Slashfood

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/Beekman 1802 -- 'Corn Chowder' Saladhttp://www.slashfood.com/2009/08/04/beekman-1802-corn-chowder-salad/http://www.slashfood.com/2009/08/04/beekman-1802-corn-chowder-salad/http://www.slashfood.com/2009/08/04/beekman-1802-corn-chowder-salad/#commentsFiled under: Garden Party, Ingredient Spotlight

cornandbacon

'Corn chowder' salad. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

We can almost taste the sugary goodness of our sweet corn already. Those poor non-gardeners have no idea what true corn should taste like. Even when purchased in a farmers' market, it's never at its peak. Sweet corn begins converting its sugars to starch from the moment it's picked. Some estimate that 80 percent of its sugar is converted within the first four hours.

So only we gardeners can truly sing the praises of our ears. While it's hard to improve upon the near-perfect taste of corn on the cob with a little salt and butter, we think we've come pretty darn close with this "corn chowder" salad.

Recipe and a bit about our heirloom corn, after the jump.

Continue reading Beekman 1802 -- 'Corn Chowder' Salad

Permalink | Email this | Comments
]]>beekman 1802Beekman1802brent ridgeBrentRidgecorn chowderCornChowderfeaturedBrent Ridge2009-08-04T15:00:00+00:00Beekman 1802, Rachael Ray and a Hill of Beanshttp://www.slashfood.com/2009/07/30/beekman-1802-rachael-ray-and-a-hill-of-beans/http://www.slashfood.com/2009/07/30/beekman-1802-rachael-ray-and-a-hill-of-beans/http://www.slashfood.com/2009/07/30/beekman-1802-rachael-ray-and-a-hill-of-beans/#commentsFiled under: Farming, Ingredient Spotlight

Heirloom beans. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

Native daughter Rachael Ray has a profound appreciation for the farmlands of upstate New York, and just paid a visit to Beekman 1802 to learn more about our farm-to-table project with The American Hotel.

What does one make when Rachael Ray comes to dinner? We knew it had to be 1) delicious, 2) simple, and 3) easy. So we traipsed out to the garden for inspiration and found a few tender new green beans just ready for the picking. These are sometimes referred to by their French name, haricot vert, which translates to, you guessed it, "green bean."

Our "yummo" recipe and a bit about our hills of heirloom beans, after the jump.

Continue reading Beekman 1802, Rachael Ray and a Hill of Beans

Permalink | Email this | Comments
]]>baconbeansbeekman 1802beekman blaakbeekman farmBeekman1802BeekmanBlaakBeekmanFarmbrent ridgeBrentRidgedr. brentDr.Brentheirloom beansheirloom vegetablesHeirloomBeansheirloomsHeirloomVegetablesjosh kilmer-purcellJoshKilmer-purcellRachael RayRachaelRaythe backyard farmTheBackyardFarmBrent Ridge2009-07-30T17:00:00+00:00Heirloom Tomato Saladhttp://www.slashfood.com/2009/07/15/heirloom-tomato-salad/http://www.slashfood.com/2009/07/15/heirloom-tomato-salad/http://www.slashfood.com/2009/07/15/heirloom-tomato-salad/#commentsFiled under: Vegetables, Recipes, How To, Garden Party, Ingredient Spotlight, Summer

heirlooms

Heirloom tomato salad. Photo: Eric Diesel

If you're lucky enough to live near a farmers market, don't forget to thank your local farmer and gardener for that sparkling-fresh produce, especially those who grow heirloom vegetables and fruits. In addition to growing delicious produce, they're cultivating history, right on the vine.

Though there are some differences of opinion about its exact definition, an heirloom variety of fruit or vegetable is generally agreed to be one that has been cultivated for at least 50 years. Beans are an heirloom veggie ever-growing in popularity, but the food that truly sings of summer is the tomato.

Heirloom tomatoes are beginning to appear in gardens, at roadside stands and lining produce aisles. In honor of the unique flavors and colors of these beauties, beyond the jump is an original recipe for a summer tomato salad: history you can eat. But remember to save some seeds -- preserving them is the least we can do for these species that give so much to us.

