Entertainment Austin » Culinary

Austin Food and Wine Festival 2015

eaadmin — Sun, 07 Jun 2015 04:56:20 +0000

Entertainment Austin visits the 2015 Austin Food and Wine Festival. Taco’s, dancing and more when Lola visits the Austin Food and Wine Festival.

All About That Toast

eaadmin — Sun, 07 Jun 2015 03:15:28 +0000

by AMANDA CONLEY

AAvocado, apple and cheddar, lemon curd and ricotta cheese, bacon jam, caramelized onions and sage. The list goes on and on for the new and exciting frontier of toast-making. It seems unlikely that something that actually predates sliced bread becoming the new en vogue trend for foodies and chefs alike but there’s something to be said about the simple perfection and the nearly infinite combinations that the formula of toasted bread and whatever the heart desires can produce. Toasts have even been graced in other publications Food Network Magazine recently added a massive 50 possibilities for toast-topping fun.

The origins of this year’s toast trend start off small, with the ever present avocado toast that took social media by storm last year. Avocado toast became very popular with home chefs looking for a quick post/pre-workout snack and cleverly placed fresh slices of ripe avocado on toasted bread seasoned simply with salt and pepper and the new twist on an old classic quickly became a sensation. Filtered photos of the bready concoction flooded social media accounts and the new toast renaissance began.

Slowly but surely newer variations on old classics evolved and before the food world knew it, toast really had become the best thing since, well sliced bread. The new and reinvented toasted bread-based possibilities didn’t stop in the home kitchen and it wasn’t long before commercial operations began totake advantage of the new opportunities brought on by this new versatile epicurean delight. And while some restaurants opened up one or two toast options on their menus, a new dining spot in Australia promises to be one of the first toast cafes to open in the world hoping to ride the coattails of success that followed other dining establishments with very specific specialties.

Toasts are fantastic because of their versatility. They are fantastic ways to use up ingredients before they pass their prime in the way gratins and casseroles were once used. Toasts also can make ingredients that by themselves may not create a satisfying meal into a hearty dish that works well for any time of day: breakfast, brunch, lunch or dinner. Toasts are applicable to all appetites; they work well as both sweet and savory or a combination of the two if team Salty-Sweet is the desired effect. Toasts act as a blank canvas, they are like many other kitchen staples nearly boundless in applications thus providing that toast can be a delicious treat without being dipped in custard and covered in syrup (though still a more than acceptable way to take in toast).

Even though toasts have taken the professional food world by storm, the most interesting product of the 2015 Toast Craze has been making great recipes accessible to home cooks. There is something simple about a solid toast dish and even the most novice of home cook is unafraid of a recipe consisting of two or three ingredients and steps that begin with “toast bread”. It allows for a creativity and openness in the kitchen and there is no right or wrong. There is no limit to the toppings and the bread choices just add another layer of flavor and fun to whatever they will play host to. Have brioche on hand? Perfectly fine. Sourdough is great, too. Bacon and Nutella? Great! Brie and raspberry jam? Fantastic! Avocado and a fried egg? Sounds divine. So get out there and toast!

//aLF

– See more at: http://alafare.com/its-all-about-that-toast/#sthash.Vcrm7NJM.dpuf

Cooking with Zest

eaadmin — Sat, 06 Jun 2015 03:55:16 +0000

WWhat is zest?

The zest of a citrus fruit is the thin, brightly colored skin of the citrus peel. Under the peel is the bitter-tasting white pith and under the pith is the pulp of the fruit. Zest contains the flavorful and aromatic oils of the fruit’s skin which has intense flavor and is used to season food.

The zest of citrus fruit yields a more complex flavor than the juice and pulp of the fruit. Whether grated or cut into strips, the zest of a lemon, orange, lime, or grapefruit may be used to brighten and enhance the flavor of all kinds of dishes — sweet and savory — such as cakes, muffins, salad dressings, vegetable and rice dishes, marinades and sauces.

In sweet dishes, zest may be added to give floral and tangy tones to fresh berry fillings, fruit compotes, custards, and creamy frostings. Zest mellows when baked, making it an excellent addition to cakes, muffins and cookies. In savory dishes, a sprinkle of grated zest can brighten soups and stews, perk up a salad, and add zip to stir-fried dishes and sauteed vegetable.

