Al Dente

Cop Assaulted by M&Ms--Clean-Hand Defense Fails

A college student attempted to bring down Johnny Law by pelting him with M&Ms. This drunk daring revolutionary's voice was quickly silenced.

"Sean McGuire was arrested early Sunday at a convenience store after Drake University security guards noticed the colored candies falling on the ground around the officer. When the officer turned around, an M&M hit his shoulder, according to a police report."

I prefer to assail The Man and his jack-booted thugs with Skittles. The rainbow metaphor is easier to get across (I'm protesting the military-industrial complex on behalf of all races and nationalities) and they taste like crap. I wouldn't want to waste M&Ms like that.

--Spanno

Mother's Day Recipes, Day 5: Orange Bread Barbados

I don't really know why this recipe is called Orange Bread Barbados, except maybe that it's so zingy and fresh it makes you feel like you're on a tropical isle. What I do know is that this is a tried-and-true recipe of my mom's, and a can't-miss component of a winning Mother's Day brunch. The bread smells divine while baking, and comes out as a dense, buttery, citrusy tea cake, perfect slathered with butter. Extra bread (if you have any!) is terrific toasted for breakfast or a quick snack. Enjoy!

Orange Bread Barbados

Ingredients:
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
1/4 cup butter, melted
1 egg, beaten
1 teaspoon grated orange zest

Directions:
1. Preheat oven to 350 degrees F. Mix together flour, sugar, baking powder, and salt. Set aside.
2. Warm orange juice to room temperature or above (this will keep the butter from resolidifying). Whisk in butter, then egg and zest.
3. Fold wet ingredients into dry. Pour into a greased loaf pan and bake for 30 minutes, until set and golden brown around the edges.

Makes 1 loaf.

--KitchenMaus

Mother's Day Recipes, Day 4: Warm Camembert and Apple Appetizers

Start mom’s day right with these delicious (and easy to prepare) apple-cheese combos, the recipe for which comes from Hallie Harron’s fantastic new book Cheese Hors d'Oeuvres (which would make a lovely Mother’s Day gift if your mom enjoys the cheese and likes to entertain, by the way), published by the Harvard Common Press. Oh, if the Camembert sounds a little strong for a Sunday morning or afternoon, the author says “feel free to substitute a ripe Brie if you prefer.”

Serves 6 to 8

Ingredients:
One 7- to 13-ounce round ripe Camembert cheese, at room temperature
2 tablespoons unsalted butter
2 Golden Delicious or Gala apples, cored and chopped (no need to peel)
1 teaspoon confectioners’ sugar

Directions:
1. Cut the Camembert into 3/4-inch chunks or wedges.
2. Melt the butter over medium heat in a medium-size skillet. Add the apples and cook for about 5 minutes, or until the apples just begin to soften. Sprinkle with the sugar, cook for 1 minute longer, and remove from the heat.
3. Spear an apple slice and a piece of cheese on a toothpick and arrange on a serving platter. Or, assemble a platter with the cheese pieces and a small bowl with the apples, and toothpicks on the side. Serve warm or at room temperature.

--A.J. Rathbun

Mother's Day Recipes, Day 3, Part 2: The Pimm’s Cup

All of these lovely food recipes in honor of mom are delightful (and making me hungry throughout the work day), but we know that what mom wants is a nice, refreshing drink made just for her. I suggest a Pimm’s Cup, especially if the part-of-the-country your mom lives in has started to hit those higher late spring temperatures, because it’s such a swell cool down. I also suggest it because it’s a drink my mom’s really fond of, and one she introduced me to when we were visiting the United Kingdom when I was 14 (which means that it really started me on my love of cocktails and highballs and other beverages in their family).

Ingredients:
Ice cubes
2 ounces Pimm’s No. 1 Cup (“made to James Pimm’s original recipe, a closely guarded secret known only to 6 people”).
Chilled ginger ale
Cucumber slice for garnish

Directions:
1. Fill a large Collins glass three quarters up with ice cubes. Add the Pimm’s No. 1 Cup.

2. Top the glass off with ginger ale. Garnish with the cucumber slice.

A Note: Pimm’s is a gin-based, slight fruity, liqueur that’s readily available in liquor stores and online.

