Issue: 20040601

Tuesday, June 1, 2004
JUNE/JULY 2004
76
True
11
Friday, December 19, 2014

Articles
cover
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SAVEUR
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Saveur_20040601_0011_076_0001.xml
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0_2
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JENN-AIR
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JENN-AIR
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Saveur_20040601_0011_076_0002.xml
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2
2,3
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Advertisement: evian
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evian
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Saveur_20040601_0011_076_0003.xml
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4
4
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Cuisinart
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Cuisinart
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Saveur_20040601_0011_076_0004.xml
tableOfContents
5
5,6
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SAVEUR
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Saveur_20040601_0011_076_0005.xml
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7
7
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SONY: The Cyber-shot T1
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SONY
The Cyber-shot T1
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Saveur_20040601_0011_076_0006.xml
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8
8
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Blanchard and Company, Inc.
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Blanchard and Company, Inc.
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Saveur_20040601_0011_076_0007.xml
masthead
8
8,10
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SAVEUR
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Saveur_20040601_0011_076_0008.xml
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9
9
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Iceland
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Iceland
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Saveur_20040601_0011_076_0009.xml
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10
10
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Emile Henry: Burgundy clay ovenware
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Emile Henry
Burgundy clay ovenware
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Saveur_20040601_0011_076_0010.xml
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10
10
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ANOLON: ANOLON ADVANCED CLAD
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ANOLON
ANOLON ADVANCED CLAD
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Saveur_20040601_0011_076_0011.xml
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11
11
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La Famiglia: PINOT GRIGIOS
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La Famiglia
PINOT GRIGIOS
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Saveur_20040601_0011_076_0012.xml
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12
12
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Advertisement: SAVEUR
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SAVEUR
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Saveur_20040601_0011_076_0013.xml
article
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12
FIRST
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WAFFLES AND FATE
Sometimes coincidence guides our cooking hand
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MARGO TRUE
BELGIAN waffles—crisp, buttery, and supremely light, mounded with whipped cream and fresh strawberries—were the iconic food of the 1964-65 New York World’s Fair, and thousands of people crunched them happily as they strolled the Flushing Meadows fairgrounds.
Saveur_20040601_0011_076_0014.xml
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13
13
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FIJI: FIJI Water
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FIJI
FIJI Water
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Saveur_20040601_0011_076_0015.xml
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14
14
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CROSS: VERVE
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CROSS
VERVE
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Saveur_20040601_0011_076_0016.xml
article
15
15,16
FARE
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NEON WIENERS
Some dogs inspire works of art
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ED FINKEL
SUMMER is high season for the Chicago-style hot dog—a Vienna beef wiener typically served on a poppy-seed bun and topped with mustard, relish, dill pickles, tomato slices, onions, hot peppers, celery salt, and, sometimes, either lettuce or pickled green tomatoes.
Saveur_20040601_0011_076_0017.xml
article
15
15,16,18
FARE
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AGENDA
JUNE 1 Anniversary: TRIDENT GUM
JUNE 5 VLAGGETJESDAG
JUNE 6 AYU MATSURI
JUNE 20 PUDDING HOLLOW PUDDING CONTEST
JULY 2 Birthday: DAVE THOMAS
JULY 16-18 IRISH COFFEE FESTIVAL
JULY 31 CROWN OF PEOVER GOOSEBERRY SHOW
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Sugarless gum first appeared in America in the early 1950s. Dentists heralded its benefits, but gumchewing citizens weren't thrilled by its texture or its taste. Enter Tony Bilotti, a chemist at the American Chicle Company, who spent nine years creating, from a combination of acacia gum and powder, his own appealing, slightly spicy, sugar-free chewing gum, which he called Trident ("tri" for the three still-secret ingredients that supposedly soften tartar, "dent" for dentist).
