I have been perusing my old issues of Gourmet magazine lately after doing some rearranging of my cookbooks. There was something about the writing and the photography (food p0rn!!) that always drew me in as soon as I started turning the pages. The recipes ranged from simple to a bit fussy for me but they inspired me and challenged me to try new things. I loved reading the feature articles about travel and cultures and the food, oh, the beautiful food! I learned all about saffron harvesting in Iran, or cooking roasted meats in pots lowered into volcanic vents in The Azores. I pored over articles discussing how to de-bone a chicken or trim an artichoke. I would pick through various issues and pick dishes for a party menu and daydream. When the magazine ended it’s illustrious run they fulfilled my remaining subscription that year with Bon Appetit. I gave it a shot but it never gave me the same thrill as the old Gourmet so I did not renew. I subscribed to Food & Wine for awhile too but once again, it just wasn’t as enticing, inviting, almost luxuriant yet approachable.
Over the years though I found I didn’t cook that many of the recipes but the ones that I had tried stuck out well as successful. I mentioned one of those a couple of weeks ago and decided to thumb through the collection and look for other memorable gems. It wasn’t too hard as I had smartly flagged some of them in one issue with small neon green post-its!
Others I found just by looking for the cover photo that stuck in my mind; Polynesian photo spread with chicken skewers that I didn’t make but I tried that spicy Asian style salad!
Flipping through feeling for the slightly dog-eared or creased pages stained from wet or greasy fingertips.
The great thing about the internet is that almost any recipe from Gourmet can be found over at epicurious.com.
Here are 3 recipes that are wonderful side dishes for a bbq when summer produce is abundant and at it’s peak:
Dry-Curried Green Beans
from Gourmet ~ June 2006
INGREDIENTS
-
- 1 lb green beans, trimmed
- 1 cup water
- 2 tablespoons unsalted butter
- 3/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne
PREPARATION
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- Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.
I have used this recipe as a base too to play on for a main dish.
Balsamic Zucchini
from Gourmet ~ July 2004
Yield: Makes 6 side-dish servings
Ingredients
-
4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
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1/4 cup extra-virgin olive oil
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3/4 teaspoon salt
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1/2 teaspoon coarsely ground black pepper
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1/4 cup balsamic vinegar
-
-
1/3 cup pine nuts (1 oz), toasted and finely chopped
Preparation
Preheat broiler.
Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.
Cooks' note:
Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.
Cucumber, Tomato, and Pineapple Salad with Asian Dressing
Ingredients
-
1 large garlic clove
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1/4 teaspoon salt
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2 tablespoons fresh lime juice
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1 tablespoon sugar
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2 tablespoons vegetable oil
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1 (2-inch-long) fresh serrano or jalapeño chile, minced, including seeds
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1/4 to 1/2 teaspoon Asian fish sauce
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1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise
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1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
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1/2 cup coarsely chopped fresh cilantro
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1/4 cup coarsely chopped fresh mint
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2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges
Preparation
Mince garlic, then mash to a paste with salt using side of a large heavy knife.
Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.
Inspired by my reorganization I have been trying to work at least one meal or recipe that comes from one of my cookbooks or magazines into our regular meal planning. Here’s one that I recently made for dinner:
Monte Cubano
from Gourmet ~ March 2009
Makes 1 sandwich
INGREDIENTS
-
- 2 slices firm bread
- 1 to 2 teaspoons mustard
- 4 or 5 dill pickle rounds
- 2 slices boiled or baked ham
- 2 slices smoked turkey
- 3 thin slices Swiss cheese
- 1/2 garlic clove
- 1/2 tablespoon mayonnaise
- 1 large egg
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
PREPARATION
-
- Spread 1 slice of bread with mustard and top with pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.
- Beat together egg, milk, and 1/8 teaspoon each of salt and pepper, then soak sandwich in egg mixture.
- Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute.
Yesterday I woke up to the sad news that we lost Anthony Bourdain. I found myself leafing through my No Reservations book, and thumbing through Kitchen Confidential. Bourdain also enticed me into his world of travel, cuisines, and glorious food p0rn! I already miss him.
Among the many articles and posts in tribute and memory of him I smile as I hear his voice clearly:
The last time I saw Bourdain was a few months ago, at a party in New York, for one of the books released by his imprint at the publishing house Ecco—of his many projects, his late-career role as a media rainmaker was one he assumed with an almost boyish delight. At the bar, where I’d just picked up my drink, he came up and clapped me on the shoulder. “Remember when you asked me if I was a feminist, and I was afraid to say yes?” he said, in that growling, companionable voice. “Write this down: I’m a fuckin’ feminist.”
- from Anthony Bourdain and the Power of Telling the Truth
So I will leave you with a toast from the man himself: