Tuesday Megalinks: Besuboru Edition

Ladies and gentlemen, dust off your caps, yank that jersey out of winter storage, and turn up John Fogerty’s “Centerfield” – it’s baseball season. (Um, it’s also Cupcake Week on Martha Stewart Living, but we’ll try to repress that thought for the time being.) Thanks to Johan Santana and the prospect of a new ballpark for next year, it’s a good time to be a Met fan. In fact, I’ve almost successfully blocked memories out of last September. (Almost.) Anyway...

Building Nutrition: Eggs can be Healthy
Ahhh, the incredible, edible, something-else-that-ends-in-“dible” egg. Even though prices are rocketing up, those ivory ovals of glee still make for an economic meal. (For now, anyway.) Pick up a dozen today. Thanks to CFO for the link.

Casual Kitchen: The Dinner Party – 10 Tips to Make Cooking for Company Fun and Easy
Extensively stellar post on the art of the frugal, relaxing home-based shindig. My favorite rule: “never cook a dish for the first time for company.” Remember, always experiment on your family first; they’re the control group for the massive science project that is your life.

Chowhound: Tipping – Decent Food, Terrible Service
Given the reverse situation, I would mos def tip the waitress handsomely. But how do you let the chef know everything was aces when your server makes you ever-so-slightly homicidal? Is leaving a lousy tip enough, or does everyone lose? Decisions, decisions...

Consumerist: Surviving on 99-Cent-Store Food for a Week in NYC
This one’s been all over the news lately: intrepid reporter Henry Alford made seven days of dinners entirely from the items found in 22 local $0.99 stores. The verdict: it’s possible to do it, and to do it well.

Cookthink: 10 Ways to Use Up Leftover Fresh Herbs
Woot! This problem plagues my kitchen day in and day out, much like unwashed dishes and that weird black dust that emanates from our century-old radiator. These tips are solid, darlings. Thanks to Slashfood for the link.

Culinate: Cholesterol and Food
Neat little primer on the good, the bad, and the ugly of cholesterol, including how food can/will affect your numbers. And there's more on eggs (!): “eggs are not only an excellent source of protein containing important nutrients, they’re also very low in saturated fats.” To paraphrase something I read this week, but can't remember where, "Eggs: the best things to ever come out of a chicken's butt."

New York Times: Putting Your Kitchen on a Diet
In the olden days, clutter meant you had stuff, and you liked it, and you wanted to keep it. Now, it’s apparently indicative of a deep-seated psychological problem that can malevolently barrel into all aspects of your life, including weight and mental health. Free your kitchen and your mind will follow.

Serious Eats: Help Me with My Weekday Dinners
This constantly growing thread is packed with neato ideas for quick and comparatively simple Monday-Friday meals. Soup and Mexican food seem to dominate, but there are some neat suggestions for cross-cultural fare.

The Simple Dollar: Cosmetic Surgery as Investment
I’ve never seen this topic covered before on any pf blog, and it’s super interesting. Denise here just dropped 80 pounds and wants to boot her sagging skin via surgery. Problem is, it’s $17,000. What will she do? (I vote go for it, as long as her body’s stopped changing and she’s maintained the weight loss for awhile.)

The Simple Dollar: An Ode to the Inexpensive Bean
With apologies to Keats:
THOU still unravish'd can of beany-ness,
Thou foster-child of Goya and the time,
Brooklyn grocery guy, who canst thus stock up
A legume-y meal more fiber-y than our rhyme:

(Photos courtesy of nj.com and Flickr members Grumbler %-, and Reincarnated Poet.)

Asparagus, Mushroom and Parmesan Frittata: Basements and Breakfast

Up until recently, our 109-year-old basement (a.k.a. the Ninth Circle of Hell) was the scariest place in all of Brooklyn. It was the kind of dusty, brick-lined dungeon where stairs threatened to splinter at every step and light bulbs blew for no reason at all. Only dirt, mold, and ghosts would have dared to call it Home, and in retrospect, I’m pretty sure it inspired The Blair Witch Project.

Yesterday, as part of the Most Productive Weekend in History, The Boyfriend, our two roommates and I decided to take a whack at it. We had already turned our backyard from Depression-era scrap heap into brick-lined paradise, and were dusty and daring (and dumb?) enough to keep the ball rolling. Four dust masks and a pack of contractor-caliber garbage bags later, we were hauling up armfuls of the former tenant’s decades-old detritus, which included, but was not limited to:

• Eight plastic boomerangs
• 300 pounds of free weights
• Two-dozen tiles of rock-hard linoleum
• Two car jacks
• Two broken fans
• Two broken chairs
• A hand-operated drill
• A rusty hatchet
• Four open bags of kitty litter
• Eight human heads

(Just kidding about that last one … maybe.)

All told, it took two or three hours to clean, organize, and attempt to sweep. Nobody died, and any spectre who sets up house down there will now be much more comfortable. Plus, everything we put outside on our stoop was snatched up by this morning, 300 pounds of free weights included. I love this neighborhood.

This was all a very roundabout way of saying this: to psyche ourselves up for Cellarfest ’08, we made a large, semi-opulent brunch of bacon, strawberries, Bloody Marys, toast, and Asparagus, Mushroom and Parmesan Frittatas. I wrote up another frittata recipe on the blog a few weeks ago, which was delicious but contained canned instead of cooked produce. This one uses fresh vegetables and a few more eggs to adequately hold the bulk. It is also delicious, and will most definitely tide you over for and terrible, terrible tasks that may lie ahead.

Oo – and I should mention: the asparagus is so inexpensive because I bought a bunch for $0.50 on the street in Chinatown. It was one of those, “La-di-da, I’m walking … I’m walking … have to get somewhere … oo, look a vegetable stand … enh, I’m late … still walking … wait, did that say asparagus for $0.50/bunch? … still walking, only backwards now … yes, they are $0.50/bunch … uh, ma’am, can I have 12 of these?” purchases. Thank you, Canal Street!

Asparagus, Mushroom, and Parmesan Frittata
Serves 4

1 tablespoon extra virgin olive oil, divided
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces
1/3 lb white button mushrooms, cut into sixths
2 tablespoons chicken stock
1 cup minced onion
6 large eggs
2 large egg whites
1/3 cup grated parmesan cheese
salt and pepper

1) In a large oven-proof skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add asparagus. Cook for 1-2 minutes. Add stock. Add mushrooms. Cook until mushrooms have released their liquid, and then that evaporates. Put mixture in a bowl to the side.

2) Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl.

3) Preheat broiler.

4) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the asparagus and mushrooms to remove some of the moisture.

5) Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 or 4 minutes.

6) When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle asparagus and mushrooms evenly on top. Cook for about 3 minutes more, until the top just starts to set.

7) Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over. (Mine only took 2.)

8) Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with plastic spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat.

Approximate Calories, Fat and Price per Serving
212 calories, 13.7 g fat, $0.85

Calculations
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces: 16 calories, 0.2 g fat, $0.15
1/3 lb white button mushrooms, cut into sixths: 33 calories, 0.5 g fat, $1.00
2 tablespoons chicken stock: 11 calories, 0.4 g fat, $0.03
6 large eggs: 441 calories, 29.8 g fat, $0.90
2 large egg whites: 34 calories, 0.1 g fat, $0.30
1/3 cup grated parmesan cheese: 144 calories, 9.5 g fat, $0.75
salt and pepper: negligible calories and fat, $0.02
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
1 cup minced onion: 48 calories, 0.1 g fat, $0.15
TOTAL: 847 calories, 54.6 g fat, $3.40
PER SERVING (TOTAL/4): 212 calories, 13.7 g fat, $0.85

Comments of the Week: The WAM Edition

Gigantic apologies for neglecting this last week. See, there were eggs and ham and a bunny and … never mind. I have no excuses. In contrition, this week’s Comment section has been super-sized. Keep reading for thoughts on the Pope, confrontation, food TV, and of course, Women Against Moist.