Saveur_20040601_0011_076_0018.xml
article
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16,17
FARE
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CANADA CROCKS
These containers have a rich, full past
One Good Bottle
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THE EDITORS
LESLIE JAVORSKI
BEGINNING in the 1920s and for about 60 years thereafter, the small prairie city of Medicine Hat, in Alberta, about 60 miles north of the Canada-Montana border, was one of Canada’s leading producers of pottery. Although there were many potteries, Medalta was the heart of the industry.
Saveur_20040601_0011_076_0019.xml
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16a
16a,16b
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Kikkoman International Inc.: The Original Teriyaki
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Kikkoman International Inc.
The Original Teriyaki
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Saveur_20040601_0011_076_0020.xml
article
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17,18
FARE
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THE NEW YEAST
Change is brewing in the sake trade
YOU CALL THAT HAGGIS?
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BETHANNE KELLY PATRICK
STEPHEN BEAUMONT
TO SAY THAT sake, the classic rice brew of Japan, is steeped in tradition is truly to understate matters; its origins are said to belong to “the age of the gods”. The way sake is packaged and the (male) gender of those who brew it have remained constant for centuries, but that doesn’t mean that sake is produced the way it used to be.
Saveur_20040601_0011_076_0021.xml
article
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18,20,22
FARE
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DESSERT OASIS
Bad moods melt quickly here
ON THE SIDE
THIS BEVERAGE IS RIGHT ON PAR
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KELLY ALEXANDER
ELLEN FICKLEN
THERE IS NO shame for me in admitting that I have always wished to be one of the Ladies Who Lunch, instead of just one of the Ladies Who Cook Lunch. And when I first came to New York City and wanted to see how the other half lived, I had a place I liked to go for lunching purposes.
Saveur_20040601_0011_076_0022.xml
article
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18
FARE
RECIPE
The Manor Born Banana Cake with Coffee Buttercream
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1. For the cake: Preheat oven to 375°. Use 1 tbsp. of the butter to grease three 8" round cake pans, line each pan with parchment paper, and set aside. Sift flour, baking powder, baking soda, and salt together into a medium bowl and set aside. Beat remaining 7 tbsp. butter and sugar together in a large mixing bowl with an electric mixer on high speed until fluffy, 3–4 minutes.
Saveur_20040601_0011_076_0023.xml
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19
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wines from Spain
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wines from Spain
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Saveur_20040601_0011_076_0024.xml
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21
21
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VIKING
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VIKING
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Saveur_20040601_0011_076_0025.xml
article
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22,24
FARE
BOOK REVIEW
THE SWEET LIFE
A British historian takes us on a trip through the wonder and lore of candy land
FOOD FOR THOUGHT
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FRAN GAGE
LAURA MASON’S slim, quirky, and engaging book Sugar-Plums and Sherbet: The Prehistory of Sweets (published in Great Britain in 1998 and just reissued in a new, paperback version here) is devoted to sugar—its history, its chemistry, and its importance in candy making; it also contains 20 recipes for candy and related confections.
Saveur_20040601_0011_076_0026.xml
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23
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Australian Lamb
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Australian Lamb
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Saveur_20040601_0011_076_0027.xml
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24
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Advertisement: saveur
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saveur
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Saveur_20040601_0011_076_0028.xml
article
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24
FARE
RECIPE
Rose-Flavored Acid Drops
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1. Dissolve the sugar in the water. When every crystal has vanished, increase the heat and boil to hard ball, 121°C {250°F}. Add the lemon juice and continue to boil to hard crack, 149°C {300°F}. Immediately remove from the heat and dip the base of the pan in cold water to halt cooking.
Saveur_20040601_0011_076_0029.xml
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25
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Advertisement: Santa Cristina
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Santa Cristina
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Saveur_20040601_0011_076_0030.xml
article
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CELLAR
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GOOD WINE, OCEAN VIEW
Sonoma County’s dramatic coastline is turning out to be prime pinot noir country
Tasting Notes
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JOHN WINTHROP HAEGER
FOR MOST OF the last century, the ruggedly scenic ridges along Sonoma County’s Pacific coast were exploited for nothing more ambitious than running sheep. Around 1980, though, a few old hands planted bits of vineyard in the area; today, within a few miles of the ocean, “extreme” viticulture is commonplace, and pinot noir is its holy grail.
