Al Dente

4th of July Recipes, Day 3: Cafe Panache's Grilled Watermelon Salad

I love watermelon. Almost as much as I love sweet potatoes. And, when it comes to the backyard feast this weekend, I'm in charge of bringing the melon.

Although I can eat this sweet, fleshy melon on its own, I also like to put watermelon in salads. I've tried and loved Todd English's fennel, watermelon salad. This year, I'll be making grilled watermelon salad à la Cafe Panache. And, how much more fitting of a recipe do you need for one of the biggest grilling weekends of the year?

Ingredients:

2 large slices seedless watermelon, about 1-1/2 inches thick (cut from the center)
1 medium red onion, cut into very thin strips (julienne)
1 cup crumbled feta cheese
1-1/2 cups pitted kalamata olives, cut in half
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 to 16 ounces baby or tender spinach, stemmed, washed and dried
1 to 2 tablespoon finely chopped basil leaves, for garnish
1 to 2 tablespoon finely chopped mint leaves, for garnish

Directions:

1. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

2. Grill the watermelon slices for 2 minutes, then turn over and grill for 2 minutes, until slightly caramelized on both sides. Transfer to a plate and refrigerate for about 10 minutes, until slightly chilled.

3. Meanwhile, combine the onion, feta cheese and olives in a medium mixing bowl.

4. Cut the chilled watermelon into 1 1/2-inch cubes (discarding the rind), then add to the bowl, tossing lightly to combine.

5. Whisk together the oil and vinegar in a small bowl; add the salt and pepper. Pour the vinaigrette over the ingredients in the bowl, tossing to combine. Cover and refrigerate for at least 1 hour and up to 3 hours to marinate.

6. To serve, divide the spinach among individual plates. Spoon the watermelon mixture over the spinach, reserving some of the vinaigrette to drizzle on the plate. Sprinkle basil and mint to taste on each salad and serve immediately.

Serves 4. This recipe is courtesy of The Washington Post.
--Sous-Chef on the Run

PS. If you love watermelon too, try out Bon Appétit's Watermelon-Cucumber Margarita, featured by KitchenMaus back in May. Delicious!

Marcus Samuelsson Cookware Throwdown

Up and coming chef Marcus Samuelsson may have lost to Bobby Flay on the Iron Chef, but he certainly took full honors when it came to his endorsed cookware.

According to The Wall Street Journal, Mr. Samuelsson's recent collaboration with Regal Ware has proven to pair classic cookware design with durability and function. And, the professional chefs involved in the test of celebrity-endorsed cookware from Rachael Ray, Emeril, Wolfgang Puck, and Todd English, said Mr. Samuelsson's Regal Ware was "the only one [cookware] that would make it in a commercial kitchen."

Samuelsson's cookware features tri-ply construction, is induction-ready (the next big thing?), and is made in the USA. (The latter point becoming more and more important to consumers these days.)

So, what's the downside? Well, it's a bit expensive compared to the other celebrity-endorsed cookware. But, if you're a serious chef with serious needs in the kitchen, the professionals in The Wall Street Journal test would seem to think that Mr. Samuelsson's cookware should be on your radar.

--Sous-Chef on the Run

Cool New Kitchen Gear: Prepara Neoprene Ice Cream Pint Sleeves

With all the buzz about Seattle ice cream lately, it's inevitable that I'm going to need something fun to insulate my loot as I lug it home to my freezer. And, Prepara's got just what I need.

First up: the neoprene ice cream sleeve. Similar in concept to those fantastic Built NY neoprene bags, the ice cream sleeve fits snugly and protectively over a pint of ice cream. It'll keep my cream cold and fingers warm while indulging straight from the pint. This sleeve is best for those days when I can't be bothered by more than opening just the pint lid itself.

Second: the zippered neoprene ice cream sleeve (pictured above). This is my favorite sleeve. It features a zippered top for full insulation and comes with a built-in spoon holder. This sleeve is really best for transportation from store to home, and for those emergency situations when gluttony takes over and I need to break out the spoon en route from my current favorite ice cream shop!

--Sous-Chef on the Run

Latest Seattle Food Trend: Ice Cream?

