cdkitchen > feeddaily blog
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The proudest day of his life was the day he became an American citizen. He'd come to America from Poland after the war. He knew some English, a skill which he believed kept him alive in the concentration camp. His brother found him a job in a bakery where he worked double shifts. Not being able to afford an apartment on his small weekly income, he slept on the bakery floor. He met the love of his life but postponed marriage until he was able to get a secure job at a factory and knew he would be able to support a family. He wore a tiny American flag pin on his jacket. He taught me how...
by
When it comes to just about everything in life, my husband and I are total and complete opposites. He's a born and bred Southern boy; I'm a West Coast hippie chick. He could live on a steady diet of red meat. I need at least 6 servings of veggies a day. And temperature? Whoever goes to bed last sleeps the best, because that person gets to set the thermostat to the preferred temp. When we do discover something we have in common (blue is our favorite color, we both love popcorn), it's like discovering the theory of relativity. It's a big deal. Early on in our relationship...
by
Once the tomatoes in our garden begin to ripen, I have the same thing for lunch every day - a big tomato sandwich. While the concept of a slice of tomato between two pieces of bread is simple, the options for creating it can be a bit overwhelming. First, there's the bread. White, whole wheat, sourdough, whole grain? Thick or thin slices? Toasted or not toasted? My pick? May the nutrition gurus and my naturopath forgive me, but this is one time where nothing but squishy white thin untoasted slices of my childhood favorite Wonder bread will do.
by
Now is the one time of year when everyone in America can get decent berries. Yes, I know, we can get fresh berries all year round now from places south of the Equator. And that's not a bad thing. And I don't have a particular problem with importing produce from other countries, so long as the produce is grown in an environmentally respectful manner and the people who work at those farms are treated in a humane and respectful manner. But there really is no strawberry like a fresh-picked one.
by
Food served in restaurants seems to taste better. There is nothing like the liberal use of salt and fat to elevate any ingredient. Freshly made stocks also make all the difference in the world, especially where sauces are concerned. But the presentation also has an impact. We do eat with our eyes as much as our taste buds. Restaurant chefs use a lot of tricks and tools to make art of what would otherwise be plain old sustenance. Do Attempt This by Yourself at Home: A culinary degree gives a chef a comfort level, competence, speed and accuracy of technique. But...
by
Not only is Father's Day right around the corner, so is the first day of summer, or Summer Solstice as traditional cultures have referred to it through millennia. But how does Father's day take shape in your family? Is it a last minute grab-and-go gift holiday? Hit the mall, grab a tie or shirt (and don't forget the card), and take it to the gift-wrap counter? Do you remember to send that card - and even tuck a gift card (Home Depot, Golfer's Heaven, Baseball Bonanza) inside? That's really what it's turned into, hasn't it? Another gifting holiday - if we pay attention to and heed...
by
In a column on all things bachelor, one must address the man/meat connection. There's so much to say here. By plumbing this relation between man and meat, perhaps we can happen upon why male vegetarians are so derided (at least in the South). Perhaps we can begin to understand why Uncle Bubba insists on serving marbled slabs of steak bigger than your head. And perhaps Dr. Bachelor has a grilling recipe (he does). As one of my favorite bands Die Warzau sings, "man is meat!" What they mean by that is deliberately ambiguous, especially when you reckon with the fact that...
by
Over the past few weeks, The Monkey has gotten numerous requests for Red Velvet Cake. This chocolate cake with cream cheese frosting seems to have lots of fans on both sides of the Mason-Dixon Line. Intrigued, I did a little research into this famous cake. What differentiates the Red Velvet cake from a typical chocolate cake is its red hue. Urban legend (or bad science) says that the red coloring is due to the chemical interaction between the buttermilk and an acid, like vinegar or lemon juice, with the Dutch process cocoa powder in the recipe. But this is actually...
by
When recently dining at the New Holland Brewing Company, thanks to a recent press trip, it was a whole new meal experience to have a different beer paired with each and every course of the meal. Count 'em: that's 6 glasses at each place setting (yes, 6!) at the meal's conclusion. From chive and local goat cheese gougers aired with Full Circle Kolsch to the Poetic Stout Cake paired with an oatmeal stout and the artisan cheeses accompanying Dragon's Milk - that's stout aged in bourbon barrels - no holds were barred in sharing this microbrewery's creations....
by
Technically the situation in the above title involved three chefs, a food writer, and a box of crackers. But like any good narrator I am merely part of this story as an observer... with maybe the smallest of contributions to the outcome. Back in New York for a wedding, this narrator was under obligation to make the foodie rounds. Because in New York, if you really play it the way it is meant to be experienced, everyday can devolve into a series of brunches and dinners, themselves punctuated by the occasional coffee and cocktail. This particular three-day whirlwind tour...
by
Recently I found myself flipping through the pages of a popular food magazine and I found my progress abruptly interrupted when my eye caught a picture of a young, rising chef donning his whites. I'll admit, I did not know this chef, and had in fact never seen or heard of him before. The only reason I stopped on his profile was because at first glance I thought he looked, well, hot. Closer inspection of this photograph, including imaginary dress-up wherein I changed this chef into street clothes, led me to determine that it might be more the whites and less the man that were doing it...