--A.J. Rathbun

Raise a Scoop to Irv Robbins

I didn't know Irv Robbins. In fact, until today, I'd never even heard of him. But, I had heard his last name, as part of the dynamic duo of Baskin-Robbins. Despite not knowing him personally, when I read of his death earlier this week, I was sad. Though, he did live a good long life (90 years!) and clearly got to eat a lot of ice cream, which is a good way to live. Epicurious has a lovely article on him, worth checking out not just to learn that he was a pioneer of the franchise concept, but also to find out that the 31st flavor was chocolate mint and that there was once a flavor called 0031 Secret Bonded.

In honor of Mr. Robbins, I've been thinking about some of my favorite Baskin-Robbins memories from childhood:

• Saving up the little bubble gum pieces from my scoop of Pink Bubblegum and taking them home in a napkin to enjoy later--only to have my dog gobble them down instead (napkin and all).
• Enjoying the line of "international cream" flavors, particularly Chocolate Raspberry Truffle--with real bits of truffle!
• Picking out an ice-cream cake for Father's Day. I kept the little plastic hat decoration for years.
• Ogling the Daiquiri Ice container and marveling that ice cream could come in such a cool color.
• Tasting at least five different flavors before finally picking Chocolate Mousse Royale every time.

Your turn! Add a comment and share your favorite Baskin-Robbins memories. Also, check out these Baskin-Robbins fun facts!

--KitchenMaus

The Wednesday Wrap: Food News to Go

A Family Affair: Russ Parsons explores the next generation of farmers' markets. [LA Times]

Meat Man: After cooking in the kitchen at Pizzeria Mozza, St. Louis native Mark Sanfilippo returns home to follow his passion for creating and curing artisinal salumi. [St. Louis Post-Dispatch]

Pop Secret? Mark Bittman offers some tips on how to microwave popcorn at home in a simple brown bag--no "special bag" required. [Bitten]

Reducing Their Carbon Hoof-print: The journey from farm to table takes place on a horse-and-buggy when you're heading to a Amish produce auction. [Kansas City Star]
 
Bruni Beat: Even with the caveat that you'll probably never be able to score a reservation, it's three bright shiny stars ("excellent") for David Chang's Momofuku Ko.[NY Times]

--BTP

Mother's Day Recipes, Day 3: Waldorf Salad

As the weather gets warmer, there's nothing like a crisp and sweet Waldorf salad. Originally served and loved at the Waldorf-Astoria Hotel in New York, this tasty classic will be a nice addition to your Mother's Day spread. Recipe is courtesy of Epicurious.

Ingredients:
2/3 cup dried tart cherries
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and spicy candied pecans

Directions:
1. Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
2. Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
3. Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.

Serves 6.

--Sous-Chef on the Run

Mother's Day Recipes, Day 2: Quiche

My mom makes the best quiche this side o' of the Mississippi, but I figure what moms want to see the most on Mother's Day is how far their kids have come, right? So if I play my cards right and make her this tasty quiche (compliments of allrecipes.com), she'll not only be pleased by the delicious breakfast, she'll also be very, very proud.

Quiche

Ingredients:
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham or bacon
8 ounces shredded Cheddar cheese

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10-inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter, and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham, and Cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

--AndreaLeigh

Celebrate Cinco de Mayo with a Watermelon-Cucumber Margarita

While I do enjoy a really good classic Margarita, I also love to try out unique and fruity variations found on some bar menus, or mix up something interesting at home. Tonight I'm hoping to toast Cinco de Mayo with one of these Watermelon-Cucumber Margaritas, featured in the July 2007 issue of Bon Appétit. Olé!

Watermelon-Cucumber Margaritas

Ingredients:
1-1/2 cups 1-inch chunks of watermelon (without rind)
6 (1/8-inch-thick) slices English hothouse cucumber
15 large fresh mint leaves
1/2 cup 100% blue agave silver tequila
1/4 cup fresh lime juice
3 tablespoons Simple Syrup (see note below)
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
2 small watermelon triangles, each skewered with 1 cucumber round (for garnish)
2 fresh mint sprigs (for garnish)

Directions:
1. Place first three ingredients in a medium bowl. Press firmly on solids with a muddler or the back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well.
2. Strain into a large glass measuring cup. Divide remaining ice between two tall glasses. Pour Margarita mixture over. Garnish with watermelon skewers and mint sprigs.

