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May 02, 2007 | From the kitchen of Rose
in Happenings
a quick note before I jump back into the blog... I saw this recently and thought some of you would be interested in submitting. if you win, let me know! (here's the submitting link, by the way)
FOOD NETWORK WANTS YOUR "ULTIMATE RECIPE"
New Food Network Series "Ultimate Recipe Showdown" Looking for Entries
NEW YORK, APRIL 24, 2007 - Calling all cooks! If you have a recipe that always gets requested for every family party, consistently wins the neighborhood competitions or was passed down from grandma, then Food Network wants to put them on TV for all of America to see. Food Network is looking for America's best recipes to be showcased on the new series Ultimate Recipe Showdown, it was announced today by Bob Tuschman, Senior Vice President, Programming and Production. Starting April 25th, Food Network will begin accepting entries for the ultimate recipe contest that culminates in a showdown of epic proportions in Los Angeles. Whether a recipe is a new creation or has been in the family for generations, Food Network wants to know what America is cooking and the stories behind the delicious dishes.
"We often hear from our viewers that they have the best recipe for a number of dishes," said Tuschman. "We're challenging America to send us their best recipes and we'll put the cream of the crop on-air to duke it out for the title of 'Ultimate Recipe.'"
All submitted recipes must be original creations and will be narrowed down by an internal Food Network panel. The recipes will be judged on originality, presentation and above all, taste. The six recipe categories include:
CHICKEN - Whole, Fried and Soups & Stews
CAKES - Chocolate, Birthday and Cupcakes
COOKIES - Chocolate Chip, Spice and Bar
PASTA - Spaghetti & Meatballs, Lasagna and Stuffed
COMFORT FOOD - Sandwiches, Mac & Cheese and Chili
BURGERS - Beef, Poultry and Seafood/Veggie
[WHAT, NO BREAD CATEGORY?]
The top nine entries in each category will travel to Los Angeles in August 2007 and show-off their skills on-air in the ultimate competition. The contestants will compete for $10,000 and the title of "Ultimate Recipe." Entrants should go to www.foodnetwork.com/ultimaterecipe to submit their recipe(s) to the show. The website will also give helpful hints on how to write up the recipe and suggestions for which category is appropriate. Applications will be accepted from April 25 - May 25, 2007.
Ultimate Recipe Showdown will premiere in early 2008 on Food Network.
May 03, 2007 | From the kitchen of Rose
in Announcements
i'm thrilled to announce that the contract has been signed for a revision/translation of the cake bible with rights for all spanish speaking countries of the world.
RBA Libros publishers plans to do a complete overhaul including new photos. i tried the cake flour from spain and thankfully it works perfectly. i'm especially pleased that the publisher's husband is one of the foremost pastry chefs in spain and will be involved in the project. i trust they will do a wonderful production and i'm deeply happy that my work will reach so many people in their own language and hopefully give them great pleasure.
the book is due to published some time between october 2007 and february of 2008 which will be close to october 2008, the 20th anniversary of the original cake bible.
May 05, 2007 | From the kitchen of Rose
in Travel Adventures
It worked out perfectly to escape from April showers into May flowers two weeks early. When I arrived in the Dordogne the day after the huge storm in the Northeast, everything was in flower. The ground was covered with these tiny daisies and the fields with golden culvas from which the ubiquitous cooking oil arrachide is made. They seemed to capture the sunlight. May in France and Germany began two weeks earlier than in New York.
I'm eager to catch up on postings as there have been many highlights this past month, the trip to France where I had the great pleasure of meeting Clotilde Dusoulier whose terrific blog, Chocolate & Zucchini, is linked to mine, meeting my nephew's new family in Germany, and this coming Monday the Oscar's of the food world—the 20th anniversary of the James Beard Awards which will be held at Lincoln Center. Stay tuned!
P.S. Three days before leaving for France I turned in the manuscript for the new book—815 pages weighing in at under 1 ounce on a CD. (My editor at Food Arts, Jim Poris, tells people I weigh everything—even air! Actually the weight of air is known as altitude.). Here's the presentation:
May 06, 2007 | From the kitchen of Rose
in Announcements
tomorrow tonight is the 20th anniversary of the beard awards and it will be held at avery fisher hall at lincoln center for the arts.
i've been to many beard award nights, some thankfully to receive and others to rejoice when favorite colleagues do.
at one award night, when my nominated book did not win, my friend arthur schwartz, whose book also didn't win that time approached me to be on his radio show the following day called "losers"! another dear friend and colleague, rosanne gold, told arthur he was crazy but i jumped at the chance to air a long held opinion which was: "i don't believe in awards for artists. it's like comparing matisse to picasso. but i have to admit i sure am happy when i win!"
i now feel somewhat differently about the awards. for one thing, it brings together the entire food community in a most dramatic way. winning is not the main issue--it's the participation that is thrilling. you'll be able to see the results on the beard website sooner than i'd be able to post them on the blog but i will post my personal impressions possibly along with photos.
if you are interested, here's the press release from the event publicists of bullfrog and baum.