Local food trends are fun to follow. Seattleites enjoy a May Copper River Salmon season and a lovely July cherry season. But, given our weather, this year's trendy food choice leaves me a bit baffled--ice cream?

All over the local news lately, we've heard nothing but our nasty, below-normal  temperatures. In fact, The Seattle Times' headline this morning reads: Seattle weather: Colder than Siberia! (Trust me; it's been pretty ugly around here.) In spite of it, Seattle foodies seem to be gobbling up ice cream. And, what they're dishing out are not your average 31 Flavors.

For example, check out the flavors on the menu at Poco Carretto--a new gelato cart managed by the super-talented Holly Smith of Cafe Juanita: pinenut brittle with Marsala currants and rhubarb vanilla bean swirl. Or, Molly Moon's Homemade Ice Cream's exotic: balsamic strawberry

Based on the number of new ice cream shops opening around The Emerald City, it seems like ice cream is more than just a seasonal trend. Despite our cloudy skies!

--Sous-Chef on the Run

P.S. What's the latest food trend in your area?

Cool New Kitchen Gear: CorningWare SimplyLite

CorningWare just introduced a new line of bakeware to lighten your load. It's called SimplyLite. What's nice about this product is that it bakes and cleans just as well as other nonporous bakeware, and each piece weighs up to 50% less than traditional ceramic bakeware. Although the entire bakeware line is expected to release in July, check out what Amazon.com Vine subscribers already have to say about the line.

--Sous-Chef on the Run

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

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 

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

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

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

Cool New Kitchen Gear: The Shun 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

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

Midweek Happy Hour: Banana Monkey

In Playa del Carmen, Head Chef and I enjoyed this tasty frozen concoction. A slight twist on the Piña Colada, this tropical treat is mighty refreshing.

Ingredients:
8 ounces piña colada nonalcoholic drink mix
1 fluid ounce Kahlua
1 fluid ounce vodka
1/3 banana
Ice

Directions:

Add ingredients into blender and blend, adding ice until desired consistency.

--Sous-Chef on the Run

Tortilla Soup Recipe?

As my Al Dente caballeros know, I am in love with Mexican food. Specifically, spicy salsas, anything wrapped in a corn tortilla, and guacamole. So, my recent honeymoon in Playa del Carmen was not only a vacation for me and my man (Head Chef), but also quite the fiesta for my taste buds.

Our breakfast buffets consisted of tortilla chip pancakes, all-you-can-eat deep-fried bacon, fried plantains, refried beans, fresh salsas, and fresh papaya. For lunch, we ate endless platters of chips and guacamole, and washed it all down with banana monkeys or frozen margaritas. For dinner, we usually started off with tortilla soup and finished up with some other tasty entrée.

Now that I'm back home, I am going through some serious withdrawls. Head-Chef and I have eaten chips and guacamole at least once a day, but what we are really missing is the tortilla soup. There are plenty of recipes on the web for tortilla soup, but I'm looking for a can't-live-another-day-without-this-tortilla-soup soup recipe. Do you, dear readers, have a tortilla soup recipe that you could share? Maybe as a little wedding present for Head Chef and me?

--Sous-Chef on the Run

Germany's 's Baggers Restaurant

Yesterday, the BBC covered a new restaurant 's Baggers in Nuremberg, Germany. The high-tech restaurant features computer monitors where you place your order, and when your meal is ready it's put on rails and sent down to you lidded and stickered to signify your specific order. There isn't anyone at the counter to greet you or take your order--the restaurant is completely wait-staff-free (aside from the cooks). This all sounds fun, right? But, what would the effects of something like this be on society?

If successful in Nuremberg and internationally scalable, we'd probably see a downturn in the number of restaurant-sector jobs worldwide. Would this downturn be significant? Possibly. But, would a downturn enable/encourage restaurant employees to move on to more exciting job opportunities. Probably.

I'm definitely not a Luddite nor a social anthropologist, but what could the effects be on a culture's social interactions? Hmm. This could get interesting!

--Sous-Chef on the Run

Easter Eats: Lemon Custard Cakes

With the first day of spring behind us, it's time for lighter tasting desserts. And, what better flavor and color to bring to the Easter table than tangy, bright yellow lemons. I've been storing this recipe in my e-mail recipe folder for years--it's from Martha Stewart. I prefer to eat these citrusy sweets warmer than room temperature, but that's probably an indication of my patience level.

