Food Republic Where Food, Drink & Culture Unite Sat, 22 Oct 2016 13:05:00 +0000 en-US hourly 1 Eggplant Parm, Tempura, Ludo Lefebvre: 10 Hot Topics On Food Republic Fri, 21 Oct 2016 19:26:08 +0000 FR’s got the fall travel bug, and we went everywhere this week. First off, we ventured to Sorrento, Italy, for the best history lesson ever: eggplant parmigiana. Next, we sought out the best Denver has to offer, found out what Ludo Lefebvre and the Mind of a Chef team are up to in Los Angeles, looked into what has the restaurant chains of America down and watched an American contender win the prize at this year’s S. Pellegrino Young Chef Competition in Milan. Finally we returned home and became better acquainted with two deliciously crispy bites: tempura at Tempura Matsui and soft shell crabs at Cosme. All that and more on this week’s Hot Topics.

  1. All hail the legendary eggplant parmigiana! This is how you make this cheesy, saucy dish the 200-year-old, Michelin-starred way.
  2. Put Denver on your travel to-do list because there are 12 amazing places to eat and drink in Mile High City.
  3. An onigiri and tonkatsu sandwich joined forces to make the onigirazu, your new lunch craving.
  4. Need a light dinner? Slurp these vegan dan dan noodles with shiitake mushrooms.
  5. Restaurant chains are seeing rough days. What’s to blame? Delivery meal kits.
  6. Want to re-create that light and crisp tempura you had the other night? Here’s the secret.
  7. Mind of a Chef is ramping up for its fifth season. Here’s an exclusive sneak preview of what L.A.’s Ludo Lefebvre brings to the table.
  8. In our latest episode of New Chefs Rising, we head to Manhattan’s Cosme to talk soft shell crabs with Daniela Soto-Innes.
  9. Fall has arrived, which means you’ll need some hearty chicken recipes. Here are eight.
  10. Team USA showed everyone at this year’s S. Pellegrino Young Chef Competition that they’re not playing around.
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This Artist Will Illustrate Your Precious Family Recipes Fri, 21 Oct 2016 18:00:35 +0000 Nothing beats your grandma’s home cooking, right? And try as you may, scribbling down the recipes doesn’t always do them justice. Artist Jessica McGuirl of First Pancake Studio beautifully hand-letters recipes and illustrates the border of print with themed foods. The custom pieces cost just $150 each. Recipes for chocolate chip cookies, cheesecake, casseroles and more are made to look almost as gorgeous as they taste. Check out some of the whimsical pieces below and get started on your holiday gift planning.

mamajobakedfrenchtoast_final mom'sbreakfasttaco_final nanaslasagna_final

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Thinking Of Using Irish Single Malts in Cocktails? You Should. Fri, 21 Oct 2016 17:00:52 +0000 Outside of an Irish coffee, Irish whiskey has never really found its breakout classic cocktail that patrons might flock to, like the popularity of a Negroni for Campari or a margarita for tequila. Far more than just a shot of Jameson or Bushmills, a taste of some of the higher-quality single-malt, pot-still Irish whiskies shows that this spirit — though often more subtle in style — can easily compete with the flavor of a great scotch and appeal to American whiskey fans. Using it in cocktails, however, requires a bit more nuance.

For acclaimed bartender Joaquín Simó, Irish whiskey can be an incredibly versatile spirit, whether it be stirred and spirit-forward, or even used in a citrusy summer drink. At his NYC bar Pouring Ribbons, he lightly frames the Knappogue Castle 12-year single malt with herbal liqueurs and honey for his Emerald Old Fashioned. Green Chartreuse, Dolin Génépy and honey add a unique spectrum of botanicals, along with a mint garnish, which both stand clear of the distinct malted barley flavor of the whiskey.

With other whiskies — such as the spiciness of a rye, the oak and sweet nose of bourbon or the smoke of a heated scotch — the elements easily stand out in a cocktail. For Irish whiskey, pulling out the honey and grain flavors inherently found in the spirit with just the right balance requires a bit more attention, but with a great payoff in the end. Spirits like Knappogue’s 12- or even 14-year expressions, which combine bourbon and oloroso casks and come at a higher proof, can make for an incredible drink and are a good argument that ordering an Irish-whiskey cocktail should be less of an anomaly. One sip of this old-fashioned would convince anyone. Enjoy.

