The May 2007 Bon Appétit issue takes a much broader look at the world of food and travel with pieces on various destinations including Shanghai, Wales, Rome, Sydney and Dubai and lots in between.

Besides the always reliable selection of tempting recipes in the R.S.V.P. section, the May issue is guaranteed to offer at least a handful of recipes that you’ll be itching to try.

I particularly enjoyed the magazines look at some of the world’s best food markets including Rome’s Campo de’ Fiori, Barcelona’s La Boqueria and Stockholm’s Östermalms Saluhall. And I also really enjoyed Al Martinez’s adventure-filled look at fine Welsh whisky. It’s an article not to be missed.

For Lidia Bastianich fans there’s a feature on some of the classic recipes of the Fruili region including a stunning Ricotta and Cherry Strudel that I will have to try as soon as the fresh Ontario cherries find their way to my table.

The Bon Vivant section has the usual assortment of must-have foodie items that may or may not break the bank but would look so good in your kitchen! The special travel section takes an indepth and beautiful look at the food meccas of Istanbul, Shanghai and Sydney. The photography alone will have you dreaming of booking a plane ticket to any one of these destinations.

But for the baker in me, my favourite section of this month’s issue has to be the section on Country Cakes. Traditional cakes from four countrires (Greece, Ireland, Austria and France) are featured with a a subtle and modern twist. I simply could not resist trying the Hazelnut Gâteau Breton from France. The recipe is from susan Herrmann Loomis of On Rue Tatin fame.

Next time you walk by the newsstand, be sure to pick up the May 2007 issue of Bon Appétit! 

Recipe:  Hazelnut Gâteau Breton.

The February 2007 issue of the magazine (still on news-stands) provides plenty of recipes and articles to keep your mind off the February cold. Besides the always-tempting section on items for the home and kitchen, and the latest news on Italian wine, the issue’s A Tavola (At the Table) section has some wonderful recipes. I’m eyeing the Stuffed Polenta Cups for the next occasion when I need to make an appetizer and the Stuffed Artichokes had my mouth watering the moment I saw the picture.

For the bakers among us, the issue has a recipe for Sfogliatelle alla Crema (Puff Pastry with Cream) that are sure to please. If you’ve ever visited an Italian bakery you will have seen these shell-shaped treats so I’ve made a mental note to give this recipe a try. Other tempting desserts include Walnut Cake, Currant Bread and Zabaione Cups.

The magazine has a feature on polenta, the creamy dish made of cornmeal. The article by Catherine Trophy reveals that the ways in which you can prepare polenta are varied and all delicious. The issue also includes a feature on farro, which is a brown short-grain used in many cuisuines, including Italian, Middle Eastern and North African.

For those of us that can’t get enough of articles and recipes on Italian food, the magazine includes an announcement about the launch of Cibo (food), an e-magazine dedicated to Italian food and wine.

For me, though, the part of the magazine I enjoyed the most was the article “Staying Warm” by Cristabelle Tumola. It’s been terribly cold here in Toronto and the soups featured in this section were instantly comforting. While the Creamy Pumpkin and Pasta Soup and the Lentil Soup with rice were tempting, I decided to try the Barley Minestrone.

This satisfying soup was easy to put together and just the thing to chase the cold away. Be sure to check out the February 2007 issue of La Cucina Italiana!

Barley Minestrone

Adapted from La Cucina Italiana, February 2007

Note: This recipe will serve 4 to 6 people.

7 ounces pearl barley

8 cups chicken stock (or water)

3 tbsp. olive oil

1 onion, chopped

1/2 cup parsley, finely chopped

1 tbsp. rosemary, finely chopped

2 Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 carrot, peeled and thinly sliced

salt and pepper to taste

Parmigiano Reggiano to taste

Soak the pearl barley in a bowl of cold water for 30 minutes.

Drain the barley and place it in a large stockpot. Add the chicken stock (or water) and bring to the boil.

