Recipe: Peach Crostata with Spiced Marscarpone
When Labor Day passes and hot days are on the wane, we always find that our trips to the farmers' market start to resemble a contact sport: everyone is urgently lunging for dwindling tomatoes and fruit, desperate to savor anything that hints at summer. And if we do manage to emerge from the chaos with some coveted produce, we want to use our haul in low-effort, big-flavor dishes that will hold us over until next July.
If you manage to snatch up some end-of-season peaches (or any other stone fruit, for that matter), this no-frills crostata from Mike Isabella is a more than worthy application. Isabella tosses peach slices in a spice mixture of toasted allspice, juniper berries, and black peppercorns, then nestles them in a pleated sheet of standard-issue pie dough. (Use your food processor to make it in minutes.) He then folds the remaining seasonings into whipped and sweetened mascarpone,... Read more >
Our Favorite Dishes of 2011
Another year gone by, another flurry of meals and plates licked clean. As all food lovers can attest, it’s not easy to single out a mere handful of dishes to top our year-end list of favorites, especially after a year that brought us plenty of promising chefs, gutsy cooking, and delicious food. With that in mind, here’s a look back at what we loved in 2011. Our tummies are already growling for next year.
Polenta with Marinara (Modernist Cuisine)
When we saw Nathan Myhrvold speak at ICE, we also got to sample dishes from his team’s kitchen laboratory. Our favorite: a bowl of homey grits that had been cooked at... Read more >
Eat this Word: Culatello
WHAT? Hamming it up. Just about everyone knows that Parma is famous for its raw, cured ham called prosciutto di Parma. But real pork-product purists prefer the region’s rarer and more delectable culatello. The best, most traditional culatello is labeled with the D.O.P. “Culatello di Zibello,” and it is made according to strict regulations enforced by the Consorzio del Culatello di Zibello in and around the town of Zibello, about 20 miles outside of Parma. Only the large muscles of the pigs’s hind legs and inner thigh, off the bone, are used (culatello means “little backside”). The meat is cured with salt, seasoned with a mixture of black pepper, wine, and herbs, and aged for a minimum of 12 months before it is sold. The characteristic pear shape is enhanced by intricate tying that produces an attractive rosette pattern when the culatello is cut crosswise into paper-thin slices.
WHERE?
Recipe: Mike Isabella's Rice Bean Arancini with Bacon and Cheddar
Sicilians have been frying leftover risotto into golden, bread crumb-coated arancini for centuries (and it’s not hard to see why). Mike Isabella of Graffiato and Top Chef fame plays on this age-old recipe by crafting his arancini from rice beans, the tiny legumes that resemble grains of rice but boast a softer, creamier texture. For an added twist, he also stuffs his fritters with hunks of bacon and sharp cheddar cheese. Get the recipe here.
News Feed: April 4, 2011
How Mike Isabella made that pepperoni sauce. [Today Show]
Obama administration amps up calorie count rules. [WSJ]
Ribs of the world. [SE]
Non-dainty vegetables. [WSJ]
Apron Anxiety: Q & A with Top Chef's Mike Isabella
AA: How is José [Andrés] REALLY as a boss? Mike Isabella: José as a boss is energetic and edgy. He's tough. He has high expectations. He's not a screamer.... anymore. He's calmed down a little because he's just so successful and so busy, he doesn't have time to sweat the small stuff. AA: You just got married and I'm about to marry a chef myself ...should I run? MI: Some of us are definitely marriage material—but not all! If you're gonna be a chef's wife you're not going to see a lot of him. And you've got to be very, very, very secure.Categories
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