On Tuesday Megalinks (re: ruminating on the pope)

• Jen: does he watch his daytime pope operas? rinse out his mouth with spope? use his can popener?

On Touchy Subjects: Confronting Loved Ones about Weight and Money

• English Major: I am firmly in the camp that there is never a good reason to "intervene" in someone's weight stuff other than concern that the person in question has an undiagnosed eating disorder. Otherwise? They know already, and their choices are theirs. Money is a little different, though, I think, because I think many money troubles are genuinely related to a lack of information.


• Anonymous: All of your ideas sound spot on except for the part where in the end you cannot fix anyone. They have to fix themselves. Just make sure they know that if they ever decide to work on that area of themselves, you will be there to help. (Some people are better motivated to work on themselves alone, and then to surprise their friends with their results.)


• Stacking Pennies: People generally do know when they are overweight/unhealthy. I don't think a conversation would help. (the same thought applies to smokers. They know it is unhealthy and expensive, they know I wish they would quit because I love them... what does me telling them do?)


• Milena: I would add Do Seek Professional Help if problems get out of hand. It might give you the perspective you need to stay out of the situation, or the support to intervene appropriately. Also Do Create and Stick To Boundaries, if someone else's life choices interfere with yours, you can find the ways to keep your sanity and the relationship by maintaining boundaries.


• Anonymous #2: I think the biggest piece of advice I can give is to continue taking care of yourself and in the end recognize that adults make their own choices and must live with the consequences of those choices. It is good to express concerns, but in the end, you have to be strong enough to tell the truth and set your limits. Don't let a loved one's problems suck all the life and joy out of your own marriage/job/daily life. This is a hard balance to achieve with people you love.

On Free Cooking Lessons Part II: A Beginner’s Guide to TV Chefs

• Jaime: Quick Fix Meals with Robin Miller (Food Network) - This show annoys me to no end. The recipes and menu planning is actually decent, but I think it's godawful TV, and it's just not worth it. (I know, this isn't about watchability as much as learnability, but I have trouble learning when I'm trying to poke her eyes out with a fork.)


• Paid Twice: If you think Rachael Ray is annoying, Neely woman is way worse. Food to get yourself a man! This is food to get your man! And the husband just simpers. The food might have been good but I spent most of the show wanting to punch her so I didn't notice.


• Auntcy1: Sara Moulton … has a new show on, I think the Discovery Channel, you can find the info on her website.


• Liz: Mark Bittman's PBS show is more of a travelogue; fun and somewhat educational to watch but not much instruction going on. I love his How to Cook Everything book, though.


• Julia: I've seen PartyLine with the Hearty boys, and while they make some good food, they tend to bicker which I find annoying. If that doesn't bother you, you might like it.


• Cindee: I find Simply Delicioso simply hateful. She is more annoying than Rachael Ray and her cooking is very semi-homemade. Bittman is terrific. Nigella's foodgasm style is just over the top now. Her old show was much better.I like Robin Miller too. She's soothing. Her theme song, however is like a bad sitcom opener.


• Arkay: Nigella Lawson of Nigella Feasts and other various shows: when given an opportunity to watch an attractive, self deprecating British woman with a lovely round bottom cook while wearing a silk robe, I TAKE IT. Her food is easy, and my go to food for those nights we are trying to make a quick or simple, but delicious, meal for friends.


• Chocoholic: On the shows you haven't seen, Jamie at Home is great! I love it. I've made two things from the show so far. It's good if you enjoy looking for fresh ingredients but sometimes you may need to look up what he says on a British slang glossery.


• Marcia: I like the Take Home Chef (Curtis Stone). He's cute, fun to watch, but I've never been tempted to make his recipes.


• Anonymous: PBS has a show called New Scandinavian Cooking with Andreas Viestad that I love. He's is like a younger, clumsier, but no less enthusiastic Alton Brown. As for Paula Dean, I love her show. The loopier she is, the better she is. I always assumed she had a bottomless Mint Julep just off camera.

On It's Moist: Alex’s Slightly Altered Light Chicken and Mushroom Marsala

• Jody: Eew, I hate the word "moist" more than the words "blouse" and "panties". Who knows why.


• Jody #2: I HATE the word moist … my whole family mocks me for it and make jokes that include all the gross words I hate strung together - one of their favorites being "moist panties" - could you just gag all over the place???

Roasted Asparagus with Poached Egg & Parmesan: It's Springtime for Vegetables (and Germany)

Two quick things before today’s recipe:

1) Last December, I posted a recipe for Wacky Cake, a vegan chocolate delight guaranteed to caress your taste buds like a gentle, fudgy lover. As I’m dumb, there was a typo in the calculations and I listed a single teaspoon of vinegar at $0.93. It should have been $0.03, which makes the final per-piece total a staggering $0.09 (instead of $0.17). Just another reason to go home and bake 12 of the dang thing.

2) I’m reading A Cook’s Tour by Anthony Bourdain right now. I loved Kitchen Confidential SO HARD, and I think I’m liking this even more. The guy can flat-out write, and his cultural observations are as riveting and funny as his culinary insights. I want to make out with his brain. Has anyone read his fiction stuff? Is it as good? Do tell.

Anyway, business. We’re edging slowly into Spring up here in NYC, which means between the tri-weekly monsoons, it’s possible to steal out and gaze in anticipatory wonder at the first green vegetables of the season. Salad greens are making an appearance, as are artichokes and baby garlic. But even better are the asparagus. They’re going at local supermarkets for under $2, and in Chinatown for $0.50 a bunch. ('Round here, this is the grocery equivalent of buying a Lexus for a twenty you found on the street.)

Inspired by this inexpensive onslaught of emerald stalky things and this post from The Kitchn, I decided to try Roasted Asparagus with Poached Eggs and Parmesan.

AND I LOVED IT.

Loved it loved it loved it loved it loved it loved it.

The Boyfriend did, too. I’ll be serving it to his parents when they come to visit in May, because I want them to think nothing but wonderful things about me. (I’m an excellent housekeeper, Nobel Laureate, fart rainbows, etc.) The parmesan and breadcrumbs give it a light, crunchy crust, while the egg, poached to perfection via the whirlpool method, drowns everything in a yolky, creamy pool of magic. Gah. I want more right now, but alas, am stuck at work. Thanks a lot JOB, a.k.a. You Which Allows Me to Survive but Deprives Me of Time I Could be Making Asparagussy Wonderment.

Oh, and hey - a tip, should you try it yourself: if there’s a Trader Joe’s nearby, get thee hence. Their large eggs are only $1.79/dozen, and that beats any of BK’s local competition by at least 60 cents. (“BK” is Brooklyn, not Burger King in this case.) I think it might be comparable ‘round the country.

Roasted Asparagus with Poached Egg & Parmesan
Serves 4
Adapted from The Kitchn.

