Food And Wine

We're feeling a little Italian todayA New Parmesan Recipe From Melissa ClarkI've always been a fan of the NY Times' food critic Mark Bittman and his easy and basic approach to cooking. But now, I've discovered Melissa Clark - also of the NY Times. She publishes fantastic recipes (like the one below). She's written or collaborated on over 30 cookbooks. So now, I'm a fan of both Mark and Melissa even though they're quite different. Below is Melissa Clark's recipe for Parmesan Cauliflower. It sounded like an unlikely combination to me at first, but then I thought about the properties of cauliflower that I liked, such as its firmness and body, as well as the crunchiness. It seemed like a perfect fit with the gooey cheese and the tangy, tomato flavor of the Parm sauce. Of course, the dish is also perfect for a vegetarian main course. P.S. Check out the wine recommendation at the bottom.Parmesan CauliflowerThink of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli.INGREDIENTS ½ cup all-purpose flour 4 large eggs, lightly beaten 3 cups panko or plain unseasoned bread crumbs Kosher salt, as

Artichoke Dip with Crispy Shallots From Food & Wine - Shared by Chef Michael White It's coming up to that weekend, and you'd like something different to serve up as a snack during the big game. Here's a great idea for a warm dip that will sure to be a hit on Sunday. Easy to make, and serve warm with a variety of your favorite veggies. Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping. ACTIVE: 30 MIN TOTAL TIME: 1 HR SERVINGS: 8 ✓MAKE-AHEAD ✓VEGETARIAN Artichoke Dip with Crispy Shallots Ingredients 2 tablespoons extra-virgin olive oil, plus more for frying 2 large shallots—1 minced, 1 thinly sliced 2 garlic cloves, minced One 9-ounce package frozen artichoke hearts, thawed and drained 1/4 cup dry white wine 8 ounces cream cheese, softened 1 cup shredded Gruyère cheese (3 ounces) 2 tablespoons finely chopped parsley 1 1/2 tablespoons fresh lemon juice 1 teaspoon Tabasco 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese Kosher salt Freshly ground pepper 1/4 cup panko Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving Preparation Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring

Design, Food, and Wine Inspiration in 2014 Favorite Los Angeles Area events for 2014 Dwell on Design Los Angeles Convention CenterLos Angeles, CAJune 20 – 22, 2014 Dwell on Design L.A. is touted as the largest design event in the U.S. It's a unique three-day event featuring content from over 200 top minds in design, and exhibitions by more than 400 exhibitors, with exceptional educational events for attendees. Nearly 300,000 square feet dedicated to exhibitions —from Dwell Outdoor to the Modern Family Pavilion to the Tech Zone, the 30,000+ attendees will find themselves immersed in Design. At the kitchen and bath zone on the show floor, brands like Miele, Dacor, and GE Monogram showcased their latest appliances and designs.Over at Miele, attendees checked out the super-sleek Contour Line of ovens and temperature-controlled, under-counter wine storage systems. Dacor welcomed attendees with champagne, and showed off induction cooktops and Discovery iQ Wall Ovens that connect wirelessly to a tablet computer for easy smart phone access. On the bathroom side, Brizo displayed freestanding tubs and tub fillers from the uncluttered, single-handle Odin line. British brand Victoria + Albert brought naturally white, freestanding tubs and Amiata basins made of volcanic limestone and high-performance resin. LA Food & Wine Santa Monica, Downtown, Hollywood, Beverly HillsAugust 21-24 In its fourth year, the Los Angeles Food & Wine Festival, is made possible with generous support from founding partners FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, JENN-AIR, and

Jenn-Air at LA Food and WineJenn-Air at Universal Appliance and Kitchen CenterThis weekend's Los Angeles Food and Wine Festival featured some of the World's best chefs. Jenn-Air was there as the exclusive appliance sponsor and host. You'll find the complete Jenn-Air line of appliances at Universal Appliance and Kitchen Center (UAKC).Here's the Jenn-Air display in the Grand Tasting Kitchen at the Los Angeles Food and Wine festival:Iron Chef Morimoto shows his prowess with fish at this Master Class Culinary Demonstration in the Jenn-Air kitchen at Los Angeles Food and Wine:Jenn-Air is launching over 50 new appliance products for 2014. The new lineup includes new professional cooktops with brass burners, an industry exclusive built-in refrigerator with an Obsidian interior, and a stunning new slide in range. You'll want to check them out for yourself at one of the two UAKC showrooms in Studio City and Calabasas.Jenn-Air has beefed up their promotional efforts for the fall selling season. Here are 3 promotions which can be mixed and matched to achieve total savings of $5498 starting September 1st. You can find out more about how you can save money on Jenn-Air at Universal Appliance and Kitchen Center. Be sure to ask them about Jenn-Air's new certified installation offer which extends your warranty. For the best selection and lowest prices on Jenn-Air and other fine appliances and plumbing fixtures visit the professionals at Universal Appliance and Kitchen Center today.Two locations to serve you - Calabasas and Studio City:We Deliver and InstallAll Major Appliances877-696-2982Studio City12050

