Tuesday, June 19, 2018

How To Make Dried Fruit (And Veggies) At Home


HOW TO MAKE DRIED FRUIT (AND VEGGIES) AT HOME





Dried fruit makes an excellent addition to your summer salads. They are also perfect in desserts and baked goods and breakfast favorites like pancakes and waffles. Have you tried making dried fruit at home? It's a fairly easy process that can be accomlished without any fancy equipment.

A food is properly dehydrated when 95% of its water content has been removed. This extends the shelf life of the fruit and also concentrates its flavor. Let's take a look at the different methods we can use to make dried fruits and vegetables at home.

WHAT ARE THE FOODS THAT CAN BE DRIED?




When it comes to fruits that can be dehydrated the list is long and varied. Apricots, strawberries, apples, pineapples, blackberries, raspberries, pineapples, figs, cherries, plums, pears, bananas, blackberries, oranges, persimmons, mangos, bananas, and more.

Among the many vegetables that may be dried are tomatoes, zucchini, leeks, bell peppers, kale and mushrooms. Let's not forget the many aromatic herbs that are wonderful dried such as sage, oregano, bay leaves, basil, rosemary, parsley, thyme and chives.

HOW TO GET STARTED


In general, almost all varieties of fruit and vegetables can be dried. It is important that the chosen ingredient not exceed the right degree of ripeness because it won't dry properly. Before getting started you should wash the fruit or vegetable in water with a touch of lemon juice and dry thoroughly. This will shorten the drying time.

CAN YOU DRY FRUIT IN THE OVEN? YES!


An excellent way to dehydrate fruit is to dry it in the oven. This is an easy method - albeit a long one - but the results are well worth the wait. All you need is an oven at a constant temperature between 40 ° to 60 °C (100 - 140 F ) in ventilated mode (if your oven is a bit 'vintage', leave the door ajar and you will have the same result).

Start by cutting the previously pitted fruit into very thin slices. Then arrange the slices of fruit without overlapping them on a baking tray lined with parchment paper. Leave in the oven for 4 to 12 hours, depending on the percentage of water contained in the fruit.

Take a look at this video for more tips on how to dry fruit in the oven:

 
Some vegetables such as kale don't require a long time in the oven. A quick 15-minute baking time is enough to ensure crispy leaves. Learn how to make kale chips.

HOW TO DRY FRUIT IN A DEHYDRATOR




Dehydrated fruits and vegetables are a staple of vegan diets around the world, including the cuisine of renown Danish chef René Redzepi. Naturally, chefs have access to high-tech dehydrating machines but there are many others available for household use (like the one pictured above).

Each food dehydrator is unique so you'll need to consult the owner's manual. Keep in mind that the drying process is still a long one (sometimes up to 18 hours) but, unlike using the oven, a food dehydrator won't warm up your home.

HOW TO DRY FRUIT IN THE MICROWAVE


Perhaps the easiest (and cheapest) way to dry fruit: the microwave is your secret weapon for having dried fruit available year round. How can you pull it off? Place a sheet of baking paper inside the microwave. Then arrange the slices of fruit, remembering to not overlap any pieces. Set the cooking time to one minute at most, then continue cooking at 30-second intervals until the fruit is completely dehydrated. Voila! Instant homemade dried fruits at your disposal.

HUNGRY FOR MORE?




Learn how to preserve all types of food by salting, pickling, canning, and more.

http://bit.ly/2tiHTKs

World's 50 Best Restaurants 2018, The Countdown Has Begun


WORLD'S 50 BEST RESTAURANTS 2018, THE COUNTDOWN HAS BEGUN


While waiting for World's 50 Best Restaurants 2018 live stream on Fine Dining Lovers, we take a look back at last year's top 2 restaurants.

World's 50 Best Restaurants 2018, The Countdown Has Begun


World's 50 Best Restaurants list for 2018 will be announced today, 19 June in Bilbao.

Don't miss the live stream on Fine Dining Lovers today at 8:45 Bilbao time on this page: we'll bring you all the action direct from the Bilbao's Euskalduna Palace, as well as keeping you up to date on Twitter as the night progresses.

WHO WILL BE THE #1?


The only questions left is: who do you think will win this year? Will New York's Eleven Madison Park claim the title again?