Lemon Custard Cakes

Ingredients:
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Directions:
1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. (Dish towel prevents cups from sliding when moving the roasting pan.)
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

Serves 4-6.

--Sous-Chef on the Run

Tap Project: Support UNICEF During World Water Week

Americans are lucky ducks. We have access to clean tap water every day and often take it for granted. But, during the last two days of World Water Week (March 16-22), you can make a donation to UNICEF and feel a little less guilty about your birthright.

When you order tap water at restaurants in select U.S. cities, Tap Project will donate your dollar to UNICEF for one child to have clean drinking water for 40 days. Last year, Tap Project was a huge success--earning over $300,000 in New York City alone. This year, dine out in your hometown and help children in the developing world get access to cleaner water.

--Sous-Chef on the Run

Lollyphile's Bacon Lollipops

Love the flavor of bacon, but watching your cholesterol? Why not get just a small taste of the fatty favorite with one of these sweet treats? Maple-bacon lollipops! Lollyphile, a new San Francisco candy company launched their introductory lollies in the variety of wild flavors: absinthe and maple-bacon.

As you all know by now, we're just a tad bacon obsessed around here. From cupcakes to pie, we've sampled it all. I just hope these little lollies land in one of our taste tests soon.

--Sous-Chef on the Run

PS. In case you missed it, here's another DIY bacon treat you can make at home!

Last Day to Sign Up for the Al Dente Sweepstakes: February 26

To be eligible to win the oil-less turkey fryer, you must sign up for the Al Dente E-mail Digest by tomorrow before Midnight (PST). If you are not yet receiving a daily e-mail digest of our posts at the address you signed up with, you're probably not officially signed up to win. So, take this opportunity to sign up correctly:

1. Enter your e-mail address in the upper right corner of our blog page and click 'subscribe'. A pop-up will appear.

2. In the pop-up box, type the text you see. Then, sign into the e-mail account which you provided to us and look for an e-mail from confirmations@emailenfuego.net.

3. In that e-mail, you must click on the link provided to complete the activation process for your subscription.

For more information, check out the official rules here. Haven't heard of the oil-less turkey fryer? Check out the video. And, get your questions answered about how it works.

Good luck!

--Sous-Chef on the Run

Did Robert Irvine Beef Up His Past?

Fans of Dinner: Impossible might feel duped lately amidst allegations that British Chef Robert Irvine made up stories about his past. The Dallas Morning News nicely outlines what facts we do and don't have about the chef. Food Network--host of Irvine's show--is refraining from commenting and investigating the allegations.

It seems ironic now that Irvine had such high hopes--knighthood, royal chef, castles, etc. If the alleged resume doctoring is true, Irvine just might end back at square one.

--Sous-Chef on the Run

Treats for Your Sweets, Day 3: White Chocolate Soufflé

I know it's a bit late in the day, but if you're looking to wow your Valentine this evening, this just might be the recipe. If you haven't made a soufflé before, I would suggest being very gentle when pulling this out of the oven. This specific recipes comes from Epicurean.com.

Ingredients:
3 ounces white chocolate, chopped
4 eggs, separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla extract or 1 tablespoon framboise (raspberry) liqueur (if you don't have the raspberry liqueur, try white chocolate liqueur,or increase the vanilla)
Raspberry Sauce:
1 cup fresh or frozen unsweetened raspberries, thawed
Sugar to taste

Directions:
1. Preheat the oven to 400°F. Butter 4 individual soufflé dishes, about 8 ounces each. Lightly dust the bottom and sides of the dishes with sugar. Melt the chocolate over barely simmering water; set aside to cool.

2. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff, glossy peaks form. In a medium bowl, beat the egg yolks until thick and pale in color. Beat in the remaining 4 tablespoons sugar. Stir in the vanilla or framboise and the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate mixture. Fold this mixture into the remaining egg whites. Spoon the soufflé mixture into the prepared dishes. Bake for 10 minutes, or until set and golden brown.

