Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Flashback to the Seventies: Bread-and-Butter Pickleshttp://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/http://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/http://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/#commentsFiled under: , , , , , , , ,

pickles
Photo: Dvortygirl/Flickr
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When my mother, who had been raised on kosher half-sour pickles, first tried bread-and-butters, she was immediately overwhelmed. For someone who was used to the tart flavor of Northeastern dills and half-sours, the Southern sweetness of the bread-and-butters were an absolute delight.

Through a combination of compliments and guile, she managed to get hold of our friend Millie's recipe. From that year on, we had a huge picklefest every summer, when we'd spend two or three days putting up bread-and-butter pickles.

While these are extremely sweet pickles, I have kept the recipe almost exactly the way my mom made it. This is partly due to the necessities of pickling, and partially due to a sense of tradition. Mostly, though, it's due to the fact that I regularly swap these pickles out for gherkins or sweet pickle relish.

Get the recipe for bread-and-butter pickles after the jump.


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]]>bread and butter picklesBreadAndButterPicklesBruce Watson2009-07-02T11:00:00+00:00Flashback to the Seventies: Grasshopper Piehttp://www.slashfood.com/2009/06/25/flashback-to-the-seventies-grasshopper-pie/http://www.slashfood.com/2009/06/25/flashback-to-the-seventies-grasshopper-pie/http://www.slashfood.com/2009/06/25/flashback-to-the-seventies-grasshopper-pie/#commentsFiled under: , , ,

hydrox cookies
Hydrox is one of the ingredients. Photo: Chazz Layne/flickr
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I was a kid, Creme de Menthe was a pretty big deal. A local restaurant used to make parfaits that were loaded with the stuff, and the mix of vanilla ice cream and super-sweet mint liqueur soon entered my pantheon of top childhood delights.

When it came time to update my Aunt Evie's recipe for Grasshopper Cake, I played with the idea of kicking it up a notch, but higher level mint liqueurs and Godiva chocolate liqueur seemed excessive, like putting truffles on a hamburger. In the end, half of the joy of this boozy, sweet concoction lies in the humble nature of its ingredients.

While my family traditionally made this dish in a pie plate, I opted to go for a springform pan. The crust, which I deliberately left uneven, rose and fell to reveal the bright green filling, and the crumbled cookies on top offered a coarse yet tantalizing finish. Needless to say, this one disappeared pretty quickly!

Get the recipe for Grasshopper Cake after the jump.

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]]>Aunt EvieAuntEviebeyond rice krispie treatsBeyondRiceKrispieTreatsGrasshopper cakeGrasshopperCakeBruce Watson2009-06-25T14:00:00+00:00Flashback to the Seventies: Dilled Pea Saladhttp://www.slashfood.com/2009/06/11/flashback-to-the-seventies-dilled-pea-salad/http://www.slashfood.com/2009/06/11/flashback-to-the-seventies-dilled-pea-salad/http://www.slashfood.com/2009/06/11/flashback-to-the-seventies-dilled-pea-salad/#commentsFiled under: , , , , , ,



In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I was a kid, pea season was a mixed blessing. On the bright side, it meant that we would get fresh sweet peas on the table. Whether from our family garden or from a local farmers' market, the just-harvested peas were invariably sweet, crunchy and delicious. On the other hand, our regular servings of fresh peas translated into hours spent on the porch shelling the bright green pods. Even under the best circumstances, it was dull, tedious work.

My mother's pea salad recipe, which combines the sweetness of peas with the light flavor of dill, tended to overshadow the peas with a heavy helping of sour cream, mayonnaise and scallions. My modified version, included below, lets the flavor of the peas shine through, but retains the original's cool summer flavors.

Get the recipe for dilled pea salad after the jump.

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]]>beyond rice krispie treatsBeyondRiceKrispieTreatsdillDilled pea saladDilledPeaSaladpea saladpeasPeaSaladBruce Watson2009-06-11T15:00:00+00:00Flashback to the Seventies: Red Onion Cucumber Saladhttp://www.slashfood.com/2009/05/28/flashback-to-the-seventies-red-onion-cucumber-salad/http://www.slashfood.com/2009/05/28/flashback-to-the-seventies-red-onion-cucumber-salad/http://www.slashfood.com/2009/05/28/flashback-to-the-seventies-red-onion-cucumber-salad/#commentsFiled under: , , , , , , , , ,

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I have access to fresh produce, cucumber season becomes one of my favorite times of the year. Although it runs from May to August, the wonderful green beauties won't reach their full flourish until later in the summer. Still, it's hard to resist the cool, summery flavor of the first cukes of the season. With that in mind, I decided to flip through my family cookbook in search of some great cucumber recipes.

