cdkitchen > feeddaily blog
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With the holiday season fast approaching; my guess is that alcohol sales and, for some individuals, personal alcohol consumption will increase. Pre-dinner cocktails, champagne, wine, beer, and other alcohol based drinks are often a traditional part of many seasonal events and celebratory meals. "Responsible hostessing" dictates that you would never serve your guests excessive amounts of alcohol at an event in your home and you would probably be as cautious in a public setting such as a bar or restaurant. But what defines excessive drinking? A glass of champagne or two before dinner?...
by
The Thanksgiving turkey is perhaps the greatest source of insecurity and anxiety for America's home cooks. The competition, it seems, is not for the moistest turkey, but unfortunately for being able to make the bird moist in the first place. Every year, people ask me whether they should brine their holiday bird. "I hear that if you don't brine it, the turkey will be dry. Is that true?" I am thrilled to set the record straight, and hopefully to make you a more competent--and confident--Thanksgiving Day cook. No! It is not at all true that you must brine to have a...
by
Green bean casserole was not a part of my Thanksgiving upbringing. Green beans were, but not the casserole. Likewise with sweet potatoes and yams. They may have been served in the white ceramic dishes sometimes called casseroles, but the burnt marshmallow and sugar toppings I was familiar with from television commercials were not to be found on our dinner table. Before you bemoan my deprived childhood let me assure you, I never went hungry. Our table, like most Americans, was filled with carved turkey, mashed potatoes, yams or sweet potatoes, my grandmother's...
by
Do you love homemade shortbread cookies but don't love to bake 'em? And by chance do you have one or even two kids who tend to like interesting gadgets? If so, you may have the makings of cookie press success. No press in sight? Maybe a cookie press would fit the bill as a good gift for someone in your house this year. Or perhaps do as I did: Buy one for yourself and surprise the kids when you pull it out (from its long-forgotten storage spot) once or twice a year. It never fails that I have a willing helper - sometimes more - at my elbow when I enact this plan. In...
by
I don't know about you, but one of the hardest parts of organizing Thanksgiving dinner is figuring out the timing. The bird is in the oven at 350 but you are supposed to be roasting Brussels sprouts at 425 at the same time. The bird is resting and you are ready to make the gravy, but you realize the burners are all full with mashed potatoes, simmering cranberry relish, blanching green beans, and toasting pecans. There never seems to be enough space when it comes down to that final push. Every burner is occupied, the oven is at the right temperature for one dish but...
by
Deciding what to cook for Thanksgiving is never very difficult; it is how to cook that is the hard part. For instance, you know there will be a turkey, but will you dry brine, wet brine, cook in a bag, or deep fry? Stuffing is a must, but cooked in the bird or out? In addition, there will either be mashed potatoes or an uprising in the family, but the question is lumpy or smooth, flavored or plain? There will be green beans most likely, and a sweet potato or yam, and above all, there will be pie. For all the musings on just how to approach these staples, you know at the very least...
by
Now that the weather has turned a bit cooler, my appetite for heartier foods has increased. I find myself craving soups, stews, chili, and hearty grain dishes. One of the grains I reach for most often is Kamut. Kamut (kah-MOOT) is a non-hybridized spring wheat that takes its name from the ancient word for wheat. Many say that it is the "original" wheat that is referred to in the Bible. It all but disappeared from the Egyptian agricultural scene only to be rediscovered in the mid 1900s. The story about the resurgence of this ancient grain is debated...
by
If there is one food that always seems better suited for eating out than cooking ourselves it has to be sushi. All it takes is a flip through a restaurant guide for nearly any American city or a stroll down the prepared food aisle of the typical supermarket to see that sushi has infiltrated nearly every corner of this country. And yet for some reason, this Japanese culinary export, a seemingly simple combination of fish and rice, involves a process that many of us will not touch with much more than our chopsticks. Sushi, the modern form of which today we typically...
