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Mark Bittman Explains How to Grill Corn

Mark Bittman from the New York Times shows how to grill corn on the cob mexican style. He says there actually is no wrong way to do it. He likes to shuck the corn and put it right on the grill. He also shows you a sauce using Mayonnaise, salt and chili powder. Take a look:



Posted on July 30, 2010
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Michelle Obama Addressed Hundreds of Chefs at White House

Michelle Obama Chefs White House


First Lady Michelle Obama addressed hundreds of chefs from around the country during the "Let's Move!" event on the South Lawn of the White House yesterday. The First Lady called on chefs to work with teachers, parents and school nutritionists to help educate kids about food and nutrition.

In her speech, Michelle Obama says her mother didn't know how to cook broccoli.
"Let me tell you something. My mother didn’t know how to cook broccoli. It was watery and mushy, and that's what we thought broccoli was. We thought you could eat it with a spoon and cut it with a knife. And I know a lot of parents out there cooking broccoli like that. It makes it hard to like broccoli if that's how you're cooking it.

But you guys can help change that. That's why we created the "Chefs Move to Schools" program, to pair chefs like you with interested schools in your local communities. And together, you'll be helping students learn where food comes from, and develop healthy habits. You’ll be elevating the role of food in our schools, and working to create healthy meals on a budget."


A full transcript of Michelle Obama's remarks can be found here.

Photo: Official White House Photo by Chuck Kennedy

Posted on June 5, 2010
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California Avocado Piquillo Pepper Frittatas

Avocado Piquillo Pepper Frittatas


The California Avocado season is off to an early start. Mary Sue Milliken and Susan Feniger - the chef/owners of Ciudad in Los Angeles, the Border Grill restaurants in Santa Monica, Calif., and Las Vegas, and the Border Grill Truck - have provided this recipe for California Avocado Piquillo Pepper Frittatas. Take a look:

California Avocado Piquillo Pepper Frittata

Serves: 4

Prep Time: 40 minutes, including marinating time; Cooking Time: 15 minutes; Total Time: 55 minutes

Ingredients

  • 1 ripe, fresh California avocado, seeded, peeled and cut into 1/2-inch dice
  • 1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips
  • 1 clove garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. sherry vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 eggs
  • 1/2 cup grated Spanish manchego cheese
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. extra virgin olive oil, for cooking

Instructions

1. In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.

2. Preheat the oven to 400˚F.

3. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.

4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.

5. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.

6. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.

Tip: Crumbled goat cheese may be substituted for Spanish manchego cheese.

Nutrition Information Per Serving: Calories 300; Total Fat 23 g (Sat 6 g, Trans 0 g, Poly 1.1 g, Mono 6.9 g); Cholesterol 440 mg; Sodium 370 mg; Total Carbohydrates 8 g; Dietary Fiber 3 g; Protein 16 g



Posted on February 21, 2010
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Farmer Grows 22 Pound Potato

Khalil Semhat, a Lebanese farmer, shows off an enormous potato in this video that weighs over 22 pounds! The farmer hopes his huge potato sets a world record for the heavist potato ever. There's also a photo of the humongous potato here.



Posted on December 10, 2008
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Plenty of Pumpkins for Halloween

The big question on everyone's mind is will there be pumpkins. It sounds like there is good news this year despite difficulties for pumpkin farmers in the MidWest. There will be plenty of pumpkins to go around this Halloween. The farmer in this clip bites into a small pumpkin at the end of the clip and says it tastes "wonderful."



Posted on October 2, 2008
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Tim Stark Shares Tomato Tips

Author and tomato farmer Tim Stark shows Harry Smith some of the season's best tomato picks. Tim Stark is a farmer, blogger for Gourmet and the author of a book named Heirloom. NPR has an article about Tim Stark.



Posted on August 18, 2008
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Martha Stewart: Peppers and Creamy Corn

Emma Feigenbaum of Everyday Food joins Martha Stewart in the kitchen to prepare crispy pork chops with peppers and creamy corn. Emma also shows you how to cut the red pepper so that you avoid the seeds.



Posted on July 10, 2008
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It's Asparagus Season

Asparagus SeasonWe recently posted an asparagus recipe from Chef Bill Telepan. Now we see that Noodles & Company has a clever ad campaign going that features an asparagus. The ad says there are only two kinds of vegetables - asparagus and those who wish they were.
"I applaud the chef for choosing me as his muse for this fresh new recipe," said Asparagus. "I'm a totally fabulous vegetable, and he gets that about me." Noodles & Company's new Linguine with Fresh Asparagus features tender asparagus spears, roma tomatoes and linguine tossed in a light sauce of olive oil, butter, lemon, balsamic vinegar and fresh herbs topped with parmesan.

Critics are calling this her best dish yet. "After eating it, I had a spearitual restaurant experience," said M.F.K. Fennel, author of The Art of Delicious Vegetable Eating. "Asparagus is fresh, saucy and confident in this recipe," said Alice Watercress from Chez Bon Appetit You May Eat Vegetables magazine. "She delivers a firm, flavorful and memorable performance," said Ima Foody from Eat Delicious Vegetables Daily Blog.