My Aunt Renie's cucumber salad manages to halve the distance between sharp and smooth, sweet and sour, creamy and intense. In my adjusted version, I cut back on the onions, switched in Greek yogurt and tossed in some fresh dill.

The final version had the soothing coolness of a traditional cucumber salad, but also retained a nice vinegar tang that keeps me on my toes. This is great by itself, or as an accompaniment to barbecue or any other strongly seasoned dish.

Get the cucumber salad recipe after the jump!

Continue reading Flashback to the Seventies: Red Onion Cucumber Salad

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]]>beyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsCucumber saladcucumbersCucumberSaladgreek yogurtGreekYogurtBruce Watson2009-05-28T11:00:00+00:00Scone Cold Sober - Feast Your Eyeshttp://www.slashfood.com/2009/05/27/scone-cold-sober-feast-your-eyes/http://www.slashfood.com/2009/05/27/scone-cold-sober-feast-your-eyes/http://www.slashfood.com/2009/05/27/scone-cold-sober-feast-your-eyes/#commentsFiled under: ,

white chocolate and sour cherry sconesTowering, craggy and full of inviting nooks and crannies, this mountain of white chocolate and sour cherry scones is one that cries out to be scaled.

Baked by the estimable David Lebovitz, they are, as OutKast might sing, the prototype for the perfect scone, studded with an abundance of cherries, dusted with just the enough sugar for a satisfying crunch and harboring untold depths of white chocolate.

Lebovitz admits to devouring almost two batches in the space of a week; based upon the evidence presented above, who could blame him?

[Via David Lebovitz]
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]]>bakingdavid lebovitzDavidLebovitzfeast your eyesFeastYourEyessconessour cherriesSourCherriesRebecca Flint Marx2009-05-27T10:00:00+00:00Flashback to the Seventies: Swiss Squareshttp://www.slashfood.com/2009/05/15/flashback-to-the-seventies-swiss-squares/http://www.slashfood.com/2009/05/15/flashback-to-the-seventies-swiss-squares/http://www.slashfood.com/2009/05/15/flashback-to-the-seventies-swiss-squares/#commentsFiled under: , , , , ,

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I came across a recipe for "Swiss Squares" in my family's cookbook, I got excited. Although the dish seemed like a basic chocolate cake recipe, it used sour cream for leavening. As this is a pretty uncommon choice, I wanted to see its effect on the product.

Overall, I found that the bars were a bit richer than expected, with a nice moist crumb. In my finished version, I massively increased the chocolate and dolled up the frosting. Still, at its heart, this is a recipe for a rich chocolate cake. Then again, even the simplest cake can be pretty profound!

Get the Swiss squares recipe after the jump.

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]]>bakers chocolateBakersChocolatebeyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatschocolate liqueurChocolateLiqueurswiss squaresSwissSquaresBruce Watson2009-05-15T17:00:00+00:00Mezzetta Jarred Pasta Sauceshttp://www.slashfood.com/2009/05/06/mezzetta-jarred-pasta-sauces/http://www.slashfood.com/2009/05/06/mezzetta-jarred-pasta-sauces/http://www.slashfood.com/2009/05/06/mezzetta-jarred-pasta-sauces/#commentsFiled under: , , , , , , , , ,

mezzetta saucesJust in time for your next Saturday night pasta party, a new jarred sauce that's worth a first taste and second helping has appeared on store shelves. Mezzetta, the company famous for such glass-jarred wonders as snappy peperoncini and an addictive giardiniera, has launched Napa Valley Bistro, a line of pasta sauces prepared with Napa Valley wines. We were glad to cook up a sample sent our way and toss it with some noodles. Hey, anything for our readers - especially if it involves eating spaghetti.

