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TEAM PROJECT FOODIE

What's Cooking November 2009?

This month's "What's Cooking" is special - November marks the beginning of the holiday cooking frenzy.  Sadly, this month is also special because it brings the last issue of...

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Cookbooks

PEGGY FALLON

Gather

Entertaining cookbooks abound, but this one by veteran food pro Georgeanne Brennan stands out from the rest-a refreshing blend of practicality and style.

The chapters are first divided into seasons-which...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Heirloom Apples variety choices and recipes to try

Apples are some of the most adaptable fruits in nature and in the kitchen. Throughout their lengthy history, the apple has reinvented itself several times over, often overcoming...

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Cookbooks

HEATHER JONES

I have always loved Bread; I was one of those kids who would happily walk around the house eating it by the slice, but it would be many years...

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From the Chef

HEATHER JONES

Frugal Foodie - A Very Frugal Thanksgiving

For some, the idea of entertaining is positively frightening, especially during the Holiday season.  Once you have the guest list put together, you develop your menu, write up that...

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Foodie Talk

VIRGINIA WILLIS

Thanksgiving Favorites: Don't Mess with the Mess

Written by Virginia Willis

Turkey is a given. Some families may experiment with some other form of roast beast for Christmas, but in our family,...

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Foodie Fodder

NEWS & NOTABLE

Project Foodie recipe search now serves over 100,000 recipes!

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ImageA couple of days ago Project Foodie reached 100,000 searchable recipes from cooking magazines, food television shows, newspaper food sections, and cookbooks!  (Excuse me for a minute while I celebrate -  Woo Hoo!)

Why I am so excited?   Well, as many of you know I started Project Foodie because I was tired of physically paging through cooking magazines and surfing multiple magazine websites for a recipe I once saw somewhere.  Today, I'm proud to say Project Foodie is a one-stop recipe search engine that provides publisher independent recipe searches on over 100,000 recipes.  That means that my 'little project' not only solves my lost recipe problem, but more importantly, it also means foodies everywhere no longer need to remember when a recipe was published, how a recipe was found, or which cooking magazine a recipe was published in.   Instead, you can search over 100,000 recipes from over 20 magazines, the Food Network, newspapers and cookbooks all on website - projectfoodie.com.

I don't know about you but I'd say that's cause for celebration!

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Thanksgiving recipes and menu planning

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ImageWhether you are ready or not Thanksgiving is quickly approaching. Do you have your Thanksgiving recipes and Thanksgiving menu planned?  No worries if you don't.  Project Foodie is here to help with all your Thanksgiving plans.

 

Image If you're looking for Thanksgiving magazine recipes then check out the Project Foodie recipe box thanksgiving tag where you'll find Thanksgiving recipes from all your favorite magazines and the Food Network.  If you want a Thanksgiving recipe from a specific magazine you can filter to that magazine (use the left hand filter column after your search).  For example, you can get all Bon Appetit Thanksgiving recipes here.

Need a bit more inspiration in planning your Thanksgiving menu? We've got that too.  Over the next two weeks we've got a series of articles lined-up by cookbook authors (and Team Project Foodie contributors) with suggestions for Thanksgiving recipes, menu plans and entertaining options.  Contributing guest cookbook authors include Kathy Casey, Peggy Fallon, David Joachim, Joy Manning, Cindy Mushet, Andrew Schloss, Marie Simmons, and Virginia Willis. Check back with us between now and Thanksgiving for the ultimate Thanksgiving menu suggestions!

 

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What's Cooking November 2009?

