Pastry Princess Blog: A Sage Obsession

Go behind the pastry kitchen doors with our new blog featuring Pastry Princess Monica Glass. She's a curious one, and as she explores a world of tastes, textures and ingredients, you can get a peek behind the scenes of recipe development, experiments gone awry, and her general obsession with all things delicious.

Autumn is here, and as the cool weather welcomes winter, gone are the plump berries and tomatoes of summer. For some, the first sign of fall are the bushels or crisp apples and tender pears that begin to crowd the markets. But me, I look forward to the new crop of herbs and spices that infuse the brisk air with seductive scents and intoxicating aromas.

Some would say that my enthusiasm is misplaced, since after all, summer yields an abundance of refreshing herbs and flavors. But, as far as I’m concerned, nothing beats the rich, comforting and familiar flavors of the season -- a spice-laden gingerbread, silky pumpkin soup topped with a creamy quenelle of sage cream, or my aunt’s Thanksgiving stuffing full of apples, sausage and sage...


gilded fork, pastry, sage, Pastry Princess, Monica Glass, baking

ReMARKable Palate Podcast #67

ReMARKable Palate #67: Hellenic Food and Wine

Opa! I was recently invited to a Hellenic Food and Wine event at the Battery Gardens Restaurant in Battery Park, in New York City. It overlooks the Statue of Liberty and New York Harbor, and was a fitting setting for celebrating the food and wines of the Grecian isles. With wine merchants and restaurateurs from around New York City, they represented producers from Cyprus, the Cyclades Islands, the Peleponnesus and the Greek mainland, we got a chance to taste many wines and mezes from all around the region, and I got a chance to practice my pronunciation, with varying degrees of success! It was a wonderful evening, as we learned that Hellenic food and wine is more than just spanikopita and retsina.

Links: www.cyprustradeny.org, www.atheneeimporters.com, www.ammosnewyork.com, www.sotirisbafitisselections.com, www.artopolis.net, www.moschofilero.com, www.nestorimports.com,

Boutique Spotlight: Buy $300 in merchandise, and get $50 off. shop.gildedfork.com

Voice Mail: 646-797-3196
remarkablepalate@gmail.com
remarkablepalate.podshow.com

The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com
www.culinarypodcastnetwork.com
food, food podcast, wine, meze, Greek food, Greek wine, Greece, Cyprus, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

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Recipe: Sage Stuffed Pork Chops with Cranberry Glaze

The blend of flavors in this stuffed pork chop dish reminds us of Thanksgiving dinner without all the fuss. Why wait for a holiday when you can easily prepare this dish year-round? Don’t go light on the sage, as it is perfectly paired with the contrasting fruity flavors of the cranberries and apple cider. Serve with a side of roasted vegetables for a delicious meal.

gilded fork, recipe, pork, sage, cranberry

Chef's Table: The Foods of Rioja

When I was invited on a press tour of Rioja, Spain’s primary wine region, I was excited on many levels. The main purpose of the trip was to explore some of the 500+ bodegas of Rioja, but every trip I take is, in my view, an opportunity to taste the flavors of the land I’m visiting. My culinary philosophy has always focused on micro-regional cuisines, studying the products, traditional dishes and wines of a specifically defined geographic, cultural or climatic area. While Rioja is best known outside of Spain for its wines, my journey also yielded many surprises and satisfactions on the culinary plain. The Spanish have always considered wine and food as inseparable companions, and thus their winemaking is an exercise in creating wines that complement the native flavors of the area.


gilded fork, food, food writing, Rioja

Food Philosophy #31: Endangered Pleasures

Food Philosophy #31: Endangered Pleasures

The fascists are at it again. The attempt to ban foie gras has come to New York City, and you can be damn sure I’ve got something to say about it. It is time for people to stand up for individual rights with the kind of volume typically reserved for animal rights, and that means you. Are you comfortable with the government dictating what you can and cannot eat?

