Foodgasms

I hate to say it, but summer’s end is just around the corner.  The good news?   Football games, jumping in big piles of autumn leaves and fall fashion!  The bad news?  There are only a few more weeks before you can scratch all of these off your list.

20 Sexy Things to Do Before Summer Ends

You’d better get started!

Lately a few buddies of mine have been meeting at the “world famous” Dark Horse, a whimsical bar in Boulder, Colorado.  The term “whimsical” may not be the right term.   The decor is (if you will)  funhouse meets Chucky — There are so many things to look at in the place its almost impossible for this A.D.D. girl to hold a conversation without getting distracted, which is alright by me!

They have odds and ends from all sorts of places and eras — including full size wagons, large replicas of various whateverments and animals that would make any taxadermist proud.  Its a wonder how they fit all of it in there!  Amongst one of their many bars they also have an entire wall filled with moving gears that have the potential to confuse any patron.

On a more practical note, the Dark Horse offers multiple bars, a food counter (when your order is ready the kitchen staff will announce it over a loud speaker… can be fun… or annoying), an upstairs and patio, pool, arcade games… the madness never stops.

From what I’ve tried, the food there is pretty typical of bar food.  Burgers, fries, deep-fried sides…  delicious in every sense.  One of the oddest things on the menu is a burger that features provolone, bacon and peanut butter.  Yes, peanut butter.  They call it the “Jiffy Burger” and I had to try it.

The Jiffy Burger, in all its ooey gooey glory, was surprisingly tasty — very filling and very satisfying.  So satisfying in fact, that I don’t know if I will order it again.  But it’s definitely worth trying!

An Article by Brittny Drye

I have been coerced into trying something verydifferent this weekend — a beer popsicle.

A friend of mine enthusiastically shot over an article to me yesterday, announcing the arrival of thehopsicle at a nearby bar here in New York. It’s a frozen can of beer, slashed in half with a wooden stick jammed into the bottom. So it’s basically an adult Push Pop.

The thought of a boozy popsicle does sound delicious, I’m just not sure I’d choose beer to be the libation. I’d prefer something more along the lines of these 7 cocktail popsicles:

Margarita Ice Pops: This recipe is so simple, I’m surprised I haven’t thought of it before. You take a lime-flavored popsicle, pour tequila over it, and then dip in salt. Voila!

Bittersweet Chocolate Bourbon Pops: Bourbon and chocolate, frozen. Need I say more?

Mojito Popsicles: I love me some mojitos, and the only way I can think of improving them would be turning them into popsicles. Thankfully, we can do that.

Blackberry Bramble: A delicious combination of lemon juice, blackberries, and gin.

Frozen Cosmopolitan: I wonder if the ladies of Sex and the City would have tried this if given the opportunity.

Bellini Pops: My favorite brunch drink has gotten even sweeter. A frozen treat made of Prosecco and peaches sounds absolutely refreshing on a hot summer day.

Mango Daiquiris: Though this recipe calls for mangos, I might have to substitute the mangos for strawberries. Mmm.

Though your neighborhood ice cream man isn’t likely to have cocktail popsicles stored in his truck, they have been popping (heh) up at a lot of bars in the last year, and it doesn’t look like this kiddie food for adults trend is going away anytime soon.

Photo Courtesy of ChocaBlog.

Happy Hump Day!

Today’s focus is on sinfully sweet chocolate and melting techniques.  Chocolate is a fairly fragile substance and burns rather easily.  So when it comes to those melty chocolate recipes you really don’t want to expose your delicious morsels to direct heat.  There are a couple different methods that work well to melt chocolate.

Firstly, chop your chocolate into uniform pieces so it will melt at equal time.

Double Boiler

Because all microwaves are different, this is my preferred method.  Also I feel you have much more control over the melting of your chocolate than with a microwave.

To use this method, fill the bottom of a double boiler with water and place on low heat.  Place your chocolate in the top of the boiler over hot (not boiling) water and allow it to melt.  Do not cover.  Stir until smooth and immediately remove the top of the boiler from the heat.

NOTE:  If you do not have a double boiler, you can easily cheat this method by using a pan as your lower half and a large glass or metal bowl for the top half of your make-shift double boiler.

