August 2011


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10 Things I Learned About Food From a Swiss Grandmother

My recent trip to Switzerland with my boyfriend brought me to his grandmother’s house. In an old farmhouse with a garden, a wood oven, and a ceiling so low that I hit my 6’0″ tall head a few times.

I ate three square meals a day, sitting down at a table. (Can this be real?) When I stumbled down the stairs in the morning, the breakfast table would be set with plates, napkins, silverware, hot tea, milk, yogurt, cheese, fresh-made jam, honey, bread and museli. Did I die and go to heaven? No, I was still alive in Switzerland at a grandmother’s house.

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in Food Travel / Lists 6 comments
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Beyond Chocolate: Why Americans Do Get Fat in France

I just returned from 10 days in Paris and Brittany, France, where my girlfriend and I had a highly delicious time combining refined French cuisine with old-fashioned American overindulgence. They may say French women don’t get fat, but Americans on vacation in France most decidedly do. I mean, there’s a cheese course option at every meal. What can you do?

While desserts aren’t generally my favorite, it was food in that category that we found the most to write home about.

There were plenty of traditional sweets options at Mathray and Robert’s Pain de Sucre in the Marais, but we were most intrigued by their nouveau marshmallows, heavily infused with flavors like saffron (left) and whiskey (right).

Their classic macaroons also have a new school twist, with flavors like cool mint, salted caramel, and passion fruit-chocolate.

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in Desserts / Food Travel / Photos 2 comments
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Trust the Consistency, And the S Bus is Coming

“Who won? Corn cake?” my friend Jake asked. He knew the real winner; he had just eaten the proof.

I’ve been messing around with Jiffy corn muffin mixes for a few years now (Spinach Dip and Black Bean Egg Bake, Kefir Chili Corn Cake, Spinach and Artichoke Corn Cake, Smoked Cheddar, Spinach and Artichoke Corn Cake) and I’ve finished with different results every time. The directions on the box read simply: milk, egg, mix. But I can’t leave it at that. I continue to challenge the ratio of liquid to mix because each time I indulge in another spoonful of mustard or yogurt, my results yield better and better outcomes.

Sometimes the dreary mix wins, and I don’t add enough spin and it turns dry and uninteresting.

But this time, Jake, I won.

Andouille Sausage and Squash Corn Cake

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in Breakfast / Pig / Recipe 7 comments
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Cocktail O’Clock: Lemonade for Grownups

Kick off the weekend, and National Lemonade Day (we know, another day-of-day, but come on, it’s August!) with a lemonade you won’t find at any children’s roadside stands.

Prohibition Lemonade

1 part Canadian Club Reserve 10 Year
3 parts Lemonade
Top with Club Soda
Lemon wheel for garnish

Directions: Build in order over ice in a tall glass. Stir. Garnish with lemon wheel.

All of our summer cocktail recipes can be found in Endless Cocktails.

in Drinks / Endless Cocktails / Recipe 0 comments
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Where Did the News Go?

All of a sudden it stopped landing in my inbox. At first I forgot about it, but then it became clear. I was missing my daily dose of food news, the aptly titled Food News Journal.

I had forgotten the name of the site, as sometimes the obvious becomes the most forgettable. But when I googled around for it and landed on the homepage I learned what happened. Those freaking biatches at Food 52 stole them! So now I must drag my mouse to their website instead of getting the well-rounded links directly to my gmail.

But because I adore their roundups so much, I wanted to show them that I will still travel across the www to find their curated view of what’s important in the world of eats.

And maybe you should to- this is the new home.

(Photo: Food News Journal)

in Trends 1 comments
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Order Up!

 

 

Summer is nearing its end, so with that we are filling your orders until the Poptail Series goes into hibernation.

Gimlet on a stick now being served. You asked for it and we’re delivering it in all its icy cold glory. That’s a mixed berry gimlet built on a limeade body. Now that we’ve armed you with the not so secret formula, spread the goodness and get mixing.

While you are getting boozy, we want to know what you want to see get cocktailed into a series next e.g. cupcakes, truffles, brownies. We are open for suggestions. Holla in the comments, we’ll throw your suggestions in the mix along with our staff picks.

Mixed Berry Gimlet

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in Desserts / Endless Poptails / Recipe 4 comments
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Food Porn Champion: The Rebel Within

Talk about a money shot to end all money shots.

This beauty is from Tell Tale Preserve Company at the San Francisco Ferry Building Farmers Market. “The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside.

Found via chef Chris Cosentino’s meat eaters’s guide to SF on GQ.

(Photo: Tell Tale)

in Eggs / Photos / Pig 6 comments
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