Culinary glue

March 11, 2010 – 2:18 am | by admin

I’ve heard people talking about it for the last 20 odd years and there seems to be plenty of hot air and a few bright sparks but no lift-off, a bit like Apollo whatever on a bad day. I’m talking about South African cuisine here or whatever happy phrase you feel most comfortable with……..Rainbow Cuisine, Modern African, African Renaissance, Cape Contemporary, call it what you like, it don’t matter no how cos’ we ain’t got any and I reckon I’ve figured out what the missing ingredient is, good old culinary glue. You see I believe the essential ingredient in any great cuisine is what the Chinese termed ” the muscle of the flour “, the gum like mass consisting mainly of protein which we call gluten, a word which comes from the Latin word for glue . The Chinese discovered it around the 6 th century and harnessed it’s special properties to create their incredible noodles, the Japanese knew it as seitan and used it for much the same purposes. Then the Italians exploited it to the full in their vast array of pasta dishes and other cultures adopted it with open arms…

This Post was extracted from Best Food Recipes Blog
Read more from the original source: Culinary glue

Tags: , , , , , , , , , , , ,

No Comments | Posted in » Cooking Food

gussied-up tabbouleh

March 9, 2010 – 8:48 pm | by admin

8d051eeeeeuleh+2.jpg 150x131 gussied up tabbouleh

When I first became vegetarian, Tabbouleh was one of the few dishes in my culinary repertoire. Think about it: Tabbouleh is a classic for a reason—it’s simple to make, and damn tasty – showcasing zippy fresh herbs against sweet and chewy bulgur. It’s also frugal and healthy. What more could you ask for? I recently revisited and updated this Middle Eastern staple salad. I added lemon zest to brighten the flavors and further enhance the dish’s inherent sunniness. And instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor. GUSSIED-UP TABBOULEH 1 cup dry bulgur 1½ cup vegetable broth Small punch of Italian parsley, chopped (About 1 cup) Small bunch of mint, chopped (About 1 cup) 3 cloves of garlic, minced 2-3 tomatoes, chopped 1 small onion or 1 small bunch of scallions, finely chopped 1/3 cup grated carrot or carrot pulp leftover from juicing (optional) Juice of 1 small organic lemon Zest of one small organic lemon 4 T extra-virgin olive oil Salt and pepper, to taste Optional additions: finely chopped black olives, capers, raisins, toasted pine nuts or sunflower seeds Serves 8 In a medium bowl, soak the bulgur in the broth for 30 minutes. Mix the…

This Post was extracted from urban vegan
Check out the entire article here: gussied-up tabbouleh

Tags: , , , , , , , , ,

No Comments | Posted in » On And Off, Vegetarian, recipes

Ahhh, Seasoned To Taste! What’s That Mean?

February 12, 2010 – 9:04 am | by admin

ce8bb52cdfngs2 0 150x150 Ahhh, Seasoned To Taste! Whats That Mean?

I have a little story. Oh don’t look at me like that! You’ll like this story. It has a happy ending. I promise it’s about food too. Okay, I also promise it’s brief. Now will you keep reading? I have this friend (‘cuz this could never happen to me). He was in the middle of preparing a special dish. Let’s say it was Salmon Tartare inspired by his buddy Dash of Stash (who is coincidentally a buddy of mine as well). And for the sake of this story let’s say he’d gotten to a certain place in the preparation of this dish. He came across that moment. You know the moment I am talking about. We have all been there. He had spent a considerable amount of time, energy, a pretty penny getting to this moment. As he leaned over his concoction of sweet salmon beautiness, the hills and crystal blue sky in view outside his kitchen window (okay, I am editorializing here somewhat). He took in the deeply savory aroma of his creation and he put a spoonful into his mouth. This is the moment of “taste”. But something was wrong. You could see that by the look on his face. But he is an experienced cook. …

This article was extracted from Sippity Sup
Go here to see the original and read more: Ahhh, Seasoned To Taste! What’s That Mean?