Continue reading Heirloom Tomato Salad

Permalink | Email this | Comments
]]>eric dieselEric Diesel recipeEricDieselheirloom tomatoheirloom tomatoesHeirloomTomatoHeirloomTomatoesrecipetomatotomato recipetomatoesEric Diesel2009-07-15T15:00:00+00:00LeNell It All- A Ravishing Rhubarb-Tequila Fizzhttp://www.slashfood.com/2009/06/02/lenell-it-all-a-ravishing-rhubarb-tequila-fizz/http://www.slashfood.com/2009/06/02/lenell-it-all-a-ravishing-rhubarb-tequila-fizz/http://www.slashfood.com/2009/06/02/lenell-it-all-a-ravishing-rhubarb-tequila-fizz/#commentsFiled under: Vegetables, Recipes, Liquor Cabinet, Tequila, Ingredient Spotlight, Spring, Cocktail Hour

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

I've been in the mood for tequila of late. Perhaps it's Cinco de Mayo still lingering in the air -- or more likely that week-long vacation in Baja -- but I've got tequila on the brain and on my lips. I love the stuff in my fizzy drinks, and especially in my Dré Fizz Affair.

Ever heard of the Dreyfus Affair? It's a bit of French history involving the wrongful conviction of an officer. The whole ordeal inspired Emile Zola to write "J'Accuse!", a letter addressed to the French President printed on the front page of the newspaper L'Aurore that caused a stir worldwide. And I've got a friend named Dré whom the ladies love almost as much as Dré loves tequila. He is a Numero Uno Tequila Fanatic.

Thus, after the jump, the Dré Fizz Affair, aka Dreyfus, aka what you'll be drinking all summer. You're welcome.

Continue reading LeNell It All- A Ravishing Rhubarb-Tequila Fizz

Permalink | Email this | Comments
]]>cocktailDre Fizz AffairDreFizzAffairfizzLenell It AllLenell SmothersLenellItAllLenellSmothersrhubarbspringtequilaLeNell Smothers2009-06-02T16:00:00+00:00Resplendent Rhubarbhttp://www.slashfood.com/2009/05/15/resplendent-rhubarb/http://www.slashfood.com/2009/05/15/resplendent-rhubarb/http://www.slashfood.com/2009/05/15/resplendent-rhubarb/#commentsFiled under: Vegetables, Ingredient Spotlight, Spring

rhubarb

Oh, rhubarb. While a stalk of asparagus or bunch of ramps may inspire foodies to rhapsodize about the promise and bounty of spring, it's rhubarb that so neatly captures the caprice and delicacy of the new season. Treat the green and fuchsia stalks right and they'll reward you with bright, sweet-tart benevolence. Do them wrong and risk the slings and arrows of sour mush. The line between edible and execrable is a precarious and fine one, and should be approached with caution.

Find an eminently edible recipe after the jump.

Continue reading Resplendent Rhubarb

Permalink | Email this | Comments
]]>bakingingredient spotlightIngredientSpotlightrhubarbshortcakespringRebecca Flint Marx2009-05-15T16:00:00+00:00Greek Grocerieshttp://www.slashfood.com/2009/04/20/greek-groceries/http://www.slashfood.com/2009/04/20/greek-groceries/http://www.slashfood.com/2009/04/20/greek-groceries/#commentsFiled under: Cheese, Recipes, Stores & Shopping, Did you know?, America, Europe, Spices, Ingredient Spotlight, Spring, Herbs

greens

Ancient yet modern at once, Greek cuisine radiates with sunshine and bright, fresh flavors. Succulent lamb enlivened with rosemary and garlic, a classic dish, is as redolent of Greece as it is of springtime. And as is true of anywhere with a shoreline, seafood is center stage. Always present are plates of local feta, stark-white and salty, and olives whose depth of flavor will keep you from ever opening canned olives again. For dessert, honey forms a sinful pact with walnuts and cinnamon, or yogurt made in-house just that morning cozies up to macerated cherries.

