Culinary Roundtable #13

Culinary Roundtable #13: Albariño, from the Vineyard to the Table, Part 2

Part 2 of the panel discussion - Albariño, from the Vineyard to the Table: The panel is 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

ReMARKable Palate Videocast #4

ReMARKable Palate Video #4: Indian Corn Soup

You heard the audio podcast with Terry Jones, making traditional Indian Corn Soup on ReMARKable Palate #93. Here's the video of the entire process, sped up just a little! If you're interested in having a Corn Soup Party and screening of your own, contact Terry at cornsoupman@yahoo.com, or at www.tornjersey.net.


Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

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Music: "Go Fish" by Big Money Grip; "MorningStar Rise" by Joseph Firecrow. www.josephfirecrow.com; "Trancendance of the Ancient Ones", by Joe Mejer. www.myspace.com/joemejer.
All music from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com



www.culinarypodcastnetwork.com
food, food podcast, Indian Corn Soup, Terry Jones, Native American food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: O-Hitashi - Mini Spinach Towers

O-Hitashi is a traditional dish served in Japan. The term refers to any fresh vegetable that has been lightly boiled and made into a salad. This version is simple, yet elegant in its presentation, topped with toasted sesame seeds. Long leaf Japanese spinach works best, but you may use baby spinach.

gilded fork, recipes, O-Hitashi, spinach

ReMARKable Palate Podcast #93

ReMARKable Palate #93: Indian Corn Soup

Terry Jones, a member of the Wolf Clan of the Seneca Tribe in upstate New York, shows us how to prepare traditional Indian Corn Soup in preparation for a party where he screens his film entitled "What in the hell is corn soup?", and shares this amazing native American dish with people of all ethnicities.

Look for the Video Podcast coming in a few days!

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 Culinary Podcast Network. www.culinarypodcastnetwork.com



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food, food podcast, Indian Corn Soup, Terry Jones, Native American food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Food Philosophy #51: Rum Cocktails

Food Philosophy #51: Rum Cocktails

Chef Mark and I attended a Rums of Puerto Rico tasting at Country restaurant in NYC, and we were introduced to a whole new world -- from the perspective of cocktails crafted by Jose "Juice" Miranda to the menu prepared by Executive Chef Doug Psaltis.

Featured cocktails: Ponce Fizz, Up in Smoke, Purple Rain (my favorite!!)

Rums of Puerto Rico: www.rumcapital.com

Country Restaurant: www.countryinnewyork.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 Culinary Podcast Network (www.culinarypodcastnetwork.com).




food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, rum, cocktails

Cookbook Review: Yogi in the Kitchen

Elaine Gavalas, M.A., M.S. wants to convince us that yoga isn’t just about exercise anymore. She advocates that you can also enjoy fresh, healthy and incredibly simple to prepare meals – yogi-style – with her cookbook Yogi in the Kitchen: More Than 100 Enlightened, Delicious, Healthful Recipes for Body and Soul.

This unique cookbook includes an unusual but useful beginning section that details simple yoga postures to help aid in digestion; for example, while cooking, practice a “modified seated-forward bend”, which not only tones the abdominals, but also improves digestion. Pair this with dishes such as Pasta with Roasted Vegetables and Goat Cheese and “Yogani” Oatmeal Cookies to not only please the palate, but strengthen the body as well! Of course, you don’t have practice yoga to reap the benefits of these delicious recipes, most of which are vegetarian but include easy substitutions for meat eaters. (read more)


gilded fork, food, food writing, cookbook review

Recipe: Spinach and Tortellini Soup

Fresh green spinach is complemented by a light chicken stock and flavorful tortellini. This easy-to-prepare soup is a great starter for any meal but makes a terrific light dinner with a side of salad and a crusty loaf of Italian bread.

gilded fork, recipes, soup, spinach, tortellini

ReMARKable Palate VideoCast #3

ReMARKable Palate Videocast #3: Sonoma and The Girl and The Fig

Video from the town of Sonoma in California, and Chef John Toulze of The Girl and The Fig Restaurant. Listen to the full audio interview on ReMARKable Palate Podcast #92.

www.thegirlandthefig.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 Culinary Podcast Network. www.gildedfork.com



www.culinarypodcastnetwork.com
food, food podcast, video podcast, The Girl and The Fig, Sonoma, John Toulze, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Mixology: Refreshing Summer Cocktails

These are perfect thirst quenchers for the holiday weekend, so get mixing!

gilded fork, entertaining, cocktails, Memorial Day

Mise en Place: Memorial Day Picnic

Pack up this lunch or light dinner and head to your favorite summer spot. Just don't tell us where you are, or we might join you!

gilded fork, entertaining, Memorial Day, picnic

Food Philosophy Videocast #2: The Chefs of Piemonte

Food Philosophy Videocast #2: The Chefs of Piemonte

I captured some video footage during my Piemonte luncheon at the United Nations, so you can see chefs in action in the kitchen and lotsa pasta -- and one particular chef toward whom the camera just seemed to gravitate.

