Here’s a simple little supper to get more vegetables in your life:
Grilled Cheese with Balsamic Roasted Vegetables | A Cup of Jo
Perfect for early suppers, especially as the weather gets chillier. Great way to use up any vegetables in your fridge, too. With this recipe — really a guide more than anything else — you can make all kinds of different sandwiches.
The wise David Lebovitz has great tips on how to host a dinner party in the manner that Parisians do. If that sounds daunting to you, it shouldn’t. It’s filled with such smart advice such as “Keep it Simple” and “Finish with chocolates”. If you have a dinner party hosting coming up, drop everything and read and follow this: How to Entertain Like a Parisian Tips – David Lebovitz. . From the good people at Food52.com.
(Photo from here)
Mostly good recipes, but some pieces lower down on food
And now for some non-recipe related food links:
I have been fascinated by the idea of povera cucina. Here’s too links on it.
(Image linked to is of chicken bulgogi from David Lebovitz.)
If you are looking for a variety of low cost meals online that are straightforward to make — I am looking at you, college students — then I recommend the site BudgetBytes.com. Each of the recipes has a breakdown of the expected cost, how long it takes to make, as well as the typical information you will find in a recipe. Here’s a few I highlighted recently, in no particular order.
They have a wide range of recipes, and categories (e.g. chicken, vegetarian). The recipes are simple, the ingredients easy to find, and generally they look good. Give it a try.
Save money, eat better.
(Image from here.)
Then you need to read this: The Thrill of Losing Money by Investing in a Manhattan Restaurant | The New Yorker
It is a wonderful read of a terrible experience.
Besides that, though, it is an entertaining but damning analysis of the restaurant business in cities like New York. (I imagine it is the same for most cities.) I think at some point there will be fewer and fewer fine dining experiences in cities, and the best food will come from places that are small and have very low overhead. And all those large spaces that were once filled with large restaurants will close.
If you still want to own a restaurant after all that, don’t say you weren’t warned! 🙂
(Image is of Prune, one of my favourite NYC restaurants. If fine dining is to have a model in the future, it is likely to come more from places like this, imho.)
I was prepared to argue with this article in Vox from some time ago: The problem with home-cooked meals , because I am a big proponent of such meals. However, the closer I read it, I think the main issue I have with it is the title. If it was titled “The difficulties in preparing home-cooked meals”, I would have been more receptive. Read the article. If you are a foodist like myself, it might seem hard to understand at first that people have difficulties with home-cooked meals, but like many things, the difficulties arise from lack of time, knowledge, and resources (money but also access to good food, even if you have money).
I believe that there are a number of ways to address those difficulties. First, I think city governments need to treat access to food the same way they treat access to other things such as transportation, water, parks and even sunlight. If housing doesn’t have access to water or electricity or transportation, then developers shouldn’t be allowed to build it and people should not be expected to move there. Access to good food should be part of that set of restrictions.
Second, we need to better educate people on how to prepare food. Too much of our education system is spent on academic topics. Kids should be taught a wide range of subjects, and one of those should be how to prepare food no matter how much time or a budget you have. (They should also be taught how to manage finances, how to do basic home repairs, and how to deal with personal difficulties, among other topics.) There is a wealth of information available on food preparation, but often to me it seems aimed at foodists and is aspirational. There’s nothing wrong with aspiring to make good food. In addition, though, people should learn how to make straightforward nutritious food, with anything from 2 ingredients on up, with or without a recipe, in 2 minutes or over 2 days.
Third, we need to change our emphasis on a form of eating. There is a belief that some North Americans have that home cooked meals should be prepared and eaten a certain way. Often this certain way involves 30 minutes to an hour of food preparation followed by an equal amount of time eating it. Culturally that may have been the way it was done, but there is nothing that says we must continue to eat that way. You should be able to prepare and eat good meals with the resources you have. If that means a 5 minute preparation and a 5 minute stand up meal, so be it. Better that than 30 minutes spent eating over processed food in a chain restaurant.
