Talia Ralph, PRK Guest Contributor

There’s never been a better time to be a foodie – especially if you’re a foodie who spends a good chunk of your day online. There are enough food blogs out there to satiate any taste (and distract you from any amount of productive work), from the visually stunning curation of Tastespotting to the pork worship of Bacon Unwrapped.

On June 17, CNN decided to jump into the mix with their latest blog, Eatocracy, an entire corner of CNN.com dedicated entirely to eating. Their motto says it all: if it tastes good, it is good. (I’m thinking of adopting it as my personal mantra.)

Eatocracy editor Kat Kinsman, formerly of AOL and Slashfood, caught up with us in-between on-air interviews with CNN anchors. Her discovery?

“Every single anchor has talked to me about how much they love food,” Kinsman laughs. But of course — as the blog capitalizes on — the what, how, and where from of eating has become much more top-of-mind.

Continue reading →

Clio and its sister sashimi bar, Uni, are two of Boston’s most celebrated restaurants, the types of places that most people–particularly if you’re on my budget–reserve for very special occasions. But it’s not just the food that makes them so special, it’s also their extraordinary selection of cocktails. Clio’s epic, shared drink list includes over seventy cocktails, ranging from classics to bar originals, fizzes to Tiki drinks. What’s more, you can drop by the bar and get some great drinks without (necessarily) breaking the bank. No special occasion required.

The man behind the massive cocktail tome at Clio is bartender Todd Maul. It’s fitting that he would author a list that reads like a book, since he studied English in grad school. (“There are two things you don’t want to get me started on, if you don’t have some time,” he says with a laugh, “alcohol and Moby Dick.”) After leaving school and tending bar at a number of hotels around town, Todd landed at Clio a year and a half ago to head up their ambitious bar program. It was just a few months back that he unveiled the new drink menu, which immediately set area cocktail-enthusiasts abuzz. Continue reading →

Alexandra Dimodica
LOCAL BITES
Fresh, local cooking just got easier
At Ledge Kitchen & Drinks, local produce has taken on a whole new meaning. The Dorchester restaurant brings the source home and plants a 2,000-square-foot rooftop garden.
Chefs, meet your new favorite bread
The Hungry Mouse blogger, Jessie, shares an artful recipe for fougasse – not to be mistaken with foie gras or Fugazi, the late 80’s American punk band. It’s “a traditional Provençal bread that’s studded with olives and fresh herbs.” Healthier. No question.
Mix it up, Powisset Farm style
Tod Dimmick creates beautiful bites inspired by his CSA share at Powisset Farm. Grilled fresh herb pizza or warm & cool salad with beets, carmalized onions & fresh mozzarella, anyone? Also, don’t forget to read PRK’s monthly posts by Powisset’s Farm Manager, Meryl LaTronica. Meryl’s newest is slated for Tuesday, July 20th. Continue reading →

Anastacia Marx de Salcedo
Guest Contributor, Slow Food Boston

Things been a bit tough the past few years? Maybe your consulting gig as a $150/hr e-enabler went south after the 2008 financial industry meltdown. Maybe your stupidvisor called you into her office all teary-eyed and gave you the “things aren’t working out” talk. Maybe you foolhardily decided now was the time to dedicate yourself 100% to your dream of becoming a world-famous Twitter artist. The fact is more than half of us are struggling with a downsized income, and 62% have clamped down on our spending. Praise be!

Last month, I posted about my attempts to eat slow ‘n’ cheap ($1.25 per person-meal; the allotment for a family of four with an annual income of $44,100), and got so discouraged I wandered into the wine section to drink up my grocery wad. You responded by giving me an earful (in the form of over 135 suggestions, some of them running to several paragraphs) on how to adhere to Slow Food principles* without blowing the rent money—here on Public Radio Kitchen, the Slow Food USA blog, the Slow Food USA Facebook page and in person at the PRK/Slow Food Boston “Slow Food on No Dough” potluck held June 30th. Thank you. I’ve read each and every one, and I now see the light.

Not only is it possible to eat well without spending a lot, it’s better for you—and the planet! Continue reading →

Mike Fubini
Beatrice Peltre, a French expatriate and regular contributor to the Boston Globe Food section, has created an exceptional blog, La Tartine Gourmande. Through skillful use of a camera and poetic use of the English language, Beatrice reminds her readers of food’s sometimes forgotten beauty; she gracefully elevates cooking and eating to the level of artistic creation. Take her July 2nd post on Panna cotta and stewed berries en verrines. For the Fourth of July holiday, while my family and I were drizzling cheap chocolate sauce on vanilla ice cream and calling it Heaven, Beatrice crafted these gorgeous, delicious desserts for her family. Her talents as a food stylist and photographer shine through. Continue reading →

Donna Kirk

A few years ago, I discovered cooking salts. The variety astonished me. Salt is salt, right?

Try again.

Salts the world over present different colors and textures based on the unique characteristics of the rocks and mineral deposits from which they’re mined. For example, the greyish hue of French Grey Sea Salt comes from mineral deposits in clay. Hawaiian Black Salt or Red Alaea Salt, harvested from the waters off the tiny island of Molokai, are colored by volcanic ash. Continue reading →

 
 
 

Courtesy of Cuisine En Locale

Jessica Alpert

Oh yes, we’re making a habit of it. Being on the air, that is.

Today’s Radio Boston PRK segment focuses on the city’s underground supper club culture. Whether it’s O.N.C.E. or Feast MASS, or perhaps the previous Love + Butter, what’s all this about dining incognito?

We sent Radio Boston’s Adam Ragusea to experience O.N.C.E. CHEESE and he truly captures the experience in his six minute piece.