A Greek dinner is lovely to prepare and a joy to eat. Many of the ingredients are staples you probably have in your kitchen, such as lemons, herbs, eggs and olive oil. Here are some ingredients you might want to try.

The Basics: Olives and Feta. Olive oil is central to Greek cooking. The essential Greek olive is kalamata. They should be deep black and packed in an olive oil and vinegar brine; a taste should reveal a distinctive, fruity flavor and a firm bite without mealiness. Here's a great recipe for using these beauties. There are other Greek cheeses beyond feta, but this standard should be available in every cheese case. The cheese should be pure white with a gently pocked surface, lounging in a clean bath of salt-water brine (never buy dry feta).

Continue reading Greek Groceries

Permalink | Email this | Comments
]]>Eric Diesel2009-04-20T16:00:00+00:00Ramps - Fresh and Stinkyhttp://www.slashfood.com/2009/04/17/ramps-fresh-and-stinky/http://www.slashfood.com/2009/04/17/ramps-fresh-and-stinky/http://www.slashfood.com/2009/04/17/ramps-fresh-and-stinky/#commentsFiled under: Vegetables, Ingredient Spotlight, Spring, The Skinny Chef

I'm on my way home with an overstuffed grocery bag in my lap. A smell that's a cross between fresh chives and garlic is filling the cab and I'm hoping the driver won't kick me out before we reach my front door.

The odor is coming from a large bunch of fresh ramps, also known as spring onions or wild leek. They're a wild-growing member of the onion family, foraged from woods across the U.S. and Canada, and they're in season right now.

The annual events at which they're celebrated are often called "Stinkfest" for good reason. These little guys might not be ideal for a romantic dinner menu for two, but they sure do pack plenty of flavor into this fresh pasta dish that I just created, and they go beautifully with other seasonal Spring veggies like asparagus and peas as well as thinly sliced prosciutto and fresh fettuccine.

Spring vegetables are tender, bright green and full of vitamins C and K and essential minerals like folate and maganese that do everything from combating cancer and protecting your heart to fighting wrinkles. Liven up your dinner table with up some spring freshness of your own in less than 15 minutes - it's so simple.

Get the Primavera Pasta recipe after the jump.

Continue reading Ramps - Fresh and Stinky

Permalink | Email this | Comments
]]>jennifer iserlohJenniferIserlohrampsskinny chefSkinnyChefJennifer Iserloh2009-04-17T13:00:00+00:00Bourbon in the U.S.A. - When Are Mixers Not OK?http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/#commentsFiled under: Parties, Whisky, America, Spirits, Liquor Cabinet, Ingredient Spotlight

Do not come between a Southern gent and his bourbon.

We learned this lesson at a recent NYC party when we observed a Mississippi native seize a bottle of Knob Creek, shake its last drops angrily into a cup and grab a bottle of pricey, small-batch Woodford Reserve only to be outraged to find this also nearly gone. "I knew I should have hidden the good stuff from these people!" he shouted, shaking his fist at the guests he'd invited to his home.

The cause of this maniacal outburst from a mild-mannered gent? Bourbon, and the thought of mixing it with store-bought gingerale. A wide-eyed belle from Jersey had ordered up a whiskey-and-ginger. Since only his finest was left, he delivered the bourbon abomination with a sigh, grumbling about "corn syrup on beautiful whiskey" in a thick accent en route.

Making a whiskey-n-ginger with the best bourbon in the house is where we -- who have certainly enjoyed a Jameson 'n ginger or (hic!) three -- would draw the line. But what does Chris Morris, master distiller at Woodford Reserve (the official whiskey of Derby Day) think?

Slashfood: "A party guest wants to combine supermarket gingerale with your excellent bourbon. Do you flip out?

