CMN - All You Can Eat #46

All You Can Eat #46: Kitchen Gadgets 2007

Gadgets, knives, blenders and more! Advice on kitchen gifts for the foodie in your family. Fontaine Wong from Ming Wo Cookware in Vancouver is my guide. And if you can't find these things where you live, she'll be happy to mail order them for you. When you go to the website, make sure you contact the Chinatown store on East Pender Street.

NOTE: Please be sure you have the correct feed address for All You Can Eat. It should be: http://feeds.feedburner.com/AllYouCanEat. The show will soon be switching feeds, and if you're subscribed via Feedburner, you'll never miss an episode! (Once there, you can click on your podcatcher and be subscribed automatically)

To update your iTunes settings manually, click on "Advanced", then "Subscribe to Podcast", and type in the feedburner URL, http://feeds.feedburner.com/AllYouCanEat , and you're good to go. I’ll put all this info on my podcast page on my website, www.dongenova.com, so just head there while you’re listening to check your feeds.

www.culinarymedianetwork.com
food, food podcast, Don Genova, Kitchen Gadgets, All You Can Eat, Culinary Podcast Network, Gilded Fork

Mise en Place: New Year's Eve Cocktail Party

We are of two minds when it comes to New Year's Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we're opting for the latter, so we've put together a menu perfect for a casually elegant night in. For further tips, we've crafted test kitchen dossiers on both Cocktails and Hors d'Oeuvres for this month, so take all the notes you need to. Don't forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to another year!


Culinary Media Network, Gilded Fork, food, food writing, entertaining, New Year's Eve, cocktail party

CMN - ReMARKable Palate #123

ReMARKable Palate #123: CityMeals on Wheels

Jennifer and I speak once again with Gael Greene, founder of CityMeals on Wheels, on the occasion of the organization serving its 34 millionth meal to homebound elderly New Yorkers. Consider making a donation to citymeals.org this holiday season to help in the effort.

And I go into the kitchen to show you how to make an easy weeknight meal of Chicken and Grapes (yes, grapes!)

ATTN: Please be sure you have the correct feed address for ReMARKable Palate. Please subscribe to http://feeds.feedburner.com/ReMARKablePalate. The show will soon be switching feeds, and if you're subscribed via Feedburner, you'll never miss an episode! (Once there, you can click on your podcatcher and be subscribed automatically)

To update your iTunes settings manually, click on "Advanced", then "Subscribe to Podcast", and type in the feedburner URL, http://feeds.feedburner.com/ReMARKablePalate , and you're good to go. Thanks!

Get your holiday gifts at the Gilded Fork Boutique. Use code RPHOLIDAY to get a 10% discount through December 31st.

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

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, CityMeals on Wheels, Gael Greene, recipe

Food Philosophy: Holiday Beer Pairings

Food Philosophy Video #19: Holiday Beer Pairings

Eager to serve some beer and food pairings for the festive season? Brewmaster Jane Killebrew-Galeski takes us through delicious options for different courses, from light beers to organic microbrews. Cheers, and happy holidays!

IMPORTANT NOTE! We are changing feed addresses for our shows, so please be sure you have the correct address for Food Philosophy. Please subscribe to http://feeds.feedburner.com/FoodPhilosophy. This way when the feed switches, you won't miss a single episode! (Once you are viewing the feed, you can click on your podcatcher and be subscribed automatically.)

iTunes Subscribers: Your feed is automatically subscribed to the feed above, so you are all set!

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

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo

CMN - ReMARKable Palate Video #27

ReMARKable Palate Video #27: Beer Sommelier Marc Stroobandt

Master Beer sommelier Marc Stroobandt left law school to learn about beer, trading one bar for another! We learn about the best way to enjoy Belgian beers, including Stella Artois, Hoegaarden and Leffe. Listen for Jennifer's audio interview with Marc on Food Philosophy #69.

ATTN: Please be sure you have the correct feed address for ReMARKable Palate. Please subscribe to http://feeds.feedburner.com/ReMARKablePalate. The show will soon be switching feeds, and if you're subscribed via Feedburner, you'll never miss an episode! (Once there, you can click on your podcatcher and be subscribed automatically)

To update your iTunes settings manually, click on "Advanced", then "Subscribe to Podcast", and type in the feedburner URL, http://feeds.feedburner.com/ReMARKablePalate , and you're good to go. Thanks!

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

The ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, beer, Marc Stroobandt, Belgium

CMN - ReMARKable Palate #122

ReMARKable Palate #122: Slow and Easy

This week, we speak with Mary Ann Esposito, host of the long running PBS series Ciao Italia, which explores the regional cuisines of Italy. We caught up with her at Patsy’s Restaurant at the release party for her new book Ciao Italia; Slow and Easy, an assembly of casseroles, braises and one pot dishes from all over Italy. We also speak with Chef Sal Scognamillo of Patsy’s who tells us about the history of his iconic NY restaurant, along with some of the dishes he prepared from Mary Ann’s book.

