French in a Flash (Classic): Wild Mushroom Vol-au-Vent

From Recipes [ Photographs: Kerry Saretsky ] Whenever I think of puff pastry, I wonder how anything that should be so heavy could ever be so light. It is that lightness that gives meaning to vol-au-vent, literally “flying in the wind.” But in my family, we always translated them as “gone with the wind” because they fly off into people’s stomachs so quickly. There are a million and one ways to make vol-au-vent, and even though the classic lidded nest in this recipe is the classic shape, I often just make little triangles or squares and call them by the same name, stuffed with anything from goat cheese and jam to brie and brown sugar. They really are blank canvases. This vol-au-vent is well grounded in tradition: a bite-size canapé made from bought puff pastry and stuffed with a creamy mushroom duxelles. The puff pastry is flaky and crispy, ready to crumble and collapse layer by layer at the very hint of a bite. And the mushroom filling is earthy and woodsy from mushrooms and thyme, and smooth from the crème fraîche. I’ve always promised to show how to make classic French dishes easy with a little help from the store. This is …

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Tags: cheese, classic, creator, fill-the-cavity, french, from-the-pastry, Frozen, ingredient, pastry, result, revolution, thyme, unsalted, white, wine

Bartending School Information

Bartending School Information Bartending school information call 800-532-9222 to start bartending From: jtiano Views: 0 0 ratings Time: 02:59 More in Education

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Polish Festival Pierogies in Riverhead, NY

Polish Festival Pierogies in Riverhead, NY www.WebCookingClasses.com Good food doesn't always have to be healthy food. Good food can be the things that remind you of your cultural heritage, or those eaten in childhood. A trip to the Polish Festival in Riverhead, NY will bring the warmth of cultural ingredients. From: ChefToddMohr Views: 0 0 ratings Time: 02:55 More in Howto & Style

Tags: bring-the-warmth, cooking, cultural, festival, food, food-doesn, polish, recipes, riverhead, the-things, the-warmth, things, warmth, will-bring, your-cultural

Pressure cooker tag, and a potato and mussel stew

A reader reminded me to put a sidebar with pressure cooker recipes on the side, so I have. Also, to recommend a pressure cooker. I can only do that with the one I have, which is the only one I´ve ever used. It´s not a very informed opinion, but for what it´s worth, I think the WMF Perfect is the bee´s knees. I have the 6,5 litre model and pine for a 3 litre one too. I can´t quite justify that, as it´s an expensive piece of crockery, but it´s so useful and so great that I might someday. The big model is great for soups and stocks and beans, since you can´t fill it up to the brim, but for rice, or a flan, it might me more comfortable to use a pot that´s not so heavy. So there. As for a recipe, here´s one for a simple mussel and potato stew. It takes about fifteen minutes total time to put together, which is pretty impressive for something so satisfying. The beauty of it is that the rythms are perfectly synched. One thing leads to another so there´s no waiting around, just some mindless chopping and debearding and then a beautiful dinner. Dice an onion and sautee it in…

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Is NYC Tap Water Vegan?

[Somebody Call The Vegan Police! ] I don’t drink water. It doesn’t have any flavor. It isn’t fruit-colored and it doesn’t have tiny bubbles up all in it. Frankly, it would be better with a little bit of sugar in it. Or Aspartame. Now that’s delicious! Okay, okay, I’m joking. I love water. And, being from New York City: I love our tap water. It’s tasty. I was actually drinking some when I ran into this on Gizmodo: ” You Swallow These Invisible Shrimp With Every Gulp of NYC Tap Water. ” New York’s water is delicious—and filled with tiny crustaceans called “copepods”. (Making it possibly not kosher ) So. Like. Dude. If there’s little shrimpies in the water, does it mean that it’s not vegan? Should I stick to Diet Wild Cherry Berry Dr. Pepper Max with a Hint of Lime from now on? [ Comments (4) | Read Comments and Add Your Own ]

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Tags: drinking-some, every-gulp, invisible, little-bit, nyc, recipes, vegan, water

