$25 Sonic Gift Card Giveaway

Sweet readers! Tuesday’s Megalinks are coming a bit later, but first we’re kicking today off with a giveaway from Sonic. The lovely chain of drive-in restaurants bestowed this fine blog with a few $25 gift cards, and we’re passing one each to five lucky winners this evening.

So! Here’s the deal. I’m gonna choose the five folks at 9pm tonight using Random.org. To enter the contest, simply go to the comment section and leave your name and your answer to this question:

What is your favorite food blog, and why?

(Though straight-up recipe blogs are great, I’d love a few food news suggestions, a la Serious Eats or The Kitchn.)

Again, five winners will be chosen at 9pm tonight, so get those entries in! Think of all the grilled chicken sandwiches (without mayo, naturally)!

$25 Sonic Gift Card Giveaway

Sweet readers! Tuesday’s Megalinks are coming a bit later, but first we’re kicking today off with a giveaway from Sonic. The lovely chain of drive-in restaurants bestowed this fine blog with a few $25 gift cards, and we’re passing one each to five lucky winners this evening.

So! Here’s the deal. I’m gonna choose the five folks at 9pm tonight using Random.org. To enter the contest, simply go to the comment section and leave your name and your answer to this question:

What is your favorite food blog, and why?

(Though straight-up recipe blogs are great, I’d love a few food news suggestions, a la Serious Eats or The Kitchn.)

Again, five winners will be chosen at 9pm tonight, so get those entries in! Think of all the grilled chicken sandwiches (without mayo, naturally)!

CHG Turns 2: The Year's Top Ten Recipes

You guys! So many things going on today.

1. Last night, I received a KitchenAid stand mixer. For free. From my Mother-in-Law-Elect. Needless to say, I’m looking forward to joining this family.

2. Also last night: bananas, stuffed with chocolate, wrapped in foil, and grilled. I now have proof that Heaven is a place on Earth. (Thank you for the heads up, Belinda Carlisle.)

3. It’s CHG’s two year anniversary (er, as mentioned in the title)! Thank yous are in order to all you lovely readers, as well as Veggie Might’s Leigh, Jaime of City Kitchen Chronicles, and our frequent contributor, Rachel. Also, a huge shout out to all the blogs that’ve supported us for the last two years, including (but not limited to) MSN Smart Spending, Get Rich Slowly, The Simple Dollar, Money Saving Mom, Like Merchant Ships, Healthy Eats, Serious Eats, Casual Kitchen, Kalyn’s Kitchen, Thirty a Week, City Mama, A Good American Wife, Chief Family Officer, Mom Advice, and more…

I'm thrilled to helm CHG, and am warm fuzzified that so many people seem to like us. There will be plenty of giveaways this week to celebrate. But in the meantime, we proudly present our best recipes of the last 364 days. Behold, in alphabetical order:

Baked Eggplant with Mushroom-Tomato Sauce
Adapted from Cooking Light
Best. Eggplant dish. To ever appear. On the blog. And that’s saying a LOT.

Chipotle Pork Tenders
Adapted from Cook’s Illustrated
This could be CHG's manliest recipe, which isn't to say that folks of all genders won't flip their lids, as well. Excellent on burritos, to boot.

Nathan's Lemon Cake
Adapted from Cooking Light
You say it’s cake you want? Keep looking. This piece is mine.

Pasta Puttanesca
Adapted from Rachael Ray
We give thanks to Western New York for many things, including beef on weck, a consistently decent hockey team, and our state’s alfalfa supply. But mostly this Rachael Ray dish.

Pumpkin Orzo with Sage
Created by Leigh
Imagine a world where risottos were wildly flavorful, but contained negligible fat. I bet this is served there.

Sublime Fruit Salad
Adapted from Giada DeLaurentiis
The picture is worth a thousand … mmms. The actual salad will ruin all other salads for you.

Sweet Potatoes with Marshmallows
Adapted from my Ma
My favorite Thanksgiving food, and second favorite overall, after macaroni and cheese. Ma gave me more than good genes.

