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Happy Birthday To Us
2007-07-14 10:08:00
The Wall Street Journal reports this morning that this is the 10th anniversary of when the BLOG was born. Well, more accurately, this YEAR is the 10th anniversary...They cite the date as December 23, 1997, when Jorn Barger began to add links to his blog that he thought would be of interest to his readers. He called it "webpage logging". and the OED declared that to be the root of the word "weblog", which, of course, became "blog". (Jorn looks a little scary and from what I've read, he IS a little scary.)Anyway, they interview a bunch of muckety mucks, well not JUST...MIA FARROW is in there!! But her blurb is a good one. She encouraged one of her kids to start a blog when she was dissed from the school newspaper and she herself started blogging on catastrophic conditions around the world. You can't argue with the good will out there in the blogosphere.Of course, the WSJ mentions nary a food blog, but that's ok, we know who we are and our numbers are being added to every minute. I wis
Read more: Happy , Birthday , Happy Birthday

Paris Restaurants, Part Deux
2007-07-13 17:39:00
Sending A Message To Senderens: Get SOMEBODY To Wait On Your TablesHaving your staff walk quickly around the dining room is not a substitute for service, if they don't actually stop at the table (MY TABLE)...like ever.An eagerly awaited dinner at Alain Senderens' self-named restaurant turned into a waiting game to see just how long it would take for a human being to acknowledge our presence before we got up and left.We were received appropriately as we entered the restaurant and we were shown our table right away, but the attention stopped there. No waiter, no busperson and certainly not the Maitre D’ approached us or even came close. The service around us was painfully slow as well, but they, at least, had some bread to gnaw on and a sip of water to keep them busy. We had nothing; no bread, no water, no menus, nothing but a growing sense of unease.As I looked at my watch, I kept thinking about the single best meal I had ever had in my entire life...and that was 12 years ago, IN TH
Read more: Paris

Barefoot In The Barn
2007-07-16 23:08:00
The Barefoot Contessa with Ina GartenBlueprint LunchAvocado and Grapefruit SaladCalifornia Iced TeaEasy Lobster PaellaShortbread Hammer PlacecardsTo get the recipes:Click hereWell, she's not really running around the barn barefoot, of course, but The Barefoot Contessa IS building a barn that will house her television kitchen near her gracious Southhampton house. Knowing Ina, she'll probably take every opportunity to use it... on tv or not.She's taking the time to thank the architects for their hard work by preparing lunch for them. But you know, they can probably afford lunch anywhere, how about feeding the folks that are actually working on the barn? Of course, in Southampton, THEY too can probably afford a fancy lunch.At any rate, she has lunch all planned. Ina's starting with shortbread cookies, which will become place cards, after she's cut them out and written people's names on them. Please don't tell my British friends, but I abhor shortbread. It's not sweet enough, it's


David Letterman's Top Ten Titles Of His Recent Blog Entries
2007-07-18 11:35:00
There is the one chocolate entry, so I thought this would qualify for a food blog...sort of.Tuesday, July 17, 200710 My big decision: hair plugs or hairpiece9 A summary of today's hate mail8 Fun places to take off your pants7 101 reasons why chocolate is better than men -- am I right, ladies?6 Ways to take down a gator5 Tuesdays with Shecky4 Rick, the creepy intern who won't stop staring at me [shot of creepy guy staring at Dave - psycho sting]3 Are you there, God? It's me, Dave2 Monkeys or kitties -- which is cuter?1 How is Scott Baio still single?!?!
Read more: David , Letterman , Titles , Recent , David Letterman , Top Ten

Food Network Folks Around Town
2007-07-17 22:51:00
We had a quick visit with Ingrid Hoffman on CBS this morning. Who even watches that show? My excuse was that I was waiting for the painters.The good news is that not only did she not cross contaminate anything...THIS TIME, but she didn’t even TOUCH the long strip of pork ribs that she was cooking.She talked about the tamarind sauce in her recipe, which she said is "nice and tarty". Immoral or not, I happen to LOVE tamarind sauce. She gave a less than adequate explanation of Aji Panca. At first I thought she was talking about garlic flavored Japanese bread crumbs. Next she was using "wooshie" sauce, her overly cutesy pronunciation for Worcestershire sauce, telling us that it was made from tamarind, which I cannot believe I didn’t know. Then she gives a few “chica tips” (isn’t that kind of sexist?) for her cole slaw with mango. She says not to use an overly ripe mango. They can be stringy and you don’t get the beautiful clean cut pieces that you do from one that is slightly l
Read more: Food Network

