The Tasty Dish

Mashed Potatoes with Goat Cheese and Chives

2009-11-17T19:18:28Z

Whipped with goat cheese, these spuds are pure buttery heaven.

By Khalil Hymore

Mashed potatoes come in many forms, thankfully. Recently, I had the joy of experiencing the most delicious mashed potatoes ever at New York City hotspot Minetta Tavern. Whipped with goat cheese, these spuds are pure buttery heaven.

]]> While my full-fat version has added chives, you can lighten them up by using nonfat yogurt instead of the cheese, lowfat milk instead of half and half, and extra-virgin olive oil instead of butter.

Makes 8 to 10 servings

4 pounds russet potatoes, peeled and quartered
1 cup half and half
6 ounces goat cheese, crumbled
4 tablespoons unsalted butter
3 to 4 tablespoons chopped fresh chives
Kosher salt
Ground black pepper

Place the potatoes in a large pot, cover with water and season generously with salt. Bring to a boil and cook until the potatoes are fork tender, about 20 minutes.

Meanwhile, heat the half and half in a small saucepan over medium heat until just boiling; set aside.

Drain and return the potatoes back to the pot. Cook, stirring, over medium-low heat until much of the excess water evaporates and the potatoes are dry, about 3 mintues.

Begin mashing the potatoes with a potato masher or process through a ricer or food mill. Stir in the goat cheese, half and half and butter and continue mashing until smooth.

Stir in the chives, season with salt and pepper, and serve.

Ode to Mashed Potatoes

2009-11-17T18:26:22Z

Humble, delicious, and a Thanksgiving staple--how to prepare THE perfect mashed potatoes this holiday!

By Khalil Hymore

If you ask most people about the foods they crave, chances are it always involves sugar. Scott's eyes always get wide around chocolate cake! Me? Not so much. I like chocolate as much as the next person, but it isn't my thing. My food weekeness is potatoes...(sigh) in all forms. I love me some French fries (why can't those be served on the Thanksgiving table?), and simply adore hash browns and home fries, but my favorite is mashed potatoes.

]]> The humble potato may have originated in Peru (Have you tried purple Peruvians? The best!) but Americans have definitely made them their own while a supporting role on the the Thanksgiving table (Mmm...pass the gravy). There is something so hearty and satisfying about delicious, creamy, buttery mashed potatoes--either by themselves or as a side dish. They can be made with just a few ingredients--potatoes, cream, butter, salt and pepper, or they can be jazzed up with infinite add-ins or toppings.

Last year, when I was developing Thanksgiving recipes for a magazine I was working for, I set out to create the ultimate mashed potatoes. I must have made have made them 25 times! I tried making 'em with regular russets, sweet potatoes, Yukon golds and reds. I boiled them whole with the skins on, peeled and quartered, and chopped fine. I even experimented with the mashing procedure--large fork, potato masher, ricer, food mill, and electric mixer.

In the end, the simplest potatoes and methods were the tastiest:

Potatoes - In all of my testing, good old fashioned russet potatoes produced the lightest, fluffiest mashed potatoes because they are so high in starch. New potatoes such as Yukon gold's and red's were too waxy and contained too much moisture to produce perfect mashed potatoes. Sweet potatoes, while a great healthier alternative to white ones, didn't really produce classic results either.

Boiling - This may be basic, basic rule, but I am always surprised how many people don't follow it, always, always start cooking your potatoes in cold, salty water. Also, peeling and quartering the potatoes into large chunks produced the best results. If you cut the potatoes too small they can become water logged and will result in soggy mashed potatoes. Leaving them whole took too long to cook! It's also important to return the potatoes to the pot after draining and keep cooking them for several minutes over low heat. This dries them out producing the fluffiest mash.

Mashing - Some people whip their potatoes with an electric mixer, or process them in a ricer, or a food mill. Those are all fine methods, but I found that the best method for mashing them was with a potato masher. Yep, a simple potato masher. Why? Becuase it doesn't work the potatoes too much. When mashed potatoes become overworked, thy can easily become gummy and pasty. Eew! No one wants that on turkey day.

