| Taming Hell's Kitchen
THE CHEF: Gordon Ramsay is the only chef in London to hold three Michelin stars, with his eponymous flagship restaurant in the city's affluent Chelsea neighborhood. His empire spans Japan, Dubai and the U.S., where he has three restaurants including at New York's London hotel, which was recently awarded two Michelin stars. KNOWN FOR: Mr. Ramsay has made a name for himself serving up modern British-French cuisine. But the former professional soccer player has established a reputation among a much wider audience as a fiery-tempered, foul-mouthed chef through his reality cooking television shows. At home, however, he emphasizes the importance of social skills with his four children (who range in age from 6 to 9 years of age) by regularly sitting down with them to Sunday lunch. Mr. Ramsay, who grew up with the family-lunch tradition, sees it as an important ritual for his children to learn manners as well as discuss anything that has upset them.
DK Images Launch Discover - the New Database for Searching Imagery ...
DK Images, the image encyclopedia, has just launched Discover, a new image database allowing users to search for pictures online. The new DK Images Discover function enables user to search through over a million images including 70,000 artworks and photographs from 180 photographers on the DK Image gallery, which has been termed an image encyclopedia on account of its design and depth of subject coverage. Users can search the free database by category, such as animals, history or sports, and will then find more detailed subcategories offering further choice; for example in the food and drink category, users can choose from subcategories such as breads, cooking and national cuisines. Clicking on breads then pulls up a further choice of subcategories such as croissants, dough and French bread for example.
Don't skimp on cooking wine for beef dish
One of our favorite recipes for a winter meal is boeuf bourguignon, that French stew of beef and onions cooked in red wine. The original recipe calls for Burgundy (pinot noir) but you can use any dry red wine. Don't skimp on the cooking wine too much, for a cheap wine can affect the quality of the dish. An $8 to $10 bottle of red will do. Most folks recommend that you drink the same varietal you put in the stew, and we do, too. For our tasting, we used a red blend in our boeuf bourguignon so that we evaluated different varietals with it. .
Katrina-displaced cooks help spread love of Cajun, Creole fare across ...
CLARKSBURG, W.Va. -- It's midmorning at Bon Appetit, and the beignets are long gone. Behind a Plexiglas wall, a cook is chopping vegetables for lunch. Music heavy with brass is blaring, and Chef LeRoy Crump Jr. is rushing about with cell phone in hand, periodically stepping outdoors to greet a passer-by and tout the special, a Cajun shrimp cream pasta. The sign above his 2-week-old restaurant promises "Authentic New Orleans Cuisine and Spirits" -- in small-town West Virginia, 1,000 miles from the French Quarter. After Hurricane Katrina destroyed his New Orleans home and restaurant, Crump traveled to Atlanta, then Daytona Beach, Fla. A chance encounter with a hotel guest who smelled Crump's cooking lured him to Clarksburg, a town of 17,000 in a state he'd barely heard of.
'Beers to You'
A cooking demonstration will take place in the Great Hall, where Sagers, Chef Jim Nadeau and Sous Chef Steve Carlson from Sunnyside Country Club will prepare four dishes, each using Goose Island beers. Samples and pairings will be distributed throughout the demonstration."That's unusual for a cooking demonstration. At most of them, it's usually just the front row or two who gets to sample dishes. I was adamant that everyone have an opportunity to sample the food," says Sager.As they cook, John Hall, founder and president of Goose Island Brewery in Chicago, and a UNI alum, will discuss Goose Island beers and the brewery.Funds raised will benefit the Buck A Kid and Kaleidoscope programs for youth.Participating restaurants include: Galleria de Paco, CU Restaurant, Farradday's at the Isle Casino and Hotel, Montage, Sunnyside Country Club, Hy-Vee Wine and Spirits, Cedar Falls Brown Bottle, Famous Dave's, Indulgence, Hickory House, Gatsby's at the Elks Club, Three Friends Catering, Tony's Trattoria, Doughy Joey's, Waterloo Brown Bottle, Chapala's, Mulligan's, Centennial Oaks Golf Club, Edgewater Golf Club, SAAK's from Waverly, Gourmet Gardens and UNI Catering.Event sponsors are ME&V and Fahr Beverage, with support from Farradday's and Isle of Capri Casino and Hotel, DC Industries, Witham Auto Centers, Young Plumbing and Heating, PDCM Insurance, Wheaton Franciscan Healthcare, Sartori Memorial Hospital, Omega Cabinets, Classic Kitchen & Bath and Smitty's Tire and Appliance.Tickets are $30 for Friends members; $35 for others, available at UNItix locations or by calling 273-4849 or online at www.gbpac.com.<b>Teriyaki Beer Flank Steak </b>1-1/2 pounds flank steak1/2 cup Goose Island Honkers Ale1/4 cup Teriyaki sauce (recipe below)1/4 cup brown sugar1 tablespoon black pepper seasoning mix1 red bell pepper sliced strips1 green bell pepper sliced in strips2 sweet onions sliced in strips3 tablespoons olive oil2 tablespoons balsamic vinegarTeriyaki sauce:1/2 cup orange juice or pineapple juice1/2 cup soy sauce1/4 cup oil1 teaspoon dry mustard2 teaspoon ginger1 tablespoon brown sugarGround pepperCombine and put in microwave on simmer for five minutes and cool completely and store in a jar.<b>Honkers Bruschetta</b>1 loaf French bread cut into 1/2- inch slices1/3 cup melted butter6 ounces Goose Island Honkers Ale, room temperature1 cup diced plum tomatoes1 clove garlic1/8 cup chopped fresh basilBlack pepper and kosher saltPreheat oven to 400 F.
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