Food Safety Corner: Iced Tea

We love our tea, whether it's freshly brewed hot tea, or a cool refreshing iced tea on a hot summer day. But it turns out that storing brewed teas at room temperature can actually be a problem for food safety.

Like most plant derived foods, dry tea leaves can contain low levels of bacteria, yeast and mold. If you brew it at an improper temperature, or store it at room temperature for long periods of time, these low levels can grow to dangerous levels (Remember that bacteria double every 20 minutes in the Temperature Danger Zone). Also, pitchers and kettles that have not been properly cleaned and sanitized can help promote the growth of these microorganisms. Like many people, if you leave the kettle on the stove and just fill it up when you want a fresh cup of tea, you could be putting yourself at risk. (read more)


gilded fork, food, safety, iced tea

Recipe: Chai Pots de Crème

This rich little bite of creaminess is an indulgent conclusion to an elegant meal. The pots can be prepared ahead of time, and the effort required delivers amazing results.

gilded fork, recipes, chai, pots de crème

Chef's Table: Winter Celebration Meals

February has always been a month of extreme differences for me. It can be a long, cold, miserable month, despite being the shortest of the year; snowstorms, blustery winds and staying indoors for most of the month can give us cabin fever. However, it’s also a month for celebrations, at least for my family, since we have some birthdays this month (including my own), and of course that of The Gilded Fork!

While I was in college, I discovered a long-standing tradition on campus called “Feb Club,” in which there was a huge party every night of the month, in a different location on campus each time. This seemed to be the only way to endure the misery of the coldest month in Connecticut. It was also long before I had much culinary sophistication, and the available libation choices usually came out of a tube attached to a metal canister.

Now that I do celebrations for a living, I’ve learned quite a bit more about how to have a good time in the cold winter months – in a way that celebrates gustatory pleasures and doesn’t end in a wicked 28-day hangover! (read more)

gilded fork, food, food writing, winter meals

Recipe: Garden Temptations Cocktail

This cocktail is an epicurean experience designed with figs in mind, inspired by their mention in the Garden of Eden. This gentle libation comprises notes of elderberry that seduce the palate while the other flavors blend deceptively behind into a delicious orange hue; the Earl Grey tea and carrot complete the “garden flavor.” (See the inspiration for Garden Temptations here.)

gilded fork, recipe, cocktail, tea, Garden of Eden

Mise en Place: Birthday Celebration Dinner

It's once again time to celebrate our birthday, and that includes a bit of bubbly not only in our glasses, but also in the veggies and dessert. (Look, if there isn't Champagne involved, it just isn't a party.) Happy 2nd birthday to us!

Menu:

Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Gorgonzola Stuffed Steak with Prosciutto
Champagne Glazed Cauliflower
Champagne Flan

(See the full menu, recipes and wine pairings here)


gilded fork, recipe, birthday, dinner party, champagne, entertaining

ReMARKable Palate Podcast #79

ReMARKable Palate #79

Happy Chinese New Year! I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. After the meal, I spoke with master brewer George Reisch, who sat down with me and explained in greater detail the process of lagering, the unique Chinese QinDao Duhau hops, and his heritage as a brewer. (You can hear the actual luncheon on Culinary Roundtable #6) We'll finish today with a recipe for Baked Pasta with Zucchini and Mozzarella.

Music: "Go Fish" by Big Money Grip, "Black Coffee" by Stefanie Harger, "Byron's Got the Time" by Family Groove Company, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

www.GoDaddy.com Use these codes for special discounts at checkout:
palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

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

www.culinarypodcastnetwork.com
food, food podcast, beer, Chinese New Year, Harbin Lager, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The Indulgence: Team Time

Tea is one of our favorite beverages given its versatility and soothing comfort (well, that and the fact that Jennifer’s mother is British). There is a permanent burner for the kettle in our Gilded Fork test kitchen, but we are not alone in our fandom. Tea is relished around the world as a steeped beverage made from the leaves and buds of the tea bush (Camilla sinensis), and is served at various times of the day from breakfast to tea time (supper time in the U.S.). Tea leaves are typically dried and can be mixed with flowers, herbs, fruit or spices; they can also be used in cooking as a brining liquid, or dried as a rub for poultry and fish.

