Foodie Magazine

MakePizzaLike A Pro>>2

Food e Magazine for Food connoisseurs

MakePizzaLike A Pro>>Page 12

May 2012

46 Haywood StreetAsheville, North Carolina 28801828-285-0002

The

Bier Garden

The

Bier Garden

From our delicious refregerated, cut and stuffed pas-tas to our savory

sauces and chees-es, Buitoni brings your love of life to

every meal.

Fall In Love With

Dinner

Food e Magazine for Food connoisseurs

Editor in Chief

Gabrielle H. Frazier

Creative Director

Executive Director

Deputy Director

Managing Editor

Features Editor

Food editor

assistant editor

art director

designer

junior designer

deputy food editor

associate food editor

kitchen assistant

production director

production assistant

research director

assistant research editor

editorial assistant

assistant to editor in chief

Gabrielle FrazierGabrielle FrazierGabrielle Frazier

Gabrielle FrazierGabrielle FrazierGabrielle FrazierPaul Wang

Gabrielle FrazierGabrielle FrazierMothra Haber

Gabrielle FrazierMatthew HaberMothra Haber

Gabrielle FrazierPaul Wang

Gabrielle FrazierGabrielle Frazier

Zig Zag HaberMothra Haber

“What is your

favorite dessert?“ “There is nothing better than red velvet cake and a glass of crisp

riesling.”

“Jello Pie with fruit in it in a graham craker crust with whipped cream”

“My evening dessert consists of whole milk, savory vegtable kibble

with a side of chicken sauce.”

“Salmon and tune pate with a dish of warm milk and cinnamon”

4 foodie.com May 2012

Contents

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Foodie • Volume 57 Number 3Fo0die.com

May 2012 foodie.com 5

Table of Contents

Best Vegatarian Foods in your Freezer Isle.

Asheville, N.C.: This lively, arts-friendly city is becoming one of the reions best food destinations.

The Green Wonder: Wheatgrass services up more than just a pretty addition to your garden.

D.I.Y. Pizza: Learn to make pizza like a pro so you can amaze your friends at the next pizza party.

Happy Grilling.

Foodist

Health

Travel

Cook

Farewell

68

10

12

15

Frozen dinner options are highly valuable resources for vegetarians who want to add variety and convenience to meal planning.

Because frozen foods can be stored longer than fresh foods, you can stock your freezer with enough options to create a variety of meals for a month. Since freezing preserves foods without the neces-sity of additives, frozen foods allow you to enjoy the same nutritional benefits of fresh ingredients at a quarter of the prep time. It is always best to choose frozen vegetarian foods that have undergone a minimal amount of processing. The more vegies the dishes offer the better becuase meat substitutes tend to be highly processed, However, enjoyed occasionally, these alternatives can add variety to a vegetarian or vegan diet. Morningstar Farms and Boca Foods market the best meat substitutes in terms of nutri-tion and flavor with an array of different choices .Options include veggie burgers, chicken patties, chicken strips, sausage, ribs and ground beef. Veg-etarian meat substitutes are often made from soy or wheat protein, also referred to as tempeh or seitan, according to Vegcooking.com. It is best to pick the meat alternatives tht are low in calories and low in sodium, typically containing no more than 150 calories and 300 mg of sodium per serving. Frozen vegetarian meals are convenient, but make sure that you make healthful choices. There are many options out there, so be sure to choose te one that is the healthiest and least processed. Amy’s Kitchen markets a large selection of healthy vegetarian meals that are available in most super-

