Wednesday, July 18, 2018
If you love tilapia you can't miss these five video recipes for baking, grilling, pan-roasting and cooking tilapia in other fun ways. You'll love these dishes!
A chat with France’s first (and only) female Master of Wine and founder of international RAW Wine fairs, about the present and future of natural wine.
LOS ANGELES FOOD & WINE FESTIVAL 2018 IS ON ITS WAY!
The curtain is about to come up on this year's Los Angeles Food & Wine Festival sponsored by Acqua Panna and S.Pellegrino - the four day, city-wide extravaganza featuring celeb chefs, wine tastings & exclusive evening events that will run from 23 to 26 August.
Featuring the finest in food and drink culture throughout Los Angeles the four-day culinary showdown festival concentrates culinary personalities from around the world in Grand Avenue, one of the country’s foremost cultural destinations, for an event that spans the entire city and offers revellers the opportunity to sample dishes from the most prominent epicureans.
Past celebrity chefs that have shown off their skills at the festival include Iron Chef Masaharu Morimoto, Guy Fieri. The chef list is yet to be released for this year, but it's guaranteed to be big!
Events take place in downtown L.A., Hollywood, Beverly Hills, and Santa Monica; check the schedule for specific times and locations.
Here's a taster of what's gone before:
EGGPLANT SCHNITZELS WITH HERBS
Looking for new vegan delicacies? Try to prepare these eggplant schnitzels with herbs. It's an easy recipe to prepare at home, perfect as an appetizer.
Preparation time15 m
Cooking time15 m
HOW TO PREPARE DELICIOUS EGGPLANT SCHNITZELS WITH HERBS
Whisk together the soy milk and flour in a mixing bowl. Set aside.
Put the bread slices, garlic, herbs, salt and pepper into a food processor and blend until you have fine breadcrumbs.
Tip the breadcrumbs into a shallow dish.
Dip an eggplant slice into the batter and shake off any excess.
Dip each side into the breadcrumbs, until coated.
Repeat with the remaining eggplant slices.
Heat two tablespoons of the oil in a large frying pan set over a high heat.
Cook 2 schnitzels at a time until browned and crisp.
Drain on kitchen paper.
Serve on plates seasoned with salt and pepper and prepared basil pesto.
SHARP: THE DEFINITIVE GUIDE TO KNIVES
Do you know the best knife to buy and how to maintain it, have you nailed your knife skills, do you know the difference between Western and Japanese knives and where the first chef's knife came from?
If you're an enthusiastic home cook that can admit to owning blunt knives or possessing less than sharp slicing skills and rusty knife trivia, let US cutlery store owner Josh Donald help you explore the full potential of your knife drawer in Sharp: The Definitive Guide to Knives, knife Car and Cutting Techniques, with Recipes from Great Chefs.
While the title of his new book might be something of a mouthful, the comprehensive guide penned by the owner of San Francisco knife shop Bernal Cutlery and Molly Gore, does exactly what it says - offering an accessible introduction to knives for home cooks—from picking the right knife to maintenance and honing knife skills.
Taking leave of his specialist knife shop in San Francisco Donald also embarks on an overseas adventure in his quest to find the first chef's knife and visiting both western and Japanese knife makers on his way, like Thiers in France and Tsubame-sanjo in Kyoto, Japan.
But, it's not all educational, there's also a recipe section with 15 chefs sharing some favourite recipes and knives they use to make them. From Stuart Brioza of San Francisco's State Bird Provisions' duck breast and cucumber salad to Melissa Perello from Michelin starred, Frances with her autumn squash salad and spiced hone vinaigrette and many more.
And, if you're all about the pictures, there's also wealth of photos from Molly DeCoudreaux capturing the knifemakers of the world plus unique knives and chef dishes, that might just inspire you to dust down your sharpening stone and re-kindle your passion for your favourite knife!
WHITE CHOCOLATE TART
An easy recipe for a white chocolate tart, perfect to begin your day or as a sweet snack. Yummy!