1 Tbsp. olive oil
20 asparagus spears, trimmed (or tough ends snapped off)
2 Tbsp. breadcrumbs
1 tablespoon salt
1 teaspoon unflavored vinegar
4 large eggs
2 ounces grated parmesan
 (optional: 4 strips thinly sliced prosciutto)

1) Preheat oven to 400°F. Line a baking sheet with aluminum foil.

2) In a small bowl, toss asparagus with oil to coat. Salt and pepper to taste. Place on baking sheet. Roast around 10 or 11 minutes, until asparagus is tender. Sprinkle veggies with bread crumbs and then stick it back in the oven for 5 more minutes. Remove from oven, split among 4 plates, and keep warm.

3) While asparagus is roasting, "bring 2 quarts of water to a boil with vinegar and salt." Drop heat to low. When it becomes a simmer, make a brisk, gentle whirlpool in the water with your spoon. "Crack an egg into a cup." Slowly add egg to whirlpool. (It should migrate towards the middle.) Do the same thing for egg #2, stirring every so often to keep the whirlpool going.

4) Cook between 3 1/2 and 4 minutes. When finished, with a slotted spoon, lightly place one on each plate of asparagus. Sprinkle parm on top, and prosciutto if using. Salt and pepper to taste. Serve.

5) Starting from Step 2, repeat process for eggs #3 and #4.

Approximate Calories, Fat, and Price Per Serving
201.5 calories, 13 g fat, $0.94

Calculations
1 Tbsp. olive oil: 119 calories, 13.5 g fat, $0.08
20 asparagus spears: 90 calories, 0.5 g fat, $1.99
2 Tbsp. breadcrumbs: 55 calories, 0.8 g fat, $0.03
1 tablespoon salt: negligible calories and fat, $0.02
1 teaspoon unflavored vinegar: 3 calories, 0 g fat, $0.03
4 large very fresh eggs: 294 calories, 19.9 g fat, $0.60
1 2-ounce piece Parmesan cheese: 245 calories, 16.3 g fat, $1.00
TOTAL: 806 calories, 51 g fat, $3.75
PER SERVING: 201.5 calories, 13 g fat, $0.94

CHG Favorites of the Week

Blog of the Week
101 Cookbooks
Along with Chocolate & Zucchini and Orangette, Heidi’s journey through her own culinary library is probably one of the three best-regarded foodie blogs on the ‘net. Naturally, the pics are beautiful, but the recipe archive goes back to 2003, making it one of the most extensive comps around. So nice.

Comedy of the Week
Cabbage Head from Kids in the Hall
Oh, sweet Canadian comedy, how I love thee. Bruce McCulloch’s repellant recurring character is part of what made KITH so great: he’s odd, but still slightly alluring. Just like Mark McKinney in that dress. Hawt.

Organization of the Week
The Girl Scouts
I was a member of GSoA from age eight through my senior year of high school, and I loved every single second of it. Girls Scouts exposed me to cultures, people, and experiences I never would have met or seen otherwise. 12 years later, I’m still friends with half the women in my troop, many of whom have kids of their own. There might be brownies or juniors combing your ‘hood slinging Samoas right about now, and while they’re not exactly the healthiest foods in the world, the money goes to one of the best organizations on the planet. Indulge.

Quote of the Week
“I don’t return fruit. Fruit’s a gamble. I know that going in.” – Jerry Seinfeld

Tip of the Week
Keep a black Sharpie in the kitchen for quick labeling of freezer bags and plastic containers. It’s neat! It’s convenient! (And you can doodle on the refrigerator.)

Untried Cheap, Healthy Recipe of the Week
Chicken with Shallot Apricot Sauce at The Kitchn
Oh boy, I can not WAIT to try this. Doesn’t the purpleness of the shallot just complement the chicken so well? Who took this picture? Must … learn … from them.

Video of the Week
The Runaways – “Cherry Bomb”
Watch and rejoice as a gang of early ‘80s teen punk chicks absolutely rawk the sawks off their male counterparts. Featuring a very young Joan Jett, who looks almost exactly the same like, 30 years later. I covet her genes/jeans.

Touchy Subjects: Confronting Loved Ones about Weight and Money Problems

Even in 2008, there are certain issues Not Discussed – problems we don’t bring up, lest they cause discomfort or even worse, hurt feelings. Two of the biggest, that affect most of us in our day-to-day existence, remain weight and money. All too often, we’re reluctant to talk about our own health and fiscal situations, never mind voicing concerns about a loved one’s. Yet, despite our reluctance to broach the subjects, none of us want a brother who dies at 45 of a heart attack or a grandma who has to panhandle for tea.

So, what do we do when a friend or family member’s financial or weight predicament threatens to spiral out of control? What do you say to your 65-year-old father who puts on 100 pounds in five years? How do you tell your mom you can’t support her if she has no savings when she retires? Simply, how do we confront a loved one about a problem that could seriously affect his or her well-being?

The short answer: be honest.

The long answer: well, read below.

See, I feel that dire, near-emergency health and money circumstances necessitate action, and that confrontation is vital when the stakes are that high. We waste so much time pussy-footing around out of propriety and politeness when open, caring communication might actually solve the dilemmas at hand. You absolutely don’t have to agree, though, and I’d love to hear from readers with differing opinions. (Er … and similar opinions, too. I like being agreed with.)

But before we kick off the DOs and DON’Ts of confrontation, know I’m not a psychologist, nutritionist, or financial planner. In other words, I’m not qualified IN THE LEAST to give this kind of advice. It comes from a combination of personal experience, total speculation, and a few hours of research. Use at your own risk, and holy moly, please don’t sue.

DO come from a place of concern. Why are you raising the issue? Is it out of personal gain or of genuine love and caring? The answer to these questions will dictate much about how you proceed.

DO make absolutely sure you want to go ahead with this. Serious weight and finance conversations are not the kind you want to have off the cuff. Self-worth, vanity, addiction, personal responsibility, stress levels, history, habit, family, and peer pressure are just a few of the exciting issues that can play into the discussion. If you’re willing to deal with them – aces. If not, perhaps there’s another solution.

DO consider approaching as a group (or at least taking a consensus). When multiple friends or family members raise an issue with a loved one, it can emphasize the urgency of a message and make it clear that more than one person sees the problem. (Strength in numbers and all.) However, before you sit down and talk, ensure that the group is all on the same page, with the same concerns and same positive solutions. You never want to dogpile on someone who’s probably already pretty down about herself.

DON’T cry wolf. A ten-pound gain and/or $200 debt aren’t tragedies. It’s when someone’s health or well-being are in serious danger you might want to raise a red flag. Calling out a minor bump in the road can cause resentment and make you seem like a busybody.

DON’T wait until the last minute. If you are truly concerned about someone’s weight or fiscal situation, the time to make your point isn’t during her foreclosure or his third bypass surgery. Voicing worries early can help prevent obstacles down the road.

DO time it right. Holidays and major life events cause enough stress as it is. Piling on, “Bro, I’m concerned about your six-figure credit card balance” won’t help. Pick a low-key afternoon or quiet lunch to start the conversation.

DON’T assume they don’t know already. Odds are that someone deep in debt or seriously overweight is 100% aware of his situation. What’s more, realizing that others are conscious of the predicament can be severely embarrassing. That’s why delicacy, sensitivity, and caring are the names of the game.

DO consider consulting a professional. If you’re feeling nervous or lost about where to begin, a therapist, doctor, or clergyperson can guide the way.

