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Archive for the ‘Culinary News’ Category

Sustainable and Healthful; Sardines, Seaweed, …

In Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/06/05 at 08:37

Sustainable, healthful sardines are ready for their close-up; on the Washington Post

Mark Shelley, who is working to promote the healthful, sustainable fish. Many Americans consider sardines to be seafood versions of Spam, but the included recipes can help change that image.
MONTEREY BAY, Calif. – “Revolutionary” isn’t the first word you’d use to describe Mark Shelley. The California filmmaker drives a Toyota Prius, for goodness’ sake. But Shelley is a key member of a culinary counterculture plot to reintroduce sardines to the American palate. …
Full Story: …
… A New School of Thought About Sardines. They’re Eco-Friendly. But Can They Be Tasty? ; By Jane Black

Recipes on The Telegraph.co.uk

The Irish were eating seaweed centuries before sushi came to its shores. Simon Beckett joins the harvest, and discovers that hand-picked dulse and carrageen makes remarkably good bread, broth and even chocolate jelly.
Few things are more evocative than the smell of seaweed. It instantly conjures images of rock pools and beaches, an olfactory accompaniment to the crash of waves and cry of seagulls. What it isn’t generally associated with, unless it is to spark the memory of fish and chips on a windswept seafront, is food. …
Full Story: Seaweed recipes: the best of fronds; By Simon Beckett. Photographs by Peter Dench

More Interesting Links!
~ Culture – Malnourishment common among obese. Eating right is evolving as a science; Malnutrition amid plenty; WashingtonTimes.com.
~ Health and Behavior – The United States has been dubbed the fast-food nation, but that may be changing — at least in one respect. The real ‘fast-food nation’? Not U.S., survey says; USAToday.com

Organic Food, Recipe Testing & More …

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/06/04 at 12:00

‘There is a sufficiency in the world for man’s need but not for man’s greed.’ ~Mohandas K. Gandhi

It might have the green seal, but is organic safe? from the NYTimes.com

The U.S. organic movement was built on trust between the farmer and the consumer, using growing methods thought to be better for the land and to produce more healthful food. But on the heels of the recent salmonella outbreak, some people are questioning whether organic food is really more healthful.
MOST of the chicken, fruit and vegetables in Ellen Devlin-Sample’s kitchen are organic. She thinks those foods taste better than their conventional counterparts. And she hopes they are healthier for her children. …
Full Story: …
… It’s Organic, but Does That Mean It’s Safer?; By KIM SEVERSON and ANDREW MARTIN

Food and Dining on the WashingtonPost.com

More sustainable tuna swims into the spotlight. A bluefin tuna known as Kindai is farmed in Japan and reduces reliance on wild fish. Restaurants in Virginia and elsewhere are starting to put it on their menus.
For years sushi aficionados have reserved their most lavish praise — and their spare cash — for bluefin tuna, the fatty, pinkish fish featured at high-end restaurants across the globe. But as wild stocks of the fish have plummeted, ordering bluefin has become as socially unacceptable as consuming the once-ubiquitous Chilean sea bass.
Full Story: A More Sustainable Tuna? – Japan’s Kindai Bluefin Arrives in Virginia; By Juliet Eilperin

More Interesting Links!
~ Five Minute Food – Not if you follow these simple, seasonal recipes. Five minute food that’s both fast and delicious. Too busy to cook supper?; By Xanthe Clay, Telegraph.co.uk
~ Recipe Testing – Casilda Grigg, (enthusiastic cook), puts a 10 Minutes to Table recipe to the test. Cook against the clock: Casilda Grigg; By Xanthe Clay and Casilda Grigg, Telegraph.co.uk

Premium Chocolates, Fruits and More Sweet Notes

In Amuse Bouche, Chocolate, Culinary News, Food Guide, Sweet News, Кулинарные Тенденциии и Гид on 2009/05/29 at 12:05

‘Forget love – I’d rather fall in chocolate!‘ ~Attributed to Sandra J. Dykes

Gourmet Chocolate on AskMen.com
The world of chocolate has its highs and lows and our palate has evolved beyond swapping quality for quantity. While Ferrero Rocher and Godiva are fine, gourmet chocolate is more abundant – and more available – in today’s market than ever before. Chocolate is the voice of passion and love, whether it is the love of chocolate itself or as an expression of love for another human being. After all why shouldn’t we spend it on the good stuff? …
Full Story: …
… Fine Living: Premium Chocolates; By James Raiswell

Apple Cake in Rome, I, from The Boston Globe
Think of Italian desserts, think of fresh fruit: pears, figs, and grapes in the autumn; peaches, berries, and melons in the summer; and nuts – walnuts, hazelnuts, and almonds – year round. A popular dessert in Rome is torta di mele, or apple cake. Though it is considered a humble dessert, it is delicious and easy to prepare.
Until I began spending several months at a time in Rome four years ago, I never associated Italy and apples. Apples are quintessentially American! But as I learned shopping in markets here, apples are plentiful all year. Still, …
Full Story: Si, si, an apple dessert; By Judith Barrett
Photo: Torta di Mele from A Tavola con Semplicita’

More Interesting Links!
~ Tiny watermelons are no bigger than kumquats – Tiny watermelons called Pepquinos were found in the wild and are now cultivated in greenhouses. The skin is soft, so the entire melon can be eaten whole. DailyMail.co.uk
~ Delicious Alphonsos inspire mango mania – The Indian Alphonso mango is picked ripe for maximum sweetness and juiciness. They can be hard to find, so if you can’t find them, other mangoes will work well in the recipes provided, including ones for rice pudding and salsa. Telegraph.co.uk


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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Undiscovered Cheeses Etc

In Americas Cuisines, Amuse Bouche, Archives, Chocolate, Cooking Tips, Culinary News, Food Guide, Sweet News, Кулинарные Тенденциии и Гид on 2009/05/27 at 08:58

‘Experience is the teacher of all things.’ ~ Julius Caesar

Undiscovered Cheeses on AskMen.com
There are few foods in the world as varied and as versatile as cheese. Across the globe, different cultures enjoy their cheeses hard or soft, moldy or creamy, made from the milk of goats, cows or sheep, as a part of a meal or on its own, and with or without fine wine. Cheese, said one writer, “is milk’s leap toward immortality,” and since nearly every nation in the world makes its own unique cheeses, …
FullStory: …
… 6 Undiscovered Cheeses; By James Raiswell

Pear and Cheese on USPears.com
In the 17th and 18th centuries, the French and Belgians started the wave of pear cultivation that led to most of the pear varieties now thriving in the Pacific Northwest. Europeans inevitably partnered pears with wines and cheeses to create elegant appetizers, desserts and cheese courses.
Specially selected combinations developed and tested by gourmet chefs are outlined below. We are sure that these combinations will enhance your soirée, lunch, or picnic. …
Full Story: FRESH PEARS, CHEESE and WINE: A Tasty TRADITION

More Interesting Links!
~ List of Cheeses from Wikipedia
~ Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette; Recipe by Rachael Ray on FoodNetwork.com


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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Food, Drink and Sweet Notes

In Amuse Bouche, Archives, Culinary News, Healthy Kitchen, Кулинарные Тенденциии и Гид on 2009/05/26 at 11:35

‘The greatest wealth is health.’ ~Virgil

GOURMET PLEASURES WITH SOME SWEET NOTE

Gourmet Pleasures on Independent.ie
They may extol the virtues of fine ingredients, but even for committed foodies, sometimes only a treat will do, says Declan Cashin.
When it comes to food and snacks, we all have our guilty little pleasures. Sure, we know we’re all supposed to feast on fine, fresh ingredients as part of a daily balanced diet, and graze on nuts and fruits rather than cakes and biscuits during work and in our downtime. However, in tough times like these, we need our little treats and pleasures to help buck us up, and that goes for the gourmand experts too. …
Full Story: …
… The guilty gourmets;

Pavlova, culinary thievery? on the Independent.co.uk
New Zealand’s new Prime Minister, John Key, faces a host of diplomatic challenges as he adjusts to the job. But of them all, the one exercising him most at the moment is the weighty matter of the provenance of a meringue dessert topped by cream and tropical fruit. Mr Key is irritated by Australia’s long-standing claim to have invented the pavlova, which he dismissed yesterday as “ridiculous”. He urged his neighbour and ally to acknowledge the dessert’s New Zealand’s origins …
Full Story: Pavlova wars: New Zealand reclaims its national dessert; By Kathy Marks

More Interesting Links!
~ Health Journal – Why That Big Meal You Just Ate Made You Hungry; By MELINDA BECK, WSJ.com
~ The Gastronomer – Eggplant, Without All the Oil. Slick.; By Andreas Viestad, WashingtonPost.com


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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Tasting Menus Around the World and More

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Molecular Cuisine, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/26 at 08:07

‘When a man sits with a pretty girl for an hour, it seems like a minute. But let him sit on a hot stove for a minute – and it’s longer than any hour. That’s relativity.’ ~Albert Einstein

DINING, EATING OUT, & MORE

Tasting Menus on AskMen.com
Eating well doesn’t have to cost a fortune, but oh what fun you’ll have if you spend one. For that next special occasion, holiday splurge or maybe even when you’re just plain hungry, a mouthwatering tour of the food at a world-class restaurant could be just what you need. A fine restaurant’s tasting menu consists of a multi-course meal designed by the chef. Often ranging from hors d’oeuvres to desserts, …
Full Story: …
… Fine Living: Top 10 Tasting Menus; By Phil Pivnick

ASIA NEWS on WSJ.com
In Kyoto, kaiseki restaurants serve Japan’s version of haute cuisine.
The meal at famed Kikunoi restaurant was cutting-edge: 12 courses made up of 60 different items, each fanatically sourced using the freshest and highest-quality ingredients available. And in the trendiest fashion, the entire meal, which stretched to almost three hours, weighed in at less than 1,000 calories. Welcome to kaiseki (kye-SEK-ee), the original fixed-price tasting menu, whose roots in Kyoto go back almost 500 years to the Japanese tea ceremony’s origins and …
Full Story: The Art You Can Eat; by STAN SESSER

Tasting Stadium’s Food on WSJ.com
Lobster rolls at Citi Field take on cheese steaks at Yankee Stadium.
On chilly Wednesday night at spanking-new Citi Field, José Reyes scored from first base for the home team in a comical Padres screwup, and the Mets beat the San Diego Padres 7-2. But some of the best action was in the stands, in the open-air food court called Taste of the City. Both local teams lost the openers at their new stadiums – the Mets to the Padres on Monday 6-5, and the Yankees to Cleveland on Thursday 10-2 – but they scored points with their efforts to give New York baseball fans a lot more than franks and beer to feed themselves and their loyalty. …
Full Story: Taste-Testing New York Baseball; by RAYMOND SOKOLOV

More Interesting Links!
~ Request to TV chefs: Wash Your Hands!; NYDailyNews.com
~ A Future With Fewer Reservations; WSJ.com
~ Eat shoots and leaves; Guardian.co.uk

Photo:
~ Tasting Menu at Fat Duck; from Forbes.com


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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Food Adventures: Exotic Cuisines

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/25 at 09:00

‘In everything satiety closely follows the greatest pleasures.’ ~Cicero

FINE LIVING AND MORE ADVENTURES

Adventurous Eater from AskMen.com
There are some foods in the world that are simply too spectacular not to be tasted at least once over the course of a lifetime. And while the most interesting culinary delicacies usually hail from remote locations in the farthest reaches of the globe, have no fear: We’ve sourced out a handful of the best delicacies and suggested exactly where you can enjoy these palatable treasures.
So, for the adventurous eater, here are our picks for the foods to try before you die.
Fried spider, Cambodia …
Full Story: …
… Fine Living: Foods To Try Before You Die; By James Raiswell

Extravagant Dishes on AskMen.com
In the fine-dining world it is rare to find a menu that includes simple meat and potato dishes. Likewise, the cocktail and dessert menus have become increasingly concentrated with items that favor the exotic. The trends are geared toward extravagance. The list that follows highlights some of the more extravagant items found in fine-dining establishments around the globe.
10- Sea urchin cappuccino
Full Story: Top 10: Extravagant Dishes; By Michael Miller

More Interesting Links!
~ Luxury LifeStyle Updates; [Enjoy it, with some Sense of Humor!]; OCK Style
~ Name Your Drink: Mixology News; OCK Style
~ Liquid Gold: from Most Expensive Whiskies to Mixology 101; Mishka Bites!

Photos:
~ Fried Spider Cambodia from TrekEarth.com;
~ Sea Urchin Roe from Flickr.com


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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Healthy Eathing: Barbecue

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/05/24 at 05:50

Healthy Eating on More.com

Traditional barbecue fare — with its sizzling lipids and charred carcinogens can raise healthy eating questions. Here some suggestions with few surprising options.

Mexican Burger
Why it’s good for you:
* Grass-Fed Beef: A pound of it is pricey but here’s what you get for your money: higher levels of heart-healthy omega-3 acids and lower levels of total fat than in non-grass-fed beef, according to a report from the Union of Concerned Scientists. …
… Bonus: We added soy protein, which absorbs the meaty flavor and cuts the fat. …
Full Story: Your Anti-Cancer Barbecue Menu; by Tula Karras; Recipes by Wendy Hess, RD

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Homemade Yogurt, an Ingredient Not Just for Breakfast

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Кулинарные Тенденциии и Гид on 2009/05/22 at 13:24

The Curious Cook and Recipes for Health from The New York Times

Homemade yogurt
Homemade yogurt has no sweeteners or stabilizers and has a fresh, tart flavor. A step-by-step primer to making yogurt is included.
RIGHT now my kitchen is teeming with bacteria, and I’m doing everything I can to make them feel at home. They’re lactic acid bacteria, the ones that ferment milk into yogurt and buttermilk, cream into crème fraîche. I’ve been making all of these, as well as milk thickened with reputedly beneficial “probiotic” lactic acid bacteria. And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto. It’s slithery. …
Full Story: …
… They Do the Work, You Reap the Yogurt; By HAROLD MCGEE

Recipes for Health
Tender and juicy kebabs with grilled chicken or swordfish in a yogurt marinade.
I can’t think of a better destination for chicken tenders than these grilled kebabs, which are tender and juicy (as long as you don’t overcook them). But you can use swordfish for kebabs, too: the yogurt marinade works equally well with both. Serve the kebabs with basmati rice. …
Full Story: Chicken or Swordfish Kebabs; By MARTHA ROSE SHULMAN

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Something’s Fishy: Health and Sustainability

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/05/21 at 07:05

Culinary News

Navigating the information to choose fish responsibly on the Chronogram.com
Spanish mackerel is sustainable, but it was “not very popular” on one chef’s Saugerties, N.Y., menu last summer. This article examines what we know about fish, human health and sustainable fishing practices.
What do we really know about the fish we eat? Even if we are diligent about buying local and organic produce, grain, and meat, does that care extend beneath the sea? Many species are suffering from overfishing. Fish farming can pollute the ocean, and spread disease to wild fish. Regulation and inspections are either lacking or inconsistently applied and enforced. …
Full Story: …
… Something’s Fishy: Is that seafood sustainable?; by Peter Barrett

Personal Health on The New York Times
… Among foods that help to reduce the inflammatory marker CRP are cold-water fish like salmon, tuna and mackerel; flax seed; walnuts; and canola oil and margarine based on canola oil. Fish oil capsules are also effective. Dr. Ozner recommends cooking with canola oil and using more expensive and aromatic olive oil for salads. …
Full Story: New Thinking on How to Protect the Heart; By JANE E. BRODY

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Eating Food That’s Better for You, Organic or Not

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/05/19 at 06:09

Health on The New York Times
In the six-and-one-half years since the federal government began certifying food as “organic,” Americans have taken to the idea with considerable enthusiasm. Sales have at least doubled, and three-quarters of the nation’s grocery stores now carry at least some organic food. A Harris poll in October 2007 found that about 30 percent of Americans buy organic food at least on occasion, and most think it is safer, better for the environment and healthier. “People believe it must be better for you if it’s organic,” …
… says Phil Howard, an assistant professor of community, food and agriculture at Michigan State University. Full Story: Eating Food That’s Better for You, Organic or Not; By MARK BITTMAN

Business> Metrics on The New York Times
The map of organic farms in the United States is clustered into a few geographic centers, a strikingly different pattern than the map of all farms, which spreads densely over many regions, breaking only for the Rockies and Western deserts.
Areas in the Northeast and Northwest have many small organic farms that sell produce directly to consumers. Large organic farms, which some critics call organic agribusiness, have flourished in California. Full Story: The Hot Spots for Organic Food; By HANNAH FAIRFIELD

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Quick-Cooking Quinoa Captures Culinary Kudos

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/05/18 at 13:19

Cooking on Gourmet.com
Quinoa is actually an herb, not a grain, but it takes the place of couscous in recipes such as a Moroccan chicken stew. For best results, boil the quinoa in salted water, then steam it to fluff it up. Serve this ancient staple wherever you’d use couscous, and …
… you’ll get a meal with more protein and fiber than semolina could provide. Couscous, along with mahimahi and sweet Walla Walla onions, are verbal booby traps in our household: The mere mention of any of them immediately elicits the wisecrack, “I heard you the first time.” …
Full Story: Quinoa: The Better Couscous; by Kemp M. Minifie

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

What Is It that Stands Between You and Vibrant Health?

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/05/12 at 13:30

Health News on NaturalNews.com
Speaking of what’s in your food, check out this revealing article on the toxins found in packaged foods.
What is it that stands between you and vibrant health? People who have spent a fortune on supplements, …
… gotten plenty of exercise and bought high quality food still find themselves unable to answer this question. For many of them, the answer lies in neurotoxins hidden in even the most healthy sounding foods, including many foods labeled as organic. These ingredients often cause serious reactions, including migraines, insomnia, asthma, depression, anxiety, aggression, chronic fatigue, and even ALS. …
Full Story: A Hundred Health Sapping Neurotoxins are Hidden in Packaged and Restaurant Food; by Barbara Minton
Photo from Wikipedia

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

The Future of Farmers’ Markets

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2009/05/08 at 15:55

Food Matters on BBC.co.uk
Britons have an appetite for buying from farmers’ markets, but are there any real advantages to buying food direct? …
… Farmers’ markets, with their emphasis on fresh, seasonal produce and their hands-on approach to shopping, are a magnet for food-lovers. Factor in the shoppers’ chances to chat to the growers and possibly pick up a recipe from fellow food-lovers, and you have a formula for food-shopping success. …
Full Story: Farmers’ markets; by Hattie Ellis

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Avocado’s Reputation Gets Another Chance

In Amuse Bouche, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/05/07 at 10:35

Recipes for Health on The New York Times
Avocados occasionally get a bad rap for containing fat, but experts say that healthy fats, along with oleic acid, vitamins and dietary fiber, can be beneficial. Eat avocados, once called “poor man’s butter,” in a variety of foods, including Mexican soups. …
… When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. Plus, it was a time of fat phobia. Any fat was a bad fat, and avocados are rich in fat. But the fats in avocados, like those in olives and nuts, are for the most part healthy monounsaturated fats …
Full Story: Avocados: ‘Poor Man’s Butter’ No More; By MARTHA ROSE SHULMAN

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Gourmet Gold: Black Truffle in Western Australia

In Amuse Bouche, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/06 at 11:17

Explore Australia on The Sidney Morning Herald
Winsor Dobbin joins the search for gourmet gold – the black truffle – in Western Australia. The truffle dogs are excited. They bark and frolic as they prepare to hunt for truffles, …
… which are also known as “the diamond of the kitchen”. Truffles are among the world’s most sought-after delicacies and now black truffles are being harvested in several parts of Australia.
The Wine & Truffle Company, in Manjimup, …
Full Story: One sniff and you’re hooked;

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

A Soup Only Tuscany Could Make

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2009/04/25 at 20:02

The Minimalist from The New York Times
A dish that makes fantastic use of stale bread, sausage, ricotta salata, carrots and spinach, extracting the maximum flavor from each while blending them perfectly. WHEN you’ve gained enough experience cooking, you’re quite likely to “invent” …
… a recipe that already exists in cuisines and even cookbooks. Especially if the ingredients are common, the techniques standard. But not this recipe, or at least I don’t think so. The ingredients are fairly common, but their combination is not exactly the kind of thing a non-Italian, or perhaps even a non-Tuscan, …
Full Story: A Soup Only Tuscany Could Make; By MARK BITTMAN

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Artichoke Heals the Body and Mind

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2009/04/09 at 17:25

Recipes for Health on The New York Times
The edgy bite of artichokes is a testament to its many remedial properties. Not only does the vegetable aid the eyes and liver, but its time-consuming preparation provides a pause from life’s stresses. …
… Whenever I find bitterness in a vegetable, I suspect that there are beneficial ingredients hidden within. Artichokes, for instance — although they aren’t overly bitter, the flavor has a definite edge. No surprise, then, to learn that they are a rich source of silymarin, an antioxidant thought to be the active ingredient in milk thistle, traditionally used in many cultures to treat liver, gallbladder and digestive disorders. Artichokes also are a good source of magnesium, potassium and …
Full Story: In the Humble Artichoke, a Lesson in Patience; By MARTHA ROSE SHULMAN

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Showcasing Farms on the Menu

In Americas Cuisines, Archives, Biz Tips, Culinary News, Environment Et Eco-Friendly, Кулинарные Тенденциии и Гид on 2009/04/09 at 16:02

Food & Drink on IndyStar.com
Restaurants that use food from local farms are putting the farms on the menu, too. The biggest challenge when buying locally is making sure the farms can keep up with day-to-day demand. …
… More chefs are seeking locally grown meat and poultry, turning suppliers into food-world stars. Mustard-braised rabbit. Pork shoulder in apple cider. Heritage-breed rock hen. Skirt steak with tomatillo salsa verde. These dishes – all featuring Indiana-raised meats and poultry – appear on the menus of Indianapolis’ and Chicago’s trendiest restaurants. They represent the future of Hoosier farmers who’ve begun to market directly to chefs, first to survive and now to thrive. …
Full Story: High-end local restaurants create a new farmers market; By Jolene Ketzenberger

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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

People Flock to Foodservice for Careers

In Americas Cuisines, Archives, Biz Tips, Culinary News, Special Reports, Кулинарные Тенденциии и Гид on 2009/04/08 at 08:53

Business on MSNBC.com
From young students to midcareer professionals, people are looking to get into the food industry, which is the No. 2 employer in the U.S. And they’re not just looking to be restaurant chefs; hopefuls are looking into jobs in grocery stores and nursing-home kitchens as well. …
… Restaurants alone expected to add 1.8 million jobs in the next 10 years. It’s all about food lately. Culinary shows like “Top Chef” and “Hell’s Kitchen” are all the rage. Tainted peanuts have us worried about what we eat and how to make it better. Books such as “The Omnivore’s Dilemma” and “Barefoot Contessa Back to Basics” are bestsellers. And even first lady Michelle Obama is getting in on the act, …
Full Story: Cooking up a new career in the food industry; by By Eve Tahmincioglu

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Cooks Can Be Green, Too!

