Food and Related Products » delicious food recipe

I Say Tomato, and You Say Tomato

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Dec 292011

Here’s a short film (along with some photos) from the fabulous heirloom tomato tasting at Wild Boar Farms on Sunday. It was a great event, and the tomatoes were as delicious as advertised. After gorging on these just-picked beauties, the thought of eating conventional tomatoes seems ridiculous.

You just can’t fight Mother Nature. There are only a few months a year when you should eat fresh tomatoes. Sorry, that’s just the way it is. But, the good news – this is one of them!

So, after watching this, figure out when the next local farmer’s market is, and get some real tomatoes. As far as ways to eat them – keep it simple – it doesn’t get much better than olive oil, salt, maybe some fresh basil and cheese, on crunchy grilled bread. Enjoy!

http://www.vimeo.com/moogaloop.swf?clip_id=1509998&server=www.vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=b5d15a&fullscreen=1

Homemade Flour Tortillas – Guest Starring Blanca Díaz

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Dec 092011

I just filmed a flour tortilla video for About.com, but since I’m not sure when it will air, I thought I would post this video I found on Youtube, which uses the same basic recipe.

It stars the lovely and talented Blanca Díaz. She doesn’t do a voiceover, but this is a very well done, and easy to follow clip. I hope she inspires you to make some homemade tortillas. Enjoy!

[youtube=http://www.youtube.com/watch?v=LEz0puaKNTk]

Helping Solve the World’s Other Oil Crisis

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Dec 092011

Right up there with debates about offshore drilling, and the nation’s outdated and inefficient crude refineries, is the country’s frustration with how the heck do chefs make those cool, colorful infused oils. Well, wonder no more. As promised, in Part 1 of the 24-item “Food on Foodbuzz” tasting menu, here’s a video recipe showing the extremely easy method for making infused oils.

This smoked paprika oil uses the faster, heated method, as opposed to some chefs who simply mix oil and powdered spices, and leave them for a few weeks to infuse. This technique only takes a few hours and works just as well. Some would even argue that the heat at the beginning of this recipe brings out a deeper flavor in the pepper, than the uncooked version. Enjoy!

http://vimeo.com/moogaloop.swf?clip_id=1812468&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=b5d15a&fullscreen=1

Ingredients:
1 1/2 tbsp smoked paprika, or other powdered spice
1/2 cup grapeseed, or other neutral flavored oil

Fresh, Homemade Flour Tortillas in No Time Flat

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Dec 082011

I was debating whether to call these supple, delectable discs, “tortillas,” or “flatbreads,” but since they were inspired by my testing of the Imusa tortilla press, seen herein, I decided to go with tortilla. This intro is dedicated to hungry SEO gurus everywhere.

Regardless of what you call them, if your only experience is with the dry, mundane supermarket varieties, you are in for a serious treat. Homemade tortillas are so much better that if you do decide to give these a try, be warned that you’ll have a very hard time ever going back to the packaged option again.

Not only is the recipe very easy to make, there’s no waiting hours for anything to rise, so in less than 30 minutes, you’ll be enjoying the finest in hand-held meat delivery systems. Ironically, I failed to have any juicy grilled meat ready for the money shot, so I was forced to enjoy them au natural.

As I mention in the video, the hardest part of the entire procedure is rolling the dough balls into nice thin discs, but if you have a tortilla press this becomes very fast and easy. Since this post was made possible by my friends at Imusa, who also provided the press you see here, I’ll included a couple links in case you want to add this apparatus to your kitchen tool collection.

I hope you give these a try soon, and your days of using store-bought tortillas comes to a warm, soft, and delicious end soon. Enjoy!

If you are interested in a tortilla press of your very own, here are a couple links:

Imusa Victoria Cast Iron Tortilla 6-1/2-Inch Press

Imusa Victoria Cast Iron Tortilla 8-Inch Press

Ingredients:

8 ounces all-purpose flour (about 1 3/4 cup), more as needed

3/4 tsp salt

1/4 tsp baking powder

1/4 cup vegetable shortening

1/2 cup hot water (about 105 degrees F.)

Stop Screaming for Ice Cream and Start Making Some

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Dec 012011

With the Fourth of July holiday right around the corner, I decided to rerun this video recipe for vanilla ice cream that I did last year. An abbreviated version of the original post follows…

When it came to choosing a flavor, I decided to do vanilla, as it really is the king of ice creams (sorry chocolate). No other flavor makes milk taste milkier, or cream taste creamier.

When I do vanilla ice cream, I prefer the old fashion “American,” or “Philadelphia-style” which doesn’t contain any eggs, as does the more popular French vanilla. While this style of ice cream is certainly not as rich, in my opinion that sacrifice is rewarded with a brighter, more pronounced vanilla flavor.

I also use a combination of milk and cream, which is obviously much lighter than the traditional all cream versions. You can experiment with different proportions to find your “perfect scoop.”

The Cuisinart ice cream maker pictured here is the one I use, and highly recommend. It’s relatively inexpensive, and will provide many years of homemade ice cream and other frozen desserts. The great thing about this model is that the “bucket” is kept in the freezer, and is ready any time you are. Enjoy!

http://www.vimeo.com/moogaloop.swf?clip_id=1301368&server=www.vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=b5d15a&fullscreen=1

Ingredients:
3/4 cup sugar
1 cup cream
2 1/4 cup milk
2 tsp pure vanilla extract

Ice Cream Photo (c) Flickr user Yogma

A Food Wishes Excusive: An Interview with Bruce “Mr. Ice Cream” Weinstein

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Nov 232011

Here’s the interview I mentioned in the vanilla ice cream video recipe a few days ago. Interviews with local, and visiting high-profile foodies, are something I am looking to do more of on the blog. If my dream of a late-night foodie talk show is ever to be realized, I’ll need to hone my interviewing skills (that, a hairpiece, and some plastic surgery).

