Category Archives: Food People

i8tonite: One New York Woman’s Food Allergies Became an Award-Winning Bakery

Gluten-Free to Industry: Allie Luckman Overcame Food Allergies for Her Family and Found a Calling

Allison Wolin Luckman. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery“Do you mind if we chat while I’m driving?” starts CEO and owner of Allie’s GF Goodies, Allison Luckman. “I couldn’t find allergen-free gumdrops, so I’m on my way to the store to buy the ingredients to make them.” With that as an intriguing conversation starter, how could one not want to talk to her via Bluetooth? The Long Island, New York-based Luckman, like many of today’s mothers, found that she had genetically passed her many food allergies onto her kids. Therefore, she started baking for them to make sure her kids could eat baked treats just like their friends – without feeling left out of any celebration.

Black and White cookie. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Starting with a hobby crafting cakes and muffins for tiny tots birthdays and celebrations in 2012, Luckman found the flowering enterprise grew into a bakery. The certified gluten-free and qualified kosher shop concentrates on baked goods free of potential allergens such as dairy, egg, soy, gluten, coconut, peanuts, tree nuts, or sesame. Hence, most of the products are also suitable for vegans. As her business grew, Luckman developed a following among those in the entertainment business. Her clients have included rapper Snoop Dog and hip-hop impresario Steve Lobel, as well as having been featured on A & E’s Married at First Sight and on an episode of Millionaire Matchmaker.

Allison Wolin Luckman. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning BakeryAlmost two years ago, Luckman found a growing need to serve the gentile and Jewish communities by turning her baking business into a complete kosher pareve (dairy-free) enterprise. “I was getting more calls to omit eggs and milk products, so we decided to make a go. Our business gets supported by the many rabbis recommending our goods,” Luckman comments.

When asked what she finds the hardest to do, she doesn’t pause. “Finding good bakers. If they have been working for as a baker for a while, they don’t understand how to work with my recipes that I have personally developed, sometimes working on them for weeks, if not months. When someone fresh comes in, I can train them to work with the types of flours we use. It’s a specific process particular to our products.”

Luckily, those with allergies can now have some of the best in award-winning baked goods (TasteTV’s “Healthy Gourmet Snacks of the Year Awards” and ““People’s Choice Award for Most Innovative New Product” at the International Food Service & Restaurant Show) in the world including bagels, black and white cookies, and challah. Seriously, what child or adult could go through life without devouring a bagel and a smear? They won’t have to go without, due to Allie Luckman and her GF Goodies. #nochildleftout.

Bagels. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Allie GF Goodies are available online and can be shipped throughout the U.S. Follow on Facebook, website: www.alliegfg.com, or by calling (516) 216 – 1719.

Allie's GF Goodies. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I love to make either a full roasted turkey or chicken. My family loves it, giving them the feeling of comfort. Along the same lines I love to make them traditional chicken soup, and they have always loved mine the best.

What do you always have in your fridge at home?
In my fridge at home, we have freshly sliced turkey breast, a variety of cheeses, and kosher pickles, both half sour and garlic dill.

Mandelbread (Jewish Biscotti). From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

What marked characteristic do you love in a person with whom you are sharing a meal?
I enjoy eating with people who enjoy and appreciate good food.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I hate eating with people with bad table manners.

Beer, wine, or cocktail?
I am definitely a wine person.

Your favorite cookbook author?
My favorite cookbook author has always been Mark Bittman.

Buddies. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Your favorite kitchen or bar tool?
I have three favorites in the kitchen. Every baker/ chef needs a whisk, a KitchenAid stand mixer, and a food processor.

Favorite types of cuisine to cook?
I like to cook all types of cuisine as long as there is flavor, room for personal flair, and not too spicy (although my husband will eat as spicy as I give him)!

Beef, chicken, pork, seafood, or tofu?
I’m either a chicken or beef person. Never tofu.

Favorite vegetable?
I love asparagus and broccoli, although I’m not personally allowed many vegetables.

Chef or culinary person you most admire?
I admire Florian Bellinger, the pastry chef.

Hamantaschen. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Food you dislike the most?
I truly dislike mushrooms. I loathe the texture. However, I don’t mind the flavor in a sauce or soup.

What is your favorite non-food thing to do?
My favorite nonfood thing to do, aside from catching up on sleep, is spending time with my husband and grown children, either watching television or traveling.

Whom do you most admire in food?
I admire Ron Ben Israel for his cake business that he’s created.

Where is your favorite place to eat/ drink?
I live on Long Island. My local faves are 388 Restaurant, where they make excellent family style Italian food. They carry and use my products, and are hyper vigilant about my celiac disease so that I can eat safely. I have always been a Peter Luger’s fan—like every New Yorker. And my go-to in Manhattan these days is Felidia, where they take celiac disease very seriously.

Crumb cake. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Do you have any tattoos? And if so, how many are of food?
I do not have a tattoo, nor will I ever. I’ve had so many surgeries that I’m marked up enough.

Recipe: Allie’s Banana Bread

Recipe: Allie's Banana Bread. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Ingredients:
2 c Allie’s flour
3/4 c sugar
2 ripe bananas, mashed
1/2 t salt
1/2 c unsalted butter or Earth Balance, softened
1 t baking soda
1 t vanilla
1/2 t cinnamon
2 eggs
1/3 T lowfat or hemp milk
1/4 c chocolate chips or blueberries (optional)

Directions:
• Preheat oven to 350.
• In a mixing bowl, cream together butter and sugar
• Beat eggs in separate bowl and add butter/sugar to the mixture. Then add bananas, milk, and vanilla until well blended.
• In a separate bowl, mix flour, baking soda, and salt. Then add to the banana mixture until fully blended.
• Add chocolate chips or blueberries, if desired.
• Pour into greased pan and bake 50-60 minutes for loaf.

 

 

– The End. Go Eat. –

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake RecipeSimon Thibault is a Halifax-based journalist and radio producer whose work focuses on food. His written work has been featured in The Globe and Mail and East Coast Living. He has contributed to CBC Radio, and The Southern Foodways Alliance’s Gravy podcast. He was also a judge for the 2015 James Beard Foundation’s Cookbook Awards.

Thibault’s new book, Pantry and Palate: Remembering and Rediscovering Acadian Food, is a fantastic read – and resource. This expertly written and beautifully produced new title is part cookbook and part history guide exploring the culinary legacy of Canada’s Acadian Diaspora located within the eastern Maritime region. We don’t know enough about Acadian history and food – and I am glad to have the opportunity to learn more, in this book.

 

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake RecipeAcadian food is humble, homey, and comforting, which is what inspired Thibault to highlight the cuisine. It is made with love and devotion from a larder that is small but mighty, and holds history within itself. Each recipe is adapted from Thibault’s own family collection or from various women’s auxiliaries within the region – the result is a cookbook of extraordinary value and uniqueness.

I LOVE IT.

Tip: Make the apple pie (it was the first thing I made from the book!). It’s incredible.

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I think readers of cookbooks falsely imagine that the authors cook nothing but the food they extoll in their books. I did do so when I was recipe testing. I think I ate more lard and molasses than one perhaps should on a regular basis while living a semi-sedentary lifestyle. But I tend to cook, for lack of a better term, Pan-Asian food at home. I’m lucky that I know farmers here in Nova Scotia who grow a lot of northern Chinese/Korean/Japanese vegetables. So I often will cook extra rice in a rice cooker while I am doing other things, and then will cook the vegetables à la minute. I usually top things off with an egg or two.

What do you always have in your fridge at home?
Eggs. Always. At least a carton and a half. That way the older eggs can be used for boiling, the fresh ones for poaching and frying. Salted onions, which is a condiment from my book. It lends a nice salty/umami kick to soups.

What marked characteristic do you love in a person with whom you are sharing a meal?
For them to chide me when I say, “I screwed this up, this could be better,” when realistically, they are right. it’s usually quite good. I just always have this platonic ideal of a dish in my head, and it doesn’t always happen. But the other person is happy that someone has cooked for them. And cooking for another is something I love to do.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
If I am in a restaurant, if they are dismissive of staff. As someone who has worked the front of house in various places and times in my life, I find that to be especially heinous.

