Month: August 2010 (Page 1 of 4)

Dining on a Dime: Eureka Grill in Suprise, AZ

August 28, 2010 / Heidi Lee / 0 Comments

Our last culinary adventure took place at the Eureka Grill in Surprise, AZ where we were pleasantly “surprised” by a fantastic lunch. Since we both tend to play in the east valley, we never dreamed that the west valley would be such a hot-bed of great restaurants, but Eureka Grill proved to be well-worth the drive out of our comfort-zones.

We decided to meet at Eureka Grill for lunch mid-week. The restaurant was still moderately busy despite the fact that we arrived after the peak lunch hour.

After much back-and-forth, we decided on our menu-picks; Emily opted for the herbed chicken breast sandwich with roasted sweet pepper, feta, and basil pesto, while Julie decided on the Portobello mushroom sandwich with grilled onion, roasted sweet pepper, Asiago cheese, and balsamic vinaigrette. Both of the sandwiches were served on a deliciously warm and chewy ciabatta roll and came with a choice of a side; Emily chose the seasoned fries, while Julie went for the house gazpacho. They were both totally satisfied with their decisions.

The service was as impressive as the food. The owners are a constant presence in the dining area, and our adorable waiter kept our water glasses full through our entire meal. This can be a very difficult task considering we both guzzle water like it’s going out of style.

Since we both love our sweets, we budgeted our meal to include the chocolate pots-de-crème and boy–was it worth it! The rich, creamy dessert was the perfect ending to a great meal.

And are you ready for the best part? This wonderful lunch cost us just over $22! Looking at the bill made us feel like Archimedes when he discovered the method for determining the purity of gold and allegedly exclaimed, “Eureka!”

…Oh…it all makes sense now…

Click here for more DOD Features

Location

15332 West Bell Road
Suite 101, Surprise, AZ 85374-2463
(623) 374-4409

College Man’s Potato Bacon and Beer Soup from Peter Cromey

August 28, 2010 / Heidi Lee / 0 Comments

Peter is a culinary student at the International Culinary Institute Schools at the Art Institute of Phoenix. When our topic on the radio show was beer, we needed a soup to complement it. Where else do you go but to a college man (with a culinary background).

Ingredients

1/2 pounds chopped bacon
2 cups chopped onions
1 cup chopped celery
1 cup chopped leeks
12 oz chicken stock
1/2 pound potatoes, peeled and cubed
1 pound shredded American cheese
1/4 cups milk
1 bottle of your favorite craft/micro beer

Directions
1. In a large sauce pan sauté bacon over med high heat. Take bacon out and strain excess grease.(if you want to add more bacon the better it gets)
2. Using the bacon grease sauté the onions, leeks, and celery till translucent.
3. Add chicken stock and potatoes to pan. Bring to boil for 5 – 10 min and simmer for 30 min or till potatoes are tender.
4. Add bacon and cheese a little at a time till fully melted. (if you would like to add more cheese go right ahead)
5. Add milk and beer till smooth. Simmer for 10 minutes stir occasionally.
6. Garnish with potato strings and bacon pieces

Click Here for More Soups of the Week

About Peter

Peter Cromey is originally from Forest Park, IL which is a small suburb of Chicago. While he has been in Phoenix, AZ for 3.5 years and attending the Art Institute for three quarters, his heart is in Chicago. He says that he enjoys everything about cooking.

Heidi Swears by It: Beer Wars

August 27, 2010 / Heidi Lee / 0 Comments

Last night, on the advice of a friend, I watched the movie Beer Wars.

As our fans and listeners know, part of our mission at Into the Soup is to support chef driven restaurants and smaller, specialty food providers so that “dining doesn’t go the way of Wal-Mart.”

Beer Wars is about a portion of the food and beverage industry that is particularly difficult for the independent operator. Written, Directed and Produced by Anat Baron, a former executive who took on the beverage industry as CEO of Mike’s Hard Lemonade (and happens to be allergic to alcohol), Beer Wars describes the challenges faced by entrepreneurs as they work to get their superior products to market.

The biggest challenges come from the top three massive competitors Anheuser-Busch, Miller and Coors as they work to protect their 78% market share by crushing the smaller producers. This is done in any number of ways utilized by monopolistic corporations in any industry including aggressive, anti-competitive marketing; expensive legal actions; and copycat production. When they can’t beat the little guys, what do they do? They buy the brands and dismantle local production. This is not presented as a conspiracy, though. It makes me think of a line from Jurassic Park when discussing the dinosaurs attacking the smaller animals, “They just do what they do.”

