CulinaryDelights’ Weblog

Recently I’ve had more time to check out what’s going on in the world of online food websites, and I have found some very interesting ones. Here they are:

Devour TV - Food with Bite

http://devour.tv

About: “Devour.tv broadcasts multi-episode produced content with an editorial skewed towards useful infotainment, original content and edgy views. Launched in beta in early 2007, Devour.tv already as nearly 75 shows and approaching 200 episodes (all produced by our own staff of film-makers). Shows include Cooking 1,2,3; Devour This; Spin The Bottle; and Bickering Foodies.”  A really cool site to learn through viewing.

CurdNerds - The Cheese Blog

http://curdnerds.com

About: “This page was created by Jamie Forrest (jamie@curdnerds.com), who realized that A) there are no other sites like it, and B) that he really, really, REALLY likes cheese.” Probably has all the information you’d ever need to know about cheese.

Wine and Food Tube

http://www.wineandfoodtube.com

About: “Wine and Food Tube collects and presents the best of international food and wine content from around the world. Foodies ravenous for information and entertainment on their special interest are using the site to collate and promote their own videos of top chefs, restaurants, markets and food and wine destinations. (Australian Associated Press)” I’ve just discovered this site so I haven’t had time to fully explore all it has to offer. From what I’ve seen so far, it looks very interesting and full of information.

I will continue to update this list as I find more exciting sites devoted to the Culinary Arts. Can’t wait to see what I find. By the way, if you have some favorite food websites, please share. Love to learn what’s going on out there 

I came across a link to this blogroll on another food fan’s site. As described on the website, “The Foodie Blogroll is the first of its kind and is one of the fastest growing online communities for foodbloggers. With over 1500 members spanning the globe in less than a year, there is a reason for its popularity. It is the first blogroll created just for foodies like you by a foodie like you. When I started my food blog, I went looking for a blogroll for food and cooking related websites and there were none to be found. So I decided to create my own! This is all about building the best community online for foodbloggers! Imagine what being exposed on over 1500 blogs about food would do for your traffic.”

I was thoroughly impressed with the number and quality of blogs listed and decided to join.

The address for the blogroll is http://www.foodieblogroll.com/ If you’ve been in the food industry for years, or you just love learning about food, check it out. Let me know what you think! 

The word butter comes from the Greek word “bou-tyron”, which seems to mean “cowcheese.” It is also thought to be borrowed from the language of the Scythians, a northern tribe of horsemen. According to ancient histories, the Scythians considered butter so important that they employed blind slaves to produce it because they wouldn’t be distracted while churning the cream needed to make it.

Some historians believe that by the time the Scythians were traveling across the plains of Central Asia hundreds of years before Christ, butter had already been in existence for millennia. Abraham, went visited by the three angels and told he would have a son named Isaac, served them butter and cakes and meat [Genesis 18 v 1-8]. It was used to flavor the breads of the Pharaohs in Ancient Egypt. It was also used to treat wounds and burns by the Romans. The first documented mention of butter making occurred around 1,500 - 2,000 BC in the sacred writings of Asiatic India dwellers. Back then, butter was not only used as food, but also as an illumination oil, for medicinal purposes, and as a coating for the skin to protect tribe members from the bitter winter cold.

In India, clarified butter is called ghee. According to Hindu mythology, and mythologies the world over, butter symbolizes semen; and churning represents both the sexual act and the formation of a child in the womb. To make ghee, butter is melted and simmered long enough to extract all the water, leaving the anhydrous butter fat. During the process, it takes on a buttery taste. By removing the albuminous (simple heat-coagulable water-soluble proteins which occur in milk and other animal substances) curd and water that favor the growth of organisms that promote spoilage, ghee does not become rancid as easily or readily as butter. It can also be stored unrefrigerated for several months.

Butter is made by churning cream until it reaches a semi-solid state. By U.S. law, butter must be at least 80 percent milk fat. It may be artificially colored with annato and carotene; it may also be salted. Unsalted butter contains absolutely no salt. Salt acts as a preservative and, because unsalted butter contains none, it is more perishable than salted butter and should be stored in the freezer section. To store butter, wrap airtight and refrigerate for up to 1 month (regular butter) or up to 2 weeks (unsalted). It can also be frozen for up to 6 months.

I am currently searching for relevant pictures to include with this post. Please bear with me.

References:

http://webexhibits.org/butter/

The Butter Board -

http://www.naturalandtasty.co.uk/history_butter.htm

Food For Life Global -

http://www.ffl.org/ffl_pf_real_milk.php

Epicurious.com -

http://www.epicurious.com/tools/fooddictionary/search?query=butter

I came across this article today and I got so excited! I mean it’s about chocolate and bread, two of my favorite things!