Tomato Bread Soup
Adapted from Serious Eats
It’s better than any other tomato soup you’ve ever had. Not kidding

.Tunisian-Style Greens and Beans
Adapted from the International Vegetarian Union
Never has something this healthy and green been so tasty. I could eat this for weeks.

White Chicken Chili
Adapted from Recipe Zaar & Simply Recipes
The motherlode.

Honorable Mentions: American Chop Suey, Autumn Apple Salad, Avocado Chicken Salad, Black Bean Burrito Bake, Easy Vegetarian Bean Chili, Indonesian Bean Stew, Kale with Mushrooms and Polenta, Mojitos, Peach-Blueberry Cobbler, Plums with Orange and Mint, Polenta Pudding with Blueberry Topping, Shaksouka, Spinach Rice Casserole, Tzatziki

Again, thank you so much for all your support and kind words, and be on the lookout for celebratory giveaways. They're gonna be sweet.

CHG Turns 2: The Year's Top Ten Recipes

You guys! So many things going on today.

1. Last night, I received a KitchenAid stand mixer. For free. From my Mother-in-Law-Elect. Needless to say, I’m looking forward to joining this family.

2. Also last night: bananas, stuffed with chocolate, wrapped in foil, and grilled. I now have proof that Heaven is a place on Earth. (Thank you for the heads up, Belinda Carlisle.)

3. It’s CHG’s two year anniversary (er, as mentioned in the title)! Thank yous are in order to all you lovely readers, as well as Veggie Might’s Leigh, Jaime of City Kitchen Chronicles, and our frequent contributor, Rachel. Also, a huge shout out to all the blogs that’ve supported us for the last two years, including (but not limited to) MSN Smart Spending, Get Rich Slowly, The Simple Dollar, Money Saving Mom, Like Merchant Ships, Healthy Eats, Serious Eats, Casual Kitchen, Kalyn’s Kitchen, Thirty a Week, City Mama, A Good American Wife, Chief Family Officer, Mom Advice, and more…

I'm thrilled to helm CHG, and am warm fuzzified that so many people seem to like us. There will be plenty of giveaways this week to celebrate. But in the meantime, we proudly present our best recipes of the last 364 days. Behold, in alphabetical order:

Baked Eggplant with Mushroom-Tomato Sauce
Adapted from Cooking Light
Best. Eggplant dish. To ever appear. On the blog. And that’s saying a LOT.

Chipotle Pork Tenders
Adapted from Cook’s Illustrated
This could be CHG's manliest recipe, which isn't to say that folks of all genders won't flip their lids, as well. Excellent on burritos, to boot.

Nathan's Lemon Cake
Adapted from Cooking Light
You say it’s cake you want? Keep looking. This piece is mine.

Pasta Puttanesca
Adapted from Rachael Ray
We give thanks to Western New York for many things, including beef on weck, a consistently decent hockey team, and our state’s alfalfa supply. But mostly this Rachael Ray dish.

Pumpkin Orzo with Sage
Created by Leigh
Imagine a world where risottos were wildly flavorful, but contained negligible fat. I bet this is served there.

Sublime Fruit Salad
Adapted from Giada DeLaurentiis
The picture is worth a thousand … mmms. The actual salad will ruin all other salads for you.

Sweet Potatoes with Marshmallows
Adapted from my Ma
My favorite Thanksgiving food, and second favorite overall, after macaroni and cheese. Ma gave me more than good genes.

Tomato Bread Soup
Adapted from Serious Eats
It’s better than any other tomato soup you’ve ever had. Not kidding

.Tunisian-Style Greens and Beans
Adapted from the International Vegetarian Union
Never has something this healthy and green been so tasty. I could eat this for weeks.

White Chicken Chili
Adapted from Recipe Zaar & Simply Recipes
The motherlode.

Honorable Mentions: American Chop Suey, Autumn Apple Salad, Avocado Chicken Salad, Black Bean Burrito Bake, Easy Vegetarian Bean Chili, Indonesian Bean Stew, Kale with Mushrooms and Polenta, Mojitos, Peach-Blueberry Cobbler, Plums with Orange and Mint, Polenta Pudding with Blueberry Topping, Shaksouka, Spinach Rice Casserole, Tzatziki

Again, thank you so much for all your support and kind words, and be on the lookout for celebratory giveaways. They're gonna be sweet.