Emerald Old-Fashioned

Servings: 1 cocktail
2 ounces Knappogue Castle 12 Year Single Malt Irish Whiskey
1 teaspoon honey syrup (2 parts honey: 1 part water)
1 teaspoon Green Chartreuse
1 teaspoon Dolin Genepy des Alps
  1. Build all ingredients into a chilled rocks glass.
  2. Add ice and stir briskly until chilled and combined.
  3. Garnish with mint sprig, spanked and inserted.
Prep time: 2 minutes
Difficulty: Easy
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The FResh List: Fall Pies, Fresh Spaetzle And 20 Or So Other Obsessions Of The Week Fri, 21 Oct 2016 15:00:17 +0000 Welcome to the FResh List! Every Friday morning, the dedicated staffers in FR’s New York City office compile a list of all the random things on their minds about the world of food and drink and beyond, as well as some names to know. Here they are, rounded up in a somewhat organized fashion:

1. Udon noodles.

2. Linton Hopkins.

3. Paul Bocuse (new, ginormous cookbook out November 1).

4. Bets for next “big” food city: Denver, Atlanta, Houston, Cincinnati(?).

5. NYC chef Suvir Saran (formerly of Devi, now at Tapestry).

6. The spicy fried grasshopper omelet and Oaxaca cheese tacos at Julian Medina’s Tacuba.

7. Mitch Leinhard.

8. Mealpal.

9. The Norpro spaetzle maker.

10. Goat’s milk Camembert (try it melted on beet and chive spaetzle).

11. Zac Posen’s new Delta flight attendant uniforms (coming in 2018).

12. Chef Kelly Fields (Willa Jean in New Orleans) and her incredible fall pies: sweet potato, pineapple and toasted honey, and buttermilk chess pie with Louisiana citrus.

13. Christian Dominguez of NYC bar Mace.

14. The Doughboys podcast.

15. Habitat III.

16. Natural-wine fairs.










17. The Adventures of Fat Rice cookbook.

18. Dover Street Market.

19. Dodger Dogs.

20. Mark Hix.

21. Alexander Lobrano.

22. Thessaly La Force.

23. Asics Gel Lyte Tartufo — finally, a truffle-themed sneaker.

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The Best Way To Make Sous Vide Chicken Breast Fri, 21 Oct 2016 14:00:32 +0000 sous vide chicken breast
Why leave even the seemingly simple to chance? Try cooking your chicken breast sous vide.

It’s not fair, really — this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a seemingly simple preparation. The truth is, it’s actually quite a challenge to prepare a chicken breast that’s cooked through but still juicy and encased in a crispy, golden skin, and there’s plenty of seemingly fancier fare that’s far easier to get right.

Related: How To Cook A Juicy Chicken Breast

But this is all in the past. Or it should be, according to our friends at ChefSteps. Because when you cook chicken breasts in a sous vide bath, they’re heated just enough to cook through. That means you don’t have to go through the hand-wringing process of wondering when, exactly, to pull them out of the oven. Just set the bath and let ’em sit until you’re ready to give the skin a quick sear, then serve ’em up with whatever killer side you’ve got prepared. This is worry-free weekday cooking at its finest, folks. Check out the simple instructional video below.

1 chicken breast, 1 inch thick
Salt, as needed
Oil, optional, as needed
Butter, optional, as needed

Ziplock-style bag (1 gallon)
Sous vide setup

[Editor’s note: ChefSteps cooks sous vide with the Joule, a tool created by its in-house team of chefs, designers, and engineers. Joule is a Wi-Fi-connected device that you control with your smartphone. For more, check out Food Republic’s independent review of the device.]


  1. Preheat Joule to 149°F.
  2. Gently place chicken breast in a ziplock-style bag. Sprinkle on some salt and add a couple tablespoons of oil, butter or other fat — just enough to keep the chicken breasts lightly coated.
  3. Place the bag in the water and clip to the side to prevent any liquids from transferring to or from the bag. (Simply place the food in the bag and lower the bag into the water, leaving the mouth of the bag open above the surface.) Cook for 55 minutes at 149°F.
  4. When the breast is finished cooking, remove it from the bag and gently pat it dry. Add a little oil to a skillet and heat over medium-high heat until very hot. If you’re using a chicken breast with the skin on, simply sear on the skin side. If you’re cooking a skinless chicken breast, sear on the smooth side. Leave the chicken in the pan for about two minutes, or until golden brown. For skinless breasts, you can forgo the searing step altogether for a simple, juicy appearance.
  5. Serve! Slice into pieces or serve whole.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — for the special price of $24 (regularly $39). Classes include Sous Vide: Beyond the BasicsFluid GelsFrench Macarons and more!

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World’s Most Expensive Potato Chips Cost $11 Each Fri, 21 Oct 2016 13:30:17 +0000 One Swedish craft brewery has proven itself to be quite the jokester of a gourmand. As a perfect pairing for its masterful, world-class IPA, Arlandastad-based St. Erik’s Brewery teamed up with chef Pi Le from the Swedish National Culinary Team to produce a meticulously handcrafted potato chip seasoned liberally with hard-to-source Nordic ingredients. At 499 kronor (about $56) for a small handful, these snacks are fit for royalty.

Screen Shot 2016-10-20 at 3.54.33 PM

The limited-edition boxes of five chips each sold out quickly, but chances are you’ll get another opportunity to try the world’s most expensive bar snack. The chips begin as heirloom “almond” potatoes from Ammarnäs in northern Sweden and are shaped by hand and carefully fried to maintain their shape. They’re dusted with powdered matsutake mushrooms, seaweed with truffle notes, handpicked Swedish crown dill, meticulously cultivated Leksand onions and a bit of the dehydrated wort from the IPA that inspired the chips.

