Daily Loaf

Everybody loves stuffing on Thanksgiving. Even though, most people rarely eat it on the other 364 days of the year, they’ve got to have it on Turkey Day. To many, the stuffing is even more important than the bird. It certainly is more versatile. If you do a Google search for stuffing recipes, you will be rewarded with almost 2,000,000 possibilities. Staggering, isn’t it?

There are cornbread, white bread and sourdough stuffings. There are meat- and seafood-based offerings, as well some great vegetarian versions. Some add fruits and nuts into the mix. They feature the seasonings and spices of various cultural and ethnic cuisines. I’ve even found some recipes using rice and potatoes. Yes, it appears that stuffing is a very personal thing, often reflecting the personality of the person who makes it.

I’ve also found that many stuffing makers are adamant in their belief that theirs is the one and only true Thanksgiving stuffing and nothing else will do – period! They also assume that everyone else feels the same way too, and if they are coming to your house for Thanksgiving dinner, they are going to damn well bring some with them. I won’t mention any names, but one of these people gave birth to me.  Read the rest of this entry »

For the past several days I’ve had the mother lode of colds. You know the kind. One of those sniffling,  sneezing, coughing, aching, feverish affairs where your eyes won’t stop watering and your head feels like it’s locked up inside a steel drum.  Now, I don’t know about you, but when I feel this way, all I want to do is sit on my pathetic, sick butt and let certain other people wait on me hand and foot, (like I do for them when they’re sick). Yeah, right!  Like that’s ever gonna happen!

Wouldn’t it be nice, though, to at least have some delicious, hot, homemade chicken soup to slurp up?  You bet your a$$ it would! But, that can take hours, and frankly, when I feel this crappy, I just can’t be bothered.  What if I told you that I’ve found a way for you to have a whole pot of nurturing, comforting, restorative, delicious, made-from-scratch Jewish penicillin in under an hour? Would you be interested? Well, this is your lucky day, because I am about to show you how! I promise that if you’ll keep an open mind, your sinuses will soon follow suit. Read the rest of this entry »

I almost feel compelled to start with a disclaimer: Please, do NOT try this at home. I understand that if you landed on this page, most likely what you want are instructions on how to cook a turkey. Maybe you are busy preparing for Thanksgiving 2009. Or maybe you just want to know how to make the moistest, best bird ever.

Well, look no further, you have come to the right place.

For your reading pleasure, I am posting excerpts of my favorite cookbook. It is appropriately named: “how to cook a turkey!” and it is written by my 5-year old son’s pre-K class.

Now, not all the recipes in this cookbook may be suitable for what you want to do. But they are all worth a look.

So here are the kids’ recipes on how to cook a turkey.

Julian writes:
“Ingredients: hot sauce, rice and broccoli”
“Directions: Bake at 16 degrees for 6 hours.”

Many more after the break: Read the rest of this entry »

Risotto is like a white canvas. It’s a creamy and satisfying base which allows itself to be painted by a chef’s imagination. It’s not something I like to have too often, but it’s certainly a dish I look forward to making. And each time, I like to re-create it, as I would a painting, with a new combination of ingredients. Dried mushrooms develop an unmistakable earthy flavor which I think is perfect for flavoring a creamy risotto. In this one I added a creamy, garlicky boursin cheese just before serving it!

Risotto cookery is not hard – but you do have to follow a few rules. 1) You must use a very starchy rice (arborio) that will develop that typical creaminess that risotto is renowned for. 2) Don’t walk away from your risotto. You must be able to stay with it through the cooking process. Those of you with commitment issues might want to try an easier dish! 3) Risotto should be served immediately for best texture. I wouldn’t serve a risotto to guests that is older than 15-20 minutes. (although I have found that microwaving the next day with a little water, does bring it back a lot of its creaminess… but don’t tell anyone!)

Recipe after the break: Read the rest of this entry »

What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Celebrating Independence Day or creating environmental disaster? – Kelly Rothwell looks at the littered aftermath of Fourth of July celebrations and wonder why, instead of giving back in celebration of their freedom, people decide to light off fireworks, leaving mass amounts of debris in the water and on the beach.

Local Food: Dinner in, and from, the garden at Gateway Organic Farm – Chef Gui Alinat gives information about Gateway Organic Farm’s next “Dinner in the Garden” event, an incredible local foods experience featuring nine Bay area chefs.

