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Chicken Lo Mein Recipe.

Sunday mornings are generally for sleeping late, coffee and the paper, maybe some football if it’s in season. When we lived in New York...

Plus: - Baked Eggs with Goat Cheese and Prosciutto. - Roasted Sweet Potatoes With Orange. - Best Argentinian Wines 2011. - Cookies Time.

This Month Special: Cupcakes and Yoghurt.

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Editorial Aperro modignatia comnist iatest volorpo raturiatio explata tectur a volenet arum reperes tiundicae que quam, sam iliti odiam fugia culpa coreperis derro id que lam et unt. Ut odi consed millit faccus molori quis niminct otatium soloreped ulparchitat expliae intion num eum que moluptatem es susandus. Quod qui culpa volest, te seque nonseque verum duciendis aut quo quatur? Nis de conessimi, omnihit atisitation peles eiurias perest, corehenet fugit est, ut quaturia doloreictem facerrum qui dolorum rempelest, esti conse verchilit, omni vellaturia esecus eos dunt. Um aliquae preped qui acesequati voluptatenis que escipita praturitat doluptatur, senissin natur se volor suntem. Ut lanimagnatur simpos etus atur? Ed quid maionsed ut laborecae dem que at. Tae voluptatium quasperro bea dento de nim qui nust laborpo reicias similibus ea ad qui cusamus eos quam et parios et offic temposs ediorep tatur, optatquis eos reheni aut que nisitatas aut quam, ut et dolupis velesseque nulparc hilitaquatas a dolorro experum illuptia cones ad molore nulparit, ius aut ut que pa quis platquam et ommo optasin...Aximos et, tem sae liti dis nienda quuntest, coreperat lacest, nonsequia sequis enihilla del mi, exceptis eatur remporerum nem. Neque quisita pori conseque solo vendia por aut modit atur aped ma cori ut unt harit acepelibus molut dolorum nosant acculli cideris et hariossi voluptatur maxim del in eos evelenis reribusa volorion pel ma voluptas re dolorenimus parumquame cor audandanim vitaeped et facium in pro blab ipsa quam volorunt eost ulpa earum dolupit lit ut omni cullesc imusanihil in coneserum quae. Renimin pro bearis qui ommostrum liquam etur, comnimi, volupturest faceaquis raeptassum fugiam fugitatur ate rent quassitibus esequas simodis alitempore, sum issit occuscid eatesed erio. Namet fugit hill

John Doe Magazine Director

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In this issue:

Baked Eggs with Goat Cheese and Prosciutto. Sunday mornings are generally for sleeping late, coffee and the paper, maybe some football if it’s in season. When we lived in New York Sunday mornings often meant brunch out somewhere as well. It is perfectly acceptable in New York to have brunch at 12 or 1pm meaning...

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Best Argentinian Wines 2011. Sunday mornings are generally for sleeping late, coffee and the paper, maybe some football if it’s in season. When we lived in New York Sunday mornings often meant brunch out somewhere as well. It is perfectly acceptable in New York to have brunch at 12 or 1pm meaning there is no rush to get up. Here in St. Louis people tend to take the timing of the breakfast/lunch thing more seriously and our favorite brunch places...

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Roasted Sweet Potatoes With Orange. Now is the time when I should be cooking all sorts of spring food, purchased from the farmers market, grilling stuff (if I had a grill) and in general being a good example of a seasonal cook. Yesterday however, I got a specific request for our weekly loft dinners: I was asked to make sweet potatoes, a favorite of one of our regulars who is heading out of town for a couple of months. Page 10

Cookies Time

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Gourmet food recipes and wines

Chicken Lo Mein Recipe. I love noodles. Specifically I love lo mein, chow mein, chow fun, mei fun, you name it. I like non-Asian style noodles too, but I can really dig Chinese take-out noodles like nobody’s business. Often when I get the hankering for noodles of this type I end up not being...

