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: 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+00:00Flashback to the Seventies: Pickled Beet Diphttp://www.slashfood.com/2009/05/26/flashback-to-the-seventies-pickled-beet-dip/http://www.slashfood.com/2009/05/26/flashback-to-the-seventies-pickled-beet-dip/http://www.slashfood.com/2009/05/26/flashback-to-the-seventies-pickled-beet-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.

Beets are funny: while they are among the hardiest of winter root vegetables, their gorgeous color brings to mind the energy and exuberance of early summer.

In our family cookbook, my Aunt Evie tipped her hat to this weird dual nature with her recipe for pickled beet dip. Filled with the earthy flavors of winter vegetables, the dip's brilliant pink color suggests the joy of Easter eggs, cotton candy and sunsets. Pairing the coarseness of winter with the energy of summer, it's the perfect spring food!

While most dips tend toward blandness, this one has a nice kick. It goes well with crackers, but really shines as the centerpiece on a tray of crudite. Although the ingredients may sound odd, they blend nicely and the finished product is one of those rare beet dishes that even avowed enemies of the dark red vegetables will love. One warning, though: be sure to let everyone know that it's beet dip. Given the color, some people will assume that it is a cherry or raspberry dish!

Get the pickled beet dip recipe after the jump.

Continue reading Flashback to the Seventies: Pickled Beet Dip

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]]>Aunt EvieAuntEviebeyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsexpire-images:2009-6-25Norwich Meadows FarmNorwichMeadowsFarmPickled beetsPickledBeetsBruce Watson2009-05-26T15:00:00+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.

Continue reading Flashback to the Seventies: Spinach Dip

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]]>beyond rice krispieBeyondRiceKrispiegreek yogurtGreekYogurtretro cookeryRetroCookeryseventies cookingSeventiesCookingspinach dipSpinachDipyogurt dipYogurtDipBruce Watson2009-05-06T13:00:00+00:00Get Your Goat - Feast Your Eyeshttp://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/#commentsFiled under: , , , , ,

cheese
Looking at this cheese is a little like meditating. It's the most serene, perfect thing we've laid eyes on in the past week -- a little cloud floating innocuously against a blue (OK, teal) sky. The knife at its side hints at its imminent demise, but really, who aside from vegans or the lactose-intolerant wouldn't want to partake of the cheese's ample charms? Former Chez Panisse pastry chef David Lebovitz, the author of numerous wonderful cookbooks and a Paris resident for the past seven years, purchased this silver dollar-sized disc of Rocamadour (a raw goat's milk fromage) for a dinner party he was throwing for friends. While much of his accompanying commentary extols the virtues of the comté he also bought, it's this diminutive beauty that has us dreaming of baguettes, a drizzle of honey and deeply discounted Air France tickets.

[Via David Lebovitz]
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]]>air franceAirFrancecheesechez panisseChezPanissedavid lebovitzDavidLebovitzparisrebecca flint marxRebeccaFlintMarxrocamadourRebecca Flint Marx2009-04-23T10:00:00+00:00'New Flavors for Appetizers' - Cookbook Spotlighthttp://www.slashfood.com/2009/04/08/new-flavors-for-appetizers-cookbook-of-the-day/http://www.slashfood.com/2009/04/08/new-flavors-for-appetizers-cookbook-of-the-day/http://www.slashfood.com/2009/04/08/new-flavors-for-appetizers-cookbook-of-the-day/#commentsFiled under: , , , , , , , ,

'Williams-Sonoma New Flavors for Appetizers'
Edited by Chuck Williams
Recipes by Amy Sherman
Photos by Tucker + Hossler
Oxmoor House -- 2009 (hardback)
Buy it at Amazon

Ready to move beyond dips and carrot sticks for your soirees, but not ready to face the Full Martha? This is the guide for you. The book is divvied into sections highlighting each season's freshest ingredients and simple, elegant ways to show 'em off. Bonus -- a goodly bit of space is devoted to party planning tips, basic recipes (mayo, risotto, pizza dough), a glossary, techniques for handling veggies and a guide to what is freshest when.

Takeaway tips: Freshness is your best ingredient. Using seasonal ingredients means you'll need to do little to adorn them -- just make sure to use cooking methods, seasonings and pairings that show them off to their best advantage, and add flavor in layers. Specific methodologies are generously shared throughout the book.

Quality of pictures: Appetizing -- if a little washed out by the matte paper. Not step-by-step instructive, but oriented toward the finished product.

