daily Culinary news food art blog

Food Art From Big Boys Oven

Posted by Kitty on June 30, 2008

The talented Malaysian Gents over at Big Boys Oven have posted their official entries into the Nuffnang Wild Live Blogging Event - where 100 lucky winners must post photos or drawings of animals in order to score tix to the event and gourmet dinner.

We are guessing that they are a shoo-in!

Check the Big Boys Oven site to see all the amazing food art pix of this happy animal-candy family.

TAGS: Food Art
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Tres Chic! String of Pearls Trivets

Posted by Kitty on June 30, 2008

Looking for a way to class up your next pot luck?

These flexible trivets can be manipulated to hold large or small pans, and can even hold 2 pans side by side when twisted into a figure 8. Certainly no bargain at $80 a pop, but their style and versatility could make them a fun splurge or gift idea.

Available at Charles & Marie.

TAGS: String Of Pearls Trivet
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New Amsterdam Market's Next Market Meeting: June 29, 2008

Posted by Kitty on June 25, 2008

Since the closing of South Street Seaport's Fulton Fish Market at New Market Square, there has been a strong movement to establish the space as a public food market - keeping with the tradition the location as held historically since 1642.

"In its ongoing effort to foster a regional, sustainable food system by establishing a permanent, indoor public market in the City of New York, the New Amsterdam Public Market Association will hold its third market on Sunday, June 29th at the Seaport in Lower Manhattan.

The June market has galvanized interest from over 50 farmers, food producers, purveyors, distributors, bread bakers, caterers, and chefs, as well as photographers, filmmakers, food systems advocates and other pioneers of a regional, sustainable food economy from diverse locales extending to Quebec, the Finger Lakes, and southern Virginia. By gathering these proponents in one setting, New Amsterdam Market will help place New York at the forefront of this emerging and evolving movement."

Participants include Bouchon bakery, Flying Pigs Farm, Marlow and Sons, among others. For a full list of participants, and more information, visit The New Amsterdam Public site.

TAGS: New Amsterdam Market
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Top Chef's Richard Blais Introduces the Frozen "Popcornsicle"

Posted by Kitty on June 25, 2008

Richard Blais is teaming up with Garrett Popcorn Shops to introduce the Frozen "Popcornsicle" next month in NYC. Caramel or cheese flavored popcorn has been melded with liquid nitrogen to create the frozen treat, which reportedly makes a "cold fog" when it's eaten.

Visit the 560 5th Avenue location on July 15th, 16th & 17th to meet Richard, sample a free Popcornsicle, and enjoy a 10% discount off popcorn all day.

TAGS: Popcornsicle, Richard Blais
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A Picnicking Cheeselovers Dream - The Soiree Cheese Board

Posted by Kitty on June 18, 2008

In the summer, New Yorkers spend a fair amount of time in the City parks. New Yorkers can be quite enterprising in their public picnic and BBQ tactics, and on any given day you may see grills on wheels, sterno-lit hot plates on makeshift tables, and concert-goers sipping chilled Chardonnay from real glasses.

My husband and I joined a group of friends last week for an Isaac Hayes concert in Brooklyn's Prospect Park, and cheese was decided by the group to be the focus of the night's noshing. In addition to red grapes, sliced semolina bread, and a healthy selection of cheeses, my husband and I busted out one of our picnicking favorites - our Soiree Cheese Board, for the night's festivities. Even the jaded New Yorkers in the group were impressed by its style and functionality.

Check out Rhino Wine Gear for more wine and cheese picnicking favorites.

TAGS: Cheese Board, New York, Picnic, Rhino Wine Gear
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My Favorite Summer Pan - The All-Clad Stainless Steel Non-Stick Round Grill Pan

Posted by Kitty on June 17, 2008

It was less than 2 years ago when I was lucky enough to receive the Holy Grail of wedding registries - the much-coveted All-Clad Copper Core 10-Piece Set. It arrived in a box as big as Rhode Island, and contained every pan a newlywed foodie could ever want or need.

Or so I thought.

A few weeks later, a smaller box arrived at my house, baring the All-Clad name. In it, was the "free bonus" pan that was included with the purchase of my 10-piece set - The Stainless Steel Non-Stick Round Grill Pan. Seeing that the grill pan was non-stick, I was immediately skeptical. How could it possibly work to achieve a nice charry crust? What would I ever use it for, when I already owned a cast-iron grill pan? Was this pan just going to clutter my kitchen?

