chefterridien:

Please vote for our Blanching Peas video! Pretty please… with sprinkles on top! :)

Originally posted on Dear Martini:

saveur video festivalDear Martini is absolutely thrilled to be a part of  the first-ever SAVEUR Video Festival.  As a celebration of food and film online, it will be a curated presentation of the most creative and beautifully-told culinary stories in the world of video.  SAVEUR is a publication that celebrates authentic food, culture, and travel; they crisscross the globe to find honest and surprising stories about people and the meals that bring them together.

This week, after much nail-biting and sleepless nights, Saveur.com announced finalists for their first-ever Saveur Video Festival.  A call for submissions took place earlier in January, asking for videos related to the following categories:

  • Ultra-short form (Less than 60 seconds)
  • How-to and Recipe
  • Documentary
  • Animation and/Experimental
  • Culinary Travel

blanch peas

Dear Martini is excited and proud to announce that we have been picked as a finalist!  Our Blanching Peas video is eligible to win a People’s Choice Award in the…

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chefterridien:

A few months ago, I answered a call for guest bloggers from The Ranting Chef. His posts are prolific, entertaining and always inspiring when I’m looking for a new recipe idea or a twist on a familiar idea. I’m so happy he accepted my post and published it today. :)

Originally posted on Rantings of an Amateur Chef:

Today we have a great post from Terri from Dear Martini. Like Terri, I love a good hot soup on a cold winter’s day. Check out Dear Martini and Terri’s post below…

In the post-Holiday winter months, my food choices always lean towards soups that are hearty, nutritious, comforting and budget-friendly.  It might be due to the over-indulgence of food and wallet over the Christmas holidays; but regardless, it’s a great time to make soups to warm both the house and soul.

I stock my kitchen pantry with a variety of items that I can put together for a soup at a moment’s notice:  canned beans, canned tomatoes, frozen stocks, dried pastas and grains. During times when I have more vegetables languishing in the produce drawer than I have time to cook them, I dice them up and keep them in freezer bags.  That way, I’ve got pre-chopped veggies…

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chefterridien:

Happy Thanksgiving! Here’s a little something for the veggie lovers out there!

Originally posted on Dear Martini:

The Vegetarian Thanksgiving —  it’s a topic that’s coming up more often now.  Years ago, if a vegetarian came to Thanksgiving dinner, all he or she could hope for was to enjoy some of the meatless side dishes, salads and of course pumpkin pie.  In more recent years, folks are becoming more health-conscious and in general adopting a meat-free lifestyle.  A happy consequence:  dinner hosts are also becoming more conscientious and planning for more meatless options for the Thanksgiving Table.

I originally developed this for my sister, Alex.  I wanted to make something unforgettably special for her that was filling, delicious and healthy… something that would be so special, she wouldn’t miss having turkey at all.

As I heartily encourage you to make this recipe, I am obligated to warn you:  it’s not something that can be quickly thrown together.  This recipe is for a very special occasion, so please…

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Sautéed Greens

chefterridien:

A follow-up to my Farmers Market post a few months ago… we just can’t get enough of our delicious dark green leafy veggies!

Originally posted on Dear Martini:

Everything but the kitchen sink. . . La Cucina literally translates as ”the kitchen” in Italian.  It is also used in the Marche region as the colloquial name for a dish of mixed sautéed greens that includes whatever you have on hand.  This sautéing method works well for a wide variety of hearty greens.  The dish works best if you use a combination of mild and bitter greens.  Mild varieties include: beet greens, chard, kale, cabbage, and spinach.  Bitter varieties include: chicory, dandelion, and mustard.

Dinosaur Kale, or Tuscan Kale grows in abundance locally here.  The lush, dark green, bumpy leaves are super-nutritious: a cup provides more than 100% of the daily value of vitamins K and A, and 88%of the DV for vitamin C. Like other members of the cruciferous family (cabbage, collards and Brussels sprouts), kale is a rich source of organosulfur compounds that have been linked…

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chefterridien:

We’re at the peak of Brussels sprout season and I couldn’t be happier! :D

Originally posted on Dear Martini:

In Defense of Brussels Sprouts

There comes a time in one’s life when a singular event makes such an impact, there is time BEFORE, and time AFTER.  And, every human adult’s life in Western Civilization begins with intense dislike for Brussels sprouts.  At some point, either in early adulthood or even much later on in life, one might be fortunate enough to be reintroduced to the Brussels sprout and find he comes to like the pleasant delicious vegetable after all.

I can honestly say I’ve never known another fruit or vegetable that remains so divisive — there is the WE LOVE camp and the WE HATE camp.  And why hate?  There is nothing this humble mini-cabbage has ever done to make one hate it so much.

Tips for cooking Brussels sprouts for maximum potential:

  1. Buy them fresh, still attached to the stalk.  They stay fresher for up to a week…

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chefterridien:

Time to think about what to make for dinner tonight. This is an easy, quick, no-clean-up idea! Check out the short how-to videos, too! :D

Originally posted on Dear Martini:

Fish Wrapped

It’s that time of year again — as we approach the fall and winter seasons, the days get shorter, nights get chillier and when we get home from work, our tired souls want a comforting, delicious meal that is virtually effortless to prepare and equally effortless to cook.  Some might consider this request to be a tall order… but here at Dear Martini, we’ll deliver that to you gift wrapped (bow, extra)!

The concept of cooking en papillote ( in paper) is so simple.  Creating an air-tight pouch using parchment paper, aluminum foil or even a simple brown paper bag delivers many benefits:  the food is both steamed and roasted in its own juices, there is minimal clean-up,  it’s the most flavorful form of low-fat cooking available, and the possibilities and combinations are endless!

The principles of cooking en papillote:

1)  Choose a delicate, lean protein — fish…

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Bacon and Egg Salad

chefterridien:

Sunday Morning… thinking about having a hearty brekkie… and then it hit me: I should make a bacon and egg salad! :D

Originally posted on Dear Martini:

Have you ever tried this salad?  It’s simplicity is what makes it so special.

We dare you to make this salad and NOT fall in love with it.  If you cook the egg properly, when the yolk runs together with the vinaigrette, the balance of the rich yolk and the vinegar is sublime.  Combine that killer yin-yang pairing with crunchy croutons, salty, crispy bacon and feathery frisée — this salad becomes something that is an experience, not just a dish.

Bacon and Egg Salad

Serves 4

Preheat a medium sauté pan over medium-high heat. Cook bacon until crisp and golden brown, about 5 minutes. Drain bacon on…

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