Add-ins - Think of mashed potatoes as the ultimate blank canvas. They can be mixed with anything. Try rutabega, turnips, winter squash, celery root, fennel, leeks, caramelized onions, fresh herbs, spinach, bacon, sausage, or cheese. Anything!

Check back later this week for my ultimate recipe for mashed potatoes with goat cheese and chives! One more week...turkey day! I'm so excited!

Brussels Sprouts with Spicy Chorizo

2009-11-10T19:12:38Z

By Khalil Hymore

Brussels sprouts get a bad rap, most people hate them. My friend Kristen hates, hates, hates them...well, actually, she used to hate them. Let me explain.

]]> Boqueria. The chef, Seamus Mullen, is famous for his delicious re-imaginings of traditional tapas (Spanish small plates) and I happen to be obsessed with one of his dishes, in particular- pan roasted Brussels sprouts with chorizo. My sprout hating friend Kristen, also happens to be obsessed with them as well. So, with Thanksgiving just around the corner, I set out to crack Boqueria's Brussels sprout code with the fervor of a true addict!

In addition to being delicious, anytime, my Brussels sprouts with spicy chorizo would also be a right at home on this years Thanksgiving table, defying any of your family members to say, "But I hate Brussels sprouts!"

1 tablespoon vegetable oil
8 ounces cured, spicy Spanish chorizo, diced
1 medium onion, chopped
2 pounds Brussels sprouts
3/4 cup low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon fresh lemon zest
Kosher salt
Ground black pepper
Chopped parsley (optional)

Heat the vegetable oil and chorizo in a large frying pan over medium heat. Cook, stirring often, until the chorizo renders some fat and is crisp, 5 to 6 minutes; transfer to plate using a slotted spoon and set aside. Increase the heat to medium-high and add the onions to the pan. Cook until they begin to soften, about 2 minutes. Add the Brussels sprouts and cook until they have browned and the onions are tender, 3 to 4 minutes. Add the chicken broth and the reserved chorizo and reduce the heat to medium-low. Simmer until the Brussels sprouts are tender and the broth is reduced by half, about 5 minutes. Stir in the butter and lemon zest; season with salt and pepper. Transfer to a bowl and garnish with chopped parsley, if desired.

Brussels Sprouts: A New Turkey Day Tradition

2009-11-10T19:04:46Z

The vegetable everyone loves to hate becomes a new Thanksgiving side dish!

By Khalil Hymore

Thanksgiving is still three weeks away (ugh!) but it feels like it is going to be here tomorrow. Last week I mentioned that Scott and I plan on hosting a low-key, buffet-style turkey day. I may even turn it into an open house, since many of our friends have yet to visit our new apartment, which will definitely aleviate some of the kitchen stess. I know that not everyone can do that. For many of you, Thanksgiving is a time for tradition and that means a formal sit down meal, which can be a ton of work. Good for you! I plan on spending this Thanksgiving out of the kitchen!

]]> here.) Besides the turkey may be the star of the table, but we all know that the sides steal the show. Oh, and did I mention that all of my new sides are inspired by dishes from my favorite New York City restaurants? This week I decided to recreate one of my favorite dishes at Boqueria (an NYC hotspot famous for Spanish tapas). The über-popular brussel sprouts with chorizo.

Forget the mushy steamed sprouts that smell like dirty laundry and be prepared to embrace sautéed and quickly braised Brussels with spicy Spanish chorizo. Serve these on the Thanksgiving day table and I promise your family will not miss the standard green bean casserole (How did THAT recipe get SO popular anyway? Did the pilgrims travel to the new world with condensed soups?).

Now, I know what you're thinking, "Khalil, I hate Brussels sprouts! I mean, really, really, really hate them." My answer to that is, well yes, of course you do! I'm betting that you haven't tried them since your grandmother forced her slimy, over-cooked, greenish-grey steamed balls of mush on you since you were a small child. I get it, you were traumatized. So was I. It wasn't until I was in my an adult that I learned to love them again, thanks to my Aunt Bonnie. So trust me, pan roast them, with fatty...ahem, yummy chorizo and finish them with a sprinkling of fresh lemon zest and you'll be converted. Plus, my recipe only takes about 15 minutes to prepare and uses just one pan, making it the simplest dish to serve come turkey time.

