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Stolen with permission from Jean Francois Meteigner of La Cachette Bistro -- a new restaurant he opened in August -- this recipe makes melt-in-your-mouth short ribs and perfectly creamy mashed potatoes. What could be better? The menu at the new bistro is Jean Francois' very personal and passionate interpretation of California-French bistro fare with many ingredients from California, such as the cheeses and olive oil, while produce comes from the local Santa Monica Farmer's Market.
The restaurant's interior is filled with red banquettes, wood floors, hazelnut wood walls and dark green granite-topped bar and tables, with a collection of rare, original bistro posters, along with art from Jean Francois' private collection adorning the walls. Guests can also soak up the sunny atmosphere of Ocean Boulevard in the private, glassed-in patio. One of Jean Francois' favorite dishes, the Buffalo Short Ribs with Coffee Rub and Cabernet Jus, requires marinating the meat in the fridge for two days before preparation, so be sure to plan ahead.
Buffalo Short Ribs with Coffee Rub, Mashed Potatoes and Cabernet Jus is served at La Cachette Bistro for $25. This recipe makes 4 restaurant servings.
Buffalo Short Ribs with Coffee Rub, Mashed Potatoes and Cabernet Jus Ingredients:
- 4 6-ounce pieces of bison or beef short ribs
- 2 tablespoons ground coffee
- Olive oil for rub, as needed
- Salt and pepper
- 1 bottle red wine
- 2 cups canned beef stock
- 1 lb Yukon Gold potatoes
- 1/2 cup of whole milk
- 3 tablespoons butter
- Grape seed oil, pure canola or butter for cooking, as needed
Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!
Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!
Why are burgers and wine all the rage today, when Burger King curtailed its attempt to pair the two more than a decade ago? What's changed to elevate this all-American sandwich -- the casual fare of regular guys and gals -- into a worthy partner of a Chablis or Cabernet?
First, celebrity chefs are behind today's move. In New York City, Danny Meyer, the proprietor of Union Square Cafe, Blue Smoke and other fine eateries, is involved with Shake Shack (you'll recognize the place by the long lines at Citi Field, the Mets' new baseball stadium, or Manhattan's West Side) -- a casual spot which features burgers, shakes, and half-bottle selections of quality Merlot and Pinot Noir wines.
Four-star chef Daniel Boulud suggests that his $32 burger be paired with "either a relatively youthful Haut Medoc or a Rioja Riserva with a bit of age on it," reported Wine News. The same story also notes a $5,000 tab for a bottle of 1995 Chateau Petrus with the Kobe beef and black truffle Fleur Burger at chef Hubert Keller's Sleek Steak House. Clearly, there's sophistication about the pairings today that didn't exist in the 1990s.
Second, quick-serves like Burgerville in southwestern Washington and Oregon, and Taylor's Automatic Refresher in the Bay Area region of northern California, have turned to local wines to begin to create new appeal. At Burgerville's Salmon Creek location, sommelier Christine Tran has brought in the Ponzi Tavola Pinot Noir, O'Reilly Pinot Gris and the Eyrie Vineyards Chardonnay to accompany its locally sourced and sustainably farmed food ingredients, noted QSR Magazine.
Meanwhile, Taylor's has a wine bar with selections from Joel Cott Wines, which is another venture of one of the entrepreneurs behind the burger eateries (which serve ahi tuna burgers, too). His wife, Sarah, is a winemaker who sources from all over California, according to The Press Democrat.
If this trend is to migrate to supermarkets beyond Whole Foods and comparatively few others, it will probably take branding the offer, training meat specialists and wine stewards to suggest specific pairings to customers, and creating informative materials that make it seem more relevant to households looking to save money.
photo: a. gault/getty images
With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)
Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!
With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)
Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!
Stolen with permission from Executive Chef Josiah Citrin, this delicious recipe couldn't be easier! Cache specializes in contemporary American cuisine styled with a French accent. It's a casual but upscale restaurant in an expansive garden setting just a few blocks from the Santa Monica beach.
Citrin, a prominent local chef and restaurateur, chose 26-year-old Nyesha Arrington as Cache's Chef de Cuisine after working with her at two of his Los Angeles restaurants, (Lemon Moon and Melisse), and their shared affinity for fresh seasonal produce is reflected in the market-based menus. Nyesha is even growing her own herbs in Cache's garden.
