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Remembering Gourmet Magazine
Condé Nast announced Monday that it was closing Gourmet, the legendary food magazine started in 1941. The Daily Beast savors the glossy’s storied history.
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Don't say it's true. It was one of my fav mags over the years although I haven't bought it in quite some time. The best of the best. So sorry to see you go!
Black Monday was a day to reminiscence, my friends and days at Gourmet. I placed 18 rinsed plum tomatoes, rolled in olive oil and lightly salted with two heads of garlic that had been soaked in water for several minutes, in a baking pan covered in parchment. I baked this slowly, the first hour at 325à ¡nd then reduced the heat to 300à ¦or another two hours then left the roasting pan to cool in the oven over night. Today I will process the mixture in a food mill to remove skins and seeds and freeze the fragrant sauce in plastic containers for future use. I raised my glass of Nero d'Avola to Gourmet magazine for this outstanding recipe. Viva la sauce!
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