O papel da critica em gastronomia É curioso o papel da crítica gastronômica. O que esperamos dela? Sabemos o que esperar da crítica literária, da crítica musical, mas será que sabemos o que esperar da crítica gastronômica?As críticas literária e musical, assim como de artes plásticas, possuem suas próprias teorias, de sorte que também podemos julgar o crítico em função das referências teóricas e conceituais que o movem. Home - They Draw & Cook Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf
Reviews - The Recipe Club Praise for The Recipe Club: A Tale of Food and Friendship “Food and love without the schmaltz and warm fuzzies is what kept me turning the pages of this book. Yes, there are recipes, nostalgic and good ones, but the fascination is in how they mark the years of a childhood friendship struggling to become a life long one. If you’re lucky enough to have that one true best friend, you’ll find all the love, prickliness, laughter, blood curdling honesty, and joy here.”—Lynne Rossetto Kasper, Host of “The Splendid Table®,” public radio’s food show from American Public Media “I’ve been to many combat zones, so I know a real fight when I see one—and the characters in this book pull no punches. “I found elements of every one of my own friendships in the 40-year relationship between Lilly and Val, the heroines of this delicious and delightful novel. Reader Reviews “The Recipe Club is a great book for all women. “What an amazing book! “It’s about food.
Slow Roasted Tomatoes I have had a bumper crop of Roma Tomatoes this year. A dream come true. I have bottled whole tomatoes, salsa and tomato jam. I went out to my garden to find MORE tomatoes. This is what I decided to use: 12-14 ripe Tomatoes (any variety will work, even cherry tomatoes) Fresh basil (used after roasting) Wash and core the tomatoes. Cut the tomato in half length wise. Drizzle a baking sheet with extra-virgin olive oil. Arrange the quarters on a baking sheet. Drizzle tomato wedges with more olive oil. Sprinkle with Kosher salt. Crushed red pepper flakes (optional) Dot the tomatoes with a clove of garlic every now and then. Place the tomatoes in a preheated 175 degree oven. Bake for 10 hours. After 10 hours your tomatoes will look a bit shriveled and dried. Remove the tomatoes from the oven. At this point the skins can be removed very easily. I layer the tomatoes with a nice olive oil, fresh basil, and the garlic that was in the oven with the tomatoes. Add the roasted tomatoes. Slow Roasted Tomatoes
Cheese Puffs filled with warm Bacon Mornay Sauce Gruyère Puffs filled with Warm Bacon Mornay Sauce As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)Inspired by Tyler Florence's Wayfare Tavern, San FranciscoThe number of Gougeres this recipe yields will depend upon the size in which you form the batter. 1-Tablespoon size generally will produce about 2 dozen pieces. I always half this recipe for my small family. Incidentally the Cheese Puffs are delicious, served warm on their own, without the Mornay filling. Make and bake the Gougeres. Cheese Gougeres 1/2 cup water 1/2 cup whole milk 1 stick unsalted butter pinch of kosher salt 1 cup all-purpose flour 4 large eggs 1 cup shredded Gruyère cheese (1 cup) 1/4 cup freshly grated Parmesan cheese, for sprinkling Kosher salt and freshly ground black pepper 1/8 teaspoon grated nutmeg (optional) Preheat the oven to 375 degrees F. Line 1 large or 2 smaller baking sheets with parchment paper or a silicone baking mat. For the Bacon Mornay Sauce Ingredients for the sauce:
FoodReference.com - Everything about Food from Articles & Trivia to Festivals & Recipes Cooking Issues — The French Culinary Institute's Tech'N Stuff Blog Recipes from a Normal Mum The Cookbook Critic: About the Critic Archives I'm Colleen Flippo, a 1999 graduate of the California Culinary Academy in San Francisco and a former test-kitchen cook. I love cookbooks. I love the glossy photos of the pretty food, the myriad ideas of all the different meals I could make, the vast potential of deliciousness that each book represents. What I don't love, a lot of the time, is trying to actually cook from cookbooks. The worst offenders are "celebrity" cookbooks. It's my suspicion that most celebrity cookbooks undergo very little testing before they're rushed into publication. I'm a cooking school graduate, but I'm not super-speedy in the kitchen, so my time estimates will be pretty realistic. I'll also be posting other odds and ends: my ideas for quick dinners, various favorite recipes I've used over the years, random magazine recipes that pique my interest, and so on. If you have comments or suggestions, please let me know: Colleen@thecookbookcritic.com. Off to the kitchen!
Features This salad is so good, but it is not a salad you make for yourself. This is a salad you make for ten people because the amount of washing, peeling, chopping, and otherwise prepping it requires is not worth it for one person. Unless, of course you make the salad for one person who will eat it at every meal for three days straight, making that almost the equivalent of ten people. I might (or might not) have or might have done that… [click to continue…] Happy National Medjool Date Day! If we’re dedicating an entire day to Medjool Dates, then we may as well be eating them at every meal (and in between meals, too). We have been cooking our way through the first cookbook in a very long time that has moved us this much, and when challenged with the project of cooking with dates, we didn’t have to stray one page from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. For National Medjool Date Day, I got to baking this weekend. Apologies…
A cookbook review blog - Kitchlit Educated Palate — Giuliano & Lael Hazan's Blog April 15th would have been Marcella Hazan’s 90th birthday. To celebrate her life and continue her legacy, we are proposing a “group hug” and asking those who wish to be included to make one of Marcella’s recipes. The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. The International Culinary Center in New York (the ICC) has established a scholarship to provide financial assistance for aspiring cooks who wish to enroll in ICC’s Italian Culinary Experience. We wish everyone a buon appetito and raise our glasses to Marcella. Lael and Giuliano Pasta Alla Busara reprinted by permission of Victor Hazan, from Marcella Cucina page 184 The portion of the Italian coast that, in the northeast, curves over the uppermost tip of the Adriatic Sea, is part of a region known as Friuli-Venezia Giulia. Of the many superb varieties of seafood native to those waters–the crabs, shrimp, mussels, clams–the most famous is the crustacean called scampi. [click to continue…]