7 tablespoons butter, at room temperature, cut into 7 pieces
Canola oil, for frying
Nutella, for filling
In the stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, about 1 minute. Add the flour, 1/3 cup of the sugar, salt, and eggs and mix on low for about 4 minutes to develop the dough. Begin adding the butter, one piece at a time, and continue mixing for 5 to 6 minutes.
Remove the dough from the bowl and tightly wrap in plastic wrap. Refrigerate for 6 - 15 hours.
Lightly flour a baking sheet. Flour your work surface and roll out the dough into a 12 inch square about a 1/2 inch thick. Using a 3 1/2 to 4 inch round biscuit cutter, cut out the donuts. (I ended up with 11 total.) Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2 - 3 hours or until doubled in height and feel poufy and pillowy.
When ready to fry, heat 3 inches of oil in a heavy pot to 350 degrees. Line a try with paper towels and add the remaining 1 cup of sugar in a small bowl. Add the donuts to the hot oil, being careful not to crowd the pan, and fry on each side until golden brown, about 2-3 minutes per side. Remove from the oil with a slotted spoon and allow to drain on the lined tray. When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely, about 3o minutes.
Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equidistant between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.
Summer’s almost over but I’m still looking for some salads I can add to my daily routine, I especially want to try the dragon fruit and potato salad below because I’ve never had such combination of ingredients. If there are any salads you’ve seen or tasted that are noteworthy don’t hesitate to provide a link. Here are some of my favorites.
#2: Potato Salad. This salad looks so simple and normal but I like how they used whole potatoes instead of creating a mash up. The pesto they used is made of Cilantro and almond paste and I love Cilantro.
#3: Vertical pear salad. Another delicious sounding recipe (walnut, bleu cheese, arugula, and honey) and it looks very doable. I’ve had this combination of ingredients before they are made for eachother but I especially like the presentation. Love how it’s stacked, it might even be better after 20 minutes in the oven.
#4 Cobb Salad. Yes this has to be mostly made of avocado but that only makes it better. Source.
#5: Rubix Cube Fruit salad. Watermelon, Kiwi, and cheese blocks (not sure which cheese, maybe feta)..posted this more for it’s cheeky presentation. Source.
#6 Apple salad. Slices of thinly shaved apples with grilled zucchini. This website has some nice photography and salad ideas, be sure to check it esp if you’re vegetarian.
#7 Savory ice cream cone salad: I’m not so sure what’s in here, it looks like mozzarella cheese with baby tomatoes in a savory black sesame cone, but I like the idea. Found this on another website but the original source is here, also not so sure you’ll spend so much time on this site as it is a wedding photo blog. Source.
#8 Not really a salad but, I love how they serve it and the photo. More beautiful photos from this blog about their meal at Alinea. Apparently you’re allowed to eat it just not the dirt. They must give you scissors though right?
Lights! Camera! Action! This month we’re excited to kick off the online Do Something Reel™ Film Festival, a collection of provocative, character-driven films that focus on food, environmental issues and everyday people with a vision of making a world of difference. For the first time these documentaries will be available to purchase and stream online for a limited time on the festival’s website.
Do Something Reel is a celebration of people who understand that small ideas can create big change. The festival is great opportunity to connect with the food and environmental issues these films address and to recognize the power of your dollar and your choices. Hopefully you’ll be inspired to do something real in your own way.
The festival opens on Earth Day (April 22), with a live screening of The Apple Pushers, followed by a live panel discussion in Austin. Theaters in Boston, Detroit, Pittsburgh and San Francisco will host simultaneous screenings and will stream the panel discussion. (Do you live in one of these cities? Get screening details and purchase tickets online or contact your local store for more information.) The panel discussion will also be streamed to online viewers for free . The Apple Pushers can be viewed online April 22-30.
After the initial kickoff, a new film will be launched online on the first of each month. Prices vary by film, with proceeds helping to fund two $25,000 AFI Silverdocs grants for filmmakers in the green genre. There is one viewing per purchase.
