recipe Archives - Page 14 of 30

recipe

Buy top foodstuffs at SHED, or sit and be served

Posted on December 6, 2017February 24, 2018 by Pat and David

“This is a chef's dream,” Perry Hoffman said as he surveyed the busy scene in SHED (25 North Street, Healdsburg, 707-431-7433, healdsburgshed.com), the self-described “market, cafe, and community gathering space” that opened in Healdsburg in 2013. Hoffman knows what he's talking about. His grandparents founded The French Laundry restaurant in Yountville. Hoffman grew up working beside his grandparents and parents in the family business. After Thomas Keller purchased the restaurant in 1994, Hoffman worked in several other kitchens until he became chef at étoile restaurant at Domaine Chandon in Yountville in 2007. Three years later, he was awarded his first Michelin star. When étoile closed in 2014, SHED was just gathering steam. Hoffman jumped at the chance to embrace the more casual side of California...Read More

‘Stir Crazy’ makes simple, fast, tasty Chinese

Posted on November 26, 2017February 25, 2018 by Pat and David

Rarely does a new cookbook so readily insinuate itself into our weekly menu planning. Stir Crazy by Ching-He Huang (Kyle Books, $24.95) is the latest volume of make-at-home Chinese cooking by the prolific Taiwan-born chef and host of Cooking Channel shows. The subtitle—“100 Deliciously Healthy Stir-Fry Recipes”—speaks volumes. The recipes for two servings include estimated prep and cooking times along with calories and grams of carbohydrate, protein, and fat. Few dishes exceed 400 calories per serving, yet every one is a satisfying one-dish meal, especially if paired with rice or noodles. It's no secret how she keeps them in nutitional bounds. Wok cookery uses very little oil, and cooking times are brief. Most ingredients are readily available in most supermarkets. Once we embraced the book,...Read More

Chocolate and bourbon make best of friends

Posted on November 22, 2017February 25, 2018 by Pat and David

We were glad to see Andy Embry behind the counter at the cookware store and demonstration kitchen Mesa (216 Pearl Street, 812-725-7691, mesachefs.com) in New Albany. Mesa offers an ambitious schedule of cooking demonstrations led by local chefs. We had signed up for the bourbon and chocolate tasting program that is usually offered once a month, according to Mesa owner Bobby Bass. Embry had been remarkably engaging and knowledgeable when he guided us through the Evan Williams center in Louisville (see this post). And he had offered some good pointers on tasting bourbon. So we were curious to see how he approached pairing bourbon with chocolate. His partner in the demonstration was Erika Chavez-Graziano, founder of Cellar Door Chocolates (cellardoorchocolates.com), which has three shops in...Read More

NABC proves brewpub grub can be healthy, too

Posted on November 15, 2017February 25, 2018 by Pat and David

With its working-class-hero graphics and its no-nonsense approach to craft brewing, the New Albanian Brewing Company (NABC) has been providing the suds of choice for thirsty folks in New Albany, Indiana, since 2002. In 2009, the original pizzeria brewery, now called NABC Pizzeria & Public House (3312 Plaza Drive, 812-944-2577) was augmented by the downtown NABC Café & Brewhouse (415 Bank St., 812-944-2577, newalbanian.com). In 2015, Stacie Bale took over as café operations manager. Serving both lunch and dinner, the café bustles, even outside the normal evening hours when brewpubs do their biggest business. Bale's approach to the grub has something to do with that. She aims to make brewpub fare as healthy as possible both for the customers and for the local agricultural community....Read More

Fine distractions at Louisville’s Red Herring

Posted on November 13, 2017February 25, 2018 by Pat and David

Located next door to the Silver Dollar (see our biscuit post), Red Herring (1757 Frankfort Ave, Louisville, 502-907-3800, redherringlou.com) opened in April 2017 in the 112-year-old Hilltop Theater. It might be the perfect complement to its next door neighbor. Red Herring is far from retro, despite including PBR on an otherwise stellar list of regional craft beers. If we lived in the neighborhood, they might have to put our names on two of the barstools. For starters, Red Herring is open from 8 a.m. until 2 a.m. every day. You can segue seamlessly from breakfast to lunch to happy hour to dinner to evening entertainment without changing seats. The room is huge, as you might expect from a former theater, with seating downstairs and on...Read More

