Monthly Meditation: A Little More Conversation

You know, I remember a time when there was actually such a thing as spring – and I miss it. Summer seems to hit us like a sucker punch these days, and whatever the cause for our warmer weather (I personally think it has more to do with natural weather cycles), it’s damn hot outside. For once I’m happy to be stuck in the air conditioning on a sunny day, plugging away at my laptop. Though the pool is inviting, I must say.

Like you, we are putting forth our best efforts to stay out of the hot kitchen this time of year, so we’ve been sure to incorporate quite a few grilled or quickly-cooked dishes in this month’s recipes to make it easier on all of us. In fact, June’s Mise en Place is a Summer Smörgåsbord with an array of colorful, light and refreshing dishes that are ideal for inviting friends over, and involve a lot less work.

Since we are partial to grilled seafood above all during the summer months, shrimp is starring as our Main Ingredient for June. Whether grilled, marinated or served in a salad, shrimp makes a wonderful choice for lighter fare that is easier on the body and needs little preparation. Lemons are not only an appropriate complement for our choice, but also add a tart sparkle to all sorts of dishes, so they have made their way onto our Indulgence radar for the second half of the month. Pucker up, people. (read more)


gilded fork, food, food writing, monthly meditation, summer, shrimp, lemons, souffle

Food Philosophy #52: Chef Geoffrey Zakarian

Food Philosophy #52: Chef Geoffrey Zakarian

Chefs and lemons and shrimp, oh my! Chef Mark and I speak with Geoffrey Zakarian, chef/owner of restaurants TOWN and Country in New York City.

I'm also sharing a bit of behind-the-scenes activity at the Gilded Fork and Culinary Podcast Network, as we have re-focused our efforts on generating conversation with you -- you're the reason we're here, after all. I've also got a fantastic Shrimp Ceviche recipe perfect for the warmer weather, and a little preview of what's coming from the Pastry Princess.

Featured Restaurants:
Country (www.countryinnewyork.com)
TOWN (www.chambershotel.com/en_Town+Restaurant.html)



Featured Recipe: Shrimp Ceviche
www.gildedfork.com/recipes/jun07/shrimp-ceviche.html


Listener Line: (845) 704-7094
foodphilosophy@gmail.com



Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
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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, chef, Geoffrey Zakarian

The Main Ingredient: Shrimp - America's Favorite Seafood

Girded behind their exoskeletons, shrimp may not look like they’re calling out to be eaten. If you’ve ever seen a whole, live shrimp, they’re actually a little creepy looking; but once you get past that armor, you find delicious little morsels of culinary inspiration. Our favorite thing about shrimp is their versatility – one of the reasons why they may have become so popular in America is that they substitute beautifully for other kinds of crustaceans unavailable in our waters, such as scampi in Italy and langoustine in France. Shrimp’s mild, sweet flavor goes well with almost any type of cuisine, and is so easy to cook – no waiting around, no braising, roasting or stewing. Shrimp may be the perfect summer party food. (read more)

gilded fork, food, food writing, shrimp, main ingredient, summer

Recipe: Shrimp Ceviche

Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to "cook" seafood. Like many classic preparations of the world, there are as many ways to make ceviche as there are cooks to prepare it; what is paramount is the choice of the freshest possible seafood or fish for the dish. In this case, we’re featuring shrimp, but any fresh seafood or combination of several will work. Red Peppers and onions add color and texture, and cilantro that unmistakable bite. Mucho gusto!

gilded fork, food, food writing, recipes, appetizers, shrimp, ceviche, lemon

Recipe: Mediterranean-Style Shrimp with Orzo

This super-simple dish is fresh and bright, redolent with the flavors of lemon juice and white wine, and enhanced with the aromatic oils in the lemon zest. The shrimp is showcased here atop orzo, but the dish can be made with any freshly cooked pasta, such as linguine or orrechiette.

gilded fork, food, food writing, recipes, shrimp, lemon, orzo, mediterranean

Recipe: Avocado Crème Shrimp

The creamy texture of a ripe avocado creates the perfect “glaze” for these coconut rum marinated shrimp. This slightly sweet twist on grilled shrimp will add a delicious start to any special meal.

gilded fork, recipe, appetizer, shrimp, avocado

Recipe: Roasted Prawns with Morels & Red Curry Butter

The meaty texture of the morels combined with the spicy heat of the Red Curry Butter gives these prawns a delightfully tasty topping!

gilded fork, recipes, prawns, shrimp, curry, morel mushrooms

Recipe: Shrimp & Avocado Canapés

These hors d’oeuvres are simple to make, but offer a lovely presentation for your entertaining. Seafood and avocado complement each other perfectly, and here they are accented with a touch of dill.

gilded fork, recipes, appetizers, shrimp, avocado

Recipe: Grilled Lemongrass Shrimp

Lemongrass is used in this recipe as both a flavor component and a presentation tool. The stalks, when used as skewers, delicately flavor the shrimp from the inside, while the sweet, spicy marinade opens the palate. Because the shrimp are so flavorful, the dipping sauce should be treated more as a garnish rather than a sauce. The trick is of course not to overcook your shrimp. We use Vietnamese spotted prawns for this plating -- the large, luscious crustaceans provide a meaty platform for the fusion of ingredients. Your first taste is the succulent meat of the shrimp and then the explosion of flavor components arrive on the palate.

gilded fork, recipe, grilled shrimp, lemongrass