DO rehearse the conversation. Rushing into important talks without a clear idea of what to say can leave all participants confused and angry. Think about your message. Frame it honestly and positively. Practice delivering it in the kindest tone possible. Anticipate responses. This isn’t a debate, but going in with all your ducks in a row can only facilitate dialogue.

DON’T be judgey. You are not the moral authority here. Casting aspersions or telling someone her behavior is a result of personality failure can make her defensive, angry, and/or sad. Justifiably so. It also makes you a jackass.

DO be honest. Voice your concerns openly and kindly. Listen. Ask questions. Answer questions. If the situation affects you – like if your parents are flat broke and on the verge of retirement – say it.

DO speak wisely. Your choice of words could dictate everything about how the talk is going to go. “You’re an idiot with money!”/”Your behind is bigger than the sun!” will not get the discussion anywhere. Avoid insulting language.

DO use lots of “I” sentences. Relying on your own experiences is a great segue into talking about a loved one’s. Try it: “Ma and Pa, I recently became super-interested in my 401K. It’s really neat. How do you guys do yours?” or “Sis, I have a really hard time maintaining my weight. Can I talk to you about it?”

DO expect resistance, but take it in stride. “It’s none of your business,” “I’ll never lose 100 pounds,” or “Don’t you have your own money problems, Miss Unemployed Since Christmas?” are just a smattering of the exciting defensive responses you can anticipate when confronting a loved one about a major issue like this. Don’t take it as a personal attack. Accept it, make your points gently, and keep moving.

DO understand extenuating circumstances. Did this person just have a baby? Did someone close to her pass away? Did he have a car accident? Major life changes can have a profound impact on financial and physical health. Sometimes, they’ll take a lower priority to just getting through the day alive.

DON’T harp on it. Nagging gets no one anywhere, ever. I think my sister still smokes purely because I yell at her every time she does. Make your point and move on.

DON’T expect instant results. Understand that people change when they want to, not when you want them to. It’s one thing to express concern, it’s another to demand immediate satisfaction.

DO take baby steps. If your loved one is on the same page, offer assistance, and help them make incremental changes. Rome wasn’t built in a day, or even 40 days. It probably took decades, and even then, it wasn’t perfect. Weight and finance problems can take entire lifetimes to build up, and need additional days, months, and years to get better. Any progress is good progress.

And that’s it. But I’d love, Love, LOVE to hear readers’ opinions on this. Have you had to speak to a loved one about their weight or money? What did you do? How did it go? Have you tried any of these strategies? Did they work? What would you change for next time?

Tuesday Megalinks

Bitten: The Best Cookbooks
Mark Bittman is looking to update his master list of the 50 all-time greatest culinary tomes. At last glance, comments numbered 372. Go have your say!

Chief Family Officer: April Fools Ideas for Parents
Muahahahahaha … wonderfully crafty, semi-evil pranks to play on those tiny humans who hang around the kitchen begging for food. Green eggs, blue milk, and mashed potato sundaes abound.

Cooking Light: Greatest Hits – 2008
Staff picks so far this year. Potato Chips with Blue Cheese Dip looks like a delicious, delicious winner, so you'll excuse me while I mop up this drool.

Consumerist: Readers Write in With Examples of More Shrinking Products
Brawny’s not looking so Brawny these days. And Skippy ain’t dang skippy no more, either. And as for Quilted Northern … um, I have no joke here.

Consumerist: Use a Price Book to Save Money on Groceries
Yay! Consumerist caught on! Alas, the comment section is having their way with my beloved price books. Read! And tell the peanut gallery how wrong they are!

Culinate: Chickpea Central
Doesn’t “Chickpea Central” sound like a delightful train station? Like, “Welcome to Chickpea Central, I have your hummus right here Mrs. Clooney.” (How you know it’s a fantasy: not because it’s a railway hub made of garbanzo beans, but because George took me as his beloved. Sigh. We will BE TOGETHER, George. Oh yes … WE WILL BE.)

Culinate: Pasta Parade – Which shape for which sauce?
Oo! Neat little guide to starch/sauce pairings in which farfalle is dubbed “the most fanciful of pasta shapes.” Also: curious and whimsical.

Eater: Bastianich to Serve the Pope
Lidia’s feeding Benedict! Crazy! Apropos of nothing, on New Year’s Eve 2006, my friend M and I came up with a list of what the Pope does on a day-to-day basis: he eats Pope Tarts, watches Pope-rah, and washes with Pope on a Rope. (We were drinking, see.)

Festival of Frugality #118: My Dollar Plan
This week's theme: the alphabet. Specifically, those letters that spell "frugal." Clevah.

Get Fit Slowly: Amazing Rapid Weight Loss Stories
I go back and forth on TBL. Dropping 10 pounds a week isn’t healthy by any measure. On the other hand, they do it through diet and exercise, it’s inspiring for a lot of people, and there is something delightfully wicked about posting contestant names on vending machines.

The Kitchn: Eggs, Eggs, and More Eggs – Best Egg Recipes and Products
Oh WOW that Roasted Asparagus with Poached Egg and Parmesan looks mighty tasty. Also? When you stare at the word “egg” too long, it starts to look like an alien.

Make it From Scratch Festival #57: Applehead
MiFS founder Stephanie’s husband Tim hosts this week’s edition in beautiful black and white. (P.S. Describing Tim’s identity reminded me of the following exchange from Spaceballs, a.k.a. My Favorite Movie in Third Grade:
Dark Helmet: I am your father's brother's nephew's cousin's former roommate.
Lone Starr: What's that make us?
Dark Helmet: Absolutely nothing!)

SF Gate: How to be a foodie without breaking the bank
Link of the week! Superb article about a hardcore gourmand who’s dealing with a salary cut through frugality and resourcefulness. My favorite sentence: “Given her budget, she could just subsist on peanut butter sandwiches and ramen, but for her, food goes deeper than merely filling her belly.” Yes! That’s it! Thanks to Slashfood for the link.

Simply Stated: Healthy Eating – What’s it to You?
Wow. Good question. The Real Simple blog asks readers to define their ideas of what constitutes a happy-happy nutritionally sound diet. There’s even a poll!

Wall Street Journal: Cutback Cuisine
This just in: food costs are up, and restaurants have to make do the best they can. Expect a lot of gourmet spaghetti in the near future.

(Photos courtesy of Flickr member Sakurako Kitsa, whyy.org, and manolomen.)

Parsley Shallot Sauce: The Glory of Green

My apologies for the last couple of days, dear readers. I’ve been horribly delinquent with the blog due to a combination of Easter, work, and trying to pick up “Lost” in its fourth season. (Note: not a good idea. Every 15 minutes or so an event transpires where The Boyfriend yells, “AUUUUGH! NO WAY!” and it’s like, a guy mopping or something. He assures me that it has gigantic meaning in the context of the series, but … mopping. Yeah.)

Anyway, we were down in Virginia this past weekend to visit his family/play Throw the Rock with his gobsmackingly adorable nephew. (Seriously, this kid makes Suri Cruise look like the Elephant Man.) ‘Twas a lovely time, as it’s a lovely place, and they’re lovely people (also: cutthroat card players). And while there were many highlights, my favorite was a conversation with a local three-year-old, during which I learned the following:

1) “The Eastew Bunny was heah last night.”
2) “I have DIAWHHEA.”
3) “Diawwhea HUWTS.”

