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Your summary of what else is new and noteworthy
CELEBRATED LIVING Web-Exclusive Video Clips!
To accompany and complement our “Taste of South America” food, wine, and travel feature story in the Fall 2008 issue, we bring you three intriguing video clips to savor at your leisure. Click the thumbnails to view each.
 | Go behind the scenes of the Masters of Food & Wine, South America with Nicole Alper for an insider’s look at the chefs, the kitchens, and the excitement surrounding this major culinary event. For more on writer Nicole Alper, see www.nicolealper.com. |  | This clip offers a more in-depth look at the Masters of Food & Wine, South America, held recently in Buenos Aires and Mendoza, Argentina. See first-hand some of the spectacular food preparation and galas. For more info on the event, see www.mfandw.com.ar. |  | View another awesome food and wine festival, the 2008 Sao Paulo Food & Wine, held in Brazil at the Park Hyatt Sao Paulo. The 2009 Sao Paulo Food & Wine is scheduled for June 4 through 7. Learn more at www.saopaulofoodwine.com.br.
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FOOD
| Gourmet Grocers
Where to shop for truffles, Copper River smoked salmon, or Spanish saffron? Foraging for food was never as much fun as trolling the delectable aisles of the following gourmet grocery stores. By Elaine Glusac
New York abounds with gourmet delis like Zabar’s (www.zabars.com) and specialists like Dean & DeLuca (www.deandeluca.com), which now operates as far away as Japan. Local favorite FAIRWAY MARKET runs four city stores filled with organic produce, kosher meats, and fine cheeses, the latter selected by Cheese Primer author and Fairway partner Steven Jenkins. Dine in at the Upper West Side location. (212) 595-1888, www.fairwaymarket.com
Organically focused WHOLE FOODS MARKET may be international, but it all started in Austin, Texas, where the 80,000-square-foot flagship store is a foodie tourist destination. Ogle the molten chocolate at “candy island” and the Texas barbecue, stopping to dine at sushi or trattoria stations. (512) 476-1206, www.wholefoodsmarket.com
Texas-based competitor to Whole Foods, CENTRAL MARKET offers cooking schools in topics ranging from classic tomato recipes to curries at its eight locations including Dallas, San Antonio, and Houston. Live music programming keeps shoppers and diners entertained. The Austin location stages concerts on a tree-shaded patio. www.centralmarket.com
In Chicago, FOX & OBEL operates only one store that draws foodies city-wide. You might find brie cheese with flowers pressed into it, locally famed Milk and Honey Organic Granola, Spanish jamon, or saffron and beet caviar. If you can’t take it with you, dine on sesame seared ahi or flank steak salad at the store café. (312) 410-7301, www.fox-obel.com -- Elaine Glusac
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CL Recipes
ASIAN INGREDIENTS
Internationally acclaimed chef Roy Yamaguchi is celebrating the 20-year anniversary of his first Roy’s restaurant with a cross-country culinary tour, including stops at some of his 34 Roy’s restaurants and culminating in a 20th Anniversary Spectacular to be held October 4 and 5 in Honolulu. To get a taste of some of the vibrant Asian spices used in Roy’s dishes (many of them pictured in our Asian ingredients page of CL Recommends), try one of these tempting recipes from his book Hawaii Cooks. For more information, visit www.roysrestaurants.com.
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SAMPLING SOUTH AMERICA
Try
it for yourself! Exclusive to Celebrated Living’s website, here are
four recipes that complement our feature story on South America food
and wine. Take your pick, from Argentina, Brazil, Chile, or Peru. Or
better yet, get some friends together, make all the recipes, and have a
feast. Be sure and check out the full feature story, A Taste of South
America for a delectable adventure.
 ARGENTINA
Porterhouse Steak “Baby Beef” and Stuffed Potatoes
by La Cabaña Executive Chef Diego Moyano
Serves 4
Four ½ pound porterhouse steaks
4 medium potatoes
1 medium onion
2 green onions
1½ red peppers
1 green pepper
1 yellow pepper
3 medium tomatoes
4 slices smoked bacon, cut in vertical strips
7 tablespoons butter
Salt and pepper, to taste
½ cup Parmesan cheese, grated
¼ cup cream
Salt and pepper, to taste
 Wash
potatoes. Rub potatoes with butter, sprinkle with salt and pepper, and
wrap in foil paper. Grill potatoes. Scoop out potato centers and set
aside.
Cut the onions, tomatoes, and peppers into cubes. Cut
the bacon into thin strips, sear in skillet. Add half the medium onions
and red pepper. Continue cooking and add the scooped-out potato centers
and cream. Add green onion. Continue cooking for a few minutes, remove
from heat, and set aside. Add salt and pepper to taste.
Fill the potatoes with this preparation. Cover potatoes with cheese and place in a 400º F oven until cheese melts.
Season steaks with salt and pepper. Grill over medium heat, about 8 minutes per side. Serve with potatoes.