While waiting for the announcement, don't miss these exclusive articles on last year's top 2 chefs.



WAITING FOR THE 2018 LIST


A number of awards are already known: British chef Clare Smyth is the recipient of the elit Vodka World's Best Female Chef Award, Peru's Gaston Acurio will receive the Diners Club® Lifetime Achievement Award, while SingleThread, the farm restaurant in Northern California from husband and wife team Kyle and Katina Connaughton has been announced as the winner of the Miele One to Watch Award 2018. They will collect the awards tonight during the official ceremony.

The countdown has begun for discovering this year's 50 Best Restaurants List.

In the meanwhile, read also our exclusive interviews with Clare Smyth, and with Kyle and Katina Connaughton.





http://bit.ly/2MEwkGr

'Food Meets Art' at the Guggenheim, Bilbao


'FOOD MEETS ART' AT THE GUGGENHEIM, BILBAO





Ahead of The World’s 50 Best Restaurants 2018 in Bilbao, the live stream of which you can watch onFine Dining Lovers from 8.45pm CEST on 19 June, the most culturally curious food lovers headed to the city’s Guggenheim Museum for a special warm-up in the form of a discussion around food and art from S.Pellegrino.

‘Food Meets Art,’ brought together two of the best chefs in the world, Alain Passard and Massimo Bottura, both famous for their love of art of course, together with Portuguese artist Joana Vasconcelos and architect/designer Giulio Cappellini, for a fascinating discussion chaired by curator Marta Arzak, who herself is part of a gastronomical dynasty (the Arzak restaurant in San Sebastian).

Those assembled pondered on the emotion of flavour and whether chefs can call themselves artists – “Chefs are not artists,” argued Bottura, perhaps controversially, who himself takes great inspiration from the likes of Ai Weiwei and Joseph Beuys, but “artisans obsessed with quality” – and exactly what it takes to be contemporary. “To be contemporary, you must experiment, experiment, experiment!” argued Cappellini, who drew a fundamental parallel between all creative pursuits, namely the shared wonder in the natural world, and spoke of how he tells the young people he meets on his frequent visits to universities that “there are millions of things to invent and do,” and not to feel like everything creative and worthwhile has already been done.



Alain Passard and Josean Alija

Passard spoke about how establishing the gardens that feed into the largely plant-based menu at his three-Michelin-star Paris restaurant L'Arpège had “saved his life” and brought him back to cooking when he was at a low ebb. Seeing, touching and hearing – Passard likes to tune into the sound of things cooking to judge when they’re ready – the beauty of nature very day had revived him he said. “I think we [chefs] have the most beautiful job in the world.”

That passion is something Bottura wants to put into every bite at his Osteria Francescana restaurant, where he looks to examine the traditions of the Emilia-Romagna region with a critical eye. “You have to break things to guarantee a new future,” he said, taking inspiration from Ai Weiwei. “Chefs make the invisible, visible ... you just need a little poetry.”

Vasconcelos is an artist who takes great inspiration from the kitchen, indeed many of her artworks feature kitchen objects: “The kitchen is the most fascinating room in the house,” she said, “because it has lot of objects I can use.” She is taking the crossover of food and art to quite literally another level with her latest project: a life size wedding cake made of ceramic, through which you can ascend to become traditional, but very real, wedding cake figurines!



With plenty to think about, the assembled guests were led, post discussion, to the atrium of the museum for a unique gastronomic experience: S.Pellegrino’s The Journey of Water project, led by Cappellini and first launched at this year's Milan Design Week for which three leading design houses have reinterpreted the famous S.Pellegrino bottle, was the inspiration for a series of small dishes from chef Josean Alija of the one-Michelin-starred Nerua restaurant at the Guggenheim, using some of the best local ingredients, including sardines and tear peas, and the region’s famous pil pil sauce, enjoyed alongside much discussion about how exactly food meets art.

http://bit.ly/2MD3gyU

S.Pellegrino Young Chefs Cook at Sapori Ticino 2018


S.PELLEGRINO YOUNG CHEFS COOK AT SAPORI TICINO 2018





S.Pellegrino Sapori Ticino 2018 welcomed a talented trio of top young chefs to Restaurant Seven, Lugano for a spectacular dinner showcasing their creative talents in a unique five-course menu at this edition's spectacular "Young Chef Night."

