From DW: In the Swiss town Fribourg, fish from the nearby trout farm in Galternbach is a favourite. Guests can catch their own dinner, and have it prepared in the Brasserie "L´Epée" by chef Christophe Dousse. For Euromaxx a la carte, he's making braised trout in champagne sauce with new potatoes and fresh spinach salad.
Here is the recipe: Mar i muntanya | euromaxx à la carte | 01.07.2014 http://buff.ly/1l62jJO
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sisteron Lamb - A Specialty of Provence
The French region of Provence is a popular European holiday destination - jam-packed with great cultural sites, fantastic landscapes and outstanding food. Euromaxx à la carte looks at one of the great local specialties: lamb from the town of Sisteron.
Australian Food - video series by About.com
Australian food is more than just shrimp on the barbie. Check out these recipes and customs from down under. Here is the YouTube playlist: Down Under Eats | Australian Food http://bit.ly/RZhFaz
How to Make ANZAC Biscuits:
How to Make ANZAC Biscuits:
How to make bread - without a breadmaker machine
This is a no-knead bread. It relies on slow, low-temperature fermentation in the refrigeration overnight to do the kneading for you. The dough can be kept in a container in the fridge for up to 3 weeks. You can use portions of the dough as needed during that time period of 3 weeks.
Ingredients
1. Active dry yeast
2. Salt
3. Flour
4. Large, resealable container (large water pitcher would do) and a measuring cup
5. Warm water and a spoon
How to make it
1. Take 3 cups of warm water and pour it into the container. Stir in 1.5 tablespoons of salt (I use much less salt, approximately 1/4 teaspoon). Add 1.5 tablespoons of dry yeast and stir. Let the mixture sit for 2-3 minutes, until the yeast fully dissolves and starts bubbling.
2. Add approximately 6 cups of flour. Stir the mixture together with a spoon until a loose sticky dough forms. This the most time consuming step of the process and it takes about 3-5 minutes.
3. When there are no more pockets of unmixed flour or water left, place the lid loosely on top of the container, and let the dough sit at room temperature until it rises. It typically takes 1-2 hours.
4. When the dough has risen to the top, punch it down slightly to fit the lid onto the container. Seal it and place the container in the fridge for a few hours, or overnight. You can keep the dough in the fridge for up to 3 weeks.
5. Take a loaf pan or whatever you want to bake on, and preheat your oven to 450 Fahrenheit (230 Celsius). Grease the pan with oil. While your hands are still oily, pick off a part of the dough. Form it into a loaf and slash the top. Bake the loaf for 30-35 minutes at 450 Fahrenheit (230 Celsius). You can increase the temperature up to 500 Fahrenheit (260 Celsius) for the last 5-10 minutes to improve the crust.
Mnemonic - remember the rule of 3's:
- 3 cups of water
- 1.5 tablespoons of dry yeast
- 1.5 tablespoons of salt
- 3+3 (6) cups of flour
- 30 minute baking time
- 3 week storage in the fridge
I have achieved the best results with the regular Ultragrain unbleached flour from Coscto and their Red Star yeast:
No-Knead Bread Recipe from Bob's Red Mill
References:
How to Make Easy, Fast, Foolproof Bread from Scratch http://bit.ly/UvJQsv
Pane Rustico, White Flour - Italian "Peasant" Bread - David B. Fankhauser, Ph.D. http://buff.ly/Yb4bJO
Traditional Greek bread - YouTube http://buff.ly/YcSVwx
Хляб без месене « нож и виличка http://bit.ly/YjR5FF
I tried this rye flour from Amazon but the bread was too "chewy": Bob's Red Mill Organic Rye Flour Dark, 22-Ounce (Pack of 4):
This rye flour, in a much larger package, may be a better deal: Great River Organic Milling, Organic Specialty Rye Flour, 25-Pound Package:
I am planning to try this barley flour from Amazon: Bob's Red Mill Barley Flour, 20-Ounce (Pack of 4)
Ingredients
1. Active dry yeast
2. Salt
3. Flour
4. Large, resealable container (large water pitcher would do) and a measuring cup
5. Warm water and a spoon
How to make it
1. Take 3 cups of warm water and pour it into the container. Stir in 1.5 tablespoons of salt (I use much less salt, approximately 1/4 teaspoon). Add 1.5 tablespoons of dry yeast and stir. Let the mixture sit for 2-3 minutes, until the yeast fully dissolves and starts bubbling.
