On My Wish List: A $450 Cookbook

"A $450 Cookbook" is a little misleading.  It's actually a five volume book set (plus a spiral-bound kitchen manual) that contains 2,438 pages and weighs almost 39 pounds.

It's called Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, written by a former Microsoft Chief Technology Officer.  We were talking with some friends about this recently, and I wanted to find out more.  The "book" is an encylopedia and guide to the science of contemporary cooking. 

According to Wikipedia:  At the Gourmand World Cookbook Awards 2010 the book was named "the most important cookbook of the first ten years of the 21st century" and was introduced in the hall of fame. The book has been described as the “The cookbook to end all cookbooks.”

Check it out here on Amazon and Barnes & Noble's sites.

People Who Eat Chocolate Are Thinner Than Those Who Do Not

Finally!  The research I've been waiting for my whole life.

Individuals who eat chocolate regularly are thinner than those who do not, according to a study published in Archives of Internal Medicine.  Note: The chocolate eaters consumed more calories and did not exercise more. (Wow - not that I'm going to stop exercising.)

“Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight,” Beatrice Golomb, associate professor in the university’s Department of Medicine, said in a news release.

“In the case of chocolate, this is good news – both for those who have a regular chocolate habit, and those who may wish to start one."

 Read this short article if you're a true chocolate lover.

http://www.mlive.com/health/index.ssf/2012/03/hot_fudge_chocolate_eaters_are.html

The Confessions of Chef Thomas Keller

This 5 minute video has a short interview with Thomas Keller.  He primarily talks about how his famous restaurants, The French Laundry and Per Se, have survived the recessions (a meal for 2 at Per Se runs approximately $1000), but you'll also learn what his favorite junk food is.
http://www.bloomberg.com/video/88876872/

This 2 minute video is a look into NYC's "Most Coveted Kitchen:"
http://www.bloomberg.com/video/88855244/

New Product: Starbucks Debuts Refreshers Energy Drink

Starbucks is debuting a new energy drink called Refreshers that will be available in April.  It's a caffeinated fruit drink; flavors include Raspberry Pomegranate, Orange Melon and Strawberry Lemonade.  Here's how the company describes it on their website where by the way, you can print off a coupon for a $1 off. 

http://www.starbucks.com/promo/refreshers

A natural boost of energy you can feel good about.

Meet our newest innovation in coffee. It’s a thirst-quenching pick-me-up that packs a boost of natural energy from green coffee extract but looks and tastes nothing like coffee. Combined with real fruit juice, B and C vitamins and ginseng, it’s a sparkling low-calorie boost of natural energy in three delicious flavors. So open a can of thirst-quenching invigoration and rethink how you energize.

Let me know if you try it . . .

Recipe: Thai Roasted Green Fish

Not the best plating -- I was too hungry to re-plate for the photo 

A friend from work told me about this fish recipe, and I made it last night for dinner.  This is a fast, healthy and flavorful meal that I'll definitely be making again.  (We had rice and edamame on the side.)

The rub/paste for the fish is composed of lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, black pepper and canola oil -- all blended in a food processor.  Per my friend's suggestion, we added ginger, a clove of garlic and salt which were spot on. Also, instead of cooking a whole fish, I cut the recipe in half and used tilapia fillets which also cut the cooking time in half. 

http://www.foodnetwork.com/recipes/aarti-sequeira/thai-roasted-green-fish-recipe/index.html

Metro Wine Map of France

I was just going through the Dec 2011 issue of Food and Wine Magazine and saw this neat gift for wine lovers.  It's a wine map of France by architectural historian, David Gissen, that lays out the appellations like a metro/subway map.  I found it on amazon.com for $24.95.  Supposedly, it's pretty accurate!

http://www.amazon.com/Metro-Wine-France-David-Gissen/dp/1936880040

Cupcake Camp Dallas: BAKE with Me for a Great Cause!

Cupcake Camp Dallas 2012

St. Mark's School of Texas

June 2, 2012 from 1-4 PM

Last year, I attended Cupcake Camp Dallas. I think it's a misnomer because it's not really a camp. It was more of a fun cupcake festival where you could buy tickets and trade them in for any cupcakes you wanted at the table upon table of amateur and professionally made cupcakes. It was so much fun just seeing all of the various flavors of cupcakes and getting to taste them. 

All cupcakes are donated by bakers (amateur & professional), and the proceeds from people purchasing tickets for the cupcakes benefits The Leap Foundation which is a a non-profit organization that is comprised of volunteer plastic surgeons, urologists, eye surgeons, anesthesiologists, orthodontists, nurses and support staff that offers surgical care to children around the world. 

So, come and either BAKE or EAT some cupcakes with me! I just registered (it's free) to bake 72 cupcakes (60 is the minimum to get a table) and will be entering the amateur competition. It would be such a fun afternoon especially if we can get a few people together to participate (we could have tables next to each other). For those of you have kids, they would absolutely love attending this event.

