Food e Magazine for Food connoisseurs
Make Pizza Like A Pro >>Page >>Page12 12
er Gard i B en he T
46 Haywood Street Asheville, North Carolina 28801 828-285-0002
Fall In Love With Dinner From our delicious refregerated, cut and stuffed pastas to our savory sauces and cheeses, Buitoni brings your love of life to every meal.
Magazine for Food connoisseurs Editor in Chief
our rt?“ Gabrielle H. Frazier y s i t “Whavorite desse fa Creative Director Gabrielle Frazier Executive Director Deputy Director Managing Editor Features Editor Food editor
“Salmon and tune pate with a dish of warm milk and cinnamon”
assistant editor art director designer junior designer deputy food editor associate food editor kitchen assistant production director
“My evening dessert consists of whole milk, savory vegtable kibble with a side of chicken sauce.”
production assistant research director assistant research editor editorial assistant assistant to editor in chief
Gabrielle Frazier Gabrielle Frazier
“There is nothing better than red velvet cake and a glass of crisp riesling.”
Gabrielle Frazier Gabrielle Frazier Gabrielle Frazier Paul Wang Gabrielle Frazier Gabrielle Frazier Mothra Haber Gabrielle Frazier Matthew Haber Mothra Haber Gabrielle Frazier Paul Wang Gabrielle Frazier Gabrielle Frazier Zig Zag Haber Mothra Haber
Foodie • Volume 57 Number 3 Fo0die.com Cusomer Servie and Subscriptons: For 24-hour service, please use our website, foodie.com/customerservice. You can call us at (800) 333-6569 or write to Foodie at P.O. Box 315, St. Petersburg Florida 33705. Occasionally, FOODIE makes portions of our magazine subscriber lists available to carefully screened companies that offer special products and services. Any subscriber who does not want torecieve mailings from third-party companies should contact Subscriber Services at (800) 333-6569 or write to: TCS, P.O. Box 315, St. Petersburg Florida 33705.
foodie.com May 2012
“Jello Pie with fruit in it in a graham craker crust with whipped cream”
Table of Contents
Best Vegatarian Foods in your Freezer Isle.
Health The Green Wonder: Wheatgrass services up more than just a pretty addition to your garden.
Asheville, N.C.: This lively, artsfriendly city is becoming one of the reions best food destinations.
D.I.Y. Pizza: Learn to make pizza like a pro so you can amaze your friends at the next pizza party.
May 2012 foodie.com 5
in your Freezer Isle by:Gabrielle Frazier
rozen dinner options are highly valuable resources for vegetarians who want to add variety and convenience to meal planning. Because frozen foods can be stored longer than fresh foods, you can stock your freezer with enough options to create a variety of meals for a month. Since freezing preserves foods without the necessity of additives, frozen foods allow you to enjoy the same nutritional benefits of fresh ingredients at a quarter of the prep time. It is always best to choose frozen vegetarian foods that have undergone a minimal amount of processing. The more vegies the dishes offer the better becuase meat substitutes tend to be highly processed, However, enjoyed occasionally, these alternatives can add variety to a vegetarian or vegan diet. Morningstar Farms and Boca Foods market the best meat substitutes in terms of nutrition and flavor with an array of different choices .Options include veggie burgers, chicken patties, chicken strips, sausage, ribs and ground beef. Vegetarian meat substitutes are often made from soy or wheat protein, also referred to as tempeh or seitan, according to Vegcooking.com. It is best to pick the meat alternatives tht are low in calories and low in sodium, typically containing no more than 150 calories and 300 mg of sodium per serving. Frozen vegetarian meals are convenient, but make sure that you make healthful choices. There are many options out there, so be sure to choose te one that is the healthiest and least processed. Amyâ€™s Kitchen markets a large selection of healthy vegetarian meals that are available in most super-
foodie.com May 2012