Hear the full audio with interviews on Food Philosophy #50.

www.torinopiemonte.com

Featured Chefs:
Ugo Alciati, Guido (Pollenzo)
Alfredo Russo, Dolce Stil Novo (Cirie)
Mariangela Susigan, Gardenia (Caluso)
Walter Ferretto, Cascinale Nuovo (Asti)
Marta Grassi, Tantris (Novara)
Sergio Vineis, Patio (Pollone)
Mariuccia Ferrero, San Marco (Canelli)
Pier Bussetti, Locanda Mongreno (Torino)
Stefano Gallo, Barrique (Torino)
Massimiliano Musso, Vittoria (Tigliole d'Asti)
Andrea Ribaldone, Fermata (Spinetta Marengo)

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 Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, video, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chefs, Italy, Torino, Piemonte, United Nations

ReMARKable Palate Podcast #92

ReMARKable Palate #92: The Girl and The Fig

This week, we speak with John Toolse, Executive Chef of The Girl and The Fig in Sonoma, CA about their focus on fresh produce, and their jarred products. Next I cook an Herbed Quinoa Medley for you in my kitchencasting segment, and we finish the show this week with a musical segment from the Hyperactive Music Festival in Albuquerque, NM.

Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

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palate2 for $5 off any order of $30 or more
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Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

"Honey" by Zebra Junction. www.zebrajunction.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com



www.culinarypodcastnetwork.com
food, food podcast, sonoma, The Girl and The Fig, kitchencast, Hyperactive Festival, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The Indulgence - Spinach: An Unexpected Indulgence

We here at the Gilded Fork like a challenge. Of course, we could pick any number of foodstuffs that would have you salivating merely at their mention; but that would be too easy. So try to fight off any ill-fated childhood memories of being forced to choke down one more mouthful of you-know-what. Remember: The Gilded Fork is an adult magazine – that means check your childhood prejudices at the door. If you give us a few minutes of your time and rally your creative juices to try a few recipes, we give you our word that the finer delights of this misjudged vegetable will soon be revealed to you. After all, just because it’s good for you doesn’t mean you can’t love it. . .

When carefully selected and prepared, spinach’s fresh, crisp texture and slightly bitter taste are both refreshing and enticing. This leafy green provides the perfect backdrop for mixing textures, temperatures and flavors; it pairs equally well with sweet foods like strawberries in salads, and sharp cheeses such as feta in a mouth-watering spanakopita (a kind of Greek savory pie made from spinach and feta between layers of phyllo dough). Spinach inspires improvisation and creativity, and what more could we ask of any ingredient? (read more)


gilded fork, food, food writing, spinach

Mixology: Theobroma Cocktail

Restore harmony with nature, and celebrate rituals to slow down the modern pace of life with this nourishing potion of dark Criollo chocolate, Hungarian "Noble Sweet" smoked paprika and beetroot juice. Complex, with a delicate elegance, this elixir is strengthened by cachaca (a Brazilian liqueur) and vodka while softly lifted by citrus elements. Theobroma: Cocktail of the gods? See Damian Sim's inspiration for this recipe here.


gilded fork, recipes, cocktails, mixology, theobroma, cocoa, pepper

ReMARKable Palate Videocast #2

ReMARKable Palate Videocast #2: Loaves and Fishes Cookshop

Chef Gerard Molloy of Loaves and Fishes Cookshop of Garden City, Long Island joins us at Pinot Days New York to tell us about their Essentials Series of cooking classes.

www.landfcookshop.com
www.pinotdays.com

Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

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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 Culinary Podcast Network. www.gildedfork.com



www.culinarypodcastnetwork.com
food, food podcast, video podcast, loaves and fishes, cooking school, Pinot Days, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Peppers Stuffed with Roasted Vegetables, Halloumi & Pine Nuts

This simple dish showcases the beauty of bell peppers. Unlike the overly cooked, soggy meat-filled stuffed bell peppers we may have grown up with, these peppers are like little boats of tender crisp summer vegetables, accented with the savory tang of Halloumi cheese.

gilded fork, recipes, stuffed peppers, Halloumi

Food Philosophy #50: Lunch at the U.N.

Food Philosophy #50: Lunch at the U.N.

