Paper Palate

If the cover of the September 2006 issue of Saveur Magazine isn’t enough to make you stop and pick up a copy, then the contents will surely do the trick.

The magazine’s FARE section has a number of interesting tidbits, including a look at Ostermalms Saluhall, a 118-year-old food hall in downtown Stockholm, Sweden, and a delicious recipe for Portuguese Custard Tarts that feature blueberries.

One of the magazine’s best sections (in my humble opinion), Kitchenwise, takes a look at the kitchen renovation undertaken by Michael Bonadies, a founding partner in Manhattan-based Myriad Restaurant Group, which oversees such restaurants as the Tribeca Grill and Nobu. It’s always interesting to read about kitchen renovations, especially when it’s from the point of view of cooking professionals. You’ll want to read this article if you’re looking for some useful tips or inspiration for your own kitchen.

The Classic section of the magazine features a cooking lesson on how to make cannoli, the ubiquitous Sicilian dessert. This recipe is as authentic as it gets, considering there are instructions on how to make the pastry shell, not just the filling.

Do not miss Max Alexander’s article on the food of Vancouver Island. The photographer, Laure Smith, has captured some stunning visuals of the island and its bounty. Recipes include Whole Wheat Crostini with Creamed Chanterelles, Salmon Glazed with Rosemary-and-Lemon-Infused Honey and Water Buffalo Yogurt Panna Cotta with Raspberry Puree. As always, a very handy guide accompanies the piece so that you know where to eat and stay should you decide to visit Vancouver Island.

A fascinating feature on the central importance of cooking in the cuisine of Zhangguyan, China, an enlightening piece on the food of Turkey and an in-depth look at a popular Friday Night fish fry in Milwaukee all round out this issue.

Don’t miss the September 2006 edition of Saveur!

Brandy Old-Fashioned (From the September 2006 edition of Saveur Magazine)
Serves 1

For the old-fashioned mix:
1 cup sugar
5 tablespoons Angostura bitters

For the cocktail:
2 oz. brandy, preferably Korbel or J. Bavet
2 dashes Angostura bitters
1/2 cup 7 UP
2 maraschino cherries
1 small orange slice

For the old-fashioned mix: Put sugar and 1 cup of water into a small pot over medium heat. Cook, stirring occasionally, just until sugar has dissolved, 3-4 minutes. Let cool, then stir in bitters. Transfer to an airtight jar and set aside.

For the cocktail: Fill a 10-oz. old-fashioned glass with ice. Add brandy, bitters, and 1 oz. of the old-fashioned mix and stir. Top with 7 UP and garnish with cherries, threaded on a cocktail spear, and an orange slice.