We tried two versions: basic marinara and the creamy version. The saucy results are after the jump.

Continue reading Mezzetta Jarred Pasta Sauces

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]]>Eric Diesel2009-05-06T17:00:00+00:00Flashback to the Seventies: Spinach Diphttp://www.slashfood.com/2009/05/06/flashback-to-the-seventies-spinach-dip/http://www.slashfood.com/2009/05/06/flashback-to-the-seventies-spinach-dip/http://www.slashfood.com/2009/05/06/flashback-to-the-seventies-spinach-dip/#commentsFiled under: , , , , , ,


In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

In my family cookbook, there is a recipe for "Mabel's Spinach Spread," a gelatin-thickened dip that was developed by one of my Aunt Evie's foodie friends. Although the original concoction contains a startling quantity of mayonnaise and a lot of added salt, the basic idea of a molded-gelatin dip was somewhat compelling. Gelatin, after all, is basically a fat-free, sugar-free protein that is, allegedly, great for hair and fingernails. Best of all, it can help a dip to stiffen up without the introduction of cream cheese or some other dense fat.

This recipe combines a basic spinach spread with some Greek flavor notes. The yogurt base is creamy, yet fat free, and the feta greatly reduces the need for added salt. Best of all, the fresh flavors of this dip make it a great, easy-to-prepare snack for long summer afternoons. The recipe after the jump.

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]]>beyond rice krispieBeyondRiceKrispiegreek yogurtGreekYogurtretro cookeryRetroCookeryseventies cookingSeventiesCookingspinach dipSpinachDipyogurt dipYogurtDipBruce Watson2009-05-06T13:00:00+00:00Pie in the Sky - Feast Your Eyeshttp://www.slashfood.com/2009/05/05/pie-in-the-sky-feast-your-eyes/http://www.slashfood.com/2009/05/05/pie-in-the-sky-feast-your-eyes/http://www.slashfood.com/2009/05/05/pie-in-the-sky-feast-your-eyes/#commentsFiled under: , , , ,

whoopie pie
Whoopie pies are one of those wonderful concoctions of debatable origin and undebatable deliciousness. A few months ago, a piece in the New York Times proclaimed it was having "its moment," though plenty of its champions knew full well that the perennial classic needed no such official declaration.

This photo of a mint whoopie pie from This Chick Bakes beautifully illustrates the treat's timeless appeal, and looks like it has all of the hallmarks of whoopie pie greatness, with cakey chocolate layers sandwiching just the right amount of creamy mint filling. The chocolate-mint combination points to the endless flavor possibilities that the treats present to the adventurous sweet tooth. Though originally simple snacks created by the Pennsylvania Amish, today's bakers take them in all sorts of inspired directions. And if this photo is any hint, this could taste like the best peppermint patty on the planet, unquestionably worthy of the shout of joy its name entails.

[Via Blondie & Brownie]
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]]>bakerychocolate mintChocolateMintice creamIceCreamwhoopie piesWhoopiePiesRebecca Flint Marx2009-05-05T10:00:00+00:00Le Tantalizing Croque Monsieurhttp://www.slashfood.com/2009/05/01/le-tantalizing-croque-monsieur/http://www.slashfood.com/2009/05/01/le-tantalizing-croque-monsieur/http://www.slashfood.com/2009/05/01/le-tantalizing-croque-monsieur/#commentsFiled under: , , , , ,

croque monsieur

One of the simplest French dishes is also among the most surefire crowd-pleasers -- the croque monsieur. At a holiday dinner last year a room erupted into moans of pleasure when these were served. All for a ham and cheese sandwich!

The name of this crisp and creamy treat derives from the French verb "croquer," which means "to crunch," and the word "monsieur," for "mister." Together they make "Mr. Crunch," which doesn't sound nearly as appetizing as en Francais, in which seems an elegant name worthy of its flavor and Proustian roots. (The meal first popped up in literature in Marcel Proust's "In Search of Lost Time.")

Learn more about "Mr. Crunch" after the jump.