Once boiling, reduce the heat and simmer the barley for an hour and ten minutes. Be sure to stir occasionally.

While the barley is simmering, heat the olive oil in a small pan. Add the onion, parsley and rosemary and saute for five minutes.

Add the sauteed onions and the carrot to the simmering barley. Stir well.

About half an hour before the soup is done, add the chopped potatoes and continue to cook, stirring occasionally.

When the soup is done, the barley will be tender and the potatoes cooked through. Taste and adjust the seasoning accordingly.

Serve with freshly grated Parmigiano Reggiano.

This Valentine’s Day, I want to send my love to the beautiful cookie. These cookies will most definitely be mine!

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!

On newstands now, the December 2006 issue of Saveur is a tribute to all thinks festive. The issue includes a nod to the Saveur editors choices for the top five cookbooks of the year. These include Into the Vietnamese Kitchen:  Treasured Foodways, Modern Flavors by Andrea Nguyen and Molecular Gastronomy:  Exploring the Science of Flavour by Hervé This.

One of my favourites is the article about the top eight gifts to buy the foodie in your life. I mean who wouldn’t love a porterhouse steak from New York City’s Lobel’s or a box of beautiful pomegranates for that matter?!

In addition to the regular feature on wine and an article on tamarind, the magazine takes a close look at how Christmas is celebrated in Provence. The feature includes recipes for Whole Poached Salmon with Cold Mayonnaise and Sweet Olive Oil Bread.

If Provence isn’t your cup of tea, how about spending Christmas on a ranch in Currandooley station in Australia? Writer Chloe Osborne writes about her family’s history as farmers and the many Christmas traditions they continue to maintain. Recipes in the aricle include Crab Apple Jelly and Christmas Pudding with Custard Sauce.

Turning to refreshments, the magazine takes an indepth look at the making of rum on the Caribbean island of Martinique. And for some nostalgia, how about a close look at the casserole! If you have a hankering for old-fashioned Shepherd’s Pie or Tuna-Noodle Casserole, this issue is for you.

In my opinion, though, the highlight of the issue is the lesson In the Saveur Kitchen on how to make Spitzbuebe which are Swiss sandwich cookies filled with preserves. I can smell the butter now!

Next time your walking by the newstand, look for the December 2006 issue of Saveur. It will add some sparkle to your holiday celebrations!

Crab Apple Jelly

(From the December 2006 issue of Saveur)

Makes about 3  pints

4 lbs. crab apples, stemmed and quartered

Sugar, as needed

2 tbsp. lemon juice

2 1″-wide strips lemon zest

1. Put apples and 6 cups water into a large heavy pot and bring to a boil. Reduce heat to medium-low and simmer, covered, until apples are broken down and pulpy, about 25 minutes. Set 6-8 layers of cheesecloth over a medium bowl, allowing cheesecloth to hang generously over sides. Transfer apples with their juice to center of cheesecloth and draw up sides to form a “purse”. Cinch closed with kitchen twine, then tie to a long wooden spoon or dowel. Set the bowl inside a large stockpot. Rest wooden spoon across top of stockpot, letting purse hang freely inside. Strain through a fine mesh sieve any juice that immediately collects in the bowl and transfer juice to a large measuring cup; cover with plastic wrap and refrigerate. Allow apples to continue to strain overnight.

2. Put a large plate into freezer to let chill. Discard apple purse. Strain accumulated juice through a fine sieve into the same measuring cup with the refrigerated juice. You should end up with about 6 cups of juice. For every 2 cups of juice, measure 1 lb. of sugar (about 2 1/2 cups). Combine strained juice, sugar, lemon juice, and lemon zest in the large pot and bring to a boil, stirring occasionally, over medium-high heat. Boil vigorously, skimming off and discarding any foam that risees to the surface, 18-20 minutes. Test jelly by running a finger through a spoonful of it set on the chilled plate. If the line stays clear - that is, the jelly doesn’t ooze back into place - it’s ready. Discard zest.