Kale with Garlic and Peppers: A Tribute

Today was going to be about the general awesomeness of kale – how it’s super-easy to prepare, lends crazy heft to lighter dishes, and is one of the cheapest, most natural foods you can pick up at the supermarket. As part of that, I was going to gush all over the innate incredible-ness of Cooking Light’s Kale with Garlic and Peppers. Mostly about how it’s one of the simpler, tastier sides I’ve whipped up in recent memory. Then I was going to babble about the profusion of kale dishes available here and at the eminently stellar I Heart Kale.

After it was all done, I was going to stop writing. Soon enough, I would to dump my leftover Kale with Garlic and Peppers into some cold spaghetti. Then I was going to warm it up in the microwave with a tiny bit of salt, and espouse for hours about hearty/healthy/goody aspects of eating it in the office (which I’m sure my new, temporary co-workers would love).

Finally, I was going to make a lot of kale puns. Like that this dish was kale and hearty and that criticizing it would be beyond the kale. I’d watch my favorite movie, Kale Rider, or maybe even An American Kale, and then read A Kale of Two Cities, but only when I finished my kalegate party.

But then Michael Jackson died.

So instead, I’ll leave y’all with one of the best things he’s ever done.



P.S. Nutritional numbers come from Cooking Light, so only the price is calculated down below.

Kale with Garlic and Peppers
4 servings (serving size: 1 cup kale mixture)
Adapted from Cooking Light.

2 teaspoons olive oil
2 cups sliced red bell pepper (about 2 medium or 1 large )
1 tablespoon chopped seeded jalapeño pepper (about 1 small)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
14 cups chopped kale, stems removed (about 1 pound)
1/2 cup organic vegetable broth (or low-fat chicken broth)
1 garlic clove, minced
Lemon wedges (optional)

In a large pot or small Dutch oven, heat oil over medium-high heat. Add bell pepper, jalapeno, salt, and black pepper. Cook until tender, about 3 or 4 minutes, stirring occasionally. Add kale and broth. Cover. Drop heat to medium-low and simmer until the kale wilts, around 10 minutes. (Only stir it once.) Uncover. Add garlic. Stir. Jack heat up to medium. Cook about 2 more minutes, or until all the liquid is gone. Serve.

Approximate Calories, Fat, and Price Per Serving
157 calories, 4.1 g fat, 40.63

Calculations
2 teaspoons olive oil: $0.17
2 cups sliced red bell pepper (about 2 medium or 1 large): $0.96
1 tablespoon chopped seeded jalapeño pepper (about 1 small): $0.14
1/4 teaspoon salt: $0.01
1/4 teaspoon freshly ground black pepper: $0.01
14 cups chopped kale, stems removed (about 1 pound): $0.79
1/2 cup organic vegetable broth (or low-fat chicken broth): $0.22
1 garlic clove, minced: $0.05
Lemon wedges (optional): $0.16
TOTAL: $2.51
PER SERVING (TOTAL/4): $0.63

Kale with Garlic and Peppers: A Tribute

Today was going to be about the general awesomeness of kale – how it’s super-easy to prepare, lends crazy heft to lighter dishes, and is one of the cheapest, most natural foods you can pick up at the supermarket. As part of that, I was going to gush all over the innate incredible-ness of Cooking Light’s Kale with Garlic and Peppers. Mostly about how it’s one of the simpler, tastier sides I’ve whipped up in recent memory. Then I was going to babble about the profusion of kale dishes available here and at the eminently stellar I Heart Kale.

After it was all done, I was going to stop writing. Soon enough, I would to dump my leftover Kale with Garlic and Peppers into some cold spaghetti. Then I was going to warm it up in the microwave with a tiny bit of salt, and espouse for hours about hearty/healthy/goody aspects of eating it in the office (which I’m sure my new, temporary co-workers would love).

