Saturday, July 29, 2006

Farmer's Market Saturday

Despite the extreme heat, which seemed to wilt all the available produce, these lovely squash blossoms were holding their own.

This great recipe from is a great and simple way to enjoy these seasonal delights.

Crunchy Squash Blossoms - Dok Fugtong Tod

2 Servings

10 squash blossoms
1/3 cup all purpose flour
1/2 teaspoon baking powder

Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown.

Serve hot with chili fish sauce and rice.

You can make these Italian style by stuffing with an herbed ricotta mixture, and battering, then deep frying!

When you are lucky enough to see squash blossoms, then plump, colorful summer squash can't be far behind. Here's a great New Mexico style Calabacitas recipe I posted here last year.

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Tuesday, July 25, 2006

ReMARKable Palate Podcast #49

ReMARKable Palate #49: A Taste of Spain

Chef Mark speaks with Stephanie Mazier of the Consorcio del Jamon Serrano, who tells us about this amazing and most famous of Spanish products. She explains the difference between jamon serrano and jamon iberico, and we share some recipes. Next, he speaks with Justo Parrada of Castillo de Tabernas, an olive oil producer from Almeria, in the South of Spain. He introduces us to his two different oils, one a blend of three olives and one a single olive oil from the Picual olive. Finally, we speak with Yolanda Perez from El Quexigal Honey Producers in Madrid, and Chef Mark shares his recipe for Truchas a la Navarra, (Trout wrapped in Serrano Ham)

Theme Music: "Can't Hold it Down", Andy Sullivan.
The ReMARKable Palate Podcast: A Production of The Gilded Fork.
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Saturday, July 22, 2006

Farmer's Market Saturday

An Abundance of Summer Color!

It seems all this rain we've been having in the Northeast has filled the farm stands with bright color! This week, I couldn't decide which I liked better, the fruits or the vegetables, so here are a few of each.

Samoscott Orchards never fails to impress me with their selection of fresh fruits. This week, the sour cherries flanked by fresh blueberries made for a great contrast.

A new merchant has arrived on teh scene in Inwood Market, Nolasco Farms, and they had some great tomatilos today, as well as some really brightly colored purple beans. What is it with the purple colored veggies? They're great! Last season, I photographed some gorgeous purple peppers, and acouple of weeks ago, we had that purple kohlrabi, and now the purple beans. What's next, purple heirloom tomotoes? I'll let you know.

I got these shots just before the heavens opened up and dumped another load of rain on us. More to come in another post...

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Friday, July 21, 2006

Podcast Reviews

There's a new podcast review website up called, appropriately enough,! Please take a moment to go there and filter for Food shows and leave us reviews! You can review Culinary Podcast Network and several of the individual shows, or submit a podcast for review.
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Tuesday, July 18, 2006

ReMARKable Palate Podcast #48

#48: Fish, Dandelion wine and Balsamico!

Chef Mark speaks with Captain Rick of Pura Vida Fishery of Hampton Bays, NY. Captain Rick teaches his patrons about "dry scallops" and lets us know how he's opened up the market for Long Island fish in Spain and Japan. Chef Mark also speaks to a lady selling dandelion wine from the Tickle Hill Winery in the Finger Lakes region.
Also: Alessandro Calveri of Nero Modeno joins us at the Fancy Food Show and speaks to us about his new line of Tondo Balsamic Vinegars.

Tickle Hill Winery
Tondo Vinegars

Theme Music: "Can't Hold it Down", Andy Sullivan.
The ReMARKable Palate Podcast: A Production of The Gilded Fork.
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Saturday, July 15, 2006

Farmer's Market Saturday Part 2

Summer is definitely in full swing, and we're starting to see a wider range of fruits and vegetables at the market. The yellow beans, or wax beans, were in abundance, along with mounds and mounds of green beans.

Samascott Orchards had those great peaches I wrote about in the previous post, along with this great organic broccoli, and the fantastic berries below. Between all the red, yellow, and deep ruby cherries, as well as the blackberies, raspberries and blueberries, you could have one heck of a fruit salad!

And the corn has made it's first appearance of the year at the Inwood Market! you'll be seeing more of this in the markets around the country.

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Farmer's Market Saturday Part 1

There's nothing like a just picked NY State Peach! I know you folks from Georgia might beg to differ, as would some die hard Big Apple fans, but there's nothing quite so drippingly sweet as a luscious fuzzy NY State Peach. These lovelies were just picked yesterday, and they are ripe off the branch. I dug into one and it's what we call in the cooking industry an "elbow dripper" ;-) More to come...