In And Up In Beverly Hills
2007-07-22 12:40:00
Due to the wedding of a great friend’s daughter, we have the good fortune to be in beautiful Los Angeles for a few days, with a little visit to northern points tacked on. We also get the bonus of visiting our LA based daughter. Don’t be too jealous. After these trips to Paris and California, I’ll barely be able to afford a trip to the corner gas station. Actually that’s the LAST place I’ll be able to go to. Whatever your feelings may be of the Eureka state, the transcendence of the weather cannot be argued with. When you step outside, the warmth of the air and the blue skies (with a little smudgy afterglow) are undeniably energizing.Every so often, you just HAVE to stay at a wonderful hotel (YOU understand, even if H* needs a bit of convincing) and this is my first visit to the Beverly Hills Hotel. WOW, what a posh, plush and entirely pleasurable experience. It is so welcoming and luxurious all at once that I wish everyone could stay here at least one time.Breakfast at the su
Read more: Beverly Hills

LA: Koi's Waitstaff Is Sooooo Snotty and The Little Door Serves BIG Wonderful Meals
2007-07-24 22:52:00
Okay, I'll be completely honest and tell you that my story about Koi happened a year ago, but that doesn't make it any less bad. The fact that I'm still complaining about it means that it was pretty egregious. 7 of us were going out to a special occasion dinner and Koi was supposed to be great. We were seated at a nice table. Our waiter came over reasonably promptly, but from the moment he addressed us, it seemed like he had somewhere else to be. He brought us our drinks and then proceeded to take our order. The menu at Koi is very complex. It's lots of little dishes that are basically sushi and you order for the table and stuff gets brought out in random order as it's ready. 7 people can order MANY different dishes. Halfway through taking our order our waiter actually LOOKED AT HIS WATCH. I have NEVER seen such a thing. He also refused to write anything down, claiming that he always remembered everything. Well, not this time. He got one dish wrong and forgot two, which worked out
Read more: Wonderful , Meals

Pinkberry Schminkberry
2007-07-29 15:20:00
I was soooo excited to try Pinkberry . We were just a few blocks away after our lunch at Home. And anytime you can actually walk in LA is an opportunity not to be missed.Pinkberry is, depending on you talk to, a frozen yogurt store or a "frozen dessert" store. The yogurt is actually powdered, so doesn't really count as real frozen yogurt. As we approached the door, I said this store's design has a strong Asian aesthetic. DUH! Well, I didn't know...but the Hello Kitty lookalike objects on the wall were a definite giveaway.D(aughter) loves Pinkberry and particularly touted the low fat, low calorie count in each cup. Her buddy, K, came with us and recommended the fresh fruit topping. They both said it was all about the toppings. Apparently, there's one secret one that doesn't appear on the menu, but it's very popular. You order it as "Rice Cakes", and it is actually mochi. Now, I love a good mochi, so I was anxious to try it. There are 2 flavors of frozen yogurt, Plain (which is kind


HOME in LA
2007-07-29 14:33:00
D(aughter) took us to a charming outdoor (and indoor) restaurant called Home on 1760 Hillhurst Avenue in Los Feliz, where we met up with a dear old friend. We DID have to wait 45 minutes for a table on the patio, but it was okay, because we had a lot of catching up to do. It was very relaxed and comfortable sitting at wooden tables in a large outdoor area. The menu is vast and could suit any appetite. We started with a plate of hummus and pita. Nice. My hummus isn't usually thick enough to serve with a scoop, but I liked it. Others had a Chicken Caesar Salad, a Goat Cheese Salad, a Chicken Pomodoro Sandwich, and I had a Grilled Veggie Wrap with my fav - onion rings. I am so delighted that most people eschew the lowly onion ring because of high fat fears. That means more for me and, wow, were they good! Hot, crispy, greasy - but not overly so, salty - but not overly so, large and crunchy. An EXCELLENT rendition. Plus D got to take half my veggie wrap home.The food was hardy, tasty, ap


