KitchenDaily

Cookbooks We Love: The Beekman Boys' New Tome

Jess Adamiak — 2011-10-20T12:10:00Z

Have you ever thought about abandoning your hectic modern existence for life on an idyllic farm? You know, "living off the land" instead of living for the weekend?

Brent Ridge and Josh Kilmer-Purcell fled New York City together to do just that. Several years ago, the couple bought a beautiful historic home overlooking a 60-acre farm in Sharon Springs, New York, an hour west of Albany. The farm is a real-deal operation, with goats, pigs, chickens and one "narcissistic llama." (Yes, there is a red barn on the property.) The pair even starred in a Planet Green show called The Fabulous Beekman Boys that chronicled their new adventure.

Now, they're building an empire reminiscent of Martha Stewart's. (And ironically, Brent used to be Martha's Vice President of Healthy Living.) Visit the boys' addictive lifestyle site, Beekman1802.com, and you'll find charming farm anecdotes and clever craft projects. When you're done vicariously living the dream, you can mosey over to the shopping section, which peddles everything artisanal, from goat milk soaps they make themselves to fancy cheeses (some of which actually require signing up for a waiting list to buy.) There's even a memoir written by Kilmer-Purcell (fun tidbit: he used to work as a drag queen!). The only thing you can't purchase directly is their cookbook, which is a shame, frankly. (Luckily, it's available on Amazon.)

Unlike many character-driven cookbooks, the food in The Beekman 1802 Heirloom Cookbook, which is comprised of homegrown heirloom fruits and vegetables, is truly the star. All of it is elegant and none of it is fussy -- just like the book's design.

A few highlights ...

Clever feature: Pages at the beginning of the book in which to scribble your own family's recipes

Statement that might as well be a proverb: "Stock in the freezer is like money in the bank: useful in so many ways."

Unexpected deep moment: "Over time, we grew to appreciate each season on the farm ... the time between the first cherry blossoms and the arrival of their sour fruit, and the cold months between the last tomato and the first, now seems to reinforce that there are true cycles in life -- an important fact somehow lost in a world in which everything is always available."

Recipes We Most Want to Make:

Spring:
Deviled Eggs with Smoked Trout
Dandelion Salad with Slab Bacon, Croutons and Hot Bacon Dressing
Ham and Cheese Strata

Summer:
Jumble Berry Pie
Homemade Lemonade with Lavender and Vanilla
Buttery Peach Cake

Fall:
Butternut Squash-Filled Lasagna Rolls
Roast Pork Loin with Gingerbread Stuffing
Pumpkin Cheese Bread

Winter:
Sweet Potato Pie
Quick, Braised Collards with Pot Liquor
Spiced Carrot Cake

Overall rating, on a scale of 1 - 5: 5! We want to make each and every one of these recipes. And then we want to move in with the Beekman Boys. Don't look at us like that -- they so have room.

Cookbooks of the Stars: Teresa Giudice's 'Fabulicious'

Jess Adamiak — 2011-08-25T17:30:00Z

Ben Fink In this series, we review celebrity cookbooks -- not "chef" celebrities, but the stars of the silver and small screens. This time we're reviewing Fabulicious: Teresa's Italian Family Cookbook by Teresa Giudice.

Before you question your fearless KitchenDaily editors, let us just say: we know what the word "celebrity" means, ok? Some people are famous, and others are infamous; in the latter way, Teresa Giudice is a superstar. Arguably the most volatile, entertaining character on Bravo's The Real Housewives of New Jersey, Giudice stars on one of the multiple reality shows that celebrate the worst of Italian-American stereotypes. (At least she's actually Italian, unlike Jersey Shore's Snooki.) And Italians, if you haven't been paying attention, can cook. Each and every one of them. Hence, Giudice's second cookbook, Fabulicious: Teresa's Italian Family Cookbook.

First, we will give credit where it's due: a lot of the dishes in this book look tasty, though not inventive -- the food photography makes a convincing case. And Giudice extols the virtues of real food, insisting one should never cook with chemical-laden margarine instead of butter or eat at the Olive Garden because of its huge portions and not-even-close-to-authentic menu items. As food editors, we can get behind these sentiments.

