tag:blogs.foodnetwork.com,2008:/food/feedingfrenzy/65 2007-11-01T18:34:35Z Suki Hertz and Lia Wiedemann blog Movable Type 3.33 tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1968 2007-11-01T16:13:50Z 2007-11-01T18:34:35Z

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html Sugar Pumpkins Cheese Pumpkins Other Edible Squash Pumpkin is a fabulous fall vegetable and pretty versatile. When added to soups, stews, risottos and pasta, it offers a fat-free creaminess. It’s actually used a lot in low-fat baking for this attribute. It also carries flavors well — the first set of seasonings that come to most people’s minds are the classic pumpkin pie spices of cinnamon, nutmeg and mace, but it is also great with heartier herbs and spices like sage, rosemary, garlic, and red pepper. It also works will with southwestern flavors of cumin, coriander, Mexican oregano and cayenne, as well as Southeast Asian flavors of sugar, coconut milk, ginger, lime and lemongrass. I always have a bunch of pumpkins and squashes around my house in the fall — I just think they’re so beautiful that I can’t resist them. In fact, my everyday keychain is an enamel pumpkin and my computer password (which is getting changed today!) is pumpkin. I have to eat them pretty often to make room for new ones. Some of my uses in October were the Hot-and-Sour Pumpkin Soup from our site (I didn't have galangal so I substituted extra ginger and I also generously garnished with Thai basil and cilantro). Hot-and-Sour Pumpkin Soup I also pureed a bunch and froze it (by the way, a microwave works brilliantly for this), and my favorite preparation was Parmesan Pumpkin, from The Silver Spoon. I substituted freshly smoked mozzarella for the plain and used a roasted tomato sauce from my freezer instead of fresh tomatoes. Yum!!! Parmesan Pumpkin Zucca Alla Parmigiana Serves 6 5 tablespoons olive oil, plus extra for brushing 2 shallots, chopped 14 ounces tomatoes, peeled and diced 1 pound 5 ounces pumpkin flesh, sliced All-purpose flour, for dusting 2 fresh thyme sprigs, chopped 14 ounces mozzarella cheese, thinly sliced 1 cup Parmesan cheese, freshly grated Salt and Pepper Heat 2 tablespoons of the oil in a pan, add the shallots and cook over low heat, stirring occasionally, for 5 minutes. Add the tomatoes, season with salt and pepper and cook, stirring occasionally, for 15 minutes. Preheat the oven to 400 degrees F. Brush an ovenproof dish with oil. Dust the pumpkin slices with flour. Heat the remaining oil in a skillet, add the pumpkin slices and cook until lightly browned on both sides. Remove with a slotted spatula and drain on paper towels. Make a layer of pumpkin slices in the prepared dish, sprinkle with a little thyme, spoon some of the tomato sauce on top, add some mozzarella slices and sprinkle with a little Parmesan. Continue making alternating layers until all the ingredients are used. Bake until golden brown and bubbling. ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1852 2007-10-09T21:45:58Z 2007-10-09T22:17:40Z

I love fall and anticipate its arrival more than any other season. Unfortunately, we've had a very long, drawn out summer here in NY, but that's not keeping me from cooking and eating my favorite fall foods. I recently had...

Lia Wiedemann http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5573073,00.html A Voce, and even though it was over 80 degrees outside, I devoured my plate of butternut squash tortellini in a butter sage sauce. And for a dinner party last week, I made my favorite fall dessert: tarte tatin. The name alone makes many people think it's a fancy schmancy sweet, but it's really one of the most simple ones around (if you do it my way, at least). You'll get to use up the abundance of apples that sneak into your kitchen the minute fall rolls around (or tries to, at least). Plus, tarte tatin really is so much more satisfying than apple pie. It has a nice buttery crust, isn't overly doughy and its open-faced look is just so pretty! Many people would probably like a fat scoop of ice cream on top of their tarte tatin, but I find that the apples are sweet enough. I dress mine up with that deliciously thick and creamy Greek yogurt instead. It helps cut the sweetness quite a bit and also adds a nice, tangy touch. And even better? When you go the yougurt route, you should and will feel completely obliged to have a couple of slices. Tarte Tatin For the crust: 1 cup flour 1 stick of cold butter, cut up Pinch of sugar 1/4 cup ice water For the apple filling: 6 fuji apples, peeled and sliced 3/4 cup of sugar (sometimes I use even less) To make the crust, place the first three ingredients in a food processor and pulse a few times. Add in the ice water slowly, and continue pulsing until the dough forms a ball. Remove dough and flatten into a disk. Refrigerate for an hour or so before rolling it out. To make the apple filling, put the sugar in a pan (preferably a cast iron one), over low heat and stir continuously. Within a few minutes, the sugar will begin to turn brown. Continue stirring until it becomes liquidy and then add in the sliced apples. Cook the apples in the sugar until they're tender. Remove the apples from the heat and cover the pan with your rolled out ball of dough. Place the pan in a 350 degree oven and bake until the crust turns brown and golden. Remove the pan from the oven (here's the tricky part), and using pot holders, flip the tart onto a big plate so the apples are facing up and the crust is on the bottom (I usually have my husband do this part). Slice immediately and serve with a dollop of Greek yogurt. ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1821 2007-10-05T09:09:19Z 2007-10-08T12:50:40Z

