Tag Archives: Food
Chambord and How to Use It ~ Marlana Moore
I first came across a dusty bottle of Chambourg when helping my grandparents clean out their house this summer. It sat on the hutch in the living room, in the shadows behind my grandfather’s extensive collection of carved ducks. The curious spherical bottle, filled with purple wine-colored liquid and embellished with tacky gold letters, caught my eye. I was puzzled–not once on the bottle does it tell you the ingredients, the alcohol content or what it should taste like.
Vegetarianism: Fad or Personal Choice? ~ Rebecca Zandstein and Marlana Moore
An enlightening article, including original photos.
Inside JVP: An Interview with Rebecca Zandstein by Ben Kharakh
Readers only get a taste of Gourmet Grub editor Rebbeca Zandstein from her articles, so with this Q and A I was aiming to serve up a hearty portion of Becca. As our conversation progressed, I learned plenty about my fellow JVPer that I didn’t know, so much so that a single piece simply will not suffice. Luckily, Becca’s the sort of writer that can be counted on to provide her fair share of articles, so I wouldn’t be surprised if some of what we talked about ends up inspiring future pieces. Until then, bon appetit!
Bibimbap…to an Extent ~ Rebecca Zandstein
Unfortunately I could never truly appreciate Korean culture due to my severe allergy to sesame, Koreans’ most used ingredient in all of their dishes. Whenever I am at a Korean restaurant the servers and chefs become confused and embarrassed because I cannot indulge in any of their signature dishes. Most of the time authentic restaurants take offense to my allergy (what person who’s allergic to sesame would try to order Korean food?) and, disbelievingly, bring out dishes marinated in sesame oil and covered in sesame seeds.
Unsophisticated Palate ~ M. Blaha
I’m a Jersey girl – this is a matter of fact, not something I willingly admit – of Irish American heritage. My family loves to eat, but the food I have grown up with has not always had the stamp of quality. In Jersey most people spend their adolescence and years of college cruising in a car and pillaging for food to alleviate boredom.
The Best of Summer 2010 ~ Rebecca Zandstein
When the heat takes over, most people don’t think of drowning themselves in food, but rather cold beer and mixed drinks. This summer, through sweat and an unstuffed wallet, I… Read more
The Poor Man’s Casserole – Alex Giannattasio
There are many benefits to cooking your own food. For one, it’s cheaper, since you don’t have to worry about all the overhead that goes into managing a restaurant. For… Read more
The Best Stuffed Mushrooms – Matia Guardabascio
Ingredients: 1 package of small to medium sized mushrooms* 3-4 tbsp of butter 1/4 to 1/3 cup Italian style bread crumbs Salt Pepper Basil * Baby Bella Pre-heat oven to… Read more
Bruno Pascale: Living the Dream One Cappuccino at a Time – Glen Gabriel
As I listen over the phone to the sounds of orders being yelled out and cappuccino machines buzzing at extremely loud frequencies, I wish it wasn’t snowing so I could… Read more
![The Whole [Grain] Truth – Simone Carvalho](http://johnsonvillepress.com/wordpress/wp-content/themes/weekly/timthumb.php?src=http://johnsonvillepress.com/wordpress/wp-content/uploads/2010/03/Breadandbutter-Web.jpg&h=&w=5000&zc=1)
The Whole [Grain] Truth – Simone Carvalho
Not all whole grains are created equal. According to the U.S. Department of Agriculture, “at least half of all the grains eaten should be whole grains.” However, it can be a challenge discerning real whole grains from its imposters. Do not be fooled by labels which read “multi-grain,” “100% wheat,” “stone-ground,” or “bran,” because they are not made with whole grains. Simone Carvalho provides tips on what to beware of and look out for on “whole grain” items which will serve useful the next time you take a trip to the grocery.