The questionable parts of the cookbook don't have to do with the recipes so much as the bizarre, sometimes aggressive statements sprinkled throughout. And the gratuitous shots of Giudice's daughters in multiple sets of matching outfits are kind of weird, too. We get it -- Italians value family. Above all else!

Here are a few highlights from the book ...

Most Random Author Quote: "My mama and papa still come over to my house almost every day (and no, contrary to Internet rumors, they do not live with me, and they do not live in my basement -- my house doesn't even have a basement!)."

Biggest Dis: "French bread is good, but it's long, thin, and crusty (like a lot of the 'Housewives' I know)." Appetizing.

Best recipe name: "Sexy Chick Eggless Pasta"

Most Modest Moment: "If you bought my first, unbelievably successful New York Times bestselling cookbook Skinny Italian, grazie, grazie, grazie from the bottom of my heart."

Recipes Our Editors Most Want to Make: Cavatelli with Red Sauce and Ricotta, Devil Shrimp with Angel Hair Pasta

Overall Rating: (1-5): 3.

The recipes appear to be edible and the quotes are good for a laugh -- this book would possibly make a good gag gift. But if you're actually looking for a solid Italian food primer, there are dozens -- maybe even hundreds -- of better options.

Misleading Food Ads: Should Mom Really Be Serving That?

Jess Adamiak — 2011-08-23T16:05:00Z

Nutella Making fun of commercials for unhealthy food -- any type of commercials, really -- brings to mind that expression "shooting fish in a barrel." From the actors' cheesy smiles to the omniscient announcer's vague or tricky statements, it's simply too easy! But then again, the number of Americans "contracting" obesity is growing every year, and it's not like the big-timey companies pumping these products into the marketplace can't handle (or don't deserve!) some ribbing.

In advertising, transparency doesn't always sell. "Our brand of candle will look and smell the same in your living room as those other candles." See what we mean? But food commercials don't always simply glamorize their product -- sometimes they can be accused of portraying it dishonestly. Below, a few examples ...

Nutella

Healthy whole grains drenched in chocolate, fat and sugar make a smart morning staple for growing children. Right?

Best moment: 0:05: Busy mother's ~~bratty spawn~~ child shoving breakfast plate aside.

Questionable statement: "And Nutella's made with simple, quality ingredients, like hazelnuts, skim milk and a hint of cocoa."

Hamburger Helper

Come on, people. Hamburger Helper is described on its website as a dinner mix. And one (smallish) serving contains a quarter of your recommended saturated fat limit.

Best moment: 0:14: Close up of ambiguous meat concoction in pan.

Questionable statement: "The dinner table is where I learned to be responsible." Hm.

Sunny Delight

27 grams of sugar per serving, 5% juice. 100% excellent choice for a child's drink.

Best moment: All of it. Seeing is believing.

Questionable statement: It's not so much the statements in this ad as it is the athletic imagery: silhouettes(?) of children triumphantly kicking soccer balls and crossing finish lines. Although the commercial's opening sentence, especially in a vacuum, is pretty questionable: "Superstar and mom Martina McBride and Sunny D love to see kids' spirits shine."

What's your take on these commercials? Dishonest? Or just delicious? Tell us in the comments.

The Great Miracle Whip Debate: Divine or Disgusting?

Jess Adamiak — 2011-08-18T16:08:00Z

When you think condiments, chances are you don't think controversy. Ketchup, mayo, mustard: unlike hot button political issues, sandwich spreads don't really have a reputation for being divisive, although there's one colossal exception: Miracle Whip.

In 2009, Kraft (Miracle Whip's parent company) launched an ad campaign that set out to make the goopy white condiment appear cool, even counterculture. If you managed to miss this shining moment in America's cultural history, you can only fully grasp it by watching one of the commercials. (Warning: hipsters dancing on roofs.)

But what exactly IS Miracle Whip? And why does it elicit such passionate opinions?