Continue reading Le Tantalizing Croque Monsieur

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]]>Bistrot ZincBistrotZinccroquecroque monsieurCroqueMonsieurFrench sandwichesFrenchSandwichesTim KirkerTimKirkerMonika Bartyzel2009-05-01T15:00:00+00:00Frittering Our Days Away- Feast Your Eyeshttp://www.slashfood.com/2009/05/01/frittering-our-days-away-feast-your-eyes/http://www.slashfood.com/2009/05/01/frittering-our-days-away-feast-your-eyes/http://www.slashfood.com/2009/05/01/frittering-our-days-away-feast-your-eyes/#commentsFiled under: , , ,

potato fritter
This potato fritter looks, in our humble opinion, exactly as a potato fritter should.

It's crispy around the edges with little shreds of potato and sweet potato trailing seductively from a perfectly golden brown, tender center. It sort of reminds us of the sun, or, less abstractly, of what we'd like to be eating right now. The fact that this fritter's creator, Molly Watson of The Dinner Files, originally intended for this to be a potato latke makes us love it even more.

We know the pain and sorrow of potato latkes -- indeed, our mother's first and only attempt to make the starchy little devils resulted in an unscheduled visit from the fire department -- so we can sympathize with the myriad frustrations Ms. Watson describes on her blog. And we can also relate to the unexpected joys of happy kitchen accidents that yield gorgeous fritters like this one, particularly if they're accompanied by a few spoonfuls of applesauce or tangy Greek yogurt. So please, go fritter some time away -- yes, we went there -- with Molly.

[Via The Dinner Files]
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]]>fritterspotatosweet potatoSweetPotatoRebecca Flint Marx2009-05-01T10:00:00+00:00Ginger Ice Cream - Feast Your Eyeshttp://www.slashfood.com/2009/04/30/ginger-snap-ice-cream-feast-your-eyes/http://www.slashfood.com/2009/04/30/ginger-snap-ice-cream-feast-your-eyes/http://www.slashfood.com/2009/04/30/ginger-snap-ice-cream-feast-your-eyes/#commentsFiled under: , , , , ,


Looking at this makes us want to dive headfirst into a vat of thick, luxurious ice cream and spend the entire summer there.

The idea of ice cream on its own is refreshing enough, but the idea of ginger ice cream -- presented here by the lovely duo behind Rec(ession)ipes -- is a particularly palate-cleansing one. Ginger, a digestive aid, has been soothing stomachs and clearing sinuses for centuries. It's the perfect foil for the rich, heavy cream and eggs called for in most ice cream recipes. Texture-wise, too, it makes a happy bedfellow: biting down on a chunk of candied ginger is a curiously satisfying experience, like finding the prize in a box of Cracker Jacks. Altogether, the idea of ginger ice cream leaves us so ferklempt that we call upon poet Wallace Stevens to find the words that we cannot: "The only emperor," he once wrote, "is the emperor of ice cream."

[Via Rec(ession)ipes]
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]]>gingerice creamIceCreamRebecca Flint Marx2009-04-30T10:00:00+00:00Flashback to the Seventies: An Amazing Jell-O desserthttp://www.slashfood.com/2009/04/29/flashback-to-the-seventies-an-amazing-jell-o-dessert/http://www.slashfood.com/2009/04/29/flashback-to-the-seventies-an-amazing-jell-o-dessert/http://www.slashfood.com/2009/04/29/flashback-to-the-seventies-an-amazing-jell-o-dessert/#commentsFiled under: , , , , ,

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Looking back on my childhood, I can remember few potluck dinners that didn't feature some version of Jell-O. While my mother somehow missed out on this particular 1970s cultural phenomenon, every one of our neighbors and friends had some unique, idiosyncratic method for serving the famous gelled fruit dessert. Moreover, since I didn't get it at home, every bizarre concoction was an exciting culinary thrill for me.

Searching through my family cookbook, I was pleased to find what I am now convinced is the ultimate Jell-O dessert. The creator, Karen Mono Little, wasn't a blood relative, but her close friendship with my Aunt Evie (and amazing kitchen wizardry) gained her a place in our collection of family recipes. Although my updated version of her dessert is more naturally flavored and has much less sugar, I have to admit that it also lacks some of the savage, addictive intensity of the original. After the jump, I've included Karen's recipe as well as my own. Enjoy!