Serves 2.

Note: To make your own Simple Syrup, stir together one cup sugar and one cup water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer about three minutes, until sugar is dissolved. Cool before using.

--KitchenMaus

Mother's Day Recipes, Day 1: Banana & Nutella Pancakes

All this week we're going to be dishing out our favorite Mother's Day recipes. On Sunday impress her with Banana & Nutella Pancakes. I modified this recipe from the Batter Blaster website.

Banana & Nutella Pancakes with Hot Buttered Rum Sauce

Banana & Nutella Pancakes

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Nutella (add to your liking)

Directions:
1. Combine flour, white sugar, baking powder and salt.
2. In a separate bowl, mix together egg, milk, vegetable oil, bananas, and Nutella.
3. Stir flour mixture into banana mixture; batter will be slightly lumpy.
4. Heat a lightly oiled griddle or frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Hot Buttered Rum Sauce

Ingredients:
4 ounces butter
1 cup whipping cream
1 cup dark brown sugar
3 tablespoons dark rum

Directions:
1. Melt the butter in saucepan, add brown sugar and heavy cream
2. Bring to slight boil
3. Remove from heat and add rum

--Spanno

What to Cook This Weekend: Salade de Fromage de Chèvre Mariné

Don’t get flustered by the French title, this salad (which can just be called Marinated Goat Cheese Salad, if you don’t want to sound continental. But why wouldn’t you) is from Ann Willan’s absolutely marvelous new book The Country Cooking of France. As we make the turn into spring and summer, salad becomes more and more a dining staple. To make this delish version, you’ll need to plan ahead a bit to marinate the goat cheese. Remember, on that step, a little hint from the author: “small goat cheeses are best for marinating, and they should be quite dry.” The wait, by the way, is completely worth it.

Serves 4

Marinated Goat Cheeses

Ingredients:
4 small round goat cheeses (about 2-1/2 ounces/75 grams each)
3 dried bay leaves
2 teaspoons peppercorns
3 sprigs fresh thyme
3 to 4 tiny dried hot peppers
1-1/2 cups olive oil or nut oil

Directions:
1. Put 4 small round goat cheeses (about 2-1/2 ounces/75 grams each) in a 1 quart/1 liter/1-3/4 pint covered jar with 3 dried bay leaves, 2 teaspoons peppercorns, 3 sprigs of fresh thyme, and 3 to 4 tiny dried hot peppers.

2. Add 1-1/2 cups/375 milliliters/12 fluid ounces olive or walnut oil, or enough to cover them generously. Cover with the lid and leave at least 2 weeks before using. The cheeses are good for 3 to 4 weeks, but will soften if kept too long. As you use them, more cheeses can be added to the oil.

Salade de Fromages de Chèvre Mariné

Salad Ingredients:
6 ounces/175 grams salad greens
4 Marinated Goat Cheeses (above)
8 slices whole-wheat bread
Oil from marinating the cheese, for brushing

Vinaigrette Ingredients:
2 tablespoons red wine vinegar
Salt and pepper
6 tablespoons/90 milliliters/3 fluid ounces oil from marinating the cheese
2- to 3-inch/5- to 7-centimeter round cookie cutter

Directions:

1. Wash and dry the salad greens, discarding any wilted leaves. Slice each cheese in half horizontally. Using a cookie cutter, stamp a round from each slice of bread slightly larger than the rounds of cheese. Brush the bread rounds with oil and set a round of cheese, cut side down, on top.

2. For the vinaigrette, whisk the vinegar with salt and pepper in a small bowl until the salt dissolves. Gradually add the oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste and adjust the seasoning. The greens, cheese, and dressing can be prepared an hour or two ahead.

3. To finish, heat the broiler. Broil the cheeses about 3 inches/7.5 centimeters from the heat until bubbling and browned, 5 to 7 minutes. Meanwhile, toss the greens with the dressing, then taste a leaf and adjust the seasoning. Pile the greens on individual plates. Set two rounds of cheese on each plate and serve while still warm.

--A.J. Rathbun

Who Can Say No to Novelty?