Comments on Ingrid Hoffmann
2007-07-29 13:44:00
I've been receiving a lot of comments agreeing with my initial impressions of Ingrid Hoffman. Unfortunately, I was traveling yesterday and couldn't see her last show. Anonymous suggested I take a look at Ingrid's Red Bean Beach Salad. I did check it out and Anon is absolutely right, it's gross.Ingrid uses "sweet pickles" in the recipe. I'm surprised that she didn't save herself the chopping and just use hot dog relish, a equally disagreeable ingredient (except on hot dogs). She says to use either a yellow onion or a red one. Well, there's all the world of difference between them, especially if you're using them raw. Letting the whole nasty thing sit overnight DOES soften the bitterness of the yellow onion. But it ALSO gives that strong onion taste enough time to permeate every other ingredient, so that after you eat it you will broadcasting "RAW ONIONS" for days after. And a half teaspoon of cloves seems like an awful lot for this amount of bad salad. Making me even more churli
Read more: Comments

Of Salty Wine And Clinging Pits And Really Dumb People
2007-07-31 16:11:00
Who knew that putting a bit of salt on your tongue before you guzzled a glass of wine could change many of the wine's innate qualities? And who knew that the reason that you sometimes struggle to get the pit out of a piece of fruit is because those sneaky fruit trees can grow BOTH cling and freestone fruits on the SAME tree? Let me backtrack just a bit. Those are just 2 things I learned at Copia, the food and wine education center in beautiful downtown Napa.Copia is a lovely large airy building filled with kitchens, classrooms, theaters and lots of display space for exhibits on food and wine, as well as a magnificent garden, soon to be expanded by a big new greenhouse, currently under construction. It was founded by Robert Mondavi, among others.They offer an interesting schedule of daily events and classes. I had told H(usband) that a particular day was to be devoted just to Copia, so he kindly went along while I explored every square inch of the place. We started with a half hour gen
Read more: Clinging , Salty

Have I Got A Blender For You!
2007-07-30 10:59:00
I don't which is weirder...putting an iPhone in a blender or the guy's smile...
Read more: Blender

I'm IT
2007-08-03 14:45:00
Lori at I Spend Most Of My Life In The Kitchen tagged me, which means that I have to write a post telling 8 random facts about myself and then tag 8 other bloggers. Well, here are the rules…And I’m copying and pasting them exactly, because that’s what it looks like what my forebears did and I don’t want to do anything wrong. (See Fact #4)Rules1. We have to post these rules before we give you the facts.2. Players start with eight random facts/habits about themselves. (I’m expanding this a bit to include anecdotes. See Fact #7.)3. People who are tagged need to write on their own blog about their eight things and post these rules.4. At the end of your blog, you need to choose eight people to get tagged and list their names.Don’t forget to leave them a comment telling them they’re tagged, and to read your blog.Okay, I thought I’d make these mostly food related, because I don’t think you all really care that my favorite hairstyle was a perm I allowed myself to keep for 3 t


Restaurant Dining: It's All About The Food...Or Not
2007-08-03 14:15:00
We've been lucky enough to eat in a lot of wonderful restaurants lately. There’s a not terribly conclusive recent study about what bothers restaurant-goers the most. The number one problem seems to be waiting for the check. Now before you disagree, you have to know that this was a study from Norway and perhaps Norwegians have better things to do than sit around waiting for a check. Dirty menus also bothered them. I'm thinking that that must come out of a certain hygenic Viking sensibility. A survey given to New Yorkers, albeit with a TINY SAMPLING, showed different results. New Yorkers by in large don’t want the check brought until asked for. That’s certainly the way they do it in gracious Europe, so it's not a surprise that such a mannered place as NY would feel the same way. Hah!!! Just checking to see if you're paying attention. Probably the reason that New Yorkers (and I was born and bred one) don't want the check brought early is because they want to get their money's
Read more: Dining