The films slated through August are:
The Apple Pushers – Narrated by Academy Award nominee Edward Norton, the film follows five immigrant streetcart vendors who are offering fruits and vegetables in New York City neighborhoods where fresh produce isn’t widely available. The film chronicles these vendors’ participation in a unique urban experiment called The NYC Green Cart Initiative and sheds new light on the nation’s food crisis and skyrocketing obesity rates. See a preview here. (Available April 22-30)
Watershed – Directed by Mark Decena, executive produced by Robert Redford and produced by his son, James Redford, the film follows Rocky Mountain National Park fly fishing guide Jeff Ehlert and six others living and working in the Colorado River basin. The film illustrates the river’s struggle to support thirty million people across the western US and Mexico as the peacekeeping agreement known as the Colorado River Pact is reaching its limits. (Available May 1)
Queen of the Sun: What Are the Bees Telling Us? – A profound, alternative look at the bee crisis from Taggart Siegel, award-winning director of The Real Dirt on Farmer John. On a journey through the catastrophic disappearance of bees and the mysterious world of the beehive, the film weaves together a story of the heartfelt struggles of beekeepers, scientists and philosophers from around the world and uncovers the long-term causes that could create one of our most urgent food crises. (Available June 1)
Ian Cheney Retrospective: The Greening of Southie and Truck Farm – Each of the films Cheney has created or co-created spotlights an important environmental or food issue, from mobile gardens to the subsidized crops fueling our fast-food nation. Cheney was last year’s Whole Foods Market and AFI-Silverdocs grant recipient for his new work-in-progress, Bluespace. (Available July 1)
Lunch Line – Co-directed by Ernie Park and Michael Graziano, this film offers a fresh perspective on the politics of food and child nutrition through an examination of the surprising past, uncertain present and possible future of the National School Lunch Program. The film reframes the school lunch debate through archival footage, expert interviews and the uplifting story of six kids from one of the toughest neighborhoods in Chicago who set out to fix school lunches — and end up at the White House. (Available August 1)
Additional video, behind-the-scenes talks with filmmakers and other materials are available at no cost.
Have any of these films or other consciousness-raising documentaries already served as a wake-up call for you to make a difference in your corner of the world? We’d love to hear about it.
I fired up the DVR yesterday and selected the latest ‘No Reservations’, not knowing where Anthony Bourdain was head this episode. From the opening scene though, I knew immediately what country he was in as the sunset shot they used looked exactly like this picture I took last year…
I was thrilled to see Tony eating and his enjoying his way down the Croatian coast, an area I have come to love! And here, in honor of him finally making it over and learning what so many of us already knew, a few pics of some amazing Croatian seafood dishes I had on my last visit…
Umami-packed miso is good for more than just soup. Mix a little into ground beef for a savory burger, or whisk into a cobbler topping for an unexpected kick. (Try it!) In our May issue, we asked four chefs to share out-of-the-box ways to use this go-to condiment. Here we round out that list with six more recipes from the BA archives.
Apricot-Miso Jam (pictured above) "At Linger, we make jam with miso," says Denver-based chef Justin Cucci. "It’s delicious with pork but is especially tasty on bread with cream cheese." Get the recipe: Apricot-Miso Jam
A mom and daughter duo caught the fade earlier this week for repeatedly returning to the McDonald’s in South Carolina requesting more sugar in their sweet tea.
According to reports, the mom and daughter made the order at the drive through, and after pulling out, realized the tea was “not sweet.” They brought the cups back, complained, and received two new [cups] of tea.
On the way home, deputies say the pair realized yet again the tea was not sweet. Rather than complaining again, they returned home. Deputies say when they opened the cups to put sweetener in the tea, they noticed large deposits of “phlegm” on the top of the beverage.
Both took pictures of the evidence and filed a police report.
Deputies arrested 19 year old Marvin Washington Wednesday, and charged him with food tampering, a felony. They say they reviewed surveillance tapes at the McDonald’s and saw Washington “lean over and do something to the tea” before returning them to the customers.
Washington was released from the Greenville County Detention Center on $5,000 bond Wednesday night. If convicted, he faces 20 years in jail. (source)
Post by Ronald of RonaldMatters.com – Your good judy when it comes to celebrity entertainment with a side of the serious ish you need to know. Tweet me so I know it’s real @RonaldMatters
Research has found that features of a product, such as size, can influence behavior by serving as cognitive shortcuts. For example, at a perceptual level, people believe taller glasses contain more liquid than shorter glasses. At a behavioral level, larger packages of familiar and branded products encourage more use than smaller packages, without consumers being aware that package size is affecting their consumption levels.
In one of their half dozen experiments, the researchers had study participants read two news articles, one explaining that “63 percent of the 1,000 most influential Americans are fit,” and the other that “63 percent of the 1,000 most influential Americans are overweight.” Afterward, participants were asked to pick a candy treat in one of five different-sized options. Those who read the article equating influence with obesity were more likely to choose a larger candy than their counterpart. The effect was especially pronounced in people primed to feel less powerful.