Emmy Memories

I didn’t bake this weekend. I was in Los Angeles for something super fun. It was a whirlwind weekend that centered around the Emmys. The actual Emmys. Yes, the ones that were on TV Sunday night. I know. You must be wondering what in the heck was I doing out there –  because I’m still trying to wrap my head around it all, too. You see Duncan Hines just so happened to be the official dessert sponsor for the Emmy Performer Nominee Reception that Friday before the big event. They set up a glam cupcake lounge for all the nominees and guests and flew a few bloggers to L.A. to cover the festivities for the weekend. And I was lucky enough to be one of them. It was a red carpet entrance for the stars. Once inside the party, they had their choice of several fantastic cupcakes, including the Duncan Hines Red Carpet Challenge Winner’s Cupcake as the star attraction. It was a raspberry red velvet cupcake with chocolate ganache filling and my favorite of the…

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Tags: apple, bakerella, emmys, flickr, governor, jessalyn-gilsig, kiernan-shipka, recipes, slideshow, stands, white

Fairway Market in NY, "The Market Like No Other"

Fairway Market in NY, “The Market Like No Other” www.WebCookingClasses.com The Fairway Market in New York calls themselves “A Market Like No Other”. Chef Todd Mohr is constantly searching for the freshest ingredients, locally grown, and presented in an organic supermarket. Why is Fairway Supermarket “like no other”? From: ChefToddMohr Views: 0 0 ratings Time: 02:37 More in Howto & Style

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Omelette Elizabeth Bennet

This is just a silly way to justify making the drawing above. There´s the famous omelette Arnold Bennet, a grand thing involving bechamel and hollandaise sauce, and smoked fish that must be poached. And then there´s a pared-down version in the book Cupobard Lov e, which the author calls Omelette Gordon Bennet . And then there´s the even lazier way, which is really more of a frittata but none the worse for that; an omelette of smoked fish, dotted with cream and sprinkled with parmesan, then briefly grilled. It emerges puffed and pretty, and is just the thing for a quick lunch, with buttered brown bread and some salad. I used smoked mackerel because it´s my new favourite thing, but salmon or trout would do just as well, and look even more girly and sweetly pink.

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Tags: drawing, famous, favourite, food, gordon, lunch, mackerel, none-the-worse, omelette, omelette-gordon, salmon-or-trout, Thing

Wanna See a Vegan Panel at SXSW Next Year? Go Vote Now!

[Pick Panels Not Noses!] Remember when you learned about new music through those little booklets called “zines”? You read a short paragraph review of a record, took a gamble on it by sending your well-concealed cash to the distro, and a few weeks later the United States Postal Service delivered the record to your door? Well, South By Southwest (SXSW) has been around since those halcyon days, too, but it doesn’t mope around and wax nostalgic about the golden years prior to the Internet Revolution. Nowadays, it still organizes a bazillion live shows, as well as a film festival and a surprisingly diverse interactive portion that plays host to a slew of panels, such as those featuring bloggers who want to talk about blogging to other bloggers! Futuristic stuff! Our pal Stephanie of The Lazy Smurf’s Guide to Life has envisioned a panel for vegans to call their very own at the next SXSW in March 2011. Here’s the official description of ” Internet Activism Vegan Bloggers Take Over the World “: A surge of vegan bloggers has been using the internet to make change in the way people think about animals through new forms of activism. VeganMoFo (the vegan month of food) and worldwide…

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Blogwatch: Pizza Rolls

From Slice [ Photograph: For the Love of Food ] MissBrownEyes emails, saying … Not sure you’ve ever come across this in all your pizza-traveling glory… but thought it might be interesting for Slice’rs… http://forfood.rezimo.com/2008/08/pizza-roll-pizza-tastecreate-recipe/ FWIW, I’m not sure I’d call it pizza even though it technically fits my definition of pizza. I’m seriously conflicted. —Miss Brown Eyes ———————————————————— Dear MBE, Thank you! This is funny, because these remind me of the “Pizza Bread” recipe a 3rd grade classmate added to our “Third Grade Cookbook.” We each had to contribute a kid-friendly recipe, cook it, and bring it to class. For one month, everyone in the class had a day to bring in enough treats to share and then give a presentation on the recipe. At the end of the month, our teacher compiled the recipes into a cookbook and had them printed up. Anyway, this one kid brought in “Pizza Bread.” Simply a loaf of frozen bread dough thawed out, rolled out, slathered with pizza stuff and rolled back up. Basically a pizza…

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