Culinary Roundtable #11

Culinary Roundtable #11: Albariño, from the Vineyard to the Table, Part 1

Part 1 of the panel discussion - Albariño, from the Vineyard to the Table: The panel is introduced by Katrin Naelapaa, director of Wines From Spain, and moderated by Doug Frost, one of the worlds preeminent wine experts, and one of only 3 people in the world to hold both the Master of wine and Master Sommelier designation.

Links:
www.riasbaixaswines.com

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

The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com



www.culinarypodcastnetwork.com
food, food podcast, wine, Albariño, Rias Baixas, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

Recipe: Almond Tarragon Cake

Superb tasting desserts don’t have to be complicated, and this simple cake exceeds all expectations. Rich with the flavors of almonds, sweet butter and vanilla and studded with tiny green leaves, these are beautiful golden cakes full of tantalizing, complex flavor. The almond paste gives a velvety fine crumb, and tarragon imparts a subtle but extraordinary hint of spice. The cakes also taste refreshing when served with the tarragon cream from our tropical fruit salad recipe; this combination of warm cake and cool cream creates an earthy and striking dessert perfect for spring. Although perfectly acceptable when prepared in a larger pan, small individual desserts always take the cake, although they require slightly more effort.

gilded fork, recipes, dessert, almond, tarragon, cake

Mise en Place: Cinco de Mayo Celebration

Hello sunshine, and welcome to margarita time! In Mexico, Cinco de Mayo is celebrated with plenty of food, drink and dancing -- and though we do like to dance around the kitchen a bit, we'll leave that last part to you.

gilded fork, entertaining, dinner party, Cinco de Mayo

ReMARKable Palate Podcast #88

ReMARKable Palate #88: Trans Fats, Canola Oil and Biodiesel.

On today’s program, we talk about the confusing world of cooking fats. We speak with Bill McCulloch from Bunge oils about trans fats and why they are not so healthy. We also learn about alternatives based on Canola, and how various cooking oils are being recycled to make biodiesel as an alternative to gasoline for fueling our cars. Plus, I go on a rant about the Nanny State and legislating food choices.

Links:
www.canolainfo.org
www.bunge.com

Sponsor: 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

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 oil, canola, biodiesel, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Tropical Fruit Salad with Tarragon Cream

A colorfully seductive dish, this light, yet alluring dessert of soft, juicy fruits is perfect for a spring or summer refresher. In this simple salad, we capture distinctly different flavors – sweet, tart and savory – and wrap them together in a subtle tarragon and honey cream. We also provide a variation for presentation – a sexy timbale of fruits – so have fun and experiment with whatever variation suits your style and comfort level.

gilded fork, recipes, dessert, fruit salad, tarragon

ReMARKable Palate Podcast #87

ReMARKable Palate #87: Albariño

On today’s program, We explore the queen of Spanish white wines, Albariño. This special grape is native to the Rias Baixas region of Galicia in extreme northwest Spain, an area known for its green, rolling hills, cool wet climate, and the distinct character of the Gallegos, whose celtic ancestors came to Galicia more than 1000 years ago. We ran into our old friend Katrin Naelapaa, and we got a chance to speak with several wine luminaries, including Doug Frost, one of only 3 people to hold both the Master Sommelier and Master of Wine distinctions.

Links:
www.tablany.com
www.agrodebazansa.es
www.riasbaixaswines.com

Sponsor: 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

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, wine, Albariño, Rias Baixas, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The Indulgence: Tarragon - The Sweet Taste of Spring