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/04/06 at 22:11

Celebrity Chef Chat on the JSOnline.com
Kate Heyhoe lays claim to starting the first online food and cooking eZine, Global Gourmet, www.globalgourmet.com, in 1994, plus eight cookbooks. One of them, “Great Bar Food at Home” was a finalist for a James Beard Award. Eating organic and …
… being green always have been important to her, and she felt people needed some help figuring out how to do that. “I had been watching the green movement for a long time,” she says. “The message is out there, but I realized that there were a lot more things we could do to conserve energy.” …
Full Story: Cooks can be green, too;

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La Dolce Vita Under the Tuscan Sun

In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/27 at 09:58

Culinary Travel> Italy on The VancouverSun.com
A pot is simmering on the stove and eager clients are gathered to watch Umberto Menghi work his magic in the kitchen. The setting is not downtown Vancouver, …
… however, nor even the Trattoria Di Umberto in Whistler.
These clients have flown halfway around the world to be tutored in the culinary arts by the famed Vancouver master at his Hotel Villa Delia in Tuscany.
Full Story: La Dolce Vita under the Tuscan sun. Guests learn about cooking and a way of life at Umberto Menghi’s hotel in Italy; by Gillian Shaw,

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La Dolce Vita Under the Tuscan Sun

In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/27 at 09:58

Culinary Travel> Italy on The VancouverSun.com
A pot is simmering on the stove and eager clients are gathered to watch Umberto Menghi work his magic in the kitchen. The setting is not downtown Vancouver, …
… however, nor even the Trattoria Di Umberto in Whistler.
These clients have flown halfway around the world to be tutored in the culinary arts by the famed Vancouver master at his Hotel Villa Delia in Tuscany.
Full Story: La Dolce Vita under the Tuscan sun. Guests learn about cooking and a way of life at Umberto Menghi’s hotel in Italy; by Gillian Shaw,

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The Gourmet Capital of Ireland. Kenmare vs. Kinsale

In Archives, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/26 at 06:09

Culinary Travel on the VancouverSun.com
Two small Irish towns. Two large claims to fame. Both Kenmare in County Kerry and Kinsale in County Cork boast about being “The Gourmet Capital of Ireland.” …
… Anxious to find out which claim was true and, indeed, to see if Irish cuisine deserved the recent acclaim it’s been receiving, we ventured overseas for a week of culinary discovery.
Kenmare
After an overnight Aer Lingus flight to Shannon we rented a car and headed south through Limerick and Killarny and …
Full Story: Kenmare vs. Kinsale … but everyone wins with luscious new cuisine; By John and Sandra Nowlan

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The Gourmet Capital of Ireland. Kenmare vs. Kinsale

In Archives, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/26 at 06:09

Culinary Travel on the VancouverSun.com
Two small Irish towns. Two large claims to fame. Both Kenmare in County Kerry and Kinsale in County Cork boast about being “The Gourmet Capital of Ireland.” …
… Anxious to find out which claim was true and, indeed, to see if Irish cuisine deserved the recent acclaim it’s been receiving, we ventured overseas for a week of culinary discovery.
Kenmare
After an overnight Aer Lingus flight to Shannon we rented a car and headed south through Limerick and Killarny and …
Full Story: Kenmare vs. Kinsale … but everyone wins with luscious new cuisine; By John and Sandra Nowlan

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A Checklist for Eating Right this March

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/03/20 at 08:52

Nutrition from TheLeafChronicle.com
The theme of this year’s National Nutrition Month is “Eat Right.” The American Dietetic Association, which started the month-long designation in 1973, suggests planning meals, focusing on nutrient-rich foods and upping daily physical activity, among other tips. …
… These 31 days were set aside in 1973 by the American Dietetic Association to focus the importance of making informed food choices and developing sound eating and physical activity habits. This year’s theme is “Eat Right.”
With today’s tough economic picture, eating right is becoming a real challenge for many people in Stewart and Houston counties. …
Full Story: March is National Nutrition Month; by Stewart Houston Times Editioral

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Alinea’s 25-Course Meal

In Americas Cuisines, Archives, Culinary News, Food Guide, Molecular Cuisine, Special Reports, Кулинарные Тенденциии и Гид on 2009/03/17 at 04:32

EATING OUT from The WSJ.com
A four-hour dinner of surprises at Alinea, the country’s most radical restaurant. The 25-course $225 meal at Chicago’s Alinea restaurant includes trout roe with parsnip, licorice and ginger, and sweet potato with bourbon, brown sugar and smoldering cinnamon. …
… Constant novelty is the hallmark of Grant Achatz’s latest “tour” menu, with never a dull moment. After the 17th or 18th dazzling little course at the nation’s most radical restaurant, the mind wants to cry uncle, but the physical appetite for Alinea’s improbable transmogrifications of food presses you on to the end of chef Grant Achatz’s latest “tour” menu. …
Full Story: Savoring a 25-Course Meal; By RAYMOND SOKOLOV

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Trying to Make Bluefin Tuna Sustainable

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Кулинарные Тенденциии и Гид on 2009/03/16 at 10:14

Food & Dining from The WashingtonPost.com
Kindai, a type of bluefin tuna farmed from hatched eggs in Japan, is putting the fish back on the menu at some restaurants that previously considered bluefin tuna socially unacceptable. The practice still isn’t fully sustainable, though. …
… For years sushi aficionados have reserved their most lavish praise – and their spare cash – for bluefin tuna, the fatty, pinkish fish featured at high-end restaurants across the globe. But as wild stocks of the fish have plummeted, ordering bluefin has become as socially unacceptable as consuming the once-ubiquitous Chilean sea bass. …
Full Story: A More Sustainable Tuna?; By Juliet Eilperin

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A Walled City in Tuscany Clings to Its Ancient Menu

In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/15 at 08:08

World News> Lucca Journal on The New York Times
LUCCA, Italy — With its pink-hued medieval churches, tree-lined city walls and a famously excellent regional cuisine, Lucca seems the perfect Tuscan city. But that charm is precisely what has made it the latest battleground in a tug of war …
… between the romantic Italy of the popular imagination and the more complex reality. Lucca’s center-right city council recently stirred much contention, and accusations of racism, by prohibiting new ethnic food restaurants from opening within its gorgeous historical center. …
Full Story: A Walled City in Tuscany Clings to Its Ancient Menu; By RACHEL DONADIO

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Unlock the Flavor with a Little Acidity

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/03/14 at 05:58

THE CALIFORNIA COOK on LATimes.com
Tart ingredients such as vinegars, lemons and red wines can wake up flavors when used in moderation. Recipes for butternut squash soup and a stew of white beans and shrimp show how a little acidity can make a big difference. …
… When most cooks read “season to taste,” they automatically reach for the salt shaker. That’s not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you’ll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity. …
Full Story: A splash of seasoning can be better than a shake; By RUSS PARSONS

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Thinking Outside the Chocolate Box

In Americas Cuisines, Amuse Bouche, Archives, Chocolate, Culinary News, Food Guide, Special Reports, Sweet News, Кулинарные Тенденциии и Гид on 2009/03/11 at 06:47

CHEFS AT HOME on The WSJ.com
Chocolatier Andrew Shotts of Garrison Confections is raising the standard for American confectionaries. He prepares chocolate-and-brioche-stuffed veal chop, and winter fruit fricassee with Mayan chocolate …
… THE CHEF: Artisanal chocolatier Andrew Shotts, owner of Garrison Confections in Providence, R.I. Mr. Shotts, formerly a pastry chef at Lutèce, La Côte Basque and the Russian Tea Room in New York City, was tapped in 2007 by the Food Network as its favorite U.S. chocolatier. …
Full Story: A Chocolate-Infused Dinner; By CLARE LESCHIN-HOAR

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Angela Hartnett on How to Make Pasta!

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, UK, Кулинарные Тенденциии и Гид on 2009/03/10 at 11:47

Food & Drink on The Telegraph.co.uk
Part one of a two-part series looking at making the most of your pasta. There’s always pasta on the menu at York and Albany. …
… Although nominally one of Gordon Ramsay’s group, the chic Camden restaurant-with-rooms is the baby of chef Angela Hartnett and her Italian heritage (Hartnett’s maternal grandparents emigrated from Northern Italy to Wales) is very much in evidence. …
Full Story: Angela Hartnett on how to make pasta; By Xanthe Clay

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Oil you Need to Know: Olive Oil

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2009/03/10 at 09:36

Make the Most of Olive Oil on BBC.co.uk
Before the British culinary revolution, olive oil could only be sourced from chemists who sold it for medicinal purposes. Now, hundreds of varieties are sold in supermarkets and specialist delis, and …
… olive oil connoisseurs rival wine buffs for their knowledge of estates, blends and varieties. The complex flavours and characteristics of olive oil bring so much to Mediterranean dishes. Find out how to buy the best and make the most of this indispensable oil.
Full Story: OLIVE OIL; by Clarissa Hyman

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It Might Have the Green Seal, But is Organic Safe?

In Americas Cuisines, Archives, Biz Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/03/09 at 16:27

Sustainability – Dining & Wine on The New York Times
The U.S. organic movement was built on trust between the farmer and the consumer, using growing methods thought to be better for the land and to produce healthier food. But, on the heels of the recent salmonella outbreak, some people are questioning whether organic food is really healthier. …
… MOST of the chicken, fruit and vegetables in Ellen Devlin-Sample’s kitchen are organic. She thinks those foods taste better than their conventional counterparts. And she hopes they are healthier for her children. Lately, though, she is not so sure. …
Full Story: It’s Organic, but Does That Mean It’s Safer?; By KIM SEVERSON and ANDREW MARTIN

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It Might Have the Green Seal, But is Organic Safe?

In Americas Cuisines, Archives, Biz Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/03/09 at 16:27

Sustainability – Dining & Wine on The New York Times
The U.S. organic movement was built on trust between the farmer and the consumer, using growing methods thought to be better for the land and to produce healthier food. But, on the heels of the recent salmonella outbreak, some people are questioning whether organic food is really healthier. …
… MOST of the chicken, fruit and vegetables in Ellen Devlin-Sample’s kitchen are organic. She thinks those foods taste better than their conventional counterparts. And she hopes they are healthier for her children. Lately, though, she is not so sure. …
Full Story: It’s Organic, but Does That Mean It’s Safer?; By KIM SEVERSON and ANDREW MARTIN

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Fasting for One Day Each Month Unlocks a World of Health Benefits

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/03/04 at 12:13

Health & Wellbeing > Features from The Indipendent.co.uk
Fasting for one day each month unlocks a world of health benefits and can add years to your life. Hugh Wilson explains the science of starvation – and puts his willpower to the test …
… Starvation, you’d think, is never a good idea, and subjecting yourself voluntarily to a period of fasting – starvation for a short time – is usually associated with religious practice. And within traditional Christian culture, the common view is that, when we fast, we punish ourselves and harm our bodies. But the latest research suggests the opposite, in fact, might be true. …
Full Story: The no-food diet; by Hugh Wilson

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Fasting for One Day Each Month Unlocks a World of Health Benefits

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/03/04 at 12:13

Health & Wellbeing > Features from The Indipendent.co.uk
Fasting for one day each month unlocks a world of health benefits and can add years to your life. Hugh Wilson explains the science of starvation – and puts his willpower to the test …
… Starvation, you’d think, is never a good idea, and subjecting yourself voluntarily to a period of fasting – starvation for a short time – is usually associated with religious practice. And within traditional Christian culture, the common view is that, when we fast, we punish ourselves and harm our bodies. But the latest research suggests the opposite, in fact, might be true. …
Full Story: The no-food diet; by Hugh Wilson

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Pomegranates Are Pretty and Good for You

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Sweet News, Кулинарные Тенденциии и Гид on 2009/03/02 at 10:02

Healthy Kitchen from Cleveland.com
Pomegranates are being touted as a superfood packed with antioxidants and are gaining popularity. They are also pretty and add sprightly appeal to a variety of dishes, including pomegranate-and-brie bruschetta and pomegranate barbecue sauce. …
… Chasing a youthful glow never tasted so good. The pomegranate, an ancient “super” fruit, is packed with antioxidants and a bounty of health benefits. Not only does it taste good, it’s good for you. And it can also be a fun decoration for the holiday. …
Full Story: Pomegranates taste good and are good for you; by Brenda Junkin

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In Thailand, Vegetarians Find a Place at the Table

In Archives, Asian Cuisine, Culinary News, Food Guide, Non-Regional Cuisines, Vegetarian, Кулинарные Тенденциии и Гид on 2009/03/02 at 08:28

Choice Tables from The New York Times
A growing contingent of restaurants are serving vegetarian food, a welcome addition to one of the greatest eating countries on Earth. …
… FIRECRACKERS rained down like hail, filling the street with sulfurous billows. Young men, dressed in white, waved towels, trying to keep the explosives away from the black-faced god seated in the ornate sedan chair that some of them held aloft. There, in the center of it all, Phuket Town fell away; the formerly opulent Portuguese-Chinese mansions and …
Full Story: In Thailand, Vegetarians Find a Place at the Table; By GREGORY DICUM

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The March Towards Spring

In Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/02/28 at 08:36

Food in Season on BBC.co.uk
The first crocuses have made their appearance and a trickle of early season produce is injecting market stalls with the first hints of spring. Now’s the time to know your onions, …
… gulp down oysters, get stuck into sole food and go wild with passion fruit. As the days get longer and the weather gets milder, the first fruits of the season, such as rhubarb, will be finding their way to market. Also oysters are still at their best. …
Full Story: March;

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Wales, St. David’s Day – Mwynhewch eich bwyd!

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2009/02/27 at 08:22

Food Events on BBC.co.uk
Culinary diversity can often be closer to home than we think. This weekend, pay foodie homage to the Welsh in celebration of St David’s Day. …
… From cawl to Caerphilly, the principality is bursting with distinctive seasonal produce. The fresh flavours of Welsh national dishes herald the arrival of spring but still warm the cockles. From cheeses and wine, Welsh beef and lamb to fresh fish and seafood, the cuisine of Wales has a lot to offer. …
Full Story: St. David’s Day;

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Organic? Free-range? How Do You Know What’s Your Beef?

In Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Кулинарные Тенденциии и Гид on 2009/02/19 at 12:54

Food News on the OregonLive.com
Consumers looking for more healthful, sustainable meat often are confused by labels and marketing promising that the meat is grass-fed, organic or free-range. Explanations are provided here, along with several recipes. …
… When I read the press release, something didn’t seem right: At a taste test conducted by Oregon State University, Portland elementary and middle school students compared hamburgers made from grass-fed beef and grain-fed beef. And there was no clear winner. …

Full Story: What’s your beef?; by Leslie Cole, The Oregonian

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Plunging Lobster Prices Inspire Indulgent Recipes

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/02/19 at 10:47

A Good Appetite on The New York Times
Lobster prices are about a third lower than they were last year at this time, making them a relatively affordable indulgence. An opulent dish such as lobster with herbed egg noodles, sherry and salmon caviar is one way to enjoy the bounty. …
… I’M a sucker for a sale, the kind of shopper who tallies the amount “saved” rather than spent. My arithmetic goes like this: It makes more sense to buy the $125 cashmere sweater marked down to $95 than to pay full price for the $80 one. Following this logic, when I heard on the radio that lobster prices were the cheapest they had been in 25 years, …

Full Story: Luxury on Sale: The Lobster Glut; By MELISSA CLARK

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Fried Crickets Taste Better Than They Sound

In Archives, Asian Cuisine, China, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/17 at 10:57

World> Today’s Dessert on Boston.com
During a visit to Beijing, this writer had a dessert of fried crickets that “tasted pretty good.” Skewers of edible insects, plus snakes, sea horses, starfish and other things you never thought of ingesting, are sold at the outdoor Donghuamen Night Market. …
… A cluster of Asian gals gathered a few feet away from me on the sidewalk, staring, squealing and laughing as I munched on what tasted like the extra-crispy sliver-ends of McDonald’s french fries. I was actually chomping on a fried cricket (see my photo above).
I’m a bit embarrassed to say it tasted pretty good. …

Full Story: Today’s dessert: Crickets on a stick; by Nicole C. Wong

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Fresh and wild: Chicory

In Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/02/16 at 11:36

Life & Style> Food & Drink on Times Online
The ancient Greeks ate wild blue succory (chicory) when the leaves were young and not too bitter. Today’s version has larger and much less bitter leaves, but the transformation was a slow process. …
… The most dramatic breakthrough came in the 1840s, when the head gardener at the Brussels Botanic Garden lifted his chicory (French: endive) plants in the autumn, cut off the leaves, and replanted the roots in a dark cellar where they regrew into a white, tightly clustered, less bitter, head of leaves. He named his variety “witloof” (white leaf), now the most popular forced variety. …

Full Story: Fresh and wild: Chicory; by Catherine Brown

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Sampling the Signature Flavors of Chennai, India

In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, India on 2009/02/16 at 10:22

Travel Feature on TheAge.com.au
A masala dosa with warm potato curry, a glass of lassi, and a tomato and lentil rasam spiced with chili and turmeric are among the flavors found in the southern Indian city of Chennai. The capital of Tamil Nadu is known for its vegetarian, fish, seafood and rice-based dishes. …
… By the time I tumble out of a crowded train from Kolkata, I’m ready to stretch my legs, breathe some fresh sea air and find authentic southern Indian food. From Chennai’s beehive-busy station, one of the focal points in this densely populated city of 8 million, I hail a taxi. …

Full Story: The signature tastes of Chennai; On teeming streets, Tom Neal Tacker experiences the six elements of Tamil cuisine.

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A Humane Way to Cook Lobster

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food for Thought, UK, Кулинарные Тенденциии и Гид on 2009/02/14 at 07:11

Lifestyle> Food and Drink on the Telegraph.co.uk
Lobster enthusiasts there is a good news: a lawyer has invented a device that will finish the crustaceans kindly and in a way that makes it taste better.
Food lovers no longer have to feel guilty about how their feast died. …
… Occasionally something happens that provokes a trial inside my head. As a food critic, known often to condemn the cruel practice of industrial pig and chicken farmers, I stand accused of enjoying lobsters and crab that have been boiled alive. I have various arguments for this, mostly on the limp side. For ages, I have believed the myth that having no brain, they feel nothing. …

Full Story: A humane way to cook lobster; By Rose Prince

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From Russia with Gusto – Taste of Home

In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Russia, Travel Et Places on 2009/02/11 at 16:02

on my.telegraph.co.uk
Culinary Notes of an Italian emigrants in the land of Russia. …
… Although I came to Russia 19 years ago, my kitchen is still a reminder of my family kitchen back in Italy, from the spices to my family’s farm olive oil and dried-peperoncini hanging on the wall. …

Full Story: From Russia with Gusto – Taste of Home; by OCK Style

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Slow Food USA Concoction with a Practical Syracuse Twist.

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Organic, Кулинарные Тенденциии и Гид on 2009/02/10 at 10:44

Business News on Syracuse.com
Paul Mercurio is an advocate of Slow Food, but he also recognizes that Syracuse, N.Y., is not the ideal place for a trend that relies on locally grown food. When he shops, …
… he weighs the energy-to-calorie ratio in food shipped from all over the world. A Swiss chard pie, some tomato sauce and red beets are the only remnants of summer in Paul Mercurio’s refrigerator. The beets will be roasted with garlic, pureed with butter and eggs, sprinkled with gorgonzola and Manchego cheese and baked at 350 degrees for 20 minutes. …

Full Story: Syracuse man looks to speed up interest in slow food movement; By Michelle Breidenbach

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An Unusual Marinated Rib-Eye

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2009/02/09 at 07:18

THE MINIMALIST on The New York Times
THIS is a column about luck, not skill – or at least not mine. Having become enamored of Peasant, on Elizabeth Street, I discovered that the chef, Frank DeCarlo, also ran the newer Bacaro. (Bacaro is the name given to a Venetian bar …
… serving what are called cicchetti but are better known elsewhere as tapas – or small plates, or snacks.) The first time I ate at Bacaro I was struck – even dumbstruck – by one particular dish. It’s a marinated rib-eye, and part of the luck came in ordering it in the first place, since I’m not big on marinating meat that tastes fine just by itself. This, however, …

Full Story: A Venetian Bath Of Wine and Spice; By MARK BITTMAN

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A Sure Guide to a Restaurant’s Quality

In Archives, Biz Tips, Culinary News, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Кулинарные Тенденциии и Гид on 2009/02/07 at 05:55

Food & Drink on The Financial Times
Vernon Mascarenhas knows his onions. Having had his own restaurant in north London for 14 years, he is now managing director of Secretts farm near Godal-ming, Surrey, in south-east England. …
… After supervising the picking, which starts at 5am, Mascarenhas spends his mornings talking to many of the 300 chefs he supplies with vegetables, fruit and herbs. Mascarenhas says he loves his job because he enjoys advising chefs on what to buy and what to avoid, …

Full Story: A sure guide to a restaurant’s quality; By Nicholas Lander

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Diet Betting Becoming Popular …

In Americas Cuisines, Archives, Culinary News, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2009/02/06 at 07:28

Fitness & Nutrition on The New York Times
FOR Samwoo Ee, the first bet was just a warm-up. Mr. Ee, 30, worked at an Internet company in SoHo, and had been competing with a colleague to see who could lose more weight. …
… But they had both stopped going to the gym because of long hours at the office. In search of more motivation, they turned up the pressure: they entered into a formal one-month wager to see who could cut the higher percentage of their body mass index. “It got pretty competitive,” said Mr. Ee, who weighed 248 at the time. …

Full Story: Dieting? Put Your Money Where Your Fat Is; By PAMELA WEILER GRAYSON

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New York Restaurants Drop the Attitude

In Americas Cuisines, Archives, Biz Tips, Culinary News, Food for Thought, Кулинарные Тенденциии и Гид on 2009/02/05 at 11:01

Dining & Wine > Critic’s Notebook on The New York Times
Battered by the economy, restaurants are reaching out to customers with special deals and extra effort. “You need to hug the customer,” one restaurateur said. Del Posto, in the Chelsea neighborhood, offers a 20-course meal that once cost $250 for $175. …
…HAS a restaurant hugged you lately? Has it insisted that you can have it more cheaply than you thought possible and whenever you want, not just at 5:45 p.m., when your desire isn’t close to peaking, or at 9:30, when you almost can’t be bothered anymore? Has it dropped its usual guard? Surrendered its typical reserve? I’m betting that the answer is “yes” — and that if you eat out regularly in New York, you’ve noticed …

Full Story: Restaurants Stop Playing Hard to Get; By FRANK BRUNI

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Valentine’s Day Menus …

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Food for Thought, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2009/02/04 at 11:26

Kate’s Global Kitchen on The Global Gourmet
This Valentine’s Day, serve an appetizer or light dish that truly reflects love’s delicate balance—in more ways than one.
What recipe better symbolizes relationships than Sweet ‘n’ Sour Sauce? …
… Even the most compatible couples have moments of friction, tension or chilliness. But overall, loved ones remain together by seeking balance in their relationships. As the Chinese well know, all things in life require an equal measure of yin and yang

Full Story: Valentine’s Day Menus: Setting the Mood with Food; by Kate Heyhoe

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Valentine’s Day Menus …

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Food for Thought, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2009/02/04 at 11:26

Kate’s Global Kitchen on The Global Gourmet
This Valentine’s Day, serve an appetizer or light dish that truly reflects love’s delicate balance—in more ways than one.
What recipe better symbolizes relationships than Sweet ‘n’ Sour Sauce? …
… Even the most compatible couples have moments of friction, tension or chilliness. But overall, loved ones remain together by seeking balance in their relationships. As the Chinese well know, all things in life require an equal measure of yin and yang

Full Story: Valentine’s Day Menus: Setting the Mood with Food; by Kate Heyhoe

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New York Restaurants Stepping Back in Culinary Time

In Americas Cuisines, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/02/03 at 11:30

Lifestyle; from Reuters UK
More than a dozen restaurants in New York are participating in a program to reintroduce foods that have gone out of favor, including beef hearts, green turtle soup and blood sauces. The Vintage Diner Series starts in January and will feature prix-fixe meals and drinks, prepared and presented in a 19th-century style. …
… Vegetarians, you can stop reading now. More than a dozen New York restaurants are launching a two-month program whose goal is to get New Yorkers to consider types of food that have gone out of favor – beef hearts and livers, green turtle soup, even blood sauces. The Vintage Diner Series of prix-fixe meals and …

Full Story: Culinary time travel on the menu at NY restaurants; By Nick Zieminski

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New York Restaurants Stepping Back in Culinary Time