3. Remove jelly from heat and pour into sterilized canning jars. Secure jars with lids and ring bands. Transfer filled jars to a canning rack, submerge in a pot of gently boiling water (jars should be covered by at least 1″ of water), and boil for 15 minutes. Carefully lift the jars from water with jar tongs and place on a dish towel to let cool for 24 hours. To test that the jars have sealed properly, press on center of each lid and remove your finger. If lid stays down, it’s sealed. Refrigerate any jelly that hasn’t sealed and use within 4 weeks. (Sealed jelly will keep indefinitely.) Serve with ham, if you like.

La Cucina Italiana

Beginning with the gift guide that features designer knife stands and and olive plate that substitutes as a Solitaire playing board, the December 2006 issue has lots of holiday flair.

The A Tavola (”At the Table”) feature begins with Appetizers that include Chickpea and Ricotta Savory Puddings; continues with a First Course of Lasagna with a Crisp Shell and moves ahead to Meat & Poultry with recipes including Roasted Veal Shoulder with Artichokes. For Fish & Seafood, the section features Mullet and Shrimp Parcels among other dishes. The not-to-be-forgotten Vegetables include a mouth-watering recipe for Stuffed Onions and the section closes with Desserts that should not be missed including Stuffed Ricotta Rings.

The magazine’s excellent wine section focuses on three selections from the Italian Wine of the Month Club, as well as some interesting wine news.

Catherine Trophy has a fantastic article about the truffle. If the pictures don’t make you want to run out and by some (regardless of the cost), recipes like Polenta with Turbot and Black Truffle and Veal Medallions with Truffles may convince you to open your wallet for these treasures.

The always-interesting Close Up section takes a look at Torrone, a traditional Italian confection served during the holidays. The section includes a basic recipe to make this Italian sweet. An interesting look at Parmigiano Reggiano’s cousin, Grana Padano, and a Cooking School lesson on sugar are both worth reading.

The heart of the issue, however, is the feature on the traditional Italian Christmas Eve dinner. The article references the custom of many Italians to serve 13 different dishes on Christmas Eve night. The recipes offered in this section do not disappoint. They include Smoked Salmon Rolls, Vegetable Timbale and Green Apple Semifreddo to tempt your palate.

And finally, there is a briliant look at the thriving wine industry in Sicily, including grapes that are grown in the shadow of Mount Etna!

If you can’t make it to Italy this holiday season, pick up the December 2006 issue of La Cucina Italiana!

Orange Sauce for Panettone

From the December 2006 issue of La Cucina Italiana

5 egg yolks

1/2 cup sugar

1 teaspoon cornstarch

1 1/2 cups milk

1/2 cup candied orange peel

1 teaspoon Cointreau

In a bowl, combine the egg yolks with the sugar and the cornstarch. In a small saucepan over medium heat, warm the milk. Add the orange peel and cook for 2 minutes. Add the heated milk mixture to the egg mixture in a slow steady stream, whisking constantly. Simmer the cream over low heat without letting it boil and stir until it thickens. Add the Coinreau and transfer the sauce to a sauce boat. Serve warm as an accompaniment to a panettone.

 

 

La Cucina Italiana is always a pleasure to leaf through as the magazine does a fantastic job of focussing on every aspect of a meal. There’s a consistently strong emphasis on using vegetable and fruits in cooking, which is particularly pleasurable at this time of year.

In this month’s issue, the Bacco Wine News section features some interesting selections from the Italian Wine of the Month Club. If you’re interested in joining the club, visit www.italiancookingandliving.com.

The magazine’s A Tavola section features an interesting array of recipes for each course: antipasti (appetizers), primi (first courses), pesce (fish and seafood), carne (meat and poultry), verdure (vegetables), dolci (desserts)and rapido e semplice (quick and easy). Of particular interest are the recipes in the rapido e semplice section, including Shrimp and Cannellini Bean Antipasto and Tomatoes Stuffed with Taboule.