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html So, what do I do with this obstinate fruit? First, I leave them on a counter for several days which perfumes the air with a clean, fruity scent. Quinces smell amazing — they have been used around the world for centuries as room fresheners. I then cook them, which takes a minimum of 1 1/2 hours. Quince improves dramatically with a long, slow cooking process. An intense fruity flavor emerges, it becomes tender, and most remarkably, it changes color from yellowish white to a distinctly rosy gold. I usually use some variation of the following recipe: Honey-Baked Quince Slices Adapted from Elizabeth Schneider’s Uncommon Fruits and Vegetables 4 medium quinces, about 2 pounds 4 tablespoons fragrant, light honey 2 tablespoons lime juice 4 tablespoons water Preheat oven to 350 degrees F. Quarter and peel quinces and remove seeds*. Cut each quarter into quarters, toss with honey, lime juice and water and put in a baking dish. Cover tightly with foil. Bake in center of oven for one hour, until slices are soft and translucent. Remove the foil, raise heat to 425 degrees F and bake until slices are a rosy gold and syrup is slightly thickened, 20 to 30 minutes. Before going in the oven After 1 1/2 hours of cooking * Quince syrup, made from the seeds and peels, is used as a home remedy for sore throats and upset stomachs. Toss peels and seeds into a heavy saucepan, cover with water and simmer for one hour. Strain, mix with honey to taste, and refrigerate. The peels are high in pectin and the seeds contain mucilage, giving the syrup a jelly-like consistency. The syrup will last for weeks tightly covered in the fridge. Simply sip, or mix with hot water for a soothing tea. So, besides a home remedy, what do you get for your troubles? Today, I made an open-faced sandwich on a whole wheat walnut toast from Amy’s Bread, melted a little Cabrales cheese over it and topped it with the honey-baked quince slices — it was outrageously delicious. During fall and winter, I keep cooked quince in my fridge (a batch will last for a couple of weeks) and add them to pancakes, apple pies, fruit syrups and cheese platters. I’ve also heard it’s great in lamb stews. What do you like to do with quince? ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1711 2007-09-17T09:53:51Z 2007-10-05T20:22:57Z