Finally, I was going to make a lot of kale puns. Like that this dish was kale and hearty and that criticizing it would be beyond the kale. I’d watch my favorite movie, Kale Rider, or maybe even An American Kale, and then read A Kale of Two Cities, but only when I finished my kalegate party.

But then Michael Jackson died.

So instead, I’ll leave y’all with one of the best things he’s ever done.



P.S. Nutritional numbers come from Cooking Light, so only the price is calculated down below.

Kale with Garlic and Peppers
4 servings (serving size: 1 cup kale mixture)
Adapted from Cooking Light.

2 teaspoons olive oil
2 cups sliced red bell pepper (about 2 medium or 1 large )
1 tablespoon chopped seeded jalapeño pepper (about 1 small)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
14 cups chopped kale, stems removed (about 1 pound)
1/2 cup organic vegetable broth (or low-fat chicken broth)
1 garlic clove, minced
Lemon wedges (optional)

In a large pot or small Dutch oven, heat oil over medium-high heat. Add bell pepper, jalapeno, salt, and black pepper. Cook until tender, about 3 or 4 minutes, stirring occasionally. Add kale and broth. Cover. Drop heat to medium-low and simmer until the kale wilts, around 10 minutes. (Only stir it once.) Uncover. Add garlic. Stir. Jack heat up to medium. Cook about 2 more minutes, or until all the liquid is gone. Serve.

Approximate Calories, Fat, and Price Per Serving
157 calories, 4.1 g fat, 40.63

Calculations
2 teaspoons olive oil: $0.17
2 cups sliced red bell pepper (about 2 medium or 1 large): $0.96
1 tablespoon chopped seeded jalapeño pepper (about 1 small): $0.14
1/4 teaspoon salt: $0.01
1/4 teaspoon freshly ground black pepper: $0.01
14 cups chopped kale, stems removed (about 1 pound): $0.79
1/2 cup organic vegetable broth (or low-fat chicken broth): $0.22
1 garlic clove, minced: $0.05
Lemon wedges (optional): $0.16
TOTAL: $2.51
PER SERVING (TOTAL/4): $0.63

Veggie Might: Strawberry Rhubarb Crumble Nostalgia, Co-opted

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.

Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.

A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.

My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”

Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.

Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.

How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”

Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.

The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.

This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.

I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.

If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.

Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.

Filling
5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice

Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)

1) Preheat oven to 375 degrees.

2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.

3) In another bowl, combine all topping ingredients. Stir until you get some clumps.

4) Sprinkle topping with your hands evenly over the fruit.

5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.

6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.

Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62

Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62

Veggie Might: Strawberry Rhubarb Crumble Nostalgia, Co-opted

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.

Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.

A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.

My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”

Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.

Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.

How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”

Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.

The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.

This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.

I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.

If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.

Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.

Filling
5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice

Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)

1) Preheat oven to 375 degrees.

2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.

3) In another bowl, combine all topping ingredients. Stir until you get some clumps.

4) Sprinkle topping with your hands evenly over the fruit.

5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.

6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.

Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62

Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62

Food Network, the Decline of Stand and Stir Programming, and Where to Go From Here

Earlier this week, True/Slant’s Michael Greenberg wrote a scathing open letter to Bob Tuschman, the SVP of Programming at Food Network. In it, he rails against their lineup as of late. A few key quotes:

“The Next Food Network Star sucks. It’s not entertaining. It has nothing to do with actual culinary skill. And it’s another troubling step in the ultimate devaluation of your network’s brand.”

“Nowadays, prime time on the Food Network is all about competition shows and reality non-fiction programming — and it’s all about folks looking to make a name and buck. The food is just an afterthought for you, Bob, and it’s really starting to grate on me.”

“It looks like my beloved Food Network has succumbed to the reality-show dreck that pollutes other once-innovative TV networks, like MTV and VH1.”

As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?

Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.

However.

As someone working in cable television, I think Michael’s out of his mind.

When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.

At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).

However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.

If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.

But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”

Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.

So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?