Le Moo nails the essentials of steak and bourbon

Posted on November 12, 2017February 25, 2018 by Pat and David

Every city needs an unrestrained steakhouse. From the fiberglass steer in the parking lot to the real taxidermied longhorn on the wall inside, it's pretty clear that Le Moo (2300 Lexington Rd, Louisville, 502-458-8888, lemoorestaurant.com) does steak without restraint. Le Moo is a major special-occasion restaurant, and like any good over-the-top place, it has one booth of truly over-the-top seating. The upholstery comes from 17 pieces of vintage Louis Vuitton luggage. There's a $500 minimum to reserve it, but it does seat four to five people. And Wagyu steaks with top wines will meet the minimum handily. (Actually, the domestic prime Angus is maybe even beefier and friendlier to the wallet.) We were visiting with Mint Julep Tours (see the Harvest post), and since it...Read More

Crème de la crème ignites apple crisp

Posted on October 25, 2017February 25, 2018 by Pat

On my first visit to London many years ago, I ordered a bowl of apple crumble for dessert in a casual eatery catering to students. It was so good that I went back the next night for another serving. I wanted to figure out why the dish seemed so much better than the very similar apple crisp that I enjoyed every autumn at home in New England. I finally decided that the difference wasn't the apple variety or the recipe. It was the custard that topped each serving. Thick, silky, and redolent of vanilla, the delicious custard just seemed so much more elegant than my usual scoop of vanilla ice cream. Even the custard's more formal name—crème anglaise—lent a certain sophistication to a homey dessert....Read More

As frost looms, fried green tomatoes beckon

Posted on October 16, 2017February 25, 2018 by Pat and David

Jeffersonville, Indiana, is a fascinating little town with a deep history and a lot of good eats. We will soon be featuring several spots there in upcoming posts about our visit to Louisville, Kentucky, and the towns across the Ohio River in Indiana. But right now we're looking at frost forecasts this week. So we're busy harvesting everything left in our garden. That includes a lot of tomatoes that haven't yet shown the first blush of ripening. Jeffersonville happens to be the home of Red Yeti Restaurant and Red Foot Brewing Company (256 Spring St., Jeffersonville; 812-288-5788, redyetijeff.com). We enjoyed a beer flight with a bountiful board of cheeses from five Indiana and Kentucky creameries and along with sausages and other charcuterie from Henpecked Farm...Read More

Zee’s complements adjacent Shaw Festival

Posted on September 4, 2017February 28, 2018 by Pat and David

The Niagara peninsula isn't all about vineyards and fine dining. Many visitors flock to Niagara on the Lake for the Shaw Festival (www.shawfest.com). The theater company occupies a good portion of the east end of the village. It launched in 1962 to celebrate acclaimed Irish playwright George Bernard Shaw (1856-1950). That year's performances were Don Juan in Hell and Candida. Just as wine grapes have flourished in the Niagara peninsula, so has drama. From those first four performances in a hall in the historic Court House, the Shaw Festival has grown into a major player in the theater world. This year's April through mid-October season features 11 plays presented in four different venues. (A Christmas Carol is also scheduled for the holiday season.) Shaw, of...Read More

Summer love: Chinon and ratatouille

Posted on August 11, 2017February 28, 2018 by Pat and David

August brings a near-embarrassment of riches. After a wet summer with good heat, our garden is in overdrive. What we don't grow we can buy in abundance at the farmers markets held daily here in Cambridge. We have to remind ourselves that one does not live on insalata caprese alone. In August, there is also ratatouille. Such elemental foods deserve a special kind of reverence. British health and fitness guru Nick Barnard runs Rude Health (rudehealth.com). It is a food and drinks company that goes way beyond all the wholesome foodie fashions to get back to basics. His new book of food philosophy with 130 recipes, Eat Right, is published by Kyle Books (kylebooks.com). You can buy it here on Amazon. It's our favorite kind...Read More