Whole Network Most Recent TOP10 Gadgets Recipes Reviews Trends

 

Cheese of the Month - Coulommiers Title: Cheese of the Month - Coulommiers
PermaLink: http://www.liketocook.com/50226711/cheese_of_the_month_coulommiers.php

Filed in archive Cheese by Jennifer on August 20, 2008

Take all of the best, most delectable characteristics of Brie, intensify them twofold, and you've got yourself a nice, ripe Coulommiers.

Coulommiers.JPG

This richer and nuttier flavored "little brother"" of Brie is produced just down the road from Brie in Coulommiers, in the Île-de-France region of northern France.
The flavor is slightly sweet, earthy and mushroomy and it has a wonderful creamy, chewy texture and an incredible, heady aroma. A perfectly ripe Coulommiers will bulge, not run.

Serve at room temperature with apples and pears and enjoy with a glass of Côtes du Rhône or white Burgundy.

Artisanal Cheese carries Coulommiers, as does Fromages.com.

Advertisement - Book yours here.

 

Paella Valenciana Title: Paella Valenciana
PermaLink: http://www.liketocook.com/50226711/paella_valenciana.php

Filed in archive Recipes by Jennifer on August 17, 2008

There was a time when I made paella about as often as I made lasagna, almost once a month. Living in Seattle meant I had easy access to wonderful seafood, so I was able to throw together a Paella Valenciana like I now throw together risotto.

One day while shopping at the Pike Place Market I stumbled across a new shop, The Spanish Table, where I finally invested in a paellera, a traditional paella pan. I was also given a photocopy of this recipe, after a lively discussion with the owner about paella recipes. I already had a favorite but he swore that his was the best, so I agreed to try it.
His recipe won.

Paella Valenciana


If you make risotto or jambalaya, then please, try making paella. It is no more difficult and you will love the robust, rich flavors of this saffron infused, seafood and meat dish.

There are many, many "paella" recipes. Originally paella was a dish made in Valencia using chicken, rabbit, snails and three kinds of fresh beans. Now, paella is almost always associated with seafood, chicken and vegetables. There is no right or wrong recipe, only the recipe that pleases you. Paella ingredients vary from place to place, and time to time, depending on local traditions and the ingredients available. Anything from fresh garden produce to holiday left-overs can inspire a cook to create an original version of this one-dish feast! The dish was named after the pan it is cooked in, a Paellera, which is also used for a variety of rice dishes, such as arroz negro, as well as the Spanish pasta dish: fideuá.
This is only one recipe, use your imagination and the ingredients at hand:


Paella
from The Spanish Table

½ cup uncooked Valencian Rice per person
1 cup chicken stock per ½ cup of rice, more if using Bomba
5 threads saffron per person, dissolved in ½ cup white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimentón (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
c cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per portion
2-4 small clams and/or mussels per portion
red piquillo peppers cut in strips
artichoke hearts, green beans or peas
cooked judíon beans (called garrofón in Valenciano) - optional
lemon wedges for garnish

Heat stock and keep warm. Toast saffron gently in a small pan. When aroma is released, add white wine. Allow to come to a boil then remove from heat.
Heat paella pan over medium heat, add olive oil and fry chicken.
When chicken is golden and the juice runs clear, add garlic and onions and saute until translucent.
Add chorizo and cook until heated.
Add the rice, stirring until well coated with oil (about one minute). Add the paprika and grated tomato. Stir, add saffron flavored wine and hot stock.
Bring to a boil, scraping the bottom of pan, then add piquillo pepper and add artichoke hearts, green beans, cooked judíon beans or peas.
Adjust heat to maintain a slow boil. After about five minutes, add the seafood.
Cook another 15 minutes, or until rice is done.
Sprinkle with chopped parsley, garnish with lemon wedges and serve.

Traditionally, Paella is not stirred during the second half of the cooking time. This produces a caramelized layer of rice on the bottom of the pan considered by many to be the best part. With a large pan, it is difficult to accomplish this on an American stove and you may prefer to stir the Paella occasionally or move the pan around on the burner(s). Another alternative is to finish the Paella by placing it in the oven for the last 10-15 minutes of cooking. Paelleras can also be used on a barbeque, over an open fire (the most traditional heat source), or on a counter-top grill.

 

August at the Farmer's Market Title: August at the Farmer's Market
PermaLink: http://www.liketocook.com/50226711/august_at_the_farmers_market.php

Filed in archive From Garden to Table , Shopping by Jennifer on August 16, 2008

In mid August the farmer's markets are absolutely bursting with vibrant, gorgeous color!

Last week at our local, Tuesday morning market I filled my straw bag with prunes reine-claudes also called greengage plums, white nectarines, blueberries and peaches. I didn't bother to buy blackberries as they grow in our village so I can go out and pick them for free. Raspberries, melons and grapes are also in abundance.

