Pizza Obsessives: Cary and Lillian Steiner of Passion-4-Pizza.com

From Slice Cary and Lillian Steiner are the duo behind the pizza site Passion-4-Pizza . Their enthusiasm for the crusty, saucy, cheesy stuff is downright infectious. They’ve been on my list of potential Pizza Obsessives Q&As for a while. So without further ado, let’s convert potential to actual. — The Mgmt. Names : Cary and Lillian Steiner Location : New Hyde Park, New York Website : passion-4-pizza.com What type of pizza do you prefer? CARY: I prefer excellent pizza. Man, that sounds snotty, doesn’t it? What I mean is—like music or literature, it’s the player, not the game. If there’s a master in front of the oven, it can be a Margherita , New York , Sicilian , whatever. When in doubt, my “default” slice is a New York slice. When we go to a new place, I like to try their basic pizza, whatever it is. LILLIAN: The real deal in its various forms: really good dough, tomatoes, and mozzarella with basil, garlic or both if called for. Coal or wood-fired oven pizzas have really won me over. Follow @slice on Twitter

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Gluten-Free Tuesday: Quick-Pickled Sea Beans

From Recipes [ Photograph: Shauna James Ahern ] Before I went gluten-free, about the only beans I had ever eaten were green beans (mostly from a can with a happy large guy on it), refried beans out of a pop-top can, and canned beans in soups and tacos made with those indestructo hard shells that came nestled against each other in a package. (Of course, they were entirely destructible. Out of 12 in a box, only two or three emerged from the shadows intact.) I knew ditties about beans as a musical fruit, I remembered the story of Jack and the Beanstalk, and I knew that some beans are white and some are black. I had never eaten a fava bean. I had never grown a bean from seed. And I had never even heard of a sea bean . More formally known as samphire or salicornica, sea beans are also called glasswort, sea asparagus, sea greens, and sea pickle. (The name seems to depend on which part of the U.S. you are in.) Call them whatever you want. I call sea beans one of my favorite vegetables of late summer. I look forward to that first salty bite every year. Found in marshes and at the place where a river meets the…

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Tags: asparagus, beans, beanstalk, christmas, Essential, foragers, hands, house, Jack, kitchen, recipes, sea, water

Cook the Book: ‘The Tex-Mex Grill and Backyard Barbacoa Cookbook’

With those endless baskets of chips and salsa, pitchers of frozen margaritas, sizzling fajitas, and chile pepper Christmas lights it’s pretty difficult not to enjoy a Tex-Mex meal. But somehow this Americanized, Texas-sized adaptation of Mexican food isn’t a cuisine that gets too much respect in the food world. Robb Walsh , former restaurant critic of the Houston Press is changing that one grill at a time with his newly released cookbook, The Tex-Mex Grill and Backyard Barbacoa Cookbook . The Tex-Mex Grill and Backyard Barbacoa Cookbook isn’t just a grilling cookbook, it’s a collection of recipes and essays that have been put together in a manner that explains the unique history of just how Tex-Mex cooking emerged. From the first frozen margarita to the quintessentially Mexican-American phenomenon that are Sonoran Hot Dogs Walsh takes the reader on a culinary tour of Texas with plenty of tasty stops and open-air cooking along the way. Everyday this week we will be firing up the grill and testing out recipes from The Tex-Mex Grill and Backyard Barbacoa Cookbook including some enormous Tortaburgers , Texas-style Tacos al Pastor , and Tri-Tip Fajitas , and a few Watermelon Margaritas . Win ‘The Tex-Mex Grill and Backyard Barbacoa Cookbook’ Thanks to the generous folks…

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Tags: backyard, books, christmas, cookbook, cooking, food, Frozen, houston, pepper, reader, result, texas

Knife Skills: How to Cut Carrots

VIEW SLIDESHOW: Knife Skills: How to Cut Carrots Along with the past two installments, this week’s knife skills column wraps up the traditional mirepoix combination of onions , celery , and carrots. After this, you are fully armed to at least begin cooking any number of traditional French and Italian dishes. The Cuts Rough chunks are exactly what they sound like. All you need to do is peel the carrots and roughly chop them into 1 to 2-inch pieces. This is the cut you’ll use for things like stocks and sauces where the carrots are intended for flavoring, not for consumption. You’ll also use rough chunks if you plan on pureeing them into soup, or mashing them. It’s so straightforward I skipped it entirely in the slideshow. Dice of various sizes are the most common way to cut carrots. Large dice can be nice in hearty stews, while medium or small dice are more suited for soups, hearty sauces like Bolognese, or chunky chopped salads. Faux tourné is what I do when I’m too lazy to make a true tourné, which means all the time. The fancy seven-sided football that you get…

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Tags: brunoise, carrots, christmas, italian, onions, pants, papillote, Pieces, result, sautees-as-well, sized, time, wife

Sedgemoor Easter "Cakes"