Tags: , , , , , , ,

No Comments | Posted in » Cooking Food, cooking, food, recipes

Anne Burrell Dishes on ‘Worst Cooks in America’

February 1, 2010 – 6:30 am | by admin

48eef9ef66anne2 99x150 Anne Burrell Dishes on Worst Cooks in America

“We don’t know about a second season yet but we are cautiously optimistic.” [Photograph: Food Network] Tonight, two former kitchen disasters will go head-to-head in the Worst Cooks in America finale (10 p.m. ET on Food Network ). Anne Burrell , a Food Network fixture and chef-coach of the culinary boot camp’s Red Team, recently chatted about her experience on Worst Cooks with a small roundtable of bloggers (so if you catch portions of this Q&A on other sites, that’s why!) Read on for her thoughts on teaching extreme novices to cook, breaking into TV, and returning to the restaurant kitchen. What’s the biggest challenge of working with true novices? They get in their own heads and psych themselves out. They get nervous and don’t stop and synthesize the information. It’s a stressful situation, with cameras everywhere. They really do a good job of overcoming some of these challenges. The pasta the other night, I was really proud of how all of them did. All of the recipes they used, I had written, and they’re deceivingly simple dishes. The end …

This Post was extracted from Serious Eats
See the original post here and read more: Anne Burrell Dishes on ‘Worst Cooks in America’

Tags: , , , , , , , ,

No Comments | Posted in » On And Off, cookbooks, cooking, food, recipes

Baking and Pastry Schools. A Love/Hate Analysis.

January 24, 2010 – 6:09 pm | by admin

c20d0046b5uts 13 150x135 Baking and Pastry Schools. A Love/Hate Analysis.

It’s hard to miss the famous baking and pastry schools in New York City. About once a week I’d be strolling down Broadway, through SoHo, and I’d walk right past The French Culinary Institute . A Taste of Culinary Education. I’d stop at the window of FCI and peer inside. You can see the dining room very clearly from the street. Each perfectly presented table sitting in its own window perch. The tabletops were speckled with grandly folded white napkins and tall sleek water and wine glasses. Around the corner of the school, off the main strip of Broadway, sometimes I’d spot a gaggle of chefs outside the back door, their white chef uniforms on, puffing away on cigarettes or just getting a breath of the sticky sweet New York City air. I’d get chills, it was a foodie sight to behold. And the coolest part was that anyone could get a taste of ‘culinary education’ by dining in the school’s restaurant, L’Ecole . I’d always check out the menu… image: Babycakes NYC vegan doughnuts, by K. Patalsky L’Ecole. Brilliantly Traditional. L’Ecole, the FCI in-school restaurant offered full coursed meals made by the students and staff, the website states: “Behind every meal at L’Ecole is the passion and dedication of…

This Post was extracted from Healthy. Happy. Life.
Get more from this post here: Baking and Pastry Schools. A Love/Hate Analysis.

Tags: , , , , , , , , , , ,

No Comments | Posted in » Delicious Food, Vegetarian, cooking, food

Cupcake Business Class on January 13

January 3, 2010 – 9:32 pm | by admin

1e820fcc73keavy 99x150 Cupcake Business Class on January 13

Happy New Year! This month’s cupcake meetup is a class for bakers who are interested in starting and or growing their cupcake business. Whether you want to develop a side business, do cupcake catering or have a storefront, this class will provide useful information and advice for you. Our guest speaker will be Keavy Landreth , owner of Kumquat Cupcakery. Kumquat Cupcakery has been open for business for nearly three years. Keavy was trained at the Culinary Institute of America and the French Culinary Institute. We will talk about startup costs, branding, business development and baking. The class will last 2.5 hours and will include Q&A. Class price: $15/person and will be limited to 25 people. RSVP . Class will be held at New Work City (200 Varick Street)

This article was extracted from Cupcakes Take The Cake
Go here to see the original and read more: Cupcake Business Class on January 13

Tags: , , , , , , , , , , ,

No Comments | Posted in » Cooking Sweets

Culinary Arts Institute: The Italian Cookbook

December 28, 2009 – 1:04 pm | by admin
Culinary Arts Institute: The Italian Cookbook (160 masterpieces of Italian cookery, 106)

#106 in a series of cookbooks published by the Culinary Arts Institute in the mid-1950’s. Beautiful cover illustration. Staple binding. Filled with 106 recipes, illustrations, & photographs of prepared dishes.

