Archive for the Food Category
Save the date for the 3rd Annual Detroit Holiday Food Bazaar. The Gang of Pour will be there again this year selling its Orleans method fermented wine vinegars.
This year’s Bazaar will be held in a very cool space, the Jam Handy in Detroit. There will be many great indie food vendors and probably a few others selling food related items, such as, vintage dishes, handmade aprons, cookbooks, etc. So save the date and come visit to get your holiday shopping completed, be entertained and definitely sated with the many samples that will be offered.
Unfortunately, due to a scheduling conflict, getting to the next several Vintages tastings will be problematic for me. Therefore in the interim period, I intend to scribe about some of the foods I like to play around with and talk about how some of the wines I’ve had worked particularly well with the finished dish. CLICK IMAGES TO ENLARGE
I change my approach to cooking often. I read a book that allures me and I am off to wherever to procure the ingredients required. Which I might add is part of the fun! Right now, Korean food rocks my world, or at least it impacts a lot of what I do in my kitchen. Reading David Chang’s insightful cookbook Momofuku has clearly had an impact on me. I love flavour balance, and Chang has a masterful ability to blend flavours with the precision of an alchemist.
A few weeks ago on now quite frequent trips to a certain New York State supermarket I came across a well aged prime grade hanger steak. Ask for this cut in a Canadian store and one mostly gets a look of complete non comprehension.
The usual treatment of such a prized protein is to pop it in a marinade, sear it on the grill and slice it rare. Nothing wrong sticking to the tried and true, but I wanted to play around and do something different. Having used a heat circulator at school, I decided to construct one at home, saving the thousand dollars plus price tag on the real McCoy. My ghetto sous vide machine was composed of a large pot of water, an extremely low setting on my stove, Styrofoam and a digital thermometer. With a quick stir now and then, the water temperature remained constant within two degrees for the forty five minute cooking time. Read the rest of this entry »
Pizza and beer; it’s a natural combination, right? Like love and marriage, law and order and Laurel and Hardy. But truth be told, it’s been years since we’ve indulged in those particular American secular sacraments at the same time. On the occasions that we do eat pizza, we’re more inclined to open a bottle of Sangiovese or Zinfandel, but last week, we broke away from our norm with a visit to Amici’s Pizza and Living Room in Berkeley, Michigan. (Click image to enlarge) Read the rest of this entry »
Last evening, we joined our dear friend Anne Keller for dinner at Brian Polcyn’s Forest Grill, in Birmingham, Michigan. The setting is American -bistro and the menu “showcases house made charcuterie, a raw bar, clay oven baked pizzas, and traditional bistro dishes…inspired by French, Italian, and contemporary American cuisine with an emphasis on simplicity and flavor. Chef Polcyn’s vision for the Forest Grill is simple, an American bistro that uses quality local ingredients and is rooted in traditional cooking techniques.” The wine list offers a wide variety of selections from around the world, and we had no trouble finding a few bottles to compliment our appetizers and entrees. Read the rest of this entry »