by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
by Jonathan Clemens | Nov 10, 2014 | Food, Food blog, Recipes
makes 20 servings (1/2 cup each) by Jonathan Clemens Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months. It tastes like the holidays. A cup of eggnog with...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Yield: One 9” Loaf Created by Executive Pastry Chef Tara Smith — Standard Baking Co. (see Harvest on the Harbor) Ingredients: 1 ½ c. Cake flour 2 ½ tsp Baking powder 1 tsp Salt ½ tsp Nutmeg 10 T (5 oz) Butter (softened) 1 ¼ c. Sugar 10 oz Whole...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
from “Poilâne – Star Breadmaker of Paris,” Epicurean Traveler, Vol.1 #1 Here are a few tartines, open face sandwiches, from the booklet “The best tartines of Lionel Poilâne.” The tartines are ideal to go with a cocktail, or as...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
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...