Finally, we need a more expansive and less snobby approach to what constitutes good food. If you are a foodist and you want to cook with homemade stock, fresh herbs, wine and hard to source ingredients, and that works for you, that’s great. For most people, if you have limited access to good food, then you can still make good meals with what you have available, and there is no shame in that. Besides, the social status of ingredients come and go: eat the best you can with what you have, be that a roasted chicken and a salad or a bowl of chunky vegetable soup.
For many people, food is a means to an end: I’m hungry, I eat food, I’m no longer hungry. For others, their life revolves around food. Wherever you fall on that spectrum, having an open mind about how others eat and being open to alternative ways to dealing with food will benefit everyone, including yourself.
(Image is of a ham, painted by Manet.)
P.S. In case you don’t think it is a word, here is the definition of definition of foodism, from the Oxford English Dictionary: “A keen or exaggerated interest in food, especially in the minute details of the preparation, presentation, and consumption of food.” Therefore people who have foodism are foodists.
If you like cafes, coffee and travelling, then this link is for you: 12 Cafés Every History Buff Needs to Visit | Travel | Smithsonian. Of the places in the article, I’ve only been to Cafe Central in Vienna and it is great. (In truth, Vienna has many great cafes. I went there years ago and enjoyed many of them. Cafe Central was one of the highlights.)
As far as bucket lists go, you could do worse than making it your aim to visit all the places listed here. 🙂
(Hat tip to @candicewalsh on twitter for sharing this link originally, and who also has a great travel blog.)
I clearly collect too many food links. 🙂 These are some of the better ones I have found and think worth sharing.
Image from: Slow Cooker Bread Recipe | Baked by an Introvert
.. this: Minestrone Soup Recipe – Bon Appétit Recipe | Bon Appetit.
Purests would argue it isn’t minestrone at all. Let’s say it is in the style of a good minestrone, and it opens you up to make it with whatever you have and whatever you feel like.
This recipe calls for Sambal Oelek. If you don’t have it, but you have sriracha or chili-garlic sauce, then you are in business. (For a good run down on how each of those three sauces differ, see this.)
Enjoy!
Why? According to the LA Times, “Liquid meal maker Soylent is stopping sales of its flagship powder, warning that a handful of customers reported stomach sickness after consuming it.” This after recently having problems with their food bar causing people to become ill. So far, their blended liquid drink is not having an ill effects on people. Though, honestly, if a company keeps making food products that make you ill, why are trusting anything that comes from them.
Why people digest this stuff when simple foods are easy to eat is beyond me. Even Boost or any existing meal supplement products seem to be better.
For more on the story, see: Soylent halts sales of its powder as customers keep getting sick – LA Times
I read an awful lot about food on my iPad and my iPhone, and as I do, I save the links on Instapaper.com or getPocket.com. You might not believe it, but I don’t blog all of them. The ones I do post, like the ones you see below, are ones I think people who love to cook or love to eat (or both!) would enjoy. So…enjoy! 🙂
Short answer: it depends. According to this, Is it worthwhile buying a slow cooker?, slow cooked food tastes better and looks better, though the food in a slow cooker ends up being more moist. Go with an oven if you can attend to it. Go with a slow cooker if you want to have a minimal cooking process going all day that doesn’t require you to do much more than to load up the cooker and go. An additional consideration: a slow cooker uses very little power. Go with a slow cooker if you want to minimize energy use.
Read the article and see what you think. And if you like the idea of slow cooker recipes but slow cookers aren’t for you, read it and get some ideas on how to use your oven to slow cook instead.
(Image via Wikimedia)
And as you can see from this: Italy’s dietary guidelines actually say pasta and cookies are food groups in Vox. Depending on where they originate, food guidelines are often very different. There is some overlap (which isn’t surprising), but there are just as many differences.
If you are confused as to what you should choose, try going with Sweden’s (below): it seems the most sensible.
You might be surprised (or you might not) to see that much of what top chefs have in their fridges is not all that different than you. If you are skeptical, you should check out this book: Inside Chefs’ Fridges, Europe. Top chefs open their home refrigerators. from TASCHEN Books. If anything, your North American fridge may have alot more in it than the typical smaller European icebox.
The book is worth a look: besides the peek inside, their is also recipes and other things of interest.
