Thursday, April 21, 2016
International food blog: UNITED STATES: The Kitchen - Spring Entertainig o...
International food blog: UNITED STATES: The Kitchen - Spring Entertainig o...: http://www.foodnetwork.com/shows/the-kitchen/500-series/early-spring-entertaining.html Early Spring Entertaining Jeff Mauro's grilli...
UNITED STATES: The Kitchen - Spring Entertainig on Food Network QUICK LINK and VIDEO on Easy Ingredient Replacements
http://www.foodnetwork.com/shows/the-kitchen/500-series/early-spring-entertaining.html
Early Spring Entertaining
Jeff Mauro's grilling a delicious blackened hanger steak
and Cooking Channel's Tiffani Thiessen shares her
entertaining tips for an at-home pizza party. There's
quick and easy snacks on the go, new tricks for hiding
healthy ingredients in decadent desserts and tips on
planting a kitchen herb garden. Plus, Geoffrey
Zakarian's herb infused cocktail.
VIDEO ON Easy Ingredient Replacements LINK BELOW
http://www.foodnetwork.com/shows/the-kitchen/videos/kc500/early-spring-entertaining.vid-0237141.html
Early Spring Entertaining
Jeff Mauro's grilling a delicious blackened hanger steak
and Cooking Channel's Tiffani Thiessen shares her
entertaining tips for an at-home pizza party. There's
quick and easy snacks on the go, new tricks for hiding
healthy ingredients in decadent desserts and tips on
planting a kitchen herb garden. Plus, Geoffrey
Zakarian's herb infused cocktail.
VIDEO ON Easy Ingredient Replacements LINK BELOW
http://www.foodnetwork.com/shows/the-kitchen/videos/kc500/early-spring-entertaining.vid-0237141.html
International food blog: AMERICAN: The Kitchen on Food Network tells some ...
International food blog: AMERICAN: The Kitchen on Food Network tells some ...: LINK TO THE KITCHEN SECRETS Secrets Show Take everyday recipes to the next level with Katie Lee's Barbecue Potato Chip- Crusted...
AMERICAN: The Kitchen on Food Network tells some secrets QUICK LINK
Take everyday recipes to the next level with Katie Lee's Barbecue Potato Chip-
Crusted Salmon and Jeff Mauro's Pickle-Brined Pork Chops with Sweet and Spicy
Peppers. Restaurant secrets are revealed to help make your food taste better, then
it's a showdown between Geoffrey Zakarian's Cherries Jubilee French Toast and
Marcela Valladolid's Cafe de la Olla French Toast. Plus, cookbook author Candice
Kumai shares some hidden healthy ingredients in desserts while making truffles with
dates and Geoffrey makes a Balsamic Boulevardier cocktail
Monday, April 11, 2016
International food blog: UNITED STATES: Top Restaurant Review Sites
International food blog: UNITED STATES: Top Restaurant Review Sites: I did some internet studies and came up with the following rankings using 3 popular ranking sites. Not all of the below review sites were on...
Friday, April 8, 2016
UNITED STATES: Top Restaurant Review Sites
I did some internet studies and came up with the following rankings using 3 popular ranking sites. Not all of the below review sites were on all three rankings sites: (nor are these necessisarily ranted 1-9 - just stats)
- Yelp - number 1, 1, 1
- Urban Spoon - 2, 3
- Trip Advisor - 3, 10
- Chowhound - 2
- Open Table - 3, 7, 7
- Gayot - 4, 6, 10
- Zagat - 5, 5, 7
- Citysearch - 4, 5, 12
- Yahoo local - 8, 12
Generic photos of foods below:
Thursday, April 7, 2016
INTERNATIONAL: HERBS AND SPICES 22 - Sarriette (from Provence in ...
International food blog: HERBS AND SPICES 21 - Sarriette (from Provence in ...: About summer savory or sarriette from WIKI Another link about sarriette (Pronounced sah ree et) Looks rosemary
INTERNATIONAL: HERBS AND SPICES 22: SARRIETTE OR SUMMER SAVORY (from Provence in France)
(Pronounced sah ree et)
Looks rosemary, doesn't it?
PURCHASE: You can order from Amazon using "sarriette" as the search word to get the authentic French Herb. If you use summer savory you will get other products also.
USE: Sarriette or summer savory (not as bitter as winter savory) is used as an ingredient in Herbes de Provence, famous world-wide, add flavor to the Beyond region. Rosemary (romarin), sage (sauge), origan (origan), marjoram (marjolaine) and savory (sarriette) are used alone or in different mixtures together to give Provençal cooking its unique taste and smell. A typical jar of Herbes de Provence lists " savory , rosemary (romarin), (serpolet), marjoram (marjolaine), origan (origan), (basilic), thyme (thym) in variable proportions".
Photo of Herbes de Provence
USES: Summer savory is a traditional popular herb in Atlantic Canada (Atlantic Canada is the region of Canada comprising located on the Atlantic Coast, excluding Quebec, New Brunswick, Prince Edward Island, Nova Scotia and parts of Newfoundland and Labrador) where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck.
It also is used to make stews such as fricot (a traditional Acadian (French) dish. The word fricot has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food).
The main ingredients of fricot consist of potatoes, onions and whatever meat, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken, clams, rabbit, beef or pork and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).
Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most US and Canadian stores which specialise in French foods. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, STUFFED CABBAGE providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (шарена сол 'colorful salt').
Summer savory is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls).
Wednesday, April 6, 2016
International food blog: ITALIAN: PASTRY: Sfogliatella - Pronounciation g...
International food blog: ITALIAN: PASTRY: Sfogliatella - Pronounciation g...: What is Sf ogliatella? An Italian dessert from the province of Salerno pronounced - See pronounciation link: LINK TO PRONOUNCIATION...
ITALIAN: PASTRY: Sfogliatella - Pronounciation guide, photos, recipes and VIDEO
What is Sfogliatella? An Italian dessert from the province of Salerno pronounced - See pronounciation link:
LINK TO PRONOUNCIATION
According to WIKI:
The dough is stretched out on a large table, or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the sfogliatella's characteristic ridges.
LINK TO PRONOUNCIATION
According to WIKI:
The dough is stretched out on a large table, or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the sfogliatella's characteristic ridges.
Recipes for the dough and filling vary. Fillings include orange-flavored ricotta, almond paste and candied peel of citron.
Recipe first came from Salerno but is popular in other areas such as Naples. (photos below video link)
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