As spring slips slowly towards us (taking its own sweet time in some parts of the world), we find ourselves reveling in anything fresh and new. Though substantial stews, juicy roasts and warming casseroles certainly got us through the winter, spring menus quickly become greener, lighter and cooler; fresh herbs are one of many wonderful ways to celebrate the return of spring, and tarragon is the ideal herb with which to begin. Some of us know tarragon only as a bottle of green flakes with a dusty odor, for dry tarragon lacks the aroma and flavor gifted to its younger, fresher sibling. But once you’ve nibbled on the long, thin leaf of true, fresh tarragon, you will find yourself constantly craving its subtle licorice-flavor. Don’t hold back. (read more)

gilded fork, food, food writing, tarragon

Recipe: Roasted Asparagus with Tarragon Butter Sauce

Although asparagus is available year-round, it is a traditional side dish for any spring feast (and best when freshly picked from the farm). The rich essence of freshly minced tarragon adds a lovely flavor to the velvety butter sauce, making it a perfectly luxurious way to dress up freshly roasted asparagus. The extra sauce will not go to waste either: It can complement your favorite grilled or pan-sautéed meats.

gilded fork, recipes, roasted asparagus, asparagus, tarragon

Cookbook Review: The Herbal Kitchen

The Herbal Kitchen: Cooking with Fragrance and Flavor should come with a warning label on the cover. One peek inside, and you will long for an herb garden of your own. Two peeks, and a watering can and pruning shears will seem like essential kitchen utensils.

In this collection of beautifully photographed recipes, IACP award-winning cookbook author and Herbfarm Restaurant chef Jerry Traunfeld takes us from the garden to the kitchen with inspirational ideas for simple but stunning meals made with fresh herbs. “When I cook with fresh herbs,” he writes, “it’s easy to achieve amazing results with little effort.” The magic begins in the garden, and that, too, is where Traunfeld starts.

The first section of the book – From the Herb Garden to the Cutting Board – offers general guidelines for planting, growing, maintaining, and harvesting herbs, followed by tips for storing herbs and using them in cooking. Traunfeld distinguishes between chopping, slicing, and tearing herbs for maximum potency and flavour, which is something this amateur cook has never really considered. The resulting difference in taste can, however, be quite dramatic. (read more)


gilded fork, food, food writing, cookbook review, herbal kitchen, Jerry Traunfeld

Mixology: Blood Brothers Cocktail

April’s theme of artichokes and tarragon threw my palate off balance due to their unfamiliarity, especially the former. To my knowledge, there were no restaurants in town that served artichokes as a main, nor did it feature prominently even when it was used (which by itself is a rare case here in Singapore). Artichokes are also quite a curious item, where one is not exactly sure what it is (a flower bud, actually).

As with many of the themes featured so far at The Gilded Fork, artichokes have an aphrodisiac reputation, and their alter ego at the bar comes in the form of the liqueur Cynar. An intriguing effect of eating artichokes, however, is that they leave a sweet taste in the mouth that affects subsequent flavors on the palate, so I passed on them for April’s cocktail.

As for tarragon the “dragon herb”, I had not tried any dishes in which it featured prominently, but am a bit more familiar with its anise flavor. In fact, this particular flavor is seldom seen in the cuisines in Singapore, and likely experienced by most Asians through the anise-flavored Sambuca liqueur. Interestingly, the plant’s roots, if not divided regularly, would actually start to strangle themselves (definitely a freedom loving herb!). Used by the ancient Greeks as a painkiller (due to a compound called eugenol) for toothaches, it was also known as the “soldiers’ herb” for its anesthetic and perceived anti-venom qualities.

The thought of soldiers brought to mind inspirational battles fought against great odds, such as Cinco de Mayo, the legend of the 300 Spartans, and the archetypal David versus Goliath story. Along these lines, coriander seeds (actually fruits) came to mind, as they were once used by soldiers to prevent wound infections. Coriander seed’s wonderfully uplifting floral/citrus notes gave the anise-flavored tarragon a more appealing dimension. (read more)


gilded fork, recipes, cocktail, tarragon, coriander, blood oranges

Culinary Roundtable #10

Culinary Roundtable #10: 2 Guys, Another Girl, and Some Glasses

Today's hosts are Chef Mark of ReMARKable Palate, Jennifer Iannolo of Food Philosophy and Joe Carpenter from A Guy a Girl and a Bottle, who was in New York for PodcampNYC an “unconference” for podcasters and listeners. Before the weekend got underway, we got together to enjoy some wine and antipasti at Bar Veloce’s Chelsea location. This winebar and paninoteca specializes in Italian wines, so we ordered some glasses and tasted away.

