Recipe: Cherry Port Sauce

Sweet dark cherries simmered in ruby port wine with a hint of star anise and cinnamon is the ideal topping for a perfect ending dessert. Serve over ice cream, as a filling for éclairs, or a spread for cheesecake.

gilded fork, recipe, dessert, cherry port sauce

Recipe: Chocolate and Caramel Tart with Port Ganache

An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her newest book Baking: From My Home to Yours, the luscious combination of chocolate, caramel and port offers a burst of flavors that delicately melt on your tongue. A silky port ganache conceals a layer of creamy, yet crunchy walnut caramel for a delightful contrast. Rather than use Dorie’s dough, we opted for a chocolate crust to magnify the chocolate intensity. The recipe can be prepared as one large tart, but we prefer the adorable charm of individual tarts. We also recommend serving at room temperature for the most luxurious texture, and within a day or two of being made.


gilded fork, recipe, chocolate, caramel, port, tart, dessert

Food Philosophy #38: The Art of Seduction

Food Philosophy #38: The Art of Seduction

Such activities do not always begin in the bedroom; in fact, they often begin at the table. But I'm letting you non-cooks off easy this season, as it's time to let someone else do the cooking while you set the scene.

Featured Recipe: Honeyed Chai Tea

I'll also share some interesting news from Les Halles restaurant in NYC, which is recycling its used cooking oil into a source for biodiesel fuel.

Special Go Daddy discount for Food Philosophy listeners:

10% off your order (code food1)

$5 off orders of $30 or more (code food2)

.COM domains for $6.95 (code food3)

www.godaddy.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, Valentine, seduction

Recipe: Seared Duck Breast with a Figged Port Demi-Glace

This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal.

gilded fork, recipe, duck breast, figs, port

Pass the Port, Please

This test kitchen note comes courtesy of our Pastry Princess:

An overcast sky and ripping wind made for a desolate evening at home (ever the rare occurrence in this robust city). And with an endless pile of mess engulfing almost every empty space in my room, I was destined for dreadful evening. Over the year, I’ve slowly discovered ways in which to make myself more productive, or in the very least I’ve found ways to make the passing time more pleasurable, and a spicy port happens to be one such vice. Aching for the perfect remedy to console myself on such a wintry evening, I cracked open a bottle of port; Nieport Ruby Porto to be exact. With admirable density and flavorful oomph full of spicy nuts, dark fruits and creamy caramel notes, it felt effortlessly smooth caressing my lips. Nothing makes a body cozier during winter than a glass of port (sorry, but even I must give hot chocolate a back seat to port). I swooned, I sipped, I got sticky, I drank. Such a sweet cap to a blistering day.

***

Port is a fascinating, yet confusing topic. You may think it’s just a dessert wine… perhaps the most common, too… but Port is sexy. It’s sassy. If fact, the sexiest of dessert wines. And sublimely delicious. Now that’s the truth.

Port is a fortified wine, meaning that certain spirits, particularly brandy, and sometimes additional flavorings, herbs or spices are added to protect and stabilize the wine (giving it a longer shelf life after opening). The addition of brandy takes place either before or during the fermentation process, the timing of which makes a difference to the end product. If added before fermentation, the wine has a higher sugar content and is, therefore, sweet; if added after fermentation a dryer wine is achieved. Fortifying also gives them a more complex and robust flavor, as well as increasing the alcohol content. Fortified wines are generally between 17 and 21 percent alcohol. Marsala, madeira and sherry are other fortified wines, and as with port, are often called “stickies” as they tend to be thick, sweet and, well, sticky. (read more)

gilded fork, test kitchen, food, cooking, port wine

Recipe: Veal Scallopini with Grapes and Port Reduction

The fruity nature of a good ruby port wine combined with sweet red grapes makes a delightful sauce to serve over thin veal cutlets. This sauce is so versatile it can be served over a variety of thin cutlets such as chicken, turkey or pork.

gilded fork, recipe, veal, port

CPN - CHIC Podcast #50: Fortified Wines

CHIC Podcast #50: Fortified Wines

Wines are great to drink with or without food but today we talk about the wines that are just a little stronger than standard wines. Chef John Fuente and John Laloganes talk with me about Ports, Sherrys and many other fortified wines were discussed.