2. Add approximately 6 cups of flour. Stir the mixture together with a spoon until a loose sticky dough forms. This the most time consuming step of the process and it takes about 3-5 minutes.
3. When there are no more pockets of unmixed flour or water left, place the lid loosely on top of the container, and let the dough sit at room temperature until it rises. It typically takes 1-2 hours.
4. When the dough has risen to the top, punch it down slightly to fit the lid onto the container. Seal it and place the container in the fridge for a few hours, or overnight. You can keep the dough in the fridge for up to 3 weeks.
5. Take a loaf pan or whatever you want to bake on, and preheat your oven to 450 Fahrenheit (230 Celsius). Grease the pan with oil. While your hands are still oily, pick off a part of the dough. Form it into a loaf and slash the top. Bake the loaf for 30-35 minutes at 450 Fahrenheit (230 Celsius). You can increase the temperature up to 500 Fahrenheit (260 Celsius) for the last 5-10 minutes to improve the crust.
Mnemonic - remember the rule of 3's:
- 3 cups of water
- 1.5 tablespoons of dry yeast
- 1.5 tablespoons of salt
- 3+3 (6) cups of flour
- 30 minute baking time
- 3 week storage in the fridge
I have achieved the best results with the regular Ultragrain unbleached flour from Coscto and their Red Star yeast:
No-Knead Bread Recipe from Bob's Red Mill
References:
How to Make Easy, Fast, Foolproof Bread from Scratch http://bit.ly/UvJQsv
Pane Rustico, White Flour - Italian "Peasant" Bread - David B. Fankhauser, Ph.D. http://buff.ly/Yb4bJO
Traditional Greek bread - YouTube http://buff.ly/YcSVwx
Хляб без месене « нож и виличка http://bit.ly/YjR5FF
I tried this rye flour from Amazon but the bread was too "chewy": Bob's Red Mill Organic Rye Flour Dark, 22-Ounce (Pack of 4):
This rye flour, in a much larger package, may be a better deal: Great River Organic Milling, Organic Specialty Rye Flour, 25-Pound Package:
I am planning to try this barley flour from Amazon: Bob's Red Mill Barley Flour, 20-Ounce (Pack of 4)
Garbanzo Beans, No Salt Added in BPA-free containers from Amazon
Ingredients: Organic Garbanzo Beans, Water, Kombu Seaweed.
Nutrition Facts:
Serving size: 0.5 cup
Amount Per Serving
Calories 120
Calories from Fat 15
Total Fat 1.5g (2%)
Sodium 10mg (0%)
Potassium 250mg (7%)
Total Carbohydrate 19g (6%)
Dietary Fiber 5g (20%)
Protein 7g (14%)
I have tried these and they are tasty considering they do not have any salt. This is a good, healthy lunch option.
Nutrition Facts:
Serving size: 0.5 cup
Amount Per Serving
Calories 120
Calories from Fat 15
Total Fat 1.5g (2%)
Sodium 10mg (0%)
Potassium 250mg (7%)
Total Carbohydrate 19g (6%)
Dietary Fiber 5g (20%)
Protein 7g (14%)
I have tried these and they are tasty considering they do not have any salt. This is a good, healthy lunch option.
Hemp seed as "super food"
What is hemp?
Hemp describes low tetrahydrocannabinol (THC) strains of the plant Cannabis sativa. Of the approximately 2,000 cannabis plants varieties known, 90% contain only low-grade THC and are used for their fiber, seeds, paper, textiles, clothing, biodegradable plastics, construction and medicinal oils. Hemp is one of the earliest domesticated plants.
Hemp is thus legally grown in many countries across the world including Spain, China, Japan, Korea, France, and Ireland.
Hemp is one of the faster growing biomasses known and requires few pesticides and no herbicides.
What is the difference between industrial hemp and marijuana?
Cannabis sativa L. subsp. sativa var. sativa is the variety grown for industrial use, while C. sativa subsp. indica generally has poor fiber quality and is primarily used for recreational and medicinal purposes. Oilseed and fiber varieties of Cannabis (industrial hemp) produce only minute amounts of THC, not enough for any psychoactive effects. Typically, hemp contains below 0.3% THC, while cultivars of Cannabis grown for recreational use can contain anywhere from 2% to over 20%.
