Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Chowhounds routinely add soft, fresh goat cheese to salads and sandwiches, mix it into eggs, and eat it on crackers with honey or chutney, but they also incorporate it into cooked entrées.
"I've made fantastic meatballs (combo of veal, pork, lamb) stuffed with goat cheese and cooked in a crushed tomato sauce," says chitodc. "Amazingly delicious, the goat cheese is a perfect fit, but the other flavors are strong enough that it isn't overpowering." jnky stuffs burgers with goat cheese and caramelized onions before grilling.
sparkareno sautés a boneless, skinless chicken breast, then deglazes the pan with white wine or stock and swirls in a few tablespoons of goat cheese to make a creamy sauce.
lexpatti stuffs flank steak with goat cheese, spinach, roasted red peppers, bacon, and red onions. And try CHOW's Chicken with Goat Cheese and Figs.
Discuss: Ideas for goat cheese
There are lots of delicious ways to have bananas for dessert in addition to classics like Banana Pudding and Banana Bread.
kermit melts butter and sugar in a skillet and sautés sliced bananas until they soften, then tops them with ice cream or whipped cream. Emme lays sliced bananas on a baking sheet, tops with a streusel mixture (flour, butter, brown sugar, cinnamon, and vanilla), bakes at 350°F until golden and soft, and serves with ice cream.
rainey says this banana ice cream is "really very easy and very good." She folds in coarsely chopped nuts and drizzles on fudge and caramel syrups as she packs it into a freezer container for a decadent treat. collegekitchen freezes overripe bananas, then throws them frozen into a food processor with honey to make a quick "ice cream."
Discuss: Your best banana recipes
What to do with bananas?
Glad we're not the only ones noticing that country hams are underrated. On Hungry Beast, author Mark Scarborough's look at "Easter's Top Five Hams" is particularly obsessed with the hams of Nancy Newsom, calling them "deeply flavored, complex, ridiculously umami with quiet hints of floral overtones. She still cures, smokes, and ages them the way her grandfather did: in a gnarly old barn out behind her mother’s house. If they’re a labor of love for her, they are for you, too. You’ve got to soak them in water for days to get the salt out of the meat, and then roast them for hours."
Brining is a popular technique for keeping poultry moist, but it also works to improve texture. "Brining shrimp makes the texture really pop," say thew. "I can't say I always do it, but whenever I do, I think the texture of the shrimp is way better." "Brining is a fantastic thing to do if you're going to dry-cook the shrimp," says C. Hamster. C. Hamster recommends a brine of 1/2 cup kosher salt dissolved in 4 cups cold water; soak the shrimp for 20 minutes and rinse.
"Brine them (briefly) with the shells on and then toss them with melted butter, Worcestershire, cayenne, garlic, and smoked paprika and roast them hot and fast!" recommends WCchopper. "Wear an old shirt and sit outside with someone you're very comfortable looking foolish in front of and enjoy!" chowser likes Alton Brown's shrimp cocktail, which begins with brining.
Discuss: Brining Shrimp before cooking?
The mania over the iPad has got me thinking about recipe apps, and how they could be better. This is what I'd like to see in my dream cooking app:
From the moment I choose my recipe, I don't want to have to touch the iPad. Instead, voice activation would guide me through the steps. If you happened to be really slow, you could say "pause" or "repeat" to hear the step again. When I'm baking, I usually have to look back at the amount of baking soda about five times, so it would be nice to just ask, "How much baking soda?" and get a response. Bonus points: You could have the voices tailored to the dish you're making—I'd love to hear an Elizabethan robot describe how to make a mincemeat pie. READ MORE
Score one for idealistic vegetarian policy wonks: San Francisco's SF Examiner reported Tuesday that the city Board of Supervisors unanimously approved legislation denoting each Monday as "meat-free." The legislation is fairly toothless, merely asking “all restaurants, grocery stores and schools to offer a greater variety of plant-based options to improve the health of San Francisco residents and visitors and to increase the awareness of the impact a green diet would be on our planet.” It doesn't authorize Citizen Burger Arrests or anything. But there's still been a fair amount of blowback. Brock Keeling of irascible San Francisco metro blog SFist points out that San Francisco is already heavily frosted with vegetarian restaurants, farmers' markets, hippies, and vegetarian tasting menus: "Who in this city needs to learn about alternatives to meat? No one, that's who. Absurd. This is like, say, passing a Gay Bar Tuesdays resolution."
The iPad has officially arrived, along with endless hype for its movie-watching, web surfing, and app-mania functionality. But the important question (to us) is, how it will fare in the kitchen? How will cooking a recipe from the iPad work and will it be good enough to replace real cookbooks? READ MORE
ipsedixit adores asparagus in all its permutations—but can't detect any noticeable difference in taste between the different colors of asparagus (green, purple, and white). "I've tried them raw, lightly steamed, stir-fried, cooked to fork tender, and it really doesn't seem to matter," says ipsedixit. "They all taste the same." LauraGrace agrees: "It boggled my mind to watch folks in Germany pay 17 or 18 Euro for a plate of steamed fat white asparagus in beurre blanc, and slice it with such care and absolutely roll their eyes back in their heads with pleasure as they ate it!"
The colored varieties do taste different from each other, says Pata_Negra. "Green and purple have a pronounced bitterness (high chlorophyll content). White is mild and most exquisite." But here's where the confusion comes in: The white asparagus you're likely to find in the United States is NOT the divine spargel folks pay 18 euro a plate for over on the Continent. "German white asparagus is also known as white gold," says linguafood. "The flavor is unique, and you won't get anything even close to that outside Germany. I made the mistake of buying white asparagus in the U.S. once. Blah. Basically flavorless." "The American varieties aren't even from the same planet," agrees dmd_kc.
Chalk it up to terroir—and stick with the flavorful green or purple varieties in the States. "Green is one of my favorite vegetables, but I truly detest U.S. domestic white," says dmd_kc. "It has a funky, acrid flavor, which I think is complemented by the chlorophyll in green."
Discuss Asparagus ... can you taste the color difference?