markets. The best frozen meals are made from fresh ingredients and have no additives and preservatives. When purchasing other brands, read the ingredient label to make sure an entree is actually vegetarian. Pictures and dish names can be misleading. Check the nutrition label for calorie, sodium and fat content per serving. The best frozen vegetarian dishes are low in sodium and fat and have no more than 400 calories per serving. Although buying in-season, fresh produce makes sense for vegetarians, frozen fruits and vegetables provide a convenient alternative. Just like frozen dinner entrees, frozen fruit and vegetables can last weeks longer than the fresh alternatives sold in stores. Frozen fruits and vegetables are just as healthy for you as fresh varieties, according to the Health Castle website and are just as tasty. The best options are those with the least amount of additives, such as varieties marketed by Kashi and Lean Cuisine brands, which often list the indicated fruits or vegetables as the only ingredients. Frozen vegetables such as broccoli, corn, okra and mixed varieties are ideal for stir-fries or soups, or can be steamed and seasoned for a healthy side dish. Add frozen fruits to smoothies and healthy dessert recipes. We taste tested and researched many frozen dinner entress and found 6 of the best options that offer up both great taste and smart nutrition. Entress can be served for either lunch or dinner. If you are looking for bigger portions for dinner entrees try adding a leafy salad to the mix or an edamame and chickpea salad. â€˘
Morningstar Sweet & Sour Chik’N ( 340cal/ 4g fiber/ 14g protein
Lean Cuisine Santa Fe Rice & Beans ( 290cal/ 4g fiber/ 11g protein
Amy’s Indian Vegetable Korma ( 310cal/ 7g fiber/ 9g protein
Kashi Black Bean Mango ( 340cal/ 7g fiber/ 8g protein
Amy’s All American Veggie Burger ( 120cal/ 3g fiber/ 10g protein
Kashi Tusca Veggie Bake ( 260cal/ 8g fiber/ 7g protein
May 2012 foodie.com 7
The Green Wonder Wheatgrass serves up more than just a pretty addition to your garden.
y taking wheatgrass juice shots or adding the intensely flavored juice to their smoothies, wheatgrass juice fans aim to boost their immunity, detox their systems, and increase their energy. Sprouted from wheat seeds, wheatgrass juice is a common juicing ingredient that’s high in chlorophyll, beta carotene, and antioxidants. Some proponents claim that chlorophyll can raise the body’s oxygen levels and treat conditions like gout, rheumatic pain, and even cancer. Though very few studies have looked into the effect of wheatgrass on human health, and there’s no evidence that chlorophyll offers nutritional benefits for the body. A 2002 study of 21 people, however, suggested that wheatgrass juice may help reduce symptoms an inflammatory bowel disease called ofulcerative colitis. Those study members who drank just under half a cup of wheatgrass juice daily for one month had a significant drop in disease activity and rectal bleeding compared to those who received a placebo.
Use wheatgrass in sauces with sweeter ingredients to negate the often bitter taste of wheatgrass. Combine the grass with cream and honey while adding in some olive oil until you achieve the desired thickness. Best used with fish entrees. Blend wheatgrass into a smoothie to soften and dilute the taste. Blend together the grass, sweet berries, yogurt, acai juice and crushed ice for a sweet and nutritious smoothie. Make other smoothie flavors with different fruits and juice Mix wheatgrass into your bread recipes to add some extra nutrition to your breads. Add a little molasses or sugar to compensate for the taste of the wheat grass and cook the bread as desired. Add some wheatgrass into a pizza dough recipe. Add together yeast, bread flour, salt and wheatgrass to make a uniquely flavored pizza dough. Cook with dehydrated wheatgrass in standard muffin recipes. Increase the sugar or alternative sweetener amount when using wheatgrass. Add wheat grass into cookie recipes to make guilt-free cookies. Add chocolate chips to the cookie dough to balance the flavor. •
May 2012 foodie.com 9
Asheville, N.C. This lively, arts-friendly city is becoming one of the reions best food destinations.