August’s issue takes an up-close look at the beauty of fresh apricots, which are featured in some stunning desserts, including Apricot Clafoutis. And my favorite part of the magazine, Cooking School, offers step-by-step lessons on making Mixed Fruit Strudel, Baked Apples and Fresh Peach Crostata.

As far as features go, the magazine focuses its eye on the majestic eggplant in “Dining with Royalty” by Lisa Cappelloni and entertaining “cottura a sorpresa” or cooked surprises in “Element of Surprise” by Alicia Nolan.

In restaurant news, there’s a fantastic review of New York City’s A Voce restaurant. The review includes several enticing recipes, including Peperonata and Spaghetti with Ramps, Speck, Spring Vegetables and Pecorino.

For the wine lovers out there, the issue includes a fascinating article about the past ten years in Italian wine. Besides some stunning photography, the article focuses on what we can look forward to as far as Italian wines are concerned.

There’s still time. Don’t miss the August 2006 issue of La Cucina Italiana!

Eggplant Salad with Raspberry Vinaigrette
From the August 2006 issue of La Cucina Italiana.

For the salad:
3 eggplants, cut lengthwise into slices
1 medium zucchini, julienned
2 bunches of arugula
10 zucchini flowers
1/3 cup almonds, sliced and toasted

For the vinaigrette:
3/4 cup raspberries
1/4 teaspoons hot red pepper flakes
2 teaspoons balsamic vinegar
salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus extra

Prepare the eggplant: Preheat the oven t 300 degrees F. Arrange the eggplant slices on a lightly-oiled baking sheet and transfer to the oven to bake for 35 minutes. Remove from the oven and set aside to cool.

Meanwhile, prepare the vinaigrette: In a blender combine the raspberries, red pepper flakes and balsamic vinegar. Season with salt and freshly ground pepper and blend until smooth. While the blender is running, add the olive oil in a slow and steady stream until the vinaigrette is well-combined.

Assemble the salad: In a large bowl, combine the cooled eggplant slices with the zucchini, arugula, zucchini flowers and almond slices. Divide the salad evenly among 4 bowls and drizzle with the prepared raspberry vinaigrette. SERVES 4

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.

One look at the raspberries in cream sandwiched between two cookies and I was hooked. Although I must admit, it takes very little for me to grab the latest issue of Saveur off the newsstand as I consider it to be one of the best food magazines out there.

The current issue, as always, is chock full of food news, food travel destinations, food tips and … of course … food.

In the Kitchenwise section, experienced kitchen designer Joanne Hudson puts her savvy to good use in designing a kitchen for herself and her family. If you’re in the market for a new kitchen or just looking for some practical design ideas, you’ll definitely want to read about Joanne’s design.

If you like your wine, you’ll want to read Saveur’s Drink section, which features the founders of Stony Hill Winery in Napa, Fred and Eleanor McCrea. This dynamic couple bought a piece of land overlooking the Napa Valley in the 1940s. They planted grapes and harvested their first crop in 1951. They went on to specialize in chardonnay, becoming one of the first boutique wineries in California.

The issue also takes a close look at Philippe Rochat, one of the world’s best chefs who runs a restaurant bearing his own name in Crissier, Switzerland. And if you’re looking for an exotic vacation to a major food destination, why not try Indonesia’s Banda Archipelago, which happens to one of the world’s best producers of nutmeg.

For me, though, the highlight of the issue is Jeremy Lee’s feature on Scottish Summer Berries. In this piece, Jeremy Lee looks back at his Scottish childhood spent in his mother’s kitchen, where she deftly turned out all sorts of incredible berry dishes. The recipes and pictures alone will have you drooling. Here’s a little sample, just in case you’re not already halfway out the door to pick up your copy of Saveur!

Raspberry Brûlée
From the June/July 2006 issue of Saveur.

Serves 8

1¼ cups heavy cream
¾ cup superfine sugar
7 cups (about 2 lbs.) raspberries
1/3 cup demerara sugar

1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined.

2. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a kitchen torch, evenly caramelize the sugar until it gets bubbly and darkened in some spots.

3. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunch sugar topping. Serve immediately.

But among the magazines that focus on Italian cuisine, as far as I’m concerned, one stands out above all the rest: The Magazine of La Cucina Italiana.

Published bimonthly, La Cucina Italiana focuses on good food, good wine and lots of wonderful coverage of Italian culture and travel. Editor in Chief Paolo Villoresi has managed to compile an authoritative look at all things Italian. The magazine has regular features like the Cooking School column which presents, with full color photos, a lesson in food preparation. Other enjoyable pieces, that appear regularly, include My Tuscany, by Paolo A.E. Marzoppino (an account of his upbringing in Italy and life in America) and a style section that features lovely items for the home. Add a lot of beautiful photography and some truly outstanding recipes and you have one of my favorite magazines.

I’m a bit late in terms of posting about the March/April 2006 issue, but better late than never! This issue of the magazine focuses on Spring and the Easter season. The A Tavola section, which presents options for appetizer, first course, main course and dessert, includes many wonderful ideas for an Easter lunch or a Spring brunch. They include Mixed Spring Tartlets and Crostini, Egg and Spinach Ravioli, Zucchini-Stuffed Calamari, Pancetta-Wrapped Venison and the most delicious looking Chocolate Easter Egg with Ricotta and Nut Brittle.

The lesson for the Cooking School section was all about meat, in particular the various cuts of pork and beef. A full two-page spread shows in detail how best to lard and truss a pork roast, cook a rib roast and make a fantastic osso buco.

Because it’s the Spring issue, the magazine takes a close look at rhubarb. Katie McDonald’s feature presents some unique ways to prepare rhubarb (just in case you’re getting a bit tired of stewed rhubarb!). Her dishes include Pan-Roasted Poussin with Rhubarb Compote, Seared Tuna with Rhubarb Relish and a delicious looking Rhubarb Semifreddo.

Without question, my favorite section of this issue is Melissa Milazzo’s article on chocolate called “Savoring Easter Sweetness.” Anyone in the mood for Chocolate and Strawberry Parfait? Or how about Almond Tartlettes? If you are, grab an issue quickly because this one will not be on newsstands much longer.

Despite the business of the Easter season, I had to try something from this lovely issue. I chose the Fava Bean and Ricotta Savory Torte in honor of fava bean season, which may not have hit us completely, but is certainly being enjoyed in Italy. The torte was delicious and easy to put together. A must-try!

Stay tuned for the next issue of this incredible magazine and all the Italian delicacies that lie ahead.

Fava Bean and Ricotta Savory Torte
From the March/April 2006 of La Cucina Italiana

9 ounces ricotta
3/4 cup heavy cream
2 ounces Grana Padano
salt and freshly ground pepper
flour for dusting
1 pound herbed or plain frozen pastry dough, thawed
1/2 cup fresh fava beans, blanched, peeled and minced
7 ounces prosciutto, thinly sliced
1 egg, beaten

Preheat the oven to 350 degrees C. In a large bowl, combine the ricotta, heavy cream and Grana, and season with salt and pepper. On a lightly-floured surface, lay out the thawed dough. Using the bottom of a spring form pan (about 8 or 9 inches in diameter) as a guide, cut out a circle3 of the pastry, and transfer to the bottom of the pan. Cut out a strip, about 6 inches wide, and press along the inside wall of the tin to form the side of the crust, letting the excess dough hang over the sides. Cover the bottom inside of the crust with 1/2 of the minced fava beans. Follow with a layer of 1/2 of the prosciutto slices, 1/2 of the ricotta mixture, and repeat with the remaining prosciutto, ricotta and fava beans. Carefully fold the extra dough over the top of the filling toward the center of the torte, leaving the top partially open. Brush the dough with the egg, transfer to the oven, and bake for 30 minutes, or until golden. Serves 8