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ImageThis month's "What's Cooking" is special - November marks the beginning of the holiday cooking frenzy.  Sadly, this month is also special because it brings the last issue of Gourmet magazine.  Below, Carolyn Jung gets the honor of telling you what the final issue contains, but all of us here at Project Foodie will miss Gourmet…

Gourmet - recipe list

ImageI feel like I should wrap both arms around this issue and never let go. After all, it's the last issue of the iconic food magazine that began way back when in 1941. There is, of course, no good-bye note at the front of the magazine written by Editor-in-chief Ruth Reichl, not when the decision to close the magazine caught its entire staff by surprise. But there are plenty of recipes sure to tantalize. The Thanksgiving issue is one we all wait for. And this one doesn't disappoint. There's something for everyone to make the celebrating more delicious, from a vegan chocolate cheesecake and vegetarian shepherd's pie to the carnivore-loving, bacon smashed potatoes and roast turkey with cream gravy. This holiday, cook a recipe out of this issue, and celebrate the legacy that was. - written by Carolyn Jung

Recipes to try:

Spice cake with caramelized pears and maple buttercream. It's layered with brandy-spiked pears for the crowning touch.

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Veal cakes on silky eggplant. It's a delightful combination of crispy and tender, and it only takes 35 minutes to whip up.

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Fine Cooking - recipe list
ImageThe theme of the October/November Fine Cooking is Fall Harvest. This issue is packed with ideas to help you make the most of this special time of year.  In addition to reviewing ways to make your Thanksgiving Dinner less stressful, learn the art of pie making, which five fish you shouldn't feel guilty about eating (Arctic Char, Black Cod, Atlantic Mackerel, Pacific Halibut, and Striped Bass), and a new, improved way to make the that classic French Onion Soup. - written by Heather Jones

Recipes to try: 

Fresh pear pie with dried cherries and brown sugar streusel - There really is nothing like a great piece of pie and producing a good one really is an art; let's see if I can pull off my own masterpiece with this one.

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Chocolate Bark with Ginger and Pistachios - This delicious chocolate treat with crystallized Ginger that gives it a bite would make the perfect parting gift for dinner guests or a much needed sweet treat for yourself.

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Food Network Magazine - recipe list

ImageFor this Food Network's Thanksgiving issue, the theme is anything goes. Want turkey, but are tired of the traditional preparation? Then how about a turkey roulade with instructions on how to butterfly a turkey breast, fill it, and tie it up. Don't have a large enough oven to accommodate a bird? Butterfly it and it will fit. There's enough variety in this issue that every cook should find several recipes to inspire them. Other stories worth mentioning include several unexpected dishes prepared in a slow cooker, a new take on fish and chips, and a fall Cuban feast. - written by Sophia Markoulakis
 
Recipes to try:
Mushroom Pies with Pear Salad would make a great first course this Thanksgiving.

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Turkey Roulade with Swiss Chard is a new way to serve turkey this Thanksgiving.

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Butterflied Turkey with Apple-Cranberry Glaze is perfect for those who don't have a large enough oven to accommodate a big bird.

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Fried Brussels Sprouts with Walnuts and Capers is packed with flavor and pizzazz.

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Saveur - recipes list

ImageThe "Thanksgiving issue'' serves up a story about a Kansas farmer dedicated to raising rare breeds of turkeys, as well as a deliciously inclusive article about how Americans celebrate Thanksgiving across the nation. For those who like it hot, there's a primer on the art of making kimchi with recipes to preserve your own cabbage, radishes, and cucumbers Korean-style. Also find a fun list of "30 Food Firsts'' -- key moments in culinary history -- that includes blurbs on the first widely televised cooking show ("The French Chef,'' of course) to the birth of fast-food (the opening of the first McDonald's in California in 1948). - written by Carolyn Jung

Recipes to try:

Sabich, a vegetarian sandwich based on a traditional Shabbat breakfast of Iraqi Jews. It's a delightful melange of fried eggplant, tea-steeped hard-boiled eggs, tahini, mango relish, parsley, and cucumber salad.

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Brussels sprouts with chorizo, which sounds even better than the usual bacon.