Morris: "To be quite honest, I think whisky and gingerale is a great drink. Woodford Reserve has hints of ginger and a nice little citrus note and goes well with gingerale, a classic highball. Our response to anybody who thinks it's an insult is the question, 'Well, do you enjoy it?' If the answer is 'yes,' it's perfectly all right. We want make a great first impression, so if that person is a gingerale highball drinker, what better way than with Woodford Reserve in place of your regular bourbon?"

Hmm. Very interesting. What do y'all think:

Permalink | Email this | Comments
]]>bourbonderby dayDerbyDayfeaturedpartieswhiskeyWoodfordwoodford reserveWoodfordReserveAlex Van Buren2009-04-14T15:00:00+00:00Some Like It Hothttp://www.slashfood.com/2009/04/13/some-like-it-hot/http://www.slashfood.com/2009/04/13/some-like-it-hot/http://www.slashfood.com/2009/04/13/some-like-it-hot/#commentsFiled under: Vegetables, Recipes, Spices, Ingredient Spotlight, The Skinny Chef

Tear-jerking, hot, spicy, smoky, sweet and sour and even herbaceous can all be descriptors of chilies and the distinctive aromas and flavors that they can impart to food. But if we're just talking heat, the Bhut Naga Jolokia, hailing from Northeastern India and also cultivated in Sri Lanka and Bangladesh, is reputed to be the world's hottest chili -- and I've eaten it. In large amounts it's dangerously hot, but out of all the dried chilies I've cooked with, the Naga Jolokia is a staple in my spice drawer because it has a unique tang that's much more than just heat. There are hundreds of chilies to choose from, but I have my favorites, both dried and fresh.

Dried Ground Allepo Chile

Sun dried Allepo chiles come from Syria and have a rich, lightly smoky yet fruity flavor. They can be found in gourmet spice shops; I bought mine at Kalustyan's in New York City. Allepo can be added to any traditional beef stew recipe, but it pairs especially nicely with tomato-based soups, stews and chili. I just add a tablespoon to my beef cubes before coating them in flour and browning them in oil, or I sprinkle it over the ground meat before browning chili meat.

Fresh Serrano and Finger Chilies

Serrano chilies are grown in Mexico and California and can be found fresh in gourmet grocery stores. Use it much as you would a jalapeno; I like it in my guacamole. They're also great in marinades mixed with fresh cilantro, garlic, and olive oil.

Dried Arbol Chilies

Dried arbol chilies, primarily grown in Mexico and a cousin to the cayenne chile, can be found in Latin groceries stores. I love arbol with sweet oranges. The simple combination with a little olive oil can make for a killer sauce for sautéed shrimp. But this morning, I had a craving for a mall-style Orange Julius. I wanted to make a sweet drink for myself, but with less sugar, more nutrition, and a little extra kick. This one tasted like the real deal, but packed extra spice from arbol.

After the jump, get Jennifer's recipe for a Chile Spiked Orange Smoothie.

Continue reading Some Like It Hot

Permalink | Email this | Comments
]]>hottest pepperHottestPepperjennifer iserlohJenniferIserlohNaga JolokiaNagaJolokiapeppersscoville scalescoville unitsScovilleScaleScovilleUnitsskinny chefSkinnyChefJennifer Iserloh2009-04-13T13:00:00+00:00Queso Blanco: The Joy of Latin American Cheesehttp://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/#commentsFiled under: Frugal Food, South America, Cheese, America, Mexico, Local Eating, Ingredient Spotlight, Cheese Course

Before I moved to New York, I generally thought that the proper cheese for most Latin American foods was Monterey Jack. While my local Mexican restaurant occasionally sprinkled a feta-like concoction on top of my beans, I assumed that it was some sort of seasoning, more or less used in the same way that a sprinkle of parmesan, romano or peccorino is the traditional accent for Italian food.

I quickly realized that things are a bit different in Latin American communities. Outside Super Mundo, my local department store, the "Sabor de Mexico" taco truck is more or less permanently parked. While not as good as the "Miraveles de Mexico" restaurant a few blocks up, the taco truck serves some of the best burritos, tacos and flautas I've ever had. As I became a regular customer, I noticed that every dish had a nice smattering of crumbled cheese on top.