2609288435_183bc48a8a_m.jpg


Tomatoes of every size are literally overflowing and there are several varieties of eggplant available. I found piles of dark green, round zucchini and yellow summer squash as well as perfectly snappy green beans. Cucumber, beets, Napa cabbage and little potatoes are in season, as is sweet corn.

2735545121_86af0ec267_m.jpg


Have you been shopping at your local farmer's market this summer?

 

Mid August Events Title: Mid August Events
PermaLink: http://www.liketocook.com/50226711/mid_august_events.php

Filed in archive Morsels of Info by Jennifer on August 14, 2008

A little sample of what's on this weekend:

The Olympics aren't the only big event in China right now. Hong Kong is hosting their annual Food Expo this Thursday through Monday. The Expo offers over 300 exhibitors showcasing food related products from Asia and around the world.

Mid August Events
Photo courtesy of iStockphoto, Jack Puccio

The 2nd Annual San Rafael Food and Wine Festival takes place this Saturday in San Raphael, California.
Festival-goers will enjoy food from area restaurants and sample wines from 25 of the region's outstanding boutique wineries. In addition, there will be a chef demonstration area featuring a number of area restaurants.
The Charleston Seafood Festival in Charleston, Oregon is on all weekend. Live music, events for the kids and delicious local seafood are some of the highlights of this annual celebration.

The town of Bradford West Gwillimbury, Ontario, Canada is holding their annual Carrot Fest this Saturday.
The theme of Carrot Fest has always been celebrating the agricultural heritage of the Holland Marsh and our community. The black organic soil makes this area one of Canada's top carrot producing regions, and Bradford West Gwillimbury, the Heart of Ontario's Vegetable Industry.
By adding new events and entertainment, we continue to effectively serve our region by providing a festival that celebrates our community pride and agricultural heritage. Carrot Fest has truly become a homage to Bradford's agricultural past and a gateway to the growing community we have become.
Also this Saturday in Lafayette, Colorado is the annual Peach Festival. Events include arts and crafts booths, live entertainment and peaches galore!

If those don't tempt you, maybe one of these will...
The Flint Hills Beef Fest in Emporia, Kansas
The Seafood Festival in Landisville, New Jersey
Vining Watermelon Day in Vining, Minnesota

 

The Omnivore's Hundred Title: The Omnivore's Hundred
PermaLink: http://www.liketocook.com/50226711/the_omnivores_hundred.php

Filed in archive Food Blogosphere by Jennifer on August 14, 2008

I ran across this list last night and thought it would be fun. Please join in!

The Very Good Taste Omnivore's Hundred:
Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don't worry if you haven't, mind you; neither have I, though I'll be sure to work on it. Don't worry if you don't recognise everything in the hundred, either; Wikipedia has the answers.
The Omnivore


If you want to join in, here are the rules:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you've eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile (does Alligator count?)

6. Black pudding
7. Cheese fondue
8. Carp

9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras

24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas

32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea

38. Vodka jelly
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat's milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear

52. Umeboshi
53. Abalone
54. Paneer
55. McDonald's Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV

59. Poutine
60. Carob chips
61. S'mores
62. Sweetbreads

63. Kaolin
64. Currywurst
65. Durian
66. Frogs' legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini

73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky

84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers

89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee

100. Snake

 

Make That Sandwich Contest Title: Make That Sandwich Contest
PermaLink: http://www.liketocook.com/50226711/make_that_sandwich_contest.php

Filed in archive Contests by Jennifer on August 12, 2008

Think you're a creative genius when it comes to making sandwiches?

If so, you might want to know that $25,000 and a trip to the Napa Valley is up for grabs for the winner of the Make That Sandwich Contest sponsored by Mezzetta.

Make That Sandwich Contest
Photo courtesy of iStockphoto, Junghee Choi

Additionally, there are cash prizes of $1,000 for three finalists. So, grab some bread and let your imagination run wild!
You may find yourself with an extra $25,000.

Hurry up, the contest ends September 1, 2008.

A few guidelines:
Recipes must use at least two (or more) of the following products: Mezzetta® Brand (specialty peppers, olives and gourmet foods), Mezzetta Deli-Sliced® (sandwich-ready gourmet condiments), Napa Valley Bistro® (specialty pasta sauces and olives) or Kona Coast® (teriyaki and BBQ sauces).

All sandwiches must be served on bread products such as rolls, buns, wraps, biscuits, sliced bread, focaccia, etc. Sandwiches may include any combination of ingredients; in the Vegetarian category, the ingredients must exclude meat and fish, but may contain vegetables, fruits, grains, seeds, egg and dairy products.

All of the contest rules are available on the Make That Sandwich Contest site.


CW ToolbarInstall
RSSrss   | See all blog subscribe options
Googlegoogle   |   What is RSS?
Yahoo!yahoo
AddthisAddThis Feed Button
BloglinesBloglines
Newsletter
Advertisement - Book yours here.

Use our search feature to look for other interesting posts