Resident chef Claudio Bollini was joined in the kitchen for the occasion by rising talents, Edoardo Fumagalli (S.Pellegrino Young Chef 2018 finalist for Italy), David Wälti (S.Pellegrino Young Chef Switzerland finalist), Diego Della Schiava (in the final in the Switzerland competition in Zurich) and colleague, Damiano Bonomi.

Each of the Young Chefs rose to world fame in the biggest talent search to find the best young chef under 30 in the world in their respective regions. Fresh from the Grand Finale in May, they were able to put aside friendly rivalry for the evening to join forces and showcase their signature dishes as part of the spread of exclusive S.Pellegrino dinners in Ticino, Switzerland.

Whilst the prestigious food and wine festival in the Swiss canton attract Michelin stars, the event is equally designed to attract younger and encourage young chefs who could become the future culinary greats.

Young chef night offers the perfect opportunity for rising talent to shine while showcasing their signature dishes which wowed their respective local juries on competition night.

SAPORI TICINO 2018 YOUNG CHEFS NIGHT - THE MENU


The evening's gastronomic journey began with the winning dish from 26 year old Italian, Edorado Fumagalli, from Michelin starred Locanda del Notaio in Italy. Crayfish carabiniere, sweetbreads glazed, crispy algae with aromatic salad were served to an expectant audience in a dish that Italian chef and juror Anthony Genovese had commented was, " a classic combination."




Next on the menu was a fillet of Swiss salmon trout with vegetables (below), the dish that earned David Wälti the title of Young Chef for Switzerland. A dish using local ingredients from the chef from Eisblume restaurant in Worb, Switzerland.



Swiss finalist, Diego Della Schiava, a force to be reckoned in the kitchen of The View Lugano,created an unusual risotto with percebes and datterino powder for his signature dish.

Percebes or Galician goose barnacles are crustaceans that live on the cliffs in Galicia, known for their intense taste of the sea and very dangerous method of harvesting. Watch how they're harvested here.



Meanwhile, host chef, Claudio Bollini, served a loin of lamb with purple potatoes, panko, pistachios and apricots: in a traditional dish with a contemporary twist.



And to finish, Damiano Bonomi, pastry chef of La Locanda del Notaio was out to impress with his decadent dish of chocolate, hazelnuts and caramel.



The menu was accompanied by wines from Tenuta Luigina (with Ronco dei Profeti 2016 being served with the meat dish), and Tamborini Vini, including SanZeno Bianco Mosaico 2016, Rosé Osé 2016 and the legendary Tinto Forte.

http://bit.ly/2JVEkke

SingleThread: From Farm to Family


SINGLETHREAD: FROM FARM TO FAMILY


Meet Kyle and Katina Connaughton, the husband and wife team behind SingleThread in California, this year's One to Watch at the World's 50 Best Restaurants.
SingleThread: From Farm to Family

It may seem like success has been quick to arrive for Kyle and Katina Connaughton, the husband and wife team behind SingleThread. Having only opened in 2016, the restaurant and boutique inn in Healdsburg, California, in Sonoma County in the heart of wine country, already has two Michelin stars and has just been named the Miele One to Watch ahead of the World’s 50 Best Restaurants 2018, which you can live-stream on 19 June on Fine Dining Lovers. But they’ve been planning it most of their adult lives.

“This will be our 25th year together,” says Katina. “We’ve had a lot of time to flesh out the details and to really complete the vision.”

Let’s jump back a bit: chef Kyle and farmer Katina – the restaurant has its own five acre farm nearby that supplies around 70% of its produce – first met at a punk show in LA, where they both grew up, when they were teens. They’ve lived in Japan, where Kyle worked under Michel Brasand Katina really started to get deep into agriculture, and in the UK where Kyle headed up the research kitchen at The Fat Duck for five years.



When they decided they wanted to move back to California and do good on their long held dream to open their own farm to table restaurant with rooms, the kind of place where you feel off the beaten track and you can dine and stay and really take in an area and an experience, the kind of place they like to go to, thoughts turned to Sonoma County.