markets. The best frozen meals are made from fresh ingredients and have no additives and preserva-tives. When purchasing other brands, read the in-gredient label to make sure an entree is actually vegetarian. Pictures and dish names can be mis-leading. Check the nutrition label for calorie, sodium and fat content per serving. The best frozen veg-etarian dishes are low in sodium and fat and have no more than 400 calories per serving. Although buying in-season, fresh produce makes sense for vegetarians, frozen fruits and vegetables provide a convenient alternative. Just like frozen dinner entrees, frozen fruit and vegetables can last weeks longer than the fresh alternatives sold in stores. Frozen fruits and vegetables are just as healthy for you as fresh varieties, according to the Health Castle website and are just as tasty. The best options are those with the least amount of additives, such as varieties marketed by Kashi and Lean Cuisine brands, which often list the indicated fruits or vegetables as the only ingredients. Frozen vegetables such as broccoli, corn, okra and mixed varieties are ideal for stir-fries or soups, or can be steamed and seasoned for a healthy side dish. Add frozen fruits to smoothies and healthy dessert recipes. We taste tested and researched many frozen dinner entress and found 6 of the best options that offer up both great taste and smart nutrition. En-tress can be served for either lunch or dinner. If you are looking for bigger portions for dinner entrees try adding a leafy salad to the mix or an edamame and chickpea salad. •


FOODIST

Vegetarian Foods in your Freezer Isle

Best

by: G a b r i e l l e F r a z i e r


Morningstar Sweet & Sour Chik’N ( 340cal/ 4g fiber/ 14g protein

Amy’s Indian Vegetable Korma ( 310cal/ 7g fiber/ 9g protein

Amy’s All American Veggie Burger ( 120cal/ 3g fiber/ 10g protein Kashi Tusca Veggie Bake ( 260cal/ 8g fiber/ 7g protein

Kashi Black Bean Mango ( 340cal/ 7g fiber/ 8g protein

Lean Cuisine Santa Fe Rice & Beans ( 290cal/ 4g fiber/ 11g protein

Health Health

The Green Wonder

Use wheatgrass in sauces with sweeter ingredients to ne-gate the often bitter taste of wheatgrass. Combine the grass with cream and honey while adding in some olive oil until you achieve the desired thickness. Best used with fish entrees.

Blend wheatgrass into a smoothie to soften and dilute the taste. Blend together the grass, sweet berries, yogurt, acai juice and crushed ice for a sweet and nutritious smoothie. Make other smoothie flavors with different fruits and juice

Mix wheatgrass into your bread recipes to add some extra nutrition to your breads. Add a little molasses or sugar to compensate for the taste of the wheat grass and cook the bread as desired.

Add some wheatgrass into a pizza dough recipe. Add togeth-er yeast, bread flour, salt and wheatgrass to make a uniquely flavored pizza dough.

Cook with dehydrated wheatgrass in standard muffin recipes. Increase the sugar or alternative sweetener amount when using wheatgrass. Add wheat grass into cookie recipes to make guilt-free cookies. Add chocolate chips to the cookie dough to balance the flavor. •



Wheatgrass serves up more than just a pretty addition to your garden.

By taking wheatgrass juice shots or adding the intensely flavored juice to their smooth-ies, wheatgrass juice fans aim to boost

their immunity, detox their systems, and increase their energy. Sprouted from wheat seeds, wheatgrass juice is a common juicing ingredient that’s high in chlorophyll, beta carotene, and antioxidants. Some proponents claim that chlorophyll can raise the body’s oxygen levels and treat conditions like gout, rheumatic pain, and even cancer. Though very few studies have looked into the effect of wheatgrass on human health, and there’s no evidence that chlorophyll offers nutritional benefits for the body. A 2002 study of 21 people, however, suggested that wheatgrass juice may help reduce symptoms an in-flammatory bowel disease called ofulcerative colitis. Those study members who drank just under half a cup of wheatgrass juice daily for one month had a significant drop in disease activity and rectal bleed-ing compared to those who received a placebo.

TRAVEL

Asheville, N.C.by: G a b r i e l l e F r a z i e r

This lively, arts-friendly city is becoming one of the reions best food destinations.


Even with its popularity as a resort town and tourism hotspot— Asheville can sur-prise visitors with its terrific dining scene.

