Archive for March, 2011
Random Musings: Our Favorite Food Art
Posted by: | CommentsDue to an exacerbation of ADD a 2 hour long distraction today we spent precious time browsing creative food art, and decided to share with you several of our favorites. Enjoy and we’ll be back to the chef recipes shortly!
1) Butter Me Up
What foodie fashionista wouldn’t want to wear this to her next cocktail party? It put’s Lady Gaga’s meat dress to shame, and surely smells better too. The carbalicious Bread Dress by designer Ami Goodheart from SOTU Productions shot by NYC photographer Ted Sabarese.
2) United Steaks of America
Ok Michigan could use some work but we respect his knife skills, and love the fact that all of the states are red. By artist and photographer Dominic Episcopo.
3) Hold Me Closer Tony Danza Tiny Dancer
It’s a childhood dream come true, a living Candyland! By Parisian artists Pierre Javelle and Akiko Ida.
Eclair Repair
The Sushi Robbers
4) Marry Me?
Yes! Who needs a sunset when you can bask in bacon scenery? From the “Meatscapes” series by the talented collage artist Nicolas Lampert.
5) Ever Since We Moved Here My Jeans Don’t Fit
Parmesan rocks, broccoli trees, parsley bushes and bread mountains. From the insanely brilliant photographer and “Food Landscapes” author Carl Warner.
6) Banksy Is A Foodie, We Have Proof
It wouldn’t be an art post without mentioning the elusive and wonderful, perhaps with the real name of Robin Gunningham, supposedly never been photographed, filmmaker and British street graffiti artist Banksy. Whew that was a long sentence that would make an English professor cringe.
Vegan propaganda or simply creative sillyness? Whatever it is we like it. The following were on display at Banksy’s Village Petstore exhibit in Greenwich Village, which like all good things, has sadly come to an end.
The McNugget Hatch, petroleumjelliffe's photostream
Home Sweet Home, the swimming fish sticks, photo and video.
Swimming Fish Sticks, via flikr user nayrb7
Chef Kevin Dundon’s Irish Cabbage Soup
Posted by: | CommentsWondering what to feast on tomorrow night for St. Patrick’s Day? Give this authentic Irish recipe a try for a refreshing change: it’s healthy and light cabbage vegetable soup thanks to Chef Kevin Dundon. Kevin is a famous Irish Tv personality, author, and Chef/Owner of the award winning Dunbrody Country House Hotel & Restaurant located in Wexford on Ireland’s south coast. Chef Kevin also has a strong presence here in the States as the Executive Chef/Patron of the Raglan Road Irish Pub & Restaurant in Orlando’s Disneyland, receiving rave reviews on both Yelp and Open Table. Thank you chef for the recipe, and wishing everyone a delicious St Patty’s Day!
Irish Cabbage Soup
Chef Kevin Dundon
Ingredients:
* 2 tablespoons olive oil
* 1 onion, chopped
* 1/2 green cabbage, thick stalks removed and shredded
* 1 leek, trimmed and sliced (visit the “how to chop leeks” video for tips)
* 2 potatoes, diced
* 8 ripe plum tomatoes, diced
* 120 ml/4 fl oz dry white wine
* 1 litre/1 3/4 pints kitchen vegetable stock or water
* salt and freshly ground black pepper
* fresh flat-leaf parsley sprigs, to garnish
Heat the olive oil in a large pan and add the onions, cabbage, leeks and potatoes, stirring to combine. Cover with a lid and sweat over a medium heat for about 5 minutes until softened but not colored.
Add the tomatoes to the pan, season to taste and allow to cook for a couple of minutes. Pour in the wine and allow to reduce by half, then add the stock or water and bring to the boil. Reduce that heat and leave to simmer for 15 minutes until all of the vegetables are completely tender and the liquid has slightly reduced and thickened. Season to taste. Garnish with parsley and serve with warm bread.
PS: Be sure to also check out our other delicious Irish soup recipe, a gorgeous bowl of green watercress and potato goodness.
The leek demystified: How to clean and chop it
Posted by: | CommentsThe leek. Big brother to the scallion aka green onion, it has to be the dirtiest vegetable ever. But thankfully it’s a cinch to get them uber squeaky clean and fit for consumption. Former chef and test kitchen director of the now defunct Gourmet Magazine Ruth Cousineau shows us how to prepare leeks the quick and easy way, in this short video. Quick tips from the video:
To prepare chopped leeks
- cut off the ends
- slice lengthwise, remove the tough outer layers, then chop
- soak in a bowl of water while separating the leek pieces, then rinse and pat dry.
RIP Gourmet Mag, and thank you Chef!