Pleasures are becoming more endangered with every day that passes here in the Nanny State, and if you don’t stand up now for your individual freedoms, don’t be surprised when the Puritans are running every last detail of your existence. If you want to voice your opinion on the matter, contact your New York City Council legislators at the following:
http://www.nyccouncil.info/constituent/

On a happier note, and in salute to the ideal of pleasure – the kind that is both sinless and guilt-free – I’m delighted to feature a chat with entrepreneur Dick Pyle about the Truffle Tree empire he has created in Gascony. Thanks to his ingenuity and passion, you can now buy your very own truffle tree in France and partake of the bountiful treasures to be found beneath the ground.


Folgers Gourmet Selections Flavor: Caramel Drizzle
www.folgers.com/gourmet

Music: Super Hot Lady Cop by Beau Hall (http://www.beaurocks.com/) and Grapes by Evan Stone (http://www.asamandrummeth.com/)

Food Philosophy is a production of the Gilded Fork (http://www.gildedfork.com/)

http://www.culinarypodcastnetwork.com/


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, foie gras ban, NYC Council, Nanny State, Truffle Tree

Recipe: Veal Saltimbocca

Saltimbocca, which means “to jump in the mouth,” is a familiar dish from the city of Rome that combines salty and savory elements for a little flavor explosion. Tender, thin veal cutlets are the perfect foundation for the savory layers of crushed garlic and sage, paper-thin prosciutto and rich, fresh mozzarella cheese. A dry Pinot Grigio or Orvieto Bianco are perfect pairings for this deliciously easy-to-prepare dish.

gilded fork, recipe, veal, veal saltimbocca

Artisan's Corner: Everybody Wants a Sugardaddy

What is the anatomy of the perfect brownie? For some, the answer is a crispy edge, which is why our friend Matt Griffin invented his Baker’s Edge pan (you’ve read his story in the Artisan’s Corner article Living on the Baker’s Edge.) For others, however, the ideal brownie lies at the opposite side of the spectrum: the edgeless brownie. At Sugardaddy’s Sumptuous Sweeties® in Columbus, Ohio, owners Mark Ballard and Tom Finney are dedicated to perfecting edgeless brownies for every taste (including some special Gilded Fork collections for our boutique!).

Chef Mark had a chance to sit down and speak with Tom and Mark about their mission, from creating a name for the company to baking the perfect brownie and building a business catering to the luxury market. Longtime life partners, Mark and Tom decided to turn their combined business experience and Tom’s talent for baking into a family business, so while Tom heads up the kitchen, Mark is the driving force behind Sugardaddy’s gorgeous packaging and gifting solutions. Here are some excerpts from Chef Mark’s interviews with Tom and Mark, which can be heard in full on ReMARKable Palate Podcast #61.


gilded fork, artisan, brownie, blondie, sugardaddy, Sugardaddy's Sumptuous Sweeties, mail order brownies, gourmet gifts

A Note of Thanks

As I wait for the squash to finish baking, I've had some time to ponder the amazing year that has gone by, and how much I have to be thankful for. This year my checklist is a bit more poignant, because the transformations I've seen in the past twelve months -- both in this site and myself -- have both surprised and motivated me in a way that is difficult to express.

One year ago, I wasn't sure where I, this site or my company were headed. Things looked good, but building my dream was daunting, and I chose to take things day by day in order to keep myself from breaking under the exhaustion and frustration.

When Mark Tafoya first approached me with his unbridled enthusiasm to build a business partnership I was hesitant -- I had never gone into business with a partner before, and wasn't sure if that would fit well with my lone-wolf entrepreneurial nature. He had already contributed a lot of ideas for the site, however, and I had known him for several years, so I decided to take a risk.

It has paid off in spades.

So this year, in addition to being thankful for my incredibly supportive family and friends, as well as my fellow entrepreneurs, I am most grateful to have Mark Tafoya as my partner in the trenches. Aside from being an expert at talking high-strung entrepreneurs off ledges at various times of the day, he is one of the most inspirational people I have ever known. I always know he is in my corner, willing to listen to my ideas, rants, philosophical musings and anything else that needs to be expressed. He is a rare gem in a world that often bends under the weight of cynicism, the idea that "it can't be done," or that we are limited by something outside ourselves. Such things are not part of his existence.

So thank you, Mark, for all you are and all we -- and this company -- will be. I am proud to have you at my table today for a feast of thanks.