We tested: Pan-Seared Spring Lamb Chops with Mint-Pistachio Pesto and Olives and Feta Marinated with Lemon and Ouzo
Recipes were incredibly easy to follow, accessible, thorough and aided by sidebars offering further explanations of ingredients' flavor profiles and best methods for use. Lovely balance of veggie-friendly dishes and slightly heartier fare.

Worth the investment: Would make a great hostess or shower gift, or smart inspiration for anyone who's ready to bump their parties' sophistication level up a notch or two.

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]]>amy shermanAmyShermancookbook of the daycookbook reviewCookbookOfTheDayCookbookReviewkat kinsmanKatKinsmanseasonal cookingseasonal eatingSeasonalCookingSeasonalEatingwilliams-sonomaKat Kinsman2009-04-08T15:00:00+00:00Shiitake Mushroom and Wasabi-Ricotta Crostini - Feast Your Eyeshttp://www.slashfood.com/2009/04/07/feast-your-eyes-shiitake-mushroom-and-wasabi-ricotta-crostini/http://www.slashfood.com/2009/04/07/feast-your-eyes-shiitake-mushroom-and-wasabi-ricotta-crostini/http://www.slashfood.com/2009/04/07/feast-your-eyes-shiitake-mushroom-and-wasabi-ricotta-crostini/#commentsFiled under: , , , , , ,


Is it just us, or does this look like a canapé Snow White might serve at a party for an assortment of her big-eyed woodland friends and dwarfs? Those mushrooms are practically leaping off the screen, they look so freshly plucked. I bet Disney's tough guys would have scoffed at this chi-chi wasabi-ricotta concoction and gone for burgers and beer instead, though. Not Eating Out In New York (a culinary blog for anyone anywhere) attempted a pretty bold take on a classic appetizer, so let us know if you give it a shot in your kitchen and how it turns out.
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]]>crostinimushroomsshiitakewasabiAlex Van Buren2009-04-07T10:00:00+00:00Castle Rock Pinot Noir 2007http://www.slashfood.com/2009/03/24/castle-rock-pinot-noir-2007/http://www.slashfood.com/2009/03/24/castle-rock-pinot-noir-2007/http://www.slashfood.com/2009/03/24/castle-rock-pinot-noir-2007/#commentsFiled under: , , , , ,

castle rock wine bottle

We all saw Sideways -- heck, to some of us, it's not just a movie, it's a manifesto. So we know that we're supposed to admire Pinot Noir and barely tolerate Merlot (it's not the demon grape it's made out to be).

The folks at Castle Rock winery are contributing to the dialog on Pinot Noir, and they put their answer in bottles.

Castle Rock currently bottles juice from seven species of grape, each chosen by informed vintner magic from its own West Coast microclimate with the appellation noted on the bottle.

Thus Castle Rock Chardonnay drinkers are choosing bottles from either the Russian River Valley or the Central Coast, Syrah drinkers choosing between Columbia Valley and Sonoma, and so forth.

In the wine as in the geography, the star grape is Pinot Noir, which for the 2007 vintage offers bottles from eight appellations. Some are easy to come by and some are selling out, and I can't pretend to have tried all eight (though I'm working my way through the list).

But I can pass along a few notes on those I have tried, which perhaps will inspire you to consider these sturdy, poetic Pinots the next time you're looking for a bottle to open with dinner.

My suggestions after the jump.

Continue reading Castle Rock Pinot Noir 2007

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]]>california pinot noirCaliforniaPinotNoircastle rock pinot noirCastleRockPinotNoireric dieselEricDieselsonoma pinot noirSonomaPinotNoirEric Diesel2009-03-24T14:00:00+00:00Sage and Caramelized Onion Risotto Cups - Delicious at Your Fingertips http://www.slashfood.com/2009/03/19/sage-and-caramelized-onion-risotto-cups-delicious-at-your-fing/http://www.slashfood.com/2009/03/19/sage-and-caramelized-onion-risotto-cups-delicious-at-your-fing/http://www.slashfood.com/2009/03/19/sage-and-caramelized-onion-risotto-cups-delicious-at-your-fing/#commentsFiled under: , ,

Sage and Caramelized Onion Risotto Cups

Some Web sites just appeal to you, and it's not because of the buzz, the pictures or one little thing specifically -- it's the whole package. This is why I fell for Sugarlaws. For the first time, I not only loved the site and recipes I saw (like so many other excellent blogs out there), but I found myself putting aside all my other plans and looking through the entire site, page by page.