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Tuesday, July 11, 2006

ReMARKable Palate Podcast #47

ReMARKable Palate Podcast #47: Highlights from the Fancy Food Show

Chef Mark makes the rounds at the Fancy Food Show at the Javits Center in New York, and brings you some short clips from a number of people he interviews. From fish to cheese, nut oils, chocolates and liqueurs, this is a taste of what's to come. Mark will have extended interviews with many of these and more in upcoming podcasts.

Plus: Vive la Résistance! Chef Mark get the scoop, and is the first to hear Ariane Daguin of D'Artagnan on the latest in the Foie Gras Wars, and the alliance among producers and purveyors to protect their livelihood as they are under attack by activists.

The ReMARKable Palate Podcast, a production of The Gilded Fork.

Voice Mail line: 1-646-797-3196
skype: remarkablepalate
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The NASFT Fancy Food Show

It seems this year's Fancy Food Show at the Javits Center is bigger than ever! We have had some amazing finds, great interviews with passionate gastronomes and entrepreneurs eager to bring new products to market.

We ran into our friends Alessandro Calveri and Marina Spaggiari of Nero Modena, makers of the Tondo Balsamic Vinegars you see on our Gilded Fork Boutique. Listen for a full interview with Alessandro on an upcoming podcast.

And over on the other side of the world, we met some beautiful Chilean women who have started a company making fine flavored vinegars using the best Chilean Cabernet Sauvignon and Chardonnay. Veronica, on the left, is a vintner who is using her extensive knowledge of winemaking to make macerated fruit and herb vinegar blends under the label Origen. Carolina is the spokesperson, and I had the pleasure of interviewing both of them. There are some amazing things coming out of South America (not to mention the beauty of the people)!

Listen to the podcast Here

There's one more day of the show, and we will be gathering more audio and photos (as well as great products for the boutique), and sharing them all with you here and in the pages of the Gilded Fork, and on the podcasts.

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Saturday, July 08, 2006

Farmer's Market Saturday

Gleboski Farms had some amazing PURPLE Kohlrabi at the Farmer's market today, which made for an amazing salad.

From Wikipedia: Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter. Kohlrabi has been created by artificial selection for lateral meristem growth, its origin in nature is the wild mustard plant.

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

This amazing vegetable can be eaten raw or cooked, so today I made a nice crisp slaw-like salad with it, removing the stems and bottoms, and thin julienning it on the mandolin. I then dressed it simply with Extra Virgin Olive Oil from Allure Estates, pomegranate syrup and chopped sage.

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Southwestern Dinner Party

It was a Southwestern Themed Dinner Party for the Summer Associates of a Manhattan Law Firm, and they had a rocking good time with foods of New Mexico, Texas and a couple of dishes from Spain. Some Mexican beer and Ice Cold Margaritas, and it wasn't long before he Ranchera music was playing and they were having a grand time.

Hors d'Oeuvres
Grilled Shrimp with Romesco Sauce
Texican Shredded Pork in Tortilla Cups

Soup Course
Classic Andalusian Gazpacho

Main Course
Dry-Rubbed Flank Steak with Chimichurri Sauce

Chipotle Mashed Sweet Potatoes
Santa Fe Calabacitas

Apple-Raisin Empanadas with Ice Cream

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Tuesday, July 04, 2006

ReMARKable Palate Podcast #46

#46: Chinatown with Vic and Ben, pt 2

Chef Mark continues to explore NYC'c Chinatown with Vic Cherikoff and Chef Benjamin Christie. On this installment, we taste a wide assortment of dried fruits and even dried fish, and continue down Mott Street, and learn even more about native Australian tastes and other Pacific Rim delights.

Theme Music: "Can't Hold it Down, Andy Sullivan.
The ReMARKable Palate Podcast, a production of The Gilded Fork.

Voice Mail line: 1-646-797-3196
skype: remarkablepalate
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Saturday, July 01, 2006

Farmer's Market Saturday

I had a great interview with Captain Rick from the Pura Vida Fisheries in Hampton Bays, NY. He told me all about his operation, and how he even ships fresh fish to Spain and Japan! He also sells at the Union Square Greenmarket, 97th st, and 2 other markets in Brooklyn.

He has 6 boats producing 2 millions pounds a year! Today he had dry scallops, diver clams, porgies, squid, yellowtail flounder, winter flounder, hake, bluefisk, grey sole, and swordfish (a "marker" today, which is a fish that's larger than 100 pounds!)

Business was also hopping at the other stands today, with some rhubarb still left, and the first appearance of "rainbow" chard, Swiss Chard with multicolored stalks.

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Vote for ReMARKable Palate at Podcast Alley

It's a new month, and with it, the counter is reset at Podcast Alley. If you like the show, please take a moment to vote for me, so that I can be in the rankings, and more people will be exposed to the show. Thanks.

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