Read the rest of this entry »

Quivira Vineyards and Winery in Sonoma’s Dry Creek Valley is not only an organic vineyard and farm, but also a biodynamic one as well, producing sustainable vineyards and crops. They specialize in varietals known to excel in the Dry Creek Valley, such as Zinfandel and Sauvignon Blanc and small lots of Rhone Varietals. Quivira also has their own farm, where they supply local markets with fresh, organic food. “Biodynamic farming practices help create healthy porous soils which allow water, gases and nutrients to penetrate deep into the soil strata. This fosters strong, wide, deep root growth that enables the vines to absorb elements from the soil and transfer them as flavors to the fruit.”
Read the rest of this entry »

The Raw/Living Food Diet is not some new-fangled crash diet trend. It’s been on the organic food scene for awhile and seems to be growing in popularity. So what exactly is it, you ask? It doesn’t just mean eating raw veggies all day, there are some stipulations.

First of all, yes, the food is raw. The practice is very close to veganism, except that everything is uncooked or barely cooked: food cannot be heated above a certain temperature, generally between 92-118 F, or 33-48 C., thus keeping its “raw” state. Raw foodists believe this also keeps all those nutrients and enzymes in the food, enzymes that our bodies need to aid in digestion and metabolic processes. According to this article from Life Extenstion Magazine, “Cooking of food, particularly if heat is prolonged and over 118 degrees Fahrenheit, destroys enzymes in that food, leaving what is commonly consumed by the modern person – an “enzymeless” diet.” “Eating food without enzymes makes digestion more difficult, deprives the body of enzymes, and leads to toxicity in the body, and to excess consumption of food, which leads to obesity and to chronic disease.” (Green Living Ideas) Raw foodists believe that those extra nutrients and enzymes will also naturally detoxify your body, leaving you with clearer skin, lots of energy, and can even help you lose weight. Read the rest of this entry »

You know how everyone claims that their mom makes the best meatloaf and no one else’s can compare to it? I would have agreed with that, until I found this recipe for bacon-wrapped meatloaf. The classic comfort dish that is meatloaf and delicious salty bacon combine to make a juicy, meaty, melt-in-your-mouth taste explosion. Hungry yet? Read on.

This version of meatloaf was actually a collaboration and experiment by myself and my guinea pig/willing victim (a.k.a.: boyfriend) one Sunday afternoon. The idea was to make a better version of standard meatloaf, but how? What would elevate it from a simple comfort food to one sexy hunk of meat? And then the idea was born: Read the rest of this entry »

While speaking at one of Hillsborough Community College’s hospitality program classes last week, I found out about this program called Meatless Monday. This is a national public health campaign and non-profit organization working in association with the John Hopkins Bloomberg School of Public Health dedicated to helping prevent the four leading causes of death in the U.S.- heart disease, stroke, diabetes, and cancer.

How are they trying to combat these diseases, you ask? By asking Americans to cut out meat (beef, poultry, and pork) and high-fat dairy just one day a week, thus limiting their weekly intake of saturated fat and preventing those diseases. Their goal is to reduce Americans’ consumption of saturated fat by 15% by next year, which could be done by cutting it out just one day a week. Read the rest of this entry »

I’ve really been in the mood for popcorn lately but I want to try something different than your run-of-the-mill butter flavor. I could take the cheat approach and just buy one of the fancy new toppings that are available now at the grocery store, but I believe that when you make something yourself from scratch (well, almost, in this case) it is so much more satisfying.

I set out on a quest to find some fun ways to spice up my popcorn and found some tasty-looking recipes, from savory to sweet, with all sorts of interesting flavor combinations. Now my only problem is that I can’t decide which one to try first…

Read the rest of this entry »

Mark Bittman talks about his new book — Food Matters — at Cooking Up A Story. You might find it in the cookbook section — there are 75 recipes — but his main thrust is to educate people about how their food choices are affected by government policy, economics and marketing. And, in return, how our choices affect the world around us. Think of it as an In Defense of Food, but with Bittman’s trademarked, Minimalist style.

Video after the break: Read the rest of this entry »

At the farmers’ market this week I found huge heads of an odd cauliflower cultivar, the underside tinged purple and the florets tiered instead of a smooth dome. It was gorgeous, fresh from the Punta Gorda soil and carried tasted of that mild, vegetal spice that make this veggie one of my favorites. I bought way, way too much of it.