Chef Mark mentioned in the Wall Street Journal

Soggy Stuffing, Dry Turkey?
Now You Can IM a Chef

By YULIYA CHERNOVA
November 22, 2006; Page D1

For cooks planning a Thanksgiving meal, it's crunch time.

When things go wrong, the idea of taking questions to a professional chef has long seemed about as realistic as pushing through the swinging doors at a restaurant and heading into the kitchen.

But that's changing quickly. A growing number of chefs are communicating with home cooks via phone, email and instant-messaging services. Web-based services like ChefsLine.com and chefs.com, both launched in the past year, let anyone contact a chef for help with a cooking crisis or a routine query -- investigating why that flourless chocolate cake never cooked through, for instance, or explaining how to truss or tuck the legs of a turkey after seasoning the inside.......


Because people are accustomed to being intimidated by chefs, they often are surprised to find them so accessible. Mark Tafoya, a personal chef who runs an online food magazine, creates cooking podcasts, and has answered a few calls from Chefs Line customers, leaves contact info via email, his Skype phone number and his voicemail on his blog at remarkablepalate.blogspot.com. One day, a man called Mr. Tafoya and hung up, only to call back and say that he was so shocked that Mr. Tafoya actually answered the phone that he couldn't figure out what to say.

You can read the whole article HERE.

food, food podcast, cooking, chef, Wall Street Journal, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

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ReMARKable Palate Podcast #66

ReMARKable Palate #66: The Wines of Rioja, Part 2

In Part 2 of our visit to the bodegas of Rioja, we go modern, with visits to 2 of the most innovative architectural wineries in the region, Ysios, designed by famed Valenica architect Santiago Calatrava and Viña Real, part of the Cune group. We also train our sense of smell at the Museo de la Cultura del Vino at Bodegas Dinastía Vivanco.

Also, Jennifer gives us a clip from her Food Philosophy #30, and we hear from Gianni Gagliardi a trailblazing winemaker of Barolo in Piemonte.

Boutique Spotlight: Gift certificates for the hard-to-please on your holiday gift list. shop.gildedfork.com

www.bodegasysios.com, www.cvne.com, www.dinastiavivanco.com

Voice Mail: 646-797-3196
remarkablepalate@gmail.com
remarkablepalate.podshow.com

Music: "Go Fish", by Big Money Grip; "Alabanza Real", by Josh Lopez; "Coffee Bean", by Sonic Deviant; "Libre", by Rich Hernandez; "Next Town", by KCSaito & Zetton. Find them all at music.podshow.com

The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com

www.culinarypodcastnetwork.com
food, food podcast, wine, Rioja, ysios, Viña Real, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Share your comments in our discussion forum.

Food Philosophy #30: Gianni Gagliardo and Tasty Beverages

Food Philosophy #30: Gianni Gagliardo and Tasty Beverages

There's nothing like a tasty beverage this time of year, and in addition to one fantastical flaming coffee recipe, it's time to explore wine with Gianni Gagliardo (www.gagliardo.it), founder of the famous Barolo Wine Auction. Gianni is a pioneer in the Piemonte region, where he stepped away from convention to blaze his own trail in wines -- ones that are now filling my wine rack.

I'm also getting better at wine tasting, so it looks like that trip to Italy is having a domino effect on my senses. I do believe the word "toast" came out of my mouth -- the bread variety, no less. I'll be a pseudo-expert in no time.

Don't forget to listen for the Golden Ticket Moment!

Featured Folgers Gourmet Selections Flavors: Espresso and Colombian
www.folgers.com/gourmet

Featured Coffee Recipe: Café Brulot
(http://www.gildedfork.com/recipes/jan06/decadent-coffee-drinks.html)

Music: Super Hot Lady Cop by Beau Hall (www.beaurocks.com), Grapes by Evan Stone (www.asamandrummeth.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).
www.culinarypodcastnetwork.com

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Gianni Gagliardo, Barolo Wine Auction, Folgers Gourmet Selections

The Indulgence: Sensually Satisfying Sage

Common sage, the variety most often used for cooking, is a hearty plant which grows about a foot or more high, with wiry stems. The leaves are distinctive, about 1½ -2 inches long, with a silvery green color and a soft “peach fuzz” texture on the top, and marked veins on the bottom. Related to mint, sage has a hint of minty flavor with a rounded herbaceousness. It is, however, a rather strong herb.

