Category Archives: Books
5. – The Chicago Tribune Foodzie allows buyers to track products to its source in a few clicks “When you buy a tomato, an ear of corn or even a jar of salsa at your local farmers market, it’s easy to find out anything you’d like to know about it — who produced it, where it was produced and what went into producing it. And, if you don’t like it, the next week you can go back to the stand and let the grower know what you didn’t like about it.”
4. – The Boston Globe Chef’s Table “They work hard to feed you. But what do chefs, servers, bussers, and dishwashers eat to fuel themselves for their shifts? Often that sustenance comes in the form of staff meal, also known as family meal, dishes prepared solely for those who work in the restaurant.”
3. – The LA Times A New Crop of School Gardens “It may seem counterintuitive to start new programs in this economic climate. Summer school was canceled at many campuses this year, the $1.7-million California Instructional School Garden Program grant to the Los Angeles Unified School District has expired, and the budget crisis has left countless teachers unemployed. But this groundswell, largely sparked by parent and community interest — and perhaps some inspiration from Michelle Obama’s White House garden — is finding support in all the right places.”
2. – The NY Times Film Food, Ready for Its ‘Bon Appetit’ “Susan Spungen, the movie’s food stylist, had spent a dozen years as Martha Stewart’s food editor. She had been a caterer before that. She understood pressure. But she knew she was in the weeds the moment she arrived at a Manhattan restaurant to shoot the scene. For starters, the chef that Ms. Ephron had recruited to cook the sole was instead pressed into service as the scene’s waiter. That left Ms. Spungen uncharacteristically unprepared. The restaurant didn’t have a nonstick pan, and the chef forgot to tell her that the secret to the dish was a light coat of Wondra flour.”
1. – The Washington Post Julia Child: Real vs. Reel “Does Child come alive in the film? Does the movie accurately depict her cuisine, her recipe-writing technique, her personality? Is the big-screen version of Child as intellectual and as political as the woman in flesh and blood?
Maybe. As they nibbled on fresh-baked bread, cornichons and charcuterie, those assembled at L’Ecole, the restaurant of the French Culinary Institute in Manhattan, could agree only that Child was too important and indelible a personality for a film to easily capture.”
photo from The NY Times
5. – The Chicago Tribune 7 Tips to Cut Food Bill, but Not Flavor “How much of your family budget do you spend on food? The answer will vary from household to household, depending on such factors as income and family size. But on average, according to the U.S. Department of Agriculture, we Americans spend a whopping 30 percent of our budgets on food.”
4. – The Boston Globe DIY Cookbooks “Christopher Hirsheimer and Melissa Hamilton have all the skills between them to publish their own cookbooks. Hirsheimer (she’s a she) was a founder of Saveur magazine, has written a number of books, and shoots food photos for Jacques Pepin, Lidia Bastianich, Mario Batali, and Rick Bayless. Melissa Hamilton is a chef, food stylist, and recipe developer.”
3. – The LA Times Writing a New Chapter in Napa’s Rebirth “What’s a town gotta do to gain some cachet? The city of Napa has new homes, new hotels, new shops and new restaurants. The once-neglected river that runs through town has been reclaimed, historic buildings have been restored, and developers have poured hundreds of millions of dollars into downtown. Even though it’s not nestled amid vineyards and the main street into downtown is lined with shopping centers and car dealerships, a year ago the valley’s namesake city (long considered the poor stepsister to Yountville and St. Helena) was being touted as a destination in its own right.”
2. – The NY Times What to do about the leftovers? “We think of leftovers with special frequency during a recession because they represent our efforts to be economical. Frugality may be a virtue, but there is no denying that when it comes to leftovers, people get a little nutty. That some foods, but not all foods, are more flavorsome the day after they’re made doesn’t seem to simplify matters. As Ms. Abu-Jaber put it: “Lots of dishes improve with time, and leftovers can be the sweetest sort of offering. They imply that you share a home-style friendship, that you aren’t company, but family. But sometimes leftovers are just that — the stuff no one wanted to eat the first time around.””
1. – The Washington Post A Chef’s Roots, In Every Jar “The first thing Stefano Frigerio does when he makes jam, before he even starts to cook, is taste. He takes a bite of a strawberry, deems it on the tart side and knows what he will do: Increase the sugar. The same goes for the apricots, the figs, the peaches. The only way he can be sure to get the right balance of sweetness and fruit in a jam is to trust his palate.”
comic from The NY Times
Chef Klaus Fritsch, co-founder of Morton’s steakhouses, is in town this week making a stop to whip up a few classics from “Morton’s The Cookbook” while signing copies of the book he’s co-authored with Tylor Field and Mary Goodbody. We were able to snag a few minutes to ask the usual questions…
What is your favorite kitchen gadget?
The basic wooden spoon.
What is the most overrated food/technique in restaurants today?
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
At this point in the economic climate I would not dare open a restaurant – but in a better time, I would open a breakfast/lunch only spot – with the usual eggs and pancakes…
What is your favorite local product or purveyor to work with?
Allen Brothers Meats – they sell fine prime steaks!
What is your biggest customer pet peeve?
It bothers me when things are disorderly or sloppy. The customers add to the atmosphere in the restaurant so I like it when everything runs smoothly.
What do you drink/eat after work?
I enjoy a good red wine or in the summer a cold beer….as far as eating after work, perhaps a small local ethnic restaurant – love Vietnamese food.
What is your favorite thing to cook at home?
I love to make beef chili (hand cut beef, NOT ground beef) especially on a cold fall day while watching football in the kitchen. The recipe is below.
Click here for Chef Fritsch’s recipe for chili!
It’s my Easter Basket from my mother-in-law! She bought me a great book on making Artisan Gelato and all of the goodies to get started! From mango slices to vanilla beans to sesame seeds, I am ready to whip up some serious batches of gelato. So, stay tuned as I share my trials and tribulations of my adventure in fancy gelato!
Saturday, join Domaso and Domasoteca in supporting local and highly-acclaimed Italian cook book author, Domenica Marchetti and her newest book Big Night In. Chef Massimo De Francesca will demo some of Marchetti’s favorite recipes from the new book, and guests will taste the dishes paired with specially-selected Italian wines. The event will end with a signing of Big Night In, which has been recognized by Food & Wine as one of the best 25 cookbooks of the year!
Here are some of the delicious dishes that will be served up with their Italian beverage counterparts:
- Sea Salt and Rosemary Sweet Potato Chips paired with Riccardo Prosecco Valdobbiadene
- Winter Endive and Orange Salad paired with Le Mandolare Soave Veneto
- Beef and Chestnut Stew with Marsala paired with Marcarini Barbera d’Alba
- Lemon Crostata paired with Pallini Limoncello
Tickets for the cooking demo and food and wine tasting are $55 and include a signed copy of Big Night In. All guests will receive a special offer of 20% off all mix and match case purchases from Domasoteca. To make a reservation for this event, call 703-894-5104. The event is from 1-4pm at 1121 N. 19th Street, Arlington, VA 22209. Domasoteca is located on the ground floor of the Hotel Palomar Arlington at Waterview and Domaso terrace is located on the fourth floor.
Hope to see you there!