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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

Stuffed Mushrooms

Stuffed mushrooms can make an elegant appetizer, or even a main dish, and stuffing options are nearly unlimited. To make them, use medium or large white or brown mushrooms. Remove the stems (many like to peel, chop, and saute these as part of the stuffing), pile on the stuffing, and broil or bake. Here are some ideas:

cbauer browns sausage, drains, then mixes with bread crumbs and cubed mozzarella, stuffs, and broils.

ida sautees torn baby spinach and diced garlic in extra virgin olive oil and stuffs mushrooms, then tops with a bit of grated Parmigiano Reggiano and broils. macca makes a similar stuffing, but includes the diced mushroom stems and onion, and tops it all with panko breadcrumbs.

HillJ adds 2 Tbsp. each shredded zucchini, shredded Monterey jack, and diced sun dried tomatoes to 1 cup of small croutons, folds in enough light cream to bind, and stuffs 10-12 medium mushrooms. Bake in an 8×8-inch pan covered in foil for 20 minutes.

Jackie de uses whatever she has on hand–ham, sausage, chicken, bacon, crab–it’s all good, she says. She sautees the chopped stems in butter with onions, and adds goat or cream cheese, fresh bread crumbs, fresh herbs, salt and pepper, and the pre-cooked meat, then stuffs, drizzles with olive oil, and bakes.

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stuffed mushrooms

The Vegemite Flap

An interesting confusion has developed around Vegemite, the salty, yeasty extract that’s wildly popular in Australia and New Zealand. It has its fans here too, as a spread for buttered toast. It’s high in B vitamins and contains folate. It seems the FDA allows folate to be added only to breads and cereal products, and there’s the rub.

Kraft makes it and isn’t importing it until the position of the FDA is clear. The FDA says they haven’t banned it.

The bottom line is that Vegemite is very scarce in the States these days. Stay tuned.

Scroll down for two interesting entries on the matter in Gourmet’s food blog.

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THIS is why I can’t find Vegemite anymore?!

Roti

Roti is a flatbread that originated in India, but has taken on a life of its own in cuisines around the world, from Southeast Asia to the Caribbean. And just as Los Angeles has its beloved taco trucks, some lucky places have roti trucks or carts. They serve the roti bread stuffed with curries, hot sauce, chutneys, Jamaican patties, or whatever you like. It’s kind of like a West Indies burrito, but the roti bread is much more central and important than the tortilla.

Goat curry, a common and delicious filling, is a good measure of a roti place, says pinstripeprincess–if you were to go on a roti crawl, say. Roti is also served in many restaurants–look for it anywhere that has a good concentration of Caribbean ex-pats.

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Can you explain roti to me?

Frozen Favorites

As a food blog reader, I especially enjoy discovering communities of reviewers who are incredibly analytical about esoteric, “low-end” types of cuisine. Take diet-food-review blog IateApie, for example. On Tuesday, it posted the results of an informal reader poll on favorite frozen-food brands. The clear winner? Quarter-century-old stalwart Lean Cuisine, garnering almost 36 percent of the 844 votes, about 12.5 percentage points ahead of the more foodie-sanctioned, organ-i-licious brand Amy’s Kitchen (which came on the scene six years later).

The critics at HeatEatReview—a blog dedicated entirely to picking and panning frozen meals—aren’t as keen on Lean, as editor Abi’s snarky, funny review of the brand’s Sesame Chicken attests:

I learned [on the company website] that this is Lean Cuisine’s number one seller. I attribute this fact to the meal’s amazing imitation of take-out chinese food in a diet form. Also, it contains breading, which makes women on diets a little insane, even if the breading is soggy. Reading about 30 of the 193 reviews on Lean Cuisine’s website had me thinking that the eaters of these meals are not nearly as discriminating as the writers here on HeatEatReview.com. I would post some of their comments, but the egregious misuse of apostrophes had me twitching after a few pages.

Pa-pow! Clearly there’s a certain hierarchy of taste in this community, just as there is in the fine-dining and farm-fresh-cuisine worlds; Abi and her crew just happen to be dedicated to value as well as deliciousness. (Ousted Top Chef contestant Emily Sprissler might have done well to think about these things in last night’s episode and ditch her snobbery about cooking a dish for the TGI Friday’s menu.)

