Leafing Through 35 Years

Food & Wine magazine is celebrating 35 years of publication.  They have listed 20 dishes they have labeled "All-Time Greatest Recipes" as well as following certain celebrity chefs from start-up.

1978 - Julia Child
1992 Martha Stewart
1994 Emeril Lagasse
2001 Rachel Ray
2005 Anthony Bourdain

They list their choices for the world's best food cities - Tokyo, Sydney, New York City, Barcelona and Paris.

They've included handy kitchen hints.  A chef in Portland, OR,is using brown butter instead of oil and vinegar to dress warm,lightly-cooked vegetables or warm, mustardy potato salad.  This is drawing fearfully close to Old School French saucing if you ask me.

Chef Saran cuts long slices of okra and fries them until crisp and then tosses them in a spice blend of garam masala, onion, lemon juice, tomato and cilantro. 

I've been intending to make pickled lemons off and on for years, but they take time.  Chef Jeff Cerciello cuts lemon slices, and puts them in a mix of salt, sugar and oilve oil for four hours and considers them "done."

Chef Tim Cushman, Boston, marinates salmon in a citrus-soy mixture for one minute and spoons smoking-hot sesame and grapeseed oil mixed together on top just before it's served.  This technique barely cooks the salmon.  

Chef Cyril Reynaud heats oil-cured olives in a microwave at half power for 30 minutes and then processes the olives into a powder.   It seems to me that they've left out a couple of steps such as spreading it out on a cookie sheet and drying it out at 200 for 6 to 8 hours.

Chef-chemist Ferran Adria's simplest dessert:  melted chocolate on toasts, topped with a little olive oil and pinch of sea salt.  

Tap into foodandwine.com to read other features and pick up a recipe or three.