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Take time with onions for this steak sandwich

Tue, 03 Jan 2012 23:02:16 EST

One of the first tasks I had to perform as a student in cooking school was to caramelize onions. After 15 minutes I asked the chef if they were ready, and I continued to do so every 15 minutes for about an hour. Each time his response was, “No.” I couldn’t believe how long it took to transform harsh, raw onions into sweet, buttery, caramel deliciousness. The lesson taught me patience and that using the proper technique is important to achieve good results. Onions are mostly water with sulfur compounds and fructose sugar chains. The sulfurs released into the air when the onion is cut are responsible for the tears we shed while chopping.

Extra steps make for fancier slow-cooker meal

Tue, 03 Jan 2012 23:02:22 EST

Slow-cookers are the answer to hectic schedules. Slow-cookers, the ultimate set-and-forget timesaving appliance, also can be used to keep foods warm – convenient for potlucks and office parties. The Rival Co. introduced the slow-cooker – Crock-Pot is a registered trademark – in 1971. Slow-cooker recipes have come a long way since. Of course, there’s nothing wrong with dumping in some meat or chicken, adding condensed soup and maybe some vegetables – it is comfort food. It’s just doesn’t always look pretty. You’ll get better results if you take a little bit of time and first brown meats or chicken with the skin on .

Japanese mushrooms make for fancy pasta dish

Tue, 03 Jan 2012 23:02:28 EST

Here’s a midweek dish that begs you to invite company over to share it. The combination of delicate mushrooms is a refined upgrade from the usual earthiness of darker varieties. The sauce is rich, so serve this with a salad of peppery or slightly bitter greens, or with sauteed broccoli rabe. Adapted from “Takashi’s Noodles,” by Takashi Yagihashi with Harris Salat (Ten Speed Press, 2009). MEDLEY OF JAPANESE MUSHROOMS WITH ORECCHIETTE Serves: 4 1 piece thin, center-cut bacon Kosher salt, for the cooking water, plus ¼ optional teaspoon for the dish 8 ounces dried orecchiette (ear-shaped) pasta 1 large shallot 1 large clove garlic Handful flat-leaf parsley leaves, for garnish 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 12 shiitake mushrooms 1 cup (about 2 ounces) maitake mushrooms 6 ounces enoki mushrooms ¾ cup half and half ½ cup freshly grated Parmigiano-Reggiano cheese Pinch freshly ground black pepper Line a plate with a few layers of paper towels. Cook the bacon over medium heat until it is just crisped, in a saute pan or skillet that’s large enough to eventually hold all of the mushrooms and pasta, then transfer the bacon to the plate to drain. Turn off the heat under the pan or skillet. Bring a large pot of water to a boil over high heat.

Looking forward to another delicious year in food

Tue, 03 Jan 2012 23:02:33 EST

Every December, some snobby, cosmopolitan food writer forecasts ingredients or dishes we’ve never heard of as the hottest gastronomic trend for the upcoming annum. It’s a great gig, particularly since no one ever contradicts them. Who dreams up this stuff? “Swahili cooking will be the in cuisine this year. … Every hip restaurant will feature dishes made with sour buffalo milk!“ Does anyone remember black garlic, coal-black cloves of fermented garlic? It was a hot trend for maybe ten minutes back in 2008. How about bottarga, aka dried tuna roe? Back in 2004, Babbo, Lidia’s and every other upscale Italian restaurant in New York was grating bottarga over plates of pasta. For $30 a crack. That’s $30 for dried fish eggs.

Wings, chili combine for this game-time recipe

Tue, 03 Jan 2012 23:02:39 EST

When it comes to game time, what’s on the menu can be as important as who’s on the field. As the post-season arrives, delight your fellow fans with a game time menu that’s sure to please everyone – whether you’re tailgaiting or hosting a game day get-together. Look to party staples and use these ideas to build up the flavor. Here’s a list of items to consider when preparing for your party: 1-Step Buffalo Hummus: Simply combine a tub of classic hummus with one and a half tablespoons of Tabasco Buffalo Style Hot Sauce and serve with fresh veggies, crackers or pita bread.

After holiday feasting, settle in with some soup

Tue, 03 Jan 2012 23:02:44 EST

Who doesn’t love homemade mashed potatoes and gravy? I also love leftover hot turkey sandwiches drowning in gravy. And my holiday isn’t complete without at least half a dozen iced sugar cookies. But after several days of holiday leftover feasting, I hit the gravy and sugar saturation point. I need alternate sustenance. Not a lot, not a chuckwagon of calories, mind you, but something warm and soothing.

