Al Dente

Grill Season Kick-Off, Day 4: The Cheater's Barbecue

I've taken some time off from blogging to focus on being a new parent.  I've also taken some time off from sleeping, and let's face it, cooking.  On the other hand, being a new parent has forced me to consider some short cuts in cooking that I never considered before and not all of them are bad. 

Memorial Day weekend we hosted an impromptu barbecue.  We really didn't have time to create anything fancy so we picked up some bratwurst, salmon fillets, and lamb chops for the charcoal Weber.  We soaked the brats in the undrinkable Miller High Life someone left at a party last year.  For the salmon fillets and lamb chops, we used Tom Douglas's Rub with Love Salmon Rub and Rub with Love Bengal Masala Rub.  Rubs are very easy to make but if you have to use a pre-made rub I highly recommend Rub with Love.  They can be used for meats, fish, and vegetables.  Any of them taste quite good on grilled zucchini.

I admit that I feel a bit of a cheater for not creating my own rub and sharing it with you, but I'm giving myself a big pat on the back for not claiming Tom's rubs were my own when asked about them at the barbecue.
--flauersmartini

Grill Season Kick-Off, Day 3: Grilled Portobellos with Garlic, Pine Nuts, Basil, and Goat Cheese

It’s easy to expand your barbecue menu with these mouth-watering mushrooms from the BBQ Queens (the recipe's from their book The Big Book of Barbecue, which is available from Harvard Common in both paperback and hardback, depending on how you like your books served). The hard part is deciding which cooking method to use, as the Queens disagree in this instance--barbecue style can be a bit divisive even within the tightest cooking teams. You can check out Judith’s way and Karen’s way in the directions below, and then choose your mushrooming option.

Serves 4

Ingredients:
4 large Portobello mushrooms
1/4-cup extra virgin olive oil
4 cloves garlic, minced
8 ounces goat cheese, crumbled or cubed (can also substitute feta cheese, Boursin, Gorgonzola, or Brie)
2 tablespoons toasted pine nuts
8-10 fresh basil leaves, chopped
Kosher or sea salt for seasoning

Directions:
1. Remove the stems from the Portobello mushrooms, then brush both sides of each mushroom with extra virgin olive oil.

2. In a small bowl, combine the minced garlic cloves; the goat cheese (or feta cheese, Boursin, Gorgonzola, or Brie); the toasted pine nuts; and the chopped fresh basil leaves.

3.:
Karen’s version: Place one-fourth of the mixture inside each mushroom cap. Season with kosher or sea salt to taste. Place the mushroom caps directly over the hot fire and grill with the lid down until the mushrooms are soft, 8 to 10 minutes.

Judith’s version: Grill the mushrooms gill side down for about 4 minutes with the grill lid open. Turn the mushrooms, fill them with the goodies, and season with salt. Close the lid and grill for another 4 minutes. Serve hot.

--A.J. Rathbun

Grill Season Kick-Off, Day 2: Grilled Corn with Chili Lime Honey Butter

It gets in between your teeth. It spits juice across the table. It gets all over your chin and nose. But, all these qualities are forgivable when you consider how darn delicious grilled corn is! And, the best part about grilled corn is that there are quite possibly hundreds of options for flavoring it. I've included one of my personal grilled corn seasonings--hope you enjoy it.

Grilled Corn with Chili Lime Honey Butter

Ingredients:
6-8 ears of corn
3 tablespoons butter
3 tablespoons honey
3 teaspoons freshly squeezed lime juice
A pinch of freshly ground black pepper
A pinch of salt
A pinch of chili powder

Directions:
1. Preheat grill.
2. Peel away the outer husk without actually removing it, remove the inner silky threads, and then wrap the outer husk back around the ear.
3. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes.
4. While ears are soaking, put butter, honey, lime juice, pepper, salt, and chili powder in a small bowl to melt in microwave or over barbecue.
5. Remove corn from grill and brush with chili lime honey butter. Note: to adjust the heat of the chili powder, either increase or decrease your pinch accordingly. 

--Sous-Chef on the Run

Grill Season Kick-Off, Day 1, Part 2: Grilled Pizza

Being a vegetarian or not overly fond of meat doesn't mean you can't take advantage of grilling. Gardenburgers, veggie kabobs, and ears of corn aside, a great veggie grilling option is pizza! These grilling tips have been borrowed from allrecipes.com. Once you've got the guidelines for grilling pizza crust down, check out this delicious recipe for fig and goat cheese pizza--your meat-eating friends will be jealous.