And now Katy, who runs Sugarlaws, has put up a recipe that not only looks good, it's structurally and texturally smart -- Sage and Caramelized Onion Risotto Cups. These little finger foods meld flavors and textures in what looks to be the perfect package -- the flaky texture of puff pastry with the rich flavor of onion, the creaminess of risotto, and the crispy bite of fried sage.

I know this is something I have to start paying more attention to in my cooking. Melding flavors is one thing, but it's a whole other level of taste and experience to think out textures. Now I just need to have a party so that I have an excuse to make these!
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]]>appetizersfinger foodsFingerFoodsSage and Caramelized Onion Risotto CupsSageAndCaramelizedOnionRisottoCupsSugarlawsMonika Bartyzel2009-03-19T15:00:00+00:00Flashback to the Seventies: Mini Quicheshttp://www.slashfood.com/2009/03/05/flashback-to-the-seventies-mini-quiches/http://www.slashfood.com/2009/03/05/flashback-to-the-seventies-mini-quiches/http://www.slashfood.com/2009/03/05/flashback-to-the-seventies-mini-quiches/#commentsFiled under: , , , , ,

Recently, as I was dipping through a copy of my family cookbook in search of one of my mother's favorite recipes, I took a good, long look at the book itself. In addition to being a nice resource, it is also something of an heirloom: in the early 1980's, flush with the joy of culinary experimentation, my mother and my aunts compiled their favorite recipes into the slim volume. Titling it Beyond Rice Krispie Treats, they dedicated it to my grandmother Ida, who famously "couldn't cook, but loved to eat."

The cookbook is heavily influenced by Seventies-era foodways. The recipes are full of fat, sugar, and sodium, and their seasonings tend to be a little mild for contemporary tastes. On the other hand, they also reflect those days immediately after the release of Julia Child's The Art of French Cooking, when average housewives began to explore the wonders of gourmet cookery. In some ways timid, in other ways bold, Beyond Rice Krispie Treats is a hell of a lot of fun.

Flipping through the book, I decided to do my own version of Julie and Julia, trying out some of the Carter-era cooking that my mom's family compiled. When I ran the idea by my Aunt Evie, she was immediately helpful, sending me almost 30 years worth of notes and updates. With Evie's advice, and my own experimentation, I'm hoping to resurrect some seventies classics.

Continue reading Flashback to the Seventies: Mini Quiches

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]]>Beyond Rice Krispie TreatsBeyondRiceKrispieTreatsfamily cookbookFamilyCookbookhors doeuvre quichesHorsDoeuvreQuichesBruce Watson2009-03-05T11:00:00+00:00Martha Stewart Academy Awards Party http://www.slashfood.com/2009/02/21/martha-stewart-academy-awards-party/http://www.slashfood.com/2009/02/21/martha-stewart-academy-awards-party/http://www.slashfood.com/2009/02/21/martha-stewart-academy-awards-party/#commentsFiled under:

endiveNever one to let a minor entertaining opportunity slink by un-feted, The Martha has thrown together a list of 55 snack foods for your Academy Award's party this Sunday (you ARE having an Academy Awards party, right?). Highlights include Baked Artichoke Dip with Winter Crudites, Chicken Liver Pate with Sauteed Maple Syrup Apples (mmmm!), Toasted Brioche Rounds with Creme Fraiche and Caviar, Endive Boats with Marinated Vegetables, Mushroom Polenta Diamonds, and Ham and Gruyere Thumbprints.

Oh yes, and then there are eleven different popcorn and snack recipes, from chili-lime popcorn to olive oil Chex mix, and nine different couch-friendly desserts.
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]]>academy awardsAcademyAwardsappetizersmartha stewartEmily Matchar2009-02-21T09:00:00+00:00Provoleta - Cheese Coursehttp://www.slashfood.com/2009/02/03/provoleta-cheese-course/http://www.slashfood.com/2009/02/03/provoleta-cheese-course/http://www.slashfood.com/2009/02/03/provoleta-cheese-course/#commentsFiled under: , , , , , ,

Provoleta
The distinctive smell of barbecued provolone topped with chili and oregano will forever remind me of a barbecue I went to in Buenos Aires. Before being served a series of different meats in a typical Argentinian asado, grilled provolone is often eaten with a savory chimichurri sauce that's made with parsley, cilantro, garlic, salt, pepper, onion, and paprika with olive oil, lemon juice and vinegar.

