<![CDATA[Food news from metro.us/newyork]]> en-us <![CDATA[In the kitchen with Teresa Giudice]]>
When we think of Italian food, we often think of heavy dishes like eggplant parmesan or spaghetti and meatballs. What are your tricks for lightening up these meals while keeping the flavor intact?

The key to a lot of it is baking and not frying. In this book I do a naked chicken parmesan: You use reduced-fat mozzarella cheese, and then it's sauce, peppers, salt, chicken breast, olive oil and freshly grated parmesano-reggiano cheese. One of my favorites, I'll tell you, is the chicken bruschetta. That's [cooked] in the oven. I have a fettuccine carbonara in my book just using eggs and egg whites instead of the heavy cream. I definitely use whole-wheat pasta. My kids, I have to say, they've gotten used to the taste -- at first they didn't like it. But now my kids love it. And you know what, it's really good for you because there's a lot of fiber in it.

How do you stay in shape?

Everyone's always [telling] me "you look amazing." They love my arms! My thing is, of course, just eat healthy, but you also have to exercise, and I think that keeps your heart healthy and it makes you look great also. My husband and I go to the gym together and this is the thing: You don't always do the same thing. You have to mix it up. I'm always mixing up my routine. I never do the same thing because then your body gets used to it and you don't see any change. Sometimes I use the machines, sometimes I use free weights, I do boxing, I do TRX. You have to mix it up so your body doesn't get used to the same thing -- that's how you see results in your body.

So are you trying to be the next Bethenny Frankel with these low-fat recipes?

Well, my first cookbook was "Skinny Italian," and I think that was even before she even came out with Skinnygirl Margarita. It takes a year for a cookbook to come out, so I think when her Skinnygirl Margarita came out, my "Skinny Italian" book came out at the same time. I wasn't copying off of her or anything. If anything, you know, "Skinny Bitch" has been around so long. My thing is, everyone always would tell me "you're a skinny Italian," so that's where I got "Skinny Italian" from.

Were cookbooks something you always envisioned yourself doing?
   
Well, cooking has always been my second nature. My parents are off the boat, I'm first-generation [Italian], so I've always cooked with my mom growing up and I've always been around authentic Italian food. I guess being on the "Housewives" gave me the opportunity to show another side of me, that yeah, I do cook for my family. For me it's very important to cook for my family every night. I think it's an important thing for every family to sit down together and have a meal together. I think the kids love it, and it's a good upbringing [for them]. ]]> http://www.metro.us/newyork/life/article/1143793--in-the-kitchen-with-teresa-giudice Tue, 22 May 2012 18:14:40 -0400 MEREDITH ENGEL, NEW YORK http://www.metro.us/newyork/life/article/1143793--in-the-kitchen-with-teresa-giudice <![CDATA[Food trucks fuel Philly]]>
The Dapper Dog
www.thedapperdog.org
The Dolce Vita (provolone, pepperoni and tomato sauce) and the Mack (macaroni and cheese) are just a couple of the hot dog-topping options at The Dapper Dog.

Lucky Old Souls
www.twitter.com/losburgertruck
A jazz radio show and a concert series were the earliest ventures for Lucky Old Souls, which has since expanded into a burger truck, emphasizing farm-to-truck goodies like grass-fed beef burgers, hand-cut fries, thick milkshakes and freshly made condiments.

Buttercream
www.buttercreamphiladelphia.com
From Love Park to South Philly and back again, Buttercream -- helmed by "the cupcake lady" -- brings cupcakes to the masses in tempting flavors like banana with Nutella buttercream and yellow cake with peanut-butter buttercream.

Guapos Tacos
www.twitter.com/guapostacos
One of the newest roving kitchens to hit Philadelphia's streets is Iron Chef Jose Garces' bottle cap-bedazzled Guapos Tacos truck. Frequenting neighborhoods like Northern Liberties and Fairmount, Guapos serves up simple Mexican fare such as guacamole with cotija cheese, along with pork, duck and vegetarian tacos.