As far as adventurous eating goes, it’s a true snack attack…at your wallet. Worry not, however: All proceeds go to charity.

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All The Food Humor From Broadway Smash Oh, Hello Fri, 21 Oct 2016 13:00:41 +0000 Nick Kroll and John Mulaney’s new Broadway show, Oh, Hello, is just about everything you would not expect during a night out at the theater. Dressed as two cranky, crotchety Upper West Side–dwelling geriatrics — with a basic set “borrowed from various other sets” — the duo wheezes out crude, offensive (and often improvised) witticisms in a New York minute, leaving the audience in fits of uncontrollable laughter throughout the performance.

Being that the two characters live in the Big Apple — and claim to have met one night over “tunatinis” (that’d be a martini made with a can of tuna fish and just a splash of vodka) — there is extensive insight into the city’s food scene. This is, after all, a show that stems from the two comedians’ long-running gag titled “Too Much Tuna,” and immediately declares the Upper West Side to be “the coffee breath of NYC neighborhoods” with “buildings that all look and smell like soup.” In addition, Kroll and Mulaney encourage the audience to eat during the show and to open candy or breath mints slowly and deliberately, so as to cause as much noise as possible. Jokes regarding iconic NYC-centric items are sprinkled in liberally over the course of the 100-minute act. Here are some sage pieces of NYC food-related advice that associate editor George Embiricos recalls from Wednesday night’s production:

[Editor’s note: The following are paraphrased lines from the actual performance and therefore can be considered “spoilers,” though the show’s unorthodox format is certainly not conducive to the usage of such a word. Also, go buy tickets. Immediately.]

  • Drop into any one of NYC’s countless 99-cent pizza joints and ask if tax is included.
  • Take your time flipping through any Upper West Side diner’s 37-page menu before deciding on the lobster…just to see what comes.
  • Or order the steak: guaranteed to be thin, gray and contain randomly shaped globs of fat around the edges.
  • Accompany a cab driver after the end of his night shift to eat “green slop” in Jackson Heights. Because you crave getting diarrhea at exactly 5 a.m.
  • Pop into Just Salad at its busiest hour, wait in line, and upon reaching the front, drum your fingers on the assembly-line counter while pensively asking, “So, how does this work exactly?”
  • Head over to the nearest halal cart. Don’t bring back any food, just some of the banter.
  • There’s apparently a restaurant near the theater called Guy Fieri’s American Pile of Toxic Garbage.
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There Are Now Wine Condoms For Practicing Safe Sips Thu, 20 Oct 2016 18:00:56 +0000 Chances are that you know someone who drinks wine that was left open overnight. This person may not own a vacuum stopper, be a cork saver, or even have the wherewithal at the end of the night to wrap a little aluminum foil over the top of the bottle (and doesn’t care what the result tastes like, frankly). Buy this person a vacuum stopper and they’ll be like, “Oh, wow, thanks,” then shove it in the back of a drawer and throw it away when they move. But gift them a pack of gold foil–wrapped Wine Condoms and watch the magic unroll.

At $10 for a pack of six, they’re comparable to, uh…well, regular condoms. Unlike regular condoms, however, you can use each of these handy prophylactics twice. They’re made from 100 percent rubber, so definitely don’t turn to them in a pinch, but definitely DO keep all the air out of your wine using the watertight, airtight seal they create. They’re also every bit as portable as their latex counterparts, so slip one in your wallet for those unexpected dalliances with unfinished Pinots, and you’ll always be prepared.

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Cocktail Hour And Coloring Hour Collide In W Hotel’s New Presidential Coloring Book Thu, 20 Oct 2016 17:00:15 +0000 In an attempt to lift spirits that continue to plummet due to this election season, W Hotels in the U.S. will be offering an adult coloring book featuring all-star presidents and their drink of choice. All the President’s Cocktails will be exclusively available to guests of the EWOW suite, the W’s version of the presidential suite.

The 12-page book features George Washington and a whiskey old-fashioned, Rutherford B. Hayes with a rum lemonade punch, John F. Kennedy and a daiquiri, Abraham Lincoln with a nonalcoholic cucumber stiletto mocktail and others. Recipes are included so you can pretend to talk politics over drinks with the former commanders in chief.

The book was illustrated by Lindsay Mound, whose work has also been featured in Vanity FairNylon and other publications.

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Watch Ludo Lefebvre Make A Fried Chicken Sandwich For Mind Of A Chef Thu, 20 Oct 2016 15:00:53 +0000 The fifth season of The Mind of a Chef, the documentary series from FR parent company Zero Point Zero, features Los Angeles–based chef and provocateur Ludo Lefebvre. In this clip from the new season, which begins this weekend on most PBS stations (check for your station and listings here), the classically trained chef behind such L.A. hot spots as Trois Mec and Trois Familia lets us in on the secret to his crispy, flaky, “not greasy” fried chicken sandwich, the signature from his latest hit restaurant, LudoBird. Tune in to the series for more insight into one of America’s best culinary minds, as well as many other surprises.

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