Holiday Savings at UAKC Save on Major Brand Appliances and Plumbing Fixtures Now that we've shared Wolf's Recipes for convection cooking your Thanksgiving Turkey and four different recipes for How to Cook a Turkey from Food and Wine Magazine, that frees up some time for you to shop for appliances to help you through the Holidays. Food and Wine turkey four ways Wolf convection cooking a turkey To save you even more money Universal Appliance and Kitchen Center has begun their Holiday Sale early with a Thanksgiving Sale that runs through November 30th. In addition to the great Sale Prices look at the additional savings on installation, delivery, and haul away of your old appliances. And don't forget to take advantage of the special financing offer. Save Up to $350 on a Bosch Dishwasher.Get a Complete Jenn-Air Kitchen Package from as low as $5696.These are just two examples of the Thanksgiving specials available at UAKC. You can also save up to $6097 in free product and/or instant or mail in rebates on Luxury Brands Wolf, Sub-Zero, Jenn-Air, Viking, and Thermador. Visit the professionals at Universal Appliance and Kitchen Center today for the best advice on major appliances and plumbing fixtures. Two locations to serve you - Calabasas and Studio City: Universal Appliance and Kitchen Center facebook twitter  

How to cook a turkey Food and Wine shows 4 ways. Universal Appliance and Kitchen Center can help you with the right appliances to prepare your holiday meals. Food and Wine Magazine has the recipes. For best results during the holiday cooking consider a new range or oven from UAKC. Choose from the top brands: BlueStar, Bosch, Electrolux, Frigidaire, GE, Jenn-Air, KitchenAid, Miele, Thermador, Viking, Whirlpool, and more. "Brined, dry-brined, deconstructed or deep-fried: Each chef's technique leads to a phenomenal bird."Here are proven turkey recipes from top chefs. Each recipe was perfected and certified in the Food and Wine Magazine test kitchen. Deep-Fried Turkey with Berbere Spices CONTRIBUTED BY MARCUS SAMUELSSON ACTIVE: 30 MIN TOTAL TIME: 2 HRS 15 MIN SERVINGS: 6       "Deep-frying keeps the turkey very moist," says Marcus Samuelsson."It's also a huge time-saver—the bird cooks in about 45 minutes." Ingredients Canola oil, for deep frying1 head of garlic, halved crosswise 2 rosemary sprigs One 10- to 12-pound turkey, rinsed 1 tablespoon garlic powder 1 tablespoon smoked paprika 2 teaspoons kosher salt 2 teaspoons celery salt 2 teaspoons ground cumin 2 teaspoons freshly ground black pepper 1 teaspoon ground ginger 1/2 teaspoon cayenne pepper Instructions In a turkey deep fryer, heat the oil with the garlic halves and rosemary to 350° following the manufacturer's instructions; discard the garlic and rosemary. Put the turkey on a rack set over a rimmed baking sheet and thoroughly dry it inside and out

Here are a few photos and comments from last week's Food and Wine extravaganza in Los Angeles. The nation's top chefs headlined the event and cooked up a storm in the Jenn-Air Demo Kitchen. In addition to the events below, other featured chefs at the show included Giada De Laurentis, Michael Chiarello, Guy Fieri, Hubert Keller, Richard Blais, Paul Prudhomme, Fabian Vivani, Roy Yamaguchi, and Andrew Zimmern.A cooking demonstration presented by the one and only Wolfgang Puck is a unique opportunity to spend time with a genius who has long been the benchmark for culinary arts in Los Angeles. Pictured below Chefs Francois Payard and Dean Fearing join Wolfgang Puck for his Live - Love - Eat presentation.François Payard is a third-generation French Pastry Chef who cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. In 1995, The James Beard Foundation named François Pastry “Chef of the Year.” Long known as the "Father of Southwestern Cuisine," there is no mistake: Chef Dean Fearing has a passion for what he does. The exuberant Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest”.The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.VOILA! In addition to the Wolfgang Puck demonstration, Ming