 PERU
The Limeña’s Sigh (Suspiro a la Limeña)
by Sandra Plevisani of La Trattoia di Mambrino
2 cans sweetened condensed milk
2 cans evaporated milk
16 egg yolks
1 cup port wine (I recommend Ocucaje Oporto del Abuelo)
1½ cups granulated white sugar
½ cup (5 to 6 eggs) egg white, room temperature
Cinnamon for decoration
Pour
the condensed and the evaporated milk into a heavy saucepan and cook
over low heat, stirring constantly until thick. Remove from the stove,
cool and add the egg yolks one at a time, stirring well so that they do
not cook or harden. Pour the dessert into individual martini glasses or
into a large bowl.
Cook the port and the sugar together to make a syrup.
In
a clean, dry bowl, whip the egg whites with an electric mixer until
they form stiff peaks. Add the syrup in a thin stream until the mixture
cools, making an Italian meringue.
With a pastry bag decorate the individual martini glasses or the bowl with the meringue. Sprinkle with cinnamon.
 BRAZIL
Brazilian Salad/Avocado and Crab Salad with Watercress and a Strawberry Vinaigrette
by Copacabana Palace chef Francesco Carli
Serves 4
Crab
½ pound crabmeat
½ teaspoon ground black pepper
1 bay leaf
2 tablespoons vinegar
1 teaspoon lemon juice
1 pinch chopped parsley
2 teaspoons extra virgin olive oil
1½ medium tomatoes, cubed
Salt and pepper, to taste
Sauce
6 to 8 medium strawberries
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Avocado
Medium avocados, cubed
2 teaspoons lemon juice
1 teaspoon extra virgin oil
½ bunch watercress
Extra virgin olive oil, for sprinkling
Salt and pepper, to taste
Crab
Cook
the crab in boiling water together with the salt, ground pepper, bay
leaf, and vinegar. Let cool. Remove meat from shells and season with
lemon, chopped parsley, olive oil, tomato, salt and pepper.
Sauce
Mix ingredients in a blender.
Completing the dish
Season
the avocado with the lemon juice, olive oil, salt and pepper. Fill a
large pastry ring half full of the seasoned avocado. On top of the
avocado, fill the rings to the top with the crabmeat. Place ¼ of the
watercress on each of the 4 plates. In the center of each plate, place
a ring filled with the avocado and crabmeat on top of the watercress.
Gently lift the ring off. Pour the sauce around the watercress and
sprinkle extra virgin olive oil over the top.
 CHILE
Conger Eel Stew (Caldillo de Congrio)
by Liz Caskey, of Liz Caskey Culinary & Wine Tours
(Liz is currently working on a cookbook on the food and wine of Chile)
Serves 4 to 6
Stock
(Makes about 2 quarts)
2 tablespoons olive oil
1 large onion, coarsely chopped
1 garlic clove, smashed
2 sprigs parsley
Head and bones from one conger eel (can substitute monkfish)
1 cup dry white wine
½ lemon, juiced
2 liters cold water
6 to 8 whole black peppercorns
Sea salt (start with 2 teaspoons and taste as broth develops)
1 bay leaf
2 liters cold water
In
a large stockpot with room for 1 gallon, heat the olive oil over
medium-high heat. When hot, add the onion, garlic clove, and parsley
sprigs. Sweat for about 5 minutes. Add the fish head and bones and
sweat for an additional 5 to 7 minutes. Uncover and add the white wine
and lemon juice to the pot. Stir and add the cold water, peppercorns,
salt, and bay leaf. Simmer for 1 hour. When finished, strain the stock.
Discard the solids and reserve the stock. Note: Stock can be frozen for
up to 3 months.
Soup
3½ pounds red conger eel steaks, 2-inches wide (can substitute with monkfish)
½ lemon, juiced
Sea salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1½ large onions, sliced thinly lengthwise (with grain)
2 medium tomatoes, peeled, seeded, and finely chopped
¼ red bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon oregano
1 pinch Merkén
2 carrots, peeled and cut in medium slices
8 ounces baby potatoes, peeled and cut in half
A handful of fresh shrimp (optional)
2 tablespoons parsley, minced
3 tablespoons fresh single cream (optional)
In a bowl, cover the conger eel steaks with lemon juice. Season with salt and pepper. Set aside.
In
a large saucepan, heat the butter and olive oil over medium heat. When
hot, add the onion and sweat for 5 minutes. Add the tomatoes, red bell
pepper, garlic, paprika, oregano, and Merkén. Cook for 5 to 7 minutes
until tomatoes become “creamy.”
In a clean stockpot, reheat
the prepared fish stock. When it has reached a boil, lower to a simmer
and add the onion/tomato/pepper/spice mixture above to the broth. At
that moment, add the carrots and potatoes and simmer for 20 minutes.
When the potatoes and carrots are tender, place the conger eel steaks
in the broth and poach for 6 to 7 minutes. Add optional shrimp in the
last 1 to 2 minutes.
Ladle into warmed deep bowls. Each portion
should have a conger eel fillet, vegetables, and plenty of broth.
Sprinkle with the minced parsley and add a shot of the fresh cream in
the traditional style. Serve with crusty marraqueta, a Chilean
baguette, to absorb the broth.
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