ATTN: Please be sure you have the correct feed address for ReMARKable Palate. Please subscribe to http://feeds.feedburner.com/ReMARKablePalate. The show will soon be switching feeds, and if you're subscribed via Feedburner, you'll never miss an episode! (Once there, you can click on your podcatcher and be subscribed automatically)

To update your iTunes settings manually, click on "Advanced", then "Subscribe to Podcast", and type in the feedburner URL, http://feeds.feedburner.com/ReMARKablePalate , and you're good to go. Thanks!

Get your holiday gifts at the Gilded Fork Boutique. Use code RPHOLIDAY to get a 10% discount through December 31st.

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 Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Ciao Italia, Mary Amm Esposito, Patsy's, Sal Scognamillo

Food Philosophy Video #18: Pouring Belgian Beer

Food Philosophy Video #18: Pouring Belgian Beer

Beer sommelier Marc Stroobandt show us the correct way to maximize the flavor and essence of Belgian beer, including Stella Artois, Hoegaarden and Leffe. Cheers!

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

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Culinary Media Network, beer

Food Philosophy #69: Belgian Beer

Food Philosophy #69: Belgian Beer

Did you know that Stella Artois was originally brewed as a Christmas lager? And that it is crafted by monks in Belgium? Chef Mark and I learned that and a whole lot more as we explored Belgian beer with our new friend Marc Stroobandt, a Master Beer Sommelier who flew in for a special dinner at Markt restaurant in NYC. He offered us some surprising tidbits, as well as some very helpful guidelines for pairing beer with food.

Featured Belgian beers:
Stella Artois
Hoegaarden
Leffe Blonde
Leffe Brune

Coming later this week: Video with Marc Stroobandt featuring the proper way to pour these beer varieties. Even if you already think you know how, this is worth watching!


Sponsors:

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $30 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, beer, Belgian beer, beer and food pairing, Hamilton Beach

Food Philosophy Video #17: Cocina 88

Food Philosophy Video #17: Cocina 88 - Guadalajara

Chef Mark and I explored the delicious flavors of Guadalajara, Mexico with a dinner at Cocina 88, where I tasted the freshest, most tender calamari that has ever found its way to my lips. This restaurant is a must if you are visiting Guadalajara. Special thanks to our gracious host, Juan Pablo Diz, from Partida Tequila -- he's become one of my favorite dining companions!

http://cocina88.com/

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don't miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://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 (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).




food, food podcast, sensuality, Food Philosophy, Culinary Media Network, Gilded Fork, Jennifer Iannolo, restaurants, Mexico, Partida Tequila, Go Daddy, Hamilton Beach

Food Philosophy #67: Sweet Cheese & Lavender Popovers

Food Philosophy #67: Sweet Cheese & Lavender Popovers

These delicious treats are deceptively easy to make, and can be mixed a day ahead of time. Can I make it any easier for you? Step on into the kitchen with me for another quick holiday recipe.

Don't forget - use code FPHOLIDAY in the Gilded Fork Boutique for 10% off your order! (https://shop.gildedfork.com/)

Sponsors:

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy
(http://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 (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Hamilton Beach, Christmas, holiday recipes, baking, popovers, lavender

CMN - ReMARKable Palate Video #26

ReMARKable Palate Video #26: A taste of Friuli Venezia Giulia

We speak with our friend Lou Di Palo from Di Palo’s Fine Foods in Little Italy about Montasio Cheese and Prosciutto San Daniele from Friuli Venezia Giulia. Then we speak with winemaker Christian Beltrame about the expression of wine in the region.

Co-Sponsors: Hamilton Beach

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 Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Friuli, wine, Montasio, Italy

ReMARKable Palate #121

ReMARKable Palate #121: A Taste of Friuli Venezia Giulia

This week, we learn about the food and wine products of the Friuli Venezia Giulia region of Northeastern Italy, which borders with Slovenia. From Montasio Cheese and the amazing frico made from it, to Prosciutto San Daniele, and the Friulano grape, we speak with winemakers and with our friend Lou Di Palo from Di Palo’s Fine Foods in Little Italy, and learn about this unique little region.

Get your holiday gifts at the Gilded Fork Boutique. Use code RPHOLIDAY to get a 10% discount through December 31st.

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 Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Friuli Venezia Giulia, Montasio, Prosciutto San Daniele, Friulano

Food Philosophy #66: Best. Cookies. Ever.