If you enjoy lamb, this recipe for lamb shanks braised in coffee with ancho chile and other great flavouring sound great. Not too hard to make, either. See this link, Coffee-Braised Lamb Shanks – David Lebovitz, for the recipe. (Check out the other recipes on the site, too. Lots of great things there.)
Risotto had (has still?) a reputation of being difficult. You do have to attend to it, but otherwise it is quite easy. If anything, I find tending to a risotto relaxing, slowly adding to it, stirring it, tasting it. I highly recommend it.
If you haven’t made it, or you want some new ideas, here some recipes to get started. I really liked this Caprese risotto recipe.
A small tip: when adding the garlic, I also added some diced red onion and sliced cooked sausage. I also used spicy vegetable sauce instead of tomato juice, and around 1 tbsp of dried basil as I was adding the liquid.
Here’s a number of other risotto recipes I came across that look appealing: Classic parmesan risotto, Seafood saffron risotto with fennel, Porcini-mushroom risotto, Cheat’s orzo risotto with olives and feta, Asparagus and brown-rice risotto
And if you have left over risotto, then you want to consider making this: Crispy mozzarella risotto cakes
The web and food are made for each other. There are countless links to recipes, essays, reviews and photos of food. Out of all that, here is a small handful I found interesting over the last few months of surfing around. I hope you find one or two or even all of them interesting. Enjoy!
… spatchcocking. Or specifically, brining in a full flavoured beer, spatchcocking, and then BBQing.
For more on this and how to do it — and it is no more difficult than beer can chicken — read this: Beer Can Chicken Is A Lie « Fiesta Farms.
I find it easy to forget to how to barbeque, since months go by without doing any of it. I am trying to get back into it and get better. If you are in the same position, Bon Appétit has some good advice for both of us, including
Are you thinking of getting fit this summer? Or do you like to read about people getting fit while you drink your favorite cocktail and sit under the shade? Either way, here’s a bunch of interesting links you’ll want to read
Runner’s World | What Will It Take to Run A 2-Hour Marathon: fascinating. Right now men are closing in on this number, but this article shows how hard it will be to achieve that time. Even people who don’t run marathons will find this worth a look.
Weight loss and habit forming — Let’s not pretend we have it all figured out — Medium. For those of you struggling with their weight, this will be of some comfort.
Your Body is All You Need: The World’s Oldest Training Method (and a 1% Workout) | Arnold Schwarzenegger. Do you think you need fancy equipment to get fit? Think again and listen to Arnold.
Take off that Fitbit. Exercise alone won’t make you lose weight. – The Washington Post. Not just for fitbit users, but anyone trying to lose weight. You need to cut back on eating to make gains (though with enough exercise over time, you can lose that way too).
Dwayne ‘The Rock’ Johnson Eats About 821 Pounds Of Cod Per Year | FiveThirtyEight. On the other hand, here is an extreme example of what massive amounts of exercise can do to your diet. The Rock eats alot. ALOT. See for yourself.
The Rise of the Spornosexual. Finally, this post is a good one on anyone who wants to go from blah to fit. (The image above is from this piece.) It’s a spartan life to get that way, but it is within the range of the possible for anyone dedicated. Like you, perhaps? (And yes, they use a bunch of tricks to make the After photo look fitter than the Before photo, but still, the dude is fitter.)
And you can get it here: Sriracha Maple Bacon Recipe – Breakfast of Champions. Thanks, Food 52!
The good people at Food52.com also have arguably the best way to cook bacon as well at this link.
Enjoy!
(Photo from a link to the articles listed above.)
This recipe for a Slow-cooked Asian Roast (from Chatelaine) is something easily adaptable to other dishes. Meat, onion and garlic aside, you can mix up the other ingredients use it for an overnight marinade for beef or pork or chicken that you quickly cook. You can also use it for things you want to simmer on the stove for awhile. And of course you can use it for roasts. It goes without saying you could use it for ribs. Whenever you need to impart those flavours you associate with Korean BBQ ribs, then you want this recipe.
A few tips: if you want to add some spice to it, try sriracha. Don’t worry if it doesn’t seem sweet enough at first: when I was braising some pork chops, I found it seemed sweeter the longer I cooked it, so best to leave it cook and then adjust for sweetness at the end. (That also goes for spiciness.)