“We got married just north of Sonoma,” recalls Kyle. “We really fell in love with the area and started coming up from LA, first to Napa because of all the amazing things that were going on with food and wine, and then just more and more we discovered the Sonoma side of wine country, and it just really spoke to us. It was very agricultural; there was a lot of diversity here in what people were doing, so obviously winemaking, but also cheesemaking and raising poultry and various things. There’s a real artisan spirit here.”

Talking of falling in love, I’ve heard that SingleThread is staffed largely by couples, many of whom arrived together, I tell them: "Yes, it’s really attracted people who want to be part of the family-style atmosphere of what we do, we have more couples than not,” says Kyle.

HYPER-LOCAL, HYPER-SEASONAL


The Connaughtons have Japan in their souls and it was there that the vision for SingleThread really began to take shape, when Katina started to learn about local sustainable farming practices working at farms on Hokkaido. SingleThread serves a plant-heavy Kaiseki-style tasting menu based on 72 micro-seasons so that guests can “really experience the best of Sonoma county on that particular day, at that particular moment,” says Kyle. It also means of course that guests will have a completely different dining experience every time they come.



Summer Vegetables from the Farm, Charred Negi, and Black Cod in the Fukkura-san Donabe

There is a constant back and forth conversation going on between kitchen and farm they say, about what’s working and what they need more of and they’re always experimenting with new varieties, the only constant being the onion, which they grow all year round, the ‘single thread’ that gives the restaurant its name. They’d like to become a little more self-sufficient, but having really “plugged in” to their local community, one that has been brought even closer after the terrible fires of October 2017 (thankfully they weren’t directly affected), they recognise the importance of supporting local farmers too.

“We love to grow as much as we can for the restaurant, but we have such a supportive and incredible agricultural community here,” says Katina. “Some of these farms are so deep rooted, they’ve been around for decades. We would be foolish not to lean on that for some specialty items.”




The Japanese influence extends into the dining room too, with dark wood paneling, linen lanterns and earthenware made by Japanese artisans. The Japanese philosophy of Omentanashi, or selfless hospitality, underpins the whole operation.

“Ultimately we want the guests to feel that they’re coming to our home for a dinner party,” says Kyle. “We’ve worked really hard to take away some of the more administrative things of the dining experience.”

This means no technology is visible to the guests at any time, so you won’t find someone looking up your reservation on a computer when you arrive or see staff communicating via headsets or phones. There is plenty of technology being utlised of course, for example the kitchen team can be notified via app of any dietary or allergy requirements, which will pop up on two TV screens in the kitchen, and there are cameras to track the movement of guests around the building, but the visual cues aren’t there.

In the dining room they’ve employed subtle lighting and sound programmes to help personalise the dining experience and reflect the energy in the room. This is partly a legacy of Kyle’s time working with Heston Blumenthal at The Fat Duck, who he says taught him about how creating the ultimate dining experience is about so much more than just the food and service, but “Sight and sound and smell and context and nostalgia and storytelling.”



Left: the dining room; right: Sonoma Grains with Wild Nettle and Duck Broth

ONE BIG FAMILY


The word ‘family’ crops up a lot when you speak to the Connaughtons: their team, many of whom have joined from some of the best restaurants in the world, are now ‘family’ and they want to dedicate their One to Watch award to them they say. They also have a family of their own, two children aged 17 and 22, but with SingleThread the line between work and home life is well and truly blurred. That’s the way they like it.

“Even if we separate ourselves, we’re still talking about it: talking about a new dish, or talking about the farm, or a new idea,” says Kyle.

The family likes to take a trip up the to Redwoods or to the coast to refresh and rejuvenate themselves and actually it’s where they have some of their best ideas, on little days out. And of course, there’s plenty of great foraging to be done out in the forest, or on the seashore.

http://bit.ly/2K098AI

Gastronomy and Art Collide at Four Day Festival in Finland


GASTRONOMY AND ART COLLIDE AT FOUR DAY FESTIVAL IN FINLAND




For a taste of Finland's stunning food and nature, look no further than the exciting annual combined, Food & Art Festival 2018 in Mänttä-Vilppula, Finland from 23 to 25 August.

The four-day fusion of gastronomy and art attracts amazing chefs and artists from all around the world for a series of multi-sensory art exhibitions, demo sessions, a food market and lunches as well as three 9-course Chef’s dinners prepared by guest chefs.

Tickets are now available online for select events.