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Food & Wine - recipe list

ImageI couldn't wait to see the November issue of Food and Wine to come for one reason, I needed to know what wine to have with Thanksgiving dinner this year.  For many years now it's been Pinot Noir with Turkey and Prosecco with dessert, but I was ready to shake things up a bit and I couldn't wait to see what Food & Wine suggested.  In addition to the Pinot Noirs, Sauvignon Blancs, and Roses that were recommended, this month's issue also features new twists of Thanksgiving favorites. Instead of the same old sweet potato casserole try Five-Spice Glazed Sweet Potatoes with Walnut Toffee, or a Vanilla and Cider Panna Cotta instead of Pumpkin Pie. - written by Heather Jones
 
Recipes to try:

Minestrone with Black-Eyed Peas and Kidney Beans - One of Chef Peel's new recipes that will surely become one of my own family favorites.

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Buttermilk-Parmesan Biscuits - Because they will be perfect with that Minestrone soup.

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Bon Appetit - recipe list

ImageIt's expected that the November issue of Bon Appetit would be all about the Thanksgiving holiday and the food surrounding it. In this issue, Thanksgiving recipes are organized by dish with multiple menu themes available. It's Bon Appetit's way of trying something new, and many of the recipes capitalize on newly discovered or rediscovered ingredients or simply rely on tried and true ideas. Bread and dessert stories contain solid recipes that can be served anytime this fall and winter. The Prep School column has some great tips on creating a lattice top (for pie) and grill-roasting a turkey. - written by Sophia Markoulakis
 
Recipes to try:

Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy would be a great recipe to pass off to the expert griller in the house, freeing up the oven for other dishes.

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Potato and Autumn Vegetable Hash is a nice way to mix autumn favorites like beets and squash together in one dish.

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Broccolini with Smoked Paprika, Almonds, and Garlic would be delicious served with a Spanish-themed menu, including tapas in place of traditional side dishes.

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Sunset - recipe list

ImageSunset has some refreshing twists on the time-honored Thanksgiving meal, starting with the cover photo and story: Have the butcher cut up your raw turkey, then roast it at home in pieces. A clever idea that saves time, keeps the breasts more moist, and makes a lot of sense especially if you bake your stuffing separately from the turkey. The November issue features other creative approaches to Thanksgiving--three distinct menus. The Five-Star Modern menu introduces a butterflied grilled turkey, and pancetta-sourdough-apple stuffing among other yummy choices. The Traditional 2.0 menu has a pearl onion and celery stuffing with juniper and garlic, and mascarpone chive mashed potatoes; both sound delicious. And the Splendid Vegetarian menu includes sweet-potato gnocchi with mushrooms and spinach, and flaky feta tart paired as main dishes. All three menus have wine suggestions. It's odd to end a review with starters, but Sunset's low-fat hors d'oeuvres are worth a try. I especially like the sound of the roasted red pepper and walnut dip, and the smoky salmon chive spread. So many recipes, so little time! - written by Rita Held

Recipes to try:

Mascarpone chive mashed potatoes. Mascarpone cheese with a background of bay leaf, and fresh chives stirred in at the end, adds a delicious twist and sounds too good--and easy--to pass up.

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Sweet-potato gnocchi with mushrooms and spinach is a mix of mushrooms--chanterelle, cremini, oyster, king trumpet and matsutake--seasoned with thyme. Although this is rather labor-intensive, the gnocchi can probably be made a day ahead. If not for Thanksgiving, I will try this recipe sometime this fall!

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Whose Cuisine will Reign Supreme… Part II

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ImageTonight a new round of the Next Iron Chef competition kicks of on the Food Network.  Here at Project Foodie we recently interviewed two of the contestants to find out what inspires these huge talents and if they have what it takes to be the Next Iron Chef. 

I thought it might be fun to feature one East coast chef and one West coast chef just to get an even perspective if you will.  Yesterday, I shared what my East coast pick Jose Garces had to say.  Today its the West coasts turn.