Be sure to go to chicpodcast.podshow.com for the show. I'll have the old shows up soon on Podshow so be patient, I'll get there. Check back often!


www.culinarypodcastnetwork.com
food, food podcast, cooking, fortified wine, port, sherry, CHIC, Culinary Podcast Network, Gilded Fork

Food Philosophy #37: La Banca del Vino

Food Philosophy #37: La Banca del Vino

We continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility, but offered a wonderful tutorial on the varieties of wines from the different regions of Italy.

In other news, my pals at Go Daddy are now sponsoring Food Philosophy, so you can get some great deals on your own piece of the internet:

Go to www.godaddy.com and enter codes food1, food2 or food3 at checkout. Listen for the details!

And if you haven’t seen my Go Daddy commercial, check that out too!

Listener line: (845) 704-7094

Music: Beau Hall (www.beaurocks.com)

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, La Banca del Vino, Slow Food, Italy

Recipe: Pear Panna Cotta with Port Wine Gelée

What better way to have your drink than to eat it for dessert? And with a wiggle this seductive, you can’t resist this pear panna cotta: Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port gelée is the perfect flavor accent, intensifying the refreshing dessert. The beauty of panna cotta lies in its ease of preparation and the pure, simple flavor of cream. Since there are so few ingredients, it is important to only use the best and purest.

gilded fork, recipe, dessert, panna cotta, pear, port wine

The Indulgence: Port Wine

Port wine is a fortified wine made from grapes grown in the Douro Valley region of Portugal. (This is one of the greatest wine rivers in the world, as it also feeds the Ribera del Duero wines that come from farther upriver in Spain) Also known as Vinho do Porto or Porto, this typically sweet wine is one of our favorite ways to end a meal, whether served with dessert or as an indulgence all on its own. In the kitchen, however, port’s richness lends itself well to enhancing sauces to accompany game meats and other savory dishes – and yes, we’ve been experimenting. Though port is most frequently known as a sweet wine, it can also be found in semi-dry or extra dry varieties – it all depends upon the fermentation process.

Port has a heavier consistency than non-fortified wines due to the addition of distilled, clear grape spirits to the wine juices during fermentation. These spirits halt the fermentation process, retaining the wine’s sweetness before all its sugar is converted to alcohol. (Note: Adding the spirits to the wine after fermentation results in a dry fortified wine such as sherry, which comes from Jerez in the Andalusia region of neighboring Spain.)

As with Champagne, there are many imitations of port crafted throughout the world, but under the strict guidelines of the European Union, only Portugal’s product can officially be labeled as port; within Portugal, the wine’s production is overseen by the Instituto dos Vinhos do Douro e Porto. U.S. guidelines also specify that port from Portugal be labeled Porto or Vinho do Porto. (read more)

gilded fork, food, food writing, port wine

Recipe: Pistachio Crusted Salmon with Bailey's Irish Cream Sauce

Why not celebrate St. Patrick’s Day with a touch of the Irish, as in this cream sauce made with Bailey’s. The cabbage slaw with malt vinegar is a refreshing change from the limpid cabbage often served on this holiday, and the pistachio crust gives a nice touch of green to the pink and flaky salmon.

gilded fork, recipe, salmon, pistachio, Bailey's Irish Cream

Welcome ChefsLine@Five to the CPN Lineup

Get the Kitchen Help You Need

We'd love to welcome our friends from ChefsLine to the CPN family. Their ChefsLine@Five podcast offers quick and easy answers to your cooking questions. Ask ChefsLine and receieve a personalized answer by 5 PM, just in time for dinner!

Have you ever been stuck in the middle of a recipe? Did your chocolate touch your peanut butter? Are you eager for a little inspiration for your entertaining menus? Whatever the urgent kitchen matter, ChefsLine is here to save the day!

Recently featured in the Wall Street Journal, ChefsLine is the culinary hotline for home cooks. ChefsLine offers live one-on-one advice with an innovative chef "trainer" so you can create fabulous meals while learning professional cooking techniques.

Cooking and learning with ChefsLine is the fun and practical way to get the help you need in the kitchen, build your cooking skills, and discover new cuisines – and it’s the perfect gift for newlyweds, college students and those neophyte cooks in your life.