"That's fresh," said Asparagus. "I've known for practically ever that I'm delicious and talented and quite nutritious so I'm not surprised they feel this way. Look, I'm obviously fat-free, cholesterol-free and only a few calories per stalk. I'm high in folic acid and a good source of potassium, fiber, vitamins B6, A and C, as well as thiamin and rutin, which are very important anti-oxidants." Even the Michigan Asparagus Advisory Board calls her one of nature's most perfect foods.
Some interesting Asparagus facts below provided by the Michigan Asparagus Board.
  • Asparagus is a member of the Lily family.
  • Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
  • Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
  • Each crown will send spears up for about 6-7 weeks during the spring and early summer.
  • The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.
  • After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
  • An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
  • A well cared for asparagus planting will generally produce for about 15 years without being replanted.
  • The larger the diameter, the better the quality!
  • Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
  • Asparagus has No Fat, contains No Cholesterol and is low in Sodium.


  • Posted on March 27, 2008
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    Spring Means Asparagus

    Chef Bill Telepan has a great asparagus recipe that captures the flavor of spring. Telepan's asparagus goes on top of a black and gold rice and garlic custard combination. You can view the recipe here.



    Posted on March 21, 2008
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    Make a Grinch Guacomole

    Grinch GuacamoleWholly Guacamole is wishing Happy 50th Anniversary to Mr. Grinch. They are also providing the following instructions for making your own Grinch made of guacamole.
    To make this tasty version of the classic Seuss character, cut your favorite sandwich into a triangle, then round the corners to make a pear shape. Top with Wholly Guacamole, smooth and etch Grinch brows and cheeks. For eyes use yellow pepper circles topped with pimento stuffed olives. Cut an olive for the nose and add a sprig of celery greens for hair. He's Mean, Green and Ever so Tasty. Enjoy.
    He does look pretty tasty.

    Posted on December 14, 2007
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    Holiday Hass Avocado and Au Gratin Potatoes



    The Hass Avocado Board has released the following recipe just in time for the holidays.
      Holiday Hass Avocado and Au Gratin Potatoes
      Serves: 4
      (Photo:  http://www.newscom.com/cgi-bin/prnh/20071204/LATU046-a)
    
      Ingredients
      -- Non-stick cooking spray, as needed
      -- 2 cups fat-free, reduced-sodium chicken broth
      -- 1 (8 oz.) package reduced-fat cream cheese,
         placed at room temperature and cubed
      -- 1 (4.9 oz.) package Au Gratin Potato mix
      -- 1 green onion, thinly sliced
      -- 1 Tbsp. fresh thyme leaves, chopped
      -- 1 ripe fresh Hass avocado, halved,
         seeded, peeled and cut into 1/2-inch cubes
      -- 1 cup grated Jarlsberg cheese, divided
    
    
      Instructions
      1. Do not follow package instructions.
      2. Prepare an 8 x 8 inch baking dish, pan or similar sized oval casserole
         dish with non-stick cooking spray.
      3. In a medium sauce pan, bring broth to a boil over medium-high heat.
         Remove from heat and stir in cream cheese and contents of Au Gratin
         Potato seasoning packet.
      4. Mix in dry potatoes, onion, thyme, avocado and 1/2 cup Jarlsberg
         cheese.
      5. Pour into baking dish, making sure that all potatoes are submerged in
         the liquid.
      6. Bake in 350 degrees F oven for 30 minutes.
      7. Sprinkle remaining cheese on top and bake an additional 15 minutes.
      8. Let stand 10 minutes before serving.
    
    
      Holiday Vegetable and Hass Avocado Saute
      Serves: 4
    
      Ingredients
      -- 1 1/2 Tbsp. avocado oil or olive oil
      -- 2 tsp. garlic cloves, finely chopped
      -- 1/2 large shallot, finely chopped
      -- 1/2 Tbsp. fresh thyme leaves
      -- 3 zucchini, cut in half lengthwise and
         sliced 1/4-inch thick
      -- 1/2 red bell pepper, cut into 1-inch squares
      -- 1 Tbsp. grated lemon peel
      -- 1 1/2 Tbsp. fresh lemon juice
      -- 1 ripe fresh Hass avocado, halved,
         seeded, peeled and cut into chunks
    
    
      Instructions
      1.  In a large skillet, heat oil over medium-high heat. Add garlic,
          shallot and thyme, saute for 3 minutes.
      2.  Mix in zucchini, bell pepper and lemon peel, stir and cook for
          2 minutes. Lower heat and cover, cooking for 3 minutes.
      3.  In a small bowl, combine lemon juice with avocado. Add to skillet and
          gently mix. Cook for 2 minutes to allow flavors to blend.
    
    
    
    *Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
    For more recipes using Hass Avacados visit the avocadocentral.com website.

    Posted on December 5, 2007
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