Bar Veloce Chelsea: 176 7th Ave, between 20th and 21st.
or call 212-629-5300

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


The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com


www.culinarypodcastnetwork.com
food, food podcast, wine, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

Recipe: Steamed Artichokes with Lemon Herb Mayonnaise

Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work! But it doesn’t have to be difficult to prepare artichokes; this simple classic is so satisfying, and here we explain the basic technique for preparing artichokes for any recipe. The accompanying herbed mayo is refreshingly tart thanks to the addition of lemon zest and juice, and is especially resplendent when tarragon is used.

gilded fork, recipe, steamed artichokes, cooking

Gastronomic Meditations: Preserving the Local

Labor Day, 1985. I am eleven years old, a fifth grader. It’s the last real day of summer, the day that for every American kid means one last reprieve from the looming school year, one last gasp of summer, one final day of sweet freedom. And I am stuck in the family kitchen. Canning.

In The Gastronomical Me, MFK Fisher writes fondly about childhood memories of canning, about longing to taste the fuzz skimmed off strawberry jam and hoping to help with canning, thinking “such a beautifully smelly task should be fun.” I am certain that if she had actually been given the opportunity she desired to assist with the canning, she would have promptly refused the privilege.

I grew up in a family of seven children, all supported on a social worker’s income. Food was about frugality, and every fall this culminated in a seemingly endless progression of tedious food preservation tasks. In our house, fall not only brought the dreaded return to school, but also the dreaded canning season. My parents collected the bounty from their garden and, unthinkably, added more fruits and vegetables that they had purchased cheaply from roadside stands. We established assembly lines for peaches, apricots and pears, ripe fruit slipping from hand to hand as we blanched, peeled, sliced and syruped, the ripe fruit turning into a sticky, itchy mess of fruit fly heaven. We punched pits out of piles of cherries, smashed tomatoes through a food mill and shaved cobs of corn, trying to gather the unruly kernels into freezer bags. We shredded overgrown zucchinis to freeze for winter batches of sweet bread and juiced grapes. Some years there was pickling, the sickening sourness of hot vinegar suddenly overwhelming the house. (read more)


gilded fork, food, food writing, canning

Recipe: Spicy Artichoke Spinach Dip

Artichokes and spinach are perfectly paired with pepper jack cheese in this rich and spicy dip, which is Chef Lia’s spin on a classic party favorite. Serve it on top of your favorite crackers, crostini, breadsticks or even vegetable chips made from cucumbers, carrots and zucchini. Use your imagination to spice up your next cocktail party.

gilded fork, recipe, appetizer, artichoke spinach dip, spinach dip

ReMARKable Palate Podcast #86

ReMARKable Palate #86: Sake Selections

On today’s program, we sit in on a sake seminar led by Michael John Simkin, an American who knows as much about this amazing fermented rice drink as any Japanese person! Michael leads us through the fermentation process, and we taste two different sakes. We also have the honor of speaking with Kazuhiro Sakurai, a world famous brewer of the Dassai brand of Nigori sake.

Sponsor: 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

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



Feed: http://www.podshow.com/feeds/remarkablepalate.xml

www.culinarypodcastnetwork.com
food, food podcast, sake, Dassai, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The Main Ingredient: Artichokes

All right, we’ll admit it. While artichokes have been grown and eaten for at least one thousand years, they are not necessarily the easiest ingredient to love. These delectable vegetables put up barriers to hinder our penetration – sharp spikes on their petals and a lethal fuzzy barrier over their hearts. They take eons to cook, and even when they are done, consumption is a slow and sometimes frustrating process. And if you plan to use only the hearts, trimming each vegetable down to its root can be downright depressing. Despite all of these obstacles, however, eating artichokes is well worth the effort; this is just one of those times that slower is better. Eating an artichoke is not just about sustenance, it’s about the experience: The act of eating whole artichokes can be playful, thoughtful or sensual, while preparing the hearts shows great care and attention to detail. So have patience, slow down and enjoy every morsel of this strange little edible flower; that’s right, flower. The only edible member of the thistle family, artichokes are botanically characterized as flowers. In fact, if artichokes are left unpicked, they will transform into beautiful violet-colored blossoms. (read more)