Saveur_20040601_0011_076_0031.xml
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27
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Advertisement
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Saveur_20040601_0011_076_0032.xml
article
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ESSAY
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STAND BY YOUR PAN
When it comes to selling food, country musicians can really talk the line
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JOE GRACEY
THE RECENT announcement that George Jones, who has been called "the greatest living country singer", had lent his name to a line of breakfast sausages got me thinking about why so many country music stars are so good at promoting food. Of course, they’re not the only celebrities who endorse edibles—James Garner stumped for beef; Frank Sinatra put out commercial pasta sauces; Victor Borge helped to popularize the Rock Cornish game hen; Paul Newman’s name and face appear on all kinds of things to eat and drink—but nobody else "sells" food as widely, and as successfully, as country stars.
Saveur_20040601_0011_076_0033.xml
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Advertisement: SAVEUR
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SAVEUR
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Saveur_20040601_0011_076_0034.xml
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Advertisement: SAVEUR
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SAVEUR
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Saveur_20040601_0011_076_0035.xml
article
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31,32,33
MEMORIES
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DEVOURING THE GLOBE
The 1964–65 New York World's Fair whetted America's curiosity—and its appetite
Gastronomy Fair
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DAVID SARASOHN
THE SHRIMP were whistling. It wasn’t exactly a tune, though, and it certainly wasn’t voluntary. The shrimp in question were stretched out straight on bamboo skewers, on a charcoal brazier brought to my table, and were so hot that their shells gave off a thin, high-pitched sound.
Saveur_20040601_0011_076_0036.xml
article
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32
MEMORIES
RECIPE
Belgian Waffles
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1. Heat an electric Belgian waffle iron until very hot. 2. Meanwhile, combine flour and granulated sugar in a large mixing bowl. Add 1¼ cups water, egg yolks, and vanilla and whisk until smooth. Whisk in melted butter. Beat egg whites in a medium mixing bowl with an electric mixer on medium speed until frothy, 1–2 minutes, then increase speed to high and beat until stiff peaks form, about 1 minute.
Saveur_20040601_0011_076_0037.xml
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32a
32a,32b
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the good cook
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the good cook
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Saveur_20040601_0011_076_0038.xml
article
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SOURCE
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SUMMER'S BEST
At a small Washington farm, perfectly ripe, big, juicy cherries are a hallmark
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MAGGIE DAVIS
TOM BATCH, 57, grew up working on his family's 15-acre farm, Batch Orchards, in the tiny town of Manson, Washington, about 150 miles east of Seattle—but he didn't imagine that one day he would be running the place. After marrying Linda Crowder, the daughter of a local farmer, and graduating from college with a degree in sociology, Batch left Manson, and the scenic Lake Chelan valley, in search of new experiences.
Saveur_20040601_0011_076_0039.xml
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35
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LG Electronics, Inc.: The LG French-Door Refrigerator
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LG Electronics, Inc.
The LG French-Door Refrigerator
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Saveur_20040601_0011_076_0040.xml
article
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CLASSIC
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HIDDEN POWER
This ranch-born dressing rules the shelves
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COLMAN ANDREWS
RANCH DRESSING, a creamy, vaguely tart, vaguely garlicky emulsion of mayonnaise and buttermilk, is more than a mere condiment for salads. It’s a dip (for raw vegetables, potato chips, fried onion rings), a marinade, a flavoring (for Doritos and Corn Nuts, among other snack foods).
Saveur_20040601_0011_076_0041.xml
article
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CLASSIC
RECIPE
Ranch Dressing
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1. Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds.