PS - You can purchase a subscription to ChefsLine on our Gilded Fork Boutique. Six-month subscription includes: Unlimited calls each month to the culinary hotline, cooking classes with the chef of your choice, and special event invitations. you can even schedule a consultation with Chef Mark!


www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork

ReMARKable Palate #74

ReMARKable Palate #74: Canadian Chef Nolan Ledarney

Chef Nolan Ledarney is the Executive Chef to the Canadian Embassy in Tokyo, Japan. He was previously the Executive Chef of the Canadian Embassy in Beijing, China, and is still in his late twenties! He fell in love with the many cuisines of Asia, and expresses it in his culinary explorations, all while showcasing the fine products of Canada. He shares with us his culinary formation, his photography, and his growing love of Asian cuisines.

http://chefledarney.wordpress.com/

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

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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



www.culinarypodcastnetwork.com
food, food podcast, cooking, Nolan Ledarney, umami, Canadian Embassy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Hoi Polloi Salmon

This gorgeous dish comes to us courtesy of Bun Lai, owner of Miya Sushi in New Haven, CT. Chef Lai says, “I wanted to create a salmon dish that the average person afraid of raw fish would like - a salmon dish for the masses -therefore called hoi polloi salmon. I like to see this dish as sashimi with a Mexican-Italian twist because Mexicans are closely related to the Japanese - they were only separated from one another towards the end of the last Ice Age!”

gilded fork, recipe, salmon sashimi, Maya Sushi, New Haven

Food Philosophy #36: The University of Gastronomic Sciences (UNISG)

Food Philosophy #36: The University of Gastronomic Sciences

Oh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy.

Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful despite the cloudy weather.

In Part I we’ll tour the campus and learn its history, then Part II will take us through UNISG’s Wine Bank, which is fulfilling Italy’s mission to showcase and preserve its best winemakers and their precious juices.

(P.S. Our CPN colleague Don Genova of All You Can Eat (allyoucaneat.podshow.com) is spending a year at the Parma campus, so check out his show for highlights from his trip. And yes, I’m insanely jealous.)

Music: Beau Hall (http://www.beaurocks.com/)

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

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, University of Gastronomic Sciences, UNISG, Italy, Piemonte

Recipe: Eggs with Caviar and Salmon Rosettes

This is an elegant variation on deviled eggs. Caviar is frequently paired with eggs, salmon, and cream. In this simple party hors d’oeuvre, we pair them all (what the heck, you only live once, right?). You can alternate the eggs with small potatoes for a variation.

gilded fork, recipe, eggs, salmon, caviar, appetizers

Chef's Table: The Flavors of Exploration

You may recall that in last month’s recap of all things Gilded in 2006, I mentioned two areas we will focus on in 2007: Cuisines from diverse cultures and easy-to-make dishes that satisfy, yet still manage to bring out the sensualist in each of us. Take, for example, Lia Soscia’s Moroccan Spiced Smoked Salmon: With a simple stovetop smoker and some Ras al Hanout spice, you can evoke the feeling of Fez on a warm night, even in the dead of winter.

Since its inception, our Mise en Place section has been one of the most visited areas of The Gilded Fork. It gathers in one place all the elements you need to have a cozy little tête à tête, a gourmet picnic or a distinctive evening to entertain friends. As always, we’re focusing on the sensual pleasures of the food we make, and savoring the time we share together. (read more)


gilded fork, food, food writing, Mark Tafoya, chef, mise en place

Recipe: Moroccan Spiced Smoked Salmon

This Moroccan-inspired version of a traditional smoked salmon steak is a treat for the palate; the key ingredient is a blend of spices called Ras el Hanout or “head of store” – this spice blend is considered the best a merchant has to offer to customers. It is a combination of over 30 different herbs and can include Grains of Paradise, lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more! (Ahem, the blend is claimed to have aphrodisiac properties.) Used mostly during cold seasons by locals, it is used typically in Moroccan stews called tagines.


gilded fork, recipe, moroccan, smoked salmon

Gastronomic Meditations: Felicia's Fignolias

Keddy lives in Houston. Her Celeste fig bears a fair-sized crop each year, and she always tells me about it. Envious, I listen. Barbara lives down the road from me in Meadowview; her Chicago fig, suitable for our Appalachian climate, produces an abundance of figlets that ripen minutes before first frost. Susan in South Carolina has a Brown Turkey that I visit when I’m down south, even if Susan isn’t home. Once I snitched a plump fig.

My Brown Turkey is the biggest tree of all; it has a place of honor in my front yard, right smack dab in the middle of the yard. Every year, its branches reach up even higher, and the leaves get even bigger than the year before; my fig tree could clothe all of Paradise. The problem is that it can’t feed a soul. (read more)


gilded fork, food, food writing, figs

ReMARKable Palate #73

ReMARKable Palate #73: Salmon

We're in the pink this week as we celebrate the Gilded Fork's Monthly Main Ingredient: Salmon. I share our Salmon Dossier with you (everything you always wanted to know about salmon but were afraid to ask), then I go into the kitchen to demonstrate a recipe for Broiled Salmon with a Lemon-Thyme Persillade, plus another quick recipe for an easy party snack (Shrimp and Avocado Canapes).