Naturally, we get a little bit excited about the inviting, fuzzy texture and calming green hue of this wonderful herb. It is sensually satisfying both to the fingertips and palate, and we’ve caught ourselves more than once just fondling the sage on our test kitchen counter. (read more)

gilded fork, food, food writing, sage

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Mise en Place: Southwestern Thanksgiving Menu

If you are hosting the Thanksgiving festivities this year, perhaps you're feeling the need for a little twist on tradition. (Let's face it: the same old menu gets boring after a few decades.) Chef Mark has featured Southwestern flavors for our version, imparting the tastes and aromas he savored as a young lad. (P.S. If you have a smaller gathering than, say, Jennifer's eighteen guests, this is an ideal alternative to cooking a full turkey.)

Southwestern Thanksgiving Menu:

Southwestern Stuffed Turkey Breast
Chipotle Mashed Sweet Potatoes
Calabacitas with Winter Squash
Apple Cinnamon Empanadas

Wine pairings by Lenn Thompson of LENNDEVOURS


gilded fork, thanksgiving, recipes, southwestern, turkey, chipotle, mashed sweet potatoes, empanadas, calabacitas

Recipe: Caramelized Napoleon with Sage and Cranberry

A deceptive dessert, this adaptation of a classic napoleon crisp plays with our taste buds and senses. Subtly infused with sage throughout, crisp apples bound together with an intriguing sage mousseline replace the traditional phyllo layers and thick pastry cream. A frozen cranberry sage parfait sits atop a bed of crispy caramelized phyllo crumbs to mimic the missing napoleon layers, and a sweet compote of apples and cranberry meld the two together. Caramel undertones are also present throughout, as their flavor marries well with both the apples and sage. Although this dessert is much more complex than our usual fare (the Pastry Princess was really inspired here!), the components serve to teach you many foundational techniques, so it’s a mini pastry curriculum for you avid students of the kitchen. It is well worth the effort to make this dessert either as a whole or in parts, so play and experiment!

gilded fork, recipe, pastry, sage, napoleon, caramel, cranberry

Holiday Gift Guide

The elves threatened to strike if we did not publish this, so here goes:

OK, so here’s the deal: We've been working in the back room all year building shelves, setting up conveyor belts and getting ready to fill your holiday sleigh, so we know a heck of a lot more about the Gilded Fork boutique than those two poseurs up front. We thought you might like some help in keeping your gift list fresh and exciting this year, so we decided to give you a peek at some of our favorites for the holiday season.

We think we’ve figured out the different types of food personalities (heaven knows there are enough of them in this place to go around) to help hone that gift list, and since it’s proven successful so many times for us, we’ll let you peek in our little black gift book so you can try it for yourself. Stop doing that with your eyebrow and keep reading. (read more)

gilded fork, holiday gifts, gift guide, gourmet

Recipe: Turkey and Wild Mushroom Sauce

This sauce is a great way to use the small leftover bits from the bottom of the turkey platter. Chop up any additional breast meat or the dark meat that clings to the bone around the drumsticks, as well as any bits of skin. The wild mushroom and tomato sauce thickens nicely, and is ideal over whole wheat pasta or brown and wild rice. This sauce freezes well, so you can make it right after Thanksgiving to use your leftovers, then defrost it in the middle of winter when you’re hankering for a little quick comfort food.

gilded fork, recipe, turkey, wild mushroom, leftovers

Thanksgiving Recipe Ideas: Desserts

It's not a holiday without dessert, but the standard fare of pumpkin pie can be slightly yawn-inspiring, so here are some options to embellish that dessert display.

