Wednesday, June 30, 2010

The Food Paper Newsletter July 2010: All About Barbecue, Ginseng and Making the Perfect Iced Tea.

June 30, 2010


Gnarly Ginseng

The Buffalo Guys

Top Burgers

Beef Cuts



Bison cooking on the barbecue


Summer is all about barbecue. From the backyards to the beaches, this nationally beloved pastime has everyone firing up the grill as soon as the weather gets warm. To finesse this culinary art form this season, we have collected all of the essentials:

On our barbecue page you will find the best grilling tools, sauces and rubs, and cookbooks, such as Steven Raichlen's Chipotle Molasses Barbecue Sauce and the Big Book of Barbecue, America's Best Barbecue and Burger Parties.

From all three books we've selected recipes; and for good measure we've thrown a fourth one into the mix: Grass Fed Asian Flank Steak with Sweet Slaw, from the California Health & Longevity Institute.


At your next outdoor get-together, impress guests by going ultra green. Save the paper and plastic plates and reach instead for biodegradable dinnerware from Verterra, which is made from fallen palm leaves.

Verterra green dinnerware is made from fallen palm leaves


To wash down all that good eatin', check out the Top 10 Barbecue Wines, Top 10 Summer Wines and Top 10 Summer Beers, and be sure to look at our Summer Wine Newsletter to get more great ideas for imbibing, from a perfect Margarita Recipe to a whisky that wowed us.


There are still some days when it's just too hot to tend to the grill. Thankfully, there are multitudes of restaurants ready to serve up a platter of ribs or put together a pulled pork sandwich to satisfy your cravings.

For the best of the best, try one of the smokin' spots we consider to be the top 10 barbecue restaurants in America. And, be sure to consult our list of great barbecue spots near you as well as food critic John Mariani's favorites.

If you're ready for a break from the 'cue, master foodie Mariani also reviews a new top spot: Kenmare, in New York City's NoLita neighborhood. So, the next time you find yourself in that neck of the hipster woods, dig into rave-worthy cuisine at this casual yet knockout restaurant.


Summer is also when we want to look our best and fit into those swim trunks. Juice like a "rawkstar" with Red Carpet Cleanses, a three-day juice-and-smoothie program that will have you looking and feeling skinnier, sexier and more energized, all while being full on delicious ingredients such as vanilla, kale, almond milk and cashews.

Red Carpet Cleanses, a great way to detox and look and feel better


After all of this excitement, we recommend a sophisticated cup of tea from China Mist, a soothing Organic Sweet Chamomile Citrus blend that's perfect before bedtime or on a stressful day at the office, when coffee would just make things worse. If you prefer tea chilled, check out our feature on making perfect iced tea.

We have more for you on our site, such as the latest restaurant news, culinary events, food ratings, and food & wine pairings.


Also, be sure to get to know our blog! And, we want to hear from you. Post a comment on our forum, or review a restaurant or hotel on our site for our millions of visitors to read.

Visit us on Facebook, Twitter and YouTube.

Here's to a sunny summer!

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GourmetGrrl Bites

GourmetGrrl Bites
June 30, 2010
In this issue
:: Watermelon Lemonade
:: American Flag Tart recipe

Happy Fourth. A long 4th of July weekend just screams drinks, food, and water (even if it's an inflatable pool). We've got some ideas to keep you cool and feeling oh-so-patriotic.

Cin Cin!
Laura Holmes Haddad
aka The Gourmet Grrl

Grrl with Shaker

Watermelon Gone Wild. There's nothing like a pitcher of lemonade to kick off a July 4th parade - and a spiked pitcher in the 'fridge for the adults afterwards.

This amazingly refreshing concoction is from Lulu Powers, caterer to the stars and author of Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining. Her Watermelon Lemonade is perfect for a summer party--and an easy way to use up those watermelons everyone seems to bring over.

Watermelon Lemonade

4 cups chopped seedless watermelon
1/2 cup freshly squeezed lime juice
1/4 cup sugar
For the lemon syrup:
2 cups freshly squeezed lemon juice
1 cup sugar

1. Puree the watermelon, lime juice, and sugar in a blender until smooth.
2. To make the lemon syrup, combine the lemon juice, sugar, and 2 cups water in a small saucepan. Bring to a boil and stir until the sugar dissolves, 2 to 3 minutes. Let cool.
3. Mix the lemon syrup with the watermelon mixture. Serve over ice.

Makes 2 quarts

Note: For the adult version, add 2 ounces of your favorite vodka or tequila.

Value Wine of the Week

If you're expecting houseguests this weekend (or this summer), be sure to stock up on this week's pick.

We happily sipped bottle after bottle of 2009 Crios de Susana Balbo Rose of Malbec. We've always loved Balbo wines, but this is a favorite. This dry, dark pink rose bursts with strawberries and you can literally pair it with anything on the table (except dessert).
At around $11 a bottle, make room in the 'fridge.


Grrl with Knife

Grand Ol' Flag.
Leave it to Martha Stewart to create the most patriotic dessert on the planet: the American Flag Tart. This is the dessert we make every year because it's just too fabulous to pass up - and the crowd always goes wild for it. It's a bit of thing (two tart pans and a Pate Sucree recipe; need we say more?) but the chocolatey, buttery, fruity result is worth the effort, we swear.

