Who Comes Up With This Stuff? January 10, 2010
Posted by katoque in Comfort Food, Fast Food.Tags: Poutine, Eggs Benedict
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Because I want to meet them! It is genius to combine my favorite breakfast item with one of my all time favorite late night snacks. (This would be perfect at 4am…)
Eggs Benedict Poutine
French fries, brown gravy and cheese curds topped with a poached egg, bacon, Hollandaise sauce.
(via This Is Why You’re Fat)
Tricky, Tricky… January 9, 2010
Posted by katoque in Random.Tags: Food Stylist
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I think the job of a food stylist is fascinating. I love that they use creative ways to make food look as amazing as it does. Nowadays the job is slowly becoming obsolete in favor of computer animation that can do the job even better. Here though is a video (looks like it’s from the 1980s) with a food stylist explaining how to make a hamburger look awesome:
Mmm Mmm Green Beans January 7, 2010
Posted by katoque in Bacon, Food Network, Recipes, Veggies.Tags: Beekman Famrs, FN Dish, Green Beans
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I came across this recipe a while ago on the Food Network Blog (FN Dish) It sounds delicious and I’m always looking for ways to dress up green beans since they are delicious and so inexpensive. The recipe comes from the Beekman Farms in Upstate NY:
Green Bean “Slaw”
Serves 4Ingredients
2 slices bacon- cut into 1/4 in. pieces
Small clove garlic- fine diced or grated
1/4 teas. celery seed
1/4 teas. fresh ground black pepper
1/2 teas. kosher salt
2 tbls. water
1/4 C apple cider vinegar
1 teas. dijon mustard
1 teas. honey
1 each carrot and parsnip, 1/2 red onion, 1/2 red pepper- all julienne cut
2 C blanched haricot vert- cooked in salted water then “shocked” in ice water, should still be a little crisp.
Hot sauce and worchestershire to taste.Instructions
Fry bacon in a large, heavy skillet until crisp. Remove pan from heat, harvest bacon w/ a slotted spoon and reserve for garnish. While the bacon drippings are hot but w/ the pan still off of the flame, stir in garlic to cook in the residual heat. Add celery seed, black pepper, salt, water, vinegar, dijon and honey. Return to the flame and wisk until well combined. Add carrot, parsnip, red onion, red pepper and beans. Toss w/ the dressing over low heat until all has been warmed. Correct seasonings w/ additional salt and pepper if needed. Garnish w/ bacon bits and chopped parsley. Chopped hard boiled eggs are a nice enhancement also. May be served warm or at room temperature. Flavors will improve w/ time but the nice green color of the beans will start to fade after an hour or so.
Wishlist: Books January 7, 2010
Posted by katoque in Wishlist.Tags: Book, Tools & Techniques, Wiilams-Sonoma
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As I walking through Williams-Sonoma (as I tend to do about once a week on my lunch break) I came across this book:
The book is filled with exactly what it says, tools & techniques. What I loved about this book is the beautiful pictures. Coupled with the detailed descriptions I feel like this book could teach everything from how to how to cut and prepare a perfect rack of lamb to cutting vegetables to cutting a torte.
Anyone like me who wants to learn more about the intricate details of cooking, this seems like the book for you.
How Did They Do That? January 7, 2010
Posted by katoque in Cakes & More, Random.Tags: Apple Pie, Cherpumple Pie, Cherry Pie, Pumpkin Pie, Spice Cake
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(via This Is Why You’re Fat)
Cherpumple Pie
Bottom: pumpkin pie inside a spice cake, middle: apple pie inside a yellow cake, top: cherry pie inside a white cake, all surrounded by cream cheese frosting.
Teach Me! December 4, 2009
Posted by katoque in Random.Tags: Mr. Chow, Noodles
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I saw a chef from Mr. Chow on the news this morning do this and I was baffled! Apparently they put on shows like this at the restaurant:
Chicken Soup = Penicillin of Food December 3, 2009
Posted by katoque in Comfort Food, Recipes.Tags: Chicken Soup, Kluski, Recipe, Sick
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I’m sick. Boo. So of course what did I start craving? My mom’s chicken soup. Now I don’t have 5 hours to spend making it or 50 people to feed for that matter, so I decided to cheat a little and make it up myself. And it didn’t turn out too bad if I do say so myself:
My First Recipe on This Site 
Ingredients:
- 1 c. of chopped celery
- 1 c. of sliced carrots
- 1/4 c. of chopped onion
- 2 boxes of chicken broth
- 4 boneless, skinless chicken breasts
- 2 bay leaves
- 4 medium potatoes
- 1 bag of noodles (I prefer anything that says kluski)
- salt, pepper and garlic salt to taste
In a pot on medium high heat add enough EVOO to coat the bottom. Then add the vegetables as you chop in the order listed above. Cook in the oil for about 5 minutes. Then add the 2 boxes of broth. Bring the broth up to a boil. Then take the broth down to low heat and add the bay leaves and chicken. Cover and cook for 25 minutes.
Once the chicken is cooked take it out and let it cool. Once cooled, shred it and add it back to the soup with the potatoes and noodles. Cook on low for an additional 5 minutes and then serve.
While the soup is cooking cut the potatoes into chunks and boil until soft. Also boil the noodles according the the package.
30 Second Omelette November 17, 2009
Posted by katoque in Comfort Food, Great Chefs.Tags: 30 seconds, Julia Child, Omelette
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With Julia Child of course:
A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal.
Get Your $$$’s Worth November 17, 2009
Posted by katoque in Food Blogs, Random.Tags: Buffets, The All-Inclusive All-You-Can-Eat Buffet Guide, Eating The Road
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Now I’m a huge fan of a good Chinese buffet (also hot breakfast buffets, those are awesome) but do you ever feel like you are not using proper “strategery” when it come to approaching the buffet. Well Eating the Road has come up with The All-Inclusive All-You-Can-Eat Buffet Guide. This guide covers everything from buffet types and Pre-meal Steup to Exit Strategy and Post Game, even Etiquette. Check it Out:
Disclaimer: This is for instructional purposes only and should not be adhered to by rational human beings.
Rick Bayless November 16, 2009
Posted by katoque in Great Chefs, Recipes.Tags: Mexican, PBS, Rick Bayless, Top Chef
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So I’m a little behind the times and just caught up on Top Chef Masters (Top Chef Las Vegas here I come next!) but I was fascinated by the winner Rick Bayless. I didn’t know he was, but as the show dwindled in contestants he quickly became my favorite.
I didn’t realize that Rick has been on PBS for years with his Mexican cooking shows. I’m going to have to start looking to see when they are going to be on. Here’s a clip of Rick making Grilled Catfish Steaks with Chipotle-Avocado Salsa:
For more on Rick Bayless follow him on Twitter! @Rick_Bayless
