Bloggers: Confessions of the Food-Obsessed

EPISODE 26

Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, it’s about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.

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RECIPES
Apricot Pie
Stracciatella Ice Cream (Vanilla Ice Cream with Chocolate Streaks)

Baja: The New Provence

EPISODE 27

We’ll travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. We’ll meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. We’ll also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, we’re sharing a savory recipe for Mongolian stewed garlic.

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RECIPES
Arugula and Fennel Salad With Black Olives and Cherry Tomatoes
Beet Gazpacho
Clams and Mussels in Tequila
Mesquite-Grilled Red Snapper With Fresh Herbs
Mongolian Stewed Garlic
Tender Lamb With Herbs

Bovine Rhapsody

EPISODE 28

Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, we’ll travel to Morocco to experience freshly made Beldi butter, and we’ll also try chocolate milk from the American heartland. From Italy to Upstate New York, we’ll show you how cows influence cuisines around the world. Back in the Gourmet kitchen, we’re spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce.

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RECIPES
Bollito di Manzo e Vitellone (Boiled Beef)
Grilled "Barbecue" Beef
Mayonnaise
Salsa Verde
Stracciatella Soup (Egg-Drop Broth with Parmesan)

Trompe l’Oeil: The Art of Culinary Deception

EPISODE 29

Can a great meal be based on deception? Trompe L’Oeil means “fooling the eye,” and some chefs and experts are doing just that. In this episode, we’ll meet a chef who’s been figuring out ways to fool diners for 45 years, feeding them whimsical creations like “scrambled eggs” made out of scallops. Then we’ll travel to New York City to visit a cake-making “studio” where edible foods replace tubes of paint. Back in the Gourmet kitchen, we’ll show you how to create a slice of “watermelon” that looks exactly like the real thing—with seeds made out of chocolate.


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RECIPES
Faux Beefsteak Tartare
Shallot Dressing
Basil Oil
Gruyère Crisps
Virtual Eggs
Watermelon Sorbet Slices with Chocolate Seeds

The Open Flame

EPISODE 30

Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the world’s greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next we’ll travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, we’re sharing tips for easy grilling in your own backyard.

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RECIPE
Grilled Clams

Photograph Courtesy of Wisconsin Historical Society

keywords
diary of a foodie

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