Rival Bros
www.rivalbros.com
An espresso bar on wheels, Rival Bros' truck serves up lattes, pour-overs and drip-brewed cups in University City. It also sells fresh-roasted beans by the bag.

Denise's
Soul and Caribbean foods mix and mingle on the giant platters dished out at Denise's,
a 30th Street Station landmark that specializes in jerk chicken, cornbread, mac and cheese and candied yams -- all easily sopped up with slices of Wonder bread.

-- Contributed by The Greater Philadelphia Tourism Marketing Corporation. The Greater Philadelphia Tourism Marketing Corporation makes Philadelphia and The Countryside(r) a premier destination through marketing and image-building that increases business and promotes the region's vitality. ]]> http://www.metro.us/newyork/life/article/1143754--food-trucks-fuel-philly Tue, 22 May 2012 15:44:23 -0400 METRO, PHILADELPHIA http://www.metro.us/newyork/life/article/1143754--food-trucks-fuel-philly <![CDATA[Mark Bittman teaches us 'The Basics']]>  
Why did you want to publish "The Basics"?

It goes back 12 years, actually, to the publication of the original "How to Cook Everything," when there were three complaints. One -- which is very amusing -- is it doesn't have a recipe for chicken pot pie. Then the more serious complaints were that it was overwhelming -- and some beginners did not like it. They picked it up and they said, "I don't even know where to start." Those people would come up to me and say, "I don't want to cook everything. I want to cook something." The other complaint was that it didn't have photographs. Some people would say, "I don't want to cook anything that I don't know what it's supposed to look like." So I just keep pushing to do something that really addresses these issues.

What's your game plan when shopping for groceries?

I go to the produce section and buy everything that looks good. And then I keep a really well stocked pantry. I want people to say, "I'm going to the store to buy what looks good, and then I'm going to come home and there's a cookbook I can look at that's going to tell me what to do with the stuff I just bought." And that's "How to Cook Everything." And hopefully Mark Bittman tells you what to do with it.

What do you say to people who are afraid to cook?

People are afraid to drive also, but everyone eventually gets in a car and drives. No one drives well the first time. And very few people are going to cook well the first time. It means you need to be willing to make mistakes, and there's a level of maturity that indicates. You have to say, "I have to go through a learning curve on this. Learning curves can be fun. I'm  not going to be very good at it -- but if I apply myself, after a while I'll be good at it, and that will be really cool." And that's the attitude you need to have.
 
What appliances do you recommend for small spaces?
   
An appliance that I think is worth getting is a food processor, because I think it's really useful. Blenders are less important, but are nice to have. I think little gadgets are much more important: a set of three or four really good knives, a good vegetable peeler, a cheap mandolin, a grater, like a microplane, for parmesan. I don't have much more than that. ]]> http://www.metro.us/newyork/life/article/1143407--mark-bittman-teaches-us-the-basics Thu, 17 May 2012 17:39:46 -0400 TINA CHADHA, NEW YORK http://www.metro.us/newyork/life/article/1143407--mark-bittman-teaches-us-the-basics <![CDATA[Châteauneuf-du-Pape is a wine straight from Heaven]]>
To pick up my spirits, this week I am drinking the 2007 Domaine Senechaux Châteauneuf-du-Pape, a red wine blend (Grenache, Syrah, Mourvedre, Cinsault) made in the Provence region of France. The literal translation of a Châteauneuf-du-Pape is "the Châteaux of the Pope" which dates back to the days when the Vatican and therefore the Pope, owned the best land and vineyards for winemaking. While you don't have to be Catholic to appreciate this wine, it is so delicious one could say it's a tiny piece of heaven.

With a dark ruby red hue, the intensity of its color is matched by a nice long finish. A great wine to linger over. In between that, you'll experience a fresh floral bouquet on the nose along with raspberry, black currant, cherry spice, and a black fruit blend on the palette. It's a complex but wonderfully balanced full bodied wine that I fall more in love with after each sip. My sweet tooth is pleased by the notes of licorice, so I can avoid raiding the secret candy drawer tonight. (I am crazy for Twizzlers which happen to double as a straw at the movies if you bite off both ends). Small hints of toast and vanilla conjure up cravings for a cream soda that I had earlier today. There's a subtle but not overbearing smokiness which lingers on my lips as I pour a second glass, determined to figure out the meaning of life by the time I finish the bottle. It's just that kind of night.