CHEFS FOR 2018


The theme for this year's standout Chef’s Dinner is S. Pellegrino Young Chefs with a one off dinner prepared by a selection of the S.Pellegrino Young Chef 2018 finalists, including, Constadina Voulgari Kontesopoulou, Greece, Elisabeth Carmen Puquio Landeo, Peru, Ruslan Evstigneev, Russian, Anton Husa, Sweden and this edition's winner Yasuhiro Fujio from Japan.

In addition to the Chef's dinner there will be three other dinners, like an eight course veggie based menu prepared by famous Nordic Chef Paul Svensson from Sweden, plus Antti Vahtera from Finland and more, all hosted by Michelin star Chef Pekka Terävä.

What is the Food & Art Festival?


The Food & Art Festival was originally the brain child of Finnish Chef, Pekka Terävä, who wanted to invite his chef friends from abroad to spend time enjoying Finland's beautiful nature by fishing, hunting and going to the sauna. It soon became a great success turning into an annual festival and is now entering its fifth year!

Here's a taster of what happened at last year's event:

What: Food & Art Festival 2018
When: 23 to 25 August, 2018
Where: Finland
Websitehttp://bit.ly/2JUOulm

Monday, June 18, 2018

Watermelon Mania: 11 Delicious Recipes + 9 Hacks For Cutting This Juicy Fruit


WATERMELON MANIA: 11 DELICIOUS RECIPES + 9 HACKS FOR CUTTING THIS JUICY FRUIT


PHOTO KATE RYBALCHENKO / FLICKR.COM


Fresh, sweet, refreshing and hydrating ...These are the first things that come to mind when we think of watermelon. A precious ally during the summer, this delicious fruit of the Cucurbitaceae family has many other qualities.

For instance, did you know watermelon is said to be aphrodisiac? That's because it is rich in citrulline, which helps our body to produce arginine, an amino acid that helps dilate blood vessels. In addition, watermelon is an excellent ingredient in the kitchen. Not only with the classic slice at the end of the meal but there are many sweet and savory watermelon dishes you can enjoy.

Let's take a look at some tips for cutting this delight fruit and the many recipes you can make with it.

9 HACKS FOR CUTTING WATERMELON




Thirst-quenching watermelon is the perfect thing to eat when the sun beats down on you. However, the summer fruit par excellence has a small inconvenience: it is difficult to cut. Very often, the large dimensions of the watermelon prevent us from cutting it properly and storing it in the fridge. You can say goodbye to those problems by using these 9 hacks for cutting watermelon.

11 SWEET AND SAVORY WATERMELON DISHESWATERMELON GAZPACHO




This is the ultimate vegan summer recipe: a colorful watermelon gazpacho infused with white wine, cucumbers, yellow bell peppers and basil.

WATERMELON PIZZA




Watermelon pizza is a breeze to make. Simply top watermelon wedges with thinly sliced cucumbers, mint, and edible flowers, and a drizzle of extra virgin olive oil. Cheese is optional but a great addition.

WATERMELON AND DAIKON SALAD




Watermelon and daikon are the ying and yang of this beautiful salad full of pleasantly contrasting flavors and textures.

WATERMELON AGUA FRESCA




If a slice of watermelon isn't enough to calm your thirst try drinking a glass of agua fresca, a refreshing Mexican drink prepared with this tasty fruit.

WATERMELON-FIG SMOOTHIE




Kickstart your morning with a watermelon-fig smoothie full of antioxidants and fiber. This recipe contains lettuce and peaches for extra nutrition.

WATERMELON GRANITA




There's nothing like an ice-cold watermelon granita on a hot summer day. This Italian recipe is a big crowd pleaser and does not require an ice cream maker.

NECTARINE AND WATERMELON SORBET




This elegant watermelon sorbet contains nectarines and a touch of rosé wine - a wonderfully refreshing treat for adults only.

WATERMELON JELLY




Also on our list is this watermelon jelly loaded with flavor. It is easy to make and requires a simple dusting of powdered sugar as a garnish.

WATERMELON SMOOTHIE




Cool off with this flavorful smoothie made with two types of melon, yogurt, mint and a touch of raspberry jelly.

WATERMELON SHRIMP SALAD




Cubed watermelon is tossed with sautéed shrimp, mozzarella, basil and a honey vinaigrette in this satisfying salad recipe.