Dessert Recipes from the Gilded Fork Test Kitchen:

Amaretto Tiramisu
Fig Tart with Vanilla Creme Patissiere
Champagne Flan
Gingered Peach Tarte Tatin
Lavender Pound Cake with Lemon Glaze
Mascarpone Cheesecake with Honeyed Pistachios
Pumpkin Flan with Ancho-Spiced Brittle
Pumpkin Streusel Cake

Don't forget, you can also browse our Recipes by Category for more inspiration!

gilded fork, test kitchen, Thanksgiving, dessert, recipe, flan, pumpkin, streusel, mascarpone cheesecake, tiramisu, tarte tatin, fig tart

Recipe: Turkey Preparations

There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets. Everyone seems to have their favorite method for turkey, and while we do not zealously advocate one over another, we are partial to the high-heat roasting method, which produces a crisp and brown exterior without cooking the bird so long it dries out. To ensure a moist bird, buy a kosher turkey, which has been salted to draw out the blood. Otherwise, use a brining technique to ensure a moist bird. Below is one of our favorite brine mixes, which you can use for any kind of meat.

gilded fork, recipe, turkey, brine, sage butter, roasting

Food Philosophy #29: Thanksgiving Entertaining Tips

Food Philosophy #29: Thanksgiving Entertaining Tips

Yes, it's that time of year again, when we gather with The Family to bask in dysfunctionality, and celebrate the chaos to come for the next few weeks. Thankfully (no pun) the meal usually makes up for it, but what about decor? Should one brine or baste? What about lists?

All those things are important, my friends, and we are diving head-first into the details this week. Get the tips you can use to stay calm and carefree for Thanksgiving (come on, dream with me). You'll learn how to accent your table, create ambience and stimulate the senses of your guests, and Chef Mark has stopped by to tell you what to do with that bird.

Of course, that's *after* Chef Mark pulled a Benedict Arnold and decided to step into Adam Curry's kitchen, where he assisted the enemy in my recipe throwdown. Hmph.

For those of you outside the US, fear not, for I have not abandoned you this week! While we step into a tryptophan coma on this side of the pond, I have a delicious Coffee Spiced Lamb recipe just for you. (Can I come to your house? Please?)

Don't forget to listen for the Golden Ticket Moment!

Folgers Gourmet Selections coffee flavor: Espresso (www.folgers.com/gourmet)

Featured Recipe: Coffee Spiced Lamb with Minted Coffee Sauce

Boutique Spotlight: Hostess gifts for the holiday season (https://shop.gildedfork.com)

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Thanksgiving, entertaining, tips, turkey brine

Jennifer's Daily Meditation: Family Dinner Dilemmas

Thanksgiving is a bittersweet holiday for me. Yes, it's time to gather round the table with The Family and cook wonderful dishes, but therein lies the problem: As I've lamented before, The Family does not appreciate deviations from the tried and true Thanksgiving menu, so it is up to me to ingeniously sneak in a new dish here and there while maintaining an air of blithe innocence.

I must be frank: I'm not a huge fan of Thanksgiving dinner. Turkey rarely gets my taste buds going, and mashed potatoes bore me to death. OK, I am a freak for the crispy brown skin, which typically leaves the bird looking quite naked before service, but I would much rather partake of a nice garlic-stuffed roast beef, thinly sliced with a delicious brown gravy and roasted root vegetables. Alas, such food fantasies are not to be had on T-Day, and I am compelled to follow the script and play nice.

I'm relying on our test kitchen team to inspire me this month, and thankfully they are coming through (as always) with some interesting ways to liven up the menu. Tomorrow we'll see some turkey preparations from Chef Mark that are delicious without being overly complicated, and later this week we'll have a southwestern-themed turkey menu in case your Family *does* allow such twists. If so, may I please come to your house for dinner? Really, I don't take up a lot of room, and I can even sit at the Kids Table if need be.

For those who do lurve the turkey, we have created a special Thanksgiving Tips section right on the table of contents, and our Test Kitchen Notes for this month are chock full o'recipe ideas for soups, sides, breads, etc. See, so despite my own dismay at the thought of the turkey menu, it's still there for those of you who are passionate for that special Thursday dinner.

Cook well, fellow epicures (and aspiring ones), and may your kitchen be filled with the comforting smells of tryptophan as we celebrate our hard work for the year.

gilded fork, food, food writing, Thanksgiving

Entertaining Tips: The Cook's Wine Cellar

Whenever people find out that I write about wine, the first question is always "Wow. Do you make a living at that?"

The answer, people, is no.

The second question (if I get one and people don't smile knowingly and start discussing the weather) varies, usually with the intellect and sensitivity of the individual. Inevitably, no matter how subtle a conversationalist or how knowledgeable a wine lover, the questioner poses some variation of "So what do you like to drink?"

