Global Local Gourmet

Photo

Sun, 28 Apr 2013 08:57:44 -0400

Notions & Notations of a Novice Cook: Making Toblerone Cheesecake

Sun, 28 Apr 2013 08:53:57 -0400

Notions & Notations of a Novice Cook: Making Toblerone Cheesecake:

When Brigid from DIGITAS first e-mailed and told me about “Snack Hack”, a project where you create a dish using two or more Mondelēz International (formerly known as Kraft foods Inc.) products to add to the already drool-worthy spread at Snackworks, the first thing that came to mind…

"For now I ask no more than the justice of eating."

Sun, 28 Apr 2013 08:47:42 -0400

“For now I ask no more than the justice of eating.”

-

-Pablo Neruda

f0o0od: Banana Coconut Parfait

Tue, 26 Mar 2013 16:47:35 -0400

f0o0od:

Banana Coconut Parfait

MOQUECA - BRAZILIAN SEAFOOD STEW

Thu, 14 Feb 2013 19:00:00 -0500

Moqueca is a Brazilian seafood stew. Since it was Fat Tuesday this week and right before Carnival, it seemed appropriate to plan to make a dish from such a sensual country. Flecked with tomatoes, onions, garlic, cilantro, and chives, Moqueca is sultry, easy, and reddish to hint of passion and love. I based my version on the Bahia state which uses coconut milk to add a rich silkiness and draws its’ culinary inspiration from Africa. Everyday should be like Valentine’s Day but hopefully this day is especially filled edible love.

¹/₃ cup lime juice

^1/2 teapoon salt

¹/₂ teaspoon black pepper, ground

1 pound large shrimp

¹/₂ pound scallops

¹/₂ pound squid

2 tablespoons extra – virgin olive oil

2 cup onion, finely chopped

1 ^½ cup red pepper, finely chopped

³/₄ cup green onions or chives, minced

7 garlic cloves, minced

2 bay leaves

14 oz diced canned tomatoes

¹/₄ cup fresh cilantro , minced

4 cups chicken broth

2 cups clam juice

1 cup light coconut milk

¹/₄ teaspoon cayenne pepper

1 pound of mussels, cleaned

1 lobster cut in half

4 teaspoons fresh cilantro, minced

In a large bowl combine:

¹/₃ cup lime juice

¹/₂ teaspoon salt

¹/₂ teaspoon black pepper, ground

2 garlic cloves, minced

1 pound large shrimp (21-25 count)

¹/₂ pound scallops

¹/₂ pound squid

Marinate seafood in the refrigerator for 30 minutes. Heat a large Dutch over medium heat and add two tablespoons of extra-virgin olive oil. When oil has heated, add onion, red bell pepper, green onions or chives , minced garlic , bay leaves and cook vegetables for about six minutes stirring occasionally. Then, increase heat to medium-high and add diced tomatoes and cook for two minutes adding ¹/₄ cup cilantro, chicken broth, clam juice bringing to a boil, then reduce heat and simmer ten minutes. If using a hand blender, puree vegetables in the pot until smooth. If using a blender, allow to cool to room temperature and place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add to vegetable mixture 1 cup light coconut milk and cayenne pepper. Bring to a boil over medium-high heat and cook for three minutes then mix in marinated fish mixture, top with mussels and lobster. Cover pot and cook 5 – 10 minutes or until seafood is done and mussels have opened. Discard any mussels that have not opened Sprinkle with remaining cilantro.

SCARLET SCALLOPS WITH BEETS THREE WAYS This recipe is based on...

Mon, 11 Feb 2013 16:55:00 -0500

SCARLET SCALLOPS WITH BEETS THREE WAYS

This recipe is based on one from the stellar blog No Recipes for Scarlet Seared Scallops. Beets are so tied to winter and were fun to use for the marinade for the scallops to make them a bright and bodacious burgundy hue. Sweet reddish scallops lay a top Pickled Chiaooga Beets which are surrounded by a Roasted Gold Beet Salad with Pea Shoots and Pear Dressing. An artistic dish for a food styling photography assignment.

CHORIZO WITH RED AND FIGS

Mon, 11 Feb 2013 14:18:58 -0500

1 pound chorizo (Spanish sausage), cut into 1” pieces

1 small onion, sliced lengthwise

1 tablespoon olive oil

½ cup red wine

1 can figs (or 2 cups dried figs, soaked and chopped)

½ cup sugar

½ cup red wine vinegar

1 stick cinnamon

½ teaspoon cloves

Heat the oil in a medium saucepan and add the chorizo and onion; sauté until golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 10 minutes on medium until sauce coats the back of a spoon. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.

LOBSTER WITH A VANILLA AND SWEET CHILI BUTTER SAUCE & ASIAN GUACAMOLE

Mon, 11 Feb 2013 14:01:45 -0500

Serves 2

Lobster with Vanilla and Sweet Chili Butter Sauce

1 Lobster, steamed and shelled – claw meat, lobster tail, cut in half

2 tablespoons butter

allspice

1 teaspoon vanilla paste

fresh cracked pepper

2 tablespoons sweet chili sauce

Juice of one lime

Sauté lobster meat in melted butter. Sprinkle lightly with allspice, fresh cracked pepper; stir in sweet chili sauce, vanilla paste, and lime juice until heated through.