WATERMELON MILLEFEUILLE




Delicate scoops of watermelon and cantaloupe are paired with a creamy filling and sandwiched between crispy puff pastry in this gorgeous dessert.

http://bit.ly/2t5J9kO

#50BestTalks: Chefs as Agents of Change


#50BESTTALKS: CHEFS AS AGENTS OF CHANGE


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Ahead of the World’s 50 Best Restaurants 2018 sponsored by S.Pellegrino and Acqua Panna in Bilbao, which you can live stream on Fine Dining Lovers on 19 June, the great and the good of the food world decamped along the coast to San Sebastian, specifically to the Basque Culinary Center,for the latest #50BestTalks event, this time the theme focused on ‘Life Cycle,’ with seven of the world’s best chefs reflecting on the journey of their food from conception to consumption.

What really emerged was the myriad ways in which the practices of some of the world's finest restaurants can trickle down to help improve the food system at large, whether that be teaching people how to eat more seasonally and locally, cut down on meat or simply getting them to eat out more and try new things.

We were also told that the next #50BestTalks event would be taking place in San Francisco on 12 September, on the theme of ‘Voices for change championing a diverse future.’ Here are some of the highlights of the latest #50BestTalks event.

CHEFS AS PART OF THE SOLUTION


Can chefs change the world? They can certainly help. The day kicked off with chefs Joan Roca, Eneko Atxa and Gaggan Anand talking about how they were using their knowledge to help tackle hunger through the Chefs for Change initiative in collaboration with Farm Africa. Chefs’ knowledge of preservation techniques and upcycling could be applied in parts of the developing world to improve food security we were told. “I consider myself a person before a chef,” said Eneko Atxa of the Azurmendi restaurant, “We have to work every day with responsibility.” The initiative will involve 25 different programs across 12 countries and the services of 50 different chefs. Find out more about it here.

Clare Smyth spoke of how it was chefs’ responsibility to help educate the public about the amazing things you can do with humbler ingredients. At Core, her first solo restaurant, in London, she is taking simple ingredients from British producers and elevating them to a luxury level. A case in point is the ‘Lamb carrot,’ a dish of carrot that is cooked confit in lamb neck fat: cooked on stage the auditorium filled with a deliciously meaty aroma and had many thinking about lunch. “I’m trying to change people’s ideas about what is good to eat,” said Smyth.

SEEDS OF CHANGE


Similarly, Dan Barber of New York State’s Blue Hill at Stone Barns feels that high end restaurants have the ability to effect changes in society at large, whether that’s chefs doing creative things with waste or moving away from a protein-centric plate. “I’m here to defend the fine dining restaurant as a laboratory of ideas,” he said. Barber’s big project at the moment is his seed company Row 7 Seeds, through which he is looking at ways to improve flavour at seed level. “The seeds are the architects, the blueprints,” he said. Astonishingly, 75% of crops have disappeared between 1900 and 2000 and Barber wants to take the company to mass market – “I want to be in Walmart!” We shouldn’t necessarily write off GMO he said, yet it had never produced anything delicious and so was no use to chefs. But now, with Row 7 Seeds, Barber feels, ”The marriage of deliciousness and flavour with technology is not impossible, it’s probable.”

WHY WE DO WHAT WE DO


Paul Pairet and Christina Tosi represent very different ends of the food spectrum: one is the chef of possibly the most avant garde restaurant in the world, Ultraviolet in Shanghai, while the other, maybe in the understatement of the day, describes herself as having "A very sweet tooth."

Tosi is much loved for her American comfort desserts at Milk Bar and told the crowd that her recent apperance on Chef's Table was her duty – a way to tell the story of pastry in Middle America. Tosi left Middle America for New York to become the best pastry chef she could be she said, reaching the upper echleons of high gastronomy at Wyle Dufresne's WD50, but later found herself coming back to her roots after falling out of love with fine dining dessert making: "When I looked down at myself I knew that my spirit was much more casual," she said.

