hungry for sustenance and hungry for World Cup action the opportunity to get both in one place. Through June 29, L.A. and New York City each had its own ESPN Match Truck serving up a range of international flavors created by Roy Choi that were inspired by the countries participating in the World Cup.

But not everyone is welcoming the food truck trend with open arms… or stomachs. At least one Los Angeles city councilman is crusading to ban trucks like Kogi BBQ’s in hopes of sustaining the city’s stationary establishments.

This seems more of a knee-jerk “solution” instead of seeking how to adapt to the changing food service and delivery landscape. Granted, fighting the bigger battles of convenience and technology may be a futile attempt, making that the very reasons food trucks are here to stay. At least until something better comes along.