Health Benefits Related to Consuming Citrus Peel or Zest

<> Citrus peel provides protection against a variety of cancers…

Citrus peel provides cancer-protecting activity against a variety of cancers. Lemon, orange, and grapefruit peel are loaded with d-limonene. d-Limonene comprises more than 90% of the oil found in citrus peel and studies have demonstrated that it not only reduces the incidence and size of tumors at several sites, but also the growth of various tumor cells.

A recent study concluded that consuming citrus peel can reduce the risk of skin cancer by 30%. When citrus peel is consumed with hot black tea (by sprinkling 1 teaspoon of zest into a cup of tea), the risk of skin cancer is reduced by more than 70%.

As little as 1 tablespoon of citrus peel per week is enough to make a significant difference in protecting against skin cancer. This may easily be accomplished by adding zest to beverages, soups, salads, salsas or sprinkled over chicken or fish dishes.

<> Citrus peel lowers incidence rate of cardiovascular diseases…

It has been shown that people living in the Mediterranean, where large amounts of citrus fruits are consumed, have the lowest incidence rates for cardiovascular diseases and most tumors associated with diet. A common beverage of the region is Mediterranean-style lemonade which is prepared by simply adding grated lemon zest into a glass of lemonade. In addition to adding the health benefits of d-limonene, the citrus peel adds a burst of extra lemon flavor.

<> Portions of citrus fruit differ in health boosting substances…

The two main differences between the health boosting content of citrus peel and the content of citrus juice with pulp are that:
(1) the peel contains a higher concentration of ascorbic acid (vitamin C), and
2) the peel also contains higher concentrations of d-limonene.

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How to Zest Citrus Fruit
There are several ways to remove the outer layer of citrus.

<> Using a Box Grater

One way of zesting is to grate the citrus peel with a standard box grater or flat grater. This method is probably the quickest way to zest, but is also the most wasteful. It is a less desirable method, too, because the grating motion will cause a large amount of juice to be forced out of the zest, thereby lessening the zest’s aromatic taste.

1. When using a box grater to zest, hold the citrus firmly in one hand and grate the zest off as you would grate cheese, using the side with the largest holes.

2. Grate the peel off the fruit over a bowl or a piece of waxed paper to catch it.

3. To avoid losing much of your zest in the box grater, first cover the fine grate side with a piece of plastic wrap, then grate.

4. Use a dry pastry brush or fingertips to remove any zest that clings to the grater.

5. When grating the zest, be sure to grate only the colored part of the peel; avoid grating into the bitter white pith underneath.

<> Using a Paring Knife or Vegetable Peeler

You may also use a paring knife or vegetable peeler to remove strips of peel.

1. Remove the peel from fruit with a knife or vegetable peeler. When using a vegetable peeler, do not press hard into the fruit to avoid removing any pith with the peel.

2. Scrape away any pith that might have been removed with the peel.

3. Slice peel into thin strips and/or chop into small pieces.

<> Using a Zester or Stripper

Zester – Traditional zesters are small handheld tools with a metal end that has 4 or 5 small, sharp edged holes in it, perfectly angled to work the proper depth of a citrus peel.

Stripper – A citrus stripper has a notched, stainless steel edge. It cuts 1/4-inch-wide strips of peel.

1. Press firmly and draw the zester or stripper down along the skin of the fruit.

2. Use short strokes for small pieces or draw it all around the fruit to make long strands.

<> Using a Microplane

The microplane zester shreds tiny, uniform pieces of peel faster and with less pressure than a regular grater or citrus zester. It may also be used for grating nutmeg and garlic, as well as creating fine shreds of chocolate or ginger. The microplane may be used to grate zest by either of the following techniques:

(1) Turn the microplane upside down so the teeth face down with the fruit underneath. Holding the fruit still, move the microplane back and forth so it shaves the peel. The shavings will collect in the trough.

(2) Hold the microplane over a piece of waxed paper with the fruit on top, grater side up beneath it, and let the peels fall below.

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Approximate Zest Yield Per Fruit… (Not all citrus is created equal.)