Continue reading Queso Blanco: The Joy of Latin American Cheese

Permalink | Email this | Comments
]]>Mexican cheeseMexicanCheesequeso blancoqueso frescoQuesoBlancoQuesoFrescoBruce Watson2009-03-19T11:00:00+00:00Vietnamese Coriander - Ingredient Spotlight http://www.slashfood.com/2009/03/16/vietnamese-coriander-ingredient-spotlight/http://www.slashfood.com/2009/03/16/vietnamese-coriander-ingredient-spotlight/http://www.slashfood.com/2009/03/16/vietnamese-coriander-ingredient-spotlight/#commentsFiled under: Ingredient Spotlight

vietnamese coriander

It looks like basil and smells like lemon, but this emerald green herb is actually a member of the buckwheat family. Native to Southeast Asia, Vietnamese coriander is used much like cilantro, its close cousin, flavor-wise. In Vietnam, it's used fresh in salads and summer rolls or cooked in soups and stews. In Singapore, it's is known as laksa leaf and is one of the main flavorings in a pungent curry noodle soup called laksa. You can find Vietnamese coriander in many Asian markets in the United States. Use it in stir fries, or try tearings bits of it into hot chicken soup with lime and chili for a pho-like flavor.

Permalink | Email this | Comments
]]>herbsingredient spotlightvietnamese corianderVietnameseCorianderEmily Matchar2009-03-16T11:00:00+00:00Kaya - Ingredient Spotlight http://www.slashfood.com/2009/03/02/kaya-ingredient-spotlight/http://www.slashfood.com/2009/03/02/kaya-ingredient-spotlight/http://www.slashfood.com/2009/03/02/kaya-ingredient-spotlight/#commentsFiled under: Ingredient Spotlight

kaya

Flying back to the States from Singapore last month, my mind kept flitting back to my suitcase, rattling around in the cold darkness of the baggage compartment. Because in that suitcase, wrapped up in several layers of t-shirts, was a treasure - three glass jars of kaya.

Kaya, a rich coconut jam made from eggs, coconut milk and sugar, is wildly popular in Singapore and Malaysia, where it's eaten on toast with butter (the ubiquitious "kaya toast") for breakfast, stuffed into donuts, and spread between the layers of angel food cakes. My favorite type of kaya is tinged green with pandan, though there are golden non-pandan versions as well. Texture varies dependent on brand, but most kaya has a creamy yet slightly grainy mouthfeel similar to apple butter.

I've been eating kaya spooned over Greek yogurt with sliced bananas for breakfast. It's also good stirred into oatmeal or paired with peanut butter for PB&K sandwiches.

Frustratingly, I can't find new supplies of kaya in my area, despite poring over the shelves of a dozen different Asian markets. I'll be sure to look for it next time I'm in New York. Have any of you seen kaya in your neck of the woods?

Permalink | Email this | Comments
]]>coconut jamkayasingaporeEmily Matchar2009-03-02T16:00:00+00:00Tin Gods - The Society for the Appreciation of Sardineshttp://www.slashfood.com/2009/02/28/tin-gods-the-society-for-the-appreciation-of-sardines/http://www.slashfood.com/2009/02/28/tin-gods-the-society-for-the-appreciation-of-sardines/http://www.slashfood.com/2009/02/28/tin-gods-the-society-for-the-appreciation-of-sardines/#commentsFiled under: Fish, Food Oddities, On the Blogs, Ingredient Spotlight

While I wouldn't describe myself as a complete sardine junkie, I have to admit that I have a definite appreciation of canned fish. My favorite is probably salmon; when I was a kid, we'd fight over the chalky bones, and I still get a smile out of crunching down on them.

Still, sardines are a lot of fun. While the bad ones tend to taste like cat food, the good ones offer a rich, subtle flavor that is delightful. In some cases, I've even had sardines that I would describe as transcendent, with a mild taste and a silky mouthfeel. Even in the worst of circumstances, sardines are cool to look at, and are a cheap meal.

