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Saturday, August 13

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Recipe Fri Feb 01 2013

Better Super Bowl Food

For those of us who aren't into football, the best thing about a Super Bowl party are the snacks. And yet, all too often I've attended Super Bowl parties solely on the promise of day drinking and a bounty of finger-licking comfort foods only to find a halfhearted bowl of chips and an open jar of nacho cheese dip. For shame, football fans. For shame!

America, it's time to up your party snack game. In a fraction of the time it takes to watch a football game, you could whip up a foodie-friendly spread of finger foods. Ok, maybe this is not the venue for sous-vide, but I think we can all agree that it's time to think beyond guacamole.


Dress up your nuts: Those nuts look a little naked. Spread 2-3 cups of unsalted raw nuts on a baking sheet and toast at 350 until golden. Toss with several tablespoons of melted butter, a pinch of cayenne, and a few sprigs of finely chopped rosemary. Salt to taste and try not to eat them all yourself.

A better dip: "Aioli" sounds too fancy, so let's just call this really good dip (put it in a nacho cheese jar if you like). Blend 3 garlic cloves, a big pinch of salt, and an egg yolk in a food processor. Then with the processor running, add a few squeezes of fresh lemon juice and pour in a cup of good olive oil in a thin stream-- watch as the liquids emulsify into a thick consistency like magic. You can blend in whatever herbs you have on hand (parsley and basil are good), but this dip is creamy and garlicky and addictive all on its own. Serve with vegetables, chips, grissini, or poached shrimp.

LeekFritters3-1024x758(pp_w644_h476).jpegThe un-chicken wing: Yes, these leek fritters are vegetarian, but you could lie and say there's bacon in them and everyone would believe it. Who can argue with buttery little packets of savory goodness, topped with a dollop of lemon and garlic sour cream? Full recipe here, brought to you by blogger-with-a-cult-following Smitten Kitchen's new cookbook. (Hint: I recommend frying these in butter instead of olive oil and making them bite-sized for sharing)

Serious sliders: I'm the kind of girl who orders meatballs every chance I get, and I've never had any better than the ones at Frankies 457 in New York. It turns out these raisin- and pine nut-studded beauties are dead simple to make at home, too. Serve them on their own in marinara sauce or on mini brioche buns, and watch them steal the attention away from the game.

Thumbnail image for sauce11.jpeg

Bonus Points: If you happen to own a deep fryer, try making a batch of homemade potato chips. Slice yukon gold potatoes with a mandolin and fry in oil as hot as possible for about 2 minutes, or until golden brown. Cool on paper towels and salt liberally. Super bonus points: Do the same with beets or sweet potatoes.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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