Latest news with #Bolognese
RTÉ News
2 days ago
- Entertainment
- RTÉ News
Martin Kemp unsure if he is legally married
Spandau Ballet's Martin Kemp has said he never received official paperwork confirming his marriage to singer Shirlie Holliman, raising questions about whether the ceremony was legally binding. Speaking on ITV's Go od Morning Britain, the 63-year-old recalled their wedding in St Lucia, describing the cliff-top ceremony as "beautiful" but unusually brief. "There was one lady there, the ceremony was about as quick as, 'Martin, do you love Shirlie?' 'Yes.' 'Shirlie, do you love Martin?' 'Yes.' 'You're married,'" Kemp said. "We've never got the actual paper to say that we're married, but listen, who needs a piece of paper when you love each other?" Kemp and Holliman, a former backing singer for Wham!, have been together for more than 35 years. The couple share a son, presenter and broadcaster Roman Kemp. The father-and-son duo appear together on Celebrity Gogglebox, where they recently discussed Kemp's cooking skills. Roman claimed that his dad once added peanut butter to a spaghetti Bolognese. Asked if the anecdote was true, Kemp admitted: "Yeah, I did it once. But Roman wouldn't eat anything when he was a kid - he wouldn't even eat fruit, so don't listen to that." Kemp said he loves appearing on Gogglebox with Roman, adding: "First of all, I get to see him. You know what boys are like - boys never go home to their parents." Martin Kemp rose to fame as the bassist in Spandau Ballet, the new wave band known for hits including True, Gold, and Chant No.1. He later became a household name as Steve Owen in EastEnders a role he played from 1998 to 2002.
San Francisco Chronicle
2 days ago
- Entertainment
- San Francisco Chronicle
French Laundry alums debut one of the Bay Area's most exciting new restaurants
When Jade Cunningham left her native Philippines for Napa Valley in 2018, she had never heard of Michelin Guide or the French Laundry. She thought her future husband, Mathew Cunningham, was 'working at a laundromat.' But just a few years later, Jade Cunningham scored a job in the kitchen at the famous three-Michelin-starred restaurant, and now, the couple is opening their own spot: Carabao, Napa's first Filipino restaurant. Carabao (145 Gasser Dr., Suite C), named after the Philippines' national animal, a water buffalo, opens June 20. The intimate and tropical space will serve classic Filipino dishes with a modern twist. The traditional peanut stew known as kare kare will be paired with a braised oxtail croquette; tacos are filled with crispy pork sisig and topped with a quail egg; and the sweet spaghetti sauce will be a Bolognese made from Wagyu hot dogs. It's surprising Napa Valley didn't have a Filipino restaurant until now. According to government data, the Philippines ranks as the second most common birthplace for foreign-born residents in Napa County, behind Mexico. Moreover, Napa County's fastest-growing immigrant population is Filipinos in American Canyon, the city south of Napa. But Carabao's significance goes beyond Wine Country. It's also one of the only modern Filipino restaurants in the Bay Area from a chef with a fine dining background, joining San Francisco's Abaca. And it comes at a time when Filipino food is gaining more recognition across the country, with Chicago's Kasama becoming the first Filipino restaurant in the world to earn a Michelin star in 2022. Cunningham's first gig in the U.S., however, was far from the world of fine dining. At 16, while earning a degree in hotel and restaurant management, she spent a summer in Ohio, cooking burgers and hot dogs at Cincinnati's ballpark. 'I got culture shock. I had never used a microwave before,' she recalled, noting that much of the food at the grocery store required one. She would try to cook meals that reminded her of home, but struggled to find the right ingredients. After graduating from university, Cunningham dreamed of working on cruise ships. She needed experience, so she returned to the U.S. in 2018, this time landing in Napa to work at the Meritage Resort. California immediately challenged her first impression of American cuisine. 'I learned that there are different colors of cauliflower, broccoli and bell peppers,' she said. 