Hemp seeds as food
Hemp seeds can be eaten raw, ground into a meal, sprouted, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. Dehulled hemp seed is the whole seed without the mineral rich outer shell.
References:
Hemp. Wikipedia http://en.wikipedia.org/wiki/Hemp
Hemp describes low tetrahydrocannabinol (THC) strains of the plant Cannabis sativa. Of the approximately 2,000 cannabis plants varieties known, 90% contain only low-grade THC and are used for their fiber, seeds, paper, textiles, clothing, biodegradable plastics, construction and medicinal oils. Hemp is one of the earliest domesticated plants.
Hemp is thus legally grown in many countries across the world including Spain, China, Japan, Korea, France, and Ireland.
Hemp is one of the faster growing biomasses known and requires few pesticides and no herbicides.
What is the difference between industrial hemp and marijuana?
Cannabis sativa L. subsp. sativa var. sativa is the variety grown for industrial use, while C. sativa subsp. indica generally has poor fiber quality and is primarily used for recreational and medicinal purposes. Oilseed and fiber varieties of Cannabis (industrial hemp) produce only minute amounts of THC, not enough for any psychoactive effects. Typically, hemp contains below 0.3% THC, while cultivars of Cannabis grown for recreational use can contain anywhere from 2% to over 20%.
Hemp seeds as food
Hemp seeds can be eaten raw, ground into a meal, sprouted, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. Dehulled hemp seed is the whole seed without the mineral rich outer shell.
References:
Hemp. Wikipedia http://en.wikipedia.org/wiki/Hemp
Homemade Pizza Recipes - without the need for 800-plus degree brick oven - WSJ
From the WSJ:
Purists will insist that without a brick oven in your backyard, you'll never achieve the sort of blazing inferno (think: 800-plus degrees) that yields carbon-streaked crusts with a balance of crunch and chew.
However, a WSJ experts suggests a simpler arsenal: let your dough rise overnight for fuller flavor, a pizza stone or two to boost and hold that all-important heat in the oven and a peel—preferably metal (tip: you can use the flat back of a baking sheet in a pinch)—to extract the pie with a minimum of mess when it's ready.
References:
Homemade Pizza Recipes: Pizza Perfect - WSJ http://goo.gl/MLRpE
Purists will insist that without a brick oven in your backyard, you'll never achieve the sort of blazing inferno (think: 800-plus degrees) that yields carbon-streaked crusts with a balance of crunch and chew.
However, a WSJ experts suggests a simpler arsenal: let your dough rise overnight for fuller flavor, a pizza stone or two to boost and hold that all-important heat in the oven and a peel—preferably metal (tip: you can use the flat back of a baking sheet in a pinch)—to extract the pie with a minimum of mess when it's ready.
References:
Homemade Pizza Recipes: Pizza Perfect - WSJ http://goo.gl/MLRpE
McDonald's Potato, Beef, and Lettuce Suppliers (video)
McDonald's Potato Supplier, Frank Martinez: "Dream Come True". Growing perfect potatoes takes the right amount of water, rich soil and, in Frank's case, a lifetime of experience.
In January 2012, McDonald’s began featuring flattering profiles of its suppliers on its website. In one video, Frank Martinez, a grower in Warden, Wash., brushes the dirt from a spud, slices it, and pronounces it a “good potato!” http://goo.gl/6WtbR
McDonald's Beef Supplier, Steve Foglesong: "Raising Cattle and a Family". Three generations of Foglesongs work together every day to raise the kind of high quality beef that make some of the most iconic hamburgers in the world. If we raised all 100 million cows in U.S. on grass, cattle would require almost half the country’s land. Source: The Myth of Sustainable Meat - NYTimes http://nyti.ms/HI8eF7
McDonald's Lettuce Supplier, Dirk Giannini: "Field to Fork". Growing fresh, high-quality lettuce is more than a job. For Dirk Giannini, it's a family tradition.