Biscuits - 150 g, digestive (graham crackers)
Amaretti biscuits50 g
Butter4 tbsp, melted
Gelatine4 sheets (6 g)
White chocolate200 g, chopped plus 3 tbsp coarsely grated
Creme fraiche300 ml
Sugar50 g, caster (superfine)
Almonds1 tbsp, toasted, flaked
Preparation time - 8 h 30 m
Cooking time - 10 m
Recipe category - Dessert
Recipe yield - 8
HOW TO MAKE A DELICIOUS WHITE CHOCOLATE TART
Put both the biscuits into a food processor and using the pulse button, process until they are in coarse crumbs.
Put into a bowl.
Add the butter and stir well.
Press the mixture into the base of a 20cm round loose-bottomed cake tin.
Soak the gelatine in a bowl of cold water for 5 minutes.
Put the white chocolate and milk into a bowl over a pan of hot, but not boiling water.
Heat gently until melted and then stir together.
Remove the gelatine from the bowl and squeeze out any excess water.
Add to the chocolate and stir until dissolved.
Beat together the ricotta, creme fraiche, sugar and egg yolks.
In a separate bowl whisk the egg whites to soft peaks.
Stir the ricotta and chocolate mixtures together and then fold in the egg whites.
Pour into the cake tin.
Chill for 8 hours.
Run a knife around the edge of the tin and carefully remove the tart.
Scatter over the grated chocolate and the toasted flaked almonds.
TOMATO AND ONION TART
Looking for a tasty brunch idea? Made with tomatoes and onions confit, this tart is easy to do at home. Yummy!
For the dough
For the filling
- Sour cream50 ml
- Lemon juice1 tbsp
- Tomato500 g, cherry, large
- Onion1, cut into rings
- Olive oil2 tbsp
- Basil oil2 tbsp, for drizzling
- Preparation time - 30 m
- Cooking time - 1 h
- Recipe category - Brunch
- Recipe yield- 8
HOW TO MAKE A TOMATO AND ONION TART
Heat the oven to 200°C (180°C in a fan oven), gas 6.
Quickly knead the flour, butter, salt and the egg together to form a dough.
Wrap in clingfilm and allow to rest in the fridge for 30 minutes.
Mix the sour cream with the lemon juice and some salt and ground black pepper and then stir in the eggs.
Roll out the dough on a floured work surface approx. 1 cm thick and cut out a circle approx. 32 cm in diameter.
Place the dough in a cake tin lined with grease-proof paper so that there it has a 3 cm high edge.
Pierce the floor with a fork then spread the sour cream onto the dough and cover with the tomatoes.
Drag the onion rings through the olive oil and place on top of the tomatoes.
Bake the tart for approx. 30-40 minutes.
Before serving your tomato and onion tart, drizzle with basil oil.
Try this easy avocado spread recipe: it's a perfect appetizer to be eaten with fresh country bread. Yummy!
- Avocado2, ripe, halved lengthways, pitted
- Garlic1 clove, crushed
- Quark120 g
- Eggs1 hard-boiled, chopped
- Preparation time20 m
- Recipe categoryAppetizer
- Recipe yield4
HOW TO PREPARE A DELICIOUS AVOCADO SPREAD
Place the avocado flesh in a bowl and add the lemon juice.
Mix well with a fork and add the crushed garlic and quark and stir well to create a mousse.
Stir in the egg and season with salt and white pepper.
If desired, garnish with an avocado wedge and parsley.
This avocado spread is perfect with fresh country bread topped with cress and wafer-thin radish.
AVOCADO LIME JALAPENO POPS
Looking for new brunch ideas? Try this avocado lime jalapeno pops. It's an easy recipe to prepare at home, perfect for summer.
- Agave110 ml, nectar
- Water220 ml, warm
- Avocado2, peeled and diced
- Lime juice3 tbsp
- Salt1 pinch
- Chilli1, jalapeno, seeds removed, finely diced
- Preparation time - 6 h 15 m
- Recipe category - Brunch
- Recipe yield - 6
HOW TO PREPARE AVOCADO LIME JALAPENO POPS
Mix together the agave nectar and warm water in a food processor or blender and blend until the agave nectar has dissolved.
