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Posts with tag Mark Bittman

Welcome to shop class, I mean the kitchen

Image of a hammerMark Bittman, the New York Times' Minimalist colmunist, recently posted a guest blog post about using hardware tools into the kitchen. The post discusses uses a rubber mallet and syringes, among other odd tools. I think chicken shears are the most hardware-like item that I use, and that's not crazy at all. Maybe a hammer for pounding ice, though that surely does not constitute cooking. What about you?

Slashfood Talks: Mark Bittman responds with tinge of sarcasm

I wanted to tell Mark Bittman that I own his entire cookbook collection, and that I read his blog and columns religiously -- but I didn't. I admire Bittman, the Minimalist for the New York Times, so much precisely because he wouldn't give a hoot either way. In fact, he didn't even seem to care whether we finished our interview after two disconnects (I, however, frantically scrambled from corner to corner of my room praying for better reception). He has a straightforwardness that I think translates remarkably into recipes, and he is my go-to source for breads, soups and countless other basics. For a taste of the bluntness (and I would say, brilliance) that put Bittman on the foodie map, read on.

You just returned from Europe. How did your blogging for [your new blog] Bitten affect your trip?

I would say it affected it by me writing fewer emails. I spent more time blogging, but I didn't spend more time at the computer really.

When you write your New York Times column, your audience is already decided for you. Do you envision a different audience when writing your cookbooks or for your blog?


I think the answer is no. I think I pretty much do what I do. It's not as if I don't take my audience into account, but people who like I what I do are going to find me and read me by any means. I'm not saying, "Oh I'm writing a blog so I have to a different style." I wouldn't know how to do that anyway.

I've recognized some of the recipes on the blog from your cookbooks, how do you choose which ones to post?

Actually most of the recipes that have been on the blog are former Minimalist columns, the Recipes of the Day are being drawn from Minimalist Columns that have been in the New York Times Book – Quick and Easy Recipes from the New York Times. The ones that are called "What I had for dinner" are literally that and they may or not be variations of something I've done before. But they haven't been "let me take this recipe out of How to Cook Everything and throw it on the blog." I'm not saying it won't be that, but I don't feel the need yet.

Continue reading Slashfood Talks: Mark Bittman responds with tinge of sarcasm

Food Porn Daily: Colorful bun-style salad

colorful lunchtime salad
I have a thing for gorgeous, fresh salads (as you'll see later when I post my own dinner salad from last night). Looking through the Slashfood Flickr pool, this one nearly jumped off the screen at me and I knew I had found today's featured image. Especially since Spring is coming. Spring! Fresh, young vegetables! The promise of summer fruit! (I'm more than just a little bit excited about the coming change of season).

This image comes to us from Flickr user Eunnycjang and features a Vietnamese bun-style salad with "romaine, carrots, cabbage, cucumber, rice noodles, tons of mint, basil, cilantro, and Mark Bittman's shortcut caramel pork." It is dressed with nuoc mam.

The Minimalist gets a new blog

Mark Bittman's Bitten logoMark Bittman, better known to New York Times Dining and Wine section readers as the Minimalist, announced this morning that he is joining the blogging movement. His site is called Bitten and part of the New York Times family of blogs. He says that the goal of his new writing venture is, "to look at great food made with everyday ingredients and readily achievable techniques - as The Minimalist has been doing for a decade - not food as something to be admired from afar, but as a part of daily life."

So far, his blogging seems appealing and conversational, a more casual version of the voice we're used to reading in his weekly columns. I, for one, am happy to welcome Bittman to the blogging world. I think his perspective will be a valuable addition to the food blog conversation and I look forward to reading it regularly!

Mark Bittman thinks more and more of us will become vegetarians

How To Cook Everything VegetarianAuthor Mark Bittman has a new book out, How To Cook Everything Vegetarian, sort of a sequel ot his hit How To Cook Everything (or, more accurately, the next book in the series), and in this interview with Publisher's Weekly, he says that even though he eats meat, he finds himself eating less these days, and thinks more and more people will eat this way.

Continue reading Mark Bittman thinks more and more of us will become vegetarians

How do you sauce your pasta?

SpaghettiA lot of our food traditions and habits we learn from our parents at an early age. Take pasta sauce. I come from a large Italian family, so we had spaghetti every single week when I was growing up. My mom made her sauce (my dad's recipe, and I'm not exaggerating when I say it was award-winning) and when we put it on the pasta, we put a lot. Not enough so it gets all watery and the pasta is swimming, but certainly enough to cover the pasta out to the edge (more than the photo above).

