In Food on May 11, 2012 at 10:15 am
My very favorite food in the whole wide world is a perfect cheeseburger, and fortunately I am married to a man whose burger skills rival the best in the west—and that includes an I-can-die-happy-now rendition that burger queen Nancy Silverton grilled up in her backyard for our friend Carolynn’s birthday. But as much as I would love a cheeseburger just about any night of the week, I get that it’s not a great idea health wise. And so I’ve been experimenting with alternative burgers using leaner proteins than beef. So far, this Shrimp Burger with Roasted Garlic-Orange Aioli from FOOD52 takes the cake. Sautéed fennel, shallots, red pepper and meaty chopped shrimp are bound together with roasted garlic aioli (which doubles as a condiment on toasted burger buns).
The orange zest in the aioli totally makes this burger. It’s subtle but adds a brightness to the rich aioli and shrimp. More later on the actual making of the aioli—it took me FIVE attempts—but now that I’ve got the hang of it these burgers will be making the scene all summer. I served with a bottle of Stony Hill Gewürztraminer and you’d be hard-pressed to find a better pairing, but a citrusy beer like the super-smooth 60-minute IPA from Dogfish Brewery would also hit the spot.
In Drink, Food on March 10, 2011 at 8:48 pm
On Friday night while we waited for the grill to heat up for our main course, my husband and I sat down to start with a bowl of Moroccan Carrot Soup scented with toasted cumin and a spicy and fragrant glass of 2008 Breggo Gewurztraminer. I’m just in love with this wine, and love how well it plays with spice and the slight sweetness of the carrots and allspice. You would think it might be hard to get worked up over soup, especially one that is this simple to make. And really, when it comes to wine pairing, is soup the first thing that comes to mind? This duo makes the case. Convincingly.
In Design, Media on June 22, 2010 at 8:51 pm
Sorry for ducking out like that. I’ve been sick as a dog fighting a wicked summer cold for almost a week now. During the midst of which I’ve been researching and writing an upcoming column for Bon Appétit (thank the lord I wrote my tasting notes before I lost all sense of taste and smell). Which is why I haven’t had time to finish unpacking my office or hang pictures on the walls or take photos or any of that fun stuff. But even amid the chaos, when I sat down yesterday in my sparkling new office chair and pulled up to my newly arrived and assembled George Nelson Swag Leg Work Table, I was ready to write. Would this sublime desk, by osmosis, make my prose any prettier? I wondered. “Might be more effective if it were a Nelson George desk,” replied my esteemed colleague Eric Asimov of the New York Times. As with yesterday’s column on American Gewürztraminers, the man has a point.