Which really, most of the time, means "So what do you recommend for me to drink?"

And this is the question that I almost always try to avoid answering – and always fail miserably, guilt inevitably pushing me to offer some advice, even against my best instincts. It's not that I don't want to be helpful, it's that I'm afraid I can't really be very helpful. Wine is such a subjective thing that even with the time to sit and find out what wines people like and don't like (they usually can't remember), it's hard to make a recommendation.

But people still want them; and in particular, the folks who cook really seem to want them.

So here we go. I'm caving in. I don't know you at all, except for the fact that you like to cook, and you want something to drink with dinner that will go well with food. (read more)

gilded fork, entertaining, wine, tips, wine food pairing, wine cellar, Thanksgiving

Thanksgiving Recipe Ideas: Breads & Spreads

Bread is a critical component for holiday meals. Make no mistake -- there are urgent needs that must be met at the table, such sopping up gravy, crafting turkey sandwiches, beaning small, loud children in the head, etc.

If plain old dinner rolls don't sound exciting, here are some alternatives for your table, including breadsticks for soup and delicious spreads that take butter to a more elegant place.

Breads & Spreads from the Gilded Fork test kitchen:

Savory Cheese Popovers
Seeded Rye Bread (feel free to make dinner rolls with this recipe)
Nutmeg Cheddar Breadsticks

Harvest Spiced Butter
Sage Butter
Garlic Spiced Butter

Don't forget, you can view all of our recipes by category, so you can find all the flavors you need to inspire that menu. Bon appetit!

gilded fork, test kitchen, food, cooking, recipe, Thanksgiving, bread, rye, popovers, sage butter, garlic butter, spiced butter

Entertaining Tips: Grace Under Fire

There is a certain art to being a good host, and it is one that is cultivated after what is likely trial-by-fire. You have learned that even the largest catastrophes can be met with a sense of humor, flexibility, and a little creative flair.

But how do you get to that happy place? The answer is not to be found in the bottom of a martini glass. Instead, it is to be found in planning well, being able to think on your feet, and putting the comfort of your guests at the top of the priority list. Even if your recipes turn out quite differently from what you had planned, your guests will remember how delightful you were as a gracious host.

Even more importantly, we will repeat what we so fervently stated in our Holiday Entertaining Survival Guide... (read more)



gilded fork, entertaining, hosting, tips, holiday, Thanksgiving, dinner party

Thanksgiving Recipe Ideas: Side Dishes

What is turkey without the trimmings? Here are some simple recipes that are elegant without being overly complicated.

Side dish recipes from the Gilded Fork test kitchen:

Balsamic-Roasted Root Vegetables
Spice Glazed Carrots
Garlic Smashed Potatoes with Balsamic Reduction
Sweet Potato and Gorgonzola Gratin
Champagne Glazed Cauliflower

Don't forget, you can view all of our recipes by category, so you can find all the flavors you need to inspire that menu. Bon appetit!

gilded fork, test kitchen, food, cooking, recipe, Thanksgiving, side dishes, sweet potato, smashed potatoes, carrots, cauliflower, root vegetables

Entertaining Tips: The Power of the List

Once you have made the decision to be the host with the most, it is time to begin crafting your game plan. Some very basic questions apply at this initial stage:

• What type of event fits within the parameters of your
schedule, lifestyle, budget, and capabilities?
• Do you want to throw a cocktail party or sit-down dinner
party?
• What is the level of your cooking skill — can you handle
preparing a multi-course meal, or might it be better to serve
family-style?
• How many people can your living space accommodate?
• Who is available to help you?

These will get you thinking in the right direction. A word of advice: A sit-down dinner party with your boss in attendance may not be the best time to develop your cooking skills. Don’t set yourself up for potential disaster — take on what is manageable.

Now, let’s go task by task:

(read more)


gilded fork, holiday, entertaining, tips, advice

Thanksgiving Recipe Ideas: Soups

It's just about time to get that menu planning underway, so we've put together a series of ideas to get your creative juices flowing. In the coming days we'll feature the trimmings to go with your turkey, so let's start with soups. A small bowl of one of these is a great way to get the meal started.

