Foodista Blog » Cooking tips

The Great Stuffing Debate!

Melissa — Wed, 18 Nov 2009 22:26:24 +0000

First of all, is it called stuffing or dressing? And do most people actually prefer it cooked in the bird?

Growing up, I’ve always known it as stuffing and traditionally it was made outside the bird and by one of my aunts- and more often than not- it was heavy on the celery. For awhile, I thought stuffing was just okay, not great but good. Then, I tried oyster stuffing and realized I really hadn’t been eating what I now consider stuffing. I’m talking about rich, fatty, flavorful stuffing that could be eaten as a main course by itself. Call me crazy, but I simply love a good oyster stuffing.

Traditionally what kind of stuffing, or “dressing” do you eat? I’m curious to find out what the norm is?

Other kinds of stuffing I absolutely adore:
Shiitake Mushroom Stuffing- Recipe Girl
Southern Cornbread Dressing by Deep South Dish
Gluten Free Thanksgiving stuffing by Off the Wheaten Path

Not Stuffed Yet? Quick Links to More Stuffing!

Above Photo by Maggie Hoffman

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Wine from Scratch: Wine in the Kitchen

Marcus — Wed, 18 Nov 2009 20:30:27 +0000

When most people mention food and wine together the first thing that pops into mind is always pairing, because so much emphasis is placed on this mystical combination of forces. Pairing does have the ability to bring out new and undiscovered flavors, but there are also many other ways for wine to enhance a meal before it ever reaches the table.

For me it always starts in the kitchen. Not because I’m some amazing chef, but because I’m always handy with a bottle of wine as soon as the preparations begins. A meal just seems a little more special when it starts with an uncorked bottle, even if I’m just an observer. If you’re the adventurous type in the kitchen try a little wine in your cooking to enhance the meal even further.

Things to remember when cooking with wine:

First and most importantly, always cook with quality. You wouldn’t put sub par ingredients in your gourmet masterpiece, so why use bottom shelf wine? Choose a wine you enjoy, because if nothing else once you’re done with that one cup needed for the recipe, you’re going to end up drinking the rest.

Most often when cooking wines are chosen in order to compliment flavors or characteristics in a dish. For example, add Sauv Blanc to an herb dish or juicy Syrah to a rich meat concoction. The primary characteristics in the wine – sweet, acidic, herbaceous, fruity, spicy – will become concentrated once cooked and really accentuate that element in the recipe.

Wines can be used in all aspects of cooking, from a marinade where the alcohol and acid in the wine work to tenderize the meat, or for deglazing to use in a sauce. I personally like to use wine to take the edge off while running around the kitchen trying to keep the place from burning down.

Choosing a wine to cook with, just like choosing a wine to pair with your meal, can be as complicated or creative as you make it. But overanalyzing anything can lead to disappointment so choose a wine you enjoy and go for it. What’s the worst that can happen? You get stuck drinking a bottle of wine you enjoy? Damn! Poor you.

** Marcus Pape has worked in media and design for over 10 years with an extensive background in all forms of visual communication. As a proclaimed vinophile Marcus hopes to leverage his abilities to inspire interest in wine, recently launching WineCHATr.com – an online resource for the growing wine community, where both popular wine bloggers and businesses come together to connect and share information on wine.

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Tonight Chef and Mixologist Kathy Casey at Nightschool

Melissa — Mon, 16 Nov 2009 22:42:01 +0000

Nightschool’s Drinking Lessons continues with celebrity chef and mixologist, Kathy Casey tonight at 6 p.m. and again at 8 p.m. at the Sorrento Hotel’s Hunt Club bar. Considered a pioneer of the bar-chef movement, Kathy will educate and entertain 24 lucky attendees while serving up what’s hot in cocktail culture. Kathy is the owner of Kathy Casey Food Studios® and Liquid Kitchen™. She is the author of nine cookbooks, including the James Beard Award-nominated Kathy Casey’s Northwest Table.

Nothing could coincide more perfectly for the cocktail revolution happening today than her most recent release, Sips and Apps, a sexy cocktail and appetizer cookbook.

Follow along on Foodista and Nightschool Twitter and on the Nightschool Blog for real time reporting of Kathy’s creations. All the cocktail recipes Kathy shakes up tonight will be available on Foodista.com.

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Sustainable Found Food Artist

Melissa — Tue, 10 Nov 2009 20:18:59 +0000

You can often find me chuckling when I stand in my mother’s kitchen. On the counter it’s not surprising to find three crackers wrapped tightly in plastic wrap, five almonds in a small dish or something like three pear slices leftover from breakfast resting on a clean plate.

“Why are you keeping three grapes in this dish?” I’ll laugh. “Really mom, there is only about a quarter cup of mayonnaise in this container and it’s taking up space in your refrigerator, why don’t you toss it out?” Neither of my parents are what I call penny pinchers, nor did they grow up with the notion to save every scrap of food, but one thing my mother hates more than anything else is wasting food. So why throw away three segments of an orange when you could add it to your yogurt tomorrow?

My mother is one of the best cooks that I know of. Extremely resourceful and downright clever when it comes to making something out of nothing. Perhaps like a “found artist,” she looks at every ingredient in her kitchen as if it could be part of a greater piece of work.

Whether we like it or not, we often turn into our parents- and I am no exception. My husband has since put my counter and refrigerator gatherings on a mental due date. Ever so carefully he’ll ask if he can toss half of a grilled chicken thigh that is wrapped in plastic or the quarter-sized piece of blue cheese that I simply couldn’t bear to toss from a couple nights ago. The beauty of it all is that I DO find ways to use these found items in my fridge. Like the Cobb salad that I made using the leftover blue cheese and the diced chicken thigh or the half stem of fresh rosemary that -even though small- the leaves were sprinkled on a pizza and I used the stem to infuse the tomato sauce. When you think about it, many gourmet meals we happily pay for in restaurants today came from leftovers, like cassoulet, Asian dumplings, bouillabaisse or cioppino- the Italian seafood stew, which name comes from people assembling “a little bit” of what ever was leftover from the day’s catch.

I challenge you all to rethink what you consider as garbage in your fridge simply because you can’t be bothered to include bits and pieces into your next culinary creation. I’ve got three words for you when it comes to most odds and ends: soup, salad or bento box!

A little bit more inspirtation for you:
The Frugal Girl – Gives you pointers on leftovers.
CheapEats.ie- Gives advice on fishcakes using leftovers.
The World According to Eggface uses the bento box solution.

Above photo by: The Pack

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Waiting by the River at Dawn

Barnaby Dorfman — Mon, 09 Nov 2009 22:02:22 +0000

Christopher Kimball threw down the proverbial glove and issued a “Wiki vs. Test Kitchen Challenge” on October 15th. I publicly accepted within hours, but after 3 weeks, we still haven’t heard back. I left blog comments, @tweets, and submitted a private message via Cook’s Illustrated. I’ve seen no additional announcements, and though others accepted publicly, none came from a Wiki. Further, it’s clear that his post was in response to The New York Times and TIME Magazine articles about recipe Wikis that featured Foodista and quote both of us.

Dueling Pistols image courtesy of Nfutvol

Though the idea of this challenge seems to have fallen by the wayside, the resulting discussion has been fascinating. I’ve observed a lot of confusion about how the Web works and what a Wiki is vs. a blog, a search engine, or other types of web technologies. This is the first in a series of posts where I will share some of what I’ve learned from 13 years of building large scale websites and a prior career in cooking.

So what exactly is a Wiki? Well, the whole concept is less than 10 years old and there are a number of definitions, but they all share these elements:

Is accessed via a Web browser
Facilitates easy creation and publishing of web pages
Enables large numbers of people to edit the SAME page
Links between pages
Reports on who edited what pages and when

Print has been a medium used to convey knowledge for thousands of years, including recipes. Indeed, some of the earliest surviving cookbooks date back to the Romans, including De re coquinaria, from circa the 4th century. Gutenberg later used technology to create a new medium: mechanical printing. Replacing legions of scribe monks, his press had a major impact on the business of the printed word when it massively reduced the cost of each additional copy produced. Cookbooks quickly grew to be a significant part of the overall printing industry. Over time, more mechanization continued to lower costs to the point where hundreds of pages can be had for pennies.

Still, printing has a number of limitations relative to a Wiki. Here are a few points of comparison:

Print

Cannot be changed once produced
Expensive:
- Additional cost to every copy
- Cost increasing, especially when considering the environmental impact
Slow to produce and distribute
Invisible editorial process
Disconnected, getting more information/context is difficult

Wikis

Pages are continuously improved
Inexpensive and getting cheaper, cost of each copy is close to zero
Fast to produce, publishing is instant
Open and transparent editorial process
Connected, more detail is just a click away

This is not meant to be an attack on print, in fact I have a large and treasured cookbook collection. However, I feel it is also important to point out some of cost/benefit issues missing from the debate.

Upcoming Post: Quality and Accuracy in Wikis

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Perfect Scrambled Eggs

Melissa — Tue, 20 Oct 2009 17:08:09 +0000

I just learned how to make scrambled eggs after 15 years of cooking. I love eggs, an over easy/soft-boiled egg may be my most favorite food over anything else.Want to know the trick? It’s all about the double-boiler. Back in May, at the International Food Bloggers’ Conference, Chef Keith Luce of the Herbfarm made the most incredible scrambled eggs as part of his elaborate lunch offering. They were from free-range, organically fed hens but there was nothing more added to the beaten eggs, except maybe a touch of butter; it was all technique.

At the IFBC, Chef Luce slowly stirred the beaten eggs with a whisk in a medium-sized mixing bowl over a pan of simmering water, otherwise known as a double boiler. I don’t remember how quickly the eggs were stirred or what angle Chef Luce was tilting the pan, all I know is those eggs convinced me that I hadn’t had really good scrambled eggs before that.

Sheri came into the office recently raving about scrambled eggs, her and Barnaby had made over the weekend using farmer market eggs and the double boiler trick. “I didn’t even use butter, and they were amazing!” she said. My mom had given me a dozen eggs from her chickens and so I decided to give it a go. So simple. I used a teaspoon of butter and let it melt in the mixing bowl over a pan of simmering water. I poured in the beaten eggs and stirred slowly.

To learn how to scramble eggs after cooking scrambled eggs one way for 15 years seems somewhat unreal, like reinventing the wheel. I focused on the beaten eggs as if I had never cooked them before in my life. After a couple minutes they were done. Not fluffy or airy, like a French style omelette, nor wet or dense, these scrambled eggs were a combination of fluffy and creamy. Fluffy isn’t even the right word- custard-like? I gave some to my husband and said, I scrambled these a bit different, what do you think?

He said, “what kind of cheese did you put in this?” I said none. Then he asked, “Okay then, how much butter is in this?” Not much! Isn’t it cool! I squealed, there is about a teaspoon of butter and just really fresh eggs- that’s it.

Looking for more scrambled egg techniques? Here are a couple more to try:

Above photo by NickWheeleron holiday

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Moorish Badenjan Dip

Sheri Wetherell — Mon, 19 Oct 2009 22:12:22 +0000

It’s funny how our tastebuds change as we age. Not too long ago, eggplant was on my shortlist of foods I didn’t like, now it seems I can’t get enough of it. One day I looked at the plate of baba ganoush my friend had ordered and it just clicked, “I’m going to like eggplant now!” The same thing happened with onions, black licorice, and avocados. One minute I hated it, the next I suddenly can’t get enough of it. There’s no gray area either, I don’t ease these new ‘likes’ into my diet, I go whole hog. The first time I ate raw onions I didn’t just squirrel them into a salad, no, I made an onion sandwich! Crazy, I know.

Now that eggplant is on my radar I find that I’m consistently searching for new, unique ways to prepare and satiate my addiction. I recently discovered this delicious Moorish dish, Badenjan – a creamy smokey dip with deep notes of saffron balanced by fresh mint – and in two weeks I’ve made it twice. Both times I’ve prepared it as a condiment of sorts to our main dish. The first time, to accompany aromatic lamb meatballs (filled with garlic, onions and mint), the second time an addition to a Moroccan-style grilled chicken. The perfect addition to both meals. I’m telling you, this is some serious eggplant goodness.

Click below for the recipe:

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Celebrating Chanterelles

Melissa — Thu, 15 Oct 2009 18:58:22 +0000

Here in the Northwest we are blessed with a variety of wild fungi. It only takes a little bit of rain after the summer heat to suddenly ignite the growth of one of my favorite wild mushrooms; the delicious, velvety chanterelle. Every fall I say to myself, “this year I am going to forage for my own mushrooms!” and then I walk to the farmer’s market and I see overflowing baskets of porcini, lobster and golden chanterelle mushrooms and I instantly cave.

The idyllic vision of seeing myself with tall rain boots, scrunched up hiking pants and a thick rain jacket while tromping in the woods and seeking out chanterelles suddenly fades once I’m at the market. Now all I see are images of me tossing fettucini with chanterelles, cooking roast chicken and chanterelles or dipping my fork in to rich, gooey soft boiled eggs with sauteed chanterelles and toast. Getting hungry? Me too! Since we are celebrating national mushroom day, I suppose it’s only appropriate to inspire you with some earthy, umami recipes. Here is a recipe for a decadent Rib-eye with Chanterelle Mushrooms a frothy, vegan Mushroom Cappucino soup, Salmon with Chanterelles and Slow Cooked Tomatoes or Lobster Mushroom Penne.

Need More Shroom Recipes!?
Christina Choi’s Porcini with Bay Leaves
Adventures in Shaw’s Mushroom Pizza
Too Many Chefs’ Creamy Polenta with Mushrooms

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Remedies for Your Butternut Squash Addiction

Melissa — Wed, 14 Oct 2009 21:56:37 +0000

When it comes to seasonal fall and winter squash, there is always one that seems to take center stage on restaurant menus, glossy food magazines and in premade food products. That would be the ever-popular butternut squash. Yes, as much as I love this creamy, sweet and mild squash, I feel that it has been over used in ravioli and in pureed soups. I think it’s time to stir things up! By no means am I suggesting you set aside your beloved butternut, in fact, I think you should fall in love with it all over again and try it in something new. Think of it as butternut therapy for your butternut addiction. To get you started, here are a couple recipes that might make you look differently at your favorite gourd. Before I forget, you can substitute kabocha squash, acorn squash or sugar pumpkin and really try something different.

This recipe for marinated butternut squash is a tangy twist on sauteed butternut squash that is usually tossed with olive oil and fresh herbs.

Butternut and parsnip quesadillas! And, for the salsa lover who wants to eat seasonally, you can get inspired with this beet salsa that not only tastes sweet, fresh and tangy- it looks like a bowl of ruby jewels just waiting to be sprinkled on a salad or scooped up with chips.

Another dynamic duo- risotto and butternut together! This creamy risotto with sweet butternut squash could be eaten as a side dish or eaten as a main course. This dish is like putting a warm sweater around your stomach.

Don’t forget dessert! Here is a twist on the old apple crisp classic: Butternut Apple Crisp!

Need more delicious inspiration? Here are three more delicious ideas:

Above photo by lumierefl

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Fabulous Flu Fighting Foods

Sheri Wetherell — Tue, 13 Oct 2009 11:00:50 +0000

‘Tis the season for flu. And, as we all know, we’re getting a double whammy this year with the ole regular kind plus her bad ass new gal-pal H1N1, also known as Swine Flu. (Which you actually cannot get from swines. So what gives with the name, Piggy?).