From the West coast, I chose to go with Eric Greenspan mainly because I've heard such incredible things about his restaurant - The Foundry. But also, who doesn't love a guy willing to enter a grilled cheese competition?

Q: You have created an incredible career for yourself. Tell us how it all happened, when did you realize that you wanted to have a career in food?

A: I was a freshman in college at UC Berkeley, and I needed a job so I got one as a busboy/dishwasher at Caffe Mediterraneum. It was a busy Sunday morning, and I looked in the kitchen and it really looked like they were having so much fun in there. I quickly asked to work in the kitchen, and the chef asked if I knew how to cook. I pushed the microwave button and told him that was about all I knew at the time. He still hired me (thankfully), and in two weeks I ended up having to cook the Sunday morning breakfast (a very busy time), and I was hooked from there. By my senior year of college, I was running the place, and that truly lit up my dream to have a restaurant of my own. The Foundry on Melrose is the pinnacle of that dream. I knew that I was going to love this business from the time of Caffe Med. So Paris, NY, Spain, Los Angeles - and here we are today.

Q: You have a restaurant right in the middle of La La Land (Los Angeles), what is the strangest dish a patron has requested from you?

A: In Los Angeles, I must say that nothing really surprises me. The Foundry is a place to eat and enjoy, not necessarily to see and be seen, so people come for what they love - the food! Although, now that I think of it - somebody once asked me to cook their fish totally dry and dice it into ½-inch cubes. I didn't ask any questions, just served it right up.

Q: You also hold/held the title for LA's Grilled Cheese Invitational, in your wise opinion what is the best bread for a truly spectacular grilled cheese?

A: Well, it's not really about the bread, it's about the butter. The bread is a part of the flavor profile though, so it's all about what type of sandwich you are going for. I make mine on raisin walnut bread.

ImageQ: Why should you be the Next Iron Chef?

A: Being an Iron Chef is about improvisation, hustle and creativity - all words that sum me up.

Thanks so much Chef Greenspan, this competition is all about skill and confidence and I would say you've definitely got it. We'll be rooting for you throughout the competition…

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Whose Cuisine will Reign Supreme…

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ImageI hope Alton Brown won't mind me borrowing his tag line from Iron Chef, but since the topic of this post is in fact "The Next Iron Chef" it seemed appropriate. 

Often times when I have the Food Network on in my home it mainly serves as background noise, I know that sounds terrible but really it's not. Instead of Coltrane, Puccini, or Jay-Z,  I sometimes find myself sweeping the floor or fluffing the pillows to the sound of Giada DeLaurentis waxing poetic about Nutella or Tyler Florence telling me how my friends are just gonna love that Coq Au Vin.  However,  when Iron Chef comes on it gets my undivided attention.  I look forward to sitting down and seeing some of the world's best culinary talent go head-to-head along with seeing what the secret ingredient will be and how well they perform and think on their feet.  It's nerve wracking and it certainly wouldn't be for me, but it's great stuff.  I only caught a handful of the episodes from the last competition which lead to Chef Michael Symon being crowned the Next Iron Chef, but from what I did see it made for some of the most interesting and entertaining food television to date.  Sunday, October 4th Food Network will kick off a new competition for another Next Iron Chef.   

ImageThis year's competitors are yet another group of uber talented chefs, Amanda Freitag, Brad Farmerie, Dominique Crenn, Eric Greenspan, Holly Smith, Jehangir Mehta, Jose Garces, Nate Appleman, Roberto Trevino, and Seamus Mullen.  Here at Project Foodie we had the opportunity to interview two of the contestants, handpicked by moi.  Keep reading to find out what inspires these huge talents and if they have what it takes to be the Next Iron Chef. 

I thought it might be fun to feature one East coast chef and one West coast chef just to get an even perspective if you will.  Since I'm from the East coast I thought we'd start there and then tomorrow I'll share what my West coast pick Eric Greenspan has to say.