by
Thanksgiving always begins with the best intentions. Guests are told when to arrive and what to bring. The turkey goes in the oven anticipating that it will be coming out with crisp golden brown skin and savory aromas just in time for your dinner guests to walk through the door. Then the inevitable happens. This year's turkey is bigger than last, so the bird seems to be taking a bit longer to cook than in the past. Or because Aunt Edna keeps opening the oven door to check on her sweet potato casserole, the oven temperature plummets 10 degrees with every open and shut...
by
I have mixed feelings about the American tradition of Thanksgiving. Admittedly, most of my reservations are purely selfish. First, my birthday falls around the holiday and occasionally on the day itself. You can imagine the joy I felt sharing my 21st birthday with a giant bird, a wild and crazy two glasses of wine with dinner, then a trip to the movies with my little brother to watch the Adam Sandler holiday classic, 8 Crazy Nights. Second, since I went away to the East Coast for college, I have only spent one Thanksgiving at my childhood home in California. Usually,...
by
Did you think that once autumn arrived salad season was officially over? After all, fall is the perfect time to turn to comfort foods like braises, stews, and roasted meats and veggies. But that doesn't mean you have to kiss your dinner salad goodbye. Composed salads already present a symphony in contrasting textures and flavors. When you add a warm element or toss your greens with a hot dressing, it makes salad all the more savory, making salad a more than ideal accompaniment to a fall menu. Freshly cooked croutons are one of my favorite salad additions...
by
Welcome to the crazy season. As if the mounting pressure of impending holiday parties and gift buying was not bad enough, the unofficial name given to the start of the annual gift-giving holiday season is "Black Friday." It's a name that rather ominously foreshadows the madness to come. Yes, it is the holiday season, and incredibly we are supposed to waltz through the next four weeks of travel, shopping, and parties in cold weather, grinning through gritted teeth, all the while maintaining a healthy disposition of holiday cheer. Ba humbug, you say! I am being a Scrooge...
by
Within the different regions of Italy, there are many diverse regional cuisines, and each region has its own distinct cooking style. Tuscan cuisine is quite different than what typically comes to mind - spaghetti with tomato sauce, meatballs, garlic bread - when you think of Italian cuisine. Simplicity grounded in a rich tradition is characteristic of the Tuscan region. Olives and grapes grow in abundance, making extra virgin olive oil and wine two of the area's most basic and essential ingredients. In general, the food is simple and straightforward, reflecting the area's pastoral roots. It features humble ingredients such as beans, flour, nuts, wheat, and cured pork.
by
If there is a time of year to be like a squirrel, this would be it. Lucky for us humans storing up for winter hibernation does not require months of stowing away acorns to get through the long cold months. Instead, a carefully organized weekend trip to the store to stock up the pantry, fridge and freezer can mean no need for last minute trips to the market in the event of a sudden snowstorm. Certain canned foods, augmented with a few fresh basics can keep warm, interesting, and tasty meals on the table all winter week long. Beans are one of the few canned items that...
by
There is this funny thing about Thanksgiving, or any holiday for that matter: it seems there is a constant battle between Tradition and Progression. There are two camps: one maintains the sanctity of green bean casseroles with canned onions, and the other argues for serving Seafood Newburg alongside the turkey. Both camps have valid points and are completely and totally right in their own way, but maybe, just maybe, there is room for compromise. Seeing as how I have spent many years away from home on the Thanksgiving holiday, I have had the opportunity to see "tradition" from...
by
People, people, why do you do it?! And you do it every year. Without fail. It's your "famous secret-recipe signature dish." It's what people know you for. Your guests love it, right? So much so that they'd rather admire it on their plate than eat it. I hate to break it to you, but I'm talking about your canned cranberry sauce. Stop the party and slapped wrists to you--you know who you are! You have no excuses for this travesty unless you live in a bunker, in which case I'll let it slide. But do hear me out. I feel it is my duty as a professional chef to have...