Just when I thought things couldn't get any cuter over at Norpro, they now have several baking pans I'm eying (and yet have no practical need for, but that's not really the point...). Check out the:

• Cakesicle pan
• Mini donut pan
• Mini cheesecake pan
• Mini popover pan (!!)

As a lover of all things bundt, and the many fantastic shapes those cake pans come in these days, I'm a sucker for these novelty baking items. Plus, my son's first birthday is coming up soon, and I've got to pick a cute and tasty way to commemorate the event. Do I smell cakesicles...? Or, maybe a giant cupcake?!

Readers, do you have a novelty pan you can't get enough of? Or, is there one you've been wishing a manufacturer like Norpro would produce? Add a comment and let us know!

--KitchenMaus

Get Ready for Limoncello Season with Limoncé

Late spring and summer afternoons and evenings are idyllic moments, with sun slipping down in the blue sky, and the light sticking around long enough that you can almost forget winter was ever a season. And if you’re spending this time with a group of pals, or with that special beau or belle, well, it’s even better. And if you’re drinking limoncello, the king of summer liqueurs, that’s best of all.

If you’re already a limoncello fan, then you know what I mean, and if you haven’t had limoncello, well, you have some nice days and nights ahead of you (it’s an Italian lemon-based liqueur if you’re unsure). It can be had (always chilled) after dinner by itself, or mixed into cocktails and imbibed on the porch accompanied by some salty snacks.

There are a number of limoncello brands available, but I’ve been (hey, even though summer’s isn’t officially here, I’m getting ready) drinking Limoncé limoncello lately. It’s a brand I first had in Italy, which isn’t so surprising since it’s the number one selling brand there, and it has a nice light body that works well in cocktails (but still has the underlying limoncello strength that’s so reassuring).

Since I’ve been consuming Limoncé, I decided to research it a bit (this is what us cocktail-and-liqueur-lovers do), and found out that it’s made in Trieste, Italy, from Mediterranean lemons that have lived their whole lives in that beautiful beach sunshine (Trieste is a port city), leaving a mingling of sweet and tang that you’ll adore. I suggest keeping a bottle in the freezer, both for the straight sipping and for mixing, at least though August. If you do decide to mix it up, the Princess is a nice easy refreshing combo. To make a Princess, fill a Collins glass three quarters full with ice cubes, add 1-1/2 or 2 ounces Limoncé lemoncello, 5 or 6 fresh raspberries, and then fill the glass to about 1 inch from the top with chilled club soda. Stir well, using a long spoon, and working to try and break the raspberries up a little (so you get just a touch of that flavorful raspberry juice socializing with the Limoncé). Just thinking about having one this weekend is making my day better.

--A.J. Rathbun

Cool New Kitchen Gear: The Shun Pro Mandoline

You might get sticker shock when you look at the price on this new mandoline from Shun. But, let me tell you, this is the Mercedes-Benz of mandolines. I saw a demo of this mandoline recently and was amazed by three things: safety, results, and styling.

Safety: The clever design team at Shun deduced that the reason many people don't buy mandolines is because they're afraid. Either they've had a bad experience or heard horror stories. I could tell a first-hand--ahem, no pun intended-- story, but I'll spare you the gory details. Anyway, when using the Shun Pro Mandoline, it's nearly impossible to run your fingers or hand across the blade because the carriage features an offset handle. So, your hand never hovers over the super-sharp blade.

Results: I was amazed at how thin you could slice your produce. Think of the thickness of the ginger you get on the side of your sushi order. This mandoline could slice thinner than the thinnest slice of that ginger. So, what's the benefit in this for you? For starters, I'm thinking potato gratin, maple sweet potatoes, etc. And, how could those not be beneficial?

Styling: This is one pretty piece. The mandoline's legs are made of Pakkawood, which is known for its strength and durability. The black finishing on the wood offers a classy look to match other Shun Pro products. And, the sturdy stainless-steel deck matches more modern kitchen appliances. Overall, this piece is heavy, but that's what you'd expect of the Mercedes-Benz of mandolines, right?

Move over stand mixers, there's a new countertop king in town--the Shun Pro Mandoline.