In 1933, Miracle Whip debuted at the Chicago World's Fair with the tagline, "Salad Miracles with Miracle Whip Salad Dressing." That's right, Miracle Whip broke out onto the American food scene as a spoonable salad dressing. And since that fateful day, people have been debating its merits. Some love its "tangy" flavor, others profess to hate its "cloying" taste. (Miracle Whip contains sugar -- and, until very recently, high fructose corn syrup.)

Often, the debate is framed as a showdown between Miracle Whip and mayonnaise. After all, both condiments are used on sandwiches and in potato and macaroni salads. But the Miracle Whip brand itself is pretty adamant that it is its own entity, darn it. According to its website and (yes) Facebook page, "Miracle Whip is sorta-kinda-not-really-like-mayo, but multiplied by awesomeness. You see, we've got this bold, tangy flavor that is unlike anything you've ever tasted. It's known for kicking sandwiches and salads up a notch. We're not for everyone. Are you Miracle Whip?"

Did you hear that? The implication, of course, is that if you don't like this particular mass-produced ... food, you're not hanging with the right crowd, man. As Heidi Klum on Project Runway would say, "You're eader in, or you're out."

Recently, Kraft has taken notice of Miracle Whip's polarizing qualities. In a new campaign eerily similar to Marmite's, the company portrays couples divided on the direly important issue of what to put on their sandwich.

Either millions of people find Miracle Whip to be delicious on their own accord, or maybe these ads are working. According to Kraft, Miracle Whip is currently among the grocery industry's 20 top-selling brands.

So, what's your take? Is Miracle Whip a staple on your grocery list? Or would you throw a fit if you found it lurking in your fridge? Let us know in the comments.

10 Kooky Grilling Tools

Jess Adamiak — 2011-05-16T14:09:00Z

Hulk Hogan's Ultimate GrillThe dawn of grilling season means it's time to whip out the skewers, spatulas and basting brushes. But what about your trusty pair of goggles or personalized steak branding iron? If you don't own such quirky grilling accessories, check out the ten bizarre products below, some of which are more useful than others. And don't be afraid to let us know which tool is the weirdest in the comments section below.

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10 Unusual Grilling Tools

Afraid of getting smoke in your eyes? Fear no longer. Afraid of looking like a dork? We can't help you.

RSVP Goggles, $19.95 at Amazon

10 Unusual Grilling Tools

The first step to preparing a juicy, grilled burger or hot dog? Popping them in the microwave, according to the makers of the Micro Grill.

Micro Grill, $12.99 at the Home Marketplace

10 Unusual Grilling Tools

Hook your steak up to this high-tech thermometer's electrodes and it will tell you its exact temperature. It will tell your guests that you're a type A personality.

Charcoal Companion Steak Station Thermometer, $18.43 at Amazon

10 Unusual Grilling Tools

Some people brand cattle; other brand individual steaks. You can switch out the letters on the iron to create personalized messages. May we suggest "Will you marry me?"

Meat Mark-It Personalized Steak Branding Iron,

10 Unusual Grilling Tools

It makes sense to own such a specific tool only if you roast jalapeños. Like, everyday.

King Kooker Jalapeno Rack with Corer, $12.54 at Amazon

10 Unusual Grilling Tools

Just in case you need to catch and kill your food immediately before grilling it.

Tactical Grilling Apron, $45.00 at Amazon

10 Unusual Grilling Tools

Not to be outdone by George Foreman, pro-wrestling legend Hulk Hogan gets in on the branded product action. Get that paper, Hulk!

Hulk Hogan's Ultimate Grill, $99.99 at HulkGrillSale

10 Unusual Grilling Tools

Get it? ChickCAN. This handy device makes the beer can chicken cooking method even easier on the grill and in the oven.

Bayou Classic ChickCAN Rack, $9.99 at Amazon

10 Unusual Grilling Tools

This funny-looking silicon contraption may actually prove useful since it lets you scoop food off the grill in one fell swoop. Just don't get too used to sticking your hand in hot flames--one day you might do it without the glove.

Grill Glove, $12.87 at Amazon

10 Unusual Grilling Tools

We're not sure what to say about this tool, except that the mask is the best part. Hands down.

