Kamis, 03 September 2015

A Tomato and “Dirt” Salad You’ll Really Dig

It’s not unusual for me to steal a recipe idea from a local restaurant, but it’s not everyday that I’m inspired by something I eat at a bowling alley. This happened recently at the Mission Bowling Club, a fun and funky, six-lane bowling alley located just a few blocks from our home, which despite the cacophony, features some of the City’s best bites.

In addition to an otherworldly fried chicken appetizer, and a “granulated,” aged beef burger some (including my wife Michele) consider the best in the City, the MBC also features daily specials, and one such offering was described as an “heirloom tomato salad topped with a crispy rye crumble.”

That sounded great to us, and our server vouched for its excellence, so we happily included it among our starters. What we didn’t know at the time, was that our server had defied the kitchen and refused to use the dish’s official name, “tomatoes and dirt.”

She made this stunning admission as we raved about its deliciousness, and admitted to going rogue and changing the name because she just didn’t think that “dirt” sounded appetizing. What?! I thought this plate of tomatoes and “dirt” was just about the most creative thing I’d heard/seen/tasted in a while.

I was this close to going into that kitchen, ratting her out, and maybe getting a free dessert for my trouble, but thought better of it, and decided to quietly finish the salad, knowing that I would share it here, dirty name and all.  Anyway, this is my version, and I hope you give this a try soon. Enjoy!


Ingredients for 4 Small Portions:
8 oz burrata cheese, or fresh ricotta
Enough freshly sliced tomatoes for 4 portions
Wine vinegar, extra virgin olive oil, salt and pepper to taste
Fresh sliced basil leaves
For the crumbs:
2 tbsp olive oil, more if needed
3 large brown mushrooms, minced fine
big pinch of salt
3 slices of dark rye, made into crumbs
1 rounded tablespoon ground almonds (aka almond meal, almond flour, or just crush your own)

Nominate Chef John for a 2011 Tasty Award!

The Annual Tasty Awards are the premier awards show to celebrate the best in food and fashion programs on TV, in film, and online. Last year, Food Wishes wasn't nominated for an award, but that was my own fault. I was so busy at the time the awards were announced, I never asked for a help getting nominated!

If you'd like to help nominate me, please follow this link and cast your vote. Nominations are only open until September 5th! I believe you can nominate the website in several categories, but "Best Food Program - Web" and Best "Home Chef in a Series" are the ones I'm hoping to get. Thanks!

Resep Soto Ayam Kuah Bening "Enak Tokcer Pake Banggeds!!"


Resep Soto Ayam Kuah Bening Enak Tokcer Pake Banggeds!! – Biasanya kuah soto ayam
berwarna kuning. Warna kuning
didapatkan dari kunyit. Berbeda
dengan soto ayam yang biasa
Anda temukan, kali ini kami akan berbagi Resep Soto Enak Kuah Bening yang rasanya pasti akan Anda sukai. Resep Soto Ayam Kuah Bening ini sederhana, namun akan menghasilkan rasa soto ayam yang gurih dan lezat.
Untuk membuatnya,

Resep Soto Ayam Medan Mak Nyuss Ajib Gile!!


Resep Soto Ayam Medan Mak Nyuss Ajib Gile!! –Anda penggemar soto? Dan Anda pernah ke
Medan? Kalau benar, seharusnya Anda sudah merasakan nikmatnya soto ayam khas Medan yang dapat Anda temukan di berbagai
tempat, mulai dari pedagang kaki lima hingga restoran keren yang tersebar di
beberapa lokasi di Medan. Mungkin judul Resep
Soto Ayam Medan Mak
Nyuss Ajib Gile ini  agak lebay, namun karena

Resep Soto Daging Sapi


Resep Soto Daging Sapi –
Anda penggemar soto? Tentu Anda pernah merasakan lezatnya soto daging sapi
dengan kuahnya yang segar. Soto daging sapi dapat dinikmati kapan saja, baik
dalam cuaca panas maupun cuaca dingin. Kali ini kami akan aberbagi sebuah resep soto daging sapi yang mudah
dilakukan,namun akan menghasilkan rasa soto yang nikmat.


Soto daging sapi, dari namanya saja sudah dapat

Rabu, 02 September 2015

Next Up: Edible Dirt


Grilled Five Spice Chicken – Four Wouldn't Have Been Enough, and Six Would Have Been Too Many

Chinese Five Spice has a proven track record of awesomeness when combined with smoky, caramelized meats, and this grilled five spice chicken recipe is a great example.

