Home Made Mayonnaise
Aug25

Home Made Mayonnaise

Which came first, the mayo or the egg? Most assuredly it was the egg, since mayonnaise as we know it today did not appear until the 1800s. While some culinary historians observe that a mayonnaise-like mixture of olive oil and egg was consumed by ancient Egyptians and Romans, the mayonnaise that we know today—an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings—was developed by one of the great chefs of France. Join...

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Meat and Potato Cutlets
Aug21

Meat and Potato Cutlets

The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means. Throughout most of Europe, a cutlet is a thinly-sliced cut of meat (usually pork or veal) that is beaten, covered in breadcrumbs, and fried (think schnitzel). This is the same in the US, but they are mostly made with chicken breasts. The Japanese like to use pork (tonkatsu). Australia uses either chicken or lamb. Great Britain is a...

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Champagne salad recipe
Aug21

Champagne salad recipe

The lightness of fruit matches the light flavors in champagne. Choose from apples, blackberries, cherries, citrus fruits, cranberries, melon or raspberries and serve them fresh as finger-foods. Or, fill phyllo pastry shells with fruit, a dab of mascarpone cheese or sour cream and brown sugar. To balance champagne’s acidity with contrasting salty flavor, wrap pears with a thin slice of ham or prosciutto or top apples with Swiss...

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Dolma Recipe
Jun10

Dolma Recipe

Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. Stuffed vegetables are...

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Mango Dessert
Jun02

Mango Dessert

The mango is known as the ‘king of fruit’ throughout the world.The name ‘mango’ is derived from the Tamil word ‘mangkay’ or ‘man-gay’. When the Portuguese traders settled in Western India they adopted the name as ‘manga’. Mangos originated in East India, Burma and the Andaman Islands bordering the Bay of Bengal. Around the 5th century B.C., Buddhist monks are believed to have...

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Poached Egg Recipe
Jun01

Poached Egg Recipe

Egg “Pashot” or poached egg.  It is egg cooked without a shell, traditionally is considered French cuisine. To prepare egg “Pashot” is not so difficult since most of us have cooked eggs before, but with regards to taste, egg pashot is much gentle. This is also the best method to cook very fresh eggs. It is an efficient way to cook eggs because eggs retain their freshness, will not take too much time and you do not have to clean or...

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