'I was so amazed at that.' After she met Mathew and learned that he did not, in fact, work at a laundromat, she was offered a stage at the French Laundry, a sort of unpaid internship that lasted a few days. Then, during the COVID-19 pandemic, Cunningham volunteered in the French Laundry garden. Once the restaurant started hiring again, she joined the team as a commis, a junior chef, and spent most of her time peeling tomatoes. She quickly moved up the ranks, eventually working at every station in the kitchen, including canapé, where the oysters and pearls dish is constructed. At the end of 2022, Cunningham and Mathew launched Carabao as a Filipino popup when a French Laundry alum lent them his food truck, Butter's Burgers (now set up at Armistice Brewing), for the night. She and Mathew 'texted everyone we knew,' she said, and set up in a church parking lot in downtown Napa. They sold out in one hour. About a year later, the pair started hosting regular Carabao popups on the weekends at Napa's Winston's Cafe. For a few months, Cunningham worked seven days a week, until she eventually left the French Laundry to pursue a brick-and-mortar. She and Mathew found a partner, Eric Gonzales, a follower of their popups whose grandmother opened Vallejo's first Filipino restaurant in 1980. Carabao's menu will feature dishes like pork and vegetable lumpia ($7-$11); bistek ($72), a sirloin steak served with onions prepared five different ways; and the Santa Fe salad-inspired Summer Ensalada ($17), drizzled with Cunningham's homemade 7,641 Thousand Island dressing, named after the number of islands in the Philippines. Some dishes are a play on popular items from Filipino fast food chain Jollibee, like the Aloha smashburger ($24), which comes slathered with pineapple marmalade in place of tomato, and the sweet spaghetti ($23) that Jollibee crowns with sliced hot dogs. 'Back home, we used tender, juicy hot dogs,' Cunngingham said. 'We're trying to get the best quality we can get, so (at Carabao) we're using Snake River Farm Wagyu hot dogs.' Dessert includes puto kutsina ($8), steamed rice cakes served with fresh grated coconut and topped with dulce de leche, and halo-halo ($15), the classic shaved ice offered here with inventive toppings, like candied hibiscus and caramelized plantain. Soon, Carabao will launch a more casual lunch menu featuring chicken adobo ($21) and lugaw ($10), a Filipino comfort favorite of gingery rice porridge with toppings, like boiled egg, tofu and tripe. 'It was the first dish I learned how to cook,' said Cunningham. 'When you're sick, you're craving lugaw.' Cunningham also plans to eventually transition a small bar in front of the open kitchen into a counter that exclusively serves a tasting menu. The restaurant, located outside of downtown Napa and near the city's Cinemark movie theater, feels like a tiny, tropical paradise. The walls are painted green and pink — Cunningham's favorite colors — and traditional Filipino farmer hats called salakot hang from the ceiling. There are several hand-painted murals, including ones depicting the Philippines' carabao and tiny Maya birds. The space seats roughly 50 people, with one large table reserved for group celebrations. 'Most Filipinos go out and bring their whole family,' Cunningham said, noting that hers is especially large. Her mother has 10 siblings, and her father has 11. 'Food is always at the center of our traditions.' Carabao. Opens June 20. 145 Gasser Dr., Suite C., Napa.
Eater
4 days ago
- Entertainment
- Eater
Best Dishes New York Editors Ate This Week: June 16
Skip to main content Current eater city: New York With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don't want to keep any secrets. Check back for the best things we ate this week. I've never met a shrimp wonton that I didn't at least like (knock on wood), but a recent visit to the Manhattan outpost of Maxi's Noodle introduced me to a shrimp wonton that I really loved. The main draw is that these wontons are big. They're generously plump and require a few bites, whereas many wontons just take one. The wrappers are silky and thin, letting the chunks of shrimp stand out. Their meaty texture was a fun contrast to the bouncy, chewy duck egg noodles. On this visit, I got the noodle soup with wontons, dumplings, and dace fish balls, but the wontons were my favorite so next time, I might even pare it down to just those — and I'll definitely be buying a bag of frozen ones to bring home too. 68 Mott Street, between Canal and Bayard streets, Chinatown — Bettina Makalintal, senior reporter at It was great to be back at Fedora, the longtime spot that's once again reborn, this time as a standout wine bar. This round, it comes from the owners of St. Jardim — Dete and Christa Alexander, and wine director, Basile Al Mileik. Former Le Rock chef Monty Forrest shapes the menu with items like pierogies with peas, spaghetti with clams, Merguez sausage with peppers, and an old-school luxurious sweetbreads dish ($28). The offal is slightly creamy with a crispy breaded exterior. Served with mushrooms, they're draped in a silky sherry sauce. I liked the smaller portion so we didn't fill up on a rich dish and could try other things. 239 W. Fourth Street, between West 10th and Charles streets, West Village – Melissa McCart , lead editor, Northeast In a neighborhood with many pricey restaurants, this cozy and affordable spot, Water & Wheat, is a welcome find. A pasta machine turns out a variety of shapes, including whole wheat chittara and gluten-free penne, that can be topped with a range of sauces, from brisket Bolognese to carbonara. I love mafalde because it can still have a chewy, al dente quality, even though it's freshly made. Asparagus, broccolini, and olives add more texture to this dish ($22), while lemon and Parmesan give it a wonderful zest. Salads are super fresh, and most things on the menu, including salmon and Brussels sprouts, are finished in a wood burning oven that add char. I'm looking forward to going back and trying the pizza flatbreads. 1379 Third Avenue, between 78th and 79th streets, Upper East Side — Beth Landman, contributor, Eater NY