gilded fork, food, food writing, artichokes

Food Philosophy #47: Cooking from A to Z - Finger Rolls

Food Philosophy #47: Cooking from A to Z - Finger Rolls

The twins are back in the kitchen with me this week to cook up some finger rolls with the help of my mighty new mixer. Chef Mark and I also attended PodCamp NYC this weekend, so I've got a recap of our experience and some great stuff coming down the pike from the Culinary Podcast Network. I'm also seeking bachelors for my own purposes both sensual and culinary, so do send them this way.

Featured site: www.MissingAlert.com

Sponsor:

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

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, baking, Cooking from A to Z, dinner rolls, PodCamp

Recipe: Dilled Crab Salad on Artichoke Bottoms

Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body. For this crab salad, we prefer not to use mayonnaise, and instead allow the dill and crab to stand on their own. The hint of sweet vinegar makes for a puckery taste, and serving it in artichoke bottoms makes it an easy yet somewhat elegant picnic hors d’oeuvre.

gilded fork, recipe, crab salad, artichokes

Monthly Meditation: Yearning for More

I find that this time of year is much like a reluctant lover: There are days filled with the tease of bright sunshine that summons the soul to awaken, followed by the gloom of gray skies and rain that compels one to stay in bed. The patterns are inconsistent, and leave one yearning for more of the warmth. Sigh.

Nonetheless I keep telling myself that steady sunshine will soon be here, so I must simply endure the patches of gray. April is a month of transition, where we shed the past and step forth to greet all things newly budding; there are signs of life as far as the eye can see. At last I can open my windows and listen to the birds, though they will eventually irritate me with their cacophony of mating calls. On some days I know just how they feel.

gilded fork, food, food writing, spring

ReMARKable Palate Podcast #85

ReMARKable Palate #85: KitchenCasting with Mom!

On today’s program, I take you into the kitchen with me, as I return to Albuquerque to celebrate my birthday with my family. It’s not often that I get to spend time in the kitchen with my Mom, so I jumped at the chance to record as we prepared a birthday brunch together. You’ll hear us as we work away, then my Mom offers a toast when the guests arrive. After that, I’ll bring you a bonus recipe for green Beans with Sun-dried tomatoes. It’s a Kitchen day here at the ReMARKable Palate Podcast!

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

Sponsor: 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, KitchenCast, green Beans, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Mise en Place: Easter Dinner Menu

If you have family gathering 'round the table for an Easter feast, might we suggest taking full advantage of spring's bounty? The flavors and colors arriving to market right now offer a refreshing change to our dulled winter palates. This month's wine pairings were inspired by the new book from our friends Andrew Dornenburg and Karen Page, What to Drink with What You Eat.

gilded fork, entertaining, Easter, dinner menu

Food Philosophy #46: Hudson Valley Wines

Food Philosophy #46: Hudson Valley Wines

Did you know there is wine growing in my backyard? I don't mean that literally, of course, but the Hudson Valley is quickly establishing itself as a player in the wine world, particularly in the realm of sparkling wines. Join me as I speak with some of the winemakers and winners from the 2nd annual Hudson Valley Wine Awards.

Whitecliff Vineyard www.whitecliffwine.com
Warwick Valley Winery & Distillery www.wvwinery.com
Brookview Station Winery www.brookviewstationwinery.com

Oh, I also delve into a little Shakespeare to kick off this season of buds newly sprouting, love blooming, etc.

Sponsor:

Go Daddy (www.godaddy.com) has special Food Philosophy discounts!
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com), 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, Hudson Valley, New York, wine

Recipe: Artichoke Bisque

Rich and creamy artichoke bisque is a delightful way to start a springtime meal. Flavorful, fresh artichoke hearts are complemented by rich roasted garlic, Hungarian sweet paprika and a pinch of fresh scallion greens.

gilded fork, recipes, soup, artichoke bisque