Microwave

Place your chocolate into a glass container and place it in your microwave for 1 minute.  You will probably need to melt the chocolate further.  In between each heating, make sure you stir the chocolate to prevent scorching.   Repeat until completely melted.

This article is great if you live in the Boulder area.  If you don’t, check out walks in your area!  There are plenty of nature walk programs out there with clubs and societies that focus specifically on education of a healthy environment who need your support!

Thanks to Flix and PC for this article.

Take a walk on the wild side—of edible mushrooms. The Colorado Mycological Society, the Front Range’s fungus fan club, holds woodland forays in search of some of nature’s most delightful delicacies.

Colorado’s mushroom season is short, peaking from mid-July through August, yet seekers can encounter apricot-scented chanterelles or nutty-flavored porcinis. Mushrooms typically thrive in moist, warm conditions, so hunting them in Colorado’s climate is not the most predictable hobby. However, after a stretch of rain during the monsoon days of summer, you are bound to hit fungus gold.

Weather permitting, CMS conducts forays on Saturdays or Sundays during mushroom season from around 9 a.m. to 2 p.m. Outings are free for CMS members and cost $5 for nonmembers. “We are educating people on how to be naturalists and how to be observers and identify mushrooms,” says former CMS president Marc Donsky.

Although the forays have been going on for more than 35 years, there is still quite a bit of secrecy involved in the missions, Donsky says. “People are very jealous about mushroom sites. We don’t post them on our website because people end up poaching the mushrooms.” For this reason, fungus aficionados meet at a specified location and are then led up through the mountains to a prime spot, or occasionally on an urban foray in or around Boulder.
This year, the annual CMS Mushroom Fair is replaced by the North American Mycological Association’s 50th-anniversary celebration at the YMCA Snow Mountain Ranch near Granby, Aug. 12-15 (open only to members of CMS or NAMA).

On the second Monday of each month, CMS offers open-to-the-public meetings with a variety of expert speakers. A special foray event will be held August 21, led by Gary Lincoff, author of numerous books including the Audubon Field Guide to Fungi and the new book ‘The Complete Mushroom Hunter”. ALL ARE WELCOME ON THIS FORAY, you don’t have to be a CMS member to attend. Attendees will meet at 9am at the East parking lot (Stegosaurus) at Exit 259 (I–70/Morrison) and go up to the mountains–most likely no more than an hours drive. Consult the Colorado Mycological Society web page for things you should bring (sunscreen, pack lunch, etc.). Forayers will meet back in town in the late afternoon for a picnic with Gary Lincoff to cook up some tasty finds (Boletus? Chanterelles? Hawk’s Wings?). The cost for the foray is $10.

To keep track of foray dates—never set in stone—check the website, www.cmsweb.org, and then have fun stalking the wild mushroom.

—Rebecca Schneider and Carolyn Oakley. Photos by Vera Evenson

Oooooh cheese pizza.  How I love you… let me count the ways.

1) Your cheesy ooey gooey-ness!

2) You’re Italian/American nature.

3) Your ability to stay fresh looking — even after 30 days.

Last we checked in on the slice it was Day 19, and still no sign of mold.  Let’s see how this cheesy experiment is holding up.

[ On a side note, I do realize the photo is upside down on Day 19.  Because the picture tends give everyone vertigo, I thought I'd leave it *muahahaha* ]

Anywho, here is the same slice of lone cheese pizza on Day 30…

We’ve come to the conclusion that Abo’s Pizza makes for fantastic leftovers and there is no need to keep this experiment going any further because frankly, the thing just wont die!  To the landfill with you!

*poke poke*

Happy Hump Day!

I thought I’d steer away from food for a moment and focus on some other serious sensations — the female orgasm.  I’ve always said that if I could be a man for a day, I’d definitely have sex.  This way I could experience intercourse from another sex’s point of view and (hopefully) learn a lot more about their bodies and sensations than ever before. Unfortunately that wont be happening anytime in the near future.  Until that day, all we can do is communicate as best as we can to our partners with what blows our minds and what we can live without.

Each body is different, and each person has their own likes and dislikes.  It’s tough to generalize every sexual position or things like, “What turns a female on,” or “What men like in bed.”  Keep that in mind as you read this article.  In general these seem pretty right on, but again, my best advice is to listen to your lover.

An exerpt from AskMen.