Continue reading "The Beard Awards--Oscars of the Food World!" »
May 08, 2007 | From the kitchen of Rose
in Special Stories
Never have I enjoyed a Beard Award Gala as much as the 20th anniversary celebration last night. From the moment I stepped onto the red carpet at 5:45 to the moment I went dashing out at 11:30 to beat the crowd pouring out of the Metropolitan Opera to grab a taxi and telephone a full report to my friend and colleague Lisa Yockelson in Washington, D.C. it was one happy moment after another.
I remembered back 19 years to the award ceremony in New York when I won book of the year for the Cake Bible. The awards were hosted by the Seagrams Co. and though certainly ranking as one of the happiest moments of my life, there was no where near the drama of last night’s black tie event held at the most appropriate of all possible venues: Lincoln Center for the Performing Arts. It perfectly reflected the evolution of food in this country.
Chocolate Sculpture and Desserts Presented by Le Cordon Bleu International
Continue reading "The Beard Awards 2007" »
May 08, 2007 | From the kitchen of Rose
in Special Stories
I can't believe I omitted from the list my dear friends rick and deanne bayles of frontera in chicago--one of my favorite restaurants in the country. They won the Outstanding Restaurant Award and this was especially meaningful as this happens to be the restaruant's 20 anniversary!
May 08, 2007 | From the kitchen of Rose
in Announcements
Clotilde Dusoulier, delightful host of the delightful blog Chocolate & Zucchini, will be signing her new book based on recipes from the blog at Dean & DeLuca on 560 Broadway (& Prince Street) on Tuesday May15 at 12:30. I'll be there as well for a short time so do come and say hello if you have the time.
May 09, 2007 | From the kitchen of Rose
i had to share this delightful email from hector:
From: Hector
Date: May 6, 2007 5:53 AM
Subject: My niece this year
To: Rose
Here is your favorite Hector's niece. Her name is Josephine. Today
she loved her cake.
Towering Biscuit de Savoie, moisted with plain canned peach syrup.
Filled and frosted with Stabilized Super Stabilized Whipped Cream.
Topped with Light Whipped Chocolate Ganache.
Josephine said "CHOCOLATE!!!!!!!!!"
This is the first time I make Biscuit de Savoie for my family's
traditional cakes. My sister loved the taste and texture of the
cake, and I DID TOO!!! It was very tasty, not overly sweet, light as
air, and it was aromatic all the way!!!
The 4 layers were baked on 9" pans, but the cake turned hexagon
because I sliced the sides to make Tiramisu!!!!!!!
May 09, 2007 | From the kitchen of Rose
in Bread
Two weeks from today--Wednesday May 23--My story, including great recipe for Burger Buns will appear in the Washington Post. It will also be available on line should you not have access to the paper.
May 10, 2007 | From the kitchen of Rose
in Photos
This cake which Lisa Shepley calls "My Tribute to Rose Cake"(and I am honored) is so stunning I had the impression, for a fleeting instant, that I could smell the rose (not to mention that my head cold is still preventing me from smelling anything!) In Lisa's words, here is how she accomplished this breath-taking work of art. I sure would love to see it cut into!
The layers are 10"x3", 8"x3", 6"x3" butter cakes, torted and filled w/buttercream. All covered in white fondant, doweled as usual and stacked. For the "rose layers", I roll out fondant aprox 1/4" thick. First cut a piece about 2" x 4", straight on one side and wavy on the other side with a pizza cutter. Roll up to resemble a rose center. Press the bottom to make a "base". Glue in center of 6" cake by brushing the base with a little corn syrup. Cut another strip a little longer and form the next layer of petals around the center piece and continue until the top of cake is filled. (using corn syrup as your glue) Next, cut a little wider strips in same fashion and start on the sides of the 6" cake, overlapping and turning out a little at the tops to form a natural rose look. Continue to bottom of cake, making the layers a little wider so it looks natural. To color the tips, drop a bit of food coloring on a small plate, dip an artist type paint brush in a little vodka and make a diluted puddle on the plate. Wipe almost completely dry on a paper towel. Brush on tips making a little darker at the top of rose. After completely dry, go back with a dry brush and dust with a little pearl luster dust. (hope this was condensed enough!)