Saveur_20040601_0011_076_0042.xml
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37
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TURNING LEAF
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TURNING LEAF
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Saveur_20040601_0011_076_0043.xml
article
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38,39,40,41,42,43,44,45,46,47,48,49,50
MONTERREY
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MEAT AND BEER
The people of Monterrey, in northeastern Mexico, are crazy for goat, pork, beef—and the local cerveza
A TOWN AWASH IN BEER
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ROBB WALSH
THE CARAMEL-COLORED chicharrones are still hot from the fryer. I dunk one of these meaty pork skins into the roasted jalapeño-tomato salsa and take a bite. The surface crunches under my teeth, and the warm fat and meat beneath release a trickle of salty grease that coats my mouth.
Saveur_20040601_0011_076_0044.xml
article
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40
MONTERREY
RECIPE
Hígado de Puerco
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1. Put 1 of the quartered onions, oregano, thyme, bay leaves, and peppercorns into a medium pot, fill with water, and bring to a simmer over medium heat. Cut small flaps from either side of liver, add all 3 pieces of liver to pot, and simmer until cooked through, 25–30 minutes for the flaps and 30–35 minutes for the larger piece.
Saveur_20040601_0011_076_0045.xml
article
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41
MONTERREY
METHOD
Chiles Toreados
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THESE chiles are a common bar snack in Monterrey. Gently flatten 12–16 serrano chiles with the side of a large knife, then rub with a little vegetable oil. Roast chiles on a griddle or in a small cast-iron skillet over medium-high heat, turning them as they blister and char, for 10–15 minutes.
Saveur_20040601_0011_076_0046.xml
article
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42
MONTERREY
METHOD
Frijoles con Veneno
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THIS is a favorite Monterrey side dish. Put ½ lb. soaked pinto beans and 1 peeled white onion into a medium pot, cover with water, and simmer over medium-low heat until beans are soft, about 1 hour. Drain beans, reserving cooking liquid. Discard onion. Melt ⅔ cup lard in a large heavy skillet over medium heat.
Saveur_20040601_0011_076_0047.xml
article
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MONTERREY
RECIPE
Asado de Puerco
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1. Melt lard in a 9" cazuela or a wide medium pan over medium heat. Spread pork out in cazuela or pan and generously season with salt. Cook pork until liquid evaporates and meat begins to brown, about 40 minutes, then continue cooking pork until golden brown all over, stirring and turning meat as necessary, 30–45 minutes more.
Saveur_20040601_0011_076_0048.xml
article
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45
MONTERREY
METHOD
Machacado con Huevo
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MACHACADO, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Heat 2 tbsp. vegetable oil in a heavy medium skillet over medium-high heat. Add ½ small chopped peeled white onion (optional) and cook until translucent, about 5 minutes. Add ⅔ cup (about 2 oz.) shredded carne seca (dried beef; see pages 88 and 90) to skillet and cook, stirring often, for 1–2 minutes.
Saveur_20040601_0011_076_0049.xml
article
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47
MONTERREY
RECIPE
Cabrito en Salsa
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1. Put thyme, bay leaf, and 1 of the onions into a large pot, fill halfway with cold water, and bring to a boil. Meanwhile, chop the remaining onions and set aside. Crush one-quarter of the chopped onions, half the garlic, and peppercorns together with a mortar and pestle to a coarse paste.
Saveur_20040601_0011_076_0050.xml
article
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48
MONTERREY
RECIPE
Pencas de Nopales Crujientes Rellenas de Queso
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1. For the sauce: Heat oil in a medium saucepan over medium heat, add onions, and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomatoes, stock, chipotles, and oregano and simmer, stirring occasionally, until slightly thickened, 15–20 minutes.