All women want a G-spot orgasm

Put in the simplest terms possible: This is a load of crap. While it’s true that many women lust for G-spot orgasms, it’s a complete orgasm myth that all women desire such a thing. For many women, having the G-spot stimulated — even “correctly” — results in a sensation that can only be described as extremely uncomfortable. It can make a woman feel like she needs to urinate immediately, and that’s never fun. It can also cause her to feel pain, and not in a sexy S&M kind of way, either.  In fact, the whole stimulating the G-spot thing can annoy some women to the point where it completely turns them off for the rest of the evening.  Yes, some women love having their G-spot stimulated — but many don’t.

Women need a skilled partner to orgasm

Many men pride themselves on their ability to make a woman orgasm (and your skills are definitely appreciated), but the ultimate responsibility for a woman’s orgasm belongs to her. It’s perfectly normal for a woman to have difficulty achieving a vaginal orgasm — that’s why God invented the clitoris. Meaning: She can still achieve a fabulous orgasm even if her lover is a virgin with limited experience and know-how. A man’s efforts are certainly helpful, but if she’s not achieving orgasm she has no one to blame but herself.  Additionally, many women suffer from performance anxiety just as men do.  If a woman falls into this category, even the most skillful of men wouldn’t be able to make her orgasm, regardless of his efforts.

Women need to orgasm to enjoy themselves

This orgasm myth couldn’t be further from the truth.  Sex feels good whether you have an orgasm or not, and when combined with the right level of intimacy, the experience can be immensely satisfying regardless of whether or not she climaxes.  Many women even prefer foreplay to actual sex and orgasm.  Why? Because, for most women kissing, hugging and caressing are more satisfying than anything you see in porn flicks.  If you combine these acts of affection with slow and steady penetration, most women will be perfectly content at the end of your love session.

Vaginal orgasms are better than clitoral orgasms

This orgasm myth is a bit like comparing apples and oranges.  OK, not exactly, but you get the idea.  The basic point is this: Both are perfectly lovely and they can be equally satisfying.  The only reason vaginal orgasms are regarded as the Holy Grail of ecstasy is how infrequently they occur.  Statistically speaking, it’s estimated that 30% of women will never even experience one and only 30% do so with regularity.  That means you have a very good chance of dating or marrying a woman who will never achieve a vaginal orgasm.  Unfair as that may sound, clitoral orgasms are not to be taken lightly; they can be absolutely earth-shattering under the right circumstances, and some women prefer them.  Clitoral orgasms are wonderful and there is no reason to pity a woman who hasn’t experienced an orgasm through vaginal stimulation.

Women can’t ejaculate

Anyone who still believes this orgasm myth has clearly never seen a good porn film.  Women can definitely ejaculate, and some can do so more forcefully (and with more volume) than men.  It’s a relatively new acknowledgment in the scientific community, so the research still leaves something to be desired, but there’s plenty of evidence to support the claim.  We know that women ejaculate through the urethra, just like men.  Female ejaculate contains the same substances male ejaculate contains, and it’s produced in the “female prostate” — an organ which is extremely similar to the male prostate, albeit smaller.  Women seem to ejaculate primarily through direct stimulation of the G-spot (some scientists believe this is actually the urethral sponge), but not all women can or will experience ejaculation.  So, if she doesn’t have a gushing end, don’t think she didn’t enjoy herself.

So there you have it:  Five female orgasm myths totally debunked.  While it’s admirable to concern yourself with your woman’s pleasure and level of satisfaction, you’re not solely responsible for her orgasm.  If she doesn’t have one, she could still be having the time of her life.  If, however, you really have your heart set on making her holler, we recommend asking her to masturbate for you, which will provide plenty of insight (and quite a show) into how she prefers to reach orgasm.

Photo Courtesy of Kthread Photography.

French for “Lost bread,” Pain Perdu is a New-Orleans-style french toast.
A great recipe to use with your stale, leftover french bread.

Recipe adapted from Ina Garten of Food Network.  Yields 6 servings.

