The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| “The Preppy Cookbook” serves up comfort food on a silver spoon Posted: 10 Sep 2013 05:22 PM PDT Chef Christine E. Nunn includes 125 recipes in "The Preppy Cookbook," from meat loaf to macaroni and cheese and shuns the trendy for the tried and true. "Preppies are people who like the classics," said first-time author Nunn, executive chef of Grange restaurant in Westwood, New Jersey. "Like that Brooks Brothers navy blazer you can wear for 20 years." To the manner born, Nunn, a graduate of the Culinary Institute of America, is also a loyal member of her local Junior League, charitable women's organizations aimed at improving their communities. The 49-year-old spoke to Reuters about a blue-blooded American lifestyle where Gin and Tonic is the drink, condensed soup is a "mother sauce" and proper etiquette is just good sense. Q: How did you learn to cook? A: I grew up eating well. My mother watched Julia Child every day and that's what we would have for dinner a night or two later. I grew up eating shad roe and thinking it was meat. Q: Why did you write this book? A: It was always percolating, but cooking, catering and the restaurant got in the way. And I also thought, everybody today is becoming a foodie, into all these exotic ingredients. I wanted to bring a lot of the basic recipes to the forefront. Q: Who is it aimed at? A: It's for anyone looking for simple recipes that are tried and true, and people who like a good laugh and like a good cocktail. Q: What's always in a preppy pantry? A: Absolutely Wheat Thins and Triscuits, olives for martinis, a jar or two of mayonnaise, and definitely condensed soup. And elbow macaroni, just in case. You won't see penne or tagliatelle. Q: You include etiquette tips; how seriously do you take them? A: They were written tongue in cheek but they're absolutely true to life. They're all just a way to be civil and polite. I will pick up my asparagus with my hand and I will send a formal thank you note. Q: Why do you include cocktails? A: A Dark and Stormy, an Old Fashioned, a Bloody (Bloody Mary), a Gin and Tonic are classically prep. The Pimm's Cup is a delicious drink given to me by my (business) partner who worked at Wimbledon. Q: Do you have advice for entertaining? A: Keep it simple. I think people are overly stressed by doing more and more exotic ingredients and difficult techniques when really, if you know the basic technique you can experiment with flavors and ingredients. Q: Why emulate the preppy lifestyle? A: It's just a nice return to a gentle, polite time where you have conversation instead of text on your iPhone, where you get back to a basic, simple, slightly elegant way of life. Q: Do you still live like that? A: I'm a chef, there's nothing elegant about that anymore. But I do wear Lilly Pulitzer prints instead of chef pants. And I'll zip up to my lake house on the weekend. Lobster Rolls - makes 4 2 bay leaves 2 1-1/4-pound lobsters 1/2 cup good-quality mayonnaise 1 stalk celery, finely chopped Juice of 1/2 lemon 2 tablespoons salted butter, softened 4 New England (called top-split) hot dog buns, such as Arnold's Have a large bowl of ice water ready that is big enough to fit the lobsters next to the stove. In a large stockpot with a lid, bring 8 quarts of water to a boil over high heat. Add the bay leaves and lobsters and let the water return to the boil. Cover, reduce to a simmer for 15 minutes. With tongs, transfer the lobsters to the bowl of ice water. Let cool. Remove the lobster meat from the shells, making sure you get every bit. If you have never cracked a lobster, begin by twisting the tail from the body. Remove the tail and check the bottom fin for any meat left. Remove the large vein and any green (tamale) or bright red (roe) sacs. Twist the claws and knuckles at the base of body and crack with a nutcracker. Use a skewer or any thin sharp object to get every bit of that knuckle meat out. The claws and knuckles have the sweetest, most tender meat. Cut the meat into generous chunks, leaving the claws intact to top each roll with. – Reuters, September 11, 2013. |
| Culinary Wikipedia invites public to contribute their expertise Posted: 10 Sep 2013 04:28 PM PDT Yesterday Ferran Adrià launched Hacking Bullipedia, an open portal that invites data scientists, designers and "data visualization experts" to brainstorm design proposals, tools, new technologies and application ideas and help create the largest virtual library of gastronomic knowledge in the world. The project will include everything from the culinary history of Western dining to cooking techniques, a glossary of culinary terms, and everything you need to know about white asparagus, for instance, all in a tidy, codified system. Like Wikipedia, Adrià's online culinary database will depend on crowd-sourced contributions - an attempt to embrace open innovation and move away from the "traditional model of chef secrecy" which is pervasive particularly among the old guard of chefs. "We have only just scratched the surface when it comes to realizing the full potential of technology and food," said Adrià in a statement. "Bullipedia is an attempt to unlock the culinary knowledge of the greatest chefs and make it available to everyone on the web. With this initiative we are inviting creative and talented people everywhere to join us in this exciting challenge." Also collaborating on the project is chef Joan Roca of Spanish restaurant El Celler de Can Roca - currently ranked the best dining destination in the world by Restaurant magazine - plus a roster of other top chefs from the country and academics from the University of Barcelona. Funding the project is major Spanish telecommunications company Telefonica. Teams have until October 30 to submit their ideas. In November, three finalists will be chosen to pitch their ideas to a panel of experts. The winning team will spend three months in Barcelona working with the El Bulli Foundation to bring their idea to life. The earliest the site would launch would be 2016. For more info visit http://www.hackingbullipedia.org. – AFP/Relaxnews, September 11, 2013. |
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