Continue reading Flashback to the Seventies: An Amazing Jell-O dessert

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]]>JelloJello dessertJelloDessertKaren Mono LittleKarenMonoLittleBruce Watson2009-04-29T13:00:00+00:00Lovin' Forkful - Feast Your Eyeshttp://www.slashfood.com/2009/04/24/lovin-forkful-feast-your-eyes/http://www.slashfood.com/2009/04/24/lovin-forkful-feast-your-eyes/http://www.slashfood.com/2009/04/24/lovin-forkful-feast-your-eyes/#commentsFiled under: , , , , , ,

pie
This may be the cherriest piece of cherry pie we've ever laid eyes on.

The cherries are so big and bright and alive they're practically winking at us. We know food porn when we see it, and in this case we applaud Danny from Food in Mouth for going there somewhat fearlessly, transforming a slightly garish-looking slice from the Little Pie Company into this bit of in-your-face decadence. The best part is the plastic fork: Actual silverware would have implied that the pie was consumed in a delicate and restrained manner. If this photo is any indication, it certainly was not. "This," the photo seems to say, "is pie made for gobbling." Preferably on a checkered picnic blanket, crumbs flying everywhere, or standing in front of the fridge scooped into the palm of your hand when silverware just seems too far away.

[Via Food in Mouth]
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]]>cherry pieCherryPiedessertRebecca Flint Marx2009-04-24T10:00:00+00:00Allergy Season Got You Down? Helloooo, Honey! http://www.slashfood.com/2009/04/16/allergy-season-got-you-down-helloooo-honey/http://www.slashfood.com/2009/04/16/allergy-season-got-you-down-helloooo-honey/http://www.slashfood.com/2009/04/16/allergy-season-got-you-down-helloooo-honey/#commentsFiled under: , , , , , , , ,

honeyAs winter yields to spring, farmers' markets teem with bright produce and blooms shed their pollen, allergy sufferers experience the first sneezes of the season. While over-the-counter and prescribed drugs offer some level of comfort, they also come with a hefty price tag and slew of side effects.

Though science is far from conclusive on this front, many homeopaths think there may be another (edible) option. Some allergy battlers have found that an old folk remedy of eating local honey can help reduce the severity of their reactions. The logic goes like this: bees in an area collect nectar from the same plants that cause allergies, and honey produced from that nectar contains microscopic quantities of the allergens. By consuming small amounts of the honey, sufferers may be administering a form of homespun immunotherapy.

Others dispute the effectiveness of this treatment, and even its supporters acknowledge that honey isn't an instant fix. Traditionally, allergy sufferers consume small amounts of it every day for an extended period of time in order to build up resistance to allergens. (Some even warn that local honey can actually set off reactions. Be sure to check with your doctor if you are considering this method of handling allergies.)

This is all a long way of saying that we have a delectable honey liqueur recipe for the allergic and the resistant alike. Krupnikas, a delicious Eastern European liqueur made from spices, honey and grain alcohol, makes an aromatic, golden-hued tipple that can be drunk warm in the fall or on the rocks in the summer. With a spicy flavor and bright glow, it is a great way to celebrate the arrival of (a hopefully sneeze-free) spring.
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Continue reading Allergy Season Got You Down? Helloooo, Honey!

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]]>honey allergyhoney liqueurHoneyAllergyHoneyLiqueurKrupnikKrupnikasLithuanian liqueursLithuanianLiqueursBruce Watson2009-04-16T17:00:00+00:00How Key Is Planning Ahead?http://www.slashfood.com/2009/04/16/how-key-is-planning-ahead/http://www.slashfood.com/2009/04/16/how-key-is-planning-ahead/http://www.slashfood.com/2009/04/16/how-key-is-planning-ahead/#commentsFiled under: , , , ,

quiche

Last night on a subway halfway under the East River a quick purse excavation confirmed what we suddenly feared -- a distinct lack of house keys on our person. The day's lunch of leftover Easter ham and homemade challah bread satisfied our epicurean side but was woefully inadequate when it came to blood sugar maintenance -- hence the walking away, the leaving the keys behind and the "aw, crap!"

We panic a tad in moments like this and scramble right to our happy comfort place -- mentally cataloging the contents of our fridge, flipping the pieces this way and that until they interlocked and a picture formed.

