Anchorage Gourmet

I think it criticizes a much more serious foodie than the average person who thinks of and may call him or herself as a foodie. Liking to eat and cook, whether that means you're a foodie or not, isn't a bad thing, no worse than liking to watch golf on TV or collect cookie jars. It's a hobby for most people, a career for others, and as with all things there are different levels of participation and devotion.  

For me, I take most of my eating serious enough.  I enjoy finding ingredients, finding recipes, trying the latest restaurant.  I also prefer nonfactory farmed meat, local and organic produce, but it doesn't mean I look down or think less of people who don't.  I think people should eat what they want, but be informed about what they eat, not just shovel food into their mouths.

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Andrew Scrivani for The New York Times

6 large eggs

2 fat garlic cloves, finely chopped

Pinch kosher salt

1 pound Italian sausage, casings removed

1 1/2 to 2 tablespoons prepared horseradish

1/4 cup all-purpose flour

1/4 cup panko bread crumbs

Olive oil, for frying

Cornichons or other pickles, for serving.

1. Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.

2. Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.

3. In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.

4. Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.

Yield: 4 servings.

My hubby loves these and I don't think I've ever tried them. We've been having below zero temps and these seem like the perfect cold weather food. Perhaps we'll have these and watch a movie tonight.

This recipe appeared in an article by Jean Hewitt in The Times.

¼ cup cold whole milk

1 envelope unflavored gelatin

¾ cup milk, heated to boiling

6 tablespoons dark rum

1 large egg

¼ cup sugar

1⁄8 teaspoon salt

1 6-ounce package (1 cup) semisweet chocolate pieces

2 cups heavy cream

2 ice cubes

1 teaspoon vanilla.

1. Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.

2. Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.

3. When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.

4. Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.

5. Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream. Serves 8.

 

This should go wonderfully with the steaks we plan to make. A decadent way to ring in the new year.

A great fall dinner idea.

Time: About 1 1/2 hours, plus 30 minutes’ resting

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan

Flour for pan

1/4 cup fresh lemon juice

1/2 cup fresh orange juice

3 cups plus 2 tablespoons granulated sugar

7-ounce tube almond paste

7 large eggs

2 teaspoons lemon zest

2 teaspoons orange zest

2 teaspoons vanilla extract

1 1/2 cups cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt.

1. Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.

2. Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.

3. Stop the machine, add the flour, baking powder and salt, and pulse a few times — just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.

4. Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Yield: 10 to 12 servings.

This article has been revised to reflect the following correction:

Correction: August 21, 2010

An earlier version of this recipe misidentified the size of the tub of almond paste that should be used. It is 7 ounces, not 17 ounces.

This is getting made this afternoon along with some buttermilk ice cream. Yum!

It's got fruit, so it's healthy, right? Another recipe to try. I've been looking for a reason (not like I need one) to make buttermilk ice cream and I think I found it.

Yum! I'm definitely making this recipe.