CAKES??? Quoi?? Don’t know why these are called cakes because they are made like biscuits/cookies and they end up like such!! They are good though, and I can’t wait to dunk one in a steaming hot cup of tea…..James said they taste like Christmas in a cookie, which may be because the recipe is the old English standby of various, sundry and seemingly unending combinations of flour, sugar, better, eggs, dried fruit and candied peel. I searched high and low for a more elaborate Easter recipe to do but honestly the only other one I came up with that is traditionally British is Simnel Cake which I did last year…(you can do a search up in the left hand corner for this, I tried to do a link here but it didn’t work)….it was LOVELY though and again a combination of the heretofore mentioned ingredients….make them both I say!!! Cookie cakes and a cake!! Here’s todays easy and quick recipe: “Sedgemoor Easter Cakes” from a recipe in “Good Things in England” by Florence …

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Tags: again-on-sunday, blend-as-well, books, british, cakes, christmas, cookies, crocus, house, irish-christmas, related, sedgemoor, simnel cake, Tasty Recipes

ORANGE TIAN – Daring Baker’s March Challenge

COLOR ME ORANGE AND CARRY ME HOME A man ought to carry himself in the world as an orange tree would if it could walk up and down in the garden, swinging perfume from every little censer it holds up to the air. – Henry Ward Beecher (1813-1887) I so looked forward to winter. Everyone I meet oohs and ahhs over my great good luck of having grown up in Florida, having spent my childhood a mere five minutes walk from the beach, imagining me tanning lazily under the blazing sun. It would have been lucky and quite a happy childhood if I had loved the heat and the beach, swimming pools and surfing. But I didn’t. I waited impatiently through every hot Springtime, every steaming, humid Summer, every boiling Autumn for the kiss of Winter. The temperature would finally drop and that chilly December and January would come hand in hand with brilliant sunshine, a reprieve from both the stifling heat and the flash storms. Sunday mornings I would wake up to the divine smell of oatmeal simmering on the stove and, wrapped up in robe, feet tucked cozily in big fluffy slippers, I would fill a bowl, watch as a pat of butter would…

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Tags: Burning, california, christmas, cream desserts, crusts and dough, dessert, florida, garden, skin, sprinkler

Easter cupcakes and more from A Peach in a Peartree

Easter is on the way and along with it, many, many Easter cupcakes. Here are some cute Easter cupcakes plus a few others I couldn’t resist from A Peach in a Pear Tree Bakery , who do custom cupcakes and cakes in Richmond, Virginia, via their Flickr cupcake set . Easter cupcakes Christmas cupcakes with candy canes Memorial Day USA flag cupcakes mini cupcakes A Peach in a Pear Tree Bakery sales@apeachinapeartree.com 877-730-CAKE

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Tags: bakery, christmas, cupcake-set, cupcakes-plus, custom cupcakes, easter, flag, holidays, Memorial, peach, richmond, usa, virginia

Tofu con Higos, Achiote Rice, Roasted Cauliflower

Dinner 3/06 Tofu con Higos (tofu braised with figs) Achiote Rice Roasted Cauliflower More TV cooking tonight, this time a veganized Daisy Martinez set of recipes. The braised fig recipe starts off very French with the brown sauce recipe (subbing made hickory-smoked tempeh bacon and veg stock) and a shot of cognac to deglaze the pan. The tofu was also hickory-smoked, pan-fried and thrown into the sauce at the last minute rather than spending an hour in the liquid. That’s because the tofu gets very soggy from braising which doesn’t really work as a texture for cutlets. Surprisingly, the smoked tempeh cubes hold together in the sauce pretty well. The tofu and fig sauce were served over rice, colored with achiote oil and flavored with sofrito, olives and veg stock. The real reason for including this overhead shot is to show off my belated Christmas present from my sister-in-law — a lovely green Bakelite silverware set with an orange chevron motif. Tags: tempeh , tofu , figs , rice , achiote , cauliflower , vegan , food , dinner , tofu666 View post: Tofu con Higos, Achiote Rice, Roasted Cauliflower

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Tags: achiote, achiote-rice, bakelite, christmas, french, fried, result, sister, vegan

New Frugal Feasts Column Exclusively Today in The Concord Monitor

Photo by Ken Williams for The Concord Monitor You can also read the column over at The Concord Monitor. Who knows, maybe if enough people read it there we could get a raise… Behind Every Book Club So here’s how it started: Suzanne: I think we should do a column on book clubs. We could write about how much fun it is to host, and how much we love getting together with a strong group of women for a glass of wine or three, making a killer dessert and spending the evening in a spirited discussion about a great book. It will be awesome! Robin: Oh sure Suzanne. I’ve never been in a book club; I don’t ever want to be in a book club– in all honesty can’t think of anything worse. Opening my home to a group of women on a random Tuesday night? I have no control over the mass of teenagers wandering about; at any minute one of them could show up freshly showered in nothing but a towel. Not a bath sheet mind you, just a towel. A teeny little towel. Who needs that? And once again, The Fru Gals find themselves on opposite sides …

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Tags: bathroom, book-club, bread, christmas, cloth, concord, house, How To Cook, night, spices

Red Velvet Cake

After yesterday’s post , I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake. Velvety and yes … red. And delicious. And moist. And one of my favorites. It’s covered in cream cheese frosting that’s to die for. Help me. There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long. Red Velvet Cake 2 1/2 cups all purpose flour 2 cups sugar 1 Tablespoon cocoa 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 1/2 cups oil 1 cup buttermilk 1 Tablespoon vinegar 1 teaspoon vanilla 2 oz. red food coloring Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-…

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