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html I don’t understand why more people aren’t crazy about Concord grapes. In fact, I’m the only person I know who really likes them (If you're a fellow Concord grape lover — please chime in!) My husband tells me it’s an acquired taste, but I actually think it is the complete opposite — a willing suspension of any evolved palate whatsoever. Concord grapes are totally lacking in any sophistication or nuance — it is pure, unadulterated, in-your-face grape flavor (I believe the oenological term is actually "foxy"). Maybe part of Concord grapes’ bad PR is unfamiliarity — most modern-day grape-eaters are used to Thompson seedless and Red Globe, and Concord grapes have a remarkably short season. You only see them for about three months starting at the end of summer, which endears them to me even more. When I bought them this weekend at my farm stand, the teenager at the cash register asked what I do with them. "Eat them?" I hesitantly responded. Well, actually I did more than that eat them this time — I made grape juice. I followed Deborah Madison’s Fresh Grape Juice with Lemon Verbena from her cookbook Local Flavors (one of my top 10 favorite cookbooks, by the way). Fresh Grape Juice with Lemon Verbena Makes about 1 quart 3 to 4 pounds grapes Simple syrup Soda water 1 lemon, sliced Lemon verbena, lemon basil, or mint sprigs Special equipment: food mill 1. Rinse grapes well under running water, plucking them off the stems as you do so. Don't worry about getting rid of every bit of stem — the food mill will do most of the work. 2. Put all the grapes in a wide, heavy pot. Add 1 cup water, turn the heat to high, and cover the pan. Once it starts to boil, lower the heat to medium and cook for 15 minutes. Pass them through the food mill set over a bowl. 3. Taste and sweeten it with the syrup if needed. When you’ve got it as sweet as you like, pour it into a jar and refrigerate. Serve over ice mixed with soda water, lemon slices and herb sprigs. My friends and I were all really impressed with how good this drink was — not too sweet, lovely color, refreshing. I’m always on the lookout for grown-up non-alcoholic drinks, and this is one I would be thrilled to receive at a party or restaurant. And as a nutritionist, I’m psyched that it most likely contains copious amounts of resveratrol, the heart-healthy phytonutrient that occurs in red wine. To your health! ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1702 2007-09-14T14:53:28Z 2007-10-05T20:22:57Z

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html CSA pickups. The farm will still have food until November, but it is really obvious summer has ended. The tomatoes have dwindled down to a handful, the summer squash was destroyed by beetles and the basil is not bursting back from its most recent trim. I'm almost ready to accept fall — I'm sure the first winter squashes and Macoun apples will help ease the pain. So, here are my remaining summer farm pics: One of my all-time favorite parts of going to the farm is cutting flowers for my house. This is what my car looks like driving home Here is a photo of some of my loot (but this was taken in August — my September bounty looks much different) Here is Farmer Ron, who along with his lovely wife Kate, makes this world a better place for us CSA members By the way, if you're interested in learning more about CSAs while being entertained at the same time, try to catch a showing of The Real Dirt on Farmer John. It might not be in the theaters anymore, but I'm sure it will be out on video relatively soon. ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1675 2007-09-06T21:22:28Z 2007-10-05T20:22:57Z

I spent Labor Day weekend on the Jersey Shore with some friends, and when we weren't playing touch football or tennis, riding jet skis or frolicking in the warm Atlantic ocean, we ate, and ate, and ate some more....

Lia Wiedemann http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5573073,00.html I spent Labor Day weekend on the Jersey Shore with some friends, and when we weren't playing touch football or tennis, riding jet skis or frolicking in the warm Atlantic ocean, we ate, and ate, and ate some more. There was simple fresh fish, creamy New England Clam chowder and crispy fries our first night at Smitty's. A barbecue at home the next night with jalapeno-spiked burgers, roasted veggies (many of which came from two different farm shares), a clambake for 18 on Sunday, and homemade lobster rolls on Monday. And then there was the one food we talked about the most on this trip, the real winner, the one I could wake up and eat every single morning (although I'd weigh 1,000 pounds if I did): my friend Judith's amazing monkey bread. When we arrived in Ocean City on Friday, Judith stopped off at Bennie's Bread, to pick up two balls of homemade dough. Once we settled in at our friend April's house, she placed the dough in a bowl to rise. When the dough sufficiently expanded, she ripped it into chunks, put it in a bundt pan, poured a mixture of butter, cinnamon and sugar on top and let it rise again. Judith was introduced to monkey bread by her husband Tim's family. Tim grew up with a bunch of brothers and every time they went to visit their aunt, she'd whip up a few batches. Our other friend Josh is also a huge monkey bread fan. In fact, he still vividly remembers the day a family friend came over and just cut a chunk off of a fresh loaf. He was shocked that she'd do such a thing since everyone knows you're supposed to ceremoniously pull pieces with your fingers. I, on the other hand, had never tried monkey bread. But all this talk about fresh dough, butter, sugar and cinnamon? Monkey bread sounded like my kind of sweet. When Sunday finally rolled around and it was time to try the much talked about monkey bread, I felt like a kid on Christmas. I woke up early and ran upstairs where Judith was preparing to pop the bundt pan in the oven. The next 35 minutes were torturous. The kitchen filled up with the most enticing scent of warm bread, butter, sugar and cinnamon. Lots of other foods were being made -- English muffins, fruit salad, homemade scones -- but I was saving room for that monkey bread and am I glad I did. When it finally emerged for the oven, swollen and glistening with the stickiest, most delicious looking butter-sugar glaze, I was speechless. Judith expertly flipped the monkey bread onto a plate, set it on the table, and within seconds, we were all pulling off chunks, oohing and ahhing while we licked our sweet and sticky fingers. It tasted like a cinnamon bun, but the bread dough gave each bite more texture and in some ways helped balance the ultra sweet flavors. It was best straight out of the oven, but we had no problem eating it the next day as well. Judith was nice enough to share the recipe that she used, so I've listed it here. If you have a special monkey bread recipe that you like to use, I'd love to hear about it too! Janet Kane's Mouthwatering Monkey Bread Bread dough (enough for two loaves) 1 cup white sugar 3 tsp. cinnamon 3/4 cup brown sugar 1 stick butter Allow bread dough to rise (if using frozen dough, thaw overnight in fridge). Pull bread apart into chunks, about one inch in diameter. Combine white sugar and cinnamon. Roll dough balls in sugar mixture. Stack rolled dough balls in a bundt pan. Melt butter and brown sugar until boiling. Pour mixture over dough balls in bundt pan. Cover with plastic and allow dough to rise again to the top of the bundt pan.* Bake at 350 degrees for 35 minutes. Turn baked monkey bread onto a plate. *Note: Once bread has risen again, it may be refrigerated overnight and baked in the morning if you desire a fresh-from-the-oven monkey bread breakfast. ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1614 2007-08-23T22:24:10Z 2007-10-05T20:22:57Z