Too true, kid. Too true.

All the festivities kept me from cooking anything, much less anything resembling health food. Fortunately, I had a banked recipe in my back pocket for just such an occasion. (Note: not literally. A back pocket full of recipes would be silly, not to mention hard to sit on.)

A few weeks ago, The Boyfriend and I were experimenting with pork. We made Ellie Krieger’s Herb Roasted Pork Loin with Parsley Shallot Sauce twice, and both times, the roast was unbearably dry. It was a shame, because the Parsley Shallot Sauce was really, really, really fargin’ good. So good, in fact, we both ate it with a spoon afterward. And usually it’s just me doing that.

Two pig-based meals later, we finally got the cooking methods and temperatures down for the pork (seen here). Alas, we had moved on to other toppings. Well – now, Parsley Shallot Sauce gets its due. The recipe is listed below in all its green majesty, awaiting your roast. I promise, at the very least, it will not give you diawhhea. Because that would huwt.

(Oh yeah - please note that I only made a third of a batch [listed here] because it’s just TB and I eating. The proportions on Ellie’s site are designed to serve a much larger crowd.)

Parsley Shallot Sauce
Makes 3 servings (good enough for a 1-lb roast)
Adapted from Ellie Krieger.

1/2 cups lightly packed flat-leaf parsley leaves
2 teaspoons coarsely chopped shallot
1 tablespoons Dijon mustard
2 teaspoons extra-virgin olive oil
2 teaspoons water
2/3 teaspoons fresh lemon juice
1/16 teaspoon salt
Freshly ground black pepper

1) Add all ingredients to a blender. Puree until pretty smooth. Serve over pork, as prepared here. 

Approximate Calories, Fat, and Price Per Serving
38 calories, 4.7 g fat, $0.44

Calculations
1/2 cups lightly packed flat-leaf parsley leaves: 11 calories, 0.2 g fat, $0.66
2 teaspoons coarsely chopped shallot: 5 calories, 0 g fat, $0.25
1 tablespoons Dijon mustard: 15 calories, 0 g fat, $0.17
2 teaspoons extra-virgin olive oil: 79 calories, 8.9 g fat, $0.06
2 teaspoons water: negligible calories and fat, free
2/3 teaspoons fresh lemon juice: 3 calories, 0 g fat, $0.17
1/16 teaspoon salt: negligible calories and fat, $0.01
Freshly ground black pepper: negligible calories and fat, $0.01
TOTAL: 113 calories, 14.1 g fat, $1.33
PER SERVING (TOTAL/3): 38 calories, 4.7 g fat, $0.44

Broccoli with Indian Spiced Yogurt

For the last nine months, The Boyfriend’s been a willing, enthusiastic participant in about eight zillion semi-dastardly culinary experiments. He’s slurped down 15 tons of pasta and eaten more chicken than ten armies should have to. He’s had pictures taken of almost every dinner for a year (“Honey – don’t eat that yet. I need better lighting.”). He’s done dishes upon dishes upon dishes with nary a frustrated peep.

Yet, if he likes a meal and I’m not too crazy about it, I don’t include it on this site. I feel bad about this, but it stops today. This week I made Jamie Oliver’s Broccoli Drizzled with Indian-Spiced Yogurt. I liked it okay. He loved it. Thus, here goes.

But first, a few notes:

Note #1: I only made a third of the suggested recipe because I was cooking for two. Measurements for the whole shebang can be found through the link.

Note #2: I changed the yogurt into low-fat yogurt, and it worked great.

Note #3: My spices came from the Turkish place around the corner, which is why they’re wicked cheap.

Broccoli Drizzled with Indian-Spiced Yogurt
Makes 2 side servings
Adapted from Jamie Oliver.

10 oz broccoli crowns (about 2 small), broken into florets
1 teaspoon extra-virgin olive oil
2/3 tsp each: cumin seeds, fennel seeds
Seeds from 2 cardamom pods
1/3 cup plain low-fat yogurt
Zest and juice of 1/3 lemon
Kosher salt and black pepper

1) Bring a big pot of salted water to a boil. Add broccoli and boil for 4 minutes or so. Drain very well. (A salad spinner might come in handy here.)

2) In a large skillet, heat oil over medium-high heat. Add broccoli. Cook about 5 minutes, until veggies are "lightly charred," stirring occasionally. Move to a plate.

3) While broccoli is cooking, heat a small skillet over medium-high heat. Add cumin, fennel, and cardamom and toast "until browned and fragrant, 3 to 4 minutes." Grind, using a mortar and pestle, spice grinder, or coffee grinder.

4) Add 3/4 cumin mixture, all the lemon juice, and all the lemon zest to yogurt. Stir. Salt and pepper to taste.

5) Drizzle yogurt mixture over broccoli. Garnish with the last 1/4 of the cumin mixture.

Approximate Calories, Fat, and Price per Serving
92 calories, 3.6 g fat, $0.71

Calculations
10 oz broccoli crowns (about 2 small), broken into florets: 80 calories, 1 g fat, $0.66
1 teaspoon extra-virgin olive oil: 39 calories, 4.5 g fat, $0.03
2/3 tsp each: cumin seeds, fennel seeds: 10 calories, 0.5 g fat, $0.20
Seeds from 2 cardamom pods: negligible calories and fat, $0.10
1/3 cup plain low-fat yogurt: 51 calories, 1.3 g fat, $0.23
Zest and juice of 1/3 lemon: 4 calories, 0 g fat, $0.17
Kosher salt and black pepper: negligible calories and fat, $0.02
TOTAL: 184 calories, 7.3 g fat, $1.41
PER SERVING (TOTAL/2): 92 calories, 3.6 g fat, $0.71

CHG Favorites of the Week: The Attribution Edition

It’s an all-quote edition today! Every description comes from the associated website, no matter how good or bad the text.

Blog of the Week
Simply Stated (Real Simple’s cooking blog)
“Door’s open! Come on in. Sorry, the place is a mess, I’m still unpacking boxes, but I’ve got lunch on the stove if you’re hungry. Yeah, I just moved in this week, and I’m really excited to be here. I can’t wait to start cooking in my new kitchen! You sure you don’t want some soup? I made it from scratch. Lentil soup takes all of 35 minutes, start to finish, and miraculously, my favorite enamel-coated cast-iron pot was easy to find amid the packing rubble.”

Book of the Week
A Cook’s Tour by Anthony Bourdain
“Anthony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms.”

Comedy of the Week
Iconoclasts (with Charles Barkley and Bjork) from SNL
“I love this one. Bjork = awesome.lol”

Organization of the Week
The Tap Project
“It's our single most bountiful resource. Yet, water is a daily privilege millions take for granted. The little known truth is that lack of clean and accessible drinking water is the second largest worldwide killer of children under five. To address this situation, a nationwide effort is launching during World Water Week called the Tap Project, a campaign that celebrates the clean and accessible tap water available as an every day privilege to millions, while helping UNICEF provide safe drinking water to children around the world.”

Quote of the Week
“I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet.” – Erma Bombeck

Quote of the Week #2 (non-food)
“Fresh air is nature's Febreeze.” - SAHMmy Says

Untried Recipe of the Week
Artichoke Soup at Kitchenography
“I look at this picture and I realize this plain little pureed soup doesn't look like much. Pureed soups in general are not all that picturesque. But if like me you're crazy for artichokes, artichoke soup is about as perfect as soup gets.”

