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Showing posts with label Food and Wine Magazine. Show all posts
Showing posts with label Food and Wine Magazine. Show all posts

09 December 2009

Holiday Dishes and Drinks From Food and Wine

From Denny: Cool cocktails muddled with herbs and not quite so sweet so you can drink them with the dinner if you like - OK, your guests will definitely like! :) When we entertain during the holidays we want to spend more time with our guests than in the kitchen. These cocktails are fast and easy and the marinated lamb loin chops dinner can be grilled ahead of time.

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Rosemary salty dog

From:
Gail Simmons

Makes: one drink

INGREDIENTS

• 1 grapefruit wedge and kosher salt
• One 1-inch piece of rosemary sprig, plus 1 sprig for garnish
• 1/2 teaspoon sugar
• 2 ounces fresh red grapefruit juice
• 1 1/2 ounces gin
• Ice

DIRECTIONS

Moisten the outer rim of a martini glass with the grapefruit wedge and coat lightly with salt. In a cocktail shaker, muddle the one-inch rosemary sprig with the sugar. Add the grapefruit juice, gin and ice and shake vigorously. Strain into the martini glass and garnish with the rosemary sprig.

Parsley gin julep

From:
Gail Simmons

Makes: one drink

INGREDIENTS

• 8 parsley leaves
• 3/4 ounce fresh lime juice
• 3/4 ounce simple syrup
• Ice cubes and crushed ice
• 1 1/2 ounces gin
• 1 ounce chilled club soda
• 1 lime wheel

DIRECTIONS

In a cocktail shaker, muddle the parsley with the lime juice and Simple Syrup. Add ice cubes and the gin and shake well. Strain into a crushed ice-filled collins glass. Stir in the club soda and garnish with the lime wheel.

Grilled lamb chops with roasted garlic

From: Chef Gail Simmons

Makes: 4 servings.
Active prep time: 30 minutes.
Total time: 1 hour, 30 minutes plus overnight marinating.

INGREDIENTS

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 thyme sprigs
• 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
• 2 teaspoons chopped rosemary leaves
• 1/4 teaspoon ground cumin
• 8 lamb loin chops
• Salt and freshly ground black pepper
• White bean puree, for serving (see below)

DIRECTIONS

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

2. Preheat the oven to 350 degrees F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.

3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and white bean puree.

White bean puree

From:
Gail Simmons

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 thyme sprig
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• Salt and freshly ground pepper

DIRECTIONS

In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about seven minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about five minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.

TIPS

Make ahead: The puree can be refrigerated for up to three days. Reheat gently.

*** Thanks for visiting! Also, these Christmas animations and clip art are FREE for use on your blog or site. For more funny holiday animations, check out my photo blog post, Fun Christmas Blog Post Dividers and Animations.

04 December 2009

Video: Learn How to Choose Wine for Your Pizza and French Fries

From Denny: Hey, if you really want to go upscale, this guy advises us how to choose wine for takeout meals, even pizza to french fries! :) Have you ever tried champagne with french fries? Find out why it works so well. From Ray Isle, Food and Wine Magazine editor...

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*** Thanks for visiting!

17 August 2009

Video: How to Pair Beer with Your Foods

From Denny: Food and Wine Magazine gives us tips on how to pair which foods with which beers. There is a wide range of assortment to suit your tastes too. Great advice!




beer and wine, gourmet tips, Food and Wine Magazine, Today Show, NBC, food

12 August 2009

Video: How to Pair Beer with Your Foods

From Denny: Food and Wine Magazine gives us tips on how to pair which foods with which beers. There is a wide range of assortment to suit your tastes too. Great advice!




beer and wine, gourmet tips, Food and Wine Magazine, Today Show, NBC, food

03 June 2009

Recipe: Oyster Soup

From Denny: Touted as a rock star on the food scene in New Orleans comes a simple recipe anyone can do!

Here's an excerpt from the article about him from Country Roads Magazine. For the rest of the interesting article, go here:

Appearing on Food & Wine magazine’s cover as one of America’s ten best new chefs for 2007 must be the culinary equivalent of being on the cover of Rolling Stone.

Even in a world of rock-star chefs, Ian Schnoebelen might not have perceived himself in that limelight. Iris’ chef-and co-owner Schnoebelen was caught by surprise by the honor although Food & Wine‘s representatives had been calling the restaurant and asking questions.

“I was excited they were interested in the restaurant but had no idea they had chosen me for best new chefs,” Schnoebelen said. As far as seeing himself on the magazine’s cover, he said, “It was great, especially for business, but a little embarrassing.”

Schnoebelen will have to get used to the attention. He’s made the city proud and he’s turning out fantastic fresh cuisine at the tiny forty-two-seat restaurant he co-owns with partner Laurie Casebonne."


From: Chef Ian Schnoebelen at restaurant Iris, New Orleans, Louisiana, published in Country Roads Magazine

Ingredients:

5 lbs Vidalia onions (mild, sweet onions)

4 ribs celery

4 medium potatoes, peeled and cubed

2 quarts fish stock

1 quart milk

Salt and pepper to taste

8 doz oysters

Method:
Sweat vegetables in medium potatoes with no color. Add liquids. Bring to boil. Turn down and simmer until potatoes are soft, stirring bottom of pot occasionally. Puree in blender and strain through medium fine sieve. Add freshly shucked oysters and oyster liquor as needed, about 4 oysters per 8 oz. Serving. The oyster will cook in simmering soup.

Fish Stock:

1 cup fish scraps

1/4 onion, diced

1 celery rib, sliced thinly

2 quarts water, cold

Directions:

Place all ingredients in sauce pot and bring to a boil. Skim and simmer for 10 minutes. Strain through sieve and cool.




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