The other night, I found six ears of corn from sitting in my fridge. Almost two weeks old (I got them in my last CSA pick-up on August 11th), they looked limp and lifeless. I couldn't bear to throw...

Lia Wiedemann http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5573073,00.html The other night, I found six ears of corn from sitting in my fridge. Almost two weeks old (I got them in my last CSA pick-up on August 11th), they looked limp and lifeless. I couldn't bear to throw them out. I thought of all the different things to do with them. Corn on the cob for a week? Boring. Corn chowder? Nah. Finally, I settled on Pastel de Choclo, a Chilean dish I discovered five years ago at a dinner party (thrown by a few friends from Santiago). It's basically a chicken and corn pie, with hardboiled eggs and an alarming amount of raisins thrown in for good measure. I've made it using this recipe a handful of times and the whole process is relatively quick and easy. First, you poach and shred some chicken breasts and season them with parprika, cumin and oregano. Then, you cook the corn in milk and butter until it gets nice and thick. When you're ready to assemble, you spread the chicken in a 2-quart pyrex, top with sliced hardboiled eggs and all those raisins, and cover with the corn mixture. After sprinkling with two tablespoons of powdered sugar, you bake for 40 minutes until golden brown. In the past, I've always used frozen corn which the recipe says to puree. Since I was using fresh corn for the first time, I skipped that step. Big mistake. The best part about Pastel de Choclo is its silky smooth topping. It acts as a nice velvety foil to all the other textures and gives a lovely sweetness to the whole dish. The crunchy kernels were an interesting twist, but I prefer the pudding-like consistency. So, if you have a bunch of corn sitting in your fridge, try something different and make Pastel de Choclo. Just remember to puree your corn, and tell me what you think!]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1580 2007-08-16T21:40:08Z 2007-10-05T20:22:57Z

Ever since I was a little kid, I've loved Four Corners, my hometown's local pizzeria. I started going when I was 3 or 4 with my grandfather. It was ritual to have one slice, followed by a rainbow Italian ice...