Maybe it's the presence and influence of artists and movie-making, but culinary innovation is strong, and the movement to source local farms for premium goods is a standard at top res-taurants. Although fantastic outposts exist away from town, and myriad Biltmore and Grove Park dining rooms boast fabulous kitchens worthy of return visits, the bulk of the independent restaurant selection is clustered in downtown Asheville. Here, on lively streets and cross-streets are places like Tupelo Honey Café, which updates Southern fare in a charming, cozy atmosphere, and Laughing Seed Café, whose focus on or-ganic, vegetarian, and international foods is legendary in these parts. That appreciation for world flavors can also be found at Zambra and Enoteca, which unites rustic and delicate ingredients with a judicious hand. Mayfels also does the city proud, serving bistro fare in a space that beautifully complements the warm, comforting food. Luckily, outdoor dining is hugely fashionable, and many downtown restaurants invite patrons to indulge themselves while watching the foot traffic go by, invigorated by fresh air and mild mountain nights. If you're weekending in Ashe-ville, brunch is a lovely prospect as well, and plenty of places cater to leisurely morning re-pasts. Grovewood Café, for example, makes an excellent case for sweet and savory dishes in a historic Biltmore cottage, and Deerpark Res-taurant serves a buffet affair that will have you overflowing with more than just contentedness. Softly lit, stylish Zambra serves tapas (Span-ish-style appetizers) with flair. Pairing diverse ingredients results in a Spain-meets-the South melding of flavors that are subtle, not hot. The

fabulous plate of Spanish cheeses, for example, includes a state fair-worthy spiced-fruit chutney. Shellfish-laden Paella Zambra, however, is pure Spain and purely delicious. Order several items to share--they’re generous enough for two. At the Flying Frog, Chef Vijay Shastri blends his Indian-German heritage and love of French food into a flavorful stew at his family ’s restau-rant. The soup du jour at Flying Frog was simple and exquisite--a meltingly tender, sweet corn-meal dumpling submerged in chicken broth seasoned with chili, garlic, and cilantro. The special of Scorpionfish On Blue Potato Pan-cake showcases the unusual and delicious fish, while Lamb Korma Zaffrani offers tender lamb chunks in a rich but not overpowering saffron-tomato-curry cream sauce. This dish is comfort itself. Inside the Market Place, chef and owner Mark Rosenstein has been delighting diners with in-ventive dishes made from fresh, local ingredi-ents and changing the menu seasonally. I loved Poached Pear Salad With Stilton cheese, Cur-ried Walnuts, Watercress, and Port Wine Vinai-grette, but a heavy hand with the orange zest in Shrimp Bisque With Orange Zest struck a sour note. The exceptional stuffed Oven Roasted Carolina Trout finds a harmonious home on a bed of Potato Galette with Sage Butter, while Wood Grilled Tenderloin and Roesti Potatoes are surrounded by a beefy red wine (borde-laise) sauce. Wine pairings are suggested for each item. Even standard dishes enjoy a touch of grace here. At lunch, Cool Grilled Chicken Salad is lavender-marinated, while red onion confit and Havarti cheese spark a roast beef sand-wich. They offer a seasonal soup and a soup of the day. Don’t pass up the Black Mountain Cheesecake for dessert.•

The MArket Place8 Wall Street Asheville, NC(828) 259-9292

1 Page Avenue Asheville, NC(828) 252-8730

Carmel’s Restaurant

Kilwin’s26 Battery Park Avenue Asheville, NC (828) 252-2639

55 Haywood Street Asheville, NC(828) 254-6734

Flying Frog

The Bier Garden46 Haywood Street Asheville, NC(828) 285-0003

85 West Wanut Street Asheville, NC (828) 252-8730

Zambra

20 South Spruce Street Asheville, NC(828) 225-6944

Packs Tavern

22 College Asheville, NC(828) 252-8840

Myfels

The MArket Place

Kilwin’s

The Bier Garden

Zambra


Clockwise from top left: From top. Patrons wait to be seated for lunch at Carmel’s Restaurant and Bar in downtown asheville; Fresh apples dipped in carmel sauce and topped with salty pecans sit on display

at Kilwin’s; A patron at Malaprop’s Cafe contemplates his beverage as he waits to be served; Zambra offers up the city’s finest ceviche and sangria.


PIZZAD.I.Y.