3. Meanwhile, make the sauce: Purée the raspberries in a blender and push them through a sieve, discarding the seeds. Sweeten to taste. Pour the sauce into a pitcher. Slash each soufflé with a spoon and pour in a little sauce.

Happy Valentine's Day!

--Sous-Chef on the Run

The Infrared Turkey Fryer: Your Questions Answered

Our sweepstakes for Char-Broil's Big Easy Oil-less Infrared Turkey Fryer has stirred up a lot of questions in the comments, so we’ve gone out and gotten you some answers. BBQ expert “CB” of Sizzle on the Grill—Char-Broil is a sponsor—dropped us a line with more information about this unique product for cooking a turkey: Q: How do you “fry” without oil? And how is infrared different from microwave and convection?
A: There are three basic methods for heating food—convection, conduction, and radiation. Convection is the act of air heating and rising and circulating around the chamber. A home oven is a perfect example of this. Every home oven is a “convection” oven, but if you add a fan to it you actively circulate the air and essentially speed up the natural process. For backyard BBQs the smoker or grill also uses convection to “roast” meat inside when the lid is closed.

Conduction is the direct transfer of heat from the heat source to the food to be cooked. A frying pan is a perfect example of this.

Radiation is the transfer of electromagnetic waves through the space. Your home microwave uses radiation. Microwaves and infrared waves are at different spots on the spectrum of energy. Microwaves hit food and “excite” water molecules. Infrared hits the food and that starts the heating process.

Now let me blow your mind. Deep frying is a form of convection heating. Instead of hot air, you are using hot oil to transfer the heat. Depending on the oil used in the fryer, the temperature is usually about 375 degrees to keep the food from absorbing a lot of oil.

The Big Easy uses infrared energy to “bathe” food. It excites the proteins, not the water. Thus, you are literally frying it. It’s just like sitting in the sun all day. The infrared energy will “fry” your meat's skin. The Big Easy doesn’t need a lid because it’s better to let the hot air escape. That way your food doesn’t dry out and there’s no basting necessary. Unlike conventional turkey fryers there is also no warm-up period. Just drop your thawed turkey (stuffed or unstuffed, injected or not, sugar-less rubbed or not) into the chamber and turn the Big Easy on. Infrared energy starts cooking it immediately and the cooking time for 12-14-pound turkey will be cut almost in half.

Q: Is the Big Easy hard to clean?
A: The Big Easy has a drain hole at the bottom to allow most of the drippings to collect in tray. If you line that tray with a food-safe liner, you can reuse the drippings for gravy. Any small amounts of fat and drippings that splatter on the sides of the chamber burn off almost immediately. Otherwise, they clean up easily with a scrub brush and soapy water. The wire cooking basket can be cleaned the same way or put in the dishwasher.

Thanks for the info "CB!" Readers, it's your duty to sign up to win this fryer.

--Sous-Chef on the Run

Don't Forget to Sign Up for the Al Dente Blog Sweepstakes

If you haven't heard already, we're running our first Al Dente Blog Sweepstakes. Subscribe to Al Dente's  E-mail Digest before February 26, 2008 for your chance to win Char-Broil's Oil-Less Infrared Turkey Fryer. Don't forget, in order to be eligible, you must activate your subscription. After you enter your e-mail address in the upper right corner of our blog page, a pop-up will appear. In the pop-up box, type the text you see . Then, go to your e-mail inbox and look for an e-mail from "confirmations@emailenfuego.net". In that e-mail, you must click on the link provided to complete the activation process for your subscription. For more information, check out the official rules here.

Haven't heard of the oil-less turkey fryer, check out the video.

Good luck!

--Sous-Chef on the Run

Elizabeth Karmel Coming to Al Dente

During the holiday season, we had several talented culinary professionals share their recipes, gift ideas, and other kitchen-related tips with you in our Celebrity Chef blog. And, it seems you all enjoyed it. So, we're aiming to provide more blog content from celebrity chefs throughout the coming months.

Our February contributor will be Elizabeth Karmel, author of the all-inclusive grilling and barbecue cookbook, Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ. Karmel is also the founder of GirlsattheGrill.com. The website provides backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Look forward to her recipes and tips coming to Al Dente starting this week.