Lemon – One average lemon will yield approximately 1 tablespoon of zest. Lemons are the most popular citrus fruit used for zesting.

Orange – One large orange will yield approximately 2 tablespoons of zest. The zest from tangerines and blood oranges offers exquisitely flowery aromas.

Lime – The yield of a lime is hard to predict because the thickness of the skin varies considerably. Key limes, because of their thin skins, do not zest well — use a regular lime, instead. Lime zest loses some of its ‘zestfulness’ when cooked.

Grapefruit – One grapefruit may yield 2 to 4 tablespoons of zest depending on size. Grapefruit yields a wonderfully complex and flavorful zest.

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Zesting Tips

<> Look for firm fruit with skin that is clear of soft spots. A vividly colored peel usually (but not always) indicates a flavorful zest.

<> The more fragrant a fruit – the more flavorful the zest. When selecting fruit, scratch the peel to release some of the volatile oils in the skin. It should yield a wonderful bouquet. Avoid any fruit that has dull aroma.

<> The most desirable fruit for zesting is one that is thick skinned and pebbly-textured (not smooth).

<> Always wash and dry citrus fruit carefully before zesting.

<> If the zester skims the fruit without grabbing the skin, it has probably been coated with wax. (Citrus is often coated with an edible wax to maintain freshness.) To remove the wax, scrub the citrus briefly under warm water.

<> The volatile oils are strongest immediately after zesting; always zest just prior to use if possible.

<> It is much easier to zest a whole fruit than one that has been cut. If using both the zest and juice of a fruit in a recipe, zest before juicing.

<> Zest any citrus fruit that you are using in a recipe — even if you will not be using the zest right away. The zest may be frozen for up to 6 months for later use.

<> Consider adding a bit of zest when preparing any recipe that calls for citrus juice only. The zest’s visual and textural presence will enhance the dish.

Add a little zest to your cooking…

Good quality citrus zesters, strippers and microplanes are valuable kitchen tools and certainly worth the price of purchase — usually costing around ten dollars each. They may be found in local kitchenware stores or can be ordered from numerous online sources.

Now that you have a clear understanding of what zest is, how to harvest it, and how to season foods with this fabulous flavoring, begin experimenting with freshly prepared zest to discover your own uses and preferences for this amazingly versatile seasoning.

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at: http://www.bedrockpress.com to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visithttp://www.bedrockpress.com/subscribe.html to subscribe.

– See more at: http://alafare.com/cooking-with-zest/

Hot Honey, Sweet-Heat

eaadmin — Mon, 01 Jun 2015 01:03:23 +0000

SSpice-infused honey condiments

The ABC television show “Shark Tank” recently aired an episode involving a 16 year old boy and his family from Deming, WA. The entrepreneurial young man had started a company that combines raw honey with a variety of spices, including red pepper & garlic, spicy ginger, chipotle & cinnamon, and habanero & lime. Mark Cuban, owner of the NBA’s Dallas Mavericks, and Robert Herjavec, a high-tech mogul were both interested and an offer of $300,000 was on the table for 75% controlling interest in the boy’s company, “Henry’s Humdingers”. Though the deal was ultimately rejected by the family, the exposure from the show has bolstered sales and distribution options for the fledgling condiment company.

Spice infused condiments have been popular for years with chefs looking to create unique flavor profiles for their restaurants and reputations. Popular combinations and unique pairings are all the rage in mayonnaise, ketchup, mustard, butter and salt, to name a few. One of the latest entries comes off the heels of the “Sweet & Salty” craze… “Sweet & Spicy”. The sugary kiss of a habanero pepper sounds deliciously dangerous and sets the stage for some truly inspiring combinations. For those adventurous culinarians whom understand the complexities and flavor variations of chili peppers and their spicy cousins, the combinations of flavors and “heat vs sweet” can be an exciting rabbit hole to dive into.

Obviously, honey is a very viscous substance and will require heating in order to thin the honey prior to the infusion process. Using a saucepan on medium / medium low heat would be a perfectly acceptable method… but, perhaps the use of a double boiler would be more appropriate. Bring the double boiler to a simmer, reduce the heat to low, and add the honey to the pot. Warm up the honey, stirring gently until the honey becomes easier to stir. It is recommended to use something along the lines of a chopstick or skewer to stir the honey. Add your ingredients, stir for approximately 3-minutes to infuse the spices into the honey. Let simmer for 10- minutes, stirring occasionally. Remove from heat and pour the honey into a jar for storage. Let the honey completely cool.