In Americas Cuisines, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/02/03 at 11:30

Lifestyle; from Reuters UK
More than a dozen restaurants in New York are participating in a program to reintroduce foods that have gone out of favor, including beef hearts, green turtle soup and blood sauces. The Vintage Diner Series starts in January and will feature prix-fixe meals and drinks, prepared and presented in a 19th-century style. …
… Vegetarians, you can stop reading now. More than a dozen New York restaurants are launching a two-month program whose goal is to get New Yorkers to consider types of food that have gone out of favor – beef hearts and livers, green turtle soup, even blood sauces. The Vintage Diner Series of prix-fixe meals and …

Full Story: Culinary time travel on the menu at NY restaurants; By Nick Zieminski

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Burrata is a Cheese That Pleases

In Americas Cuisines, Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/02 at 21:00

Food > Mozzarella’s American renaissance; from The Atlantic
Gioia Cheese, a family-run business near Los Angeles, sells 2,000 pounds of burrata a day. The cheese is mozzarella filled with shreds of mozzarella soaked in cream, and it is so good that stopping after one bite is impossible. …
… Four years ago, Romans began flocking to a bar called Òbikà to order mozzarella, served in little bowls, accompanied by artisan products like prosciutto and carpaccio, as if they had never tasted it before. Despite the Japanese-sounding name and the sushi-bar look and logo, everything at Òbikà is Italian, and the cheese is trucked from the mozzarella homeland, …

Full Story: Cheese Balls – Burrata, mozzarella stuffed with cream-soaked mozzerella; by Corby Kummer

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No Room for Error with Grandma’s Dumplings

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/01 at 12:00

FOOD & DRINK; from The Wall Street Journal
A recipe for dumplings to celebrate the Lunar New Year was never put to paper, but the author’s grandmother, Lu Xiao-fang, made them perfectly, year after year. Every step, from rolling the dough to filling and boiling the dumplings, follows ancient rituals. …
… There was no denying a dumpling error. If the meat tumbled out of a poorly made one as it cooked, Grandmother could always tell who made it because she had personally assigned each of us a specific folding style at the onset of our dumpling-making education. In our house, a woman’s folding style identified her as surely as her fingerprints. …

Full Story: My Grandmother’s Dumpling; By AMY MA

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Boston Restaurants Thinking Green

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Кулинарные Тенденциии и Гид on 2009/02/01 at 10:56

Lifestyle / Food
Owners of Boston restaurants increasingly are looking at ways to reduce their environmental footprints. They are recycling, installing energy- and water-saving devices, and relying on local ingredients, moves that can earn certification from the Green Restaurant Association. …
…Boston restaurants think locally and act innovatively to reduce their environmental impact.
Americans love restaurants. This year it’s estimated we’ll spend $558 billion dining out. But restaurants also eat resources. They account for 33 percent of all US retail electricity use, and the average restaurant goes through 300,000 gallons of water a year. …

Full Story: The greenest of them all; By Devra First, on The Boston Globe

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Good Prosciutto Requires Pig, Patience

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Healthy Kitchen, Italy, Nutrition, Photography, Кулинарные Тенденциии и Гид on 2009/01/31 at 13:16

Field Report; from The New York Times Magazine
It takes eight to 24 months to transform a pig’s hind leg into complex, rich and faintly salty prosciutto. Everything matters, from the breed and weight of the pig to the type of salt used and even the weather.
If salami is the blog of cured meats, then prosciutto is the great novel. …
… A salami requires anywhere from 20 to 120 days to cure, making it popular with chefs who want to put their house-made stamp on a rustic appetizer. But the best prosciutto requires 8 to 24 months to transform the salt-covered hind leg of a pig into a $35-per-pound luxury, a rosy meat that, when thinly sliced, is a complex, faintly salty delicacy that dissolves into richness on the tongue. …

Full Story: Aging Gracefully; By CHRISTINE MUHLKE

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Beauty Food!

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/01/28 at 10:49

Nutritious Dishes ›
Shine inside and out with Dr. Nicholas Perricone’s picks for his favorite beauty foods. There are so many reasons to eat healthfully. Of course, the one that rightfully tops most people’s lists is that a nutritious diet can increase your chances of living a longer, more robust life. …
… But looking good is a terrific side effect of healthier eating, and the happy news is that many of the same foods that can help your heart, brain, and other vital parts of the body are also great for your external appearance. To get the lowdown on eating pretty, we asked celebrity dermatologist Dr. Nicholas Perricone, the author of numerous best-selling books, …

Full Story: Top Ten Foods for Beauty and Health; by Megan O. Steintrager, on Epicurious.com

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A Bacon Fanatic Pushes the Boundaries

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/01/27 at 11:04

Culinary News
Bacon-and-apple coffeecake and candied bacon are just a few of the ways bacon can be enjoyed. A roasted potato salad also is magic to the taste buds. Bacon has a place at the table morning, noon and night. And venture beyond its natural pairings to the unusual yet sublime, …
… in an apple coffeecake or as a martini garnish. Enjoy. We were opening Christmas gifts last year when my much better half dropped a package on my lap — a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalapeño-spiced and apple-cinnamon, varieties hailing from Virginia to upstate New York, Texas to Tennessee. …

Full Story: Bacon recipes galore!; By Noelle Carter, on the LATimes.com

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At a German Festival, Potatoes with Green Sauce

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/27 at 10:05

Food > Roving Feast
At a festival in Frankfurt, Germany, green sauce is ladled over boiled potatoes, and plates of vinegary potato salad are sold along with salads of red cabbage, cucumber and shredded carrot. A recipe for potatoes with green sauce uses spinach, arugula, tarragon and other ingredients. …
… Inever thought the Frankfurt Book Fair would change my life. I reluctantly agreed to attend the fair in support of my friends, yet that first visit reconnected me with my Eastern European roots and ignited my love affair with Mittel Europa. I had never been to Germany before, had never thought that this would be a cuisine that would really excite and stimulate me. Yet almost upon landing, I fell in love. …

Full Story: Falling for Frankfurt and potatoes all over again; by Marlena Spieler, on SFGate.com

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Aphrodisiac Food, Is There Any Truth to These Claims?

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2009/01/26 at 11:37

Holidays > Valentine’s Day
A guide to 12 lust-inducing ingredients, plus a recipe for each. From Pliny the Elder to Casanova, food has long been haloed and hailed as the ultimate portal to venery, a lovely word that has undeservedly fallen into disuse. Oysters, rose petals, chocolate, chile peppers, …
… licorice, star anise—there is no shortage of ingredients reputed over the centuries to stir ardor. So is there any truth to these claims? Nope. Not if you listen to the FDA, anyway, which in 1989 turned a cold shower on the whole idea of aphrodisiacs, thus dismissing 5,000 years of such truffling as pure folklore. But who needs science? Folklore is way more fun. …

Full Story: Valentine’s Day Aphrodisiacs; By Martin Booe, on Epicurious.com

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Restaurant Discounters Are Getting Bolder

In Americas Cuisines, Archives, Biz Tips, Culinary News, Food Guide, Food for Thought, Кулинарные Тенденциии и Гид on 2009/01/26 at 10:20

FOOD & DRINK
To Lure Cost-Conscious Consumers, Many Restaurateurs Are Discounting Aggressively. As Americans cut back on restaurant expenditures, discounters are responding by waiving fees and offering additional bargains. Rewards Network eliminated its $49 sign-up fee, and Restaurant.com is giving away $10 certificates. …
… Bad times are boom times for diners looking for a break on their restaurant bill.
With the economy spiraling south, Americans are cutting back on restaurant visits and spending less when they go out. That’s opening the door for restaurant discounters, which are offering more bargains, waiving fees and rolling out technology to tell consumers via cellphone about deals near them. …

Full Story: Dining Out on Deals; By KATY MCLAUGHLIN, on WSJ.com

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Eggs-perts Sort Through the Terminology

In Archives, Asian Cuisine, Ayurveda, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, India, Nutrition, Organic, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/25 at 10:39

Food > Recipes
Experts explain the difference between brown eggs and white and explain what barn-laid and organic eggs really are. They note that organic eggs are more expensive, but also are more healthful. Organic, premium, vegetarian …
… the variety of eggs today in the market can baffle you. We ask the experts to show you the sunny side up.
Regular eggs
Standard eggs, or those found at any regular shop are usually procured from hens kept in small cages, where often, there’s not enough room for them to exercise. The hens are fed a high-protein diet containing antibiotics, hormones and …

Full Story: Eggs-traordinary facts about eggs; on The Times of India

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Grate Carrots for Good Health

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/24 at 10:48

Recipes for Health
Recipes that start with grated carrots include one salad with lemon juice, white-wine vinegar and mustard, and another with buttermilk and cumin seeds. Carrots are rich in fiber and nutrients, including carotenoids, which are converted to vitamin A in the liver. Carrots are great to have around …
… for healthy snacks, especially for children, and many of us buy them to make carrot juice. But how often do you plan dinner, or part of dinner, around this ingredient? It’s a question worth pondering now, in the depths of winter, when our choice of fresh vegetables, especially colorful ones, is limited. Among the nutrients that make carrots such a healthy option are so-called carotenoids, …

Full Story: Carrots: Perfect for Dark Winter Nights By MARTHA ROSE SHULMAN, on the NYTimes.com

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Appetite for Frogs’ Legs Harming Wild Populations

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/24 at 10:39

Endangered Species
Are frogs being eaten to extinction? We’re used to hearing about how disease, climate change, and habitat degradation are endangering amphibians, but conservationists are warning that frogs could be going the same way as the cod. …
… Gastronomic demand, they report, is depleting regional populations to the point of no return. David Bickford of the National University of Singapore and colleagues have called for more regulation and monitoring in the global frog meat market in order to avoid species being “eaten to extinction”.

Full Story: Appetite for frogs’ legs harming wild populations; by Catherine Brahic, on NewScientist.com

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Hairy Crab has Roots in Shanghai, China

In Archives, Asian Cuisine, China, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/23 at 10:16

Food & Drink
Hairy crab, a specialty in Shanghai, China, has become a seasonal fixture among Chinese all over Asia. The crab, named for the hairlike growth on what corresponds to the forearm, can be found in dishes from drunken crab to roe dumplings, though it is most popular steamed. …
… Outsiders sometimes malign Shanghai’s cuisine. Around China it’s widely regarded as too sweet, and overseas it has never gained the traction of spicy Sichuan or Guangzhou-style seafood. But one Shanghai-area specialty has become a seasonal fixture among Chinese …

Full Story: The Dish: Hairy Crab; By DENIS MCMAHON, on WSJ.com

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Italian Potato Salad Needs Fatty Pancetta

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2009/01/23 at 10:00

Blogs > Appetite
The lean pancetta now available will not work in this recipe for Italian potato salad. The fat in the pancetta is a key component of the recipe’s success.
I’ve noticed an alarming trend. …
… If it is not bad enough that we must endure fresh fish sold to us without the moisture and flavour giving skin (and bones), pancetta now comes without the fat! Lean pancetta is an oxymoron; at least it used to be. We’ve become so hysterical about fat that we are demanding pancetta that is only half itself. It’s like asking for salt and vinegar chips without the salt.

Full Story: Italian style potato salad with red pepper & pancetta; on CanberraTimes.com.au

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Gluten-Free Pasta Success is All in the Cooking

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/01/22 at 10:34

Recipes for Health
A gluten allergy no longer means giving up pasta. More gluten-free options, such as Asian rice noodles and Papadini pasta, are more readily available, but the key to using them in a tasty pasta recipe is in the preparation. Cook it too long, it falls apart; too little, it gets rubbery. …
… My sister and a number of my friends are sensitive to gluten, a protein in wheat and other grains, and for them that has meant living without pasta. Now, though, there are a number of gluten-free pastas on the market. I’ve been experimenting with a few of them, including rice sticks …

Full Story: New Options for Allergy-Free Pastas; By MARTHA ROSE SHULMAN, on the NYTimes.com

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A Feast for theVietnamese New Year

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Travel Et Places, Vietnam, Кулинарные Тенденциии и Гид on 2009/01/22 at 09:59

Lifestyle › Food, [with Recipe]
Traditional Vietnamese fare, often adapted using local ingredients, a big part of Tet festival.
This weekend, the estimated 6,000 Vietnamese immigrants who call Memphis home will celebrate the beginning of a new lunisolar calendar with Tet Nguyen Dan, or Vietnamese New Year, which officially is Monday. …
… It’s a multiday celebration in Vietnam and while it is more low-key here, it’s nonetheless festive.
“Tet is a big celebration, like a birthday party, Christmas and Thanksgiving all rolled up into one,” …

Full Story: A feast for the new year; By Andria Lisle, Special to The Commercial Appeal

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Eggs Benedict, New and Improved

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/01/21 at 18:35

Lifestyle › Health and Fitness, [with Recipe]
A revised version of eggs Benedict slashes the fat, cholesterol and calories of the original. The sauce is made with lemon juice, reduced-fat mayonnaise and nonfat yogurt, and the eggs are served on artichoke bottoms instead of buttered English muffins. If you’re looking for a special weekend recipe, or …
… if you enjoy breakfast-inspired foods for dinner, here’s a delicious recipe. Typical eggs Benedict consist of poached eggs and ham on a buttered English muffin topped with hollandaise sauce. It’s a tasty dish, but it is very high in cholesterol, along with substantial levels of saturated fat. …

Full Story: Eggs Benedict in spirit, better nutrition; By Megan Murphy, Memphis Commercial Appeal

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The Satisfaction of Scones

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Sweet News, UK, Кулинарные Тенденциии и Гид on 2009/01/19 at 20:00

Sweet News, with Recipes
Out of love for the veddy British treat, we tweak, adjust and cajole the recipe till we come up with airy perfection. The best scones are light, airy, tender and moist. To get them to rise correctly, freeze the dough after cutting and before baking.
Fog raced through the streets, chilling bones and …
… stirring up an appetite for something warming. Dinner was still several hours away, but the beauty of London is that afternoon tea starts at 3 p.m. After Christmas shopping, it’s the perfect way to relax and refresh — tea, sandwiches and a warm scone. …

Full Story: Romancing the scone; By DAI HUYNH, on Houston Chronicle

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Cutting Back in the New Year Doesn’t Mean Having to Suffer

In Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/01/17 at 14:46

Food and Cooking
For 2009, the message from the experts is clear. Just follow a few simple guidelines as you go about your three squares each day, get yourself moving and soon enough you’ll be that svelte new you . . . for the rest of your life. …
… If you’re like the many Americans who use the month of January to start your annual trek to weight loss, listen up.
Fad diets are so passé. The mantra this year is a total lifestyle change, one that includes healthier eating and exercise. …

Full Story: Dieting delights; on JSOnline.com

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The Story of the Cow from Four-Legged Co-Worker to Shrink-Wrapped Cutlet.

In Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/13 at 10:13

Food: What to Eat. What Not to Eat.
In War and Peace, Tolstoy’s Prince Andrei describes a woman who swoons at the sight of a calf being slaughtered: “She’s so kind, she can’t bear the sight of blood, but she eats the same calf in sauce with great appetite.” This anecdote is really a metaphor for war, but it works just as neatly for, well, meat. …
… Most of us carnivores are that lady, keeping the steer in the pasture mentally separated from the beef on our forks without too much consideration for how one becomes the other. In the past, this mental distance between the dinner table and …

Full Story: Well Done, Rare, or Cryovacked; By Sara Dickerman, on Slate.com

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Tips From the World’s Best Bakers

In Archives, Biz Tips, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food for Thought, UK, Кулинарные Тенденциии и Гид on 2009/01/12 at 10:40

Life & Style
Renowned bakers from France, Scotland, Ireland, the U.S., England and other countries share their insights. “Measure precisely,” says Jim Lahey of New York’s Sullivan Street Bakery, while Robert Winters at the Tapa Bakery in Glasgow, Scotland, recommends using stone-ground flour. All baking has huge costs you can’t escape: …
… fuel to heat the oven, all the time you dedicate, and ingredients that aren’t so affordable any more. So I delved into my address book and spoke to some of the great talents out there to see what they advise, and the response was huge; especially from those baker / writers in the US who for years have encouraged people to tackle challenging recipes rather than hide from any complexity and …

Full Story: The world’s greatest baking tips; by Dan Lepard, on the Guardian.co.uk

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Refreshing Fennel and Celery Salad

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2009/01/11 at 10:30

The Minimalist
Though fennel and celery have similar textures, their tastes are quite different. Mark Bittman shows how to pair them in a refreshing salad with olive oil, lemon juice, pepper and Parmesan.
THERE was a time when fennel was exotic, like so many ingredients we now take for granted. …
… I remember my first taste of it, in the late ’50s, at a restaurant on Macdougal Street. To me, the flavor of the celery look-alike was so closely akin to the candy Good & Plenty that it quickly became a special treat. Now, fennel is among my favorite cold-weather staples. …

Full Story: Fennel and Celery Make a Striking Pair; By MARK BITTMAN, on the

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Quest for Perfect Panna Cotta Ends in Italy

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Italy, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/11 at 09:49

Lifestyle > Food
Giuseppe Barbero, who runs Osteria del Boccondivino in the heart of Italy’s “Slow Food” country, perfected his panna cotta recipe 23 years ago and has been gaining a following for it ever since. “It has to taste fresh, to still have a milky flavor,” he said. “Then you have to feel the creaminess and softness when you eat it.” …
… Cooked cream may not at first sound that mouth-watering, but when called by its Italian name, panna cotta, it immediately starts to tickle the taste buds. The cold dessert, which is made with little more than cream and sugar, originated in the sprawling hills of the Langhe region of Piedmont in northern Italy, …

Full Story: Panna Cotta: The Cream of the Crop; by Andrew Roberts, on WWD.com

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Controversy Surrounds the True Origins of Indian CurryS

In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, India, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/10 at 18:18

Food & Drink
In every sense, curry is a hot topic. It may be the most popular restaurant meal in Britain – served with varying degrees of expertise in 8,000 curry houses – but arguments over its preparation and authenticity are as lively now as when it was introduced from India 250 years ago. Is hot truer than mild? Should the spices be ground fresh or stored in a jar? …
… How long does it take to make a proper curry? Is it good for you? Can you eat a better version in Britain than in India? What are the essential ingredients? You have only to look at the intrepid cooks and travellers responsible for fuelling our appetite for this misunderstood (and often mis-cooked) …

Full Story: Controversy surrounds the true origins of Indian curry; Elizabeth Grice hears how recipes have been causing ructions since 1747

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Top 10 Food Blogs from Around the World

In Archives, Biz Tips, Culinary News, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/07 at 10:02

Food & Drink
Food bloggers are the bane of every restaurant owner’s life — I know, I am one.
Two and a half years ago, when I started my food blog Dos Hermanos with my brother, Robin, we were part of what was a realtively small group of enthusiasts keen to record our cooking and dining habits in words and …
… blurry pictures. Now, at the opening of any new restaurant you will see tables occupied by diners making detailed notes of each bite while snapping away with their cameras before rushing home to pontificate about their meal online. …

Full Story: Top 10 food blogs from around the world; by Simon Majumdar, on TimesOnline.co.uk

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The Time-Defying Diet

In Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/04 at 21:04

Food & Drink
Want to knock off 5lb and 10 years in two weeks? Then follow the eating plan that not only your skin, eyes and hair will thank you for, but also your waistline. The health of your skin begins with good nutrition. New, living cells continually replace the dead cells on the skin’s surface and the growth of these cells is dependent on vitamins, minerals and hydration. It might sound obvious, but …
… you should eat at least five servings of fresh fruit and vegetables each day. Remember to look for the ACE vitamins: A to help prevent ageing, C to promote clarity, and E to protect against the environment. Vitamins A and C are plentiful in fruit and vegetables. Vitamin A is found in carrots, spinach, watercress, broccoli, sweet potatoes and melons. …

Full Story: The time-defying diet; by Bobbi Brown. Recipes by Sybil Kapoor, on the TimesOnline.co.uk

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Analysts See Surge in Comfort Food for 2009

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/01 at 10:27

Food Trends
In the coming year, people are expected to return to inexpensive comfort foods such as beans, pasta and chicken, and to eat at home more often. Industry experts say fanciful culinary experiments are falling out of favor, and consumers are expected to seek better values when they do eat out. …
… As the world’s economy heads for its deepest slide in decades, cheap, comfort food is back in vogue while fanciful, culinary experiments are falling out of favor, according to culinary experts. …

Full Story: Comfort food seen in vogue as credit crunch bites; By Richard Leong, on Reuters.com

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Festive Appetizers Deliver Dig Flavor

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food Styling, Holidays~Celebrations, Photography, Кулинарные Тенденциии и Гид on 2008/12/31 at 18:10

Holidays Culinary News!
Appetizers such as mushroom crostini, smoked salmon pizza with dill cream, and roasted shrimp with cocktail sauce are small enough to eat in a bite or two, yet they deliver big flavor. Some rules for appetizers: Make them hand-friendly, make sure the food is identifiable, and balance vegetables, protein and starch. New Year’s Eve – the biggest party night of the year …
… – is right around the corner, and party hosts need to plan their menus. But because of the rotten economy, many folks may be seeking a way to cut back costs without skimping on flavor and flair. The Free Press Test Kitchen has a solution: an appetizers party!

Full Story: New Year’s appetizer recipes focus on delicious, cost-effective morsels; BY SUSAN SELASKY, on Freep.com

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Festive Appetizers Deliver Dig Flavor

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food Styling, Holidays~Celebrations, Photography, Кулинарные Тенденциии и Гид on 2008/12/31 at 18:10

Holidays Culinary News!
Appetizers such as mushroom crostini, smoked salmon pizza with dill cream, and roasted shrimp with cocktail sauce are small enough to eat in a bite or two, yet they deliver big flavor. Some rules for appetizers: Make them hand-friendly, make sure the food is identifiable, and balance vegetables, protein and starch. New Year’s Eve – the biggest party night of the year …
… – is right around the corner, and party hosts need to plan their menus. But because of the rotten economy, many folks may be seeking a way to cut back costs without skimping on flavor and flair. The Free Press Test Kitchen has a solution: an appetizers party!

Full Story: New Year’s appetizer recipes focus on delicious, cost-effective morsels; BY SUSAN SELASKY, on Freep.com

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Pickle Trays Usher in the Feast

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2008/12/30 at 10:14

Culinary News
Pickle trays have a rich history and are a way to announce to taste buds that the meal has begun. They offer a mix of taste and textures, from rich black olives to sweet gherkins. They are the calling card for the meal to come, and a welcome for your guests. …
… Before the mashed potatoes are passed, before the green beans almondine and stuffing and long before the bird itself, the pickle tray makes the rounds, announcing to taste buds that it’s time to eat – nay, it’s time to feast! Offering a veritable cornucopia of tastes and textures, …

Full Story: A tradition to relish: Pickle trays add colorful snap to holiday table; By Margi Shrum, on Pittsburgh Post-Gazette

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Pickle Trays Usher in the Feast

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2008/12/30 at 10:14

Culinary News
Pickle trays have a rich history and are a way to announce to taste buds that the meal has begun. They offer a mix of taste and textures, from rich black olives to sweet gherkins. They are the calling card for the meal to come, and a welcome for your guests. …
… Before the mashed potatoes are passed, before the green beans almondine and stuffing and long before the bird itself, the pickle tray makes the rounds, announcing to taste buds that it’s time to eat – nay, it’s time to feast! Offering a veritable cornucopia of tastes and textures, …

Full Story: A tradition to relish: Pickle trays add colorful snap to holiday table; By Margi Shrum, on Pittsburgh Post-Gazette

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When the Woolly Mammoth Ran Out, Early Man Turned to Roasted Vegetables

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/29 at 17:32

Food
Ovens made of super-heated rocks allowed primitive humans to cooks lily bulbs, wild onions and other plants for days to make them edible.
Long before early humans in North America grew corn and beans, they were harvesting and cooking the bulbs of lilies, wild onions and other plants, roasting them for days over hot rocks, according to a Texas archaeologist. …
… The evidence for this practice has long been known of in fire-cracked rock piles found throughout the continent, but archaeologists have tended to ignore it “because a new pyramid or a Clovis arrow point is much sexier,” said archaeologist Alston V. Thoms of Texas A&M University.