INGREDIENTS:

• 4 large eggs
• 1 1/2 cups milk or half & half
• 2 tablespoons honey
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon grated orange zest
• 2 teaspoons kosher salt
• 2 tablespoons sugar, divided
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon grated whole nutmeg
• 1 day old french loaf, cut diagonally into 1-inch thick slices
• unsalted butter
• 2 tablespoons powdered sugar
• 2 cups sliced strawberries

DIRECTIONS:

1. Whisk milk, honey, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl.  Place bread slices in a 13 x 9-inch baking dish and pour egg mixture over bread.  Turn to coat.  Let stand at room temperature for 20 minutes, turning occasionally until the egg is absorbed.
2. Combine strawberries, remaining 1 tablespoon of sugar, and rind in a bowl.  Let stand 20 minutes.
3. Melt 2 teaspoons butter in a large nonstick skillet over medium heat.  Add bread slices to pan, cook 3 – 4 minutes on each side or until golden.  Repeat with remaining butter and bread.  Warm cooked bread in a plate in the oven at 200 degrees F while you finish cooking the rest.
4. Place bread onto plates and dust with powdered sugar.  Top with strawberry mixture.

ENJOY!

Photo courtesy of Whole Foods Market.

Jacques Pepin — You’re the man.  Jacque puts a new spin on this old classic by pairing fresh clams in a buttery, garlic-wine sauce along with a medley of sauteed vegetables.  This recipe is very forgiving, allowing you to use whichever vegetable you have laying around.  You can also purchase pre-shucked clams if you’re pressed for time.

INGREDIENTS:

• 2 dozen cherrystone clams or 1 dozen quahog clams, washed
• 1 tablespoon peanut oil
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8-10 asparagus spears, peeled, cut into 1-inch pieces
• 6-7 white mushrooms, chopped
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 large tomato
• 1 medium onion, peeled and chopped
• 2 teaspoons fresh oregano, chopped
• 8 cloves garlic, peeled and sliced
• 1/2 cup dry white wine
• 1 pound pasta (linguine or spaghetti)
• Parmesan cheese (optional)
• salt and pepper to taste

DIRECTIONS:

1. Shuck the clams, reserving the liquid.  Use a teaspoon to scrape the meat out of the shells.  Add to reserved juices.  Stir to remove sand.  Lift clams one at a time, cut them in half with scissors, and place in a clean bowl.  Let clam liquid rest, then pour it slowly over the clam pieces, leaving behind residue.  Set aside.
2. Heat oil and 1 tablespoon butter in a skillet.  Add all vegetables except tomato.  Add salt and pepper.  Saute over high heat for 2 minutes.  Add tomato and toss lightly.  Set aside.  Bring 5-6 quarts of water to a boil in a large kettle.
3. In a large skillet, heat olive oil and remaining 1 tablespoon of butter.  Add onion and saute for 3 minutes.  Add oregano and garlic.  Cook for 30 seconds.  Stir in juice of clams and wine.  Boil gently for 7-8 minutes, uncovered.  Add clams and pepper and boil.  Set aside.
4. Add 1 teaspoon salt to boiling water in kettle.  Add pasta and cook to al dente.  Scoop out 6 ounces of pasta liquid and add to clams.  Drain pasta and transfer to bowl.  Add oil, salt, pepper, and 1 cup juice from clam sauce.  Mix well.
5. Arrange pasta in bowls or a platter and spoon clam sauce on top.  Arrange vegetables on top.  Serve immediately with grated parmesan.  This recipe serves 6.

Enjoy!

From CNN

Paris, France (CNN) — The body of a retired restaurateur who’s been missing for two years has been found in a freezer in the French city of Lyon, police there told CNN Wednesday.

The corpse of Jean-Francois Poinard, 71, was discovered Tuesday in the apartment he had shared with a girlfriend in Lyon, regarded as the culinary capital of France.

Police said an autopsy will be conducted.

The French newspaper Le Monde cited a police source as saying the man’s girlfriend, 51, has been taken into custody in connection with the case.

Police said the body was found after a tip from a close family member of Poinard, who was considered one of Lyon’s top chefs in the 1970s and 80s

Happy Hump Day!

Chocolate was first discovered in South America and has since become the food recognized to entice love and romance.  The Mayan people called the succulent tidbits that came from their worshipped cacao tree the, “Food of the Gods.”  Legend states that the great Mayan ruler Montezuma drank 50 goblets of chocolate to enhance his sexual abilities.

How does chocolate enhance your sexual abilities? According to Discovery Health, researchers who have studied chocolate have found that it contains phenylethylamine and serotonin, which are both “feel good” chemicals.  These chemicals produce a euphoric feeling, like when you’re in love.