Lia Wiedemann http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5573073,00.html hated about her at the time. Funny that these days, I won't go near the stuff either. As a teenager, my friends and I would cram into one of the 60's style bright orange booths and spend hours drinking Dr. Pepper and eating slices. Most of them would order a regular slice, but I was always addicted to the sicillian: fat, puffy squares of dough topped with a slightly sweet sauce and gobs of mozzarella. Particular about the temperature of my food even back then, I used to make the pizza men crazy with all my questions: How long ago did it come out of the oven? Is a fresher pie coming out anytime soon? Can I see a slice before deciding if I want it? On the days when I arrived right as a just-cooked pie was being cut into squares, I felt like I'd won the lottery. When I moved to the city about 7 years ago, it took me awhile to find my favorite pizzeria. The regular slices were usually pretty good wherever I went, but the sicillian always seemed like an after thought. They looked depressing sitting in those glass cases, the dough deflated and lifeless, the cheese yellowy and congealed. I pretty much gave up on sicilian in the city altogether until I discovered Spumoni Gardens in Bensonhurst, Brooklyn. It's definitely different than the slices I grew up eating -- each piece is first topped with whole milk mozzarella (Four Corners always used part-skim) and then smothered with a really tangy sauce. And unlike the fat, hearty slices I'm used to, Spumoni's are springier, the dough a bit lighter. At Four Corners I was always full after one slice. I'm tempted to eat three or four at Spumoni. The place itself has the same bare-bones, old school feel as Four Corners (slices are ordered at windows, then eaten on wooden picnic tables), but there's a sit-down restaurant for those who want table service. The fun part about the restaurant is that it feels like a place you'd see on The Sopranos. I'm not sure if Spumoni ever made it into an episode, but a wall of autographed photos proves the cast has stopped by. Tony Sirico (AKA, my favorite character, Paulie Walnuts) called Spumoni "the best pie in town" on his photo and I just might have to agree (another new favorite is Di Fara in Midwood, though that's an entirely different experience). What's your favorite place to eat pizza in New York? I'm particularly interested in where else I can find good sicilian since Spumoni is a bit of a trek! Spumoni Gardens 2725 86th Street Bensonhurst, Brooklyn 718-449-1230]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1552 2007-08-12T13:24:00Z 2007-10-05T20:22:57Z

In mid-August, I start to get overwhelmed by tomatoes. No mere Caprese salad or tomato sandwich is going to help me use up the 12 pounds taking over my dining room table. This time of year calls for drastic...

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html In mid-August, I start to get overwhelmed by tomatoes. No mere Caprese salad or tomato sandwich is going to help me use up the 12 pounds taking over my dining room table. This time of year calls for drastic measures for reining in tomato sprawl. One thoroughly satisfying technique is roasting tomatoes, a process that not only concentrates the sweetness and flavor, increases the shelf-life, but also looks fabulous doing it. I think a large pot of tomatoes simmering in olive oil and herbs is a true thing of beauty. Michael Chiarello has excellent recipes for roasted tomatoes which get chopped up for a salsa and also a great Roasted Tomato Soup. I also love oven-dried tomatoes, where you dehydrate the tomatoes in a 200 degree oven for about five hours until about 80% of the moisture has evaporated. The finished product is sweet, salty, slightly chewy and has a tomato-on-steroids flavor. Oven-dried tomatoes will last, layered in a jar with olive oil and herbs, for a couple of weeks in the fridge, unless you eat them all straight out of the jar first (which is a distinct possibility). Use them in any dish where you want a hit of tomato flavor or color. This weekend, I roasted up a bunch of vegetables and made Chilled Red Pepper and Tomato Soup. This soup was so gorgeous at every stage that I felt compelled to keep photographing it. The other cool thing about this soup is that it can really only be made in August — any other month, the cost would be prohibitive (especially after I doubled the recipe) and the flavor would be drastically diminished. There's no liquid added to this soup — everything comes from the tomatoes. What are some of the ways you deal with tomato overload? Before going into the oven After roasting Finished bowl of soup Chilled Red Pepper and Tomato Soup with Cucumber Herb Salad 1/3 cup extra virgin olive oil 4 cloves garlic, crushed 1 hot chile pepper, such as Thai or jalepeno, halved and seeded Handful cilantro 1 large onion, coarsely chopped 1/2 bulb fennel, coarsely chopped 3 red bell peppers, seeded and coarsely chopped 2 1/2 pounds ripe tomatoes, coarsely chopped 2 teaspoons sea salt Garnish with chopped cucumber, halved cherry tomatoes, red and yellow pepper strips, fresh basil, mint and cilantro leaves, and extra-virgin olive oil Preheat oven to 375 degrees F. Combine the olive oil, garlic, chile pepper and cilantro in an ovenproof pot and cook over medium heat until the garlic is golden brown, about 5 minutes. Add the onion and fennel and cook until softened, about 10 minutes. Then add the bell peppers, tomatoes and salt. Stir well and transfer the pot to the oven. Bake, uncovered, stirring every 10 minutes or so, for 30 to 40 minutes until the contents have collapsed into their own liquid and appear scorched on top. Remove the soup from the oven and allow it to cool for 20 minutes. Ladle the soup in batches, into a blender or food processor and puree until smooth. Pass the puree through a food mill or sieve. Discard the solids and refrigerate the soup for at least 3 hours. Ladle soup into chilled bowls, top with the fresh garnishes and drizzle olive oil over it all. Serves 4 Adapted from Keep It Seasonal, by Annie Wayte ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1537 2007-08-09T20:38:02Z 2007-10-05T20:22:57Z