Easy winter side-dish vegetables

Tue, 03 Jan 2012 23:02:48 EST

Say goodbye to steamed vegetables – try these dressed-up vegetable sides instead. Cauliflower with tomatoes: Perk up cauliflower with a bright blend of tomatoes, cilantro and spices. A dash of turmeric gives the cauliflower a yellow color. Balsamic beans: Give canned white beans the Italian treatment with rich pancetta, garlic, tomato and balsamic vinegar. Lemony broccoli with anchovies: A surprise ingredient – anchovies – gives this broccoli dish rich, briny flavor. Sesame eggplant: This easy side requires only four ingredients. Steam Japanese eggplant and then toss with sesame oil, toasted sesame seeds and lemon juice. Brussels sprout hash: Cook pearl onions with thinly sliced brussels sprouts and finish with a drizzle of honey. – Food Network Kitchens

Pie will make you thankful for caves of Cheddar

Tue, 03 Jan 2012 23:02:54 EST

When you amble over to that cheese board during a party and cut yourself a hunk of cheddar, you are indulging in a tradition that goes back thousands of years and involves everything from kings to cannibals. Confused? Well, don’t worry – all will be explained soon. The long and convoluted history of cheddar cheese is a classic example of everything that makes writing about food history fun. Cheddar is a tiny village in the county of Somerset, England. Its most impressive feature is the Cheddar Gorge, a massive network of caves that has been home to human beings since the last days of the Ice Age, about 15,000 years ago. Recent archeological digs in these caves indicate that the early settlers dealt with periodic food shortages by snacking on their neighbors. In 1903, researchers discovered the body of a man who had been murdered some 10,000 years earlier.

Make your own marshmallows for a sweet winter treat

Tue, 03 Jan 2012 23:03:00 EST

Toasting marshmallows sounds so Fourth of July, doesn’t it? You can practically hear the bug zapper keeping time with the fireworks in air perfumed by Coppertone, your mother’s Parliament 100s and way too many beers. Really, though, marshmallow toasting can be a year-round sport, with winter reserved for the truly serious. For grown-up parties, white, gummy marshmallows from a supermarket bag won’t cut it. Only handmade marshmallows will do. Luckily, marshmallows are really easy to make – a mix of sugar, gelatin and flavorings.

Encore, Feast and Events merged into separate division

Tue, 03 Jan 2012 23:03:05 EST

The popularity of two Telegraph weekly sections and the newspaper’s annual events has brought about their merger into Telegraph Entertainment, a separate entertainment division of the company, Publisher Terrence Williams announced. The Telegraph Entertainment team will continue to produce Encore on Thursdays, but pages will be added to include food and dining information that had been part of the Feast publication on Wednesdays. New events have been added for 2012, Williams said, and participants and sponsors can expect more from these lively promotions. Additionally, improvements to the Encore Web site are planned, including an online newsletter that will combine Encore and Feast content. “Reader interest is high regarding how to have fun or be entertained,” Williams said. “We have been providing that information right along.

Simple warm fruit dessert is perfect for winter

Tue, 03 Jan 2012 23:03:11 EST

Warm desserts are always welcome at my table, especially warm fruit dishes at this time of year. I love the way they fill the house with a sweet, fruity aroma. I’m especially fond of how simple they are to make and how little baking skill they require. The hardest part of this recipe is making sure the pears are just ripe enough. Here, they should be Bartletts that have started to turn yellow and yield only slightly when pressed.

Pair chickpeas and potatoes for a hearty salad

Tue, 03 Jan 2012 23:03:16 EST

Here, I’ve paired potatoes with chickpeas. I like to cook potatoes whole and unpeeled to preserve their nutrients, but if you’re in a hurry, you could start with peeled, cubed potatoes. Let the cooked cubes dry for a few minutes before combining with the dressing. CHICKPEA POTATO SALAD WITH LEMON-GARLIC DRESSING Serves: 6-8 1½ pounds all-purpose potatoes 3 tablespoons olive oil 2 medium cloves garlic, finely chopped (3 tablespoons) 1½ cups no-salt-added chickpeas 2 tablespoons white wine vinegar Finely grated zest and freshly squeezed juice of 1 large or 2 medium lemons ¼ cup chopped, loosely packed parsley leaves Salt Freshly ground black pepper Place the potatoes in a medium pot and cover with cold water. Bring to a boil over medium-high heat; cook for 15 to 20 minutes, until a metal skewer or the tip of a sharp knife can slide easily through the potatoes.