Boy, was I ever wrong. This pan has quickly elevated itself to A-list status in my kitchen, and is especially useful in the summer months, when short cooking times and quick clean ups make the hot days more bearable. The size is ideal for 2 - 3 large shell steaks, and can easily accommodate 2 pounds of chicken thighs. The pan leaves beautiful grill marks on veggies and meats, heats up quickly, and cleans in a snap.

I have seen them online for as much as $100 and as little as $50, so shop around. Its worth the effort.

TAGS: Allclad, Copper Core, Nonstick Grill Pan
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Ted Allen to be Food Network's Newest Star

Posted by Kitty on June 11, 2008

Ted Allen, of Top Chef and Queer Eye fame, has been announced to be the next foodie joining the stable of stars at the Food Network. Allen's new show, "Food Detectives", is scheduled to debut July 29th.

"You’ve got questions – we’ll find the answers! Science meets food as Ted Allen and his band of culinary sleuths conduct experiments to find the truth behind all of our viewers' burning food conundrums. What’s the deal with the 5-second rule? Does chicken soup really cure a cold? Can an apple a day really keep the doctor away? Tune into the new series, Food Detectives, and find out!"

TAGS: Food Detectives, Food Network, Ted Allen
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The Whole Hog

Posted by Mary on June 9, 2008

Top Chef 4, Episode 13
Part 2 - Elimination!

Okay, party's over. Back to business. The finalists arrive at La Fortaleza, a beautiful old fort that serves as governor's mansion for the country. The next night, the chefs will be cooking for a garden party here, which will include over 100 VIPS. Tom says in Puerto Rico, it's just not a party without a pig, and then unveils a dead piglet on a large serving table. Each of the chefs will have a pig of his very own to use as he pleases to make his meals. Antonia starts having flashbacks to the first episode, when living was easy and challenges meant making pizza. I'm right there with you.
Then we learn what Steph's quickfire win gets her. The chefs will each have a sous chef from previous contestants, and we see Dale, Andrew, Nikki and Spike come on the scene. Steph gets to pair up the chefs for the next challenge. Of course, she's going to be a little piggy here and choose the most talented castoff, Dale, for herself. (Actually they're old friends.) She puts Spike and Richard together, and teams Antonia with Nikki. That leaves Lisa with Andrew, the guy she threw under the bus a couple of challenges back. Andrew says he's not one to seek revenge. In a pig's eye!

The chefs will butcher their Wilbur (TM Steph) while the sous chefs shop. (Is anyone else thinking "This little piggy went to market"? Just me? Okay, then.) Andrew encounters a bit of a language barrier at the market. Dale grabs black plantains, because it's the fruit of the day, apparently. Back at the fort, Richard recalls a malt beverage a childhood friend used to drink which he thought would make a good rib glaze, so he calls Spike to order a six-pack of Maltas.
As the chefs create, the conversation turns to Lisa. Richard says it's like a dark cloud is in the kitchen. She just brings everyone down. Do you think she'll ever warm up? When pigs fly! (Okay, I'll stop. Really.)

After prep time is over, everyone jockeys for position in the fridge, and somehow Dale leaves Stephanie's pork belly out. (Well, her pig's belly. You know what I mean!) He notices it immediately the next morning, but too late. Fortunately, Steph keeps her head, though Dale apologizes like crazy. She just throws the whole thing out, not wanting to chance food poisoning at the party. Smart girl.

Okay, the menus: Richard dishes up pork belly with pickled watermelon, barbecued pork shoulder, ribs with the Malta glaze and ham and beans. Lisa serves yuca and prok rellena, adobo roasted pork tostone, and citrus pork belly. Antonia has pork belly, too, hers with sweet peppers. She also made sausage with pigeon peas and curried pork. Stephanie, alas, has no pork belly, but does come on strong with pork satay on sugar cane, coconut pork with the ever-popular plantain pancake, and chicharrones, fruit and prosciutto salad. (Chicharrones is another name for fried pig skin, which actually sounds pretty tasty.)

As the judges deliberate, the chefs review, Richard thinks he's in; Antonia frets about undercooked peas. Then Padma calls in the top two and, to no one's surprise, it's Stephanie and Richard. The two of them seem thrilled as the judges praise them. Wilo then announces Richard won in an unanimous decision, and his prize is a 2009 Corolla. "Holy smokes," says the guy with the electric smoker, who seems a bit speechless at his windfall.

Then Lisa and Antonia go to meet their fate. Gail tells Lisa her plantain puree was way too sweet and her dishes focused more on garnish than on the pig. Antonia fesses up to the undercooked peas, saying she prefers them al dente. Not going to work this time! The judges debate while the chefs wait, then Antonia gets knifed. Lisa looks shocked and promises the judges won't be disappointed next time.

