bitter

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Compared to the other basic flavors — salty, sweet, sour and, the newest addition, umami — bitter is rarely something we desire. Jennifer McLagan, a renowned chef and food writer with a number of groundbreaking cookbooks under her belt, such as Fat which went on to win Cookbook of the Year from the James Beard Foundation, has now written Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes.

Jennifer McLagan, likes bitter foods; she explores this unsung taste in her new book and answers a wide range of questions from “What part of the tongue is most susceptible to bitter?” and  “We talk about a bitter life, or a bitter old maid… Why do we act so negatively to bitter?” to “What is the role of bitter flavors in cooking?” and “How do you perceive bitterness with your others senses, like hearing, sight, smell and touch.”

 

This compelling study and original boiok with its collection of seductive recipes -- from cocktails to desserts --  proves that bitterness is an intrinsic element is most cultures and that mastering bitterness is an essential part of learning to cook. 

 

Click here  for Jennifer McLagan's recipe Radicchio and Pumpkin Risotto

allen salkin from scratch

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Allen Salkin: From Scratch: Inside the Food Network

 

Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría

Back in 1993 Cable TV was in its infancy, the foodie fad didn’t exist yet, and no one thought that a little startup called The Food Network would go anywhere. Twenty years later, the Food Network is a billion dollar global powerhouse that's made the names and fortunes of stars like Emeril Lagasse, Paula Deen, Guy Fieri and Rachael Ray.

Former New York Times reporter and author Allen Salkin's newest book, From Scratch: Inside the Foodallen salkin Network, is a well-researched and witty behind the scenes look at the network from its unlikely beginnings, its dramas and panoply of characters to its current dominance — and the people who rose and fell along the way.   

Allen's credits include: New York Times reporter, TV reality show love interest, rubber ducky salesman, podcast host, marathon runner and restaurant prep cook. Besides writing for many outlets-- New York Magazine, The Observer, Details, Edible, New York Post... hell, even Cosmopolitan -- he has cast industrial films in Hong Kong, picked oranges in Crete, and peddled oil paintings door-to-door in Western Australia. Allen has a hobby of attending Summer Olympics: 7 so far plus two winters and a World Cup.

Allen Salkin will be in Miami for the 34th Annual Alper JCC Berrin Family Jewish Book Festival on November 3 at 7:30 p.m. at the Alper JCC, 11155 SW 112 Avenue, Robert Russell Theater, Admission $10.   The Festival runs from October 26 through December 10, 2014. For information on the event featuring Allen Salkin and for complete schedule of Book Festival events call 305.271.9000 x 268 or email: asantana@alperjcc.org

 

 

janet fletcher

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Janet Fletcher, Planet Cheese: Cheeses and the Lactose Intolerant

 

Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Have you ever felt sick after eating a giant bowl of ice cream or over-indulging in cheese? Don’t freak out! It doesn’t mean you are lactose intolerant. However, this kind of dairy foods intolerance is much more common than you’d think. It has been estimated that up to 65 percent of the population has a reduced ability to digest lactose, the enzyme found in dairy products.

San Francisco Bay Area journalist, “Cheese Course” columnist, Janet Fletcher  joins us today to talk about , of course, cheese,  lactose intolerance and the good news that you can eat cheese if you're lactose intolerant.  

She answers questions such as: Do all cheeses have the same amount of lactose? What about raw milk cheese? …. As well as tell us all about rinds.

 

You can know more about cheeses by subscribing to Janet Fletcher’s free newsletter Planet Cheese. Log on to www.janetfletcher.com  

 

 

jen mango

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Jen Karetnick: MANGO.  Everything you ever wanted to know about the fruit...

 

Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties.

Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.  

Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.  

 jenAlong with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.  From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.    

 

Click here  for Jen’s recipe for frozen mango sangría, or “Mangría,”

aarti book

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Aarti Sequeira, author of Aarti Paarti: An American Kitchen with an Indian Soul

AARTI PAARTI--An American Kitchen with an Indian Soul is Food Network personality Aarti Sequeira’s second cookbook, a collection of memories from her childhood all over the world and over 100 delicious and completely approachable recipes melding Indian flavors with the American dishes she’s grown to love.

Aarti is cosmopolitan – born a Christian in Mumbai, raised in Dubai where she went to a British school, schooled in the United States to become an American journalist – she quit her news job at CNN to focus on the important things in life: food for instance, which she regards  not only as nourishment but as a healing power, a lifeline, a tether to her family and cultural past.

After creating Aarti Paarti on You Tube in 2009, Aarti won Food Network’s Next Food Network Star in 2010 and went on to star in her own show, Aarti Paarti, which has aired for 3 seasons. She recently took a break to have her first child, but continues to host and star in a number of shows on the Cooking Channel, including Unique Eats, Taste in Translation, Iron Chef America Countdown, and Chopped.

AARTI PAARTI--An American Kitchen with an Indian Soul reflects the culinary melting pot that exists in California where she lives and in the world as seen through the prism of an Indian kitchen . The multi-cultural recipes include: Cornflake & Kaya French Toast, Real Deal Hummus, Mum's Everyday Dal, Quinoa Tabbouleh, Chickpea & Artichoke Masala, Tandoori Chicken, and Bombay Sloppy Joes.  

aarti kale salad

 

Click here for  Aarti's Massaged Kale Salad recipe

new jewish

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Chef Todd Gray and Ellen Kassof Gray:  The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

 

 

The New Jewish Table--Modern Seasonal Recipes for Traditional Dishes by the husband-and-wife duo behind Equinox Restaurant in Washington, D.C., offers a new take on classical Jewish cuisine. Ellen Kassoff Gray comes from a Conservative Jewish home in Bethesda, Maryland; Chef Todd Gray grew up in Fredericksburg, Virginia, and was educated at an Episcopalian boarding school. Together they tell the

story of how they developed their own style of cooking despite their different culinary backgrounds. Relying on classic Jewish dishes, new favorites, and some imports, Gray and Kassoff Gray look to change the traditional Jewish table by “blending” tastes and histories. With dishes like chickpea salad with feta cheese and mint, yukon gold and sweet potato latkes, mango, pineapple and pomegranate salad, and quick summer squash ratatouille, there is a little something from everywhere thrown into the pot.

