March 5, 2010 7:06 pm
If the cupcake has dominated the dessert scene in recent history, it's about to face what pastry lovers might call the next French Revolution: the French macaron is positioned to be the new IT dessert. Unlike the cupcake that proved to be a viable business venture only in the last 10 years, the French macaron has being pulling its weight as a delicious morsel since its first incarnation during the Renaissance.
Although food historians debate just how French the French macaron is—some contest that the macaron debuted in Venice and was brought to France, along with her pastry chefs, by Catherine de Medici in 1533—there has never been an argument about the popularity of this traditionally tea time snack and/or dessert.
But is 2010 the year for the macaron? Are we going to see a food truck dedicated solely to the treat? Will CupcakeCamp be replaced by MacaronCamp? It remains to be seen, but much to the chagrin of macaron purists, versions are popping up everywhere, from Whole Foods to McDonald's. Tip, for those whose palates have never tasted the deliciousness of this meringue-based "sandwich cookie," New York City has long been a haven for impressive macaron menus.
Madeleine's Patisserie in Chelsea serves up over 15 different flavors of fresh macarons daily. Flavors include Champagne, cassis and pistachio amongst others. Brooklyn's Almondine is famous throughout the borough for their macaron selection where pastry chef Hervé Poussot is known for his intense flavoring.
For those that are already die-hard fans, Macaron Café sells boxes holding as many as 20 macarons and have named them the Queen Catherine de Medicis Box, in honor of the patron saint of macaron creation. For New Yorkers working in Midtown, or for those not afraid to visit tourist trap areas, La Maison du Chocolat and Bouchon Bakery are conveniently located in Rockefeller Center and Columbus Circle.
Notable macaron shops in New York:
Madeleine's Patisserie
132 W 23rd Street
New York, NY 10011
212.243.2757
Almondine
85 Water Street
Brooklyn, NY 11201
718.797.5026
Macaron Café
161 West 36th Street
New York, NY 10018
212.564.3525
La Maison du Chocolat
30 Rockefeller Plaza
New York, NY 10112
212.265.9404
Bouchon Bakery
10 Columbus Circle
New York, NY 10019
212.823.9364
Photo credit: Brian Witte
— Written by Mary Ann Porch
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March 4, 2010 5:08 pm
We've been watching and waiting all year. From technological 3-D innovations to historical plots of revenge, it's certainly been a year full of award-worthy films. Sunday night will be the 82nd annual Academy Awards Ceremony, where the stars will gather in Hollywood to await the announcements of this year's winners. Let's be honest though— half the reason we watch the Oscars is for the pre-show red carpet entrances to see who will make the Best/Worst Dressed lists. But since the award for Best Picture is always the last to be announced, you'd better have an Oscar-worthy menu planned to keep you going.
And the nominees are...
Blue Sky Margaritas: Maybe they don't drink cocktails in the majestic world of Pandora, but these are the perfect aperitifs to kick off a night that is sure to be packed with awards for James Cameron's brilliant-blue extraterrestrials in the 3-D film Avatar (unfortunately everyone's favorite Australian dreamboat didn't make the cut for a nomination).
Halftime Tea: Here's another cocktail to add to your repertoire that will get you into the football spirit from The Blind Side, the inspiring true story of a neglected boy who moves on to become a football star with the help of a suburban family. Grab a Gatorade and get shakin'.
French Kisses: The naive 16-year old Jenny Miller probably ate similar appetizers on her romantic trip to Paris with a charming older man in An Education. Although their relationship proved to be too good to be true, these decadent snacks definitely are not.
Tandoori Prawns: The crustacean-like extraterrestrials (nicknamed "The Prawns") in District 9 are held captive in Johannesburg during this sci-fi thriller. Skewer your own prawns with this spicy Indian recipe.
Baba Ghannouj: This creamy dip, inspired by the flavors of Iraq, is the perfect Oscar snack to accompany Best Picture nominee The Hurt Locker, where soldiers work to defuse bombs in the Middle East.
Sweet Revenge Cupcakes: Ah, revenge is sweet, isn't it? Inglorious Basterds, a movie about a savage campaign to overthrow Nazi leaders, is intense to say the least. If you're in the mood for something equally intense, try these cupcakes for a sweet (but less gory) end to your party.
Light as Air Cheesecake: Inspired by the animated movie Up, the hilarious yet touching tale of love, loss and talking dogs; this dessert is buoyant enough to pick you up off your feet as well.
Photo credit: www.fusedfilm.com
— Written by Lisa Curry
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March 3, 2010 4:42 pm
Food and wine pairings get all the attention. People spend hours consulting with sommeliers about whether to order Burgundy or Zinfandel to go with the duck, scouring Food and Wine magazine for the latest pairings and lingering in wine shops deliberating about the right wine for their dinner party. But for some reason when it comes to desserts, these same people seem to forget their fear of offending a fellow diner's palate and order a standard dessert wine or simply coffee. Although wine can do wonders in bringing out the flavors of different foods, it can equally enhance the flavor of desserts and make for an ethereal pairing. Get some aphrodisiac inspiration for your next date night from wine expert Michael Green with some of his favorite pairings:
Chocolate and Banyuls: Like red meats, chocolate has strong, assertive flavors that can pair well with a variety of wines. Banyuls is a fortified sweet wine from Southwestern France that has rich aromas of black cherries, raspberries and plums, and it holds up well to dark and bittersweet chocolates.