ven with its popularity as a resort town and tourism hotspot— Asheville can surprise visitors with its terrific dining scene. Maybe it's the presence and influence of artists and movie-making, but culinary innovation is strong, and the movement to source local farms for premium goods is a standard at top restaurants. Although fantastic outposts exist away from town, and myriad Biltmore and Grove Park dining rooms boast fabulous kitchens worthy of return visits, the bulk of the independent restaurant selection is clustered in downtown Asheville. Here, on lively streets and cross-streets are places like Tupelo Honey Café, which updates Southern fare in a charming, cozy atmosphere, and Laughing Seed Café, whose focus on organic, vegetarian, and international foods is legendary in these parts. That appreciation for world flavors can also be found at Zambra and Enoteca, which unites rustic and delicate ingredients with a judicious hand. Mayfels also does the city proud, serving bistro fare in a space that beautifully complements the warm, comforting food. Luckily, outdoor dining is hugely fashionable, and many downtown restaurants invite patrons to indulge themselves while watching the foot traffic go by, invigorated by fresh air and mild mountain nights. If you're weekending in Asheville, brunch is a lovely prospect as well, and plenty of places cater to leisurely morning repasts. Grovewood Café, for example, makes an excellent case for sweet and savory dishes in a historic Biltmore cottage, and Deerpark Restaurant serves a buffet affair that will have you overflowing with more than just contentedness. Softly lit, stylish Zambra serves tapas (Spanish-style appetizers) with flair. Pairing diverse ingredients results in a Spain-meets-the South melding of flavors that are subtle, not hot. The
foodie.com May 2012
fabulous plate of Spanish cheeses, for example, includes a state fair-worthy spiced-fruit chutney. Shellfish-laden Paella Zambra, however, is pure Spain and purely delicious. Order several items to share--they’re generous enough for two. At the Flying Frog, Chef Vijay Shastri blends his Indian-German heritage and love of French food into a flavorful stew at his family’s restaurant. The soup du jour at Flying Frog was simple and exquisite--a meltingly tender, sweet cornmeal dumpling submerged in chicken broth seasoned with chili, garlic, and cilantro. The special of Scorpionfish On Blue Potato Pancake showcases the unusual and delicious fish, while Lamb Korma Zaffrani offers tender lamb chunks in a rich but not overpowering saffrontomato-curry cream sauce. This dish is comfort itself. Inside the Market Place, chef and owner Mark Rosenstein has been delighting diners with inventive dishes made from fresh, local ingredients and changing the menu seasonally. I loved Poached Pear Salad With Stilton cheese, Curried Walnuts, Watercress, and Port Wine Vinaigrette, but a heavy hand with the orange zest in Shrimp Bisque With Orange Zest struck a sour note. The exceptional stuffed Oven Roasted Carolina Trout finds a harmonious home on a bed of Potato Galette with Sage Butter, while Wood Grilled Tenderloin and Roesti Potatoes are surrounded by a beefy red wine (bordelaise) sauce. Wine pairings are suggested for each item. Even standard dishes enjoy a touch of grace here. At lunch, Cool Grilled Chicken Salad is lavender-marinated, while red onion confit and Havarti cheese spark a roast beef sandwich. They offer a seasonal soup and a soup of the day. Don’t pass up the Black Mountain Cheesecake for dessert.•
The MArket Place
8 Wall Street Asheville, NC (828) 259-9292
1 Page Avenue Asheville, NC (828) 252-8730
The Bier Garden
46 Haywood Street Asheville, NC (828) 285-0003
85 West Wanut Street Asheville, NC (828) 252-8730
26 Battery Park Avenue Asheville, NC (828) 252-2639
Flying Frog 55 Haywood Street Asheville, NC (828) 254-6734
Packs Tavern 20 South Spruce Street Asheville, NC (828) 225-6944
Myfels 22 College Asheville, NC (828) 252-8840
Clockwise from top left: From top. Patrons wait to be seated for lunch at Carmel’s Restaurant and Bar in downtown asheville; Fresh apples dipped in carmel sauce and topped with salty pecans sit on display
at Kilwin’s; A patron at Malaprop’s Cafe contemplates his beverage as he waits to be served; Zambra offers up the city’s finest ceviche and sangria.