I’d also like to apologize publicly to Barbara Walters, for all those comments I’ve made during her various interviews. It is so much harder than it looks! Thankfully my subject, Bruce Weinstein, was a friendly, gracious interviewee. Bruce is the author of The Ultimate Ice Cream Book, and probably the country’s leading ice cream authority.

During the interview, I asked Bruce if he had a nickname, or title, like “The Ice Cream Man,” or “King Ice Cream.” He humbly said he didn’t, so I decided to coin him as “Mr. Ice Cream.” I figured if it catches on, I may get a mention in his biography, or at least his Wikipedia page.

Please excuse my low-budget equipment/production, and lack of serious editing time (aka skills). I had to chop this up into a reasonable length, from about 25 minutes of footage. And, for all of you that have emailed about seeing more of my face in these videos…be careful what you wish for! Enjoy.

http://www.vimeo.com/moogaloop.swf?clip_id=1303995&server=www.vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=b5d15a&fullscreen=1

Freezer Burns and Veggie Burgers

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Oct 242011

I’ve been featuring some videos lately from my fellow creators on Hungry Nation, and today I’m happy to continue that by introducing Gregory Ng: The Frozen Food Master, from Freezerburns.com.

I love the concept of Freezer Burns, as Gregory takes one for the team by taste testing all sorts of frozen products so you don’t have to. This episode is all about vegetable burgers, a subject near and dear to my heart, as evidenced by my post “Meaty Mushroom Veggie Burger – The Least Terrible Veggie Burger Ever!” I’ve posted the video below, just in case you decide to forgo the frozen food aisle.

I hope you like The Frozen Food Master’s Veggie Burger Frodown, and be sure to check out Gregory’s great website for more information. Enjoy!

[youtube=http://www.youtube.com/watch?v=KRZ608nDquk?fs=1]

Chef John’s Famous Meaty Mushroom Veggie Burger

[youtube=http://www.youtube.com/watch?v=Ub8F-ACkkYU?fs=1]

Babat Bumbu Serai Pedas (Indonesian Spicy Tripe With Lemon Grass )

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Oct 062011

Ingredients:
500 gr of tripe, boiled, cut into 4x6cm

175 gr of lemon grass, crushed

1400 ml water

2 tomatoes, chopped

15 chilies

2 bay leaves

Blended Spices:

5 red chilli

5 candle nut

10 shallots

3 cloves garlic

1 tsp coriander

1 tbsp salt

1/2 tsp sugar

How To:

1. Arrange half of the lemon grass in the pan.

2. Stir the tripe and blended spices. Arrange on top of lemongrass.

3. Sprinkle pieces of tomato and chili sauce.

4. Cover again with the remaining lemon grass and bay leaves.

5. Light the fire. Add 1 / 3 parts of water. Boil until the water dries. Add 1/3 part of the water again. Boil again until the water dries. Pour the remaining water. Bring to a boil.

6. Lift and serve.

Frontier Bay Leaf Whole, Sele Grade, 16 Ounce Bag

BAY LEAVES FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings

6 Fresh Lemon Grass

Kokita Indonesian Essential Seasoning Mix C – Bumbu Inti for Candlenut Dishes

Frontier Coriander Seed Powder, 16 Ounce Bags (Pack of 2)CORIANDER GROUND FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings

A Simple Italian Omelette – It’s What I Had for Breakfast

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Oct 042011

I know some of you enjoy the occasional “What I Had for Breakfast” post and photo, so I thought I would do a quick video version of my breakfast this morning. I made a very simple, very thin Italian omelette, filled with goat cheese and chives.

I’m calling this an “Italian” omelette for a couple reasons. First, I used olive oil instead of butter, and secondly, I cooked the eggs quickly, in a hot pan, letting them get a little golden-brown. The traditional French omelettes are thicker, and cooked much more gently.

Anyway, this is just a quick, simple video recipe that shows a nice technique for lifting the edges and letting the raw egg run underneath. This helps cook the omelette faster and also gives it a nice texture. Enjoy!

http://vimeo.com/moogaloop.swf?clip_id=5130085&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=b5d15a&fullscreen=1

UPDATE: What They Had for Breakfast
This is from iliea (the cheese girl) who wrote, “just thought you might be interested in what i had for breakfst too. this is a picture of frog hollow peaches, blueberries from the Ferry bldg farmers market, topped with Strauss Creamery whole milk yogurt, and finished with Snyders Farm oak wildflower honey. Oh, so good.”

Thanks, Iliea!

Three Cheeses in Three Minutes

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Sep 262011

This “How to Make a Cheese Plate” video demo was done for About.com, and was quite a challenge to edit down to the requested three minute duration. I usually film about 10 minutes of footage and edit it down to about five, then do a voice-over. The rough cut is then edited to the three-minute final cut. It’s usually a very painful process involving me deleting frames and narration that I’m convinced is nothing short of brilliant.

But, as the deadline approaches, and my delusions of grandeur fade, I always manage to whittle it down somehow. This video was assigned to follow a 3-cheese selection already published on About’s cheese site. I was excited when I saw the choices, since these were three of my all-time favorites. That was also the problem – if I had covered all the info I wanted, the video would have been 15 minutes long!

Since “bring a platter” party season is almost here, this basic how-to may come in handy. These cheeses are fairly easy to find, but if you can’t, there are so many combinations that will work. Don’t be afraid to ask the person in charge of the cheese department at the local high-end grocery store. The only thing that cheese-heads like better than eating cheese, it’s talking about it (my wife sold cheese for years, so I know this for a fact!). Enjoy!

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