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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Saveur

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January, 2010

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Bacon-Wrapped Sardines

(Saveur, January, 2010)

King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
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Blackberry Slump

(Saveur, January, 2010)

A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
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Bloody Martini

(Saveur, January, 2010)

This cocktail is based on one in The Joy of Mixology (Clarkson Potter, 2003) by Gary Regan.
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Boston Bloody Mary

(Saveur, January, 2010)

This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.
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Brazilian Salt Cod Stew

(Saveur, January, 2010)

Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger.

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Buttermilk Cluster

(Saveur, January, 2010)

These soft dinner rolls are based on a popular recipe on the baking website TheFreshLoaf.com.
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Cajun Bloody Mary

(Saveur, January, 2010)

For this drink, we’ve adapted a recipe from the restaurant Cochon in New Orleans.
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Chicken And Onion Curry

(Saveur, January, 2010)

Sweet Walla Walla onions are ideal for this Indian dish.
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Chicken Paprikash

(Saveur, January, 2010)

This braised chicken dish is based on a recipe we got from home cook Olga Kolozy.
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Chocolate Cream Pie

(Saveur, January, 2010)

A crunchy crust and pudding-like filling make this pie a standout.
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Chocolate Gravy

(Saveur, January, 2010)

This rich, dark chocolate sauce is a traditional accompaniment for biscuits in the South. It’s also great on pancakes and waffles.
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On January 8, 2010, 9:26 pm CAJung said:

The name alone entices, doesn't it? A rich, dark chocolate sauce, it's poured over biscuits in the South. Those Southerners sure know how to live don't they?


Crabs And Spaghetti

(Saveur, January, 2010)

In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
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On January 8, 2010, 9:24 pm CAJung said:

Who can resist a tangle of noodles and fresh crab in a lovely red sauce? It's messy, but good.


Crawfish ÉToufféE

(Saveur, January, 2010)

A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
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Dark And Stormy

(Saveur, January, 2010)

PacifiKool Hawaiian Ginger Syrup and club soda make for a zingy alternative to ginger beer in this classic rum drink.
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Deconstructed Bloody Mary

(Saveur, January, 2010)

This bloody mary is chock-full of chopped vegetables and flavored with fresh herbs.
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Dried Lemon Zest

(Saveur, January, 2010)

A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
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Frozen Bloody Mary

(Saveur, January, 2010)

The recipe for this bloody mary is based on one in the Esquire Drink Book (Harper and Row, 1956).
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Gazpacho Bloody Mary

(Saveur, January, 2010)

We got the idea for this refreshing drink from the New York City mixologist Dale DeGroff.
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Ginger Teriyaki Glaze

(Saveur, January, 2010)

PacifiKool Hawaiian Ginger Syrup gives a spicy, sweet flavor to this glaze, which is perfect for grilled or broiled chicken, pork chops, and shrimp.
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Greek Fried Cheese

(Saveur, January, 2010)

This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoff
man’s The Olive and the Caper (Workman, 2004).
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Green Beans With Sesame Sauce

(Saveur, January, 2010)

This dish comes from the Japanese cookbook author Harumi Kurihara.
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Heirloom Tomato Bloody Mary

(Saveur, January, 2010)

The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers’ market.
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Herbed Olives

(Saveur, January, 2010)

Use a mixture of firm brined olives to make this dish.
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Herbes De Provence

(Saveur, January, 2010)

This classic herb blend calls for dried herbs.
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Korean Dipping Sauce

(Saveur, January, 2010)

This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
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