I make a cherry clafouti almost every week during the July and August cherry season until my husband finally begs me to stop. If I don't have cherries in my house, I'll throw whatever fruit or berries I have hanging...

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html Fig, Blackberry and Raspberry Clafouti Cherry Clafouti is a rustic French country dessert that takes about 10 minutes to prepare and 35 to 45 to bake. It's simply a custard (I make mine in a blender) that is poured over fresh fruit. Although cherries are traditional, you can also use apples, berries, figs or a host of other fruit. Last week I even made a corn, basil and cheddar clafouti (but told my husband it was a corn pudding). The traditional Cherry Clafouti leaves the pits in the cherries for extra flavor, but I, in my bourgeois way, pit the cherries first so it’s easier to eat. The French are definitely on to something with the no-pitting idea. Not only is it much faster to prepare, but I always know when I’ve missed a pit because right before I bite it, I get hit with the flavor of almonds. I’ve been searching for the perfect recipe the last couple of summers, and this year, I believe I've finally found it. Cherry Clafouti From The San Franciso Ferry Plaza Farmers’ Market Cookbook 1 tablespoon unsalted butter 1/2 cup granulated sugar 3 large eggs Finely grated zest of 1 lemon 1 cup heavy cream 1 teaspoon pure vanilla extract or splash of Kirsch 1/2 cup unbleached flour, sifted Pinch of salt 3/4 to 1 pound red or yellow cherries, stemmed Confectioners’ sugar for dusting Preheat oven to 400 degrees F. Butter a shallow 10-inch round baking dish with the butter and set the dish on a rimmed baking sheet. In a bowl, whisk together the granulated sugar, eggs and lemon zest until blended. Add the cream and vanilla or kirsch and whisk again until blended. Then add the flour and salt and whisk until the batter is frothy. Pour about one-third of the batter into the prepared dish. Scatter the cherries on top in an even layer. Pour the rest of the batter over the cherries, being careful not to dislodge them. Bake the clafouti until golden and puffed and a knife inserted in the center comes out clean, 35 to 45 minutes. Serve at once, dusted with a little confectioners’ sugar, or, if serving later at room temperature, transfer to a wire rack and allow it to cool. Dust with confectioners’ sugar just before serving. Remind your guests about the cherry pits before serving. Variation: You can substitute 1 pound figs, stems trimmed and fruit cut into eighths lengthwise, for the cherries ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1533 2007-08-08T19:25:03Z 2007-10-05T20:22:57Z

My husband and I used to live in an apartment with a big, beautiful backyard. Entertaining couldn't have been easier and we threw Brazilian barbecues -- he's from Rio -- every year. We moved a few months ago and sadly,...

Lia Wiedemann http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5573073,00.html Bobby Flay's fish tacos, and they were a hit. The recipe is simple. You marinade some fish filets (we used tilapia) in a mixture of lime juice, olive oil, chiles and cilantro, then slap them on the grill for a few minutes each. While my husband handled the "grill", I followed Bobby's instructions and made salsa from scratch. Sounds fancy, but it was seriously a cinch! You cook tomatoes, onion and garlic in a pot with peanut oil, then blend everything till nice and smooth. Add hot sauce, cilantro and some spices, and ta da! One bite of this stuff -- you can actually taste the tomatoes and the heat really comes through -- and you'll steer clear of the jarred stuff. To keep with our theme, we asked one friend to bring Tyler Florence's Mexican corn and another made Wolfgang Puck's gazpacho. Everything was was so light and refreshing. It was just the kind of food for a hot summer night. We topped our table (a clever little contraption that is just 12" when closed, but can open up to seat six!) with all sorts of condiments -- white cabbage, chopped cilantro, red onions, sour cream, and of course the homemade salsa -- and let everyone dig in. The grill pan left our apartment smoky, so we opened all the windows and turned on a bunch of fans. It wasn't alfresco dining exactly, but with that warm breeze blowing and so much summery food, it came pretty close! ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1518 2007-08-06T15:29:07Z 2007-10-05T20:22:58Z