In supermarkets thoughout Buenos Aires, you can find frozen provoleta that you can simply heat up in the oven or microwave. Sometimes you can even find it stuffed with ham, bacon, red peppers, and tomatoes. This incredibly rich and crispy treat makes me think of the salty Greek appetizer Saganaki - fried Greek cheese. I'm wondering if one can find these frozen provoletas in supermarkets in the United States. Although it's easy to make, the frozen ones I purchased in Argentina were absolutely delicious!

Below are a couple of Provoleta recipes:

  1. Grilled Provoleta
  2. Provoleta with Crushed Red Pepper
While both recipes seem identical, the first one also offers an excellent recipe for chimichurri sauce. When entertaining, I highly suggest you make this dish as an appetizer. It's sure to be a crowd pleaser.
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]]>asadoasadosbuenos airesBuenosAirescheese courseCheeseCoursegrilled cheeseGrilledCheesemelted cheeseMeltedCheeseprovoloneMax Shrem2009-02-03T11:00:00+00:00Napa Valley Mustard Company Mustardhttp://www.slashfood.com/2009/01/28/napa-valley-mustard-company-mustard/http://www.slashfood.com/2009/01/28/napa-valley-mustard-company-mustard/http://www.slashfood.com/2009/01/28/napa-valley-mustard-company-mustard/#commentsFiled under: , , , , , , , , , , ,

napa valley mustard company mustardsQuick: what field crop comes to mind of when you think of the Napa Valley? If you immediately thought "mustard," you're not wrong, and you're not alone. In the right circles, the Napa Valley is as well known for its mustard as it is for that other crop which does well there. Those fields of endless yellow are celebrated in festivals, are a staple of local cuisines both formal and informal, and are a welcome sight in the great client-relations tradition of the Napa Valley gift basket.

It was in one such that I recently received a jar of Napa Valley Mustard Company mustard. I received the gift basket around the holidays but what with getting blotto on New Year's Eve and a more recent mishap involving a brace of oysters on the half shell, I just got around to tasting it. Wow. This jar was Whole Grain with Chilis and Garlic.


Continue reading Napa Valley Mustard Company Mustard

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]]>eric dieslemustard tastingMustardTastingnapa valley mustardEric Diesel2009-01-28T20:02:00+00:00A Very Martha Stewart Super Bowl Party http://www.slashfood.com/2009/01/26/a-very-martha-stewart-super-bowl-party/http://www.slashfood.com/2009/01/26/a-very-martha-stewart-super-bowl-party/http://www.slashfood.com/2009/01/26/a-very-martha-stewart-super-bowl-party/#commentsFiled under: , , , ,

buffalo wingsLeave it to The Martha to have not 10, not 20, not 50, but SEVENTY-FIVE separate recipes to keep your guests happy no matter who wins Super Bowl 43. Her Super Bowl Party foodstuffs are helpfully categorized as "Dips, Wings, Nachos," "Pizza, Chili, Sandwiches, Tacos, Ribs and Burgers," or "Brownies, Sundaes, Cheesecake and Cookies." I reckon that should about cover it.

Highlights, which seem equally suited to a gallery opening or a wedding reception as a Super Bowl party, include a tarted-up Chex mix with olive oil and Parmesan cheese, herbed shrimp dip, panko-crusted chicken bites with apricot-mustard sauce, beef tacos with radish and avocado salsa, espresso double-chocolate chunk cookies, and ice cream with homemade butterscotch sauce. There's also a special section on game day ideas and make-ahead menus. All recipes come with yummy photos, of course.
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]]>martha stewartMarthaStewartsportssuper bowlEmily Matchar2009-01-26T18:00:00+00:00Get Creamy with Cannellini Spreadhttp://www.slashfood.com/2009/01/12/get-creamy-with-cannellini-spread/http://www.slashfood.com/2009/01/12/get-creamy-with-cannellini-spread/http://www.slashfood.com/2009/01/12/get-creamy-with-cannellini-spread/#commentsFiled under: ,

Cannellini Spread

I don't know why, but I'm a visual appetizer-aholic. Show me a picture of a tasty-looking meal and I'll salivate, but show me an amazing appetizer or finger food and I'm a goner. I'm not sure why. It's not like I subsist on finger foods. In fact, I rarely eat them. Maybe it's just the allure of entertaining -- of not only tantalizing your guest's taste buds, but also opening them up to new food possibilities. Or maybe it's just how delicious food looks in tiny, bite-sized packages.