Chicken Pot Pie

2009-11-03T21:12:27Z

A hearty dish full of the flavors of Fall.

By Khalil Hymore

My friend Alyssa (check out her crafty blog Big A, Little A) and I are obsessed with this awesome little pie shop in Williamsburg, Brooklyn called The Blue Stove (it's worth a visit if you're ever in the 'hood). All summer we feasted on their delectable fruit and cream pies (it was the summer of pie!). Well, they recently added chicken pot pies to the menu and they are to die for (especially with a little drizzle of truffle oil over the top).

]]> pie is right up there with mac and cheese and spaghetti and meatballs in the comfort food department. A dish of this stuff and light green salad is all you need for THE perfect meal (truffle oil optional), and in a few weeks you can totally substitute leftover Thanksgiving turkey for the chicken for an easy weeknight meal.

Makes 6 servings

1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/2 cups frozen pearl onions, thawed
Extra-virgin olive oil
Kosher or sea salt
Ground black pepper
1 1/2 pounds chicken thighs (about 4), bone-in, skin-on
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/4 cups low-sodium chicken broth, warmed
3/4 cup half and half, warmed, plus more for brushing
2 tablespoons chopped fresh sage leaves
2 to 3 tablespoons dry white wine (optional)
1 cup frozen peas, thawed
1 basic pie crust or store-bought pie crust

Heat oven to 425° Fahrenheit. Place the squash and pearl onions on a large rimmed baking sheet pan and toss with a little bit of olive oil, salt and pepper. Season the chicken thighs with salt and pepper and nestle, skin side up, in the squash and pearl onions. Roast in the oven until the vegetables are tender and caramelized and the chicken is cooked through. If necessary, remove the chicken from the pan and keep cooking the vegetables until browned. Set aside until the chicken is cool enough to handle. Remove the meat from the bones and discard the skin. Chop or shred the chicken into bite-size pieces.

Melt the butter in a large Dutch oven or large pot over medium heat and add the flour. Cook, whisking constantly, until the flour is a light golden color, 5 to 6 minutes. Add the hot chicken broth and whisk until smooth. Whisk in the hot half and half and chopped sage. Cook, whisking often, until thickened, about 3 minutes. Add the white wine, if desired. Remove from heat and add the chicken, roasted squash and pearl onions, along with the peas; mix well to coat. Divide the filling among 6 large ramekins or ovenproof bowls.

Reduce the oven temperature to 375° Fahrenheit. Divide the dough into 6 pieces and roll into 7- or 8-inch rustic circles (large enough to seal the top of the ramekins with about 1/2-inch overhang). Brush the outside edges of each ramekin with half and half and top with the dough, pressing to seal tightly. Lightly brush the tops of the dough with half and half and sprinkle with a little salt and pepper; cut 2 or 3 slits in the top of each. Place the six ramekins on a large baking sheet pan and bake until the tops are golden and the filling is bubbling, 40 to 50 minutes. Cool for 10 minutes before serving.

Cozy Cookbooks

2009-11-03T21:02:26Z

With a chill (finally!) in the air, Khalil curls up with a few good books (cookbooks, of course).

By Khalil Hymore

Whenever someone asks me what my culinary specialty is I never know what to say. It's kind of a silly question because a good chef should be able to cook a wide variety of things. I suppose if I had a restaurant that specialized in a certain cuisine then it would be a bit easier to quantify. I could react by saying something like, "My restaurant specializes in pan-Asian cuisine" or "cupcakes."
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The truth is that I don't have a speciality. When you work as a freelancer in food media, it's best not to. What I really want to say, when people ask me that question though, is "Oh, I don't know, Fall food", because it really is my favorite time of year to cook and it's definitely my season to shine. Maybe it's the nesting factor. In the summer, I just want to be outside, but when the weather turns chilly, I just want to curl up with my girls and a hearty dish.

