Bring to a boil, skim particles off the top. Add onion, carrot, celery, bay leaf and peppercorns. Cover with lid and simmer in the oven for hours. Strain using a Chinois or a fine mesh strainer. Reserve for days refrigerated or a month frozen. I recommend making the bone broth one day before the borscht. Using a 6-quart All-Clad stock pot sweat the onions seasoned with salt on medium heat in olive oil till translucent. Add carrots and beets. Continue to sweat for another 5 minutes while stirring.
Cook while stirring till paste turns orange-brown another 5 minutes. Add bone broth. Add cabbage. Simmer on low heat for 20 minutes or till the cabbage is cooked through. Serve with sour cream and chive garnish and gluten-free dark bread. The French term "mise en place" means "putting in place". According to my Le Cordon Bleu text book, it has become a professional password in the culinary world.
The mise en place process starts with assembling your tools. Followed by the assembly of all ingredients. Then all raw ingredients are washed, prepped, cut and measured. Only after this, should a chef really begin the actual dish preparation. Tom and I also call our photo shoot preparation "mise en place". It is our very own version of the culinary term. It helps us get ourselves together and ready for our food photography projects. Tom gathers his "tools" to be transported on location with us. There is a sophisticated lighting package consisting of studio strobes, stands, soft boxes, umbrellas and a white seamless backdrop.
Next is the camera, several lenses, macro tubes, tripod, flash trigger, filters, spare batteries and memory cards. Then finally, an iPad which facilitates live wireless transfer of images off the camera for an onsite preview. I then get my food styling kit "ingredients" together. My kit has many funky items that I simply can't work without.
There are always tons of Q-Tips and Glycerin. There is a myriad of paintbrushes and squeeze bottles, and lots of little odd mini spoons and pins. All come in handy when those pesky little food particles sully up our perfect camera-ready subjects. And finally, very much like the last step in the culinary "mise en place", I create a shot list storyboard. It is a digital assembly and visual prep that guides us and our clients during our photo shoot process. It has detailed subject descriptions, reference images, camera angles and lighting specs, as well as prop and garnish details.
The images you see before you benefitted from all of the above, and most importantly, from the amazing vision of our very talented chef client at Sutton Creek. Her culinary philosophy combines naturally exotic ingredients with familiar favorites to create a unique dining experience. For instance, her Tuna Tartar on Crispy Rice is uplifted to a new sensory realm with the use of Shiso leaves, organic Mizuna and fragrant pickled seaweed.
The Art of Food
A succulent New York Steak is beautifully balanced by purple fingerling potatoes and vibrant green Romanesco florets. And a chocolate and raspberry parfait is delicately flavored with aromatic gluten-free ginger snaps. Actually quite extraordinary! That was our latest food photography project with the multi-talented Lauren Simon. Lauren is an actress and chef with an unparalleled drive and creative spirit. Lauren's brilliant TV show idea "Ordinary to Extraordinary" was the subject of the images you see before you.
Her concept was to turn ordinary every day dishes into culinary delights. Whether it's ordinary lasagna that with her skill and imagination becomes beautiful mini lasagna cups, or a plain grilled cheese sandwich with tomato soup that transforms into delectable tomato soup shooters, the results are amazing. The wonderful whimsy of Lauren's chocolate covered tiramisu cake pops is matched only by their yum factor. Check out these easy and cost effective recipes as well as a glimpse of the TV show's pilot at.
One of my absolute favorite countries in the world is Italy. I love the Italian sense of style, the art and the people. But most of all, I love Italian food! I've traveled extensively throughout the north and south. From Milan and Florence to Portofino and Rome, my journeys were filled with beauty and culinary delights. Each part of Italy embraces its climate and terrain, resulting in a great variety of regional dishes that feature locally grown ingredients.
The quality of Italian tomatoes, lemons, olives and fresh herbs are unparalleled. The subtle complexities of Italian wines are intoxicating. But perhaps, the most amazing food product from Italy is olive oil. Each region creates varietals of this golden nectar that are uniquely its own. Colors range from amber to pale jade, while the subtle nuances of the delicate and ethereal flavor profiles of the mild olive oils greatly contrast with the intensity of the full-bodied and earthy ones.
Verdant and peppery, luscious and fruity or herbal and grassy, each oil recalls its terroir and perfectly pairs with specific foods. For this muffin recipe from Genoa, Italy I used a fruity extra virgin olive oil to accentuate the delicate flavors of oranges and almonds. Blend together flour, baking powder, and salt in a medium bowl. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes.
Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes.
Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins. Last night's winter rainstorm made me wish it was summer again. Every July Tom and I go to a little town up the coast called Summerland. We discovered it together on our first anniversary in We return there again and again each passing year.
It's a small and peaceful beach community just south of Santa Barbara. There is a local winery, a farmer's market and a bikini shop. Days are filled with lounging on the beach and warm summer evenings smell of lavender. We read, go on hikes and make our favorite New England style clambake. It has manilla clams, locally-caught pink Santa Barbara prawns, lobster tails, new potatoes and corn in a golden beer broth. A glass of Summerland Sauvignon Blanc with its grapefruit overtones and some sourdough bread are a perfect complement for this seafood feast.
Combine onions, garlic, pale ale, and water in a large stockpot. Add potatoes, chorizo, and 1 tablespoon salt. Add lobster tails and cook over high heat, covered, for 15 minutes. Add clams and corn. Cook, covered, for 6 minutes. Add shrimp; cook, covered, until clams open and shrimp are cooked through, 4 to 8 minutes.
Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters. Discard any unopened clams. Strain liquid through a sieve into a bowl. Add butter, swirling to melt. Squeeze lemons over clambake. Garnish with chopped chives. I think I'll have to make this over the weekend and pretend it's summer. It was always on the table during New Year celebrations, birthdays and anniversaries.
As a little girl I helped my grandmother Evdokia dice the ingredients and of course, taste the final product. Every family has its own recipe for this delicious side dish. And so did ours. It was passed down from my great grandma Marfa who was Tzar Nicholas's mother's chef during the Tzariza's stays in Kiev.
As its popularity grew, Olivier's salad quickly became the restaurant's signature dish. The exact recipe was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck. At the turn of the century, one of Olivier's sous-chefs, Ivan Ivanov, stole his recipe. While preparing the dressing one evening in his customary solitude, Olivier was suddenly called away on an emergency.
Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Combine with mayonnaise, salt and pepper. Serves 4 with pumpernickel bread triangles. It was a very traditional French Shrimp Bisque. It called for cognac, butter, heavy cream and shrimp - ingredients that would inspire any chef in training. I immediately started experimenting and enhancing it.
I could practically taste what this soup would turn out like as I read the recipe. I usually begin by executing a recipe as written, but my greatest culinary feats come from playing with new and interesting substitute ingredients that my palette compels me to try. And this bisque is no exception. I've now made many variations of this heavenly dish. Below is my favorite outcome of this delectable dinner for two. Cornstarch slurry 3 tbsp of cornstarch mixed with 1 cup of cold water. Heat butter in a saucepan over medium heat. Add onions, carrots and brown sugar.
Add lobster tail, shrimp, lobster shells, thyme and parsley stems. Add ketchup and smoked paprika and stir well.
Paleo Do's and Don'ts about the Paleo DietPaleo Effect
Add cognac and wine. Simmer until reduced by half. Remove the shrimp and lobster tail. Peel and devein them. Return shells to saucepan. Cut shrimp and lobster meat into small dice and reserve for garnish. Add 4 cups of water and simmer for 15 minutes. Return soup to saucepan and bring back to a simmer. Add cornstarch slurry a little at a time until soup reaches desired thickening consistency.
Season with salt and white pepper. At serving time, add hot cream, diced shrimp, lobster and chives. Serves 2 with a French baguette and a glass of Chardonnay. Anytime we have shrimp or lobster, the shells go into a freezer bag, ready for this future recipe. You never know when inspiration will strike! Okay, so we did follow the tourist office's advice on farmer's markets, and went to one of the big ones in Santa Barbara.
Picked up 5 bags of herbs, tomatoes, veggies, fruit, bread, fresh pasta and a nice chunk of BEEF.
31 Days of Gluten, Dairy, and Egg Free Comfort Food.
Quick run back to the cottage to drop stuff off in the fridge, then over to Summerland Winery. Partially because of our previous experience here we stayed in Summerland for our first 'anniversary' , and partially because their wine is truly excellent, we gravitate back here every year. There isn't a whole lot going on in Summerland. A couple bar-grills, a tiny old-fashioned grocery market, a bikini shop, a gas station, some cute shops and a great winery. The real order of business was getting a big red wine to go with the steak.