Where your journey takes you from here is a private affair between you and your imagination. We’ve provided you with a few examples of the basics below, but you should experiment with both the ingredients and the infusion process. Of course, that’s only half the battle… perhaps the more creative aspect of this experiment is what dish you will be pairing your spice-infused honey with.
Chile-Infused Honey

1 cup raw honey
1/2 teaspoon dried crushed red pepper
1/4 teaspoon kosher salt
2 fresh peppers (serrano or jalapeño, etc.), – sliced
1 (4-inch) fresh rosemary sprig

Stir together honey, dried crushed red pepper, kosher salt, sliced fresh peppers, and rosemary sprig in a saucepan. Cook over medium heat 2 to 3 minutes. Remove from heat and cool completely.
Cayenne Infused Honey

12 oz / or 1 cup of raw honey
1/2 tsp of cayenne powder
red pepper flakes (or crushed dried peppers)

Bring double boiler to a simmer, reduce the heat to low, add the honey to the pot. Warm the honey, stirring occasionally. When the honey can be stirred easily, add the cayenne powder to taste. Cook on low for 10-minutes, stirring occasionally. Sprinkle some crushed red pepper flakes into a glass jar. Remove the honey from the heat and pour into glass jar with the red pepper flakes. Allow honey to completely cool then chill for 24 hours. Serve at room temperature.
– See more at: http://alafare.com/chile-infused-honey/

Kitchen Tech – May 2015

eaadmin — Tue, 12 May 2015 03:54:04 +0000

Allrecipes Food Spinner App

NNever battle over what to have for dinner again. The recipe spinner from Allrecipes.com is a handy app that delivers tasty dishes right to your smartphone. Just select the ingredients you want to work with or take the spinner for a totally random spin and a delicious selection will pop right up. Not looking to take a chance on dinner? These recipes are rated and both user generated and Allrecipes.com staff generated for a great mix of professional recipes and old-fashioned mom ingenuity. The recipes are creative, delicious and tested so they’re sure to please crowds and families alike. The app still has all the recipes you know and love from Allrecipes.com in a handy pocket format. This app is available for free on both Android and Apple devices.

Mixology App

Since we’ve already taken dinner for a spin, why not your cocktails? Mixology lets users spin for random cocktail and punch recipes from shots to elegant drinks to please one or a crowd. Not sure you want to leave a cocktail to a spin? Mixology also offers recipes tailored to what you have in your liquor cabinet and suggests similar drinks to fit your taste. The cocktail recipes featured are both user submitted and old standbys for a colorful mix of inventive drinks and cocktail classics. This app is free with ads on Android and Apple devices and 1.99 for a no-ads premium version.

Egg Minder

Eggs can be a tricky kitchen item. By the time they’ve gone bad, they’ve made that very apparent. A better way to keep up with your eggs is the Egg Minder. Egg Minder is a smart egg tray that syncs with your smartphone to keep an eye on the eggs in your fridge or countertop. Green means they’re good to go and the LED lights on the tray will indicate the oldest eggs as the ones to be used up first. Egg Minder will also remind you when you’re running low on eggs so you never approach a cake again without having enough eggs ready for the recipe.

Countertop Prep Pad

The Prep Pad aims to turn every gadget in your kitchen smart with its Countertop Prep Pad and related app. The Prep Pad is already available to sync with a few kitchen staples and more are being added to the list. The app features recipes, fitness tracking, calorie counts and updates on longer cooking applications. The Prep Pad acts as a scale and the sync platform to the app. Curious to see just how many calories are in that smoothie you just whipped up? The app can tell you and give suggestions on how to make more delicious recipes. The app and Prep Pad also learn your particular tastes and if you find a certain recipe not quite to your liking, it will learn your new preferences and not suggest similar recipes again. The app also currently supports some smartwatches and other pieces of wearable tech for calorie counting and food tracking on the go.