Even if I'm not a sardine fanatic, I have a very warm space in my heart for mildly obsessive-compulsive behavior; for this reason, the Society for the Appreciation of Sardines blog definitely gives me a smile. With sardine reviews, recipes, and lore, it contains everything that a fan of the oily canned fish could possibly want.

Now what about anchovies?

Permalink | Email this | Comments
]]>canned fishCannedFishSardine appreciationSardineAppreciationSardinesBruce Watson2009-02-28T16:00:00+00:00Roland Tarragon Mustardhttp://www.slashfood.com/2009/02/23/roland-tarragon-mustard/http://www.slashfood.com/2009/02/23/roland-tarragon-mustard/http://www.slashfood.com/2009/02/23/roland-tarragon-mustard/#commentsFiled under: Business, Condiments, America, Europe, Ingredient Spotlight, Herbs

roland tarragon mustard While on weekend food safari (scored: manchego, kraeme kase, smoked mozzarella, soppresata, genoa salami and muffaletta for Oscars antipasti), I was reminded that there is nothing like a Manhattan supermarket. If you only experience the city through media, you might never think that urban superpeople on the move need to buy groceries, so somehow it's touching to be among us when we do. For those who've never had the pleasure: picture a supermarket where there's barely room to maneuver yourself, let alone a cart, and then picture that space full of lifers piloting push-carts filled with whatever can be stored in tiny kitchenettes.

Another secret of urban foraging is the Roland Corporation, a New York City-based food importer whose offerings grace my cupboards in every format from tinned anchovies for Caesar salad to fragrant pumpkinseed oil for the accompanying pasta. Someone at Roland knows me and my kind: we orthodox mustardphiliacs cannot enter a space where condiments are vended without investigating what treats the mustard aisle is offering. And that's how, in a Chelsea Gristedes, I discovered Roland Tarragon Mustard.

Continue reading Roland Tarragon Mustard

Permalink | Email this | Comments
]]>eric dieselEricDieselroland foodsRolandFoodstarragon mustardTarragonMustardEric Diesel2009-02-23T14:01:00+00:00Bacon, Bacon Everywhere...And, Oh My Pants Did Shrink!http://www.slashfood.com/2009/02/21/bacon-bacon-everywhere-and-oh-my-pants-did-shrink/http://www.slashfood.com/2009/02/21/bacon-bacon-everywhere-and-oh-my-pants-did-shrink/http://www.slashfood.com/2009/02/21/bacon-bacon-everywhere-and-oh-my-pants-did-shrink/#commentsFiled under: Candy, Pork, America, Comfort Food, Meat, Ingredient Spotlight, Guilty Pleasures

What is the deal with bacon lately?

Admittedly, it's not as if the delicious fruit of a smoked pig's belly was ever all that obscure; stlll, over the past few weeks, it has been gaining a fresh, and sometimes repulsive cultural relevance. A little over a month ago, Marisa McClellan covered The Bacon Explosion, a spicy, smoked, barbecue-basted brick of pure pork. Truth be told, the explosion is kind of like a bug zapper: terrifying and vaguely dangerous, yet attractive and deeply compelling. Worse yet, for those of us who don't have a meat smoker, the explosion's creators have put together an oven recipe.

As if this wasn't enough, over on RiffTrax Blog, Michael Nelson has announced his intention to eat nothing but bacon for an entire month. As he has struggled through February, a reader has produced a bacon effigy, dubbed FrankenBacon, to demonstrate the aftereffects of too much pork. For those of us who are sometimes haunted by the ghosts of our meat, FrankenBacon is actually a little scary.

Meanwhile, in my constant quest for the best boutique bonbons in New York City, I recently came across an article about Roni-Sue's Chocolates, a company in New York's Essex Street Market. Although Roni-Sue's carries a wide array of truffles and candies, I was immediately drawn to their pig candy. Basically crispy-fried bacon dipped in chocolate, this hearkens back to the sugar-crusted pig candy that my wife and I used to make.