From The Editors At CDKitchen: Feed Daily
by
With the holiday season fast approaching; my guess is that alcohol sales and, for some individuals, personal alcohol consumption will increase. Pre-dinner cocktails, champagne, wine, beer, and other alcohol based drinks are often a traditional part of many seasonal events and celebratory meals. "Responsible hostessing" dictates that you would never serve your guests excessive amounts of alcohol at an event in your home and you would probably be as cautious in a public setting such as a bar or restaurant. But what defines excessive drinking? A glass of champagne or two before dinner?...
by
The Thanksgiving turkey is perhaps the greatest source of insecurity and anxiety for America's home cooks. The competition, it seems, is not for the moistest turkey, but unfortunately for being able to make the bird moist in the first place. Every year, people ask me whether they should brine their holiday bird. "I hear that if you don't brine it, the turkey will be dry. Is that true?" I am thrilled to set the record straight, and hopefully to make you a more competent--and confident--Thanksgiving Day cook. No! It is not at all true that you must brine to have a...
by
Green bean casserole was not a part of my Thanksgiving upbringing. Green beans were, but not the casserole. Likewise with sweet potatoes and yams. They may have been served in the white ceramic dishes sometimes called casseroles, but the burnt marshmallow and sugar toppings I was familiar with from television commercials were not to be found on our dinner table. Before you bemoan my deprived childhood let me assure you, I never went hungry. Our table, like most Americans, was filled with carved turkey, mashed potatoes, yams or sweet potatoes, my grandmother's...
by
Do you love homemade shortbread cookies but don't love to bake 'em? And by chance do you have one or even two kids who tend to like interesting gadgets? If so, you may have the makings of cookie press success. No press in sight? Maybe a cookie press would fit the bill as a good gift for someone in your house this year. Or perhaps do as I did: Buy one for yourself and surprise the kids when you pull it out (from its long-forgotten storage spot) once or twice a year. It never fails that I have a willing helper - sometimes more - at my elbow when I enact this plan. In...
by
I don't know about you, but one of the hardest parts of organizing Thanksgiving dinner is figuring out the timing. The bird is in the oven at 350 but you are supposed to be roasting Brussels sprouts at 425 at the same time. The bird is resting and you are ready to make the gravy, but you realize the burners are all full with mashed potatoes, simmering cranberry relish, blanching green beans, and toasting pecans. There never seems to be enough space when it comes down to that final push. Every burner is occupied, the oven is at the right temperature for one dish but...
by
Deciding what to cook for Thanksgiving is never very difficult; it is how to cook that is the hard part. For instance, you know there will be a turkey, but will you dry brine, wet brine, cook in a bag, or deep fry? Stuffing is a must, but cooked in the bird or out? In addition, there will either be mashed potatoes or an uprising in the family, but the question is lumpy or smooth, flavored or plain? There will be green beans most likely, and a sweet potato or yam, and above all, there will be pie. For all the musings on just how to approach these staples, you know at the very least...
by
Now that the weather has turned a bit cooler, my appetite for heartier foods has increased. I find myself craving soups, stews, chili, and hearty grain dishes. One of the grains I reach for most often is Kamut. Kamut (kah-MOOT) is a non-hybridized spring wheat that takes its name from the ancient word for wheat. Many say that it is the "original" wheat that is referred to in the Bible. It all but disappeared from the Egyptian agricultural scene only to be rediscovered in the mid 1900s. The story about the resurgence of this ancient grain is debated...
by
If there is one food that always seems better suited for eating out than cooking ourselves it has to be sushi. All it takes is a flip through a restaurant guide for nearly any American city or a stroll down the prepared food aisle of the typical supermarket to see that sushi has infiltrated nearly every corner of this country. And yet for some reason, this Japanese culinary export, a seemingly simple combination of fish and rice, involves a process that many of us will not touch with much more than our chopsticks. Sushi, the modern form of which today we typically...
by
Thanksgiving always begins with the best intentions. Guests are told when to arrive and what to bring. The turkey goes in the oven anticipating that it will be coming out with crisp golden brown skin and savory aromas just in time for your dinner guests to walk through the door. Then the inevitable happens. This year's turkey is bigger than last, so the bird seems to be taking a bit longer to cook than in the past. Or because Aunt Edna keeps opening the oven door to check on her sweet potato casserole, the oven temperature plummets 10 degrees with every open and shut...
by
I have mixed feelings about the American tradition of Thanksgiving. Admittedly, most of my reservations are purely selfish. First, my birthday falls around the holiday and occasionally on the day itself. You can imagine the joy I felt sharing my 21st birthday with a giant bird, a wild and crazy two glasses of wine with dinner, then a trip to the movies with my little brother to watch the Adam Sandler holiday classic, 8 Crazy Nights. Second, since I went away to the East Coast for college, I have only spent one Thanksgiving at my childhood home in California. Usually,...
by
Did you think that once autumn arrived salad season was officially over? After all, fall is the perfect time to turn to comfort foods like braises, stews, and roasted meats and veggies. But that doesn't mean you have to kiss your dinner salad goodbye. Composed salads already present a symphony in contrasting textures and flavors. When you add a warm element or toss your greens with a hot dressing, it makes salad all the more savory, making salad a more than ideal accompaniment to a fall menu. Freshly cooked croutons are one of my favorite salad additions...
by
Welcome to the crazy season. As if the mounting pressure of impending holiday parties and gift buying was not bad enough, the unofficial name given to the start of the annual gift-giving holiday season is "Black Friday." It's a name that rather ominously foreshadows the madness to come. Yes, it is the holiday season, and incredibly we are supposed to waltz through the next four weeks of travel, shopping, and parties in cold weather, grinning through gritted teeth, all the while maintaining a healthy disposition of holiday cheer. Ba humbug, you say! I am being a Scrooge...
by
Within the different regions of Italy, there are many diverse regional cuisines, and each region has its own distinct cooking style. Tuscan cuisine is quite different than what typically comes to mind - spaghetti with tomato sauce, meatballs, garlic bread - when you think of Italian cuisine. Simplicity grounded in a rich tradition is characteristic of the Tuscan region. Olives and grapes grow in abundance, making extra virgin olive oil and wine two of the area's most basic and essential ingredients. In general, the food is simple and straightforward, reflecting the area's pastoral roots. It features humble ingredients such as beans, flour, nuts, wheat, and cured pork.
by
If there is a time of year to be like a squirrel, this would be it. Lucky for us humans storing up for winter hibernation does not require months of stowing away acorns to get through the long cold months. Instead, a carefully organized weekend trip to the store to stock up the pantry, fridge and freezer can mean no need for last minute trips to the market in the event of a sudden snowstorm. Certain canned foods, augmented with a few fresh basics can keep warm, interesting, and tasty meals on the table all winter week long. Beans are one of the few canned items that...
by
There is this funny thing about Thanksgiving, or any holiday for that matter: it seems there is a constant battle between Tradition and Progression. There are two camps: one maintains the sanctity of green bean casseroles with canned onions, and the other argues for serving Seafood Newburg alongside the turkey. Both camps have valid points and are completely and totally right in their own way, but maybe, just maybe, there is room for compromise. Seeing as how I have spent many years away from home on the Thanksgiving holiday, I have had the opportunity to see "tradition" from...
by
People, people, why do you do it?! And you do it every year. Without fail. It's your "famous secret-recipe signature dish." It's what people know you for. Your guests love it, right? So much so that they'd rather admire it on their plate than eat it. I hate to break it to you, but I'm talking about your canned cranberry sauce. Stop the party and slapped wrists to you--you know who you are! You have no excuses for this travesty unless you live in a bunker, in which case I'll let it slide. But do hear me out. I feel it is my duty as a professional chef to have...