September 16th marks a historical day of commemoration for Mexicans all over the world known as Mexican Independence Day. It’s a day to toast Mexico’s independence from Spanish rule, marking a day of celebration that’s even bigger than Cinco de Mayo, which most Americans incorrectly believe to be the celebration of Mexican independence.
As the now legendary story is told, in the early hours on September 16th, 1810, father Hidalgo rang the bell of his little church, calling everyone to fight for liberty against the Spaniards. This moment marked the beginning of the Independence War, which lasted ten years. Today it is customary for Mexico’s President to deliver the “El Grito” (The Cry) in Mexico City when the clock strikes eleven o’clock on the evening of September 16th. He shouts "Viva Mexico," "Viva la independencia," and the crowd echoes back. It is in the plaza, atop the National Palace, that the original bell rung by Hidalgo is located and is rung. People all across the world celebrate “El Grito” at the very same moment and the tradition has been followed year after year.
During Mexican Independence Day, people fill the streets for a fiesta. Activities include colorful parades, music, dancing, bullfights, rodeos, and fireworks. In addition, eating great food and drinking tequila are important traditions to keep the party going. While this holiday is traditionally celebrated in Mexico, the U.S. has been celebrating it for years in such cities as Chicago, San Antonio, Denver, Phoenix, Houston and Austin.
When joining the festivities on September 16th, consider toasting this historic moment with Cabo Wabo Tequila, the world’s most distinctive ultra-premium tequila. Created by legendary rocker Sammy Hagar, Cabo Wabo Tequila is sure to kick-start your celebration. Cabo Wabo Tequila can be enjoyed in a classic margarita, sipped and savored in a unique cocktail, or taken as a smooth shot.
Whichever way you choose to enjoy it, Cabo Wabo Tequila will keep you rockin’ for Mexican Independence Day. We’ve even included a few food recipes, in case you get hungry.
Cheers!
Margarita Independencia
1 oz Cabo Wabo Reposado Tequila
1 oz Triple Sec
1 oz Cointreau
1 oz Southern Comfort
1 oz Pineapple Juice
Shake it up and serve over ice in a margarita glass. Garnish with a lime wedge.
¡El Grito!
2 oz. Cabo Wabo Blanco Tequila
1/2 oz Fresh Lime Juice
1 Lime Twist
Shake up tequila and juice and pour into martini glass. Garnish with lime.
¡Viva Mexico!
1 oz Cabo Reposado Tequila
1 oz Ginger Beer
1/2 oz freshly squeezed Lime Juice
Stir ingredients into an ice-filled highball glass. Garnish with a lime or lemon wedge.
Tequila Tri-Tip
· 4 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
· 3 Tbsp Cabo Wabo Blanco Tequila
· 2 Tbsp sesame oil
· 2 Tbsp Dijon mustard
· 1 Tbsp balsamic vinegar
· 2 cloves minced garlic
· 1 tsp salt
· 1 tsp black pepper
Preparation:
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself with a shot of Cabo Wabo! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F.
Queso Fundido (Mexican Cheese Fondue)
1 lb Mexican queso "Cacique" or "El Mexicano" or any other queso blanco , cut into chunks
3 to 4 cloves garlic, minced
juice of 4 limes, or ¼ cup lime juice
2 Tbsp Cabo Wabo Anejo Tequila
6 to 8 drops of a Mexican Hot Sauce, or other hot pepper sauce
Preperation:
Slowly melt cheese in a medium saucepan over flow heat. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime, and the hot sauce, and heat through. Serve immediately with tortillas or chips.
Friday, July 31, 2009
Thursday, July 30, 2009
Restaurant City - opening your own eatery online
Enjoy fine food, snappy cocktails, and exploring restaurants, farmers markets and subject of the hour - street food? Then you should give RESTAURANT CITY a whirl.
Restaurant City (made by Playfish) is an online social game where you can open your own restaurant and enjoy the trials and tribulations of dealing with menus, guests and overflowing restrooms all the while employing your friends as waiters and chefs.
It's one of the top 10 most popular games on Facebook with over 10 MILLION people having installed it so far in the past 3 months .. that means 10 MILLION restaurants have opened in 3 months. One's not lacking for choice of eateries. Here you can try it out directly on Facebook http://apps.facebook.com/restaurantcity/?pf_ref=x1035
And with a wealth of different decorations, furniture and equipment to choose from you can make your mark with a completely unique restaurant. You can visit your friends' restaurants too and even trade ingredients with them to help you create a menu.
It took only 3 months for 10 million restaurants to be created in Restaurant City, whereas it took McDonald's 55 years to open 32,000 restaurants. Just saying.
Anyway ... give it a whirl .. it's a ton of fun.
http://www.playfish.com/?page=game_restaurant if you don't have a Facebook account.
Restaurant City (made by Playfish) is an online social game where you can open your own restaurant and enjoy the trials and tribulations of dealing with menus, guests and overflowing restrooms all the while employing your friends as waiters and chefs.
It's one of the top 10 most popular games on Facebook with over 10 MILLION people having installed it so far in the past 3 months .. that means 10 MILLION restaurants have opened in 3 months. One's not lacking for choice of eateries. Here you can try it out directly on Facebook http://apps.facebook.com/restaurantcity/?pf_ref=x1035
And with a wealth of different decorations, furniture and equipment to choose from you can make your mark with a completely unique restaurant. You can visit your friends' restaurants too and even trade ingredients with them to help you create a menu.
It took only 3 months for 10 million restaurants to be created in Restaurant City, whereas it took McDonald's 55 years to open 32,000 restaurants. Just saying.
Anyway ... give it a whirl .. it's a ton of fun.
http://www.playfish.com/?page=game_restaurant if you don't have a Facebook account.
Pamela's Products Sponsors Gluten-Free Cooking Expo 2009; Open to Public
Pamela's Products, an award-winning leader in the gluten-free foods arena with more than 30 nationally distributed products, is a sponsor at the Gluten Free Cooking Expo August 15 - 16 at the Wyndham Hotel in Lisle, IL. Pamela's Products' energetic traveling representative Marion Neidkowski will be on hand sharing the gourmet line of fast, easy, & delicious baking mixes and decadent packaged cookies. She will be holding raffles throughout the day to give away free copies of the book The Gluten Effect with a bag of goodies from Pamela's Products. The 21-year old dedicated, gluten-free company continues to be rated at the top of key natural foods categories, proving 'gluten-free' never means 'boring.' And Marion is everywhere delivering that message at Expos, Celiac support events, and intimate 'cupcake parties.'
This year's Gluten Free Cooking Expo includes two full-days of gluten-free/dairy-free cooking demonstrations by notable chefs, cookbook authors and nutritionists, printed recipes, a large vendor fair, sessions for gluten-free children and budget buying techniques on a gluten-free diet. A gourmet gluten-free / dairy-free lunch will be provided and all Expo attendees will take home a gift bag of great gluten-free products, literature and offers.
Pamela's Products are a tried-and-true staple for those following a gluten-free diet. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
WHEN: August 15 - 16, 2009
WHERE: Wyndham Hotel in Lisle, IL - 300 Warrenville Rd., Lisle, IL
INFO: For additional event information and to register for the Gluten Free Cooking Expo, visit www.glutenfreeclasses.com
Media inquiries for Pamela's Products, please contact Agnes Gomes-Koizumi (agnes@agkmedia.com) or Julie Du Brow (julie@dubroworks.com) at 323-937-5488 or 310-821-2463.
ABOUT PAMELA'S PRODUCTS
Pamela's Products offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies and Baking Mixes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.
This year's Gluten Free Cooking Expo includes two full-days of gluten-free/dairy-free cooking demonstrations by notable chefs, cookbook authors and nutritionists, printed recipes, a large vendor fair, sessions for gluten-free children and budget buying techniques on a gluten-free diet. A gourmet gluten-free / dairy-free lunch will be provided and all Expo attendees will take home a gift bag of great gluten-free products, literature and offers.
Pamela's Products are a tried-and-true staple for those following a gluten-free diet. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
WHEN: August 15 - 16, 2009
WHERE: Wyndham Hotel in Lisle, IL - 300 Warrenville Rd., Lisle, IL
INFO: For additional event information and to register for the Gluten Free Cooking Expo, visit www.glutenfreeclasses.com
Media inquiries for Pamela's Products, please contact Agnes Gomes-Koizumi (agnes@agkmedia.com) or Julie Du Brow (julie@dubroworks.com) at 323-937-5488 or 310-821-2463.
ABOUT PAMELA'S PRODUCTS
Pamela's Products offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies and Baking Mixes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.
Wednesday, July 29, 2009
Making Winter Comfort Foods A Little Less Fattening
Make comfort foods this winter a little less fattening and a lot more healthy, such as swapping a few lower calorie ingredients for the higher calorie ones to have your rich, hearty, "feel good" comfort foods without the winter weight gain? For example:
Replace a whole egg with 2 egg whites or 3 tablespoons of Eggology Liquid Egg Whites. Egg whites provide the purest form of protein of all food sources, and protein rich foods have been shown to increase the satiety hormones that cause you to feel fuller for longer - just the thing to crush those winter cravings!
Substitute 3 tablespoons of ground flax for every 1 tablespoon of butter or margarine. Flax is rich in Omega-3 fatty acids, high in both soluble and insoluble fiber, protein, B vitamins, magnesium, and manganese. Flax USA’s ground flax features a proprietary Real Cold Milling™ process - a no-heat milling technology that preserves the naturally abundant Omega-3 fatty acids and nutrients in flax while increasing shelf life to 22 months.
Replace cream with evaporated skim milk or pureed potatoes.
For pie crusts, replace shortening with canola oil.
Replace cheese with reduced fat cheese or skim ricotta.
Replace a whole egg with 2 egg whites or 3 tablespoons of Eggology Liquid Egg Whites. Egg whites provide the purest form of protein of all food sources, and protein rich foods have been shown to increase the satiety hormones that cause you to feel fuller for longer - just the thing to crush those winter cravings!
Substitute 3 tablespoons of ground flax for every 1 tablespoon of butter or margarine. Flax is rich in Omega-3 fatty acids, high in both soluble and insoluble fiber, protein, B vitamins, magnesium, and manganese. Flax USA’s ground flax features a proprietary Real Cold Milling™ process - a no-heat milling technology that preserves the naturally abundant Omega-3 fatty acids and nutrients in flax while increasing shelf life to 22 months.
Replace cream with evaporated skim milk or pureed potatoes.
For pie crusts, replace shortening with canola oil.
Replace cheese with reduced fat cheese or skim ricotta.
Tuesday, July 28, 2009
Copenhagen-The City for Lovers of Fine Cuisine
Taking its place among the leading culinary destinations of Europe, Copenhagen has become a magnet for food-savvy travelers who plan vacations around chefs, restaurants, local cuisine and food/wine events. With 12 of Copenhagen’s restaurants earning a total of 13 Michelin stars in 2009 - and the announcement of its upcoming 2009 Copenhagen Cooking Festival, the city is certain to attract more U.S. visitors than ever.
As a special Nordic culinary treat, the fifth annual Copenhagen Cooking Festival will feature gastronomic events throughout the city from August 21-30, 2009. They will include Eat 09, now in its sixth year featuring food, wine, spices, chocolate and much more under the same roof, and the annual open-air gourmet experience in Frederiksberg Gardens, where beautiful lawns and lush scenery provide the backdrop for a unique dinner spiced up with a culinary treasure hunt, story-telling and fun for the whole family. Also, experience dishes from 11 top restaurants from Copenhagen and Malmø in the Royal Danish Playhouse, as well as a food/lifestyle event with gourmet delicacies in the Øksnehallen Exhibition Centre. There will also be wine tastings, and special menus at the city’s leading restaurants. The Festival’s web site, www.copenhagencooking.dk, will provide locations, dates and times for all this year’s events.
Copenhagen’s culinary scene goes beyond its Michelin stars and its annual food festival. Across the city, restaurant chefs are adapting time-honored Danish dishes to innovative preparations, using local, seasonal ingredients and incorporating the influence of international cuisines. “New Nordic” has become a catchword, along with “Nordic Manifesto” to describe a brilliant and proactive new kind of Nordic cuisine. Restaurants serving traditional Danish cuisine now are stressing the use of high-quality ingredients and organic produce, and incorporating the unique aspects of Danish architecture and design into their décor, seating and table settings.
A delicious example of culinary innovation is the adaptation of traditional Danish open-faced sandwiches, or smørrebrød, at the Royal Café, adjacent to Royal Copenhagen’s retail shop on Strøget, the city’s famed pedestrian shopping street. Renamed “Smushi”, this creative fusion of smørrebrød and sushi served on contemporary Royal Copenhagen china platters is a colorful variation on the original and a treat for the taste buds.
In the hip and upcoming meatpacking district in the area of Vesterbro, where art galleries and restaurants are springing up around the meatpackers, you find Bio Mio, an organic restaurant that seats 200 guests, where one orders directly from the chef. Next door, Paté, a new wine bar, restaurant, tapas café, coffee oasis and delicatessen will open in August 2009. Kødbyens Fiskebar features oysters, razor shell scallops and other raw delights.
For a spectacular view paired with exquisite dining, a visitor should reserve a harbor front table overlooking the Copenhagen Opera House at SALT in the historic Admiral Hotel, where Chef Rasmus Møller Nielsen creates an entirely new Scandinavian menu for each season that combines gastronomic classics with innovative new flavor combinations. The restaurant Alberto K atop the SAS Radisson Royal Hotel affords a sky-high panoramic view of the city coupled with a fusion of Danish and Italian cuisine. The interior of Alberto K, its furnishings and table settings, are inspired by the original décor of famed Danish designer Arne Jacobsen who created the design for the entire hotel.
In addition to the two-star Noma, Copenhagen restaurants that each received one Michelin star in 2009 are:
Kong Hans Kælder
Era Ora
Restaurant Ensemble
Restaurant The Paul
Restaurant Formel B
Søllerød Kro
MR
Paustian v/Bo Bech
Restaurant Kiin Kiin
Restaurant Herman
Restaurant Nimb
Restaurants Herman, Nimb and The Paul are located within Tivoli Gardens, a culinary distinction for the city’s iconic amusement park and entertainment center.
Copenhagen can be reached directly from Chicago, New York and Washington, D.C. with Scandinavian Airlines, SAS, www.flysas.com/us. Comprehensive visitor travel information is available at www.visitdenmark.com/us and www.visitcopenhagen.com. Denmark video vignettes also are available on www.considerdenmark.com. To download free images, please see http://billeder.visitdenmark.com/
As a special Nordic culinary treat, the fifth annual Copenhagen Cooking Festival will feature gastronomic events throughout the city from August 21-30, 2009. They will include Eat 09, now in its sixth year featuring food, wine, spices, chocolate and much more under the same roof, and the annual open-air gourmet experience in Frederiksberg Gardens, where beautiful lawns and lush scenery provide the backdrop for a unique dinner spiced up with a culinary treasure hunt, story-telling and fun for the whole family. Also, experience dishes from 11 top restaurants from Copenhagen and Malmø in the Royal Danish Playhouse, as well as a food/lifestyle event with gourmet delicacies in the Øksnehallen Exhibition Centre. There will also be wine tastings, and special menus at the city’s leading restaurants. The Festival’s web site, www.copenhagencooking.dk, will provide locations, dates and times for all this year’s events.
Copenhagen’s culinary scene goes beyond its Michelin stars and its annual food festival. Across the city, restaurant chefs are adapting time-honored Danish dishes to innovative preparations, using local, seasonal ingredients and incorporating the influence of international cuisines. “New Nordic” has become a catchword, along with “Nordic Manifesto” to describe a brilliant and proactive new kind of Nordic cuisine. Restaurants serving traditional Danish cuisine now are stressing the use of high-quality ingredients and organic produce, and incorporating the unique aspects of Danish architecture and design into their décor, seating and table settings.
A delicious example of culinary innovation is the adaptation of traditional Danish open-faced sandwiches, or smørrebrød, at the Royal Café, adjacent to Royal Copenhagen’s retail shop on Strøget, the city’s famed pedestrian shopping street. Renamed “Smushi”, this creative fusion of smørrebrød and sushi served on contemporary Royal Copenhagen china platters is a colorful variation on the original and a treat for the taste buds.
In the hip and upcoming meatpacking district in the area of Vesterbro, where art galleries and restaurants are springing up around the meatpackers, you find Bio Mio, an organic restaurant that seats 200 guests, where one orders directly from the chef. Next door, Paté, a new wine bar, restaurant, tapas café, coffee oasis and delicatessen will open in August 2009. Kødbyens Fiskebar features oysters, razor shell scallops and other raw delights.
For a spectacular view paired with exquisite dining, a visitor should reserve a harbor front table overlooking the Copenhagen Opera House at SALT in the historic Admiral Hotel, where Chef Rasmus Møller Nielsen creates an entirely new Scandinavian menu for each season that combines gastronomic classics with innovative new flavor combinations. The restaurant Alberto K atop the SAS Radisson Royal Hotel affords a sky-high panoramic view of the city coupled with a fusion of Danish and Italian cuisine. The interior of Alberto K, its furnishings and table settings, are inspired by the original décor of famed Danish designer Arne Jacobsen who created the design for the entire hotel.
In addition to the two-star Noma, Copenhagen restaurants that each received one Michelin star in 2009 are:
Kong Hans Kælder
Era Ora
Restaurant Ensemble
Restaurant The Paul
Restaurant Formel B
Søllerød Kro
MR
Paustian v/Bo Bech
Restaurant Kiin Kiin
Restaurant Herman
Restaurant Nimb
Restaurants Herman, Nimb and The Paul are located within Tivoli Gardens, a culinary distinction for the city’s iconic amusement park and entertainment center.
Copenhagen can be reached directly from Chicago, New York and Washington, D.C. with Scandinavian Airlines, SAS, www.flysas.com/us. Comprehensive visitor travel information is available at www.visitdenmark.com/us and www.visitcopenhagen.com. Denmark video vignettes also are available on www.considerdenmark.com. To download free images, please see http://billeder.visitdenmark.com/
Grill Daddy and Grill Daddy Pro
The first grill cleaning tool of its kind, the ultra lightweight, eco-friendly durable Grill Daddy and Grill Daddy Pro thoroughly, quickly, and easily clean any grill with the power of steam, no matter what the mess! By cleaning your grill before cooking your food, you save hundreds of calories that were caked on to the surface that aren’t winding up are on your dinner! The Grill Daddy is eco-friendly, in that it uses only water to sterilize and clean (no harsh chemicals) and is made with FDA approved materials (no lead or toxins.) The original Grill Daddy is just $19.99, with the larger Grill Daddy Pro retailing for $24.99. Recently introduced, the new sleek design of the mid-sized Grill Daddy enjoys all the features and benefits of the original Grill Daddy retailing for $49.99. Combining performance and luxurious design, all three models are the ultimate must-haves for BBQ aficionados.
Measure Up Bowls
This year, treat your loved ones to the gift of a smaller waistline with these perfect healthy gifts at great price points! Introducing Measure Up Bowls, two revolutionary new products that help cut the calories without sacrificing your favorite foods!
Take the guesswork out of calorie counting with the Measure Up Bowl! These clever portion bowls have the serving sizes on the interior, designed to keep hungry snackers from overindulging on their favorite foods. Both microwave and dishwasher safe, the Classic Measure Up Bowl ($19.99) is for soups, cereals, fruits, pasta and other foods with larger serving sizes. The Small Measure Up Bowl($13.99) is perfect for nuts, granolas, and ice cream, as it’s designed for foods that are calorie dense, high fat. The Measure Up Bowls also come in a two-bowl set, one Classic and one Small ($29.99) So indulge this holiday season-- just in moderation!
