Tuesday, October 6, 2009

The End of Gourmet

Shock waves are ringing through the foodie world today on the news that Gourmet Magazine -- an American staple since 1941 -- would cease publication. The mainsrteam press has been zinging with food metaphors. From The Globe & Mail:
In media interviews, the chief executive of Condé Nast Publications Inc., said the reason was simple: Gourmet, the oldest culinary monthly in North America, was losing money. Ad pages had fallen like an overdone soufflé, down nearly 45 per cent between January and September. With a staff numbering around 100, circulation stubbornly below one million, and its corporate sister Bon Appétit proving both cheaper to produce and far more appetizing to advertisers, Gourmet was taken out back and slaughtered like a terrified Thanksgiving turkey. Readers reacted as if they had lost a loved one. "Gourmet is like a bible," the Toronto-based chef Susur Lee said yesterday. "I'm a little depressed. When I heard, I called my wife to tell her the news. Something like that, you want to share with your family."
On Twitter, Gourmet editor Ruth Reichl was necessarily -- and characteristically -- succinct. “Dishes done,” she tweeted. “All gone. Great gathering at the house tonight. I so love the people I've worked with at Gourmet. Hard to believe it's over.”

Indeed.

Saturday, October 3, 2009

Meze for a Crowd

Middle Eastern meze, like Spain’s Tapas, are a fantastic way to eat. Small dishes, intended to encourage conversation and the shared consumption of a meal made out of many different flavors and textures. Foodisma’s meze could just as easily be called tapas... or even something else.

We’ve just uploaded Foodisma’s new tapas catering menu. One of the great things about this style of eating: it can easily suit a group a vegans, vegetarians or a mixed group that includes carnivores. And it’s so much fun.

We have yet to do mese for a wedding, but I think the possibilites in that context are interesting, as well.

Foodisima’s meze menu is here.

Saturday, September 12, 2009

Welcome to... Foodisima?

Though it’s a work in progress, we’ve just uploaded the Foodisima Web site which supports Foodisima’s catering and chef services for Galiano Island, British Columbia and the Southern Gulf Islands. Come and visit and let us know what you think and what the site still needs. (Aside from more menus, of course. We’re working on those!)

Happy weekend!

Monday, August 17, 2009

Looking at Cookbooks: Sips & Apps by Kathy Casey

Author, chef and expert mixologist Kathy Casey had me at Zen Turkey Dumplings. With peanut sauce. They are, in a way, typical of the type of food she’s opted to include in Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers (Chronicle Books). They are easy to make -- can, in fact, be made by a group, preparing to party together. And they represent interesting flavor and texture combinations and will please a wide swath of your potential party going public.

Sips and Apps is more about the Sips than the Apps -- sips win 69 to 35 in the number of recipes included. (Though variations bring the numbers up on both sides.) But the number included might also speak to the type of recipes chosen for both sides. The apps here are solid, basic, crowd-pleasing favorites. For the most part, you won’t have seen these recipes before -- Casey’s flavor choices and presentations are interesting and original -- but they are the sort of backbone recipes frequent hosts may very well come to treasure.

The Sips, though, are a different matter. Very good bar basics sections get things going in the right direction and by the time you’re ready to make a drink, you’ll know just what everything is. (And if you’ve skipped ahead, you can go back and look for whatever it was you missed.) So if you decide to make, for instance, a Strawberry Shag or a Rouge Pulp, you’ll know how to do it. There’s even a section called Clear-Headed Cocktails: gorgeous drinks with fruit and finish, but no alcohol.

Sips and Apps is excellent. Those who enjoy entertaining at home will find this to be a useful and interesting book.

Wednesday, July 1, 2009

Welcome to Mojitoville!

It’s getting to be that time of year again: long evenings on the patio with a tableful of tapas and a mittfull of mojitos. Here's our favorite recipe. Feel free to tweak it... just don’t be tempted to leave out the rum!

Foodisima’s Mojitoville Mojitos

2.5 ounces rum
8 - 12 sprigs fresh mint
3 tablespoons simple syrup or sugar
juice of one half lime
ice
sparkling water

Muddle four to six sprigs of fresh mint in a tall glass. (Note: If you don’t actually have a muddler toss a teaspoon of granulated sugar onto the mint in the glass. The sugar acts as an abrasive, allowing you to mash things up pretty easily with a spoon.

Add rum, simple syrup and lime juice. Stir. Add ice, fill with fizzy water, garnish with the balance of the mint, grab your book, a shady tree and enjoy.

Thursday, June 18, 2009

Food for Grown-Ups? Yes, Please!

Adult food from The Accidental Hedonist:

There are foods that seemingly met with the approval of all age brackets. Chocolate is a gimme, as is pizza. Rare is the person who would turn down fried chicken, or a nice dish of ice cream.

