Tag: Food Gold

Food Gold: Real Gs Move In Silence Like (Bechamel) Lasagne (With Mushrooms)

Posted on Jan 5th, 2011

Welcome back to Food Gold 2k11! This week we getting heavy and hearty with a Grandma classic, lasagne. Our version features the woodsy goodness of four kinds of mushrooms, bright fresh herbs and a delicious mother sauce, the bechamel. I broke things down in a few easy steps so you can keep everything in order as you cook up this treat. My only advice is to make sure to you butter the dish before you throw it in the oven and that you taste as you go on the seasoning front. Aside from that, it’s a breeze. You can do this! I want to see you do this! Read More

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Food Gold: Schnitzel or Milanese?

Posted on Dec 8th, 2010

Last weekend, I had a wild craving for a BK Chicken Sandwich, which for the record was my most favorite childhood food. Rather than forking over three bucks for a chemically processed corporate death machine fillet, I decided to whip up a batch of chicken schnitzel, aka chicken Milanese. Or in Jersey Shore parlance, “chicken cutlets.” To be fair these are not synonymous but rather “related” dishes. All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.

In learning how to make this you master not only the art of properly cooking chicken breasts so they are juicy and delectable but also how to properly heat oil and cook in batches to ensure crispy, golden brown food. Important stuff to say the least. And just remember tonight’s chicken cutlet night can also be tomorrow’s chicken parmesan night! Read More

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Food Gold: Kale and Sausage Souper Soup

Posted on Dec 1st, 2010

It’s cold, you are lazy and you want to cook something. I got you! You should make this hearty as hell kale and sausage soup. It’s got a bit of kick, lots of leafy green goodness and a wonderful body thanks to the potatoes. It also takes about 40 minutes total to cook up so if you are not sold yet, you should be now. Trust me this is a very forgiving recipe, impossible to mezz up. Let’s go! Read More

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Food Gold: Frisee Salad with Blue Cheese + Toasted Walnuts and Warm Bacon Vinaigrette

Posted on Nov 22nd, 2010


Photo from Best Week Ever

Wassup culinary commandos! I received a few requests for a “funky salad” since my last post so for this week’s Food Gold I decided to do up a Frisee Salad with a Bacon Vinaigrette. Don’t get put off by the “salad” part though, this isn’t healthy at all. It is, however, incredibly delicious, as any dish containing THREE distinct sorts of fats (protein, dairy and nut) should be.

As for our green component, Frisee, that slightly bitter and funky cousin of endive, it stands up remarkably well to hot dressings and pairs well with rich flavors like cheese and bacon. Think of it as a vehicle for funkiness. And stinky cheese… Read More

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Food Gold: Israeli Couscous with Carmelized Onions + Feta

Posted on Oct 28th, 2010

Couscous, what is it? No that’s not an ICP lyric but a real question. Well, without being Timmy Technical I can tell you that couscous is a grain product usually made from wheat. It is almost always cooked by adding hot liquid and letting that liquid soak into the grain, unlike pasta, which is dunked into boiling hot water and then drained. What this means for us home cooks is that couscous is super easy to whip up in a one pot meal and a great vehicle for other, stronger flavors. Here we add delicious sweet onions that have been caramelized over low heat, punchy/salty feta cheese and a generous amount of fresh mint and lemon juice. It’s delightful, really. Recipe after the jump! Read More

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Food Gold: Perfect Potatoes #Swag

Posted on Oct 20th, 2010

For this week’s Food Gold we are taking you back to culinary boot camp and showing you how to turn out the most perfect roasted potatoes you and your guests have ever eaten. These spudz are crispy on the outside, creamy on the inside and seasoned at the very last moment, not unlike Pomme Frites. But, these are much “healthier” since they are roasted and not deep fried. I’m kind of whatever about health but I can say that these are super easy to make and require little to no effort once you get the basic science (dry potatoes = crispy potatoes) down.

So check it out grazzhopperz, you can use this format for any crispy potato dish you make, the only things that are critical are that potatoes are very dry when they hit the hot oil and that you salt them AFTER they are done roasting/cooking. Thanks to Food Gold friend Sam Goldman for his guru guidance with this cook-ology. Read More

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Food Gold: You're A Jerk

Posted on Oct 12th, 2010

Catchdini and Young Elz collab for this week’s Food Gold, a special office taste test edition.

When I saw that FG friend Mike Davis (who you may know from his DJing as Mike 2600 or his design work, both solo or as part of the Life Sucks Die and Burlesque crews) was expanding his midwest empire to include a line of homemade beef jerky called Cool Jerk, I knew it had to be featured in Food Gold. So I hit our culinary editor Elliot Aronow and put together a chew crew to investigate. Read More

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Food Gold: Dressings for Impressin'

Posted on Oct 6th, 2010

I’ve received a lot of requests for condiment/fixings recipes lately so for this week’s Food Gold we are going to show you how to whip up some uber flavorful and versatile dressings/dipping sauces. The first is a spicy/sweet/creamy honey mustard sauce (perfect for chicken fingers I see u Catchdubs) while the second, a chili/lime jump off, is more on the Asian tip and can be used for salads, spring rolls and even marinating fish or shrimp. Recipes and eat knowledge after the jump! Read More

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Food Gold: Braised Squash with Cream Sauce + Herbs

Posted on Sep 28th, 2010

In keeping with the fall (and Food Gold stereo favorites The Fall) the time of butternut squash is now upon us. I really like this recipe on account of the fact that it plays on all of the things that make this veggie such a delight for quick fall time meals—it’s sweet, savory, pretty impossible to overcook and substantial but not heavy. Here we braise the squash in luxurious heavy cream and then crisp it up using very high heat, which adds a textural interplay that is really off the chain. Recipe after de jump!

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Food Gold: Kale with Garlic Oil and Bacon

Posted on Sep 16th, 2010


Guest appearance from Ludwig Von Pig

I’m a biiiiiiig fan of leafy greens and Kale is hand down one of my favorites. It’s incredibly good for you, edgy in all the right ways (raw or cooked it always has some kick) and wildly in season right now. This week we are going to show you how to make sauteed kale with garlic oil and bacon, a magnificent side if there ever was one. We snazz it up here with a bit of red wine vinegar and red pepper, but you could just as easily leave those things out and still catch the vibes. This goes perfect with Pork Meatballs, btw! Read More

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