You can be sure that the above will be entering my party foods recipe list. Jaden at Steamy Kitchen just posted the above Cannellini Spread, from Chef Kurtis Jantz of Trump International Beach Resort in Miami. It looks super easy, which makes it all the more desirable for entertaining. The recipe just involves simmering some garlic, cannellini beans, and tomatoes, throwing in some parsley, salt, and pepper, and pureeing before lathering it on the bread/cracker of your choice.

Added bonus: It's animal-free, so you won't have to worry about catering your menu to the meat mongers and the lettuce lovers.
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]]>CannelliniCannellini SpreadCannelliniSpreadfinger foodsFingerFoodsspreadsSteamy KitchenSteamyKitchenMonika Bartyzel2009-01-12T17:01:00+00:00Spring Rolls - Foodie Flickshttp://www.slashfood.com/2008/12/29/spring-rolls-foodie-flicks/http://www.slashfood.com/2008/12/29/spring-rolls-foodie-flicks/http://www.slashfood.com/2008/12/29/spring-rolls-foodie-flicks/#commentsFiled under: , ,



With New Years Eve right around the corner, it's the perfect time to whip up some homemade appetizers. Habit always leads us to the frozen food aisle, but it isn't hard to whip up some quick phyllo delights, or even some delicious, deep-fried spring rolls like above.

I will never forget the first time I had spring rolls. It was soon after I moved out of my Thai-free hometown and to the big city. I saw the "mini egg rolls" at a Halloween party and soon had to stop myself from devouring the entire delicious pile. Since then, they've become one of my favorite appetizers, and they're not that hard to make.

With a helper, you could have these whipped up in no time. Better yet, they can be prepared and frozen raw, then deep-fried right before you serve them. Even if you're not throwing a New Years shindig, these are perfect as a quick appetizer for any tasty dinner.
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]]>spring rollsSpringRollsMonika Bartyzel2008-12-29T12:03:00+00:00Your Reserve Food Shelfhttp://www.slashfood.com/2008/12/19/your-reserve-food-shelf/http://www.slashfood.com/2008/12/19/your-reserve-food-shelf/http://www.slashfood.com/2008/12/19/your-reserve-food-shelf/#commentsFiled under: , , , ,



Scanned from Time to Entertain by Charlotte Turgeon (1954)

Fifty-four years after this printing, I'm hard-pressed to argue with Ms Turgeon on the import of having a few staple schmancy things tucked around the house, should mid-week meal boredom encroach or a party break out. Can't say I'm especially aligned with her specifics, but that could easily be a function of the 5+ decade divide.

I pride myself on being able to entertain at a moment's notice, due to the presence of these just-slightly-left of my central (olive oil, stock, Parmesan, fish sauce, double-black soy, tomato paste, rice/red wine/balsamic vinegars, fresh herbs) everyday ingredients.

Continue reading Your Reserve Food Shelf

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]]>entertainingkat kinsmanKatKinsmanpantrypantryessentialsretroretro cookbookretro cookeryRetroCookbookRetroCookeryvintage cookbookvintage recipesVintageCookbookVintageRecipesKat Kinsman2008-12-19T10:00:00+00:00FINGERFOOD Party Plateshttp://www.slashfood.com/2008/12/12/fingerfood-party-plates/http://www.slashfood.com/2008/12/12/fingerfood-party-plates/http://www.slashfood.com/2008/12/12/fingerfood-party-plates/#commentsFiled under: , , , ,

FINGERFOOD Party PlatesFINGERFOOD Party Plates are sure to be a smash this holiday season - a tiny, little smash.

The Party Plates are actually small platters affixed to rings which, as you can see, you can wear while you hold your drink.

These are perfect for hors d'oeuvres (and hand-feeding your cats, and dinner parties thrown by Barbie). My only concern is that they look a little unwieldy, like you might have to master the art of the FINGERFOOD Party Plate, certainly before attempting it while drinking.

Ten reusable plates are just $9.95 from The Spoon Sisters, and they actually recommend bringing your own to a party as a "conversation starter." That would require a level of bravery I don't have, but I would think it fun to pass these out to guests at a party of my own!

