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
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
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
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
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
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
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!
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
For this week’s recipe we are passing the mic inter-office style to FG’s own Rachel Etheredge, who is going to school us on making Greek Orzo pasta salad. Rachel writes:
This is great as a side dish or main course. Just remember to prepare it a few hours before you intend to eat. It may feel weird to cook something and not eat it immediately but just ride with it and let the flavors do their funky thing. Also, as you are prepping your ingredients be mindful that the star of the show should be the orzo. The other key players all have VERY strong flavor profiles so don’t go nuts on any one ingredient and aim for a beautiful, colorful balance. Enjoy! Read More
After checking out the Anthony Bourdain in Rome version of No Reservations last week I caught a glimpse of homeboy eating Cacio y Pepe, a beautiful bowl of pasta with cheese and pepper, and decided this was absolutely going to be the next recipe I shared with y’all for Food Gold.
Now, due to the stark simplicity of the recipe you need to be sure you use only top notch ingredients (I’m looking at you dudes who use the old pepper you’ve had in your cupboard for two years) so spend a few extra bux and reap the rewards.This one is a stone cold classic and a great lesson in subtly swagged out home cooking. Read More