February 23, 2013
Total time: About 1 hour, plus cooling time for the chiles Servings: 6 to 8 2 poblano chiles 4 tablespoons (½ stick) butter 2 tablespoons oil 2 onions, diced 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-inch cubes 1/3 cup dry white wine 6 cups vegetable broth 1/2 teaspoon smoked paprika 1 teaspoon New Mexico chile powder 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Freshly ground black pepper 1/4 cup maple syrup, divided 1/2 cup raisins, coarsely chopped 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped 1 cup heavy cream Fine sea salt Tabasco sauce, optional 1 bunch green onions, thinly sliced on the bias 1. Roast the poblano chiles over high heat on a rack over a stove-top burner.
February 21, 2013 |
Mel B., best known for her time as the Spice Girl "Scary Spice," has been announced as the new judge for the NBC reality competition series "America's Got Talent. " She's replacing Sharon Osbourne, who left the show after last season following a dispute with the network and the producers of another NBC reality competition series, "Stars Earn Stripes. " She said she felt they had discriminated against her son, Jack, after he disclosed his multiple sclerosis diagnosis. Mel B. (real name Melanie Brown)
February 10, 2013 |
SANTA FE, N.M. - It's fair to call me a chocoholic, but it wasn't until a trip to Santa Fe that I realized I'd never had the good stuff. What was supposed to be a casual late-December exploration of this New Mexican cultural hub wound up becoming a full-on chocolate extravaganza in which I dragged my husband, Jay, to a new exhibit, "New World Cuisine: The Histories of Chocolate, Mate y Más," at Santa Fe's Museum of International Folk Art, and...
January 28, 2013 |
Cocktails at Kate Mantilini: Kate Mantilini, celebrating its 25th year, announced a new cocktail program. The Beverly Hills restaurant -- founded by Harry Lewis, who also started the Hamburger Hamlet chain in 1950 -- has tapped Devon Espinosa to create a golden-age-of-Hollywood cocktail menu. All cocktails are $12 and include: Key Largo , made with Sailor Jerry's spiced rum, coconut, lime and falernum; Cardinali with Bombay dry gin, Dolin Blanc and Campari; Don Draper, an old-fashioned of Buffalo Trace bourbon, Carpano Antica vermouth, Jelnick Fernet and Allspice Dram; Table 24 -- Dewar's White Label, St-Germain, lemon, ginger, honey and blackberries; Passion for Hamlet with Russian Standard vodka, passionfruit, lemon and house-made grenadine; Cucumber Ricky with El Jimador tequila, lime, cucumbers and soda; Chartreuse Swizzle with green Chartreuse, lime, pineapple and falernum; and Winter Julep -- Apple Jack, spiced syrup, mulled apple cider and mint.
January 15, 2013
So when should you use fresh herbs in a recipe? And when do you go for the dried? It can be a perplexing question, especially if the recipe is not specific. I usually use fresh herbs and spices in recipes where I need them to impart flavor quickly, such as salads and recipes where there is no cooking involved, or when the herb or spice is added at the very end (folded into a sauce before serving, or added at the last minute to a slow-simmered stew). I tend to stay away from fresh herbs if I have a recipe that requires them to cook for longer than 45 minutes.
January 11, 2013 |
Nothing can kill a good recipe faster than a lack of spice. Even kitchen staples such as dried herbs and spices have an expiration date and can lose their potency over time. Properly stored, spices can last a year or two at most, with whole spices generally lasting longer than ground. Store your spices in a cool, dry place, away from moisture, and keep them tightly sealed. Whenever I open a new spice jar I date the back so I can keep tabs on how long it's been open. Once a year, I'll rummage through the collection and check on them.