Take the guesswork out of calorie counting with the Measure Up Bowl! These clever portion bowls have the serving sizes on the interior, designed to keep hungry snackers from overindulging on their favorite foods. Both microwave and dishwasher safe, the Classic Measure Up Bowl ($19.99) is for soups, cereals, fruits, pasta and other foods with larger serving sizes. The Small Measure Up Bowl($13.99) is perfect for nuts, granolas, and ice cream, as it’s designed for foods that are calorie dense, high fat. The Measure Up Bowls also come in a two-bowl set, one Classic and one Small ($29.99) So indulge this holiday season-- just in moderation!
Monday, July 27, 2009
WGBH Cooks Up New Recipes With America's Test Kitchen Chefs
Grab your aprons…Chris Kimball and his team are back with more classic home-style cooking recipes in the ninth season of America’s Test Kitchen, which is set for DVD release on August 11 from WGBH Boston Video. Kimball, the founder and editor of Cook’s Illustrated and Cook’s Country magazines, gives audiences easy-to-learn tips for making delicious dishes from blueberry pie to holiday ham and biscuits.
Join Christopher Kimball and the cast of America’s Test Kitchen, the most-watched cooking show on public television, to learn the basics of great home cooking. From French Chicken in a Pot to Almost No-Knead Bread, Crispy Breaded Pork Chops to Blueberry Pie, these recipes will work the first time you try them, thanks to the dozens of test cooks who develop, refine, and test recipes again and again until they arrive at the very best versions. In addition, this collection includes honest tastings of supermarket ingredients, detailed ratings of indispensable kitchen equipment and tools, and helpful kitchen science tips so that you can make informed choices when shopping. Simply put, learning to become a better cook has never been this foolproof or fun!
America’s Test Kitchen, Season 9 will include printable versions of all 52 recipes and will have closed captions. The twenty-six programs featured in the four-disc set are:
Disc 1 -- The Best Blueberry Pie, French Classics-Reimagined, Dinner with a Latin Accent, The Crunchiest Pork Chops Ever, Perfecting Pasta Sauces, Easy Apple Desserts.
Disc 2 -- One Great Thanksgiving, Soups of the Day, Bringing Home Italian Favorites, Everyone’s Favorite Cake, Resurrecting the Roast Beef Dinner, South-of-the-Border Supper.
Disc 3 -- Lunchtime Specials, Fish Made Easy, A Grand, Sweet Finale, Holiday Ham and Biscuits, Let’s Do Chinese, Pork on the Grill, Old-Fashioned Snack Cakes.
Disc 4 -- Backyard Steak and Potatoes, Grilled Rack of Lamb Dinner, Four-Star Stuffed Chicken Breasts, Breadmaking, Simplified, Weeknight Summer Supper, French Country Cooking, Puddings—from Simple to Spectacular.
WGBH Boston Video also distributes DVDs for America’s Test Kitchen, Season 8 and The Best of America’s Test Kitchen: 30 Essential Recipes Plus Taste Tests and Equipment Ratings.
To order any DVD release from WGBH Boston Video, including America’s Test Kitchen, Season 9, please call (800) 949-8670 or visit shop.wgbh.org.
Since its launch, WGBH Boston Video has released many critically acclaimed public television programs on DVD and video, including Yoga for the Rest of Us, Walking the Bible, Emmy award-winning The Miracle of Life, as well as bestsellers including Jane Eyre (Masterpiece), The Elegant Universe (NOVA), The French Chef with Julia Child, Commanding Heights: The Battle for the World Economy, Evolution, and Africans in America. Recent releases include the Rx for Survival series, Inspector Lewis (Masterpiece Mystery!), Northanger Abbey (Masterpiece), Origins (NOVA), Degrassi Junior High, Peep and the Big Wide World, Between the Lions and Postcards from Buster.
TITLE: America’s Test Kitchen, Season 9
SERIES: America’s Test Kitchen
FORMAT: DVD
RUNNING TIME: 11.5 hours (26 total America’s Test Kitchen episodes)
SRP: $39.99
PREBOOK: 7/14/09
STREET DATE: 8/11/09
Join Christopher Kimball and the cast of America’s Test Kitchen, the most-watched cooking show on public television, to learn the basics of great home cooking. From French Chicken in a Pot to Almost No-Knead Bread, Crispy Breaded Pork Chops to Blueberry Pie, these recipes will work the first time you try them, thanks to the dozens of test cooks who develop, refine, and test recipes again and again until they arrive at the very best versions. In addition, this collection includes honest tastings of supermarket ingredients, detailed ratings of indispensable kitchen equipment and tools, and helpful kitchen science tips so that you can make informed choices when shopping. Simply put, learning to become a better cook has never been this foolproof or fun!
America’s Test Kitchen, Season 9 will include printable versions of all 52 recipes and will have closed captions. The twenty-six programs featured in the four-disc set are:
Disc 1 -- The Best Blueberry Pie, French Classics-Reimagined, Dinner with a Latin Accent, The Crunchiest Pork Chops Ever, Perfecting Pasta Sauces, Easy Apple Desserts.
Disc 2 -- One Great Thanksgiving, Soups of the Day, Bringing Home Italian Favorites, Everyone’s Favorite Cake, Resurrecting the Roast Beef Dinner, South-of-the-Border Supper.
Disc 3 -- Lunchtime Specials, Fish Made Easy, A Grand, Sweet Finale, Holiday Ham and Biscuits, Let’s Do Chinese, Pork on the Grill, Old-Fashioned Snack Cakes.
Disc 4 -- Backyard Steak and Potatoes, Grilled Rack of Lamb Dinner, Four-Star Stuffed Chicken Breasts, Breadmaking, Simplified, Weeknight Summer Supper, French Country Cooking, Puddings—from Simple to Spectacular.
WGBH Boston Video also distributes DVDs for America’s Test Kitchen, Season 8 and The Best of America’s Test Kitchen: 30 Essential Recipes Plus Taste Tests and Equipment Ratings.
To order any DVD release from WGBH Boston Video, including America’s Test Kitchen, Season 9, please call (800) 949-8670 or visit shop.wgbh.org.
Since its launch, WGBH Boston Video has released many critically acclaimed public television programs on DVD and video, including Yoga for the Rest of Us, Walking the Bible, Emmy award-winning The Miracle of Life, as well as bestsellers including Jane Eyre (Masterpiece), The Elegant Universe (NOVA), The French Chef with Julia Child, Commanding Heights: The Battle for the World Economy, Evolution, and Africans in America. Recent releases include the Rx for Survival series, Inspector Lewis (Masterpiece Mystery!), Northanger Abbey (Masterpiece), Origins (NOVA), Degrassi Junior High, Peep and the Big Wide World, Between the Lions and Postcards from Buster.
TITLE: America’s Test Kitchen, Season 9
SERIES: America’s Test Kitchen
FORMAT: DVD
RUNNING TIME: 11.5 hours (26 total America’s Test Kitchen episodes)
SRP: $39.99
PREBOOK: 7/14/09
STREET DATE: 8/11/09
Cool & Warm Whiskey Cocktails for Autumn
As the weather begins to cool and the leaves begin to fall, toast the season with the Yamazaki Autumn Delight or a Tully 10 Cider - two specialty whisky cocktails that are sure to add a little spice to the autumn season. For a warm nightcap on a cool autumn night, a Tullamore Toddy with Cardamon, Anise, & Allspice is certain to hit the spot.
With hints of apple and cinnamon, Yamazaki and Tullamore Dew are taking whisky from neat to sweet. While typically enjoyed alone, these cocktails have combined the best of ingredients to not only bring out the distinctive flavor of each whisky, but the flavors of fall as well.
Tully 10 Cider
1.5 oz Tullamore Dew 10 Year Old
1.5 ounces Apple Cider
5 oz Fresh Lime Juice
5 ounce simple syrup or pinch of sugar
2 mint leaves for muddling
Build in a pint glass, muddle mint and shake with ice. Strain over ice and garnish with a mint sprig.
Yamazaki Autumn Delight
2 oz Yamazaki 12 year old
6 oz Apple Cider
Fresh cinnamon
Shake and strain into an ice filled glass. Dust with fresh cinnamon. Garnish with 2 apple slices and a cinnamon stick.
TULLAMORE TODDY (hot)
1 cup brown sugar
1 cup water
3 pieces Cardamon
2 pieces Anise
1 tablespoon Allspice
1 very small Vanilla Stick (or half a large one)
HEAT BROWN SUGAR AND WATER
TO A SIMMER, ADD SPICES. WHEN ADDING
VANILLA POD, CUT DOWN THE MIDDLE AND
SCRAPE OUT THE INSIDES INTO THE POT.
WHEN THIS “TODDY MIX” IS DONE MIX 1 1/2 OZS
OF IT WITH 1 1/2 OZS OF TULLAMORE DEW IRISH WHISKEY
GARNISH WITH A LEMON PEEL, POSSIBLY FLAMED.
A CINNAMON STICK IS AN OPTIONAL GARNISH.
With hints of apple and cinnamon, Yamazaki and Tullamore Dew are taking whisky from neat to sweet. While typically enjoyed alone, these cocktails have combined the best of ingredients to not only bring out the distinctive flavor of each whisky, but the flavors of fall as well.
Tully 10 Cider
1.5 oz Tullamore Dew 10 Year Old
1.5 ounces Apple Cider
5 oz Fresh Lime Juice
5 ounce simple syrup or pinch of sugar
2 mint leaves for muddling
Build in a pint glass, muddle mint and shake with ice. Strain over ice and garnish with a mint sprig.
Yamazaki Autumn Delight
2 oz Yamazaki 12 year old
6 oz Apple Cider
Fresh cinnamon
Shake and strain into an ice filled glass. Dust with fresh cinnamon. Garnish with 2 apple slices and a cinnamon stick.
TULLAMORE TODDY (hot)
1 cup brown sugar
1 cup water
3 pieces Cardamon
2 pieces Anise
1 tablespoon Allspice
1 very small Vanilla Stick (or half a large one)
HEAT BROWN SUGAR AND WATER
TO A SIMMER, ADD SPICES. WHEN ADDING
VANILLA POD, CUT DOWN THE MIDDLE AND
SCRAPE OUT THE INSIDES INTO THE POT.
WHEN THIS “TODDY MIX” IS DONE MIX 1 1/2 OZS
OF IT WITH 1 1/2 OZS OF TULLAMORE DEW IRISH WHISKEY
GARNISH WITH A LEMON PEEL, POSSIBLY FLAMED.
A CINNAMON STICK IS AN OPTIONAL GARNISH.
Saturday, July 25, 2009
Tips for Cooking 100% Grassfed Beef from Chef Bill Telepan and Dr. Patricia Whisnant
Interest in 100% grassfed beef is surging. Consumers are buying it not only for its superior nutritional values, but because it is humanely raised, has a smaller environmental footprint and a great, enhanced flavor. However, consumers can find that the grilling and cooking methods used for most supermarket beef aren’t appropriate for 100% grassfed beef. Grass, not grain, is the natural and proper diet for cattle and the beef is healthier for people and has a robust and natural meat flavor. Animal Welfare Approved farmer and American Grassfed Association president Dr. Patricia Whisnant and her husband Mark own a 4,000 acre ranch in the Missouri Ozarks and run the American Grass Fed Beef company. “Only in the last 40 or so years have Americans learned to accept corn fed beef as what good beef should taste like,” she says. “I truly don’t believe our ancestors would enjoy the bland, fatty taste of current grain fed beef. From the standpoint of the animal, it is not healthier, either.”
Chef Bill Telepan, owner of Manhattan’s award winning Telepan Restaurant, makes a burger topped with a “volcano” of onion rings and french fry “lava” that has been consistently voted as one of the best burgers in New York City. His signature burger will now be made with 100% grassfed Animal Welfare Approved beef from American Grass Fed Beef. “Grassfed beef has an undeserved reputation for being tough,” he says. “Home cooks shouldn’t be intimidated. We think grassfed beef has a great, deep beef flavor and it’s a great vehicle for burgers with bacon and cheese. I recommend using 80% chuck—it contains enough moisture and fat to make delicious burgers.”
Telepan and Whisnant say that following a few simple steps will produce tender and juicy burgers and steaks, so fire up the grill and enjoy!
· Thaw the meat in the refrigerator or bowl of cool (not warm) water. Microwave defrosting is not recommended for grassfed beef.
· Bring the meat to room temperature before cooking.
· The less heat, the better. Overcooking is grassfed beef’s biggest foe. If you’re using a recipe that doesn’t specify grassfed beef, lower the recommended temperature by 50 degrees.
· Less cooking time. Grassfed beef (even at lower temperatures) requires about 30% less cooking time than grain finished beef.
· Make it rare to medium. Grassfed beef is best if it’s cooked rare to medium. Use a thermometer to check doneness. Here’s a list of recommended final temperatures: 120 degrees for rare; 125 to 135 degrees for medium rare to medium well; 140 degrees for well.
· Use tongs instead of a fork. Punching holes in the meat with a fork will let out precious juices.
· Let the meat rest for at least ten minutes. Telepan says it’s best to cook burgers ahead of time, let them sit and then slowly reheat to retain the most juice.
· Go high, then low, for an excellent crust on steak. Telepan begins by grilling 100% grassfed beef steaks on a high temperature to achieve good grill marks and a great crust and then transferring to a low temperature to finish. “After you have good grill marks, move the steak to a cooler spot on the grill. You’ll get a good crust and a juicy steak.”
Chef Bill Telepan’s Seasoning Tips for Grassfed Burgers
Basic Seasoning: Add 1 teaspoon salt and ¼ teaspoon black pepper per pound of meat. You can do this one day in advance, especially if you grind your own chuck.
For a burger with a little more kick, add the following to the basic seasoning: ¼ teaspoon cayenne, 2 teaspoons of chili powder, and ½ teaspoon of garlic powder.
Top with caramelized onions, bacon and cheddar for a truly decadent treat that is healthier, humane, and more environmentally responsible than grain finished beef.
Animal Welfare Approved is the one independent food label that means healthy, safe, environmentally responsible and humanely raised. The program certifies family farmers who raise their animals with high welfare, and was recently lauded by the World Society for the Protection of Animals as having the highest animal welfare standards of any third party certifier in the US. Animal Welfare Approved is "setting the standard for how farm animals should be taken care of," according to Robert. F. Kennedy, Jr. When you can’t visit the farm, Animal Welfare Approved is the eyes and ears of the conscientious consumer.
Chef Bill Telepan, owner of Manhattan’s award winning Telepan Restaurant, makes a burger topped with a “volcano” of onion rings and french fry “lava” that has been consistently voted as one of the best burgers in New York City. His signature burger will now be made with 100% grassfed Animal Welfare Approved beef from American Grass Fed Beef. “Grassfed beef has an undeserved reputation for being tough,” he says. “Home cooks shouldn’t be intimidated. We think grassfed beef has a great, deep beef flavor and it’s a great vehicle for burgers with bacon and cheese. I recommend using 80% chuck—it contains enough moisture and fat to make delicious burgers.”
Telepan and Whisnant say that following a few simple steps will produce tender and juicy burgers and steaks, so fire up the grill and enjoy!
· Thaw the meat in the refrigerator or bowl of cool (not warm) water. Microwave defrosting is not recommended for grassfed beef.
· Bring the meat to room temperature before cooking.
· The less heat, the better. Overcooking is grassfed beef’s biggest foe. If you’re using a recipe that doesn’t specify grassfed beef, lower the recommended temperature by 50 degrees.
· Less cooking time. Grassfed beef (even at lower temperatures) requires about 30% less cooking time than grain finished beef.
· Make it rare to medium. Grassfed beef is best if it’s cooked rare to medium. Use a thermometer to check doneness. Here’s a list of recommended final temperatures: 120 degrees for rare; 125 to 135 degrees for medium rare to medium well; 140 degrees for well.
· Use tongs instead of a fork. Punching holes in the meat with a fork will let out precious juices.
· Let the meat rest for at least ten minutes. Telepan says it’s best to cook burgers ahead of time, let them sit and then slowly reheat to retain the most juice.
· Go high, then low, for an excellent crust on steak. Telepan begins by grilling 100% grassfed beef steaks on a high temperature to achieve good grill marks and a great crust and then transferring to a low temperature to finish. “After you have good grill marks, move the steak to a cooler spot on the grill. You’ll get a good crust and a juicy steak.”
Chef Bill Telepan’s Seasoning Tips for Grassfed Burgers
Basic Seasoning: Add 1 teaspoon salt and ¼ teaspoon black pepper per pound of meat. You can do this one day in advance, especially if you grind your own chuck.
For a burger with a little more kick, add the following to the basic seasoning: ¼ teaspoon cayenne, 2 teaspoons of chili powder, and ½ teaspoon of garlic powder.
Top with caramelized onions, bacon and cheddar for a truly decadent treat that is healthier, humane, and more environmentally responsible than grain finished beef.
Animal Welfare Approved is the one independent food label that means healthy, safe, environmentally responsible and humanely raised. The program certifies family farmers who raise their animals with high welfare, and was recently lauded by the World Society for the Protection of Animals as having the highest animal welfare standards of any third party certifier in the US. Animal Welfare Approved is "setting the standard for how farm animals should be taken care of," according to Robert. F. Kennedy, Jr. When you can’t visit the farm, Animal Welfare Approved is the eyes and ears of the conscientious consumer.
Friday, July 24, 2009
Williams-Sonoma's "The Weeknight Cook: Fresh & Simple Recipes for Good Food Everyday"
You know that peparing food at home is one of the healthiest choices you
can make, but planning a whole week of meals can be daunting task. Even for
the most enthusiastic home cooks, preparing dinner can be a harried chore,
often resulting in unhealthy take-out and fast food choices. The solution:
start cooking smarter. By having a well-stocked and well-organized pantry, as
well as a weekly meal plan, plus a few strategic shopping tips – even the
busiest people can have a healthy, satisfying meal ready in less than 30
minutes.
Williams-Sonoma's "The Weeknight Cook: Fresh & Simple Recipes for Good
Food Everyday" ($34.95 HC/October/Oxmoor House-Sunset Books) shares
dozens of tips for managing your time and stocking your kitchen – the keys to
becoming a smarter cook – including:
• Purchase seasonal and farm-fresh produce and products
• Ask a wine merchant to recommend good everyday wines at reasonable prices.
Buy dried herbs and spices in small quantities and replace them often
• Keep your kitchen organized by cleaning up as you go
Packed with invaluable time management tips and fundamental recipes, The
Weeknight Cook will not only help make the most of your time, it will help
save you money.
Since everyone wants to streamline their lives (and spend more time with
their family), The Weeknight Cook's emphasis on convenience makes it timely
for year-round editorial coverage. More than 250 inspired recipes are
organized by ten basic categories in a user-friendly ring binder, so consumers
can quickly choose the centerpiece of a meal, and add a quick bread, pasta,
grain side dish or vegetables to round it out.
Additionally, each section suggests "In Minutes" meals for when time is
especially short, and "Fit for Company" menus (complete with wine pairings)
for stress-free get-togethers when you want to make an impression. The
Cook Smarter section shares invaluable tips from pantry checklists and easy
techniques to the must have basic tools and tips for how to shop more
efficiently. Accompanied by tempting full-color photography, the culinary
experts at Williams-Sonoma demonstrate how quick and simple it is to cook
delicious dinners every night of the week.