But there’s hope for the supersizing public. In the same experiment as above, those who read the article equating fitness to influence were more likely to choose the smaller portion. The results suggest that people can be primed to choose healthier dining options, which may help curb the ongoing obesity epidemic. Photo by Flickr user NÃ¤ystin.
That we’ve got a soft spot for pairing food and fashion is no secret. So when we spotted a post pairing food and fashion photography on the blog Miss Moss, we thought we’d died and gone to heaven (armed with a killer BLT and a matching ensemble). In it, South African blogger Diana Moss takes an entirely visual approach to our theme, matching the textures, colors and patterns of an outfit with a complementary dish. And she’s a food lover, of course, who has “a penchant for nice cheese, good beer, and the Internet.” We die. In a new weekly column she’ll be doing the same with our recipes.
“And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food? ~Bill Bryson”—via FoodQuotes.Net
Hostess at virtually empty restaurant asks customers if they have a reservation, then types on computer, then seats them at table right next to the only other customers in the restaurant. Customer over the age of thirty-five is told by server that chocolate dessert is “tight,” “off the hook,” and also “the bomb.” Open kitchen layout allows customers a clear view of line cook wearing regulation hairnet but no covering on his gigantic, filthy lumberjack beard. Server repeatedly and aggressively uses the words “mootz-arell ” and “pruh-zhoot ” with a straight face, almost as if taunting. Party of seven all wearing flip-flops in plain sight. Server lies in wait to ask for orders until customer is at the climax of a long anecdote. Once orders are taken and customer has recapped anecdote up to the interruption point and is about to deliver the punch line, server returns to double-check on orders. Chocolate mousse with a single candle in it is served to easily embarrassed customer who agreed to have dinner with friends only on the condition that they not make a big deal out of his birthday. Birthday boy’s friends are the type who get the whole restaurant to join in singing “Happy Birthday” and convince themselves that this is actually what he wants, even though he wants to crawl under table and die. While dining at Chinese restaurant whose tables are full of Asian families, non-Asian customer refuses to admit to companion that the food was not good; claims companion must have “ordered wrong.” Solo diner blows out table candle to avoid accidentally setting his newspaper on fire, only to have it relit repeatedly by busboy. Earnest foodie is despondent owing to an inability to conceal his revulsion at much ballyhooed stew of braised organ meats and raw root vegetables. Server takes drink, appetizer, salad, and entrée orders from party of seven but writes nothing on order pad, despite complexity of order and multiple substitutions. Customer is forced to make halfhearted joke about server’s apparently prodigious memory. Server takes joke as a compliment rather than a caution. Server gets all orders wrong. Counter personnel at fast-food establishment being just ridiculous about one-napkin-per-order policy. Irate customer at nearby table repeatedly uses phrase “dry-cleaning bill” when arguing with server over accidental spill, even though it was a glass of water and customer is wearing tank top and cargo shorts. Server rapidly rattles off long list of beers on tap. One member of dining party asks server to repeat list. Server repeats list just as rapidly. Same member of dining party asks server to repeat list one more time. Everyone else in party wants to murder both server and customer, who ends up ordering a bottle of Stella. Member of all-white waitstaff barks at member of all-Hispanic busboy staff in way that makes customers feel like those who just stood by and watched in Vichy France. ♦ ILLUSTRATION: Bendik Kaltenborn Read more http://www.newyorker.com/humor/2012/04/23/120423sh_shouts_simms#ixzz1sWgGk2U8
Clive Owen may not be The Most Interesting Man in the World, but he just may be The Most Handsome Man in the World.
Celebrity sightings at OpenTable restaurants…
* Power couple Anne Hearst and Jay McInerney feted her son’s 21st birthday at the most appropriate restaurant ever — New York’s 21 Club. [NY Post]
* The cast of the new Steven Soderbergh film Bitter Pill, including Jude Law and Channing Tatum, had a sweet dinner at A Voce Columbus in Manhattan before — literally — heading off to prison. [NY Post]
* ABC Kitchen in New York City proved a popular pick for Easter brunch, with celebs such as Denzel Washington and Dakota Fanning. [NY Post]
*Tommy Hilfiger and his wife shared a meal with American Idol producer Nigel Lythgoe at Ago in Los Angeles. [NY Post]
* Dashing actor Clive Owen dined at Bix in San Francisco. [Tablehopper]
While 2009 was full of spectacular cookbooks, the rest of the decade hasn’t been too shabby either. With How to Cook Everything (published in 1998) and French Laundry (1999) completely changing the game for home and restaurant cookbooks alike, the next few years were already set up for greatness. Through the hundreds and hundreds of volumes that saw the light of day between 2000 and 2009, EMD’s Helen Rosner, Paula Forbes, Raphael Brion, and Ryan Adams picked the books that made the decade.