…
Buy Culinary Arts Institute: The Italian Cookbook at Amazon

Tags: , , , ,

No Comments | Posted in » cookbooks

Andrae Bopp’s "La Porte Brune"

December 19, 2009 – 8:06 pm | by admin

6f3c0397f3go 150x111 Andrae Bopp’s "La Porte Brune"

If you are traveling to Walla Walla, WA over the Holiday Season, you may want to contact Andrae Bopp about la porte brune . You can probably contact him through Dusted Valley Winery . In the mean time, here is some more information for you to ponder. our ethos La Porte Brune , has come forth from passion, not from obsession. In a day when the culinary unenlightened are herding to troughs of food at chains and uninspired local restaurants in a fervor for quantity over quality, La Porte Brune wants to reset the “American Way” by bringing the art of dining back to the culinary enlightened. In a world of frozen, pre-cooked, pre-portioned and and “I don’t care where my meal comes from as long as it is big and cheap”, we intend to slow it down a little. Food truly “farm to table”, simple in approach, refined in flavor and with every plate prepared with a passion for the ingredient rather then the almighty dollar. If this is describes your perfect meal well then, you have stepped through the right door. These…

This Post was extracted from New Vegetarian Recipes
Go here to see the original and read more: Andrae Bopp’s "La Porte Brune"

Tags: , , , , , , , , ,

No Comments | Posted in » Cooking Food

Puglia: A Culinary Memoir

December 5, 2009 – 1:04 pm | by admin
Puglia: A Culinary Memoir (Italy's Food Culture)

Review

In what is promised as the first in a series of regional cookbooks originally published by Franco Muzzio Editore, publisher Oronzo brings to America Ferrante’ s tour of Puglia, nestled in the heel of Italy’s boot. Emphasizing traditional vegetable-based dishes and preparations some may characterize as peasant food, Ferrante does an exemplary job illustrating how Puglians make the most out of regional ingredients with dishes like a simple potato and artichoke gratin, stuffed zucchini and salt cod in a basic tomato sauce. Carnivores may be disappointed with the emphasis on vegetables; only a handful of chicken, pork and lamb dishes are included, though recipes for rabbit illustrate savvy use of inexpensive protein. Inte…
Buy Puglia: A Culinary Memoir at Amazon

Tags: , ,

2 Comments | Posted in » cookbooks

Food crimes

October 22, 2009 – 4:55 pm | by admin

I’ve no doubt in my mind that the one thing I’m really intolerant about is stupidity. I’ve tried to find excuses for the way many of my fellow human beings on this planet think and act but to be perfectly honest there’s a hell of lot of f#cking idiots roaming amongst us. In my own particular little pocket of lunacy there appears to be a disproportionate amount. Now the real problem is that you have no recourse with bozos, there’s no-one to complain to, you can’t lay a charge at the local cop shop accusing someone of gross stupidity. Why isn’t there an ombudsman of food? Who do you speak to when you’re confronted by a vacuous vaitron from Transylvania who hasn’t the slightest idea of what her duties entail apart from checking her nail varnish constantly and staring blankly as if she is auditioning for the front cover of Vogue magazine? It’s certainly useless trying to seek out the managers, there’s a misnomer if ever there was one! And why do the animal rights and food activists direct …

This Post was extracted from Best Food Recipes Blog
See the original post here and read more: Food crimes

Tags: , , , , , , , , , ,

No Comments | Posted in » Cooking Food
 Pages:  1  2 Next »