by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
from Chefs Margaret Mclellan and Mackenzie Arrington (see Harvest on the Harbor) Yield: 1 gal soup Soup Ingredient Amount 3 T Butter, unsalted 1 Onion, chopped 3 Shallots, chopped 2 oz Ginger, minced 5 lbs. Red Beets, peeled 5 lbs.Yellow Beets, peeled 2 gal....
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(see Harvest on the Harbor) From Chef Melissa Bouchard, Dimillo’s Floating Restaurant, Portland For the BISQUE: ¼ c. butter 2 medium onions, peeled and diced 2 sweet potatoes, peeled and diced 3 Fuji apples, peeled, cored and diced ½ tsp...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog
THE YOUNGEST GERMAN CHEF AWARDED A MICHELIN STAR Interview ©2014 Born in Siegen on December 8, 1985, from the age of three Sören Anders dreamed of becoming a chef. His dream not only came true, but in 2010, at age 24, while he was the chef at Oberländer Weinstube in...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Pasta ‘Carmella’ with ricotta and parsley in sweet pepper fondue). Serves 6 INGREDIENTS — Pasta 4 c. unbleached all-purpose flour 4 extra large eggs ½ c. water ¼ t. salt 4 oz. fresh spinach, trimmed of stems (about 2 ½ cups) steamed and pureed. ...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Cooked Cream with Oranges) 6 Servings 1 ¼ c. sugar 2 c. heavy cream 1 packet unflavored gelatin ¼ c. Grand Marnier 2 navel oranges In a small, heavy saucepan, dissolve the sugar in ¼ cup water over low heat. When dissolved, increase the heat to...
by Roy Stevenson | Nov 9, 2014 | Food, Food blog
Text ©2013 Photos ©2013 by Linda Popovich Periodically, as you walk through Singapore’s busy streets, a powerful mélange of sweet, fragrant, and pungent food aromas will waft past your nose from the front doors of its many restaurants. Fish paste. Ginger....
by Roger Sands | Nov 9, 2014 | Food, Food blog
Text ©2013 Photos by John McGauley Situated on a picturesque mountaintop in the Pocono Mountains, about 90 minutes from the hectic pace of New York City, Skytop Lodge presents a peaceful charm that has been attracting generations of families — along with couples and...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Lightly salt chicken breasts and sprinkle with sunflower oil. Wrap in kohlrabi leaves and slowly cook. The leaves may begin to burn, but the chicken slowly stews and acquires taste from the leaves. Boil the semolina in fresh milk with a little butter and salt....
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Thoroughly coat the farm fresh rabbit with butter, salt and pepper it and wrap it in waxed paper. Bake at 120 °C for 40 minutes; lower temperature to 70 °C and bake for another 30 minutes. Debone the rabbit and cut into portions. Before serving, sauté each portion in...
by Roy Stevenson | Nov 9, 2014 | Food, Food blog
text ©2012 photographs ©2012 by Linda Popovich When Tom Vella, owner of Rogue River Valley Creamery visited Roquefort, France in 1955, to learn the secrets of making blue vein cheese, he had no idea that he was sowing the seeds of today’s flourishing artisan...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Excerpted from 300 Best Potato Recipes: A Complete Cook’s Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. Photo credits: Colin Erricson/www.robertrose.ca Classic Twice-Baked Jacket Potato Makes 4...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
SHANGHAI GUOTIE POT STICKERS The word for “pot stickers” in Chinese is guotie, literally “pot-stick,” a name they have earned from their cooking method. Chinese cooks first steam guotie in giant flat-bottomed iron pans. When all the water is absorbed by the dumplings,...