True tea (types listed below) is not to be confused with herbal tea, which is typically made from herbs (i.e. chamomile) and/or fruits (i.e. lemons, oranges).

And of course, aside from the pleasure we get from its flavor, the added benefit of this tasty beverage is its healthful profile as an antioxidant. Not that we need an excuse. (read more)


gilded fork, food, food writing, tea

Food Philosophy #41: Lunch with Jean-Louis Part II

Food Philosophy #41: Lunch with Jean-Louis Part II

Well, you heard Part I, but Part II is where the wine has started to...seep in...and some interesting matters come to light, including a very frank discussion about one particular celebrity chef, the philosophy of dieting, and (bien sur) port and other tasty beverages.

www.restaurantjeanlouis.com

Sponsors:

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order

Barilla Pasta Lovers Cookbook (www.pastaloverscookbook.com)
Download the cookbook for free and Barilla will donate $1 to America's Second Harvest

Folgers Gourmet Selections (www.folgers.com/podshow)
Get a free sample of Folgers Gourmet Selections while supplies last

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, chef, Jean-Louis Gerin

Recipe: Honeyed Chai Tea

After you taste the ethereal spiciness of homemade chai tea, you will be hard-pressed to purchase it in a store ever again. It only takes a few more minutes to make than “regular” tea, and it is worth every extra second. The wonderful thing about chai is that it is a mixture of spices you can custom tailor to your own tastes; use the quantities specified below as a guideline, and adjust them to suit your palate.

gilded fork, recipe, chai tea, honey

Gastronomic Meditations: The Agony and Ecstasy of Tea

People who tend to wax a bit on the overly lyrical side about the pleasures of drinking tea sometimes talk about “the agony of the leaves.” This refers to those moments just after you've poured boiling water on your tea leaves (can't do this one with tea bags, friends) and they've begun to unfurl and contort in what some have supposed to be like the contortions of one in great pain. Well, maybe so and maybe not.

For me there's a different sort of agony that comes with tea – fortunately there's some ecstasy that goes with it. Let's take the ecstasy first, for once you've discovered the pleasures of drinking really good tea, and once you've trained your clunky palate to respond to some of the less subtle nuances of a fine tea, then it truly can be an ecstasy – of sorts. (read more)


gilded fork, food, food writing, tea

Culinary Roundtable #6

Culinary Roundtable #6

We're back! The foodcasters will be back in full swing with new episodes in the coming weeks, but today it's just me, Chef Mark, with a literal roundtable. I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. A group of food journalists enjoyed each other’s company, as well as the knowledge and expertise of master brewer George Reisch, who gave us a great lesson in brewing, tasting beers, and pairing them with foods. You get to listen in on the meal today!

Sponsor: Barilla Pasta - Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

Music: "Byron's Got the Time" by Family Groove Company. Find it on the Podsafe Music Network at music.podshow.com


www.culinarypodcastnetwork.com
food, food podcast, beer, beer and food pairing, Harbin Lager, ReMARKable Palate, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

Cookbook Review: Covered in Honey

If you think recipes sweetened with honey belong exclusively to stodgy, hippie-style, health-conscious cuisines, Mani Niall would like to change your mind.As chef and spokesperson for the National Honey Board, Niall claims that honey offers a sophisticated complexity of flavor that goes beyond mere sweetness. In his book Covered in Honey: The Amazing Flavors of Varietal Honey, he offers new culinary uses for Nature’s oldest sweetener, and hopes to entice us to seek out and use honeys beyond those found in our local grocery stores.