Saveur_20040601_0011_076_0051.xml
article
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MONTERREY
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THE GUIDE
Where to Stay
Where to Eat
Where to Shop
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There are occasional nonstop flights to Monterrey from New York City, Atlanta, and other U.S. cities, but nonstops from Houston leave almost hourly. IBIS MONTERREY VALLE avenida Lazaro Cardenas 3000 (81 33 50 50; fax 81 33 50 55; www.ibishotel.com).
Saveur_20040601_0011_076_0052.xml
article
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52,53,54,55,56,57,58,59,60,61
CHERRIES
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The TRIUMPH of CHERRIES
SURVIVING BAD WEATHER AND SOFT PRICES, THE ORCHARDS OF TRAVERSE CITY, MICHIGAN, ARE THRIVING ONCE AGAIN-ALL THE MORE REASON TO CELEBRATE THE QUINTESSENTIAL SUMMER FRUIT THEY GROW
Sweet and Sour
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KELLY ALEXANDER
“WHY DON’T YOU take my truck for a spin around the orchard?” cherry farmer Glenn LaCross proposes, tossing me the keys to his taupe Chevy pickup. It’s a clear, 80-degree Saturday in early July, and soon I’m navigating the rig along deep ruts in LaCross’s 75-acre orchard in Leelanau County, Michigan, about 250 miles northwest of Detroit and part of Traverse City— the so-called Sour Cherry Capital of the World.
Saveur_20040601_0011_076_0053.xml
article
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55
CHERRIES
RECIPE
Sour Cherry Pie
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1. For the pastry: Whisk flour, salt, and baking powder together in a large bowl. Use your fingers to work cream cheese into flour mixture until mixture resembles coarse meal. Use 2 table knives to work in butter until mixture is flecked with pea-size pieces of butter.
Saveur_20040601_0011_076_0054.xml
article
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56
CHERRIES
RECIPE
Wild Rice Salad with Dried Sour Cherries
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1. Put rice into a medium pot, cover with water, and swish around with your hand. Drain; repeat process until water remains clear, 3–4 more times. Drain rice and return to pot. Add stock and bring to a boil over high heat. Stir rice once or twice and reduce heat to medium-low.
Saveur_20040601_0011_076_0055.xml
article
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57
CHERRIES
METHOD
Brandied Cherries
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WE FOUND this gem of a recipe in Cherry Home Companion by Patty LaNoue Stearns (Arbutus Press, 2002). Dissolve 2 cups sugar in 4 cups brandy in a sterilized 2–3-quart glass jar with a tight-fitting lid. Add 2 lbs. pitted stemmed fresh sweet cherries.
Saveur_20040601_0011_076_0056.xml
article
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59
CHERRIES
RECIPE
Telyatina s Vishnyami
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1. Preheat oven to 450°. Make 14 incisions, ½" deep, all over veal and insert 1 cherry into each incision. Rub veal with lemon juice, then generously season with salt and pepper. Rub butter all over veal and transfer to a large heavy-bottomed roasting pan.
Saveur_20040601_0011_076_0057.xml
article
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62,63
CHERRIES
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THE GUIDE
Where to Stay
Where to Eat
What to Do
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PARK PLACE HOTEL 300 East State Street (946-5000; reservations: 800/ 748-0133). Rates: $189–$209 double. At all of ten stories, this family-friendly, centrally located hotel (two blocks from cherry festival grounds) is Traverse City’s tallest building.
Saveur_20040601_0011_076_0058.xml
article
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63
CHERRIES
RECIPE
Schwarzwälder Kirschtorte
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1. For the cake: Preheat oven to 325°. Use ½ tbsp. of the butter to grease three 9" round cake pans, line pans with parchment paper, and grease paper with another ½ tbsp. butter. Dust each pan with 1 tbsp. of the flour, tapping out excess, and set pans aside.