P.S. Quite a few Serious Eaters compared Food Network's current slate to MTV's lifestyle programming, which I thought was interesting. MTV stopped playing videos because they’re pretty much the lowest-rated things you can put on TV without resorting to infomercials. Kids aren’t the same as they were in 1987 – they’re not going to watch a Ne-Yo video and then stick around for the Jonas Brothers. Also, get off my lawn!

P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.

(Photos courtesy of The Morning News and Operation Bon Appetit.)

Food Network, the Decline of Stand and Stir Programming, and Where to Go From Here

Earlier this week, True/Slant’s Michael Greenberg wrote a scathing open letter to Bob Tuschman, the SVP of Programming at Food Network. In it, he rails against their lineup as of late. A few key quotes:

“The Next Food Network Star sucks. It’s not entertaining. It has nothing to do with actual culinary skill. And it’s another troubling step in the ultimate devaluation of your network’s brand.”

“Nowadays, prime time on the Food Network is all about competition shows and reality non-fiction programming — and it’s all about folks looking to make a name and buck. The food is just an afterthought for you, Bob, and it’s really starting to grate on me.”

“It looks like my beloved Food Network has succumbed to the reality-show dreck that pollutes other once-innovative TV networks, like MTV and VH1.”

As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?

Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.

However.

As someone working in cable television, I think Michael’s out of his mind.

When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.

At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).

However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.

If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.

But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”

Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.

So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?

P.S. Quite a few Serious Eaters compared Food Network's current slate to MTV's lifestyle programming, which I thought was interesting. MTV stopped playing videos because they’re pretty much the lowest-rated things you can put on TV without resorting to infomercials. Kids aren’t the same as they were in 1987 – they’re not going to watch a Ne-Yo video and then stick around for the Jonas Brothers. Also, get off my lawn!

P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.

(Photos courtesy of The Morning News and Operation Bon Appetit.)

Tuesday Megalinks

Today it's recipe lists, weight loss for the very tall, and an infuriating article from the Gray Lady. Tuesday, I like you!

Ad Age: Consumers Say They Want Healthy, But Aren’t Buying it
Oh, yikes. You know those calorie counts they’re starting to post on fast food menus? Apparently, they’re not making/they won’t make much of a difference in what good citizens are ordering. This is perplexing.

Casual Kitchen: The Hummus Blogroll – 16 Easy to Make Hummus Recipes
As I am currently obsessed with all things hummus-related (we’re even watching Don’t Mess With the Zohan, where it figures in prominently), this is my favorite post of the moment. Chipotle Hummus? Thai Basil Hummus? Avocado Hummus? I’ve died and gone to Hummeaven.

Chow: RSVP to My Damn Invite
Yarg. We’re all adults here! Tell me if you’re coming to my party! Because next time you show up without notice and bring 16 hot dogs with no buns, I’m making them out of your shirt.

Consumerist: More People Are Getting Their Food Straight From Farms
Thanks to CSAs, pick-yer-owns, and various related services, farm-procured edibles have jumped about 100% in ten years. Disillusionment works, people!

Consumerist: Sorry, You Are Too Tall for Weight Watchers
WW Online doesn’t cater to those 6’10” and over. Sorry, Shaq.

Frantic Home Cook: 50 Pasta Salads, Just in Time for Summer
Woo hoo! Just … woo hoo! (Thanks to Casual Kitchen for the link.)

Frugal Dad: How Many Nights a Week Do You Eat Out?
Good post made better by solid cross-section of comments and experiences. This is a habit I’m still desperately trying to break. Or at least curb a little.

The Kitchn: Help! I Have the Palate of a Child
Great post with a title that reminds me of my favorite Stephen King line, after someone asked him why he writes such fanciful horror tomes: “I have the heart of a small boy. And I keep it in a jar on my desk.”

The Kitchn: Good Question – How Should I Store Brown Sugar?
Why, in a acid-free plastic cover, so you don’t bend the corners or muss the liner notes. Oh … wait. Not this Brown Sugar? Sorry. I got confused.

The Kitchn: What’s Your Favorite Warm Weather Breakfast?
Come for the picture. Stay … well, stay for the picture, too. It’s a nice picture. But the comments are good, too.

