Hey, you can't say I'm not easy to shop for! As I mentioned in yesterday's post, I decided not to do a holiday donation fundraiser for the blog this year. Happily, because of all the new projects, I didn’t feel the urgent need to beg for money to keep afloat like past years. Also, I've decided I'd like something more important than money. I'd like links.
For a site that gets as much traffic as we do, there are relatively few other websites that link to Food Wishes. One problem with spending 95% of my time on production and the creative process is that it leaves very little time to surf the web, reading and commenting on other blogs, or even just doing basic networking.
So, if you're willing and able, I'd love some help getting a few extra links. If you have a blog, or know someone who does, and you think we'd be a valuable resource to them (for example, people that like food and cooking), then hook us up. If enough of you just got us one single extra link on another site, it would make a significant difference in our web ranking.
Above and beyond that, those of you that use sites like Digg, Stumbleupon, Reddit, and of course Twitter and Facebook, can also help spread the word there, where appropriate. Every little bit helps! A million thanks for everything you've already done to support the site this year, and if you have any questions or leads, and would like more info, please email me and we can discuss one-to-one. Cheers!
There is something comforting about the minute steak. It's probably the fact that the name of the recipe is also the recipe. You take piece of sirloin, pound it thin, and fry it for a minute per side. That's it. Simple, faster than fast, and easily repeated under pressure.
Of course, everyone knows that a minute steak is only as good as the pan sauce, and here we offer an ultra-simple barbecue butter sauce. Actually, there's only a very small amount of butter, but the way it emulsifies into the beef broth and tangy BBQ sauce somehow amplifies the effect.
Be sure to use a great barbecue sauce. The SFQ I used is a rich, classic American barbecue sauce with a touch of chocolate, hint of coffee, and balanced with aged red wine vinegar. It's subtly exotic spices and sweet heat made it a perfect choice here.
Ideally, you'll follow the link below and order some, but if not, make sure the sauce you choose has some personality to it. You'll also want to taste the sauce plain beforehand, so that you can adjust the seasonings in the pan. I hope you find the time to make this soon. Enjoy!
As many of you may already know, my wife, Michele, makes what I think is a fantastic, and very unique barbecue sauce. Some of you actually got to sample it last year as we offered to all those loyal viewers who were able to make a donation to the site.
This year we aren’t doing any such fundraisers, but that doesn’t mean you can't experience the SFQ. Michele just launched her website, and I invite you to head over and take a look! By the way, if you order by December 18th, your order will arrive in time for Christmas. Thank you for your support!
Ingredients: 2 (5-oz) minutes steaks salt and fresh ground black pepper to taste 1 tablespoon grapeseed or vegetable oil For the sauce: 1/2 cup beef broth 1 1/2 tablespoons barbecue sauce 1 or 2 teaspoons cold butter hot sauce to taste freshly ground black pepper
I just filmed a video recipe for "minute steak," and for the pan sauce I used my wife Michele's amazing barbecue sauce, SFQ. When I post the video I'll also be giving more information, including how to order her sauce, just in case you're looking for interesting holiday gifts for the foodies in your life. If you just can't wait, follow this link to the SFQ - The Original San Francisco Style Barbecue Sauce homepage.
I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli, aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself.
So, is this hearty winter soup really so good you'd spontaneously attempt to remove your underwear without taking off your pants? Well, possibly, but you'd really have to love soup. Really love soup.
Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food.
As I say in the video, this is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. And, if your excuse is you don't cook at all, well, this is a heck of a recipe to start with! It also happens to be the kind of dish you really want to be savoring on one of these chilly winter days. Enjoy!
Pasta Fazoolander (pasta e fagioli, pasta fazool) Ingredients: 1 1/2 tablespoon olive oil 1 teaspoon tomato paste 1-2 anchovy fillet 1 quart chicken, or vegetable broth 1 cup dry tortelinni 1 (15-oz) can white beans, drained 2 cups packed baby spinach, roughly chopped salt and fresh ground black pepper to taste red pepper flakes parmesan cheese
Bonus Borderline-Inappropriate Zoolander Impersonation Video The reason Zoolander was on the brain was this performance by Aubrey Huff at the San Francisco Giants' World Series parade. He went full Zoolander to remove his red "Rally Thong," the good luck charm he actually wore during the season (true story).
I assume those of you fortunate enough to own an iPad take your tablet into the kitchen to follow along with recipes, and if you do, it's not a matter of if, but when, you spill something all over it. Well, here's a very simple solution from Wired.com using a ziplock bag and business card holder. Enjoy!
This rustic winter soup was supposed to be posted today, but I was sidetracked by some very good news (which you will hear about on Tuesday...hint: tuna). I hope to have it up tomorrow. Stay tuned!
I do not speak French. This is not something I'm proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.
I know it's "oh" jus, and not "ahhh" jus, but that's how I grew up saying it, and I don't have any plans to start saying it right at this advanced age. Besides, the proper pronunciation sounds like you are surprised you're getting a sauce, and my way sounds like you are happy about it.
This is the most minimalist method for doing a quick au jus for your prime rib of beef. In a restaurant that specializes in prime rib, they have the benefit of massive amounts of bones and scraps to make a reduced, rich jus without having to thicken it.
At home however, we need to cheat a little bit. You can do this without the flour step, but I think most people prefer this beefy dipping sauce to have a little body to it. Not thick like gravy, but just a little something to help it adhere to the meat. By the way, that thin film of beef fat floating on the surface is fully intentional, as you are about to hear. Enjoy!
Beef Au Jus Ingredients: 1/4 cup beef fat, plus pan drippings from a cooked prime rib or other roast beef 1 1/2 tablespoon white flour 2 cups rich beef broth salt and fresh ground black pepper to taste *makes about 1 1/2 cups depending on how much you reduce
Hey, you can't say I'm not easy to shop for! As I mentioned in yesterday's post, I decided not to do a holiday donation fundraiser for the blog this year. Happily, because of all the new projects, I didn’t feel the urgent need to beg for money to keep afloat like past years. Also, I've decided I'd like something more important than money. I'd like links.
Above and beyond that, those of you that use sites like Digg, Stumbleupon, Reddit, and of course Twitter and Facebook, can also help spread the word there, where appropriate. Every little bit helps! A million thanks for everything you've already done to support the site this year, and if you have any questions or leads, and would like more info, please email me and we can discuss one-to-one. Cheers!
