The Food Pages September 24th

The newest issue of Food and Wine Magazine is seriously worth checking out. I've already made the pickled eggplant salad, coconut milk braised chicken, and chocolate pudding with pinot noir syrup and espresso shortbread. The leftover syrup was used on the lovely roasted head of cauliflower pictured below (not from the magazine).

Cauliflower poached then roasted whole. After I took this photo it was then cut in wedges and drizzled with pinot noir syrup.

Cauliflower poached then roasted whole. After I took this photo it was then cut in wedges and drizzled with pinot noir syrup.

A fairly short list of links this week:

 

 

  • Would you like some animatronics with your grocery shopping?

 

  • It’s Oktoberfest let us all eat and drink in celebration that a month is arriving!

 

 

 

 

  • To soak or not to soak...for the record, I rarely bother. But I guess I have fewer digestion issues regarding grains than  most.