Add the avocados, lime juice, and salt and blend until smooth.
Stir in the jalapeno.
Pour into ice lolly moulds and freeze for about 6 hours until solid.
Tuesday, July 17, 2018
MICHELIN CHEFS COOK STUFFED PASTA IN DIFFERENT WAYS
As part of our Michelin chefs cook series, we've previously featured the likes of Massimo Bottura, Davide Oldani and Angela Hartnett cooking delicious pasta dishes in different ways.
Now we're focusing in on stuffed pastas with this next collection of videos featuring Michelin-starred chefs.
Below, Heinz Beck of Rome's three-Michelin star La Pergola restaurant demonstrates how to make his signature fagotelli, a dish based on a classic carbonara, which also serves as the base for chef Danieli Usai of Il Tino's dish. Matias Perdomo of Milan's Contraste restaurant prepares the wildest pasta vongole we've ever seen, meanwhile Gordon Ramsay keeps it classic and elegant with tortellini of lobster in a shellfish broth.
There's also a bonus video from Pasta Grannies, which is a great YouTube channel that is helping to keep traditional Italian pasta varieties alive.
Enjoy and get cooking!
CELERY STICKS GET A GOURMET MAKEOVER: 7 SATISFYING RECIPES
Celery sticks are commonly regarded as diet food or a garnish but these crunchy morsels are wonderful vehicles for flavor. The humble celery stick can be dipped, stuffed, blended, pureed, baked, sautéed, used as a stirrer, and more.
Join us as we discover flavorful recipes that will help you find a new appreciation for celery sticks. Let's get cooking!
HEALTH BENEFITS OF CELERYCelery is an incredibly hydrating vegetable and a natural diuretic, which makes it ideal for consuming during the summer months. It is also rich in antioxidants, vitamin K, and a host of minerals.
Due to its anti-inflammatory properties celery has been used to treat hypertension and lower high cholesterol. It also helps detoxify the liver.
HOW TO CUT CELERY STICKS
Separate the desired celery stalks you wish to cut. Wash them under running water, rubbing them lightly to loosen any debris (especially near the root). Dry with a towel.
Line up two or three celery stalks and cut off both ends. Slice them into sections that are three or four inches long.
Here's a quick video showing you how to cut celery sticks:
Three inches is an ideal length for cutting celery sticks that will be stuffed or used for dipping. You can cut longer pieces for garnishing a glass of Bloody Mary.
STUFFED CELERY STICKS
One of the best uses for celery sticks is to stuff them with cheese. Cream cheese and blue cheese work really well. As do additions like dried cranberries, raisins, olives, and nuts, which double as decorations.
BUFFALO CHICKEN CELERY STICKS
Celery sticks are a classic accompaniment to chicken wings but this recipe is a game changer.
BLUE CHEESE STUFFED CELERY STICKS
This is an easy appetizer that comes together in just minutes - great for a cocktail party!
STUFFED CELERY WITH HAZELNUTS
Mary Ann Esposito has an irresistible recipe for stuffed celery. She blends ground hazelnuts with herbs and ricotta then pipes it into the celery sticks. Yum!
GOAT CHEESE STUFFED CELERY
This recipe is a hit with both adults and kids. The best part? A drizzle of honey tops everything off.
CELERY STICKS STUFFED WITH ALMOND BUTTER
Do you remember eating "ants on a log" as a child? Prepare a grown-up version with celery sticks, almond butter, and chia seeds.
OTHER USES FOR CELERY STICKS
GREEN SMOOTHIE WITH CELERY
Since celery is a great detox agent it is an ideal ingredient in a green smoothie. You'll love this healthy drink made with spinach, zucchini, and avocado.
If you love tilapia you can't miss these five video recipes for baking, grilling, pan-roasting and cooking tilapia in other fun ways. Yo...
190- Blue Mystic DragonThis guy was just a cute little creation that was a lot of fun! http://lucky978.deviantart.com/art/190-Blue-Mystic-...
190- Blue Mystic DragonThis guy was just a cute little creation that was a lot of fun!http://lucky978.deviantart.com/art/190-Blue-Mystic-Dra...