) Tom Colicchio wrote this pre-Craft, pre-Top Chef, all the way back when he was the chef at Gramercy Tavern. It’s a clear precursor to the seasonal haute barnyard New York City cuisine: back then heirloom tomatoes could only be had at the farmers market, not at every corner grocery. The book’s structure is unique, and it’s instructional without being pandering: first, basic techniques (braising, sauce-making, etc), then increasingly complex studies of single ingredients, then ingredient trilogies, and finally full chapters of recipes divided by season. Looking back at it, it’s shocking (and also not) how timeless it really is. It both documented and prophesized a very specific way of thinking and cooking, pronouncing a pivotal shift in American cuisine. –RB
) This book, a collection of hearty, unpretentious family meal recipes from a delicate, mildly pretentious New York restaurant (which, sadly, closed this year), was the first clue I ever got that restaurants had back-of-house existences beyond what I experienced as a customer in the dining room. (I know, I know, but I was a kid back then.) It painted a warm, chummy, delicious-food-filled picture of what went on before and after service and behind closed doors — a far cry from the illusion-shattering bluster of 2001’s Kitchen Confidential. It doesn’t hurt that the recipes are fantastic, comfort food constructed with haute cuisine expertise, Ad Hoc at Home six years before Ad Hoc even opened. –HR
) I don’t think it’s an overestimation to say that this book is the butterfly whose wing-flap led to the current culinary hurricane of locavorism, foraging, and DIY butchery. Sure, there are recipes, but what’s really galvanizing here is Fearnley-Whittingsall’s unbridled passion for (and seeming obliviousness to the notion that anyone could not be passionate about) growing his own vegetables, raising and slaughtering his own livestock, foraging around his home and restaurant for whatever delicious items happen to have grown there, and then preserving and preparing all those things in the most stunningly simple, spectacular ways. –HR
) I found this book when I was in college, thanks entirely to the home cooking forums on Chowhound.com, where quite possibly millions of posts have been written about Zuni Cafe’s recipe for roast chicken with bread salad. For one reason or another I still haven’t gotten around to actually making the chicken, but thanks to Rodgers’s fluid narrative voice this was the first cookbook I sat down and read through cover to cover. The recipes are often intimidatingly difficult and precise, but I’ve never had a miss. One day I’ll get around to the chicken. –HR
) Oh, how the mighty have fallen. Earlier in the decade, Rocco DiSpirito was a pretty respectable chef, and Flavor is proof of that. Full of amazing, innovative food photography by Henry Leutwyler, the recipes are fresh, non-fussy fusion, and they really work. From that to Dancing With the Stars? Sigh. —PF
Bouchon by Thomas Keller with Michael Ruhlman (Amazon
) I’ve never been a huge fan of The French Laundry (or, for that matter, the restaurant). I respect it. I admire it. But I will not cook from it. To me, it’s too foreign, too expensive, too fancy, too removed from the way that normal humans eat and cook. On the other hand, Bouchon (and the restaurant) takes simple, traditional bistro fare and, thanks to Thomas Keller’s exacting principles, elevates it to something extraordinary. To be sure, some of it is ridiculous: caramelizing onions for five hours? Please. But damn, if you need guidance in making the best bistro-style food, including the ultimate quiche (and yes, it will take you hours), this is the book for you. –RB
The Whole Beast: Nose-to-Tail Eating by Fergus Henderson (Amazon
) Five years ago, I’d have laughed right in your face if you’d have told me that not only would I eventually be cooking offal on a regular basis, but loving every minute of it. That was before I cracked open Henderson’s magnum opus, a cookbook that presents the fifth quarter openly, simply, and honestly. I can’t say that about many of the other cookbooks I own. –RA
Bones: Recipes, History, and Lore by Jennifer McLagan (Amazon
