Entries from The Amateur Gourmet tagged with 'interns'
Neil The Intern Attends Opening Night at Crave on 42nd
As a nice corollary to the post below this, here's a dispatch from Neil The Intern from the opening night of Dave Martin's (Top Chef, Season One) Crave on 42nd. I didn't have cable in 2006 when the first season of Top Chef came out, so I never got to hear the infamous line (which, being a family blog, I won't rehash here) Dave Martin uttered on the show. [EDITOR'S NOTE: "I'm not your bitch, bitch."] But I've gone over the highlights in the past few days, so I feel like I understand the concept enough to visit his new upscale comfort food restaurant, Crave on 42nd....
Neil The Intern Makes Fudge
We haven't really heard yet from Neil the Intern (remember our interns?) and so please enjoy his debut post; a post on making fudge. Fudge is wonderful. It's creamy, crystalline, firm, and smooth all at the same time. It's a treat whenever I eat it, but is especially good when it starts to get cold, and yesterday my father and I made fudge for a post-Thanksgiving treat....
Kathryn The Intern Makes Lefse
Not enough interns make lefse, and so it is with great pride and gratitude that I share with you this entry from our beloved intern Kathryn. I really can't remember how it started, but it ended with the phrase "There's no way you'd be able to make that." The unmistakable sound of a gauntlet being thrown, by my boyfriend and his brother, over my culinary capability and their favorite family tradition: Lefse. To the uninitiated, among whom I count myself, lefse is a Norwegian potato flatbread/tortilla/crepe thing. It is also one of those annoyingly simple recipes that are notoriously difficult to make correctly. A sucker for tradition, especially ones involving food, I decided to master the temperamental treat, enlisting the help of Ben's mother, who claims that the only true expert in the family is her sister. So it would be the blind leading the blind(er), but at least she has all the fun toys....
Improvised Wild Rice Dressing by Justin The Intern
Our interns are plugging away at recipes for your Thanksgiving benefit. Next up is Justin, a computer guru with restaurant experience, who offers up his recipe for "Wild Rice Dressing." He actually didn't take a picture of the end product, but here's a picture I stole off the internet... Pictures make the website pretty. During the week, when I'm cooking for myself, I like to try wild food experiments, improvising as I go along. When I started doing this a year ago the night would often end with me eating Chinese. I have a better success rate now and the following recipe is one that was good enough to write down. Keep in mind that I am not a baker and all measurements and times have some wiggle room since I never actually measure ingredients or time. When I was learning to cook in a restaurant kitchen I would always ask how long something took. "Until it's done" was the only response I'd ever get....
Zen and the Art of Sausage and Polenta Stuffing by Elizabeth The Intern
Our interns are cooking up a storm this Thanksgiving, all for your benefit. Earlier this week we had Kathryn's Cauliflower Gratin and now, on the other end of the spectrum, we have Elizabeth with her Sausage and Polenta Stuffing. Please don't judge her for her mistakes: remember, I built my fortune on incompetence! Without further ado, I present to you Elizabeth the Intern. Two years ago I cohosted a Thanksgiving dinner. Most of the food turned out well, but one dish was by far the best, a sausage and polenta stuffing we had adapted from Gourmet’s 2005 Thanksgiving issue. I did not make the stuffing that year. Today I tried to make the stuffing. I will say I’ve had better ideas....
A Healthy Thanksgiving Dish by Kathryn The Intern [Cauliflower Gratin]
Recently, reader Amy from Madison, WI wrote me the following in an e-mail: It's November, and the rest of the month revolves around just one meal: Thanksgiving. But I have a quandry. Every year, I try to contribute something that is NOT fat laden and IS full of veggies and anything else good-for-you . .and my steamed broccoli with lemon zest or roasted asparagus gets rather sadly overlooked for the (classic, and admittedly tasty, though completely devoid of nutrients!) green bean casserole. Can you and my fellow readers help suggest something that will be enjoyed by all and will not leave me feeling bloated and guilty at the end of the meal? Since I, myself, plan to use half a ton of butter in the Thanksgiving dinner I'm going to cook (and I'm cooking for 16 people! more on that later) I decided to send this question to our brand new interns to see who was up to the task. Intern Kathryn (who's soon to attend the French Culinary Institute in New York) leapt at the opportunity and here's her happy, healthy Thanksgiving solution....
Meet The Interns!
Remember last week when I put out a call for interns? Well after receiving thousands and thousands of applications, I chose four of the best and brightest to help me expand the site in both form and content. Already they've updated my Daily Specials (up there on the upper left), written essays on healthy Thanksgiving fare (to go up Monday), and made cool baseball card graphics to introduce themselves (well, Justin made them: thanks Justin!).... Thanks to everyone who applied and thanks to my interns who have much to look forward to: gourmet lollipops, chocolate shows, and late night sessions scrubbing my kitchen floors. Have a great weekend!...