Beer, wine, or cocktail?
If I am at home, amaro. I am learning to embrace the bitter. And all I need is an ice cube. If I am in a bar where I can see what’s behind the bar in terms of booze, I tend to go for a cocktail.

Your favorite cookbook author?
I have to say Naomi Duguid. She wrote the foreword to my book, Pantry and Palate: Remembering and Rediscovering Acadian Food, but the books that she wrote with her former partner, Jefferey Alford, taught me how to cook. I am still very grateful that I have gotten to know her. I even cooked an apple cake from her book, Home Baking, today.

Your favorite kitchen tool?
A food mill. Apple sauce is magical, and the best whipped/mashed potatoes you’ve ever eaten. And they’re very inexpensive.

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

Favorite types of cuisine to cook?
Chinese. Grace Young’s “The Breath Of A Wok” was the beginning of my understanding of how chinese food works from the act of cooking.

Beef, chicken, pork, or tofu?
Grass-fed beef, that has been well-reared. Preferably something like a flank, or a hanger steak.

Favorite vegetable?
Chinese long beans. The season is short, and you can cook them in a minute or two, or make a variation on the Vietnamese Som Tam, or green papaya salad. Just substitute the long beans cut into pieces and flattened with the side of a knife.

Chef you most admire?
The people who work at America’s Test Kitchen, behind the scenes. They teach so many people to feel comfortable in kitchens, and answer all the questions you may have when creating a recipe. I admire any chef who thinks it’s important to give people agency in a kitchen.

Food you like the most to eat?
Anything made with flour. I live for carbohydrates, whether sweet or savoury.

Food you dislike the most?
Although I love Japanese food in so many forms, and I like fermented foods, I can’t wrap my brain around natto. It’s fermented soybeans that have long white mucilaginous tendrils when you pull it apart. I can’t.

What is your favorite non-food thing to do?
I can’t stop reading about food. I have a (bad? good?) cookbook habit. I went to Kitchen Arts and Letters in New York City, and walked out $700 poorer. And I practiced restraint in doing so.

Who do you most admire in food?
Women.

Where is your favorite place to eat?
An apple, in my parent’s orchard.

What is your favorite restaurant?
In Halifax, Nova Scotia, where I live, there is a wonderful spot called The Highwayman. Small plates, Basque-inspired cuisine. In New York, I have a love for Gabrielle Hamilton’s Prune. Every. Little. Thing. Is. Thought. Out. From the amount of servers on staff, to the wine list, to the price point, to the friendliness of staff. I went there with my friend Sofia, who is a native New Yorker, and she and I ate like kings and queens.

Do you have any tattoos? And if so, how many are of food?
I don’t actually, though I can see why people would assume. If I did, it would probably be of fruit that grows in my parent’s orchard. Peaches for my sister, who passed away and loved them. Apples for my parents, who taught me the value of work. Blueberries for my nieces, who love picking them. And I would be a quince.

Molasses Cake Recipe

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

Excerpted from Pantry and Palate by Simon Thibault © 2017, Text by Simon Thibault. ©2017, Photographs by Noah Fecks. All rights reserved. Published by Nimbus Publishing

Ingredients
2 cups molasses
1 cup lard or shortening
4 cups flour
2 teaspoons cinnamon
1 teaspoon all spice
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1 tablespoon fresh ginger (optional)

Directions
• Preheat your oven to 375˚F.
• Grease a 10×10-inch cake pan, and then dust generously with flour. Alternatively, add greased and floured parchment paper and place into cake pan.
• Using the paddle attachment on your mixer, fold the flour and lard
together on low speed until completely combined, about 4–5 minutes.
• Add the molasses, cinnamon, fresh ginger (if using), and allspice, and mix on low. Make sure to occasionally stop and scrape down the sides of the bowl to ensure all the molasses, lard, and seasonings are blended.
• Add the baking soda and salt, then the milk to the batter, and stir until well incorporated.
• Pour the batter into the pan, and place into the oven.
• Bake for 50 minutes, or until the cake has receded from the edges of the pan and a toothpick placed in the centre comes out clean. Depending on the size of your pan, it may take a bit more or less time. Just keep checking until it comes out nice and clean.
• Leave cake in pan for about 20 minutes, and then invert onto a rack.

Serve on its own, or as a dessert with Maple Whipped Cream (page
176), Easy Caramel Sauce (page 177), or Brown Sugar Sauce (page 202).


– The End. Go Eat. –

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole RecipeWhen Frida’s first opened in 2002 along the forgotten strip of Beverly Drive in Beverly Hills, there was a lack of well-crafted Mexican food in Beverly Hills. The world-renowned town at the time celebrated tomahawk steaks with martinis rather than reposado tequilas and molés. Upon opening, the small but mighty restaurant fostered a growing interest in the cuisine outside of the standard Tex-Mex that populated the City of Angels. More than 17 years later while other area restaurants have come and gone, Frida’s still stands, crafting south of the border dishes one might have in the very cosmopolitan Mexico City.

Owner Vicente del Rio, who was born in the metropolis’s historical and well-to-do borough of Coyocan, said during a phone interview, “I learned how to cook from my mother and grandmother, and I wanted to bring that authentic experience here. I feel that’s why we are successful.”

After a fruitful debut year, del Rio started to spread out to other parts of Los Angeles. As CEO of  FriMex Hospitality, he has launched eating experiences throughout Los Angeles County with Frida’s Tacos in five locations (Brentwood, Old Town and East Pasadena, Melrose, and Campus Village) and a Taco Libre in Santa Monica. His team has also expanded the original experience of Frida’s to Westwood, Sherman Oaks, Torrance, Cerritos, and opening soon in Sherman Oaks.

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Asked about why he thinks Frida is so successful, he says, “We don’t reduce the quality of our food to increase profits. We also have a great team of people working to make sure that we embody the Mexican culture. We want everyone to enjoy our delicious history.”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home? 
Barbeque and paella

What do you always have in your fridge at home?
All types of fresh fruits, vegetables, and proteins

What marked characteristic do you love in a person with whom you are sharing a meal?
That they enjoy the food that they ate and are interested in trying diverse foods

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
They complain about the food and service

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Beer, wine, or cocktail?
Martini

Your favorite cookbook author?
Laura Caraza

Your favorite kitchen or bar tool?
Knives

Favorite types of cuisine to cook?
Mexican and Spanish

Beef, chicken, pork, seafood, or tofu?
Beef

Favorite vegetable? 
Mushrooms

Chef or culinary person you most admire?
My mother and grandmother, who taught me everything

Food you like the most to eat?
Besides Mexican and sushi?

Food you dislike the most?
Cheese

What is your favorite non-food thing to do?
Golf

Whom do you most admire in food?
Jose Andres

Where is your favorite place to eat/drink?
Mexico City

What is your favorite restaurant?
Frida Beverly Hills

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Do you have any tattoos?
And if so, how many are of food?
None

Recipe: Roasted Pork with Green Mole

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Total time: 3 hours, 15 minutes, largely unattended.  Serves 8

Ingredients:
3 1/2- to 4-pound pork shoulder roast, fat trimmed
Salt
Pepper
6 tablespoons oil, divided
6 cups chicken broth, divided, plus 1/4 to 1/2 cup if needed
1 cup chopped onion
2 cloves garlic, chopped
5 tomatillos, husked and chopped (about 1 cup)
1/2 cup shelled raw peanuts
1/2 cup raw pepitas (pumpkin seeds), hulled
1 bunch cilantro (tough lower stems removed)
1/2 bunch epazote (1 cup leaves)
1 cup chopped iceberg or romaine lettuce
1 corn tortilla, torn into pieces
1 bolillo roll, sliced
3 whole jalapeno chiles (not seeded)
2 whole serrano chiles, seeds removed7 poblano chiles, seeds removed, chopped (4 cups chopped)
1/2 cup toasted pepitas

Directions:
1. Season the pork with salt and pepper. Heat 2 tablespoons oil in a Dutch oven. Add the pork shoulder and sear on all sides. Pour 2 cups chicken broth into the pan and cover.

2. Place in a 325-degree oven and cook until the meat is tender and easily pulled apart with a fork, about 2 1/2 to 3 hours.

3. Heat the remaining oil in a large skillet. Add the onion, garlic, and tomatillos and cook until soft, about 5 minutes. Add the peanuts and the raw pepitas and cook for 2 more minutes.

4. Add the cilantro, epazote, lettuce, tortilla pieces, bolillo slices and chiles. Stir in the remaining chicken broth and bring to a boil.

5. Reduce heat. Simmer until the chiles are soft and flavors have melded, approximately 15 to 20 minutes.

6. Let the mixture cool slightly, then blend in batches until smooth. Add a little water or broth (one-fourth to one-half cup) if necessary to make a thick but pourable sauce.

7. Return the sauce to the pan and heat to serving temperature. Season with 1 1/2 teaspoons salt or to taste. Makes 6 cups sauce, ½ cup per serving.

8. Serve on shredded pork, arrange on a serving platter. Sprinkle with pepitas.

 

 

– The End. Go Eat. – 

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata RecipeA poet, journalist, author, and gourmet extraordinaire. Ronnie Hess grew up in New York City, attended the Lycée Français de New York and Julia Richman High School, and graduated from Hunter College, the City University of New York. She earned a master’s degree in history from the University of Wisconsin-Madison.

Hess began a career in broadcast journalism at Wisconsin Public Radio. In the 1980s, she was a reporter/producer for CBS News in Paris, spending nearly four years in France reporting on political, social, and cultural issues. After returning to the Midwest, she worked for Minnesota Public Radio and Chicago Public Radio and was a freelance writer/producer for the “American Justice” series that aired on A&E. Returning to UW-Madison, she became director of communications in the Division of International Studies, and taught middle school English in France during a sabbatical year.

Ronnie Hess and husband (Ron Rosner) in Lisbon. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
Ronnie Hess and husband (Ron Rosner) in Lisbon

Hess has contributed to many publications – national, regional and local – including Saveur, The Christian Science Monitor, and The Milwaukee JournalSentinel. She was restaurant critic for several years for Madison Magazine and was a freelance arts critic for The Capital Times.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata RecipeRonnie has penned two books in a series with one of our favorite publishers, Ginkgo PressEat Smart in France, and Eat Smart in Portugal (click through to read my interviews with her!). Eat Smart Guides are genius, teaching about history, culture, menus, language, and more for a country – and include recipes. They tell you how to decipher the menu, know the market foods, and embark on a Tasting Adventure. I love them, for the broad introduction to a culture through its cuisine, as well as the travel (and eating) inspiration contained therein. Highly recommended.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe

Hess travels to France and Portugal frequently – find her at MyFrenchLife and http://www.ronniehess.com

Cheese plate, Normandy (Eat Smart in France). From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
Cheese plate, Normandy (Eat Smart in France)

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Well, apart from salads, I have a few favorites: risotto, pasta and pesto, vegetable frittatas.

What do you always have in your fridge at home?
Yogurt. And granola in the cupboard. I make my own.

What marked characteristic do you love in a person with whom you are sharing a meal?
Lively conversation.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Bad manners. And not speaking.

Beer, wine, or cocktail?
Wine.

Your favorite cookbook author?
Jacques Pépin.

In Belem's Jardim Botanico Tropical. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
In Belem’s Jardim Botanico Tropical

Your favorite kitchen tool?
Tongs.

Favorite types of cuisine to cook?
Mediterranean.

Beef, chicken, pork, or tofu?
None of the above. It’s fish.

Favorite vegetable?
Lettuce.

Chef you most admire?
Generally, it’s not one but all. They keep long hours, are always on their feet, working in stressful and often uncomfortable conditions.

Food you like the most to eat?
Chocolate.

Chocolate cake for lunch in a restaurant in Provence. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
Chocolate cake for lunch in a restaurant in Provence

Food you dislike the most?
I like everything. Well, I’d have a hard time eating certain insects.

What is your favorite non-food thing to do?
Water aerobics.

Who do you most admire in food?
The people who grow my food, bring it to market.

Where is your favorite place to eat?
Increasingly it’s my kitchen. Restaurants are too noisy and I can’t always count on the food.

What is your favorite restaurant?
Typically, a neighborhood restaurant, specializing in Mediterranean or an ethnic cuisine I would never cook. I love Indian food.

Do you have any tattoos? And if so, how many are of food?
Nope.

In northeastern Portugal in January, snowed in for several days in the village of Montesinho. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
In northeastern Portugal in January, snowed in for several days in the village of Montesinho

 

Recipe: Vegetable Frittata

(Serves about 4 people)

vegetable frittata. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe

This is based on Mark Bittman’s recipe that was featured in the New York Times. You can vary the ingredients, depending on what vegetables you’ve got, so it’s never the same. My instructions are below but here are Mark’s.

You’ll need about 6 cups of sliced or diced vegetables. These can be raw or cooked but obviously if they’re raw, you’ll want first to add those to a large oven-safe sauté pan.

Heat about 2 tablespoons of olive oil, add the vegetables and cook covered until almost done. (I start with onions and garlic and then add vegetables that need the most time, such as carrots, before adding green pepper or zucchini.)

Season with salt, freshly-ground pepper and any other herbs (fresh or dried).

Break 4-6 eggs in a small bowl, beat, and add to the frittata.

Cook until the eggs are set.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
midway through cooking, with mozzarella cheese on top of the partially cooked frittata

At this point I usually add feta cheese and some grated parmesan cheese and finish off the dish under the broiler.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
After grilling the cheese under the broiler. In this version I used carrots, broccoli, green and red peppers.

– The End. Go Eat. –

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken RecipePerhaps you’ve found your way through time and space to The Way Station, the celebrated Doctor Who Bar in Brooklyn. Or, perhaps you’ve been tinkering with cocktails for years to find that perfect match for your fandom celebrations. Or maybe you’re just looking for a great guide to creative, intriguing cocktails. You’re in the right place, with The Cocktail Guide to the Galaxy.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

Andy Heidel is the owner of The Way Station, a bar and music venue in Brooklyn, NY. As R. Andrew Heidel, he is the author of the short story collection “Desperate Moon” which features an introduction by Harlan Ellison and praise from Ray Bradbury. As a book publicist, he launched the Eos imprint and helped make Neil Gaiman, Terry Pratchett, and Neal Stephenson bestselling authors while with Avon Books and HarperCollins. He turned to bar ownership when he was downsized, and hasn’t looked back since.

I love when people deeply include things they love into their lives. Such is the case with Heidel, in his work and book! The Cocktail Guide to the Galaxy is a cookbook and mixing guide that is genius (here’s another interview I did with him). The recipes (over 100) for cocktails are clever – and hilarious. Whether your fandom is Game of Thrones or Doctor Who, Star Wars or Star Trek, Ghostbusters or Lord of the Rings, this universe of cocktail recipes will enliven your life – and parties. I suggest trying them while watching your favorite shows and movies, to add an extra dimension to your viewing.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
A nice dry aged, bone in porterhouse, purchased from www.fleishers.com down the street from me and cooked in my cast iron skillet.

What do you always have in your fridge at home?
Cheese, hot sauce, box wine, spoiled leftovers.

What marked characteristic do you love in a person with whom you are sharing a meal?
Someone who sees cooking as a creative act and a devotional prayer.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Someone who is lactose and gluten intolerant, has nut allergies, doesn’t like spice, insists on eating vegan, then orders a habanero chocolate chip nut milkshake with a side of bacon… and then gets sick.

Beer, wine, or cocktail?
All, please.

Your favorite cookbook author?
Mollie Katzen. I still have my Moosewood Cookbook from 25 years ago. I think I last referred to it 15 years ago. I’m much happier making mashups of recipes and cooking on the fly.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken RecipeYour favorite kitchen tool?
My cast iron skillet, which I call “Star Killer.” (Hint: it inspired the name of this dish.) Once a star begins to fuse its elements into iron, it explodes across the cosmos. The cast iron skillet I use came from the heart of a dying star and that’s kind of awesome. Neil deGrasse Tyson, I challenge you to a Star Killer Cookoff judged by Baron Ambrosia and commentated by Eugene Mirman. Maybe at the next Astronomy on Tap at The Way Station?

Favorite types of cuisine to cook?
Southern Americana, Italian and let’s play: “what’s in my cupboard?”

Beef, chicken, pork, or tofu?
Anything but tofu, please.