--Sous-Chef on the Run

Sweet Valentine Offers

I realize it's not cool to be a product-pusher. But since I've got little to no "coolness" left in me, here's my pushy spiel:

Next Thursday is Valentine's Day. There are some tasty deals that just might come in handy for those of you that celebrate the day. First up, the kind folks at DailyCandy bring you a 30% discount at Geoff and Drew's. If you're not a baker, but need something for your sweetie, Geoff and Drew's could be the answer. Also, depending on your budget and taste, you can find more sweet deals at the Amazon.com Gourmet Food store.

Don't wait until the last minute--there's always shipping time to consider.

--Sous-Chef on the Run

The Al Dente Blog Sweepstakes. Sign up to Read--Sign up to Win!

Hey Readers,

We've cooked up something special for you this month--our first Al Dente Blog Sweepstakes! Subscribe to Al Dente's  E-mail Digest* starting Tuesday, February 5, and you'll be automatically entered to win our random drawing for Char-Broil's The Big Easy Oil-Less Infrared Turkey Fryer. The daily digest will be delivered to the e-mail address that you provide and will contain our latest post(s). All you have to do is sign up before February 26, 2008. Read the official rules here.

Haven't heard of the oil-less turkey fryer, check out the video.

Good luck!

--Sous-Chef on the Run

*PS. You'll find the E-mail Digest in the upper right corner of our blog page. 

Re: Reader Question: Store-Bought Parmesan Cheese

Back in December, Mr. Carlucci of Pittsburgh sent us an e-mail about the evolving taste of Kraft brand Parmesan cheese. With a few serious cheese-loving, Italy-traveling, Parmesan-devouring writers in our group, we were determined to set the record straight about Parmesan cheese with
a cheese taste test.

First of all, let me say that there are many brands of imitation Parmesan cheese. According to Wikipedia, "Parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin." The same holds true for products such as Chianti, Champagne, etc., where the product takes its name from the region where it is produced or grown. In fact, France takes this pretty seriously when it comes to Champagne.

We don't have any factual evidence proving that the brands we tested were imitation. However, we do know that the winner of our taste test was certainly the real thing. (Way to go Costco!) Without further ado, here are our Parmesan cheese tasting notes (numbers represent cheeses in photo):

1.    Stella Freshly Shredded: $3.29 for 5 ounces (available at local supermarket, regional brand cheese)
We found this cheese to be average. The texture was a little plastic-y, the taste was slightly bitter and sour, and the flavor was flat.
Overall ranking: 3

2.    Kroger Finely Shredded: $3.89 for 6 ounces (available at local supermarket, supermarket brand cheese)
This cheese was above average. The texture was similar to the Stella, but the taste was reportedly saltier and the flavor a little richer. Overall ranking: 2

3.    Kraft Italian Natural: $5.59 for 6 ounces (available at local supermarket, international brand of grocery products) 
We found this cheese to be below average. The texture was reportedly hard and rubbery. The taste seemed artificial and the flavor was really lacking. Side note: 5 of 7 reviewers specifically noted "bad chewability." Overall ranking: 4

4.    Safeway Grated: $2.99 for 3 ounces (available at local supermarket, supermarket brand cheese)
This cheese was way below average. The texture was powdery, the taste was noted as "sawdusty", and the flavor was, well, salty and bitter. One reviewer wouldn’t feed this to his cheese-loving dog. Overall ranking: 5

5.    Kirkland Signature: $10.99 for 16 ounces (available at Costco, Costco-brand cheese)
This was the best cheese! The texture was pleasantly crumbly, the taste featured fruity notes, and the flavor was tangy with a balance of citrus. This was the cheese that one tester would "keep around for a weekend glass of wine and the latest Netflix flair". Overall ranking: 1

Lastly, I wrote to Kraft from their website with Mr. Carlucci's question. I received a phone call last week from a Kraft representative who left a voicemail stating, "Kraft has not changed the recipe for their Parmesan cheese in years." He also mentioned that customer tastes have evolved, which may be the reason why our very own Mr. Carlucci was noticing a difference.

In summary, dear readers, we'd love to know your thoughts on Parmesan cheese. And, Mr. Carlucci, if you've had a chance to shop around, have you discovered a new favorite brand?