Whether you are cooking for an intimate group or a large crowd, here is a
sampling of the simple, delicious and less-than-30 minute recipes found in The
Weeknight Cook:
Appetizers
• Bacon-Wrapped Dates
• Cheesy Chive Popovers
• Scallops with Mango & Avocado
Salads
• Vietnamese Shrimp & Noodle Salad
• Steak, Arugula & Pecorino Salad
• Spinach, Pear & Walnut Salad
Pasta & Grains
• Creamy Mushroom Stroganoff
• Vegetable Rigatoni with Goat Cheese
• Tagliatelle with Crab
Seafood
• Miso-Marinated Salmon
• Chile-Garlic Prawns
• Spicy Snapper with Tomatoes & Olives
Meat
• Sichuan Braised Pork with Eggplant
• Moroccan Lamb Burgers
• BBQ Brisket Sandwiches
Desserts
• Brown Sugar Blondies
• Lemon Tart with Raspberries
• Mocha Chocolate Mousse
can make, but planning a whole week of meals can be daunting task. Even for
the most enthusiastic home cooks, preparing dinner can be a harried chore,
often resulting in unhealthy take-out and fast food choices. The solution:
start cooking smarter. By having a well-stocked and well-organized pantry, as
well as a weekly meal plan, plus a few strategic shopping tips – even the
busiest people can have a healthy, satisfying meal ready in less than 30
minutes.
Williams-Sonoma's "The Weeknight Cook: Fresh & Simple Recipes for Good
Food Everyday" ($34.95 HC/October/Oxmoor House-Sunset Books) shares
dozens of tips for managing your time and stocking your kitchen – the keys to
becoming a smarter cook – including:
• Purchase seasonal and farm-fresh produce and products
• Ask a wine merchant to recommend good everyday wines at reasonable prices.
Buy dried herbs and spices in small quantities and replace them often
• Keep your kitchen organized by cleaning up as you go
Packed with invaluable time management tips and fundamental recipes, The
Weeknight Cook will not only help make the most of your time, it will help
save you money.
Since everyone wants to streamline their lives (and spend more time with
their family), The Weeknight Cook's emphasis on convenience makes it timely
for year-round editorial coverage. More than 250 inspired recipes are
organized by ten basic categories in a user-friendly ring binder, so consumers
can quickly choose the centerpiece of a meal, and add a quick bread, pasta,
grain side dish or vegetables to round it out.
Additionally, each section suggests "In Minutes" meals for when time is
especially short, and "Fit for Company" menus (complete with wine pairings)
for stress-free get-togethers when you want to make an impression. The
Cook Smarter section shares invaluable tips from pantry checklists and easy
techniques to the must have basic tools and tips for how to shop more
efficiently. Accompanied by tempting full-color photography, the culinary
experts at Williams-Sonoma demonstrate how quick and simple it is to cook
delicious dinners every night of the week.
Whether you are cooking for an intimate group or a large crowd, here is a
sampling of the simple, delicious and less-than-30 minute recipes found in The
Weeknight Cook:
Appetizers
• Bacon-Wrapped Dates
• Cheesy Chive Popovers
• Scallops with Mango & Avocado
Salads
• Vietnamese Shrimp & Noodle Salad
• Steak, Arugula & Pecorino Salad
• Spinach, Pear & Walnut Salad
Pasta & Grains
• Creamy Mushroom Stroganoff
• Vegetable Rigatoni with Goat Cheese
• Tagliatelle with Crab
Seafood
• Miso-Marinated Salmon
• Chile-Garlic Prawns
• Spicy Snapper with Tomatoes & Olives
Meat
• Sichuan Braised Pork with Eggplant
• Moroccan Lamb Burgers
• BBQ Brisket Sandwiches
Desserts
• Brown Sugar Blondies
• Lemon Tart with Raspberries
• Mocha Chocolate Mousse
Thursday, July 23, 2009
AgroLabs Launches Acai Immune Booster!
AgroLabs, Inc. announced today the newest addition to its collection of liquid nutrition to promote healthier lifestyles, Acai Immune Booster™. The key ingredient in this new product is EpiCor®, a clinically-researched all-natural nutritional dietary supplement that supports a healthy immune system. Acai Immune Booster combines the health benefits of EpiCor with the powerful effects of the acai berry, ”the superfruit of the Amazon”, which is well known for it’s support of healthy energy levels, a healthy cardiovascular system and a healthy immune system.
Acai Immune Booster™ is the first liquid dietary supplement to combine EpiCor with the acai berry, elevating the experience of liquid nutrition for consumers. Acai Immune Booster™ offers all the immune-boosting benefits of the superfruit açai alongside the various health benefits of EpiCor. EpiCor is exclusively manufactured by Embria® Health Sciences, a premier raw material supplier of science-backed natural health ingredients.
Taken daily, EpiCor is shown to be a safe and effective way to support immune health and maintain wellness. This proprietary complex, nutrient-rich ingredient is composed of vitamins, minerals, amino acids, and antioxidants. EpiCor is truly unique in that it “educates” the immune system how to work more efficiently by providing the proper immune response to both over- and under-stimulation. In essence, EpiCor helps keep the body’s immune system in balance year round.
Acai Immune Booster™ is available to consumers as of July 2009 at major club stores nationwide and soon to be available at select drug, grocery, and mass-market outlets. AgroLabs is leading the way in liquid nutrition by providing a revolutionary product to help keep consumers healthy by boosting immunity - Acai Immune Booster™ is the first in its category.
Acai Immune Booster™ is the first liquid dietary supplement to combine EpiCor with the acai berry, elevating the experience of liquid nutrition for consumers. Acai Immune Booster™ offers all the immune-boosting benefits of the superfruit açai alongside the various health benefits of EpiCor. EpiCor is exclusively manufactured by Embria® Health Sciences, a premier raw material supplier of science-backed natural health ingredients.
Taken daily, EpiCor is shown to be a safe and effective way to support immune health and maintain wellness. This proprietary complex, nutrient-rich ingredient is composed of vitamins, minerals, amino acids, and antioxidants. EpiCor is truly unique in that it “educates” the immune system how to work more efficiently by providing the proper immune response to both over- and under-stimulation. In essence, EpiCor helps keep the body’s immune system in balance year round.
Acai Immune Booster™ is available to consumers as of July 2009 at major club stores nationwide and soon to be available at select drug, grocery, and mass-market outlets. AgroLabs is leading the way in liquid nutrition by providing a revolutionary product to help keep consumers healthy by boosting immunity - Acai Immune Booster™ is the first in its category.
Organic Berry Green Super Food
The nutrition convenience pioneer Amazing Grass (www.amazinggrass.com) has announced that their new Berry Green SuperFood Drink Powder is now available at a wide variety of retail locations across the continent. By offering the antioxidant equivalent of 7 servings of fruits and vegetables, the new Berry Green SuperFood provides health-conscious consumers with a delicious and convenient means to achieve the recommended 5 to 9 daily servings of fruits and vegetables. Berry Green SuperFood unites a full spectrum of alkalizing green SuperFoods, antioxidant-rich fruits including acai and goji berries, support herbs, and Maca to provide a powerful dose of whole food nutrition. This powdered drink mix has a robust berry flavor and is gluten-free, soy-free, vegan, low in calories and fat, and has no added sugar.
Berry Green Superfood was announced in December 2008 as a pilot project available exclusively at Whole Foods stores. “The consumer response at Whole Foods has been incredible, so we are rolling Berry Green SuperFood out to retail stores across the country,” says Amazing Grass co-founder Todd Habermehl.
Berry Green SuperFood is a complete raw food powder that has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, this Amazing Grass product contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Berry Green SuperFood and quickly convert them into fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of the Berry Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It is also known to promote improved circulation, digestion and regular elimination.
Berry Green SuperFood features powerful antioxidants including those derived from organic acai, a purple berry sustainably sourced in the Amazon Rainforest by acai industry leader Sambazon (www.sambazon.com). Acai is also a great source of healthy omega fats, fiber and protein. Maca is a nutritious root grown at high altitudes in Peru. It is known to offer adaptogen-like properties that boost the immune and adrenal systems, and maca provides sustained energy, vitality and mental clarity. The Goji berry is a superfruit that has been celebrated in Chinese culture for thousands of years due to its robust flavor and ability to enhance well-being. The Goji is a nutritional powerhouse that provides 18 amino acids, abundant antioxidants and 21 vitamins and minerals.
The Berry Green SuperFood drink powder contains over 70% organic ingredients and provides more organic whole leaf greens per gram than any other green SuperFood brand. All natural and organic ingredients include organic wheat grass, organic barley grass, organic alfalfa, organic spirulina, organic spinach, organic chlorella, organic broccoli, organic acai, organic maca, organic carrot, organic beet, raspberry, organic rose hips, pineapple, organic goji berries, green tea, acerola cherry, organic flax seed powder, apple pectin fiber, F.O.S. (from chicory root), L.acidophilus, alpha and beta amylase, protease, lipase, lactase, cellulase, siberian eleuthero root, peppermint and other natural flavors. Unlike other green drink mixes, Berry Green SuperFood does not contain soy lecithin fillers, and it is nitrogen-packed for freshness.
Berry Green SuperFood is sold in an 8.5 ounce canister that includes 30 eight-gram servings (scoop provided) and a 15-count box of individual serving packets. Amazing Grass recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 6 or more ounces of water, juice or smoothie. It can be taken first thing in the morning to jump-start the day and whenever hunger occurs. Amazing Grass products are widely available at stores around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool specials.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of lifederived from healthy eating habits. In addition to the new Berry Green SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, 3 varieties of Amazing Meal, Organic Wheat Grass in drink powder and tablet forms, and organic Whole Food Energy Bars.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert. www.amazinggrass.com
Berry Green Superfood was announced in December 2008 as a pilot project available exclusively at Whole Foods stores. “The consumer response at Whole Foods has been incredible, so we are rolling Berry Green SuperFood out to retail stores across the country,” says Amazing Grass co-founder Todd Habermehl.
Berry Green SuperFood is a complete raw food powder that has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, this Amazing Grass product contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Berry Green SuperFood and quickly convert them into fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of the Berry Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It is also known to promote improved circulation, digestion and regular elimination.
Berry Green SuperFood features powerful antioxidants including those derived from organic acai, a purple berry sustainably sourced in the Amazon Rainforest by acai industry leader Sambazon (www.sambazon.com). Acai is also a great source of healthy omega fats, fiber and protein. Maca is a nutritious root grown at high altitudes in Peru. It is known to offer adaptogen-like properties that boost the immune and adrenal systems, and maca provides sustained energy, vitality and mental clarity. The Goji berry is a superfruit that has been celebrated in Chinese culture for thousands of years due to its robust flavor and ability to enhance well-being. The Goji is a nutritional powerhouse that provides 18 amino acids, abundant antioxidants and 21 vitamins and minerals.
The Berry Green SuperFood drink powder contains over 70% organic ingredients and provides more organic whole leaf greens per gram than any other green SuperFood brand. All natural and organic ingredients include organic wheat grass, organic barley grass, organic alfalfa, organic spirulina, organic spinach, organic chlorella, organic broccoli, organic acai, organic maca, organic carrot, organic beet, raspberry, organic rose hips, pineapple, organic goji berries, green tea, acerola cherry, organic flax seed powder, apple pectin fiber, F.O.S. (from chicory root), L.acidophilus, alpha and beta amylase, protease, lipase, lactase, cellulase, siberian eleuthero root, peppermint and other natural flavors. Unlike other green drink mixes, Berry Green SuperFood does not contain soy lecithin fillers, and it is nitrogen-packed for freshness.
Berry Green SuperFood is sold in an 8.5 ounce canister that includes 30 eight-gram servings (scoop provided) and a 15-count box of individual serving packets. Amazing Grass recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 6 or more ounces of water, juice or smoothie. It can be taken first thing in the morning to jump-start the day and whenever hunger occurs. Amazing Grass products are widely available at stores around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool specials.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of lifederived from healthy eating habits. In addition to the new Berry Green SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, 3 varieties of Amazing Meal, Organic Wheat Grass in drink powder and tablet forms, and organic Whole Food Energy Bars.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert. www.amazinggrass.com
Wednesday, July 22, 2009
Table One, Hawaii
Hawaii’s iconic luxury hotel, Halekulani, celebrated for its award-winning masterful cuisine and unparalleled personalized service has announced a new, one-of-a-kind dining experience in Hawaii, TABLE ONE. Surrounded by myriad exotic orchids and overlooking open-air panoramic views of Diamond Head and Waikiki Beach, the elite TABLE ONE, featuring the culinary brilliance of Halekulani’s Executive Chef Vikram Garg, is positioned to rival the world’s most memorable and compelling dining experiences. TABLE ONE is set to serve August 2009.
TABLE ONE, an exclusive ‘restaurant within the restaurant’ of award-winning Orchids, will cosset guests on a global journey of remarkable culinary passion and vision, celebrating the art of superior sensorial dining. Paired with Halekulani’s legendary and gracious service, TABLE ONE will establish a new pinnacle of sophisticated dining within the world of luxury hotels and resorts.
“Beyond my passion for food itself, it is my guests that truly inspire me to cook,” said Halekulani Executive Chef, Vikram Garg. “At TABLE ONE, I will measure and marry their preferences, culinary desires and curiosities to create a memorable and transforming dining experience. In a way, menus themselves can sometimes restrict spontaneous culinary creativity. TABLE ONE will forever transcend any dining restriction.”
Located in the atrium of Orchids restaurant adjacent to the Living Room of Halekulani’s Historic Main House, TABLE ONE offers a five-course ($95.00 per person) or seven-course ($125.00 per person) tasting menu with additional selections of internationally acclaimed two-tier wine pairings. Each menu, personally designed by Chef Vikram Garg and inspired by his guests, features regionally inspired global cuisine using the finest in local seasonal ingredients. Available for dinner service, Tuesday through Saturday at 6:30 p.m., TABLE ONE accommodates 4 – 6 guests and requires 48-hours advance reservations with lunch service available upon request.
Complimentary valet courtesy of Halekulani. Collared shirts and slacks for gentlemen and evening attire for ladies. Reservations Required at (808) 923-2311, ask for Dining Reservations and TABLE ONE by Vikram Garg. Reservations will be taken starting August 1, with first service, August 15, 2009.
About Halekulani Executive Chef, Vikram Garg
VIKRAM GARG, Halekulani Executive Chef, emerges as a chef of limitless proportions, celebrated for his masterful ability to envision uniquely inspired cuisine beyond conventional ethnic food groups, infusing the finest in regional ingredients while establishing a universal palette built on a foundation of memorable gastronomic experiences. As Executive Chef of the world-renowned Halekulani, Vikram Garg oversees the culinary vision for the hotel’s award-winning restaurants and culinary program including House Without a Key, The Veranda, Orchids, La Mer, Lewers Lounge, 24-hour In-Room Dining and Hawaii’s leading gourmet banquet program.
Garg’s culinary philosophy is that cooking at its root is the language of experience, provocative foresight and cultural revelations as expressed through profound sensory expressions of global cuisine. With a commitment to using the best of seasonally appropriate local ingredients employed with a view towards global culiunary sensibilities, Vikram incorporates and exploits his classical training in French, Mediterranean and South-East Asian cuisine with his own indigenous Indian influences. His sensory approach towards cuisine awakens the guest’s memory of earlier times and places with mellifluous force and passion of Proustian proportions.
A graduate of Delhi’s Oberoi School of Hotel Management and a recipient of a Post-Graduate degree at the Oberoi Center for Learning and Development, Vikram Garg has honed his culinary skills at some of India’s top five-star Hotels and Restaurants including, Bay Island in Port Blair, Oberoi Hotel in Mumbai (Bombay) and New Delhi, and the Metropolitan Palace Hotel in Dubai. In 2000, Vikram headed to the British Virgin Islands as the Executive Sous Chef at Rosewood’s Little Dix Bay. After his stint in the Caribbean, he decided to return to India as leader of the kitchen at Leela Kempinski Palace, a five-star resort in Bangalore. While back in India, Vikram contributed to the Asian Menu Planner cookbook, which focuses on delicious meal recommendations for all occasions featuring subtle Southeast Asian & Indian delicacies. Little did he know this experience would be the perfect precursor to his time at ‘indebleu’, Washington DC.; where he brought a passion for food and a respect for the flavors of his native country to the culinary Mecca of the country’s capital.
Outside of the kitchen and away from farms and markets, Vikram enjoys life in Hawaii with his wife Abhilasha and two daughters Iya Akanke, Veda Asmi. He finds extreme pleasure in preparing a custom degustation-style meal, around a chefs table, for his friends…truly, his guests.
About Halekulani
Since its inception in 1984, Halekulani has received more than five hundred accolades, awards and honoraria, and is consistently ranked among the world’s finest hotels. SpaHalekulani, amongst many others, earned the coveted Mobil Four-Star rating, the highest bestowed upon any spa by the Mobil Travel Guide, and was ranked the #2 Best Resort Spa in North America by Conde Nast Traveler. Halekulani’s fine dining restaurant, La Mer, is Hawaii’s longest ranked AAA-Five Diamond restaurant. Halekulani is managed by the Hotels and Resorts of Halekulani, a brand management division of the Honolulu-based Halekulani Corporation, which also manages newly redesigned Waikiki Parc Hotel. Halekulani is a member of The Leading Hotels of the World and is aligned with Tokyo’s legendary Imperial Hotel. For reservations and information, please contact a travel planner, call Halekulani at (800) 367-2343 / (808) 923-2311 or visit the Halekulani website (www.halekulani.com).
TABLE ONE, an exclusive ‘restaurant within the restaurant’ of award-winning Orchids, will cosset guests on a global journey of remarkable culinary passion and vision, celebrating the art of superior sensorial dining. Paired with Halekulani’s legendary and gracious service, TABLE ONE will establish a new pinnacle of sophisticated dining within the world of luxury hotels and resorts.
“Beyond my passion for food itself, it is my guests that truly inspire me to cook,” said Halekulani Executive Chef, Vikram Garg. “At TABLE ONE, I will measure and marry their preferences, culinary desires and curiosities to create a memorable and transforming dining experience. In a way, menus themselves can sometimes restrict spontaneous culinary creativity. TABLE ONE will forever transcend any dining restriction.”
Located in the atrium of Orchids restaurant adjacent to the Living Room of Halekulani’s Historic Main House, TABLE ONE offers a five-course ($95.00 per person) or seven-course ($125.00 per person) tasting menu with additional selections of internationally acclaimed two-tier wine pairings. Each menu, personally designed by Chef Vikram Garg and inspired by his guests, features regionally inspired global cuisine using the finest in local seasonal ingredients. Available for dinner service, Tuesday through Saturday at 6:30 p.m., TABLE ONE accommodates 4 – 6 guests and requires 48-hours advance reservations with lunch service available upon request.
Complimentary valet courtesy of Halekulani. Collared shirts and slacks for gentlemen and evening attire for ladies. Reservations Required at (808) 923-2311, ask for Dining Reservations and TABLE ONE by Vikram Garg. Reservations will be taken starting August 1, with first service, August 15, 2009.
About Halekulani Executive Chef, Vikram Garg
VIKRAM GARG, Halekulani Executive Chef, emerges as a chef of limitless proportions, celebrated for his masterful ability to envision uniquely inspired cuisine beyond conventional ethnic food groups, infusing the finest in regional ingredients while establishing a universal palette built on a foundation of memorable gastronomic experiences. As Executive Chef of the world-renowned Halekulani, Vikram Garg oversees the culinary vision for the hotel’s award-winning restaurants and culinary program including House Without a Key, The Veranda, Orchids, La Mer, Lewers Lounge, 24-hour In-Room Dining and Hawaii’s leading gourmet banquet program.