Hindustan Times
4 days ago
- Automotive
- Hindustan Times
Young Antonelli repays Wolff's trust with podium finish
New Delhi: The Montreal crowd applauded as Mercedes driver George Russell took the chequered flag at the Canadian Grand Prix on Sunday, his first win of the season. The ovation got louder as Red Bull ace and four-time world champion Max Verstappen finished second. But the loudest and most emotional reaction of the day was reserved for a certain Andrea Kimi Antonelli, better known by his middle name, who achieved the maiden podium of his career. At 18 years and 294 days, the Italian became the third youngest podium finisher in the history of Formula 1, behind Verstappen and Lance Stroll. An extremely affable character, the teenager is loved by most in the Mercedes paddock due to his humility, wit and humorous personality. But on track, he is as fast as they come. Experts questioned Mercedes team principal Toto Wolff's decision when he decided to bring on board the youngster with very little formula racing experience. After racing in Formula 4 for a couple of seasons, Antonelli skipped F3 to directly race in Formula 2 where he finished a respectable sixth last season. But to pick him in a multiple championship winning team, that too to fill in the giant shoes of Lewis Hamilton was a humongous task. But having watched Antonelli in the junior series, Wolff trusted his instinct and the Italian's racing skill. And Antonelli hasn't disappointed, repaying the faith in his maiden F1 season. At 18 years and 202 days, the Bolognese became the third youngest to race in F1 at the season opening Australian Grand Prix in Melbourne in March, behind Verstappen and Stroll, finishing a mighty fourth in his debut race. At the Japanese Grand Prix in April, he became the youngest driver to set a fastest lap at 18 years and 225 days when his radio communication with his engineer Peter Bonnington — famous as Hamilton's race engineer 'Bono' went viral on social media. Told he was the fastest man on the track, Antonelli had responded with, 'I'm giving it everything, mate' to which Bono has replied, 'Good lad.' Antonelli showed his pace in the first six races of the season, coming close to the podium despite his lack of experience. But at Circuit Gilles Villeneuve, Antonelli's time had finally arrived after he made a brilliant and opportunistic move on championship leader Oscar Piastri to climb up to third from fourth and then put reigning world champion Verstappen under pressure for second place on an overtake friendly circuit. He was most impressive in the latter stages of the race defending against the rampaging McLarens of Piastri and Lando Norris, both on fresher tyres, making strategic moves over the backmarkers to create a gap behind him. His fantastic race craft finally saw Antonelli come of age, earning him a podium at the pinnacle of the sport especially after three races without points — two of which were due to mechanical issues. 'It was so stressful for me. But I am super happy! I had a good start. I managed to jump into P3 and I just stayed up there at the front. The last stint, I pushed a bit too hard behind Max and I killed a bit of the front left tyre and then I struggled a bit at the end,' said a beaming Antonelli, waving to the big crowd which was chanting 'Kimi, Kimi'. 'I'm really happy to bring the podium home for the team,' added Antonelli, who also became the first Italian driver since Jarno Trulli in 2009 to finish on the F1 podium. For a driver who passed his driving license test earlier this year, Antonelli has displayed immense maturity in the 10 Grands Prix this season yet and not just on Sunday. The result also helped Mercedes clinch their first double podium since the 2024 Las Vegas Grand Prix in November when the pair of Russell and Hamilton ended P1 and P2. 'I knew Kimi coming up through the karting ranks, people were already saying great things, so I was keeping an eye on him. What's impressive is he's naturally quick. What I like is his level-headed, calm approach,' said Verstappen, who is the youngest to win a race. 'Those are great qualities to have. I was never in doubt that the podium would come this year. I'm very happy that it happened for him. It gives you more confidence. It's a nice boost. And it will only get better.' What was once Wolff's belief is slowly translating into reality with the Mercedes rookie due for many podiums if he keeps driving like this.