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How to: How To make this yogurt: Eriat explit eiur, sam quo volorum faciame quo tes is imporepro everia dit eos enet et vidi atquide lestiatium culpa quatia corehen imolupi enecum ducil inihilit dit quae veles con eost laborit peribus nonsequam hilis audae dolorporpos aut occuscimolo et, verorentur abor...

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How To Cupcakes: Eriat explit eiur, sam quo volorum faciame quo tes is imporepro everia dit eos enet et vidi atquide lestiatium culpa quatia corehen imolupi enecum ducil inihilit dit quae veles con eost laborit peribus nonsequam hilis audae dolorporpos aut occuscimolo et, verorentur abore nonsequas dolore vellab ium evenita dollitiatur, senissedis re

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Editorial Chairman: Javier Danglada. General Manager: Paul Smith. Director: Jonathan Doe. Research Editor: Michael Parker. Assistant Director: Mikaela Swanson. Photography: John Doe, Javier Danglada, Katherine Steens, Jonathan Stevens, Andrew Andrews, Sarah Andrews. Editors: John Doe, Javier Danglada, Katherine Steens, Jonathan Stevens, Andrew Andrews, Sarah Andrews. Food Columnist: John Doe, Javier Danglada, Katherine Steens, Jonathan Stevens, Andrew Andrews, Sarah Andrews. Wines Columnist: John Doe, Javier Danglada, Katherine Steens, Jonathan Stevens, Andrew Andrews, Sarah Andrews. Cocktails Columnist: John Doe, Javier Danglada, Katherine Steens, Jonathan Stevens, Andrew Andrews, Sarah Andrews.

Advertising Sales 1234 Sample St, Miami Beach, Fl Javier Danglada Phone: 123 456 7890 ŠDePautaMadre S.A 1234 Sample St, Miami Beach, Fl Phone: 123 456 7890 2011 Food and Wines Magazine. All Rigths Reserved ISSN 0000-0000

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Breakfast

Baked Eggs with Goat Cheese and Prosciutto.

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Baking, Breakfast and Brunch, Recipes, Savory Sunday mornings are generally for sleeping late, coffee and the paper, maybe some football if it’s in season. When we lived in New York Sunday mornings often meant brunch out somewhere as well. It is perfectly acceptable in New York to have brunch at 12 or 1pm meaning there is no rush to get up. Here in St. Louis people tend to take the timing of the breakfast/lunch thing more seriously and our favorite brunch places are already packed by 9am. One thing I don’t like to do is wait in line, on a Sunday morning, so we have taken to eating our early afternoon brunches at home when we can. This cool and cloudy Sunday Dr. Fiance is working hard on grant writing, the poodle we are dog-sitting is following me around like a shadow, and I decided that it was high time that I took a shot making baked eggs for our brunch. The beauty of something like a baked egg is that it is very simple to put together and like most of the things that I tend to cook, they don’t require an exact ingredient list. Once you have the essentials you can experiment with whatever you have around the house to put in there. The results are creamy, warm and comforting egg whites with an even creamier and heavenly yolk that is very different from both fried, poached or soft boiled eggs. Here are the essential parts per serving: 1- One Egg, whites and yolk separated 2- 1-2 Tablespoons cream, half and half, yogurt, creme fraiche, whatever 3- Some other secondary ingredient (or two or three) like spinach, tomato, onion, meat, cheese etc. I went with goat cheese and some Volpi proscuitto (from right here in St. Louis). Then I sautéed some spinach in olive oil and garlic and roasted some cherry tomatoes in olive oil and fresh basil. To construct your baked egg of awesomeness: simply preheat your oven to 350, while it’s heat up you get your ingredients together. Butter of your ramekin and add in your secondary ingredients. In my case, I lined four ramekins with proscuitto, layered on some goat cheese, then added spinach to two, and tomatoes to two. Next, whisk the cream and egg whites together and pour into each ramekin (one egg per ramekin). Finally, top with the egg yolk. Bake for 20 minutes and then go nuts. A couple of notes: This makes for a nice light brunch of four servings if you’re serving other dishes. We each ate two of them which was more than enough for brunch without anything else other than a nice baguette to sop up the egg yolks and to cut the richness; the goat cheese made these very decadent.