--Sous-Chef on the Run

PS. America's Test Kitchen did a Parmesan cheese taste test. For more information, check out their taste test on YouTube.

What to Cook for The Big Game: Easy Parmesan Cheese Crisps

We've been eating a lot of cheese in the Al Dente HQ lately. (For those of you new to Al Dente, we just conducted a Parmesan cheese taste test, which I'm putting together the finishing touches on this week.) In honor of the mound of Parmesan left over in my refrigerator, I felt inspired to share this simple recipe with you all. When these crisps cool, toss 'em in a Caesar or pasta salad, if they make it that far. (Trust me, you'll be popping these like Pez.) And, you can always sprinkle a little paprika or freshly ground black pepper on these to give them a slight kick.

Ingredients:
4 cups good quality coarsely grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F. Line a sheet pan with greased parchment paper. (Tip: using a silicone baking mat works very well.) Sprinkle the coarsely grated Parmesan cheese into small, 5-inch diameter circles onto the pan. The circles should be in a thin layer so that they crisp up nicely. Place sheet pan in the oven and bake for approximately 8 minutes, or until golden brown. Remove the cheese from the sheet pan. If you'd like to shape the crisps, quickly place them over a rolling pin after removing from the oven and allow them to cool. Sprinkle with desired seasonings, and repeat baking step with remaining cheese.

--Sous-Chef on the Run

Midweek Happy Hour: Grey Goose Ginger Peartini

Recently, I've rediscovered an old flame in downtown Seattle--Cutter's Smoked Salmon chowder. While this chowder is rich, creamy, and warms me to my toes on cold days, I have to admit that it's not their chowder alone that brings me into Cutter's--it's their Grey Goose Ginger Peartini.

A few weekends back, Head-Chef and I went to celebrate a special event with some close friends. Despite my desire to save a couple bucks and go with the happy hour scratch margarita, I just couldn't resist Cutter's peartini. Smooth, spicy, and sweet all is one sip! Here's how to make this one at home...

Ingredients:
2 parts Grey Goose La Poire
1/2 part ginger, muddled and mashed
1/4 part triple sec
1/4 part fresh lime juice

Directions:
Fill a martini shaker with ingredients above and shake gently. Stain and serve with a shaving of ice, straight up in a martini glass.

--Sous-Chef on the Run

Here Come the Troops

Tagalongs®,Thin Mints, and Samoas®--oh my! It's that time of the year when the troops hit the streets--or their parents hit up their colleagues at work--in support of the 95-year old Girl Scout Organization.

The Girl Scout cookies have become an annual indulgence in many households across the country. I remember growing up with a Samoas obsession. Then, they partnered with Dreyer's (Edy's for those of you out east) to make Girl Scouts® Samoas® Cookie Ice Cream --yum!

In case you haven't been hit up yet to purchase your annual supply of cookies, go to this website and enter your zip code to see where you can get your fix.

--Sous-Chef on the Run

Midweek Happy Hour: Hot Chocolate Drink

I loved reading today's Food + Wine section in The Seattle Times and wanted to share it with you all. Written by the fabulous Kathy Casey, today's article and recipes are all about hot chocolate. Inspired by her healthy heap of recipes, I thought I'd share a favorite recipe of mine for chocolat chaud. This one comes from Emeril Lagasse. This recipe is rich, succulent, and will leave you feeling guilty for the calories you have consumed. Trust me,  it's ok (once in a while) and it's (definitely) worth it! Here goes...

Ingredients:
3 cups milk
1/2 cup heavy cream
1/2 cup Dutch process unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup coffee-flavored liqueur
1 tablespoon dark rum or brandy
Whipped cream
Grated bittersweet chocolate

Directions:
In a saucepan, bring the milk and cream to a low boil. Remove from the heat. Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well. Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve.

--Sous-chef-on-the-Run

Make a Donation to Fight Hunger

At Al Dente, we're among the planet's luckiest. We have more than enough food to fill our bellies and we have the luxury to be discriminating about what we eat. Others across the globe don't have this luxury.