Check out the recipe

I don’t think I’m the only person who feels that bread is more than just food, it’s almost a metaphor for life. Whenever I make a loaf, I wonder if this is how God feels while creating us. It requires such love, care, patience and just the right mix of “ingredients.” As Emeril would say, it’s truly a “food of love” thing.

Let me know what you think of the article and the recipe. I definitely will be trying it as soon as I can.

I came across the website for the International Association of Culinary Professionals while searching for culinary organizations. I was pleasantly surprized to find that this organization also has a blog.

Here is the link: http://international-iacp.blogspot.com/ 

The blog is titled Global News Blog. I haven’t had the time to explore all it has to offer but I’ve already found some very good information. It is great to see a blog written from the point of view of a professional culinarian.

Hope you learn something cool 

Temptation comes in the sweetest disguises with the sweetest of intentions, doesn’t it. For example, someone I work with just brought back some leftover baked goods from a meeting she just attended. I am currently on Weight Watchers and I know that I shouldn’t indulge in this kind of food. Then again, WW does allow us the 35 extra points if such a situation like this occurs. Hhmmmmm what do you think? Should I succomb, just a little bit? They look so good, too! Mmmmmm. Help!

I came across a Caribbean-inspired gourmet pepper jelly a few months ago and have been looking for an excuse to open a jar.

It’s made by blending Jamaican scotch bonnet peppers, red and green bell peppers, along with sugar and spices. This creates a sweet and tangy jelly that can be used in a number of ways.

For appetizers, pepper jelly is great with cream cheese on crackers. For a fancier affair, like a dinner party, glaze mini cheesecakes with the jelly, much as you’d do with an apricot glaze.

For the entree, pepper jelly is great paired alongside meats. For example, grill cubed chicken breast, bell peppers and pineapples on skewers, basting continually with the pepper jelly. Another great recipe involves simmering chicken breast seasoned with salt, black pepper and garlic powder in melted butter in a frying pan until meat is no longer pink. Stir in the jelly and simmer for 30 minutes. Serve over steaming hot rice.

The most intriguing idea I came across for using pepper jelly was in the dessert/snack category. Make a batch of your favourite shortbread cookie recipe. Turn out onto a floured surface and roll into a rectangle about 3/8ths of an inch thick. Cut into bars and place on lined baking sheet. Refrigerate for 15-30 minutes. Bake in 375-degree oven for 10-12 minutes or until just turning color. Remove from oven and while still warm, spoon the jelly evenly over the center of the bars. Adjust the heat to your liking by adding as little or as much of the jelly as you wish. Slice each log into individual cookies. Drizzle with powdered sugar icing for an extra sweet touch. The crisp heat of the pepper jelly marries very well with the buttery richness of the shortbread cookies.

I hope these ideas have inspired you to try something new and exciting using gourmet pepper jellies. I know I will.

This year’s Jamaican Jerk Festival was held on Sunday, Sept. 23rd at Markham Park in Sunrise, FL. It featured activities and attractions for the entire family.

The main attraction was the Food Court, which featured a wonderful variety of jerk foods from an array of vendors. Options included jerk chicken, pork, lobster, fried fish, even jerk ice cream! The versatility of this wonderful seasoning is endless.

One of the Caribbean’s favorite pastimes, cricket, was also on display. Jamaica vs. Barbados 20/20 teams, lead by former West Indian cricket stars, engaged in competition organized by the South Florida Cricket Alliance.

Air Jamaica, one of the event’s sponsors, brought its champion netball team to compete against the all-star Florida team. Unfortunately, I wasn’t able to stay long enough to hear the results.

The Jerk Cook-off was also very popular. It featured top chefs creating innovatve jerk recipes; competing for cash and bragging rights, not to mention a chance to win the coveted Gold Dutch Pot trophy.

Celebrity judges included local television anchor Dwight Lauderdale, Food Network’s Throw Down winner Nigel Spence, and the Gleanor’s Barbara Ellington.

Jamaicans are not only talented at preparing wonderful food, they’re also very talented at presenting folk and oral performances. There was poetry presentations, familiar folk songs, book readings, and live music. The most impressive performance for me was that of Ms. Nadje Leslie, a world champion violinist. She performed classic Jamaican tunes with a great new twist.

The Main Stage featured the red hot sounds of Byron Lee and the Dragonaires, an absolute legend and ambassodor of Jamaican for over 40 years. Other performers included soca singer Allison Hinds, Jazz & Reggae guitarist Eugene Grey, up and coming artistes and more.