Food Philosophy #66: Best. Cookies. Ever.

These Double Chocolate Chunk Macadamia Nut cookies have quickly become my favorite recipe, concocted from a desire to outdo what I found in the grocery store. These are excellent holiday gifts, my friends -- but be sure to keep some for yourself!

(What you eat with your fingers doesn't count.)

Don't forget - use code FPHOLIDAY in the Gilded Fork Boutique for 10% off your order! (https://shop.gildedfork.com/)

Sponsors:

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy
(http://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 (http://www.beaurocks.com/)
Podsafe Holiday Tune: Christmas Huggin & Kissin, Geoff Smith (http://music.podshow.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Hamilton Beach, Christmas cookies, holiday recipes, baking, cookies, chocolate chunk

Food Philosophy Video #16: Quick Holiday Dip

Food Philosophy #16: Quick Holiday Dip

If you are seeking a deeeeeelicious holiday treat for your guests, this Kalamata Mascarpone Dip is absolutely to die for. It takes about five minutes to make, and it is sensational with crackers, vegetables, or anything else you can think of serving it with.

Ingredients:
1 cup mascarpone cheese
4 tablespoons fresh thyme leaves, minced
1 clove garlic, minced
¼ cup kalamata olives, chopped
½ teaspoon freshly ground black pepper
1 teaspoon sea salt

Mix and serve, or for best results, make a day ahead and store in the refrigerator to let the flavors meld.

Recipe by Chef Lia Soscia (http://www.cheflia.com)

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don't miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://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 (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).




food, food podcast, sensuality, Food Philosophy, Culinary Media Network, Gilded Fork, Jennifer Iannolo, dip, entertaining, recipe, holiday recipes, Hamilton Beach

Holiday Gift Ideas: Taste of Italy Oil & Balsamic Vinegar Set

Ciao, bella! The taste of true Italian ingredients cannot be duplicated, so rather than offering a run-of-the-mill oil and vinegar set, we’ve put together a little taste of Italy perfect for gift-giving.

Our friends at Marchetti Imports have brought these special bottles to us direct from Italy’s verdant hills, and they offer a taste that simply cannot be found in many domestic products. The Mitos extra virgin olive oil is grown in Puglia, the “heel of the boot,” and certified organic and cold-pressed for the highest quality. It comes paired with an 8-year aged balsamic vinegar from Fabbi, made with loving care in Federico Fabbi’s “acetaia” in Collegara, Italy, just outside Modena. We can think of no more exquisite way to make a vinaigrette for an insalata tricolore!


Culinary Media Network, Gilded Fork, food, food writing, gift ideas, gourmet gifts, holiday gifts, balsamic vinegar, Italian olive oil

All You Can Eat #44: One Pot Italian Cooking

All You Can Eat #44: One Pot Italian Cooking

This week on All You Can Eat I welcome Massimo Capra into my 'Test Kitchen'. Massimo is the author of One Pot Italian Cooking, and the owner of two Toronto Italian restaurants, Mistura and Sopra. In the kitchen, Massimo guided me through his braised rabbit with apricots and tomatoes; earlier I made some tasty back ribs cooked with julienned cabbage. This episode of All You Can Eat was brought to you in part by Hamilton Beach, makers of the Eclectrics line of kitchen appliances. Check out the great all-metal stand mixers at www.hamiltonbeach.com or www.hamiltonbeach.ca.

You can also find all of your website hosting and design needs at my other sponsor, GoDaddy.com. You can save on the products there by entering the code eat1 when you check out.


www.culinarypodcastnetwork.com
food, food podcast, Don Genova, Italian cooking, All You Can Eat, Culinary Podcast Network, Gilded Fork

CMN - ReMARKable Palate Video #25

ReMARKable Palate Video #25: Making Coffee!

Chef Mark shows you how to make coffee using the innovative new Brew Station Plus from Hamilton Beach. You can find the entire line of Electrics kitchen appliances at www.hamiltonbeach.com.

Co-Sponsors: Hamilton Beach

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 Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, coffee, Hamilton Beach

CMN - ReMARKable Palate #120

ReMARKable Palate #120: Maker's Mark Bourbon

This week, we speak with Bill Samuels Jr, CEO of the one and only Maker’s Mark Bourbon company from Kentucky. We learn about the process, the tastes, and what distinguishes Kentucky Bourbon from other whiskies. Bill is a great guy, full of great stories about his family's history in Bourbon, from Prohibition through today.

Co-Sponsors: Hamilton Beach

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

Get your holiday gifts at the Gilded Fork Boutique. Use code RPHOLIDAY to get a 10% discount through December 31st.