Well, now that November is here it seems Autumn has finally settled in (after some downright bipolar weather in October--it was 70° this Halloween!). The last few days have been beautifully chilly here on the East coast and I couldn't be happier. Anyway, to celebrate the impending cozy season I thought I'd treat myself to a couple new cookbooks:

Ad Hoc at Home - I just ordered this book on Amazon and I cannot wait for it to arrive! Finally a Thomas Keller book for the real world. Don't get me wrong, I adore his previous books, but they mostly just provide me with inspiration. They are impossible to cook from unless you happen to have a fleet of militant cooks in your home kitchen. Plus, the book will be a pleasant reminder of one of the best meals I have ever had at Ad Hoc this summer (if you're ever in Napa I highly recommend a visit--if you can get in).

The Fat Duck Cookbook - Heston Blumenthal is the master of molecular gastronomy and (full disclosure) this is NOT a book for the home cook. This "cookbook", separated into 3 sections (history, recipes, and science behind the cooking at The Fat Duck restaurant in England) is really more of a behind the scenes at one of the world's best restaurants. Plus, it's ridiculously gorgeous. The design and artwork are stunning. This book belongs on your coffee table!

Salt to Taste - He might not be a household name (yet!) but Marco Canora is a chef that I deeply admire. Canora was Tom Colicchio's first chef de cuisine at Craft restaurant (garnering the joint it's first James beard Award) before striking out on his own to open noted New York restaurants Hearth, Insieme, and Terrior. Canora's book is a chef's ode to the home cook, with insightful advice and wisdom that comes from years of restaurant cooking. Can't wait for this one!

Martha Stewart's Dinner at Home - As more and more cash-strapped Americans are opting for home cooked meals, along comes Martha to guide us through the crisis (beautifully, I might add). The book is chock full of inspired but comforting recipes and helpful menu planning advice whether your preparing a simple weeknight meal or a special Sunday supper. Personally, I am always up for a new Martha cookbook. Books from Martha Stewart and the editors of Living magazine are always a good bet because they never disappoint (you know how I feel about her baking handbook). The recipes work and are always delicious!

On an unrelated note, now that November is here and Thanksgiving is on the horizon, I am contemplating my menu and how I'm going to host the big day this year (it's never too early to start planning). This year, Scott and I are having a few friends and family to our new apartment and I am considering bucking with tradition. Instead of the hassle of a formal sit down dinner, we are considering hosting a more informal buffet style, open house type of Thanksgiving. What do you think? Also WE tv has asked me to start posting some Thanksgiving side dish recipes, leading up to the big day. What classic sides do you think could use an update? I'm already casting my vote for green bean casserole.

Halloween Pumpkins

2009-10-27T16:27:14Z

Never open canned pumpkin again

By Khalil Hymore

How fun is it that Halloween is on a Saturday this year? For the first time in years, I am super excited--mostly for the trick-or-treaters (a New York City first for me).

]]> Christmas. But this year, I may even dress up (if I can get a costume together like this one!). My new found appreciation for All Hallows Eve started when my friend Sarah (check out her awesome blog Awful First Dates) invited me to her Birthday/Autumn/Pumpkin Carving Party last week. It was great! Instead of the typical awkward meet and great party, I found myself bonding with strangers while scooping the guts out of bright orange gourds (I even won the contest, although still waiting on my prize. Hello? Sarah!).

Anyway, since we all already know how to carve pumpkins (a custom the French can't seem to fathom), I thought it would be helpful to discuss how roast and prep one for all of your upcoming Fall recipe needs. I mean, you do know that pumpkin puree doesn't have to come from a can? Roasting and mashing a pumpkin yourself is super easy and much tastier than the canned stuff:

Roasting Pumpkins - In culinary terms, "pumpkin" refers to any thick-skinned autumn squash. I've worked in restaurants that use butternut, kabocha, or acorn squash for their breads, raviolis, and other "pumpkin" flavored dishes. Once roasted and pureed they all produce fairly similar results in recipes. Start by cutting or breaking off the stem and slicing the pumpkin in half vertically. Scoop out the seeds, saving them for roasting (see below). Line a baking sheet pan with parchment paper and place the pumpkins cut side down onto the pan. Roast at 325° Fahrenheit until the flesh is fork tender; remove from the oven and cool. Scoop out the flesh and either mash with a potato masher or puree in a food processor. Use right away or freeze. You'll never go back to canned again!