Now here comes Mark Bittman at The New York Times who agrees with this approach. While most cookbooks will tell you to make a lot of pasta and just add a couple of ladels of sauce in the middle of the plate, Bittman suggests you turn the amounts around and make twice as much sauce as pasta. Mario Batali, in a video from Serious Eats after the jump, disagrees.

How do you sauce your pasta?

Continue reading How do you sauce your pasta?

It's Restaurant Season: New York Times Dining & Wine section in 60 seconds

new york times - grays restaurant
It seems that the scene will soon be exploding with new restaurants. In a special section, the New York Times covers the coming restaurants.

New York Times Dining & Wine section in 60 seconds

new york times dining and wine
This week, a slight departure from pure food and dining with a story on where animals that were once destined for the dinner plate actually go for sanctuary. Also, beef jerky becomes haute cuisine, sort of.

In the kitchen, Mark Bittman does chicken wings and blackberries come into season.

On the dining scene, Frank Bruni vists Perilla, the restaurant by Top Chef winner Harold Dieterle, gluten-free menus are becoming more popular, and the best way to eat during the summer is a series of starters.

Fast meals, fresh cherries, and healthy cocktails? NY Times Dining in 60 seconds

To me, summer is not complete without tons of freshly picked cherries. Now don't get me wrong, I don't live anywhere near where I can actually pick them myself, but luckily there always seems to be a large number of cherry trucks lurking around the parking lots of my local malls which I visit often, if not obsessively. This week, the New York Times Dining Section covers a couple of different ways to make the most of these tantalizing bites, whether you are using the fresh and sweet kind, or the sour variety. Find out how to make your own Maraschinos (sooo much better than the store-bought ones) or whip up a batch of Spiced Brandied Cherries.

News flash: It is hot outside. Really, who wants to cook for an hour or more? If you are crunched for time this summer but still want to eat tasty, home-cooked food, The Minimalist Mark Bittman lists 101 (yes, 101) fast meal ideas in this column very appropriately titled Summer Express.

Sweet or savory? Everyone seems to have a preference, but it doesn't necessarily have to be one or the other as Frank Bruni reveals after visiting P*ong, a New York restaurant where you will find delectable sweet treats rubbing elbows as though they belong on the same plate with some of your favorite savory flavors.

Still looking for more recipes? Choose from Yogurt Rice (Thayir Choru), or Torchio Pasta served with Oyster Mushrooms, Braised Chicken and San Marzano Tomatoes.

Finally, saddle up to the side of the (health)bar and order an organic cocktail. Mixologists everywhere are jumping on the antioxidant/vitamin-rich bandwagon and are incorporating healthful ingredients into their various libations. Thought drinks were expensive before? I can only imagine how much these will set you back.

More Morning Food Porn: Mark Bittman's Buttermilk Waffles

mark bittman's buttermilk waffles
Forgive me Slashfoodies, for posting two breakfast food porn in succession. I can't help it because I think I am going through withdrawal for not having had a true Easter brunch yesterday (we had Easter lunch at 2 PM which was fabulicious, but I was hoping for breakfast foods).

Smitten Kitchen made these Rich Buttermilk Waffles from Mark Bittman after she couldn't find a recipe that she had read a long time ago. Though it isn't exactly the same -- not very sweet and with a soft texture -- she was slightly disappointed that the outside of the waffle didn't have a crunch.

Hey, even if these weren't that waffle, I'll take it!

London Cocktails and Unlaid Eggs: NY Times Dining in 60 seconds

The best cocktail city in the world right now is London, according to Audrey Saunders, the owner of New York's Pegu Club. The drinks are fantastic and innovative and the bartenders making them can be more of a draw than the chefs in the restaurant's kitchen. The hottest London bartender is Dick Bradsell, owner of Dick's Bar and MatchBar, as well as several other cocktail spots, none of which will put style over substance, preferring to up the ante in both departments.

Anyone who grew up on a farm that raised chickens has probably come across unlaid eggs inside a older hen when it was slaughtered. Chef Dan Barber, of Blue Hill, has recently started harvesting such eggs and adding them to his menu. Naming them "immature," as opposed to "embryonic" on the menus has helped sales, but the strong flavor isn't for everyone.

In Korea, dining trends come and go within days, but fried chicken is one that has been around for 20 years and seems to have been perfected in that time.

The curious cook tried to make his own homemade rice wines, trying to avoid the off "mousy" flavor that can sometimes arise.

Get in on a staff party for the employees of the Spotted Pig.

Frank Bruni eats at Kobe Club and gives it zero stars.

Mark Bittman, the minimalist, makes mackerel.