Favorite vegetable?
My baby’s got Baby Bok, Baby Bok, Baby Bok Choy.

Chef you most admire?
Anthony Bourdain. Man, I want to drink tequila and eat bbq with that dude.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

Food you like the most to eat?
Cheese. Especially stinky soft melty brine washed cheese from Crown Finish Caves in Prospect Heights.

Food you dislike the most?
Tofu and collard greens. Also, sand.

What is your favorite non-food thing to do?
Write with my partner and drink. Sleep. Dream of electric sheep’s milk cheese.

Who do you most admire in food?
The farm to table movement—chefs caring about where the food they are serving is coming from.

Where is your favorite place to eat?
On the couch with my partner.

What is your favorite restaurant?
I’m not telling, then everyone would go there! Secret. Shhhhh.

Do you have any tattoos? And if so, how many are of food, fandoms, or cocktails?
No tattoos, but I bartended an event at a tattoo parlor once, if that counts.

Recipe: Star Killer Chicken

First, make yourself a drink. I made The Divinian (my 5th Element Cocktail) before documenting this, one of my go-to recipes, then turned to a nice sauvignon blanc out of a box because I was too busy cooking to make myself another cocktail.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

YOU WILL NEED:

One large cast Iron Skillet, one large bowl, a wooden spoon, a cutting board, a sharp knife, moral fortitude, and the following ingredients:

1LB boneless Chicken Breast (two thick breasts).
3 scallions

1 head garlic

1 shallot

1 small yellow onion

8oz fingerling, purple or baby red potatoes

8oz wax beans or green beans

One bunch broccoli

2 sprigs rosemary

salt to taste
pepper to taste

Olive oil

A sense of humor

A warning about the photos: I took them with my iPhone. I was making not only dinner, but also enough leftovers so my partner has lunch to bring to work for the rest of the week.

1) Preheat oven to 425. Get an oven thermometer. I have to set my old gas oven to 560 in order to reach 425.

2) Place the cast iron skillet on stove on low and add enough olive oil to cover bottom of skillet.

3) Thinly slice shallot and coarsely chop garlic. Add to skillet. Add a little salt and pepper.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

 

4) As shallots and garlic caramelize, roughly chop broccoli, onions, potatoes, and put in bowl. Add beans and dress with olive oil, salt and pepper.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

5) When shallots and garlic are nice and brown, place in bowl with the veg and stir till everything is nicely coated in the oil, add more salt and pepper.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

6) Turn up the heat to high under skillet.

7) After a minute, add the chicken and salt and pepper on the top side.

8) After 3 minutes, turn the chicken over. It should be a nice golden brown.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

9) Add all the veg from the bowl. Place scallions over the top.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

10) After 3 minutes put the whole kit and caboodle into the oven.

11) After 20 minutes, give the veg a stir.

12) After another 20 minutes, check the temperature on your chicken with a thermometer. It should be about 145 degrees. Once it is, pull it out and put on a cutting board to rest and leave everything else in the skillet to cook. If the chicken is not at temperature, bake another 5 minutes and check again.

13) Check your potatoes with a fork. If the fork goes through easily, they’re done. If not, put back in for another 10 minutes.

14) Plate and eat and drink.

i8tonite with The Cocktail Guide to the Galaxy Author Andy Heidel & Star Killer Chicken Recipe

– The End. Go Eat. –

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup RecipeJamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day and she’s an advocate for authentic traditional French home cooking. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She grew up on Florida’s Space Coast but now lives in Chinon, France, where she owns and runs the Hôtel Diderot with her husband, and where she makes a whopping 1500 pounds of jam a year. An IACP award-winning writer, her work has appeared in The Washington Post, The Art of Eating, Fine Cooking, France Magazine, Modern Farmer, Leite’s Culinaria, and The Kitchn, among other publications. She blogs at Life’s a Feast, and she just wrote her first cookbook, Orange Appeal, featuring her favorite fruit, the orange.

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe

Orange Appeal highlights one of my favorite fruits…but the one I always forget how incredible it is until I’m eating it – the orange. Schler is incredibly creative with oranges, and brings them into everyday life with ease.

I asked Schler about including oranges into our cooking and eating repertoires. She noted, “A day without orange juice is like a day without sunshine” was more than just a familiar television jingle, it was our mantra, emblematic of the culture of my childhood and youth. I grew up on the Indian River in Florida, famed for its citrus and one of the world’s largest producers of oranges. My first cookbook, Orange Appeal, is, in some sort, an homage to my favorite fruit, the fruit I became addicted to growing up in Florida, a central element of our food culture. But a transformation happened during the creation, development, and testing of the recipes for Orange AppealI stopped thinking of the orange as simply a fruit and began thinking of it as an astonishing and versatile staple ingredient. My recipe testers and I were just astonished at how the orange in one of its many forms (fruit, juice, zest, peel, marmalade, orange blossom water, liqueur) transformed the flavor profile of every single dish we made in such unexpected ways!”

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe
Moroccan Orange Slices in Orange Blossom Water

It’s hard to stop reading Orange Appeal. When I queried Schler about her favorite recipes in the book, she said, “My favorite dishes from the book? That’s tough to answer, there are so many! Maybe the Sweet and Spicy Caramelized Onion, Raisin, and Orange Compote; the Blood Orange Hummus Vinaigrette; Mediterranean Lamb Meatballs and the Curried Cod in Coconut Milk, Lime, and Orange. For sweets, the Moroccan Spiced Orange Slices in Orange Blossom Water, and the Oranges in Spiced Wine Syrup; the Orange, Ricotta, and Chèvre Tart, and the Orange-Cranberry Spiced Granola with Almonds. Is that too many?”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Cake! Always cake! There have even been times when my family has arrived home after a long day of work and school and my answer to their “What did you make for dinner?” is “Cake!”

What do you always have in your fridge at home?
Yogurt, milk, mustard and salad dressing, butter, olives and pickles, a jar of cherry jam. Packets of butter and a few out of date packets of phyllo.

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup RecipeWhat marked characteristic do you love in a person with whom you are sharing a meal?
There are 2 necessary characteristics I love in a person with whom I share a meal: real interest in and knowledge about food and a great sense of humor!

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I get little pleasure out of dining with a glutton, someone who swallows down food without savoring or appreciating it.

Beer, wine, or cocktail?
Wine, of course! I have never liked beer and rarely think of a cocktail, maybe because I have lived the last 30 years in France and Italy, both wine countries!

Your favorite cookbook author?
Anna Thomas and Françoise Bernard

Your favorite kitchen tool?
A great knife and my Better Zester zester! I love a good whisk, too!

Favorite types of cuisine to cook?
French and Moroccan – and I have several recipes from these cuisines in my cookbook!

Beef, chicken, pork, or tofu?
Lamb! Always lamb!

Favorite vegetable?
Oh, hard question! Garden-fresh tomatoes in summer and zucchini all year round! Although I love Belgian endives and cauliflower, too. And eggplants. Is that too much to love?

Chef you most admire?
Antonin Carême

Food you like the most to eat?
Trick question?

Food you dislike the most?
Liver and offal. Ugh. I’m not particularly crazy about sorrel, either, much to my husband’s chagrin. And don’t ask me to eat overripe bananas or mealy apples.

What is your favorite non-food thing to do?
Read. And write.

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe
Hôtel Diderot in Chinon, France

Who do you most admire in food?
I admire people who break barriers. There are several men on my list, from Antonin Carême, to Graham Kerr to Paul Prudhomme, but let’s concentrate (mostly) on the women. I admire the first women chefs who, against norms and misogyny, worked their way to head great kitchens in France, from women such as La Mère Brazier to Rougui Dia, Anne-Sophie Pic, and Hélène Darroze. I admire women like Anna Thomas, Rose Levy Beranbaum, Mollie Katzen, Madhur Jaffrey, Françoise Bernard, the intrepid and groundbreaking cookbook authors who inspired me, just out of college and just married, to cook and bake fearlessly and adventurously and, in extension, to begin to eat better, too.

I’ve always admired TV chefs like Graham Kerr and Julia Child, Nigella Lawson and Jamie Oliver who brought the raw passion and casual simplicity to millions and inspired us to cook and to love cooking (even if and especially when we messed up) and sharing food with others.