If you are serving hors d'oeuvres before dinner, you can put out a tureen of soup with some espresso cups for guests to sip while they await the rest of the feast. If you prefer to put the whole meal out buffet-style, simply add your tureen to the feast.

Soup recipes from the Gilded Fork test kitchen:

Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Pumpkin Bisque
Carrot and Ginger Soup
Butternut Squash Bisque with Nutmeg Crème Fraîche
Silky Blue Cheese Soup

Don't forget, you can view all of our recipes by category, so you can find all the flavors you need to inspire that menu. Bon appetit!


gilded fork, test kitchen, food, cooking, recipe, soup, butternut squash, pumpkin bisque, turnip, nutmeg, blue cheese

ReMARKable Palate Podcast #64

ReMARKable Palate #64: Cranberry Time!

On my first show as a member of the Podshow Podcast Delivery Network, I speak with Chef Ming Tsai and Gary Garretson, cranberry farmer, about the "Bogs Across America" cranberry bog they built in Rockefeller Center to raise money for America's Second Harvest, the nation's food bank network. Cranberries are an important fruit this time of year on the American table, and a great source of antioxidants and proanthocyanidins. Gary Garretson talks to us about how he farms cranberries, and Ming gives us some tips for holiday cooking using cranberries. We also speak about Ming's appearance on Top Chef, and discuss the phenomenon of Reality cooking shows.

www.secondharvest.org
www.cityharvest.org

Music: "Go Fish" by Big Money Grip. www.bigmoneygrip.com, "Coffee Bean", by Sonic Deviant. www.sonicdeviant.com


The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com
remarkablepalate.podshow.com

www.culinarypodcastnetwork.com
food, food podcast, cooking, cranberry, Ming Tsai, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Share your comments in our discussion forum.

The Main Ingredient: Talkin' Turkey

The turkey is a large bird with a mild flavor that can be found either domesticated or running in the wild. Domesticated turkeys cannot fly, but wild turkeys are quite agile and can fly and run at high speeds (we know this from personal experience – don’t ask). The female turkey is smaller and less colorful than the male, and also less vocal, as only male turkeys can make the famed “gobble” sound (females make a clicking noise). Turkey meat is approximately 70% white meat and 30% dark meat, and while in the United States white meat is more popular, in most other places in the world the dark meat reigns supreme (we find it far more delicious, too).

Incidentally, whoever said bigger breasts make for better sex clearly have not spent time as turkeys. Given white turkey meat’s popularity in the U.S., many domesticated turkeys have been bred to produce large breasts. Now, most males would not object to such attributes in their female companions, but sadly these large breasts prevent the male turkey from properly bending the female forward for insemination, so today many turkey eggs are fertilized artificially. Bigger isn’t always better, folks.

gilded fork, food, turkey, recipes, Thanksgiving, cooking, brine

Food Philosophy #28: Fontanafredda Winery

Food Philosophy #28: Fontanafredda Winery

Fontanafredda (http://www.fontanafredda.it/) is Piemonte's largest winery, and a location so lovely that rumor has it (no pun) that none other than Brad Pitt is looking at the property.

Take a tour of the winery with me as Rosina Tinari Wilson of Wine X magazine (www.winexmagazine.com) shares her insights on red wine, from the late October harvest to the scientific reactions of tannins with proteins like cheese and meat.

Check out a sneak preview of Chef Mark's upcoming interview with Ming Tsai on the ReMARKable Palate podcast, where they discuss cranberries, holiday cooking and Top Chef, the culinary reality show (www.culinarypodcastnetwork.com).

Featured Recipe: Tiramisu (http://www.gildedfork.com/recipes/jan06/amaretto-tiramisu.html) featuring Folgers Gourmet Selections Hazelnut Creme
(www.folgers.com/gourmet)

Music: Beau Hall (www.beaurocks.com), Evan Stone (www.evanstone.com), Adam Buker (www.adambuker.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Fontanafredda, winery, Piemonte, Italy

Recipe: Turkey Gumbo (Perfect for Leftovers!)

