Huh. Cauliflower. Who knew it could be so delicious?
We were three dishes into our meal at Bibiana when we were struck by the pleasures of this humble vegetable before us.
Did you ever notice how Italians are able to make simple veggies taste so unreasonably delicious? Part of it is undoubtedly the Grade A olive oil they use. Another part is their restraint, which allows the ingredient’s pure flavor to shine.
This particular contorno of cavolfiori was robust and full of flavor. Florets of cauliflower were roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home…[Read Full Post]Read This Article
In the aftermath of the disaster in Japan, Sabrina Modelle (The Tomato Tart) dialed in her fundraising and baking skills and turned to her fellow food bloggers to form an Online Bake Sale benefiting Second Harvest Japan, a food bank currently responding to the needs of people displaced by the earthquake and tsunami.
There are more than 60 bloggers from 8 countries around the world participating in the bake sale. I am so proud to be a part of such an incredible community. Check out the growing list of bakers (and, if you’re interested in jumping on, it’s not too late).
The virtual bake sale will be held on Wednesday 3/30. On that day, visit The Tomato Tart to bid on baked goods and other sweets. Log the winning bid, and you’ll receive a shipment from your blogger. Easy peasy, right?…[Read Full Post]Read This Article
I’m not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty’s Day, the thing I most look forward to isn’t all the block parties, or the cry for “Carbombs!” at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little Homemade Irish Cream. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don’t worry, I’ve still got you covered. Scroll to the bottom to see the list of festivities going on in SF).
OK, back to my wholesome soda bread. I’ve learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef Rory O’Connell of the Ballymaloe Cookery School in Cork, Ireland reveals in this great soda bread guide in Epicurious, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.
No butter in the dough, raisins only as a luxury, and caraway seeds optional…[Read Full Post]Read This Article
It’s official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There’s an app for that (actually, there’s a Google for that now). Can’t remember that exquisite wine you had last week? There’s an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, “Not sure where to go to dinner tonight for the best fried chicken not more than 2.5 miles away from me, and here’s a picture to prove it.”…[Read Full Post]Read This Article