What about you—does frozen or “diet” food ever show up on your plate?

Satsuma Season

Now that the holiday with the big orange orbs is over, it’s time to focus on the small ones—it’s satsuma season again. Tangy-sweet and easy to peel, satsumas are a reason to love winter.

eGullet co-founder Jason Perlow, on his blog Off the Broiler, pays homage to satsumas—the first citrus fruit to reach market each fall. His preference is for satsumas from Louisiana, where the “climate is ideal for these fruits, which have a highly aromatic peel that is literally almost falling off in the first place and are absolutely brimming with sweet and tangy juice.”

As Jason points out, the Louisiana citrus industry was hit hard by Hurricane Katrina, sustaining a loss of $6.3 million. Many citrus groves had to be plowed under, after being submerged in 14 feet of water during the worst of the storm. But there still are Louisiana satsumas to be had from areas northwest of New Orleans, which managed to escape the worst of the storm and devastation.

California has satsuma woes as well, stemming from challenging weather this past spring. Light harvest caused the Tri-L Mandarin Ranch to suspend their shipping operation, keeping what fruit they do have for customers who make it out to the ranch. “We pride ourselves as being good stewards of the orchards and are working diligently to bring holiday fruit to everyone next year,” they report on their website.

Which should only make you savor these delicious, tangy fruits all the more this year—perhaps, as Jason suggests, incorporated into a version of Nigella Lawson’s flourless Clementine Cake.

Meanwhile, Back at the Ranch 99 …

You certainly would never find a box of Hamburger Helper or Shake ‘N Bake lurking on my pantry shelves. But it’s not because I’m a from-scratch purist. Open my freezer and behold a bounty of veggie potstickers, custard buns, and edamame all ready to steam up for dinner. Open my cupboards and you’re likely to find packages of Patak’s palak paneer or a jar of Indonesian “simmer sauce.”

While food enthusiasts like myself may scoff at packaged “American” foods, somehow packaged foods from other countries and cultures seem just all around more acceptable.

That mindset is helping ethnic grocers to grow. An Associated Press article picked up by the Modesto Bee, among others, looks at the growth of Asian, Mexican, Indian, and other ethnic markets across the country.

But you don’t have to be a sociologist or business analyst to notice that ethnic grocery stores are hot—just drop over to your local 99 Ranch Market on a Saturday and try to find a space in the parking lot.

Ode to Joy

The rerelease of a 75th-anniversary edition of classic cookbook The Joy of Cooking has sparked a lot of food-writer musing. First of all, purists should note that the new book’s a complete turnabout from the 1997 edition, a tome so up-to-the-minute that it sparked rancorous criticism from cooks. The 1997 is held in almost universal contempt.

As Nancy Stohs
wrote
in the Milwaukee Journal Sentinel, ”’Joy’ is once again a comforting friend in the kitchen,” noting that the food experts who rewrote the book for the ‘97 version (causing readers to detect “a tone of snobbery, a yuppifying of what for so long was the bible of mainstream home cooking”) have been replaced by writers who favor a more homespun, instructive approach.

Some cooks will be delighted to find that the new edition includes vintage recipes (old-fashioned pickles, one-pot casseroles), as well as those calculated to appeal to modern tastes. Others find the approach a bit schizo, as is evidenced by this quote from an Associated Press story:

... Gourmet magazine editor Ruth Reichl wonders if the new Joy isn’t trying to do too much.

Retro recipes like “mystery cake” (a ’50s classic made with canned tomato soup) sit uneasily alongside directions for making tofu from scratch. “Do the same people really want all these things? I don’t think so,” says Reichl, who recently edited her magazine’s own comprehensive cookbook. Better, she thinks, to “let (cookbooks) live in their own time.”

Me, I’m just happy to have a substitute for the 1951 copy I have worn to a nub.

Meanwhile, The New York Times finds Joy still on its must list (registration required), along with out-of-print cookbooks that remain hot items, like Pillsbury’s Best 1000 Recipes: Best of the Bake-Off Collection and A Treasury of Great Recipes, first published in 1965 by horror movie icon Vincent Price and his wife, Mary.