Video of the Week
“Orange Crush” by R.E.M.
“In the great tradition of R.E.M. videos, this is more of a collection of vaguely related images than an actual story. But the song’s pretty, and their new album Accelerate is due out on April 1st. Advance word says it’s the band’s best in a decade. Whee!”

(Okay, I wrote that last one.)

(Photos courtesy of Gastronomy.wordpress.com and Flickr member whimsigal.)

Free Cooking Lessons Part II: A Beginner’s Guide to TV Chefs

(Rejected titles for this post: “Free Cooking Lessons Part II: Electric Cookaloo,” “Free Cooking Lessons Part II: The Cookening”)

Months ago, CHG featured two pieces about finding cooking lessons for free on the internet. One was cleverly called Free Cooking Lessons, while the other, a rundown of web-based slicing and carving techniques, was titled Chop ‘til You Drop. Today’s article is a sequel to those posts, focusing on television instead of the web.

See, while many might of us not have access to high speed internet, most of us get some form of basic cable or cable TV. This means that morning, noon, and night, we’re exposed to some of the best chefs and cooks on Earth, from flame-haired, Dionysian Italians to entrancingly mom-esque Hampton doyennes. These folks can teach us TONS, as long as we’re patient, observant, and know how to navigate through the programming. That last part is where CHG comes in.

What follows is a basic guide to 21 instructional cooking shows, including brief descriptions and links. It’s designed to give beginners an idea of where to start, and to direct more advanced cooks to series that might interest them. It focuses mostly on the Food Network, though several PBS shows and a few Martha Stewart ventures are included. Air times should be included in the links.

Before getting started, a word: while I usually try to avoid injecting my opinion into Wednesday articles, it’s not the case here. This post is 99% personal opinion (1% bad jokes), with my favorite shows marked as “suggested viewing.” That said, I urge readers to chime in with brilliant suggestions, supportive comments, terrible insults, and threats to turn me into a tablescape.

Let's get this thing started...

BEGINNER

America’s Test Kitchen with Christopher Kimball (PBS)
Good for: anyone
Bad for: N/A
America’s Test Kitchen is PBS in a nutshell: calm, informative, and most excellent. The sister show to Cook’s Illustrated magazine, it’s chock full of equipment tests, product tastings, and painstakingly researched recipes. The cuisine is mostly traditional American, though international dishes do make frequent appearances. Suggested viewing.

Healthy Appetite with Ellie Krieger (Food Network)
Good for: healthy eaters, dieters
Bad for: sumo wrestlers
Oh, I like Ellie a lot. Her measured, sweet demeanor is a soothing oasis in a land of yappers. As FN’s resident healthy chef, she creates sane, lo-cal dishes with a dollop of nice flavor. I’ve prepared several of her recipes, and their success/failure rate is about 3 to 1. Suggested viewing.

Everyday Food with the Everyday Food Crew (PBS)
Good for: folks on the go, simplicity enthusiasts, fans of Thoreau’s “Walden”
Bad for: N/A
Martha Stewart is the Executive Producer here, and it shows. Simply presented and gorgeously shot, EF’s a solid reference for casual cooks and beginners, both. It covers the basics of preparation quite well, and has some fine-looking recipes to boot. The show’s one downfall? The 14,000 interchangeable hosts, who switch off every segment. They're a tad tough to identify.

Everyday Italian with Giada DeLaurentiis (Food Network)
Good for: anyone, but especially Italian food lovers
Bad for: N/A
Dubbed "Little Big Head" by the denizens of Television Without Pity, the quality of Giada’s food is in direct proportion to the fabulousness of her cleavage. In other words, the lady can cook. By employing fresh ingredients and simple techniques, she creates some seriously good-looking Italian food that’s easy enough for most kitchen novices. GD takes a lot of flack for being an abnormally attractive, thin chef (well, that and the claw hand), but the haters need to back off.

Good Deal with Dave Lieberman
Good for: college kids, first-time apartment owners, anyone
Bad for: N/A
Cute! Smart! A good cook! The eminently date-able Lieberman centers his show on simple, lower (but not low) cost food – the kind most people can procure at the local supermarket. I haven’t made many of his dishes, but the Braised Hoisin Beer Short Ribs are TO DIE FOR. Worth checking out, especially for younger viewers.

Good Eats with Alton Brown (Food Network)
Good for: anyone
Bad for: N/A
Food Historian, Science Geek, Gastronomic Innovator, Guy You Wish Was Related Somehow: Alton Brown is all of these and then some. It’s really, really hard to find detractors of his show, Good Eats, because I don’t think there are any. Alton pretty much breaks down where meals originate, how they come together on a chemical level, and which ways they’re best prepared. I CAN NOT recommend it (or his cookbooks) highly enough. Suggested viewing.

Guy’s Big Bite with Guy Fieri (Food Network)
Good for: dudes
Bad for: people concerned about their health
Are you a dude? Are you a large dude? Are you a large dude who’ll eat 87 wings in a single sitting and then take enormous pride in farting on your girlfriend? Big Bite is the show for you. Guy’s a spike-haired skater who specializes in Man Food, and his series is a solid resource for Super Bowl Sunday and/or any impending tailgate parties.

Jacques Pepin’s various shows (PBS)
Good for: almost anyone
Bad for: people who don’t understand thick Bourg-en-Bresse accents
Initially, I thought Jacques’ shows consisted entirely of upscale French chef-ery. Alas, I’m dumb. While he does specialize in la cuisine de Paris, he’s also a technique guy, who carefully and methodically demonstrates the proper ways to make a plethora of dishes. Jacques, vous êtes trés bon.

Paula’s Home Cooking with Paula Deen (Food Network)
Good for: southern cooking enthusiasts, comfort food lovers
Bad for: weight watchers, people allergic to “Y’ALL!!!!!!!”
Years ago, PauDain was a relaxed, sweet middle-aged lady who serenely prepared all sorts of indulgent, down-home goodies. Today she cooks the same food, but the personality volume is constantly jacked up to 11. I still harbor happy feelings about Paula and her wonderfully extravagant “27 sticks of butter!” meals, but others may shy away from the loud.

30 Minute Meals with Rachael Ray (Food Network)
Good for: people who love Rachael Ray
Bad for: people who hate Rachael Ray
The objective view: Rachael Ray shows viewers how to prepare a diversity of filling meals in under 30 minutes with easily attainable ingredients. Her recipes are do-able for almost anyone, and she’s inspired more home chefs than possibly even Julia Child. Also, she has dogs.
The subjective view: Anyone who uses the word “yummo” in regular conversation deserves ... well, a food empire, apparently.

Sara’s Secrets with Sara Moulton (Food Network)
Good for: Anyone
Bad for: N/A
Repeat episodes of this show are becoming ever so rare, and that’s a big, fat bummer. If you have the good fortune to catch Sara Moulton on anything, you’ll quickly find she’s a lot like my friend K – quiet, competent, and blonde. It’s really a pleasure to watch her cook, and like Alton or the America’s Test Kitchen crew, she’s a great teacher of the basics. Suggested viewing.

Simply Ming with Ming Tsai (PBS)
Good for: anyone, but especially Chinese food lovers
Bad for: people with ginger allergies
America’s most famous Chinese chef, Ming Tsai makes a wonderful case for eating the cuisine exclusively. Also? He’s super-hot. Suggested viewing. (Especially for all the ladies out there.)