I admire chefs like Virginia Willis, Kathleen Flinn, Zoë François, Sandra Gutierrez, Nancie McDermott who reach out and teach others to live better and eat better by cooking real food, local food, ethnic or regional food, those loud voices who, with grace, passion, generosity, and humor, continue to instruct and share and inspire and push forward to carry on their mission.

Where is your favorite place to eat?
Living in Europe for more than 30 years, I head straight to the nearest – and best – diner whenever I visit the States. I love a great American diner! I’ve eaten in many Michelin-starred restaurants and bouchons in Lyon and have had such sublime and truly memorable meals, but my favorite place to eat is at home when my husband (or now my son) cooks.

What is your favorite restaurant?
I’ve had some amazing and incredible meals in France, Italy, and the States. It’s hard to commit to a favorite, although I could draw up a list.

Do you have any tattoos? And if so, how many are of food?
Tattoos? No, none. They are against my religion. But I’d gladly wear food-inspired jewelry!

Leek and Potato Soup Recipe

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe

My French husband is constantly busting those myths about French cuisine that I, as an American, have ingrained into my mind, that French home cooking is fussy, complicated and complex, and expensive. This Leek and Potato Soup proves the point: while utterly elegant and flavorful, it is simple and quick to make and absolutely thrifty. Leek and Potato Soup for Two is at once warming, comforting, and sophisticated.

3 medium leeks, whites only + 1 extra small leek for topping
1 small red onion
2 cloves garlic
2 medium potatoes (about 10 ounces / 300 g)
Olive oil and butter or margarine
50 g smoked lardons or bacon in small cubes
1 small cube vegetable bouillon (or 1/2 large cube) or enough homemade to cover vegetables (soup for 2 bowls)
Olive oil or equal parts olive oil & margarine
Salt and pepper

Prepare the vegetables by chopping the white parts of 3 leeks, the onion and 1 clove garlic.

Peel the potatoes and cut into small cubes. Simply crush the second clove of garlic, leaving in one piece.

Add 2 or 3 tablespoons of olive oil or half oil, half butter into a soup pot.

Heat and add the onion and garlic and cook, stirring, for a minute or two; add the chopped leeks and bacon and a couple grindings of pepper, stir and cook “until it smells good” as the French cook told me… just a couple of minutes until the onion is transparent.

Add the potatoes and just cover with water, adding the bouillon cube, or bouillon.

Bring to the boil, lower the heat and allow to simmer gently for 15 – 20 minutes just until the potatoes are tender.

Taste, add salt and pepper to taste.

Remove the soup from the heat, cover and allow to sit until dinner time (we make this about half an hour or so before dinner).

When ready to serve, heat a tablespoon of olive oil in a clean skillet or pot; add a tablespoon or two each of cubes of bacon or lardons and very thinly sliced white leek; cook, stirring, until crisp.

Reheat the soup and serve topped with the crisp lardons or crumbled bacon and leek strips.

 

– The End. Go Eat. –

i8tonite with A Taste of Paris Author David Downie & 1691 Crème Brûlée Recipe

i8tonite with Taste of Paris Author David Downie & 1691 Crème Brûlée RecipeOne of the things I love most is to combine history and food. And no one does it better than David Downie, in his new book, A Taste of Paris: A History of the Parisian Love Affair with Food. In A Taste of Paris, Downie traverses time and space (cultural space, that is) to bring us the history of food in Paris over the last 2,000+ years. In doing so, he explores Paris and shares with us places from antiquity (and today), cultural changes, restaurants and reviewers, home cooks and chefs, important food people in the history of Paris, recipes, and more.

Downie, a native San Franciscan, lived in New York, Providence, Rome, and Milan before moving to Paris in the mid-80s. He divides his time between France and Italy. His travel, food, and arts features have appeared in leading print and on-line publications including Bon Appétit, Gourmet, Saveur, Epicurious.com, and Gault & Millau, the premier French food guide. He is the author of over a dozen nonfiction books, including the highly acclaimed Paris, Paris and A Passion for Paris. David and his wife, photographer Alison Harris, create custom walking tours of Paris: www.parisparistours.com. His author website is www.davidddownie.com

Downie writes, “…the city of Paris itself grew like an oyster shell, in layers, built from the intermingling of imported styles, merging the Mediterranean and Northern Europe, and so did the culture that produced the often-complicated delicacies and refined nectars Parisians and visitors adore today or prefer to fashionably disdain as unworthy of past greatness.”

i8tonite with Taste of Paris Author David Downie & 1691 Crème Brûlée Recipe

When I asked Downie about the book, he noted, “A Taste of Paris is a freewheeling, entertaining history of food, wine, and fine dining à la Parisienne. The narrative follows the cityscape, from the Ancient Roman core of Paris outwards, creating what I call a “culinary topography” covering 2,000 years. I take readers by the hand and show them Paris today, telling the city’s story as we go, which is why the book doubles as an insider’s guide to food and dining in Paris in 2017.

And what about history? Downie related, “One big question I ask is, how did gastronomy become a highbrow activity in Paris over 200 years ago and why is the love of food and wine still considered a bona fide intellectual pursuit to this day? The evolution of mere hedonism into the cult of food as high culture was spearheaded in the private dining rooms, literary salons, and pioneering restaurants of the city by a certain Grimod de la Reynière and Brillat-Savarin, two fascinating historical figures and legendary eaters. Their lives and times feature large in my book.”

A Taste of Paris is a book I couldn’t put down, a book I love, a book I’m very happy to recommend to our readers.

i8tonite with Taste of Paris Author David Downie & 1691 Crème Brûlée Recipe

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Do we have 90,000 words for this? No? Then anything with wings, lots of fat, crispy skin. Confit de canard or goose, or a perfectly roasted chicken, are hard to beat, but I can also think of 20,000 other things I love to cook at home including a casserole of vegetables and cheese baked for hours at low heat, unctuous inside, crispy on top, redolent of greens and curds.

What do you always have in your fridge at home?
Everything needed to feed a king and royal court. Also, at least one chilled bottle of fine white wine, often a Sancerre or Menetou-Salon, sometimes a nice little Vire’-Clesse’ from the Maconnais, hugely unrated, all of them organic needless to add.

What marked characteristic do you love in a person with whom you are sharing a meal?
Well, chewing with her mouth closed and wielding the flatware with skill, naturally. They are a prerequisite for undistracted, intelligent conversation, preferably about history, the arts, literature or politics, never food or wine, honestly, though, as I enter my seventh decade, reminiscences are also appreciated, in other words, I love my wife and love sharing meals with her. She is the ideal dinner partner and after 30 years get better by the day.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
The opposite of what I’ve outlined above. Above all, loudness, vulgarity, and the clumsy placing of dirty implements on the tabletop or the edge of the plate. Also I currently find it impossible to share a meal with anyone bent on defending the politics of 45. That is an act of indecency.

Beer, wine, or cocktail?
Wine, wine, always wine!

Your favorite cookbook author?
If I name a living author other than Paula Wolfert, who is not only great but a wonderful human being and a mentor, if I have such a thing, the ones I fail to name will seek to murder me with a sharp knife. How about someone long-dead and uncontroversial like Apicius or, if you insist on modernity, Massialot, for a time Louis XIVth’s valet/maitre d’ and the inventor, it is thought, of crème brulee? I give his recipe for it, with fixes, in A Taste of Paris.

Your favorite kitchen tool?
The fly swatter. Just kidding. Sort of. The mortar and pestle taken together must be among them, the whisk is another.

Favorite types of cuisine to cook?
I’m an amateur home cook, but if I’m allowed to be immodest and you will agree to dine with me, I suppose I would make you something Italian, French, or improvised Californian, in that order.

Beef, chicken, pork, or tofu?
Surely you jest? I would pay to never eat tofu again. The first three choices are equally swell. I would refer you to my earlier answer about favorites, including duck. I’ve come to love cows, so eat little beef these days and while I like pigs, I cannot resist cooking them in a thousand ways. As one of the fathers of French gastronomy, Grimod de la Reyniere, said, they are the “encyclopedic animal.” Everything in them, leaving aside the contents of their bowels, I would think, is good to eat. It’s tragic for the species but I can do nothing to save them from their own deliciousness.