We thought it apropos to share with you some fabulous flu fighting foods (say that ten times fast), as well as tips to staying healthy in general. We all know these things – our mothers drilled most of it into our heads from an early age – but we get busy and stressed, especially this time of year, and many of us tend to neglect the one thing that matters most….

Yourself.

So make some simple lifestyle changes before you get sick, you’ll thank yourself for it:

Get plenty of rest
Drink lots of fluids (this does not include 8 cups of coffee a day, we mean healthy liquids like water, juice, tea, even a glass of red wine has vitamin C!)
Don’t skip meals and stay away from high-sugar foods
Wash your hands more frequently
Try not to touch your face or eyes
Get some exercise
Cough into the crook of your arm, not into your hand (yes, us old dogs need to learn new tricks)

Now for the stuff we love – FOOD! Add some (heck, try adding ‘em all!) of these flu fighting foods to your diet and stay healthy this season.

Honey has natural antibacterial properties. Combine it with green tea or drizzle on plain yogurt to pack an even more powerful flu-fighting punch. One of my favorites, sick or not, is a “hot toddy” of hot water, honey, and lemon juice or apple cider vinegar. (Okay, I admit it, I sometimes add whiskey).

Kefir, and other cultured milk products such as yogurt, line our intestines with good bacteria and help fight off germs. If you can’t find kefir look for yogurt drinks or yogurt (plain is best) marked “Live and active cultures.”

Chicken soup! It’s not an old wives tale, research actually shows that a nice bowl of Mom’s chickeny brew has mild anti-inflammatory properties, can decrease mucus production, and help soothe throat irritation and swelling. My favorite is Jewish Penicillin (matzah ball soup).

Red Bell Peppers actually contain twice the vitamin C as an orange! And we all know that vitamin C is a must-have weapon in our flu-fighting arsenal. In addition to citrus fruits, broccoli, cayenne pepper, tomatoes and kiwi fruit are also excellent sources of C. Try this yummy Hearty Red Pepper Soup recipe.

Green tea contains a powerful immune-boosting antioxidant called epigallocatechin gallate. (Phew, that’s a mouthful! Just call it EGCG). Brew your tea for about 4 minutes to get the full benefit and strive to drink at least 3 cups a day. I like to add a bit of honey to my tea or sometimes a disc of fresh ginger.

Sweet potatoes are full of beta carotene – the vitamin that gives them their lovely orange color. Our bodies convert beta carotene to vitamin A, which research has shown to help treat respiratory infections. Feeling lazy after work? Simply crank up the oven to about 400 degrees F and throw the sweet potatoes in skin and all. After 40 minutes or so pull them out and remove the flesh. Top with a little sweet butter, salt and pepper and you’ve got yourself a meal – and an easy home remedy!

Ginger contains a natural plant compound called gingerol, which not only helps fight off infection but helps settle your tummy when you’re feeling pukey. While you’re well, try this delicious Ginger Broccoli recipe with brown rice, quinoa, red wheat berries, or the like. If you’re already sick, stick with ginger in your tea.

Oysters contain more zinc than any other food! Zinc is an important mineral that helps keep our immune system strong. If you can’t imagine sucking them down raw, try Oysters Rockefeller or go all out with this Oyster Stew With Andouille Mashed Potatoes recipe. Still can’t stand the thought of slurping down these bivalves? Eat pumpkin seeds, they’re full of zinc too.

Garlic not only wards off vampires but germs, so it’s a win-win! In fact, the sulfur compounds in garlic make us two and a half times less likely to get sick. Simply add a clove of minced garlic to your vinaigrette and toss on your salad. Or, here’s a tasty Tuscan Garlic Chicken recipe – you can even kick up a notch or two and add more garlic!

Kale, and other dark green leafy vegetables such as spinach and seaweed, is packed with immune-boosting vitamin D, something many of us are already deficient in. Kale is in season now! Try some Garlicky Kale, a hearty Kale Colcannon, or my favorite snack: Kale Chips.

Here’s to a healthy season!

Photo by: BitchBuzz

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