Let’s go!Link

Wednesday, May 27, 2009

National Grape Popsicle Day?

While that one seems like a bit of a reach, even to me, The Nibble here rounds up all of the completely unnecessary but very fun food holidays that I can’t actually imagine anyone observing. (Mentioning them, however, is something entirely different.) And, again while National Grape Popsicle Day doesn’t really sound like much fun for anyone (unless everyone was doing it) what about National Coq au Vin Day (May 29th) or National Mint Julep Day which, of course, should be on Derby Day but is, instead, on May 30th.

Hmmm... might be time to dig out my Coq au Vin recipe in honor of. I haven’t used it in a while and, after all, Coq au Vin is a wonderful thing. One shouldn’t really require an excuse.

The Nibble’s Food Holidays are here. Tip of the hat to Dying for Chocolate.

Saturday, May 16, 2009

Respect for the Headless Chicken (and other semi-related tidbits)

This has been a big month for chicken. First Oprah said she wanted everyone to try KFC’s new chicken (grilled not fried). Then the LA Times pointed out that Oprah’s chicken pointing outing made a lot of people mad. And then, still from The Times:

On a mildly related front, it's worth mentioning that it's International Respect for Chickens Month. And that we, uh, had two-front page Food section stories today about, um, buying themmarinating them.
Finally, it seems a little ironic that, smack dab in the middle of International Respect for Chickens month, the weekend some people are making a bee-line for the Headless Chicken Festival. It’s possible that vegetarians will want to give Fruita, Colorado a miss this weekend, maybe head for the New Orleans Veggie Fest instead.

Thursday, April 30, 2009

Roast Pork Loin and Asparagus with Wild Morel Sauce

It makes no sense -- not even to me does it make sense -- but I’ve been craving -- and consuming -- pork all week. (This week, of all weeks!)

I tell myself it has something to do with building immunity, but it does not: the two thoughts are really not connected. It has to do with the fact that pork really is the other white meat: it has that terrific richness (they don’t call it “pork fat” for nothin’), is incredibly versatile and surprisingly economical, especially for a dish as luxurious and just wonderful as this one.

The technique seems to strike neophytes as weird and labor intensive, probably because of the different surfaces involved: from skillet to roaster to cuttingboard. It’s not really and it’s worth getting the hang of as it’s a useful technique for other types of meat. You can, for instance, do a really lovely steak this way, just cut the time appropriately.

This recipe will serve four. Add a starch -- some roasted potatoes or a bit of rice -- if you’re serving bigger eaters or just like the look of a filled plate.


Roast Pork Loin and Asparagus with Wild Morel Sauce

1 lb. loin of pork or thick boneless chop
2 tbsp. olive oil
1 small onion, finely chopped
10 ounces fresh morel mushrooms, halved lengthwise (sliced button or crimini will do, as well)
1/3 cup white wine
1 cup chicken or vegetable stock
1 tablespoon butter
1 tablespoon flour
4 tbsp fresh parsley, chopped
1 lb. asparagus, with ends cut or snapped

Prepare the asparagus by snapping or cutting the bottom inch of stalk. Lay the asparagus in a shallow ovenproof dish. Toss with 1 tablespoon of olive oil and a pinch of salt. Set aside.

Heat a medium-sized skillet over medium-high heat. Add 1 tablespoon of oil and brown the pork loin all over. Putting the skillet aside, transfer the roast to a foil-lined pan, bake in preheated 400 F. oven until juices run clear, approx. 18-20 minutes. When removed from the oven, transfer the meat to a cutting board and tent with foil to let rest at least five minutes before slicing and serving.

While the pork is roasting, go back to the original skillet. Add another tablespoon of oil to the pork scraps in the pan, then add the onion and soften over medium heat, about four minutes. Add mushrooms and salt and pepper to taste, sauté until the mushrooms are cooked through, about eight minutes. (Slightly less if using common white mushrooms.) Add the wine and cook until almost evaporated, stirring to deglaze brown bits from the bottom of the pan. Add stock and cook for another six minutes.

Mix butter and flour and add to sauce and simmer until sauce is thickened. Add the parsley and pan juices from the pork a couple of minutes before the sauce is done.

While the pork is resting and you’re still fussing with your gorgeous sauce, pop your previously prepared asparagus into a 450 F. oven. Cook for seven to 10 minutes or until tender. Peek in roughly halfway through cooking and move the stalks around a bit so that they roast evenly.

Slice the pork and arrange beautifully on a plate with asparagus stalks and sauce.

Monday, April 27, 2009

Five Foods to Help Fight Swine Flu

Pushing these immune-building foods as helping to fight swine flu in particular seems a bit sensationalist to me but, hey, I didn’t make it up. That part fell to “Internet Chef” Bridget Davis who, oddly enough for a chef, lists the foods, but leaves it up to us to figure out what to do with them.
When the World Health Organisation- WHO releases a global warning about a possible pandemic, currently swine influenza A (H1N1) or the swine flu public reaction tends to take one of the following forms.

