Новости за 05.04.2014

Biting into the crisp, golden exterior of warm falafel followed by the satisfying counterpoint of a light and fluffy interior make this Middle Eastern staple one of the more satisfying foods. Whether dining at one of the Bay Area's many falafel joints or making your own at home, there are numerous ways to satisfy a craving for these fried vegetarian-friendly morsels. There are even a handful of ready-made brands on the market. However, as we discovered in a recent tasting, while convenient, the... Читать дальше...

Poaching shrimp in butter adds an extra note of decadence; they wind up with a lobster-like flavor and texture. Beurre monté is a "sauce" of melted butter that remains emulsified instead of separating into layers when heated. All that's needed is a saucepan holding a large splash of water just off the boil, a whisk and chunks of cold butter. With the saucepan over medium-low heat, drop the butter - a few pieces at a time - into the hot water, whisking constantly. A golden pool of melted butter... Читать дальше...

When these cheeses are made with pasteurized milk and shipped a long distance, they have two more hurdles to clear and require careful handling in transit to keep them from drying out. Tunworth, an English bloomy-rind cheese from pasteurized cow's milk, somehow surmounts all the obstacles. A business partner, Charlotte Spence, joined her in establishing the creamery and now makes the cheese. Pair it with a dry cider or a saison-style beer, like Boulevard Brewing's Tank 7.

In the 1970s, I tended bar at Drake's Drum, a neighborhood joint on Manhattan's Upper East Side that catered to rugby players, their groupies and a host of characters who gravitated toward the bar simply because it was a friendly place and the drinks weren't too expensive. Indeed, a cartoon appeared in the Village Voice close to St. Patrick's Day one year, depicting people walking away from the end of the annual parade on Fifth Avenue. One of them says, "Let's go to Drake's Drum. It's not Irish,... Читать дальше...