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 Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Maker's Mark, bourbon, whiskey, Hamilton Beach

Food Philosophy #65: Easy Holiday Macaroons

Food Philosophy #65: Easy Holiday Macaroons

If you are looking for a quick, easy & delicious holiday treat, look no further. Oh, and you have to like coconut. These macaroons are a decadent combination of chewy and crunchy -- and will leave your guests thinking you're a master baker (mine do, and I'm not telling them any different...shhh).

This is the first of several holiday tips from my kitchen to yours, courtesy of our sponsor:

Hamilton Beach BrewStation Plus
www.hamiltonbeach.com

Music:
Beau Hall, Super Hot Lady Cop (http://www.beaurocks.com/)
Calvin Owens, Merry Christmas Baby (http://music.podshow.com/)
The Volume Brothers, All I Want for Christmas is a Day Off Work (http://music.podshow.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Hamilton Beach, Christmas cookies, holiday recipes, baking, macaroons, coconut

Holiday Gift Ideas: Tondo Balsamic Vinegar Gift Box

This elixir is so good that we fear running out of it, as we would then have to resort to back-alley transactions that are never pretty. But we would do it for you if we had to, fellow epicures. (FYI, Tondo is so good that some people are buying it by the case).

Tondo’s 12-year aged balsamic vinegar from Modena has a dark yet clear color resulting from extended cask aging. It is perfect for meats, fish and steamed vegetables or lightly sprinkled on your favorite fruits. This particular bottle of Tondo comes in an elegant gift box, perfect for giving at any time of year. Of course, since the Gilded Fork is the only place online to purchase this wonder liquid, we’ve gotten quite a few connoisseurs who are coming home from trips to Italy and buying it up for themselves!


Culinary Media Network, Gilded Fork, food, holiday gifts, gift ideas, Tondo, balsamic vinegar, Modena, gourmet gifts

Gastronomic Meditations: Christmas Cocoa

Cradling a steaming mug in my hands and stifling a yawn, I surveyed the pile of presents underneath the tree. “Mom,” I asked with concern, “you put in two packets instead of one, right?” She had indeed — the cup I was clutching enclosed the contents of two whole packets of Swiss Miss powder, some hot water, and a candy cane for stirring. As steam rose from the mug the candy cane began to sweat, the red and white stripes melding into a sticky pink. It was 6:30 in the morning on Christmas Day, and I was twelve years old. Whenever I wasn’t tearing into a present (we opened them youngest to oldest, one by one), I held the candy cane between my fingers and gently swirled the cocoa around it, causing the cane to dissolve into a peppermint icicle with a deathly sharp tip.

I loved “candy cane cocoa,” perhaps even more than I loved the cocoa that came in the can and was dotted with little crunchy marshmallows, and since it was something that we only had on Christmas, it seemed even more special. I particularly enjoyed the sludge that remained on the bottom of the cup if I didn’t stir too vigorously (the reason I requested two packets of cocoa was to ensure a good thick layer of the stuff). When all of the liquid was gone, I spooned up the dense, brown paste and savored its sticky sweetness. At the time, I considered it to be the essence of chocolate. (read more)


Culinary Media Network, Gilded Fork, food, food writing, hot cocoa, Christmas

Food Philosophy Video #15: Cinnamon Coffee

Food Philosophy Video #15: Cinnamon Coffee

Tired of spending money on "flavored" coffees? Here's a quick, easy way to make cinnamon coffee for the holidays. Best of all, it costs next to nothing!

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don't miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://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 (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).




food, food podcast, sensuality, Food Philosophy, Culinary Media Network, Gilded Fork, Jennifer Iannolo, coffee, flavored coffee, recipe, cinnamon coffee, Hamilton Beach

The Main Ingredient - Chestnuts: The Taste of December

We may be able to eat strawberries and asparagus in December, but they will always be a pale shadow of their spring and summertime selves. Thankfully, eating seasonally doesn't have to be about deprivation -- instead, savor the winter delicacies that are not only at their peak, but are also perfectly suited to cold weather, hearty appetites and holiday leisure.

Tightly encased in layers of thorns and shiny, hard shells, chestnuts do not make for instant satisfaction; but the reward is well worth the effort. After all, chestnuts are not only a delicious foodstuff, they are an activity unto themselves. What could be more decadent than an afternoon spent lingering in front of the fire, drinking a bottle of fruity red wine, peeling and nibbling a bowl of chestnuts fresh from the oven?

Whether you dream of a Dickensian Christmas, or an Italian autumn festival, chestnuts are the stuff of cold-weather fantasies and ruminations. (read more)


Culinary Media Network, Gilded Fork, food, food writing, chestnuts, recipes, roasted chestnuts, roasting chestnuts