Drinking this Châteauneuf-du-Pape makes me think of a French student  in one of my wine classes who used to draw the ire of the teacher because he just couldn't bring himself to appreciate wines from any other country, and often argued with her. He was the ultimate French wine snob, and now I know why. At an average retail price of $59, I'd save this for a special occasion, or what I like to call, Thursday night. Life is short, so be happy, don't stress, and drink some great wine.

You can pick up this fine example of one of southern France's best recent vintages at Rosetta Wines in downtown Manhattan.

  ]]> http://www.metro.us/newyork/life/article/1143388--chateauneuf-du-pape-is-a-wine-straight-from-heaven Thu, 17 May 2012 15:55:43 -0400 DEMETRA BALOMIDAS http://www.metro.us/newyork/life/article/1143388--chateauneuf-du-pape-is-a-wine-straight-from-heaven <![CDATA[A Study Has Found: Are men who eat meat manlier than vegetarians?]]>
A study conducted by researchers from several top U.S. universities and published in the Journal of Consumer Research found that people tend to associate meat-eating with manliness. This could be an explanation for why more women than men gravitate toward vegetarianism.

During the experiments, participants were surveyed on metaphors involving certain foods like meat and milk. Researchers found that participants viewed meat to be more masculine than vegetables. When people discussed meat, it tended to prompt them to use more masculine words.

Overall, the study found that participants viewed meat-eating men, especially those who eat muscle meat like steak, to be manlier than their vegetarian counterparts.

This association goes beyond psychology, though. Even linguistics give off the impression that meat is manly. Researchers studied 23 languages and found that most of them used a masculine pronoun for the word "meat."

"To the strong, traditional, macho, bicep-flexing, All-American male, red meat is a strong, traditional, macho, bicep-flexing, All-American food," the authors wrote. "Soy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak and wimpy."

Guess the expression "you are what you eat" really rings true... at least in the eyes of society.

More fun psuedoscience:


  • You may be manlier if you eat meat, but you'll live longer if you drink coffee.
  • So get your fill on red meat and caffeine, but a study found that less young Americans are indulging in tobacco.
  • But if you like smoking a different kind of substance, you might identify with this group's message than weed is safer than alcohol.
]]> http://www.metro.us/newyork/life/article/1143379--a-study-has-found-are-men-who-eat-meat-manlier-than-vegetarians Thu, 17 May 2012 13:24:28 -0400 CASSANDRA GARRISON, CASSANDRA GARRISON http://www.metro.us/newyork/life/article/1143379--a-study-has-found-are-men-who-eat-meat-manlier-than-vegetarians <![CDATA[Pat LaFrieda makes 'High Steaks' TV]]>
Your great-grandfather, the first Pat LaFrieda, founded the company in 1922. Did you always  plan to work in the business?

Not really, no. I was a stockbroker on Wall Street, and I truly hated it. I went to my dad and said I'm considering working full-time at the company to grow it. You could tell he wasn't so happy about that. He said, "You're going to be rubbing pennies together!" At first I was getting up at 3 a.m. to prepare orders, then jumping in the van to make deliveries, then changing into a suit between lunch and dinner to solicit new clients.

Obviously, your dad has seen that it worked out. What is challenging about working with him?

Working in the family business is tough, and anyone who's had that experience would understand. My dad led the course for so many years, but we still have this tension between us about how to get something done. But the best part of my day is at 3:30 a.m. when he walks in that door -- I feel so much safer.

What's it like add the pressure of a reality TV show to the tight schedule?

We already work long days, and it's even tougher with a crew of sometimes 20 camera people following you. You're trying to get all your trucks out and restaurants supplied, but Big Brother is over your shoulder. One of the most gratifying things about this show is seeing my dad on TV. He's a guy who's always stood behind the scenes; it's our culture and the way we were brought up. My dad was always skeptical that people wouldn't care where the meat came from, and now that they do care it blows his mind.