There were rides and games for the kids, local radio stations providing the latest dance music as well as classic hits, and I certainly can’t forget about the Domino competition in the Island Bar. And when it comes to Jamaicans, dominoes is always hot!

Looking forward to next year’s Festival. Until then, here are some more pictures from the event.

On Saturday Sept. 8th, I attended the second day of the 3-day Florida Restaurant & Lodging Show at the Orange County Convention Center in Orlando. The venue was packed with over 14,000 attendees and showcased 550 exhibiting companies spanning almost 100,000 square feet.

Dubbed as a “must-see” event for professionals in the southeast restaurant and lodging industry, the Show launched a number of new features this year. The newest was the Ferdinand Metz Foodservice Forum, admission to which was included in your pass. The Forum sessions educated restaurant owners on all aspects of running a successful foodservice business - uncovering new trends, increasing revenue and customer loyalty, lowering costs, delivering optimal customer service, minimizing risk, and much more.

Another exciting event was the PMQ’s Orlando Pizza Show. It served as a showcase for all pizza-related products and services and attracted owners, managers, and other restaurant professionals. It also hosted the annual U.S. Pizza Team Trials competition. Each year pizza makers and acrobats compete to represent the industry in the World Pizza Championships in Salsomaggiore, Italy. America’s “best” pizza maker was selected at the Orlando Pizza Show.  

Returning to the Show was the Ultimate Barista Challenge USA, organized by Whole Cup Coffee Consulting. The audience was treated to an exhibition of coffee creativity as the barista presented personally inspired espresso beverages to a panel of highly qualified judges. A barista is someone who demonstrates his/her knowledge of and passion for coffee to customers on a daily basis in cafes, restaurants, and coffee bars around the world. This was a challenging and exciting competition that impressed both chefs and attendees alike.

The Florida Restaurant & Lodging Show was organized by Reed Exhibitions, and sponsored by the Florida Restaurant & Lodging Association. Photos of the event will be uploaded soon.

Update:

Photos from Florida Restaurant & Lodging Show

Baking sponge cakes, called genoise in French, is one of the basic skills every baker or pastry chef has to master. They are made from three basic ingredients – eggs, sugar and flour – and occasionally butter. Classic genoise contains no baking powder or baking soda. The leavening is achieved through whipping air into the eggs. What results is a somewhat crumbly cake with a light and airy texture. It’s an eminently adaptable cake that can easily be turned into completely different dishes.

The following are three recipes I found that utilize one sponge cake batter to create three very different bite-sized treats. Great for dinner parties or festive get-togethers. The recipes are courtesy of Flo Braker of Palo Alto - author of “The Simple Art of Perfect Baking” and “Sweet Miniatures.” You can e-mail her at food@sfchronicle.com.

Basic Genoise Cake

2 tablespoons unsalted butter

4 large eggs, room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

1/8 teaspoon salt

1 cup sifted cake flour

Instructions:

• Adjust the rack to the lower third of the oven; preheat the oven to 350.

• Grease and flour a 9″ round cake pan; set aside.

• Melt the butter in a small saucepan over low heat. Pour into a small bowl; set nearby.

• Using an electric mixer, beat the eggs, sugar, vanilla and salt in a large bowl until tripled in volume, about 4 to 5 minutes.

• Fold flour into the mixture, one-third at a time, just until incorporated.

• Pour about 1 cup of the batter into the melted butter, and fold just until combined. Return the butter mixture into the reserved batter, and again fold to combine.

• Pour the batter into the prepared pan and spread evenly.

• Bake for 20 to 22 minutes, or until the top springs back slightly when lightly touched. Cool for 10 minutes.

• Run a knife around the edge of the cake, freeing the sides and allowing air to get under the layer Invert the cake onto a rack and cool completely. Makes one 9″ round cake.

 *****

I found a more professional version of a Sponge cake recipe in one of my favorite resources, “The Professional Pastry Chef: Fundamentals”, by Bo Friberg. Feel free to compare and use whichever you prefer. Makes two 10×2 inch cakes.

12 eggs

12 oz. granulated sugar

1 tsp. salt

8 oz. cake flour

4 oz. cornstarch

5 oz. melted unsalted butter

Instructions:

• Coat pans with cake pan spray.

• Place eggs, sugar, and salt in mixer bowl.

• Heat over simmering water to about 110 degrees F (43 degrees C), whipping continuously.

• Remove from heat and whip at high speed until the mixture has cooled, is light and fluffy, and has reached its maximum volume.

