Thursday, July 29, 2010

The Ultimate Brownie Pan + Recipe

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The Ultimate Brownie Pan + Recipe
Food Network Store July 29th, 2010 Find exactly what you're looking for. - click to search
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The Ultimate Brownie Pan Edge Brownie Pan
S'more Brownies Recipe from Food Network Kitchens S'more Brownies Recipe from Food Network Kitchens
Make a Homemade Brownie Sundae
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Barefoot Contessa Brownie Mixes and Dessert Sauces
Brownie Pudding Mix Outrageous Mint Brownie Mix Outrageous Brownie Mix
Brownie Pudding Mix Outrageous Mint Brownie Mix Outrageous Brownie Mix
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Wednesday, July 28, 2010

GourmetGrrl Bites

GourmetGrrl Bites
July 28, 2010
In this issue
:: The Crossings Pinot Noir
:: Zucchini Feta Tart recipe

Land of Sheep and Wine. This week we're channeling New Zealand: drinking their tasty wines and chowing down on a zucchini tart.

Cin Cin!
Laura Holmes Haddad
aka The Gourmet Grrl

Grrl with Corkscrew

We've always loved New Zealand Pinot Noir, and we were thrilled to find a tasty one under $15.

The Crossings 2008 Pinot Noir
from the Marlborough region is everything you want in a New World Pinot: a medium-bodied wine with flavors of cherries and a bit of blackberry. It is perfection served with lamb (a no-brainer when you're talking about New Zealand) but also with grilled salmon or a summery lentil salad. You'll find it at K&L Wines online or ask your local merchant; it's around $12.

Value Wine of the Week

We're always trolling for a tasty Sauvignon Blanc to pair with our summer veggie dishes, and this week's value wine is a keeper. The 2009 Dashwood Sauvignon Blanc will be our go-to party wine this month.

This is a classic New Zealand Marlborough Sauv Blanc, with citrus and melon flavors and a little grassiness. With a price tag of about $10, you might just stock up for the rest of the year.

Grrl with Knife


Zucchini Love.
We discovered this recipe years ago in Saveur magazine in a profile of  New Zealander Lynne Curry, who serves it at her stand at the Matakana farmers' market. It's now a summer staple in our kitchen, and it will convince even those non-veggie eaters in your circle to eat their greens. (Note:  use green  zucchini for a more dramatic appearance.)


1  10" × 13" sheet frozen puff pastry, thawed and chilled
12 small zucchini (about 2 1/2 lbs.), trimmed
3 tbsp. butter
1 small onion, finely chopped
10 cherry tomatoes, finely chopped, strained in a sieve, excess moisture pressed out
1 cup (4 oz.) crumbled feta cheese
1/2 cup ricotta
2 tbsp. chopped basil
Freshly ground black pepper
1 egg, lightly beaten

1. Preheat oven to 350°F. Fit pastry into a 9" × 12" baking sheet, pressing it against sides. Score around bottom inner edge of pastry (beside crease where bottom meets sides), being careful to not cut all the way through, with a paring knife. Prick bottom of pastry all over with a fork, line with a sheet of parchment paper that fits in bottom only, and fill with pie weights or dry beans. Bake until edge of crust begins to puff and color, about 25 minutes. Remove weights and paper. Bake until bottom is golden, 6-8 minutes more. Let crust cool.
2. Grate 4 of the zucchini on large holes of a box grater into a large bowl. Add 1 tbsp. of salt, toss well, and set aside to let weep for 30 minutes. Transfer to a clean kitchen towel and wring thoroughly to remove moisture.
3. Meanwhile, slice remaining zucchini into 1/4-inch thick rounds. Working in batches, blanch rounds in a large pot of boiling salted water for 1 minute. Drain and spread out on a paper towel-lined sheet pan; set aside.
4. Heat butter in a large skillet over medium heat. (Spoon out 1 tbsp. and reserve.) Add onions and cook until soft, 5-6 minutes. Add grated zucchini and cook, stirring often, until just beginning to brown, 5-7 minutes. Transfer to a large bowl; let cool.
5. Stir tomatoes, half of the feta, ricotta, basil, and salt and pepper to taste into zucchini mixture. Stir in egg and spread mixture evenly in crust. Arrange zucchini rounds, slightly overlapping in rows, like tiles, on top. Bake for 15 minutes, then brush top with reserved butter. Continue to bake until crust is deep golden, 10 minutes more. Let cool to room temperature, then sprinkle remaining feta over top. Cut tart into squares.

Recipe courtesy Saveur magazine

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Culinate Newsletter: Digital cookbooks, genetically engineered meat, jellied wine

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Dear readers,

Matthew Amster-Burton grew up in a household with thousands of cookbooks — his mother Judy’s collection — so maybe it’s no surprise that these days Matthew loves reading books about food and cooking almost as much as Judy Amster does.

But this week in his Unexplained Bacon column, Matthew argues that eventually he’ll be reading those books in digital form — and so will you.

We at Culinate love books and the experience of reading books, but we also see tremendous potential in digital recipes (witness the How to Cook Everything app we recently developed for iPhones and iPods). Lucky us: For now anyway, we can have both.

Over the next decade or so, we’ll see many attempts at moving the content of what have traditionally been cookbooks onto other devices — iPads, Kindles, or tablets that haven’t been invented yet. With the addition of audio and video, plus DIY photo uploads and social media links, these new creations aren’t the cookbooks of your mother’s generation.

But I predict they’ll have legions of fans — like Matthew.

What about you? Head over to Matthew’s post and weigh in on the future of digital recipes, cookbooks, and food books.

Kim Carlson
Editorial Director

Featured Stories

Genetically engineered meat

Rebecca Kessler’s up-to-date look at the status of GE meat in the United States.

Jellied wine

Dessert for a hot summer night: Deborah Madison’s Jell-O for grown-ups.

Featured Recipes

Bacon and Egg Biscuit Sandwich

Our wholesome alternative to the Egg Mc-You-Know-What.

Hummus (Chickpea Purée)

Served with warm pita and salad, Sally Schneider’s revisionist version of the classic makes a light summer supper.

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