Note On Napa: Dumb Me
2007-08-03 12:18:00
I still remember my first visit to Napa, about 11 years ago, and a meal at Tra Vigne. I ordered the transcendent risotto, which had an intentional puddle of olive oil, new to me at the time. I learned a decade later that it most likely was prepared by a chef, who was none other than Michael Chiarello, arguably the cutest and among the most accomplished of the Food Network chefs. He was at the time chef-owner of Tra Vigne. He is no longer.This is why I could KICK myself. While scouting around for MC on the Food Network website (not an easy task these days), I found this sentence - "Easy Entertaining is shot on the grounds of the Trefethen Winery". WHAT?! We must have passed their gates SIX TIMES when we were in Napa!!!!! How could I not have known that?! I don't think they would have let me see the kitchen, much less stroke a choppy chop or pot that he had used, but I could have at least taken a picture and said "Inside these gates is where Michael weaves his magic." Ah well... I guess


Bon Appétit At Julia's Kitchen
2007-08-01 16:55:00
Julia’s Kitchen is named, of course, for the inimitable Julia Child, who was a trusted advisor to Copia as well as an Honorary Trustee. I loved everything about Copia (and it goes without saying about Julia) and the restaurant didn't let me down. What I would love to know is what Julia would think of the food. The menu is described as “French-inspired, California-based”, which I guess would describe Julia in her last years.For her, I believe, it was all about how good the food tasted. She didn’t worry about all the other trappings. Remember when she dropped a chicken (I think it was)* on the floor and said, “Never mind”…just as long as the guests hadn’t seen. Would she think the food here was too froufrou? Maybe a little, but the food is just so delicious and the service is so unpretentious that I think The French Chef would be delighted with the current state of Julia's Kitchen.Chef Jeff Mosher took over in 2006 after sous-chefing here for a couple of years. The most
Read more: Julia

Tyler's Prowess (In The Kitchen), Drunk Relatives And Darn Great Prosciutto
2007-08-06 11:50:00
I spent the weekend with some very important people in my life - my aunts and my cousins. It's my practice at our annual get-together to boss around my cousins as they sous-chef, while I create breakfast magic. It's wonderful because my powers in the kitchen are undisputed THERE (and only there). The Aunts love whatever is produced and one cousin bears the brunt of the grunt work and another cleans up. I just stride around barking orders and finishing each dish (and taking full credit, of course). This year, we needed a slightly quicker and less involved production. So, I went with Tyler 's Ultimate Pancakes. (In the more than 15 years that I've been providing breakfast for the weekend, I have NEVER made pancakes before. But these just looked amazing.)Well, YOU MUST MAKE THESE! To be honest, the best part wasn't the pancakes, it was the accoutrements. The single most exciting element, I felt, was the roasted prosciutto. This was a real revelation. Tyler lays slices of prosciutto
Read more: Prowess , Kitchen , Great

Ingrid, Step One - Figure Out Where You Come From And Stick With That
2007-08-07 13:45:00
I guess it's good that I missed Ingrid Hoffman on The View the first time it was on. It originally aired just before her show premiered on the Food Network. If I had seen it, I would have gone in thinking she was an idiot. This way, I had to watch her first to decide that.Thank goodness, Joy Behar was interviewing her. She said, "What's with your name? Are you Spanish?" Ingrid said, "Yes." Joy said, "Really?" She said, "Yeah" then paused and said, "Colombian." INGRID, THAT'S NOT THE SAME THING!She was doing that dumb unauthentic ceviche with the raisins that she did on her third Simply Delicioso show. She says to Joy, "I have a Chica Tip for the onions." THANK YOU, JOY BEHAR, FOR NOT BITING...not even a little nibble. The Chica Tip was to put the onion in the freezer for 30 minutes before chopping and you won't cry. Gee, Ingrid, why do you think that people in the know store their onions in the fridge? (It doesn't always work, but it does help.)Then Ingrid made some dumb drink in
Read more: Stick