For Pairet, Ultraviolet is best explained not by 'how,' but 'why' he said: "I wanted to get rid of all the constraints of a professional restaurant to cook at my best." Once you have control of taste, sight, sound, etc. you can control the atmosphere of a restaurant he said and as if to demonstrate just a pinch of the total control he enjoys at the nine-seater restaurant in Shanghai, he played a video of a chicken browning deliciously on a rotisserie, which had the crowd sat open mouthed and a little dribbly. Then it really was time for lunch.

http://bit.ly/2tgI8W7

Sunday, June 17, 2018

7 Ways To Get The Most of Sundried Tomatoes


7 WAYS TO GET THE MOST OF SUNDRIED TOMATOES





Sundried tomatoes are great to have on hand because they practically last forever. Easily found at any supermarket, they provide a concentrated tomato flavor that is the perfect blend of sweet and savory.

Sundried tomatoes are sold dry-packed or in oil. Both are equally delicious but require specific ways of handling. Let's examine how to use sundried tomatoes to make a wide variety of flavorful dishes.

REHYDRATING SUNDRIED TOMATOES


Before cooking with sundried tomatoes one must first rehydrate these Mediterranean jewels. Begin by rinsing them under running water to get rid of any excess salt that may have been used to preserve them.

Then put the sundried tomatoes in a pot with just enough water to cover. Cook on high until they come to a boil then turn off the heat. Let steep until they are cool and fully rehydrated. Drain and pat dry.

If you are short on time this process may be accomplished using a microwave.

SUNDRIED TOMATOES PACKED IN OIL




These luxurious tomatoes can be used straight from the jar. The best ones are packed in extra virgin olive oil, which makes a killer addition to dressings and vinaigrette.

To use these tomatoes you simply have to drain them an pat dry with a paper towel if you wish to remove the excess oil. Some gourmet markets sell sundried tomatoes packed with garlic, herbs and and even tuna. So be sure to read the labels.

HOW TO USE SUNDRIED TOMATOES: RECIPESTHE ULTIMATE CAPRESE SALAD



Sundried tomatoes can be used in salads, pastas and countless other dishes where you desire a punch of intense tomato flavor. A nice idea is to chopped them up and use as an extra topping for traditional Caprese salad (aka tomato mozzarella salad). The flavor of sundried tomatoes is intense so don't go overboard.

GLUTEN-FREE BREAD WITH SUNDRIED TOMATOES AND CHEESE




Make gluten-free bread more delicious by adding chopped sundried tomatoes and a hearty sprinkle of Parmesan cheese. Try this delectable recipe.

SUNDRIED TOMATO PESTO


Take traditional pesto up a notch by adding chopped sundried tomatoes. It's delicious tossed with pasta like you'll see in the video below or as a sandwich spread. Yum!

SUNDRIED TOMATOE VINAIGRETTE




It's a simple fact: sundried tomatoes are exquisite with seafood, especially this king crab salad with a zesty sundried tomato vinaigrette. Find the recipe here.

SUNDRIED TOMATOES IN BROTH


Did you know sundried tomatoes can be used to perk up vegetable broth? All you have to do is toss them in the pot with the rest of the ingredients and cook as usual. They'll add a nice oomph.

STUFFED SUNDRIED TOMATOES



Looking for an elegant appetizer that comes together in just minutes? We recommend stuffing sundried tomatoes with a nice blend of eggplant, capers, cheese and herbs.

SUNDRIED TOMATOES IN LASAGNA


Follow a vegan lifestyle? Then don't forget to stock up on sundried tomatoes. They are heavenly tucked into this raw zucchini lasagna recipe.





http://bit.ly/2t1x8wS

The Week in Bites 17 June 2018

THE WEEK IN BITES
17 JUNE 2018


The Week in Bites <br> 17 June 2018

This week at FDL we met 12 chefs who are changing the culinary landscape of Ireland, brought you details of the upcoming World's 50 Best Restaurants, and more.
BY FDL ON JUNE 17, 2018
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STELLAR IRISH CHEFS

This week at Fine Dining Lovers we kicked things off with a look at 12 chefs who are changing the culinary landscape of Ireland.
Among them are JP McMahon and Clare Smyth, two Michelin-starred chefs who have impacted global cuisine. McMahon founded the Food on the Edge symposium while Smyth was recently named the World's Best Female Chef 2018.
Learn more about these and the other Irish chefs.