Welcome to our new listeners from Adam Curry's Podshow on Sirius Stars 102!

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

Music this week: "Go Fish" by Big Money Grip and songs by Brian McCrae, from the Podsafe Music Network. music.podshow.com

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



www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, salmon, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Salmon with Lemon-Thyme Persillade and Spiced Parsley Mayonnaise

Persillade is a classic French preparation using parsley and garlic. It is often used as a last-minute finish to dishes, but can also be combined with breadcrumbs to form a crust for lamb, meat or fish. In this simple version, we brighten up the taste with thyme and lemon zest to match the richness of the salmon, and a touch of Parmesan cheese for a nutty aroma.

gilded fork, recipe, salmon, persillade

Book Review: The Big Book of Fish & Shellfish

In 1994, seventy-five percent of all seafood was consumed in restaurants. That figure has steadily dropped to fifty percent today, which means there is more seafood being prepared in the home. Fred Thompson is addressing this expanding market with more than 250 accessible recipes in his recently published cookbook, The Big Book of Fish & Shellfish. He has gathered many new and recognizable recipes under one tantalizing cover, and wants his audience to feel confident in cooking with seafood. (read more)


gilded fork, food, food writing, cookbook review

Recipe: Smoked Salmon and Caviar "Pizza"

This is a simple hors d’oeuvre dish or starter course. Smoked salmon and caviar is a classical pairing, here made more relaxing and fun served on a pizza crust. You can use any garnish that you like. We are partial to champagne onions, since they are sweet and easy to make.

gilded fork, recipe, smoked salmon, caviar, pizza

Food Philosophy #35: Cooking from A to Z - Rye Bread

Food Philosophy #35: Cooking from A to Z - Rye Bread

If you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking -- and that means we're making my favorite, favorite, favorite Seeded Rye Bread recipe.

You can also find this on the Gilded Fork, and it's an adaptation of a recipe from Bernard Clayton's Complete Book of Breads. The book is worth its weight in gold.

Happy baking!

Music: Beau Hall (www.beaurocks.com)

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

http://www.culinarypodcastnetwork.com/


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Cooking from A to Z, baking, seeded rye bread

The Main Ingredient - Salmon: In the Pink

The cultures of the Coastal Northwest of North America have long been tied to salmon. The natives of the Pacific Northwest have ceremonies to welcome the return of spawning salmon. In Japan, natives of the northern coast even taught their dogs to catch salmon!

Salmon has become one of the most popular fish due to its high protein and low fat levels, and also because it has relatively high levels of antioxidant rich Omega-3 fatty acids. Because of the positive effects observed from Omega-3 acids, many claim that eating more salmon is good for the skin, and some even claim it as a treatment for acne. (read more)

gilded fork, food, ingredient, fish, salmon

Recipe: Grilled Teriyaki Salmon Bites

These little hors d’oeuvre bites are exquisite hot or cold, and are an easy dish to make when people come over. They can be marinated ahead and finished just before service, or served cold. The addition of ginger gives the teriyaki glaze an additional kick and the honey adds a sweetness which makes it easier to caramelize.

gilded fork, recipe, appetizer, hors d'oeuvres, grilled, teriyaki, salmon

Special Announcement: Our Sirius Radio Debut!

Beginning January 4th, 2007, Food Philosophy and ReMARKable Palate will be broadcast in a weekly Thursday slot on Sirius Stars 102.

The shows are now part of PodShow's Sirius lineup, and will air at 9:30 PM PST, immediately after Adam Curry's Daily Source Code.

See you on the radio!

gilded fork, Culinary Podcast Network, Food Philosophy, ReMARKable Palate, Sirius Radio, Adam Curry, PodShow

Recipe: Salmon Fettucini with Creamy Lemon Vinaigrette

Salmon is a versatile, mild-tasting fish that adapts well to a variety of flavor combinations. This dish is a luscious way to serve pasta for a special evening; the lemony vinaigrette serves as a tangy counterpoint to the buttery smoothness of the salmon. The salmon and vinaigrette can also be served atop greens for a light salad.

gilded fork, recipe, salmon, fettucini