Distraught about Gourmet Magazine

[HiDelight]

Seriously you guys I grew up with it ...have never not had a copy in my home..where ever I was no matter what my finances or anything ..I had GOURMET

and now it is gone

the end of an era and I am very sad about this

thanks for the moment to share my grief here

good bye Gourmet
http://www.gourmet.com

 

[digitS']

Sorry, HiDelight.

Bon Appetit magazine will not fill the void that's left?

I know that these changes are often unwelcome. I feel that way about PBS's Victory Garden. What they heck do they think they've got goin' now???

I go back in history to the little Organic Gardening magazines. Then they got bigger . . . & slick. Then it seemed that they started borrowing a great deal of the philosophical perspective of their sister mag, Prevention. And, all that "Rodale stuff" (that didn't seem to work all that great for the founder & his son).

Now, OG trends almost off my spectrum of interests.

I know that it is terribly yuppie for me to say so, but sometimes I dearly wish that I could live between the pages of a Sunset . . .

Steve

 

[Greensage45]

Well,

I don't know anything about magazines, the last one I saw was several years ago LOL, but...since this is a type post, I thought I might gripe too!

How frustrating this day seems! Seriously. I have to do a coordinated shuffle of birds sometime today and I am dreading it. Catching those poor feathered friends is such a trauma to them and me! Plus they bite.

I have to move 3 out of one cage...clean the cage, area, walls, and floor!...Then move 2 out of another cage to put into the clean cage. Then add 2 of the original 3 back in with them...one cage done, 4 birds in one! Uggh!

Next to clean second cage, add the last one from the first cage, and then add one from another cage....Second cage done, 2 birds.

Then I get to clean cage three and go outside and catch lovebirds to put in cage three. Fun!!!

I don't want to leave me desk....Magazine you say? LOL I will give you a big secret! You are a Gourmet! row

OK, but I still needed to get this off my chest!

Ron

First, however, I must prepare lunch:

Today's menu for lunch is Beef Fajitas

I have the beef thinly sliced and marinating now. I will cut up the bell pepper and onion and stirfry in a bit of oil. Then I will set that aside while I do the meat. During which I will be preparing my own flour Tortillas, fresh off the griddle.

Served with fresh Pico de Gallo, Salsa, and Sour Cream (cannot attest to the freshness of the Sour stuff though) LOL

All with a bit of flour stuck to my hair and a warm smile! :coolsun

 

[DrakeMaiden]

LOL I will give you a big secret! You are a Gourmet! row

My goodness, Ron . . . such words of wisdom!

I was surprised to hear this. I heard it was because Gourmet could not sell enough ads to keep the zine going? But wait . . . aren't Gourmet, Bon Appetit, etc. all one big corp conglomerate now?

 

[4grandbabies]

I feel your pain.. the little Organic Gardening Magazine was my "Bible " for gardening when I first started out. It was packed with information from front to back. I did not like it when it changed the first time, and havent found anything worth paying for since the first change and all the successors.

 

[obsessed]

I am so sorry. I hate when that happens..... I know things have to change but why can't the bad thing change instead of the good things...

 

[HiDelight]

Gourmet Magazine was in my house all my life ..even as a disgruntled young woman in school and at my parents mercy.. I still would grab the Gourmet go slam my door and read it in my room ..
I planned a huge Easter lamb roast on the beach at 17 years of age from that magazine ..100 people showed ...
it was amazing and I knew I was going to be a famous chef somesday and have a TV show like Julia (and I hate the movie do not even ask me what I am thinkinging about that fiasco)
I am what I am in life and Gourmet was part of taking me here ..so was my idol James Beard! he and Julia ...argh
anyway ..yes ..
I sobbed over Victory Garden and still have the orginal VG cookbook it is still my "go to" for vegetables
Marian Morash was a wonderful home chef ..where is she now?
I did not know a thing about Sunset until I moved to the west coast and feel in love with the older versions ...
Sunset helped me design and remodel every room in my house

but Gourmet ..I dont know it was just "MY" magazine and I am really sad about this!

I will move on I am sure but thank you so much for the empathy and please continue to lament the loss of our icons in life

I have so much to do I may not be back ob much the next couple of weeks

for now ...I have to find all my Gourmets stack them appropriatly and light a 7 day candle

 

[Greensage45]

OK,

To Cheer you up Here is my Gourmet for this evening (actually tomorrow morning, since I will fixing this in time for lunch tomorrow)

Macaroni & Cheese

7 oz. Elbow Macaroni, 9 minutes
1/4 c. butter
3 tbs. flour
2 c. milk ( I do 12 oz. can evaporated milk + water to bring to 2 cups)
8 oz. Cream Cheese
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. dried mustard
2 c. cubed Sharp Cheddar Cheese ( I use the white, just preference).

Crumb Topping
Saltines (crushed; enough to cover top..I use plenty!), mix 2-4 tbs. of fresh chopped parsley, mix in bowl with 2 tbs. melted butter.

Cook and drain pasta.

Melt butter in saucepan, add flour stirring until bubbly; about 1 minute. Add milk, softened cream cheese (I cube it cold), salt, pepper, and mustard. Stir until thickened; about 3-4 minutes. (the cream cheese does not completely melt through).

In a casserole dish, put in as much pasta to bring to about an inch to the top of the rim. Add 2 c. of cubed Sharp Cheddar, and stir in the sauce mixture. Fold ingredients.

Layer with topping. I bake this at 375 degrees for 20 minutes, or until I get a nice golden look to the top.

YUMMMMM! American Gourmet! Comfort food at its Best!

Ron row

 

[HiDelight]

comfort food!

I am sad about the moon too

 

[HiDelight]

sigh as the season for holiday baking starts happening I am sad all over again about Gourmet!

I make this recipe frequently and have served it as an appetizer ..also as a tribute to a magazine that taught me so much ..

here you go
http://www.gourmet.com/recipes/2000s/2008/03/oniontart

at least we still have our copies of the magazine and the webpage


for the holidays if you
want to impress friends and family ..omg make this!!!

.Onion Tart With Mustard and Fennel
Serves8 (hors doeuvre)
Active time:45 min Start to finish:3 hr
March 2008
Simple savory tarts abound in Provence. A particular favorite includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of the herbs that grow wild all over the regionin this case, fennel. Cooks are known to vary their crusts depending on the affair, from short, buttery versions to pizzalike yeast crusts; the latter is used here to keep the tart light.
2 1/4 teaspoons active dry yeast (a 1/4-oz package)
1/2 cup warm water (105115F)
1 1/2 to 1 3/4 cups all-purpose flour
1 large egg
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons salt, divided
2 teaspoons fennel seeds
3 lb yellow onions, halved and thinly sliced
1 tablespoon Dijon mustard
1/2 cup grated Parmigiano-Reggiano
Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesnt foam, start over with new yeast.)
Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saut fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.
Preheat oven to 375F with rack in middle.
Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.
Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

Cooks note: Onion mixture can be made 2 days ahead and chilled, covered.

so many recipes I use all the time that have come from this magazine I hope no one minds if I continue to bump with them? it is nostalgic ..I made my very first Thanksgiving dinner by pretending to follow the recipes from Gourmet


honestly ..this tart is to die for please enjoy it yourself sometime just give Gourmet the credit!

if you have a Gourmet recipe you still use as a go to please share!