In addition, these chemicals may also contain substances that have the same effect on the brain as marijuana.  The substance is a neurotransmitter called anandamide.  The amount of this substance is not enough to get a person “high” like marijuana, but it is enough to contribute to the good feelings that both serotonin and phenylethylamine produce.  This may not mean that chocolate increases sexual desire, but if it makes you feel good, it might lower your inhibitions so that you’re more receptive to suggestion.

A great deal of behavioral research has been done to study the sexual behavior of women who eat a lot of chocolate and those who don’t.  The conclusion is that women who consume large quantities of chocolate have more satisfying sex lives.

Despite the fact that the relationship between sex and chocolate can’t be proven with 100% certainty, the scientific evidence with behavioral studies provide a compelling argument for cocoa’s impact on our sexual drive.

With that said, here’s a delicious chocolate recipe to add to your own sexual daily diet!

The Great David Lebovitz‘s Chocolate Biscotti

INGREDIENTS:

For the Biscotti:

• 2 cups flour
• 3/4 cups top-quality cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup almonds, toasted and very coarsely-chopped
• 3/4 cups chocolate chips

For the Glaze:

• 1 large egg
• 2 tablespoons coarse or crystal sugar

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, sift together the flour, cocoa powder, baking soda and salt.
3. In a large bowl, beat together the 3 eggs, sugar, vanilla and almond extracts.  Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat.  Divide the dough in half.  On a lightly floured surface, roll the dough into two logs the length of the baking sheet.  Transfer the logs onto the baking sheet, evenly spaced apart.
5. Gently flatten the tops of the logs.  Beat the remaining egg and brush the tops of the logs liberally with the egg (you won’t use it all).  Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
6. Remove the cookie dough from the oven and cool 15 minutes.  On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inch slices.  Lay the cookies, cut side down, on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
7. Once baked, cool the cookies completely then store in an airtight container for up to two weeks.  If you wish, the cookies can be half-dipped in melted chocolate then cooled until the chocolate hardens.

DAVID’S NOTES:

The chocolate flavor of the finished cookies is dependent on the quality of cocoa powder you use.  It’s worth using a decent one.

If you like extra-crisp biscotti, you can flip each one over midway during the second baking.  He sometimes smears one side of the cookies with melted dark chocolate.

If you don’t have any coarse or crystal sugar, you can skip the egg wash and sugar glaze.

Thanks to Discovery Health and Ezine Articles for providing some research on my end.

Quiche Lorraine Photo Courtesy of BBC ‘s Good Food.

Quiche is one of my favorite meals to ever come out of an oven!  It’s savory, perfect for brunch and there are so many varieties that you’re bound to please any picky palette.  Plus they’re so easy to freeze and reheat!  Great for planning ahead for get-togethers.

I found a basic recipe from Paula Dean from the Food Network that I’ve manipulated since.  My recipe changes depending on what I have in the fridge, garden, what I’m craving or who I’m catering to.

INGREDIENTS:

• 6 large eggs, beaten
• 1 1/2 half & half (or whole milk)
• salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 can mushrooms (fresh work well too)
• 2 roma tomatoes, seeded and sliced
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded Cheddar cheese
• 1 9-inch pie crust, fitted to a 9-inch glass pie plate (or tart pan!)

DIRECTIONS:

1. Combine the eggs, half  & half, salt and pepper with a hand mixer.  Layer the spinach, bacon, mushroom, tomato and cheese in the bottom of the pie crust, then pour the egg mixture on top.
2. Bake for 35 to 45 minutes until the egg mixture is set.
3. Cut and enjoy!

Photo Courtesy of Recipes From Home

The perfect pie crust recipe is hard to find.  A good pie crust is tender and flaky and tasty in all the right places.  Have no fear, the perfect pie crust is here!  I use this in most of my pie recipes, and even tweak it for savory dishes.  I can’t get enough of the tang that the cream cheese adds to this recipe!

Recipe adapted from Cook’s Illustrated.