Saveur_20040601_0011_076_0059.xml
article
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64,65,66,67,68,69,70,71,72,73
LA TABLE DE MON MOULIN
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BACK TO THE BASICS
JEAN-PIERRE AND ISABELLE SILVA GAVE UP A MICHELIN STAR IN BURGUNDY TO LEAD A SIMPLE LIFE— AND RUN A SIMPLE, HANDS-ON RESTAURANT—ON THE CÔTE D'AZUR
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COLMAN ANDREWS
THE FAINT SCENT of wild sage drifts through the sweet, warm air, lightly seasoning the more pronounced aroma of fresh fish sizzling in olive oil. Sun leaks onto the stone-floored terrace through a roof of bamboo slats, casting gauzy bars of light across tile-topped tables set for lunch with Provençal pottery hand-painted in wildflower patterns.
Saveur_20040601_0011_076_0060.xml
article
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66
LA TABLE DE MON MOULIN
RECIPE
Soupe de Tomate aux Herbes du Jardin, un Oeuf Poché, Cebette, et Tartine d'Olive
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1. Working in batches, purée tomatoes and garlic together in a blender on high speed until smooth, 1–2 minutes. Pass through a strainer into a medium bowl, pressing on any solids with a rubber spatula. Season to taste with salt and pepper, then whisk in oil.
Saveur_20040601_0011_076_0061.xml
article
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69
LA TABLE DE MON MOULIN
RECIPE
Dorade Coriphène sur une Aubergine Confite, Crème de Coco, et Truffes Blanches d'Été
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1. For the cream: Heat half the oil in a medium saucepan over medium heat. Add onions and carrots and cook until just tender, about 5 minutes. Drain beans and add to pan. Add bay leaf, wine, and 2 cups water and bring to a simmer. Reduce heat to medium-low and cook until beans are soft, 1–4 hours, depending on freshness of beans.
Saveur_20040601_0011_076_0062.xml
article
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70
LA TABLE DE MON MOULIN
RECIPE
Mignon et Pérugine de Cochon, Pomme de Terre Nouvelle, Blette Sauvage, Jus au Vin Rouge
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1. Preheat oven to 200°. Bring a medium pot of salted water to a boil over high heat. Blanch onions, transfer with a slotted spoon to a bowl, allow to cool, then peel. Meanwhile, boil potatoes in same pot until just tender, 5–10 minutes. Transfer with spoon to another bowl; set aside.
Saveur_20040601_0011_076_0063.xml
article
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73
LA TABLE DE MON MOULIN
RECIPE
Tarte aux Figues, Matignon d'Abricots à la Sauge Ananas, Sorbet d'Abricot
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1. For the apricots: Put apricots, sage, lemon juice, muscat, and sugar into a bowl, toss well, and let macerate for 1½–2 hours. 2. For the sorbet: Purée apricots and sugar together in a blender until smooth, 2–3 minutes. Pour purée (or ready-made purée) into an ice cream maker and process according to manufacturer's directions.
Saveur_20040601_0011_076_0064.xml
article
74
74,75,76,77,78,79,80,81,82,83
OKLAHOMA CITY BARBECUE
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HICKORY HOUSE MEMORIES
He has made a career out of regional Mexican cooking, but this celebrated chef and restaurateur has barbecue sauce in his veins
Plates of My Heart
Where to Eat Oklahoma City Barbecue
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RICK BAYLESS
NOT UNTIL I was in the seventh grade did I realize that my clothes smelled different from everyone else’s—that my smoke-saturated shirts were an aromatic advertisement for the family barbecue restaurant in Oklahoma City, Oklahoma, in whose dining room I’d literally grown up (first paying job: refilling cups of iced tea and lemonade at a catering gig at the age of seven).
Saveur_20040601_0011_076_0065.xml
article
76
76
OKLAHOMA CITY BARBECUE
METHOD
Hickory House Baked Beans
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THE ORIGINAL Hickory House recipe for this popular side dish called for navy beans, but author Bayless prefers pintos. Preheat oven to 375°. Stem and seed ½ large red or green bell pepper, cut into ¼" pieces, and put into a 2-quart or 8" × 8" baking dish.