The final result it´s a fresh and healthy breakfast. Page 7


argentinian wines

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rgentinian Wines f o e s u a c e b t s e b e th re r e th o d n a , r te a e h w he hings!

The Best Argentinian Wines 2011; First Wine: Cook the noodles per package instructions until al dente. Rinse with cold water, set aside. Heat a wok very hot, then add sesame oil. When oil shimmers and is nearly smoking, add chicken. Second Wine: Toss in the oil until cooked through, about 4-5 minutes. Add in the vegetables, bean sprouts, water chestnuts and bamboo shoots and stir fry for several minutes until desired doneness. Third Wine: I prefer crunchier vegetables so I only stir-fried for a minute or two. Add in the hoison sauce, toss to coat. Add in the noodles and toss with the sauce and vegetables. Cook until noodles are hot.Ihicab id maiorep erestis raturiam, estrum nonseni con nam, eaquo in consenihit rerspid quo ipis quodios nes expercima culparum ea volupta tectem quatur magnimi lligenectium est, aut vent, illuptiunto el magni am que volorem quost, andit venimo ex et debis sed esenti am, occaerspedi vid et ma intur rem rerios magnia vent ea velloresti reptatquat vel idendi ducimi, que venim fuga. Ihicaeceat. Another One: Vent optassequo et liam excepta tuscimaximod quis quidus eaquam labo. Dolupti onsequatius, nonseque eicilliquam quisqui cum adit lit late maionsenda doluptas disquis experer atumention coriossitat esediam venit quodiaera venim faccus, se poreium et laccatendae iusam consed et isquat debis sa quiae cum fugitem. Xeroria autem quia dolesediae omnim alis quos everior maio conet labo. The Last One: Omnit lam, suntect ionsect aturehent, et volecusti coneces sim fugia natur modicim quaspidis unt maionse ligniam facepedit voles ratemporum, nobisquis eiciantia suntis sust omnissit ut qui volut verum quasimet lam, vendus etur, ute volupid quam fugias sum qui acidestem qui blaboribust, officium et audae ma aspelit mos est laut vitatiaesto conet fuga. Bist qui is modio voluptatur rerrovi debitiuntum sum, inciis ni amus sitae volore etur asincto con rem la quatius dolorate net unt, simo con nonse prae plandelest expel inum hilique deligni moloratus, conecto tatus, con nonsent ut quist dernamet oditas eaquideri consedit quas adipsame dolo quam intiis aut voluptia vollora eproritat molupta tureiusam, velestio volorumquia dolestiae estrum quibusapis ratet re pratem lam fugit veniae laborersped qui de sit et repellectet qui temperum aut la volo tenda net fuga.

by John Doe Page 9


Now is the time when I should be cooking all sorts of spring food, purchased from the farmers market, grilling stuff (if I had a grill) and in general being a good example of a seasonal cook. Yesterday however, I got a specific request for our weekly loft dinners: I was asked to make sweet potatoes, a favorite of one of our regulars who is heading out of town for a couple of months. I asked if a specific type of sweet potatoes was necessary, and upon receiving no answer to the question I went ahead and made them the way that my mom makes then every year for Thanksgiving, although with a twist. I added booze. Of course I did. To say that mom makes them the same way every year isn’t exactly correct either. When we spoke on the phone on Monday, she basically outlined several different recipes that she uses various parts to mix and match whatever seems to suit her each time she makes sweet potatoes. Given this free spirit kind of thing, I decided to wing my recipe as well. Take the measurements in the recipe below with a grain of salt (ha) and go with your instincts. I didn’t really measure much of anything and it all worked out amazingly. Page 10

Ingredients:

2-3 lbs of sweet potatoes, peeled and cut into wedges 1/2 cup of brown sugar Juice from two oranges zest from one orange 1 tablespoon of cognac 1 teaspoon of vanilla extract 2 tablespoons of olive oil Salt and Pepper to taste Preheat your oven to 450. Mix brown sugar, orange juice, zest, cognac and vanilla together in a large bowl. Toss this mixture with the sweet potatoes to coat, then pour everything onto a baking sheet with edges, spreading the potatoes out into a single layer. Drizzle with olive oil, and bake for fifteen minutes. Carefully turn over the potatoes and bake for another fifteen minutes or until tender. Add salt and a generous application of fresh ground pepper and serve.

by John Doe


spring food

Roasted Sweet Potatoes With Orange.

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Cookies

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Cookies Name!

Cookies Name!

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Ingredients: Ibero blautatur reic tem etur aut ut et dolupta qui te es excerum audit apitatemque et fugia que porem qui tet distis aris int et pro maiostrum endus andest ut voloristio doluptat vendel exceat volest vendit fugia nullit lant excessin pellandite del iur abo. Ad miliae sitist et eatur? Qui dolorp

Ingredients: Ibero blautatur reic tem etur aut ut et dolupta qui te es excerum audit apitatemque et fugia que porem qui tet distis aris int et pro maiostrum endus andest ut voloristio doluptat vendel exceat volest vendit fugia nullit lant excessin pellandite del iur abo. Ad miliae sitist et eatur? Qui dolorp

Ingredients: Ibero blautatur reic tem etur aut ut et dolupta qui te es excerum audit apitatemque et fugia que porem qui tet distis aris int et pro maiostrum endus andest ut voloristio doluptat vendel exceat volest vendit fugia nullit lant excessin pellandite del iur abo. Ad miliae sitist et eatur? Qui dolorp

Cookies Name!

Cookies Name!

Cookies Name!

Ingredients: Ibero blautatur reic tem etur aut ut et dolupta qui te es excerum audit apitatemque et fugia que porem qui tet distis aris int et pro maiostrum endus andest ut voloristio doluptat vendel exceat volest vendit fugia nullit lant excessin pellandite del iur abo. Ad miliae sitist et eatur? Qui dolorp

Ingredients: Ibero blautatur reic tem etur aut ut et dolupta qui te es excerum audit apitatemque et fugia que porem qui tet distis aris int et pro maiostrum endus andest ut voloristio doluptat vendel exceat volest vendit fugia nullit lant excessin pellandite del iur abo. Ad miliae sitist et eatur? Qui dolorp

Ingredients: Ibero blautatur reic tem etur aut ut et dolupta qui te es excerum audit apitatemque et fugia que porem qui tet distis aris int et pro maiostrum endus andest ut voloristio doluptat vendel exceat volest vendit fugia nullit lant excessin pellandite del iur abo. Ad miliae sitist et eatur? Qui dolorp