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html BLT Birthday Bash always takes place on the closest weekend to August 6. Two notable events collide on this auspicious day — it is my friend Bill’s birthday and heirloom tomatoes are in their full glory. The sandwiches with which we celebrate are not your typical corner luncheonette variety, but rather, they must include these nonnegotiable ingredients: · Homemade mayonnaise (Bill's proper Southern upbringing demands this) · Hickory-smoked bacon from Oscar’s Smoke House · Sliced local heirloom tomatoes, generously seasoned with a good quality sea salt and freshly ground black pepper · Farm stand leaf lettuce · Farmers’ market bread, sliced and "toasted" on the grill Last year, my friend Catherine who hates tomatoes, was stunned at the taste of the heirloom and firmly stated "This does not taste like a tomato". "Au contraire", we assured her — this is exactly what a tomato should taste like. And my friend Jackie, more vegetarian than flexitarian, heartily partook of the irresistible Oscar's bacon. My sandwich, before closing it We wash these sandwiches down with iced tea, and this year, cold-brewed iced coffee, followed by yellow cupcakes with chocolate icing. On a slightly related note, we’re promoting a Grown-Up Birthday Parties article right now on our home page and last week there was much debate over which image to use. We ended up deciding on picture of birthday candles, but if I had my way, it would have been BLTs and cupcakes. What are some of your less traditional celebrations? Check out Bill’s blog, In The Garden, and wish him a happy birthday while you’re there. ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1488 2007-07-31T20:55:22Z 2007-10-05T20:22:58Z

Working at Food Network is pretty cool. But working in Chelsea Market is way cooler. Even though our offices moved to the market three years ago, I still thank my lucky stars every morning. We're out of overcrowded midtown, for...

Lia Wiedemann http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5573073,00.html Chelsea Market is way cooler. Even though our offices moved to the market three years ago, I still thank my lucky stars every morning. We're out of overcrowded midtown, for one, but we're also in a place full of really good food. Every morning, I'm welcomed by the the smell of freshly baked cookies, brownies and bread. On the days when I forget to bring my lunch, I can treat myself to an all-organic meal or pick up a cheap plate of Thai. All my summer road trips start with a lobster roll (at $12, they're a steal!) and I prefer to buy fruits and veggies in the coldest produce market known to man after an hour in the sun. I can stock up on kitchen supplies (and discover a secret sandwich shop), fill baskets with gourmet goodies, sip espresso while picking up Italian staples , and even have a spot of tea. But best of all is the new Ronnybrook Milk Bar, a place I'd be happy to visit every day. Originally a small storefront, the new and improved space is sleek and airy. They still sell silky smooth ice cream and farm-fresh milk, but there's now an expanded breakfast menu with different egg dishes (the cast iron ones with spinach, shallots, country ham, and cheddar caught my eye), plus hearty salads and sandwiches for lunch. Our senior designer Jannie is also a big fan of their mac n' cheese, a creamy concoction that should not be missed. For those craving something sweet, you can't go wrong with homemade oreos from a Park Slope patisserie, ice cream in a doughnut bowl, and my personal favorite, two warm chocolate chip cookies and a side of milk. I keep forgetting to bring my camera to get a proper picture of the place, so for now, these cell phone shots will have to do. I plan on having many "meetings" at Ronnybrook Milk Bar, and whether you're in the building, or work nearby, you should too! Ronnybrook Milk Bar 75 Ninth Avenue, between 15th and 16th Streets New York, NY 212-741-6455 ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1472 2007-07-29T17:15:07Z 2007-10-05T20:22:58Z