With grilled pizza, the crust is the star--think of it as a great flatbread. Choose a few simple ingredients that can showcase the smoky flavor and crispy crust. Or go for minimalism: top the grilled bread with a brushing of good olive oil, a sprinkling of coarse salt, and a scant amount of chopped fresh herbs.

Prepare the grill for high heat. Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. Dust a baking sheet, a peel, or a plate with flour or cornmeal for easy transport, so the dough won't stick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.

When the coals are hot, have all of your toppings ready near the grill. The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.

Directions:
1. Begin by placing one dough round on the grill.
2. You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
3. Don't worry if it droops a little through the grate, as it'll firm up fast.
4. After two to three minutes, give it a little tug--it should move easily. If it sticks, give it another minute or so.
5. When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings. Repeat the process with the rest of the dough rounds.
6. Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the heat of the grill and the size of your pies, this can take two to ten minutes (if your grill has cooled dramatically, you may need to cover it with a lid to finish the cooking).

--AndreaLeigh

Grill Season Kick-Off, Day 1: Stuffed Jalapenos

Memorial Day weekend was the official beginning of grill season so all this week we're going to help get your summer rolling with our favorite grill recipes. Today's treat will not only kick off summer but it will kick your tongue into submission.

Bacon-Wrapped Cheddar-Stuffed Jalapenos

Ingredients:
12 large jalapenos
12 slices of bacon
1 brick of cheddar
dry rub for seasoning

Directions:
1. Rinse, top, and core the jalapenos.
2. Fill jalapenos with cheddar.
3. Wrap jalapenos with bacon just below the top and skewer with a toothpick.
4. Place jalapenos in to a pepper roaster like the one pictured. You can buy it here.
5. Grill on medium-high heat until the bacon is done and the peppers are slightly browned.
6. Sprinkle the tops with dry rub and serve warm.

--Spanno

What to Cook this Weekend: Maple Syrup and Bourbon-Glazed Barbecue Salmon

Like most holidays we celebrate, Memorial Day is another occasion to gather 'round and eat with friends and family. Specifically, Memorial Day is seen as a kick-off to the grilling season. We've got great recipes coming to you next week for the grilling season ahead, but here's a teaser to start off with.

This one comes from the Once Upon a Feast blog and reminds me of a Plank Grilled Salmon with Dill Sauce recipe from Williams-Sonoma's Essentials of Grilling book. For the recipe below, I'd highly recommend grilling the salmon on a wood plank for additional flavor. Enjoy!

Ingredients:
8 (6-ounce) salmon fillets (1-inch thick) preferably with skin on
Cooking spray (for broiler/barbecue rack)
1 cup maple syrup or brown sugar, packed
6 tablespoons (1/3 cup) bourbon
1/4 cup soy sauce
2 tablespoons fresh lime juice (1 lime)
2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
1/4 teaspoon ground pepper

1. To marinate: Combine maple syrup, bourbon, soy sauce, lime juice, ginger, pepper, and garlic in a large zip-lock plastic bag. Add salmon fillets, seal bag, and marinate in fridge for 30 minutes, turning the bag once. Remove fillets from bag and set aside the marinade. Do not marinate for longer than 30  minutes.

2. Preheat barbecue, broiler, or oven to 400°F.

3. To barbecue or broil: Place fillets skin side down on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork.

4. To roast: Line a baking dish with tin foil or parchment paper. Place fish skin side down in center of oven and bake for 20 minutes or so, until fish flakes easily.

5. In the meantime: bring the rest of the marinade to a boil in a small saucepan on medium high heat on top of stove. Reduce to a little more than half. Allow to simmer while fish is cooking. Use to baste fish and serve as sauce.

Serves 8.

--Sous-Chef on the Run

New Knife Set on the Block: Throwzini

You're a super-fast slicer with knives in the kitchen, but are you in control enough for the International Knife Throwers Hall Of Fame? Well, the manufacturers of Throwzini hope you will be some day. Or, at least they want you to look like you are.

This new knife set features five stainless-steel knives, held securely in place by magnets and plastic sheaths. Sorry folks--there's no real knife throwing skills to be honed when you own one of these. Unlike its more serious cousin The Ex, the Throwzini's just for fun.