Favorite vegetable?
Artichoke: a great aphrodisiac, especially if you believe in aphrodisiacs.

Chef you most admire?
Let’s go with another dead one, for safety’s sake: Raymond Olivier. He ran Le Grand Vefour at the Palais Royal in Paris for decades, had three Michelin stars when they meant something, but wasn’t smarmy or cynical, and actually did the cooking himself. He helped nudge French cuisine from the glom and goo and silly flimflam of Escoffier into the modern age. He also happened to be the first chef ever, anywhere, to have a TV show about food. That was in the 1950s, long before Julia Child who was, by the way, a huge admirer of his and a regular at Le Grand Vefour.

Food you like the most to eat?
Egad, we need another 90,000 words. Simple food, delicious, wholesome food, authentic, satisfying real food, food that tastes like food and not silly putty styled by sorcerer’s apprentices calling themselves great chefs and artists! Give me a leg of lamb roasted with rosemary and garlic, a poule au pot, a blanquette de veau, a plate of pasta alla carbonara without whipped cream for chrissakes, and no daubs of color and edible skyscrapers on an outsized designer dish!

Food you dislike the most?
See my last answer and add in processed or semi-processed karaoke cooking made by microwave practitioners serving schlock to tourists, cyborgs, and bobos born without taste buds.

What is your favorite non-food thing to do?
Beyond making love? Walking!

Who do you most admire in food?
Without naming names, because I fear the knives and tongues of fanatical foodies: those who are modest and sincere and nurturing and do not seek to turn tables and ravish wallets or torture diners with high-stools and other discomforts for the infantilized, taken by many in the business as prerequisites to hipness, chicness and sophistication. The latter three are inimical to good eating.

Where is your favorite place to eat?
At home.

What is your favorite restaurant?
If I tell you on the Internet I’ll never be able to get a table again. Read my book and you’ll go on a treasure hunt and discover all of my many favorites in Paris.

Do you have any tattoos? And if so, how many are of food?
My thumbs, in particular, are permanently stained by the juice of artichokes. If stretch marks are tattoos, then all of them are food tattoos, at least, they are caused by the overindulgence of food, and make me resemble lardo di Colonnata or perhaps some French country ham.

 

The Original Healthful Crème Brûlée Recipe au Citron Vert Recipe by François Massialot, 1691
(With a few modern tweaks in parenthesis)

 

Take four or five egg yolks, it depends on the size of your serving dish. Stir them together in a casserole (or nonreactive pot maybe) adding a generous pinch of flour (I’d skip the flour and add the four tablespoons of sugar the chef forgot to mention). Pour in two cups of milk a little at a time and keep stirring.

Add stick-cinnamon (about half a teaspoon of ground cinnamon is more practical) and (about three teaspoons) minced fresh lime zests and (the same amount of) minced candied lime zests (which don’t add much and might even subtract from the deliciousness). Alternatively use minced orange or lemon zests instead and call it Crème Brûlée à l’orange (or au citron).

To make your Crème Brûlée even more refined add (about five tablespoons) ground pistachios or almonds and a drop of orange blossom water.

Put the pot on a (medium-low source of heat on your) stovetop and stir gently, making sure your Crème Brûlée does not stick to the bottom of the pot. When the crème is cooked (nearly set without being scrambled), put a serving dish (oven-safe is best) on the medium-low stovetop, pour in the crème and continue stirring until the mixture starts to stick to the edges of the dish.

Remove to lower heat and sprinkle on lots of sugar (as much as you need to generously cover the top of the crème) in addition to the sugar already in the mixture (which chef forgot). Get a red-hot fire shovel (or maybe an iron rod or blowtorch) and scorch the (sugar on top of the) crème until the top is a beautiful golden brown.

Pin for later:

i8tonite with Taste of Paris Author David Downie & 1691 Crème Brûlée Recipe

Excerpted from A TASTE OF PARIS: A History of the Parisian Love Affair with Food by David Downie. © 2017 by the author and reprinted by permission of St. Martin’s Press.

 

– The End. Go Eat. – 

 

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-FryWho wouldn’t love to cook like a Michelin star chef? According to Dr. Stuart Farrimond, the only way to truly uncork our culinary potential is to get a handle on the science of cooking. In his new book The Science of Cooking: Every Question Answered to Perfect Your Cooking (DK Books), he provides cooks of all abilities with a comprehensive and visually stunning guide to every question you’ve ever had on sautéing, searing, slow cooking, and more, providing the building blocks for becoming a great chef.

Specializing in food science, Dr. Farrimond is a science and health writer, presenter, and educator. He has conducted wide-ranging food science research and makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including the BBC, The Daily Mail, and New Scientist. Stuart is an experienced science communicator and founded the online lifestyle-science magazine Guru, which won support from the Wellcome Trust – the world’s largest medical research charity.i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

The Science of Cooking answers over 160 of the most common culinary questions, drawing on the latest research available, to give a deliciously accessible jargon-free read, full of practical know-how. He explains flavor and alcohol pairing, cooking techniques, essential equipment and more, making it the go-to book to master any dish.

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Anything stir-fried. When you cook small pieces of food in a searing-hot wok, you coat them with a unique complex smoky flavor, called ‘wok hei’ (meaning ‘breath of wok’). Stir-frying is a fast and exciting way to turn out great tasting dishes. Unfortunately, most of us Western cooks do stir frying a disservice by not letting our pan get hot enough, meaning that ingredients simmer and steam, rendering them soft and oily.

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

What do you always have in your fridge at home?
A selection of cheeses. At a minimum, there is a super-strong mature Cheddar, something very stinky (like a traditional Camembert), and a more delicate-tasting soft cheese (like a goat cheese). Who would have thought fermented, moldy milk could taste so good?

What marked characteristic do you love in a person with whom you are sharing a meal?
Someone who can be both silly and serious.

Beer, wine, or cocktail?
Wine. Preferably red.

Your favorite cookbook author?
Ken Hom. I discovered his cookbooks while at University, and his easy-to-understand writing opened my eyes to the idea that cooking was more than simply putting frozen food in the oven. I was never taught how to cook anything other than scrambled egg when a child!

Your favorite kitchen tool?
Surely the quintessential kitchen tool is a chef’s knife? If a knife doesn’t count as a ‘tool,’ then my instant read digital thermometer is easily worth its weight in caviar.

Favorite types of cuisine to cook?
I think good, old-fashioned stews are woefully underappreciated. With nothing more than heat, time, and a sturdy casserole dish, an inedible, rubbery joint will miraculously transform into mouth-wateringly succulent morsels that are deeply infused with deep meaty flavors. Beef bourguignon is my favorite slow-cooked meat dish. Because, let’s face it, few countries do it better than the French.

Beef, chicken, pork, or tofu?
Beef. Good quality fillet steak, bought from a local butcher, served rare or medium-rare.

Favorite vegetable?
The humble carrot.

Chef you most admire?
The British chef Michael Caines is truly inspiring. Despite losing his right arm as a young chef in a road accident in 1994, he returned to the kitchen in just two weeks. He defied the odds by going on to become one of the world’s best chefs, winning multiple Michelin-stars and countless awards. I have had the privilege of eating at one of his restaurants several times – and his fantastically flavorful dishes are elegant and unfussy, with a focus on seasonal produce.

Food you like the most to eat?
Ice cream. Sweet, icy-cool and soft – I love ice cream so much that I have sometimes wondered whether it should be considered as a food group in its own right! (Just kidding.) The Italians and (oddly enough) the Germans know how to make truly great ice cream.

Food you dislike the most?
Pork rinds. They are a traditional British bar snack, but these pieces of deep-fried and salted pork rind are utterly repulsive. I’d rather chew on my shoe.

What is your favorite non-food thing to do?
Cycle. The freedom of riding a bicycle on the open road on a summer’s day is hard to beat. It helps to clear the mind and the spirit.

Where is your favorite place to eat?
A small eatery in the city of Bath, in the South West of England, called Menu Gordon Jones. Tuesday through Saturday evenings it opens up to serve a six course ‘surprise’ tasting menu, which is put together by the chef based on the fresh food that he has been able to source that morning. You don’t know what you are going to be served – it could be snails and chocolate bread – but it always tastes great. It is quirky and achingly stylish and has fun little touches, like flavored oil served out of test tubes.

