It’s All In the Sauce: Linguini, Red Snapper and Agliata

Wednesday, 24. September 2014 5:26 | Author:

Crisp red snapper and a creamy, nutty Italian agliata sauce make this pasta something special.

Crisp red snapper and a creamy, nutty Italian agliata sauce make this pasta something special.

 

I think of sauce as jewelry.

It adds that extra bling to lift something from ordinary to extraordinary.

Like fastening a bold, statement necklace over the neckline of a plain black dress, adding a fabulous sauce to a mundane chicken breast or steamed broccoli turns it into something special and worthy of taking notice.

That’s what I love about “The Sauce Book” (Kyle) by Paul Gayler, former executive chef of the Lanesborough Hotel in London. The book, of which I received a review copy, includes 300 sauces from all over the globe. Find everything from the classic Bearnaise (for steak) and Porcini Cream Sauce (for veal or chicken or gnocchi) to Peruvian Aji Sauce (for shrimp), Wasabi and Ginger Dressing (for shellfish), and Toffee Sauce (for ice cream).

I was drawn to the Agliata, an Italian sauce that is sort of like pesto’s distant cousin.

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A Taste of Bently Ranch Beef

Monday, 22. September 2014 5:26 | Author:

Bently Ranch New York steak right off the grill.

Bently Ranch New York steak right off the grill.

 

Bently Ranch of Minden, NV aims to do things the right way.

It started out in 1997, raising cattle for the commodity market. But two years ago, family member and San Francisco local Christopher Bently started raising the cows on pasture to create premium grass-fed, dry-aged beef.

Today, the farm also produces hay for other regional farms, and takes in for no charge everything from yard debris to leaves and grass from its neighbors that goes into creating compost for the ranch.

As noble as those efforts are, the real test, of course, is in the taste of the beef.

Now, it’s a lot easier to try it for yourself, as Bently Ranch just launched a new online store last month.

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A Most Excellent Chicken Dish from the Wife of Andrew Zimmern

Friday, 19. September 2014 5:25 | Author:

This will become your new favorite chicken dish. It is mine!

This will become your new favorite chicken dish. It is mine!

 

Have you ever endured the frustration of cooking a recipe with a mile-long ingredients list, only to wonder at the end why flavor is thoroughly missing in action?

This is not that recipe. Not at all.

Instead, “Rishia Zimmern’s Chicken with Shallots” boasts a quite modest number of ingredients. But the payoff is a dish that is so swaddled in big French country flavors that you will end up craving it again and again.

You may have heard of Rishia’s husband — Andrew Zimmern. Yes, that Andrew Zimmern, the host of the Travel Channel’s “Bizarre Foods” show. It’s kind of a relief to know that when he’s at home, he’s not chowing down on scorpions on a stick like he does while on the road.

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Join the Food Gal and Chef Brendy Monsada For A Demo at Macy’s Valley Fair

Wednesday, 17. September 2014 5:25 | Author:

MacysBrendyMonsada

You’re invited to enjoy a cooking demo with yours truly and Chef Brendy Monsada at 2 p.m. Sept. 27 at Macy’s Valley Fair in Santa Clara.

Monsada is the head chef of Left Bank Brasserie in Menlo Park, where he dazzles with Provencal dishes crafted with the Bay Area’s finest ingredients.

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Choctal — A New Way to Taste Chocolate and Vanilla Ice Creams

Monday, 15. September 2014 5:26 | Author:

Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.

Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.

 

The same concept of single-origin that’s been applied to coffees and chocolate bars now comes to premium ice cream.

Los Angeles-based Choctal has done just that with its chocolate and vanilla ice creams. Think four different kinds of vanilla ice cream plus four different kinds of chocolate ice cream. How’s that for a surprising way to introduce variety?

The ice creams come in these flavors: Madagascar Vanilla, Mexican Vanilla, Papua New Guinea Vanilla, Indonesian Vanilla, Ghana Chocolate, Kalimantan Chocolate, Dominican Chocolate and Costa Rican Chocolate.

They are made with single-0rigin chocolate and vanilla sourced from around the world. The ice creams are made without eggs or gluten.

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Category:Chocolate, General, Great Finds, New Products | Comments (10)