Thanks again, you're the best!
Lisa Shepley
May 10, 2007 | From the kitchen of Rose
My friend Elisenda in Barcelona just sent me this photo of Chef Ismael Prados saying that he was a great favorite of hers. He has a t.v. show that her young son Oriole watches every night if he's finished his home work. I'm thrilled to report that it is his wife who is publisher of RBA the company that is producing the Spanish edition of The Cake Bible and no doubt he will be involved in the revision.
I do hope they invite me to help promote the book in Spain when it is published. It would be fun to be on his show--he looks like a great personality!
May 12, 2007 | From the kitchen of Rose
in Announcements
For those of you who have these spoons and have found that the ink has washed off, the producer reports that this problem has been solved. He has found a new manufacturer. He writes the following:
Please let your readers know that as soon as the new spoons are available I will automatically send out a set to each person that has purchased a 14 pc set or individual spoon sets.
I have all of the names and address that I have shipped to so your readers will not have to contact me to get their replacement spoons.
Unfotunatly it will be about another 8 weeks before I have the tooling in Denver and ready to produce the spoons. The tooling is being manufactured in China right now and should be ready to ship in 3 to 4 weeks. Then it takes about 4 weeks on a ship to reach Denver.
Be patient as there spoons have no equal for accuracy!
May 12, 2007 | From the kitchen of Rose
in Travel Adventures
Deer Valley
I’m two vacation reports behind! so before launching into last month’s trip spent with friends in the Dordogne and Normandy and then my nephew and family in Germany I must first post some great photos and a sensational hamburger recipe from our annual March ski trip to our beloved Deer Valley Resort in Utah.
Julie Wilson, directory of food and beverage at the Deer Valley Resorts, told me they were the best burgers she had ever tasted. This was so true I had a second order the lunch before our return flight to NY. along with an equally exemplary “Blue Mojito” containing lime, rum, and blueberries. Recipe for the burgers appears below.
Continue reading "Deer Valley Bliss" »
May 20, 2007 | From the kitchen of Rose
in Announcements
just yesterday, before i heard the sad news, i was thinking i must visit vinnie scotto at his west village restaurant gonzo. the only reason i haven’t been for a while is because it is so hopping and popular the noise level is a bit much if i’m trying to have a conversation. but the food is terrific and so is vinnie and family. this is a family affair with lovely sister donna as maitre d’/manager and dad as accountant.
i first met vinnie when he was chef at scotto’s (no family relationship). i begged him for his ginger cookie recipe he used for a his fabulous ice cream sandwich—a recipe that reappeared when he chefed at scopa and of course at gonzo. he sent the recipe within weeks.
faith willinger, a great american food writer living in florence, suggested that i get the latini pasta she introduced me to from vinnie because i used so much of it. for several years he charged me wholesale and then refused to charge me at all. that was just the way vinnie was—loving, generous to a fault, and a brilliantly innovative and capable cook. it was he who developed the recipe for thin crust pizza when he worked at al forno in providence, r.i. and when i was working on the bread bible he invited me into his kitchen to teach me. i never ate dinner at any of his restaurants without a pizza appearing within minutes of arrival. and one new year’s eve, shortly after he opened gonzo, he showed me a white truffle the size of a tennis ball saying that would be his new year’s dinner. (not all of it, however, so we ordered pasta with truffle. he virtually showered it with the truffle.)
my very best memory of vinnie will always be the night he preopened scopa. there were only about 4 tables filled and as we sat eating his glorious food i said to elliott: “the wonderful thing about vinnie is that not only is he a great cook, he’s a beautiful person.” i have the sort of voice that one has to be very close to hear well. but apparently one of the two women sitting at the next table heard as when she got up to leave she came over and kissed me saying: “ i’m vinnie’s mother.” (i was glad that this hadn’t been one of the times elliott had chosen to contradict me—he often likes to play devil’s advocate!) my heart goes out to her and to the rest of vinnie’s family. he was a giant of a man, handsome and kind, and only 40 years old. i will always remember him and i’m sure i’m not alone.