Where does the meat come from?

We predominantly source our meat from Wichita, Kansas -- it's 100% Black Angus cattle. The harvesting facility was the only one built from the ground up by Temple Grandin [the animal rights activist] and that really comes out in the product.

What is your favorite meal?

My favorite type of meat is lamb, so I really like a boneless lamb loin with the belly of the lamb wrapped around the underside of the eye, rolled in a thick mustard and then rolled in breadcrumbs and roasted. That's my all-time favorite dish.

You work overnight in a 35-degree freezer, slicing and cutting. What's the most rewarding part of your job?
   
We're a small business, and I really like the fact that we have helped other small businesses flourish. My favorite restaurants are the small ones, where the chef/owner is still in the kitchen. Seeing the restaurants as busy as they are, even in this economy, and seeing their customers happy with the meals they eat --that's the most gratifying part of my job. ]]> http://www.metro.us/newyork/entertainment/article/1143308--pat-lafrieda-makes-high-steaks-tv Wed, 16 May 2012 17:37:38 -0400 JULIA FURLAN, NEW YORK http://www.metro.us/newyork/entertainment/article/1143308--pat-lafrieda-makes-high-steaks-tv <![CDATA[Jamie Oliver wants to help you]]> foodrevolutionday.com for more ideas, and events in your city. Here’s Oliver on why you should join:

Metro: So…the obesity crisis: How did we end up here? 

JO: The main issue is the western diet: it’s single handedly more responsible for damage to global health than anything else. In so many western countries, we have three generations of people who were never taught how to cook at home. Both parents were at work, food education at school is so shit, they can’t learn there. I’ve been in houses where kids only hydrate on fizzy drinks and show no interest in tap water.And technology, freezing techniques and processed foods have only made things worse.

Will the world ever get healthy again? 

I actually think that multi-nationals and fast food companies are the best people to lead the change. If they chose to get behind healthy eating, they would do a better job than any other government or individual. If you thought the oil and petrol industry was complicated and causing wars, think again. The food industry is on another level. The problem is the corruption between food industries and governments. We need to address smaller issues like chicken farming or pink slime. Stop these products from ever being registered. How f---ing dare they?

And how will the Food Revolution Day help?

I’m not anti burger or anti pizza; I’m anti s--t food. With Food Revolution Day, I’m trying to get as many people as possible to stir the pot. We all need to become a little fussier about what we put in our gobs [mouths]. When you put something in your mouth, it’s a very personal thing that affects you straight away.

You’ve already tried to change North American food habits once. What makes you think that they will listen to you this time?

I expect nothing. People may not want me around but I don’t think I’ve ever wasted my time. I don’t give a shit if people think I’m crazy. North America is difficult as it’s where a lot of the unhealthy foods and brands are created. It’s the eye of the storm. Most countries eventually follow their trends, whether they like it or not.

Ultimately, though, do you think most Americans would rather go to McDonald’s than go to the gym?

Things need to change otherwise the whole country will come to a standstill. People won’t be mobile. It’s a question of national security. How can you train an army if the nation is obese? Progress will happen. They have no choice.

Because Food Revolution Day is an international effort, Metros around the world ran customized versions of this interview. Curious? Click away:

SWEDEN

NETHERLANDS

CANADA

MOSCOW
]]> http://www.metro.us/newyork/life/article/1143108--jamie-oliver-wants-to-help-you Tue, 15 May 2012 12:20:36 -0400 ROMINA MCGUINNESS, METRO WORLD NEWS http://www.metro.us/newyork/life/article/1143108--jamie-oliver-wants-to-help-you <![CDATA[A red affair]]>
I find it extremely ironic that as a kid, all I ever consumed were sweet foods and drinks. Halloween was the Mecca of all holidays and only on my birthday was I allowed to have a box of confectionary cereal in the house (being slightly hyper-active as a child, my parents attempted to limit my sweets intake). I say this because nowadays, all my palate yearns for is bitter. Broccoli rabe or endive salad? Yes please. Plain black tea or coffe? I'll have another! This recent obsession comes at no surprise because bitter is a learned and acquired penchant that develops as an individual expands their culinary awareness. Humans are not born with the innate ability to enjoy bitter tastes and in fact, detecting bitterness has often been a previous defense mechanism against eating poisonous or deadly foods. And today, many chefs and bartenders are playing with the profile of bitter for their drinks and dishes because of the unique flavor angle is brings to the restaurant scene.

