Tag Archives: Food & Wine magazine

Jun 20 2011
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We Eat Well

Spicy Thai Chicken With Grilled Parsnips, Corn Fritters & Cucumbers

It’s always an exciting day when the new issue of Food & Wine magazine arrives. Jon and I both flip through it, scouring the recipes for things we think we could actually make. This time, Jon landed on a marinade that we used for Grilled Chicken: Spicy Thai Marinade with Basil and Cilantro. Contrary to what most think, we don’t often make meals- like with sides and such. We make a dish and that’s all we eat. Since it’s usually just Jon and I, we don’t worry about balancing it out; we certainly don’t worry about making large amounts of food, because it’s just us. With this dish, though, Jon did choose some sides and they complemented the dish perfectly: Grilled Parsnips and Corn Fritters. He threw in the cucumber to cool down our mouths because the marinade is spicy.

Spicy Thai Marinade with Basil & Cilantro

  • 1/4 cup basil leaves
  • 1/4 cup cilantro
  • 8 peeled garlic cloves
  • 2 tablespoons smabal oelek or Asian chile sauce
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/2 cup vegetable oil
In a mini food processor, pulse the basil, cilantro, garlic, Asian chile sauce and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
Rub the marinade on 2 chicken breasts and let stand for 30 minutes. Grill chicken over medium-high heat until cooked through. Let chicken rest for 5 minutes before serving.
Fresh Corn Fritters (adapted from Joy of Cooking)
  • 2 cups corn kernels (2 cobs, grilled)
  • 1 large egg yolk, well beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • vegetable oil
Grill the cob. Cut corn from cob. Stir in egg yolk, flour and salt. Heat oil in large skillet over high heat. Drop in corn batter a heaping tablespoon at a time, without crowding. Reduce the heat to medium and cook, turning once, until browned on both sides, 2-3 mins per side. Do not overcook. Serve immediately.
Grilled Parsnips
  • 2 large parsnips
  • Olive oil
  • Salt
  • Pepper
Slice parsnips in half, length-wise. Brush with oil olive. Sprinkle with salt and pepper. Grill parsnips on the grill until just charred (about 5 mins each side). Remove from grill, allow to cool and chop into 1/2 inch matchsticks.
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Mar 13 2011
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We Eat Well

Stovetop Mac ‘n Cheese

The latest issue of Food & Wine magazine arrived yesterday. I like nothing more, than curling up on the couch with it to take in all of the glorious food photography. I dream that one day my photos will come close to resembling the ones that grace these pages. Jon skims it and takes mental notes about the recipes he’d like to make. Rarely, do I pay attention to the recipes, but Stovetop Mac ‘n Cheese drew me in. I love mac ‘n cheese. So, while Jon was busy studying, I flipped to page 76 to try and tackle it. Of course, we didn’t have Fontina nor Mascarpone, so I had to improvise. That’s usually when my dishes turn out best. The smell lured Jon down from the study. “It smells like mac ‘n cheese,” he said. I must have done something right. Rich, creamy, “ah-mazing.”

Here’s my take on Stove Top Mac ‘n Cheese

  • 4 ounces shredded cheddar cheese
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoon smoked paprika
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup feta
  • 1/4 cup cream cheese
  • 1/4 cup Dijon mustard
  • 8 ounces pasta (I used orecchiette)

In a very large saucepan, melt the butter. Whisk in flour and paprika and cook over medium heat until bubbling, about 2 minutes. Add the milk and heavy cream and whisk until smooth. Cook over medium heat, whisking constantly, until thick and creamy, about 5 minutes. Stir in the cheddar and the Feta and cook over low heat until melted. Off the heat, stir in the cream cheese and dijon mustard. Season with salt

Meanwhile, cook the pasta. Drain and add to cheese sauce. Cook over low heat, stirring constantly, until hot and bubbling, about 2 minutes.

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Feb 06 2011
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We Eat Well

Ramped-Up Deviled Eggs

I am pulling this one out of the archives because it is so dang good. We made these on New Years Eve and took them to a get together; they were a hit. If you love deviled eggs, you have to try these. If there were a rating above “ah mazing,” this would surely get it.

Siracha Wasabi Deviled Eggs (from Food & Wine Magazine)

  • 1 dozen large eggs
  • 2 cups soy sauce
  • 1/2 cup sake
  • 10 star anise pods
  • 1/2 cup chopped scallions
  • 1/4 cup sugar
  • 1/4 cup coarsely grated peeled fresh ginger
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 1 tablespoon Sriracha
  • 2 1/4 teaspoons wasabi paste
  • 1/4 cup snipped chives
  • Pinch of Chinese five-spice powder

In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.

Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.

Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.

Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

**We didn’t didn’t include the Chinese five spice nor the chives.



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