I raise a ‘virtual’ glass of champagne to you and present the last dish of 2009. It’s pasta with sardines, anchovy, fennel and raisins, among other things. Now don’t click off or wrinkle your nose at sardines and anchovies. This is a Sicilian dish that is truly delicious. With one bite you get salt, crunch, heat and sweet. In fact, it’s a dish worthy of New Year’s Eve and a glass of champagne.
Try it Mikey, you’ll like it!
This post is a riff off my Summertime Eggplant Parm. What makes this technique really interesting to me is the deconstruction of the traditional recipe for eggplant parmigiana. Basically, it’s the same ingredients but served up in a fresher, more attractive and tastier way. Don’t get me wrong, eggplant parmigiana is delicious but by preparing it this way, you really get to taste all the individual flavors. I also like that some layers are cooked and others are crude. It’s a real taste and texture tease to the palate. Continue Reading
In early September I joined a group called Tastecasting. If you’re a blogger and media-savvy/socially-networked, this group is for you!
The way it works is restaurants invite the local tastecasting team for a ‘complimentary’ tasting…the quid pro quo being team members broadcast comments and photos to the social networks via iphones, blackberries and computers. We generally start before the event broadcasting our invitation and all-around “see you there” messages on twitter and facebook. It’s a hysterical sight when we get together at the dinner…in between bites and gulps, everyone is snapping photos and tweeting courses. Afterwards, we generally write reviews and post photos. I’ve made a new group of friends and we’ve shared some absolutely fabulous food and wine pairing dinners at these events.
Most recently, we were invited to a soft opening of Wild Olives by Todd English in Boca Raton. Continue Reading