Gumbo is a traditional dish served in the South. There are many variations of the dish, but this one uses dark meat turkey instead of the traditional sausage and shrimp. To spice it up, we’ve added andouille sausage to accompany the standard okra, onion, celery and green pepper. This is an easy and delicious one-pot meal, and great way to take advantage of your leftover Thanksgiving turkey.

gilded fork, recipe, turkey, gumbo, Thanksgiving, leftovers

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Messages in a Bottle: What's New in Wine

The wine world moves pretty fast. If you don’t stop and look around once in a while, you could miss it.

After featuring it in his song lyrics and pouring it in his nightclubs, Rapper and Def Jam Records president Jay-Z has decided to boycott Cristal Champagne based on remarks from the managing director of the Champagne house that could be interpreted as dissatisfaction with the association between Cristal and the hip-hop crowd. Jay-Z went on to endorse Armand de Brignac Champagne instead, which comes in a gold-plated bottle. Branson B., a Harlem talent manager to many hip-hop stars, has been making his own Champagne for the last three and a half years. Scientists have learned that bubble-trail formation in Champagne glasses is caused by minute particles of dust or lint from drying rags, not from imperfections in hand-blown glass, as many glassmakers claim. (read more)


gilded fork, wine, wine writing, Alder Yarrow

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Thanksgiving Recipes: Apple Cinnamon Glaze for Turkey

This simple preparation can be used to roast any bird, but is especially good for wild game birds, as it showcases and gently accents their natural flavors. If you are going to use this glaze for turkey, we recommend doubling the amounts for the glaze so you have plenty for basting. Serve with Brussels sprouts, sautéed cabbage, sauerkraut or a potato and mushroom gratin.

gilded fork, food, recipe, Thanksgiving, turkey, apple cinnamon, glaze

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Gehry's jewelbox in the heart of Rioja

Frank Gehry, the reknowned 82 year old Canadian architect, has unveiled his second major design in the North of Spain with a new Starwood Hotel at Marqués de Riscal Bodegas in Enciego. After a splashy debut with the Guggenheim in Bilbao, which revitalized the city and made it into an international art and architectural destination in 1997, his latest project is more of a jewelbox, highlighting the colors so important in Rioja.

Marqués de Riscal is one of the oldest wineries in the region, dating from 1860 (a date reflected in the name of one of the two Francis Paniego helmed restaurants on the property). This new hotel is part of an endeavor to bring people to Riscal's "City of Wine", with the old cellars and tasting room just steps away, and a gorgeous view of the old hill town of Elciego just across the way.

Read more HERE.

gilded fork, food, food writing, Frank Gehry, Marqués de Riscal


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Monthly Meditation: Deep Breaths, People

Holy feathered bird. Is it really that time already? Suddenly I’m aware of the word “holiday” everywhere, and the countdown has begun. I need menus, wrapping paper, gift lists, and a general sense of order before the chaos begins.

Thankfully, we’ve got a handy team right here to help us all stay organized, and that “us” includes you, too. We’ve armed ourselves for the season with a list of ways to prepare turkey for Thanksgiving (including the leftovers, which can be the biggest challenge for the home cook), and all month long we’ll unveil suggestions for your gourmet gift list, whether your recipients are casual acquaintances or beloved family members.

gilded fork, food, food writing, Thanksgiving, holiday gifts

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ReMARKable Palate Podcast #63

ReMARKable Palate #63: Autumn Smorgasbord

It's a little bit of everything this week, as we taste from the Autumn Buffet. First, I interview Larry Newkirk of the Great San Saba River Pecan Company of Texas about October's Indulgence at the Gilded Fork: The Pecan. Next, it's Jeffrey Shaw of the Spanish Trade Commision on Spanish Olive Oils, and Tomas Simoncini of Tovino, a tour operator which takes visitors on specialised culinary and wine tours of Castile and Leon in Spain. Finally, I go to the Farmer's Market for a taste of Artisanal cheese from Valley Shepherd Creamery.

www.greatpecans.com
www.oliveoilfromspain.com
www.tovino.net
www.valleyshepherd.com

Gilded Fork Boutique Spotlight: American Caviar Sampler. shop.gildedfork.com

Music: "Can't Hold It Down" by Andy Sullivan. www.andysullivan.com, "Coffee Bean", by Sonic Deviant. www.sonicdeviant.com

The ReMARKable Palate Podcast is a Production of The Gilded Fork. www.gildedfork.com