Garg’s culinary philosophy is that cooking at its root is the language of experience, provocative foresight and cultural revelations as expressed through profound sensory expressions of global cuisine. With a commitment to using the best of seasonally appropriate local ingredients employed with a view towards global culiunary sensibilities, Vikram incorporates and exploits his classical training in French, Mediterranean and South-East Asian cuisine with his own indigenous Indian influences. His sensory approach towards cuisine awakens the guest’s memory of earlier times and places with mellifluous force and passion of Proustian proportions.
A graduate of Delhi’s Oberoi School of Hotel Management and a recipient of a Post-Graduate degree at the Oberoi Center for Learning and Development, Vikram Garg has honed his culinary skills at some of India’s top five-star Hotels and Restaurants including, Bay Island in Port Blair, Oberoi Hotel in Mumbai (Bombay) and New Delhi, and the Metropolitan Palace Hotel in Dubai. In 2000, Vikram headed to the British Virgin Islands as the Executive Sous Chef at Rosewood’s Little Dix Bay. After his stint in the Caribbean, he decided to return to India as leader of the kitchen at Leela Kempinski Palace, a five-star resort in Bangalore. While back in India, Vikram contributed to the Asian Menu Planner cookbook, which focuses on delicious meal recommendations for all occasions featuring subtle Southeast Asian & Indian delicacies. Little did he know this experience would be the perfect precursor to his time at ‘indebleu’, Washington DC.; where he brought a passion for food and a respect for the flavors of his native country to the culinary Mecca of the country’s capital.
Outside of the kitchen and away from farms and markets, Vikram enjoys life in Hawaii with his wife Abhilasha and two daughters Iya Akanke, Veda Asmi. He finds extreme pleasure in preparing a custom degustation-style meal, around a chefs table, for his friends…truly, his guests.
About Halekulani
Since its inception in 1984, Halekulani has received more than five hundred accolades, awards and honoraria, and is consistently ranked among the world’s finest hotels. SpaHalekulani, amongst many others, earned the coveted Mobil Four-Star rating, the highest bestowed upon any spa by the Mobil Travel Guide, and was ranked the #2 Best Resort Spa in North America by Conde Nast Traveler. Halekulani’s fine dining restaurant, La Mer, is Hawaii’s longest ranked AAA-Five Diamond restaurant. Halekulani is managed by the Hotels and Resorts of Halekulani, a brand management division of the Honolulu-based Halekulani Corporation, which also manages newly redesigned Waikiki Parc Hotel. Halekulani is a member of The Leading Hotels of the World and is aligned with Tokyo’s legendary Imperial Hotel. For reservations and information, please contact a travel planner, call Halekulani at (800) 367-2343 / (808) 923-2311 or visit the Halekulani website (www.halekulani.com).
OU's Baking Manual Sets Industry Standards
The Orthodox Union Kosher Division, the world’s largest and most respected kosher certification agency, today announced the publication of the “OU Manual for the Baking Industry,” a compendium of the knowledge and experience of the expert OU rabbis who travel the world applying the time-honored laws of kosher to the industrial practices of today.
The manual, printed in full color with many illustrations, is the first in a series of such guidebooks scheduled for publication, with the objective that uniform standards of certification be established for entire industries conforming to the rigorous requirements of the OU. It is another in a series of departmental initiatives that makes OU Kosher a major force in kashrut education as well as in certification. In the case of the first manual, these standards are not only for the baking industry in the United States, but for Israel and around the world as well.
After all, as the kosher certifier of Drakes’, Entenmann’s, Nabisco, Famous Amos, Keebler, Kellogg’s baked items, Arnolds and Thomas’, the OU puts its coveted kashrut symbol on some of the most iconic names in the baking industry.
The intended audience for the manuals is a wide spectrum of kashrut professionals – including those at other kosher certification agencies – as well the vaadim, local bodies which provide kosher certification in retail businesses, food service facilities, and plants in their local communities. Laymen wanting to explore the intricacies of kosher law will be fascinated as well.
There is surely a need for this kind of material. Just as the baking manual was rolling off the presses, OU Kosher received an email from a Midwestern vaad, in which its administrator wrote, “I would assume that the OU had a mashgiach handbook that covers policy and procedures for various settings. Would the handbook discuss industrial bakeries? Can I get a copy? I would like to compare our policy with the OU’s to make sure that nothing falls or fell through the cracks.”
The manuals are the brainchild of Dr. Steven Katz, OU Senior Vice President from Teaneck, NJ who is also Chair of the Kashrut Commission, which oversees the worldwide activities of OU Kosher.
Each of the manuals will focus on three important areas of concern for its specific industry – technology; practical kashrut concerns and the methodology of supervision; and halachic rulings of the OU decisors, or poskim, Rav Hershel Schachter of Yeshiva University, and Rav Yisroel Belsky of Yeshiva Torah Vodaath. The project is a collaborative effort of OU rabbinic coordinators based in OU Kosher New York headquarters; rabbinic field representatives, around the world; the poskim, and administrative staff.
To create the baking manual, a group was put together with Executive Rabbinic Coordinator Rabbi Yaacov Luban as editor, Rabbi Moshe Zywica, Director of Operations of OU Kosher as coordinator, and Rabbi Yisroel Bendelstein, the OU Rabbinic Coordinator overseeing commercial bakeries to write the text. Rabbi Bendelstein, in turn, drew on his colleagues overseeing the industry, such as Rabbi Israel Paretzky and Rabbi David Rockove, for their insights.
They reported to Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher. Because of his broad understanding of the Jewish community and its needs, Rabbi Elefant provided the guidance which was so helpful in seeing that the manual accomplished its objectives.
Rabbi Bendelstein was the perfect choice to write the manual. A graduate of the Chofetz Chaim Yeshiva in Queens, NY and of Yeshiva University with a BA in chemistry, he obtained his rabbinical ordination (semicha) from the REITS seminary at YU and has been at the OU for nine years, steadily deepening his knowledge of the baking industry.
The complexities of the kashrut involved with the baking industry are multi-faceted, Rabbi Bendelstein says. “We try to outline these complexities from soup to nuts beginning with the basics of kosher certification, focusing on ingredients and the nuances therein and the different categories of ingredients; then working through production and focusing on the different manufacturing processes of the various items manufactured in the baking industry; and finishing with packaging and labeling and how that manifests itself in kosher certification.”
There’s more. Rabbi Bendelstein says, “Then we have areas which are unique to baking which we touch upon such as Pat Yisrael (Jewish involvement in the baking process), yashan (seasonal flour), and hafrashat challah (tithing from the dough).” Standards are established for breads, cakes, cookies and crackers, breakfast items, and baking aids such as fillings, glaze, icing and mixes.
The entire project, including planning, research and design, took more than a year, with the writing taking four months; the text was reviewed countless times, mostly by Rabbi Luban, so that it could appeal to as wide an audience as possible.
“The work is very significant on several levels,” explained Rabbi Menachem Genack, CEO of OU Kosher. “It’s important to know that each industry has its own requirements and specifications; each of these manuals represents the standards for its industry and what a mashgiach has to be aware of. They enhance the departmental goal of kosher education. And in terms of our corporate culture, they provide transparent standards to be met.”
These standards are clearly intended for other agencies as well as for local vaadim. “We are very careful not to give away proprietary information of the companies we certify,” Rabbi Genack said. “But regarding OU information, the interests of kashrut have to come first.”
Industries such as oil, fish and flavors are in the pipeline with the texts already written and will follow soon, according to Dr. Katz, the originator of the idea. When the work is done, something new will exist in the kosher world.
Rabbi Genack declared, “This new manual will be a great addition to sources explaining Jewish law for our times. The halachic guidelines of Rabbis Belsky and Schachter, our poskim, will certainly make an extraordinary resource for the kosher world. Only the OU, with its knowledge and emphasis on education, could have done it.”
The manual, printed in full color with many illustrations, is the first in a series of such guidebooks scheduled for publication, with the objective that uniform standards of certification be established for entire industries conforming to the rigorous requirements of the OU. It is another in a series of departmental initiatives that makes OU Kosher a major force in kashrut education as well as in certification. In the case of the first manual, these standards are not only for the baking industry in the United States, but for Israel and around the world as well.
After all, as the kosher certifier of Drakes’, Entenmann’s, Nabisco, Famous Amos, Keebler, Kellogg’s baked items, Arnolds and Thomas’, the OU puts its coveted kashrut symbol on some of the most iconic names in the baking industry.
The intended audience for the manuals is a wide spectrum of kashrut professionals – including those at other kosher certification agencies – as well the vaadim, local bodies which provide kosher certification in retail businesses, food service facilities, and plants in their local communities. Laymen wanting to explore the intricacies of kosher law will be fascinated as well.
There is surely a need for this kind of material. Just as the baking manual was rolling off the presses, OU Kosher received an email from a Midwestern vaad, in which its administrator wrote, “I would assume that the OU had a mashgiach handbook that covers policy and procedures for various settings. Would the handbook discuss industrial bakeries? Can I get a copy? I would like to compare our policy with the OU’s to make sure that nothing falls or fell through the cracks.”
The manuals are the brainchild of Dr. Steven Katz, OU Senior Vice President from Teaneck, NJ who is also Chair of the Kashrut Commission, which oversees the worldwide activities of OU Kosher.
Each of the manuals will focus on three important areas of concern for its specific industry – technology; practical kashrut concerns and the methodology of supervision; and halachic rulings of the OU decisors, or poskim, Rav Hershel Schachter of Yeshiva University, and Rav Yisroel Belsky of Yeshiva Torah Vodaath. The project is a collaborative effort of OU rabbinic coordinators based in OU Kosher New York headquarters; rabbinic field representatives, around the world; the poskim, and administrative staff.
To create the baking manual, a group was put together with Executive Rabbinic Coordinator Rabbi Yaacov Luban as editor, Rabbi Moshe Zywica, Director of Operations of OU Kosher as coordinator, and Rabbi Yisroel Bendelstein, the OU Rabbinic Coordinator overseeing commercial bakeries to write the text. Rabbi Bendelstein, in turn, drew on his colleagues overseeing the industry, such as Rabbi Israel Paretzky and Rabbi David Rockove, for their insights.
They reported to Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher. Because of his broad understanding of the Jewish community and its needs, Rabbi Elefant provided the guidance which was so helpful in seeing that the manual accomplished its objectives.
Rabbi Bendelstein was the perfect choice to write the manual. A graduate of the Chofetz Chaim Yeshiva in Queens, NY and of Yeshiva University with a BA in chemistry, he obtained his rabbinical ordination (semicha) from the REITS seminary at YU and has been at the OU for nine years, steadily deepening his knowledge of the baking industry.
The complexities of the kashrut involved with the baking industry are multi-faceted, Rabbi Bendelstein says. “We try to outline these complexities from soup to nuts beginning with the basics of kosher certification, focusing on ingredients and the nuances therein and the different categories of ingredients; then working through production and focusing on the different manufacturing processes of the various items manufactured in the baking industry; and finishing with packaging and labeling and how that manifests itself in kosher certification.”
There’s more. Rabbi Bendelstein says, “Then we have areas which are unique to baking which we touch upon such as Pat Yisrael (Jewish involvement in the baking process), yashan (seasonal flour), and hafrashat challah (tithing from the dough).” Standards are established for breads, cakes, cookies and crackers, breakfast items, and baking aids such as fillings, glaze, icing and mixes.
The entire project, including planning, research and design, took more than a year, with the writing taking four months; the text was reviewed countless times, mostly by Rabbi Luban, so that it could appeal to as wide an audience as possible.
“The work is very significant on several levels,” explained Rabbi Menachem Genack, CEO of OU Kosher. “It’s important to know that each industry has its own requirements and specifications; each of these manuals represents the standards for its industry and what a mashgiach has to be aware of. They enhance the departmental goal of kosher education. And in terms of our corporate culture, they provide transparent standards to be met.”
These standards are clearly intended for other agencies as well as for local vaadim. “We are very careful not to give away proprietary information of the companies we certify,” Rabbi Genack said. “But regarding OU information, the interests of kashrut have to come first.”
Industries such as oil, fish and flavors are in the pipeline with the texts already written and will follow soon, according to Dr. Katz, the originator of the idea. When the work is done, something new will exist in the kosher world.
Rabbi Genack declared, “This new manual will be a great addition to sources explaining Jewish law for our times. The halachic guidelines of Rabbis Belsky and Schachter, our poskim, will certainly make an extraordinary resource for the kosher world. Only the OU, with its knowledge and emphasis on education, could have done it.”
Spherical Ice Balls
This summer, keep whisky cool with the spherical ice ball, a sleek alternative to traditional ice cubes. Made in Japan, spherical ice molds make large, icy spheres, each 2" in diameter. These modern spheres are replicas of the hand carved ice balls by apprentice bartenders in Japan. They don’t melt as fast as traditional cubes, keeping whisky cool and pure through the long, hazy days of summer.
Need a whisky recommendation? Continue on the Japanese path and try Yamazaki Single Malt Whisky. Aged either 12 or 18 years, Yamazaki has a rich and sophisticated character all its own. Imported from Japan, it’s made with the ultra pure waters cherished in Japan’s most famous tea ceremonies. Experts around the globe continue to laud its excellence of taste, quality and intensity.
If you are interested in learning more about Yamazaki and the Spherical Ice Ball, please let me know and I will be happy to provide further information. Yamazaki 12 Year Old is available for $40 and Yamazaki 18 Year Old is available for $100. The spherical ice trays are available 2 for $16 at www.moma.org.
Need a whisky recommendation? Continue on the Japanese path and try Yamazaki Single Malt Whisky. Aged either 12 or 18 years, Yamazaki has a rich and sophisticated character all its own. Imported from Japan, it’s made with the ultra pure waters cherished in Japan’s most famous tea ceremonies. Experts around the globe continue to laud its excellence of taste, quality and intensity.
If you are interested in learning more about Yamazaki and the Spherical Ice Ball, please let me know and I will be happy to provide further information. Yamazaki 12 Year Old is available for $40 and Yamazaki 18 Year Old is available for $100. The spherical ice trays are available 2 for $16 at www.moma.org.
Delicious Memoir” by a Chef Stricken with Wanderlust Takes Readers on a Cruise around the World on Board a Yacht
Exotic recipes, true love, and astonishing cultural discoveries await a young Canadian chef on her odyssey around the world
Victoria Allman’s memoir, Sea Fare – A Chef’s Journey Across the Ocean, begins in Canada, where the young chef struggles to make ends meet while dreaming of the food in far-off places. When friends introduce her to the world of yachting, she agrees to travel as chef on board a yacht. Her subsequent experiences highlight the cuisine of the places she visits. Inevitably, they also highlight the cultures.
Her food-related adventures include buying fish from an “olive-skinned Italian wrinkle of a man,” traveling up a muddy river in Papua New Guinea past “wide-eyed, crusty-nosed children with bloated bellies to barter for bananas among women with breasts sagging to their bellies,” and snorkeling the Bombay-colored shallows of the South Pacific “in pursuit of one of the world’s deadliest creatures for dinner, led by a Tahitian man with dark tribal tattoos of tikis, turtles, and rays” running up and down his body.
“Sea Fare is filled with colorful characters and food-driven escapades,” notes Victoria. “I wanted to bring to life the glamorous and adventurous world of yachting from the perspective of a chef responsible for buying and storing food at sea, catching and preparing fresh fish right out of the ocean, and procuring food – and recipes – from the natives in the places we visited.”
Victoria uses the food culture in each port as the focus of Sea Fare, but her tales will interest anyone who loves to read about travel, yachts, adventure, and above all exotic cultures and cuisine.
Sea Fare: A Chef’s Journey Across the Ocean is available at www.norlightspress.com, www.amazon.com, and at independent bookstores.
Sea Fare: A Chef’s Journey Across the Ocean by Victoria Allman; Nonfiction; $12.95 ISBN: 978-1-935254-01-0
When she isn’t catching fish on hidden islands, immersing herself in fascinating cultures, like Papua, New Guinea, or hanging out with colorful characters, she is serving up the most amazing meals.......... and sharing her recipes and secrets. Victoria Allman is as good a writer as she is a cook. I loved reading the book. I wish I could have eaten it.
--Rita Golden Gelman, author TALES OF A FEMALE NOMAD, Living at Large in the World.
Acting on wanderlust breeds fantastic discoveries. Making it a lifestyle puts dreams into reality. In Sea Fare, Victoria presents a global collage of unscripted culinary experience that offers the reader an honest portrayal in the school of life.
-- Chef David Shalleck, author of MEDITERANNEAN SUMMER
Chef Victoria Allman became hooked on travel following a trip to the Bahamas more than 10 years ago. Since that time she’s caught, sautéed, simmered and served her way through the Caribbean, Mediterranean, North America, Europe, Africa, and the South Pacific from Australia to Tahiti. Sea Fare – a Chef’s Journey Across the Ocean is her travel memoir of food, lust, finding true love and high seas adventure.
--Tina Koenig, MiamiARTzine
Author: Victoria Allman has been following her stomach as a yacht chef for ten years. Culinary trained at the Stratford Chef School in Canada and the Culinary Institute of America in New York, each new destination adds recipes, deepens her knowledge of world cuisine, and contributes to her ever-growing arsenal of fascinating food-related stories. She writes a monthly column for Dockwalk magazine and blogs about her travels at www.victoriaallman.com.
Victoria Allman’s memoir, Sea Fare – A Chef’s Journey Across the Ocean, begins in Canada, where the young chef struggles to make ends meet while dreaming of the food in far-off places. When friends introduce her to the world of yachting, she agrees to travel as chef on board a yacht. Her subsequent experiences highlight the cuisine of the places she visits. Inevitably, they also highlight the cultures.
Her food-related adventures include buying fish from an “olive-skinned Italian wrinkle of a man,” traveling up a muddy river in Papua New Guinea past “wide-eyed, crusty-nosed children with bloated bellies to barter for bananas among women with breasts sagging to their bellies,” and snorkeling the Bombay-colored shallows of the South Pacific “in pursuit of one of the world’s deadliest creatures for dinner, led by a Tahitian man with dark tribal tattoos of tikis, turtles, and rays” running up and down his body.
“Sea Fare is filled with colorful characters and food-driven escapades,” notes Victoria. “I wanted to bring to life the glamorous and adventurous world of yachting from the perspective of a chef responsible for buying and storing food at sea, catching and preparing fresh fish right out of the ocean, and procuring food – and recipes – from the natives in the places we visited.”
Victoria uses the food culture in each port as the focus of Sea Fare, but her tales will interest anyone who loves to read about travel, yachts, adventure, and above all exotic cultures and cuisine.
Sea Fare: A Chef’s Journey Across the Ocean is available at www.norlightspress.com, www.amazon.com, and at independent bookstores.
Sea Fare: A Chef’s Journey Across the Ocean by Victoria Allman; Nonfiction; $12.95 ISBN: 978-1-935254-01-0
When she isn’t catching fish on hidden islands, immersing herself in fascinating cultures, like Papua, New Guinea, or hanging out with colorful characters, she is serving up the most amazing meals.......... and sharing her recipes and secrets. Victoria Allman is as good a writer as she is a cook. I loved reading the book. I wish I could have eaten it.
--Rita Golden Gelman, author TALES OF A FEMALE NOMAD, Living at Large in the World.
Acting on wanderlust breeds fantastic discoveries. Making it a lifestyle puts dreams into reality. In Sea Fare, Victoria presents a global collage of unscripted culinary experience that offers the reader an honest portrayal in the school of life.