Full Story: When the woolly mammoth ran out, early man turned to roasted vegetables; By Thomas H. Maugh II, on the LATimes.com

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The Mediterranean Way

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/12/28 at 20:20

Eat, Drink and Be Healthy
Can your holiday feast be festive, flavorful, and healthful, too? Yes, if it follows the time-honored tenets of the Mediterranean diet, which calls for lots of nutritious foods to be enjoyed slowly and in the company of friends and family. …
… Imagine a holiday feast rich in taste, texture, scent and color. A meal designed to be eaten slowly and deliberately, leaving plenty of time between forkfuls for talking with friends and family – and for savoring sips of good red wine. …

Full Story: Oldways Offers New Ways to Think About Holiday Feasting; By Jennifer Huget, on the WshingthonPost.com

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A Short Course on Caviar

In Amuse Bouche, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/28 at 10:08

Specials
Caviar is the roe, or eggs, of the sturgeon. Of the 20 extant species of this prehistoric fish, just three, all found in the Caspian Sea, provide the world with the vast majority of its caviar. The finest quality eggs come from fish caught in the coldest waters, …
… from late fall to early spring. Overfishing has threatened the continued health of the species, however, and the rarer types may be subject to limited—or no—exports.
SEVRUGA is the smallest and …

Full Story: A Short Course on Caviar; on Saveur.com

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Mexican Seafood Lasagna is a Hearty Mix of Influence

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Mexico, Кулинарные Тенденциии и Гид on 2008/12/27 at 10:02

Food
For this dish, corn tortillas take the place of noodles, and the filling is made of shrimp, crabmeat, picante sauce and cheese. The taste is closer to a shrimp taco than a traditional Italian lasagna. Years ago, Mexican seafood lasagna resolved dueling dinner requests in the Leitma household. …
… “Seafood lasagna? I mean, you think, ‘eew, OK,’” said Pamela Leitma, the peacemaker, the family foodie, the designated chef and the mommy.
But it went over so well, Leitma said, that it is now a family favorite. She has reserved it for holidays. Leitma’s seafood lasagna is easy-to-make comfort food that people will think is far more complicated than it is. Start to finish, it’s done in an hour.

Full Story: Mexican seafood lasagna a family favorite; By TIFFANY ARNOLD, on Herald-Mail.com

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Goji Berry Might Help Fight Skin Cancer

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2008/12/26 at 20:52

Body+Soul
Goji berries, already celebrated for their antioxidant properties, might prevent skin damage that leads to cancer, researchers say. Mice that drank diluted goji berry juice experienced less sun damage from ultraviolet rays and a slower advance of skin cancer. …
… Another experiment showed skin cancer advanced slower in mice that had drunk goji juice. A tiny red berry celebrated for its antioxidant qualities may also help protect against skin damage that leads to cancer, researchers believe.

Full Story: Goji berry stops skin cancer – Sydney University study; By Tamara McLean, The Daily Telegraph; on News.com.au

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Shrimp Grits: A Simple Seafood Breakfast that Became Iconic

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/26 at 09:54

Eating Our Words
Shrimp grits, which started as a seasonal fisherman’s dish, became iconic after Craig Claiborne wrote about it in The New York Times in 1985. Variations abound, and a recipe for Texas brown shrimp and jalapeño grits is one of the spiciest versions. …
… Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New York Times in 1985. …

Full Story: A Short History of Shrimp Grits; on Houston Press

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Learn Gluten-Free Baking

In Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Sweet News, Кулинарные Тенденциии и Гид on 2008/12/24 at 09:26

Food/Dining
An estimated 1% of Americans have celiac disease, which can be treated by eliminating gluten from the diet. Chef Richard Coppedge offered a class at the CIA on cooking without gluten. “It took years of experimenting to get the flour blends right,” he said, but now those blends can be easily substituted in other recipes. …
… At first glance, the carb fest looked like any other dieter’s nightmare/nirvana: crusty homemade bagels, muffins, waffles, cookies and seriously addictive chocolate-glazed doughnuts.
But this feast, thanks to a little culinary sleight of hand by chef Richard Coppedge, was different …

Full Story: Flour power! Learning to bake gluten-free breads and cookies; BY ROSEMARY BLACK, on the NYDailyTimes.com

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Sweet Potatoes Without the Marshmallows

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Кулинарные Тенденциии и Гид on 2008/12/23 at 10:42

The Minimalist
Sweet potatoes shine when served in dishes besides the famed marshmallow casserole. Some appetizing recipe alternatives include sweet-potato gratin with ginger and orange zest, as well as savory free-form sweet-potato tart.
WE’VE all been to Thanksgiving dinners where the cook or a guest reveals, …
… with absolute and utter pride, his or her special version of sweet potatoes with marshmallows on top. We’ve all ooh-ed and aah-ed, because, indeed, it’s a lovely dish. And I suspect most of us have dug in eagerly, but then never taken more than a bite or two. I cannot think of a greater injustice done to a fine ingredient than to permanently associate it with that recipe. …

Full Story: Skip the Marshmallows and Give Heartfelt Thanks; by MARK BITTMAN, on the NYTimes.com

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Chicago’s Top Chef to Open "Gastropub"

In Americas Cuisines, Archives, Culinary News, Кулинарные Тенденциии и Гид on 2008/12/23 at 10:31

Food
Chicago’s Stephanie Izard, winner of last season’s “Top Chef” competition, is opening a restaurant she described as a “Mediterranean-inspired gastropub.” The restaurant is expected to open next year. The new season of “Top Chef” begins tonight, …
… and last season’s winner, Chicago’s own Stephanie Izard, is busy putting the final touches on her new restaurant.
The 32 year-old culinary wizard will momentarily step out of the kitchen and away from menu planning for her new space to blog about it on Bravo’s Web site.

Full Article: Catching up with our Top Chef; BY MISHA DAVENPORT, on SunTimes.com

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Seafood Snob Sees a Farm-Raised Future

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/22 at 22:43

On the Farm
Because of overfishing, scientists say, most of the fish we eat in the future will be farmed rather than caught. The good news is that even declining species can quickly recover if fisheries are managed well.
I suppose you might call me a wild-fish snob. I don’t want to go into a fish market on Cape Cod and find farm-raised salmon from Chile and …
… mussels from Prince Edward Island instead of cod, monkfish or haddock. I don’t want to go to a restaurant in Miami and see farm-raised catfish from Vietnam on the menu but no grouper.
Those have been my recent experiences, and according to many scientists, it may be the way of the future: most of the fish we’ll be eating will be farmed, and by midcentury, …

Full Story: A Seafood Snob Ponders the Future of Fish; By MARK BITTMAN, on the NYTimes.com

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Seafood Snob Sees a Farm-Raised Future

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/22 at 22:43

On the Farm
Because of overfishing, scientists say, most of the fish we eat in the future will be farmed rather than caught. The good news is that even declining species can quickly recover if fisheries are managed well.
I suppose you might call me a wild-fish snob. I don’t want to go into a fish market on Cape Cod and find farm-raised salmon from Chile and …
… mussels from Prince Edward Island instead of cod, monkfish or haddock. I don’t want to go to a restaurant in Miami and see farm-raised catfish from Vietnam on the menu but no grouper.
Those have been my recent experiences, and according to many scientists, it may be the way of the future: most of the fish we’ll be eating will be farmed, and by midcentury, …

Full Story: A Seafood Snob Ponders the Future of Fish; By MARK BITTMAN, on the NYTimes.com

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5 Items for Brain Health

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Кулинарные Тенденциии и Гид on 2008/12/21 at 08:46

HEALTHY EATING
Including foods with folate, choline and antioxidants, as well as water and tea, in adult nutrition can affect cognition – in a good way. Registered dietitian Carolyn O’Neil explains where these items are found and how they help. Thinking about what to eat today? …
… Perhaps you should consider which foods and beverages might actually help you think.
While the majority of nutrition studies has focused on our hearts, bones and waistlines, a thoughtful bunch of scientists is amassing research on how what we put into our bodies affects the health of our brains. …

Full Story: Load up on these five items and your brain will thank you; By CAROLYN O’NEIL, on The Atlanta Journal-Constitution


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More Latkes, Please

In Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Кулинарные Тенденциии и Гид on 2008/12/20 at 13:55

Holiday Guide / Staff Favorites
An occasional series in which staff members share a recipe that we turn to time and again: Just one miracle is associated with Hanukkah, the Jewish festival of lights commemorating the rededication of Jerusalem’s Holy Temple some 2,200 years ago. It can be recounted even by those who don’t celebrate the holiday: Only a small amount of purified oil could be found for lighting the temple’s eternal flame. It lasted eight days instead of one. …
… And so the custom of eating foods fried in oil was born. I’ll be doing that starting at sundown on Sunday, when Hanukkah begins this year.
But I’m thinking there’s a second, lesser miracle involved: when cooks can turn out dozens of latkes, …

Full Story: More Latkes, Please; By Bonnie S. Benwick, Washington Post

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Burgers Taking Center Stage at Atlanta Restaurants

In Americas Cuisines, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/19 at 23:38

What’s for Dinner?
Chefs are flexing their culinary muscles with burgers that are becoming headliners on serious Atlanta-area menus. Chefs are grinding their own meat, using local cheeses, adding ingredients such as foie gras and scrapple, and even creating seasonal offerings.
About 9:30 p.m. each evening, a fresh group of customers begins to arrive at Holeman & Finch Public House …
… in south Buckhead. By 9:45 the house is full, and by 9:55 the anticipation palpable. Then, at precisely 10 p.m., partner Greg Best pulls out a bullhorn stashed behind the bar and announces, “It’s burger time, y’all.”
The response? Customers whistle, cheer, whoop and holler. A minute and a half later, the hamburgers have sold out.

Full Story: Burger time: Old reliable goes from paper sack to center stage; By JOHN KESSLER, on The Atlanta Journal-Constitution

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A Plea for Considerate Diets

In Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/17 at 09:53

Food & Wine
Gopal Kapur is a food philosopher who believes people should adopt a considerate diet, with less waste, more empathy and eat with environmental and social awareness. He wants people to eat nothing but raw foods one day a month and to cut their calorie intake in half another day each month. …
… Gopal Kapur isn’t some kind of food facist. He’s not trying to guilt-trip anyone into going vegan or vegetarian. He’ll grub on chicken like the rest of us backyard grillers. …

Full Story: Thought for food; By Chris Macias, on The Sacramento Bee

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2 Hot Recipes … Literally

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Nutrition on 2008/12/16 at 19:32

Food for thought
This food lover cites a British study in which hot peppers with breakfast caused people to eat less and burn more calories. She highlights the health benefits of pepper sauce here. …
… I find myself craving foods loaded with spices and vegetables for breakfast as they seem to provide a full sustaining start to the day. Avoiding the sugary sweet breakfast cereals and doughnuts stops the craving for more sugar. Adding hot pepper sauce clears the morning sinuses while the protein in omelets …

Full Story: Food for thought: Hot foods add health benefits as days get colder; By Ruth Brunner, on ColoradoAn.com
Photo: Lucia Zeccara

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Favorite Cookbooks & Recipes of 2008

In Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/15 at 22:03

All in all, the best of the year
Here’s a round-up of some of my favorite cookbooks and recipes that I presented on the site in 2008. A few are books that I’ve been devouring, and others are those I’ve been bookmarking recipes in, to make on the site in the upcoming months. …
… When they start cloning humans, they’d better start with Flo Braker. One of my all-time favorite bakers, Flo wowed us with her previous books, including the all-encompassing The Simple Art of Perfect Baking. …

Full Story: Favorite Cookbooks & Recipes of 2008; on DavidLebovitz.com

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Hen with Polenta Brings Italy to Chicago

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/15 at 18:40

Food & Wine / Recipes
Chef Mark Sparacino adds an Italian flare to the Windy City’s cuisine. This CIA alumnus defies Chicago’s cheeseburger days and features regional Italian dishes on his menu at Prosecco, which has the largest Italian sparkling-wine selection in the Windy City. Try his recipe for Cornish hen with polenta. …
… The fall weather is unseasonably warm in Chicago this week, but by the weekend the temperatures will have dropped significantly, so throw on a wool scarf and join us for a month of recipes from the Windy City!
Cuisine in Chicago has progressed by leaps and bounds since the days of John Belushi and Dan Aykroyd’s sketch on “Saturday Night Live” …

Full Story: Sink your teeth into hen with polenta; By Phil Lempert, on msnbc.msn.com

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Little Bites Are Big Treats

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/15 at 10:32

Amuse Bouche
In restaurants and homes, small plates are taking the place of large entrees. Dishes such as arugula salad pizzette, artichoke-goat-cheese crab dip and hummus with seared ground lamb set the stage for hours of nibbling and conversation.
In Italy, guests are served antipasti. In Spain, tapas. And in Greece, mezes. In the United States, cooks refer to them as “little bites” or …
… “small plates,” appetizer-size nibbles that are ideal for holiday soirees.
Small plates can be festive appetizers or, when grouped together, savory bursts of complementary flavors to make a whole meal. In restaurants and homes, small plates are taking the place of large entrees. Made for sharing, …

Full Story: Mezes: little bites for big nights; By DAI HUYNH, on Chron.com

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Italian-Style Appetizers

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Holidays~Celebrations, Italy, Кулинарные Тенденциии и Гид on 2008/12/15 at 09:54

Holiday Chef
Nothing makes me happier than the energy of a celebration with family and guests milling around with a plate of great food. The Italian meal, unlike many American meals, is served in courses. The appetizer course is followed by the primo (soup or pasta), the secondo (main course), and then dessert. …
… Italian style appetizers are actually meant to stimulate the taste buds and start the gastric juices flowing with an assortment of flavors, textures, colors, and aromas prior to the arrival of the rest of the meal. …

Full Story: Simplifying the Holiday Party: Italian-Style Appetizers; by Lidia Bastianich, on AlDenteBlog.com

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The Return of Comfort-Food Desserts

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Sweet News, Кулинарные Тенденциии и Гид on 2008/12/14 at 15:46

Culinary News
Pastry chefs in California’s Bay Area are abandoning complex confections and odd combinations in favor of homey desserts such as apple crisps and brownies. Observers say desserts are comforting luxuries during troubled times. …
… Don’t do anything rash. With the stock market in the tank, real estate values sinking, the unemployment rate soaring and a new president soon to be at the helm, this isn’t a good time to take risks – especially on dessert. …

Full Story: Sweet dessert relief for diners; by Stacy Finz, on SFGate.com

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50 ways to make your holiday gifts homemade

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/14 at 00:55

FOOD
Hand-made breadsticks. Bake muffins and breadsticks, make jam or infuse vodka with the flavors of the season, and wrap it all with a festive bow.
Considering everybody on your holiday gift list – friends, family, co-workers, neighbors, your kids’ teachers – you might be needing a stimulus package before you even get to the big-ticket items this year. …
… So why not take a page from your grandmother’s playbook and make the smaller gifts yourself?
Not only are homemade gifts less expensive, they also capture the spirit of holiday giving in a way that purchased gifts simply can’t. And

Full Story: 50 ways to make your holiday gifts homemade; By Amy Scattergood, Los Angeles Times

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Christmas with a Sichuan twist

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/10 at 10:29

Food & Drink
My style of cooking, like that of most people who cook regularly, is a shifting thing. It has its roots in family tradition but it’s also influenced by where I’ve been and who I’ve met, books I’ve read and things I’ve tasted. Certain recipes are indelibly linked to particular people and places. …
… I still make parmigiana di melanzane (aubergine parmesan) from a recipe I learnt as a teenager from a Sicilian family friend; and whenever I stir-fry gai lan (Chinese broccoli) with ginger and Shaoxing wine, I think of my late friend and mentor Yan-kit So. Trips abroad leave their kitchen legacies …

Full Story: Christmas with a Sichuan twist; By Fuchsia Dunlop, on FT.com

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Bulgogi an everyday staple in Korea

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/09 at 10:49

Seoul’s tabletop barbecue
The marinated and barbecued Korean meat dish called bulgogi has become an everyday treat, even at four-star restaurants, and is served with a side of pickled vegetables.
Bulgogi literally means fire meat – bul is fire and gogi is meat in Korean. …
… This savory dish, typically thinly sliced beef marinated in a mixture of soy sauce, garlic, ginger, onion, sugar (or honey), sesame oil and black pepper, is grilled in front of you at the table, with sliced leeks and mushrooms. It’s served with side dishes of cooked or pickled vegetables that range from crunchy and cool to sharp, tangy and spicy. …

Full Story: The Dish: Bulgogi; By SUNGHA PARK, on WSJ.com

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Cooking Classic Italian with Marcella Hazan

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/08 at 11:17

Marcella Hazan says she doesn’t agree with combining different cuisines and that she thinks garlic is overused. She has one piece of advice for Italian cooking.
Her “Classic Italian Cook Book,” published in 1973, took American cooks beyond spaghetti and meatballs to such iconic dishes as pork cooked in milk, chicken roasted with two lemons, and Bolognese sauce. …
… She went on to write six more books with the aid of her husband, Victor. Now 84, the opinionated Hazan spoke recently about her new memoir, “Amarcord”; why she avoids Italian restaurants; and what we still have to learn about Italian cooking. (A lot.) …

Full Story: Dishing on Italian cooking; on Boston.com

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Fish Wrapped in Prosciutto Makes an Elegant Treat

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Кулинарные Тенденциии и Гид on 2008/12/08 at 10:40

The Minimalist
Create a simple and elegant entree with thin-sliced prosciutto smeared with a blend of basil, parsley, olive oil and pine nuts and wrapped around roasted fish. Because prosciutto is wafer-thin, sticks to itself and needs no cooking, the dish requires almost no effort. …
… A KEY to creating elegant food quickly is to try combining ingredients in new or at least uncommon ways. This occurred to me recently while I was playing with those funny old appetizers in which you wrap things in bacon: chicken livers, figs, scallops.
I love that kind of stuff, but I began thinking that it could be simpler. …

Full Story: Wrapped in Prosciutto and Looking Elegant; By MARK BITTMAN, on the NYTimes.com

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Eating Rotten Shark Meat!

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2008/12/07 at 18:20

Eating Rotten Shark Meat!
In Reykjavik, Iceland, locals mark the Thorrablot midwinter festival with traditional and often stomach-turning delicacies. …
… Check the Video with an old Viking recipe!
Video: Eating Rotten Shark; on YouTube.com


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The Season’s Most Exciting Cookbooks

In Archives, Cooking Tips, Culinary News, Food Guide, Food Styling, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/07 at 12:00

The season’s most exciting cookbooks come from the hypermodern kitchens of world-famous chefs. Jeffrey Steingarten samples the culinary wizardy.
This is the winter of the monumental cookbook—massive in weight, unwieldy in bulk, extravagantly illustrated, and regally bound. Three of them are publishing milestones — unprecedented, pioneering works and …
… I had been waiting for months to get my hands on them.
They will be read and discussed and cooked from for years to come. Each is the offspring of one of the world’s most admired chefs—alphabetically, Grant Achatz, Heston Blumenthal, and Thomas Keller—and each enables us to reproduce, in theory, some of the most avant-garde cooking of our generation. …

Full Story: MASTER CLASS; on Vogue.com

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Duck Pate is a Hearty Winter Treat

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, France, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2008/12/06 at 02:40

Season/Occasion
A homemade pate served with crusty bread, cornichons and mustard is a wonderful prelude to a big holiday meal or a delicious wintertime supper on its own. While assembling a pate doesn’t take long, cooking it is a slow and gentle process. …
… Conventional wisdom has long dictated that making pâté, like making sausage, is a task best left to the seasoned charcutier or chef. And while artisanal butchers are embracing all kinds of handmade pâtés and savory terrines and mousses nowadays, these elegant dishes have yet to cross over into everyday kitchens on a large scale. Now the feasting season is upon us, and …

Full Story: Winter Treasure; by Hunter Lewis, on Saveur.com

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Ferran Adrià: The World’s Most Creative Chef

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Molecular Cuisine, Photography, Spain, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/03 at 23:22

Food & Drink
Ferran Adrià refers to himself as a “chef” and a “creative” interchangeably. In this interview, he reveals on foam, flow charts and a shortage of new ideas, that he doesn’t like the term “molecular gastronomy,” and he talks about other terms such as “deconstructionism” and “minimalism.” …
… Ferran Adrià, of El Bulli restaurant, two hours north of Barcelona, is widely regarded as the world’s most creative chef. El Bulli, open for six months out of the year, receives two million requests for the 8,000 reservations it takes each year. Each night, it serves a single, 28-to-35-course menu (it cost about $260 last season)with food inventions that have included foams, frozen airs, powders and hot gelatins. …

Full Story: Portrait of the Artist as a Chef; By KATY MCLAUGHLIN, on WSJ.com

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Braised Pork Shoulder is Savory and Easy

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2008/12/02 at 10:50

Food/Recipes
A recipe for braised pork shoulder with caramelized onions requires only a half-hour of prep time. The dish pairs well with a citrusy chardonnay.
This tender pork dish boasts several practical advantages. It’s incredibly simple, inexpensive and can be made ahead. …
… With nippy November days ahead, the wine panel sought wines to match with a rustic fall dish: Cider-Braised Pork Shoulder with Caramelized Onions.
Best of all, it requires only 30 minutes of prep time, after which you just ignore it for two to three hours as it braises. …

Full Story: Entertaining: Wines under $20 that taste great with pork shoulder; By TINA DANZE, on The Dallas Morning News

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Nutty Buckwheat Flour Good for Robust Seasonal Dishes

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/12/01 at 22:11

Food with Recipes
Buckwheat flour adds texture and nutty flavor to pasta, cookies and other foods. Recipes for sugar cookies, blini and pizzoccheri demonstrate its versatility.
The flour’s rich yet subtle flavors mingle well with robust seasonal favorites.
Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, …
… nutty Japanese soba noodles, but it’s also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might surprise even, say, a veteran cookie baker. Cookies become crumblier, pancakes have a richer crumb, pasta remains firmer, and they all benefit from buckwheat’s nuttiness, its texture and substance. …

Full Story: Buckwheat flour in baking and cooking; By Ysanne Spevack, on LATimes.cm

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Squirrel on Menu in U.K. Restaurant

In Archives, Culinary News, European Cuisine, Food Guide, Food for Thought, Special Reports, UK, Кулинарные Тенденциии и Гид on 2008/12/01 at 20:38

How About That?
A chef has put grey squirrel kebab on the menu to educate diners about the threat it poses to its red, indigenous rival and to the landscape.
Ed Chester has added squirrel meat to his menu in the form of kebabs and fricassees. …
… “It is genuinely good, and this is not a gimmick,” he said.
He believes the spread of grey squirrels has damaged the English countryside and that eating them can help control their numbers. …

Full Story: Squirrel kebabs on menu as chef aims to save reds; By Graham Tibbetts, on the Telegraph.co.uk

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USDA Panel Approves First Rules For Labeling Farmed Fish ‘Organic’

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Organic, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/29 at 11:36

The Fed Page
For the first time, a federal advisory board has approved criteria that clear the way for farmed fish to be labeled “organic,” a move that pleased aquaculture producers even as it angered environmentalists and consumer advocates. …
… The question of whether farmed fish could be labeled organic – especially carnivorous species such as salmon that live in open-ocean net pens and consume vast amounts of smaller fish – has vexed scientists and federal regulators for years. …

Full Story: USDA Panel Approves First Rules For Labeling Farmed Fish ‘Organic’; By Juliet Eilperin and Jane Black, on Washington Post

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Minimalist Pairs Chestnuts with Shrimp

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/28 at 21:38

Chestnuts, in season now, are rich and delicious. Showcase their hearty flavor in stir-fried shrimp and chestnuts, a dish that also has cabbage and spices.
The Minimalist
ONE October 30 years ago I was walking down a street in Lugano, Switzerland, and found that I was crushing chestnuts on the pavement with every step. …
… Up until that point I had known chestnuts only as a snack, roasted and sold on the street in New York. But from that point on, I feasted on them every chance I got.
Like figs, lemons and apples, chestnuts are free for the picking in many areas where they grow. Those areas used to include much of the United States, until, about a century ago, …

Full Story: Chestnuts in Season, Paired With Shrimp; By MARK BITTMAN, on NYTimes.com

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Spices Are Secret to Polska Kielbasa

In Americas Cuisines, Archives, Culinary News, European Cuisine, Food Guide, Кулинарные Тенденциии и Гид on 2008/11/27 at 08:46

Food
Polish butchers in Chicago make generous use of spices when creating their famed polska kielbasa. One chef makes dozens of kinds of kielbasa, using fresh herbs, spices, garlic and “really good wood” in the smokehouse.
To most Chicagoans, a Polish sausage is something you eat on a bun, smothered in grilled onions. …
… However, that Chicago-born sandwich, invented by a Macedonian immigrant on Maxwell Street in the 1940s, has little to do with real Polska kielbasa.
Nor does “kielbasa” (pronounced “kew-ba-sa” in Polish) mean a specific sausage. Across Poland, every region has its own recipes, …

Full Story: ‘Tis the seasonings; by LEAH A. ZELDES, on SunTimes.com

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Some sushi chefs won’t take orders

In Americas Cuisines, Archives, Asian Cuisine, Culinary News, Food Guide, Food for Thought, Japan, Кулинарные Тенденциии и Гид on 2008/11/27 at 08:30

FOOD & DRINK
At some of the most prestigious sushi bars, the chefs serve what they want, refusing to take orders and even ejecting customers who annoy them. A recipe for oven-roasted salmon or cod with miso sauce is included in this article.
Why do the fans keep coming? Katy McLaughlin on culture clashes — and the California-roll taboo….
… If you’re seated at the sushi bar at Sasabune in New York, Sushi Nozawa in Los Angeles, or Sawa Sushi in Sunnyvale, Calif., a few words of advice: Don’t try to order — the chef will decide what you eat. Use extra soy sauce at your own risk. And don’t ask for a California roll. You might get kicked out.

