December Food Magazine Review

Hey Folks. I changed the format for my last video post and decided to review current food magazines (December 2007.)  For me, it was really fun to read and digest what's on the newsstands, and I enjoyed cooking someone else's recipes. If you get a chance, let me know if you'd like to see this sort of thing again.

I covered Gourmet, Food and Wine, Saveur, Bon Appetit, and I touched on Everyday Food. All have online versions, listed below.  Also, the huge site, epicurious.com, pulls recipes from Conde Nast publications which includes Gourmet and Bon Appetit, among others. 

www.gourmet.com
www.foodandwine.com
www.saveur.com
www.bonappetit.com
www.everydayfoodmag.com

Here are some notes on the recipes I made:

Baked Eggs with Chorizo and Potatoes

Thank you foodandwine.com for listing the recipe writer!  As a tester and developer, I greatly appreciate it.  Which brings me to a point I left out of the video, This dish is created by David Kinch, the chef owner of Manresa in Los Gatos, California.  The article was written by his girlfriend, and food blogger, Pim Techamuanvivit of Chez Pim.  Check out her blog, which in December, features Menu of Hope, a contest to support the UN Food Programme.

As the magazine notes, this dish is made with fresh chorizo, not the dried version more commonly available.  It suggests Whole Foods or stores that sell Latin American foods.  I found mine in the latter.
Like I said, corn beef hash, or any hash could work well too. Except for finding the chorizo, this was a very easy and straight forward dish.  But hardly low fat.

Salmon with Fennel and Pernod

Again, a very straight forward recipe with one tricky ingredient: Pernod, or anise flavored liquor.  Not too hard to find, but not cheap.  I spent $30 bucks for a bottle of Pastis, which is not something I will drink often.  It often shows up in recipes, so I will use it again.

The salmon dish is delicious in it's subtlety, which is wise because a little anise goes a long way. You can pump up the flavors by adding scallions to the mix or replacing the herb-like fennel fronds with dill, but I wouldn't go up on the Pernod.  I under-salted mine, so be sure to season it as the recipe suggests.

I chose a burgundy for this, but I bet an Italian white like Greco de Tufo or Tocai Fruliano would be very yummy, too. Take care, hj

Comments

[food magazine philippines]

Thanks for guiding me through this. Rarely do I find good entries that would walk me through. Great post.

-bjdenise-