Silicone and Breakfast Sandwiches: NY Times Dining in 60 seconds

The silicone cookware industry is growing every year and the NY Times goes to great lengths test out the properties of silicone bakeware, which make up 7% of the bakeware market overall. Their conclusions? It is not nonstick, but stick resistant. It is not good for everything. High quality silicone products are expensive, while others may contain fillers that compromise their heat resistance. The final list of the products included potholders and a few other things on the "recommended" list, while cake pans and measuring cups made the "not recommended" list.

Until recently, the food was always secondary to the coffee at Starbucks, but now that the company is trying to compete with McDonalds and other quick-service breakfast places, they are quickly trying to make up lost ground.

Kidfresh is a children's food store, meaning that everything except the food has been scaled down.

Frank Bruni dines are Eleven Madison Park and gives it 3 stars. The Bar Room and the Modern also gets 3 stars.

Mark Bittman, the minimalist, talks about granola.

City Hams and Soup Kitchens: NY Times Dining in 60 seconds

Despite their inborn Southern love for the artisanal, aged country ham, the Lee Brothers have to admit that city ham, the shortcut that is brined, cured and smoked in as little as two weeks (as opposed to the 1-2 year aging of country ham), can be quite delicious. They tasted their way through the city to find all the top spots to get your ham.

In the basement of the Broadway Presbyterian Church, everyone can find a four star, multi-course meal. This isn't a restaurant, however. It's a soup kitchen. Michael Ennes, the chef, insists on using homemade stocks, avoids trans fats and tries to use organic and local products and produce whenever he can. The meals he serves include roasted turkey with a mango-ginger glaze and tropical fruit stuffing and Andalusian oxtail and lentil stew. "At one time, Mr. Ennes dreamed of being a starred chef" and although he has to rely on donated ingredients much of the time, he couldn't be happier with his work. Broadway Presbyterian is a place where everyone is served and everyone's opinion is valued. "They're still customers, whether they're paying $100 a plate or nothing."

Mark Bittman, the minimalist, introduces people to pancakes: Polenta Pancakes, Baked Pancakes, Light, Fluffy and Rich Pancakes, Recipe: Everyday Pancakes.

Can you identify the origin of a maple syrup by tasting it? The answer is yes. Not all maple syrups are the same and the differences between the varieties are surprising.

A few last minute suggestions for stocking stuffers.

Frank Bruni dines at The Russian Tea Room and gives it 1 star.

Foie gras and Italian like you remember it: NY Times Dining in 60 seconds

Piccola Venezia, the Italian food you rememberSonoma Foie Gras, a California company, is going on the offensive by threatening Whole Foods with legal action for pressuring some if it's suppliers to discontinue their sale of foie gras. Whole Foods has a written policy against cruelty and does not carry the delicacy. The chain would prefer to do business with companies who do not support the industry.

Give the tradition of lambic beers, which are naturally fermented with airborne yeast, a try instead of relying the antiseptic modern brews. They have a unique dry, tart flavor that develops into fruityness as the beers mature and are blended together. They pair well with strawberry rhubarb tart.

American Italian food remembers its roots with dishes like fried calamari and fettuccini alfredo, offering diners something refreshingly familiar: big servings, thick and delicious tomato sauces and lots of atmosphere. Frank Bruni picks his favorites.

Sometimes the development of a 3-star dessert starts with something old - like a recipe from Catherine de Medici - but in the hands of a master chef, sweet and savory still make new and wonderful combinations.

The Minimalist, Mark Bittman, prepares fried fish with fried ginger.

Frank Bruni dines at Buddakan, with a two star review.

 

Flatware and fiddlehead ferns, NY Times Dining in 60 seconds

With the opening of an exhibition about the tools used for eating at the Cooper-Hewitt National Design Museum, Julia Moskin asks are we really afraid of flatware? (Of course not. We’re just saving it for a special occasion!)

The message to eat local, organic and avoid processed foods is at the core of a Berkeley nutrition professor's book What to Eat, which tells you how to shop for groceries and select the most nutritious foods.

An oyster zealot shares his passion along with the history and flavors of the oyster in the Northwest.

Foraging for wild plants in the woods is what really gets some chefs heated up in spring, though the seasonal ramps, ferns and bitter greens are not always the easiest sell to diners.

The minimalist, Mark Bittman, does a video preparation of grilled lamb with miso-chili sauce at the NY Times website.

Frank Bruni dines at August and gives it two stars.

[Image NYT]

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Tip of the Day

With a few simple steps, you can make sure your mushrooms are caramelized rather than oil-filled and steamed.

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