What is your favorite restaurant?
My all-time favorite restaurant is The Dining Room restaurant at Whatley Manor. This two Michelin star restaurant is in a manor house hotel nestled in the picturesque green rolling hills of the English countryside. They understand that eating is an experience that involves all the senses and every dish is like a work of art – that tastes even better than it looks.

Do you have any tattoos? And if so, how many are of food?
No tattoos. Although if I were to have a food-related tattoo, it would probably have to be a strawberry. Because who doesn’t love a strawberry?

Make a stir-fry

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

To capture an authentic-tasting stir-fry flavor, get the wok as hot as you dare on a burner running at full-tilt. The metal should be smoking or shimmering.

Add a good slug of groundnut/peanut oil. This is the best oil for stir-frying as it can tolerate very high temperatures without burning.

Never use olive oil.

When the pan is steaming and smoking, drop in finely chopped fresh ginger and garlic and stir-fry for a few moments to brown off and flavor the oil.

Now add other, ingredients chopped into equal-sized slices. Add onion first then other ingredients in small batches in quick succession – too much at once will cool the pan down. Crank up the heat and keep the food moving! Add vegetables in the order of how long they take to cook – harder vegetables first. If food starts to burn and stick, try adding some more oil. Don’t turn down the heat but instead add extra ingredients to cool the pan or momentarily lift it off the flame/hob.

If some ingredients won’t soften, add a tablespoon of water and immediately cover with a tightly fitting lid. Keep the heat up on maximum and don’t lift the lid. After a couple of minutes, everything should have been steamed to ‘al dente’ perfection.

For a ‘quick marinade’ of meat:
Place cubed chicken in a bowl and cover with equal quantities of light soy sauce, dark soy sauce, rice wine and sesame oil – about a tablespoon of each is sufficient for a pound/500g of meat. Add a crack of black pepper or Sichuan pepper. You can leave the meat to soak for 30 minutes in the fridge (leaving for too long can make the meat turn mealy). Mix in about a tablespoon of corn flour so that the chicken is coated. Drain off excess liquid then add to your stir-fry!

Tips:
Steaming, as is described above, is a technique known as chao (pronounced as ‘chow’, as in chow mein). Rather than using water, try adding a good splash of light soy sauce with an equal quantity of rice wine (optional). It is well worth getting hold of some rice wine as it helps gives a dish genuine flavor. When you have tried it in your cooking, you won’t go back!

Experiment with other ingredients and flavors – try adding lemon grass or Chinese Five Spice!

Dark soy sauce is a stronger tasting, stickier sauce that has been fermented for longer than light. Use it for marinades rather than for adding to a stir-fry. (‘Light’ soy sauce does not mean it has been diluted or is low in calories!) Always go easy on the soy sauce – our sense of saltiness is dulled at high temperatures and will taste saltier when served. Diners can always add more later.

When cooking meat or fish, make sure that it has been cubed or thinly sliced evenly. Don’t add meat too early to a multi-component stir fry else it will overcook. This is especially true if finishing with some ‘chao’ steaming. Instead, try cooking the meat pieces at the start with garlic and ginger until they have a nicely browned crispy coat then set aside. Add it back in with the other ingredients toward the end of cooking.

Finish your dish with a drizzle of sesame oil. For a warming, spicy kick, grind some Sichuan peppercorns. Don’t cook with sesame oil because it will smoke and burn, producing an acrid taste.

 

– The End. Go Eat. –

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Vineyards Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesA cursory internet search on Los Angeles wineries pulls up lists such as 10 Best Places to Go Within 50 Miles or 18 Spots to Go Wine Tasting. Although we are sure the wines are good, they don’t have the star power of, say, Napa’s Opus One or Santa Barbara’s Au Bon Climat. But, as they say, times are a changin’, and last year Australian media mogul Rupert Murdoch purchased Moraga Vineyards in the tony neighborhood of Bel-Air.  Celebrities who have resided in the area include actress Meg Ryan and rocker Avril Lavigne; Star Wars creator George Lucas recently purchased his only Los Angeles home in the wealthy community, according to Variety, at nearly $34 million. Other residents over the years have included Elizabeth Taylor, Michael Jackson, and Candy and Aaron Spelling. Therefore, Mr. Murdoch’s winery, once owned by Tom Jones, CEO at Northrup, and the former home of Gone With The Wind and Wizard of Oz director Victor Fleming, is probably one of the most expensive pieces of land in the United States…and possibly wine world.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesEmbedded in the Santa Monica Mountains, winemaker Scott Rich, who started the making the wines under the Jones ownership, spoke to us from his home in Sonoma, where he lives part-time, tending to his vineyards and grapes at Talisman Vineyards. He travels down to the City of Angels once a week, staying three to four nights, crafting Moraga Wines under the new owner. He says, “It’s a unique grape growing area. It’s like a refrigerator at times, as we get cold Pacific Ocean air, which is only 9 miles away. We consider it hot if it reaches more than 85 degrees.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

He continues, “Because of that, our wines are soft and elegant, not big and overpowering, as most associate with California.”
Rich also says that the wines they produce are from soils much like that of Bordeaux. However, true to California form, the vines sit on a fault line. “We are bisected by the Benedict Canyon fault. On one side, we have ground that was churned up two plates millions of years ago. On the south side, we have primarily uplifted sea bed. At one time, this was the Santa Monica Bay.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesBut at the end of the day, it’s not about the growing region so much as how they taste on the palate. Rich says, “We don’t do lots and lots of things to the fruit. We have perfect grapes, and we try not to mess them up while we craft our delicious wines.”

At the winery, the winemaking team only makes an Estate Red and an Estate Sauvignon Blanc. The white’s aromas are of peaches and nectarines, while the red is soft with currants and tobacco, which is indicative of the limestone soil. Only 10,000 bottles are produced annually, and are generally over a $100 per bottle. Not inexpensive, but it’s definitely more economical to taste the terroir in the bottle than it is to plant your mansion in the multi-million-dollar neighborhood.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food Questions with Winemaker Scott Rich (with a nod to Proust):

What is your favorite food to cook at home?
Meyer Lemon and Ricotta Puffed Pancake with Macerated Strawberries. It’s this beautiful lemony doughy-bottomed, airy-topped steroidal (pan)cake with slightly sweet clouds of ricotta, topped with strawberries from the garden that have been soaked in Meyer lemon and Grand Marnier

What do you always have in your fridge at home?
Tortillas. Coffee. Milk (plain and chocolate). Veggies. Fruit. Leftovers.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesWhat marked characteristic do you love in a person with whom you are sharing a meal?
A love of food and flavors. The sharing part is important. Curiosity.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Lack of the above.

Beer, wine, or cocktail?
Do you have to make a choice? There’s a lot of territory to explore in everything.

Your favorite cookbook author?
Christopher Kimball and the whole gang at Cook’s Illustrated. They do a remarkably rigorous job of testing and tweaking recipes to arrive at the best result.

Your favorite kitchen or bar tool?
A sharp knife and a corkscrew.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Favorite types of cuisine to cook?
Italian and California/Mediterranean. It’s all about the best, freshest ingredients, rather than the process. I have a pretty decent garden and lots of fresh produce most of the year. My go-to dish during tomato season is caprese – simple preparation, rather than cooking.

Beef, chicken, pork, seafood, or tofu?
Yes.

Favorite vegetable?
Bok choy.

Chef or culinary person you most admire?
Daniel Patterson of Coi (and a few other ventures). Daniel is curious, creative, discerning, demanding, humble, and very thoughtful in his pursuits. His interests run the gamut from creating the finest, fussiest, artistic food in San Francisco to providing delicious, wholesome, inexpensive fare in one of L.A.’s poorest communities. Then there are his projects in the East Bay.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food you like the most to eat?
I’m a sucker for really good French fries. Crunchy outside, soft pillowy innards.

Food you dislike the most?
Mayonnaise.

What is your favorite non-food thing to do?
Play.

Whom do you most admire in food?
See the question four above this one.

Where is your favorite place to eat/drink?
At home with a bunch of friends.