-- Chef David Shalleck, author of MEDITERANNEAN SUMMER
Chef Victoria Allman became hooked on travel following a trip to the Bahamas more than 10 years ago. Since that time she’s caught, sautéed, simmered and served her way through the Caribbean, Mediterranean, North America, Europe, Africa, and the South Pacific from Australia to Tahiti. Sea Fare – a Chef’s Journey Across the Ocean is her travel memoir of food, lust, finding true love and high seas adventure.
--Tina Koenig, MiamiARTzine
Author: Victoria Allman has been following her stomach as a yacht chef for ten years. Culinary trained at the Stratford Chef School in Canada and the Culinary Institute of America in New York, each new destination adds recipes, deepens her knowledge of world cuisine, and contributes to her ever-growing arsenal of fascinating food-related stories. She writes a monthly column for Dockwalk magazine and blogs about her travels at www.victoriaallman.com.
Organic TRAIL POWER Snack Mixes from Navitas Naturals Bring 'Trail Mix' Back to its Superfood Roots
Navitas Naturals, supplier of premium organic power foods, announces Trail Power™, a healthy line of certified organic snack mixes made with exotic raw organic berries and nuts that pack a power punch of antioxidants, protein, fiber, vitamins and minerals. Offered in three varieties, Goji-Golden Berry-Mulberry, Goji-Cacao Nibs-Cashew, and Three Berry-Cacao Nibs-Cashew, Trail Power mixes contain 100% organic ingredients, are certified kosher, and are offered in 4, 8 and 16 oz. re-sealable bags for snacking, as well as 10 lb. bulk packages for retail bins, foodservice and adventure outfitters.
Trail mix was invented by ancient nomads -- the original experts at creating portable, high-energy snacks that could withstand weather and did not need cooking. Traditionally, these snacks included a collection of many wild and native superfoods, and provided tremendous nutritional benefits. Throughout the centuries however, trail mix has become subject to large commercialization, and the notoriously bland “gorp” (raisins and peanuts) has become most synonymous with the term. Navitas Naturals takes trail mix back to its superfood roots by collecting the most powerful and delicious foods nature provides and combining them to form three vastly superior energy blends. Each antioxidant-full and nutrient-rich combination is the perfect fuel for modern-day nomadic adventures.
“We’ve sourced the hottest new ‘functional foods’ from around the world to bring you Trail Power™, a delicious way to support your daily intake of important essential nutrients,” says Zach Adelman, President and Founder of Navitas Naturals (www.navitasnaturals.com). Trail Power snack mixes include a nutritional blend of the world’s finest power foods to boost energy and endurance:
Goji Berries from China are one of the highest known sources of antioxidants
Goldenberries from Columbia are a remarkable source of protein and bioflavonoids
Mulberries from Turkey contain the antioxidant resveratrol, protein, Vitamin C and iron
Cashews from Brazil provide a high proportion of unsaturated fatty acids - plus copper, magnesium, phosphorus, potassium and protein
Cacao Nibs from Peru are a raw form of chocolate that does not melt, is a rich source of vitamins, minerals, beta-carotene, zinc, chromium, magnesium and antioxidant flavonoids
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. As proprietors of indigenous foods, the company invites consumers to experience a culinary journey around the world that takes eating and snacking to a whole new level. Trail Power and other Navitas Naturals products are available at a wide variety of retail locations throughout North America and on many online stores such as www.amazon.com and www.navitasnaturals.com.
Trail mix was invented by ancient nomads -- the original experts at creating portable, high-energy snacks that could withstand weather and did not need cooking. Traditionally, these snacks included a collection of many wild and native superfoods, and provided tremendous nutritional benefits. Throughout the centuries however, trail mix has become subject to large commercialization, and the notoriously bland “gorp” (raisins and peanuts) has become most synonymous with the term. Navitas Naturals takes trail mix back to its superfood roots by collecting the most powerful and delicious foods nature provides and combining them to form three vastly superior energy blends. Each antioxidant-full and nutrient-rich combination is the perfect fuel for modern-day nomadic adventures.
“We’ve sourced the hottest new ‘functional foods’ from around the world to bring you Trail Power™, a delicious way to support your daily intake of important essential nutrients,” says Zach Adelman, President and Founder of Navitas Naturals (www.navitasnaturals.com). Trail Power snack mixes include a nutritional blend of the world’s finest power foods to boost energy and endurance:
Goji Berries from China are one of the highest known sources of antioxidants
Goldenberries from Columbia are a remarkable source of protein and bioflavonoids
Mulberries from Turkey contain the antioxidant resveratrol, protein, Vitamin C and iron
Cashews from Brazil provide a high proportion of unsaturated fatty acids - plus copper, magnesium, phosphorus, potassium and protein
Cacao Nibs from Peru are a raw form of chocolate that does not melt, is a rich source of vitamins, minerals, beta-carotene, zinc, chromium, magnesium and antioxidant flavonoids
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. As proprietors of indigenous foods, the company invites consumers to experience a culinary journey around the world that takes eating and snacking to a whole new level. Trail Power and other Navitas Naturals products are available at a wide variety of retail locations throughout North America and on many online stores such as www.amazon.com and www.navitasnaturals.com.
Tuesday, July 21, 2009
Halloween Cocktails without the Fright!
Despite getting rid of our plastic pumpkin candy baskets long ago, we can all admit that outgrowing our trusty pirate costume does not mean we outgrew Halloween.
To ensure you aren’t stuck drinking a frightening bowl of ghoulish punch, we’ve rounded up some spooky and sweet cocktail recipes that will trick and treat your guests.
This year, get your guests in the spirit by having them trick-or-treat for some candy cocktails! But you still may want to set limits on how many you can have before bedtime…
Jolly Rancher
2 oz. Three-O Grape Vodka
1 oz. Raspberry Liqueur
1/2 oz. Triple Sec
1 oz. Cranberry Juice
Combine ingredients with ice and shake. Pour contents into a glass and garnish with an orange wedge.
Gummy Worm Martini
1 ½ oz. Three-O Mango Vodka
1 ½ oz. Three-O Raspberry Vodka
½ oz. Blue Curacao
1 oz. lemon-lime soda
Shake over ice and strain into a chilled martini glass. Garnish with a cherry.
Root Beer Barrel
2/3 oz. Three-O Root Beer
Splash root beer
Combine ingredients in a chilled shot glass
Almond Joy
2 oz. Three-O Chocolate Vodka
1 oz. hazelnut liqueur
1 oz. coconut rum
Shake with ice and strain into a chilled martini glass rimmed with cocoa.
Or… for the adventurous party-goer, using 100 proof liquor makes fiery cocktails perfect for Halloween imbibing.
Made from 100% agave, 1800® Select Silver is the first 100-proof clear tequila available on the market. Unlike other high proof spirits, 1800® Select Silver sustains its alcohol content while maintaining a clear, crisp taste.
The Jack O’Lantern:
1/3 oz. 1800® Select Silver Tequila
1/3 oz. Baileys Irish Cream
1/3 oz. Kahlua
Cinnamon for sprinkling
Carefully layer this shot with Kahlua on the bottom, Bailey's in the middle and the 1800® Select Silver Tequila on the top. Light the tequila on fire and let burn for 15 seconds. Blow out the flame, and sprinkle with cinnamon. Down it, and it’ll make you grin wider than a Jack O’ Lantern.
Black Widow:
1/3 oz. 1800® Select Silver Tequila
1/3 oz. Kahlua
1/3 oz. Peppermint Schnapps
Carefully layer this shot with peppermint on the bottom, Kahlua in the middle, and 1800® Select Silver Tequila on top. Light on fire and extinguish after 15 seconds.
To ensure you aren’t stuck drinking a frightening bowl of ghoulish punch, we’ve rounded up some spooky and sweet cocktail recipes that will trick and treat your guests.
This year, get your guests in the spirit by having them trick-or-treat for some candy cocktails! But you still may want to set limits on how many you can have before bedtime…
Jolly Rancher
2 oz. Three-O Grape Vodka
1 oz. Raspberry Liqueur
1/2 oz. Triple Sec
1 oz. Cranberry Juice
Combine ingredients with ice and shake. Pour contents into a glass and garnish with an orange wedge.
Gummy Worm Martini
1 ½ oz. Three-O Mango Vodka
1 ½ oz. Three-O Raspberry Vodka
½ oz. Blue Curacao
1 oz. lemon-lime soda
Shake over ice and strain into a chilled martini glass. Garnish with a cherry.
Root Beer Barrel
2/3 oz. Three-O Root Beer
Splash root beer
Combine ingredients in a chilled shot glass
Almond Joy
2 oz. Three-O Chocolate Vodka
1 oz. hazelnut liqueur
1 oz. coconut rum
Shake with ice and strain into a chilled martini glass rimmed with cocoa.
Or… for the adventurous party-goer, using 100 proof liquor makes fiery cocktails perfect for Halloween imbibing.
Made from 100% agave, 1800® Select Silver is the first 100-proof clear tequila available on the market. Unlike other high proof spirits, 1800® Select Silver sustains its alcohol content while maintaining a clear, crisp taste.
The Jack O’Lantern:
1/3 oz. 1800® Select Silver Tequila
1/3 oz. Baileys Irish Cream
1/3 oz. Kahlua
Cinnamon for sprinkling
Carefully layer this shot with Kahlua on the bottom, Bailey's in the middle and the 1800® Select Silver Tequila on the top. Light the tequila on fire and let burn for 15 seconds. Blow out the flame, and sprinkle with cinnamon. Down it, and it’ll make you grin wider than a Jack O’ Lantern.
Black Widow:
1/3 oz. 1800® Select Silver Tequila
1/3 oz. Kahlua
1/3 oz. Peppermint Schnapps
Carefully layer this shot with peppermint on the bottom, Kahlua in the middle, and 1800® Select Silver Tequila on top. Light on fire and extinguish after 15 seconds.
Good Drinks for Bad Holidays
The holidays aren't always holly jolly. Annoying carolers, family drama, holiday traffic - it's enough to make anyone turn off "It's a Wonderful Life" and stir up an alcoholic remedy. So it's a good thing that author Kerry Colburn decided to follow up her hilarious Good Drinks for Bad Days with GOOD DRINKS FOR BAD DAYS: HOLIDAY EDITION (Sasquatch Books; October 2009; $12.95; Hardcover).
These delectable drinks are customized to please even the biggest Grinch, with almost 50 cleverly-named tonics and recipes to remedy every holiday disaster. There's the "Sloe Driver" to soothe the effects of a holiday traffic nightmare. If ice and snow on the road are keeping you indoors, a "Heat Wave" transports you to a tropical climate. From relationship woes to awkward gift moments, this array of tasty drink recipes will work wonders on anyone's holiday.
These delectable drinks are customized to please even the biggest Grinch, with almost 50 cleverly-named tonics and recipes to remedy every holiday disaster. There's the "Sloe Driver" to soothe the effects of a holiday traffic nightmare. If ice and snow on the road are keeping you indoors, a "Heat Wave" transports you to a tropical climate. From relationship woes to awkward gift moments, this array of tasty drink recipes will work wonders on anyone's holiday.
Healthy treats (not tricks!) this Halloween!
This Halloween, moms across the country can ditch the sugar-filled candy bowl and finally feel good about the snacks they pass out to local trick-or-treaters! Revolution Foods– the leading provider of healthy, delicious, organic snacks for the lunchbox – offers four flavorful treats that can serve as the perfect substitute for traditional Halloween candy.
Leaving the disguises to the kids, these organic snacks contain no artificial ingredients, HFCS or trans-fats. With fun names and kid-friendly flavors, the only thing giving you the spooks this Halloween will be the neighborhood costumes! Suggested treats (not tricks!) include:
Organic Jammy Sammy. It’s a kid favorite combo in snack-sized bar! Each packable bar is made with nourishing ingredients that help kids have more sustained energy throughout the day and are available in PB & Grape, PB & Strawberry, Apple Cinnamon & Oatmeal, and Blueberries & Oatmeal flavors.
Organic Mashups. A fresh take on a fruit snack, Mashups are sure to be a hit this Halloween! Real organic fruits are made into purees that can be eaten right out of the pack, creating an easy squeezy way to get kids the yummy fruits they need. Mashups are available in kid-favorite flavors including Berry, Grape, Tropical, and Strawberry Banana.
Organic PopAlongs. These delicious popped (not fried) chips are made with whole grain rice, corn and oats. This healthy take on the traditional potato chip is available in single-serving 100 calories packs in Original, Cheesy Cheese and Simply Cinnamon flavors!
Organic Grammy Sammy. Bringing the goodness of graham & yogurt together, this grab-n-go combination will hit a sweet spot for sure. Unlike the staple graham cracker, these snacks use WHOLE GRAINS and offer no more than 120 calories per serving. These graham-tastic bars come in Honey Graham & Strawberry Yogurt, Cocoa Graham & Banana Yogurt, and Cinnamon Graham & Vanilla Yogurt flavors.
Leaving the disguises to the kids, these organic snacks contain no artificial ingredients, HFCS or trans-fats. With fun names and kid-friendly flavors, the only thing giving you the spooks this Halloween will be the neighborhood costumes! Suggested treats (not tricks!) include:
Organic Jammy Sammy. It’s a kid favorite combo in snack-sized bar! Each packable bar is made with nourishing ingredients that help kids have more sustained energy throughout the day and are available in PB & Grape, PB & Strawberry, Apple Cinnamon & Oatmeal, and Blueberries & Oatmeal flavors.
Organic Mashups. A fresh take on a fruit snack, Mashups are sure to be a hit this Halloween! Real organic fruits are made into purees that can be eaten right out of the pack, creating an easy squeezy way to get kids the yummy fruits they need. Mashups are available in kid-favorite flavors including Berry, Grape, Tropical, and Strawberry Banana.
Organic PopAlongs. These delicious popped (not fried) chips are made with whole grain rice, corn and oats. This healthy take on the traditional potato chip is available in single-serving 100 calories packs in Original, Cheesy Cheese and Simply Cinnamon flavors!
Organic Grammy Sammy. Bringing the goodness of graham & yogurt together, this grab-n-go combination will hit a sweet spot for sure. Unlike the staple graham cracker, these snacks use WHOLE GRAINS and offer no more than 120 calories per serving. These graham-tastic bars come in Honey Graham & Strawberry Yogurt, Cocoa Graham & Banana Yogurt, and Cinnamon Graham & Vanilla Yogurt flavors.
New Spices for the Budget Chef
The five dinners the average American family now consumes at home in an effort to compensate for economic difficulties are about to taste more like they were prepared by a gourmet chef. Aromatica Organics, America’s first organic spice company, has just launched a new line of spices that are enabling home diners to enjoy delicious restaurant-quality meals at stay-at-home prices. Conveniently packaged in single portion packs, the new Spice It Now! herb and spice blends retail at Aromatica Organics’ new Web site, http://www.buyaromatica.com, for a budget-conscious $0.99.
Last week, The Associated Press reported that “first-quarter profit [at the nation’s largest traditional grocer, Kroger,] shot up 12.7 percent as more recession-hit households [are] eating at home instead of restaurants and [are] buying low-priced store brands.” This staying-at-home trend, however, is not any easy feat given Americans’ zesty food preferences.
Now faced with tightened wallets, gourmet food lovers are having to either forgo their cravings altogether or come up with creative ways to afford them. Aromatica Organics’ new line of Spice It Now! packets provide them with a cost-effective way to add flavor and spice one meal at a time. Infused with a shot of the finest herb and spice blend flavors, the portion packs perfect for one pound of meat or fish retail for under $1 apiece. At prices like that, frugal Americans no longer must resort to buying in bulk only to have to throw away half of a spice bottle when the expiration date passes.
This new line of budget-friendly spices is available in a variety of taste-tempting flavors to suit a wide range of palates. Meat eaters can kick up their main course with Nebraska Prime Steak, Cajun Spice, Prime Rib and Beef, Mesquite BBQ or Caribbean Jerk. Seafood lovers will enjoy the Great King Salmon and Mediterranean Seafood options. For vegetable lovers, the Spice It Now! lineup includes Ultimate Guacamole, Potato Topper, Green Bean, All-Purpose Vegetable and Mushroom seasonings. Budget conscious-home cooks will also want to have plenty of the multi-purpose Salt-Free, Garlic Pepper and Sweet Lemon Pepper varieties on hand.
At-home diners who don’t want to compromise flavor for the sake of saving money can now find affordable Spice It Now! herb and spice blends at local Fred Meyer and Quality Food Centers (QFC), or buy online at http://www.buyaromatica.com. Interested media may arrange a meeting with company management by calling (512) 514-6045.
About Aromatica Organics
Aromatica Organics is America’s first organic spice company and is a company built by food service veterans who have spent a combined 75 years marketing, growing and building fresh herbs into mainstay products found in most kitchens in America today. The success has largely been a result of strong relationships with organic farmers from thirty different countries. The Aromatica Organics product line is certified by QAI (Quality Assurance International) and the USDA National Organic Program and currently offers more than 100 different organic spices, specialty mushrooms, dried beans and lentils.
Aromatica Organics is known for its blends and rubs packaged in a unique container, an evolution of a 2,500-year-old Indian spice container. The “Dibbi” is the modern-day version of this container. Made from food-grade stainless steel, this container is designed to look great, while preserving the unique flavors inside. The Dibbi’s are available in the meat and seafood section of leading retailers such as Kroger, Ralphs, Albertsons, Winn-Dixie, Meijer Stores and Fred Meyer. For additional information on the company, please visit www.AromaticaOrganics.com.
Last week, The Associated Press reported that “first-quarter profit [at the nation’s largest traditional grocer, Kroger,] shot up 12.7 percent as more recession-hit households [are] eating at home instead of restaurants and [are] buying low-priced store brands.” This staying-at-home trend, however, is not any easy feat given Americans’ zesty food preferences.
Now faced with tightened wallets, gourmet food lovers are having to either forgo their cravings altogether or come up with creative ways to afford them. Aromatica Organics’ new line of Spice It Now! packets provide them with a cost-effective way to add flavor and spice one meal at a time. Infused with a shot of the finest herb and spice blend flavors, the portion packs perfect for one pound of meat or fish retail for under $1 apiece. At prices like that, frugal Americans no longer must resort to buying in bulk only to have to throw away half of a spice bottle when the expiration date passes.
This new line of budget-friendly spices is available in a variety of taste-tempting flavors to suit a wide range of palates. Meat eaters can kick up their main course with Nebraska Prime Steak, Cajun Spice, Prime Rib and Beef, Mesquite BBQ or Caribbean Jerk. Seafood lovers will enjoy the Great King Salmon and Mediterranean Seafood options. For vegetable lovers, the Spice It Now! lineup includes Ultimate Guacamole, Potato Topper, Green Bean, All-Purpose Vegetable and Mushroom seasonings. Budget conscious-home cooks will also want to have plenty of the multi-purpose Salt-Free, Garlic Pepper and Sweet Lemon Pepper varieties on hand.
At-home diners who don’t want to compromise flavor for the sake of saving money can now find affordable Spice It Now! herb and spice blends at local Fred Meyer and Quality Food Centers (QFC), or buy online at http://www.buyaromatica.com. Interested media may arrange a meeting with company management by calling (512) 514-6045.
About Aromatica Organics
Aromatica Organics is America’s first organic spice company and is a company built by food service veterans who have spent a combined 75 years marketing, growing and building fresh herbs into mainstay products found in most kitchens in America today. The success has largely been a result of strong relationships with organic farmers from thirty different countries. The Aromatica Organics product line is certified by QAI (Quality Assurance International) and the USDA National Organic Program and currently offers more than 100 different organic spices, specialty mushrooms, dried beans and lentils.