Roasting Pumpkin Seeds - Immediately after you scoop the seeds out of the pumpkin place them in a big bowl of cold water. When most of the stringy pulp has fallen to the bottom of the bowl, gently spoon the floating seeds out and onto a dry dish towel. Pat the seeds dry and pick out any lingering pumpkin flesh. Place the seeds onto a baking sheet pan and toss with a little bit of olive oil. Roast at 325° Fahrenheit until they are golden and crisp, about 15 minutes. Remove from the oven and sprinkle with salt and/or your favorite herbs and spices. I like to flavor mine with curry, but chili powder or cayenne are also nice.

Whether you slash your pumpkins remorselessly with psychotic abandon or bake up some arsenic laced loaves, be sure to have a safe and happy Halloween!

Pumpkin Cupcakes with Maple-Cream Cheese Frosting

2009-10-27T11:51:45Z

No tricks here - this recipe is a tasty Halloween treat

By Khalil Hymore

I may not be a big Halloween person, but I am a big pumpkin person. I love it in all forms--simply roasted, stuffed in ravioli, baked in bread, and, of course, as cupcakes topped with cream cheese frosting! Check out my good friend Cheryl Slocum's pumpkin recipes in this month's Country Living magazine. Happy Halloween!
]]> Makes 12 cupcakes

For the cupcakes:

1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1 tablespoon pumpkin pie spice
1 stick unsalted butter, softened
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
2 large eggs
1 cup cooked pumpkin puree

For the frosting:

1 1/2 packages (8-ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3 tablespoons pure maple syrup
Salted pepitas

For the cupcakes, preheat the oven to 350° Fahrenheit. Line a standard 12 cup muffin tin with paper liners and set aside. Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice and set aside. Beat the butter, granulated sugar and brown sugar together with an electric mixer until light and fluffy. Add vanilla extract and eggs and beat until well combined. Slowly add the dry ingredients, then the pumpkin and continue beating until just combined. Divide evenly among the muffin liners and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and cool completely.

To make the frosting, beat the cream cheese, butter, confectioners' sugar and maple syrup with an electric mixer until combined and smooth. Frost the cupcakes with the frosting and sprinkle with salted pepitas. Boo!

It's No Fun Being Sick

2009-10-20T02:20:33Z

Some resources and ideas for feel-better-soon foods.

By Khalil Hymore

When Ashley and I were young, we could always count on our mother to make us fried eggs and bacon with plain white toast for breakfast when we were ill. That was our go to sick food. She would even be sure to cut everything up on the plate, so that the eggs mixed with the bacon, and we could dip the toast into the runny yolks--it always made us feel better. It was our special ritual, and sometimes I really miss it. I mean, let's be honest, though we loathe to admit it, most of us revert to being children the moment we come down with a bad cold or flu...or even worse food poisoning.

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The only upside to getting sick is that you almost always get better (that and you get to catch up on all of the soap opera action you've missed since high school) but not everyone is that lucky. When my mom was first diagnosed with bone cancer, her radiation treatments made her very sick and greatly affected her appetite and ability to taste. Chemotherapy treatments can be even worse, with many patients suffering from severe nausea and even malnutrition. When you are stricken with cancer, food suddenly becomes a tricky issue to navigate.

Luckily there is some help out there:

ChemoCare - Created by Scott Hamilton's CARES Initiative and the Cleveland Clinic Taussig Cancer Center in Ohio, this site offers useful tips for proper eating during chemotherapy treatment.

American Cancer Society - To coincide with National Breast Cancer Awareness month the American Cancer Society has released a new cookbook, What to Eat During Cancer Treatment, that offering recipes and advice for eating and cooking during chemotherapy.

The National Cancer Institute - Some helpful advice from the National Cancer Institute.

WebMD - A comprehensive article outlining health and nutrition for those undergoing chemotherapy.

Living a Whole Life - A great blog dedicated to healthy, all-natural eating, that often highlights cancer fighting foods.

Cooking Light - Companion site to the uber-popular cooking magazine devoted to healthful living and eating (and one of my faves).

Spinach and Sweet Potato Udon Soup

2009-10-20T02:06:05Z

A delicious soup that will have you feeling right as rain.