Related:
"McDonald's Pursuit of the Perfect French Fry" - they sell 9 million pounds of fries each day http://goo.gl/6WtbR
Penne arrabbiata (“angry pasta”) - penne with tomato and red pepper
From YellowSaffron YouTube channel:
Penne arrabbiata is a famous classic Italian recipe, a spicy hot pasta dish, easy and quick to prepare. The penne arrabbiata is part of the Roman culinary tradition, it's a simple speciality with a strong and spicy taste.
Boil the ridged pasta quills in a pot with plenty of water (add some salt); in the meanwhile scald the tomatoes in order to peel them easily (otherwise you can use canned peeled tomatoes); then chop the tomatoes in small pieces removing the seeds.
Brown the chopped garlic and the chili peppers with the oil (1), add the tomatoes (2) and cook the sauce for 5 minutes (3), then add salt to taste.
Sauté the pasta quills with the sauce, then put them in a serving dish and garnish with grated pecorino cheese and fresh chopped parsley.
Frozen Penne Arrabiata is available at Trader Joe's and the little bag can deliver a "restaurant quality" Italian meal in 9 minutes. It is easy to prepare, just heat 2 tablespoons of olive oil or water in the skillet, add the contents of the bag, and stir occasionally.
References:
Penne with Tomato and Red Pepper. Anna Maria Volpi.
Cross-sections of food in the very act of being cooked
Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine" -- and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.
Mochi
Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
Mochi from Whole Foods - nutrition information and preparation (click to enlarge the images). This is quite tasty actually. I have tried the flavored variety and the regular one, and the regular version actually tastes better.
Mochi - before baking (left). Baked mochi (right) (click to enlarge the images).
Mochi - before baking (left). Baked mochi (right) (click to enlarge the images).
Related reading:
Mochi. Wikipedia.
Quinoa with dried cherries and milk
1% Organic milk from Costco
Dried Cherries from Costco
Quinoa with dried cherries and milk
Related:
Quinoa’s Global Success Creates Quandary in Bolivia - NYTimes, 2011.
Get to Know: Quinoa | Whole Foods Market http://buff.ly/1psdXRL
Get to Know: Quinoa | Whole Foods Market http://buff.ly/1psdXRL
Mapping the Midwest by favorite food
Some examples include:
Chicago-style hot dog - soft, poppy-seed bun topped with a frankfurter, layered with yellow mustard, nuclear-green relish, onions, tomato wedges, pickle spear, peppers and celery salt. It's considered more of a snack than a meal to natives and should be consumed sans ketchup.
Cincinnati-style chili - This distinctive breed of chili is so popular in Cincinnati that there are parlors dedicated to it —chili parlors, that is. The Cincinnati version of chili tends to be a sweeter, soupier dish than traditional non- Ohio chilis. It's served with noodles and is distinguished by spices such as cinnamon or chocolate.
Indianapolis Breaded pork tenderloin sandwich - Hoosiers love their pork, and they love it deep-fried.
Omaha Reuben sandwich - Omaha stakes its claim on this pickled delight, which involves corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread.
Read about other food cities in the Chicago Tribune article below.
References:
Mapping the Midwest by favorite food. Chicago Tribune, 2011.
Chicago-style hot dog - soft, poppy-seed bun topped with a frankfurter, layered with yellow mustard, nuclear-green relish, onions, tomato wedges, pickle spear, peppers and celery salt. It's considered more of a snack than a meal to natives and should be consumed sans ketchup.
Cincinnati-style chili - This distinctive breed of chili is so popular in Cincinnati that there are parlors dedicated to it —chili parlors, that is. The Cincinnati version of chili tends to be a sweeter, soupier dish than traditional non- Ohio chilis. It's served with noodles and is distinguished by spices such as cinnamon or chocolate.
Indianapolis Breaded pork tenderloin sandwich - Hoosiers love their pork, and they love it deep-fried.
Omaha Reuben sandwich - Omaha stakes its claim on this pickled delight, which involves corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread.
Read about other food cities in the Chicago Tribune article below.
References:
Mapping the Midwest by favorite food. Chicago Tribune, 2011.
Skipping the Middleman, Straight to the Lobsterman (TIME video)
As lobster fishers in Maine continue to see profits fall and expenses rise, some have turned to new marketing strategies to sell their lobsters.
References:
Skipping the Middleman, Straight to the Lobsterman. TIME.
Pasteurized eggs
From Chicago Tribune:
Pasteurized eggs are heated to minimum required temperature (usually 130 to 140 degrees) for a specified time. This destroys Salmonella but does not cook the eggs.