BTW, if you want a straight up recipe for Korean BBQ ribs, I recommend this one (which is where the image comes from). Now you have options. 🙂
You may want to become a vegetarian or vegan but you may also be reluctant to give up eating things like bacon or fish. If you are experiencing this dilemma, then this question might appeal to you:
“The most effective question we can ask is not how can we increase the amount of vegetarians and vegans,” he says, “but rather, how can we reduce the amount of meat consumed?”
If this appeals to you, then I recommend this article: Love Bacon AND Animals? ‘Reducetarianism’ May Be For You. Still interested? Then I also recommend this book by Mark Bittman: VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.
On his blog, Michael Ruhlman has kind words for the book “Twelve Recipes”, by Cal Peternell. I strongly support this. I bought the book and read through it quickly, enjoying it the entire way.
I call it a book, rather than a cookbook, though it has 12+ recipes and plenty of good advice on cooking. But it is as much a biography and a series of essays as it is collection of recipes. If you want a beautiful book about food and so much more, than I recommend you pick this up.
Here a link to how to order it from Indigo and here is Amazon
I think these rules are about the best thing I have seen on how to eat: Simple Rules for Healthy Eating – NYTimes.com.
To make it even simpler, I would boil them down to:
1) Eat less processed food, and more food you make yourself from raw ingredients
2) Eat a variety of ingredients in moderation
3) If you have to drink something, drink water
I recommend you read the NYTimes piece, though. Really good.
…is that it’s expensive for the franchisees, as this article shows: McDonald’s franchisees are furious – Business Insider. I hadn’t thought of it from the perspective, but it makes sense. McDonald’s restaurants are just part of a complex food chain (so to speak). Making changes takes an awful lot, and the cost implications are huge. If this is truly the case for McDonald’s, they may have passed their hey day.
Is Eleven Madison Park the best restaurant in NYC? If you read this, Restaurant Review: Eleven Madison Park in Midtown South – NYTimes.com, you’d be inclined to think so. Regardless, it is excellent and worthy of considering a visit.
But what if you want to experience the place without having to go through the tasting menu? Worse, what if you don’t have a reservation. Well then, you need this: How to Eat at Eleven Madison Park With No Reservation and No Tasting Menu — Grub Street.
I can’t promise that will work, but it is worth considering if you want to casually experience some of the best Manhattan has to offer.
Food52 has a number of good guides to making dishes and sauces without a strict recipe, including this one: How to Make Any Pesto in 5 Steps.
Once you do it once or twice, you will more or less be making it without a recipe.
I’d encourage you to skip basil and pine nuts and go with other greens and nuts, especially greens you may have in your fridge that are about to give up the ghost. I found that the combination of the oil and the greens give the pesto it’s sauce quality, while the nuts and cheese and garlic give it the flavour. So if you don’t like garlic (really?), drop it. Likewise if you have nut allergies. For additional flavour, add some wine vinegar, balsamic vinegar or lemon juice to taste at the end. And of course, add salt to taste.
Why you should make pesto is easy: once you have it, you can add it to food in all kinds of ways to make your food tastier. It is a very versatile sauce.
Once you have pesto, you can add it to roast meats or vegetables. I opened up a boneless pork roast, spread it on the inside, and closed it up. You could do the same with a boneless chicken breast. (Or add some to just cooked fish.) I tossed my roasted vegetables in a bowl with some pesto until they were lightly and evenly coated.
Another idea is to make a pasta sauce with 2 parts pesto to 1 part cream and warm them in a pot while you cook some pasta until it is al dente. Then drain the pasta and toss it with the sauce until the pasta is covered.
If you have some tomatoes, quarter them and lightly toss them with some pesto for an easy salad.
Or take 1 part mayo and 1 part pesto, combine, and use as a sandwich spread.
Lots of ways to use pesto. Enjoy!
(Image via a link to the Food52 post.)
Over at HisAndHerWine.com they have two great infographics on how to pair wines with pizza. I picked the one above because it focuses on specific Italian wines, but the other infographic and alot more info can be found here: 16 Best Wines to Drink with Pizza.
The best wine to drink with pizza may be the one open nearest to you, but if you want to be precise and have a better pairing, check out that site.
