Gourmet H(e)aven Vol 1

More documents

Recommendations

Info

Q U I P M E N T E sure that your Make is equipment cleaned thoroughly each use by after it with clean, rinsing water and hot it with a drying Check that towel. grounds have no left to collect been any part of the on and that equipment is no build-up there R I N D E R G you purchase If bean coffee, whole grind your always as close to beans brew time as the A burr or possible. grinder is mill because preferable, of the coffee is all to a ground size. A consistent grinder is less blade preferable. A T E R W water you use is The important to VERY quality of your the Use filtered coffee. bottled water if or tap water is not your or imparts a good odor or taste, strong as chlorine. If such are using tap you let it run a water seconds before few your coffee filling E M P E R A T U R E T brewer should Your a water maintain temperature 195 - 205 between fahrenheit degrees optimal for Colder extraction. will result in water under extracted flat, while water coffee is too hot will that cause a loss of also in the taste quality Brew the best cup of coffee in your home A R T I C L E B Y C H E F J E F F R E Y M A R K S of coffee oil. pot. of the coffee.
to what my Italian Contrary might tell you, when it The Olive Garden grandmother to cooking (even Italian cooking) comes first rule is, there are no rules. None. the Forget all the rules you’ve ever Zero. told, except of course the ones been with food safety. On second dealing make that safety in general. thought, running with knives is pretty much Not a good rule to follow. always of us with culinary training are Those the most guilty when it comes to often chaining ourselves to some set foolishly unwritten rules. We fear we will be of some kind of unforgivable committing faux pas that we might never kitchen In doing so, we often overcome. an even worse offense: that of commit to think outside of the culinary failing That just won’t work in a time box. creativity is almost as important when taste when critiquing cuisine. as today’s world of fusion cuisine and In eclectic practices, it’s fairly safe to other that almost anything goes. Take, for say traditional food and wine instance, Everyone knows that red pairs pairings. meats and that white should with fish, right? Wrong. Or accompany simply short-sighted. One perhaps just as easily err by serving a light could wine alongside a fish whose spicy white overpowers the vino. A better flavor is to match textures and suggestion Serve a bold wine alongside a flavors. dish. Pair a high-acid wine with an rich food such as a tomato- or acidic dish. In fact, the sauce is vinegar-based even bigger key to the correct an than is the actual meat itself. pairing then again, aren’t we abandoning But altogether? Bottom line: convention wines based on what you like Choose what your palette tells you works and by Sarah Ford Words by Michael Ross Photos have also traditionally believed Italians pasta is a dish that should stand that Penne doesn’t belong next to a alone. Spaghetti and chicken parmesan steak. be served on a plate shouldn’t Says who? together. the Olive Garden chain of Apparently didn’t get the memo. restaurants did the millions of people who Neither in on a daily basis to sample their come particularly Italian no-no is the Another commandment of not centuries-old fish with cheese. Although topping is much debate about where this there came from (explanations range rule geographical to religious to safety from no one can say why it is still in reasons), practice. it’s true that the sharp, salty taste While many cheeses can easily overwhelm of mild fish, no one should be denied a a parmesan-crusted well-prepared on a related note, there is no And to withhold bacon from your reason only real rule to observe is to do The make sense. Cook what you like. what what makes you happy. Taste as Eat go. Tweak when it’s needed. And you from your mistakes. And, if your learn grandmother has anything to Italian about it, just threaten to take her to say Garden. Olive DINING Tour of Italy entree. tilapia or salmon with goat cheese. fish dish either. for the dish. 05 BON APPÉTIT | JANUARY 2019
Page 1 and 2: H E F L A I S H A R E S H I S R E C
Page 3 and 4: TOSS-UP: FINDING DIFFERENT THE FOR
Page 5 and 6: like water and air, is life. Starti
Page 7 and 8: Appétit is a publication under the
Page 9 and 10: ice cream is a sweetened frozen foo
Page 11 and 12: THE FARMER'S MARKET BASKET: CELERIA
Page 13 and 14: ice baby ice, are some glaciers you
Page 15: H E F B E R N A R D S O S S S H A R
Page 19 and 20: C T O B E R 2 0 1 9 | I S S U E N O
Page 21 and 22: FOOD GURUS E W H A V E N F O O D C
Page 23 and 24: Maldives archipelago is The atop th
Page 25 and 26: H O M E A N D D O M E S T I C I T Y
Page 27 and 28: the United States, Canada, the Repu

Gourmet H(e)aven Vol 1

Create successful ePaper yourself

Delete template?

Save as template?