These Cipolle Fritte (left) may seem like a lot of work, but my, oh my, look at the payoff! (from Accidental Hedonist; photo courtesy Kate Hopkins)
Why buy those anemic little vanilla beans folded in half, shoved in a jar, and languishing on the shelves of your local Safeway, when you can have these gorgeous and aromatic beans Clotilde describes over at Chocolate & Zucchini.
I love Top Chef, I’d go as far as saying I am a fan, but I am not obsessed with it (many are–This Bravo program has a following of near-Lost Proportions). In fact, I think my favorite thing about watching the show is actually later reading Josh Ozersky and Adam Platt’s IM exchange reacting to each episode with typical incisive wit. (Btw, in case you are a fanatic about the show, Grub Street has other great coverage of it, including interviews with booted cheftestants).
We bought some baby artichokes a few weeks ago and just simply blanched and grilled for want of better ideas. They turned out to have little flavor other than the bitterness of the burn marks. Bittman at the NY Times Dining section has a much better recipe idea.
At the risk of seeming pickle-centric this week (after my earlier post on okra pickles), I must admit that I am intrigued by these recipes for pickled prunes(!) and grapes (via The Kitchn, via Wandering Chopsticks).
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