We’ll also open up the conversation and welcome JJ Gonson of O.N.C.E. and Lucia Jazayeri of the new Feast MASS. Subjects on the menu: why do this in restaurant-rich Boston? Is this even legal? What’s the allure?

We really want to know your thoughts. Have you been to one of these dinners? What do you think of this food “counter-culture?”  What are the clubs we DON’T know about?!

Make sure to tweet or Facebook us at RadioBoston beginning at 3pm. You can also call in with your comments at: 1-800-423-8255, or 1-800-423-TALK.

If you miss the LIVE conversation, don’t worry.  We’ll post the segment HERE after the show.

(Photo: courtesy of The Perfect Pantry)
Alexandra Dimodica
LOCAL BITES

Salty & Sweet
Nutella crepe lovers, meet your new pastry friend. The Perfect Pantry blogger shares her thoughts on sea salt and a nutella/fruit turnover recipe. 

Two summer favorites, now friends
Visit the Blue Hills Brewery SummerFest on July 10th  for music, food and a taste of watermelon wheat beer.

Campfire potlucks, outdoor games and two days at the farm
Visit Maine’s Lone Moose Farm on July 10th for Ancestor’s Days Summer Fest and Lone Moose Farm Highland Games.  If you’re down to camp, bring your tent and stay for the weekend!

Behind the Scenes: Organic Farming
Another treat from Maine. Have all of your gardening questions answered on July 10th at the Annual Farm Tour at Snakeroot Organic Farm and meet these “gardeners to the public.”

Be Well
Visit City Market of Onion River Co-op in Burlington, VT, on July 11th for the Summer Farm Tour: Wellness – local medicinal herbs, goats, lunch, and wine will abound!

Love jam? Do it yourself!
Stay on more days in Burlington for a Canning 101: Jam course at the  “Chubby Muffin”  on July 13th.  You’re in for a sweet surprise.

Wednesday Wines on the Cape
Truro Vineyards invites you to make next Wednesday, and each Wednesday thereafter, more than a “hump day” this summer with a dose of  WAAM (Wine Art Appetizers & Music).

Farm to School
Amy Cotler of The Locavore Way has written the MA Farm to School Cookbook. Download these local produce recipes to see what participating schools are eating.

Are you a cocktail guru?
Test your knowledge on August 1st at Tipple Trivia Sunday Nights (A Cocktail Geek-Off) at Upstairs on the Square in Cambridge.
***
NATIONAL TREATS

The anti-slow food
The competition was heated this year at Nathan’s Famous Fourth of July International Hot Dog Eating Contest on Coney Island.  The winner?  Joey “Jaws” Chestnut.

Would you like foie gras with that?
Humphry Slocombe in San Francisco, CA, has ice cream for all taste buds – from strawberry candied jalepeno to government cheese. Yum?

As you may have noticed, it’s currently rather toasty here in Boston. Other than parking myself next to the A/C, one of my favorite ways to cool down from the swelter is with some icy granita (or granité, if you want to be French about it). One of the best things about this frozen treat is that not only is it tasty and refreshing, it’s dead easy to make — no special equipment or ice cream makers necessary! Plus, you get the added bonus of sticking your head in the freezer every 20 minutes. What could be better?

At heart, granita is water, sugar and some sort of flavoring. Lemons, all types of melon, berries, or even almonds work well. Right now, I’ve got a batch of coffee granita chilling in the freezer.

Here’s the recipe that I use for coffee granita. I’ve also included a recipe from my mother for watermelon granité, which was my introduction to this lovely dessert and doesn’t even require repeat visits to the freezer. Of course, it should go without saying, it always tastes better when she makes it.
COFFEE GRANITA


5 cups strong coffee (The better the coffee, the tastier the granita)
5 tablespoons sugar


Pour the hot coffee into a shallow dish or baking pan, add sugar, and stir until dissolved. Allow to cool down slightly and then freeze, uncovered, for 45 minutes to an hour. Use a fork to break up any ice crystals that have formed in the coffee. Repeat freezing and fork raking process every 20 minutes or so until the coffee has fully crystallized.


WATERMELON GRANITÉ


4 cups watermelon without seeds
2 tablespoons lemon juice
1/2 cup sugar


Put melon pieces in food processor and blend 5 seconds or till puréed. Add lemon juice and sugar. Blend until the sugar has dissolved. Adjust sugar, lemon juice if necessary. Pour into tray, freeze till firm. If it gets too hard, blend briefly. Honeydew or cantaloupe garnished with mint
are good variations. You could probably substitute honey for the sugar.

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Sue McCrory & Anastacia Marx de Salcedo

Thanks to all of you who came out for last Wednesday’s Slow Food on No Dough potluck and author talk! We loved meeting you, tasting your dishes and exchanging tips on eating well on a budget. (And a second apology to those who couldn’t make the rescheduled event; we hope you had good company with whom to share your offering and promise that next time we’ll talk ourselves down from weather mass hysteria.)

Surveying the overladen tables, it was clear that vegetables and legumes are the go-to categories for penny-pinching gourmets (for more on this, read Anastacia’s post next Tuesday). Contributions ranged from crunchy kale chips, $0.05 per serving (homegrown! hard to get any cheaper!) and elaborate salads with chunks of spicy roasted sweet potato, $0.50 per serving, to that good ole Latin staple, rice ‘n’ beans, $0.50 (I won’t tell anyone you sacrilegiously baked it, Brian :-)) and a watermelon and feta salad, $0.75, served in the shell (from Jeff Potter, author of the forthcoming Cooking for Geeks). Attendees and our distinguished panel of judges were badgered into trying everything and then having seconds to select the *drumroll*… Continue reading →