The bar lounge has an emphasis on farmers' market products and features Mason jars filled with eclectic ingredients such as Duck Confit; Eggplant-Olive Tapenade; Mason Jar Marinated Market Vegetables and Smoked Salmon Potato Salad. Signature dishes in the restaurant include Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad and Ahi Tuna Tartare with Avocado, Lime-Ginger Vinaigrette. Two sizes of either a charcuterie with savory garnishes or artisanal cheese platter with honeycomb, sweet onion marmalade and candied walnuts are designed to share. Entrees include a perfectly tender Kurobota Pork Chop, Pineapple Chutney and Mint; Tea-Smoked Ahi Tuna, Marinated Eggplant, Lemon and Rosemary.
Wood Fired Calamari Salad is served at Cache for $13. This recipe makes 4 restaurant servings.
Wood Fired Calamari Salad Ingredients:
- 12 oz large squid, cleaned, well-dried and scored with knife
- 1 clove garlic, chopped
- 1/2 shallot, finely diced
- 2 Roma tomatoes, peeled, seeded and diced
- 2 tablespoons chicken stock
- 1 teaspoon fresh oregano, roughly chopped
- 1 teaspoon fresh parsley, roughly chopped
- 6 lemon segments, pith removed and diced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons mascarpone
- 1/2 lemon (juiced)
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- Salt and pepper for seasoning
With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)
Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!
If healthy eating, exercise and overall wellness messages are omnipresent in today's society, why then are Americans' waistlines continuing to expand? The availability of information regarding healthy food choices is extensive, and the same can be said about how certain choices affect our health. But still, as reported by the Trust for America's Health in its July 2009 "F as in Fat" report, obesity has increased in 23 states and has not declined in a single state. Obviously, all those messages are just not enough!
The Center for Disease Control and Prevention (CDC) has even classified our society as "obesogenic," a term used to describe environments that promote an increased food intake, nonhealthful foods and a sedentary lifestyle.
A recent study by the Urban Institute proposes a federal tax on "more fattening" foods -- which, by the way, is ridiculous. "Reducing Obesity: Policy Strategies From the Tobacco Wars" evaluates the current evidence regarding the obesity epidemic and likens it to the fight against Big Tobacco. The study discusses various obesity-related statistics and facts, including the shocking fact that for the first time since the Civil War, Americans may see a decline in average life expectancy.
We know that over one in three adults and one in six children are obese, and it's not news that obesity is associated with over 20 different diseases, costing the United States over $147 billion per year.
The Urban Institute proposes that in order to change these statistics, improve quality of life, and break America's "obesogenic" classification, a tax on certain foods is necessary. Foods considered to be more fattening and less healthy based on the Ranyer model, a food rating system used by the British government, would be taxed a modest 10 percent. It's a "modest" tax as compared with other organizations like the World Health Organization, which proposed a tax of 66-75 percent, or the USDA's estimate of a 10-30 percent tax. Based on the average American's intake, 33 percent (also a modest estimate) of the foods we eat are considered "more fattening" and thus would be taxed. In 10 years, this could add up to $500 billion.
Will taxing "more fattening" foods become the next piece of weaponry in the obesity arsenal? I certainly hope not. The solution isn't about taxing, which hasn't worked on alcohol, tobacco or gas. What makes us think it will work on "fat"? What we need is a sit-down with the major manufacturers, leading health professional and retailers with one objective in mind: To make healthy, tasty foods more affordable and available.
photo: stockbyte/getty images
Peeky Toe Crab and Fried Green Tomato with Mascarpone Froth is served at Bijoux as part of the prix fixe menu which is 3 courses for $58, 5 courses for $72 and 9 courses for $97. This recipe makes 4 restaurant servings.
Peeky Toe Crab and Fried Green Tomato with Mascarpone Froth Ingredients:
- 1/2 lb crab (cooked picked and cleaned)
- 1 green tomato
- 1 medium cucumber (sliced extremely thin)
- 1 tablespoon chives
- 1 tablespoon chopped Italian parsley
- 1 red onion, very thinly sliced (a mandolin is preferred)
- White wine vinegar
- 1/2 cup milk
- 3 tablespoons creme fraiche
- 2 teaspoons mascarpone
- 1/2 lemon (juiced)
- 1 tablespoon olive oil
- Buttermilk
- Panko
- Salt and pepper
- All-purpose flour as needed
With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)
Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!