Meanwhile, I'm getting that old carnival feeling--the same one I have when the halcyon call of the deep fryer draws me in with its promise of batter-fried Oreos and funnel cakes. Must...resist...the call...

Who am I kidding? I'll probably hit Roni-Sue's this weekend. On the bright side, maybe it will make it easier for me to resist the siren song of the Bacon Explosion!

Permalink | Email this | Comments
]]>bacon chocolateBacon explosionBaconChocolateBaconExplosionFrankenBaconPig candyPigCandyRoni-Sues chocolatesRoni-suesChocolatesBruce Watson2009-02-21T16:00:00+00:00Pork Floss - Ingredient Spotlighthttp://www.slashfood.com/2009/02/17/pork-floss-ingredient-spotlight/http://www.slashfood.com/2009/02/17/pork-floss-ingredient-spotlight/http://www.slashfood.com/2009/02/17/pork-floss-ingredient-spotlight/#commentsFiled under: Ingredient Spotlight

pork floss

No, I didn't shave a Viking's beard. That's pork floss. What? Yes, pork floss. Known as rousong in Mandarin, it's exactly what it sounds like - dried sweetened roast pork pulled to separate the fibers and spun until it has the texture of crispy cotton candy. And it's awesome. It's got the same flavor profile as teriyaki beef jerky - a little bit sweet, a little bit spicy, a lot salty and a lot meaty.

Pork floss buns - fluffy, sweetish rolls topped with pork floss and filled with mayonnaise cream - are a big thing in Singapore and Malaysia. Believe me, they're much nicer than they sound - the comforting flavors of meat and mayo, with an incredible blend of crunchy, soft and creamy textures. Chow Times has an article about the various uses of pork floss, from a topping for rice or congee to a grilled cheese sandwich filling. My personal favorite use is in a Vietnamese-style baguette sandwich, with pate (I substitute sliced turkey), lettuce, cilantro, vinaigrette and mayo.

You can find tubs or bags of pork floss at many Asian groceries. If you're really lucky, they'll have fish, chicken or shrimp floss as well.

Permalink | Email this | Comments
]]>chinapork flossPorkFlosssingaporeEmily Matchar2009-02-17T17:00:00+00:00Skordalia - Ingredient Spotlighthttp://www.slashfood.com/2009/02/14/skordalia-ingredient-spotlight/http://www.slashfood.com/2009/02/14/skordalia-ingredient-spotlight/http://www.slashfood.com/2009/02/14/skordalia-ingredient-spotlight/#commentsFiled under: Ingredient Spotlight

skordalia

It's a great word, Skordalia. Sounds like a flower that grows on Venus, or a rare breed of pygmy squid. What it is in fact is a Greek dip made from pureed potatoes and garlic. Not as exotic as a Venusian dandelion, but probably much tastier. The Recipes for Health column in the New York Times has a version using nothing more than potatoes, kosher salt, garlic, olive oil and lemon juice. The kind of thing you can whip up out of spare pantry ingredients and wildly impress your hungry friends. Skordalia is traditionally served with fried fish or cooked vegetables, but it's also excellent as a spread or a dip for raw veggies. Try it in a sandwich with roasted red peppers and spinach.

Read | Permalink | Email this | Comments
]]>dipsgreekskordaliaEmily Matchar2009-02-14T13:00:00+00:00Candlenut - Ingredient Spotlight http://www.slashfood.com/2009/01/31/candlenut-ingredient-spotlight/http://www.slashfood.com/2009/01/31/candlenut-ingredient-spotlight/http://www.slashfood.com/2009/01/31/candlenut-ingredient-spotlight/#commentsFiled under: Nuts/seeds, Ingredient Spotlight

candlenut

A staple of Malaysian and Indonesian cooking, candlenuts come from trees in the family Euphorbiaceae, also known as Candle Berry, Indian walnut, Kemiri, Varnish tree or Kuku'i nut tree. The nuts are greenish-brown and approximately golf ball-sized, with a very hard exterior and a high oil content.