• Sift the flour and cornstarch together and fold into the batter by hand.

• Fold in the melted butter.

• Divide the batter between the prepared pans.

• Bake immediately at 400 degrees F (205 degrees C) for approximately 15 minutes.

• Let the sponges cool before removing them from the pans.

 *****

Pear-Cranberry Upside-Down Cake

2 tbsp. unsalted butter

1/4 cup packed light brown sugar

2 tbsp. light corn syrup

4 ripe but firm medium-sized pears, peeled, quartered, cored and cut into small pieces

2 tbsp. fresh orange juice

1/3 cup fresh cranberries

1 recipe Basic Genoise Cake batter (see above)

Instructions:

• Adjust the rack to the lower third of the oven and preheat the oven to 350 degrees.

• Melt the butter in a heavy small saucepan.

• Stir in the brown sugar and corn syrup.

• Pour into a 9″ square baking pan.

• Toss pear pieces in orange juice and arrange them in the butter-sugar syrup with the cranberries.

• Spread the cake batter evenly over the pear-cranberry mixture.

• Bake 20-25 minutes.

• Cool cake in the pan for 30 minutes, then invert onto a large plate. Cut into 1 1/2 ” squares. Makes about 3 dozen squares.

 Per square: 59 calories, 1 g. protein, 10 g. carbohydrate, 2 g. fat (1 g. saturated), 27 mg. cholesterol, 16 mg. sodium, 0 g. fiber.

Chocolate Madeleines

1 recipe Basic Genoise Cake batter (see above)

3 tbsp unsalted butter

3 oz. bittersweet or semisweet chocolate, finely chopped

Instructions:

• Adjust rack to the lower third of oven. Preheat the oven to 375 degrees.

• Grease and flour a Madeleine pan.

• Fill each shell-shaped container half-way.

• Bake about 12 minutes.

• Gently pry the cakes out of the molds and cool on wire racks.

• When cool, melt the butter with the chocolate in a medium bowl set over a saucepan of barely simmering water; do not let the bottom of the bowl touch the water. Stir until smooth.

• Using a pastry brush, coat the Madeleines with the chocolate glaze. Set aside until the chocolate sets. Makes 2 dozen Madeleines.

 Per Madeleine: 82 calories, 2 g. protein, 9 g. carbohydrate, 5 g. fat (3 g. saturated), 42 mg. cholesterol, 23 mg. sodium, 0 g. fiber.

Mini Jelly Rolls

1 recipe Basic Genoise Cake batter (see above)

1 cup red jelly, such as currant or strawberry

Instructions:

• Adjust the rack to the lower third of the oven and preheat the oven to 450 degrees.

• Line a 12 x 15 1/2 x 1/2 ” baking sheet with aluminum foil, leaving a 2″ overhang on short ends.

• Fold the overhangs unver the ends of the pan. Grease and flour the foil; tap out the excess flour.

• Gently pour the cake batter into the pan, spreading evenly.

• Bake until the cake springs back when lightly touched near the center and it is a light golden color, about 5 minutes.

• Place the pan on a wire rack. Using a knife, gently release any portion of the cake sticking to the sides of the pan.

• Cover the baking sheet with another baking sheet and invert the cake onto it.

• Remove original baking sheet, and peel off the foil carefully to avoid tearing the cake.

• Turn the foil over so that the sticky side faces up and reposition it back on the cake.

• Cover with a large wire rack and invert right side up. Cool completely.

• Spread a thin layer of jelly over the cake. Cut the cake in half to make two 12 x 7 1/2″ pieces, then cut these two cakes into half again to make four rectangles about 6 x 7 1/2″

• Place each cake rectangle in a sheet of parchment paper about 10″ wide and 15″ long. Using your fingertips, roll the cake up, jellyroll fashion.

• Position the cake roll across the bottom third of the parchment paper. Bring the top edge of the paper toward you and drape it over the cake, allowing at least a 2″ overhang.

• Use the edge of a rimless baking sheet, placed at a 45 degree angle against the roll and work surface, to press against the cake while pulling the bottom portion of paper creating a resistance that results in compressing the spongy cake roll.

• Wrap the excess parchment paper around the roll and slip some thin rubber bands over it.

• Repeat the procedure with other rolls.

• At serving time, remove the rubber bands and parchment paper. Slice the rolls into 1/2″-wide slices. Makes 60 servings

 Per serving: 34 calories, 1 g. protein, 6 g. carbohydrate, 1 g. fat (0 g.saturated), 15 mg. cholesterol, 10 mg. sodium, 0 g. fiber.