The book begins with a journey into the history and mythology of honey. In The Mythical History of Honey, Niall goes as far back as the time of the Pharoahs in Ancient Egypt to demonstrate the reverence held by countless cultures for this sweet, natural substance. In the next chapter, Bees, Beekeepers and the Honey Jar, he takes us into the bee hive, explaining such fascinating details as bee society, the role of the queen, the life cycle of bees, as well as the structure and function of the hive itself. He also reveals how varietal honey is made, gathered, and prepared for consumption. Throughout this section, Niall’s deep respect for bees and beekeepers is not only evident, but infectious. It is hard not to feel some sense of wonder about this ancient and remarkable substance. (read more)


gilded fork, food, food writing, cookbook review, honey

Recipe: Honey Soufflé with Earl Gray Anglaise

Ethereally delicate, soufflés carry a dramatic mystique that marvels and captivates just about any diner. As temperamental as they seem, soufflés are actually quite a simple, forgiving and playful pursuit. Consisting of only two components – a base (most often a pastry cream, purée or béchamel) suspended in a stiff meringue – a soufflé rises into an impossibly light, fluffy custard with a melting texture as it bakes. Warm and uniquely comforting, this honey soufflé alone is breathtaking, but the Earl Gray anglaise is a charming match for it. Contrary to the popular assumption that soufflés are an à la minute affair, the mystifying dessert can actually be prepared fully in advance, refrigerated and just baked to order.

gilded fork, recipe, dessert, honey, soufflé, creme anglaise, Earl Gray tea

ReMARKable Palate Podcast #78

ReMARKable Palate #78: Chef Bun Lai of Miya Sushi

This week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food and turning it on it's head with his own twists, using Meditteranean and even Mexican ingredients combined with Eastern techniques and presentations. Finally, we’ll hear from a listener who’s been quite busy in the kitchen, and who is inspired by our Culinary Podcast Network shows.

www.myspace.com/miyassushi

Music: "Go Fish" by Big Money Grip, "Black Coffee" by Stefanie Harger, "Zing Zing" by Roadside Attraction, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

www.GoDaddy.com Use these codes for special discounts at checkout:
palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

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

www.culinarypodcastnetwork.com
food, food podcast, cooking, sushi, Miya Sushi, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Mixology: Embrace Valentine Cocktail

Advocaat, the Dutch egg yolk liqueur, reflects this month’s theme of eggs, which were traditionally given as a token of love during the Easter celebrations in 9th Century European courts. A classic crystal glass has been chosen as the ideal vessel for the sensuous creation of “Embrace.”

The sweet muskiness of guavas evokes deep longing, and together with the hot passion of the red pepper, inspire bold action to embrace these intense emotions. The pepper adds a green freshness while it features subtlely in the finish with a mild burning sensation.

In the end, “Embrace” occasionally surprises with fleeting moments of deeper notes again. Perhaps we may experience a slow silence in these transient experiences...

Recipe: Spaghetti Pie

Italians are apt not to waste anything, especially not leftover pasta (if there is any!). A dozen eggs and lots of parmesan cheese envelop the spaghetti in this recipe to create a perfect one dish meal. If you don’t have leftover spaghetti, feel free to make up a new batch. We won’t tell. Served warm or at room temperature, spaghetti pie can be a great appetizer or main dish served with a crisp salad.

gilded fork, recipe, comfort food, spaghetti pie

Chocolate and Spice and Everything Nice!

Jennifer ran across this great article by Susan Houston in North Carolina's News and Observer about the hot love affair between chile and chocolate (just in time for Valentine's Day), and guess who they quoted?

Chocolate, you see, wasn't always the sweet confection it is today. According to historians, the Olmec, ancestors of both the Mayans and the Aztecs, discovered cacao about 2,600 years ago and probably drank it as a savory drink, mixed with herbs and spices. Later, the Aztecs added chile water to the drink.

"The pungent spiciness of the capsacim enhanced and intensified the taste of the chocolate," writes Mark Tafoya, chef-owner of ReMARKable Palate Personal Chef Service in New York City, on his Web site, www.gildedfork.com.