The NYtimes has a good piece on new dietary guidelines and why they are changing from what you were used to: Behind New Dietary Guidelines, Better Science – NYTimes.com. You will likely be surprised by some or all of it.
Some people have very serious and specific dietary needs, and if that is the case, consulting your doctor is the best thing to do. For others, the best advice may be the most common sensical, which is to eat a wide variety of food in moderation.
Scrambled eggs are so easy to make that you might not realize you can make them better. While noshing on eggs and nibbling on toast, check out 5 Common Scrambled Eggs Mistakes from Bon Appétit to see if you can improve on your most recent rendition of them.
(Photo: Lisa Hubbard, via link to the article)
I’ve eaten much of the food on this Buzzfeed list, more than I should admit. All the ones I have eaten were delicious. That’s my way of saying that if you get a chance to eat any of the 23 Most Delicious Cheap Eats In Canada, then you should. 🙂
(Image via their article)
…according to Chatelaine. You can enjoy them right from the produce section, or you can make some amazing dishes with them. If you lack recipes, here’s Martha with over a dozen great recipes. Enjoy!
I’ve made this Sweet and Spicy Asian Pork Shoulder Recipe from Real Simple a number of times and it has come out great everymtime. Besides the wonderful flavours, it doesn’t use too much liquid. I find many slow cooker recipes do, and that spoils the dish for me.
You may want to trim the fat before you make this recipe. Or make it the day before, cool of the liquid, and then skim the fat off the wonderful sauce that results in slow cooking the pork. Also, it calls for a lot of sugar, but it is not too much, if you ask me.
For a variation of the recipe, see this: Chinese Slow-Cooked Pork Shoulder from the Food Network. This has more liquid than I like, but some of you might prefer this.
I got into a habit of making pasta on Mondays: there is so much happening on Mondays for me, and pasta dishes were a way to allow me to multi-task and make dinner, help with homework, clean-up, &c.
If you feel overwhelmed on Monday, or simply if you love pasta, then I recommend you try pasta Mondays. Worst case, just keep it simple and use pre-made sauces. If you would prefer to make things from scratch, then here are two updates on some classic pasta dishes:
Pasta Carbonara With Spicy Sausage Recipe from Real Simple
The Best Macaroni & Cheese You’ll Ever Have from a Cup of Jo blog
Enjoy!
If you plan to go out wine drinking this weekend — or any day next week — then head over to blog.to and see what they have to say on 5 restaurants with cheap wine in Toronto.
Of the restos on the list, I have known about Le Paradis for along time. Whenever I went, I’d remark how reasonable wine prices were here compared to other places. (The food and ambiance of the place is also not bad.) If the other places are comparable, then this is a very good list indeed.
I was going through my list of recipes I have been collecting, and rather than trickle them out, here are four worth trying this autumn and winter (all via Chatelaine.com):
P.S. I am a fan of recipes from Chatelaine: they are well tested, nutritious and healthy. The recipes aren’t boring, but they are easy to make and it is easy to find ingredients, even if you don’t live in a big city.
This looks fantastic:
A perfect recipe for Autumn.
The photo is from the Food52 blog. The recipe can be found here:
Butternut Squash and Saffron Risotto – Regional Italian Food.
Thanks, K! 🙂
Caramelized onions are a great thing to have: many basic dishes can be enhanced by adding these golden beauties. Sound good? If so, consider this: Why recipe writers lie and lie about how long they take to caramelize onions.
I recommend you read this before you try to make caramelized onions, otherwise you might wonder why the burned/undercooked ones you just whipped up don’t have the appeal you expected.
Stuck for a recipe to use them with? Consider this egg dish recipe from Martha Stewart: Caramelized Onion and Gorgonzola Quiche Recipe or this pasta recipe from: A CUP OF JO: Rigatoni with Caramelized Onions and Gorgonzola.
Onions, butter, tomatoes. It doesn’t get much simpler than that. And yet, delicious. Also beats the stuff in a jar, of course.
Once you have a great tomato sauce, then there is a wealth of possibilities for dinner, from pasta to veal to eggplant to….whatever needs a great tomato sauce.
For more on the recipe (and where I got the photo), see: Stacey Snacks.
Smart People I Know 