DINING IN ST. PETERSBURG

Also this week we traveled to St. Petersburg for the Gourmet Days food festival sponsored by S.Pellegrino. We'd like to introduce you to three special chefs who made an impact on us, as well as the local dining scene.
Meet the chefs now.

IN THE BLOG

This week in the blog we are counting down to the announcement of the World's 50 Best Chefs, which will be live streamed here on June 19th.
Also, David Chang opened about his struggles with mental health, this just days after the death of his friend and fellow chef Anthony Bourdain. Plus, don't miss the details of Alain Ducasse's upcoming chocolate shop in London.
http://bit.ly/2Mxkde7

Saturday, June 16, 2018

16 Graduation Party Food Ideas To Celebrate School is Over


16 GRADUATION PARTY FOOD IDEAS TO CELEBRATE SCHOOL IS OVER





Celebrate that special graduate in your life by throwing a bash as grand as their accomplishments. What type of food should you serve at a graduation party? We've got plenty of ideas for tantalizing appetizers, main courses and desserts that are perfect for special occasions such as this one.

For the lovers of Italian food we've got a fun twist on caprese salad and mouthwatering meatballs in tomato sauce. If you crave Mexican dishes then you'll have to whip up our recipes for guacamole and chicken flautas.

Another recipe that should be on your list: mini sushi burgers with smoked salmon. It's a creative dish that is as beautiful as it is delicious.

What about desserts? There is also plenty to satisfy your sweet tooth - from key lime pie and peach cobbler to black forest cake and maple bacon cupcakes. Your graduation party will be a blast with these tasty food ideas!
GRADUATION PARTY APPETIZERS
CAPRESE SALAD SKEWERS



The best part of this stunning appetizer is that you can make it ahead of time, wrap it in plastic and store it in the fridge until it's party time.
MINI RICE SUSHI BURGERS



Is your grad a sushi fan? Then prepare these special mini sushi burgers with smoked salmon. A fun treat that will be appreciated by many.
NO-COOK SPINACH DIP



This is the easiest spinach dip recipe yet: just toss all the ingredients into the food processor and pulse until creamy.
HOT CRAB DIP



The best way to keep this creamy crab dip hot is to put it in a slow cooker set to 'warm' during your soiree. Keep crackers or toast points nearby so guests can help themselves.
TEXAS CAVIAR



Give your celebration a Southern feel by serving Texas caviar with a side of tortilla chips. This hearty bean dip is a big crowd pleaser.
HOMEMADE GUACAMOLE



Any grad party isn't complete without a side of homemade guacamole. You'll love this recipe.
GRADUATION PARTY MAIN COURSES
CHICKEN TAQUITOS



These chicken taquitos are incredible satisfying and crunchy. Serve them with plenty of salsa, guacamole and sour cream.
GORGONZOLA AND PEAR CREPES



If your grad is a cheese lover they'll devour these elegant crepes stuffed with gorgonzola cheese, caramelized pears, walnuts and radicchio.
GRILLED CHICKEN WINGS



Grilling these chicken wings adds a nice smokiness to the dish. A mango-rosemary dip takes it over the top. Get the recipe now!
GLUTEN-FREE STUFFED PEPPERS



If you'd like to include a gluten-free option at the graduation party then these quinoa-stuffed peppers are a grand choice. They are easy to make and look spectacular!
ITALIAN MEATBALLS WITH TOMATO SAUCE



These herb-infused Italian meatballs are great served alongside pasta or as an appetizer. Get the recipe here.
GRADUATION PARTY DESSERTS
BLUEBERRY ICE CREAM SANDWICHES



Looking for a fun hand-held dessert? You'll love these homemade ice cream sandwiches made with shortbread cookies and blueberry ice cream.
QUICK PEACH COBBLER



This is an easy peach cobbler recipe that would be perfect served with a generous scoop of vanilla ice cream and a dollop of whipped cream.
KEY LIME PIE



A summer graduation party needs deliciously cool desserts like this key lime pie. Learn how to make it.
BLACK FOREST CAKE



For the chocolics at your graduation party will fall head over heels for this black forest cake, a decadent blend of chocolate cake, whipped cream and cherries.
MAPLE BACON CUPCAKES



These luscious maple-brown sugar cupcakes are slathered with maple buttercream and topped with crispy bacon. A wonderful sweet and salty treat!

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