Monday, September 30, 2013

Alton Brown Delves into Fashion with New Bow Tie Collection

That's right, Alton Brown is moving into the celebrity fashion world with a new set of bow ties in partnership with hook + ALBERT. The bow ties will be a limited edition run for the holidays in five reversible colors. Look for these on their website soon.

Also, check out the Alton Browncast podcast series available on iTunes.  And follow Alton on Facebook.

Saturday, May 25, 2013

Alton Brown Live: Edible Inevitable Tour

Alton is hitting the road again, but this time it will be a much larger production.  Alton's Edible Inevitable Tour promises to feature comedy and music as well as cooking. It is billed as an international tour, but so far only US dates have been announced,  The good news: there are already 35 dates listed!  Check here for the current list of cities and venues. The tour kicks off in October and stretches into 2014 so far.

I'm excited.  I haven't seen AB in a couple years and haven't really been following his ventures as a FoodNetwork personality lately. Between the tour, which has three stops relatively near me in Michigan, and his upcoming podcasts I'll have a reason to be an Alton Brown fan once more.

Saturday, January 12, 2013

Alton Brown Meets Up with Anthony Bourdain on The Layover

Alton Brown will be meeting up with Anthony Bourdain for a new episode of The Layover in Atlanta. The new show will be airing Monday night on the Travel Channel at 9PM. Finally, the two ABs meet! Even better, they meet up with a stripper; not something I'd picture Alton doing but definitely up Bourdain's alley. This should be interesting to see how their personalities mesh, or don't mesh. Also interested to see if they''l just be shooting the breeze or actually talking food. I have respect for both since they got to this point through their own hard work.

During his 36 hours in the ATL, Tony meets up with Alton Brown, has a drink with a legendary stripper, takes down a plate of BBQ and cruises the city in a muscle car. Here are a few more preview pictures on the Travel Channel website.

Sunday, January 6, 2013

Alton Brown Mythbusters Episode

In case anybody missed Alton Brown on MythBusters here is the full episode!  Cooking an entire Thanksgiving dinner under the hood of a car is the perfect marriage of the three minds. I would love to see Alton team up with Jamie and Adam again on some crazy cooking experiment.

Monday, December 17, 2012

Alton Brown's Apple Spice Bundt Cake Recipe

For those of you looking for Alton Brown's Apple Spice Bundt Cake recipe from last week's Best Thing I Ever Made episode you can find it on here Alton's website, and printed below. Looks yummy! Sorry, couldn't locate an online video of the episode yet.

For the cake:
15 1/2 ounces all-purpose flour, plus extra for the pan
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground grains of paradise
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground rosemary
1/8 teaspoon ground star anise
12 ounces unsalted butter, room temperature, plus extra for the pan
8 ounces granulated sugar
7 ounces light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 Granny Smith apples, about 8 ounces each, 1/4-inch dice
3 ounces pecans, chopped
1 1/2 ounces crystallized ginger, finely chopped

For the glaze:
6 ounces powdered sugar
4 teaspoons dark rum
1 tablespoon water
Turbinado sugar for sprinkling

Cake Procedure:
Heat the oven to 325 degrees F.  Lightly butter a bundt pan and dust with flour, tapping out the excess.
Whisk the flour, baking soda, salt, and spices, together in a large bowl.
Combine butter, granulated sugar and brown sugar in the bowl of a stand mixer and using the paddle attachment, beat on medium until the mixture is pale and fluffy, about 3 minutes.
Whisk together the eggs and vanilla and slowly add, with the mixer on low speed, to the butter and sugar.  Add the flour one-third at a time and beat on low just until combined after each addition.  Stir in the apples, pecans, and ginger.
Transfer the batter to the prepared bundt pan, the batter is thick and will fill the pan.  Bake for 75 minutes, rotating the pan after 30 minutes.  The cake is done when it pulls away from the sides of the pan, springs back when pressed and the internal temperature reaches 205 degrees F.

Cool the cake in the pan on a rack for 30 minutes. Invert and remove the cake from the pan. Cool completely on the rack before glazing.
Glaze Procedure:
Combine the powdered sugar, rum, and water in a small mixing bowl and whisk until smooth.  Pour the glaze onto the bundt cake and sprinkle with turbinado sugar. Let the glaze set for at least 30 minutes before serving.