~Full Story: Sushi Bullies; ; By KATY MCLAUGHLIN, on WSJ.com~

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Chefs Beware: Copyright Laws Apply to Recipes

In Archives, Biz Tips, Culinary News, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/26 at 19:44

Food & Recipes
“A recipe infringes on another’s copyright if and only if it copies some of the creative content of the recipe,” an expert says. This can pose a problem for recipes published in cookbooks or newspapers.
I must confess. I stole something from a very nice Quaker fellow. …
… My oatmeal cookie recipe is the one my mother used and her mother used. And it was taken from the paper canister of Quaker oatmeal.
Baking those cookies isn’t the problem – publishing the Quaker Oatmeal Cookie recipe in this newspaper or a cookbook and claiming it as my own is where you can stir up trouble. …

Full Story: Be careful, cooks. Copyright law applies to recipes too; Heather McPherson | Sentinel Food Editor

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The Secret to Surviving the Holiday Buffet

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Holidays~Celebrations, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/26 at 17:57

Diet & Nutrition
There is probably no greater diet danger zone than the holiday buffet. It’s hard to resist grabbing a huge plate and piling it up with buttery breads, cheeses, meats, cakes, cookies and pies. …
… Although it might seem as if we’re swimming against stream when it comes to the delicious — but calorie-laden — holiday table, there are a lot of people who seem immune to overloading their plates. They have fun at buffets, parties and dinners without gaining weight. What’s their secret? …

~Full Story: The secret to surviving the holiday buffet; By Brian Wansink, Ph.D., on msnbc.com~

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The Secret to Surviving the Holiday Buffet

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Holidays~Celebrations, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/26 at 17:57

Diet & Nutrition
There is probably no greater diet danger zone than the holiday buffet. It’s hard to resist grabbing a huge plate and piling it up with buttery breads, cheeses, meats, cakes, cookies and pies. …
… Although it might seem as if we’re swimming against stream when it comes to the delicious — but calorie-laden — holiday table, there are a lot of people who seem immune to overloading their plates. They have fun at buffets, parties and dinners without gaining weight. What’s their secret? …

~Full Story: The secret to surviving the holiday buffet; By Brian Wansink, Ph.D., on msnbc.com~

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Talking Turkey, Coast to Coast

In Americas Cuisines, Archives, Culinary News, Food Guide, Holidays~Celebrations, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/25 at 10:18

GETTING FULL
Lots of other ethnic groups have flocked to America’s shores since the first Europeans arrived, and they’ve all created their own twists on turkey, pumpkin pie, and other Thanksgiving staples.
Anglo-Americans, the Atlantic Coast …
… It comes as no surprise that those with deep roots on the Atlantic Coast, site of Plymouth Rock and the earliest British colonies, still enjoy the Thanksgiving dishes that are the most traditional. Seafood, unheard of at most Thanksgiving dinners around the country, is essential in states like Massachusetts. Crab cakes appear as a side dish, and so do briny East Coast oysters, …

Full Story: Talking Turkey, Coast to Coast; By Katherine Spiers, on BudgetTravel.com

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Michigan Restaurant Nourishes People and Planet

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/24 at 11:03

WORD OF MOUTH
Mind Body & Spirits, a Rochester, Mich., restaurant, has an organic menu and an environmentally friendly building. Efforts were made to recycle, conserve energy and use local produce.
Two years in the making, Mind Body & Spirits opens in downtown Rochester later this month with a 100% organic menu and …
… a building designed to be a showplace for environmentally friendly features.
In renovating a century-old storefront on Main Street, owner Mike Plesz and his team considered virtually every green technique and technology available to reduce and recycle materials, …

Full Story: Mind Body & Spirits keeps it real with all-organic menu. Rochester spot favors local ingredients; by SYLVIA RECTOR, on Freep.com

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Explorer – Nibbling Through Spain’s Cheese Country

In Amuse Bouche, Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Spain, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/23 at 11:03

Europe > Spain
THE only words of caution were, “Just be careful you don’t wake up the bats.” I was in a pitch-black cave following a 44-year-old woman wearing tight jeans and a small light strapped to her forehead. While my eyes refused to adjust to the blackness, I could hear thousands — O.K., dozens — of little bat bodies shifting in slumber inches above my head. …
… At last, we arrived.
“These are my babies,” said my guide, sweeping her arm toward a few hundred small wheels of hard, blue cheese resting on a stack of shelves. “You would like to try?”

Full Story: Explorer – Nibbling Through Spain’s Cheese Country; By DANIELLE PERGAMENT, on NYTimes.com


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Stepsisters Join Forces on S.D. Restaurant

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/11/23 at 10:53

Culinary News
Stepsisters Rebecca Christensen and Elizabeth Wiley, both CIA graduates, share the kitchen at their acclaimed Blue Vervain Restaurant in Hot Springs, S.D. Christensen, the executive chef, is known for French-Italian cuisine with Asian and Southwest accents, while pastry chef Wiley creates treats such as Rhubarb Lavender Tart. …
… “We always hung out in the kitchen,” Elizabeth recalled, talking about growing up in her large, blended family with parents Neal and Ola Christensen, who own and operate Hot Springs’ Red Rock River Resort, where the 6-year old restaurant is presently located.

Full Story: Hot Springs sister act join forces for restaurant; By Laura Tonkyn, on RapidCityJournal.com

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Breads That Are Out of This World

In Americas Cuisines, Archives, Culinary News, European Cuisine, Food Guide, Sweet News, Кулинарные Тенденциии и Гид on 2008/11/22 at 18:21

Our Favorite Food
American coffee cakes, Danish pastry and pain au chocolat don’t have the origins that maybe you thought they did. This article also discusses the bialy, Irish soda bread, layered phyllo pastries and doughnuts. …
… The baked goods eaten for breakfast around the world come in seemingly countless varieties, but most fall into one of several common families.
The sweet, yeasted buns and cakes of northern Europe, many of which began as indulgences reserved for holidays, have migrated across borders and to far-flung colonies.

Full Story: Breakfast Breads and Pastries; by Ben Mims, on Saveur.com

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Tips to Step Up Your Dumpling Technique

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/11/22 at 10:00

Southern Cooking
These suggestions, and a recipe, will help home cooks produce dumplings just like Mom used to make. (Hint: That regular biscuit dough isn’t going to work.)
As a youngster, when I saw my mother cooking a big, fat hen, I knew we would have something really special for dinner. …
… The cooked chicken often went into her great chicken salad or in her chicken and dressing.
Nothing was wasted. The broth was used either for the cornbread dressing or for making dumplings. Sometimes, she cooked her homemade egg noodles in the broth.

Full Story: PRUDENCE HILBURN: Technique helps dumplings; on TuscaloosaNews.com
Photo by caspermoller

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N.Y. restaurant celebrates anniversary with vintage meals

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/21 at 21:36

Food on Page Six Magazine
Chef-owner Charlie Palmer is celebrating the 20th anniversary of Aureole by serving favorite meals from the past. Tasting dinners will include his 1988 scallop sandwich and Wagyu beef carpaccio from 2004. …
… Remember the nouvelle cuisine of the ’80s? Or the ’90s’ fusion trend? They’re both back at Aureole this month. The Upper East Side restaurant, famous for chef and owner Charlie Palmer’s inventive new American style—and a wine list of more than 700 vintages—is celebrating its 20-year anniversary …

Full Story: Retro Repast – Aureole celebrates 20 years in the restaurant business with a culinary step back in time. By Laurie Craft, on NYPost.com

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The Skinny On Sugars And Sweeteners

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Sweet News, Кулинарные Тенденциии и Гид on 2008/11/21 at 17:16

Health
Dispelling myths and misconceptions about what’s sweetening your diet.
When cutting calories from their diet, especially during the holiday season, conscientious eaters often start by eliminating sugar. But adding honey to tea or substituting “raw” sugar for white won’t make a difference. …
… A teaspoon of table sugar has 14 calories, no matter its color, as does honey, molasses and other “natural” sweeteners.
High Fructose Corn Syrup
This artificial sweetener has become the subject of an ongoing and heated debate. …

Full Story: The Skinny On Sugars And Sweeteners; by Rebecca Ruiz, on Forbes.com

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A Potato Breakfast, Done Six Ways

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/16 at 21:30

FRUITS & VEGETABLES
The potato has been a breakfast staple for centuries, and not just in the U.S. In addition to America’s hash browns, home fries, potatoes O’Brien and cottage fries, urulikazhangu masala is a South Indian dish made of spiced potatoes and often folded inside a crepe-like dosa. In England, the specialty is bubble and squeak, a cake made of mashed potatoes and cabbage. …
… though potatoes are now eaten around the world, most potato dishes designed expressly as morning fare belong to the illustrious transatlantic fried-breakfast tradition. It’s no wonder potatoes have become such a fixture: inexpensive, versatile, and substantial, they are the ballast of the breakfast plate and an amenable medium for different flavors. Here are six of our favorite preparations.

Full Story: Breakfast Potatoes; by Hunter Lewis, on Saveur.com

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Indian Pudding Gets a Modern Makeover

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/16 at 21:08

A stint in the microwave provides a modern shortcut for Indian pudding, an old-fashioned treat that typically takes hours to cook. The iconic Thanksgiving dish is made with cornmeal, milk and molasses. …
… PLYMOUTH, Mass. – Indian pudding has so many strikes against it. It takes a long time to cook. Its mushy brown appearance isn’t pretty. It has a politically incorrect name.
And while its main ingredients are cornmeal and milk, it also requires molasses, which people tend to love or hate.

Full Story: Old dessert gets timely twist; by BETH J. HARPAZ, on TheNewsTribune.com

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Simples Steps to the Perfect Gravy

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/11/14 at 21:44

PREP SCHOOL: EASY TECHNIQUES TO USE TONIGHT
Gravy, used to moisten, flavor and garnish, is one of America’s “mother sauces.” Change up your flavoring component with wines or spirits, mustards or mushrooms. Brown bits from the cooked meat help make the best gravies.
French chefs talk about the five “mother sauces” from which all other sauces emerge. In America, we tend to keep it simple: …
… We’ve got barbecue sauce, spaghetti sauce, and gravy. Today, we’re going with gravy. Why you need to learn this
Apart from ascetic mendicants hellbent on using their own suffering as a form of ritual purification, no one should lead a gravy-free life. Seriously, do you really want to eat dry mashed potatoes? …

Full Story: Simples steps to the perfect gravy; by James P. DeWan, on the Chicago Tribune

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Bringing the Breadbasket Back to Thanksgiving

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Holidays~Celebrations, Кулинарные Тенденциии и Гид on 2008/11/08 at 17:39

A Good Appetite
Although one could argue that more carbohydrates are the last things a Thanksgiving meal needs, they’re also in keeping with the holiday’s spirit of excess. …
… A DECADE ago, the breadbasket was pushed off my family’s Thanksgiving table. It was banished. Barred. Forbidden from showing its yeasty face.
“No one will miss it,” my mother said optimistically.
My father had developed diabetes, and the refined white flour that had made up the backbone of his homemade crusty French baguettes and anadama bread wreaked havoc with his glucose levels.

Full Story: Bringing the Breadbasket Back to Thanksgiving; By MELISSA CLARK, on The New York Times

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«Quel sottile piacere di stupire»

In Amuse Bouche, Archives, Culinary News, European Cuisine, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/08 at 11:41
Aggiungi immagine
intervista

Carlo Cracco:
«Quel sottile piacere di stupire»

Per lo chef veneto il lusso del palato vale più di ogni altro
Psicologia e creatività i segreti della cucina d’autore. Di Marta Casadei…


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Remembering How to Make Pasta e Fagioli

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Кулинарные Тенденциии и Гид on 2008/11/06 at 22:39

Bitten
Mark Bitten creates a recipe for pasta e fagioli as he is cooking. After preparing the dish, he consults an Italian cooking encyclopedia to find several regional recipes that varied but ended in just about the same place…
…Pasta and beans — pasta e fagioli, the “pasta fazool” of the iconic pre-Sopranos paean to all things Italo-American, “That’s Amore,” where it is elegantly rhymed with “drool” — is just the ticket when you’re feeling unwell but not so unwell that the only possible dinner is boiled rice.

Full Story: Gaining Strength from Pasta e Fagioli; by Mark Bittman, on The New York Times

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Foodbuzz

Pizza As A Health Food

In Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/11/05 at 10:54

Nutrition
A slice of pizza can be hundreds of calories and dozens of grams of fat – nobody needs that in their diet; but pizza is so darn good. With a few adjustments, you can make a pizza that is a more reasonable and even more delicious meal…
…Answer: It is possible to enjoy healthier pizza, but probably not at a restaurant. One slice of pizza usually has at least 300 calories, so it doesn’t take long to eat most of your day’s calorie needs in one sitting. Interestingly, since it is also difficult for many people to estimate portion sizes for wedge-shaped foods, overeating can be very easy…

Full Story: Please tell me how to make a healthier pizza; By Shereen Jegtvig, on About.com

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Cooking a Perfect, Healthier Burger

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/11/04 at 22:47

In the Spotlight: Low Carb Diets
Cooking a burger is filled with techniques – should you press down on the meat on the grill? How much filler should you use? And then there’s draining all that unhealthy grease – learn which steps are critical, which hurt flavors and which can make your burger more healthy…
…Burgers – most of us love them. But sometimes they are dry, sometimes they don’t have much flavor, and sometimes they turn into “hockey pucks” on the grill. Here are some tips to bring your burgers from “good” to “great”.
Select the Best Meat
I surveyed a lot of authorities on cooking burgers, and there is agreement on this point…

Full Story: Tips for Cooking the Best Hamburgers; By Laura Dolson, on About.com

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Autumn Inspires Minestrone Flavor

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Non-Regional Cuisines, Vegetarian, Кулинарные Тенденциии и Гид on 2008/11/04 at 01:20

Vegetarian Today
This chef adds a few nontraditional ingredients to a South Florida fall minestrone: Yukon gold potatoes and calabasa squash. He’s not afraid to add other items that are in his pantry, including leftover cooked orzo and a few different root vegetables…
…This time of year, my head spins. The first day of autumn has passed, and every magazine is featuring fall ingredients and winter clothes.
But we are still experiencing a steamy inferno. This tilts my food senses.
I am enticed by big, hearty bowls of soup, steaming stews and bubbling casseroles…

Story and Recipe: Delicious Autumn Flavor In A Minestrone; By STEVE PETUSEVSKY, on South Florida Sun-Sentinel

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Creme Fraiche Adds Sophisticated Touch

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, France, Кулинарные Тенденциии и Гид on 2008/11/04 at 00:58

Cooking 101
Creme fraiche is easy to make and can add a tart, sophisticated taste to a variety of dishes. It is more versatile than whipped cream or sour cream and provides a nice visual touch.
Creme fraiche is not nearly as fancy as its French name would suggest…
…It is easy to find, easier to make and imparts a tart but sophisticated taste to everything from raspberries to smoked salmon. “It is like an even more wonderful cream,” said chef Frances Chumley of Whole Foods in Annapolis, who demonstrates how simple it is for home cooks to make their own.
“The flavor is kind of tangy and a little bit nutty,” she said. “And my favorite way to use it is on a nice cobbler, right out of the oven.”

Full Story: A cream with culture; By Susan Reimer, on BaltimorSun.com

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Forget Caviar: Holiday Parties Feel the Pinch

In Americas Cuisines, Archives, Culinary News, Food Styling, Food for Thought, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/02 at 18:57

N.Y./Region
Caterers and party planners say their clients are cutting back, both to save money and to avoid setting too celebratory a mood in uncertain times.
One financial services company swapped Taittinger Champagne and Chassagne-Montrachet for house wines, saving $40 a person on its forthcoming gala at Restaurant X and Bully Boy Bar in Congers,…
…N.Y. The restaurateur Danny Meyer said his catering company has “lost three grand-scale holiday parties by three different investment banks that we had done last year.”
And the Grinch came to ABC News last week…

Full Story: Forget Caviar: Holiday Parties Feel the Pinch; By LISA W. FODERARO, on The New York Times

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Stuffed Peppers Offer Endless Options

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/11/01 at 00:16

A Good Appetite
Melissa Clark praises the pepper’s ability to be stuffed. In one recipe, she packs seeded, raw poblano halves with ground beef that is spiced and includes almonds. She adds her tomatillo salsa verde…
…LACKING the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables.
Though their charms are many, my favorite is their stuffable shape.

Full Story: Fit to Be Stuffed; By MELISSA CLARK, on The New York Times

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Mindful Eating – Dinner as Meditation

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/31 at 02:37

Mindful eating turns your meals into a special type of meditation. If you practice mindful eating you’ll notice that you are aware of being full sooner, your food preferences change (for the better), and many other benefits. Give it a try at your next meal…
…Mindful eating is a practice that has existed for centuries, but few practice it in our culture. In fact, we are rarely mindful at all when we eat. For example, you may have seen someone walk into the kitchen, fill a plate with a few things (or grab a bag of snacks) and begin eating before sitting down at the table…

Full Article: Mindful, Sensual Eating: How to Develop Food and Eating Awareness; By Matthew Tiemeyer, on About.com

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Season’s Bounty Explores Unusual Varieties

In Americas Cuisines, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/10/29 at 19:30

Autumn is well under way, and you’re probably ready to go grab some traditional fall produce – potatoes, spinach, squash, apples and of course, those Clementine oranges. Alternatives to autumn’s traditional produce include a Japanese sweet potato and the blue pearmain heirloom apple. Health benefits abound with these picks, too…
…While all are great choices with plenty of health benefits, there are also lots of other, more unusual varieties that you could try. We talked with Chris Romano, the Southwest produce and floral coordinator for Whole Foods Market, to find out the best swaps for surprising your taste buds this season:…

Full Story: 5 fruits and veggies to try this season; By ELSA K. SIMCIK, on The Dallas Morning News

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Fresh Extra Virgin Olive Oil’s Time!

In Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Organic, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/28 at 10:40

Sorry for not updating my blog but I am traveling in the south of Italy to follow the whole process to produce organic “Extra Virgin Olive Oil, [EVOO]…
…It’s Fresh Olive Oil Time!

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Skip the Spinach, Try the Chard

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/10/25 at 01:30

Recipes for Health
Chard might be in the same family as spinach, but this sturdier, more flavorful vegetable stands out on its own. Chard comes in a variety of colors. While the leaves always are dark green, the red chard has red stalks and same with the yellow. This veggie is a great source of calcium, potassium, vitamin C, vitamin A, and beta-carotene, as well as two carotenoids, lutein and zeaxanthin…
…I don’t associate Swiss chard with Switzerland. Instead, I associate this healthy, heart green with cuisines from the Mediterranean, where it is eaten widely. It’s coming into my farmers’ markets now and will be widely available until next spring. Of all the greens I cook with, chard is the most versatile; it’s sturdier than spinach, yet has a more delicate flavor than other sturdy greens like kale or turnip greens.

Full Story: Chard: Spinach’s Sturdier Cousin; By MARTHA ROSE SHULMAN, on The New York Times

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Pork Chops Getting a Better Reputation

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Кулинарные Тенденциии и Гид on 2008/10/23 at 09:32

The U.S. government has confirmed that the risk of trichinosis from undercooked pork is relatively rare, but the fear persists. This chef says pork chops are a mainstay on his menu, along with pâtés, terrines, curing, sausages, braising and bacon.
Pork: more than the other “white” meat…
…Ever since the trichinosis scare in the 1970s, Americans have been overcooking their pork in fear of sickness.
Matthew Millar, owner and head chef of Fennville’s Journeyman Cafe and Rye, is trying to change how people perceive the meat.
“Pork tends towards dryness in people’s kitchen’s because they have a habit of overcooking it due to concerns of illness,”…

Full Story: Not your mom’s pork chops: Chef shares tips for cooking the other white meat; By ASHLEY TEFFER, on The Holland Sentinel

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At a Glance, The Key to Eating Yourself Fit

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/23 at 08:27

Health
It could be the answer to a health conscious shopper’s prayers. Scientists have devised an at-a-glance guide which rates the nutritional value of food on a scale from one to 100.
Those scoring a perfect 100 – and deemed best for health – include broccoli, blueberries, oranges and green beans.
Dr David Katz, the brains behind the two-year project, said…
…it helped shoppers cut through the reams of conflicting dietary advice.
It uses a series of equations to crunch the nutritional value of each food. Factors taken into account include the protein, fat, sugar, vitamin, fibre and calorie content, as well as salt and cholesterol levels. ‘You’re in the bread aisle and you know that wholegrain bread is more nutritious but…

Full Story: The real good food guide: Simple league table scores nutritional value from 1 to 100; By Fiona Macrae, on Daily Mail

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10 New Pantry Essentials

In Archives, Culinary News, Food Guide, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/22 at 19:04

Add to your shopping list: mirin, dark chocolate, fish sauce, quinoa, salted capers, garbanzo beans, high-quality honey, whole-grain mustard, fancy tuna in olive oil and chipotle peppers in adobo. Included are substitutes and explanations of why you should add these items to your pantry…
…When shopping, many Bay Area cooks tend to focus on produce and other fresh foods. We make obsessive lists for milk and juice for the morning, meat for dinner, salad greens for workday lunches. In doing so, we often neglect the pantry…

Full Story: Kitchen Essentials: 10 versatile pantry items; by Tara Duggan, on San Francisco Chronicle

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The Origins of Vichyssoise

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, France, Кулинарные Тенденциии и Гид on 2008/10/22 at 14:38

When temperatures outside cool, Americans turn to hearty dishes such as potato soup, but it was actually France’s King Louis XV who accidentally invented vichyssoise. This Cream of Potato Leek Soup recipe uses garlic, onions, potatoes, leeks, fresh chives and half and half.
Now that autumn is upon us, our eating habits, like our clothing, transition between the seasons…
…During fall when the days are still warm and the evenings have a bit of a chill, I love having soup for supper.
The traditional evening meal in France always includes soup. And, in my opinion, the French know a thing or two about making soup, especially potato soup. The French eat their potato soup either hot or cold. When cold, the French call their potato soup vichyssoise.