Tip: Choose a wine that is as sweet (if not sweeter) than the chocolate you are pairing it with so that it doesn't taste bitter
Strawberries and Moscato d'Asti: The acidity and sweetness of strawberries are the perfect compliments to Moscato d'Asti, a slightly effervescent sweet wine from Piedmont. The wine has an aroma of light stone fruits with a nice acidity to balance the flavor; and with a mere 5% alcohol, a second glass is always in order.
Nut-Based Desserts and Amontillado Sherry: This is a pairing is based on similarities rather than contrasts. The oaky, caramel-like flavor of the sherry is great for bringing out the natural flavor of nutty desserts.
Technique: Although traditionally enjoyed as an aperitif or after-dinner drink, off-dry sherries like Amontillado can also be paired with robust dishes like lamb or braised rabbit.
Blue-Veined Cheese and Port: The classic sweet-and-salty combination rarely fails. The flavor profiles of the salty cheese and sweet wine are strong enough to hold up to one another; however they land on opposite ends of the flavor spectrum and actually end up complimenting each other. The acidity of the wine is perfect to cut through the creaminess of the cheese, which refreshes and revives the palate with each bite.
Tip: Pair salty, pungent cheeses with intense, heady wines and milder cheeses with a softer wine to prevent flavors from being masked.
Foie Gras and Sauternes: Okay, so foie gras doesn't exactly qualify as dessert. Although this pairing may be somewhat of a culinary cliché, it still begs to be talked about, if for no other reason than to for me to relive the experience of tasting the concentrated, sweet and zesty flavor of the wine contrast against the buttery and smooth texture of the foie gras. To use yet another cliché, this is a match made in heaven.
Technique: Try Alain Allegretti's recipe for easy-but-savory foie gras.
Although we could discuss wine pairings till the cows come home, perhaps the most important advice we can offer is to simply drink what you enjoy. There are no rules when it comes to pairing food and wine, so Michael Green encourages everyone to "Drink what makes you happy, and drink it often." Cheers!
Photo credit: www.cnbc.com
— Written by Lisa Curry
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March 2, 2010 5:34 pm
Making magic in the kitchen can be as easy as 1, 2, 3! Put down the menu and pick up your pots, it's time to acquire some primo gadgets in the kitchen that will make cooking a snap. Below are a few examples of wonderful, simple-to-use instruments to down-play your time in the kitchen.
An onion chopper from CSN stores is a clever gadget to hide the usual tears that seem to be inevitable when slicing onions. Easy to wash and reuse, it prevents your eyes from welling up as well as the smell of onions from permeating your senses.
Another tricky ingredient is garlic—like onions, it can be a hassle to chop. The best way to avoid the sticky feel and overwhelming smell on your hands is to peel and press fresh garlic without the fuss. The Calphalon Garlic Peel and Press does both in one quick motion: simply place the whole garlic clove in the chamber, then press down and ta-da! Freshly smashed garlic for easy additions to any meal.
In addition to garlic and onions; fresh lemon, lime or orange juice is at your fingertips with the Chef'n Juicer. The gadget quickly extracts juices from your favorite fruits to add to cocktails and sauces. Tip: Use the Chef'n Juicer to press a little lemon or lime into your water. A pinch of cinnamon, and your aqua becomes a whole new drink!
If you're in the mood for some funky fare, a Paderno World Cuisine Spiral Vegetable Slicer cleans up spunky spuds quickly for a nutritious meal for you and your family. Trick: The ribbon attachment makes amazing curly fries, which can be sprinkled with rosemary and olive oil for a grown-up fast food treat. Much healthier than Arby's!
If you're feeling sassy, sprinkle some low fat cheddar on those fries with the Fissler grater. Made from stainless steel and built to last for years, the Fissler Grater can be held over pots to grate anything from nutmeg into sauces, to potatoes into casseroles or even veggies into salads.
If you're dieting or watching your portions, measure your salads with the Taylor Digital Measuring Cup. You'll be over-compensating no longer! The digital scale in this measuring cup makes sure you don't go over the intended amount and keeps you within your limit each and every time you use it. Perfect for baking and measuring out portions, especially if you're watching your weight!
If you're not in the mood to turn on your oven and wait for the pre-heat, the Breville Toaster Oven is perfect for quick meals and can fit up to a 13 inch pizza! And with its 9 programs ranging from toast to tater tots, this oven is worth the counter space. Internal "smart" technology adjusts the temperature so food cooks evenly and quickly, allowing you to take your time enjoying.
Photo credit: csnstores.com
— Written by Kaitlin A. Lipe
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March 1, 2010 3:09 pm
If there are any gourmands out there searching for unique dining furniture, look no further. Inspired by the classic four-sided box grater that no kitchen should be without, Latvian design firm BU Design has created a stylish lamp to compliment any food lover's home.
Designed by Uģis Gailis, this clever, textured metal hanging lamp has a modern silhouette, while the tiny individual "graters" will illuminate any space by casting mesmerizing rays of light throughout. This lamp is also perfect for kitchens, food shops, restaurants or even deli counters to add some extra foodie flare. This lamp measures 43 cm x 33 cm. Visit www.budesign.lv/lapa/ for purchase information.
— Written by Anna Carnick
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