----Sous-Chef on the Run 

Sweet-Toothing at the Candy Expo

It’s the last day of All Candy Expo 2008 in Chicago, “the largest confectionary, cookie & snack show in the Americas.” It’s a bit tough for everyday sweet heads to get in to the Expo, but I’m sure a dedicated candy freak could find a way. For those of us outside of Chicago, or those who are in Chicago but not going to try the sugary spy route, there are articles, like this one on Confectionary News (that mentions a “Chevere, which comprises a dark chocolate bonbon filled with a goat cheese and pear buttercream with a touch of crushed black peppercorns” that's made by Chuao Chocolatier and that sounds delish enough to make it hard for me to concentrate), and the always reliable and delectable Candyblog and Candyaddict are also reporting from the Expo, providing the updated scrumptious news and reviews. It’s not exactly like being there, but reading them with a favorite candy in one hand (for me, today, it’s a classic Kit Kat) is the next best thing.

--A.J. Rathbun

Midweek Happy Hour: Meyer Lemon Sidecar

Second to a perfectly smooth frozen margarita, my favorite drink to order is the sidecar. Rarely do I make these at home, but I recently tried this tasty treat from GreatGrub and thought I'd share. The reader feedback on GreatGrub's recipe is right on--the meyer lemon offers a very nice touch. Thanks Mr. WIlson!

Ingredients:
2 ounce Brandy or Cognac
1 ounce Cointreau
1 ounce Meyer lemon juice
Fine sugar

Directions:
1. Pour all of the ingredients into a chilled shaker with a handful of ice.
2. Shake for no more than 30 seconds, then strain into martini glass rimmed with fine sugar.

--Sous-Chef on the Run

Illinois Driver Tosses His Cookies

On May 18th, 2008, Illinois police reported a trailer containing 14 tons of double-stuffed Oreo cookies had overturned on Interstate 80. The police say the truck's driver was traveling from Chicago to Morris when he fell asleep at the wheel around 4am and slammed into the median about 50 miles southwest of Chicago. Boxes reportedly ripped open as they came out of the trailer but the cookies seem to have remained in their plastic sleeves. The crash is still under investigation and no charges have been filed, but both lanes of traffic had to be closed while authorities removed the cookies.

Hopefully they called on some firemen with a giant hose of milk and a healthy appetite. Why do these things never happen in Seattle? I would have been more than happy to provide an eyewitness report.

--AndreaLeigh

Dangerous Detox Diets Debunked

Let's say you need to drop 10 pounds. How do you do it? If you had a couple months you could eat less, workout more--creating a calorie deficit--and lose a couple pounds per week. This method is sustainable and healthy. If you wanted to do it quickly you could use sanitized tape worms, cut off an arm, or start a trendy "detox" diet.

MSN Health & Fitness has a great article about three trendy diets: The Martha's Vineyard Detox Diet, The Master Cleanse, and Skinny Bitch.

In a nutshell, The Martha's Vineyard Detox Diet and The Master Cleanse are both crap, despite what some celebrity with a nutritionist and a personal trainer says. Essentially you starve yourself, which slows down your metabolism and burns muscle instead of fat. And the whole "detox" thing is completely bogus.

The only somewhat reputable diet is Skinny Bitch, which is merely a vegan diet lacking in nutritional balance. It was written by a model who refers to readers as "fat pigs", so don't be surprised if you go on the diet and only lose self-esteem.

--Spanno

Pizza Dogs—a twist on the classic summer frank

It’s that time of year again. Even if the weather is cool where you are—it’s cool where I am—we can’t help ourselves, we want, we need, a great grilled dog to kick off the summer! 

Last week, I couldn’t wait any longer, I went to my local Trader Joe’s and loaded up on Hebrew National franks, soft bakery buns and all the toppings. But at the last minute, I had a thought.  Since it was so cold outside, I was in the mood to try something different. I put the buns and toppings aside and grabbed pizza dough, sun-dried tomato tapenade and mozzarella cheese. All the ingredients needed to make Pizza Dogs, where America’s favorite dog meets pizza! I went to a friend’s house for dinner and announced that I would be making the appetizers. Everyone looked at me politely but skeptically—but no matter, I moved ahead. Fortified by a stem of Laurent Perrier, Rose Brut NV, I rolled the mozzarella-stuffed dogs in no time. 