Just not over the carpet, naturally.
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]]>cocktail partyCocktailPartycocktailsentertainingfinger foodfingerfoodhors doeuvresHorsDoeuvresplatesplatterssnacksAnnie Scott2008-12-12T08:58:00+00:00The Ball of Shamehttp://www.slashfood.com/2008/11/17/the-ball-of-shame/http://www.slashfood.com/2008/11/17/the-ball-of-shame/http://www.slashfood.com/2008/11/17/the-ball-of-shame/#commentsFiled under: , , ,

cheeseballBut it's just a humble cheeseball, you say, why call it "the ball of shame?" Well, because shame is what you feel when, in mid-manufacture, you say you'll just take one swipe with a cracker to see how it tastes and wind up scarfing down a half-dozen. Shame is what you feel when you find yourself standing in front of the refrigerator at night, licking off the Saran wrap. However, pride is what you'll feel when you bring it to a party and watch people fall on it like starved hyenas.

Continue reading The Ball of Shame

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]]>appetizerblue cheeseBlueCheesecheddarcheesecheese ballcheeseballhors doeuvresHorsDoeuvresnutsraisinsLissa Townsend Rodgers2008-11-17T15:05:00+00:00Cheese balls - A modern party food?http://www.slashfood.com/2008/11/12/cheese-balls-a-modern-party-food/http://www.slashfood.com/2008/11/12/cheese-balls-a-modern-party-food/http://www.slashfood.com/2008/11/12/cheese-balls-a-modern-party-food/#commentsFiled under: , , ,

cheese balls
While I'm sure some foods of the past will stay firmly in the galleries of regrettable foods, or so I hope, some wrench themselves out of the tacky and make a new gourmet place for themselves. Cheese has already gone back to the fondue, but what about the cheese ball?

They're still available in stores, they have their own special day, Amy Sedaris digs them, and they pop up here and there at parties, but as the AP/Dallas Morning News says: "this classic party food earned an ugly reputation it's been mostly unable to shake - an orange softball filled with garish industrial cheeses, smacking of an untraceable sweetness, and coated with stale, often soggy, nuts." The piece goes on to discuss the intricacies of a cheese ball and how to make your own globe of cheesy goodness. But their best bit of advice: use a tablespoon and make bite-sized balls.

Think of the party possibilities! You can make a variety of outer layers and they're much easier to grab by guests -- no trying to hold a drink while cutting cheese and trying to slop it onto a cracker. You can have nutty outsides for the nut-friends and other outsides for the allergy-laden. There are tons of options.

Are you ready to open your arms to the cheese ball?
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]]>cheesecheese ballcheese ballsCheeseBallCheeseBallsMonika Bartyzel2008-11-12T17:02:00+00:00Cafeteria - Where to get great food all night in New Yorkhttp://www.slashfood.com/2008/11/04/cafeteria-where-to-get-great-food-all-night-in-new-york/http://www.slashfood.com/2008/11/04/cafeteria-where-to-get-great-food-all-night-in-new-york/http://www.slashfood.com/2008/11/04/cafeteria-where-to-get-great-food-all-night-in-new-york/#commentsFiled under: , , , , , , , , ,

Meatloaf available 24 hours a day. Breakfast of champions!Cafeteria rocks.

Cafeteria is a restaurant in New York's fabulous Chelsea area. Open 24 hours a day, seven days a week, Cafeteria caters not only to its trendy local neighborhood, but to the nearby Meatpacking District where people party till all hours, and to the rest of the night owls (and jet-lagged) in the city.

P-Diddy is reportedly a fan, and celebrity spottings are not uncommon. Most importantly, the food is great. Sometimes you need meatloaf (pictured) at 6am. And that can be hard to find.

According to manager Lori Kistner, the two must-try items on the menu are the Meatloaf and Mac and Cheese. They offer three Mac and Cheese varieties: Original, Gouda & Bacon, and Truffle Oil. And don't miss the desserts. Deep fried Oreos? Breakfast of champions!

See all three, as well as some other delicious-looking items and an interior shot in the gallery below. Cafeteria is located at 119 Seventh Avenue on the corner of 17th Street in Manhattan.
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]]>24 hours24Hourscafeteriachelseadinersmanhattanmeatpackingmidnight snackmidnight snacksMidnightSnackMidnightSnacksnew yorknew york citynynycrestaurantrestaurantsAnnie Scott2008-11-04T18:03:00+00:00