For my East Coast pick, I went with Jose Garces from Philadelphia.  Now I am completely biased here, I live in New Jersey, 45 minutes south of Philadelphia and I've had the pleasure of dining at his restaurants.  I am not ashamed to admit that I'm totally rooting for the hometown boy.  But outside of being my favorite he really is a culinary genius…

Image 

Q: You have created an incredible career for yourself. Tell us how it all happened, when did you realize that you wanted to have a career in food?

A: The food bug bit me at a young age; I always really enjoyed preparing food with my mother and grandmother in our family kitchen in Chicago.  I didn't know it would be my career until much later, though, when I enrolled in Kendall College's culinary program, it was there that I began thinking, "Hey, I could make a living at this," not just cooking but opening and owning my own restaurant.  In fact, my final project there was a Spanish tapas bar very similar to Amada.  I guess it was really my first business plan.

Q: Philadelphia is such a great food city, one that doesn't get nearly enough notice in my humble opinion.  With five Philadelphia restaurants under your belt I'd say that you agree.  What do you love about Philadelphia and do you have any plans to open restaurants outside of Philly?

A: What is there not to love about Philadelphia?  This city has become home to me and my family.  The people of Philadelphia have been so welcoming to me, both as fans of my restaurants and my food and also as my employees and trusted confidants in this business.  Some of the best restaurant minds in the country are here, and I count myself very lucky to be working alongside them.  In the spring of 2008, I went back to my hometown of Chicago and opened Mercat a la Planxa with Sage Hospitality Group, so I'm always open to opportunities in other cities if it's a good fit.

Q: Why should you be the Next Iron Chef?

A: For me, being an Iron Chef is an opportunity to be a leader, to set an example for a new generation of cooks and chefs, and one that I'd take very seriously.  As for concrete reasons, from the heat of battle? Well, you'll just have to tune in and see...

Well said Chef Garces. I can hardly wait to see how Chefs Garces and Greenspan fair in the competition so remember the battle begins Sunday night and Project Foodie will be cheering our two chosen chefs on.

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What's Cooking October 2009?

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ImageThe October magazines have a lot more packed into them this month than just seasonal favorites like fall apples, pears, sweet potatoes, and squash.  The cool weather of fall also brings articles on a bunch of luscious soups, a preview of the fall baking books, and tailgating.  You'll also find some special issues devoted to restaurants, innovation and wine pairing. Read on for the highlights from the October magazines and Team Project Foodie's picks of recipes to try!

Saveur - recipe list

ImageFall is in the air and in these pages, especially with the story about preservationists dedicated to bringing back heirloom apples to our table. English settlers may have brought an estimated 14,000 varieties of apple seeds to North America from Europe. Today, though, only 11 varieties make up 90 percent of all apple consumption in the United States. Apples go hand in hand with cinnamon. Learn about the versatility of the popular spice used around the world, then whip up cinnamon rice pudding or cinnamon hard candies. A primer on "Lamb Around the World'' will have you rushing to your neighborhood butcher to make dishes such as lamb salad, lamb Navarin, and rack of lamb with rosemary and thyme. - written by Carolyn Jung

Recipes to try:

Pickled Shiitakes, a versatile side dish from the new "Momofuku'' cookbook by New York Chef David Chang, because once you've eaten at any of Chang's restaurants, you crave the food there.

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Scialatielli Piccanti alla Bibock (pasta with spicy tomato-beer sauce) because how many times have you seen beer used instead of wine in an Italian pasta sauce?