Like Merchant Ships: Library Bag – Green Garden Dip
Okay, I don’t want to creep her out or anything, but every time Meredith posts something like this, it makes me want kids, like, right now. Oh, and there’s a ranch dip recipe.

Money Saving Mom: Is it Possible to Lose Weight on a Budget?
Umm … yes. But again, more in the comments!

New York Times: How Food Makers Captured Our Brains
Hint: it wasn’t with a net. It was with regular foods, combined in certain ways so as to stimulate the reward system hardwired into our brains. They blinded us with neuroscience!

New York Times: With This Burger, I Thee Wed
This article’s been making the rounds the last week or so, and I have to say – I flat-out hate it. It reeks of privilege and condescension, and I can’t tell if it’s the subject or that it’s being called a trend. Readers, thoughts?

Science Daily: Living Near Fast Food Outlet Not A Weighty Problem For Kids
Huh? This goes against popular science and widely-accepted research. Michael Pollan, are you listening? If so, sweet! You have excellent ears.

The Simple Dollar: The Truth About Grocery Store Flyers
The circulars are my supermarket bibles, but Trent has some well-founded reservations. The quantity sales are a pain in the butt, man.

(Photos courtesy of Tasty Planner, Calgary Public Library, and Psi Xperience.)

Tuesday Megalinks

Today it's recipe lists, weight loss for the very tall, and an infuriating article from the Gray Lady. Tuesday, I like you!

Ad Age: Consumers Say They Want Healthy, But Aren’t Buying it
Oh, yikes. You know those calorie counts they’re starting to post on fast food menus? Apparently, they’re not making/they won’t make much of a difference in what good citizens are ordering. This is perplexing.

Casual Kitchen: The Hummus Blogroll – 16 Easy to Make Hummus Recipes
As I am currently obsessed with all things hummus-related (we’re even watching Don’t Mess With the Zohan, where it figures in prominently), this is my favorite post of the moment. Chipotle Hummus? Thai Basil Hummus? Avocado Hummus? I’ve died and gone to Hummeaven.

Chow: RSVP to My Damn Invite
Yarg. We’re all adults here! Tell me if you’re coming to my party! Because next time you show up without notice and bring 16 hot dogs with no buns, I’m making them out of your shirt.

Consumerist: More People Are Getting Their Food Straight From Farms
Thanks to CSAs, pick-yer-owns, and various related services, farm-procured edibles have jumped about 100% in ten years. Disillusionment works, people!

Consumerist: Sorry, You Are Too Tall for Weight Watchers
WW Online doesn’t cater to those 6’10” and over. Sorry, Shaq.

Frantic Home Cook: 50 Pasta Salads, Just in Time for Summer
Woo hoo! Just … woo hoo! (Thanks to Casual Kitchen for the link.)

Frugal Dad: How Many Nights a Week Do You Eat Out?
Good post made better by solid cross-section of comments and experiences. This is a habit I’m still desperately trying to break. Or at least curb a little.

The Kitchn: Help! I Have the Palate of a Child
Great post with a title that reminds me of my favorite Stephen King line, after someone asked him why he writes such fanciful horror tomes: “I have the heart of a small boy. And I keep it in a jar on my desk.”

The Kitchn: Good Question – How Should I Store Brown Sugar?
Why, in a acid-free plastic cover, so you don’t bend the corners or muss the liner notes. Oh … wait. Not this Brown Sugar? Sorry. I got confused.

The Kitchn: What’s Your Favorite Warm Weather Breakfast?
Come for the picture. Stay … well, stay for the picture, too. It’s a nice picture. But the comments are good, too.

Like Merchant Ships: Library Bag – Green Garden Dip
Okay, I don’t want to creep her out or anything, but every time Meredith posts something like this, it makes me want kids, like, right now. Oh, and there’s a ranch dip recipe.

Money Saving Mom: Is it Possible to Lose Weight on a Budget?
Umm … yes. But again, more in the comments!

New York Times: How Food Makers Captured Our Brains
Hint: it wasn’t with a net. It was with regular foods, combined in certain ways so as to stimulate the reward system hardwired into our brains. They blinded us with neuroscience!