People are often afraid of cauliflower, based on the crappy boil-in-bag versions of our youth. Don’t be.

I almost always follow a simple roasting recipe (below) that’s easy, quick and makes the most out of this great veggie. But in order to eke a little variety out of my massive haul, I tracked down 9 other recipes that cover the cauliflower bases.

Recipes after the jump:

Read the rest of this entry »

Florence Fabricant discusses how Sherry’s bitter half is gaining exposure. (Read more about Sherry here). Tara Parker-Pope lists 20 healthy foods that cost under $1. Kerri Conan tells a tale of two snacks, featuring flatbread with leeks, pears and blue cheese. The Times staff investigates Champagne. Mark Bittman offers up 101 simple appetizers prepared in 10 minutes or less and how to make the classic Italian dish Pizzoccheri (buckwheat noodles bathed in butter).

This week’s New York Times food section, all wrapped up.

Kim Severson says Obama might be a foodie. Wine critic Eric Asimov suggests a few inexpensive bubblies for NYE. Julie Scelfo writes about how the FDA ia reconsidering the plastic bottle risk. Steven Stern wallows in nostalgia for punch. Pete Wells pays homage to bacon. Holiday party flub ups – it’s the booze talking, by Glenn Eichler.  

This week’s recipes:
No Knead Whole Wheat Bread, Blender Eggnog, Pranna Winter Spice, Winter Berry Punch, Manhattan Bay Scallop Chowder with Fennel, Stuffed Duck Breast Sienese Style (Ducketta) (shown, courtesy of NYT)

In the St. Pete Times:
Colette and John Bancroft review Don Miguel 2007 Gascon Malbec from Argentina
Janet Keeler presents a side dish to the everyday rotisserie chicken: Roasted Broccoli and Cauliflower with Lemon and Garlic as well as side dishes no Who in Whoville could resist.
Laura Reiley shares her thoughts about the Lakeview Grill in Clearwater.

Holiday party cocktails from mixologist LaTonya White, like the “Speyside Christmas Carol” made with Glenlivet and Godiva caramel liquor.
And rejoice in the warming potential of grits in the slow cooker, featuring recipes from Andrew Schloss

In the NY Times:
Julia Moskin says butter holds the key to the best holiday cookies.
Recipes:
Currant Ginger Shortbread
Orange Butter Cookies
Wine critic Eric Asimov’s best wine books, including Robert Parker’s Wine Buying Guide
Jeff Gordinier interviews celebrity chef Rocco DiSpirito
Featured recipes: Risotto with Roasted Winter Squash, Pureed White Bean and Winter Squash Soup, Fennel and Citrus Salad, Braised Flanken with Pomegranate

I know these cute little Ice Cream Cone Christmas Trees have been around forever. But aren’t they darling? The kids had such a great time with these, that is after they got past the sugar rush from eating the frosting by the spoon fulls!

Read the rest of this entry »

The lobby lounge at CineBistro Miami.

The Trib’s Tampa Bay Online is reporting the construction of a CineBistro theater in Hyde Park Village.

“Cobb Theatres plans to begin construction in January of a CineBistro theater that will have six screens, reserved seating and dining tables. Cocktails and appetizers will be available in the lobby bar. Patrons will be able to order a meal that will be served at the table before the movie starts.”

Metromix Tampa Bay has a lot of images of the CineBistro in Wesley Chapel if you have a hankering to learn more.

And, a few days ago a Charley’s World segment on MyFox Tampa Bay included an interview with CineBistro Executive Chef Mike Outlaw. Mike offers up his recipe for CineMac, the Bistro’s version of mac & cheese. It looks delicious.

Here’s the official CineBistro press release about the opening.

This week is all about Thanksgiving, but that doesn’t mean you can’t find interesting things to cook in the lead up to turkey day. Here are some of the best sales on raw ingredients, with a few suggestions for what you can do with them:

Whole Foods – Local navel oranges are a mere $.69/pound (regularly $1.49). You could easily take these juicy, super sweet oranges and make ambrosia, but navels are best when just peeled and consumed. (full ad)

Publix Greenwise Market – This fancy, new Hyde Park Whole Foods competitor has local stone crab claws for $9.99/pound. A few dozen claws will save you from having to do any serious cooking in the hectic days before Thursday, although you should whip up this recipe for classic mustard sauce. (full ad)

Publix, Sweetbay, Fresh Market and Wal-Mart after the break: Read the rest of this entry »