This is my first editorial post. No recipe. Not even one photo. It’s a RANT!
I believe ‘food as entertainment’, specifically TV shows, started years ago with PBS broadcasting a few top chefs on a somewhat limited basis. Coincident or not, as the years passed, the global population became very food-centric or shall we say obsessed? The resultant interest passion in all things ‘food’ gave birth to celebrity chefs, food bloggers, food photographers and terms like “foodies”, “foodgasms”, “food porn”.
And it catapulted the concept of ‘food as entertainment’ into a force to be reckoned with. Today there are as many food shows on TV as there are of any other genre of entertainment. In the U.S. they’re on 2 dedicated cooking networks 24/7 and are featured on other networks like Bravo, Fox, Travel and PBS.
This is not the rant.
Gremolata is an Italian condiment traditionally made from minced parsley, lemon zest and garlic. Of course, there are always variations…especially in the FOODalogue kitchen. Continue Reading
Placemat and hand towel.
I love cooking with Asian flavors. Coincidentally (or is it not?), whenever I do, it’s a healthy and colorful meal.
Many people are intimidated to attempt Asian cooking in their own kitchens but the truth is that it’s really simple. All you need are a few specialty items in your pantry. Soy sauce, mirin, miso, rice vinegar and sesame oil are good staples. Add srirachaca chili sauce, if you like a little heat.
It’s just that simple.
2011 officially started off with a fabulously decadent New Year’s Eve dinner of caviar and blinis, foie gras, and a perfectly steamed 2-lb. lobster (per person).
I didn’t think it could get any better — and maybe it hasn’t, but that meal was the genesis for this lip-smacking and unique sweet and savory pesto.
With such an extravagant meal (not to mention ?# glasses of champagne), I could not finish my lobster so I went home with leftovers (the whole tail and 2 claws). I know that’s what most people eat first but I’ve always had a “Hoover” approach to eating lobster, sucking out the carcass and going from there.
So one day not long after the holiday (who could wait?), I popped the tail out of the freezer for my dinner.
I know it won’t be long before I resemble this bird — stuffed and exhausted — so I just want to say as we approach Thanksgiving that I am thankful for many things. I live each day in total awareness of how fortunate I am for good health…to live as I do…and to have wonderful family and friends in my life. I take nothing for granted.
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