You have your pragmatist or ‘well stocked pantry personality’ who is boy scout ready for any possible outbreak including stock piling face masks, bottles of drinking water and long-life batteries.
Lacking a recipe, I considered the five immune-building foods and it occurred to me that an answer could be very simple, indeed. If you were to combine the five, sauté slowly with a cup of coconut milk and then you poured the whole shebang over steamed rice, you’d have a rather lovely lunch.

Internet Chef’s list of the big five is here.

Wednesday, April 22, 2009

Happy Earth Day!

In some ways, around here every day is Earth Day! We’re very concerned about sustainable food options and how to make your kitchen a happier, greener place. Because today the whole Foodisima team is being pulled around to Earth Day events, here are a couple of links to tide you over. Kaboose overs up a whole bouquet of Earth Day friendly recipes here. And January Magazine delivers a review of Alice Waters very important Edible Schoolyard as well as a contest to win one of five copies.

Happy Earth Day!

Saturday, April 18, 2009

Chocolate Sorbet: the Other Ice Cream

If you ever make your own ice cream, you know that there’s a lot of stuff in proper ice cream that aren’t especially good for the bits of you that you sit on. You can follow the urge to make ice cream “lite,” but -- on a certain level -- light ice cream just feels... well... wrong somehow. So when I came across this recipe for a rich, Mexican chocolate sorbet, something just clicked. It just feels right somehow. It’s a proper sorbet, so there’s absolutely no milk or eggs in this recipe, but it’s so rich you really don’t notice that they’re missing. It’s fabulous: but because it’s so rich, you really don’t need very much.

I love this recipe. It’s easy, rich, sinfully chocolaty and -- get this -- totally vegan not to mention ideal for anyone with food restrictions: it’s made out of almost nothing but water and chocolate.


Mexican Chocolate Sorbet with Bittersweet Nibs

from Cooking for Two (Chronicle Books) by Jessica Strand

¼ cup sugar
¼ cup unsweetened cocoa powder
2 whole cloves
1 cinnamon stick
¼ cup cacao nibs or mini bittersweet chocolate nibs

In a medium saucepan over medium heat, combine ½ cup water with the sugar until dissolved. Whisk in the cocoa, then add the cloves and cinnamon. Simmer for 3 to 4 minutes, stirring constantly.

Remove from the stove and refrigerate for at least two hours.

Strain the chocolate mixture through a fine-meshed sieve into a bowl, then pour into an ice cream maker and follow the manufacturer’s instructions.

When the mixture is nearly ready, add the chocolate nibs or mini-chips, and continue mixing until frozen. Serve immediately, or for a firmer consistency, place in a freezer-safe container and freeze for several hours.

Friday, April 17, 2009

Use Your Dishwasher to Go Green!

I always suspected that running a full dishwasher was more environmentally friendly than hand-washing. And now I have proof: Epicurious told me so!
Appliances might seem energy-intensive, but running the dishwasher when it's completely full is actually more energy- and water-efficient than hand washing. For an extra green measure, skip the heated dry cycle and let your dishes air-dry.
This from an article and video offering from the magazine by author and Better Homes & Gardens editor Danny Seo who offers up several suprisingly easy tips for greening up your kitchen. There’s tips on countertop and sponge cleaning, acceptable kitchen paints and this little snippet on choosing countertops that is not so easy, but is deeply interesting:
Choosing kitchen countertops is tricky business because many of the options can be harmful for you as well as the environment. For instance, granite is mined deep from the earth's surface (scarring the land and leading to erosion) and may emit high levels of radon gas into your home. Fortunately, there is an eco-friendly option: countertops made of recycled glass mixed into concrete. This durable composite doesn't require mining, uses mostly recycled materials, emits zero VOCs, and when tested for radon emissions, gets the lowest possible score. In addition, using this type of countertop can contribute to LEED certification—Leadership in Energy and Environmental Design is a green building rating system. Recycled-glass-and-concrete countertops are available in a variety of styles and colors. Two of Seo's favorite sources are IceStone and Vetrazzo.
There’s lots more in the piece, as well as lots more to the series. You can find it all on the Epicurious Web site here.

Thursday, April 16, 2009

Eggs Benedict Day

I’m a little bit distressed about the fact that I’m completely unprepared for National Eggs Benedict Day. I mean, let’s face it: Easter was less than a week ago so, of course, my egg supply has been depleted by design-mad colorists.

Even if I was prepared in the egg department, I’m not quite sure what I’d do to celebrate. Not make eggs benedict, that’s for sure. I haven’t made a proper eggs benedict since around the time I had a moonroof in my car. (To tell the truth: I still have a moonroof in my car, I just don’t call it that anymore.)