Swashbuckler BBQ Sword, $17.95 at HomeWetBar.com

10 Unusual Grilling Tools

7 Cheap Ingredients for Flavorful Food

Jess Adamiak — 2011-05-03T16:22:00Z

Rachel Been, AOLA popular mantra amongst chefs is "fat is flavor." And while this is absolutely true-mmm, buttery shortbread cookies, juicy steak-you can also infuse your food with flavor by experimenting with the healthy and affordable ingredients below, whether you're cooking at home or improving a meal from your favorite takeout joint.

1. Acid

Think vinegars and citrus. Adding a splash of lemon right before serving chicken soup, for example, sharpens its existing flavors. And there's really no need to buy bottled salad dressing when you can combine a little lemon or vinegar with oil. To get the most for your money, pick versatile vinegar like sherry or rice--both can stand in for other vinegars in countless recipes.

2. Aromatics

Ever been seduced by the aroma wafting from an Italian restaurant or French bistro? Blame aromatics. Aromatics get their name from the delicious scent they release when heated in a pan with oil or butter. They infuse everything they're cooked with, creating a foundation of flavor. Common aromatics include onions, garlic, shallots and vegetables like carrots and celery. The ingredients you use really depend on the type of cuisines you like to cook or what you have to work with at home.

3. Booze

It's unbelievable how much depth of flavor one cup of wine or one shot of brandy will add to a sauce. But beware of cooking wines--they tend to be unpalatable because they're loaded with salt, and they're overpriced. A cheap vintage from the bottom shelf of your local wine shop will do. Have extra wine left over from a dinner party? Freeze the remaining amount in ice cube trays. You can plop the cubes right into your next sauce.

4. Fresh herbs

Shell out $4 for a container of dried cilantro, and you may as well have spent that money on an empty jar. Fresh herbs, on the other hand, impart a crisp, often bold flavor to your food that is impossible to replicate. They cost just $1-$2 dollars a bunch.

5. Heat

There are a myriad of hot sauces to try, from trusty Tabasco to international favorites like Sriracha and El Yucateco. Fresh chili peppers are also a good option. (If you want even more heat, leave the seeds in.) And chipotle peppers, which are just smoked jalapeños, lend a special, smoky flavor to foods.

6. Spices

Many stores freshly grind spices and will let you buy them by the ounce--perfect if you're interested in trying a new spice or if a recipe calls for one that doesn't already live in your pantry.

7. Stock

If you like to cook, consider making your own stock. A chicken stock, for instance, is simply leftover roast chicken parts simmered for hours with water and some vegetables--you're essentially making something from nothing.

Are You Cooking with the Wrong Oil?

Jess Adamiak — 2011-04-26T14:49:00Z

AlamyIf you cook food in your favorite extra-virgin olive oil, stop.

Kitchen oils aren't created equally. The most important thing to consider when choosing a type of oil to cook with isn't its brand or even flavor, but rather that particular oil's smoking point. Since most forms of cooking involve high heat, such as sautéing and frying, it's key to use oil that doesn't begin smoking until it reaches 420 degrees or higher. If you don't, you risk infusing your food with a nasty flavor, wasting cash, and even potentially increasing your risk of getting cancer.

When fat begins to smoke, it releases a burnt chemical smell and taste that will ruin the flavor of your food. Smoking oil has negative health implications, too: high heat destroys the nutrients in delicate oils like extra-virgin olive oil when it reaches temperatures as low as 320 degrees. And when oil smokes, it releases tons of free radicals, which may elevate one's cancer risk.

The solution? Get your Sam's Club on--a big container of oil with a high smoking point and a neutral taste will become your kitchen workhorse.

Here's a list of oils that have a high smoking point and little to no flavor (which is a good thing, in this case):

Oils and their Smoking Points

Vegetable oil - 450°
Grapeseed oil - 420°
Canola oil - 425°
Corn oil - 450°
Sunflower oil - 450°

So when, exactly, can you use that extra-virgin olive oil? Any time you're not cooking at high heat! Drizzle it over pasta, pizza, or fish--anywhere you want its flavor to shine. Oils with low smoking points like extra-virgin olive oil, dark sesame and the ever-trendy truffle oil tend to be pricier, so using them correctly ensures you'll get your money's worth.