I set the grill to a medium indirect-heat and in 20 minutes, I had hot, golden brown Pizza Dogs that were a hit! And the skeptics swore they would make them again and again for kids, for parties and of course, for themselves, as they gobbled up the tasty bites and washed them down with a little more rose champagne—it was an accidental pairing worth repeating!

Bon Appétit: Keeping It Fresh

Despite my initial skepticism about the Bon Appétit makeover, I am here to say, for the record, I love the new Bon Appétit! It turns out that the makeover wasn't just skin deep--the May issue was bursting with great content. While it's still on news stands, grab a copy and check out these highlights today:

• "My Days of Whine and Roses," a hilarious feature on the devastatingly sad life of food critic Alan Richman (page 70)
• "Everyday Soufflé," this month's column from Al Dente favorite, Orangette (page 122)
• "The Raw Truth," for your dose of food politics (page 134)
• "Drinking Along the Danube," acknowledging what I've known for years--the Grüner Veltliner must not be ignored (page 138)
• Tips for enjoying the best local food while traveling (page 56)

Also, I would like to mention that the new BA has some seriously awesome food photography. Close up and vibrant. You can practically smell the char on the peppers on page 47. The featured cocktail on page 58, the Bicicletta, looks so refreshing that my mouth actually starts watering. Plus, I want those cupcakes on page 172!

As someone who's generally in it for the recipes, since the redesign, I find that I'm really reading the magazine from cover to cover, and especially loving the features and columns. Nice job, Bon Appétit! Now, give me a call and we'll discuss the wacky fonts starting on page 142...

--KitchenMaus

Starbucks Called 'Slutbucks' Over Retro Logo

Mark "Clay" Dice, founder of the San Diegan Christian group "The Resistance", hates Starbucks' retro logo and has called for a boycott. And it totally would have worked had he not called for it after Starbucks' same-store sales went south.

According to Mr. Dice, the new image "has a naked woman on it with her legs spread like a prostitute. Need I say more? It's extremely poor taste, and the company might as well call themselves Slutbucks."

Two thoughts:
1. Mark seems to know a lot about prostitute procedures.
2. "Slutbucks"? Seriously? That's not very creative. "Seattle's Breast" works much better.

--Spanno

My Plea for Stretching Out World Cocktail Week for an Extra Week

Okay, I realize that World Cocktail Week ended on Tuesday, May 13th, but in my mind (and I hope you agree) I think it’s a dandy idea to stretch out this, the tastiest holiday week, for another week. Or even for the rest of the month, for that matter. World Cocktail Week was created by the fine, fine folks at the Museum of the American Cocktail to “celebrate the rich history of the cocktail and recognize the craftsmanship and skill of the bartenders who have been mixing them for over 200 years,” and that’s the kind of celebration that should go on, and on, and on in my mind. Though, after hearing about the many amazing events that already happened  (you can read about a lot of them on the Museum’s friendly and fun blog), I can understand that a few revelers might need a little catch-up time. Here’s a thought: if you haven’t already raised a few glasses in honor of WCW, then don’t feel bad about having a little late party in honor of those cocktails and cocktailians you love; if you’ve already celebrated, then just think nice thoughts about cocktails until you’re up to consuming again. But either way, if you love cocktails and drinks and hanging out in bars (both licensed and home bars), then the one thing you have to do is get yourself a membership to the Museum, which is a non-profit organization--and the only organization--dedicated the legacy, and the future, of the cocktail. Cheers.

--A.J. Rathbun

Al Dente Taste Test: Perfect Water

Touted as "the ultimate fluid to empower your body and mind", Perfect Water makes some lofty scientific claims. These include purification, re-mineralization, ionization, oxygenation,  and something called "microstructuring". Even their website is mum as to what that means. It reminds me of Brawndo: The Thirst Mutilator from the movie Idiocracy, but without all the over-the-top advertising.

As a straight "taste" test, Perfect Water excels in that it tastes like nothing. In a blind test between this and plain water we couldn't tell the difference. There's a slight mouth feel difference (thicker?) to Perfect Water, but after a few swigs it's not noticeable. There was also the way we felt after drinking it. Everyone got a slight oxygen buzz.

In addition to scientific claims, they make performance claims that can be demonstrated with three simple tests. We conducted two--the flexibility and strength tests. First was a simple toe-touch. We all got a baseline for how far we could touch our toes. After just one ounce of Perfect Water and a few seconds to let the oxygen distribute through our bodies, there was a slight improvement--an inch or two. Not a miracle, but a decent improvement. Second was the tip test, which is explained and shown here. This definitely worked as advertised. I'm not sure how it works, but it's pretty cool.

