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Myths About Olive Oil

All extra-virgin olive oils are basically the same. Just because the bottle reads "extra virgin" does not mean that the oil is made from quality olives, or that the olives used weren't bruised, oxidized, olive fly-infested, or overripe. In fact, it is possible for an olive oil to be made from low quality olives but still achieve the "extra virgin" requirements through chemical processing. However, these oils will always be found out by their oily, fatty, bruised apple-like taste and their processed aroma. Every single one of Lucini's olives is hand-picked and pressed... read more

Chorizo Empanadas with Avocado Cream

  • by PeteModerator

  So we finally had a beautiful weekend, and just in time. This weekend was the first farm event, of the season, for our new CSA. After not joining a CSA for the last few years we decided to get involved again and chose Good Earth Farm, in Oakfield, WI as our new CSA. The event, this past weekend, gave us a chance to meet Nicole, one of the owners, along with a couple of people working for a share. While not much is happening in the fields yet, except for garlic, the greenhouse was in full swing, and by the looks of things, there were plenty of plants just waiting for... read more

Making Home Brewed Vinegar

In this day of wicked excess no self-respecting gourmand would be caught without a bottle - several bottles - of exotic vinegar from faraway lands, resplendent in chic bottles, some actually costing as much as vintage wines. Well, let's hear it for the humble home-brewed stuff, the kind that one might gather slowly and lovingly in a pantry. An old fashioned concept? You bet! Consider what Lydia Maria Child advised in The American Housewife back in 1828, "It is poor economy to buy vinegar by the gallon. Buy a barrel, or half a barrel, of really strong vinegar, when you... read more

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On the Road with Dega Catering and the Dave Matthews Band

  When the kitchen is always in motion, how do you feed one of the biggest bands in the world? Dega Catering is the long-running food crew charged with fueling the Dave Matthews Band as the group snakes its way across the country during their nearly annual summer concert tours. Feeding the band members, riggers, drivers, stagehands, sound technicians and guests with restaurant quality food can be daunting. Executing the food that is befitting the demands of a rigorous tour schedule is a feat all its own. Fold in the desire to minimize a negative environmental impact,... read more

Food On Film The Big Night And Dinner Rush

Restaurants and chefs are hot topics these days. Open any newspaper or magazine (including this one) and you’re bound to see some sort of restaurant news. Chefs are treated as celebrities and restaurants as nightclubs; i.e. adult playgrounds. I’ve read that some food writers describe America’s obsession with food as “the new sex”…personally, I’m not buying that one. At any rate, movies are no different, these too often portray—and glamorize—food and the foodservice industry. This is nothing new, of course, big screen “food movies” have been popular for years— Babette’s... read more

Pipefarces

It never ceases to amaze me that supposedly new and exciting recipes can be so very old in origin. Take, for example, the recent craze for fried mozzarella sticks. 10 years ago they were nowhere to be found. Now suddenly almost every Italian-American restaurant offers them, and they're available in a heat-n-eat form from the supermarket as well. Amazing. Especially when you consider that one form of this recipe dates back to at least the 14th century! This recipe for fried cheese sticks, or "pipefarces", appears in Le Ménagier de Paris, a French work of c. 1393.... read more

Arena Charcoal Grill By Barbecook

When it comes to summertime cooking just about everyone heads for their outdoor grill. For most that simply means turning a dial and hitting an igniter switch to light the propane fuel of their gas grill. While you surely can't beat the convenience of the gas grills available, it is hard to compare the flavor of foods cooked over gas to that of food cooked over charcoal.   Although cooking over charcoal offers a superior flavor compared to gas, it not only requires more time but also a greater degree of cooking skill (in my opinion). This makes the idea of grilling... read more

How To Make Spring Rolls

by: Chef Jim Berman Springtime is sensational for reinvention. All around us there are new vegetables poking up there first little leaves of the season. The gift wrapping is an early morning shower, shrouding the plantings in a damp haze. There are wonderful fruits hitting the market from closer rather than further away. Different specimens of ingredients are afoot. With invention comes innovation. And improvisation. So, with so many delicious components for our meals, it is meaningful to play with your food rather than simply prepare it. Look at those lime-green... read more

Kauai Coffee Company

If you were asked to name a commodity of Hawaii, you might likely respond with pineapple, or maybe even cane sugar.  However, with few exceptions, pineapples and sugar cane have not been widely grown commercially on the islands for years.  There is one item, however, that is not only growing, but thriving on the Hawaiian islands—coffee.    Hawaiian coffees are nothing new.  In fact, Kona coffee has enjoyed such storied success that it is synonymous with “Hawaiian coffee.”  Unfortunately, this generalization leads many to conclude that Kona coffee... read more

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