The trouble wasn’t with the eggs -- I’m a killer-mean poacher -- nor with the ham (since we’ve just had National Glazed Ham Day, the ham part won’t be problematic for most people... right?) and I usually have english muffins somewhere on the premises. No: it’s the hollandaise that gives me trouble. Not actually making it: it’s not that difficult to make a proper hollandaise if you follow a good recipe and make a commitment. And I certainly don’t mind eating it. The trouble is, when you make it you’re forced to acknowledge what’s in it, and what’s in it is not good for either my heart or my ass, two bits I’m quite fond of.

So, for me, when it comes to eggs benedict, ignorance is bliss. If you are bolder here are a couple recipes that likely won’t steer you wrong. The one, a classic bennie, is from Delia Smith (I love it when she says "squidgy" as she does in this one). Any recipe with "squidgy" in it can’t be half bad.) This recipe has been “Emerlized” so it’s not actually a benedict at all. (Looks good, though.) And this one is from mystery author Mary Daheim, so it’s a bit more about getting there quickly so you still have time to read. (You can argue for that.)

Happy Eggs Benedict Day!

Wednesday, April 15, 2009

Stinging Nettle

It’s said that stinging nettle is good for almost everything. Depending on what you read, it has the ability to aid in the treatment of coughs, tuberculosis and arthritis. Nettle is an antioxidant and may have anti-inflammatory, anti-microbal and anti-cancer properties.

All of these cures have been proven to various depths, but none of them make nettle sound very appetizing. Yet it is. And while it’s a challenging vegetable to prepare, it can be incredibly satisfying to eat something that tastes this good that is so good for you, it makes steamed kale look like junk food by comparison. (OK: not really, but you get what I mean.)

While there are many preparations possible for this incredibly iron and mineral rich leafy green, I personally find the slight fuzziness that remains in most preparations a bit distressing. As a result, I’ve adapted a classic western European spinach preparation to nettles. It leaves absolutely no fuzziness behind and is great on its own or as a base for other recipes.

Pureed Stinging Nettle
½ pound nettles – choose the leafy tops of young plants
2 cloves garlic
1 tablespoon flour
1 tablespoon butter
salt and pepper to taste
Wash the nettles carefully, using tongs to avoid being stung.

Blanch fresh nettles in boiling water for two minutes. Drain, reserving two cups of the liquid.

Process the blanched nettles along with two cloves of fresh garlic with a food processor’s steel blade. Set aside.

Melt butter in a medium-sized saucepan over low-medium heat. Add the flour and whisk for two minutes, until the flour is cooked. Add the chopped nettles and garlic and cook over low heat for seven to 10 minutes. You’re looking for a bright green, even puree, a bit smoother and firmer than a pesto. If the mixture appears too thick, add some of the reserved nettle water, a few tablespoons at a time. Cook, stirring regularly, until the garlic is cooked through. Serve over polenta, tossed into pasta or roasted potatoes.

Tuesday, April 14, 2009

National Pecan Day

Did you know that pecans are the only major tree nut that is indigenous to North America? As a result, the pecan features richly in American history. All those pecan pies! But, also, it is well known that Presidents Washington and Jefferson enjoyed their pecans and the nut has been propagated widely and successfully in the United States since the 1880s.

Want to learn more about the history of pecans? Check here. Need information about National Pecan Day? That's here. Want to learn how to make a pecan pie? (And who doesn't?) Start here.

World's Biggest Cheese

According to Holland Trade, in 2006, the biggest piece of cheese in the world was weighed in the cheese-producing city of Alkmaar in (unsurprisingly) Holland.

The Beemster cheese wheel weighed 600.5 kilos -- a little over 1200 pounds -- which Holland trade made the cheese "eligible for entry in the Guinness Book of Records as the biggest piece of cheese in the world."

That's a lot of cheese!

Nutrition and Mushrooms

Mushrooms picked in sunlight are a great way to supplement your Vitamin D. In his 2005 book Mycelium Running: How Mushrooms Can Help Save the World (Ten speed Press), Dr. Paul Stamets suggests that “populations where vitamin D is seriously deficient, sun-exposed dried mushrooms can help address a serious health issue.”

In 2004, Stamets made the discovery that the levels of Vitamin D in freshly picked Shiitake mushrooms grown indoors rose from 110 IU per 100 grams to 46,000 IU when they were placed upside down in the sun for six hours.

Upshot: we’ve always known that mushrooms are delicious. Now we also know they’re good for you, too.

Welcome to Foodisima!


This is where we begin our journey of fun and food. Have a special topic you’d like to see covered? A recipe you can’t find anywhere else? Some food-related fact you’d like us to help you find? Let this be your starting point. We’ll begin here. No telling where the journey might lead us.