Chef Flay's crowd-friendly menu
\"Chef Arlena takes the lesser known history of cooking to a younger generation of budding chefs who are hungry for the stories behind the food! The past comes alive with colorful relatable illustrations and fun facts for learning nestled alongside the adventure. It's clear that Arlena understands how to engage children in the delectable art of preparing food; no doubt a result of her many years experience in the kitchen with students of The Children's Culinary Institute. This book is sure to be gobbled up by little cooks everywhere!\"\"A fantastic way to bridge culinary treasures and modern day life! Chef Arlena brings the history of chefs to life in this fun and beautiful story, and gives families an opportunity to explore the kitchen together.\"
La Panzanella est une salade très antique provient de la tradition paysanne de la région de Toscane. préparé par les paysans qui passaient
Lobster rolls are seaside paradise in sandwich form — but you don't need to be on the water to enjoy a great one. Here's Food Network's guide to the best restaurants serving up lobster rolls across the country.
Children of Bellevue is thrilled to be honoring Chef Marcus Samuelsson, the internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence, at the 20…
From the guy who introduced me to speidie sauce, comes a baked ratatouille, from the cookbook, Charlie Palmer’s American Fare. Being that it’s late summer and my garden is producing nicely, a ratatouille is a perfect dish to make. A baked ratatouille was really enticing to me. From
Chef Guy Turland has parlayed his surfer-boy love of coastal life & fresh approach to food into a global business with his Global cafes, cookbooks & TV shows
With the start of the Memorial Day Weekend, I’m posting this recipe that seems fitting for all of the crazy barbecues, parties and gatherings that’ll be taking place across the country. I’m not sure if you’ve heard of this salad, but it’s a Guy Fieri recipe which I’ve depended on for many a picnic at […]
Damien Rice - The Professor & La Fille Danse
No need to hop on the next train to Flavortown; it's coming straight to your kitchen in the form of this quick, smoky, tender meat with bright, tangy slaw.
It looks like it’s going to be a bumper year for figs. When I peek beneath the lobed leaves of our ficus carica trees, I have visions of plenty. Dozens upon dozens of pear-shaped fruit dangle temptingly within reach. One ripe LSU purple fig ready to pick Much as I’d like to pluck one early, I try to be patient. Biting into an unripe fig — like sampling an unripe banana — is not a pleasant experience. Figs taste best when left to ripen on the tree. A ripe fig is plump, juicy and sweet. When gently pressed, it has the give and take of soft flesh. Although still seedy, fig seeds are not nearly as obvious in the fresh fruit as they are in the dried version of this ancient food. There are over 700 named varieties of figs. All are filled with tiny edible seeds like in the four species shown here. (image from www.greekcuisine.com) Fig trees have been around for ages. Fossils found in an early Neolithic village near the Palestinian West Bank city of Jericho suggest figs were one of the first cultivated foods, farmed at least 1,000 years before the domestication of wheat and rye. These semi-tropical plants play a prominent role in biblical stories and were considered sacred by Ancient Romans. The Ancient Greeks held figs in such esteem that the government permitted the export of only inferior fruit, thus securing the tastiest varieties for themselves. Over time, fig cultivation spread throughout India, China, Africa and the Mediterranean. Spanish and Portuguese missionaries brought them to California in 1759 and by the late 1800s, these relatives of mulberry, breadfruit and jackfruit grew on more than 1,000 acres of farmland in the Sacramento Valley. Today, 98 percent of all figs grown in the United States come from California. Of the 38,700 tons produced in California in 2012, all but 4,000 tons were turned into products like cookies (think: Fig Newtons), candies, jellies, pastes and assorted health care products. Only 10 percent of all figs are eaten in an unprocessed form, so it’s no wonder few Americans have ever had the pleasure of biting into a juicy ripe fruit. Until I met my husband, I was one of those people. The only figs I grew up eating were the hard, dried variety. I remember tearing through the tough, leathery skin with my teeth to get to the sweet, sticky flavor within. While I liked the taste, I didn’t like the way seeds wedged themselves between my teeth, so I wasn’t disappointed that my mother only bought them once a year, during the holidays. That changed when I married into a family where exotic foods were everyday fare. My husband Ralph grew up eating fresh figs and once we settled down, he decided we should grow our own. Unfortunately, the place we lived during that time was Cape Cod, not exactly an ideal fig-growing climate. Nonetheless, we planted trees and while I don’t remember ever having a substantial harvest, I recall with clarity all the effort my husband put into their care. Every autumn, he’d loosen the soil around the roots just enough to tip the trees over onto their side. That in itself was quite the production. He’d then cover the supine plants with a thick layer of mulch to protect them from the cold, reversing the process in the spring. Although I don't have any pictures of Ralph tipping over and mulching our trees on Cape Cod, the above photo from www.gardenAtoZ.com depicts the same process. For more information about growing figs in cold climates check out their website. Cold-weather concerns vanished when we moved to Florida. Fig trees thrive in Florida’s warm climate, and my fruit-loving husband took full advantage of that fact. He planted fig trees everywhere. Three large specimens are just outside our west-facing entry with several dozen more scattered around the property. Not surprisingly, the tree that symbolizes abundance, fertility and sweetness is easy to grow and easy to propagate. Rooted cuttings produce fruit in just a couple years and, assuming nematode-resistant varieties are grown, they are fairly unbothered by pests or diseases. With our trees, the main obstacle we contend with is getting to the fruit before critters do. Squirrels, crows and wild turkeys are among the animals that like them, too. Crow in a fig tree... Crow with a fig If you’ve never tasted a ripe fig, the perfect time to do so is now when fresh figs are available in groceries, farmer’s markets and at the occasional u-pick farm. There are many varieties to choose from and all are delicious. Try a fig or two, and discover a taste that has endured for ages.
Burgers swept TODAY's barbecue matchup. Which Fourth of July food lights your fire?
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Enjoy the zesty comfort of Avgolemono, a Greek chicken lemon soup with tender chicken, nourishing rice, and a creamy egg-lemon blend.
More than a year after the theft, the bright yellow Lamborghini was discovered in a storage unit in Point Richmond, Calif.
The Diners, Drive-Ins and Dives star puts his spin on the classic gravy and egg noodles recipe
' In the Bon Appétit series "Back to the Chef", the infamously irritable chef Gordon Ramsay challenged a hapless, inexperienced cook named Shane to
Although a sausage wrapped in a pancake may not seem like an obvious choice, the galette-saucisse, a classic of Brittany, is the perfect snack for cheering on France in the Euros.
Adapted from: Food52 Vegan by Gena Hamshaw So many vegetables could work here: cabbage, kale, cauliflower, broccoli, parsnips, carrots, squash, etc. If you are using kale and cabbage, slice the leaves relatively finely or at least try to make the vegetables you are roasting together be uniform in size so that they cook evenly. Freekeh is not something I've cooked with many times, but I happened to have a bag of it on hand, and I think I'll be buying it more often. It cooks quickly and has a nice, chewy texture — it reminds me of bulgur. Freekeh is harvested when it's young or "green" then roasted, which gives it a slightly smoky, nutty flavor. Use any grain in place of the freekeh: farro, wheat berry, quinoa, bulgur, etc. I've used both currants and golden raisins, but chopped dates would be nice, too — anything to add a touch of sweetness. Nuts would be a nice addition here.
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Beef tamales (Tamales de Picadillo) can be a perfect alternative if you want to try something other than pork or chicken tamales. This time, we will be making a delicious recipe for tamales with ground beef, called “Tamales de Picadillo”.
This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.