Larry King, The Puritan, Interviews Paula Deen, The Profligate
2007-08-07 12:58:00
Or that's how it seemed to me anyway. Larry King came off like such a stiff in his interview with Paula Deen. He also seem unmoved by her southern charm and anxious to move on during every, admittedly, slightly long-winded story.I guess she was on to promote her book It Ain't All About the Cookin', so it wasn’t a surprise that the man who exploited Anna Nicole Smith's death for what seemed like 175 weeks in a row, would be interested in only the dirt.Her long answers did not suit Larry's sound-bite style one bit. He kept cutting her off and it was funny, because she didn’t seem to notice. I love Paula, but I did want to nudge her, just a little, to get on with it.She did look lovely with a magnificent head of hair, though. One question was about that. She said she was "one of God's blondes" and that she uses the shampoo in a purple bottle. That’s our down-to-earth Paula.When her first husband moved them to Savannah, she didn't get out of bed for 2 months. She was just gett
Read more: Interviews , Larry King

Ingrid Hoffman - One Week Late, But, Really, She's Lucky I Watched At All
2007-08-11 10:08:00
Simply Delicioso with Ingrid HoffmanSunset DinnerTamarind Glazed Baby Back RibsMango and Red Cabbage SlawHot Corn with Chimichurri ButterTequila Sunrise PunchTo get the recipes:Click hereI finally got around to watching last weekend's Simply Delicioso. But I had a bit of a bonus (and not in a good way), before I even began. On the tape was the last 3 minutes of Rachael's Chicken Under A Brick show. And, believe me that was all I needed to see.Rachael wiped her dirty pan with bread and called it dinner (along with 3 of the biggest platters of chicken I’ve ever seen.) Then she told us that you can thin down any fruit spread, jam or jelly with vinegar and some EVOO and salt and pepper for a salad dressing. And “you’re good to go”. She was using orange marmalade, which admittedly I do hate, but the concept is still horrible. How about just using the “EVOO” (you know…quote unquote with your fingers) and skipping the fruit spread, jam or jelly altogether? (Can’t you just se
Read more: One Week

Gayle King Told Anthony Bourdain She Thought Rachael Ray Was A WHAT???!!!
2007-08-09 22:45:00
Today, Gayle King, caring girlfriend to many, talked to Anthony Bourdain , riotous antagonist to most, on her XM radio show. Unfortunately, I only caught a little of it, but it was fascinating. I liked the counterpoint between sunny and funny Gayle and surly and sarcastic Tony. In the understatement of the century, Gayle said it seemed that there were quite a few Food Network chefs that he didn't like. He went into a long explanation of what a chef was...Still Gayle was clueless. And THEN Gayle said, "I thought if they were on the Food Network, they were CHEFS, like Rachael Ray." I almost spit my teeth out of my head. To Tony's credit or perhaps DIScredit, he calmly said even Rachael Ray doesn't consider herself a chef. And Gayle repeated that she had always thought of RR as a chef, BECAUSE she appeared on the Food Network. Back to Tony talking (correctly) about how a CHEF is the leader of a troop of cooks in a professional kitchen. That IS the correct understanding of the Frenc


Meatloaf And Blog Etiquette
2007-08-15 12:17:00
I was leaving Steen, over at Side Order Of Ham, a comment, a really long comment, and then it went bye bye...never to reappear. AAARRRGGGHHH!!! It occurred to me that someone was trying to tell me something and that it might be sorta rude to pontificate in such large doses on someone else's blog.So here's the post I was writing about and here's my comment...in my own space:I agree about writing down recipes. I now write in my cookbooks when I make changes to a recipe (which is almost always), or if I think I should change it next time.Too bad about the phantom meatloaf. He was probably just making it up.The best meatloaf ever is The Italian Meatloaf from the second Silver Palate Cookbook. You make your meat mixture, pat it out into a rectangle and cover it with sun-dried tomatoes, fresh basil leaves and smoked mozzarella. THEN YOU ROLL IT UP and place it on a baking sheet or roasting pan and bake it. OMG. It is the truly awesome. And as you cut it, you get these gorgeous spirals of
Read more: Etiquette