In the plant, the eggs ride a conveyor belt into a hot, humid room. Workers load the egg trays onto an industrial dumbwaiter that gently lowers the eggs into what some call "the Jacuzzi." The eggs spend an hour moving through a tank of hot, bubbly water, which slowly raises the temperature of the eggs to kill bacteria. The water churns to prevent the eggs from cooking as they're heated.
After the bath, an egg cracked into a bare hand feels about as hot as a warm mug of coffee. The eggs are considered safe to eat, even if they don't reach 160 degrees — the temperature at which an egg is considered fully cooked.
The heat causes proteins to link together - a side effect that makes it more difficult to whip pasteurized egg whites into peaks.
Chickens that are free-range might get some bugs or some weeds in the yard. It affects the color of their yolk — it's much richer and darker. A lot of people who are used to supermarket eggs don't like them because they're too 'eggy.'
References:
Pasteurized eggs put to test: They're safer, but do they taste and cook the same? Chicago Tribune, 2010.
Pasteurized eggs are heated to minimum required temperature (usually 130 to 140 degrees) for a specified time. This destroys Salmonella but does not cook the eggs.
In the plant, the eggs ride a conveyor belt into a hot, humid room. Workers load the egg trays onto an industrial dumbwaiter that gently lowers the eggs into what some call "the Jacuzzi." The eggs spend an hour moving through a tank of hot, bubbly water, which slowly raises the temperature of the eggs to kill bacteria. The water churns to prevent the eggs from cooking as they're heated.
After the bath, an egg cracked into a bare hand feels about as hot as a warm mug of coffee. The eggs are considered safe to eat, even if they don't reach 160 degrees — the temperature at which an egg is considered fully cooked.
The heat causes proteins to link together - a side effect that makes it more difficult to whip pasteurized egg whites into peaks.
Chickens that are free-range might get some bugs or some weeds in the yard. It affects the color of their yolk — it's much richer and darker. A lot of people who are used to supermarket eggs don't like them because they're too 'eggy.'
References:
Pasteurized eggs put to test: They're safer, but do they taste and cook the same? Chicago Tribune, 2010.
A simple visual guide to eggs http://goo.gl/h8Gxt
A flood of plant-based milks on the market
From Chicago Tribune:
Plant-based milks flood the market. Can they replace the real thing?
In addition to almond milk, the most popular new variety in the category, you can find milk made from rice, coconut, oatmeal, hazelnut and even hemp. Many of these varieties also have "light," chocolate and vanilla options. Most contain fewer calories and most have less fat than dairy milk, with the notable exception of coconut milk, which contains saturated fat.
"Light" versions of these milks don't taste as good because they're watered down and save only 30 or so calories. Vanilla- or chocolate-flavored versions contain more sugar than the "original" versions.
Almond milk, with its lightly toasted almond flavor, has gained 88 percent in the category.
"There's a milk for everybody. Milk is better for people than pop or soda."
References:
Health watch: Maze of milks. Special to Tribune Newspapers, 2010.
Plant-based milks flood the market. Can they replace the real thing?
In addition to almond milk, the most popular new variety in the category, you can find milk made from rice, coconut, oatmeal, hazelnut and even hemp. Many of these varieties also have "light," chocolate and vanilla options. Most contain fewer calories and most have less fat than dairy milk, with the notable exception of coconut milk, which contains saturated fat.
"Light" versions of these milks don't taste as good because they're watered down and save only 30 or so calories. Vanilla- or chocolate-flavored versions contain more sugar than the "original" versions.
Almond milk, with its lightly toasted almond flavor, has gained 88 percent in the category.
"There's a milk for everybody. Milk is better for people than pop or soda."
References:
Health watch: Maze of milks. Special to Tribune Newspapers, 2010.
Gazpacho from Trader Joe's
Gazpacho from Trader Joe's - not that tasty actually.
Gazpacho from Trader Joe's - nutrition info.
Trader Joe's top 25 customer favorite products http://buff.ly/1bLcXju
Gazpacho from Trader Joe's - nutrition info.
Related:
Gazpacho recipe http://goo.gl/lyCwc
Trader Joe's top 25 customer favorite products http://buff.ly/1bLcXju
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