May 21, 2007 | From the kitchen of Rose
in Bread
last weekend the urge to bake a little no knead bread seized me although i didn’t have any flour on hand suitable for bread baking . as it takes far less time to produce this bread than a trip to the local supermarket, i decided to experiment by using FOUR YEAR OLD unbleached all-purpose. interestingly and predictably, the flavor was good and the texture much less lacy than usual. no complaints from my husband who can be quoted as saying: “maybe the holes are important to you but they aren’t to me—in fact i find them undesirable”!
Continue reading "Baby No Knead Bread Encore" »
May 21, 2007 | From the kitchen of Rose
in Announcements
my recipe for pizza in the bread bible is, in fact, a no knead bread. i'm simply stir it just until the flour is moistened and let it sit at room temperature for 1 hour before shaping OR let it sit for 30 minutes and refrigerate it for up to 24 hours. it has always been the lightest, most crispy and tender crust i've ever experienced. that is until i decided to try the slow 18 hour room temperature rise with just 1/16 teaspoon of yeast. cardboard crust.
i tried it twice and each time noticed that on shaping it had more elasticity.then i tried it with the usual quicker rise and it was exquisitely back to normal.
i'm reporting this to you bread bakers out there because it is something that is surprising and interesting--that a long room temperature rise develops more gluten. (no wonder no knead!) useful info!
May 23, 2007 | From the kitchen of Rose
in Announcements
if you go on line www.washingtonpost.com you will find a great article on hamburgers with my recipe for the buns.
most of you know this, but i just want to emphasize the importance of using unbleached flour when making bread. bleaching destroys protein which means less gluten development. the bread made with bleached flour will spread sideways and have less height and inferior crumb structure. this info is in the link called "tips to bake like an expert."
also be sure to click on the link "best buns aren't in a bag"
hope you all try these for your memorial day barbecue!
May 25, 2007 | From the kitchen of Rose
in Announcements
we're in hope already and it feels like summer at over 85 degrees.
bought the herbs and impatience and am now too lazy to plant them.
saw a black bear which crossed the road right in front of our car. wonder if i'll have the courage to go for my usual back road walks....
menu for the weekend: roast duck (defatted and hanging in the basement) with cherry madeira sauce (i promised to post as soon as perfected), last week's rhubarb--so good with duck and with cherries and sat. night baby back ribs.
the only problem with sweet/sour sauces and duck is that they turn burgundy to a nasty flavor so i'm always torn between the sauce and the wine.
by the way, i'm strongly considering if my next book should be savory recipes instead of another baking book (of course a few breads and cakes will creep in). i'm taking a vote so do let me know your preference!(of course rose's heavenly cakes will be the next book but i'm already cooking up the one after!)
and have a great and delicious holiday weekend.
May 26, 2007 | From the kitchen of Rose
in Travel Adventures
after several years of thinking about little more than the book and the blog, what a departure it was to take off to france with no computer or manuscript! and after months of little sleep, to meet the deadline of book submission, i felt as if i were sleep walking until i arrived chez my friends the chouards in a little village of st. méard de gurçon. actually i fell asleep in the tgv to libourne until i heard an enchanting little voice calling to me: “cou cou madame!” i opened my eyes to a 4 year old little girl with blond curls and blue eyes wide with daring at speaking to a stranger—a sleeping stranger at that. (i had noticed early that her father was working on a computer and answered her in polite don’t bother me monosyllables when she cried out “regard papa, le chateau!”—which was probably responsible for her daring approach.) i asked her if she lived in the town where the train was approaching and since no answer seemed forthcoming i fell back to sleep. moments later came the response: “oui”! i fell back to sleep secure in the knowledge that i was home at last to one of my favorite places on earth where children are more often than not especially charming.
Continue reading "Spring in the Dordogne Vacation Part 1" »
May 27, 2007 | From the kitchen of Rose
in Savory Cooking
when i was growing up, and discovered the joys of fried rice at the local chinese restaurant, i wanted to be able to make it at home. to my disappointment the rice turned to mushy clumps when i tried frying it. i thought the chinese had some special secret to having each grain whole and separate. it wasn’t until many years later that i learned that rice for frying needs to be made ahead and allowed to dry overnight in the frig.
when i started living on my own, i learned something else about cooking rice. the instructions on the box were wildly inaccurate, calling for enough water to turn the rice mushy and splayed at the ends. i also failed to understand why wild rice that takes about an hour to cook would be packaged together with white rice that only requires maximum 20 minutes, thereby resulting either in overcooking the white rice or undercooking the wild. after many years, i finally perfected rice from uncle ben’s to basmati, from brown to wild, from sushi to butanese red. but my number one favorite way to make rice is what i call dirty rice.
Continue reading "My Sweet Little Rice Cooker" »
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