In Malaysia, candlenuts are a major ingredient in a popular Indian-influenced curry dish called Chicken Kapitan, imparting a nutty flavor. In Indonesia, candlenuts are ground with chilis to make a spicy, pungent relish called sambal bajak; they're also sometimes rubbed on frying pans instead of oil. In Hawaii, roast candlenuts are ground into a paste with salt to make a condiment called inamona. If you can't find candlenuts, macadamias or Brazil nuts can be substituted.

Permalink | Email this | Comments
]]>candlenutindonesianmalaysianEmily Matchar2009-01-31T11:00:00+00:00Haggis Quest, New York Stylehttp://www.slashfood.com/2009/01/27/haggis-quest-new-york-style/http://www.slashfood.com/2009/01/27/haggis-quest-new-york-style/http://www.slashfood.com/2009/01/27/haggis-quest-new-york-style/#commentsFiled under: Whisky, Dinner, British Isles, America, Europe, Comfort Food, Celebrations, Holidays, Ingredient Spotlight, Winter

When I signed up for the Burns' Night dinner at St. Andrews Restaurant, I was pretty excited. Not only would I be able to enjoy haggis and other Scottish specialties, but I would also have a great post for Slashfood. Unfortunately, Monika Bartyzel got here ahead of me and did a pretty damned good job of talking up the wonders of the "Great chieftain o' the pudding race." Still, having spent an evening eating offal, sipping scotch, and listening to highland poetry, I'm not quite ready to give up...

My introduction to haggis came on a family trip to Scotland. My mother, who was Jewish and had never quite understood my father's extreme dislike of spices, bought A Feast of Scotland by Janet Warren. As we drove around the countryside, she tore through the tome, alternately giggling, gagging, and exclaiming "You're FREAKING joking!" At the end of all of this, she gazed upon my father and told him that she finally understood his problem. The cookbook featured exactly two spices: salt and pepper, and occasionally exhorted its readers to "add suet to taste." While there is a lot to be said for environment, it was clear that heredity had had at least some effect on my dad's palate.

Continue reading Haggis Quest, New York Style

Permalink | Email this | Comments
]]>A Feast of ScotlandAFeastOfScotlandBurns NightBurnsNightCranachanHaggisJanet WarrenJanetWarrenmonika bartyzelMonikaBartyzelRobert BurnsRobertBurnsSaturday Night LiveSaturdayNightLiveSt. AndrewsSt.AndrewsTimes SquareTimesSquareWalkers ShortbreadWalkersShortbreadBruce Watson2009-01-27T10:00:00+00:00Culinary Degradation, Part II - Beer Floatshttp://www.slashfood.com/2009/01/19/culinary-degradation-part-ii-beer-floats/http://www.slashfood.com/2009/01/19/culinary-degradation-part-ii-beer-floats/http://www.slashfood.com/2009/01/19/culinary-degradation-part-ii-beer-floats/#commentsFiled under: Beer, Snacks, Dessert, Food Oddities, Comfort Food, Ingredient Spotlight, What's On Tap?

A few days ago, I ran a post in which I explored some of the nastiest-sounding, yet oddly enticing foods that I could find on the internet. At the end of the piece, I challenged my readers to come up with the most repulsive foods that they had ever had or seen on a menu. As expected, Slashfood readers came through, offering a wide selection of delectable, detestable taste treats. Over the next few days or weeks (depending on how many responses I get), I will offer up a few posts exploring some of the strange suggestions that YOU sent in.

In my original piece, I briefly mentioned my narrow experience with Guinness floats; this, in turn, inspired a fair bit of commentary on the various ice cream/beer combinations that are available out there. One reader suggested combining orange juice and Guinness in a 1:3 ratio. Similarly, another reader offered up the idea of a Rogue Chocolate Stout float or a Hazelnut Brown float.

Continue reading Culinary Degradation, Part II - Beer Floats

Permalink | Email this | Comments
]]>Beer floatsBeerFloatsBella OnlineBellaOnlineG4GuinnessMaltaOrangetteBruce Watson2009-01-19T10:00:00+00:00