By Khalil Hymore

When I set out to create a healthy soup, I never expected it to be SO delicious. (Scott is already asking for more!) More importantly, I really wanted to create a tasty "go-to" dish for those suffering from the nauseous effects of chemotherapy (hence the nausea fighting fresh ginger). This vegetarian soup also contains vitamin C rich sweet potatoes, high in iron fresh spinach, and protein packed tofu.

]]> Makes 6 to 8 servings

1 tablespoon vegetable oil
1 large sweet potato (about 3/4 pound), peeled and cut into 1/4-inch cubes
1 large garlic clove, minced
4 cups low-sodium vegetable broth (plus 2 cups water)
4 to 6 tablespoons soy sauce, plus more for serving
1 tablespoon grated fresh ginger
1 package firm tofu (14 ounces), cut into 1/2-inch cubes
3 cups baby spinach leaves
1/2 pound Japanese soba noodles or whole wheat spaghetti
chopped scallions
toasted sesame seeds

Heat the oil in a large pot over medium heat. Add the sweet potatoes and cook, stirring often, until slightly crisp on all sides, about 5 minutes. Add the garlic and cook for 1 more minute. Add the broth, soy sauce to taste, fresh ginger and 2 cups of water and bring to a simmer; cook until the sweet potatoes are tender but still hold their shape, 6 to 8 minutes. Add the tofu and heat through, about 3 minutes. Remove from heat add the spinach and cover; set aside.

Cook the soba noodles in boiling water according to the package instructions; drain and divide them among serving bowls. Ladle the soup over the noodles and garnish with chopped scallions and toasted sesame seeds. Serve with additional soy sauce.

Naked Chicken

2009-10-14T15:58:54Z

Some tips to make chicken a little more exciting

By Khalil Hymore

I rarely cook with boneless skinless chicken breast. Ina doesn't like it, so I steer clear (she is one of my demi-gods after all). But lately, I've been rethinking that humble cut of naked poultry. It's so easy to knock boneless, skinless chicken breast when you're a chef. It's often tasteless and boring. In fact, very few ingredients are so unwelcome in a restaurant kitchen. The truth is it's the skin and bones that give the chicken flavor as well as much of the unwanted fat and calories. Which is precisely why boneless, skinless chicken is so popular (oh those healthy eaters).

]]> An average roasted chicken breast contains about 200 calories, while the boneless, skinless variety had only about 140 calories. Boneless. skinless chicken breast is also quite inexpensive--Fresh Direct and Peapod both sell 'em for under $5 per pound. At Costco, well, they're an even better deal at under $3. Hmm...in these tough times, both Ina (and I) might need to start economizing, because you know she's not giving up that Beemer convertable!

Ok, so how do you take advantage of this economical cut of poultry without boring your family to tears? (You know you are! Be honest!) Full disclosure: It doesn't involve a can of condensed soup (Sorry Sandra!).

A blank canvas - Boneless, skinless chicken breasts are like a blank canvas (hence the countless recipes pairing it with canned soup), so let your imagination run wild--saute some healthy veggies to pair with it, braise it in a flavorful broth or broil it with some parmesan cheese over the top. You can marinate it in just about anything--fresh herbs, lemon juice, and olive oil is one of my favorites. You can really do anything to them.

Use a non-stick skillet - Naked chicken breasts (I love this new term!) have very little fat so a non-stick skillet or frying pan is essential. Not only will it help you achieve a great sear and browning, but it won't stick! In fact, having one great non-stick skillet in your kitchen is indispensable too for perfect eggs, pancakes, or fried rice. I love, love, love my Calphalon non-stick frying pan.

Add a little fat - Even with a non-stick skillet, you have to use a little bit of fat for or else you might as well not heed my advice at all. In addition to making the cooking process easier, butter or olive oil (or bacon fat) will also provide much needed flavor. Even some "healthy" boneless skinless chicken recipes still call for a bit of butter, otherwise you might want to consider tofu.

Bacon Wrapped Chicken with Glazed Apples

2009-10-13T20:20:44Z

Because everything tastes better with bacon!