Learn to make pizza like a pro so you can amaze your friends at the next pizza party.


Think you know pizza? Think again. Cre-ating a yummy, saucy pie involves more than just buying a Boboli pizza crust at

your local super market and dumping on sauce and cheese. Making pizza at home should be fun not quick and easy chore. The average per-son pays more at the grocery store to make their own crappy pizza than buying one at a local shop from a skilled professional. We spent a day being schooled on the art of pizza with a local professional pizza maker at his shop. We learned enough tips and tricks to wow even the most genuine Italian persom. When making pizza always remember to start making the dough one day prior to the event.

If you are seriously pressed for time, try buying dough at your local pizzeria. They’d be glad to sell you the dough and it will be of much better quality than what is available in stores. Dress your pizza five to then minutes before setting it to cook. If you let the sauce sit to long on uncooked dough, the dough will not rise ap-propriately when cooked. If you are throwing a pizza party, set out little dishes of toppings and let your guest dress their own pizza. You’ll find that it ’s just as fun to create the pizza than it is to eat the pizza. •

Pizza DoughMakes 2 lbsActive time:15 min Start to finish:1 3/4 hrIngredients:• 2 (1/4-ounce) packages active dry yeast• 5 1/2 cups unbleached all-purpose flour • 2 cups warm water (105–115•F), divided• 2 teaspoons saltMake dough:Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn•t foam, discard and start over with new yeast.)Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough be-comes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cov-er bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

Cheese:Mozzarella, Provolone, Asagio, Fon-tina, Parmesan, Romano, Chevre (Goat Cheese), Feta, Gorgonzola and Bleu.

Sauce:Marinara, Melted butter with parsley, Melt-ed butter with garlic, rosemary and basil, Pesto, and Olive paste.

Toppings Vegetable:Bell peppers, Onions, red & white, Roasted eggplant, Cooked asparagus, Cooked broc-coli, Spinach leaves, Sliced mushrooms, Zucchini, Yellow squash, New potatoes, Yucca root, Yams, Sweet potatoes.

Fruit:Tomatoes, Pineapple Chunks, Apricot, Mango, Raspberries.

Canned/ Pickled:Black and green olives, Kalamata olives, Artichoke hearts, Capers, Canned corn, Pickled jalapenos, Baby corn.

Meat:Pepperoni, Salami, Prosciutto, Bacon, Pancetta, Ham, Canadian bacon, Italian sausage, Ground beef, Pulled chicken, Shredded pork loin, Steak Strips, Sliced roast beef.

Seafood:Jumbo shrimp, White fish ( tilapia or cod),

To Cook:During the last hour of doughs resting, prepare oven: If using a pizza stone, ar-range a rack in upper third of oven and place stone on rack; preheat oven to it's hottest setting for 1 hour. If using a bak-ing sheet, arrange a rack in middle of oven and preheat to it's hottest setting. Working with the dough, dust generously with flour and place on a floured work surface. Gently shape dough into a 10" -12" disk.

Using A Pizza Stone:When ready to bake, increase oven heat to broil. Sprinkl a pizza peel or rimless bak-ing sheet lightly with flour. Place dough disk on prepared pel and top with desired toppings. Using small quick back and forth movements slide pizza from peel onto hot pizza stone. Broil pizza, torating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes. Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to rehea under broiler for 5 minutes between cook-ing pizzas.

Using A Baking Sheet: Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bot-tom of crust is crisp and to is blistered, about 10 minutes. Transfer to a work sur-face to slice. Repeat with remaining pizzas.

Knead It Cook ItTop It

Cook

Le Istruzioni(instructions)



Clockwise from top left: Dei Fratelli’s authentic pizza sauce is rich in nutrients an great on taste. It can be found at any local gocer; Make sure the dough is prepared 24hrs before cooking for best results; Get creative when you dress

up the pie, try pears, broccli and goat cheese over a light pesto spread ot stay green; The more colorful the toppings the tastier the pizza, dont be afraid to put broccli, zucchini or squash on your pie.


Farewell“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” - J a m e s B e a r d

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