But her humility doesn't last long. Lisa gives Steph and Richard attitude for not congratulating her (though I didn't see her congratulate them, did you?) Steph says, "Sorry. Congratulations," in the most unconvicted voice imaginable. Then Richard says off camera, "You won the f-ing bronze medal, congratulations. There you go," which may become this season's "I'm not your bitch, bitch."

And that's it until the finals, when Lisa vows revenge, Richard feels entitled, and Steph wins. Okay, that was wishful thinking....we'll have to wait until next Wednesday to see how close I come.

TAGS: Lisa, Padma Lakshmi, Richard Blaise, Stephanie Izard, Tom Colicchio, Top Chef
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Pig Tales

Posted by Mary on June 9, 2008

TOP CHEF 4, Episode 13
Part 1 - Quickfire!

Since last we met, the cheftestants have been pared down to just four. We've also left the Chicago digs and moved onto Puerto Rico for the first part of the finale. We see the foursome arrive in Puerto Rico and learn that it's been six months since the last episode taped. Stephanie has spent the time touring Asia, Antonia has opened a restaurant, Foxtails and Richard didn't do much worth reporting, apparently. So instead he points out that the three of them had been predicted to make the finals all along, where Lisa is bit of a wild card. And I have to agree - whoda thunk Lisa'd make it to the end? I would have bet on Dale, or Andrew maybe, but never Lisa. But then I have a palate which worships Macks Pizza (and not much else) so who am I to say?

You can almost hear the "You rang?" when Lisa shows up after Richard's assessment. We immediately see what she's been doing in the past six months - getting a style makeover, apparently. Too bad this worked a lot better for Clay Aiken than it does for Lisa. She has cropped her hair super short, which really isn't much of an improvement to the old, greasy do. But I think it's Lisa's sourpuss face that really kills the look...and short hair just lets you see the face more clearly.

But no time to share hair style tips, because here comes Padma with the Quickfire. She introduces a Colicchio look-alike named Wilo Benet, whom Richard ID's as the chef who best embodies Puerto Rican cuisine. I think that means he cooks it well, not that he eats a lot of it.

The challenge is to make frituras, a fritter which is popular on Puerto Rican beaches (I'm guessing it's their version of Macks Pizza....but I digress). They're also told they must use plantains in each of the two dishes they make. Stephanie makes tostones with tuna and a pork and shrimp fritter with brown butter (that sounds really good, though I'm not sure about wanting plantain in it). Richard also uses pork, making a pork meatball with plantain sauce and green plantain chips with a plantain salsa. (Methinks Richard overdid it a bit on the plantain front.) Antonia offers us crisp oysters with plantain jam and a fried plantain with spicy slaw. Lisa also went with tostones, hers with pan-roasted duck and mango salsa as well as a plantain and onion fritter. (I think I just rubbed the "n" off my keyboard writing 'plantain' so many times.)

In the end, Steph gets the win, while Richard and Antonia end up in the bottom. Of course, there's no immunity at stake, but Steph is promised an advantage in the next challenge, which will take place after they attend a welcome party.

And if you think Porky Pig will be a special guest, you're on the right track.....That's all, folks! See ya in part 2.

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Curtain Closing on Del Posto's Enoteca?

Posted by Kitty on June 9, 2008

I have said it before and I will say it again - Del Posto's Enoteca is the best kept secret in New York.

Reservations? You can make them on the same day. The menu? A sampling of the food available from the regular dining menu - at a fraction of the cost. Prix fixe menus are also available, with $45 scoring you a starter, pasta, entree and dessert. The best part? you get the same wonderful service, and sit in the same majestic dining room as diners shelling out hundreds for the same meal. Sure, you are seated to the side of the bar area, but its hard to complain when sitting in a restaurant this jaw-droppingly beautiful. (And you still have just as good a chance that Lidia Bastianich will make a personal visit to your table!)

So imagine my dismay today, when buzz on the food blogs indicates that team Batali/Bastianich is thinking of eliminating the Enoteca altogether, and making it simply a champagne bar. Word is that the owners feel this will aid them in earning the 4 star rating they've been pursuing since opening the restaurant early last year.

My recommendation? Get yourself to Del Posto's Enoteca before its too late.

Del Posto
85 10th Avenue
212-497-8090
www.delposto.com

TAGS: Del Posto Enoteca, Joe Bastianich, Lidia Bastianich, Mario Batali
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