Business Insider
09-06-2025
- General
- Business Insider
Chefs share the best and worst meals to make with ground beef
We asked chefs for some of the best and worst ways to use ground beef in meals. Tacos, soups, and meat-based sauces can be filling and easy to prepare. They said you should avoid using prepackaged ground beef to make burgers or beef stroganoff. Ground beef is a popular base for many meals, but they aren't all created equally. So, we asked chefs for some of their favorite things to cook with ground beef and a few recipes they'd probably skip. Bolognese sauce with pasta is simple and delicious. Palak Patel, a chef with the Institute of Culinary Education, told Business Insider that one of her favorite easy weeknight dinners is a hearty Bolognese or Italian meat sauce served over pasta. "It's very easy to make a small or large batch to freeze for later," Patel said, "because all you have to do is combine ground beef with herbs and tomato. You can cook it slowly on the stovetop, slow cooker, or even an Instant Pot." For a lighter version of this dish that's perfect for warmer months, use fresh tomatoes instead of canned for the sauce. Ground-beef tacos are easily customizable. Jessica Randhawa, a chef with The Forked Spoon, told BI that ground beef can be a scrumptious taco filling. "Ground-beef tacos are easy to make at home and can be full of flavor," she said. "Plus, you can control the fat content based on your personal needs by choosing leaner or fattier ground beef." You can make an easy taco filling by simmering ground beef with tomato sauce and spices like paprika, garlic powder, and cumin. Add chopped vegetables or shredded cheese for extra flavor. Cajun rice is a cheap and filling way to enjoy ground beef. Cajun rice, also known as dirty rice for its color, is a traditional Louisiana Creole dish made with seasoned rice, chopped peppers, and spiced meat such as ground beef. "Cajun rice is a great way to use ground beef," Randhawa said. "Though it's usually known as a spicy dish, you can omit spicy ingredients like jalapeño if you're sensitive to heat." In addition to being a versatile meal that can easily be scaled up or down to feed groups of different sizes, Cajun rice is an ideal way to use up different cuts of meat — toss in leftover steak, sausage, or even chicken gizzards. Meatballs are a classic way to showcase quality ground beef. Mila Furman, a private chef and recipe developer with Girl and the Kitchen, told BI that meatballs are an ideal way to use high-quality ground beef. "Meatballs are one of the most versatile meals to have in your [arsenal] as a chef," Furman said. "They're super simple to put together and will always be a hit for the whole table." Whether you're making classic meatballs with tomato sauce or whipping up a batch of creamy Swedish meatballs, using ground beef with a slightly higher fat percentage will keep them juicy and tender. Add ground beef to soup for extra protein. If you're struggling to think of ways to use up a small portion of leftover ground beef, putting it in a soup may just be the answer. "Using ground beef in soups isn't just for chili," Furman said. "Add ground beef — especially in the form of leftover meatballs — into soup with plenty of hearty vegetables for a complete meal." Lasagna can keep ground beef from tasting dry or overcooked. A great way to infuse prepackaged ground beef with tons of moisture and flavor is to bake it into a lasagna. "Lasagna is a versatile ground-beef meal because it's very hearty and works well with all kinds of veggies, like mushrooms, squash, or corn," Patel said. "Plus, you can add a fried egg on top to turn leftovers into a weekend brunch." On the other hand, you shouldn't use a typical package of ground beef to make burgers. Patel said that using an average grocery-store package of ground beef to make burgers is a mistake. "It is important to know the type of beef that you're buying," Patel said. "Prepackaged grocery-store ground beef is not processed daily or in-house, so the resulting burgers tend to be dry and chewy." Instead of grabbing a package of ground beef, ask the deli or butcher to grind a portion of quality beef for you. Cuts such as chuck steak usually have a better ratio of fat to lean meat, which makes for a juicier burger. It can be difficult to make good beef stroganoff with ground beef. Beef stroganoff is traditionally made with sautéed pieces of whole beef, but some recipes call for ground beef instead. Unfortunately, this variation is hard to get right. "This is a very classic recipe for ground beef, but often the beef is left bland and dry while the delicate egg noodles are overcooked," Patel said. Patel added that if the ratio of cream to beef is not balanced, this dish can become overly creamy and even soggy. Steak tartare is tricky to prepare at home, and it isn't always safe to eat. Steak tartare is made with lightly seared or raw ground beef, usually served as a patty topped with a raw egg yolk. Randhawa said home chefs — and restaurant diners — should generally avoid steak tartare for safety reasons. "Unlike other raw-meat recipes from around the world, steak tartare does not include an acidic citrus juice," Randhawa said. Acidic citrus juice can cause meat to seem somewhat cooked, but it doesn't actually make it entirely safe to eat. "Uncooked meat can have both dangerous parasites and potentially life-threatening bacteria," Randhawa added. You may want to avoid adding warm ground beef to chilled salads. Some salad recipes call for ground beef as a topping. But the temperature difference between warm ground beef and a cold salad can cause the melted fats in the meat to solidify. "Do not put ground beef in your salads if you can help it," Furman said. "You often end up with a situation where beef fat leaks down through the greens and congeals." You could avoid this stomach-turning scenario by chilling the cooked ground beef beforehand.
