The Saveur 100

Every year at this time I make sure to pick up a copy of the magazine Saveur. The Jan./Feb. issue is devoted to "The Saveur 100," a compendium compiled by the staff of their "favorite tools, tips, ingredients, cookbooks, recipes, restaurants, and more." Each year the list has a theme and this year it's "The New Classics."

The Saveur 100 is the perfect midwinter read: engrossing and entertaining. And I always make a game out of reading it, giving myself marks for foods I've tried, tools I own and the like. Of course, since some foods and restaurants they talk about are in other states and even other countries, I do a bit of fudging on the foodie scale. I get points if I've tried the local equivalent.

If you're suffereing from cabin fever, find yourself a Saveur and create your own quiz. 

Here's how I fared this year:

• 13. Baumgartner's Limburger Sandwich. While I am not a big fan of this sandwich, I have been within sniffing distance of it. Chalet Cheese Cooperative in Wisconsin is the last producer in the country of Limburger, so like it or not, I am proud of its history and Wisconsin connection.
• 20. Griswold Cast Iron. We grew up using Griswold muffin molds and every time I visit my sister in Erie, PA — home of the Griswold company which folded in 1957 — I try to talk her into giving me the family Griswold pans. I've found them in antique shops in her area but the prices have kept me from buying my own.
• 29. Linie Aquavit. I learned to drink Aquavit (with a beer chaser) when I took a spinning and weaving class at Peter's Valley Craftsmen out east. But here in Wisconsin, with its strong Norwegian heritage, I learned to appreciate Linie. At all times — like right now — there's a bottle in our freezer staying properly chilled.
• 59.  Christmas in Connecticut. Watched it for the millionth time between Christmas and New Year's this year. Make sure to get the original 1954 version and not the ghastly re-make. Despite the photo in Saveur, Barbara Stanwyck has a fabulous wardrobe in the movie.
• 64. Vietnamese Pork Chops. Had them for lunch on Saturday at Saigon Noodle in Madison. Saveur provides a recipe, but I'm not sure I'd ever bother making them when I can get them right in the neighborhood.
• 66. Old Gourmets. I, too, hoard my back issues of the now-defunct Gourmet magazine. I've got a few dozen issues going back to the mid-1980s; in particular those from November and December with all the great holiday recipes. And then there are untold articles and recipes I've clipped from Gourmets before I tossed them.
• 67. Judith Jones. If you love cooking and cookbooks, you know Jones.  She's the legendary editor who persuaded Knopf to publish Julia Child.
• 68. Homemade scones. I make 'em, I eat 'em.
• 93. Lambrusco. A guilty pleasure and a must with Chinese food.

 

Soon I will be able to add No. 91. Sweet Orange Buns (pictured above). Mark, who doesn't have an insatiable sweet tooth like mine, pointed out this recipe to me in a way that clearly indicated he'd be mine forever if I made him this treat. What could I do but send him to the store for some oranges and yeast?

Comments

[Altoon]

mmmm....those buns look fabulous. I have to stay away from overindulging in sweets (my favored time is an afternoon treat) because I'll quickly turn into tubby the tuba.

[Jean]

I always enjoy that annual issue. I probably can't get it around here but someone usually gives me theirs when they're finished! Other than #s 66 and 67, I can't say as I've tried any of the others! Would love those buns though...

[mamaraby]

Those buns look fantastic - they'd make a great special breakfast dish for Imbloc. I'm definitely going to look the recipe up.

Where did you get your Aquavit? An aquavit toast is traditional for New Years and this year's toast exhausted was the last of the bottle. It's been so long since we bought it, we can't get it where we did all those years ago.

[CEN]

Thanks for a great idea for an evening's entertainment. Btw, I discovered Linie over the holidays while making my first Grogg (welcome to WI!). I hoard my old Gourmets too-- and sigh whenever I consult them.
I was a subscriber to Saveur from the first issue and let it go last year in my general disenchantment w/what's happened in food writing (or rather, publishing). But this is a reminder that it's worth supporting.

[Julie Siegel]

Buns look fabulous for all those that eat wheat. Since I can't, I also have to weight in on the Aquavit. Being married to a Swede, we have special dispensation for the Norwegian brand Linie. Not only do we prefer the taste, but I believe it's made from potato instead of grain like most of the others. Of course, when visiting Sweden, we usually do bring home one of the flavors that are almost impossible to get in the U.S. Elderberry Aquavit is currently in our freezer if you want to visit and sample. Here in Evanston, our local store couldn't get Linie until about a month or two ago, after a year and a half!!! The buyer said there were complicated distribution issues, so that may be why Mamaraby was having trouble finding it.