dine & recline.

Eric Asimov’s Tasting

dineandrecline — Sun, 22 Jun 2008 22:56:36 +0000

The following entries are belated, but better late than never: Ever walk into a wine store only to be completely overwhelmed by the selection? Sometimes this bewilderment can lead to amazing discoveries, other times an appealing label can lead me to drink a fermented substance that tastes a little like wet leaves. Looking for a cheap bottle of something new? Eric Asimov gave a wine tasting at his alma mater earlier in the spring. The following were his selections for cheap and often overlooked wines:

(white)

1. R. Lopez de Heredia/Vina Gravonia/Rioja Blanco 1996

2. Movia/Ribolla Gialla/Slovenia/2005

(red)

3. Domaine de Vissoux/Moulin-A-Vent/2006

4. Eric Texier/Cotes du Rhone/Brezeme/2005

Mom’s Banana Bread

dineandrecline — Sun, 20 Apr 2008 19:38:53 +0000

My hope is that this blog will have a variety of different types of posts: thoughts about food, restaurant reviews, pictures, notable food experiences… maybe even contributions from other enthusiasts. I am even going to include my mom’s recipe for banana bread.

My mom, an incredible cook/baker and one of the largest sources of my own inspiration, shared the fruits of this banana bread recipe with me countless times during my youth. Take your most rotten bananas (preferably fruit-fly free), and create something that is both fragrant and delicious. When she finally sent me her recipe, which is adopted from the New York Times Cookbook, during my senior year of college, I started making loaves of my own. Although the recipe is quick and easy, she maintains a quality to her bread that I have yet to consistently achieve. My only piece of advice is to NOT OVERMIX! I did so at a recent dinner party, and although my guests didn’t know any better, the bread suffered. Use your arms, not an electric mixer.

I’ve included her instructions to me so that you can try to get her results:

Banana Tea Bread from the New York Times Cookbook

makes 1 loaf

Ingredients:

1-3/4 c. sifted flour

2 teas. baking powder

1/4 teas. baking soda

1/2 teas. salt (I never put this in because for shortening – below – I use is either salted butter or margerine)

1/3 c. shortening (canoleo or other baking margerine/ butter works fine, soft is easier)

2/3 c. sugar

2 eggs, well beaten

1 c. mashed ripe bananas (2-3 bananas) This sounds vague, but 2, 2-1/2 or 3 all seem to work fine.

Procedure:

1. Preheat oven to 350 degrees F

2. Sift together flour, baking powder, soda and salt.

3. Cream the shortening, add the sugar gradually and continue working until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time (portions of thirds fine), mixing after each addition until smooth. (Best not to overmix)

4. Turn into a well-greased pan (8-1/2 x 4-1/2 x 3 Inches) and bake about 1 hr. and 10 minutes. (I find the baking time can vary, depending on the pan. Check after 55 mins to make sure not over-brown. One way to tell if the loaf is done is by sticking a toothpick in the center of the loaf and examining it, after pulling it out, to see if the batter is completely done. If not put it back in the oven for another 5 – 10 mins.

5. Let the loaf cool somewhat before trying to remove it from the pan. I’m not sure why but I usually put the loaf on its side to cool.

Variations: You can add raisins (1c.), nuts (1/2 c.) or dates (1c.) to the recipe

As Julia would say, Bon Appetit!

We all eat.

dineandrecline — Sun, 20 Apr 2008 19:12:38 +0000

While the pastimes of human beings have changed drastically throughout the course of history, the need for food to sustain life has remained a consistent requirement. It is no wonder that, given our daily need for food, eating has become a ritualistic part of life. Since preparing food is a part of every culture, identifying differences in the way that people eat can convey a strong understanding of the diversity of our planet. The Internet, instantaneous communication, and the media have affected the unique qualities of our respective cultural identities. For instance, food at a restaurant in Northern Italy might today have a Turkish twist, the result of a friend or even a new family member. It is likely that today’s globalization will continue into the future. In the food world, this reality is interpreted in two different ways. Cultural synthesis could lead global cuisines to become similar and less interesting. Or (and hopefully this option will come to fruition), we will be left with combinations of tastes that were never previously considered. In all likelihood, we will find ourselves somewhere in between these disparate possibilities.

This food blog joins the ranks of many others, not to try to set itself apart, but rather to add to the growing discourse and celebration of food.

Enjoy!

-M