Due to fan demand, Sam Goldman, he of Trinidad food porn fame, is back to hip us on how to make your very own summery pestos. And since we know how much a good working knowledge of pesto can improve your condiment/nosh game, we are trying a choose your own adventure format this week and hitting you with THREE recipes. Thank you for letting us kill you with kindness! Read More
One of my favorite things to do when I have some frozen vegetables hanging in my freezer is to make an improv soup. For me, these “see what we have” house specials are a chance to funk around with veggies and stocks in various stages of “freshness” and see what combinations work best. More often than not, the resultz are very pleasin’. For this week’s edition of Food Gold, I’mma show you a soup I made with frozen corn and some left over heavy cream. It’s sweet and savory, with just a hint of heat at the end. It’s very nice for a summer soup, as it can be served chilled as well. Corniness after the jump! Read More
I try not to get too too caught up with whole seasonal this and that trend but right now, you are sleeping if you are not cooking a ton of asparagus. For this week’s Food Gold we are going to do a “soft touch” classic, asparagus topped with a fried egg. The name of the game here is timing, timing and timing so let’s jump in and see how to finesse this, ok?
This past week, Food Gold assembled a wild crew and hit up Trinidad for a few days of liming, eating and partying at weird Indian clubs that played Turbo Soca and Wham. Included in our brigade were noted journalist Mr. Michael Calderone, recent Harvard grad (Phd Philosophy) and resident food photographer Sam Goldman, yours truly and our host with de most Mr. Trini Chris aka @jillionaire or that dude who is always yelling racist shit @diplo on twitter. If you need a hook up down there Chris is your dude and he will make sure you get crunk and fed.
Check out our take on some local favorites like roti, SHARK AND BAKE and doubles after de jump, you maco man! Read More
Call me crazy but sometimes I just get the illest cravings for bourgie deli sandwiches. Turkey with brie and apples, pastrami with thousand island dressing and slaw, sprouts with swiss—you get the gist. Those joints are delicious, and so well presented.
Trouble is, they can be a bit pricey and may or may not sharpen the focus on what side of the gentrification fence you are really on when you order one (ZING!) So, to assuage your guilt and impress your friends, we recommend making these delicious Spinach/Avocado/Swiss/Mushroom wraps. They are super healthy, delicious and totally on the right side of the revolution. Enjoy!
Editors note: check today’s Food Gold shout out on the Canadian wire!
As you know we are big fans of dips and spreads here at Food Gold. This week we are going to show you how to make tapenade, a delicious topping/dip/appetizer made from black olives, fresh herbs and briney capers. So long as you pay attention to the texture and acidity of this dish, it is a breeze to make and can easily be multiplied the next time you are having a get together at yo crib.
This is the sort of “world food” thing bourgie storez like Whole Foods will charge you $6+ for a small container of that can easily be made at home for about half that. So, save money, eat well and make some of this bomb ass tapenade. Let’s go!
Positive Vibes Tapenade
3/4 cup black pitted olives, Kalamata are nice
1/4 cup capers, drained and roughly chopped
2 cloves garlic, roughly chopped
2 or so tablespoons of finely chopped red onion
6 or so tablespoons of high quality olive oil
1 tablespoon fresh orange, lemon or lime juice
Black pepper to taste
Optional adds:
tablespoon or so of toasted almonds, crushed
few teaspoons of fresh chopped dill
Special Equipment:
Food processor
1. Throw everything except for the orange/lemon/lime juice and the olive oil in food processor and pulse about seven times until it forms a course paste. You don’t want to over process it or you will have a liquid mix, which is not really what we are going for here. Think a sort of chunky DIP!
2. After mixture is chopped, slowly add olive oil and orange juice in a steady stream, like you would if you were making a vinaigrette. Check for salt and pepper, although between the olives and the capers this mofo should be plenty salty.
3. Place mixture in large bowl, mix well then cover and leave in fridge overnight so the flavors marry.
4. Serve w/ some toasted bread and goat cheese and GO IN!
As alwayz, enjoy!
Fork The World,
In the event you are like me and are always cooking for beautiful women and inspired, urbane house guests, you will really dig this elegant recipe for lemon/herb crusted cod. Cod has a lovely, subtle flavor (much more delicate than salmon) and takes very little time to prepare. It also pairs well with a nice bottle of fruity white wine. Or fruity house guests, whatever you are into. Knowledge after the jump! Read More
Creating your own taco seasoning mixes is one of the small joys of being a home cook. You can basically throw in whatever you have in the house and experiment liberally without nervous consequences. Plus, all those pre-made mixes are filled with enough chemicals to stock a meth lab and are relatively expensive when you think about what you are paying for.
For this week’s Food Gold, we are kicking Old El Paso to the curb and going in on some house party-style beef tacos and lime slaw. This recipe serves four, but you can easily double or triple it if you are throwing that kind of a party. Read More
For this week’s FOOD GOLD we recruited Greg and Darin from Finger On The Pulse to hip us to the secrets of brining and roasting a pork shoulder. Timely! Read More
If you’ve been living the way we have the past few weeks, you are probably really excited to eat something healthy, elegant and simple. So, to help you all atone for your taco/Red Bull sins, we present to you a recipe for Broiled Salmon with Lemon Creme Fraiche and Dill. This is that weeknight dinner fly shit! Read More