In Mexico, the mixture of chile and chocolate developed into mole, a savory red-brown sauce most often served with chicken. Ingredients vary from cook to cook, but chocolate and some form of chiles are a constant.

Read the rest of the article HERE.

food, food podcast, cooking, chile, chocolate, ReMARKable Palate, Culinary Podcast Network, Gilded Fork, food writing

Recipe: Apricot Ginger Flan

Flan can be tricky — or not; but this recipe is worth your time to try. The soft silky texture of the sweet custard melting on the tongue with a bewitching hint of bitterness from the caramelized sugar, and then the fullness of the ginger perfuming the mouth, is worth the exercising of mastering the heat of your stove and oven.


gilded fork, recipe, apricot, ginger, flan

Monthly Meditation: Where's the Party?

We have officially crossed the two-year marker, and with that we have lots to toast and celebrate. (For the record, we are inclined to celebrate whatever, whenever, but we have a whole laundry list of reasons to do so this month, and we shall take advantage of every last one.)

Of course, February is a special month in the Gilded Fork house for more than just birthdays (Chef Mark celebrated his last week): It’s also the one month when sensuality is treated with the attention it should be shown in our daily lives. We can thank Saint Valentine that we have at least this month to revel in it, but as you well know, my personal mission is to see it become part of the everyday. (read more)

gilded fork, food, food writing, sensuality

Food Philosophy #40: Virtual Pinot Noir Tasting

Food Philosophy #40: Virtual Pinot Noir Tasting

In this special episode of Food Philosophy, Rosina Tinari Wilson and I are conducting a bi-coastal, international, simultaneous wine tasting with wines from the upcoming Pinot Noir Summit in San Francisco. Get a sneak preview of the top-rated wines in our first virtual tasting session. Grab a few bottles from the list below and join us!

Featured Pinot Noirs:
Buena Vista 2005 (California)
Sonoma Coast Vineyards 2004 (California)
TR Elliott 2004 (California)
Laetitia 2005 (California)
Erath 2004 (Oregon)
Kawarau Estate 2004 (New Zealand)

Special thanks to Barbara Drady of Affairs of the Vine (www.affairsofthevine.com)!

Pinot Noir Summit:
February 10, 2007
12:00 PM to 7:30 PM
The Officers' Club
1 Fort Mason, San Francisco, CA
http://www.affairsofthevine.com/pn_summit.html

Sponsors:

Barilla Pasta: Celebrity Pasta Lovers Cookbook
Free download www.pastaloverscookbook.com
$1 from every download will be donated to America's Second Harvest

Go Daddy:
www.godaddy.com
10% off your order with code food 1
$5 off orders of $35 or more with code food 2
.COM domains for $6.95 with code food 3

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

ReMARKable Palate #77: Choucroute

ReMARKable Palate #77: Choucroute

To ward off the winter cold, I attended the 8th Annual Choucroute "Halles" of Fame dinner at Les Halles Restaurant in NYC with Jennifer. We spoke with owner Phillipe LaJaunie about how this simple dish brings people together, and celebrates the culture and conviviality of Alsace. We also speak with Jean-Claude Baker, son of Josephine Baker and owner of Chez Josephine Restaurant, and his "sister" in entertainment, the legendary Lilliane Montevecchi.

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

Sponsors:
palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

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, choucroute, Les Halles, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Gastronomic Journey: On Food and Sensuality

“Never trust a woman who doesn’t like to eat. She is probably lousy in bed.”

This quote has been attributed to Italian director Federico Fellini. However, the source isn’t important — it’s the principle that matters. Implicit in its message is an understanding of how reverence for the act of eating can reveal the most sensual secrets of a female.