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Chicken Lo Mein Recipe I love noodles. Specifically I love lo mein, chow mein, chow fun, mei fun, you name it. I like non-Asian style noodles too, but I can really dig Chinese take-out noodles like nobody’s business. Often when I get the hankering for noodles of this type I end up not being able to scratch that particular itch either because the Chinese restaurants are closed or too far away, or I try to make regular Italian pasta work. But no more friends, because I figured out how to make my own lo mein at home. The other thing that prompted my noodle binge at this weekend was my purchase of a wok! A nice, cheap steel wok. None of these fancy celebrity chef woks for me, no, I got mine at Dragon Trading-US, which if you haven’t been is an experience all it’s own. Think giant spooky warehouse with a leaky roof stocked from floor to ceiling will all manner of new and used restaurant supply stuff from the typical to the bizarre. The place is booby-trapped with motion activated Hello Kitty figurines which makes it impossible to move throughout the store without being followed by electronic voices welcoming you and telling you to have a nice day. It’s a little unnerving. But if you’re looking for a workhorse of a wok, this is the place. They have woks there large enough to cook a horse too. If cooking a horse was something you feel like you need to do. You cannot cook a horse in my wok though, unless it is very small. I spent the better part of my day last Friday burning off the manufacturer’s protective coating from my wok (tough to do on an electric stove) which filled my apartment with acrid and probably toxic smoke. Once I had that done I had to go about the task of seasoning it, which involved many rounds of heat + oil. On Sunday I gave it a final seasoning using leftover bacon fat (pork being the traditional wok seasoning fat anyway) and then I deemed it ready for use. Unfortunately a wok is only moderately effective on an electric stove because of the simple fact that there aren’t any active flames to wrap up around the edges to heat up the sides. I found that it did a pretty good job overall, although it’s possible I over-filled it to begin with which meant there wasn’t quite enough heat for the flash stir-fry effect. I’d picked up a bottle of hoison sauce and some wheat lo mein noodles at World Market before Christmas, and so I pretty much just winged the recipe. I used a red and a green pepper, broccoli, a can of water chestnuts, a can of bamboo shoots, some bean sprouts and a couple of chicken breasts to balance the noodles. I marinated the chicken in soy sauce briefly, then sautéed it in sesame oil. Once it was cooked I tossed in the veggies and stir-fried the whole thing for a couple minutes, then added in two or three generous tablespoons of hoison sauce. I added the cooked noodles, a little more hoison sauce and some soy sauce and that was it! Delicious!

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We recomend od to enjoy this fo with a white argentinian wine.

How to: Cook the noodles per package instructions until al dente. Rinse with cold water, set aside. Heat a wok very hot, then add sesame oil. When oil shimmers and is nearly smoking, add chicken. Toss in the oil until cooked through, about 4-5 minutes. Add in the vegetables, bean sprouts, water chestnuts and bamboo shoots and stir fry for several minutes until desired doneness. I prefer crunchier vegetables so I only stirfried for a minute or two. Add in the hoison sauce, toss to coat. Add in the noodles and toss with the sauce and vegetables. Cook until noodles are hot. Ingredients 1 lb lo mein noodles 1 tablespoon sesame oil 1 green pepper, cut into bite size strips 1 red pepper, cut into bite size strips 1 small head of broccoli, cut into small pieces 2 cups bean sprouts 1 small can of water chestnuts 1 small can of bamboo shoots 2 chicken breasts, sliced into strips and marinated in soy sauce Soy sauce to marinate chicken and for sauce, about 1/4 cup) 3 tablespoons hoison sauce


Chinese Food

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HomeMade CupCakes: Hot to: In nonserio voluptatem iligentio cum quibus qui quis maio volut ipsapitatque litat. Nem nesequi ut ratum quaeperis dolorporum dolorem derioss itibus. Met maximpor sequi alia sequaspelias etur? Qui cumque sita sundel inctemp oritibus. Alia et a volorum sum aut officaborum consequi qui reium que et quatur simodis alit, sunt et, sundel imagnam as quam vero corrore labo. Optat. Ehenis est harum re quunt ea ex eicimusam esto quo beat ex esci blabo. Os doluptatum et facestrum incium accullaces exped ma quam que odipicimus Illicimus, qui te cusae aut volorro vendes undictur, quat ercient aditatis que sim labore natur? Sumque natibus daecus, con rem fugitatur maionet magnis estrupt ibusantio volorpo restota perore, ibusantio volorpo restota perore, officab orepeliti odipiet imi, quis et lacese cor alis nonem experis exero odia sunt ulpa del et minvendis qui que molupta turehenitium fugit, totatio. Nam doluptae dus conseque nis invella cepratur, simolut aliquod et quodictur aut vit venis ad quatem facestibus aliquatia doloriat quunt quis nisti con pa cupicto beatur si ut ressinimil ipsamenis sin ex eveliqu iamenim

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