Wine: The Gnome Knows Syrah
Food
This week’s lead item brought to mind a recent newsroom conversation about how many food companies have gone multinational, and how seemingly a handful own many old familiar brands.
Charcuterie is popping up more and more on restaurant menus, and it’s great for entertaining at home. So what is it? Charcuterie is, simply, a selection of prepared meats, usually attractively displayed and nearly always shared.
Westphalian ham and Gruyere grilled cheese can be served with your favorite mustard or tomato soup.
Dole Banana Dippers are a tidbit-sized takeoff on the classic theme-park frozen banana.
Wine: Wolfgang Puck Red Blend Master Lot Reserve
Reader Pat Swanson was looking for a recipe from a Swift’ning (a shortening that was made by Swift and Co.) booklet from the ’40s-’50s. I found it online at rocknrecipes-rockn
quilts.blogspot.com, where the blogger reports finding it in her grandmother’s Swift’ning book from 1950. Here’s the version I adapted:
When Brad Otten opened Settebello Pizzeria Napoletana in late 2005, his was sort of a lone voice in the wilderness. Sure, there were plenty of pizzerias in Las Vegas, but Otten’s was the only one that clung to the traditions of pizzaolos in Naples, Italy, the birthplace of the pizza.
In the case of some ingredients, it takes just a smidgen to add flavor to a dish, and truffle butter is one of them. Reader Stephen Najmowski, who’s looking for truffle butter, can get both white and black truffle butters locally. Jackie Raim emailed that Whole Foods Market carries both versions, and the Jensens at Village Meat and Wine, 5025 S. Eastern Ave., and Ron Lutz of The Butcher Block, 7625 S. Rainbow Blvd., said they do as well. …
From the Light Group, Citizens Kitchen & Bar serves the updated classic American food of corporate executive chef Brian Massie and also has a grab-and-go counter and an espresso bar.
Asparagus is, it seems, a source of much debate. Green or white? Thick or thin? Snap or cut? Peel or not? For Christopher Noble, executive chef of Ruth’s Chris Steak House at Harrah’s, there’s also traditional and nontraditional. In the restaurant, he prepares asparagus the classic way, with hollandaise sauce. At home, though, it’s a different story.
Smoked fish is what Ilene Farr is looking for, and smoked fish is what her fellow readers have found.
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