I'm not a huge fan of premixed spices. I don't buy rubs and seasoning blends, although thanks to my swag-baggy lifestyle I do have a decent collection. The problem with these aesthetically pleasing packages is you're getting someone else's idea of the perfect formu
la.

I have a pantry full of spices, and half the fun of cooking is tossing them together until deliciousness is achieved, but, once in a while it's nice to reach over and grab the 5-spice.

This blend, usually consisting of cinnamon, anise seed, cloves, ginger, and fennel, has been used for centuries to turn the flavor dial up more than a few aromatic notches.

Grilling season will be coming to a damp end soon, so don't
wait too long to give this a go. I think you'll also enjoy the super simple, sharply flavored rice vinegar condiment that I serve along side. I didn't, but this would be absolutely perfect served with a cold rice salad. What kind? Surprise me. Enjoy!




Chinese Five Spice Chicken Recipe Ingredients:
For the marinade:
1/2 lime, juiced
2 teaspoons grated fresh ginger
3 cloves garlic crushed
2 teaspoons sambal, or other red chili sauce
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
1 tablespoon 5-spice powder
For the sauce:
1/2 lime, juiced
1 teaspoon fish sauce
1 teaspoon sambal, or other red chili sauce
1/3 cup seasoned rice vinegar
all these can and should be adjusted to taste

Fast and Easy Peach Strudel - Forced to Use Frozen Puff Pastry Once Again

There are two ways to make strudel, the right way, and the way I make it in this peach strudel video recipe. This fast and easy version uses puff pastry, instead of the homemade dough that's stretched paper-thin over kitchen towels, and rolled up into the multilayered masterpiece invented in Austria centuries ago. While Austria gets credit for its origins, the word "studel" is German, and most consider this to be a German pastry.

Back in culinary school I remember being so excited to learn we were going to be taught this impossibly flaky, and airy puff pastry. We rolled and folded, and rolled and folded in all that butter, and when we were done our puffy pa
stry looked nothing like the stuff the chef had made. Mine was flat, tough, and so not flaky.

So, like most cooks do, I eventually resigned myself to the fact that puff pastry would just be one of those products I would be forced to buy. It was something that was going to take more practice time to perfect than I had to devote - especially for something I would use only occasionally.

If you are in a big city, you may find a bakery or patisserie that sells it frozen. But, if not, take comfort that every frozen food case in the country has boxes of Pepperidge Farms puff pastry. It's a decent enough product, and when used to wrap up a filling this delicious, no one with any decency will complain. Just don't invite any Austrians over. Enjoy!

Click here for ingredients and transcript

Wishing You a Happy Labor Day Weekend from Manchester NY

I’ll be in lovely Manchester, NY for a few weeks visiting my mother Pauline and the rest of the family. We’ll have a steady stream of new videos as usual, but I am going to try to take a little break from the laptop, and stay offline as much as I can. So far so good…I think I only tweeted four or five times yesterday!

Uncle Billy. One of my most
influential culinary mentors!
Anyway, speaking of family, today is the famous D’Arduini family reunion, and if that name sounds familiar, it should. Despite being one of our older, low-res videos, Chicken D’Arduini, which I filmed here years ago with my uncle Bill D’Arduini, has remained one of our most popular chicken recipes ever. 

To honor the occasion, I’m reposting this wonderful dish just in case you haven’t seen it, or maybe forgot how delicious it really is. I hope you have a great holiday, and as always, enjoy! 


Selasa, 01 September 2015

Currently Breaking a Leg in Los Angeles

I just wrapped up day one of my shoot with BNE in Los Angeles. It was a long, but fun day, and left me with a new appreciation for people that cook on TV.

This doesn't mean I'll stop making fun of them, but I do have a whole new level of respect.

My host Jude, the Co-Founder and Executive Producer at BNE, is a force of nature and a total joy to work with. She really took this rookie under her very pregnant wing and made me feel so comfortable and relaxed.

I'm not sure how I did, but she seemed to think it went well, so that's good enough for me. After the shoot she and her husband Greg took me (and her adorable son Hudson) to dinner at this great Mexican seafood joint called Mariscos Chente.

We had this huge whole grilled fish (snook) dish called pescado zarandeado. So good! I also had my first ever
michelada (pictured here), which was a very refreshing (and huge) drink made with beer, lime, and a mildly spicy tomato juice.

I'll be back in San Francisco Thursday evening, and will give you an update then. By the way, I've been in San Francisco since 1983 and this is the first night I've ever spent in LA! See you soon.