Aromatica Organics is known for its blends and rubs packaged in a unique container, an evolution of a 2,500-year-old Indian spice container. The “Dibbi” is the modern-day version of this container. Made from food-grade stainless steel, this container is designed to look great, while preserving the unique flavors inside. The Dibbi’s are available in the meat and seafood section of leading retailers such as Kroger, Ralphs, Albertsons, Winn-Dixie, Meijer Stores and Fred Meyer. For additional information on the company, please visit www.AromaticaOrganics.com.
Monday, July 20, 2009
World Pasta Day 2009
On October 26, 2009, the National Pasta Association (NPA) and the International Pasta Organization (IPO) will present “World Pasta Day 2009,” a conference of the world’s leading pasta manufacturers to present the latest nutritional and scientific research on pasta to the industry at large. Since 1995, World Pasta Day has been an international celebration of pasta—a food consumed all over the world in varying cuisines. World Pasta Day 2009’s focus will be “Pasta Meals on Every Family Table.”
Conference presentations organized by the Oldways Preservation Trust, a nonprofit education organization, will include a scientific update on nutritional aspects of pasta for families, research on the effect of the Mediterranean Diet on Alzheimer’s, and a summary of recent research on carbohydrates. The annual event, set this year in New York City, will also include demonstrations from world-class chefs on preparing appetizing and healthy pasta recipes. World Pasta Day 2009 will take place at the Millennium Broadway Hotel in Times Square from 2:00 PM to 6:00 PM.
“We are extremely proud to host World Pasta Day in the U.S. this year,” said Mark Vermylen, chairman of the National Pasta Association. “We look forward to showcasing the increasingly wide range of pasta’s health and economic benefits for today’s families around the globe—it is a winning component of any meal.”
World Pasta Day 2009 Program Topics Include:
§ Scientific Update: An expert panel will summarize the scientific evidence to support why pasta is
recommended to regularly appear on family and restaurant tables. The panel will also present brief summaries of new carbohydrate and Mediterranean Diet research reports.
Pasta, The Mediterranean Diet and Alzheimer's: Feeding Your Brain: New studies find those who closely follow the Mediterranean Diet, which includes pasta, have a lower risk of developing Alzheimer’s and cognitive decline.
The State of Research on Carbohydrates: A summary will be presented highlighting the most note-worthy published studies on carbohydrates over the past five years.
Culinary Panel Discussion: Pasta Memories and Pasta Cook-Off: Food writers and cookbook authors will recount their most memorable family pasta meals. Culinary stars will create 10-minute pasta meals for a live audience. Members of the audience will vote for their favorite recipe and preparation.
Confirmed Speakers Include:
Dr. Nikos Scarmeas: Speaker, The Mediterranean Diet and Alzheimer's
PhD, MD, MSc, Assistant Professor of Neurology, Columbia Medical Center
Dr. Joanne Slavin: Speaker, The State of Research on Carbohydrates
PhD, Professor, Food Sciences and Nutrition, University of Minnesota; Chair, Carbohydrate Committee, 2010 U.S. Dietary Guidelines Advisory Committee
Melissa Clark: Moderator, Culinary Panel and Pasta Cook-Off
Award-winning author and food writer. Books include, “Chef Interrupted: Delicious Chefs Recipes You Can Actually Make at Home”
K. Dun Gifford: Moderator, Scientific Update Panel
President and founder, Oldways Preservation Trust
World Pasta Day 2009 is an industry event closed to the general public. Media interested in attending should please contact Stephanie Fraiman at 212-297-2129. For more information on World Pasta Day 2009 please visit www.worldpastaday.org.
World Pasta Day 2009 is generously sponsored by: American Italian Pasta, Barilla, New World Pasta, A. Zerega’s Sons, Buhler, Canadian Wheat Board, Dakota Growers Pasta, Fava, Horizon Milling, International Pasta Organization, IPACK-IMA, Italgrani USA, Landucci, Maldari & Sons, Miller Milling, North Dakota Wheat Commission, Pavan, Philadelphia Macaroni, Rembrandt Foods, ST Specialty Foods and Strom Products
About the National Pasta Association:
Founded in 1904, the National Pasta Association is the trade association for the United States pasta industry, with members including the manufacturers, industry suppliers and allied industry representatives. The NPA provides leadership to the industry on public policy issues, serving as its voice in Washington, D.C. NPA also forges alliances with key organizations, monitors and addresses technical issues, and organizes events and seminars for the industry.
About the International Pasta Organization:
Founded in October 2005, the International Pasta Organization (IPO) is a non profit association dedicated to increase pasta consumption and awareness, by advancing consumers understanding of the nutritional value and health benefits of pasta, and to promote the common business interests and safeguarding the image of pasta industry at the international level.
About Oldways Preservation Trust:
Oldways Preservation Trust is a nonprofit education organization, changing the way people eat through practical and positive programs grounded in science, traditions, and delicious foods and drinks.
Conference presentations organized by the Oldways Preservation Trust, a nonprofit education organization, will include a scientific update on nutritional aspects of pasta for families, research on the effect of the Mediterranean Diet on Alzheimer’s, and a summary of recent research on carbohydrates. The annual event, set this year in New York City, will also include demonstrations from world-class chefs on preparing appetizing and healthy pasta recipes. World Pasta Day 2009 will take place at the Millennium Broadway Hotel in Times Square from 2:00 PM to 6:00 PM.
“We are extremely proud to host World Pasta Day in the U.S. this year,” said Mark Vermylen, chairman of the National Pasta Association. “We look forward to showcasing the increasingly wide range of pasta’s health and economic benefits for today’s families around the globe—it is a winning component of any meal.”
World Pasta Day 2009 Program Topics Include:
§ Scientific Update: An expert panel will summarize the scientific evidence to support why pasta is
recommended to regularly appear on family and restaurant tables. The panel will also present brief summaries of new carbohydrate and Mediterranean Diet research reports.
Pasta, The Mediterranean Diet and Alzheimer's: Feeding Your Brain: New studies find those who closely follow the Mediterranean Diet, which includes pasta, have a lower risk of developing Alzheimer’s and cognitive decline.
The State of Research on Carbohydrates: A summary will be presented highlighting the most note-worthy published studies on carbohydrates over the past five years.
Culinary Panel Discussion: Pasta Memories and Pasta Cook-Off: Food writers and cookbook authors will recount their most memorable family pasta meals. Culinary stars will create 10-minute pasta meals for a live audience. Members of the audience will vote for their favorite recipe and preparation.
Confirmed Speakers Include:
Dr. Nikos Scarmeas: Speaker, The Mediterranean Diet and Alzheimer's
PhD, MD, MSc, Assistant Professor of Neurology, Columbia Medical Center
Dr. Joanne Slavin: Speaker, The State of Research on Carbohydrates
PhD, Professor, Food Sciences and Nutrition, University of Minnesota; Chair, Carbohydrate Committee, 2010 U.S. Dietary Guidelines Advisory Committee
Melissa Clark: Moderator, Culinary Panel and Pasta Cook-Off
Award-winning author and food writer. Books include, “Chef Interrupted: Delicious Chefs Recipes You Can Actually Make at Home”
K. Dun Gifford: Moderator, Scientific Update Panel
President and founder, Oldways Preservation Trust
World Pasta Day 2009 is an industry event closed to the general public. Media interested in attending should please contact Stephanie Fraiman at 212-297-2129. For more information on World Pasta Day 2009 please visit www.worldpastaday.org.
World Pasta Day 2009 is generously sponsored by: American Italian Pasta, Barilla, New World Pasta, A. Zerega’s Sons, Buhler, Canadian Wheat Board, Dakota Growers Pasta, Fava, Horizon Milling, International Pasta Organization, IPACK-IMA, Italgrani USA, Landucci, Maldari & Sons, Miller Milling, North Dakota Wheat Commission, Pavan, Philadelphia Macaroni, Rembrandt Foods, ST Specialty Foods and Strom Products
About the National Pasta Association:
Founded in 1904, the National Pasta Association is the trade association for the United States pasta industry, with members including the manufacturers, industry suppliers and allied industry representatives. The NPA provides leadership to the industry on public policy issues, serving as its voice in Washington, D.C. NPA also forges alliances with key organizations, monitors and addresses technical issues, and organizes events and seminars for the industry.
About the International Pasta Organization:
Founded in October 2005, the International Pasta Organization (IPO) is a non profit association dedicated to increase pasta consumption and awareness, by advancing consumers understanding of the nutritional value and health benefits of pasta, and to promote the common business interests and safeguarding the image of pasta industry at the international level.
About Oldways Preservation Trust:
Oldways Preservation Trust is a nonprofit education organization, changing the way people eat through practical and positive programs grounded in science, traditions, and delicious foods and drinks.
Thursday, July 16, 2009
Let Autumn Lend a Little Inspiration to Your Cocktailing
Autumn’s an often underappreciated time of year, bookended by two arguably more popular seasons. Yet despite its low profile, Autumn is an unusual season of great inspiration, provoking passionate reactions in creative types like American author William Cullen Bryant who wrote of Autumn as “the year’s last, loveliest smile.” Allow autumn to inspire your cocktailing this year and try Campari, an Italian spirit that has inspired artists and tastemakers for almost 150 years. Campari is the distinctive spirit of choice for those who appreciate its complex flavor profile and are eager to find new ways to showcase this sophisticated spirit’s one-of-a-kind personality.
In 1919, Count Camillo Negroni told his adventurous bartender at Caffè Casoni in Florence, Italy, to make his favorite cocktail, the Americano, a bit bolder. The bartender replaced the soda with a splash of gin and the Negroni was born. The trendsetting Count’s cocktail quickly caught on and today is one of Campari’s most popular cocktails, appearing on bar menus across the United States, from Bourbon and Branch in San Francisco to Employees Only in New York. The Negroni, a favorite of master mixologist Tony Abou-Ganim, is a perfect complement to an autumn dinner, served at the beginning or end of the meal.
In a more modern example of innovative Campari cocktailing, Arturo Sighinolfi, Director of Development and Mixology for Southern Wine & Spirits Miami, added Campari to a traditionally rum-focused cocktail to create the Mojito Italiano. This delicious creation is a great accompaniment for the Italian celebration of pride embodied in Columbus Day festivities.
Experience the unique flavors of a Campari cocktail, a welcome accessory to the characteristically crisper weather of the autumn season.
Negroni
Created in 1919 in Florence, per the request of Count Camilo Negroni
1 ounce Campari
1 ounce Cinzano Rosso Vermouth
1 ounce Gin
Pour ingredients over ice into a shaker. Shake and strain in a chilled martini glass. Garnish with an orange twist.
Mojito Italiano
Created by Arturo Sighinolfi, Director of Development and Mixology at SWS Miami
1/2 ounce Campari
1 1/2 ounces Flor de Cana Rum
3/4 ounce Fresh Lemon Juice
3/4 ounce Simple Syrup
1 ounce Prosecco
3 Mint Sprigs
Muddle mint, syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco and garnish with mint sprig.
In 1919, Count Camillo Negroni told his adventurous bartender at Caffè Casoni in Florence, Italy, to make his favorite cocktail, the Americano, a bit bolder. The bartender replaced the soda with a splash of gin and the Negroni was born. The trendsetting Count’s cocktail quickly caught on and today is one of Campari’s most popular cocktails, appearing on bar menus across the United States, from Bourbon and Branch in San Francisco to Employees Only in New York. The Negroni, a favorite of master mixologist Tony Abou-Ganim, is a perfect complement to an autumn dinner, served at the beginning or end of the meal.
In a more modern example of innovative Campari cocktailing, Arturo Sighinolfi, Director of Development and Mixology for Southern Wine & Spirits Miami, added Campari to a traditionally rum-focused cocktail to create the Mojito Italiano. This delicious creation is a great accompaniment for the Italian celebration of pride embodied in Columbus Day festivities.
Experience the unique flavors of a Campari cocktail, a welcome accessory to the characteristically crisper weather of the autumn season.
Negroni
Created in 1919 in Florence, per the request of Count Camilo Negroni
1 ounce Campari
1 ounce Cinzano Rosso Vermouth
1 ounce Gin
Pour ingredients over ice into a shaker. Shake and strain in a chilled martini glass. Garnish with an orange twist.
Mojito Italiano
Created by Arturo Sighinolfi, Director of Development and Mixology at SWS Miami
1/2 ounce Campari
1 1/2 ounces Flor de Cana Rum
3/4 ounce Fresh Lemon Juice
3/4 ounce Simple Syrup
1 ounce Prosecco
3 Mint Sprigs
Muddle mint, syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco and garnish with mint sprig.
Barbecue Business
Debut issue covers the back yard barbecue and grilling, barbecue restaurants and caterers, those who develop recipes, and the manufacturers and suppliers who make America's favorite "fun food" possible
Summer is here and so is what is arguably America's favorite pastime -- barbecuing. At long last, those who love barbecue have their own magazine devoted to every facet of this industry, from back yard barbecuing and grilling to barbecue restaurants and caterers to those who develop recipes to the manufacturers and suppliers who make this pastime possible.
As co-founder and editor Jarrial A. Stokes says, "We hope we can bring all factions of barbecue together nationwide as well as worldwide."
Barbecue Business is available online at www.amazon.com, in bookstores, at restaurants nationwide, and at http://www.barbecuebusiness.net/.
# # #
Barbecue Business by Jarrial A. Stokes; $5.95 for the summer edition; $20.00 for an annual subscription; http://www.barbecuebusiness.net/
Summer is here and so is what is arguably America's favorite pastime -- barbecuing. At long last, those who love barbecue have their own magazine devoted to every facet of this industry, from back yard barbecuing and grilling to barbecue restaurants and caterers to those who develop recipes to the manufacturers and suppliers who make this pastime possible.
As co-founder and editor Jarrial A. Stokes says, "We hope we can bring all factions of barbecue together nationwide as well as worldwide."
Barbecue Business is available online at www.amazon.com, in bookstores, at restaurants nationwide, and at http://www.barbecuebusiness.net/.
# # #
Barbecue Business by Jarrial A. Stokes; $5.95 for the summer edition; $20.00 for an annual subscription; http://www.barbecuebusiness.net/
Wednesday, July 15, 2009
Everyday Indian Cookbook
When most of us think about Indian-style cooking, we usually don’t think of it as very quick and easy, nor do we think of Indian food as healthy. Traditional Indian cuisine and Indian-style cooking can be nutritious and satisfying, filled with fresh ingredients and vibrant flavors. In her new book, Everyday Indian: 100 Fast, Fresh, and Healthy Recipes (Whitecap Books; March 2009; Softcover with flaps/$29.95; ISBN: 978-1-55285-948-3), Bal Arneson showcases the mouth-watering flavors of India and makes them accessible to every home cook with little time.
Every one of Bal’s recipes is built on her philosophy about eating healthy — it makes a great difference to our overall well-being, and, when quickly prepared, leaves us with time to connect to ourselves, our families and our communities.
“The recipes in my book reflect my love of creating simple and wholesome, fresh and fast Indian food without comprising flavor,” Bal explains. “These recipes are made with basic, everyday, easily accessible ingredients and I have simplified the cooking steps so no special cooking ability is required. Using my cookbook, anyone can make authentic, gourmet Indian meals in less time than it would take to go out to eat.”
Bal believes that no one should spend more than 25 minutes in the kitchen to make a healthy Indian meal. Her recipes focus on how to create great meals without using any butter or cream. Her cooking style is rooted in the small village in Punjab, Northern India, where she was raised. Equipped with the knowledge imparted to her by her mother and elders, Bal has created contemporary Indian recipes that can be prepared by any home cook in 20 to 25 minutes. With Bal’s spice blend recipes and her encouragement to have fun with them, you are sure to be inspired by her original ideas and expert advice.
Chapters cover all aspects of Indian cooking, from Essential Spices; Breads, Sauces, and Chutneys; Soups; and Vegetables; to Chicken, Seafood, and Meat Dishes; Drinks and Desserts; and Menus. Discover how easy cooking Indian food can be with recipes such as:
Apple and Fig Chutney
Baked Samosas
Salmon Paneer Cakes
Mustard Thai Chicken Salad
Steamed Rapini and Broccoli with Paneer
Cauliflower with Yams
Bal’s Vegetarian Burger
Fusion Peach Chicken
Lamb with Black Cherry Sauce
Ginger Tea with Lemon
Bal’s Rice Pudding
Effortlessly melding contemporary simplicity with traditional Indian flavors, Everyday Indian will make even the most novice cook look like a professional chef. Using low-fat ingredients found in local stores everywhere, Bal Arneson has proven that Indian food does not have to be an occasional indulgence.
“I called my book ‘Everyday Indian’ because you shouldn’t have to go to a restaurant to enjoy the great flavors of Indian food, nor should you view an Indian meal as an occasional treat. And, eating well doesn’t mean we need to spend hours in the kitchen. With a little practice, anyone can take a recipe in this book, any day of the week, and create a delicious, healthy meal in minutes.”
About the Author
Bal Arneson’s mission is to inspire healthy, nutritious living with organic Indian foods, herbs and spices, and to encourage people and their communities to embrace environmental sustainability, to nurture leadership and productivity amongst women and to provide for infants, children and seniors. Originally from Punjab, India, Bal learned how to cook from her elders when she was just seven years old, over coals in a small clay pit. When she was 20, she immigrated to Canada. Drawing on the culinary knowledge she gained in India as well as her own natural talents, Bal would regularly cook up healthy, quick, and delicious dishes for family and friends. It was not long before Vancouver's food community noticed her talent. Cooking stores and local television stations began asking her to share her tricks for making healthy Indian dishes. After giving numerous cooking classes, making several television appearances, and inspiring many newspaper articles, Bal's recipes were in such demand that she decided to write a cookbook. Now, in Everyday Indian, she shares her recipes and her fresh approach to food and cooking, which fit so well with today's busy and health-conscious lifestyle. Bal is keen on giving back to the community by supporting many local charities such as the Royal Columbian Hospital Foundation, Canuck Place, BC Cancer Society, and food banks throughout BC and Alberta. A portion of the proceeds from the sale of Everyday Indian will go to many of Bal’s charities. She and her husband live in Vancouver, BC, with their two children.
To Learn More About Bal Arneson go to www.BalsHealthyKitchen.com.
Fusion Peach Chicken for Jordan
Serves 4
1 cup regular spaghetti sauce
1 cup peach yogurt
2 tablespoons tandoori paste
1 tablespoon garam masala
1 teaspoon garlic powder
1 teaspoon ground dried ginger
1 teaspoon red chili flakes
1 teaspoon salt
1 cup water
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Preheat the oven to 375°F. Combine all the ingredients in a deep baking dish and mix well. Place the dish in the oven and cover with foil. Bake for 25 minutes. Remove the foil and bake for 5 to 8 more minutes. Serve over rice.
Note:
Tandoori paste is available in most supermarkets and in Indian grocery stores.
__________________________________________________
Lamb with Black Cherry Sauce
Serves 4
The combination of black cherries and fennel seeds gives a great aroma to this elegant dish. Serve with rice and Broccoli Masala.
Lamb
1 tablespoon grapeseed oil
2 pounds rack of lamb
Rub
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon fennel seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
Preheat the oven to 450°F. Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.
