Paper Palate

Very little excites me as much as seeing the latest issue of Bon Appétit magazine in my mailbox. The photographs alone are enough to get anyone through the cold winter nights!

The magazine’s February 2007 issue is full of warm ideas to help cooks and bakers through the month, and of course, there’s the requisite menu for the lovers who want to celebrate come February 14th.

Besides the close look at Alex Kapranos, the lead singer and guitarist for the rock band Franz Ferdinand (he was a cook at a restaurant in Glasgow before his music career took off), the magazine’s Starters sections includes some tips on where to eat when travelling in San Francisco, a look at Rick’s Picks pickles, some ideas for music to play during the month of love and a very enticing blurb about Michael Recchiuti’s cocoa and vanilla-laced marshmallows ().

The magazine’s popular R.S.V.P. section offers recipes for Caramel Apple Upside Cakes from Fino in Austin, Texas and Filet Mignon with Gorgonzola Sauce from Cucina Rustica in Sedona, Arizona.

Of course we couldn’t possibly have a February issue without a Valentine’s Day menu for two. If you’re planning on cooking for the one you love most, why not try Arugula Salad with Olives, Pancetta, and Parmesan Savings; Grilled Veal Chops and Radicchio with Lemon-Caper Sauce; Roasted Baby Potatoes with Thyme and Rosemary; and Chocolate Truffles for dessert?

I loved the section about introducing colour to the kitchen through the newest appliances and furniture, as well as the feature on rhubarb, that most tart of vegetables.

The issue also includes a fascinating look at the food of Goa, a state located on the western coast of India. I love Indian food and this particular article by Iain Ball is inspiration to search out more Indian food, if not to try making it myself at home.

For solutions to the ever-present question, “What should I make for dinner?”, the magazine has an excellent feature called 1 Dish, 2 Dinners. The feature offers instructions on how to cook one great dish and get two great meals out of it. I’ve got my eye on the Pork Sandwiches with Sweet Peppers from this feature.

Being a baker, my favourite part of the February 2007 issue is the Winter Spice article that features a handful of inviting desserts, all spiced up to keep you nice and cozy. From the moment I saw the picture, the Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel called my name. I had to try it and try it I did with excellent results. I don’t normally bake with pears but I must say I was pleasantly surprised at how delicious the pears were combined with the dried cherries. The topping was perfectly buttery and crisp and I loved the hint of nutmeg.

This issue is still on newstands so pick up a copy while you can. You won’t regret it!