) The precursor to McLagan’s equally excellent 2008 cookbook Fat, Bones is responsible for getting me over my squeamish fear of cooking bone-in steaks, gnawing the good bits off the end of a chicken leg, and scraping the marrow out of veal shanks. It also uses the bone as a philosophical jumping-off point, boneless meats serving as a potent symbol for our increasing disconnect from the animals we’re eating. It’s also gorgeous to look at — not just in the austere, bleached ivory way the title might imply, but robustly, meatily beautiful. –HR
Charcuterie: The Craft of Smoking, Salting, Curing by Michael Ruhlman and Brian Polcyn (Amazon
) A bible if ever there was one, Ruhlman’s homage to the slow art of meat curing is an absolute masterpiece of single-minded commitment. Each preparation is minutely detailed, meticulously researched, exhaustively tested, and totally and completely doable (assuming you have the time, the humidity control, and easy access to lots of pork). These are recipes totally worth risking botulism for. –HR
Happy in the Kitchen by Michel Richard with Peter Kaminsky (Amazon
) It’s always mystified me that Michel Richard hasn’t attained the kind of global, slavering fans that attend chefs like Thomas Keller, Eric Ripert, and Grant Achatz. But maybe he likes it that way: his D.C. based restaurants are far and away the best in town, thanks in part to Richard’s giddy, boyish playfulness with his ingredients and flavors. This cookbook — packed with trompe l’oeil dishes, visual puns, bait-and-switch preparations, and just plain bright and shiny recipes — captures Richard’s effervescence. On top of that, for all the whimsy and spectacle, it’s completely cookable: Romaine on Romaine and the asparagus-stuffed salmon are in regular rotation in my kitchen. –HR
The River Cottage Meat Book by Hugh Fearnley-Whittingstall (Amazon
) It’s intimidating how much Fearnley-Whittingstall knows about meat — so much that didn’t make it into the first River Cottage cookbook is in this volume, and he’s probably got a lot left over still to tell. Although it’s full of gorgeous shots of meat and sumptuous recipes, this is mostly about the information: page after page of text on cuts of meat, how to store them and cook them, when to use them, and how to talk to your butcher about them. Anything you need to know to be a better carnivore is in these pages. –PF
) I’m not sure if any other cookbook has ever been as hotly anticipated as Alinea — and it didn’t disappoint. The actual recipes from Grant Achatz’s genre-busting Chicago restaurant may not be manageable for most of us, but they’re conceptually fascinating and meticulously explained. The fact that the book is absolutely gorgeous doesn’t hurt, either. –PF
Eat Me: The Food and Philosophy of Kenny Shopsin (Amazon
) This idiosyncratic, beautifully-designed cookbook demolished all the rules of the genre — what other cookbook mentions masturbation? Uncannily capturing Shopsin’s raw, unedited humor and philosophy, Eat Me is a backstage pass into a legendarily tiny kitchen that can generate hundreds, if not thousands, of varieties of dishes within mere minutes. It’s an inspirational and genuine piece of literature, a too-short biography of a prodigal chef, and a chronicle of a New York City long-gone. Also, it gives you a much better idea of what to order. –RB
On the Line by Eric Ripert and Christine Muhlke (Amazon
) Most restaurant-based cookbooks promise that between their covers lies the soul of the restaurant, with varying degrees of accuracy. Ripert’s everything-including-the-kitchen-sink snapshot of Le Bernardin is equal parts scrapbook, inventory, philosophy textbook, intimate autobiography, and masterful cookbook. Once you start turning the pages, it’s almost impossible to stop until you’ve reached the very end. –HR
The Big Fat Duck Cookbook by Heston Blumenthal (Amazon
) Quite possibly the most opulent cookbook every created, this is both an artistic and gastronomic achievement of epic proportions. From its fairytale-like beginning through the seemingly-impossible recipes to its brain-numbingly complex scientific conclusion, Blumenthal’s masterwork is unparalleled. –PF
Earlier on Eat Me Daily
Forget cupcake tattoos (No, really, can we please?). Fetishizing dining apparatus, nothing says “I’m uber-serious about what I put in my mouth” more than a cutlery tattoo. While most folks eat with forks, knives, and spoons in their hands, these people eat with them on their hands. If you’re thinking about getting a tattoo, nothing says “I’m hungry” like some silverware, right? Below, a gallery of inspiration, including some celebrities (ooooh, Top Chef’s Michael Voltaggio!) and a special appearance by yours truly.