Full Story: Soup for Supper – Potato, potahto: Thick, hearty recipe follows French tradition; by CAROL ANN KATES, on Coloradoan.com

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Can You Make Anything With Couscous Besides Couscous?

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Sweet News, Кулинарные Тенденциии и Гид on 2008/10/22 at 11:13

The Minimalist
“COUSCOUS” is one of the most misunderstood words in cooking. The problem is that it’s an ingredient and a dish using that ingredient. (It’s as if “flour” were used for a dish called “flour.”)
So. Couscous the dish is most commonly a highly seasoned stew with lamb and vegetables, maybe with chickpeas (or with chickpeas and no lamb; or with fish; and so on),…
…with the couscous — not the dish, the ingredient — steamed above the stew, or cooked separately from it and served with it.
And couscous the product is not, as many think, a grain. It’s a small semolina pasta, traditionally hand-rolled but now usually made by machine. But it’s often cooked and served like a grain.
Can you make anything with couscous besides couscous? Yes. Here it is…

Full Story: Couscous Shows Its Sweet Side; By MARK BITTMAN, on the New York Times

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We Are Taking Food Seriously Again.

In Americas Cuisines, Archives, Culinary News, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Nutrition, Photography, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/22 at 09:02

The Way We Live Now
OUR RELATIONSHIP WITH food is changing more rapidly than ever, and like many others, I’ve watched in awe. As a food journalist and author for 30 years, my perspective has been unusual: I’ve worked with influential people in the field while remaining in frequent contact with my readers, who are some unknowable percentage of the home-cooking, food-obsessed segment of the public…
…I’ve never been more hopeful. (In fact, I was never hopeful at all until recently.) Each year, each month it sometimes seems, there are more signs that convenience, that mid-20th-century curse word, may give way to quality — even what you might call wholesomeness — just before we all turn into the shake-sucking fatties of “Wall-E.”
We are taking food seriously again.

Full Story: Why Take Food Seriously?; By MARK BITTMAN, on The New York Times

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Melamine Contaminated Edible Sex Accessories

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Photography, Special Reports, UK, Кулинарные Тенденциии и Гид on 2008/10/21 at 22:12

World Briefing | Europe
Britain’s food regulator said Monday that several edible sex accessories imported from China and sold in Britain were contaminated with small amounts of melamine…
…The products included…

Full Story: Britain: Now, Not Even Adults Are Safe; By SARAH LYALL, on The New York Times

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Melamine Contaminated Edible Sex Accessories

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Photography, Special Reports, UK, Кулинарные Тенденциии и Гид on 2008/10/21 at 22:12

World Briefing | Europe
Britain’s food regulator said Monday that several edible sex accessories imported from China and sold in Britain were contaminated with small amounts of melamine…
…The products included…

Full Story: Britain: Now, Not Even Adults Are Safe; By SARAH LYALL, on The New York Times

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Chef Caters to This Season’s Challenge: The Budget

In Americas Cuisines, Amuse Bouche, Archives, Biz Tips, Cooking Tips, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/21 at 12:25

Entertainment
Hosting parties and events, this chef has found that people want to taste the unusual, so he serves 12 types of hors d’oeuvres. The bite-sized samples allow for more creativity and exploration of global cuisines while keeping costs down…
…The local social season is heating up, which means catering kitchens are, too. Area caterers used some of their summer downtime to test new recipes, research global food trends, experiment with exotic ingredients and do some culinary travel, which always yields new taste sensations for the folks back home.

Full Story: New dishes for a new season; By MARSHA FOTTLER, on Herald Tribune

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Chef Caters to This Season’s Challenge: The Budget

In Americas Cuisines, Amuse Bouche, Archives, Biz Tips, Cooking Tips, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/21 at 12:25

Entertainment
Hosting parties and events, this chef has found that people want to taste the unusual, so he serves 12 types of hors d’oeuvres. The bite-sized samples allow for more creativity and exploration of global cuisines while keeping costs down…
…The local social season is heating up, which means catering kitchens are, too. Area caterers used some of their summer downtime to test new recipes, research global food trends, experiment with exotic ingredients and do some culinary travel, which always yields new taste sensations for the folks back home.

Full Story: New dishes for a new season; By MARSHA FOTTLER, on Herald Tribune

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Finding the Solution to Onion Chopping Without Tears

In Archives, Cooking Tips, Culinary News, Food Guide, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/21 at 11:31

The Gastronomer
Which advice really prevents tears when chopping onions? Martha Stewart says to burn a candle. Another tip is clenching with your teeth a wooden spatula or piece of toast. Or, you can just wear swimming goggles.
I can walk through a room so thick with smoke that you can cut bricks out of it, and I won’t blink. But…
…if I ever need a good cry, I know just what to do. I need only look at an onion before tears start welling. The first cut has me reaching for my handkerchief.
Onions have the same effect on me that romantic B-movies do: My eyes water even though I am not really sad…

Full Story: Put Next to Water, an Onion’s Not So Hostile; By Andreas Viestad, on The Washington Post

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Kabocha Squash Becomes the Centerpiece

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/10/21 at 10:26

The kabocha squash stands out from its winter squash siblings as it is nuttier and sweeter. Steam, bake or simmer it with onion, sweet corn, celery and carrot in a vegetable broth. Add cinnamon, nutmeg, clove and ginger.
The greatest thing about autumn is the harvest of winter squash – and we’re in high season…
…Inexpensive, nutritious, easy to prepare and filling, butternut, acorn and even spaghetti squashes tend to get the spotlight in the cornucopia. But in recent years, the kabocha squash has started to edge its way into the mainstream. The draw, one chef says, is its subtle nuttiness and delicate sweetness that blends – not overpowers – other vegetables in a warm salad or even a soup…

Full Story: Squash’s flavor, if not name, is now familiar; by LISA DONOVAN, on Sun Times

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The 20 ‘Functional Foods’ You Should Be Eating for a Long and Active Life

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Special Reports, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/20 at 21:01

They are the foods you need for a long and active life – and it will not be much of a surprise that most are fruit and vegetables.
But there are still some everyday pleasures, such as tea, coffee and chocolate, on a list of the foodstuffs which could help you live to a ripe old age.
The 20 types of food and drink have been identified by Gary Williamson, professor of ‘functional foods’ at Leeds University, and…
…he recommends that we should all make them part of our diets.
He has coined the phrase ‘lifespanessential’ to describe the key foodstuffs, all of which contain chemicals called polyphenols.
The chemicals are produced by plants and are known for their antioxidant properties,…

Revealed: The 20 ‘functional foods’ you should be eating for a long and active life; By James Tozer, on Daily Mail

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Flavorful Flounder at Full Steam

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/10/19 at 12:54

A Good Appetite
Melissa Clark’s craving for steamed flounder is satisfied when she tackles the dish with her own approach: She steamed the fish atop sautéed greens, adding garlic, ginger, soy and a little sesame oil.
STEAMED flounder sounds like a dish I’d eat because it was good for me, rather than something I’d crave…
…But recently I found myself fantasizing about a glistening fish covered in julienne ginger root and scallions that I’d devoured at a Chinese restaurant.
It certainly wasn’t my idea to order it. My suggestions for the family-style meal had consisted of things like deep-fried salt-and-pepper squid and the mysteriously labeled “Chinese vegetable” with garlic sauce.

Full Story: Steamed Flounder, Inspired by Chinatown; By MELISSA CLARK, on The New York Times

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100 Foods Every Omnivore Should Try

In Amuse Bouche, Archives, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/19 at 11:35

A British food writer came up with a list of 100 foods that he thinks omnivores should try in their lives. One of the hottest peppers in the world – raw Scotch bonnet pepper – and a loaf from a calf’s or pig’s cooked head coated in aspic jelly, called head cheese, make appearances on the list…
…You’ve probably eaten s’mores, peanut butter and jelly sandwiches, and a hot dog from a cart. But what about crocodile, sea urchin or — dare we say — roadkill?
All of these foods made it onto the omnivore’s 100, a list of foods that Andrew Wheeler, a British food writer, believes an omnivore should try in his or her life…

Full Story: Omnivore’s 100 challenges our feelings about food; By China Millman, on Pittsburgh Post-Gazette

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Where in the World is the Only Sustainable Sushi Bar?

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Japan, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/19 at 10:28

This article reveals that the only sustainable sushi bar in North America is in San Francisco. The number of restaurant meals in the U.S. that include sushi increased 11% last year over the previous year, and environmentalists are highlighting overfished species…
…Glance at the menu of Tataki Sushi & Sake Bar in San Francisco, and you’ll notice some glaring omissions.
Notably missing from this tiny, 7-month-old establishment are such traditional staples as bluefin toro, hamachi, unagi, octopus and ever-popular spider rolls made with blue crabs from Asia…

Full Story: Food Conscious: Bringing sea change to menus; by Carolyn Jung, on The San Francisco Chronicle

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A Food-Focused Journey to the Philippines is Magical

In Archives, Asian Cuisine, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/18 at 20:08

Filipino Flavors
Filipino cuisine surprised this writer, though she notes “uninteresting food” is around. Here’s an itinerary that includes crispy fried catfish, a griddled flatbread with muscovado sugar, and tsokolate, made with native cacao…
…”But there’s no good food there!” friends told me as I prepared for a food-focused trip to Manila more than two years ago.
In fact, as I was to discover, what the Philippines has is Southeast Asia’s most misunderstood cuisine. While Thailand, Vietnam, Singapore and Malaysia are foodie destinations, the Philippines is often stereotyped as the home of balut (unhatched duck embryos, a popular snack) and fast-food chain Jollibee…

Full Story: Manila’s Magical, Misunderstood Cuisine; By ROBYN ECKHARDT, on WSJ.com

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Beef Up the Stew with Guinness

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/18 at 19:10

With a simple beef stew recipe, rich and bitter Guinness beer in place of some of the broth will permeate the tender beef and vegetables. Braised beef short ribs or beef chuck, rutabaga, some dry cider and boiled potatoes can be added as well…
…The first meal in Dublin forever transformed our family’s favorite cold-weather comfort fare: beef stew.
While we battled jet lag at Madigan’s Pub just off O’Connell Street, the waiter suggested we try a bowl of the classic beef with Guinness. A hearty, deeply rich and flavorful bowl of beef stew arrived beneath a cap of crisp pastry. After forks broke through the crust, all the wonderful aromas escaped. A bit of the “black stuff” was a wonderful addition to the pot…

Full Story: Guinness infuses beef stew with deep, satisfying flavor; by JeanMarie Brownson, on the Chicago Tribune

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Rice Cookers Perform "Mystical Work"

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/10/17 at 09:47

U.S. chefs who prepare Asian, Middle Eastern or Caribbean cuisines find rice cookers indispensable. The machine brings measured rice and water to a boil, drops the heat for a long simmer and changes to a low setting to keep cooked rice at the serving temperature…
…SHIRLEY CHAN, a Chinese-American Web site designer, was born in Hong Kong, lives in Brooklyn, and has never cooked a pot of rice in her life. “One billion Chinese people cannot be wrong about rice,” she said: virtually every household has at least a basic rice cooker. As a child, it was her chore before each meal to wash the rice, measure it into the machine, and press the button. “It always, always comes out perfect,” she said. “Until I came here, I never even knew rice could burn.”

Full Article: The Steamy Way to Dinner; By JULIA MOSKIN, on The New York Times

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Chefs Bring Butchery Back to the Table

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/10/16 at 23:48

Young chefs are bringing back the craft of butchery. They say it offers more flexibility because they’re not tied to how the meat is broken down. The “alternative meat” used is sustainable, humanely raised and local…
…LATE mornings during the week, the Williamsburg restaurant Marlow & Sons feels almost like the Old World establishment it’s meant to simulate. Up front customers drink coffee amid the cheeses and produce of a quaint miniature grocery.
And every Tuesday morning in the rear dining room, a scene plays out that’s not just Old World old, but positively primeval. Sitting around a weathered wooden table, the heads of a tribe are dividing up the meat of large animals — on paper, at least.

Full Story: Take Half a Ton of Beef…; By STEVEN STERN, on The New York Times

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Tumeric Yields Sunny Color, Exotic Taste

In Amuse Bouche, Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, Healthy Kitchen, India, Nutrition, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/16 at 10:20

Discovered in China by Marco Polo in 1280 and introduced to the West, turmeric is the spice that makes mustard yellow and often is used in curries. While it colors food much the same as saffron does, tumeric is less expensive and has a bitter, warm, exotic taste…
…I acquired a taste for turmeric early in life. At the time I didn’t have a clue I was eating turmeric. When my age was still in single digits my mother would make a special treat for me – a slice of homemade white bread slathered with yellow mustard and topped with a generous sprinkling of sugar…

Full Story: Tasting Turmeric print this article - Good and good for you, this spice is used more often than you might think; by KARL WELLS, on The Telegram

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Paired with Pears, Pork is Easy on the Waistline

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/10/16 at 10:15

Healthy and nutritious, pork can be a good choice for those watching their weight if they choose a cut such as tenderloin or a top loin roast or boneless top loin chops. This recipe featuring pear, caramelized onions and rosemary calls for pork chops but would work just as well with medallions of tenderloin or fresh ham eye…
…Pork and fat often seem to go hand in hand, perhaps because bacon, sausage and barbecue are so popular. But don’t let this keep you from considering pork as a healthy choice.
Pork tenderloin mostly gets kudos for its healthful nutritional profile, and for good reason.

Full Story: Despite a fatty image, pork can be a healthy pick; By JIM ROMANOFF, on TheStarPress.com

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Red Corn Isn’t Just Decorative

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/10/16 at 09:35

Crunchier and more nutritious than its yellow counterpart, edible red corn, or “Indian” corn, mixes well with ingredients that don’t overwhelm its earthy flavor. This recipe calls for the corn to be sprinkled with sugar and sauteed in olive oil and lime juice then topped with salty cotija anejo cheese…
…Notice anything unusual about this corn? It’s real red you’re seeing. That’s no ordinary ear of corn. That’s an ear of edible red corn.
In the U.S. we typically refer to colored corn as “Indian corn” since Native Americans were the first people to grow corn in the New World…

Full Story: Red Corn Recipe With Cilantro And Cotija Anejo Cheese; on eMaxHealth.com

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Spanish Chef Experiments with Jellyfish

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Spain, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/15 at 22:01

Spanish chef is experimenting with several jellyfish dishes she plans to serve at her restaurant outside Barcelona next year if food regulators approve. She prepares the jellyfish by putting them live into coarse salt for 12 hours before cleaning, draining and serving in a vinaigrette or with vegetables and noodles…
…MADRID – A jellyfish soup? Or a mini-bundle of blanched vegetables with julienne strips of jellyfish? A prestigious Catalan chef plans to take advantage of the gloopy stinging creatures that plague Mediterranean beaches every summer and float them on to the region’s menus as a gastronomic delicacy…

Read: Jellyfish risotto anyone? Chef puts stinging plague on menu; by Elizabeth Nash, The New Zealand Herald

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Argentinean Cold Cut Gains Respect

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/14 at 19:12

The Minimalist
Matambre, an Argentinean cold cut stuffed with veggies, herbs, egg and seasonings, requires butterflying, and rolling and tying. It’s worth the work because it cooks beautifully, Mark Bittman writes. …
… MATAMBRE is a contraction of the Spanish words for “kill” and “hunger” — it’s the hunger killer. It’s beef stuffed with vegetables, herbs, hard-cooked egg and seasonings, so you can understand how it got its name. It is often served as a kind of cold cut in Argentina, where it was created, but it can also be served hot.
This is not a typical Minimalist dish, because there’s some real work involved, and even a little bit of technique.

Read: Killing Hunger the Spanish Way; By MARK BITTMAN, on the New York Times

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Lamb Dumplings in the Fast Lane Keep the Flavor

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Turkey, Кулинарные Тенденциии и Гид on 2008/10/14 at 18:46

A Good Appetite
To make hand-made lamb dumplings, a chef does not need two assistants and a lot of time. Melissa Clark expedites the recipe for manti after doing a little research on the Internet, and she retains the flavors. …
… WHEN Engin Akin, a Turkish culinary historian, taught me how to make manti — hand-formed lamb dumplings — in Istanbul last year, every step was exquisitely wrought.
She kneaded the dough on her floured kitchen table, gently rocking it back and forth. Then she rolled it over and over with a thin wooden stick, periodically lifting it to check whether the dough was translucent and pliable enough to envelop but not overwhelm the delicately spiced ground lamb filling.

Read: Turkish Dumplings, Deconstructed; By MELISSA CLARK, The New York Times

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Sour Fish Soup a Dazzling Combination of Textures, Flavors

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Vietnam, Кулинарные Тенденциии и Гид on 2008/10/14 at 09:37

The Dish
Substantial, nutritious and colorful, Saigon’s signature sour fish soup represents the abundance of South Vietnam in a bowl, cookbook author Andrea Nguyen says. Known as canh chua ca, the bowl features tomato, pineapple, bean sprouts, okra and taro stem in a tart and salty fish broth with browned garlic and green herbs sprinkled on top. …
… Saigon—as mostVietnamese continue to refer to Ho Chi Minh City—is a thriving metropolis: hot, crowded, vibrant and utterly dazzling. “Saigon’s all about living larger. Everything’s bigger and louder” there than it is in the north, says AndreaNguyen, aVietnamese- American food writer and author of the cookbook, “Into the Vietnamese Kitchen.” …

Read: Canh Chua Ca – Saigon’s iconic sour soup is ‘wild and woolly’; By ROBYN ECKHARDT, on WSJ.com

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New Web Sites Are a Chef’s Dream

In Americas Cuisines, Archives, Culinary News, Food Guide, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/12 at 18:16

The Internet is an ever-expanding culinary resource, with several promising new sites for chefs. Among them: chef2chef.net, an exhaustive compilation of job openings, suppliers and almost everything else relating to the craft, and Earthy Delights, a place to locate less-accessible ingredients …
… Every few months I search for new sites out of curiosity and because old favorites seem to disappear without warning. I don’t mention the larger, more-established sites here. These are a bit more obscure, but worth exploring. …

Read: Web offers wide world of delicious food sites; on Freep.com

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Farmer in Chief

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/12 at 16:40

The Food Issue
Dear Mr. President-Elect,
It may surprise you to learn that among the issues that will occupy much of your time in the coming years is one you barely mentioned during the campaign: food. Food policy is not something American presidents have had to give much thought to, at least since the Nixon administration — the last time high food prices presented a serious political peril. …
… Since then, federal policies to promote maximum production of the commodity crops (corn, soybeans, wheat and rice) from which most of our supermarket foods are derived have succeeded impressively in keeping prices low and food more or less off the national political agenda. But with a suddenness that has taken us all by surprise, the era of cheap and abundant food appears to be drawing to a close.

Read: Farmer in Chief; By MICHAEL POLLAN, on The New York Times

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Smoky Pimentón Works with Almost Everything

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Spain, Кулинарные Тенденциии и Гид on 2008/10/12 at 10:15

The Minimalist
Bright red pimentón is a Spanish version of paprika that is smoked before it is ground, making it a miraculous addition to bean dishes and hummus, The New York Times’ Mark Bittman writes. The spice, which can be hot or mild, is the dominant flavor in chorizo sausage. Mixed with olive oil and a little garlic, it also transforms grilled or broiled meats, such as roast chicken, Bittman notes. …
… I MAY be at the point where I use more pimentón in my cooking than anyone in Spain.
The other day, cooking with a friend, I suggested we use some to spice up a little appetizer we were working on. “You’ve already put it in the chicken and the beans,” …

Read: A Bit of Spice, a Hint of Smoke; By MARK BITTMAN; on The New York Times

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With Stress in the Air, New York Chefs Offer Comfort

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/11 at 19:41

The Big Apple’s hottest chefs are serving up old-school comfort food this fall—with a modern twist.
As stress levels rise in the city—a recession looms, crime is up and the weather is reliably wonky, New Yorkers are craving comfort. New York chefs are putting their own imprint on classic comfort foods in an effort to appeal to the city’s stressed residents. …
… Several New York chefs have added classic American comfort foods to their menus, hoping to transport diners to a more carefree time. Glenn Harris has added macaroni and cheese, pizza and a new take on old-fashioned fish sticks to The Smith’s menu. …

Read: The New Classics; on Page Six Magazine

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What Exactly do Doctors Mean by a “Healthy Diet”?

In Archives, Culinary News, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/11 at 18:38

Eating Well
Many of us consider the Mediterranean diet to be the closest thing known to an ideal meal plan, rich in vegetables, fruits, legumes, cereals, fish, olive oil and, yes, a bit of red wine with meals. Compared to traditional American menu — high in red meat and in butter and other dairy products — …
… the Mediterranean diet is lower in saturated fat, more varied and often more satisfying.
Decades worth of research also suggests that this way of eating is healthier. Many studies have documented reduced rates of heart disease and cancer among those adhering to a Mediterranean diet, …

Read: What exactly do doctors mean by a “healthy diet”?; By Peter Libby, M.D.; on The New York Times

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Blood Test Brings Celiac Diagnosis After Years of Miscues

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/11 at 10:25

October is Celiac Awareness Month, and Sarah Sapperstein is a perfect example of why the disease needs more attention – it can take years to get a diagnosis. Sarah often wore braces as for 13 years physicians thought she had everything from lupus and rheumatoid arthritis to …
… Lyme disease and multiple sclerosis. Last year, the 25-year-old walked into to a free blood testing clinic at the University of Chicago and finally found out the truth.

Read: Celiac Disease awareness rises with free testing; by Laura Schocker

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Crack Wise – Think eggs are unhealthy?

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/10 at 21:46

Pity the poor egg: It gets cracked, scrambled, and whipped—not to mention unfairly maligned as the villain of the breakfast world. That’s because there’s a misguided belief that the cholesterol in eggs (found in the yolk) raises the cholesterol levels in your body and puts your ticker at risk. …
… But good news, frittata fans: Research supporting the health bennies of eggs is piling up. And several studies—including a recent one in the American Journal of Clinical Nutrition that found no link in healthy people between eggs and either heart attack or stroke—have debunked the bad-egg myth. …

Read: Crack Wise – Think eggs are unhealthy? The yolk’s on you.; By the Editors of Women’s Health; on MSN.com

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New Yorkers Await Mozzarella Bar Opening

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/10/10 at 19:32

Obika, which opened its first mozzarella bar four years ago in Rome, will debut in Manhattan. The unusual focus on a simple cheese has turned into a global trend as Obika branches have opened …
… OBIKÀ is how Neapolitans say “here it is.”
“It’s about time,” New Yorkers might respond. After more than a year of construction and red tape, the latest installment of Obikà, will open in the sculpture garden of 590 Madison Avenue, …

Read: Mozzarella, an Unlikely Star, Opens in Midtown; By JILL SANTOPIETRO; New York Times

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Sesso e cibo. Mousse di cioccolato e peperoncino

In Amuse Bouche, Archives, Chocolate, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Sweet News, Кулинарные Тенденциии и Гид on 2008/10/10 at 11:49

Le proprietà afrodisiache del peperoncino in particolare, ma in generale delle spezie – e del cioccolato – sono ben conosciute e legate essenzialmente al processo di “vasodilatazione” con conseguente effetto “stimolante”. …
… Inoltre, ad una concentrazione neppur troppo elevata, è in grado di poter inibire colonie di salmonelle e colibacilli diffusi nelle zone calde e responsabili di malattie intestinali.

