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Posts Tagged ‘Gourmet’

A History with Gourmet

In Food, Media on May 7, 2011 at 4:09 pm

I grew up cooking out of Gourmet—one of many subjects that Susan and I bonded over at my very first magazine job. Susan was the managing editor, and I was the assistant to the editor in chief. But it was Susan who gave me my first break, lobbying to our editor to promote me to assistant editor. I owe much to Susan. And now I owe her even more. A couple weeks ago, three large boxes arrived outside my office doorstep.

Inside were carefully wrapped binders containing Susan’s collection of vintage Gourmet magazines, spanning from 1971 – 1985. I laid them all out on my office floor, and then spent the next several hours leafing through them. It’s extraordinary just how progressive the magazine was. Looking through the issue from the month/year I was born, I stopped on a page with Susan’s handwriting.

She had made notes next to a recipe for pumpkin flan—which must have made quite a splash at a dinner party in Chicago 30-some years ago. But what was truly wonderful, and just a little bit weird, was that the previous evening I’d made a pumpkin flan from Gourmet, November 2005 for a dinner party here in Los Angeles. Something tells me these magazines will be very happy in their new home.

Golden Potatoes with Caper Brown-Butter Crumbs

In Food on April 9, 2010 at 8:33 am

This recipe for Golden Potatoes with Caper Brown-Butter Crumbs comes from a wonderful spring menu that ran last April in Gourmet. I’ve served these potatoes alongside an herb-roasted pork loin, but last weekend they made an appearance before the noon hour at Easter brunch. Loved these. The brown butter (which is simply butter that’s been heated stovetop for five minutes to bring out the flavor) adds a lovely nutty flavor, while the capers give a briny zing. Also, the recipe calls for homemade breadcrumbs, which take two seconds in a mini Cuisinart. But if they are too fresh, they won’t crisp up in the oven. I would recommend either making the breadcrumbs the day before and leaving them out to get a bit stale, or quickly toasting them in the oven before tossing w/ the caper butter. Otherwise, this recipe is perfect!

Chicken Tikka Masala

In Food on October 6, 2009 at 8:05 am

chicken tikka masala

For weeks we’ve been trying new Indian takeout places, ever since our beloved Makkah Halal Tandoori on Vermont, from which we ordered takeout once a week for the past three years, changed hands—and unfortunately, their recipes. Which left our household with a serious dilemma, given that my husband has a near chemical addiction to Chicken Tikka Masala. I took matters into my own hands, and on Sunday I tackled Chicken Tikka Masala from Cooks Illustrated, and Baked Indian Rice from Gourmet. The rice was fantastic, but worth it only if you have the time—on a weeknight, forget it.

basmati rice

The Chicken Tikka Masala on the other hand, is right out of this world. Like maybe the best ever! The blend of spices is heavenly, and the fresh ginger and serrano chile gives just the right amount of heat and depth. We all ate more than we should have—and were ready for more…

indian spices


From Cooks Illustrated, September 20017; Serves 4-6

Chicken Tikka

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon table salt

2 lbs boneless skinless chicken breasts, trimmed of fat

1 cup plain yogurt

2 tablespoons vegetable oil

2 medium garlic cloves (minced or pressed through a garlic press,about 2 teaspoons)

1 tablespoon fresh ginger (grated)

Masala Sauce

3 tablespoons vegetable oil

1 medium onion, diced fine (about 1 1/4 cups)

2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)

2 teaspoons teaspoons fresh ginger (grated)

1 serrano chile (fresh, ribs and seeds removed, flesh minced)

1 tablespoon tomato paste

1 tablespoon garam masala [The Foodinista’s note: I used more like 1 1/2 tablespoons]

1 28 ounce-can crushed tomatoes

2 teaspoons sugar

1/2 teaspoon table salt

2/3 cup heavy cream

1/4 cup fresh cilantro leaves, chopped

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

seasoned chicken breasts

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

broiled chicken

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve with rice.

  • chicken tikka masala

RIP Gourmet

In Food, Media on October 5, 2009 at 7:49 am


This sad news came this morning from Conde Nast’s Chuck Townsend:

Gourmet magazine will cease monthly publication, but we will remain committed to the brand, retaining Gourmet’s book publishing and television programming, and Gourmet recipes on Epicurious.com. We will concentrate our publishing activities in the epicurean category on Bon Appétit.