By Khalil Hymore

I've never been a huge fan of boneless, skinless chicken breasts. They're often dry and tasteless, but wrap 'em in bacon and...whoa! It's great! Although we all know that bacon can fix up just about any recipe, it does seem to defeat the purpose of this healthy ingredient (I just can't help myself!). The recipe is just as delicious without it. Simply omit the bacon, chop the sage and sprinkle it over the chicken before cooking.

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4 boneless, skinless chicken breasts (about 6 ounces each)

Kosher or sea salt

Ground black pepper

16 large sage leaves

8 slices thin-cut bacon

1 tablespoon unsalted butter

2 clove garlic, chopped

2 tart apples, cut into 1/2-inch wedges

1/4 cup pure maple syrup

Heat oven to 400° Fahrenheit. Lightly season the chicken breasts with salt and pepper and top each with 4 sage leaves. Wrap 2 slice of bacon around each breast, being sure to keep the leaves tucked underneath. Heat a large non-stick skillet over medium heat until hot. Lay the chicken breasts into the skillet seam side down and cook until browned and the bacon is crisp, about 4 minutes. Turn and continue cooing until the chicken is cooked through but still moist, 4 more minutes. Transfer chicken breasts to a baking sheet and finish cooking in the oven, about 8 minutes. Transfer to a serving platter and tent with foil to keep warm.

Meanwhile, wipe out the skillet and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add the apples and season with salt and pepper. Cook, turning occasionally, until golden, but still slightly crisp, 3 to 4 minutes. Add the maple syrup and toss to coat the apples. Cook until they become glazed (add about a tablespoon of water if the syrup becomes too sticky), 1 to 2 minutes. Serve the chicken on a platter topped with the apples.

RIP Gourmet (1941-2009)

2009-10-07T03:58:36Z

The culinary world mourns a devastating loss

By Khalil Hymore

This week publisher Condé Nast did the unthinkable. It shuttered Gourmet magazine. This, by now, is not news to you, especially if you're a regularly reader of this blog (you know how much I loved my Gourmet). Truth be told, I was actually planning to discuss the merits of boneless, skinless chicken breast this week...no, seriously! But how could I now, with the culinary world still mourning a big loss.

]]> On Monday, the foodie blogosphere was horrified to learn that Ruth Reichl and the Gourmet staff were asked to close up shop. It took many of us who work in the magazine industry by surprise and left us scratching our heads, why? Gourmet was the only magazine that I actually read cover to cover consistently every single month, which is saying something, because when you work for a magazine you read a lot of them. Gourmet was different though. It fed me, literally and figuratively. But at the end of the day, it was just a magazine...right? Well, yes, and no.

The demise of Gourmet is shocking because it is such a venerable brand, premiering in 1941. Our grandmothers subscribed, our mothers subscribed, and thus we so did we. Gourmet was an American icon that flourished in a post World War II America and quickly established itself as the place where home cooks and chefs collided. Where the line was blurred between the restaurant world and our kitchens at home. Gourmet was a cultural touchstone, for sure, but it was also a dear friend.

Though the newsstands seem to be cluttered with food magazines, none of them come close to capturing the style, sophistication, and elegance of the articles and recipes contained within the pages of Gourmet. Bon Appetit, Food & Wine, and Saveur, while all fabulous publications in their own right (I especially love Saveur), they don't take us to far off lands (a boon to those of us who cannot afford to jet-set on a moments notice), do not stage elaborate and inspirational food stories, and do not engage us in the world of food politics in quite the same way.

Anyway, there really isn't all that much more to say (see below, for others' reaction to the news), except that the loss of Gourmet magazine, in my world, and if you give a damn about food at all, yours too, is devastating. My stack of old Gourmets just became a lot more valuable.

The New York Times remembers Gourmet and fills us in on what's next for Editor-in-Chief Ruth Reichl

Gabriella Gershenson of Time Out New York reminisces about what Gourmet meant to her

A great blog entry by The Freckled Citizen that hits the nail on the head regarding Gourmet's demise

Paul Smalera at True/Slant hypothesizes why Condé Nast took such drastic measures

Chefs mourn the loss of Gourmet and pay tribute at New York Magazine's website

A lovely piece from Diana Abu-Jaber on NPR's site about writing for Gourmet

Riesling Braised Pork Chop

2009-10-07T03:19:58Z

A comforting meal for rough times

By Khalil Hymore

When the going gets tough, it's nice to go back to your roots and cook something comforting. Pork chops with spaetzle (homemade German pasta) always remind me of my grandfather who was a great cook and baker. German foods where his specialty, so whenever I get bad news it's always fun to perk myself up with dishes that remind me of him, and a simpler time.