by
There are plenty of choices for summer meal desserts. Ice creams, sorbets, and sherbets seem to be popular as home cooks try to beat the heat with a cool treat. But yummy as those options are, they are generally lacking in nutrients and can add a lot of calories to a meal. Fortunately, the warmer weather brings us a great alternative to high calorie desserts. Try satisfying that sweet tooth with a bowl of chilled summer melon. Brimming with juicy, sun-kissed sweetness, melons are also very nutritious. They are 90% water, low in calories, no fat, no cholesterol, low in...
by
Seafood and summer are two words joined together in the collective mid-year consciousness. Lobster rolls are a fixture in New England. Clam bakes bring visions of family reunions on the Cape. Trays of Maryland crabs keep Mid Atlantic denizens busy picking through shells for sweet meat through the long, hot summer days. For all the simplicity of these summer seafood rituals, these seafood feasts are out the grasp of the average American. It must seem impossible to have a clambake anywhere but buried in pit on the shore. And a crab feast, surely that can only be had on...
by
Today, I'd like to talk a bit about butter. Specifically compound butter. Now before you run away in fear, compound butter is far more interesting and far easier to make than its mathematical name implies. It would be just as accurate, for example, to call this "herb and lemon butter" or "chipotle and orange butter." Compound butter is literally butter than has been infused with other seasonings and then used as a very basic sauce on anything from steak to clams, baked potatoes to corn. Before I get ahead of myself, let's consider butter and why it is possibly the...
by
A popular culinary magazine has a feature where they ask someone who they would invite, from the past or present, to a dinner party and what the person would cook for the meal. It's a fun question to ask yourself. My list would include Julia Child, Ina Garten, Lauren Braun Costello, Gail Gand and Josefina Howard. But, I would not be doing any cooking. Are you kidding? With these fine chefs coming over, I would hostess a pitch-in supper! Julia would show up with a perfectly roasted chicken, Ina would arrive with a fabulous vegetable side dish in tow, Lauren would whip up her...
by
The other night, as I was eating my dinner that consisted of a can of soup and a beer, I had the thought that I had lost touch with real food. I eat food every day, but real food? It's not often that I feel like I've eaten real food, food that's been cooked and thought through and even presented a bit. I, like the majority of Americans, am overbooked, lacking sleep, and just generally overwhelmed by life. As a result, food and cooking often take a backseat to life. Not always. My husband and I try, at least once a week, to plan a really nice meal. We will...
From The Editors At CDKitchen: Feed Daily
by
The proudest day of his life was the day he became an American citizen. He'd come to America from Poland after the war. He knew some English, a skill which he believed kept him alive in the concentration camp. His brother found him a job in a bakery where he worked double shifts. Not being able to afford an apartment on his small weekly income, he slept on the bakery floor. He met the love of his life but postponed marriage until he was able to get a secure job at a factory and knew he would be able to support a family. He wore a tiny American flag pin on his jacket. He taught me how...
by
When it comes to just about everything in life, my husband and I are total and complete opposites. He's a born and bred Southern boy; I'm a West Coast hippie chick. He could live on a steady diet of red meat. I need at least 6 servings of veggies a day. And temperature? Whoever goes to bed last sleeps the best, because that person gets to set the thermostat to the preferred temp. When we do discover something we have in common (blue is our favorite color, we both love popcorn), it's like discovering the theory of relativity. It's a big deal. Early on in our relationship...
by
Once the tomatoes in our garden begin to ripen, I have the same thing for lunch every day - a big tomato sandwich. While the concept of a slice of tomato between two pieces of bread is simple, the options for creating it can be a bit overwhelming. First, there's the bread. White, whole wheat, sourdough, whole grain? Thick or thin slices? Toasted or not toasted? My pick? May the nutrition gurus and my naturopath forgive me, but this is one time where nothing but squishy white thin untoasted slices of my childhood favorite Wonder bread will do.
by
Now is the one time of year when everyone in America can get decent berries. Yes, I know, we can get fresh berries all year round now from places south of the Equator. And that's not a bad thing. And I don't have a particular problem with importing produce from other countries, so long as the produce is grown in an environmentally respectful manner and the people who work at those farms are treated in a humane and respectful manner. But there really is no strawberry like a fresh-picked one.
by
Food served in restaurants seems to taste better. There is nothing like the liberal use of salt and fat to elevate any ingredient. Freshly made stocks also make all the difference in the world, especially where sauces are concerned. But the presentation also has an impact. We do eat with our eyes as much as our taste buds. Restaurant chefs use a lot of tricks and tools to make art of what would otherwise be plain old sustenance. Do Attempt This by Yourself at Home: A culinary degree gives a chef a comfort level, competence, speed and accuracy of technique. But...
by
Not only is Father's Day right around the corner, so is the first day of summer, or Summer Solstice as traditional cultures have referred to it through millennia. But how does Father's day take shape in your family? Is it a last minute grab-and-go gift holiday? Hit the mall, grab a tie or shirt (and don't forget the card), and take it to the gift-wrap counter? Do you remember to send that card - and even tuck a gift card (Home Depot, Golfer's Heaven, Baseball Bonanza) inside? That's really what it's turned into, hasn't it? Another gifting holiday - if we pay attention to and heed...