Saveur_20040601_0011_076_0066.xml
article
77
77
OKLAHOMA CITY BARBECUE
RECIPE
Hickory House Deviled Eggs
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1. Put eggs and potatoes into a medium pot and add enough cold water to cover them by 1". Add salt and simmer over medium-high heat for 10–15 minutes. Reduce heat to medium to medium-low and gently simmer for 9 minutes more. 2. Pour off water from pot.
Saveur_20040601_0011_076_0067.xml
article
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78
OKLAHOMA CITY BARBECUE
RECIPE
Hickory House Sour Slaw
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1. Put oil, vinegar, sherry, 2 tbsp. water, garlic, sugar, and salt into a blender and purée until smooth. Put cabbage into a large bowl and sprinkle parsley on top. Pour dressing over slaw and toss well. Cover bowl and refrigerate for at least 1 hour before serving.
Saveur_20040601_0011_076_0068.xml
article
78
78
OKLAHOMA CITY BARBECUE
RECIPE
Hickory House Sweet Slaw
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1. Put cabbage, pimentos, celery, mayonnaise, sugar, and 1 tsp. salt into a large bowl and toss well. Adjust seasonings with more salt, if you like. Cover bowl with plastic wrap and refrigerate until ready to serve. The flavor and texture are best when slaw is made an hour or two before serving.
Saveur_20040601_0011_076_0069.xml
article
79
79
OKLAHOMA CITY BARBECUE
METHOD
Hickory House Stuffed Pickles
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HOMEMADE PIMENTO cheese spread is the filling for this unusual appetizer. Cut four 3"–4½"-long kosher dill pickles in half lengthwise. Using a small sharp knife, cut out seeds by making a shallow V down center of each pickle, starting ½" from one end and cutting to within ½" of the other end.
Saveur_20040601_0011_076_0070.xml
article
80
80
OKLAHOMA CITY BARBECUE
RECIPE
Barbecue Spice
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1. Put garlic, ground chile, salt, pepper, sugar, oregano, and thyme into a small bowl. Stir well, making sure garlic is thoroughly combined. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month.
Saveur_20040601_0011_076_0071.xml
article
80
80
OKLAHOMA CITY BARBECUE
RECIPE
Hickory House Mild Barbecue Sauce
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1. Put ketchup, sugar, garlic, ¾ cup water, Worcestershire, vinegar, barbecue spice, and pepper into a small heavy-bottomed saucepan and stir until well combined. Season to taste with salt, if you like. Simmer over medium-low heat, reducing heat, if necessary, to maintain a gentle simmer, for 30 minutes.
Saveur_20040601_0011_076_0072.xml
article
81
81
OKLAHOMA CITY BARBECUE
RECIPE
Barbecued Ribs
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1. Lay ribs on a large shallow pan and sprinkle both sides evenly with barbecue spice. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day. 2. Preheat a charcoal fire in a kettle grill. When coals are covered with gray ash, bank coals on opposite sides of grill and set a 9" × 13" disposable aluminum pan between the piles of coals.
Saveur_20040601_0011_076_0073.xml
article
82
82
OKLAHOMA CITY BARBECUE
RECIPE
Grandma Potter's Peach Cobbler
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1. For the pastry: Put flour, salt, baking powder, butter, and cream cheese into a food processor and pulse until mixture resembles coarse meal, 6–10 pulses. Drizzle in vinegar and 3 tbsp. cold water and pulse until mixture begins to clump together (it won’t form a ball), 6–10 pulses.
