Take a Bite out of America
A newly flavorful outing, the food-tasting tour, is rising faster than a flawless soufflé.
By: Laura Daily | Source: AARP.org | 2009-03-19
Women enjoy a tasting with Foods of New York.
Food for Thought
Some other food-tasting tours worth a nosh if you’re in the neighborhood.
Philly Food Tours, 215-360-1996, Philadelphia, www.cityfoodtours.com
D.C. Metro Food Tours, 800-979-3370, Washington, D.C., www.dcmetrofoodtours.com
New Orleans Culinary History Tours, 504-427-9595, www.noculinarytours.com
Portland Walking Tours, 503-774-4522, Portland, Ore., www.portlandwalkingtours.com
Wok Wiz Chinatown Tours, 650-355-9657, San Francisco, www.wokwiz.com
Tour Da Food 808-242-8383, Maui, Hawaii, www.tourdafoodmaui.com
REcipes
From Dixie Supply, Charleston, S.C.
Stone-Ground Grits
8 ounces stone-ground grits (not quick or instant grits)
16 ounces heavy cream
16 ounces water
4 ounces butter
Bring water, cream, and butter to a boil, and swirl in grits.
Reduce to a simmer and stir intermittently to keep grits from sticking. Cook for 30 minutes. Add more butter and salt and pepper to taste. Serve warm.
From Joan’s on Third, Los Angeles
Joan’s Macaroni and Cheese
(Serves 10)
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 ¾ cups whole milk
6 ounces ricotta or small-curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack cheese, shredded
1 ¼ pounds Old Amsterdam Gouda, shredded (save 8 ounces for topping)
Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
Cook pasta in a large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9-by-11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake for 30 to 40 minutes or until golden.
preview