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 2 ounces of cream cheese, softened
• 1 1/4 cup flour
• 1 tablespoon of sugar
• 1/4 teaspoon of salt
• 9” glass pie pan
• canola oil spray

DIRECTIONS:

1. Spray your pie pan lightly with canola oil spray.  Set out butter and cream cheese to soften for about an hour.  You want them soft but still cool.
2. In a medium bowl, measure out flour, sugar and salt and whisk to combine.
3. Put the cool and softened butter and cream cheese into a large bowl.  You can use a stand mixer for this if you have one.  I typically use a pastry blender.  Beat the butter until they are throughly combined.
4. Add the flour mixture to the bowl.  Gently combine (low speed with a mixer) ingredients until it resembles coarse meal.  If you are using a mixer, increase the speed to medium-high and beat until the dough begins to clump together.  If you are doing this by hand, you want the same result, but the mixing will take a bit longer.
5. Transfer the dough to a lightly floured surface and form into a ball.  Press the ball into a 6-inch disk.  Transfer the dough to the pie pan and press the dough evenly into the pan using the heel of your hand.  Continue to press and work the dough up the sides of the pan (leaving a little extra dough over the top of the pan to create a decorative edge).  You can tell if your pie dough is even by holding it up to the light.  You’ll be able to see where areas are too thick or too thin.
6. Wrap the dough in plastic and refrigerate for at least  hour (up to a couple of days).
7. If your recipe requires a baked pie shell: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.  Lightly prick the bottom of the crust with a fork.  Bake until crust is golden brown, 35 to 40 minutes.  Cool completely on wire rack.
   NOTE:  If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel.  Bubbles will settle as crust cools.

Enjoy!

Introducing the 50 Fattiest Foods in the States.

You have been warned.

Culinary trends come and go, but the class of 2010 shows great promise, from taco trucks gaining cult status and artisan cocktails going mainstream to a continued commitment to going local, sustainable and green. We particularly hope the evolution of our growing interest and consciousness about the way we eat and drink—and where it comes from—is here to stay.

A Farm-to-Table Fixation

There’s nary a top-tier restaurant in this country that hasn’t jumped on some part of the farm-to-table, market-fresh, organic, locavore, sustainable bandwagon. Alice Waters must be proud. While environmental concerns are certainly a factor, the movement also stems from a need to focus on the quality of the food we are putting into our own bodies, to know where it’s grown and how it’s grown.

Going beyond merely listing the names of the farms and ranches from which their food is sourced, more and more restaurants are starting to grow their own vegetables and herbs and are expanding such programs into their communities. Even the White House has its own vegetable garden, feeding not just the First Family but visiting dignitaries.

Two examples from our Top 40 list are Restaurant Eugene in Atlanta, which helped establish a local farmers market in Atlanta, and Arrows in rural Maine, where their garden supplies 90 percent of its produce needs.  On our list of Top 10 New Restaurants Ninety Acres at Sir Richard Branson’s Natirar in pastoral Somerset County sources most of its ingredients from its own farm.

Keep on Truckin’: Mobile Food Trucks Go Mainstream

Food trucks and mobile carts have long been a part of dining culture in urban centers. A mix of convenience and affordability ensure their continuing success. Quality was often less of a factor, but this is changing. A far cry from old-school ‘roach coaches,’ mobile dining 2.0 is very different. Some of these operations have become local cult classics, with more than 50,000 fans ‘following’ them on Twitter. The variety of food served by these vendors is astounding, everything from Korean tacos to French delicacies. Take a ride through the Top 5 Food Trucks in the U.S.

Food: A Celebrity in Its Own Right

With growing interest from the mainstream in organic and sustainable food and eating well in general, there’s also a new curiosity about the history of food, as evidenced in cinema, books and on TV. One of the most prominent films about chefs was the 2009 hit movie “Julie & Julia,” which celebrates the parallels between the lives of culinary legend Julia Child and a New York-based food blogger who set out to slice and dice her way through the chef’s decisive tome, Mastering the Art of French Cooking. In the documentary world, “Food Inc.” explored (often in scary ways) America’s relationship with junk food, a path that was paved almost a decade ago with Eric Schlosser’s Fast Food Nation (made into a movie in 2006) and continued in 2005 with Skinny Bitch. As to TV, more and more kitchens are getting their own soundstages, with Bravo’s Top Chef being widely praised in its sixth year (2009) for producing its strongest season ever, with an increasingly professional impressive line up-of culinary talent.