Saveur_20040601_0011_076_0074.xml
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84
84
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mccormick: Grill Mates
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mccormick
Grill Mates
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Saveur_20040601_0011_076_0075.xml
article
85
85,86,87,88
KITCHEN
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IN THE SAVEUR KITCHEN
Gilding the Gâteau
OPEN, SESAME
GOOD FITS
WET STOVE
THOUGHTFUL CORNER
SWEET AND SOUR RELIEF
In the Saveur Library
CHASING TEQUILA
Mexico’s Jerky
VERTICAL SOLUTIONS
THE PASTA OF SUGGESTION
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Melissa Hamilton
Jim Garramone
KELLY ALEXANDER
Mark Raisbeck
BIG, STURDY, shoulders-back, chin-up layer cakes, like the ones on pages 18 and 63 of this issue, aren't layer cakes until they've been filled and frosted. The layers may be cut crosswise from a single cake or assembled from individual thinner cakes.
Saveur_20040601_0011_076_0076.xml
article
87
87
KITCHEN
RECIPE
Tart Red Cherry Granita
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1. Put wine and sugar into a large heavy-bottomed saucepan and boil over high heat, stirring occasionally, until sugar dissolves, about 5 minutes. Add sour and sweet cherries and return to a boil. Reduce heat to medium and simmer, stirring occasionally, until cherries are soft, about 15 minutes.
Saveur_20040601_0011_076_0077.xml
article
88
88
KITCHEN
METHOD
Sangrita
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THIS DRINK gets its name from its reddish shade (sangrita means little blood). Bottled sangrita often derives its deep red color from food coloring. Mix together 1 cup fresh orange juice, ½ cup fresh lime juice, 2 tbsp. grenadine syrup, 1 tsp. cayenne or 2 tsp. bottled hot sauce, and salt to taste.
Saveur_20040601_0011_076_0078.xml
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89
89
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Advertisement: SAVEUR
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SAVEUR
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Saveur_20040601_0011_076_0079.xml
article
90
90
KITCHEN
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THE PANTRY
A GUIDE TO RESOURCES
FARE
CELLAR
CHERRIES
MONTERREY
SILVA
BARBECUE
KITCHEN
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VIVIAN JAO
Medalta crocks cost $16 to $30, with optional matching lids extra (403/526-2777). For the champagne in our tasting box, contact Palm Bay Imports (800/872-5622). Scotland’s haggis crisps are not available in the United States, but they can be found easily in their native land (for details, see www .chestersfarmscrisps.co.uk).
Saveur_20040601_0011_076_0080.xml
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91
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Saveur_20040601_0011_076_0081.xml
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91
91
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Advertisement: saveur
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saveur
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Saveur_20040601_0011_076_0082.xml
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92
92,93,94,95
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Advertisement
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Saveur_20040601_0011_076_0083.xml
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94
94
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CHARLESTON GRILL
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CHARLESTON GRILL
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Saveur_20040601_0011_076_0084.xml
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94
94
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Rivertown Bistro
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Rivertown Bistro
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Saveur_20040601_0011_076_0085.xml
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94
94
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Dunes
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Dunes
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Saveur_20040601_0011_076_0086.xml
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95
95
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CULINARYCHARLESTON
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CULINARYCHARLESTON
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Saveur_20040601_0011_076_0087.xml
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95
95
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Pawleys Island Realty COMPANY
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Pawleys Island Realty COMPANY
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Saveur_20040601_0011_076_0088.xml
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95
95
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Advertisement
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Saveur_20040601_0011_076_0089.xml
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96
96,97,98,100,101,102
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THE MARKET
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Saveur_20040601_0011_076_0090.xml
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99
99
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PUERTO RICO
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PUERTO RICO
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Saveur_20040601_0011_076_0091.xml
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103
103
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LE CORDON BLEU
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LE CORDON BLEU
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Saveur_20040601_0011_076_0092.xml
article
104
104
MOMENT
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MOMENT
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Saveur_20040601_0011_076_0093.xml
advertisement
105
105
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Advertisement: THERMADOR
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THERMADOR
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Saveur_20040601_0011_076_0094.xml
advertisement
106
106
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Volkswagen: Phaeton
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Volkswagen
Phaeton
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Saveur_20040601_0011_076_0095.xml