Posted by Lucy Baker, May 29, 2008 at 12:45 PM
I love cheesecake, but I rarely eat it because it's such a fat bomb. Have you ever Googled the calorie count for a slice from the Cheesecake Factory? I have, and the results aren't pretty. No wonder the restaurant refuses to post nutrition facts on their website.
While I have a huge sweet tooth and I love to indulge, I'm a firm believer in moderation. And no matter how creamy, sugary, or chocolaty, desserts that have calorie counts in the quadruple digits just aren't worth it. Don't you agree?
Today's Cook the Book recipe, excerpted from Top Chef: The Cookbook, is for Low-Fat Berry Cheesecake. Created by chef Elia Aboumrad in season two, it was part of an entire meal that topped out at less than 500 calories. Health food staples such as a granola and flax cereal are combined with low-fat yogurt and cream cheese, and topped with sun-ripe berries and fresh mint. Trust me—you won't even miss the fat.
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Posted by Ed Levine, May 18, 2008 at 12:00 PM
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on celery root purée. —Ed Levine
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Posted by The Serious Eats Team, May 14, 2008 at 2:45 PM
- makes 3 cups -
Adapted from Entertaining by Martha Stewart.
Ingredients
1 pound new red potatoes
2 tablespoons dry white wine
1 tablespoon wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 tablespoon finely minced green onion
1 1/2 tablespoons chopped dill
Procedure
1. Boil the potatoes carefully so that they do not split and crumble. Cook slightly and cut into quarters. Do not peel. Pour the wine over the potatoes and toss gently.
2. Whisk the remaining ingredients into a vinaigrette, pour over the potatoes, and toss. Taste for salt and pepper. Serve while still warm, or chill.
Posted by Nick Kindelsperger, May 9, 2008 at 4:30 PM
I’ve been on a little cauliflower kick lately and just couldn’t turn down the possibility of what was essentially cauliflower mashed potatoes. Yep, it’s a holdout from the low-carb craze. But I didn’t care if it was healthy; I just wanted to see if it was worth it. I found the recipe in Ted Allen’s The Food You Want to Eat, and even he seems a little ashamed of it, regardless of the fact that it ended up being delicious.
And he’s right, the cauliflower puree never feels like a mashed potato rip-off. Instead it makes an earthier offering that’s perfect with lighter dishes like fish. To spruce up things Ted advises a few possible additions. He likes to add curry powder, English mustard, blue cheese or parmesan. I settled on the last item, adding huge grated handful at the very end. It won’t replace mashed potatoes on the Thanksgiving table, but might provide a lighter side to some grilling sessions.
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Posted by Robin Bellinger, May 6, 2008 at 12:45 PM
Baby is kicking every day now and already has a couple of toys and some astonishingly pretty clothes, which for some reason makes her seem much more real. I’m dying to know what she’ll be like and what her tastes will be. Will she be interested when I try to share all the books I loved as a little girl? Will she be a happy and adventurous eater, or is there a lot of coaxing in my future?
Two years ago a friend’s four-year-old daughter won my heart with her spontaneous request that I read to her from Little House in the Big Woods. Then she charmed me by showing me around her father’s beautiful vegetable garden, capping the tour with the eager exclamation, “Let’s eat some chard!” Andrew thinks involving children in gardening gives them an investment in eating their vegetables, and we hope someday to live near a patch of soil that will allow us to test that theory. In the meantime, chard-eating children remain an obsession of mine, although I’m pretty sure we’ll think baby is brilliant and perfect even if she eventually begs for Bratz dolls and Kraft singles instead of books and leafy greens. I hear that’s what it’s like to be a parent.
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