Leggi il seguito, con la ricetta: Sesso e cibo | digg story; su Peccati di Gola.eu

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Veggies Aren’t The Only Food Suitable for Pickling

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/09 at 10:32

Chef Peter McCarthy, owner of Evoo restaurant in Massachusetts, likes to go beyond the unexpected when it comes to pickling. From his farmers market finds, he pickles rhubarb, cherries, blueberries, peaches, apples and other fruits. …
… For home cooks, quick or refrigerator pickles are an easy way to give his creations a try, (two recipes included). Late summer and early autumn is pickling time. Cucumbers, green tomatoes, and jalapenos are favorites among enterprising canners, …

Read: Pickled fruit adds flavorful touch to dishes; on the Boston Globe

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Spicy and Authentic Chinese

In Americas Cuisines, Archives, Asian Cuisine, China, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/08 at 18:58

This is no cheap takeout
Fuloon Restaurant in Malden, Mass., takes most Americans’ idea of Chinese food and turns it on its head, serving Shandong, Sichuan and Mandarin specialties that look nothing like the beef with broccoli you scarfed at all-night cram sessions in college. But food lovers, beware: Some dishes are safe only for masters of spicy food. …
… To begin with an analogy: You know how sometimes you read a novel, and you savor the use of language, the subtleties, the descriptions, and it becomes one of your favorite novels? And then, …

Read: Spicy and authentic Chinese; by Devra First, on the Boston Globe

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Long a Pariah, Lard Making a Comeback

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/10/08 at 18:48

Although the word “lard” has long been associated with obesity and excess, chefs are starting to put it back to work, spreading it on breads, draping it over meats to be roasted and using it to create the flakiest pastry crust. And as more people learn about the different types of fats, they’re finding out that lard isn’t the menace they’ve been told it is. …
… Few food terms have become as loaded as lard, weighed down by the connotation of excess and enlisted as a prefix in the harshest obesity put-downs. But after a century of slander, the four-letter pork product is undergoing a reputation renaissance.

Read: Loving Lard; by James Temple, San Francisco Chronicle

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Warning Over Chemicals in Curries

In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, India, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/07 at 21:37

A quarter of takeaway curries contain illegal levels of potentially harmful chemicals, a study has found.
The survey of 66 takeaways in West Yorkshire found that 27 per cent of them were using illegally high levels of artificial colour. …
… Nearly all the samples were coloured with a cocktail of tartrazine (E102), sunset yellow (E110), ponceau 4R (E124), carmoisine (E122) and allura red (E129).
The Food Standards Agency has called for these colours to be phased out of use because of their effects on children.

Read: Warning over chemicals in curries; on uk.news.yahoo

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Tofu: Not Just for Veggies Anymore

In Americas Cuisines, Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/06 at 21:27

Do you tofu?
If there isn’t a block or shred of soybean curd in your refrigerator right now, chances are it crosses your plate only in restaurants, or not at all. Vegetarians, vegans and dietitians know that tofu is high in protein, iron and calcium, has little saturated fat and may help lower cholesterol. …
… More Americans should be enjoying the product, according to one writer, and cookbooks designed to help include Deborah Madison’s “This Can’t Be Tofu!” Plain tofu is mild, easy to cook with and relatively inexpensive, …

Read: Not Just for Vegetarians, Tofu Has Subtle Charms; By Bonnie S. Benwick; on the Washington Post

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Mad About Matsutake Mushroom

In Americas Cuisines, Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Japan, Кулинарные Тенденциии и Гид on 2008/10/06 at 21:01

The French and Italians can have their stinkin’ truffles. I’d much rather eat matsutake. Fond of pine and fir, this magical mushroom calls the forest floor of the Pacific Northwest home — and calls my name loud and clear this time of year. That’s because October is when Japanese chefs …
… all over town are steeping fresh matsutake in a delicately seasoned broth, serving them with gingko nuts in a small teapotlike vessel. They call it matsutake dobin mushi. I call it an edible autumnal aromatherapy session.

Read: All You Can Eat, by Nancy Leson; on The Seattle Times

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Prepared to Be Shocked – Restaurant Nutrition

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/06 at 19:50

Some meals have more than a day’s calories. That’s right, one meal is more than you need all day. Check out your favorite meals at restaurants and, if they are over 500 calories, hunt around for a substitute or eat only half. …
… It really is shocking what restaurants do to otherwise simple meals.

Check this ‘Nutrition Data for Restaurants’, on About.com


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Celebrate autumn’s bounty with these treats [Archives]

In Americas Cuisines, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/10/03 at 20:32

Fall is looming, and among the foods that will soon be reaching their peaks are these must-finds: Concord grapes, Kabocha, pears, pomegranates, pine nuts, quince, rutabaga, thyme, Tuscan kale and sheep’s milk cheese …
… Hearty greens such as Brussels sprouts, nuts that reach their ripe age this time of year and cheeses that have been aging over the summer take center stage. Many of the fresh produce available in the fall months also reaps health benefits — fruits and vegetables with dark, rich colors, such as kale and pomegranate, are often packed with essential vitamins and nutrients.

Ten Foods to Eat This Fall, By PERVAIZ SHALLWANI; WSJ.com

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Chinese Island’s Cooking Method Makes Its Way Across the World

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/10/03 at 09:52

Hainanese chicken with rice, a recipe that makes full use of both the chicken and its stock, originated on the Chinese island of Hainan, but it can be found from southeast Asia to Los Angeles, thanks to its intense flavors and simple preparation. …
… GENTLY poaching a chicken and using both the meat and the resulting stock is a venerable and nearly universal cooking practice, but I recently learned a version that has become my favorite.

Read the full article: From a Chinese Island, a Chicken for Every Pot, The Minimalist-By MARK BITTMAN; New York Times

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After a Tough Summer, Tomatoes Still Have a Big Fan

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/02 at 22:39

Despite a salmonella outbreak that dealt the tomato industry a huge blow in June and July, chef Paul Canales of California is celebrating the peak of tomato season with a series of dinners that will use about 1,000 pounds of farmers market tomatoes. Here is one of his recipes. …
… In June and July, growers reported lost fresh-tomato sales of about $40 million, says the United Fresh Produce Association, a trade group for the industry. Even though California tomatoes were quickly excluded from the advisory, the state had a 38% drop in fresh-tomato volume sales in June, …

Read the full article: Tomatoes’ Sweet Comeback, By KATY MCLAUGHLIN; WSJ.com


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Eat Healthfully and Enjoy It!

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/02 at 17:47

A healthy lifestyle involves many choices. Among them, choosing a balanced diet or eating plan. So how do you choose a healthy eating plan? Let’s begin by defining what a healthy eating plan is. …
… According to the Dietary Guidelines for Americans, a healthy eating plan:
* Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products
* Includes lean meats, poultry, fish, beans, eggs, and nuts
* …

Read the full article: Healthy Eating for a Healthy Weight, by Centers for Disese Control and Prevention.gov

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Bay Leaves Fragrant and Ready

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/28 at 17:47

Boiled and braised dishes call for one or two bay leaves, and add several more when roasting. In Southern California, fresh trees are aplenty. Here’s a rundown of the two types, one native and one Mediterranean. …
… So many things in recipes are optional. But if you live in Southern California, and you lack that bay leaf for a soup, stew or roast, it’s almost criminal to cook without it.
This is the one place in North America with a Mediterranean climate. As such, we have fresh bay leaves attached to actual bay trees, …
Read the full article: Add fresh bay leaves to recipes for aromatic appeal; by Emily Green, The Los Angeles Times

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Kosher Dishes Get Hip

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/28 at 16:55

Kosher cooking has taken a new approach with ingredients such as panko bread crumbs, pomegranate molasses and mango chutney. Even sushi has been tweaked for the kosher-observant.
This isn’t your bubbe’s matzo ball soup. …
… Because when your grandmother learned the ins and outs of kosher cooking, spiking it with wasabi, drizzling it with toasted sesame oil or eating it alongside sushi was about as likely as serving it with a side of bacon.
Today, a new generation of cooks is redefining what it means to be kosher.
Read the full article: New Generation of Cooks Offers Hip Ake on Kosher. The Canadian Press

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Not all Mexican Food Packs the Calories

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Mexico, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/27 at 23:42

This chef has a healthy take on Mexican food. She serves guacamole with cucumbers, not chips, and focuses on “100% real flavors.”…
… Laura Diaz Brown, a k a Chef LaLa, is determined to dispel the myth that Mexican food is fattening, calorie-laden and unhealthy. “Not all Mexican food is deep-fried or cooked in lard,” she says.
By modifying ingredients (such as serving guacamole with cucumber slices, not chips), it’s feasible to make Mexican food healthier without losing the essence of traditional flavors, Brown says.
Check: Taste Mexico’s Most Healthful Traditions; By Natalie Haughton | Los Angeles Daily News

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Sustainable California Squid Hits the Menu

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Кулинарные Тенденциии и Гид on 2008/09/27 at 22:55

The West Coast squid market is opening up to all cooks, even abroad, as the seafood is abundant, cheap, low-fat and caught by sustainable means. …
… Add California squid to the short list of seafood that we can eat without guilt. It’s plentiful, inexpensive, low in fat, relatively local and fished in a sustainable manner. Besides that, it tastes good. Bay Area diners who would never dream of preparing squid themselves know how delectable it can be in the hands of a good Italian or Cantonese chef. But with the economy on the skids and …
Buying, cleaning and cooking tips are included here: Secrets of squid; by Janet Fletcher, San Francisco Chronicle.

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Voter’s Gastronomic Guide" to the US Presidential Candidates

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/27 at 20:25

Vote, with your gut
With election season under way, it’s time to bring the most important issues to the table. Here’s a “voter’s gastronomic guide” to the presidential candidates and dishes from their hometowns…

… Who will you vote for come November? Sometimes you just need to go with your gut. You’ve weighed the candidates’ positions and heard them speak, but perhaps you’ve failed to take into account one of the most important issues: what they like to eat.
Check this article: Palate initiative; By Devra First

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New Magazine Aimed to Loyal Food Lovers

In Archives, Culinary News, Food Guide, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/26 at 20:04

NEW YORK – Hearst Magazines and Scripps Networks Interactive’s Food Network announced Monday that they are partnering to create the Food Network Magazine about food and entertaining…

… Maile Carpenter, formerly executive editor of the Every Day with Rachael Ray magazine, is the magazine’s editor-in-chief.
Food Network Magazine to launch; from The Dallas Morning News Online

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Mediterranean Diet: “intangible piece of cultural heritage”

In Archives, Culinary News, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/26 at 17:12

KASTELI, Greece — Dr. Michalis Stagourakis has seen a transformation of his pediatric practice here over the past three years. The usual sniffles and stomachaches of childhood are now interspersed with far more serious conditions: diabetes, high blood pressure, high cholesterol. A changing diet, he says, has produced an epidemic of obesity and related maladies.
Fast Food Hits Mediterranean; a Diet Succumbs; by ELISABETH ROSENTHAL; New York Times

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Mediterranean Diet: “intangible piece of cultural heritage”

In Archives, Culinary News, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/26 at 17:12

KASTELI, Greece — Dr. Michalis Stagourakis has seen a transformation of his pediatric practice here over the past three years. The usual sniffles and stomachaches of childhood are now interspersed with far more serious conditions: diabetes, high blood pressure, high cholesterol. A changing diet, he says, has produced an epidemic of obesity and related maladies.
Fast Food Hits Mediterranean; a Diet Succumbs; by ELISABETH ROSENTHAL; New York Times

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Heirloom Beans Gain Respect

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/25 at 14:36

An inspiring article by Jane Black,(washingtonpost.com), that writes about Old-Fashioned ‘Heirloom Bean’ varieties and the man that, following ‘his obsession’, founded a bean company and has 15 heirloom varieties on trial, each with their own tastes and textures.

Mr. Steve Sando knows beans. His heirloom varieties are making their way into the pots of America’s most famous chefs, and maybe into yours. You Don’t Know Beans…

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Heirloom Beans Gain Respect

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/25 at 14:36

An inspiring article by Jane Black,(washingtonpost.com), that writes about Old-Fashioned ‘Heirloom Bean’ varieties and the man that, following ‘his obsession’, founded a bean company and has 15 heirloom varieties on trial, each with their own tastes and textures.

Mr. Steve Sando knows beans. His heirloom varieties are making their way into the pots of America’s most famous chefs, and maybe into yours. You Don’t Know Beans…

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Soups – Going back to the basics

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Кулинарные Тенденциии и Гид on 2008/09/25 at 10:36

CULINARY NEWS

Soups – Going back to the basics

To clear these misconceptions about making soup: It takes too long, you must use stock, scraps and bones are what make it, and it comes out of a can, you should read what MARK BITTMAN, The Minimalist, writes on the New York Times. It’s Soup: Vegetables, Herbs, Water; included some delicious recipes.

Also, from his archive, a video with some fresh summer soups.

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Jewish New Year, Light and Easy

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Кулинарные Тенденциии и Гид on 2008/09/24 at 21:20

Jewish New Year, Light and Easy

Although the celebration of Rosh Hashanah is built on tradition, a Jewish cook might feel the need to vary the holiday’s menu, especially in a year when the topic of change is already on the table. A few flavor twists, a lighter feel and a more user-friendly approach all could embody the symbolic turning of the page that the Jewish New Year represents. MORE

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Basil Could Fight the Effects of Ageing

In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, India, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/24 at 20:36

Basil could fight the effects of ageing

Native to India, its extract has long been used in the ancient system of Ayurvedic medicine practised in India and other parts of Asia as a rejuvenation drug.
In the first formal study of the herb, pharmacy researchers found that holy basil extract was effective at protecting against free radicals – cancer-causing chemicals which can attack key organs such as the heart, liver and brain and damage genes and nerve cells. MORE

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Vegetarian = Boring? Try Sattvik, Dakshin: New Delhi Dining

In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, India, Non-Regional Cuisines, Nutrition, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/09/24 at 20:18

Vegetarian = Boring?
Try Sattvik, Dakshin: New Delhi Dining
Review by Sam Nagarajan

Forget boring salads, fake sushi rolls and tofu masquerading as meat. In India, vegetarian food holds its own against the best cuisines – think crumb-fried croquettes of banana flowers, potato and coconut in a yogurt and mustard sauce.
Vegetarianism in India has its origins in “ahimsa,” a Sanskrit word for non-violence rooted in the Hindu/Buddhist tenet of compassion, MORE

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Quinoa has distinctive flavor, many nutrients

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/24 at 18:11

Quinoa has distinctive flavor, many nutrients
By Charles Stuart Platkin
Diet Detective

Quinoa is a seed, not a fruit. “It is a seed of the goosefoot plant. The seeds are small, flat and oval, resembling a mix of sesame seed and millet. When cooked, the seed transforms into an interesting shape. The outer germ twists outward to form a small white ‘tail’ that is attached to the kernel. This gives the cooked grain a circular shape,” said Anne VanBeber, Ph.D., R.D., L.D., associate professor and chairman of the nutritional sciences department at Texas Christian University. MORE

Photo: Fran-cis-ca

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Beware manipulation in online food world

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/23 at 22:03

On the Menu:
Beware manipulation in online food world

Just as in other spheres of society, the Web has revolutionized the food world. Looking for a recipe? … Want to learn about a new restaurant? …
But there are also pitfalls in this unregulated cyberspace. And the online food world seems to be particularly vulnerable to manipulation.
Specific restaurants, for example, can be defenseless to anonymous attacks on rating sites like Yelp or Citysearch, MORE

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Even Chefs Have to Wait for a Table

In Americas Cuisines, Archives, Culinary News, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/23 at 21:09

Even Chefs Have to Wait for a Table
By FLORENCE FABRICANT

THESE are the rules of restaurateurship this season: be persistent and keep it simple, or get somebody else to do the heavy lifting.
Restaurant openings in New York are beginning to require the kind of planning that went into the Beijing Olympics. A few of the restaurants in this annual preview were also in the preview last year, prematurely, it turned out. MORE

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8 Food Myths Busted!

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/22 at 18:52

8 Food Myths Busted!
By Joy Bauer, PARADE Magazine

Food myths are created from outdated science, old wives’ tales, and a bit of wishful thinking. They stick around because they are so familiar. But every now and then, you need to take another look at information you believe is true and change with the times. How many of these common myths are still part of your nutrition playbook?

Certain foods can burn fat.
WRONG!
MORE

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6 Food Mistakes Parents Make

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/22 at 18:49


Harriet Worobey, a childhood nutrition instructor, knows firsthand that children can be picky eaters, but even she was surprised by a preschooler last year who ate a mostly chocolate diet.

read more | digg story

5 foods to maximize your muscle power

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/20 at 19:48

5 foods to maximize your muscle power

Want tighter abs or bigger biceps? You need more than a workout program
There is a strong connection between muscle mass and good health, says Robert Wolfe, director of Translational Research in Aging and Longevity at the University of Arkansas in Fayetteville. “As we age, we tend to lose muscle, especially if we are not using it,” says Wolfe. “These losses eventually affect quality of life, our balance, strength and ability to recover from an illness or accident.” MORE

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10 veggies you should get to know

In Archives, Culinary News, Food Guide, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/19 at 19:21

10 veggies you should get to know

You may be trying to eat more vegetables, knowing that they’re good for your health. But it’s easy to get in ruts and get burned out when it comes to what we eat.
Are you tired of baby carrots for lunch? Do you feel that you can’t look at another baked potato for a while? MORE

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First, Crack Them Open (Like Americans Do!)

In Archives, Asian Cuisine, Culinary News, Food Guide, Food Styling, Photography, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/19 at 18:28

First, Crack Them Open (Like Americans Do!)
By JENNIFER 8. LEE

THE instructions on the red wrapper are very explicit: (1) Open the packaging. (2) Use both hands to break open the fortune cookie. (3) Retrieve and read the fortune. (4) Eat the cookie.
In China, such details are necessary, it seems.
“Chinese people don’t know what to do with a fortune cookie,” said Nana Shi, who started an online business last October that is likely the only company currently selling fortune cookies in China. “They don’t know that you have to open it.” MORE

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A Little Jiggle From Down South

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Food Styling, Molecular Cuisine, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/17 at 20:00

A Little Jiggle From Down South
Jelled Foods Are Old And New Again

Molecular gastronomists, the new breed of chefs who think they suddenly discovered that cooking is chemistry, are obsessed with jellies (along with foams and anything that can be flash-frozen in liquid nitrogen). While these guys pat themselves on the back for discovering how to turn liquids into solids via seaweed extracts such as agar-agar and carrageenan, they might want to take a look at “Cotton Country Cooking,” a 1972 book from Decatur, Ala., or any other Southern Junior League cookbook. MORE

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Americans always make room for dessert

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food Styling, Photography, Sweet News, Кулинарные Тенденциии и Гид on 2008/09/15 at 19:36

Americans always make room for dessert

Analysts say the dessert segment has not been affected by the economic downtown. “The popularity of baking and pastry has never been greater,” says Mark Erickson, dean of culinary and baking and pastry arts at The Culinary Institute of America. “It used to be a subset of culinary training, but now it’s a (career) track within the profession itself.” MORE

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Wisconsin puts its faith in blue cheese

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/09/15 at 19:21

Wisconsin puts its faith in blue cheese
By Karen Herzog

MONTFORT, Wis. — Wisconsin is staking claim to one of the world’s oldest, most distinctive styles of cheese, and this town — barely big enough to be on the map — is home to a world champion.
Wisconsin dominates domestic production of blue-veined cheeses, which get their character and flavor from mold cultures intentionally coaxed during aging. MORE

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Warm up with traditional Taiwan ramen soup

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Food Styling, Japan, Photography, Кулинарные Тенденциии и Гид on 2008/09/14 at 21:00

Warm up with traditional Taiwan ramen soup
Chef Makoto Okuwa shares a recipe to make ramen without the box

Taiwan ramen soup recipe was stolen with permission from executive chef and partner of Sashi, Makoto Okuwa, who employs a unique take on Japanese cuisine by presenting traditional flavor combinations with an innovative flair. MORE

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Vietnamese cuisine has variety of ancient history

In Archives, Asian Cuisine, Culinary News, Food Guide, Travel Et Places, Vietnam, Кулинарные Тенденциии и Гид on 2008/09/14 at 20:25

Vietnamese cuisine has variety of ancient history

Vietnam has become a destination for fanatics who travel for food. And, by all accounts, it’s a cuisine that ranks right up there with the best.
If you listen to Vietnamese-American food experts, it is also a cuisine that can be translated into the Western kitchen once you become familiar with a few basics, such as the extensive use of fresh herbs. MORE

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They Look Good Enough to Eat

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Photography, Кулинарные Тенденциии и Гид on 2008/09/14 at 20:11

A Cook’s Garden
They Look Good Enough to Eat

Zucchini and other squash plants bear male and female flowers. A male is held upright on a long, slender stem; a female has a tiny squash at the base. I usually choose the males for cooking, leaving the others to produce fruits, but this time I picked both because the planting would soon be ripped out to make way for a crop of overwintering onions. MORE

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When in Italy….here’s how to eat real Italian food

In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/14 at 19:56

When in Italy….here’s how to eat real Italian food

Home Food’s emissaries are as tradition-bent as it gets—Italian mamas and grandmas along with a handful of men. That’s a different animal from the international Slow Food movement, which also has roots in Italy and is albeit sympathetic.
Collectively, they’re called cesarine. Marcante is one of them, but there are some 300 cesarine (and cesarini, the male version) in Home Food’s network, scattered across Italy from Sicily in the south to Lombardy in the north. MORE

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A mayo clinic: basic homemade mayonnaise

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/13 at 21:21

THE SAUCIER
A mayo clinic: basic homemade mayonnaise
Mel Melcon

SMOOTH COMBINATIONS: A range of flavors can jazz up classic homemade mayonnaise. Add fresh tarragon and stone-ground mustard, top; sprinkle in a pinch of saffron, middle; or spice things up with a purée of roasted piquillo peppers.
With an immersion blender, making basic mayonnaise is easy. Then once you master the original, get creative and spike it with mustard, tarragon, saffron or piquillo pepper. MORE

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Savouring-Saffron

In Archives, Culinary News, Food Guide, Food Styling, Photography, Кулинарные Тенденциии и Гид on 2008/09/13 at 21:06

Savouring-Saffron

Saffron has a long and fascinating history as seasoning, dye, perfume and medicine (or medicinal ingredient.) In ancient times it was widely used to cure anything and everything.
The Egyptians used it to cure stomach pains; Cleopatra used it in her baths for cosmetic reasons and to make her feel more amorous. Alexander the Great used saffron to heal his wounds. Romans liked to sprinkle saffron on the streets when Emperor Nero did a walkabout. The saffron would mask the odour of the streets, and – more to the point – the “rabble” in the streets. MORE

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Hallucinogenic chocolates doom Berlin sweet shop

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Special Reports, Sweet News, Кулинарные Тенденциии и Гид on 2008/09/12 at 19:48

Hallucinogenic chocolates doom Berlin sweet shop

BERLIN (Reuters) – Police closed down a Berlin sweet shop after discovering the owner was selling chocolates and lollipops laced with hallucinogenic mushrooms and marijuana. MORE

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Honeydew provides base for refresher course

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/09/12 at 19:35

Honeydew provides base for refresher course

As the summer heat persists, we need ideas for light meals that bypass the stove. Cold soups that feature fresh, in-season fruit or vegetables are precisely the ticket. This is the fruit soup I make most often. It has only three ingredients, but tastes complex and fantastic. People are so surprised when I tell them how simple this is, and what a great choice this is for beginning cooks to try their hand. MORE

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Six ridiculous restaurants

In Americas Cuisines, Archives, Culinary News, Food Guide, Food Styling, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/11 at 21:59

Six ridiculous restaurants
By: Peter Frick Wright

Used to be, a spirited birthday song and a special hat set your restaurant apart from the crowd. Now, with specialty gimmicks galore bringing folks in the door, restaurants have to go WAY over the top to get people talking.
Heart Attack Grill
It’s an elegant concept: dress up servers as “naughty nurses,” serve 8,000 calorie burgers and deep-fry the rest of the food in pure lard. MORE

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Banderillas: One-bite snacks from Spain

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Photography, Spain, Кулинарные Тенденциии и Гид on 2008/09/10 at 23:24

Banderillas: One-bite snacks from Spain

In Spain, where bullfighting traditions run deep, there’s even an appetizer that evokes the sport. Banderillas are small skewers of savory bites named for the sharp, pointed sticks used to provoke a bull into charging.
These uncomplicated appetizers provoke tapas bar patrons to linger and order more drinks. MORE

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Grab a fig while they’re at their best

In Amuse Bouche, Archives, Culinary News, Food Guide, Food Styling, Photography, Sweet News, Кулинарные Тенденциии и Гид on 2008/09/10 at 22:33


Grab a fig while they’re at their best

Whether you go to farmers markets for the small, brownish-green Celeste variety or shop at a supermarket for black Mission, brown Turkey and Calimyrna, figs are at the height of their season. MORE

Photo: Lucia Zeccara

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Would you eat a clone?