--Sous-Chef on the Run

The Wednesday Wrap: Food News to Go

Where to Eat in Liberty City: If exploring the streets of Grand Theft Auto IV's Liberty City leaves you hungry, you can visit the NYC locations that inspired LC's virtual dining spots. [Ed Levine Eats]

Derby Day for Flay: Bobby Flay celebrates Derby Week as this year's official Kentucky Derby party host and grand marshal of the Derby Festival's Pegasus Parade (and offers a recipe for a Kentucky Hot Brown). [The Courier-Journal]

Hot Diggity Dog!: Charles Perry rounds up LA's hot dog scene, from Pink's to Dodger Dogs and everything organic (and not so organic) in between. [LA Times]

Say it Ain't Ko!: The first not-over-the-moon rave review of Momofuku Ko, David Chang's impossible-to-get-into 12-seat restaurant arrives. [Wall St. Journal via Grub Street]

A Chef's Life: Stacy Finz offers a profile of Michael Mina and his "$80-million-a-year empire of 13 restaurants." [San Francisco Chronicle]

Bruni Beat: It's one lone star ("good") for the  Greenwich Village bistro Commerce ("While there's some wonderful food that reflects the talent [Harold Moore] showed and the experience he received at Montrachet and then March, there's also some food that's not cooked or seasoned as it should be, and there’s food that's too fussy, not just for the ambience but also for its own good"). [NY Times]

--BTP

Midweek Happy Hour: Bibi Cocktails

Since this is unofficial BibiCaffè week, I thought I'd share some potentially delicious BibiCaffè cocktails. I say "potentially" because no one from TSR Imports has sent me any free samples to experiment with (yet). Here are a couple gems. They're all quite simple. The full list can be found here.

Urban Camper

Ingredients:
3/4 ounce vodka
3/4 ounce Baileys
BibiCaffè

Directions:
1. Pour over ice
2. Mix
3. Enjoy

Bibi Alexis

Ingredients:
3/4 ounce Brandy
3/4 ounce Baileys
BibiCaffè

Directions:
1. Pour over ice
2. Mix
3. Enjoy

--Spanno

The Only Thing Better Than Ice Cream...

...is free ice cream! Ben & Jerry's celebrates its 30th birthday today and is sharing the love with customers by way of free ice cream cones! Find a participating shop in your neck of the woods and have a sweet, sweet day!

--AndreaLeigh

Food Lust: BibiCaffè

While sitting in my favorite Italian restaurant for lunch on Sunday, I decided to try something new (to me). BibiCaffè, a sparkling espresso drink, has been around since 1941 but I had never given it a second thought. "Sparkling" and "espresso" just didn't sound very good.

I was waaaay wrong.

Turns out it's pretty darn tasty. It's sweet, sparkly, and has a nice kick. My wife likened it to "chocolaty root beer". It's exactly what you'd expect Coke Blak to be if it were good. BibiCaffè is all-natural and has no HFCS.

It's hard to find in the U.S.--only a few states have it. You can also find it online here.

--Spanno

Cool New Kitchen Gear: The BeaterBlade

Outfit your KitchenAid, Cuisinart, or Delonghi stand mixer with the new, functional attachment: the BeaterBlade. This nifty little attachment beats, scrapes, folds and mixes your ingredients around the bowl without your constant scraping down the sides with a spatula. And, yes, it works! Check out the side-by-side demo. Available now for pre-order, this nifty gadget will be shipped by June 1.

--Sous-Chef on the Run

Having a Drink in Church

At Pennel, in North Wales, a church may soon not only provide religion to its parishioners, but also, at least on occasion, a little liquid pick-me-up. According to an article on the BBC website, the Reverend Geraint ap Iorwerth, from St Peter ad Vincula Church, is going to the courts to apply for a license to sell and serve spirits, as well as beer and wine, in church. Naturally, the first reason is for events such as weddings, but the forward-looking reverend is also thinking about opening a bar in the church café for more regular sipping. The idea is that more people who aren’t coming to church will come to spend time relaxing and socializing and then stay for services. Dr. Barry Morgan, the Archbishop of Wales, says of the plan, "Indeed, sharing bread and wine is an essential part of the Christian ministry." And, "we see alcohol, taken in moderation and used responsibly, as something to enjoy with others." As someone who believes drinking with friends is one of life’s true pleasures, I say "amen" to that.

--A.J. Rathbun