See their website for more photos, info and to register: http://cupcakecampdallas.com/

Last year's Cupcake Camp at Royal Oaks Country Club

Some of the cupcakes my friend and I bought -
there were crazy ones like margarita, green tea,
Dr Pepper and Pop Tart flavors

The 2012 Michelin Guide for the Main Cities in Europe Is Out

. . .  and Chef Rene Redzepi's Noma in Copenhagen (on my list of restaurants I really want to visit) failed to win a third Michelin star this year.  For the past 2 years, the restaurant has been named World's Best Restaurant -- and it still has a shot since the award will be announced on April 30th.

Bloomberg article by Richard Vines 3/14/12:  Michelin Snubs Noma as Other Nordic Restaurants Get Stars

 

Recipe: Linguine with Crab, Lemon, Chile and Mint

This evening, we made the Linguine with Crab, Lemon, Chile and Mint recipe (p.77 in the Jan 2012 issue of Bon Appetit) minus the mint.  It was good but wasn't amazing; it needed a bigger punch of flavor.  We'll definitely try the recipe again but will be making the following adjustments:

• Adding the mint (I think that was a key ingredient we were missing)
• At least double or even triple the amount of garlic
• Measure the amount of shallot (I think I was short by a little bit)
• Add another chile to ensure the spice comes through
• Not add the extra tbsp of olive oil at the end

http://www.epicurious.com/recipes/food/views/Linguine-with-Crab-Lemon-Chile-and-Mint-380610

A Deal: Buy Veuve Cliquot Champagne Now at Central Market!

If you live in Dallas and love Veuve Cliquot, go to Central Market and buy it now.  It's at the lowest price we've ever seen it -- at $35.97 per bottle, and if you buy 6 bottles (of any wine), it comes out to about $32 per bottle which is a DEAL.  I couldn't believe it when I saw the price.  I called Spec's, and it's $42 there at their cash price; it was about $40 at Sam's and even higher than that at every other place I've seen it.

By the way, if you've always wondered how to pronounce Veuve Cliquot, a rep for them once told me that "Veuve" rhymes with "love" (it's not "voov" which is how many people pronounce it), and "Cliquot" is "klee-koe."

Eat Me: Appetite for Design

This looks like a fun coffee table book that includes fun food, interesting packaging ideas, restaurant interiors & exteriors, food-based art projects, tabletop wares, and more.  The book itself looks like a wafer biscuit with a bite taken out of the corner.  I've seen a couple of good reviews for this new book since it was released in January.
http://trendland.net/eat-me-appetite-for-design/#

Here is how the publisher, Victionary, so eloquently describes the book:

"Eating is no longer a pure experience of smell and taste but rather an effective agency to communicate and engage, an indication of cultural values, lifestyle, artisanship, criticism, aspirations and imagination this present day.

While no single aspect of food and the associated can epitomise the new food culture, EAT ME takes out a slice of modern life where food has been taken as the medium to promote social interactions and ginger up our every day. In addition to the highly competitive realm of food packaging design, the book also features a symphony of recent art creations, social events, identity projects, restaurant designs, culinary implements and products inspired by food. The substantial showcase is complemented by fascinating insights in their forewords and case studies given by experts, entrepreneurs and practitioners, each distinct with regards to their experience in product, packaging, image-making, branding and spatial design."

And, it's only $26.37 on amazon.com:
http://www.amazon.com/Eat-Me-Viction-Workshop-Ltd/dp/988194385X

A Margarita Alternative



I'm actually not a huge margarita fan -- I'll drink them, but they're often too sweet for me.  A friend of mine who is in the beverage industry suggested this alternative which is great (and has less calories!).

Tequila
Club soda
A splash of Sprite (or any other lemon-lime soda)
A squeeze of fresh lime

Light, refreshing, balanced and a nice alternative to the typical margarita.

Recipe: Chocolate-Stout Brownies

Guinness + Brownies = Chocolate-Stout Brownies

This past weekend, I made the Chocolate-Stout Brownies recipe in the February 2012 issue of Bon Appetit (p.45).  I think 'brownie' is a misnomer;  it should be called 'fudge.'  If you love chocolate, and I mean, LOVE chocolate, this recipe is for you.  Friends of ours warned us how dense, rich and thick the brownies were, and they were right.

Tips:

• It took me less than half the time to reduce the stout from 1 cup to 1/2 cup
• I would suggest lifting the brownie out of the pan (using the foil) and then pouring & spreading the glaze on top.
• If you decide to refrigerate these, they will harden and be very difficult to cut (note: a whole cup of butter is used in this recipe).

http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Brownies-388657

I can't reiterate enough how rich and chocolatey these are.  I love chocolate but can only eat a little square at a time -- and have to drink a glass of milk with this to tone it down for me.  My husband, on the other hand, thinks this is the best brownie ever.  (He is one that can eat a whole slice of Breadwinners' Chocolate Ecstasy Torte in one sitting.)

I think I may try to make this Chocolate Stout Cake recipe soon because I'd prefer something a tad bit lighter:
http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105