I'm sure you've heard about the latest tomato fungus problem (aka Irish potato famine disease .. aka late blight fungus) currently hitting the Northeast and Mid-Atlantic. Even Martha Stewart seems to be having problems with tomato fungus. Called the Late Blight Fungus, it's caused by Phytophthora infestans and affects tomato and potato plants worldwide. Farmers are diligent about preventing this disease through various methods, which includes destroying crops that are thought to be infected. Unfortunately, the fungus is highly contagious and preventative methods do not always work. Late blight thrives in cooler wet and windy weather, exactly the conditions now plaguing the Northeast; in fact, this is the earliest reported and most widespread occurrence of the disease. Another unfortunate reality is that the infected plants were distributed by large local retail stores from Ohio to Maine.
If you have a garden, be sure to inspect your plants daily! Symptoms include: water-soaked leaf lesions (when dry they appear lime green or even beige), white powdery spores, brown/black spots on stems and fruit and open lesions, each of which can produce hundreds of thousands of infectious spores.
There are some sprays available for home use, but are only effective before blight symptoms appear. Visit your local garden center for more info. Insects can carry the fungus spores, so spraying with both fungicide and insecticide are common practices for deterring pests.
Both conventional and organic farmers and home gardeners' crops are susceptible to this disease and need to be equally diligent about inspecting, treating and disposing of their crops. Organic farmers and gardeners use a copper based fungicide, which is not as effective as conventional versions. Copper fungicides are easily washed off with rain, and with the current weather conditions need to be reapplied often!
In general, organic fruits and vegetables are more susceptible to diseases and bacteria because the farmers don't spray with more potent chemicals, but many organic farmers take extra care to protect and monitor their plants. Our responsibility as consumers is to always practice proper handling/cleaning/rinsing/washing techniques, regardless whether the produce is organic or not!
Some have suggested that the "cure" for this blight would be irradiation. Not so! Tomatoes (and potatoes) infected with late blight cannot be effectively treated by irradiation. If the disease is already present, it will most likely have caused significant irreversible changes in the plants.
Irradiation (sometimes called electron or cold pasteurization) is the process by which foods (meat, grains, fruits, vegetables, spices, seasonings, etc.) after harvesting, during processing and before packaging, are exposed to a controlled amount of radiant energy to kill harmful bacteria such as E.coli and Salmonella, prolong shelf life, reduce spoilage, and also inhibit ripening and sprouting. While this process may sound like the cure-all, critics are concerned. The amount of energy used during irradiation is likened to 15 million times the amount of energy used in a single chest X-ray. The energy waves passing through the food break molecular bonds in the DNA of bacteria, pathogens and insects. The process is FDA-approved, and they report that this has little effect on the food itself and that the nutritional quality, taste, texture and appearance of the food is not compromised. Every package of food that has been irradiated must be labeled as such so that each of us can make the decision whether or not we want to consume such foods.
photo: twitter.com/marthastewart
The American Dietetic Association's (ADA) July 1st update on their position regarding vegetarian diets may surprise some, but at a time when most of us are keeping a close eye on our wallets, becoming more aware of the environmental costs of factory farming and looking for ways to prevent and control disease through nutrition, or just on the quest for optimal health, the ADA's conclusions praising vegetarianism could not have come at a better time.
The July 2009 issue of the Journal of the American Dietetic Association features the updated stance on vegetarianism, including total vegetarian or vegan diets. Based on the paper published by Andrew University and the Vegetarian Resource Group, the update concludes that vegetarian diets, if appropriately planned are, "healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases...[and] are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and adolescence and for athletes."
The ADA Evidence Analysis of vegetarian diets specifically points to the adequacy of vegetarian diets in pregnancy, resulting in positive maternal and infant health outcomes, the association with a lower risk of death from ischemic heart disease, cancer-protective factors, osteoporosis, and the role that fruits, vegetables, soy products, protein, calcium, vitamins D and K, and potassium play in bone health.
Generally, the ADA concludes that, "vegetarian diets tend to be lower in saturated fat and cholesterol, have higher levels of dietary fiber, magnesium and potassium, vitamins C and E, folate, carotenoids, flavonoids and other phytochemicals," all possible explanations for some of the health advantages of a varied and balanced vegetarian diet.
If you are considering switching to a vegetarian diet, ADA advises consulting a registered dietician, who can help you plan, provide information and also help modify your diet to meet personal health needs. You can visit the American Dietetic Association at www.eatright.org.
photo: h. eastwood/getty images
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