On Padma and Her Cellulite

On Padma and Her Cellulite

Emily Sprissler lets loose after being dropped from "Top Chef." READ MORE

Why Would Anybody Want to Eat Old Meat?

Why Would Anybody Want to Eat Old Meat?

Just because it's aged doesn't mean it's rotten. READ MORE

Still Holed Up in Alabama

I spent a couple more days in Florence, Alabama, writing and trying not to eat anything noteworthy. On a wild compulsion, I had dinner at Grille 360, the revolving concrete monstrosity lurking far above my hotel.

It’s quite expensive and as spiritually vacant as intergalactic space. Join me for some high anxiety in this video: Movie file

Hear a quick note about my Grille 360 experience in this podcast, mumbled into my recorder while eating: MP3

Breakfast in the concierge lounge at the Marriott was surprisingly good:

There may not be much great eating in Florence, but all of Alabama lies enticingly to the south. My cousin Michael, who lives in Birmingham, met me halfway, in Decatur, which happens to have some famous ‘cue.

I am forever indebted to Michael for bringing up some ribs from Birmingham I’d hoped to try, and, moreover, taking the impressive step of strapping those puppies into a child safety seat for maximal protection:

Below are the ribs Michael brought from Demetri’s Barbecue (1901 28th Avenue South, Homewood, Alabama; 205-871-1581). They’re quite good, though a bit flat tasting. Maybe the two-hour ride knocked out the je ne sais quoi.

We scarfed them in the parking lot of Big Bob Gibson Bar-B-Q (1715 Sixth Avenue S.E. (a.k.a. Highway 31), Decatur, Alabama; 256-350-6969), which we subsequently hit for dinner.

This is a real Alabama landmark—for pie, white sauce, barbecue baked potatoes, and overall good barbecue in general. The big news was that they quietly make a superb spuddy Brunswick stew, rife with potato chunks, which I adored.

White barbecue sauce is a unique local innovation (just served in this part of Alabama, to my knowledge, and known here as “white sauce”) that’s good on chicken and for dunking french fries. Here’s Gibson’s recipe, courtesy of the Food Network … and here’s a totally different recipe, also claiming to be authentic, from the WhiteTrashBBQ blog.

The chicken was wonderful, especially with that white sauce:

You can get a feel for the chicken’s tenderness from this shot, and also gawk more closely at that weirdo cole slaw:

I don’t totally understand the barbecue baked potato (one of Gibson’s famed innovations), and it looked like hell. But after my first tentative, probing forkful, I couldn’t stop eating it.

I’ve gone to the unusual length of offering two shots of the ribs (below). You’ll notice that they have a slick, hard, greasy sheen. They taste slick, hard, and greasy, too. They were served hot, and while I don’t suspect the kitchen actually fried them to rewarm, mucho oil went in late in the game, and to my palate it really deteriorated what had clearly started out being fine ribs. Depressing!

Killer wonderful pies!

I nearly knocked Michael unconscious with a third barbecue stop (he called the next day to say that he’d awakened with a food hangover), but it had to be done. On the way, we passed this amazing car:

b.b. perrins (608 Holly Street N.E., off Highway 31, Decatur, Alabama; 256-355-1045) is as soulless a sports bar as you’d guess from its corny lack of capitalization. Everything in this place screamed, “Get out before it’s too late!” But the ribs were excellent, as was the chicken.

Hear my shock at finding great barbecue in a horrid sports bar: MP3

This barbecue, too, was rewarmed, though with a lighter hand, making it more enjoyable (I’m quite sure Big Bob Gibson’s ‘cue would beat them right out of the smoker, though). I guess these places are trying to zing up their ‘cue to appeal to the widest possible market.

But just as I was complaining about the greasy sizzly cynical rewarm, my mind flashed back to Demetri’s ribs, which had seemed flat to me at room temperature. So I guess these places are damned if they do reheat and damned if they don’t! Come to think of it, the ribs I tried outside Chattanooga (see report #25) were at room temperature, too. But somehow they managed to taste quite lively. I’m confused. But no time for further research, as it’s time to roar north for (I’m actually trembling with anticipation!) the Kentucky Bourbon Festival.