Glimpses of Bon Appetit
Posted
Wed, 08/06/03
Bon Appétit Magazine arrived in my postal mail today, which is a special 10th anniversary restaurant issue celebrating recipes from the "chefs who made a difference." The edition is a foodie's delight.
Some of the more interesting articles and tidbits include a restaurant directory (some with web sites), a pie plate with pizza variations, restaurant recipes, articles about chefs in small towns (Hometown Heroes), wines (with phrases for better service), barbeque joints across America, fast weekday dinners, "Boutique Butter" (various recipes for enriching the already sinful butter with European brands as well), "The Experts Answer" (questions from readers and answers from Bon Appétit staff), and of course the feature article, A Decade of Dining.
The featured section contains separate bits about famous chefs such as Daniel Boulud, Jean-Georges Vongerichten, Rick Bayless, Lidia Bastianich, Thomas Keller, Nobu Matsuhisa, Charlie Trotter, Alan Wong, Alain Ducasse, Jerry Traunfeld, Douglas Rodriguez, Suzanne Goin, Floyd Cardoz, Norman Van Aken, Mary Sue Milliken and Susan Feniger (The Too Hot Tamales), the Maccioni Family, and of course "Network Icon" Emeril Lagasse.
Each section is loaded with recipes. Reading them is enough to make one's mouth water. However, I couldn't resist listing one from the article "Every Night Cooking" (isn't what that most of us do anyway?).
The recipe comes from Bon Appétit Magazine (September 2003 issue, page 159):
BLT Bow Ties
1 LB farfalle (bow-tie pasta)
Cook farfalle in a large pot of boiling salted water until tender but still firm to bite. Drain farfalle. Meanwhile, cook the bacon in a heavy large skillet over medium-high heat until crisp, stirring often. Using a slotted spoon, transfer the bacon to paper towels. Pour off all but three tablespoons of bacon drippings from the skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about two minutes. Add arugula, onions, 1/2 cup basil and bacon; sauté until arugula and basil just wilt, about two minutes. Stir in the wine and bring to a simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup of the basil; cook until the cheese melt and coats pasta, tossing often, about two minutes. Season farfalle to taste with salt and black pepper. Sprinkle farfalle with remaining cheese and serve. Recipe Notes: Arugula replaces lettuce in the recipe. Serve with whole-wheat breadsticks or carrot sticks with blue cheese dip.
Sounds yummy, doesn't it? Although I think it might be better as a side dish rather than an entrée. Also, I'd add less arugula and perhaps only a half-cup of green onions. It's all a matter of taste, I suppose – which is why we cook in the first place.
If you happen by the new issue of Bon Appétit Magazine, it's well-worth a good read.
Tags: Food Magazines;
Pasta;
Side Dishes
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