Ina Is So Fabulous That Even When You Don't Follow Her Recipe, It's Fantastic
2007-08-14 22:59:00
More about that later...The Barefoot Contessa with Ina GartenThe Cat's Away Roasted Asparagus with Scrambled EggsJalapeno Cheddar CornbreadMexican Chicken SoupPineapple MargaritaChocolate Orange FondueTo get the recipes:Click hereIna, dear Ina...I've been away and I've missed you. It seems that's Jeffrey's going away and Ina is using his trip as an excuse for a little get-together to pass the hours until his return. Go get 'em Contessa. Party Hardy!!! The alleged reason for this gathering is bridge, but you and I know it's just a pretext for yummy food and a big pitcher, a GREAT big pitcher, of cocktails. Before Jeffrey leaves, Ina makes him a nice breakfast of scrambled eggs and roasted asparagus. She breaks off the asparagus where the woody stems begin. If they're super thick, she likes to peel them. She thinks the thicker ones have more flavor than the really skinny ones. She coats them (really well) with olive oil and salt and places them on a baking sheet. Don't use a roa
Read more: Fantastic

Giada Goes Greek
2007-08-18 21:47:00
Everyday Italian with Giada De Laurentiis Greek FusionGreek CaponataOrzo Stuffed PeppersSimple Baklava Crispy Smoked Mozzarella with Honey and FigsTo get the recipes: Click here Giada looks just stunning against the Greek backdrop of a white-washed building set against brilliant sunshine. Of course, she'd look beautiful in a dusty old shed in the middle of a hailstorm. She tells us that "the flavors of Greece and Italy complement each other in some surprising ways." Why is that surprising? When you think that the Romans have been borrowing from the Greeks (sorry, Giada), since they took Zeus and turned him into Jupiter, and Aphrodite and Ares became Venus and Mars, you'd think there would have been even more intermingling of the 2 cultures, not to mention cuisines. But I guess that when you have two proud peoples, they like to keep certain aspects of their heritages separate. (According to some olive oil producing Spanish friends, Italians do like to pass off Greek olive oil as their


Did I LIKE Ingrid Hoffman This Week? I Wouldn't Go Quite That Far
2007-08-16 22:25:00
Simply Delicioso with Ingrid HoffmanOrange Crush Rum Chica Rum ChickenGolden Sunshine Quinoa SaladOrange GranitaTo get the recipes:Click hereHey! You Made It! Ingrid yells, as she accosts us at the beginning of the show. I don't know about you, but I prefer a not so heavy-handed approach to being greeted.Today's menu – yes, she freezes the action again as she leaves for the kitchen – is a barbecue. Maybe they know something we don’t about what’s coming up.She starts with an Orange Granita by making a sugar syrup. Pretty basic, stir ¼ cup of sugar into ½ cup water, bring it to the boil and cook it until the sugar dissolves. Even Ingrid doesn’t have a problem with that.She's going to serve the granita in hollowed out orange skins, so she begins to prepare them. This should be good…She slices the top off an orange and just a smidgen from the bottom. She scoops out the orange "with a little bit of patience and love", being careful not to perforate the edges. She puts it in


The Day Google Went Bye Bye
2007-08-22 10:19:00
Was I the only one freaking out when I couldn't open my blog? At first, I thought it was something I had done. Then I had the bright idea of trying to open other Google blogs. Nothing...just error messages. My entire blogging life passed in front of my eyes. I restarted my computer multiple times to no avail. Suddenly, another blog did open and then I tried another and another and then...MINE! Blessed relief. Now I'm far too worn out to actually blog about anything. I have to have a stiff drink to settle my nerves or some chocolate at least. See you soon.
Read more: Bye Bye