A fair amount of time is spent on the three-tier system for alcohol distribution that was set up after prohibition to provide a separation of powers between the producers, distributors and retailers. While this system was initially set up to protect the industry and consumers, the movie makes the case that it is now an almost insurmountable barrier to market entry that supports the big three and is protected by an army of lobbyists in Washington, DC.

The film stands on its own as a rallying cry to support the folks out there struggling to bring quality beers to market so that those who like beer can enjoy brand variation. It also serves as a symbol for the struggles of all those small food producers who are fighting to get their products in front of consumers and those restaurateurs who are trying to build their unique businesses in a world where national (and international chains) are spreading mediocrity into every community. For me, it shows why making a conscious effort to support these businesses is my duty as a culinarian and an American consumer.

For the business minded, the film also points out two of the great dilemmas of pursuing the American Dream. On one hand, it shows the small beer producer, whose business is growing, struggling with how to remain personal with his customers. Second, it shows the woman who is pounding the pavement every night and trying to raise money for her business during the day attempting to get help from the very powerful companies that are making life so difficult. It raises key questions. Is it the ultimate dream to become one of the big boys, or cheer for joy when they come knocking? Do you sell a portion of your dream just to survive?

To a struggling entrepreneur, Beer Wars is inspirational. Watching those folks wake up every morning to fight the good fight, gave me wind in my sails not only to fight to survive but to continue to help their cause. Bravo to Anat Boran for this entertaining, educational and engaging film. Check it out. I swear by it.

Eat Well, Live Well

Heidi

To learn more about Beer Wars and Anat, click here.

Food Science: The Maillard Reaction

August 27, 2010 / Heidi Lee / 0 Comments

by Chef Joe LaVilla

What is it about the primal urge we have to place meat over fire? The sound of sizzling meat, the allure of smoke, and the beautiful grill marks are all enticing. The real draw is the result of high heat mixing with glycogen and protein in the meat; thus, creating a delicious new taste through the application of science.

When a piece of meat is placed over high heat, several things happen. First, the proteins begin to denature and then coagulate. If looked at under a very powerful microscope, a protein would look like a telephone cord that is tangled up around itself. As heat is applied, the protein begins to unravel. This is denaturing. As the heat continues, the protein will change its configuration, to the point of no return. That is coagulation. Basically, once meat begins to cook, it can’t be “un-cooked”.

When meat is exposed to really high heat, like a grill or hot skillet, chemistry happens. The technical term for what happens is the Maillard (mai-yard) reaction. In the Maillard reaction, the glycogen and glucose that is stored in the muscle begins to react with the proteins and amino acids to create new compounds.

As a chemist, I want to be able to demonstrate the reaction and point to the resulting compound which is the flavor. Imagine being able to bottle that compound and then treat it as an ingredient in cooking! Unfortunately, we are not that lucky. During the Maillard reaction, hundreds, if not thousands of new compounds are made that contribute to that savory characteristic of meat we perceive to be flavor.

The Maillard reaction does not just happen on the piece of meat. When searing a steak or pieces of meat, chefs will often talk of the “tasty bits” that are left on the bottom of the pan. The French have a term for those ‘tasty bits”, it’s called fond. The process of deglazing is the addition of liquid to the pan in order to release the fond from the metal and dissolve it into the liquid. The fond is completely the result of the Maillard reaction. As a chef, I will tell you – never, never, never skip deglazing. You are just throwing away a tasty gift of the process when you do.

As long as we are on the subject of heat and meat, there is one kitchen myth that needs dispelling. Contrary to popular myth, application of heat alone does not “seal in the juices “; rather, it is the combination of searing the meat in a hot pan and then allowing it to rest that results in a tender, moist cut. The myth is derived from the visible Maillard reaction on the surface which creates a crust; however, all that is happening is that the protein in contact with the pan is contracting as heat is applied. This reaction forces the juices of the meat into the center of the cut. The movement of the juices requires that the meat “rest,” or in layman’s terms, be removed from the hot cooking surface and placed on a cuttingboard to sit, unpunctured for a few minutes after cooking. Resting allows the juices to redistribute throughout the meat. If a piece of meat is not allowed to rest after cooking, cutting into it will cause all of those flavorful juices to run out of the meat and onto your cuttingboard or plate. While it may be tempting to slice into that beautiful steak hot-off-the-grill, remind yourself that “good things come to those who wait.”