A MIX of FLAVORS

Tue, 03 Jan 2012 23:03:23 EST

Selecting 10 notable cookbooks for 2011 is like running a culinary pageant in a recipe-tester’s kitchen. Each recipe is judged by the ingenuity of its ingredient combinations and how the finished dish speaks to the palate. These final 10 offered the most delectable surprises – recipes that yielded sensuous and memorable tastes with reasonable effort. They are the works of cooks and chefs of inexhaustible spirit, who provide not only clear and insightful instruction to the home cook, but also a sense of solidarity.

Budget bites and sips that sparkle for New Year

Wed, 28 Dec 2011 08:00:22 EST

If you’re in the mood to host a holiday party but think you don’t have the time – or the budget – think again. “You don’t need to spend a lot of money to throw a fabulous and memorable event,” said Dawn Sandomeno and Elizabeth Mascali, founders of www.partybluprintsblog.com and authors of “Plan to Party” (Yorkshire Publishing 2010). “Keep it simple and special. You and your guests will enjoy it even more.” Here are some tips that will help you throw a stylish, low-stress party that will make your guests merry without spending a bundle. Go with the grape Instead of an open bar, offer a selection of wines that will appeal to different tastes. Try setting up a home wine bar and let guests serve themselves. Provide sparkling water with lemon slices as a refreshing nonalcoholic option. To stretch your budget without sacrificing quality, consider wines that are packaged in 3L casks, which offer significant savings over the same wine in bottles. Many premium wines are now available in this format. The Octavin Home Wine Bar collection offers distinctive artisan wines in bottles and casks from France, New Zealand, Germany, Spain and South Africa.

T-Bones staff donated tips to help Salvation Army

Wed, 28 Dec 2011 08:00:31 EST

HUDSON – On Dec. 5, the waitstaff and bartenders at T-Bones Great American Eatery in Hudson collected all their tips to purchase much-needed items for area youth that will be provided to the Salvation Army for holiday distribution. Their donation was part of Hudson T-Bones’ annual Tips for Toys fundraiser and totaled $7,422. Tom Boucher, owner/CEO of Great NH Restaurants, was so impressed by the efforts of Hudson T-Bones staff, he announced that the owners would add $5,000 to the amount donated by the waitstaff. That brings the total donation to $12,422, representing one of the largest local donations to the Salvation Army. “I can’t be more proud of our staff in Hudson for taking part in this fundraiser,” Boucher said.

Tasty new partnership for Amherst winemaker

Wed, 28 Dec 2011 08:00:27 EST

AMHERST – Vitone Family Wines is teaming up with winemaker Marco Cappelli to produce Verde Sole Wines. When New Hampshire-based negociant Christian Vitone set out to introduce his California-produced family wines, he never thought he would cross paths with renowned winemaker Marco Cappelli, but, after a chance introduction from a friend, Vitone is ready to introduce Vitone Family Wines’ 2009 Verde Sole Zinfandel. Verde Sole, is the first collaborative effort from the Vitone/Cappelli winemaking team, with additional varietals due out in 2012. Verde Sole Zinfandel represents the marriage of Cappelli’s core winemaking values and Vitone Family Wines mission: creating compelling, varietally distinct, and food-friendly wines of imagination and great value. Verde Sole Zinfandel is a blend of 80 percent zinfandel and 20 percent Cote Rotie-style syrah (co-fermented with a touch of Viognier, a Rhone white wine) Vitone Family Wines was founded in 2010, and has offices in Amherst and Napa, Calif.

How to get the kids to eat vegetables they think they hate

Wed, 28 Dec 2011 08:00:36 EST

In an effort to get my kids to eat vegetables, I’ve schemed, wheedled, prepared tofu sausage and spent a king’s ransom on cherry tomatoes. But recently it occurred to me I’d left at least one stone unturned. In a world of catchy fast-food jingles and slickly packaged carbs, I wasn’t doing much to sell the product. I turned to Cornell University applied economics professor Brian Wansink, director of the school’s Food and Brand Lab, the same guy Birds Eye went to when it wanted to raise the vegetables’ profile with consumers. Wansink, author of the best-seller “Mindless Eating,” had plenty of ideas for me, from giving vegetables souped-up names to making variety work in your favor. Among his suggestions: Accentuate the positive: Research indicates that a person’s expectations have a tremendous influence over experiences. In other words, if you think those green beans are going to be soggy, boring and bland, you’re more likely to hate eating them. Wansink suggests you give a kid a reason to think a vegetable might be good, maybe invoking a favorite relative: “This is grandmother’s favorite recipe for green beans.” You can also talk up the place of origin: “These green beans are from California.