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Food & Wine - recipe list

ImageIt was two years ago this month that I began writing for Project Foodie and the first series of articles I wrote were about the basics of Food and Wine pairing. So imagine my delight when I saw that the October issue of Food and Wine boasted the headline wine and food pairing guide.  Those who know me well will tell you that I enjoy few things more than a big hearty bowl of soup or stew with lovely glass of red wine.  The wine and food guide will tell you just what wines work with that meal and many more.  Also this month, brush up on your baking skills with a look at some of the new fall baking books,  expand your knowledge base on Oregon Pinot Noir Country, find out how they do pizza parties in Napa, and learn what the Sommeliers know about finding and enjoying great wine.  Oh and I almost forgot, along with all of the wine in this month's issue there are some pretty killer recipes too! - written by Heather Jones

Recipes to try:
Honeyed Fig Crostatas - Few desserts are as easy to make and as satisfying as a crostata.  This is a perfect way to showcase all of those fresh figs that are available now.

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Asian Spiced Pork - This is the kind of great dish that will yield you flavorful leftovers practically all week long.  Budget friendly and delicious.  Perfect for a crowd too!

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Gourmet - recipe list

ImageA bodacious red wine caramel apple (perfect for a grown-up Halloween treat) graces the cover of this month's restaurant issue. Inside, find out Ruth Reichl's picks for where she'd head first if she had a make-believe $1,000 to spend on eating her way through New York. Critics from Washington, D.C., Chicago, and San Francisco weigh in with the same for their respective cities. Turn a few more pages to find a primer on restaurants across the country that are worth the money, as well as fun recommendations from food glitterati for favorite hot dogs. For instance, Thomas Keller of the French Laundry admits that hot dogs sold by stadium vendors are not his first choice, but he still can't resist getting one whenever he takes in a ballgame. Patrick McEnroe, captain of the U.S. Davis Cup team, on the other hand, is partial to Papaya King in New York City, where he gets his dog embellished only with mustard. - written by Carolyn Jung

Recipes to try:
Sweet potato gnocchi with fried sage and shaved chestnuts, because it sets the mood -- and palate -- perfectly for fall.

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Kimchi quesadillas from Kogi BBQ-To-Go, which have become all the rage since the trendy taco truck started rolling out and Tweeting its whereabouts to a hipster crowd in Los Angeles.

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EatingWell - recipe list

ImageThe cool weather recipes in this issue make me want to skip right past summer’s end!  Six speedy fall soups will be on my family’s table before the thermometer starts to drop. Each one is a unique combination of veggies and protein, such as Sweet Potato Peanut Bisque, Chicken and Spinach Soup with Pesto, and Sweet and Sour Beef-Cabbage Soup.  The article on heirloom beans includes recipes that transform this healthful and economical staple into six amazing meals, each one intriguing enough to make my "to try" list. Rounding out the fall theme of this issue is a primer on how to roast vegetables, several creative carrot recipes, fall apple ideas, and lunch-box menus perfect for school and work. And there is a special report on food-born illnesses with a "10 commandments" guide to food safety in our kitchens, useful reminders as outbreaks of e.coli and salmonella have been more frequently in the news. - written by Rosemary Mark

Recipes to try:

One-Skillet Bean & Broccoli Rabe Supper is a sophisticated comfort meal that cooks sausage, greens, cannellini beans and sunny-side up eggs all in one pan.

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Bean & Butternut Tacos with Green Salsa will be a hearty vegetarian meal using the butternut squash that I’m expecting in abundance from my CSA box in October.

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Bon Appetit - recipe list

ImageEvery October Bon Appetit hands out their list of the best of the best in the food world. This year they decided to throw out their usual categories and instead select the top ten innovators and innovations that made the most impact on the past year’s food scene. People like Daniel Boulud and technology like the OpenTable iPhone application are included in this diverse list. Food stories and recipes also run the gamut in this issue and include a fall harvest story, a tempting apple desserts feature, and a spotlight on frugal peasant cooking. - written by Sophia Markoulakis
 
Recipes to try:

Spiced Pumpkin, Lentil, and Goat Cheese Salad has nutritional heft thanks to fiber-rich French green lentils and beta carotene-rich pumpkin. Smoky paprika and cumin flavor this delicious salad.

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