While not yet explained by science, the Maillard reaction is some of the best chemistry you could conduct in the kitchen or on the grill. Flavor, color and even juiciness can be the rewards if you sear the meat well and let it rest for a few minutes before eating. So, fire up that grill and get your flavor on.

About Joe LaVilla

Chef LaVilla is the Academic Director for the Culinary Arts programs at the International Culinary School at the Art Institute of Phoenix. Besides being a Certified Executive Chef, Chef LaVilla also holds a certification from the International Sommelier Guild (ISG) as a Certified Sommelier. In addition, Chef LaVilla is experienced in food styling, food and wine pairing, the hospitality industry, culinary arts management, and more.

Before joining The Art Institute of Phoenix, LaVilla had been Executive Chef for Tucchetti restaurant in Phoenix. He has worked for Mark Tarbell as well as Wolfgang Puck. His credits include, “Faculty of the Year” award at The Art Institute of Phoenix; finalist in the Arizona Pork Council Taste of Elegance Competition; and author of the textbook “The Handbook of Wine, Beer and Spirits: A Guide to Styles and Service”.

Chef LaVilla received his Ph.D. in Organic Chemistry from the University of Rochester and his Bachelor of Arts degree, Cum Laude, in Chemistry from Cornell University. He also received an associate’s degree in Culinary Arts from the Culinary Institute of America, where he graduated with honors.

Capistrano’s Breakin’ Bread: Focaccia

August 26, 2010 / Heidi Lee / 0 Comments

by Emily King

For all their foibles, we have to give credit to the ancient Romans! In addition to revising the Greek political model of democracy, they created aqueducts (the inspiration behind modern plumbing), and the design-technology to create arches (where would McDonald’s be without them?). Fashionistas should be grateful to the Romans for the sandals that were “so-in” this year, and foodies everywhere are indebted to the ancient Romans for contributing Focaccia, the yeasted flatbread that has penetrated the bread-loving communities of America.

To be fair, it is likely that the basic recipe for Focaccia was a regional recipe that was popular among many emerging Mediterranean cultures, but for simplicity’s sake, we’ll give most of the credit to the Romans since they christened it.

The name, Focaccia, is a derivative of the Latin word “focus” which means “fireplace.” The Romans cooked the bread on the hearth of a fire on a strong, earthenware tile. Focaccia gets its characteristically uneven-looking surface from the “dotting” or formation of shallow wells in the unbaked dough that the baker must make to keep the bread from forming large bubbles during the baking process. After the bread has finished baking, it is traditional to brush olive oil across the surface of the bread to preserve its moisture and improve its flavor.

Naturally, as the Romans expanded their empire, they influenced the beliefs, politics, and cultures of other nations. Not surprisingly, these other nations held onto the tradition of making Focaccia bread. The French call it “fougasse” while the Spanish refer to it as “hogaza.” In fact, the Spanish in turn took the bread to Argentina where they started their small colony in the early 16^th century. Modern Argentineans re-named the bread “fugazza” and use it as the base of their version of pizza.

As bread-making became less of a necessity and more of an art, bakers all over the world began to add savory and sweet toppings to focaccia to create the gorgeous varieties that we see in bakeries, stores, and restaurants today. Rosemary, sage, garlic, cheeses, olives, and onions are all common savory toppings. Sweet versions are less prominent in the United States, but include honey, dried fruits, baking spices, sugar, and citrus zest.

The versatility of Focaccia is one of the best things about this bread. You can dip it in infused oil, go the way of the Argentineans and make your own fluffy pizza, or make a fantastic grilled sandwich. Whatever you do, make sure you get a good-quality loaf so you can enjoy this bread to the fullest. We can vouch for Capistrano’s Focaccia bread which comes in tomato-herb, tomato-Parmesan, and regular Parmesan varieties.

Visit Capistrano’s Wholesale Bakery online by clicking here.

