Posts Tagged ‘Food Network Magazine

16
Jul
11

Now that’s what a food truck should look like

Matt Targon is a sculptor who’s hired by companies to pimp out their food mobiles. (He was profiled in the July/August issue of Food Network Magazine.) Imagine one of these rolling down Pennsylvania Ave, or at Truckeroo.

Photo from wowvehicles.com

Short of Cloudy with a Chance of Meatballs coming true, this is a kid’s dream. Good Humor guy who drives up my street, take note.

Photo from wowvehicles.com

30
Mar
10

Regional pie v cake: avocado pie, hummingbird cake

Last year in our search for regional desserts, we discovered orange slice cake, one of the oddest–I mean, most unique–concepts I’ve heard of. Read about it here: http://bit.ly/awXf8E

On that note, a couple noteworthy regional sweets were featured in the new issue of “Food Network” magazine.

Avocado pie is a California thing, a different take on key lime pie (and if you get a store-bought graham crust, it’s a no-cook recipe!). This is suppposed to be a bit more cheesecake-like than your typical key lime pie. Sounds like a good picnic food. (Click on photo for recipe.)

Hummingbird cake is a southern confection–looking at the recipe, it sounds like a cross between carrot/spice/banana cake. I may be trying this one in the near future. (Click on photo for recipe.)

20
Dec
09

Croquembouche. Crisp in the mouth, delicious in the stomach.

Whatever you might say about the French (don’t get my dad started), there’s no denying that they know how to live. Take this traditional dessert, croquembouche, which translates to “crisp in the mouth.” It’s basically a  tower of cream puffs in a web of spun sugar. You crack the sugar with the back of the knife before serving it to your awestruck friends.

Food Network Magazine featured a recipe for making this from scratch in their December issue. They preface the recipe by saying it’s easier than it looks, which usually means it’s not. Sure enough, the recipe goes on for three pages and involves a pastry bag–already too complex for me.

Rather than trying to make cream puffs, you could buy some in the freezer case and do the spun sugar caramel yourself. I’ve included that part of the recipe below.

Full recipe here, courtesy of Food Network: http://bit.ly/7FlPmH

Caramel recipe to create web of sugar:

3 cups sugar

3 tablespoons light corn syrup

1 cup water

Directions: Mix the sugar, corn syrup and 1 cup water in a saucepan. Cover and bring to a boil over high heat. Don’t stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes. Immediately dip the bottom of the pan into a bowl of ice water for a few seconds to stop the cooking. Transfer the caramel to a liquid measuring cup and cool just slightly–it should still be hot and liquid.

Draw a seven-inch circle on a parchment-paper lined baking sheet. Partially dip each puff in the caramel, letting the excess drip off. Arrange the puffs around the circle. (Note: If the caramel hardens, microwave about 45 seconds.) Build the base of puffs, continuing to stack into a tower formation of smaller circles.

To get the “web effect” of spun sugar, dip the tip of a fork into the caramel and quickly wave it in circle around the tower to create a web of caramel strands. Repeat. (Make sure your working surface is covered in parchment paper, because this process can be messy.) Let set. Destroy web before eating. Voila!