I recently attended a luncheon in the Delegates Dining Room at the United Nations in New York featuring a festival of tastes from Italy's Piemonte region. Listen in as I speak with Chef Pier Bussetti, who headed up this team of the Stelle del Piemonte -- Piemonte's Star Chefs -- to showcase the region's unique pairing of tradition with ultra-modern sensibility.

I've also had some new ideas about that summer Dating Adventure, and think a dining club would be a helluva lot more fun.

www.torinopiemonte.com

Featured Chefs:
Ugo Alciati, Guido (Pollenzo)
Alfredo Russo, Dolce Stil Novo (Cirie)
Mariangela Susigan, Gardenia (Caluso)
Walter Ferretto, Cascinale Nuovo (Asti)
Marta Grassi, Tantris (Novara)
Sergio Vineis, Patio (Pollone)
Mariuccia Ferrero, San Marco (Canelli)
Pier Bussetti, Locanda Mongreno (Torino)
Stefano Gallo, Barrique (Torino)
Massimiliano Musso, Vittoria (Tigliole d'Asti)
Andrea Ribaldone, Fermata (Spinetta Marengo)

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 Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chefs, Italy, Torino, Piemonte, United Nations

Monthly Meditation: To Market

If you’ve been keeping up with our blogs and podcasts, you know that Chef Mark and I recently traveled to San Francisco, where we were able to combine business with the pleasure of food and wine exploration. Yes, it’s easy to love work like this. Interestingly enough, it was my first trip to this fantastic city, which is a bit odd considering that I’ve traveled all over the place, but never managed to make it to one of America’s best food havens; however, I made up for lost time – trust me.

San Francisco is an easy city to fall in love with: Aside from what I consider to be perfect weather (never too hot, never too cold), it is resplendent with picturesque architecture and a clear devotion to the pleasures of the palate. We sampled crab rolls down at the wharf, garlic-infused everything at The Stinking Rose, local wines, local brews – you name it, we ate it. My favorite part of the trip, however, was our jaunt to wine country... (read more)


gilded fork, food, food writing, San Francisco, farmer's market

Recipe: Pumpkin Flan with Ancho Chile Brittle

Incredibly delicious and intriguing, this caramel-glazed custard, reminiscent of pumpkin pie, makes an elegant alternative to the holiday favorite. A hint of Ancho chile surprises your taste buds with an unusual burst of heat and flavor. We used canned pumpkin in crafting this recipe, but feel free to explore and indulge in autumn’s bounty.

gilded fork, recipes, dessert, pumpkin flan, ancho chile

ReMARKable Palate Podcast #91

ReMARKable Palate #91: San Rafael Farmer's Market

When we traveled to the Bay area recently, Jennifer and I visited the San Rafael Farmer’s Market in Marin County with our friend and wine correspondent Rosina Tinari Wilson. Her Welcome to Wine Country Podcast is coming soon to the Culinary Podcast Network, and we’ll certainly hear more from her about the great foods of California. For today, it’s our intro to some great farmers and purveyors doing business in the Bay Area.

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 Culinary Podcast Network. www.culinarypodcastnetwork.com



www.culinarypodcastnetwork.com
food, food podcast, farmer's market, San Rafael, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Grilled Chicken Ciabatta with Roasted Pepper Duo

Roasted peppers are as much a part of summer for us as vine ripened tomatoes. We love the sweet caramelization achieved by fire roasting these already sweet capsicum. By using the red peppers on the sandwich and the yellow peppers in a purée that becomes the sauce, we get a double dose of pepperiness that complements the chicken and keeps it moist. Rosemary is the final touch, giving this chicken a Mediterranean flair. See the variation for a canapé that will knock your socks off.

gilded fork, recipes, grilled chicken salad, roasted peppers

The Main Ingredient: Peppers - Taste the Rainbow

No matter how old we get, as June approaches we all dream of a long, leisurely summer vacation. Staring out of that office window, stuck in traffic, or with our arms deep in dirty dishes, we imagine endless beaches and fiery sunsets, crowded piazzas and dusky churches, or vibrant markets and colorfully painted houses. Whether our fantasy vacations take us to tiny Grecian villages or the luxurious resorts of the Amalfi Coast, as our minds travel, our mouths water for exotic, exciting, authentic cuisine. This month’s featured ingredient is designed to help you shake off your winter doldrums and shake up your dinner routine. Chile peppers are by their nature exciting – you never know quite what you’re going to get. And while bell peppers lack their siblings’ fierce presence, their subtle sweetness, mild acidity and beautiful colors brighten up the plate and the palate. Best of all, peppers can be prepared in dozens of different ways, each technique subtly altering their taste and texture until you are certain that you have tasted a thousand different ingredients plucked from markets around the globe, rather than one underappreciated vegetable (well, fruit, actually – but more on that below). (read more)