We picked up their blend called the 'Trio' - a rich, deep red to go with the steak, defrosting at home. This was one of those frozen, organic grain-fed, happy cow chunks of meat you see in farmer's markets these days. Partial bone-in New York strip. Grilled for 7 minutes, then pushed the coals aside, and indirect-heat cooked for another 5. A little patty of Kerrygold Irish butter and steak sauce….
We haven't done much beef lately, so when we do, we try to make it as good and pure and beefy as possible. Fresh tomatoes from the farmer's market. It's been a year since our last vacation. Between my culinary school and Tom's job it's been really difficult to get away.
We're finally away. We're in Santa Barbara for a week, and we're on an epicurean adventure! Today we went to the tourist information center and asked their staff about farmer's markets and butcher shops and fish mongers. He gave a funny pause but then continued to give us information… which we didn't quite follow. Distracted by Santa Barbara's many wine tasting rooms, we ended up sampling a handful of wines at Kalyra Winery, which happened to be right next door to the Harbor Meat and Seafood Market.
It's sort of an industrial restaurant supplier. It was quite an awesome, strange experience. They had no retail front. It was like walking into the back door of a butcher.
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We climbed the steps of their loading dock, noticing their signs marked Carniceria to the left and Pescadoria to the right. We went right because the butcher side had just closed. The floors were recently hosed down. The tanks were full of crab. They had a white-board with all their fish and prices posted. We took the receipt upstairs. Paid cash. And came away with a pound of amazing swordfish steaks cut straight off the big 3-ft chunk.
Came back to our rented cottage and grilled it with red onions in a lime-juice marinade, along with a green salad. This is just amazing, it's an awesome beginning of our journey. There is an old superstition against transplanting parsley plants. The herb is said to have been dedicated to Persephone and to funeral rites by the Greeks.
It was afterwards consecrated to St. Peter in his character of successor to Charon. The Greeks held parsley in high esteem, crowning the victors with chaplets of Parsley at the Isthmian games, and making with it wreaths for adorning the tombs of their dead.
It was reputed to have sprung from the blood of a Greek hero, Archemorus, the forerunner of death, and Homer relates that chariot horses were fed by warriors with the leaves. Greek gardens were often bordered with Parsley and Rue. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.
Green parsley is often used as a garnish on potato dishes boiled or mashed potatoes , on rice dishes risotto or pilaf , on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews like beef bourguignon, goulash or chicken paprikash. In southern and central Europe, parsley is part of bouquet garni , a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine.
Gremolata, a traditional accompaniment to the Italian veal stew and ossobuco alla milanese, is a mixture of parsley, garlic, and lemon zest. I use parsley so much in my cooking that I actually decided to grow it on our balcony. That proved to be a most difficult feat! Our parsley plant refused to grow for two years until finally this spring that scrawny little herb blossomed into the emerald green beauty you see here.
It has a long history of medicinal and culinary use, and in modern times is an ornamental garden plant. Sage has been used since ancient times for warding off evil, snakebites, increasing women's fertility, and more. The Romans introduced it to Europe from Egypt as a medicinal herb. It had a high reputation throughout the Middle Ages, with many sayings referring to its healing properties and value. It was sometimes called S. As a kitchen herb, sage has a slight peppery flavor. In British cooking, it is used for flavoring fatty meats, Sage Derby cheese, poultry or pork stuffing, Lincolnshire sausage, and in sauces.
Sage is also used in Italian cooking, in the Balkans, and the Middle East. It is one of the major herbs used in the traditional turkey stuffing for the Thanksgiving Day dinner in the United States. Sage is an herb that transforms its flavor profile when cooked. Lightly sauteed in brown butter, it becomes sweet and delicate, complimenting many dishes.
I use it to garnish pumpkin ravioli, gnocchi, wild mushrooms, poultry and game roasts. My early childhood in Kiev was that idyllic time that I shall never forget. We lived in a tiny apartment on the sixth floor of a Soviet constructivist high-rise with a community garden. It was surrounded by apple and apricot trees that bloomed in spring, filling the air with most intoxicating perfumes. Our parents planted strawberries, gooseberries, raspberries and herbs.
We imagined the garden to be filled with magical lore. It was our playground. It was then that I began collecting herbs and flowers. I dried and glued them into the pages of my handcrafted diary. Optimize for conversion? Require shipping information More information: Required. Cancel Subscribe to this product. Is this your street address? Yes, update Yes, it is. Your card will be charged. Thank you!
Coconut and Peanut Aubergine Curry
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