5. – The Boston Globe The Greenest of Them All “Increasingly, owners are trying to reduce this environmental impact, implementing rigorous recycling and composting programs, installing energy- and water-saving devices, relying on local ingredients, and more. The Green Restaurant Association, started in 1990 with the goal of forging an ecologically sustainable restaurant industry, offers an ongoing certification program to help restaurateurs go green.”
4. – The Chicago Tribune Remaking Comfort Foods “Healthful eating and comfort food don’t have to go together like spinach and brownies. It’s just that we’ve become so accustomed to thinking good-for-you dishes can’t be warm, gooey and soul-satisfying.”
3. – The LA Times Bacon Recipes Galore “Bacon has a place at the table morning, noon and night. And venture beyond its natural pairings to the unusual yet sublime — in an apple coffeecake or as a martini garnish.”
2. – The NY Times Let 100 (O.K., 8) Bartending Philosophies Bloom “Ten years ago, cocktail seekers would have been hard-pressed to find a bar that used fresh juice in sour mix (never mind adding microplaned zest), and ordering an Aviation would have earned a cold look instead of a refreshing but potentially lethal mixture of gin, lemon juice and maraschino liqueur. Today drinkers don’t need to search far to find bartenders who not only squeeze their own citrus, but make their own bitters, have an encyclopedic knowledge of drinks and stock spirits imported, on the sly, in a suitcase.”
1. – The Washington Post Fab Food Gifts: Mix It Up, and Make Your Friends Happy “Homemade food gifts can run the gamut from cutesy to gourmet to just plain good. I took the latter approach when creating my kitchen gifts this year, because it seems a particularly appropriate time to give useful, budget-stretching items.”
photo from The LA Times
I used the last of the tomatoes from our garden this weekend to make these delicious BLT Napoleons for lunch. Tastes just as great as a well done BLT sandwich, but much more impressive when served!
makes 4 napoleons
8 slices of brioche, toasted and lightly buttered
3-4 medium-sized tomatoes, half sliced, half diced
8 slices of bacon, cooked until crispy
1 small red onion, finely chopped
1/3 cup mayonaise (homemade is best, but Hellman’s will do)
a handfull of basil leaves
1 cup balsamic vinegar
1 cup arugula
5. – The Boston Herald Mmm… bacon (and more…) ” ‘Everything is better with bacon. It’s one of my favorite foods,” said Don Yovicsin, the owner of Jake’s Dixie Roadhouse in Waltham. “So when one of my friends mentioned the idea of bacon and vodka, it piqued my curiosity.’ ”
4. – The Chicago Tribune Old School Tool “Today, we’re looking at another old tool from the old school, one that’s still popular in professional kitchens but which largely has fallen out of favor at home: the food mill.”
3. – The LA Times Entertaining with an entree-free dinner “Let’s face it: Late-summer nights are perfect for entertaining but not so great for cooking or eating three-course meals. This kind of weather calls for a different battle plan for dinner. “
2. – The NY Times Even Chefs Have to Wait for a Table “Restaurant openings in New York are beginning to require the kind of planning that went into the Beijing Olympics. A few of the restaurants in this annual preview were also in the preview last year, prematurely, it turned out.”
1. – The Washington Post At the Dinner Table, A Comedy of Manners “It’s a cathartic job: You get to complain a lot. When the receptionist put me on hold and forgot, I not only had a beef, I had a column. And I had particularly juicy fodder the week the maitre d’ stuck his thumb in my espresso to verify my claim that it wasn’t hot enough. Thirty years later, that maitre d’ is still protesting that it was his waiter’s thumb, not his.”
Today’s Fabulous Find is so fabulous I can’t even tell you! Now before you scroll right over what you think is disgusting, think about this… if you love chocolate and you love bacon, what could be better than the salty smoky flavors of bacon in chocolate and isn’t everything better with bacon?
Vosges Haut-Chocolat comes up with some of the most exquisite flavor combinations imaginable. From exotic chocolate chips to truffles to salted caramels, their sweets are infused with spices, herbs and even flowers. Our favorite product remains their Mo’s Bacon Bar! With crispy pieces of bacon each bite, it doesn’t get much better than this. And for a limited time, enter offer code 285PC31 when ordering to get 10% off your first order!
Filed under dessert, Food