American Flag Tart

2 recipes Pate Sucree
Creme Fraiche Filling
4 ounces semisweet chocolate
1/2 cup apricot jam, for glazing blueberries
1/2 cup raspberry jam, for glazing raspberries
2 tablespoons water
2 pints red raspberries
Confectioners' sugar, for dusting
1 pint blueberries, picked over

On a lightly floured surface, roll out a disc of pate sucree 1/8 inch thick to fit a 3 3/4-by-13 1/4-inch fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Repeat with remaining disc of dough. Transfer to the refrigerator, and chill for 1 hour.

Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking until tart bottom is golden, about 20 minutes more. Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pan.
In a small bowl in the microwave or set over a pan of simmering water, heat chocolate until it is just melted, about 1 1/2 minutes; stir until smooth. Using the back of a spoon, line each tart shell with chocolate. Refrigerate to set, at least 5 minutes. Meanwhile, heat apricot and raspberry jams in two separate saucepans with about 1 tablespoon water in each; strain into separate small bowls.

Make top tart: Remove one lined tart shell from refrigerator and spread 1/3 of the creme fraiche filling over the bottom. Arrange 3 rows of unglazed raspberries 2/3 the length of the tart, leaving space between each row and at the top and bottom edges for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Toss blueberries in a bowl with strained apricot jam. Fill left third of tart shell with a layer of glazed blueberries arranged snugly in rows; top with another layer of blueberries. Toss half the remaining raspberries with the strained raspberry jam, and carefully fill empty rows with some of the glazed raspberries, rinsing your hands as needed.

Make bottom tart: Remove remaining tart shell from refrigerator, and spread a third of the creme fraiche filling over the bottom. Arrange 3 rows of remaining unglazed raspberries, starting at the top edge and leaving space between each and at the bottom edge for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Fill empty rows with remaining glazed raspberries.

Arrange tarts on a large board or tray to resemble the flag, and serve with remaining creme fraiche filling on the side. Finished tarts will hold at room temperature for several hours.

Recipe and photo courtesy Martha Stewart Living

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Culinate Newsletter: Grilling, baked eggs, Greens with Baked Goat Cheese Rounds

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Dear readers,

I wouldn’t call our friend Gideon a grill fanatic, but he does have three Char-Broils over in a corner of the yard — a Rolls Royce model that he cooks on regularly; an ancient grill (his first) that he never cooks on but can’t bear to part with; and a workhorse that he can use, despite its broken lighter, if there’s overflow.

It’s a sort-of grill museum, and if Gideon’s moist and flavorful salmon is an indicator, every household should have one.

Nothing like that at our place, though. We have a simple three-legged Weber, and every time we want to use it, we have to drag out the chimney starter. We never regret the effort, however: Grilled food says summertime as much as Watermelon-Mint Pops or Dark Chocolate Ice Cream.

We’ve got plenty of how-to-grill content on Culinate, including Matthew Amster-Burton’s advice for yakitori grilling (also known as meat on a stick); Bob Blumer and Elizabeth Karmel’s tips on cooking pizza on the grill; and David Joachim and Andrew Schloss’s technique for grilling vegetables and other sides.

Some of our favorite grill recipes too: Kathleen Bauer’s fantastic Paella on the Grill; Matthew Card’s tender and flavorful Grill-Smoked Spatchcocked Chickens; and Ellen Jackson’s amazing Grilled Mussels and Clams.

Finally, there’s Augusta Scattergood’s review of Holy Smoke, a book about North Carolina barbecue. I don’t think I’m spoiling anything by telling you that despite the fact Scattergood hails from Memphis, she really likes this book.

Happy Fourth!

Kim Carlson
Editorial Director

Featured Stories

How to bake eggs

Portland chef Jenn Louis teaches us to make baked eggs with castelvetrano olives, one of her favorite simple meals — and now one of ours, too.

The Butcher and The Vegetarian

In this excerpt from her memoir about being a lifelong vegetarian who learns to eat meat, the teenaged Tara Austen Weaver falls for Martha Stewart.

Featured Recipes

grilled chicken nori wraps

Grilled Chicken Nori Wraps

Reminiscent of your favorite sushi roll, but with succulent, marinated chicken.

Greens with Baked Goat Cheese Rounds

Breaded and baked cheese makes a creamy-crunchy accompaniment to tender greens.

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Monday, June 28, 2010

July 4th Faves: Burgers, Dogs, Chicken & Sweets

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Food Network
June 28, 2010
Home | Recipes & Cooking | Shows | Chefs | Shop Food Network
Easy Fruit Tart Flag
Plan a fireworks-worthy menu featuring patriotic classics and festive summer fare.
How Easy Is That?
Ina Garten
The Barefoot Contessa shares her simple, sophisticated recipes.
Just Peachy
Paula's Peach Shortcake
A bushel of sweet treats to make the most of summer's juiciest fruit:
Quick Summer Dinners
Cajun Shrimp and Rice
Tasty dishes ready in 20 minutes or less? Yes!
The Next Food Network Star
The Next Food Network Star
It's a Web-Exclusive!
Star judges Susie Fogelson and Bob Tuschman are revealing what they really think of the remaining finalists.

Inside Food Network
Join the Neelys at the Atlantic City Food & Wine Festival
Join the Neelys and more Food Network stars for a weekend of food, wine & fun at AC's Food & Wine Festival!
More Food to Enjoy ...
Impossible to Easy

Robert Irvine will help you keep food simple this summer in his new book Impossible to Easy.

Food Network Store Products for Your BBQ Bash

Down Home With the Neelys

Mesa Grill Seasoning Set (3-pc.)
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