Friday, July 11, 2008

Food & Wine, August 2008

Once again, my list of yummy-looking recipes that I'll probably never make from Food & Wine:

Pickled Farm-Stand Tomatoes with Jalapeños - I might actually make this - the phrase "plenty of crusty bread to sop up the ginger-and-cumin-scented tomato juices" made me salivate.

Honey-Tomato Bruschetta with Ricotta - although I think honey in the cooked tomatoes and on top of the bruschetta is a bit much...

Grilled Marrow Bones with Rosemary-Lemon Brushetta - but with marrow bones at $3-4 / lb, subtracting the weight of the bones probably makes it at least $20/lb for the marrow....yikes. But I guess if you treat it like a really good quality butter or cheese, $20/lb isn't too bad.

Kind of a short, boring issue this month. If you don't subscribe, I wouldn't bother with it at the newsstand. (Does anyone shop at a newsstand any more?)

And my favorite quote from this month's issue: Chris Cosentino says "Someone once told me marrow is like God's butter."


Wandering Chopsticks said...

Go to an Asian grocery store and look for bags of soup bones. Usually only $2-$3. They always have big marrow bones in the bag. You make make the roasted marrow bone recipes and use the rest of the bones for soup. We've always sucked out the marrow before, who knew it'd be so trendy now?

Vicki said...

Good idea!

I remember my grandmother making oxtail soup when I was young, it was considered cheap peasant food. It's a shame that the prices have to go up when things get "discovered".

Anonymous said...

With tomatoes coming on, and about three times too many jalapeno plants close behind, I'm definately doing the Farmstand Pickled Tomatoes - thanks for sharing! And for the tip on NOT buying the issue - I hate it when I get a "dud" during a subscription to any mag. So yes, I do just buy mags at the newstand - we have a real live old style newsstand in Green Bay :)

Vicki said...

Hi Anon -
My tomatoes aren't doing so well, but I have plenty of jalapenos, and can't wait for them to get bigger so I can try that recipe!