Beyond just taste, recipes need color and depth

Wed, 28 Dec 2011 08:00:43 EST

We don’t just eat with our mouths. We eat with our eyes. There are some excellent recipes that fail miserably, not because they don’t taste good, but because they lack visual appeal. You can have the most amazing raw products, but if the final result lacks color, shape, contrast and texture, forget it. Sometimes what’s lacking is just color. Other times, the missing element is height.

Five safe and sane tips to lose weight in 2012

Wed, 28 Dec 2011 08:00:49 EST

Do you blame America’s excess weight problem on large portions, video gaming or the automobile? Actually obesity isn’t a new health problem. Archeologists have found evidence of overweight among the upper classes in digs dating back 2,000 to 2,500 years ago. Our “new” obesity epidemic doesn’t discriminate among social classes; it strikes the rich, poor and middle class alike. If one of your New Year’s resolutions is to reduce weight, then I have five strategies for you to consider. These will help you to lose the love handles, beer gut or extra dessert damage both safely and sanely. Allow sensible snacking A recent Norwegian study found no correlation between snacking and body weight.

Kugels have been embraced by different cultures for 8 centuries

Wed, 28 Dec 2011 08:00:55 EST

Back in my younger days, I married into a family of Lithuanian-Polish descent. While in the bosom of this group, I discovered many traditions of which I had been unfamiliar. The Christmas season in particular was filled with ancient traditions and observances. The family meal on Christmas Eve was of particular note, as it included a handful of hay spread evenly over the table to represent the manger in which the Christ child was born. Then would come the food. Potatoes and fish were the order of the day, along with sweetened breads, such as the Challah. Of the many strange comestibles that came my way on this occasion, two stood out as something I could recognize: pickled herring, which was no stranger to my background, and kugel, a potato cake that could be eaten hot or cold. Kugel is one of those pan-cultural dishes that are embraced by many peoples. Originating about 800 years ago, it was originally a German dish, baked in a round ball.

Wow your guests with olive-based appetizers paired with complementary wines

Wed, 28 Dec 2011 08:01:03 EST

You’ve heard of big things in small packages. This holiday season, try big flavor in small bites paired with excellent wine. The latest trend in holiday hosting ties together hearty hors d’oeuvres with carefully selected wine samplings. Pairing small bites with different varietals not only complements flavor, it also makes your gourmet appetizer experience something guests will remember well into the New Year. And when it comes to apps, just remember every host’s must-have staple: the California black ripe olive. They’re mild in flavor, versatile and perfect for dressing up any dish. To pair, try Frei Brothers Reserve.

Simple choices for New Year’s Day brunch

Wed, 28 Dec 2011 08:20:00 EST

I don’t usually commit to a New Year’s resolution, but if I did, maybe I’d look to simplify what often feels like a cluttered life. When it comes to food simplification, that means working from a more “real” place with more “real” products. Processed foods boast a narrative that suggests a “better, easier life.” Packaging picturing teddy bears and cuddly tigers, happy families, images of ripe fruit and labels that read “healthy” redefine the meaning of good food. They scream: “Better means easier.” This too-good-to-be-true ease compounded with massive doses of salt and chemical preservatives invented an unusually addictive, but certain chemical taste (you’re so distracted by the packaging, you don’t notice), an unnatural shelf life and equally unnatural colors. Is easy really better? The fact is, all food that is ground, chilled, cooked, chopped, seasoned or otherwise manhandled is processed. Technically, a grapefruit cut in half and sectioned is processed.

Add flair to holiday celebrations with endive

Wed, 28 Dec 2011 08:01:24 EST

Take the stress out of holiday entertaining by using festive recipes that rely more on your flair than your time, such as anything made with the fashionable and elegant endive. Both white and red varieties make an immediate style statement with minimal effort. Endive (say on-deev) can help you keep a lid on holiday calories, too. At only one calorie per spear, endive is truly the “slimmer dipper,” a more wholesome choice than crackers or salty chips. A versatile vegetable developed in Belgium but now grown in California, endive can come to the table either hot or cold. Endive may have a glamorous aura, but it’s a remarkably practical choice: It’s less expensive pound for pound than most bagged salad mixes; it lasts longer – up to 14 days if kept in moist paper towels in a plastic bag; and it’s all but effortless – there’s no need to wash it or spin it dry. Its captivating bittersweet flavor has made endive a complement to apples, pears, nuts, smoked fish and roast meats. For more holiday entertaining ideas, visit www.endive.com. ENDIVE WITH ROASTED RED PEPPER FETA SPREAD Makes 1 1⁄3 cups spread to serve 8 1⁄2 pound Greek or French feta, in small chunks 1⁄2 large roasted red bell pepper, peeled, seeded and sliced 1 clove garlic, thinly sliced 1 tablespoon extra-virgin olive oil, or more if needed 2 dozen white and red endive spears for dipping Fresh dill sprigs for garnish Kalamata olives for garnish Put feta, bell pepper and garlic in food processor and blend, adding only as much olive oil as needed to make a smooth puree. Transfer spread to serving platter or bowl and surround with endive spears.

Gougeres are little bits of appetizer heaven

Wed, 28 Dec 2011 09:00:24 EST

Whether you call them hors d’oeuvres or appetizers, those first bites offered to guests are in fact little land mines to be deployed with care. If they’re too heavy, they blunt appetites for the main course. If they’re too ordinary, the party struggles to shift out of first gear. If they’re too fussy, even hosts-with-the-most may consider slits-to-the-wrist. Here’s a solution: gougeres (goo ZHEHR) – cheesy, two-bite, savory cream puffs that are the hottest thing in appetizers this season. They’re light, attractive and easy. OK, the lightness is a little deceptive. The puffs are all hollow and crispy, with the heft of an angel’s wing. But they’re made with butter, eggs and cheese, so resist the temptation to inhale the whole plate. The basic pastry dough is the same recipe as for cream puffs or eclairs, which is a lot easier than you might think. The process involves briskly stirring flour into melted butter and water, then gradually adding beaten eggs until the dough becomes golden and glossy.

Mixing up holiday cheer with iced tea

Wed, 28 Dec 2011 09:00:30 EST

This holiday, invite a surprising guest to stir up your seasonal soiree: iced tea. Alongside the wintertime warm-ups such as hot chocolate and eggnog, more hosts are adding a nontraditional, yet oh-so-celebration-worthy, sip to their gatherings. “Until now, this beverage’s ability to liven up a festive fete has been a well-kept secret by iced tea lovers,” said Stacy Taffet, of Lipton brand. “But this beloved summertime cooler is fast becoming a popular pour at holiday get-togethers thanks to a dash of cinnamon, nutmeg or apple cider.” Berry Merry Cosmo Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink: Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season. FESTIVI-TEA COSMOPOLITAN Serves 3 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry 3 tablespoons cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice.

Sweet and savory holiday bites

Wed, 28 Dec 2011 09:00:37 EST

A festive party calls for a lively variety of delectable edibles. These recipes give you some sweet and savory choices that will help spread the holiday cheer. Scrumptious bites start with simple, flavorful ingredients – golden Calimyrna and dark purple Mission figs from California and Jarlsberg cheese. They also make great house gifts, wrapped in a colorful box or presented on a pretty serving dish. Sweet, mouthwatering figs are not only packed with great taste, they’re full of fiber and essential nutrients, making them as good for you as they are good to eat. The versatile taste and texture of Jarlsberg cheese is ideal for these appetizers. Jarlsberg’s mild, nutty-sweet flavor and buttery creaminess makes it a perfect partner to figs and, along with its excellent melting properties, adaptable to many sweet or savory dishes. You can combine both ingredients in one easy sure-to-please appetizer: Make a slit in a fig and stuff with a piece of Jarlsberg.

Low-sodium alternatives for party favorites

Wed, 28 Dec 2011 09:00:43 EST

Americans love their pepperoni. In fact, the Italian-American creation has become the most popular pizza topping in the U.S. But when it comes to pepperoni, pizza isn’t its only use. Americans have found additional methods for incorporating pepperoni into snacks, side dishes and flavorful main dishes. Now, pepperoni lovers have a lower-sodium alternative for all their pizza and snacking needs. Armour has introduced a new lower-sodium pepperoni that uses a breakthrough, all-natural sodium replacer. The new ingredient reduces sodium by 50 percent versus regular pepperoni, offering a flavorful snack or ingredient option with less sodium for consumers who are interested in limiting their sodium intake while enjoying their favorite foods. “Pepperoni is a great way to add flavor and variety to holiday dishes,” said A.J.