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html Uncooked Bumbleberry Pie (with Blueberry Pie) Closeup Cooked Bumbleberry High-Summer Bumbleberry Pie Serves 8 (one 9-inch pie) 2 TBS unsalted butter, plus more for buttering pie dish 6 medium ripe peaches, peeled and sliced (about 4 cups) 1/2 pint raspberries 1/2 pint blackberries 1/2 pint blueberries 3/4 cup sugar Juice of 1/2 lemon Pinch cinnamon Pinch fine salt 4 TBS Minute tapioca Double pie crust of your choice All-purpose flour (optional) Preheat oven to 400 degrees. F and set rack to a lower-middle position. Lightly butter a 9-inch pie dish. Gently toss the fruits, sugar, lemon juice, cinnamon, salt and tapioca in a medium bowl. Roll one piece of pie dough to a 12-inch disk and transfer to the pie dish. If the fruit is especially juice, scatter a couple of tablespoons of flour over the crust. Add the fruit and dot with 2 TBS butter. Roll out another piece of pie dough to form a lattice. Bake for 20 minutes until the crust is slightly golden, then reduce heat to 350 degrees F. and cook for an additional 35 minutes or until filling is bubbling and thickened. Cool on a wire rack for at least two hours. ]]> tag:blogs.foodnetwork.com,2007:/food/feedingfrenzy//65.1427 2007-07-19T15:19:32Z 2007-10-05T20:22:58Z

Last Wednesday, Mark Bittman had a brilliant article in the New York Times Food Section on 101 Simple Meals Ready in 10 Minutes or Less. There are no formal recipes, just outlines, and bringing pasta water to a boil doesn't...

Suki Hertz http://www.foodnetwork.com/food/about_us/article/0,1904,FOOD_9777_5587653,00.html Mark Bittman had a brilliant article in the New York Times Food Section on 101 Simple Meals Ready in 10 Minutes or Less. There are no formal recipes, just outlines, and bringing pasta water to a boil doesn't count as part of those 10 minutes. Bittman's dinner ideas are so effortless and appealing that it makes you wonder why we so often rely on bad takeout or unhealthy convenience foods. I'm ashamed to admit it, but I'm one of the worst offenders of all — I'm the queen of weeknight takeout. I did an informal study around the Food Network to find out what some of the folks here like to cook in 10 minutes or less, and this is what I came up with: Suki Hertz (Food & Drinks Editor) - Sauté thinly cut pork chops rubbed with spice blend (I love Penzey's Northwoods Fire) in a little olive oil, about 2 minutes per side. Serve it topped with a heap of arugula dressed in olive oil, lemon juice, salt and pepper, a few shaves of Parmigiano-Reggiano, and a lightly salted/peppered sliced heirloom tomato on the side Katherine Alford (Test Kitchen Director) - Make a pot of couscous, serve with sauteed lamb sausages and a chopped cucumber, tomato and mint relish. Sarah Copeland (Recipe Developer) - Smear toasted sprouted grain bread (Ezekial 4:9 brand) with fresh ricotta, sliced radishes, a sprinkle of sea salt, freshly ground pepper and fruity olive oil. Top with chopped chives if you have them on hand. Serve with simply dressed baby greens. Mory Thomas (Recipe Developer) - Sauté chopped chorizo sausage in a little oil. While sausage is browning, slice kernels off fresh corn. Add corn kernels to the pan and cook until corn starts to caramelize (about 1 minute). Add chopped green onions and serrano chile. Remove from the heat and stir in fresh cilantro, crumbled cotija cheese and mayonnaise. Serve with tortillas. Vince Camillo (Food Stylist) - Sear a strip steak and served thinly sliced over a salad of greens, cherry tomatoes, feta cheese, peaches and almonds, all drizzled with a little aged balsamic vinegar and extra-virgin olive oil. Robert Bleifer (Executive Chef) - Season peeled shrimp with salt and aleppo pepper; sear in a hot skillet with olive oil and a clove of chopped garlic. Remove the shrimp and add damp, clean spinach. Cook until wilted. Return the shrimp to the pan, add the zest and juice of one lemon; toss. Miriam Garron (Sous Chef) - Boil diced new potatoes in salted water. Combine undrained Italian tuna (light tuna packed in oil) and chopped red onion in a medium bowl. Drain potatoes and immediately add to tuna mixture while they're still hot. Season with red wine vinegar, salt and pepper. Add chopped celery and celery leaves last. Eat while still warm. What are some of your favorite 10 minutes or less meals? Fast dinner contributors: Katherine, Sarah, Morey, Vince (and Jake) ]]>