Fellow foodies, if you were grateful for the bounty of food on your plate this holiday season, I would encourage you to think about making a donation to a hunger-related charity. If you're looking for somewhere to start, here's a list of charities that could use your donation:

Share Our Strength: Since 1984, Share Our Strength has led the fight against hunger and poverty by inspiring and organizing individuals and businesses to share their strengths.

Care: CARE is a leading humanitarian organization fighting global poverty. They place special focus on working alongside poor women because, equipped with the proper resources, women have the power to help whole families and entire communities escape poverty.

World Food Program: FightHunger.org aims to end child hunger by 2015. They aim to do this by holding an annual worldwide demonstration across the globe called Walk the World. Once a year hundreds of thousands of people in every time zone will take to the streets to call for an end to the needless suffering of hungry children.

Chefs for Humanity: Chefs for Humanity is an alliance of culinary professionals and educators working
in partnership with U.S. and global organizations, providing nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger across the world.

Oxfam America: Oxfam America is an international relief and development organization that creates lasting solutions to poverty, hunger, and injustice. Together with individuals and local groups in more than 120 countries, Oxfam saves lives, helps people overcome poverty, and fights for social justice. They are an affiliate of Oxfam International.

Action Against Hunger: The mission of Action Against Hunger is to save lives by eliminating hunger through the prevention, detection, and treatment of malnutrition, especially during and after emergency situations of conflict, war and natural disaster. From crisis to sustainability, they tackle the underlying causes of malnutrition and its effects by using their expertise in nutrition, food security, water and sanitation, health and advocacy.

Ultimately, you'll have to choose which charity best fits your philanthropic needs. Or, if you have a local or international charity that you have worked with but I have missed above, please feel free to leave us a comment and list it below.

--Sous-Chef-on-the-Run

PS.  As an added incentive, if you make a donation before December 31, your donation will be tax deductible for 2007.

Celebrity Chef Blog Recap

Season's Greetings Al Dente Readers!

We hope you've enjoyed the series of unique and delicious recipes from Joanne Weir, Rick Bayless, Tom Douglas, Elizabeth Karmel and the many other talented chefs who participated in our blog this holiday season. In case you missed some posts (or you're new to Al Dente), you can read all posts here. Feel free to leave us your feedback using the comment section below.

Happy Holidays from the Home and Garden team at Amazon.com!

--Sous-chef on the Run

Reader Question: Store-Bought Parmesan Cheese

Last week, we received a question from Mr. Jean-Paul Carlucci in Pittsburgh regarding the evolving taste of Kraft brand Parmesan cheese. Mr.Carlucci asked if we had noticed anything different about the Kraft brand of Parmesan lately, indicating that the flavor seems to be lacking. Mr. Carlucci also asked for recommendations for price comparable Parmesan cheese favorites of ours that would be available in the Pittsburgh area.

Mr. Carlucci, we appreciate your question and take this matter seriously. We will soon conduct an Al Dente Parmesan cheese taste/price test and let you know the results of our findings. Stay tuned for that post in the New Year. (Readers, have you noticed anything different about the taste of Kraft Parmesan cheese? If so, let us know!)

--Sous-Chef-on-the-Run

PS. In the meantime, one of our favorite sites, Epicurious has an insightful dictionary definition of Parmesan cheese. I have a hunch, this will help us in our quest. 

12 Days of Holiday Eats, Day 8: McCormick Easy Cinnamon Fudge

As much as I enjoy being creative when preparing desserts, this is the season when I don't always have the time to be creative. However, this is one little recipe that can afford me simple creative amendments but still turn out delicious. (A dash of chili powder and cayenne pepper, a teaspoon of brandy, etc.) I found this McCormick recipe on a card in the baking aisle and have made it for years since. Like the spritz cookies, I promise this will be a holiday hit!

Ingredients:
16 ounces confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 to 1/2 teaspoon ground cinnamon
1/2 cup  (1 stick)  butter
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup chopped nuts

Directions:
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.  Spray with nonstick cooking spray.
2. Mix sugar, cocoa and cinnamon in large bowl; set aside.
3. Heat butter and milk in small saucepan until butter melts. Remove from heat; add vanilla extract. Add to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Garnish with nut halves, if desired.
4. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 16 (2-inch) squares. Cut each square diagonal