Tag Archives: gourmet

In Print: Clips from Food Sections


5. – The Chicago Tribune Thin Pastry Sheets have a Thick History “Whether you’re searching for exotic appetizers or just a lighter alternative to standard dessert crusts, take a leaf from the Turks and use phyllo (FEE-low). Layered into stacks, this tissue-thin dough adds a bit of zest to commonplace fruit pies and a hearty crunch to vegetable, meat and cheese snacks.”

4. – The Boston Globe Planning Hassel-Free Meals has Gotten a Little Easier “Neighborhood supermarkets are vying for these customers by offering foods that are partially prepared – already cut up or marinated or mashed – so you can go home and do some quick assembly. In fact, food industry watchers consider supermarkets to be the stiffest competition facing fast-food restaurants. More and more aisle space is devoted to prepared and semi-prepared foods to make meal planning and cooking simpler. Bags of washed and torn lettuces, shredded cabbage, fruit chunks, celery sticks, rotisserie chickens, mashed potatoes, marinated meats, ready-to-grill chicken or vegetables threaded on skewers, and foil-wrapped garlic bread proliferate.”

3. – The LA Times Gourmet Magazine: Once the Epitome of Good Living “For 68 years, Gourmet magazine upheld at least one end of the foodie vision. For decades, its vision virtually defined sophisticated cuisine for Americans. Back then, Gourmet was the only game in town. In its early days, the magazine had a genteel, clubby feel, suggesting that its readers had probably traveled in Europe, something very few Americans did before cheap airfares appeared in the 1960s.”

2. – The NY Times Lobster Roll with that Anorak “Her goal, she said, is to save Maine’s most iconic industry by ending its dependence on Canadian processors and, under her Linda Bean’s Perfect Maine label, to mass market Maine lobster the way Perdue does chicken.”

1. – The Washington Post The Measure of Old Bay Seasoning “What would you do if you suddenly found yourself without a can of Old Bay? There are people out there who worry about this.”

photo from The LA Times

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A Tear for Gourmet

decode_gourmet_190Condé Nast announced today the closing of four magazines, including the iconic Gourmet.  Gourmet has been published since January 1941.

“The magazine has sustained a severe decline in ad pages, but the cut still comes as a shock. There was speculation that Condé Nast would close one of its food titles — Gourmet or Bon Appétit — but most bets were on the latter. Gourmet has a richer history than Bon Appétit, and its editor, Ruth Reichl, is powerful in the food world.”

Needless to say, I am shocked and saddened to hear this news.

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You had me at… the rolls!

09Gourmet Magazine was after my heart this month featuring all these beautiful rolls on the February issue’s cover.

With these frigid temperature that have hit our region, I’ve been baking up a storm.  There’s something about yeasty breads rising over the fireplace when the temperatures hit bottom.

My mouth started salivating the moment I grabbed the magazine from the mail pile and I’ve been baking ever since!  Friday I made the Crusty Cornstalk Rolls (page 86) and Saturday I made the Buttermilk Fantails (recipe is after the jump).  While the cornstalk rolls were delicious dipped in soup, they were a little hard on their own and really best right out of the oven.  The fantails are another story!  We’ve been savoring everybite of these rolls from the moment they came out of the oven until we ate the last bites with mussels last night.  It sure helps that there’s a ton of butter and buttermilk, but it’s also their pull-apart-with-ease status that elevates them to epicurian delight! Next up, the parmesan pull-aparts and top knots.


More pictures of the baking and rising below…

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In case you missed it…

Gourmet.com put together a list of video games that involve food…

“Video games are about making fantasy reality. So while many games revolve around hulking action heroes and celebrity athletes, it should be no surprise that food and drink have always been a favorite game theme. Surely more people daydream about eating than about saving the world from evil ninjas. Here, much abridged, is the story of food gaming, from eating in the arcade to cooking on the Wii.”

Our favorite… Good Ole’ Packman

The one we can’t wait to try… Personal Trainer: Cooking (coming out in November for Nintendo DS)

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In Print on Wednesdays: What the Rest of the Food World is Talking About

This week, it’s all about getting you ready for Super Bowl Sunday as American’s eat more calories on this day than any other day of the year (except for Thanksgiving).

5. – Cape Cod Times Pats, Giants Inspire Chowder Bowl Will it be Manhattan’s tomato-based chowder or New England’s creamy, buttery chowder that takes the trophy? This article has recipes for both, so whip up a couple of batches and let the fans decide.

4. – NY Times Dip Once or Dip Twice? Really interesting (and funny – the study was based on an episode of Seinfeld) article about the effects of “double dipping.” “On average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip. Each cracker picked up between one and two grams of dip. That means that sporadic double dipping in a cup of dip would transfer at least 50 to 100 bacteria from one mouth to another with every bite.” GROSS!

3. – Orlando Sentinel On Super Bowl Sunday its The Dips vs. The Spreads This article claims that spreads are a better bet for “sharing” while watching the Super Bowl this Sunday – and after reading the above NY Times article, we agree!

2. – Sacramento Bee Key to super Super Bowl? Finger Foods The Bee hits the nail right on the head, “Finger foods are the bomb. The basic snack food groups are: protein (Velveeta and hot wings), vegetables (hot peppers), dairy (dip) and grains (chips). You also need plenty of canned beverages to wash it down.”

1. – Washington Post It’s a Guac-Off: He Says Serrano, She Says Lime Juice I love it! A battle between Washington Post Food staff members, Joe Yonan and Bonnie Benwick. Our opinion is you have to go classic – she wins with the traditional mix of lime juice, cilantro, and shallots (we like red onion).

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