May 2012 foodie.com 11
Learn to make pizza like a pro so you can amaze your friends at the next pizza party.
hink you know pizza? Think again. Creating a yummy, saucy pie involves more than just buying a Boboli pizza crust at your local super market and dumping on sauce and cheese. Making pizza at home should be fun not quick and easy chore. The average person pays more at the grocery store to make their own crappy pizza than buying one at a local shop from a skilled professional. We spent a day being schooled on the art of pizza with a local professional pizza maker at his shop. We learned enough tips and tricks to wow even the most genuine Italian persom. When making pizza always remember to start making the dough one day prior to the event.
If you are seriously pressed for time, try buying dough at your local pizzeria. They’d be glad to sell you the dough and it will be of much better quality than what is available in stores. Dress your pizza five to then minutes before setting it to cook. If you let the sauce sit to long on uncooked dough, the dough will not rise appropriately when cooked. If you are throwing a pizza party, set out little dishes of toppings and let your guest dress their own pizza. You’ll find that it’s just as fun to create the pizza than it is to eat the pizza. •
May 2012 foodie.com 13
Le Istruzioni (instructions)
Makes 2 lbs Active time:15 min Start to finish:1 3/4 hr
Mozzarella, Provolone, Asagio, Fontina, Parmesan, Romano, Chevre (Goat Cheese), Feta, Gorgonzola and Bleu.
Ingredients: • 2 (1/4-ounce) packages active dry yeast • 5 1/2 cups unbleached all-purpose flour • 2 cups warm water (105–115°F), divided • 2 teaspoons salt
Sauce: Marinara, Melted butter with parsley, Melted butter with garlic, rosemary and basil, Pesto, and Olive paste.
Make dough: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.
foodie.com May 2012
Toppings Vegetable: Bell peppers, Onions, red & white, Roasted eggplant, Cooked asparagus, Cooked broccoli, Spinach leaves, Sliced mushrooms, Zucchini, Yellow squash, New potatoes, Yucca root, Yams, Sweet potatoes.
Fruit: Tomatoes, Pineapple Chunks, Apricot, Mango, Raspberries.
Canned/ Pickled: Black and green olives, Kalamata olives, Artichoke hearts, Capers, Canned corn, Pickled jalapenos, Baby corn.
Meat: Pepperoni, Salami, Prosciutto, Bacon, Pancetta, Ham, Canadian bacon, Italian sausage, Ground beef, Pulled chicken, Shredded pork loin, Steak Strips, Sliced roast beef.
Seafood: Jumbo shrimp, White fish ( tilapia or cod),
Cook It To Cook: During the last hour of doughs resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to it's hottest setting for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to it's hottest setting. Working with the dough, dust generously with flour and place on a floured work surface. Gently shape dough into a 10" -12" disk.
Using A Pizza Stone: When ready to bake, increase oven heat to broil. Sprinkl a pizza peel or rimless baking sheet lightly with flour. Place dough disk on prepared pel and top with desired toppings. Using small quick back and forth movements slide pizza from peel onto hot pizza stone. Broil pizza, torating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes. Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to rehea under broiler for 5 minutes between cooking pizzas.
Using A Baking Sheet: Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and to is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
Clockwise from top left: Dei Fratelliâ€™s authentic pizza sauce is rich in nutrients an great on taste. It can be found at any local gocer; Make sure the dough is prepared 24hrs before cooking for best results; Get creative when you dress
up the pie, try pears, broccli and goat cheese over a light pesto spread ot stay green; The more colorful the toppings the tastier the pizza, dont be afraid to put broccli, zucchini or squash on your pie.
May 2012 foodie.com 15
Farewell â€œGrilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.â€? - J a m e s B e a r d
foodie.com May 2012
FRIENDS DON’T LET FRIENDS DRINK STARBUCKS DUNKINBEATSTARBUCKS.COM
Luxury Everyone Can Afford
www.biltmorewines.com ÂŠ2012 True Wine LLC