Bottom Line:
Perfect Water will probably make a good workout drink. Not only is it water, it might have some performance benefits. As with any product that makes performance claims, results will vary. With the extra oxygen, you might feel a little extra energy--I hit the gym for an hour after drinking half a bottle and I definitely felt livelier--a little more flexible, and possibly stronger since the more oxygen you can get to your muscles, the better they perform.

You can buy Perfect Water only from select retailers.

--Spanno

Products to Help Make Your Kitchen Plastic-Free

There has been a lot of talk about plastic lately. Namely the adverse effects it could have on your health. Without getting into the politics of the discussion, I thought I'd suggest a few kitchen brands and products that are plastic-free and can help wean your kitchen off of the synthetic  stuff.

Food Storage:  Pyrex and CorningWare offer plastic-free solutions to storing your food. Whether toting your lunch to work everyday, or simply keeping leftovers in the fridge for reheating, check out these two brands for non-plastic storage and reheating.

Water Bottles: Alfi, Thermos Nissan, and Sigg. Either lined with glass or made completely from stainless steel, these brands will keep you away from plastic drinking bottles.

Kettles: Why plug in a plastic teakettle, when there are alternatives? For example, this popular and affordable glass kettle made by Medelco. Or, check out stainless-steel alternatives.

Cooking Utensils: Head Chef and I are fans of flexible, plastic cooking utensils. But, we're a little concerned about having one of these melt in our food. So, we're starting to replace our plastics with bamboo and stainless steel.

Did I miss any non-plastic brands and products that you love? Let us know what your favorite non-plastic kitchen item is.

--Sous-Chef on the Run

The Wednesday Wrap: Food News to Go

Fun with Knives: It's a bird, it's a plane, it's an adorable little bear carved from a lemon. James Parker works his magic and takes fruit and vegetable carving to a whole new level (radish rose garnishes need not apply).  [NY Times]

Say Cheese(cake)!: Amy Scattergood takes a loving look at the simple pleasure of the iconic cheesecake. [LA Times]

Digital Dish: The Bon Appétit website gets a whole new look with a very modern, user-friendly face-lift. EIC Barbara Fairchild calls the relaunch "redesigned, redefined, and-in my not-so-humble opinion-super-cool and infinitely useful bonappetit.com Web site." [bonappetit.com via doriegreespan.com] 

Into the Woods: Author and forager Katie Letcher Lyle seeks out morels and other "prized fungi" on a Virginia mountain range. [Washington Post]

Future TiVo Alert: No new episodes of Everyday Italian will be filmed (but will continue to air), but the Food Network has announced new mom Giada De Laurentiis' new show, Giada at Home. [Food Network via Food Network Addict]

Kids in the Kitchen: It's much more than PB&J and mac-and-cheese in the new wave of cookbooks for the younger set. [NY Times]

The Bruni Beat: It's two stars ("very good") for Eighty One, a new restaurant which "provides an especially clear example of a kind of culinary preening--call it ego food--that may speak less to the satisfaction of customers than to the self-regard of proprietors, who want you to marvel at the effort-per-bite ratio and the variety of techniques at play." [NY Times]

--BTP

Favorite Restaurant Booked Solid? Fly First Class

Next time you're flying someplace First Class, don't be surprised if you're offered a celebrity chef-designed meal and a wine pairing suggestion from the on-flight sommelier. In the latest effort to lure customers, airlines are touting gourmet menus with meals prepared by big names. Passengers heading to South America or Japan on United Airlines will be privvy to award-winning chef Charlie Trotter's appetizer of sauteed prawns and crispy short rib wontons with organic Thai barbecue sauce and chilled sweet-and-sour cucumber relish. Travelers flying to Europe on American Airlines can feast on rosemary-scented shrimp drizzled with garlic sauce and served with lemon rice and artichokes.

With financial pressures that began with the 2001 terrorist attacks and have only worsened as fuel prices have soared, competition is fierce for airlines to stand apart and build customer interest and loyalty. Still, opting out of the celebrity chef craze will be a money-saving move that airlines could pass on to passengers. Personally, I'd rather bring my own lunch and have a nice meal once I reach my destination, but I suppose there are those who are going to want that organic salad and "Mile High" mojito. Read the full story here.

--AndreaLeigh

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