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Entrée Feature Package
This exciting new weekly package is food journalism attuned to emerging trends, the latest professional techniques and responsible family nutrition. It recognizes that even average cooks and diners are becoming more sophisticated while also seeking simplicity, health, freshness and ease of preparation.
Each package includes six stories and six or more high-quality color photos. Holiday and other time-sensitive stories move at least three weeks in advance.
The Entrée contributors:
Mario Batali (mariobatali.com), the critically acclaimed chef, restaurateur, award-winning author and television personality, will write two columns every month over the course of the 2012 calendar year. The columns will run 650-700 words and be inspired by his cookbook, “Molto Batali: Simple Family Dinners from My Home to Yours” (Ecco, 2011).
The Kitchn (thekitchn.com) is the dynamic culinary subsidiary of the popular and path-breaking homes-and-interiors website ApartmentTherapy.com.
One for the Table (oneforthetable.com) is a witty, stylish online magazine edited by writer and film producer Amy Ephron, whose contributors include A-List Hollywood talents.
Seriously Simple (seriouslysimple.com), by best-selling author Diane Rossen Worthington, tells readers how to cook with panache without spending a lot of time in the kitchen. Her new book, “Seriously Simple Parties,” offers tips, recipes and menus for effortless entertaining.
EatingWell (eatingwell.com) is an award-winning magazine and website that delivers the information and inspiration people need to make healthy eating a way of life.
Environmental Nutrition (environmentalnutrition.com), produced by nutritional experts, is a rare authority amid the welter of conflicting reports on hot food topics. This is a “newsletter that gets things right,” said the New York Times.
Entrée Feature Package Samples
For the next 12 months, I’ll be inviting you to my table. Sharing stories, anecdotes, lessons from the kitchen and, of course, recipes from my new cookbook, “Molto Batali” (Ecco, 2011). And it’s all about family meals.
It’s tough to ask families to come together for supper everyday. With homework, soccer, baseball, football and basketball — not to mention two or three jobs — life gets in the way. But it’s important to make time. Start with one day a week. Chose your family’s favorite dish, say, meatloaf, and make it every Tuesday. Trust me, everyone will naturally start to build their schedule around the meal. It’s about a subtle shift in mentality.
Salty, savory miso soup, fragrant with scallions and poured over a bowl of rice and a poached egg -- this is comfort food at its finest. If you're looking for ways to make quick, simple supper, you'll want to try this. You only need a few Asian cooking staples, which you can pick up at an Asian specialty grocery or in the ethnic foods aisle of most metropolitan supermarkets.
My husband and I have a semi-tradition of Miso Mondays -- eating miso soup after the indulgences of the weekend. But a bowl of miso soup alone doesn't do for dinner, so we've taken to eating it with a bit of rice and a poached egg. It's simple and so easy. A little protein, a little rice and a bowl of hot soup to cup on a winter's night.
On cold days, nothing is as comforting as hot soup, and one of the best flavor combinations for soups at this time of year is sweet and savory. Certain vegetables like sweet potatoes and squashes are all made more flavorful with a touch of sweet, be it from sugar or other sweeteners such as honey or molasses. Carrots also benefit from being paired with sweetness and even spiciness. But I add no sweeteners to this carrot soup. Its sweetness is all made possible naturally from a specific blend of ingredients. The soup is made all the more potent and aromatic with the addition of fresh ginger and a distinctive blend of Middle Eastern spices that carry warm and nutty profiles. It's the perfect combination to elevate the humble carrot to new flavor heights.
This recipe is all about building flavor one on top of the other. I start with a base of sauteed leek, which adds a sweet onion flavor. The spices each add their own distinct profiles: caraway tastes of anise, coriander has hints of citrus, and cumin adds a touch of bitterness and lots of warmth, and helps draw out additional sweetness from the carrots. The paprika also adds sweetness and a characteristic rusty glow. The celery adds a bright profile, and my secret ingredient, an apple, adds another level of sweetness. Once it's pureed, the soup is perfect as is, but I like to add a splash of vinegar for some tartness and a drizzle of olive oil for a vegetal touch and fruity aroma. Top a bowlful with earthy chocolate-like pumpernickel croutons and it's the ultimate in comfort soups.
Fennel, with its a faint licorice flavor, is often shredded or thinly sliced and made into salads or side dishes. The raw green and white bulb and the feathery fronds can also be cooked. You can find it in Mediterranean dishes like fried fennel, braised fennel or pasta with fennel. When fennel is roasted, it takes on a subtle, sweet flavor. The first time I tasted it, I was hooked.
This recipe requires little work, other than stirring, and it produces a magical result. I have served this to guests who don't like licorice, and they never detect that flavor once it is roasted. I like to serve this as a side dish to any grilled or roasted entree. Make sure the fennel is soft and caramelized; otherwise it can taste woody.
I used to think the key to a good apple pie was a butter- or shortening-laden flaky crust and lots of sugar to balance out the tartness of the apples. That was until I tried EatingWell Test Kitchen Manager Stacy Fraser's version of deep-dish apple pie. Our resident baking maven turned my assumptions inside out. You would never know the pie she developed -- minus tons of butter or shortening and loads of sugar -- is much healthier than traditional versions. Here are a few tricks she uses to get a healthier pie without sacrificing flavor:
1. Keep the fat in the crust to a minimum. Butter isn't totally off limits; just use less of it. She uses reduced-fat sour cream to replace some of the butter. It keeps the dough moist and tender, without adding tons of saturated fat. And she follows the basic rules of great pastry: always use chilled butter and ice-cold water, use a light hand when working with the dough, and let the dough chill before rolling it out./p>
You couldn't make up the story of Kamut, a variety of wheat known as khorasan, if you tried. In 1949, a U.S. airman named Earl Dedman was stationed in Portugal. Dedman received 32 giant wheat kernels from a fellow airman who picked them up in Egypt, where he was told the wheat came from an Egyptian tomb (more likely it came from a street vendor in Cairo.) Dedman sent the wheat kernels to his father in Fort Benton, Montana and the family grew the grain as a novelty under the name "King Tut's Wheat" in the 1950s and '60s. A local farmer grew some of the wheat and displayed it at the Fort Benton fair in 1964.
Fast forward to 1977 when Bob Quinn, a graduate student at the University of California-Davis examined the back of a package of Corn Nuts, and read that the snack was made of giant corn kernels. This brought back memories of the huge wheat kernels he had seen long ago at the Fort Benton fair. Quinn had a light bulb moment: Perhaps the giant wheat kernel might be the next great American snack. The maker of Corn Nuts expressed interest in the giant wheat, so Quinn's father searched for the grain in Fort Benton, locating one small jar of the giant kernels that descended from Dedman's Egyptian wheat. Sadly, the snack company lost interest in the project -- but Quinn didn't. He grew the giant wheat and introduced it at the Natural Products Expo in 1986, where it became an overnight success.
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