– See more at: http://alafare.com/kitchen-tech-may-2015/

Spring Wines 2014

eaadmin — Mon, 31 Mar 2014 03:56:41 +0000

by: OLIVIER

DDenied my usual allotment of gorgeous “winter” patio days, I find myself irrationally eager to pop a cork outdoors to eat, drink & make merry .

Spring is finally in the air, and it’s also in the glass of the following wines–ones I’ll be quaffing until the mercury forces me in to Margarita mode to ward off the South Texas heat.

Emilio Lustau NV Puerto Fino Sherry $22
WAIT! Before skipping past this one to find a “real” wine recommendation, consider this: Never (ever!) has such a fresh bottling of high quality fino sherry been so readily available in our market. Scrap the tiny Sherry copita glasses–drink this one in regular white wine glasses straight out of the ice bucket! Its modest-for-its-category 15.5% alcohol is really no different from many a “big” CA white or red, and its freshness & delicacy on the nose and liveliness on the palate make it waayyyy too easy to drink. A revelation to me and a stunning value to boot.

J.J. Vincent 2011 Pouilly-Fuisse “Marie Antoinette” $25
OK, I’m not one to be seduced by the “Pouilly-Fuisse” appellation on a label. Too often these French Chardonnays cost half again or more what a lowly Macon from neighboring villages might run, but deliver nothing more in quality. This cuvee, however, a negociant bottling from the proprietors of the iconic Chateau de Fuisse, really delivers the goods. All Fiji-like apple blossom on the nose, it broadens on the palate to include hints of pear & apricot, only to clean up again on the finish with cool minerality. A classic example of a Chardonnay for people who hate Chardonnay: Devoid of the buttery French Toast/Cream Cheese Danish effect of most CA barrel-fermented Chards, the Vincent Pouilly-Fuisse hits all the notes many assume can only be voiced by other varietals. Serve this Wine Spectator Top 100 bottle well-chilled with or without food.

Mulderbosch 2013 Rose $12
I’m not sure what’s happening with the Rand nowadays, but this estate – bottled rose of Cabernet Sauvignon from South Africa’s prestigious Stellenbosch region is cheaper and better than ever. Bright, juicy black cherry fruit with just enough minty/blackcurranty character to tell you it’s all Cab, this bottle is a worthy addition to any patio table. Its gorgeous color and classy packaging add a visual component to its utterly delightful presence. A perennial pink pick!

David Family 2009 Monterey Pinot Noir $25
The crowd-sourced wine website Cellartracker shows this as a $40 bottle receiving 90-point-something-or-other from its owners. At $25 or less, therefore, this is my 100-point patio Pinot! Gushing with freshly crushed red cherries, it avoids the cloying jamminess of other Monterey Pinots, finishing clean & fresh rather than tawdry & gooey. Pull from the refrigerator just minutes before serving and serve in a goblet-style glass to show off its lovely aromatics.

Pingus 2011 “Psi” Ribera del Duero $35
While I unequivocally advocate moving indoors for maximum appreciation of both its $200 big-brother Flor de Pingus and its $1200 big-big-brother Pingus, this super-pretty take on Tempranillo is best enjoyed al fresco. Oak is definitely in the background in this cuvee, which achieves a balletic, Burgundian beauty that I’ve frequently found in Rioja, but never before experienced so vividly in Ribera del Duero. Again best served quite cool from Burgundy goblets, and will benefit from pairing with anything (veggies through shellfish, chicken or lamb) fresh off the grill.

Justin 2011 Paso Robles Cabernet Sauvignon $22
In case you haven’t heard, 2011 is the worst vintage for Napa/Sonoma Cabernet Sauvignon since 1998. While I don’t necessarily dislike the minty, herbacious, Bordeaux-like character of those wines, I do appreciate the beauty that Mother Nature wrought in Paso Robles Cab that year. All the cool temperature without the rains during harvest–just perfect for a region whose torrid temperatures most years melt away any tannic spine in Cabernet Sauvignon. While still full of soft black & red plumminess, the 2011 Justin has a freshness & focus not at all typical of the region. Serve in large straight-sided glasses straight from a wine refrigerator or 10 minutes out of a regular fridge. Great with or without food.

Cheers