Wretched Food, Romance And (Let's Be Honest) UNBELIEVABLE Cleavage With Ingrid Hoffman
2007-08-21 22:57:00
Simply Delicioso with Ingrid HoffmanRomantic DinnerBrandied ShrimpEmerald RiceBroccoli with Infused ButterMaracuya (Passion Fruit) MousseTo get the recipes:Click hereWhy do I make the mistake of turning on the television 3 minutes before Simply Delicioso is on? That way, I have just enough time to see the awful food that Rachael Ray has prepared and it puts me in a bad mood for Ingrid. This week was no exception.Rachael was doing something or other that had to do with Kentucky and she made possibly THE most unattractive rendition of succotash I've ever seen. Now, succotash is not all that beautiful a dish to begin with, but hers was a shade of dull olive green that I haven't seen since my childhood, when my mother used to serve canned petit pois, thinking they were elegant. (We, the children, likened their smell to my father's socks.) Alongside this recipe misadventure was a massive hunk of a hamburger sitting on a pathetically flat, anemic English muffin. You'd need all the bourbo
Read more: Wretched , Romance

The Talented Men Of The Food Network - Part Two: Bobby Flay
2007-08-26 12:30:00
Boy Gets Grill with Bobby FlayFinger Foods on the Grill (100th Episode)Grilled Flatbread with Asparagus Pesto and FontinaGrilled Shrimp with Asian Style "Cocktail" SauceGrilled Lamb Chops with Rosemary, Salt, and Tapanade AioliGrilled Banana and Nutella PaniniTo get the recipes:Click hereWow, it’s Bobby 100th episode of “Boy Meets Grill”! He says the number one question he gets asked is, “Is that really your house?” The answer. “Absolutely not.”He’s doing elegant finger foods and, today, as it’s a special show, his assistant is Stephanie March, his lovely wife. I like them together. She’s a Texan who appreciates good food.They start with a flavoring for lamb chops, which involves fresh rosemary. Bobby says, “Pulling rosemary off is like petting your cat the wrong way.” That is so true. They get the rosemary off successfully and he processes it with salt. She remarks on its smoothness. I could say the same about Bobby.Bobby moves on to the Black Olive Vinaigrette
Read more: Part Two

From The Ridiculous To The Sublime - Ingrid Hoffman to Michael Chiarello
2007-08-25 09:50:00
I have to take real exception with the awful, terrible, embarrassingly bad review that Ingrid Hoffman's show got in the New York Times this morning. It's just not true that Giada "is merely a good-looking woman with a mortar and pestle in comparison." Everything else, though, that Ginia Bellafante wrote is pretty darn accurate. (Read it quick, before they yank it off their website.)She says Ingrid cooks with her entire body. If you're throwing absolutely everything into it, shouldn't the final product reflect massive effort? Bellafante highlights, in particular, her shrimp, ketchup and brandy dish, saying "no two of (these ingredients) I'd ever consider in concert." She points out that in Ingrid's little world, EVERYTHING is great, every recipe turns out absolutely "yummy'. We know, from watching, that that's a complete untruth. If you grimace as you're watching her put these things together, then there's no way you can taste them without wincing.Simply Delicioso is simply
Read more: Sublime , Michael

The Talented Men Of The Food Network - Part One: Michael Chiarello
2007-08-24 14:05:00
Plus A Note On Dave Lieberman's Razzin'Easy Entertaining with Michael ChiarelloDrive-in Movie NightBrown Butter Fruit TartShrimp Po'Boys with Angry MayonnaiseWarm Basil Gnocchi Salad with Carpaccio of TomatoesTo get the recipes:Click hereIt IS rather ridiculous that we have to search around for new shows of Michael Chiarello's and that we find them at 8:00 AM on Sunday's!!! I'm not saying we should feel sorry for MC. He's plenty busy. He's got his Napastyle retail food, furniture and cool stuff enterprise. He's got his family winery. He's got his Fine Living Network show (IF you can find that on your channel line-up. And many of those shows are unwatchable, because he has that thing on his face.) But it's not him, it's OURSELVES that I feel sorry for. I taped his show and I caught the last few minutes of Dave Lieberman. He's in an even worse time spot than Mike - SEVEN THIRTY AM on Sunday!!! I did not enjoy his show at all, even the little I saw of it. To be fair, perhaps


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