By now, you almost certainly know that Atlanta’s own Kevin Gillespie, the chef/partner at Woodfire Grill, is kicking ass and taking name on Top Chef: Las Vegas. His latest accolade came on the heels of an impressive quickfire performance in which he prepared snail fricassee with bacon jam, parsley puree, Brussels sprouts, and mushrooms. Lucky for us, Bravo posted an instructional video on their website. So here it is in all it’s glory:
Another day, another blog. However, it seems like this one has a little more potential than just your average dude who spouts. What’s Cooking With Doc is a cooking blog by a gentleman who is not only a doctor, but also a trained chef. To explain: he used to sling wine and skillets for a living until he caught the bug. Doc left the world of food and grabbed his white jacket.
I actually met him during my birthday dinner at MF Buckhead and found him to be an approachable, fun loving kinda guy. So while his culinary background gives him the expertise to rant on cooking, his experience as a doctor helps him keep things good for you! So in addition to whatscookingwithdoc.com, you can follow Michael on twitter. Buddha … OUT!
Believe it or not – I do eat homemade meals. While I’m usual the only one around to cook, every now and then – someone takes pity on me and treats me to some of their home cooking. Recently, my father volunteered for the job. This past week, he whipped up some Lobster Thermidor based on the Julia Childrecipe. Before you jump out of your seat at the idea of preparing a costly lobster dish, you should check out this article in the Atlantic. Lobster prices are way down and I hear that even the largest examples of the crustacean are pretty inexpensive over at the DeKalb Farmer’s Market.
The preparation is quite intense, so you can’t whip this dish up if you’re getting home late from your 9-5. In addition, I wasn’t around when he cooked the dish, so I don’t have photos of the assembly process. I have included some post preparation photos. Anyway, get your hands dirty after the jump! This dish would easily fly in the finest of restaurants here in town.
Bulgolgi has long been a staple of my diet. Ever since college, when I made weekly visits to the Korean spot just across the street from my pad, I’ve had a soft spot for Korean food. I was actually introduced to Bulgolgi over at a friends house and ever since then, I’ve been trying every version I can get my hands on.
Luckily, Eat Drink Man has thrown his hat into the ring. He just posted an excellent recipe for Bulgolgi over on his blog. In addition, he took the time to give you some details about the dish as well as some insider tips on what to do when preparing this meaty goodness. When you are done perusing that recipe, check out his Flickr feed as he takes excellent pictures
So with the release of Food 101, I think now is as good a time as any to share some more healthy eating tips. Enter Feel Nutrition, an Atlanta based nutrition and holistic website. Run by one Ms. Tracey Wolf, her aim is to help people feel better. She accomplishes this through a dietary adjustment plan. Backed with a degree from the “Institute for Integrative Nutrition,” Tracey seems like an ideal candidate for the job. Hit up her website for more details.
As a point of disclosure, I have known Tracy for years, though I’ve never employed her services. And sorry to all you private dics, Tracey has been sworn to secrecy and will be unable to confirm my identity … Muuu haaa!
Lifehacker.com is one of my daily reads (as it is for most every other professional in the technology sector). Every once in a blue moon, they drop something cooking related. Such was the case with yesterday’s post. Creatively named “The Lifehacker Cookbook,” you’ll find a collection of [mostly] American grub all linked up and ready to go.
Fear not my fellow foodies, the cookbook is really just a link resource to some really excellent stuff. It includes real stuff from real cooks.
Of the available recipes (which are sorted by meal of the day), my favorite is the homemade ginger ale recipe. Granted, I haven’t tried most of these recipes. The post for the ginger ale hit the web-waves just a few days ago; but, the recipe has been around for a bit. It was extracted from the Jean-Georges Vongerichten cookbook entitled Cooking At Home with a Four-Star Chef. I had a lot of luck with it; my friends and I gladly polished off a couple of batches in a single sitting.
This may be one of the best resources to come along in a long time. The Kitchn is one of my daily reads. Today, they posted a long list of instructions for the home cook. Not much more I can say about it … so go check it out! Boo ya!
So the Mushroom Channel is a blog dedicated to all things funghi. It’s a pretty good read despite it’s lack of diversity. Yesterday, I noticed they had an interview with Riccardo Ullio, the owner of notable Atlanta restaurants Sotto Sotto, Fritti, Cuerno, and Beleza. In that interview, Ullio shares with the crowd the method behind his Funghi Fritti. Enjoy!
Chef Riccardo’s Funghi Fritti
12 pounds assorted mushrooms (such as white, crimini, portobello, shiitake)
4 1/2 cups water
1 1/2 cups white wine
6 cups rice flour
1/4 cup chopped fresh rosemary
Truffle oil, as needed
Canola oil, as needed
Salt, to taste Pepper, to taste
Directions
Stem and cut the mushrooms into bite-sized pieces.
In a large bowl, add the water and wine, then slowly whisk in the rice flour until the batter is the consistency of a thick gravy.
Add the rosemary and season with salt and pepper to taste.
Add the mushrooms and toss until the mushrooms are lightly and evenly coated.
For each serving to order: Fry 8 ounces of the mushrooms at 350 degrees F, using a metal spoon to keep them from clumping, 3 to 4 minutes, or until the batter is crisp.
Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.
So a few days ago, Eat It Atlanta posted these pics:
That made me hungry! No matter what any food picture conglomerate says: his photos do not suck!
Back on point, I read his post and was pleased to see that his technique is very similar to the one my dad uses for his eggs! Mmmmm…. ahhhhhhhhhhh….. ucchchchchchchchchch. Breakfast was good! ENJOY!!!!
Well isn’t this just great! Just the other day, I was talking with a friend about how long various types of food lasts. Today, I hear about StillTasty.com. The site helps visitors to determine how long to keep particular types of food, provides storage tips, and does so through a very usable UI (user interface to all the non-techies here). However, not all is well in StillTasty Land.