The ham, gotta get through the ham. Well it could go with the red cabbage ... no, no ... the scallions. And eggs, oh right! We remembered to buy eggs. Tortilla espanola? Oh wait, got it -- still have that puff pastry left over from the Eccles cakes and that makes ... sacre damn bleu! We've got the makings for a serious quiche -- if we can actually get into the house.

By some strange miracle (we like to think it's The Secret, of course) our beloved husband materialized on the same train car two stops before ours, and in lieu of a civilized "Hi honey, how was your day?" we collapsed into him sighing "We'regonnahavequichetonightpleasedon'targue." Once in the house, we made a beeline for the Julia Child to verify proportions, and got to rolling, chopping, whisking -- grateful not to have to think, just to act. Half an hour later, there was a ridiculously delicious quiche in front of us, without single extra cent or second spent at the grocery store.

Perhaps y'all are more forward-thinking than some of us, but when do you actually decide what's going to be for dinner that night? Do you cook it all up on Sunday, and apportion throughout the week? Do you daydream about what's on hand and pick up any extra ingredients on the way home? Or do you stand in front of the fridge, staring, and make do with what's in front of you?

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Get the Ham and Gruyere Quiche recipe after the jump.


Continue reading How Key Is Planning Ahead?

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]]>gruyerejulia childJuliaChildkat kinsmanKatKinsmanleftoversmastering the art of french cookingMasteringTheArtOfFrenchCookingpuff pastryPuffPastryquicheKat Kinsman2009-04-16T14:00:00+00:00Burger, Pop and a Shake - Feast Your Eyeshttp://www.slashfood.com/2009/04/14/burger-pop-and-a-shake-feast-your-eyes/http://www.slashfood.com/2009/04/14/burger-pop-and-a-shake-feast-your-eyes/http://www.slashfood.com/2009/04/14/burger-pop-and-a-shake-feast-your-eyes/#commentsFiled under: , , , , , , , , , ,

burger
This photo makes us want to skip on down to Johnny Rocket's, pop the Shirelles on the stereo and sip milkshakes two-straws-to-a-glass -- all before 10am.

But of course what looks to be a simple burger and mac combo platter with a sweet side of Moxie is actually a duck-pork patty slathered with seven-pickle relish accompanied by a gorgonzola and cheddar mac 'n cheese. We're pretty sure that's not what the Fonz was noshing on back in the day. Gotta love that fresh strawberry shake served up in a laboratory glass, too. Click over to the snapshot to learn what those lunchboxes have printed on 'em, part of the cutesy theme at Seattle's Lunchbox Laboratory.

If you're not in our Flickr pool yet it's time to jump in, start tagging photos "slashfood" and show off your skills already. And tell us if this pic makes you get a burger for lunch.
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]]>americaamericanburgerduckmilkshakeporkseattleAlex Van Buren2009-04-14T10:00:00+00:00Lender's Bagels Offers Lower Carb Options, If You Don't Mind HFCShttp://www.slashfood.com/2009/04/06/lenders-bagels-offers-lower-carb-options-if-you-dont-mind-hfc/http://www.slashfood.com/2009/04/06/lenders-bagels-offers-lower-carb-options-if-you-dont-mind-hfc/http://www.slashfood.com/2009/04/06/lenders-bagels-offers-lower-carb-options-if-you-dont-mind-hfc/#commentsFiled under: , , ,

bagelMel Brooks once said, "A real bagel, you give it a name. You call it Larry or Murray because it's gonna be with you for a while." Truer words were never spoken: Even after one has managed to digest the chewy, monstrous carbo-bombs, bagels are notorious for sticking around your thighs -- or butt -- or wherever your body chooses to store its adipose flesh. With that in mind, I've cut back on bagels over the last few years, generally only bringing them out for very special occasions when I can justify a few extra carbs.

Indeed, in my family bagels and lox with cream cheese, capers and minced red onion are practically the official food of any celebration. Unfortunately, southwest Virginia, where I spent much of the last 20 years, is not noted for its highly developed bagel culture. Sure, the local grocery stores sold doughy rolls with holes in the middle, but calling them bagels is a pretty serious stretch.

