Wednesday, February 07, 2007

2.07.07: Wednesday Roundup

The cream of the crop in this week's Food & Dining sections:

New York Times
The exceptional qualities of unlaid eggs, by Marian Burros
+ RECIPE: Buttery Polenta With Parmesan and Olive Oil Fried Eggs

Evening Wear for Eggs: An American breakfast tradition gets dressed up for dinner
+ RECIPE: Garlicky Swiss Chard

The Minimalist Argues for Mackerel
+ RECIPE: Mackerel Fillets Simmered in Soy Sauce

The Scoop on Surinam Cherries

Los Angeles Times
Net Net on Nettles
+ RECIPE: Nettle Polenta
+ RECIPE: Nettle Frittata With Green Garlic and Ricotta
+ RECIPE: Nettle Tapenade With Anchovies and Crostini

High Time for Crepes: History, Tradition and Method
+ RECIPE: Sweet Crepes.
+ RECIPE: Galettes (Buckwheat Crepes)
+ RECIPE: Galettes Filled With Shrimp and Scallops
+ RECIPE: Apple and Calvados Crepes
+ METHOD: How to Cook Crepes, plus a step-by-step slideshow.

Los Angeles: Kimchi Capital of America

San Francisco Chronicle
Maple Syrup Makes a Move
Maple-Roasted Squash Soup
Apple, Cranberry & Maple Crisp
Caramelized Maple Brussels Sprouts
Maple Almond Souffle Pancake
Pecan-Crusted Chicken Breasts with Maple-Dijon Sauce
Pear Salad with Blue Cheese, Hazelnuts & Maple Vinaigrette

Year of the Fickle Fungi
Chef Rob Hunter's quest for local wild mushrooms
+ RECIPE: Black Chanterelle-Duck Confit Spring Rolls with Blood Orange-Truffle Dipping Sauce

Mexican Cowboy Comfort Food
Gabriel Fregoso, chef and owner of Las Camelias restaurant in San Rafael, CA, recreates a traditional northern Mexican lamb stew
+ RECIPE: Charro's Chamarro ("Cowboy" Lamb Shanks)

Make-Ahead Black Bean Sauce
A time-saver with many tastey options, by Tara Duggan
Chinese Black Bean Sauce (Adapted from Simply Ming by Ming Tsai)
Clams With Chinese Black Bean Sauce
Chicken & Broccolini with Chinese Black Bean Sauce

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