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/06 at 22:40

Would you eat a clone? What about the offspring of a clone? Food companies are sensing that many of us won’t, and are positioning themselves accordingly. A survey conducted by the Center for Food Safety, a group that opposes cloned and genetic engineered food, reports that 20 food companies have pledged that no meat or milk from a clone will end up in their products. Among those companies: giants Kraft Foods, General Mills, Gerber/Nestle and Campbell Soup Co.

read more | digg story

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Easy homemade wonton soup recipe

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/09/05 at 23:17


The term “wonton” is mostly commonly translated as meaning “irregularly shaped pasta.” But, the second translation I found is apparently from a popular Cantonese homonym that literally means “swallowing clouds.”

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Elite Street Eats

In Americas Cuisines, Archives, Asian Cuisine, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/09/04 at 00:49


Vendors in several U.S. cities are combining high-quality ingredients and ethnic inspiration to offer haute cuisine curbside. Skillet, a roving kitchen that stakes out different street corners during lunch hour, is known for a Kobe-style burger served on brioche with bacon jam, blue cheese and arugula.

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Eating for a Healthy Heart

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/04 at 00:07


Maybe you just came from the doctor’s office. Your cholesterol is a too high, your blood pressure is up, you weigh 30 pounds more than you should and you don’t remember the last time you exercised. How to Reduce Your Risk Factors for Heart Disease With Dietary Changes.

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‘Gender bending’ chemicals found in beer and wine

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/02 at 15:08

‘Gender bending’ chemicals found in beer and wine

If you are worried about the potential effects of phytoestrogens in soya, you may also want to avoid several other popular foods and drinks. More

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Calcutta: Mocambo

In Archives, Asian Cuisine, Ayurveda, Cooking Tips, Culinary News, Food Guide, India, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/02 at 11:46

Bites
Calcutta: Mocambo
By SOMINI SENGUPTA

My mother went to Mocambo to listen to Doris Day covers. I went to Mocambo for Fish à la Diana.
Mocambo opened its doors in 1956, a European oasis of glamour and jazz on Park Street, Calcutta’s famous cabaret row. Its second-generation owner, Nitin Kothari, called it independent India’s first nightclub, which is plausible, even if impossible to verify. There was a German architect, an Italian manager and, soon after its opening, a 17-year-old chanteuse named Pam Crain, More

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Want to lose weight? Eat eggs for breakfast

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/08/31 at 19:33

Want to lose weight? Eat eggs for breakfast
Eating at least two eggs for breakfast helps overweight adults lose more weight and feel more energetic, revealed a new study by an Indian-origin researcher.
Nikhil V Dhurandhar, PhD, lead researcher and associate professor in the laboratory of infection and obesity at Pennington Biomedical Research Center said that eating two eggs in the morning, as part of a reduced-calorie diet, helps in losing 65 per cent weight in overweight people, than those who eat bagel breakfast of equal calories. More

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Cuscus piccante con pollo e verdure

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/27 at 14:07

Cuscus piccante con pollo e verdure, di Peccati di Gola
Ingredienti per 4 persone: 200 g. di cuscus precotto, 2 zucchine, 300 g. di petti di pollo, 2 peperoncini piccanti, 2 pomodori maturi, 1 melanzana, 40 ml di olio extravergine di oliva, 1 cucchiaio di maizena, sale fino, 1 cucchio di sale grosso, 1 scalogno, 1 dado da brodo.

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Leaf wraps are a natural for the grill

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/08/27 at 14:01


Banana, fig and grape leaves bring distinctive flavors to such fillings as lamb meatballs, grilled halibut and feta. In the beautiful economy of the forest — or the urban backyard garden — leaves are nature’s brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a low-slung grill. Fig trees and grapevines yield leaves the exact size for enclosing, then grilling, a cube of feta, a recumbent sardine or a mint-studded lamb meatball.

read more | digg story

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Make Magic with Mangoes in Salsa and on the Grill with Toasted Coconut

In Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Sweet News, Vegetarian, Кулинарные Тенденциии и Гид on 2008/08/26 at 12:53

If you only know the mango as a smoothie ingredient, you’re missing out. Luscious, sweet, fragrant and full of juice, the mango is a nutritional powerhouse. The fruit is low in calories and high in essential vitamins and antioxidants, and is a good source of dietary fibre. When purchasing mangoes, choose fruits that are relatively free of bruises …

NOTES: ‘Food and Nutrition’
A fruit, originally of Indo-Burmese origin and now grown widely throughout the tropics, Mangifera indica. The fruit is ovoid, 3-5 in (75-120 cm) in diameter, with orange-coloured sweet aromatic flesh surrounding a large central stone. A 150-g portion (one quarter slice) is a rich source of vitamins C and A (as carotene); a source of copper; supplies 75 kcal (320 kJ).

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Gamberoni al Sale

In Archives, Cooking Tips, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 14:19


Gamberoni al sale, secondo di pesce da Peccati di Gola

Ingredienti per 4 persone: 12 gamberoni, 1 ciuffo di prezzemolo, erba cipollina, 1 spicchio d’aglio, olio extravergine di oliva, sale grosso, pepe.

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Pere al formaggio, un antipasto veloce da Peccati di Gola

In Archives, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 14:13


Ingredienti per 4 persone: 4 pere williams, 400 g. di formaggio caprino, 30 g. di trito di erbe aromatiche (maggiorana, dragoncello, erba cipollina, timo), 50 g. di cetriolini sott’olio, 1 cipollotto, 1 cucchiaio di olio extravergine di oliva, pepe, sale fino.

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Il Prosciutto di Parma in festa

In Archives, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 14:11

Quattro week-end di eventi, degustazioni mostre, spettacoli, visite ai siti di produzione. E tanto altro. È quanto promette l’undicesima edizione del Festival del Prosciutto di Parma, in programma dal 30 agosto al 21 settembre: un incontro ravvicinato con il Prosciutto di Parma e i luoghi in cui nasce.

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Padellata di pesce, colore di mare e terra

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 13:29


Padellata di pesce, colore di mare e terra con Peccati di Gola

Ingredienti per 4 persone: 800 g. tranci di pesce assortito (cernia, spada, branzino, nasello), 2 peperoni rossi e verdi, 1 peperoncino piccante, 1 cipolla rossa di Tropea, 1 spicchio d’aglio, 4 cucchiai di olio extravergine di oliva, 1/2 bicchiere di vino bianco secco, 2 rametti di prezzemolo, 1 pizzico di sale fino.

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Keep the oven off and enjoy: Granita, Berries Jubilee and Rose Wine Jelly

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Sweet News, Кулинарные Тенденциии и Гид on 2008/08/25 at 13:07


Cool summer dessert recipes from Paris-based chef and blogger David Lebovitz… Wherever you are, even if the oven stays off, it’s still nice to finish backyard barbecues and outdoor dinners with something sweet — a rich espresso granita maybe, or a sophisticated rosé jelly with nectarines and blueberries, or luscious berries jubilee with peach sorbet.

read more | digg story

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Keep the oven off and enjoy: Granita, Berries Jubilee and Rose Wine Jelly

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Sweet News, Кулинарные Тенденциии и Гид on 2008/08/25 at 13:07


Cool summer dessert recipes from Paris-based chef and blogger David Lebovitz… Wherever you are, even if the oven stays off, it’s still nice to finish backyard barbecues and outdoor dinners with something sweet — a rich espresso granita maybe, or a sophisticated rosé jelly with nectarines and blueberries, or luscious berries jubilee with peach sorbet.

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Fuzzy Logic. The Ideal Apricot Experience

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Sweet News, Кулинарные Тенденциии и Гид on 2008/08/24 at 17:39

The ideal apricot experience requires concentration. Few things capture summer’s carefree spirit like a perfect piece of fruit. Eating berries off the vine, still warm from the sun, is a pastoral trope. In the hot weather, nothing tastes as good as a sweet, fragrant peach, a juicy bite of watermelon or, as William Carlos Williams once noted, an ice-cold plum.
And then there are apricots.

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Fuzzy Logic. The Ideal Apricot Experience

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Sweet News, Кулинарные Тенденциии и Гид on 2008/08/24 at 17:39

The ideal apricot experience requires concentration. Few things capture summer’s carefree spirit like a perfect piece of fruit. Eating berries off the vine, still warm from the sun, is a pastoral trope. In the hot weather, nothing tastes as good as a sweet, fragrant peach, a juicy bite of watermelon or, as William Carlos Williams once noted, an ice-cold plum.
And then there are apricots.

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The diet that really works

In Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/08/22 at 12:44

Bryan Appleyard thinks he has found a diet that really works: it took him three weeks to shed 14lb with healthy ease. But he had to go back 5,000 years to discover the science behind it.

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5 Reasons to Write Down Everything You Eat For a Week

In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/08/21 at 22:42

Quick, what did you eat for lunch on Monday? Ok, stop, you have no idea and neither would I. That’s a problem if you are trying to lose or maintain your weight. How do you know what is causing gains and losses if you aren’t tracking things? If you need to be coerced,consider these reasons why writing down everything you eat for a week will help.

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Building a better burger

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food Styling, Photography, Кулинарные Тенденциии и Гид on 2008/08/21 at 22:36

Hamburgers are made of beef, but from this day forward, remember that great burgers come from many sources: lamb, pork, turkey, even salmon or crab. Think of the meat as a neutral ingredient you can flavor a billion different ways. Then, using your experience and knowledge, start putting together combinations, and taste as you go. Season judicious

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Nine Salts That Will Spice up Your Life

In Amuse Bouche, Archives, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/08/20 at 16:51


One of the latest food trends, according to the American Food Institute’s “what’s hot, what’s not” survey, is something even more basic. Ranking in as the tenth hottest item on their list is our old friend, sodium chloride—a.k.a, salt.

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Canapè ai granchi, stuzzichini per un aperitivo peccaminoso

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/20 at 13:28

Ingredienti per 4 persone: 4 fette di pancarré, 200 g. di polpa di granchio lessata, 1 limone, 1 bicchiere di latte, 60 g. di burro, 2 cucchiai di farina, 1/2 bustina di zafferano, 1 cucchiaio di pangrattato, sale, pepe e noce moscata.

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Pizza Hut Is Sorry It Backed A Cockroach Into Your Pizza…

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Кулинарные Тенденциии и Гид on 2008/08/19 at 13:42

Yum! brands, the U.S. operator of the Pizza Hut, lost its license for a month and then reopened with “increased cleaning practices,” according to the (Australia) Sunday Mail. The Brisbane Court ordered the company to pay a fine of $35,000, and Yum! has said it is sorry for the incident. No word on whether the customer who got the cockroachs

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Frittura di ostriche, squisite novità

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/19 at 13:20

Frittura di ostriche, squisite novità da Peccati di Gola

Ingredienti per 4 persone: 24 ostriche, 2 limoni, 1 ciuffo di prezzemolo, 1 tuorlo, 1 cucchiaio di farina, olio extravergine di oliva, sale, pepe.

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So Which End of An Egg do you Open?

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Кулинарные Тенденциии и Гид on 2008/08/12 at 01:28

A top chef says it is “pretty basic”, but for many young Kiwis the simple art of boiling an egg is beyond them.One in 12 Kiwis aged under 30 were not confident, or had never even attempted, boiling an egg.

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$910 For A Single Bunch Of Premium Grapes

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Japan, Special Reports, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/08/12 at 01:16


A new variety of premium grapes debuted in Japan on Monday, with a single bunch fetching as much as $910. A Japanese hotel manager paid that amount, or about $26 per grape, for a 1 1/2 pound (700-gram) bunch of the Ruby Roman grapes to serve guests at an upscale hotel, officials said.

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Gordon Ramsay’s exotic salads

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/08/04 at 12:00


The chef discovers new flavours on holidays that combine into cool and interesting combinations. Three recipes to try…. A holiday abroad is a great time to pick up ideas for new recipes. Nine times out of ten you’ll find me by the sea, wolfing down as much fresh seafood as possible with plenty of salad and vegetable dishes on the side.

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The Epicentre – On Spices and Co.

In Archives, Culinary News, Food Guide, Food Styling, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/08/04 at 10:46

The Epicentre
on Spices and other Delicacies

This is a very interesting site on Spices and other Food-related categories.
Here the link to the Sices section: Encyclopedia of Spices

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The Perfect Chicken Fried Steak Recipe

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/08/04 at 10:41

The Perfect Chicken Fried Steak Recipe

A family chicken fried steak recipe that has been passed down, passed around, tweaked, perfected, and enjoyed for three generations.
It’s simple, but effective, with a great down-home feel that will taste like Texas every time! Something to try-out!!! Click here for the Recipe

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16 Secrets The Restaurant Industry Doesn’t Want You to Know

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/08/02 at 14:36


A hidden force behind America’s obesity epidemic is the fact that many chain restaurants-which provide one-third of all restaurant meals, according to the New York Department of Health-obfuscate the fat and calorie counts of their menu items, and fight any attempt to shed light on what, exactly, is going on between their buns and inside their taco

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The Skinny on Scallops

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/08/02 at 13:01

Scallops are low in calories, fat, carbohydrates and cholesterol, so it’s a nutritional crime when they are breaded and deep-fried or drowned in a fat-laden casserole.Health experts recommend eating at least two seafood meals a week as part of a healthful diet. Pleasantly sweet and mild scallops can be a good choice because their flavor has broad appeal even among those who aren’t the big fans of seafood.

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Grilled cheese vies to be the greatest thing on sliced bread

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/08/02 at 12:33


Perhaps nothing says comfort quite like a grilled cheese sandwich. The classic treat of childhood evokes memories of after-school snacks and Saturday lunch treats.
These days, the humble sandwich has been making its way onto menus of well-heeled restaurants, and it isn’t the simple sandwich your mother used to make.

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Frittata With Red Peppers and Peas – Recipe for Health

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/01 at 21:01

The week of the egg continues, with a recipe for a frittata that looks beautiful on a buffet and is a great destination for frozen peas.
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry.

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Food Apartheid

In Americas Cuisines, Archives, Culinary News, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/08/01 at 15:31


The war on fat has just crossed a major red line. The Los Angeles city council has passed an ordinance prohibiting construction of new fast-food restaurants in a 32-square-mile area inhabited by 500,000 low-income people. We’re not talking anymore about preaching diet and exercise, disclosing calorie counts, or restricting sodas in schools. We’re talking about banning the sale of food to adults. Treating French fries like cigarettes or liquor.

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Eel Drink Goes On Sale For Japan’s Hot Summer

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Japan, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/31 at 13:01

Eel Drink Goes On Sale For Japan’s Hot Summer

(AP) It’s the hottest season of the year in Japan, and that means it’s eel season. So, bottom’s up!
A canned drink called “Unagi Nobori,” or “Surging Eel,” … “It’s mainly for men who are exhausted by the summer’s heat,” Hayashi said of the beverage, believed to be the first mass-produced eel drink in Japan. More

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The World’s Biggest BBQ 335 FT Long

In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Holidays~Celebrations, Photography, Russia, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/31 at 11:12


Hungry Russians create a 335ft long barbecue, with 500 sausages on 250 skewers. Most BBQs entail flipping a couple of burgers at the bottom of your garden and assembling a vegetable kebab if you’re feeling creative.But that was not the case in Moscow as a team of Russians decided to supersize and hold what they are calling the world’s longest BBQ.

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Weird and Bizarre Drinks from Japan [Update]

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Food Guide, Japan, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/31 at 10:59

What is it with Japan and weird drinks? Part of the answer lies in the love Japanese have for soft drinks – surveys show that about 40% of the nation’s citizens drink at least one soft drink every day. That’s about 50 million people! In addition, trends come and go very quickly in Japan. What’s cool today is as flat as warm Pepsi Ice Cucumber tomorrow. … so soft drink companies are constantly coming out with something new and (hopefully) attention-grabbing ’cause one success more than makes up for dozens of failures.

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Singapore Street Food

In Archives, Asian Cuisine, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/07/30 at 17:51


There are formal restaurants everywhere in Singapore, fancy Chinese establishments that rival the best of Hong Kong or Taipei; convincing replicas of Italian trattorias; swanky “Continental” places. I even once ate at a hotel restaurant here whose menu reproduced, at great expense, the food of Citrus in Los Angeles. But when food people talk about Singapore, what they mostly talk about—sometimes with the mystical awe and longing you might hear in surfers discussing the winter waves on Oahu’s north shore—is the city’s wealth of street food.

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Let the Meals Begin: Finding Beijing in Flushing

In Americas Cuisines, Archives, Asian Cuisine, China, Culinary News, Food Guide, Кулинарные Тенденциии и Гид on 2008/07/30 at 17:43


Everything tastes different in Flushing, Queens, the best neighborhood in New York for tasting the true and dazzling flavors of China. SEATED at a rickety table, saltshaker poised above a bowl of delicate chicken-and-ginseng soup, the young Taiwanese woman considered a question: why not use soy sauce?“Soy sauce is so American,” she said finally. “It makes everything taste the same.”

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Ricotta Crostini with Soppressata

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/30 at 17:32


Ricotta Crostini with Soppressata

Creamy, luscious cows’ or sheep’s milk ricotta pairs beautifully with grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini. More

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Chef Raises Allergy Awareness

In Archives, Culinary News, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/07/30 at 15:00

Food allergies can be severe, according to Chef Ming Tsai, host and executive producer of public television’s ”Simply Ming.”To Ming, practicing food safety means requiring all restaurants to train staff on food protection, putting a notice on menus of the customer’s obligation to inform the server about any food allergies and to maintain a list of ingredients used in preparation of each and every food item.His advice to other parents with food allergy-plagued kids: Stop trying to emulate things they can’t eat, and learn how to cook things they can.

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A Taste of Scotland

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/26 at 19:27

The Highlands offer gorgeous landscapes and stunning views. But three bed-and-breakfast inns are making the region a culinary destination as well. WHAT scared me wasn’t that the young Scotsman was talking about sheep innards.It was the readiness with which he spoke of them. It was the context. He knew that I had arrived in Scotland, for my first visit, just an hour earlier. He and I were all of 90 seconds into our conversation.

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Ever Wonder Why Junk E-Mail Is Called “Spam?”

In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Photography, Special Reports, UK, Кулинарные Тенденциии и Гид on 2008/07/25 at 23:07

Unsolicited e-mail is known as “spam.” Why is that? The answer goes back to Hormel Foods in 1937, and Monty Python in 1970.Hormel Foods created a canned precooked meat product called SPAM luncheon meat, and since 1937 has sold an astounding six billion cans around the world. The labeled ingredients in its “classic” variety are ham, pork, sugar, .

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101 20-Minute Dishes for Inspired Picnics

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food Styling, Holidays~Celebrations, Photography, Кулинарные Тенденциии и Гид on 2008/07/25 at 00:12


The Minimalist
101 20-Minute Dishes for Inspired Picnics

THERE is something both innocent and exciting about a picnic, even if you are only packing a few things at the last minute and heading down the street to the park. It may be nothing fancier than bologna or tuna salad on white bread, but you’re still likely to have a good time, which is probably why many of us remain devoted to the same picnic foods we’ve eaten all our lives. More

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Recipes for Health – Fresh Tomato Sauce alla Marinara

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/07/24 at 22:54

Recipes for Health
Fresh Tomato Sauce

The latest in a series of daily recipes for the health-conscious. Today, a recipe for a quick, simple marinara sauce that will only be good if your tomatoes are ripe. More

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These deviled eggs take comfort food to new heights

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/24 at 22:50


Great deviled eggs require a secret weapon. Something to ensure that every indentation in the tray is emptied in rapid-fire succession, that those creamy little halves are popped into the mouth like so much hot buttered popcorn.

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In dieta con tacchino alla griglia in marinata di arancia

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/07/24 at 21:45

In dieta con tacchino alla griglia in marinata di arancia di Peccati di Gola

Ingredienti per 4 persone: 400 g. di scaloppine di tacchino, 2 arancie, 1 spicchio d’aglio, 1 grosso pizzico di erbe di Provenza, sale e pepe.

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Photo by: Gaetan Lee

No ambiguity: Lobster is safe, green stuff isn’t

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/23 at 20:08

The intersection of commerce and public health can be a dangerous place.
That was clear last week, when the state issued a warning that eating lobster tomalley could be hazardous to your health. The slimy green stuff, which serves as the lobster’s liver and which some folks love to eat, has recently tested positive for high levels of the toxins caused by red tide algae. And those toxins can, in extreme cases, lead to respiratory failure and death.

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Summer Berry Muffins Recipe – Diabetic Recipes

In Americas Cuisines, Amuse Bouche, Archives, Chocolate, Cooking Tips, Culinary News, Food Guide, Sweet News, Кулинарные Тенденциии и Гид on 2008/07/22 at 23:00


Diabetic Recipes | Living Healthy
Fresh summer berries not only add delicious flavor and color to these tempting muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled – an ideal addition to a family breakfast, or for breakfast on the go.

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Asian Dressing Differently

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:32


She won’t reveal the precise recipe, for which she credits family friend Sandy Martz, Wolfe will say that she begins with a mix of honey, water and cider vinegar which is boiled down, or reduced by about a third before the remaining ingredients are added; these include canola oil, sesame oil and tamari, which is Japanese soy sauce.

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Spaghetti al sudore di pomodoro, freschezza in tavola da Pec

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:16


Ingredienti per 4 persone: 320 grammi di spaghetti, 8 pomodori maturi, 2 spicchi d’aglio, 10 foglie di basilico, 3 cucchiai di olio extravergine di oliva, 50 g. di parmigiano grattugiato, sale, pepe.

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Spaghetti al sudore di pomodoro, freschezza in tavola da Pec

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:16


Ingredienti per 4 persone: 320 grammi di spaghetti, 8 pomodori maturi, 2 spicchi d’aglio, 10 foglie di basilico, 3 cucchiai di olio extravergine di oliva, 50 g. di parmigiano grattugiato, sale, pepe.

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Rise of the ‘Gastrosexual’ as Men Take Up Cooking

In Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2008/07/21 at 21:51


They say that the way to a man’s heart is through his stomach but it seems the dining tables have turned as increasing numbers of men are taking up cooking in a bid to seduce women.

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