There is a space in my heart for almost all bitter liqueurs on the market including amaros such as Averna and Fernet, Aperol and Suze.  However, Campari has found a way to sneak into my life and become one of mine and many other drinkers "go to" bitter liqueur.  Perhaps it's the vibrant red color or lower alcohol content (24%) that makes this spirit so wonderful to sip throughout an evening. Hailing from Italy, Campari was first invented back in 1860 by Gaspare Campari and by 1904, the first production facility was established to bring this spirit to the mass market. It is best known as an aperitif and imbibed during afternoons or before meals in order to stimulate ones appetite.  Because it is lower in alcoholic content, it is a perfect spirit to drink midday, or as some say in Europe "Apertivo" which is similar to the American Happy Hour. The flavor of Campari is extremely herbal with some light fruit tones. On first taste, the bitterness may be overwhelming. However, if you take a moment to sip the spirit, let it rest on your tongue and really search for the different notes, you will discover a unique, multi dimensional spirit.

Recently, Campari has been making a huge comeback in the American market. With the resurgence of the Negroni on many bar menus, this classic cocktail has singlehandedly been bringing drinkers back to the red spirit. As well, Campari has been on the scene at events such as Chef's Night Out last week at Chelsea Market and at upcoming cocktail events such as the Manhattan Cocktail Classic here in NYC and Tale of the Cocktail in New Orleans this July.

Interested in trying out a recipe or two at home? Grab a bottle (roughly $25, so it won't break your bank) and try some of these classics:

Negroni


• 1oz Campari
• 1oz London Dry Gin
• 1oz Sweet Vermouth

Combine ingredients over ice and stir for 10-15 seconds. Strain into glass (lowball if over ice, martini or coup if served up) and garnish with an orange twist.

Americano


• 1oz Campari
• 1oz Sweet Vermouth
• Soda Water/Club Soda

Combine Campari and Sweet Vermouth into a collins glass. Add ice and fill with soda water. Garnish with an orange wedge.

At the recent Campari competition in NYC, my recipe won third place. It is a delicious and easy cocktail to make at home and is a perfect replacement for the usual mimosa on Sunday mornings.

Rolana


(In honor of my friends who recently got married in Mexico, because all I drank down there was Campari).



Photo by Hanna Lee

• 1oz Campari
• .5oz Cointreau
• .5oz Lemon juice
• 1-2 quartered strawberries (depending on size)
• 1tsp powdered sugar
• Sparkling Rose

Muddle lemon, sugar and strawberries together in a shaker. Add Campari, Cointreau and ice and shake vigorously for 10-15 seconds. Strain (even double strain) up into a champagne flute and top with sparkling rose. Garnish with a strawberry. ]]> http://www.metro.us/newyork/life/article/1142768--a-red-affair Thu, 10 May 2012 16:06:01 -0400 PAMELA WIZNITZER http://www.metro.us/newyork/life/article/1142768--a-red-affair <![CDATA[VIDEO: Ashton Kutcher's 'racist' Popchips video pulled (UPDATED)]]> UPDATE: It seemed like only a matter of time before Popchips pulled its ad starring Ashton Kutcher as a stereotypical Bollywood producer named Raj (complete with brown-face makeup and a bad accent).

After sweeping public outcry over what many said was a  racist depiction, the company promptly removed the ad from its YouTube channel and issued this response from Popchips CEO Keith Belling on its blog:

We received a lot feedback about the dating campaign parody we launched today and appreciate everyone who took the time to share their point of view.

Our team worked hard to create a light-hearted parody featuring a variety of characters that was meant to provide a few laughs. We did not intend to offend anyone. I take full responsibility and apologize to anyone we offended.

The original ad has been removed from YouTube, but you can seen still see it posted on a different account below.