While I'm not the biggest fan of Lender's bagels, I have to admit that they came through for me a few times. Sadly, they lack the thick, chewy skin that makes a real bagel such a ... lingering experience, but they have always been dense, tasty and reliably mediocre. Besides, from the mid-1990s on, I've been able to find them everywhere, which has proved very handy.

Continue reading Lender's Bagels Offers Lower Carb Options, If You Don't Mind HFCS

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]]>Bagels HFCSBagelsHfcsLenders BagelsLendersBagelsBruce Watson2009-04-06T16:00:00+00:00Finger Foods - Make Them Extra Saucyhttp://www.slashfood.com/2009/04/06/finger-foods-make-them-extra-saucy/http://www.slashfood.com/2009/04/06/finger-foods-make-them-extra-saucy/http://www.slashfood.com/2009/04/06/finger-foods-make-them-extra-saucy/#commentsFiled under: , ,

Why are finger foods so appealing? Is it because we all secretly like to eat with our hands, or does it have more to do with those tangy, flavored dipping sauces like barbecue, honey mustard or homemade chipotle mayo? I like finger foods because they come in bite-sized pieces. I can have a taste of everything without feeling stuffed and even have seconds of the things I enjoyed most.

So what's the ultimate finger food? I'd have to say chicken fingers. In my career as a professional cook, I have made hundreds -- no, thousands -- of juicy, homemade chicken fingers.

Some are coated with Parmesan bread crumbs or crushed golden butter crackers, others dipped first in thick buttermilk and Tabasco, then coated in crunchy, crushed cereals. They are perfect for kids and even better for entertaining, as I found out when my neighbors devoured them during our monthly movie get-together.

Buttermilk chicken fingers always disappear first, but I also love to convince my veggie-hating friends to dip nutrient-rich vegetables like broccoli and cauliflower into the sauce of their choice. That's why I've collected a private stash of recipes that are healthier, but just as tasty.

Get Jennifer's recipes and warm weather entertaining tips after the jump.

Continue reading Finger Foods - Make Them Extra Saucy

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]]>chicken fingersChickenFingersdipdipshealthy chicken fingersHealthyChickenFingersjennifer iserlohJenniferIserlohskinny chefSkinnyChefJennifer Iserloh2009-04-06T13:00:00+00:00'Pie' - Cookbook Spotlighthttp://www.slashfood.com/2009/04/01/pie-cookbook-of-the-day/http://www.slashfood.com/2009/04/01/pie-cookbook-of-the-day/http://www.slashfood.com/2009/04/01/pie-cookbook-of-the-day/#commentsFiled under: , ,

pie book cover'Pie'
Angela Boggiano
Mitchell Beazley -- 2009 (paperback)
Buy it at Amazon

Fans of savory pies need no longer fear getting hung up at Heathrow security due to the suspicious scent of smuggled Stargazy pie and Cornish pasties emanating from their person. Angela Boggiano's pastry-centric paen to traditional British fare allows the rest of the globe to tuck into cold Melton Mowbray Pork Pies and hand-held Grimbsy Town Soccer Pies in the comfort of their very own homes.

There's a serviceable nod to the dessert end of the spectrum, but the meat and fish based recipes are the sweet spot.

Takeaway tips: Pastry crust isn't difficult to make, so long as you follow the author's three golden rules:

  • 1. Handle it lightly.
  • 2. Keep it cool.
  • 3. Bake it in a hot oven.

    • Quality of pictures: Seductive and instructive

    We tested: Melton Mowbray Pork Pies and Eccles Cakes
    Recipes were thorough, easy to follow and quite approachable for home cooks and fledgling pie makers. The U.S. edition translates all measurements into non-metric quantities. Our one quibble was a single digit omitted from the Eccles Cakes baking temperature (50F? Really?) but we took our best guess, and both pies turned out as pictured and previously sampled while we were in their native land.

    Worth the investment: Yes, for Anglophiles, ex-pats, lovers of lard and the gluten averse -- she includes recipes for wheat-free pastry.

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    ]]>    angela boggianoAngelaBoggianocookbookcookbook of the daycookbook spotlightCookbookOfTheDaycookbooksCookbookSpotlighteccles cakesEcclesCakeskat kinsmanKatKinsmanmelton mowbrayMeltonMowbraypieKat Kinsman2009-04-01T17:00:00+00:00