The Grilling Issue of Food & Wine Magazine
This is probably my favorite issue of Food & Wine magazine in a long time. I always really enjoy the magazine, but the June 2007 issue is full of information, photographs, tips, recipes, etc. that really apply to me.
First of all, Food & Wine is proudly calling this issue The Grilling Issue. I am a great cook in the kitchen, but I am just now learning how to grill from my “grill master” husband. He is finally letting go of the reigns some and letting me be the keeper of the flame every once in awhile. This issue of Food & Wine has provided some great tips to help me gain as much confidence on the patio as I have in the kitchen.
What else makes the June 2007 issue of Food & Wine magazine a hit with me?
- Last month you may recall that their issue focused on international travel. This month they had a big feature section about the American culinary landscape. We are heading on a family road trip this summer and I look forward to taking a look at some of the featured chef’s in the smaller cities in the United States.
- I loved the article by chef Daniel Patterson about touching your food. So many of us have utensils and appliances to do the dirty work for us, but Daniel Patterson encourages us to become one with our food again. Unplug that food processor and in turn use your hands to really get to know your food.
- As someone who loves wine but also loves a great bargain, I really enjoyed the article about the Washington state based wine company - Chateau Ste Michelle. Chateau Ste Michelle is a big time wine company that provides great wine at affordable values. $25 bottles of really great tasting wine can be easily found throughout their selection. On another wine note, this issue had a tasting room section featuring 25 best wines for the summer, including food parings.
- I am also a dreamer and dream of someday owning my own small food related business. I am always jotting down ideas for my future enterprise. Well, this issue of Food & Wine magazine highlights some of the best new sweet stops around, including a charming bakery in Brooklyn called Betty Bakery and a brilliant couple of friends who have found great success in their popsicle shop, Locopops.
- This issue is packed full of wonderful recipes that I cannot wait to try. It seems like every page I turned had a mouth watering photo tempting me to give it a go. So far, I have given the Strawberry Shortcake with Meyer Lemon Cream (recipe below) a try. Other recipes that are calling my name are: Shrimp Boil Hobo Packs (pg 74), Gazpacho Salad (pg 82), Smoky Barbecued Chicken (pg 92), Lemon Pudding Cakes (pg 102), Pork and Bacon Kebabs (pg 188) and Berber Spiced Chicken Breasts (pg 189).
If you do not normally pick up an issue of Food & Wine magazine you will want to make an exception this month. The content is valuable and you will truly find something for everyone.
TOTAL TIME: 1 HR 30 MIN
SERVES: 6
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup cake flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter
- 1 cup heavy cream
- 1 1/2 tablespoons turbinado sugar
Lemon Cream
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice, preferably from Meyer lemons
- 2 1/2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- Pinch of salt
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Strawberries
- 2 pints strawberries, quartered
- 2 tablespoons sugar
DIRECTIONS
- MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
- Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
- Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
- MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
- In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
- PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
- Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.
MAKE AHEAD The biscuits can be stored in an airtight container overnight. Recrisp them in a warm oven and let cool before serving. The lemon curd can be refrigerated for up to 2 days. The lemon cream can be refrigerated for up to 2 hours.
