This is an interesting Q&A on retaining the nutritional value of food.
Nutritious Cooking Tips: Vegetables and Garlic
via Nutritious Cooking Tips: Vegetables and Garlic – Consults Blog – NYTimes.com.
August 31st, 2009 by Gourmet Country
August 28th, 2009 by Gourmet Country
Yung Chang, who directed 2007’s “Up the Yangtze,” is developing a movie based on the book as part of a program at the Canadian Film Center.
via Food + Film | Follow the Fruit – The Moment Blog – NYTimes.com.
August 28th, 2009 by Gourmet Country
We add this post to our normally food oriented Blog because the author of this book, Sean Senechal, is a good friend and neighbor of Gourmet Country. We have watched with amazement and no small amout of pleasure over the years as Sean has developed the methods explained in this book and we highly recommend it not only to all dog lovers, but also for stimulating conversation over any meal!
Dogs Can Sign, Too: A Breakthrough Method for Teaching Your Dog to Communicate
Editorial Reviews
Review
“This opens up an exciting new path for interspecies communication and studies!”–Penny Patterson, Ph.D., The Gorilla Foundation
“This opens up an exciting new path for interspecies communication and studies!”–Penny Patterson, Ph.D., The Gorilla Foundation
Product Description
Imagine being able to ask your poodle, “Who’s at the door?” and having her respond, “It’s Katy.” Or asking your golden retriever, “Do you want a treat?” and him responding, “No, water.” Or asking your Border collie, “Which toy do you want?” and getting the response, “Stick.”If you’ve ever wondered what dogs would tell us if they could, now you can find out. The K9Sign system teaches dogs to communicate to us-making it a first in any dog training book category.
Dogs Can Sign, Too is the first book dedicated exclusively to the K9Sign system for teaching dogs to communicate to their human companions using a vocabulary of gestures.
August 27th, 2009 by Gourmet Country
Big weekend for Eat Real in Oakland
From street fairs to food-and-wine galas, the Bay Area is home to a wide range of food-oriented celebrations. But Anya Fernald, executive director of last year’s Slow Food Nation, wanted to find the middle ground between events like the county fair, where everything is fried on a stick, and chef-heavy ticketed affairs. more
From street fairs to food-and-wine galas, the Bay Area is home to a wide range of food-oriented celebrations. But Anya Fernald, executive director of last year’s Slow Food Nation, wanted to find the middle ground between events like the county fair, where everything is fried on a stick, and chef-heavy ticketed affairs.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/08/26/DD1219AP00.DTL#ixzz0PQ7zrlNp
August 26th, 2009 by Gourmet Country
Orecchiette Cauliflower Anchovies Parmesan & Pistachios
1. 1/2 cup unsalted pistachios
2. 1 head cauliflower, cut into small florets
3. 1 stick (4 ounces) unsalted butter, cut into tablespoons
4. 5 oil-packed anchovy fillets, drained and minced
5. 1 1/2 cups chicken stock or canned low-sodium broth
6. 1 pound orecchiette
7. 1/2 cup coarsely chopped flat-leaf parsley
8. 1/2 cup freshly grated Parmesan cheese
9. 1 teaspoon merquen
10. Fleur de Sel and freshly ground pepper
DIRECTIONS
1. Preheat the oven to 350°. Spread the pistachios in a pie plate and bake for about 5 minutes, or until lightly toasted. Let cool, and then coarsely chop.
2. In a medium saucepan of boiling water blanch cauliflower florets for 1 minute. Drain and set aside.
3. In a large, deep skillet, cook the butter over moderate heat until golden brown, about 4 minutes. Add the cauliflower and cook over moderately high heat until golden. Add the anchovies and cook, stirring, for 2 minutes. Stir in the stock and cook until the cauliflower is tender, about 3 minutes.
4. Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta and add it to the skillet. Stir in the parsley, Parmesan and Merquen and season with fleur de sel and pepper. Transfer to a warmed bowl, sprinkle with the chopped pistachios and serve.
August 26th, 2009 by Gourmet Country
Passions Gourmandes | Le blog Passions Gourmandes de Christophe Michalak.
Brush up on your French for this great blog – or use the translate function on your browser, or just enjoy the the great pictures
August 26th, 2009 by Gourmet Country
Dan Lepard’s caramel masterclass - (This is a very thorough explanation of how to make caramel in your home kitchen)
via Dan Lepard’s caramel masterclass | Life and style | guardian.co.uk.
Whether it’s a luxurious sauce or chewy after-dinner treat, caramel is a simple luxury. So why not make some at home?
August 26th, 2009 by Gourmet Country
My Favorite Restaurant in France (This Week) – David Lebovitz.
This place has it all: location, fresh seafood, and best of all, beaucoup de frites. After visiting the fantastic market in La Tremblade, we drove out to the where the boats bring in the oysters, and settled in to our table at La Bonne Renommée.
August 25th, 2009 by Gourmet Country
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Tomato Cucumber & Feta Skewers with Aioli Ingredients
2 oil-packed anchovy fillets, drained and chopped 1 garlic clove, mashed 2 tablespoons Gran Capriete Sherry Vinegar 1/2 cup mayonnaise 2 tablespoons Bariani extra-virgin olive oil 1 small seedless English cucumber (about 3/4 pound)—peeled, quartered lengthwise and sliced 1/2 inch thick 1/2 pound feta cheese, preferably French Sheep’s Milk, cut into 3/4-inch cubes 36 whole tiny cherry tomatoes or 18 halved grape tomatoes Directions In a motar & pestle mash the anchovies and garlic to a paste. Transfer to a small bowl and whisk in the vinegar, followed by the mayonnaise. Gradually whisk in the olive oil. Garnish with a mint sprig. Using a decorative toothpick 4 inches long skewer the tomato, cube of Feta and lastly a cucumber quarter and transfer to a platter. Serve the skewers along with the aioli. |
August 24th, 2009 by Gourmet Country
Some days, I think I could live off satays. It’s not everyday I think this, and in fact most days I don’t think about satays at all, but on those days when I do (more)