gilded fork, food, food writing, peppers

ReMARKable Palate Videocast #1

ReMARKable Palate Videocast #1: Pinot Days New York

A video montage of the many bottles and happy tasters at Pinot Days New York, held at the Jacob Javits Center on April 29, 2007. I'll have some video interviews of producers in the weeks to come

www.pinotdays.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 Culinary Podcast Network. www.gildedfork.com



www.culinarypodcastnetwork.com
food, food podcast, video podcast, wine, Pinot Noir, Pinot Days, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Sicilian Sausage and Peppers

This variation of a well-loved Italian dish is reminiscent of caponata: Spicy Italian sausage, sweet crisp peppers, onions and eggplant are enveloped in a rich tomato sauce. The “Sicilian” twist is the addition of anchovies, sweet raisins and pignoli (pine) nuts – pantry staples in a Sicilian kitchen. This savory and sweet dish will be a delightful change to the same old sausage and peppers at your next summer barbeque.

gilded fork, recipes, Sicilian, sausage and peppers

Food Philosophy Videocast #1: The Stinking Rose

Food Philosophy Videocast #1: The Stinking Rose

Yes, ladies and gentlemen, we have gone to video. Check out our adventures (that would be me and the Chef called Mark) at The Stinking Rose Restaurant in San Francisco, including the sampling of some deeelicious garlic ice cream!

Music: Beau Hall (www.beaurocks.com)

The Food Philosophy Videocast is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, videocast, garlic, Stinking Rose, San Francisco

Food Philosophy #49: The Stinking Rose

Food Philosophy #49: The Stinking Rose

Chef Mark and I headed out to San Francisco for a bit of work and play last week, and we were delighted to share a meal at the world-famous Stinking Rose restaurant. With a menu entirely devoted to garlic, there is no avoiding the delicious fragrance wafting from the restaurant as you pass by; so we didn't pass it by, but stepped inside instead.

You can see our review of The Stinking Rose Restaurant Cookbook at the Gilded Fork, so if you aren't going to be near San Francisco anytime soon, this might get you close enough to scare off some vampires yourself!

We've also kicked off a new challenge called Jennifer's Dating Adventure, which just might make this summer a little more interesting (ok, we get that launching such a thing during a garlic episode may not be the best idea -- work with us here).

P.S. Don't miss the first episode of the Food Philosophy videocast, featuring footage of our jaunt to the Stinking Rose!

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, garlic, Stinking Rose, San Francisco

ReMARKable Palate Podcast #90

ReMARKable Palate #90: The Educated Palate

Jennifer and I traveled to San Francisco in search of great food and wine on the West Coast, and discovered a restaurant run by a cooking school right in downtown San Francisco. We speak with Chris Johnson of the Educated Palate Restaurant of the City College of San Francisco.

The Educated Palate

Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

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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 school, Educated Palate, San Francisco, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Gastronomic Journey: Dating and Dining

Those who have perused my recent articles will know that I recently married a man who is as much a sensualist about food as I am. Those close to me are also aware that I discarded a potent and deeply considered anti-marriage stance in order to do so, and that the catalyst for my philosophical shift was an insistent desire to share food with this man for the rest of my life (coupled with a realization that weddings are not a necessary part of marriages).

However, the path to connubial cuisine was paved with a few significant others—and a slew of insignificant others — whose tastes differed from mine as much as the taste of ketchup differs from that of ripe tomato. In retrospect, although I might not have recognized it at the time, I have been able to discover something about why the relationships inevitably failed by looking at the differences between the way that I thought about food and the way that each of them did. (read more)


gilded fork, food, food writing, dating

ReMARKable Palate Podcast #89

ReMARKable Palate #89: Pinot Days New York.

I recently visited the New York Edition of the Pinot Days Festival, with Pastry Princess Monica in tow to keep me from drinking too much (and she was also shooting video for us, which you'll see in an upcoming video podcast). We speak with Mark Ketcham of Ketcham Estate, Michael Brill of Crushpad, Michael Brughelli of Kenneth Volk Vineyards, and Mark McWilliams of Arista Winery.

Plus, some listener feedback on my Editorial from last week.

Links:
www.pinotdays.com
www.ketchamestate.com
www.crushpadwine.com
www.volkwines.com
www.aristawinery.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, Pinot Noir, Pinot Days, ReMARKable Palate, Culinary Podcast Network, Gilded Fork