With more than 75 color photographs, 125 recipes, stories, and instructions from the authors on almost every recipe, as well as anecdotes peppered throughout, this book invites the reader into the kitchen to start cooking.  --  text by Carole Kotkin.

 

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Click here for  Chickpea Salad with Feta Cheese and Mint  recipe from The New Jewish Table--Modern Seasonal Recipes for Traditional Dishes

rodney strong

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Rodney Strong CEO Tom Klein and Chief Winemaker Rick Sayre - 25th Anniversary Celebration multi-cities Dinners, Saturday, Sept 20


Alexander Valley, Russian River Valley, Chalk Hill and Sonoma Coast…all historical AVAs in Sonoma, CA , are a slice of the rich history of the USA  and of the beautiful wines of Rodney Strong in Sonoma.

Rodney Strong is now celebrating 25 Years of Klein Family Ownership.  Listen as Rodney Strong wineries president Tom Klein and Rodney Strong chief winemaker, Rick Sayre, talk about the Celebrity Chef Tour multi-course dinner as scores of the world’s top chefs are preparing to come together on  Saturday, September 20,  in four cities to celebrate 25 years of Tom Klein’s family ownership of Rodney Strong Vineyards.

The event, in conjunction with and benefitting the James Beard Foundation,  will be held on Saturday, September 20, 2014, starting at 5:00 p.m. in California, 7:00 p.m. in Austin and 8:00 p.m. on the eastern seashore. Tickets are $225 per person and available for purchase at the winery, restaurants or online at www.celebritycheftour.com.  . A live video feed from each location will link the cities together through an online broadcast with multiple viewing screens in each restaurant. The event can also be viewed online at RSV25.com.

chefs with hats

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Over three days in Piazza Fellini in Rimini, Italy, mounting tension, expectations and, needless to say, a few extra pounds swelled the crowds as 24 gelato artisans – the top three winners from the eight leg tour culminating in Rimini – made over 14,500 lbs of their best gelato and sold over 70,000 cups and cones to over 70,000 gelato lovers.
 
The commotion at the tents set for the show, the din of tongue clicking, sighs of contentment and interjections of appreciation over each flavor amped up until Sunday evening at the Grand Finale of the Gelato World Tour when the finalists deserted their post to present  his/her own single best flavor before an imposing assembly of judges gathered to rule which of the 24 would win the title of World´s Best Gelato.
 
After three days of sampling perfectly churned gelatos from 24 artisanal gelato makers from around the world – a amazing feat of talent and logistics considering the hot weather –  interspersed with cooking classes and visits to the historic town of Rimini – where Julius Caesar pronounced the fateful “ The die is cast” before crossing the Rubicon a few kilometers north west of Rimini –,  to the grand Rimini Fiera Convention Center – a sprawling green architectural palace –, and the Carpigiani Gelato University and Gelato Museum in Bologna,   we were ready to join the other judges at the Grand Final of the Gelato World Tour.
 
Italian and international Gelato masters, renowned experts   – the  technical judges votes counted for 45% –, food writers and journalists from top Italian and international print and broadcast media  – votes counted for 25%, solemnly tasted.  analyzed  and graded each entry.  Outside, the people's choice counted for 25% and the peers votes counted for 5%.
 
Judging gelato is fun but not easy. Every entry using the best-possible artisanal ingredients tasted great. Each bite packed a wallop of sensory stimulation, a celebration of the primary ingredient undisguised by additives or cloying, heavy ingredients that mask the original flavor.
 
And… First Prize went to   “Almond Affogato” made by Gelato Artisans John & Sam Crowl (Cow and the Moon, Sydney, Australia).  The flavor base was a vanilla bean gelato with roasted caramelized coffee almonds folded throughout with strong Kenyan coffee and swirled with salted caramel sauce.
2nd Place went to flavor “Grumpy Heart” made by Gelato Artisan Francesco Mastroianni (Il Cantagallo, Lamezia Terme, Italy) with pistachios from Sicily  and 3rd Place went  to “Hazelnut Heart” made by Gelato Artisan Alessandro Lancierini (Gelateria Fiore, Suzzara, Italy) with fresh Italian hazelnuts.
Miami's own Stefano Versace, who placed 2nd during the American Leg of the Gelato World Tour in Austin, Texas, won honorable mention in the People's Choice Award for the flavor The Scent of Sicily. A delicious reconstruction of the Sicilian cannoli with  fresh organic ricotta cheese, organic almonds, pistachio from Sicily, candied fruit, lightly flavored with a touch of organic blood orange and Sicilian lemon zest, all swirled with creamy caramel.
 
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nocciola

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Kaori Ito, Director of the Carpigiani Gelato University, Bologna, Italy

 

 

At the imposing Carpigiani Gelato University in Bologna, Director Kaori Ito talks about second careers for professional adults who get a chance to earn a good living doing what they like best. Ms. Ito, a graduate of a US University, travels around the world - from Italy to the Middle East, Asia, Australia and the Americas -  to spread the word about Gelato, teaching from seminars to hands-on classes. 

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

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