Click Here to read more Breakin’ Bread Features

Or, in Arizona, Capistrano’s artisan breads are available at Vincent’s Saturday Market on Camelback when it is open, at Holsum Outlets, and now at Luci’s Healthy Marketplace. Here are the locations.

Apache Junction – 10107 E. Apache Trail
Casa Grande – 823 N. Pinal
Chandler – 7275 W. Detroit
Peoria – 9210 W. Peoria
Tucson – 2801 S. 4th Avenue
Luci’s Healthy Marketplace -1590 East Bethany Home Road, Phoenix

Whisky & Food: What a Pair?

August 25, 2010 / Heidi Lee / 0 Comments

by Ray Pearson

Many food professionals have issued a call to action. It is a time to be adventurous, risk-taking, and bold, with fantastic flavor combinations as your reward! So, what about pairing food with single malt whisky? Too adventurous perhaps? Not for some of our more creative chefs.

Try combining single malt with a salad, soup, main course, or dessert. You might relish in your new-found status as a food innovator among your friends. When Marie Antoinette supposedly said “Let them eat cake,” perhaps she was just suggesting a good food pairing for whisky. She would not have been too far off the mark. Single malt whisky works well with a rich, double fudge brownie.

A disclaimer is in order: It’s not as easy as grabbing the nearest bottle of Scotch and serving it up with your latest creation. A bit of planning is involved, because not all whisky goes with all foods.

As life is uncertain, let’s begin with dessert. I enjoy the heavily sherried Macallan Cask Strength with a luscious double fudge brownie, sticky toffee pudding or gingerbread. Personally, I also love the combination of Glenfiddich 15 (it used to be called Solera Reserve) with Cadbury’s Bourneville chocolate.

The Wine Bistro in Studio City, California serves Glenfiddich 21, finished in Caribbean rum casks, with a caramelized fresh pear nestled next to a scoop of gourmet vanilla bean ice cream. Want one more? How about the mighty Talisker malt with the Scottish dessert called cranachan? This is a delectable combination of toasted oatmeal, raspberries, and whipped cream, with the whisky drizzled on top.

Serving single malt with soup might sound like a stretch, but Glendronach, which is 100% aged in sherry casks, served with lobster cappucino, is incredible. The whisky marries well with the sherry in the recipe, and the cream and lobster are rich enough to hold their own. On a chilly night, one of my favorites is Glenkinchie (a gentle, light Lowland malt) with the Scottish chicken and leek soup called cock-a-leekie. (Click here for a cock-a-leekie soup recipe)

At Nepenthe, a trio of restaurant, café, and gift shop, perched 800 feet above the crashing surf of Big Sur, California, an extensive selection of single malts beautifully complement a popular cheese & fruit plate. The local artisanal cheeses were Pt. Reyes blue, Humboldt Fog goat cheese, and Monterrey Jack. Also on the plate are dried apricots, white grapes, quince jam and apple chutney with mint and lime. My choice for this lunch was Dalwhinnie 15. It was great with the cheeses, and perked up the fruit.

For the carnivores among us, dining at fine steak houses provides ample opportunity for whisky pairing. Recently, I notice that chefs have begun suggesting fuller, spicy, and nutty Speyside malts such as The Glenlivet 18 or Balvenie 12 with filet mignon, pine nut crusted rack of lamb, or fennel seed crusted Atlantic salmon. These whiskies accentuate and compliment the fats in the foods in a delectable, subtle way.

What about just plain munchies? There are quite a few simple, affordable, tasty and compatible foods with which to pair single malt. Consider sushi with Speyside malt or roasted almonds with a bold Islay whisky. Diamond Foods’ Emerald brand offers a delicious Cocoa Roast Almond, dusted with chocolate that is terrific with almost any single malt. Kalamata olives, green olives, chocolate-dipped strawberries, figs, and fresh, thinly sliced baguettes are great standbys as well.

So there you have it, some quick, creative ways to pair whisky with food.

We have now explored the basics of whisky by defining single malt and answering some of the basic questions. We have determined what goes into making a great whisky (hint: it’s all about the water). We have explored the Spirits of the Celtic regions, and we have shown the new trends in serving Scotch on the rocks. Finally, we looked at foods that go great with good single malt whisky.

I hope you have enjoyed Whisky 101 up to this point. I look forward to sharing more with you in the future, and as always, remember to drink responsibly for your sake and for others.

Ray

For more Whisky 101 click here

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.