Metro's original story is below:

The Twittersphere is blowing up over a video posted on YouTube starring some delicious, all-natural snacks, some questionable elements... and Ashton Kutcher.

In a marketing plot gone awry, Kutcher appears in a series of "dating" videos, during which he adopts different characters, rambles on in stereotypical accents, and then casually mentions Popchips — the product behind the videos.

The video that has stirred up the most controversy is one where Kutcher channels a character named Raj, a Bollywood producer looking for someone to "love him in all the wrong places."

Kutcher wears brown-face makeup and speaks with a stereotypical, not to mention poorly delivered, Indian accent. The videos are meant to be light-hearted and funny, but it's impossible to imagine that the creators and Kutcher didn't see the backlash coming.

"I AM NOT AMUSED ASHTON KUTCHER (@aplusk). RACISM TO SELL POP CHIPS???," one person tweeted in response to the video.

"OMG is this really Ashton Kuchner in brownface as a South Asian man for Pop Chips on YouTube?," another tweeter said.

It will be interesting to see when or how popchips, a fairly new company, addresses the controversy. Take a look at the video and tell us what you think.

]]> http://www.metro.us/newyork/entertainment/article/1142010--video-ashton-kutcher-s-racist-popchips-video-pulled-updated Wed, 02 May 2012 16:39:33 -0400 CASSANDRA GARRISON, NEW YORK http://www.metro.us/newyork/entertainment/article/1142010--video-ashton-kutcher-s-racist-popchips-video-pulled-updated <![CDATA[Giulio Adriani on the art of making traditional Neapolitan pizza]]>
What separates your Neapolitan pizza from regular New York  pizza?

Neapolitan pizza is different from New York pizza for many reasons. The oven we cook the pizza in is a wood-fire oven that cooks the pizza in 60 to 75 seconds at over 750 degrees -- giving our pizza the famous characteristic of being fluffy, chewy and soft. This kind of cooking also preserves the freshness and original taste of the ingredients we use. We use fresh mozzarella/fior di latte that is, in my opinion, much more tasty. The pizza at the end will also be a little bit more "wet," but this is what we like in our style.

What toppings make for the perfect pizza?

Until a few months ago, I would have said tomato, mozzarella and basil [margherita], and still think this is the best pizza to test a pizzeria. But with my last visit to Los Angeles, I changed my mind, thanks to Mozza [Mario Batali's new pizza venture] and began to try different experimental toppings creating unique pizzas that, for me, can be considered art. My favorite one now is the Bagnoli, made with roasted potatoes, roasted pancetta, homemade burrata cheese and rosemary.

What does it takes to be a master pizzaiolo?

For me, a "master" is a pizza-maker who works for almost 30 years and who has successful restaurants and universally recognized skills. When I travel  to teach the art of making pizza or do consulting, I don't like to be called "master" because I consider it to be disrespectful to my old masters -- people who, at 70 years old,  still make hundreds of pizzas a day. "Master" is something you can't claim; it's a word that other people use to refer to someone.   I've made pizza since I?was 13 -- now I'm 41 -- but on my business card, I will never claim to be a "master pizzaiolo."

How have New Yorkers taken to your Neapolitan pizza?
  
My introduction of the fried [Neapolitan] pizza, montanara, really created a big hit in the New York pizza world because it was the only new thing in the pizza world in the last decade. It's made by lightly frying the dough, then putting the toppings on  and finishing it in the oven to remove the grease of the oil while helping to keep the fried taste.

If you go


Forcella
334 Bowery
212-466-3300
485 Lorimer St., Brooklyn, 718-388-8820
Forcellaeatery.com

La Montanara
168 Ludlow St.
646-657-0730
]]> http://www.metro.us/newyork/entertainment/article/1141998--giulio-adriani-on-the-art-of-making-traditional-neapolitan-pizza Wed, 02 May 2012 15:45:09 -0400 DOROTHY ROBINSON, NEW YORK http://www.metro.us/newyork/entertainment/article/1141998--giulio-adriani-on-the-art-of-making-traditional-neapolitan-pizza