© Kana Okada
© Kana Okada
I'm of the belief that a scoop of vanilla ice cream is a great addition to many types of fizzy beverages-both non-alcoholic and alcoholic alike-beyond the usual (albeit delightful) root beer.
Since summer seems to have returned for an encore in New York this week, I can put down the Oktoberfest drinks and justify sipping fizzy beverages of the blueberry variety-and what goes well with blueberries? Vanilla ice cream. I recently discovered Maine Root's all-natural Blueberry Soda, which tastes just like fresh-picked berries and practically begs for a scoop of vanilla. For an adult float, top off a pint of Bluepoint Brewery's Blueberry Ale. This Long Island brewer adds 132 pounds of blueberries to every batch, giving the ale lots of berry flavor without too much sweetness.
Once summer's gone for good, I will continue my float experimentation with fall's favorite squash. Maine Root's just about to release a new soda flavor: Pumpkin Pie, which sounds like a Thanksgiving treat to me. And Dogfish Head brewery's rich, nutmeggy Punkin Ale might be a great fit for a scoop or two as well.
Inaki Aizpitarte makes his toquera for Le Fooding
Anyway, la toquera is a French invention of a chef making a cooking video while holding a camera (toque + camera). By necessity, the recipes are short and easy to follow and invariably hilarious. Le Fooding’s French website has several, from pastry icon Pierre Hermé’s wasabi-and-grapefruit “emotion” to Zoe’s cake from Pierre Jancou of the amazing wine bar Racines. My favorite so far is Toquera #19, Oriental mussels from Inaki Aizpitarte of Le Chateaubriand, who’s in NYC for Le Fooding and who manages to combine his very obvious cooking skill with his equally obvious distaste for being on camera.
© Maura McEvoy
© Maura McEvoy
More Dishes by Legendary Chefs
- 10 dishes by F&W’s Hall of Fame Best New Chefs like Suzanne Goin’s mustard-crusted lamb, Shea Gallante’s meat loaf with red wine glaze, and Nancy Silverton’s dulce de leche ice cream pie
Retained-heat cooking has been around for ages, but I just discovered the idea by accident. Last Sunday, my son had a soccer game that took us out of the house from 3:45 until 6 p.m.—prime cooking hours. I had a Parmesan rind on hand, so I decided to make this hearty minestrone from F&W's Marcia Kiesel. By 3 p.m., though, I realized it wouldn't finish cooking before I had to leave for the game. Then I thought of actor and environmental activist Ed Begley, Jr., who encourages low-energy cooking and has just published the book Ed Begley, Jr.'s Guide to Sustainable Living. Why couldn't I just turn off the stove and let everything cook on retained heat? I added everything but the green beans to the minestrone and brought it to a boil, then turned off the gas and left the pot covered on the stove. I biked home at halftime to add the green beans (and brought the soup to a boil again), then returned to the game. When the whole family came home, the minestrone was ready to serve.
© Courtesy Idaho Rocky Mountain Ranch
© Quentin Bacon
Last week, I was up in Boston to help host a party with rock-star chef Barbara Lynch and the founders of Fresh beauty, Lev Glazman and Alina Roytberg. The occasion: To celebrate an article in F& W’s September issue, in which Lynch helped her friends add more flavor to their favorite healthy recipes.
After the party, we headed over to Sportello, one of Barbara's newest restaurants, and the dinner conversation veered to keeping fit. Barbara is on a serious health kick. To keep up her energy (she just finished a new cookbook, Stir, out next month), she’s been obsessively juicing every fruit, vegetable and herb she can get her hands and storing batches in her fridge. Lynch also told me about her new favorite energy bar, Green Vibrance. (Cameron Diaz has been in Boston, filming Wichita with Tom Cruise, and her personal assistant introduced Barbara to the dark-chocolate-covered, vitamin-loaded veggie bar.)
In addition to trail-running with the Sportello staff, Barbara has also taken up boxing. And I don’t mean the cardio-punch classes they offer at fancy fitness centers. Lynch works out at Golden Gloves champion Peter Welch’s super-old-school gym in Southie. After a few drinks, Lev (he actually does the cardio-punch gym classes) and I had agreed to join her in the ring the next day. Lev was a no-show (I think he got scared), but Barbara’s publicist, Sarah Hearn, joined me for an intense hour-long session with a group that looked straight out of Rocky. After throwing uppercuts, jabs and hooks and doing what seemed like endless push-ups, I have a new respect for Barbara Lynch, way beyond her extraordinary skills in the kitchen.