What is your favorite restaurant?
Coi in San Francisco for something mind-blowingly fancy and beautiful.
Pizza Azzurro in Napa for their margarita pizza and an Anchor Steam beer.
Any number of taco trucks in Sonoma.

Do you have any tattoos? And if so, how many are of food/wine?
No.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

No-Recipe Tuna Wasabi Canapes

• Pound of Ahi Tuna
• Package of won ton wrappers (found in the Asian section of your grocery store, by the tofu)
• ¼ cup of grated fresh wasabi (Japanese markets)
• Vegetable Oil
• Wok or deep skillet
• Alfalfa sprouts
• Freshly made aioli or grated garlic, mayo, and a dash of lemon juice to thin.
• Salt and Pepper

In the center of each wonton wrapper, smear some grated wasabi and alfalfa sprouts. Fold the wontons like a miniature taco and quickly fry them in about a quarter inch of oil. Drain on a paper towel. Salt and pepper the tuna and then sear in a hot pan about two minutes on each side. Cut the tuna into bite size pieces and place on a wonton. Add a dash or two of mayo for a little fat and the perfect appetizer to accompany our Moraga wines.

 

– The End. Go Eat. – 

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers RecipeThe first thing I noticed, when talking with Oy Vey Vegan Cookbook author Estee Raviv, was her passion for her work. Now in food, you will find passionate people (we all love to eat). Raviv is an artist. Cooking is an outlet for her creativity – and that anyone can relax – and cook – in the kitchen. Cooking is Art!

Cooking is Art. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe

Raviv’s foray into Vegan cooking and eating came about because of her digestive issues. After being raised in Israel, where cheese and dairy are plentiful and delicious, she experimented with elimination diets – and found that eating vegan changed her life. That change is why she started writing her blog, as well as her new cookbook, Oy Vey Vegan. She was so happy that she felt so good, and wanted to share this with the world.

Raviv noted that, like all of us when faced with changing our way of eating, she found it difficult to change her state of mind, and said, “What am I going to do now?” How could she change her routine – and ways of thinking? Well, we can all learn from her – she created her own menu for every day, and found alternatives that are healthy and not trying to be something else. Raviv avoids processed food – she noted that “you can be vegan and eat junk, so coming to veganism as a healthy aspect of a plant-based diet is helpful. Vegan eating is very healthy for us and, of course, it can prevent all types of cancers and other chronic diseases.” Her own menus sound delicious, starting with oatmeal for breakfast (which she loves), and then whatever healthy snacks she chooses for the day – lots of fruits, vegetables, legumes, and very creative salads that contain plant-based protein. Eating vegan is a whole new world that is fascinating and creative, and she thrived in it.

cooking segment on TV. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
cooking segment on TV

Appearing on a regular basis with a cooking segment on tv in Oregon and Washington, and teaching cooking classes with From Estee’s Kitchen, Raviv is happy to share the things that she is cooking for her family every day.

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
My book in store

Her cookbook, Oy Vey Vegan, includes recipes that she uses every single day. It’s an excellent tool for people that want to eat vegan and don’t know how, as it includes simple and accessible global recipes using fresh ingredients. Most recipe ingredients are in the fridge or pantry all the time, and there are also traditional Jewish dishes with a vegan spin. Examples include vegan pate, which is a staple in every Jewish holiday meal, and matzo ball soup, which she recreated into a vegan version (without eggs) and says, “it tastes better than the traditional dish.”

My herb garden. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
My herb garden

Raviv was most passionate about the joy of eating, remarking that “most if not all of the recipes in Oy Vey Vegan are guilt-free – you can eat and feel good about yourself, and don’t worry about quantities. If you put good things in your body, food is medicine, food is good – as long as you eat the right things, you can eat without guilt.”

As a takeaway from her cookbook, tv segments, cooking classes, and blog (i.e., her life’s work!), Raviv hopes that she can help people with health issues, by teaching about using food as preventive medicine. If you eat right, you can prevent so many diseases. Raviv said, “Act now – don’t wait to be sick, but start now – and change your opinion or stigma about veganism…there’s so much more to eat than seeds and lettuce. If you eat a balanced vegan meal that contains protein, you won’t be hungry, and will be super-satisfied. And if I can change other people’s lives, I’ll be very very happy.”

She loves to eat, is passionate about food, and can eat as much as she wants. Delicious food as preventive medicine? Sounds good to me.

Book signing event at New Seasons Market. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
Book signing event at New Seasons Market

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook?
Eggplant, salads, tempeh, quiches. I love to cook mostly everything! I love to cook, period:)

What do you always have in your fridge at home?
Fruits, vegetables, tempeh and Almond milk.

What do you cook at home?
Everything vegan, mainly recipes from my book and new recipes that I develop. Today, for example, I made a sprouted lentil salad with orange slices and sunflower seeds, homemade hummus and stuffed eggplants.

What marked characteristic do you love in a person with whom you are sharing a meal?
First, I love people that love to eat. People that appreciate good healthy food, and people that are passionate about food in general.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal? People that are not open to try new food. People that think that vegan food is not satisfying food or not good food.

Tupperware, Rubbermaid, or Pyrex?
Pyrex for sure.

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
Crossroads cookbook author Tal Ronnen

Cooking at my outdoor kitchen. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
Cooking at my outdoor kitchen

Your favorite kitchen tool?
Food processor

Your favorite ingredient?
Love avocado, every day! Year round!

Your least favorite ingredient?
Margarine – does not exist in my kitchen

Least favorite thing to do in a kitchen?
Clean up

Favorite types of cuisine to cook?
Hard to choose because I love so many but Probably Mediterranean

Beef, chicken, pork, or tofu?
Tofu

Favorite vegetable?
Eggplant

Chef you most admire?
Giada de Laurentis

Teaching a cooking class. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
Teaching a cooking class

Food you like the most to eat?
Kale salad with crunchy tempeh on top…and avocado, of course

Food you dislike the most?
Bok choy

What is your favorite non-food thing to do?
Travel with my family / barre class / hikes with my husband /

Who do you most admire in food?
My mom – she is an amazing and creative cook

Where is your favorite place to eat?
If to be honest, at home but I do like to eat out in an Ethiopian cuisine, or at Jory restaurant at the Allison inn and spa (Oregon wine country)

How many tattoos? And if so, how many are of food?
None, not my thing

 

Recipe: Vegan Stuffed Peppers

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe

Growing up, my mom used to make stuffed peppers all the time. And I loved it! Of course, she used meat and rice in her recipe. I recreated it vegan-style and it turned out so flavorful! No meat is necessary to create an amazing stuffed peppers dish.

Ingredients:

6 colorful bell peppers

Filling:

1 teaspoon olive oil

4 cup celery stalks, chopped

4 green onions – chopped

1/2 teaspoon turmeric

1/2 teaspoon sweet paprika

1/2 teaspoon onion powder

1/2 cup pearl barley or brown rice

1/4 cup quinoa

1 1/2 cups boiling water

1 tablespoon fresh cilantro or parsley, chopped

salt

pepper

Sauce:

1 1/2 cup boiling water

1 tablespoon tomato paste

1 teaspoon no chicken base

1 teaspoon sweet paprika

1 teaspoon agave

Salt

Pepper

 

Directions:

For the filling:

In a sauce pan on medium heat add olive oil, celery, green onions, salt and pepper. Saute for a couple of minutes.

Add the spices: turmeric, paprika and onion powder, Saute for a couple more minutes, then add the pearl barley, quinoa, boiling water. Lower the heat and let simmer until all the water have evaporated. Add parsley or cilantro, mix and Set aside.

For the sauce:

Add all the ingredients in a sauce pan and bring to a boil.

For the peppers:

Cut the top part of the peppers and keep it to cover the peppers after you fill them. (You can remove the green core.)

Scoop out the seeds.

Place the peppers in a wide pan; try to fit the peppers tightly.

Fill the peppers with the filling mixture and cover them with the top part of the pepper.

Pour the sauce over the peppers and let simmer for an hour, or until the peppers are soft.

Every 10-15 minutes, take a spoon and pour some sauce on the peppers, to keep them moist and flavorful.

Be creative and you can always use the filling in any other veggie you like. This specific filling is super light because it has a large content of the celery, and a lesser amount of carbs.

– The End. Go Eat. –