Asian Guacamole

2 large or 3 medium California (Haas) avocados, peeled, pitted and cut into 1/2-inch cubes

1 medium tomato, seeded and chopped

1 small red onion, minced

2 large scallions, thinly sliced

¼ to ½ cup fresh lime juice

Kosher salt and white pepper, to taste

1 ½ tablespoons fine-chopped cilantro

1 tablespoon peeled and grated ginger root

1 teaspoon Asian hot sauce

To make guacamole: In a nonreactive bowl, gently stir together avocados, tomatoes, onions, scallions, 1/4 cup lime juice, salt and pepper, as needed. Add cilantro, ginger root, and hot sauce. Taste and adjust seasonings, adding more lime juice or salt.

To Plate: You can garnish with chives, mint, and shrimp chips.

Lime, wine and dine in Trinidad & Tobago on a tropical...

Mon, 11 Feb 2013 13:55:45 -0500

Lime, wine and dine in Trinidad & Tobago on a tropical radio tour from Jessica B. Harris on “My Welcome Table”. Learn about the history, culture and traditions of one of the liveliest places on earth. Happy Carnival.

afro-vegan: Here is the Scion commercial that features Bryant...

Mon, 11 Feb 2013 13:40:50 -0500

afro-vegan:

Here is the Scion commercial that features Bryant Terry. It starts airing nationally tonight. He think’s it will be playing during Big Bang, Conan, and Portlandia.

MAKE EVERY SECOND COUNT!

Premiering January 2013 on Independent Lens. SOUL FOOD JUNKIES -...

Mon, 11 Feb 2013 13:34:00 -0500

Premiering January 2013 on Independent Lens.

SOUL FOOD JUNKIES - A Film by Byron Hurt

Baffled by his dad’s reluctance to change his traditional soul food diet in the face of a health crisis, filmmaker Byron Hurt sets out to learn more about this rich culinary tradition and it’s relevance to black cultural identity. He discovers that the love affair that his dad and his community have with soul food is deep-rooted, complex, and in some tragic cases, deadly. Through candid interviews with soul food cooks, historians and scholars, as well as doctors, family members, and everyday people, Soul Food Junkies puts this culinary tradition under the microscope to examine both its benefits and consequences. Hurt looks at the socioeconomics of predominantly black neighborhoods, where it can be difficult to find healthy options, and wonders if soul food has become an addiction in his community.

http://www.itvs.org/films/soul-food-junkies

"Cooking is one failure after another, and that’s how you finally learn."

Mon, 11 Feb 2013 13:21:51 -0500

““Cooking is one failure after another, and that’s how you finally learn.””

- ~ Julia Child

CURRY SEARED SHRIMP WITH TROPICAL MUSTARD SAUCE

Mon, 11 Feb 2013 10:27:40 -0500

With Valentine’s Day approaching, menu planning for love or libido are of the essence. My attitude is to make sure the meal preparation is easy yet memorable. This easy appetizer uses curry, a bit of salt, rough ground garam masala spice, and olive oil to sear jumbo, wild shrimp. The sauce is made from equal parts The Gracious Gourmet’s Tropical Fruit Spread (you can use mango chutney or a tropical jam to substitute), mayonnaise and grainy mustard. I have garnished with basil to enhance this aphrodisiac Amuse-bouche or starter which literally means mouth teaser in French. Let this be your opening to a thoroughly romantic meal.

mothernaturenetwork: Recipe: Chai Egg NogA seasonal favorite...

Sun, 27 Jan 2013 09:08:33 -0500

mothernaturenetwork:

Recipe: Chai Egg Nog
A seasonal favorite that tends to be criminally high in cholesterol, try serving a low-fat version that rolls over the tongue “like buttah.” Drink warm or cold.

"I am not a glutton - I am an explorer of food"

Tue, 11 Dec 2012 09:41:26 -0500

““I am not a glutton - I am an explorer of food””

-

― Erma Bombeck

Video

Sun, 02 Dec 2012 17:32:07 -0500

Global Local Gourmet Meets Public Kitchen

Fri, 30 Nov 2012 15:31:00 -0500

Global Local Gourmet Meets Public Kitchen:

Inspired by the family kitchen as a gathering place, Public Kitchen invited Upham’s Corner and Dudley Street residents to feast, learn, share, imagine, unite and claim public space. Hundreds joined us as the Public Kitchen launched a week of fresh food, cooking classes & competitions, a mobile kitchen and Hub, food-inspired art and much more…

Public Kitchen was an intervention aimed at social and food justice— an experiment in how more vibrant public infrastructures can improve the quality of our lives. Our art and design team included Chef Nadine Nelson of Global Local Gourmet and the Golden Arrows design collective. Many thanks to our community partners : Upham’s Corner Main Street, The Food Project, Shirley Eustis House, Haley House, Dudley Street Neighborhood Initiative and City Growers.

bunlai: Teach a person to roll and she will start preparing...

Sun, 28 Oct 2012 09:44:39 -0400

bunlai:

Teach a person to roll and she will start preparing food in away that actually nourishes. Cooking classes should be a required part of every curriculum. Nothing impacts human and planetary health than how we humans choose to eat.

"Half the costs of illness are wasted on conditions that could be prevented."

Wed, 08 Aug 2012 07:47:53 -0400

““Half the costs of illness are wasted on conditions that could be prevented.””

- ~ Dr. Joseph Pizzorno

corkshrewd: Cheese lovers may find this...

Wed, 25 Jul 2012 09:56:45 -0400

corkshrewd:

Cheese lovers may find this useful!

winefetch:

Helpful Wine and Cheese Pairing pie chart.

For more detailed information, check out the WineFetch Wine and Cheese Pairing Guide.