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2 tablespoons extra-virgin olive oil

4 thick-cut, bone-in pork chops

kosher or sea salt

ground black pepper

1 medium yellow onion, chopped

2 cloves garlic, minced

1 cup sweet white wine, such as Riesling

2 tablespoons chopped fresh sage

Cooked spaetzle or egg noodles

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. When the pan is almost smoking add the pork chops to the pan and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate.

Reduce the heat to medium and add the onions and garlic to the skillet; cook until soft and starting to brown, about 8 minutes. Add the wine and the sage to the pan, being sure to scrape up caramelized bits from bottom. Add the pork chops back to pan and bring to a simmer. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, about 6 minutes. Transfer the chops to a serving platter and cover to keep warm.

Reduce the cooking liquid until syrupy, and pour it over the pork chops before serving. Serve with buttered spaetzle or egg noodles.

Apple Time!

2009-09-29T12:11:51Z

From apples to ad execs

By Khalil Hymore

Can we take a break from "The Tasty Dish" for a moment and talk about Mad Men? I have to be honest, a few episodes into this new season and I was growing restless. Don't get me wrong, a bad episode of Mad Men is still a million times better than any other show on television right now, but this season has been...um, slow. But I should have known better! The writers for were just lulling us, like a cobra getting ready to strike. And strike they did!

]]> Sterling-Cooper received a very scary visit from it's new British owners, sending everyone into layoff panic mode (oh Mr. Weiner, how apropos!). Then we got the lawnmower incident--which left Scott and I speechless (and a touch nauseous) and alluded to what's coming later in the year 1963 (am I the only one who thought Joan looked like Jackie Kennedy on the day JFK was shot?). Finally, enter Conrad Hilton--Paris Hilton's great-grandfather. Awesome! Brilliant! Mad Men is just hitting it's stride and I love it! If you aren't watching it, START! And Netflix the previous seasons right away.

Oh, and Jon Hamm was robbed at the Emmy's! Alright, back to food news...

Um...so it seems my local grocery store has replaced it's entire produce section with just apples. They're everywhere. In giant bins in front. In more giant bins inside. In the floral section. And in the fancy-schmancy cheese aisle (thanks grocery store, but I already know that apples go well with cheese). All of this means it's officially apple season.

Normally, Scott and I go apple picking every year with our friends Ashley (not to be confused with my sister Ashley) and Andrew, but alas, this year we were all too busy. Which is sad, because our apple picking days are fun. After spending a day stuffing as many apples into our all-you-can-fill bags without busting them, we stop off at the local dinner for meatloaf and the all-you-can-eat salad bar (Mmm...iceberg lettuce, cottage cheese, and canned cling peaches).

Anyway, this year I will have to settle for apples "not" picked by me, but I was able to score some picked by my little cousin Nathan, which taste just as sweet!

So apples, apples, apples, what to do with your lot? Well there are the obvious recipes: lots of pies and apples sauce, but I have a few more ideas:

Dinnertime - Mark Bittman's Chicken with Apples and Sage recipes looks amazing, as does this Cranberry Stuffed Pork Loin, and one of my favorite side dishes to prepare on a busy weeknight is roasted Sweet Potatoes and Apples: chopped, drizzled with olive oil, seasoned with salt and pepper, and roasted at 400° for about 40 minutes. Heaven!

Chutney - Try an apple chutney. Kind of sweet, kind of savory, they're great on toast and bread, but also on pork chops, salmon fillets, and stirred into steamed white rice.

Caramel Apples - Ok, caramel apples may not seem THAT out-of-the-box, but how about these red wine caramel apples on the cover of this month's Gourmet magazine? I may need to try these!

You could, of course, just eat them out of hand. I like to cut them up and dip them in peanut butter...while I watch Mad Men (sorry, I couldn't resist).