Food 911 or Tyler's Ultimate with Tyler Florence
Good for: anyone
Bad for: N/A
Tyler specializes in meals fundamental to American menus, but branches out from time to time with positive results. Provided Good Eats and America’s Test Kitchen aren’t broadcasting at the same time, those searching for the end-all-be-all macaroni and cheese recipe could do worse than starting here.

BEGINNER/INTERMEDIATE

Barefoot Contessa (Food Network)
Good for: anyone - especially if you own a beach house
Bad for: N/A
I put Ina in the intermediate section for two reasons: 1) she tends to use some expensive ingredients, which beginner cooks may not want to experiment with yet, and 2) that Kitchen-Aid standup mixer makes an appearance in 50% of her recipes, and it’s kind of an advanced tool. If neither of these apply to you, please tune in to Barefoot Contessa RIGHT NOW. Ina rules, and her recipes simply do not fail. Even if you don’t give a flying crap about braising, icing, or frying, it’s worth a gander for the soothingness of her voice. Suggested viewing.

Boy Meets Grill with Bobby Flay (Food Network)
Good for: dudes, chile pepper lovers, people with grills
Bad for: people who hate mango
The Flayster. Flayorama. The Flayonator. Food Network built part of their empire on this man’s back, and it’s kind of easy to see why. His food is fun, gorgeous, and unifying, in that it marries a lot of fruit and spiciness to great effect. Like Ina, Flay’s tools and ingredients can be a tad expensive (he works with a bunch of seafood), which is why he’s not in the beginner’s category. Nonetheless, Boy Meets Grill is a great resource for recipe ideas, particularly if you’re planning a backyard shindig.

Easy Entertaining with Michael Chiarello (Food Network)
Good for: easy entertainers
Bad for: difficult entertainers
For those who need to wow a crowd, Michael Chiarello is the man with the plan. Based in Napa Valley, Easy Entertaining concentrates on classy, crowd-friendly dishes, often created with neato wine pairings in mind. The ingredients could run a buck or two, but otherwise, Chiarello’s fun to watch.

Essence of Emeril or Emeril Live with Emeril Lagasse (Food Network)
Good for: anyone, especially Louisiana food lovers
Bad for: Emeril’s nemesis - Evil Emeril
There’s not much to say about Emeril that hasn’t already been covered by every food blog, ever. Yet, in spite of his tiny-bit-hammy onstage persona - dude can cook like the dickens. Watch and learn.

Lidia’s Italy with Lidia Bastianich (PBS)
Good for: anyone, especially Italian food lovers
Bad for: N/A
Lidia is my secret Italian grandma – the one who whipped up massive Istrian feasts every Sunday without breaking a sweat. Her elegant show is a gentle wonder, and her children’s occasional appearances are always good for comic relief. The abundance of handmade pasta may be a bit complex for newbies, but otherwise, Lidia’s Italy is aces. Suggested viewing.

INTERMEDIATE/ADVANCED

Lessons with Master Chefs with Julia Child (PBS)
Good for: the cult of Julia, anyone
Bad for: people who believe this is actually Julia Child
From what I’ve seen of this older show, it’s lovely and not as slick as today's cooking series. There aren’t many beauty shots (of the food) and the techniques seem to fly by fairly quickly, which makes them a tiny bit harder to follow. That said, it’s Julia fargin’ Child. The woman didn’t become the first lady of American cooking for nothing. Plus? Apparently, Meryl Streep signed on to play Julia in the upcoming Julie & Julia movie, so that’s fun.

The Martha Stewart Show with Martha Stewart (NBC)
Good for: moms, organized people, fans of Real Simple, anyone
Bad for: frat guys
Do you spatchcock? Would you like to know how? Martha knows. In fact, Martha knows everything, except possibly how to project enthusiasm loudly (though she can be dryly hilarious, and isn’t above poking fun at herself.) Her show is faboo for creative meal ideas, from flavor combinations to placemat patterns to cupcakes that look like toadstools. And while Martha’s recipes can occasionally seem very Sunday Dinner in Cape Cod, those who look past her image will discover a treasure trove of kitchen brilliance.

Molto Mario with Mario Batali (Food Network)
Good for: anyone, especially Italian food lovers
Bad for: N/A
Look, this guy is a GREAT chef (I’ve eaten at two of his restaurants), but preparing his food on my own scares the crud out of me. Those not totally intimidated by Mario’s awesomeness should DVR this show at every possible opportunity. He’s not just a wonder to behold, but a veritable fountain of culinary knowledge as well.

UNCLASSIFIABLE

Semi-Homemade with Sandra Lee (Food Network)
Good for: people who hate food
Bad for: everyone else
Two words: Kwanzaa Cake.

UNKNOWN (Input welcomed)

Calorie Commando with Juan Carlos Cruz (Food Network)
Daisy Cooks! with Daisy Martinez (PBS)
Down Home with the Neelys (Food Network
The Hot Australian Guy That Cooks for People in Their Homes (?)
Jamie at Home with Jamie Oliver (Food Network)
Kathleen Daelemans (Food Network)
Mark Bittman (PBS)
Nigella Feasts with Nigella Lawson (Food Network)
Party Line with the Hearty Boys (Food Network
Quick Fix Meals with Robin Miller (Food Network)
Simply Delicioso with Ingrid Hoffman (Food Network)

Comments are open and I’d love to hear your input. Thanks!

(Photos courtesy of AllPosters.com, CelebChefs.net, newasiancuisine.com, and circlealine.com.)

Slight Wednesday Delay

Hi everybody,

I'm running into a few technical difficulties today, but the regular Wednesday article should be up in a few hours. In the meantime, please enjoy this re-enactment of 20th century wars, done entirely with animated comestibles:

Stefan Nadelman's Food Fight

Woot!
Kris

Tuesday Megalinks

Alternet: Michael Pollan – Don’t Eat Anything That Doesn’t Rot
Oo! It’s a nice long interview with The Omnivore’s Dilemma author, who claims, “the human body has done very well on the Mediterranean diet, on the Japanese diet, on the peasant South American diet. … The one diet we seem poorly adapted to happens to be the one we're eating, the Western diet.” Thanks to Lifehacker for the link.

Blogher: Roasted Asparagus Love, with Thanks to My Fellow Food Bloggers
Lo and behold, let asparagus season commence! Blogher’s Kalyn Denny comes up big with an extensive list of preparations for the emerald spring stalks, including CHG’s own Roasted Asparagus with Balsamic Browned Butter.

Brodcasting & Cable: Emeril Lagasse Planning Green Reality Series for Planet Green
BAM! The big man strikes back with a healthy cooking show made in conjunction with Whole Foods. I dig Emeril when he’s chef-ing quietly, so this could be really good.

Festival of Frugality #117: I've Paid For This Twice Already
PT takes on this week's edition, and CHG's Recession-Proofing Your Diet post is an editor's pick! Woot! In other news, Value For Your Life has a fine post about her 25% Grocery Savings Rule, and Free Money Finance gives us 8 Ways to Cut (Our) Grocery Bill.

IWriteFunny.com: Cook’s Illustrated Recipe – Boiled Water
Oh, sweet parody. Hilarious send-up of CI, complete with requisite over-analysis. A sample: “In my first effort to produce a reliable boiled water, I began with a cylindrical steel container, or “pot” as often called for in traditional recipes. Placing the pot four inches away from the flame, the water did eventually come to a boil, but it took six hours.”