Mixology 101: Artisan Cocktail Culture Goes Mainstream

The focus isn’t just on food, but has also spread to beverage programs. Of course, wine has always been a celebrated pairing for food. But beer and sake are increasingly popular as well. Small-production brews are popping out in hipster bars and restaurants around the country, and so are artisan cocktails such as pomegranate margaritas or açaí martinis. New York “speakeasy” Milk & Honey opened in 2000. At the time, it was revolutionary: a bar that made all of its drinks from scratch, using pre-Prohibition ingredients and techniques.  But today, just as many people are apt to visit Mark Peel’s The Tar Pit and Charles Phan’s Heaven’s Dog for drinks as they are for food. They’re there to enjoy the work of the ‘liquid chefs.’ Finally, there’s a renewed interest—perhaps in small part due to the popularity of the five-martini-lunchers in the TV series “Mad Men”—in old-school cocktails such as an Old Fashioned or Gin Martini.

Check out the annual Gayot restaurant guide.

Spanakopita, or Greek spinach pie.  I tried it for the first time at The Living Room.  I love spinach, feta and pastry.  After taking the first bite, it was crispy and gooey and had a hint of mint to it.  I needed to learn how to make these!  This is the recipe I’m going to use when I do.  I’ll definitely need some extra hands for this!

(Photo Courtesy of Loves to Eat)

After doing some research, there are two methods of preparation:  The pan method (very similar to Baklava) or the folding (triangle) method, which is great for individual servings.

INGREDIENTS:

• 1 pound fresh spinach or 10 ounces frozen spinach
• 2 tablespoons olive oil
• 1/2 cup yellow onion, finely chopped
• 1/3 pound feta cheese
• 2 tablespoons fresh parsley, finely chopped
• 6 tablespoons flour
• 10-20 phyllo sheets
• 3 cubes butter, salt free (for brushing phyllo)
• 4 eggs

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. If you are using fresh spinach, rinse and stem the spinach, chop into small pieces or tear into shreds.  Drain well to thoroughly dry.  In a large saute pan over medium heat, warm the olive oil.  Add the spinach and chopped onions and saute until the spinach wilts and cooks down, approximately 5 minutes.  Transfer to a sieve and drain well; set aside in large mixing bowl.
3. If you are using frozen spinach, thaw thoroughly, drain well.  Also squeeze/press the water from it.  Place in a large mixing bowl.  In a medium pan, saute the onions until translucent; add to bowl containing thawed spinach.
4. Feta typically comes packed in brine, so give it a quick rinse under cold water.  Let it drain on a paper towel for a couple minutes.  Then you can crumble it into the bowl containing the spinach and onions.
5. Add the flower, chopped parsley and eggs; mix thoroughly.

PAN METHOD

1. Melt the 3 cubes of butter (low heat; don’t let it bubble)
2. Brush the 9′ x 13′ baking pan with olive oil.
3. Lay 6 phyllo sheets in the pan, lightly brushing each with melted butter before adding the next layer.  Brush all the edges first since that is where drying will begin.
4. Spoon half the spinach mixture over the top of the phyllo and carefully spread evenly to within about 1/2 inch of the edges.
5. Lay 6 more phyllo sheets on top, brushing each one with melted butter before adding the next layer.  Spread the remaining spinach mixture over the top
6. Finish off with the remaining sheets of phyllo, brushing each as previously done.  Cover and chill for 30 minutes to set.
7. Bake until golden, about 30 minutes.  Test by inserting a table knife to the center.  If it comes out relatively clean, your spanakopita is done.  Don’t let this go beyond golden brown.  Let cool for 5 to 10 minutes, cut into squares, and enjoy!

FOLDED METHOD

1. Cut one stack of working strips at a time or your phyllo sheets will dry out.  Use only 1 strip/sheet for each triangle.  The length and width of the strips depends on what size you want to end up with when the triangle is finished.   The Greek lady I got this recipe from recommends at least 2 inches wide and no more than 8 inches long.
2. Keep ay unused strips covered with a damp towel or cloth.  It’s helpful to have a partner here.  One can brush on the melted butter and drop between 1 and 2 heaping tablespoons of filling onto the strip, depending on the width of your strip and desired finished size.  The other person can fold.
3. The closing edge should seal the triangle, if it doesn’t, just apply a little of the melted butter to the edge and seal it up.
4. These triangles will cook more quickly than the pan method, about 15-20 minutes.  In this case, use a wooden toothpick to test the center.  Essentially, you want the cheese to be melted and the layers of phyllo cooked.