New York Times: With This Burger, I Thee Wed
This article’s been making the rounds the last week or so, and I have to say – I flat-out hate it. It reeks of privilege and condescension, and I can’t tell if it’s the subject or that it’s being called a trend. Readers, thoughts?

Science Daily: Living Near Fast Food Outlet Not A Weighty Problem For Kids
Huh? This goes against popular science and widely-accepted research. Michael Pollan, are you listening? If so, sweet! You have excellent ears.

The Simple Dollar: The Truth About Grocery Store Flyers
The circulars are my supermarket bibles, but Trent has some well-founded reservations. The quantity sales are a pain in the butt, man.

(Photos courtesy of Tasty Planner, Calgary Public Library, and Psi Xperience.)

Poached Eggs and Hardboiled Eggs: Eggs Two Ways, No Yolking

It’s been five days, and the Husband-Elect and I have successfully polished off our haul from last week’s trip to the Farmer’s Market. (Friends helped.) While we appreciated the ground beef, liked the bacon very much, and freakin’ loved the bread, the highlight of our booty (heh) was undoubtedly the carton of eggs. The EGGS. Who knew?

Lemme explain.

Okay, you know how supermarket eggs are? Runny, pale yellow yolks with flimsy whites and shells that break if you look at them the wrong way? Farmer’s market eggs are not like that at all. They have bright orange yolks with a silky, almost syrupy texture. They have substantive whites you can actually bite into. They have thick, brownish shells that seem almost twice as hard as store-bought eggs.

But best of all, they’re not just eggs. They’re EGGS. They taste like the eggs you remember as a kid. Or like regular eggs, turned up to 11. Or like eggs on ‘roids. (Alex Rodregguez?) If supermarket eggs are regular humans, farmer’s market eggs are the X-Men – regular humans, but way better. Like with claws and telekinesis and stuff.

I prepared our EGGS two ways this past weekend: poached and hard-boiled. Neither method uses oil, butter or cream, which cuts down on the fat. And the techniques – one from The Kitchn, the other from Chocolate & Zucchini – are basically foolproof. I’m an idiot when it comes to hardboiling, and Clotilde’s way hasn’t failed me yet. I owe her something in return. Perhaps a really good egg?

I do need to mention: today I learned there may be an issue with pasteurization and farm-fresh eggs. If you’re nervous, you might want to avoid the poaching and skip ahead to hardboiling. Either way, you’ll feel eggscellent in the end. Eggstra special. Eggceptional, even. (Sorry.)

Whirlpool-Style Poached Eggs
Makes 1 serving
Adapted from The Kitchn.

1 egg
1/2 tablespoon salt
1/2 tablespoon white vinegar
Salt and pepper to taste

1) Add 1 quart of water, salt, and vinegar to a medium pot. Bring it to a boil. Drop heat to medium-low and simmer, making sure the bubbles remain pretty low-key. Using a slotted spoon, create a gentle whirlpool in the pot.

2) Get out a teacup and crack your egg into that cup. Very gently, lower the teacup into the whirlpool and set the egg free. It should migrate to the middle of the pot. 

3) Cook the egg 3 1/2 to 4 minutes. (Try not to go over.) Gently remove egg with your slotted spoon, and let some of the water drip back into the pan. Stick egg on plate. Salt and pepper to taste. Eat.

NOTE: If you’re having multiple eggs, I might do this one at a time. Otherwise … collisions. Yolk everywhere. Dogs and cats, living together. Mass hysteria.


Hardboiled Eggs
Makes 1 serving
Adapted from Chocolate & Zucchini.

1 large egg
Salt and pepper to taste

1) Get out a medium pot. Gently place the whole egg in the pot. and "cover with cold water by a 1/2-inch or so." Put it on the stove and turn the heat to medium-high. Once it starts boiling, kill the heat and cover the pot. Do not touch it for 7 minutes. (No more, no less.)

2) While egg is sitting, fill a medium bowl with cold water and a few ice cubes. After 7 minutes, put the egg in the ice bath. Let it sit 3 minutes.