I am often amused at the reaction I get by expressing how closely food and sensuality are related. During a recent cooking class, I was enamored with the sight and texture of a decadent custard we had just prepared. As I drizzled the pearlescent yellow cream over a dish of succulent strawberries, I couldn’t help but to comment aloud, “This, right here, is sex on a plate.” There were some puzzled looks. (read more)


gilded fork, food, food writing, sensuality

Recipe: Lavender Meringues

Irresitably delicate, these light airy cookies offer a crisp bite perfect for Spring with the surprising lavender hue and flavor. Healthier than traditional cookies, meringues are pure melt-in-your-mouth heaven, so we completely encourage indulging in this succulent treat, especially since they are so easy to make.

gilded fork, recipe, lavender, meringues

Food Philosophy #39: Lunch with Jean-Louis

Food Philosophy #39: Lunch with Jean-Louis

My dear friend and master chef Jean-Louis Gerin (zee big bad Beard Award winner) invited me to lunch at Opia in New York, where we got to discuss his new artisanal spiced chocolates, his chocolate body paint/spatula combo, and masculinity/femininity in the U.S. vs. Europe. There is never a dull moment when Jean-Louis is around, so this is one of the most engaging (and fun!) chef conversations I’ve ever had.

http://www.restaurantjeanlouis.com/
http://www.opiarestaurant.com/

Featured sponsors:

Barilla Pasta Lovers’ Cookbook
http://www.pastaloverscookbook.com/
For each cookbook downloaded (free through Feb. 28), Barilla will donate $1 to America’s Second Harvest

Go Daddy
http://www.godaddy.com/
Save 10% on your entire order with code “food1” (enter at checkout)

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, Jean-Louis Gerin, chef, seduction, chocolate, Valentine's Day

Daily Meditation: Valentine's Day Seduction

This is about the time of year when I start hearing from male friends both near and far.

"Jennifer, I want to do something special on Valentine's Day for my wife/girlfriend/latest conquest, but I have no idea what I'm doing in the kitchen. Can you please, please help me?"

Ah, these poor lost souls. I have taught cooking lessons by e-mail, tutored in the art of sensory seduction via Skype, and generally tried to make the world a more sensual place; but I realize that even the fastest learners have limitations.

So this year, instead of wringing my hands as I watch said students whip themselves into a frenzy along with the fresh cream, I've decided to give them — and you — an out. You see, there are specialists in the realm of Valentine's Day, and they are called chefs and restaurateurs. However, rather than encouraging you to fight for reservations and pay an exorbitant amount for a meal in a cramped dining room, I shall still encourage you to dine in — only this time we're going to focus on ambience and leave the meal to the experts. (read more)

Note: This article is from my Sunday Magazine feature for the Hudson Valley's Times Herald-Record. You can also see notes on the menu, decor, wine and presentation, and my Honeyed Chai Tea recipe (also available here).

Photo: Times Herald-Record/Tom Bushey

gilded fork, Valentine's Day, restaurant, seduction

Recipe: Asparagus & Mascarpone Omelets with Champagne Onions

The creaminess of mascarpone does double duty in this light and fluffy omelet: It adds creaminess to the whipped eggs, and serves as a zesty sauce when blended with spices and cilantro. Whipping the egg whites makes these omelets super fluffy. With the advent of Spring, we just couldn’t resist serving this with asparagus. Be sure to get freshly picked local asparagus, which will be more tender than generic supermarket asparagus.

gilded fork, recipe, asparagus, mascarpone, omelet

Mise en Place: Mardi Gras Dinner Party

Some call it Fat Tuesday, others Carnivale, but no city quite captures the essence of Mardi Gras like New Orleans. This month's menu is spicy, rich and full of Nawlins flavor, so set a festive table, gather your friends and laissez les bon temps rouler!

gilded fork, entertaining, dinner party, Mardi Gras

Recipe: Caramelized Apple Bread Pudding

A simple dessert to warm you up on chilly nights, there is no better way to celebrate the comforting flavors of fall than with this bread pudding. Sweet caramelized apples and toasted bread cubes sing in a warm cinnamon-laced custard. The cider caramel sauce itself is divine, but particularly so when generously poured over the voluptuous pudding.


gilded fork, food, food writing, recipes, dessert, Pastry Princess, apples, bread pudding