Joe Consumer: How Retailers Trick You in to Buying Stuff You Don’t Need (and How to Fight Back)
Excellent breakdown of strategies supermarket use to make you buy stuff you don’t need, along with a few neato ways to combat the pressure. Thanks to Consumerist for the link.

The Kitchn: What are your favorite food scenes in classic novels?
What a sweet idea. Mine come from The Namesake by Jhumpa Lahiri where she describes these great Indian feasts made of simple, familiar food. They’re communal, familial, and warm, and I think they helped convince me to visit India. Just thinking about it makes me want a monster bowl of curry. Readers, how ‘bout you?

LA Times: Chef’s blogs – even sharper than their knives
Nice rundown of prominent blogs written by ace chefs, Michael Symon (Iron Chef) and Traci Jardins (Jardiniere) included. How do they find the time between all the chopping and sautéing and such? And where do you plug in the Macbook?

Make it from Scratch Festival # Green Style Mom
It's a sweet Easter theme this time around, with more than enough recipes for the family table.

New York Times: Costs Surge for Stocking the Pantry
Check out that graph to the left on Page 2. The cost of eggs has risen 25% IN A SINGLE YEAR. Bacon, however? 0.5% cheaper. What a world, what a world.

A Penny Closer: 6 Easy Ways to Battle Rising Food Costs
Melissa buckles down and digs up with half-a-dozen tactics I haven’t seen elsewhere yet. She also mentions that the cost of pet food is rising, as well, which … who knew? Our imaginary dog better get used to his imaginary generic dog food.

Readers Digest: 10 Ways to Control Your Cravings
What the heck happened to Readers Digest? I thought it was the home of arthritis articles and a gentle, vaguely amusing joke page. All of a sudden they’re doing Tina Fey interviews and pieces on government waste. Here, they devise a plan for folks to stop scarfing the bad stuff. Thanks to Get Fit Slowly for the link.

Red Orbit: Knowing When To Toss Canned Foods Can Be Confusing
Er … here’s a confession: I’ve never tossed a canned food in my life. I figured they survived in perpetuity, like Dick Clark. Apparently, I was mistaken. Thanks to Slashfood for the link.

Reuters: In weak economy, Americans swap steak for chicken
Or as I like to call it, “Out With the Moo, In With the Poul(try)” (Apologies.) Thanks to Serious Eats for the link.

Sahmmy Says: How to Make a Black and Tan
Just in case you’re still celebrating.

Slashfood and AOL: Frozen Pizza Taste Test
Frozen pizza is neither healthy nor cheap, but you gotta love anybody who chomps through 43 pies to find the best one. Elio’s doesn’t fare well, as one reviewer says it “looks like brain.”

Slashfood: Tip of the Day – Help Preserve the Flavor in Dried Herbs
I’d like to do a feature article about preserving herbs sometime in the near future. Problem is, I have to learn how first. My basil has a bad way of turning black and evil the second I touch it.

Squawkfox: Top 10 Fantastic Frugalicious Foods
Note: that’s “frugalicious,” not “fergalicious.” Veeeeeery different.

Wall Street Journal: Restaurants Feel the Bite Of Stay-at-Home Moms
SAHMs are eating out in less numbers, and the industry’s starting to feel the bite. WSJ reports, albeit without nifty stipple drawings in support. Boo. Thanks to Eater for the link.

(Photos courtesy of PDX Writer Daily, All Things Chill, and Flickr member mikejamestaylor73.)

Light Chicken and Mushroom Marsala: It's Moist

One of my least favorite words in the English language is “moist.” I don’t like the way it slides off the tongue, stabbing it at the end with a sinister, pointy “t.” The sound squicks me out, like the feel of cheap velvet or foam rubbing against itself. What's more, “moist” makes even the most harmless utterances seem a little dirty. Lewd, even. I actively refrain from using it on a casual basis, especially when describing people. Because, let's face it: there's nothing creepier than, “Hey Bob, you look moist today."

This aversion is unfortunate, partly because it’s a pretty common word, but mostly due to the food blogging thing. “Moist” depicts almost every kind of well-made meal, and there are few-to-no substitutes for it. “Wet" connotes a soaking, “soggy” is too negative, and “humid," well ... let's not even discuss. It’s got to be “moist.” “Moist” means a cake is well made. “Moist” means cookies are chewy, but firm. “Moist” means you might be eating Alex’s Slightly Altered Light Chicken and Mushroom Marsala.

I got this recipe from Smitten Kitchen, who got it from the June 1995 issue of Gourmet. And man oh man, is it ever moist. It’s moist-esque. It’s the hostess with the moistest. The chicken is basically braised in broth and marsala wine, which not only imparts a marvelous flavor to the mushrooms, but y’know … the moist thing.

The original recipe called for skin-on chicken breasts and more butter than I was comfortable with. So, to cut the fat, I:

• Used boneless, skinless chicken breasts.
• Only used oil to sauté the mushrooms and onions, instead of a butter/oil combination.
• Reduced the olive oil by a third.

It came out beautifully and went really well with egg noodles. All told, it's a classy, earthy meal-for-four under eight bucks. Not too shabby. And most definitely moist. (*cringe*)

Chicken and Mushroom Marsala
Serves 4
Adapted from Smitten Kitchen.

2 whole boneless, skinless chicken breasts (about 28 oz), halved
2 teaspoons olive oil
1-1/2 tablespoons unsalted butter
2/3 onion, sliced thin
1/2 pound mushrooms, sliced thin
1/3 cup Marsala
2/3 cup chicken broth
1-1/2 tablespoons minced fresh parsley leaves

1) Gently pat chicken dry with paper towels. Sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and brown in two separate batches. When finished with each, transfer them to a plate so juices may redistribute throughout meat.

2) Add onion and mushrooms to skillet. Cook a few minutes, until "liquid mushrooms give off is evaporated," stirring occasionally. Add Marsala. Stir. Cook until Marsala is nearly gone. Add broth, chicken, and any chicken juices pooling on plate. Simmer until chicken is fully cooked, around 15 minutes, turning once halfway through. (I had very thick cuts, and this still timed out perfectly.) Move chicken back to plate.

3) Keep the sauce simmering until it reduces to around 1/3 cup. Kill heat. Salt and pepper the sauce to taste. Add butter. Stir sauce until butter is just melted. Serve chicken with sauce. Garnish with parsley.

Approximate Calories, Fat and Price Per Serving
352 calories, 9.75 g fat, $1.63

Calculations
2 whole boneless, skinless chicken breasts (about 28 oz): 875 calories, 9.9 g fat, $3.48
2 teaspoons olive oil: 79 calories, 8.9 g fat, $0.06
1-1/2 tablespoons unsalted butter: 153 calories, 17.3 g fat, $0.15
2/3 onion, sliced thin: 42 calories, 0.1 g fat, $0.32
1/2 pound mushrooms, sliced thin: 50 calories, 0.8 g fat, $1.50
1/3 cup Marsala: 142 calories, 0 g fat, $0.61
2/3 cup chicken broth: 64 calories, 2 g fat, $0.16
1-1/2 tablespoons minced fresh parsley leaves: 2 calories, 0 g fat, $0.25
TOTAL: 1407 calories, 39 g fat, $6.53
PER SERVING (TOTAL/4): 352 calories, 9.75 g fat, $1.63