by
In a column on all things bachelor, one must address the man/meat connection. There's so much to say here. By plumbing this relation between man and meat, perhaps we can happen upon why male vegetarians are so derided (at least in the South). Perhaps we can begin to understand why Uncle Bubba insists on serving marbled slabs of steak bigger than your head. And perhaps Dr. Bachelor has a grilling recipe (he does). As one of my favorite bands Die Warzau sings, "man is meat!" What they mean by that is deliberately ambiguous, especially when you reckon with the fact that...
by
Over the past few weeks, The Monkey has gotten numerous requests for Red Velvet Cake. This chocolate cake with cream cheese frosting seems to have lots of fans on both sides of the Mason-Dixon Line. Intrigued, I did a little research into this famous cake. What differentiates the Red Velvet cake from a typical chocolate cake is its red hue. Urban legend (or bad science) says that the red coloring is due to the chemical interaction between the buttermilk and an acid, like vinegar or lemon juice, with the Dutch process cocoa powder in the recipe. But this is actually...
by
When recently dining at the New Holland Brewing Company, thanks to a recent press trip, it was a whole new meal experience to have a different beer paired with each and every course of the meal. Count 'em: that's 6 glasses at each place setting (yes, 6!) at the meal's conclusion. From chive and local goat cheese gougers aired with Full Circle Kolsch to the Poetic Stout Cake paired with an oatmeal stout and the artisan cheeses accompanying Dragon's Milk - that's stout aged in bourbon barrels - no holds were barred in sharing this microbrewery's creations....
by
Technically the situation in the above title involved three chefs, a food writer, and a box of crackers. But like any good narrator I am merely part of this story as an observer... with maybe the smallest of contributions to the outcome. Back in New York for a wedding, this narrator was under obligation to make the foodie rounds. Because in New York, if you really play it the way it is meant to be experienced, everyday can devolve into a series of brunches and dinners, themselves punctuated by the occasional coffee and cocktail. This particular three-day whirlwind tour...
by
Recently I found myself flipping through the pages of a popular food magazine and I found my progress abruptly interrupted when my eye caught a picture of a young, rising chef donning his whites. I'll admit, I did not know this chef, and had in fact never seen or heard of him before. The only reason I stopped on his profile was because at first glance I thought he looked, well, hot. Closer inspection of this photograph, including imaginary dress-up wherein I changed this chef into street clothes, led me to determine that it might be more the whites and less the man that were doing it...
by
There are plenty of choices for summer meal desserts. Ice creams, sorbets, and sherbets seem to be popular as home cooks try to beat the heat with a cool treat. But yummy as those options are, they are generally lacking in nutrients and can add a lot of calories to a meal. Fortunately, the warmer weather brings us a great alternative to high calorie desserts. Try satisfying that sweet tooth with a bowl of chilled summer melon. Brimming with juicy, sun-kissed sweetness, melons are also very nutritious. They are 90% water, low in calories, no fat, no cholesterol, low in...
by
Seafood and summer are two words joined together in the collective mid-year consciousness. Lobster rolls are a fixture in New England. Clam bakes bring visions of family reunions on the Cape. Trays of Maryland crabs keep Mid Atlantic denizens busy picking through shells for sweet meat through the long, hot summer days. For all the simplicity of these summer seafood rituals, these seafood feasts are out the grasp of the average American. It must seem impossible to have a clambake anywhere but buried in pit on the shore. And a crab feast, surely that can only be had on...
by
Today, I'd like to talk a bit about butter. Specifically compound butter. Now before you run away in fear, compound butter is far more interesting and far easier to make than its mathematical name implies. It would be just as accurate, for example, to call this "herb and lemon butter" or "chipotle and orange butter." Compound butter is literally butter than has been infused with other seasonings and then used as a very basic sauce on anything from steak to clams, baked potatoes to corn. Before I get ahead of myself, let's consider butter and why it is possibly the...
by
A popular culinary magazine has a feature where they ask someone who they would invite, from the past or present, to a dinner party and what the person would cook for the meal. It's a fun question to ask yourself. My list would include Julia Child, Ina Garten, Lauren Braun Costello, Gail Gand and Josefina Howard. But, I would not be doing any cooking. Are you kidding? With these fine chefs coming over, I would hostess a pitch-in supper! Julia would show up with a perfectly roasted chicken, Ina would arrive with a fabulous vegetable side dish in tow, Lauren would whip up her...
by
The other night, as I was eating my dinner that consisted of a can of soup and a beer, I had the thought that I had lost touch with real food. I eat food every day, but real food? It's not often that I feel like I've eaten real food, food that's been cooked and thought through and even presented a bit. I, like the majority of Americans, am overbooked, lacking sleep, and just generally overwhelmed by life. As a result, food and cooking often take a backseat to life. Not always. My husband and I try, at least once a week, to plan a really nice meal. We will...