The flavor of spanakopita is enhanced when served warm; its even better at room temperature.

This recipe adapted from http://lldzines.com/#mce_temp_url#.

‘Jersey Shore’ star Sammi Sweetheart dropped 15 lbs for Season 2, premiering Thursday, and she shared how she did it with Life & Style magazine. Her secret? The guidette dropped pasta.

From the press release:

Jersey Shore’s Sammi “Sweetheart” Giancola gives Life & Style the skinny on how she shed the bloat while still partying up a storm down in Miami for Season 2 of the hit MTV show. “I just changed my diet, and the next thing you know the pounds just came off,” Sammi tells Life & Style. The reality star, photographed here exclusively for Life & Style, lost a whopping 15 pounds — without missing out on any of the fun. The first order of business: cutting out the carbs. “I miss it like crazy, but I don’t eat pasta anymore,” she tells Life & Style. “I eat my vegetables and try to stay healthy.”Sammi also worked off the extra partying calories with an intensive cardio routine. “I do soccer drills — I jog a lap, then sprint, jog the rest of the way, then sprint again,” she says.

Read the article at the Huffington Post.

“You have to look good in Miami because beautiful people are everywhere you look! You don’t want to turn into a slob,” Sammi tells Life & Style. And to finish off her new beach-ready look? The gals’ version of the Jersey Shore guys’ mantra, GTL (gym, tanning, laundry): “HNT — hair, nails, tan!” she cheers.

After doing the Master Cleanse with her husband earlier this month, Demi Moore moved immediately into another “healthier” diet.

On Monday a fan asked Demi how many days she had stuck to the Master Cleanse, which involves consuming nothing but lemon juice, cayenne pepper and maple syrup.

“Only 4 but 2day’s day 13 4me on The Clean Program! http://j.mp/a6N7qm RT @MirandaMartinez day 30 of Master Cleanse! How many days did u do?” she tweeted.

The Clean Program is the creation of Dr. Alejandro Junger, who helped Giuliana Rancic and Gwyneth Paltrow lose weight. It is a 21-day regimen of smoothies, and salads for dinner are allowed.

When one of Demi’s followers politely said she was not interested in the Clean Program because “healthy diet & exercise are all that’s required,” Demi got defensive.

“@chazzyb31 I think you need to research what it is I am doing there is no starving involved! It is all about nourishing the body!” she tweeted. And: “@ElenorRigby yeah I think she doesn’t know what she is talking about!”

Later a fan asked Demi for tips on getting through the Master Cleanse, and Demi admitted there are healthier things than the severe diet she just two weeks ago declared was “all about health!!!”

“@arock29 try The Clean Program far healthier and more liveable!” she tweeted.

Read the original article at the Huffington Post.

It’s Friday!  And as most of you already know, I am from the midwest where we pride ourselves on Friday Fish Frys.

I still enjoy fish every Friday, but fried fish isn’t the best thing for a growing girl.  Trying to stick to healthier food habits, a buddy suggested this Creamy Pesto Fish recipe to me.  I used the fresh basil pesto I made earlier this week.  This recipe is super quick and easy to make (you can even buy your pesto at the grocery store to make things even easier).  This meal is especially great for a week night.  It turned out so yummy, I wouldn’t change a thing.  A lot of times I can find the flavor of pesto over-powering.  This creamy pesto sauce is the perfect solution.

Recipe adapted from Kraft Canada (eh!).

INGREDIENTS:

• 1 pound frozen Mahi Mahi (any white fish will do: halibut, cod, tilapia, etc.)
• 1/4 cup low fat Miracle – Whip Dressing
• 2 tablespoons pesto
• 1 tomato, chopped
• parmesan cheese
• pasta (linguine or fettucini work well)

DIRECTIONS:

1. Boil water and cook noodles to al dente.
2. Preheat oven to 450 degrees F.  Place fish into a 13×9-inch baking dish.
3. Mix dressing and pesto; spread onto fish.  Top with tomatoes.
4. Bake 15 minutes or until fish flakes easily with fork.
5. Serve with pasta, sprinkle with parmesan and enjoy!