Sauce
1 tablespoon grapeseed oil
1/2 teaspoon asafoetida
2 tablespoons chopped garlic
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1/4 teaspoon ground cardamom
1 14-ounce can pitted cherries
While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat. Mix in the garlic and fenugreek seeds and cook for 1 minute. Stir in the garam masala and cardamom. Cook for 10 seconds, and add the cherries, including the juice. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
Remove the sauce from the heat and process it using a food processor to thicken the sauce. Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.
Suggested wine:
New World Merlot
__________________________________________________
Mango Sherbet
2 cups mango juice
1 cup ripe mango chunks
1 banana
2 cups plain frozen yogurt
1 tablespoon lemon juice
12 thin slices ripe mango (for garnish)
Put the mango juice, mango chunks, and banana in a food processor and process until the mango chunks are chopped. Add the frozen yogurt and lemon juice, and process on low speed until well combined.
Transfer the mixture to a large glass bowl, cover, and place in the freezer for 3 hours. (If you have an ice cream maker, process until the mixture is thickened.) Spoon into bowls and arrange 3 slices of mango on each serving.
Every one of Bal’s recipes is built on her philosophy about eating healthy — it makes a great difference to our overall well-being, and, when quickly prepared, leaves us with time to connect to ourselves, our families and our communities.
“The recipes in my book reflect my love of creating simple and wholesome, fresh and fast Indian food without comprising flavor,” Bal explains. “These recipes are made with basic, everyday, easily accessible ingredients and I have simplified the cooking steps so no special cooking ability is required. Using my cookbook, anyone can make authentic, gourmet Indian meals in less time than it would take to go out to eat.”
Bal believes that no one should spend more than 25 minutes in the kitchen to make a healthy Indian meal. Her recipes focus on how to create great meals without using any butter or cream. Her cooking style is rooted in the small village in Punjab, Northern India, where she was raised. Equipped with the knowledge imparted to her by her mother and elders, Bal has created contemporary Indian recipes that can be prepared by any home cook in 20 to 25 minutes. With Bal’s spice blend recipes and her encouragement to have fun with them, you are sure to be inspired by her original ideas and expert advice.
Chapters cover all aspects of Indian cooking, from Essential Spices; Breads, Sauces, and Chutneys; Soups; and Vegetables; to Chicken, Seafood, and Meat Dishes; Drinks and Desserts; and Menus. Discover how easy cooking Indian food can be with recipes such as:
Apple and Fig Chutney
Baked Samosas
Salmon Paneer Cakes
Mustard Thai Chicken Salad
Steamed Rapini and Broccoli with Paneer
Cauliflower with Yams
Bal’s Vegetarian Burger
Fusion Peach Chicken
Lamb with Black Cherry Sauce
Ginger Tea with Lemon
Bal’s Rice Pudding
Effortlessly melding contemporary simplicity with traditional Indian flavors, Everyday Indian will make even the most novice cook look like a professional chef. Using low-fat ingredients found in local stores everywhere, Bal Arneson has proven that Indian food does not have to be an occasional indulgence.
“I called my book ‘Everyday Indian’ because you shouldn’t have to go to a restaurant to enjoy the great flavors of Indian food, nor should you view an Indian meal as an occasional treat. And, eating well doesn’t mean we need to spend hours in the kitchen. With a little practice, anyone can take a recipe in this book, any day of the week, and create a delicious, healthy meal in minutes.”
About the Author
Bal Arneson’s mission is to inspire healthy, nutritious living with organic Indian foods, herbs and spices, and to encourage people and their communities to embrace environmental sustainability, to nurture leadership and productivity amongst women and to provide for infants, children and seniors. Originally from Punjab, India, Bal learned how to cook from her elders when she was just seven years old, over coals in a small clay pit. When she was 20, she immigrated to Canada. Drawing on the culinary knowledge she gained in India as well as her own natural talents, Bal would regularly cook up healthy, quick, and delicious dishes for family and friends. It was not long before Vancouver's food community noticed her talent. Cooking stores and local television stations began asking her to share her tricks for making healthy Indian dishes. After giving numerous cooking classes, making several television appearances, and inspiring many newspaper articles, Bal's recipes were in such demand that she decided to write a cookbook. Now, in Everyday Indian, she shares her recipes and her fresh approach to food and cooking, which fit so well with today's busy and health-conscious lifestyle. Bal is keen on giving back to the community by supporting many local charities such as the Royal Columbian Hospital Foundation, Canuck Place, BC Cancer Society, and food banks throughout BC and Alberta. A portion of the proceeds from the sale of Everyday Indian will go to many of Bal’s charities. She and her husband live in Vancouver, BC, with their two children.
To Learn More About Bal Arneson go to www.BalsHealthyKitchen.com.
Fusion Peach Chicken for Jordan
Serves 4
1 cup regular spaghetti sauce
1 cup peach yogurt
2 tablespoons tandoori paste
1 tablespoon garam masala
1 teaspoon garlic powder
1 teaspoon ground dried ginger
1 teaspoon red chili flakes
1 teaspoon salt
1 cup water
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Preheat the oven to 375°F. Combine all the ingredients in a deep baking dish and mix well. Place the dish in the oven and cover with foil. Bake for 25 minutes. Remove the foil and bake for 5 to 8 more minutes. Serve over rice.
Note:
Tandoori paste is available in most supermarkets and in Indian grocery stores.
__________________________________________________
Lamb with Black Cherry Sauce
Serves 4
The combination of black cherries and fennel seeds gives a great aroma to this elegant dish. Serve with rice and Broccoli Masala.
Lamb
1 tablespoon grapeseed oil
2 pounds rack of lamb
Rub
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon fennel seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
Preheat the oven to 450°F. Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.
Sauce
1 tablespoon grapeseed oil
1/2 teaspoon asafoetida
2 tablespoons chopped garlic
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1/4 teaspoon ground cardamom
1 14-ounce can pitted cherries
While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat. Mix in the garlic and fenugreek seeds and cook for 1 minute. Stir in the garam masala and cardamom. Cook for 10 seconds, and add the cherries, including the juice. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
Remove the sauce from the heat and process it using a food processor to thicken the sauce. Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.
Suggested wine:
New World Merlot
__________________________________________________
Mango Sherbet
2 cups mango juice
1 cup ripe mango chunks
1 banana
2 cups plain frozen yogurt
1 tablespoon lemon juice
12 thin slices ripe mango (for garnish)
Put the mango juice, mango chunks, and banana in a food processor and process until the mango chunks are chopped. Add the frozen yogurt and lemon juice, and process on low speed until well combined.
Transfer the mixture to a large glass bowl, cover, and place in the freezer for 3 hours. (If you have an ice cream maker, process until the mixture is thickened.) Spoon into bowls and arrange 3 slices of mango on each serving.
Tailgating 101 with Grill Daddy
Kick off this football season right! Tailgating fun is just around the corner so make sure to make it last all day. Spend less time cleaning the grill and more time celebrating your team’s win! Grill Daddy, America’s #1 grill cleaning tool, is fast and easy to use leaving more time to celebrate with your fellow fans. This powerful grill cleaning tool is perfectly sleek and ultra lightweight specifically designed to thoroughly, quickly, and easily clean your barbeque grill with the power of steam! Available in two convenient sizes, the smaller travel size Grill Daddy ($19.99) and larger master cleaner the Grill Daddy Pro ($24.99) are perfect for sport fanatics and outdoor enthusiasts everywhere!
Specially designed for convenience and safety in mind, the Grill Daddy’s handle keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it prevents future grease build up in the brush and cleans grills so well, it restores to the original surface. The Grill Daddy is eco- friendly, as it only uses water to clean- no harsh chemicals! It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils, helping to make life just a little more organized! Dishwasher safe, the brushes easily detach to make brush clean-up a cinch!
The Grill Daddy and Grill Daddy are available online at www.buygrilldaddy.com and at Target, Home Depot, and Wal-Marts nation wide and in Canada.
Specially designed for convenience and safety in mind, the Grill Daddy’s handle keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it prevents future grease build up in the brush and cleans grills so well, it restores to the original surface. The Grill Daddy is eco- friendly, as it only uses water to clean- no harsh chemicals! It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils, helping to make life just a little more organized! Dishwasher safe, the brushes easily detach to make brush clean-up a cinch!
The Grill Daddy and Grill Daddy are available online at www.buygrilldaddy.com and at Target, Home Depot, and Wal-Marts nation wide and in Canada.
Tuesday, July 14, 2009
Delicious Autumn Wines at Affordable Prices
For many of us, last year’s splurge is this year’s blatant waste of money. With the economy on everyone’s minds this fall, even the most discriminating diners are going to rethink those wines that are more about making an impression than pleasing the palate. For the folks at Click Wine Group, the new world economic order makes perfectly good sense. That’s because Click has always focused on premium quality and good value at reasonable prices in every brand they have brought to market.
Every wine buff who opens a bottle from Click will find they’ve purchased a delicious, top quality brand that delivers far more than they might have expected when they looked at the price tag. Moreover, the Click portfolio includes wines, created in partnership with wineries around the world, for virtually every palate. At average prices between $10-$13, now is the time to try one of these wines.
For a spicy autumn meal:
Rich and robust Shiraz – Fat Bastard ($10.99)
Smooth, richly flavored Carmenere – Root: 1 ($11.99)
With Thanksgiving turkey:
Hearty and delicious Riesling –Clean Slate ($10.99) and Flying Fish ($12.99)
For Sizzling Steaks and Grilled Meats:
Spicy and full-flavored Malbec – High Note ($12.99)
Classic and fruity Cabernet Sauvignon – Root: 1 ($12.99)
For a cool autumn night:
Smooth and citrusy Sauvignon Blanc – Root: 1 ($12.99)
Captivating Chardonnay – Root: 1 ($12.99)
Every wine buff who opens a bottle from Click will find they’ve purchased a delicious, top quality brand that delivers far more than they might have expected when they looked at the price tag. Moreover, the Click portfolio includes wines, created in partnership with wineries around the world, for virtually every palate. At average prices between $10-$13, now is the time to try one of these wines.
For a spicy autumn meal:
Rich and robust Shiraz – Fat Bastard ($10.99)
Smooth, richly flavored Carmenere – Root: 1 ($11.99)
With Thanksgiving turkey:
Hearty and delicious Riesling –Clean Slate ($10.99) and Flying Fish ($12.99)
For Sizzling Steaks and Grilled Meats:
Spicy and full-flavored Malbec – High Note ($12.99)
Classic and fruity Cabernet Sauvignon – Root: 1 ($12.99)
For a cool autumn night:
Smooth and citrusy Sauvignon Blanc – Root: 1 ($12.99)
Captivating Chardonnay – Root: 1 ($12.99)
Grill Once, Eat Twice
When the ”dog days” of summer are upon us, there’s nothing better than grilling outdoors to keep the heat out of the kitchen. Extend the life of your grill and plan a whole meal on the barbeque, making a few leftovers for the next day’s cool, quick fix. Start with seasonal, fresh ingredients like homegrown sweet corn or fresh pineapple and turn any meal into a mouthwatering feast!
“Choose a cut of beef, like the flat iron, that’s perfect for grilling once and eating twice,” suggests Chef Scott Popovic, corporate chef for the Certified Angus Beef ® brand. “And capitalize on the season This is a great time of year for locally grown produce and fresh fruit, which can be a tasty treat on the grill.”
Kick-off your barbeque menu with a seasoned flat iron and a dipping sauce that offers a little extra kick, Popovic shares. Start with high-quality beef, like the Certified Angus Beef ® brand, and grilling will be a breeze. And be sure to plan ahead for leftovers, so you and your family can enjoy the American Beef Dip sandwich with a little extra zing, but not much time.
Seasoned Flat Iron
Ingredients
2-1/2 pound Certified Angus Beef ® flat iron (optional tri-tip steak)
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground black pepper
Kosher salt to taste
Instructions
1. In a small bowl, combine herbs, mustard and pepper.
2. Evenly sprinkle herb mix on all sides of beef. Place in airtight container in refrigerator for four hours or overnight.
3. Preheat grill on high. Season both sides of steak with salt, reduce heat to medium high and grill to an internal temperature of 145°F for medium rare.
4. Remove from heat; place steak in a sheet of aluminum foil. Add 1/4 cup of dipping sauce, close foil, and allow to rest 5 minutes before slicing and serving.
Serves 4 (6-ounce portions)
Dipping Sauce with Attitude
Serves 4
Ingredients
1 cup dry red wine
2 cups beef broth
2 tablespoons Worcestershire sauce
4 tablespoons butter, cut in half-inch cubes, kept cold
1 teaspoon Dijon mustard
Instructions
1. In a large saucepan bring red wine to a boil; reduce by half.
2. Add beef broth and Worcestershire. Bring back to a boil, reduce heat to a simmer and reduce to approximately 1 1/4 cup.
3. Remove from heat, whisk in butter and Dijon.
*Chef’s suggestion: use leftover steak and dipping sauce for the American Beef Dip recipe below.
American Beef Dip
Ingredients
• One pound Certified Angus Beef ® flat iron, thinly sliced
• Beef Dipping Sauce with Attitude (see recipe)
• Eight slices firm, home-style white bread
• 1/4 cup mayonnaise or prepared horseradish sauce
• Seasonal greens (optional)
Instructions
1. Reheat sliced beef by adding to a saucepan with the beef dipping sauce.
2. As beef is heating, lightly butter both sides of bread; toast front and back of all pieces in frying pan.
3. Spread toasted bread with mayonnaise or horseradish sauce.
4. Remove beef from pan with a slotted spoon, layer on toast slices; top with remaining toasted bread.
5. Slice each sandwich into quarters; secure sections with picks. Arrange each sandwich on a plate with fresh, seasonal greens and small portion of dipping sauce
Serves 4 (4-ounce servings)
Recipes provided by Certified Angus Beef LLC
Sidebars:
Toppings and side dishes add a finishing touch
Add pizzazz to your American Beef Dip, and top it off with any of the following:
• Horseradish sauce
• Swiss, blue, Munster or goat cheese
• Caramelized onions
• Pickled slaw
• Roasted red peppers
• Sundried tomatoes
• Herb sour cream or mayo
• Different breads such as rye, pumpernickel, focaccia, or flat bread
If time is of the essence, round out dinner by creating or picking up one of these sides for an easy meal solution.
Cold sides:
• Coleslaw
• Green bean salad
• Pasta salad
• Fresh fruit kabobs
• Cucumber tomato salad
Hot Sides:
• Grilled sweet corn
• Grilled squash
• Sweet potato fries
• Baked beans
• Rice pilaf
For 30 years, the Certified Angus Beef ® brand has been world-famous for its exceptional quality and generous marbling. Ten strict scientific standards ensure each bite is full of mouthwatering flavor, tenderness and juiciness.
The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. It has offered consumers quality, consistency and integrity since the first pound was sold in 1978. Less than 8% of beef can achieve the brand’s benchmark standards. It is proudly featured by more than 13,500 restaurants and retailers around the world. For more tips, recipes or information, visit www.certifiedangusbeef.com.
“Choose a cut of beef, like the flat iron, that’s perfect for grilling once and eating twice,” suggests Chef Scott Popovic, corporate chef for the Certified Angus Beef ® brand. “And capitalize on the season This is a great time of year for locally grown produce and fresh fruit, which can be a tasty treat on the grill.”
Kick-off your barbeque menu with a seasoned flat iron and a dipping sauce that offers a little extra kick, Popovic shares. Start with high-quality beef, like the Certified Angus Beef ® brand, and grilling will be a breeze. And be sure to plan ahead for leftovers, so you and your family can enjoy the American Beef Dip sandwich with a little extra zing, but not much time.
Seasoned Flat Iron
Ingredients
2-1/2 pound Certified Angus Beef ® flat iron (optional tri-tip steak)
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground black pepper
Kosher salt to taste
Instructions
1. In a small bowl, combine herbs, mustard and pepper.
2. Evenly sprinkle herb mix on all sides of beef. Place in airtight container in refrigerator for four hours or overnight.
3. Preheat grill on high. Season both sides of steak with salt, reduce heat to medium high and grill to an internal temperature of 145°F for medium rare.
4. Remove from heat; place steak in a sheet of aluminum foil. Add 1/4 cup of dipping sauce, close foil, and allow to rest 5 minutes before slicing and serving.
Serves 4 (6-ounce portions)
Dipping Sauce with Attitude
Serves 4
Ingredients
1 cup dry red wine
2 cups beef broth
2 tablespoons Worcestershire sauce
4 tablespoons butter, cut in half-inch cubes, kept cold
1 teaspoon Dijon mustard
Instructions
1. In a large saucepan bring red wine to a boil; reduce by half.
2. Add beef broth and Worcestershire. Bring back to a boil, reduce heat to a simmer and reduce to approximately 1 1/4 cup.
3. Remove from heat, whisk in butter and Dijon.
*Chef’s suggestion: use leftover steak and dipping sauce for the American Beef Dip recipe below.
American Beef Dip
Ingredients
• One pound Certified Angus Beef ® flat iron, thinly sliced
• Beef Dipping Sauce with Attitude (see recipe)
• Eight slices firm, home-style white bread
• 1/4 cup mayonnaise or prepared horseradish sauce
• Seasonal greens (optional)
Instructions
1. Reheat sliced beef by adding to a saucepan with the beef dipping sauce.
2. As beef is heating, lightly butter both sides of bread; toast front and back of all pieces in frying pan.
3. Spread toasted bread with mayonnaise or horseradish sauce.
4. Remove beef from pan with a slotted spoon, layer on toast slices; top with remaining toasted bread.
5. Slice each sandwich into quarters; secure sections with picks. Arrange each sandwich on a plate with fresh, seasonal greens and small portion of dipping sauce
Serves 4 (4-ounce servings)
Recipes provided by Certified Angus Beef LLC
Sidebars:
Toppings and side dishes add a finishing touch
Add pizzazz to your American Beef Dip, and top it off with any of the following:
• Horseradish sauce
• Swiss, blue, Munster or goat cheese
• Caramelized onions
• Pickled slaw
• Roasted red peppers
• Sundried tomatoes
• Herb sour cream or mayo
• Different breads such as rye, pumpernickel, focaccia, or flat bread
If time is of the essence, round out dinner by creating or picking up one of these sides for an easy meal solution.
Cold sides:
• Coleslaw
• Green bean salad
• Pasta salad
• Fresh fruit kabobs
• Cucumber tomato salad
Hot Sides:
• Grilled sweet corn
• Grilled squash
• Sweet potato fries
• Baked beans
• Rice pilaf
For 30 years, the Certified Angus Beef ® brand has been world-famous for its exceptional quality and generous marbling. Ten strict scientific standards ensure each bite is full of mouthwatering flavor, tenderness and juiciness.
The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. It has offered consumers quality, consistency and integrity since the first pound was sold in 1978. Less than 8% of beef can achieve the brand’s benchmark standards. It is proudly featured by more than 13,500 restaurants and retailers around the world. For more tips, recipes or information, visit www.certifiedangusbeef.com.
Monday, July 13, 2009
A "Whey" Better Protein
For decades people have been using whey protein as a
dietary supplement - some to build lean muscle, others for its fat burning
properties. But what most consumers don't realize is that of the many whey
protein varieties available, not all are made from the same quality
ingredients and produce the same results.
"Not all whey proteins are created equal," explains Ryan Van Woudenberg,
chief executive officer of LifeBuilder Nutrition, maker of LifeBuilder Ultra
Protein. "It really comes down to the quality of ingredients and the
proprietary processing techniques."
