Adam D. Roberts's Blog, page 116
May 27, 2011
How To Make Authentic Guacamole
My first experience with guacamole was the one in The Barefoot Contessa book, a flavorful guacamole that has the requisite avocados, red onion and lemon juice, but departs from the norm with fresh garlic and a few hits of Tabasco. Up until last weekend, if I were sent to the store to shop for guacamole ingredients, I probably would've stuck to The Barefoot Contessa formula. But then my friend Mark entered the picture.
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May 25, 2011
Someone's In The Kitchen With...Emeric Harney
This week on "Someone's In The Kitchen With....", I play host to Emeric Harney of the legendary SoHo tea emporium Harney & Sons. Learn how to brew green tea properly, what makes white tea white tea, which kind of tea has the most caffeine (the answer may surprise you) and how to pronounce "pu'er" properly (and what, precisely, "pu'er" is in the first place.) You'll be happy to see that because I shot this on iMovie, we don't encounter the same technical issues we encountered last week with Rachel Wharton (don't worry, we'll have her back!) Next week I'm playing host to Phoebe Lapine and Cara Eisenpress, the bloggers behind "Big Girls, Small Kitchen" who have a brand new book coming out (with a Foreward from none other than Ina Garten.) Make sure to follow me on Twitter so you can Tweet any questions you may have for them. And if you have ideas for future guests, leave them in the comments!
May 24, 2011
Joe's Stone Crab
There's a secret about Joe's Stone Crab in Miami that's so dangerous, so protected that the people who took me there for dinner do not want to be identified.
I could've chosen, of course, just to write about the meal like any other meal; focusing on the food instead of the secret, but the secret to me is almost as fascinating as the stone crabs are delicious. In fact, you'll be waiting an hour and a half for stone crabs if you don't know the secret.
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May 23, 2011
Rachel Wharton's Pimento Cheese
Because we had some technical issues with the first broadcast of "Someone's In The Kitchen With...", I'm afraid many of you missed Rachel Wharton's very winning recipe for pimento cheese. As you can see by the picture, this is a pimento cheese to be reckoned with: it's spicy, it's tangy, it's creamy, it's fluffy and it's very, very hard to stop eating. (Cholesterol be damned.) So for those who missed the video, here's how you make it.
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May 19, 2011
The Black Napkins of Boca Raton
Did you know that in Boca Raton, Florida, where my family lives, you can request a black napkin instead of a white napkin at restaurants?
I can imagine your reaction. "Why would anyone request such a thing?" I had a similar reaction when I found about it too.
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May 18, 2011
Someone's In The Kitchen With... Rachel Wharton!
In just a few hours, the one and only Rachel Wharton (James Beard Award winner, writer for Edible Brooklyn, Edible Manhattan and the new Gilt Taste) is coming over to teach me her recipe for pimento cheese. I'm about to go food shopping for it, but join us at 3 PM EST right here or, if you want to join the chat (and please do! we want questions!) click here.
May 17, 2011
Someone's In The Kitchen With....
Spicy Spatchcocked Chicken with Cous Cous Salad & Salsa Verde
Remember yesterday when I posted about making salsa verde with a mortar and pestle? And remember this morning how I linked to a Huffington Post piece I wrote about roasting a chicken? Now it all comes together in this post, a post that begins with a confession: last week, I made a meal on Monday that I loved so much, I made it again on Friday. This is that meal.
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Reasons To Roast A Chicken
May 16, 2011
Salsa Verde via Mortar and Pestle
I'll let you in on a blogging secret. We bloggers want you to click all over our blogs because every time you click, we make $0.001 and, eventually, that adds up. (That's why all successful food bloggers ride around in Porsches or, in my case, the subway.)
So it's a fairly significant fact that in this post about salsa verde I am not going to link to the salsa verde in my archives, the one that I made in September 2010 (and that you can easily find by searching in the search box). That's because, now that I've made that same recipe in a mortar and pestle, I disavow the old method. A mortar and pestle is the only way to do it.
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