A special early-week food section roundup, where we round up what's happening in food sections from newspapers all over the country! This week: big cities and their January baking beat.
In Washington D.C. they are offering a healthier muffin and tips for eating a healthier breakfast. (Freeze your muffins individually, then grab and go.)
More from the Washington Times below, including a hearty cassoulet. PLUS good food from Chicago, Los Angeles, and San Francisco...
This cassoulet is just what we want to eat right now.
Also, recipes for rich homemade granola, roasted squash with walnuts and goat cheese, and a dish of buckwheat noodles with cashews and greens from Molly Katzen.
In San Francisco a swimmer and cook reacts to the news of the oil spill in the San Francisco Bay with a dish of warm and healing Ochazuke - green tea served over rice with nori, salmon, and other Japanese good things.
There are also recipes for Vegetarian Oat & Corn Cakes with Saffron Aioli, Smoky Chickpea Soup, and Spanish Salad. Also - What Would Michael Pollan Do?
Los Angeles has got Lemon Pie with Italian Meringue - a recipe from Nick & Stef's in downtown L.A. They also test deep fryers, cook beautifully with winter greens, and cook bibimbap and savory beignets. Also - are California wines over the top?
In Chicago they look at the Les Dames d'Escoffier and their new Chicago cookbook: Chicago Cooks ($21.90, Amazon).
They also talk about essential good knives, fitness advice from newly svelte chefs, and warm dates stuffed with blue cheese and almonds.
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That literally looks like a perfect Cassoulet.
view art's profile
As I had a small piece of cooked salmon in the fridge, I decided to try a modified ochazuke for lunch today. What a tasty and simple way to use some leftovers! The recipe seems quite easy to modify. As I didn't have the pickled plum or daikon--or green onions?!--on hand, I substituted some pickled ginger, some cilantro for a bit of green and some radishes for a bit of bite. Rather than nori, I used some dried kombu which I steeped with the pot of genmai-cha as the white rice was steaming. A splash of rice wine vinegar and a small amount of soy sauce added just the right body to the broth. Yummy, healthy and easy!
view wig3000's profile
I'm on the lookout for cook-ahead, grab-and-go, SAVORY breakfast recipes (e.g. savory muffins that freeze well, etc). Have found quite a few online, but would love recommendations from ATers.
view mjoe's profile