LifeBuilder Ultra Protein has several unique features, including the use of
milk that comes only from Amish natural grass fed cows, offering unique
benefits naturally contained in grass pasture whey. Additionally, the power
and potency of LifeBuilder lies in carefully retaining the original, natural
power structure of whey protein, and then further strengthening it to ensure
its quality. LifeBuilder utilizes their proprietary MAPS Technology to
carefully retain the whey protein in its most natural and unrefined form,
and delivers the whey's natural power structure in every serving.
"The right whey protein can be profoundly beneficial to one's health -- much
like a natural super-food," adds Van Woudenberg, "but only when its raw
power is carefully retained, and delivered to you in its most natural and
unrefined form." Virtually all protein powders on the market today are
refined, much like processed sugar. Many protein supplements are nothing
more than glorified cake mixes with no true deep nourishing value. Beware of
those loaded with artificial sweeteners, sugars, artificial flavorings,
chemicals and preservatives -- overly processed, refined, de-natured junk.
A month's supply of Chocolate or Vanilla LifeBuilder Ultra Protein Packets
sells for $39.99 and is available at: www.lifebuilderpro.com
dietary supplement - some to build lean muscle, others for its fat burning
properties. But what most consumers don't realize is that of the many whey
protein varieties available, not all are made from the same quality
ingredients and produce the same results.
"Not all whey proteins are created equal," explains Ryan Van Woudenberg,
chief executive officer of LifeBuilder Nutrition, maker of LifeBuilder Ultra
Protein. "It really comes down to the quality of ingredients and the
proprietary processing techniques."
LifeBuilder Ultra Protein has several unique features, including the use of
milk that comes only from Amish natural grass fed cows, offering unique
benefits naturally contained in grass pasture whey. Additionally, the power
and potency of LifeBuilder lies in carefully retaining the original, natural
power structure of whey protein, and then further strengthening it to ensure
its quality. LifeBuilder utilizes their proprietary MAPS Technology to
carefully retain the whey protein in its most natural and unrefined form,
and delivers the whey's natural power structure in every serving.
"The right whey protein can be profoundly beneficial to one's health -- much
like a natural super-food," adds Van Woudenberg, "but only when its raw
power is carefully retained, and delivered to you in its most natural and
unrefined form." Virtually all protein powders on the market today are
refined, much like processed sugar. Many protein supplements are nothing
more than glorified cake mixes with no true deep nourishing value. Beware of
those loaded with artificial sweeteners, sugars, artificial flavorings,
chemicals and preservatives -- overly processed, refined, de-natured junk.
A month's supply of Chocolate or Vanilla LifeBuilder Ultra Protein Packets
sells for $39.99 and is available at: www.lifebuilderpro.com
World Food Bar Dinner Club
World Food Bar will kick off its first dinner club on Saturday August 8, 2009 at 7 p.m. Chef Joshua Campbell presents the 5-course prix fixe dinner with wine pairings titled: “Pinot & Pig” which will feature pork in some form for each course and will be accompanied with varying Pinot varietals. The price for the dinner is $75.00 per person, which includes all food, wine parings, tax and tip: availability limited to 60 guests. The location for the dinner club will not be announced until the day of the event, a World Food Bar representative will contact each confirmed guest with address information. Vegetarian & Vegan options available. To schedule a reservation and for payment arrangements please contact micah@worldfoodbar.com or call directly 513-668-7676.
For press information please contact Micah Paldino of PB&J Public Relations, Branding & Jabber at 513-668-7676 or via email micahpaldino@gmail.com.
World Food Bar Dinner Club
Presents
Pinot and Pig August 8th 2009
Amuse Bouche
-1st Course -
“Croque Monsieur “ Prosciutto de Parma with Tellaggio, Figs Glace and Duet of Heirloom Tomato Gazpacho
Pinot Sparkling Wine
-2nd Course -
Lardo Barded Yellow Fin Tuna with Persimmon Carpaccio, Sechuan Button and Keffir Lime Espuma
Pinot Grigio
-3rd Course -
Korobuta Baby Back Ribs with Avocado Puree, Smoked Onion Marmalade and White Truffle Corn Gel
Pinotage
-4th Course -
48 Hour Sous Vide of Pork Shank with Sunflower Seed Risotto and Carrot Cumin Reduction
Pinot Noir
-Dessert-
Smoked Bacon and Maple Cream Glazed Donut with Espresso Creme Brulee
Late Harvest Pinot Noir
Presented By Chef Joshua Steven Campbell
About World Food Bar & Chef Joshua Campbell:
World Food Bar, a catering & carryout operation specializes in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell spotlights local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas
For press information please contact Micah Paldino of PB&J Public Relations, Branding & Jabber at 513-668-7676 or via email micahpaldino@gmail.com.
World Food Bar Dinner Club
Presents
Pinot and Pig August 8th 2009
Amuse Bouche
-1st Course -
“Croque Monsieur “ Prosciutto de Parma with Tellaggio, Figs Glace and Duet of Heirloom Tomato Gazpacho
Pinot Sparkling Wine
-2nd Course -
Lardo Barded Yellow Fin Tuna with Persimmon Carpaccio, Sechuan Button and Keffir Lime Espuma
Pinot Grigio
-3rd Course -
Korobuta Baby Back Ribs with Avocado Puree, Smoked Onion Marmalade and White Truffle Corn Gel
Pinotage
-4th Course -
48 Hour Sous Vide of Pork Shank with Sunflower Seed Risotto and Carrot Cumin Reduction
Pinot Noir
-Dessert-
Smoked Bacon and Maple Cream Glazed Donut with Espresso Creme Brulee
Late Harvest Pinot Noir
Presented By Chef Joshua Steven Campbell
About World Food Bar & Chef Joshua Campbell:
World Food Bar, a catering & carryout operation specializes in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell spotlights local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas
National Tequila Day, Friday, July 24th
As Americans become more cocktail savvy, bartenders are looking to classic cocktails for creative inspiration. “Sometimes the best way to move forward is to go back to the beginning,” says leading mixologist Andy Seymour. Mr. Seymour is one of four mixologists in CORZO’s Modern Margarita all-star lineup which includes Dale DeGroff, Junior Merino and Adam Seger. All four have lent their skills to create a modern interpretation of America’s most popular cocktail, the margarita. Made with CORZO Tequila, each Modern Margarita recipe has distinct character and flavor, each reflective of the current demand for innovation, taste and technique at the bar.
Today, the margarita remains the number one bar call in the country. While many variations of the traditional recipe exist, CORZO’s Modern Margaritas are designed for more contemporary tastes. When creating a cocktail, “take a look at the drink’s origins,” says Andy Seymour, “and find a parallel to drink makers’ trends of today.” Modern Margarita variations transcend the traditional margarita glass with the use of stemless glassware. Recipes also incorporate alternative sources of sweeteners such as fresh agave syrup, an ingredient unique to Mexico. Unlike conventional brands, CORZO Tequila combines the age old secrets of Mexican tequila making along with an advanced production process that triple distills and twice mellows the tequila in American white oak barrels for perfect smoothness and flavor. As for the classic salted rim, modern versions call for the addition of pepper to the salt mix as seen in Adam Seger’s CORZO Modernita or the combination of chocolate and ancho chili powder in Dale DeGroff’s CORZO Mayan Margarita. Some even suggest salting half of the rim, as every sip need not be the same.
New mixology techniques include “the hard shake,” which makes the drink colder and better balanced. Large cubes made from purified water prevent flavors from diluting. And lastly, these cocktails use savory ingredients such as ginger, jalapeno and pepper – all trends that are popping up at hot bars across the nation. “We all have read about the culinary cocktails that are appearing around the country and, for that matter, all around the world. There has been a change in the DNA of the cocktail, an evolutionary jump,” says Dale DeGroff.
The Modern Margarita represents the evolution of the cocktail while preserving its deep rooted traditions. The CORZO Mayan Margarita features an unsweetened cacao and ancho chili powder rim. “The cocoa powder goes back 1000 years to the discovery of the sacred cacao by indigenous peoples in Mexico, Central, and South America and forward to the cutting edge culinary cocktail of the new millennium,” says Dale Degroff. Andy Seymour’s CORZO Postmodern puts an updated spin on The Daisy, a popular drink of the 19th century. As the story goes, this recipe took on a familiar look in Mexico when The Daisy was born from the combination of tequila and prominent citrus fruits (limes), later becoming the Margarita. Seymour says, “The original lemon based recipe is a perfect complement to CORZO tequila, as the bright citrus draws out the agave flavor of tequila. Sherry and bitters go back to mixology’s earliest days, but until recently had been forgotten items behind most bars.”
Creating a new, modernized drink isn’t just about mixing cocktails. “It's about sharing experience, knowledge, passion, and creativity to make ingredients come together in a well balanced and harmonized cocktail,“ says Junior Merino. With this new, evolving cocktail culture, CORZO and the nation’s best mixologist present four original Modern Margarita recipes for the progressive cocktail connoisseur:
CORZO MAYAN MARGARITA by Dale DeGroff
1 1/2 Parts CORZO Reposado
1 tablespoon red pepper jelly or half red pepper half jalapeño pepper jelly
1/2 Part Agave Nectar
1 Part fresh lime juice
Orange slice
Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to one part chili powder to dust the rim of the glass.
Prepare the rim of the glass with a dusting of the chocolate /chili mixture by wetting the rim with an orange slice. Fill the glass with cracked ice. Assemble the ingredients in the glass half of a Boston shaker and shake very well with ice. Strain into the prepared glass. And serve immediately.
CORZO MODERNITA by Adam Seger
2 Parts CORZO Anejo
1 Part Agave Nectar
Juice and Zest of 1 Lime
Zest of 1/2 lemon
Build in a 16 ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a kosher salt and fresh cracked pepper rimmed martini glass.
Float a sprig of fresh rosemary on top.
CORZO LA FUTURA by Junior Merino
1 ½ Part CORZO Silver
¾ Part Domaine de Canton Ginger Liqueur
¾ Part Pineapple Juice
1 Part Fresh Lime Juice
½ Part Agave Nectar
Pour all ingredients in a shaker with ice, shake and pour into a margarita glass or rocks glass. Garnish with a slice of crystallized ginger and lemon peel.
CORZO POSTMODERN by Andy Seymour
2 Parts CORZO Reposado Tequila
¼ Part Medium Dry Sherry
½ Part Premium Orange Cognac
¾ Part fresh lemon juice
¼ Part Agave Nectar
1 bar spoon Blood Orange Bitters
Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients: bitters, agave nectar, lemon juice, orange cognac, sherry and Corzo Reposado. Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon zesting the oil over the drink and rimming the glass before floating twist
About the Mixologists
DALE DEGROFF
Often referred to as the “King of Cocktails”, Dale DeGroff developed his extraordinary techniques and talent tending bar at great establishments where he was one of the first to pioneer a gourmet approach to recreating great classic cocktails, inventing hundreds of his own using fresh squeezed juices and exotic ingredients. A three time James Beard award nominee, Dale is author of the IACP award winning "The Craft of The Cocktail" and the newly released "The Essential Cocktail".
ADAM R. SEGER
Adam combines his rich culinary exposure with influences from world-class mixology mentors to create his distinctive cocktails. In addition to using specialty and boutique liquors for his drinks, he also sources artisan products, such as the organic agave syrup from Peru. He has been dubbed a “Spirits Guru” by Food & Wine and Fast Company and a “Beverage Guru” by Wine & Spirits. Seger resides in Chicago.
JUNIOR MERINO
Master Mixologist Junior Merino has built his career on fusing exotic, unexpected flavors. Junior has created signature cocktails for dozens of restaurants and bars across the world. Due to his well-known creativity, Junior has won a "Rising Star" award from Star Chefs and a special recognition from Mexico's government for his knowledge of Mexican ingredients. Junior also holds advanced certifications in cognac and tequila expertise, and continues to study the various types of spirits for his upcoming book, to be released by early 2009.
ANDY SEYMOUR
One of America’s top mixologists, Andy Seymour brings a diversity of experience to the profession. Andy’s mixology credits include rendering cocktails at exclusive events for a long list of top entertainers from Oprah Winfrey to Jennifer Lopez. His drinks have been featured at the New York and Sundance Film Festivals and the Gotham Independent film awards, Andy’s company, Liquid Production, is devoted to raising the bar on cocktail and helping others accomplish the same.
ABOUT CORZO
One of today’s fastest-growing brands, CORZO™ Tequila offers luxury with credentials, a contemporary image that defines the concept of modern luxury and a legitimate quality story that distinguishes it from other spirits in the category. Created to take the category to a new level of refinement, CORZO Silver tequila is one of the few tequilas to incorporate a triple distillation process for an impeccably clean, ultra smooth finish. Moreover, CORZO Reposado and Anejo are the only tequilas to be mellowed prior to this third distillation, a unique method requiring twice the amount of premium agave as most brands. The result is a remarkable tequila with the perfect balance of flavor and smoothness. Demonstrating a commitment to excellence unprecedented in its category, CORZO symbolizes a progressive step into the new world of contemporary luxury spirits. For more information, visit www.CORZO.com.
Today, the margarita remains the number one bar call in the country. While many variations of the traditional recipe exist, CORZO’s Modern Margaritas are designed for more contemporary tastes. When creating a cocktail, “take a look at the drink’s origins,” says Andy Seymour, “and find a parallel to drink makers’ trends of today.” Modern Margarita variations transcend the traditional margarita glass with the use of stemless glassware. Recipes also incorporate alternative sources of sweeteners such as fresh agave syrup, an ingredient unique to Mexico. Unlike conventional brands, CORZO Tequila combines the age old secrets of Mexican tequila making along with an advanced production process that triple distills and twice mellows the tequila in American white oak barrels for perfect smoothness and flavor. As for the classic salted rim, modern versions call for the addition of pepper to the salt mix as seen in Adam Seger’s CORZO Modernita or the combination of chocolate and ancho chili powder in Dale DeGroff’s CORZO Mayan Margarita. Some even suggest salting half of the rim, as every sip need not be the same.
New mixology techniques include “the hard shake,” which makes the drink colder and better balanced. Large cubes made from purified water prevent flavors from diluting. And lastly, these cocktails use savory ingredients such as ginger, jalapeno and pepper – all trends that are popping up at hot bars across the nation. “We all have read about the culinary cocktails that are appearing around the country and, for that matter, all around the world. There has been a change in the DNA of the cocktail, an evolutionary jump,” says Dale DeGroff.
The Modern Margarita represents the evolution of the cocktail while preserving its deep rooted traditions. The CORZO Mayan Margarita features an unsweetened cacao and ancho chili powder rim. “The cocoa powder goes back 1000 years to the discovery of the sacred cacao by indigenous peoples in Mexico, Central, and South America and forward to the cutting edge culinary cocktail of the new millennium,” says Dale Degroff. Andy Seymour’s CORZO Postmodern puts an updated spin on The Daisy, a popular drink of the 19th century. As the story goes, this recipe took on a familiar look in Mexico when The Daisy was born from the combination of tequila and prominent citrus fruits (limes), later becoming the Margarita. Seymour says, “The original lemon based recipe is a perfect complement to CORZO tequila, as the bright citrus draws out the agave flavor of tequila. Sherry and bitters go back to mixology’s earliest days, but until recently had been forgotten items behind most bars.”
Creating a new, modernized drink isn’t just about mixing cocktails. “It's about sharing experience, knowledge, passion, and creativity to make ingredients come together in a well balanced and harmonized cocktail,“ says Junior Merino. With this new, evolving cocktail culture, CORZO and the nation’s best mixologist present four original Modern Margarita recipes for the progressive cocktail connoisseur:
CORZO MAYAN MARGARITA by Dale DeGroff
1 1/2 Parts CORZO Reposado
1 tablespoon red pepper jelly or half red pepper half jalapeño pepper jelly
1/2 Part Agave Nectar
1 Part fresh lime juice
Orange slice
Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to one part chili powder to dust the rim of the glass.
Prepare the rim of the glass with a dusting of the chocolate /chili mixture by wetting the rim with an orange slice. Fill the glass with cracked ice. Assemble the ingredients in the glass half of a Boston shaker and shake very well with ice. Strain into the prepared glass. And serve immediately.
CORZO MODERNITA by Adam Seger
2 Parts CORZO Anejo
1 Part Agave Nectar
Juice and Zest of 1 Lime
Zest of 1/2 lemon
Build in a 16 ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a kosher salt and fresh cracked pepper rimmed martini glass.
Float a sprig of fresh rosemary on top.
CORZO LA FUTURA by Junior Merino
1 ½ Part CORZO Silver
¾ Part Domaine de Canton Ginger Liqueur
¾ Part Pineapple Juice
1 Part Fresh Lime Juice
½ Part Agave Nectar
Pour all ingredients in a shaker with ice, shake and pour into a margarita glass or rocks glass. Garnish with a slice of crystallized ginger and lemon peel.
CORZO POSTMODERN by Andy Seymour
2 Parts CORZO Reposado Tequila
¼ Part Medium Dry Sherry
½ Part Premium Orange Cognac
¾ Part fresh lemon juice
¼ Part Agave Nectar
1 bar spoon Blood Orange Bitters
Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients: bitters, agave nectar, lemon juice, orange cognac, sherry and Corzo Reposado. Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon zesting the oil over the drink and rimming the glass before floating twist
About the Mixologists
DALE DEGROFF
Often referred to as the “King of Cocktails”, Dale DeGroff developed his extraordinary techniques and talent tending bar at great establishments where he was one of the first to pioneer a gourmet approach to recreating great classic cocktails, inventing hundreds of his own using fresh squeezed juices and exotic ingredients. A three time James Beard award nominee, Dale is author of the IACP award winning "The Craft of The Cocktail" and the newly released "The Essential Cocktail".
ADAM R. SEGER
Adam combines his rich culinary exposure with influences from world-class mixology mentors to create his distinctive cocktails. In addition to using specialty and boutique liquors for his drinks, he also sources artisan products, such as the organic agave syrup from Peru. He has been dubbed a “Spirits Guru” by Food & Wine and Fast Company and a “Beverage Guru” by Wine & Spirits. Seger resides in Chicago.
JUNIOR MERINO
Master Mixologist Junior Merino has built his career on fusing exotic, unexpected flavors. Junior has created signature cocktails for dozens of restaurants and bars across the world. Due to his well-known creativity, Junior has won a "Rising Star" award from Star Chefs and a special recognition from Mexico's government for his knowledge of Mexican ingredients. Junior also holds advanced certifications in cognac and tequila expertise, and continues to study the various types of spirits for his upcoming book, to be released by early 2009.
ANDY SEYMOUR
One of America’s top mixologists, Andy Seymour brings a diversity of experience to the profession. Andy’s mixology credits include rendering cocktails at exclusive events for a long list of top entertainers from Oprah Winfrey to Jennifer Lopez. His drinks have been featured at the New York and Sundance Film Festivals and the Gotham Independent film awards, Andy’s company, Liquid Production, is devoted to raising the bar on cocktail and helping others accomplish the same.
ABOUT CORZO
One of today’s fastest-growing brands, CORZO™ Tequila offers luxury with credentials, a contemporary image that defines the concept of modern luxury and a legitimate quality story that distinguishes it from other spirits in the category. Created to take the category to a new level of refinement, CORZO Silver tequila is one of the few tequilas to incorporate a triple distillation process for an impeccably clean, ultra smooth finish. Moreover, CORZO Reposado and Anejo are the only tequilas to be mellowed prior to this third distillation, a unique method requiring twice the amount of premium agave as most brands. The result is a remarkable tequila with the perfect balance of flavor and smoothness. Demonstrating a commitment to excellence unprecedented in its category, CORZO symbolizes a progressive step into the new world of contemporary luxury spirits. For more information, visit www.CORZO.com.
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