3) This is all from Heidi, and it's genius: "Roll egg lightly on cutting board, hard enough so shell will crack, but not so hard you mangle it." (Why did I never think of this?) Peel your egg. Add some salt and pepper. Serve. To yourself, presumably.

Approximate Calories, Fat, and Price Per Serving for Both Dishes
74 calories, 5 g fat, $0.50

Poached Eggs and Hardboiled Eggs: Eggs Two Ways, No Yolking

It’s been five days, and the Husband-Elect and I have successfully polished off our haul from last week’s trip to the Farmer’s Market. (Friends helped.) While we appreciated the ground beef, liked the bacon very much, and freakin’ loved the bread, the highlight of our booty (heh) was undoubtedly the carton of eggs. The EGGS. Who knew?

Lemme explain.

Okay, you know how supermarket eggs are? Runny, pale yellow yolks with flimsy whites and shells that break if you look at them the wrong way? Farmer’s market eggs are not like that at all. They have bright orange yolks with a silky, almost syrupy texture. They have substantive whites you can actually bite into. They have thick, brownish shells that seem almost twice as hard as store-bought eggs.

But best of all, they’re not just eggs. They’re EGGS. They taste like the eggs you remember as a kid. Or like regular eggs, turned up to 11. Or like eggs on ‘roids. (Alex Rodregguez?) If supermarket eggs are regular humans, farmer’s market eggs are the X-Men – regular humans, but way better. Like with claws and telekinesis and stuff.

I prepared our EGGS two ways this past weekend: poached and hard-boiled. Neither method uses oil, butter or cream, which cuts down on the fat. And the techniques – one from The Kitchn, the other from Chocolate & Zucchini – are basically foolproof. I’m an idiot when it comes to hardboiling, and Clotilde’s way hasn’t failed me yet. I owe her something in return. Perhaps a really good egg?

I do need to mention: today I learned there may be an issue with pasteurization and farm-fresh eggs. If you’re nervous, you might want to avoid the poaching and skip ahead to hardboiling. Either way, you’ll feel eggscellent in the end. Eggstra special. Eggceptional, even. (Sorry.)

Whirlpool-Style Poached Eggs
Makes 1 serving
Adapted from The Kitchn.

1 egg
1/2 tablespoon salt
1/2 tablespoon white vinegar
Salt and pepper to taste

1) Add 1 quart of water, salt, and vinegar to a medium pot. Bring it to a boil. Drop heat to medium-low and simmer, making sure the bubbles remain pretty low-key. Using a slotted spoon, create a gentle whirlpool in the pot.

2) Get out a teacup and crack your egg into that cup. Very gently, lower the teacup into the whirlpool and set the egg free. It should migrate to the middle of the pot. 

3) Cook the egg 3 1/2 to 4 minutes. (Try not to go over.) Gently remove egg with your slotted spoon, and let some of the water drip back into the pan. Stick egg on plate. Salt and pepper to taste. Eat.

NOTE: If you’re having multiple eggs, I might do this one at a time. Otherwise … collisions. Yolk everywhere. Dogs and cats, living together. Mass hysteria.


Hardboiled Eggs
Makes 1 serving
Adapted from Chocolate & Zucchini.

1 large egg
Salt and pepper to taste

1) Get out a medium pot. Gently place the whole egg in the pot. and "cover with cold water by a 1/2-inch or so." Put it on the stove and turn the heat to medium-high. Once it starts boiling, kill the heat and cover the pot. Do not touch it for 7 minutes. (No more, no less.)

2) While egg is sitting, fill a medium bowl with cold water and a few ice cubes. After 7 minutes, put the egg in the ice bath. Let it sit 3 minutes.

3) This is all from Heidi, and it's genius: "Roll egg lightly on cutting board, hard enough so shell will crack, but not so hard you mangle it." (Why did I never think of this?) Peel your egg. Add some salt and pepper. Serve. To yourself, presumably.

Approximate Calories, Fat, and Price Per Serving for Both Dishes
74 calories, 5 g fat, $0.50