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Archive for the ‘recipes’ Category

Lazy Man’s Pork Barbeque Sandwich Recipe

Posted by culinarydelightsgb on March 17, 2010

This is an easy and flavorful slow-cooker recipe for BBQ flavor at home.

YouTube – nationalporkboard’s Channel.


Posted in cooking, food, foodie, pork, recipes, video | Leave a Comment »

Bay Salt Prawns – Jamie Oliver

Posted by culinarydelightsgb on March 4, 2010

Great video of chef Jamie Oliver preparing some fresh and tasty prawns on the grill. Healthy and beautiful.

jamie oliver – my online videos.

Posted in cooking, diet, food, grilling, recipes, Uncategorized, video | Tagged: , , , | Leave a Comment »

What is Soy Sauce?

Posted by culinarydelightsgb on September 24, 2008

Soy sauce is an extremely important ingredient in Asian, especially Chinese, cooking. It is a dark, brownish, salty liquid made by fermenting boiled soybeans and roasted wheat or barley. Although in the US we are accustomed to one main type of soy sauce, China and Japan create a number of varieties ranging in color and texture.

The History

The soybean plant was not discovered by the Europeans until the early eighteenth century, but the Chinese have been relying on the plant as a food source at least 5,000 years ago. Soy sauce immerges about 2,000 years ago during the Zhou dynasty. It originally started out as a salty paste, then evolved into two separate items – the liquid, called shoyu in Japanese; and miso.

Properly prepared soy sauce is made by mixing boiled soybeans with roasted grain, like wheat, rice or barley; and fermenting that mixture for several months. After the fermentation and aging process is completed, the mixture is strained and bottled. Synthetically-produced sauces, in comparison, can be created in a matter of days using a hydrolytic reaction and colored by caramel, and seasoned by corn syrup, salt and water. They often have a metallic taste.

The Types

Chinese cooking uses two basic types of soy sauce, light and dark. Light soy sauce has a lighter color and texture, and is much saltier than dark soy, and is used more in cooking. Dark soys are aged much longer than lights, which results in a dark brownish-black color and thicker texture. The pungent odor and very dark color limits its use in cooking. It is good, however, for marinating meat.

Soy sauce has been used in the traditional cuisines of many East Asian and South East Asian cultures, and as an important ingredient in Japanese, Thai and Chinese cooking. Although similar in appearance, sauces created in different cultures and regions are very different in taste, texture and saltiness. It may not be appropriate to substitute sauces from one region or culture for another.

Although there are many types of soy sauces, they have a distinct taste called umami by the Japanese (, literally “fresh taste”). The free glutamates which natually occur are what give it this taste quality.


A study conducted by the National University of Singapore shows that dark soy sauce “contains 10 times the antioxidants of red wine, and can help prevent cardiovascular disease.”  [Daniells, Stephen (200606-06). “Antioxidant-rich soy sauce could protect against CVD“. ] It has also been found to be rich in lactic acid bacteria and has high anti-allergic potential.

In  2001 UK Food Safety Agency tests, various low-grade soy sauces (ones made from hydrolyzed soy protein, rather than being naturally fermented), more than 20% of the samples contained a chemicals at levels higher than those deemed safe by the EU. Both chemicals have the potential to cause cancer and the Agency recommends those products be avoided. [Food Standards Agency (200106-20). “Some Soy Sauce Products To Be Removed“. Press release. Retrieved on 200801-07. ]

Final Word

Few ingredients in Chinese cooking are more essential, yet more misunderstood, than soy sauce. We use it in a number of ways, either as a condiment or during cooking, as a sauce or as a marinade. I hope this post has opened your eyes a bit more regarding the humble brown liquid, and please avoid any soy sauces that are chemically manufactured.


References: Food

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The Foodie Blogroll – A Great Find

Posted by culinarydelightsgb on July 8, 2008

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 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!  🙂

Posted in Blogroll, cooking, foodie, recipes | Tagged: , , , , , | 2 Comments »

Chocolate Bread – I’ve got to try this!

Posted by culinarydelightsgb on January 24, 2008

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.

Posted in baking, cooking, entertaining, food, foodie, recipes | Tagged: , , , , , , , , , | 1 Comment »

Interesting website and blog

Posted by culinarydelightsgb on January 9, 2008

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: 

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  🙂

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A Pleasant Surprise – Gourmet Pepper Jelly

Posted by culinarydelightsgb on October 11, 2007

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.

Posted in baking, caribbean, cooking, food, foodie, jamaica, recipes | 2 Comments »

The Versatility of Sponge Cake

Posted by culinarydelightsgb on September 5, 2007

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


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


  • 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


  • 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)


  • 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


  • 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


  • 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.

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