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Plat du jour: 2 September 2010
Filets
Mignons of Pork with Mirabelle Plums
A delicious late
summer combination of pork and Mirabelle plums served with quartered fresh
figs from the Cyberchef recipes of Philippe Broad.
Dessert: 13 August 2010
Summer
Dessert Recipe: Red Fruits Soup With Basil
Cyberchef
Philippe Broad's summer dessert recipe was inspired by American peppered
plum jam from the Carolinas. The pepper brings out the full flavours of
red fruits and the basil gives the blend an unexpected and interesting
note.
Plat du jour: 1 August 2010
Grilled
Lamb Kebabs with Sweet and Sour Apricots
Part of our
'Plat du jour' recipe series, perfect for the summer grilling season.
Dining In: 8 July 2010
Sea Bream in
a Papillote with Salsifies
Sea bream are
also known by the European names dorade, dorado or orata, and in the
United States, porgy.
Dining Out: 14 June 2010
Johannesburg
"The
restaurant announces 'steak house.' In South Africa, that has a different
meaning: our steak was ostrich," writes Alan Behr from the host city of
the 2010 World Cup.
Chef's Recipe: 26 May 2010
Lemon
Cream Brioches with Almond Glaze
Executive Pastry Chef Ian
Farrell shares with Culturekiosque readers another of his delicious and
satisfying recipes - his delectable take on the classic French treat
Chef Tip: 25 May 2010
Thick
Tomato, Onion and Basil Sauce
This simple and
easy-to-prepare sauce is excellent with pasta and keeps well in the
refrigerator for several days.
Chef's Recipe: 27 April 2010
Tendrons of Veal
with Spring Onions and Crispy Braised Lettuce
The tendron
of veal is a cut from the portion of the breast that contains the
cartilaginous rib-like portions that visibly resemble pork spare ribs when
cooked, and is frequently used for stew. Here the veal is cooked with
scallions, tomatoes, braised lettuce and garlic.
Plat du jour: 30 March 2010
Stuffed Shoulder of
Lamb with Garlic Purée
From the notebooks of
Culturekiosque's Cyberchef, Philippe Broad, is a traditional French recipe
for roasted stuffed shoulder of lamb with an ample measure of garlic in
honor of the Easter season.
Cookbook Review: 15 March 2010
Ciao Italia
Five-Ingredient Favorites
Joel Kasow weighs in on American
TV favorite Mary Ann Esposito's Quick and Delicious Recipes from an
Italian Kitchen.
Plat du jour: 20 February 2010
Mackerel with Red
Currants: A Heart-Healthy Recipe for Lent
Whether you're
observing Lenten traditions or trying to eat heart-healthy, mackerel can
find a place on your table. This traditional French preparation includes
the unexpected touch of red currants.
Dessert: 9 February 2010
Devil's Food:
The Financier
Considering current banking circumstances,
it’s hard to imagine that something sweet and modest could ever have been
named in honor of financiers. But master pastry chef Ian Farrell shares
with us his recipe for just such a chocolate-infused dessert.
News: 8 February 2010
Chlorine in Tap
Water
Researchers have now linked chlorine in drinking
water to higher incidences of bladder, rectal and breast cancers. A recent
study found that women with breast cancer have 50-60 percent higher levels
of organochlorines (chlorination by-produ.cts) in their breast tissue than
cancer-free women.
Plat du jour: 23 January 2010
Provençal 'Grill and Roast'
Rack of Pork
A delicious and inexpensive meat course that
gives a Mediterranean flavour to your winter dinner parties by our very
own Cyberchef.
Christmas Books: 22 December 2009
The
Gift of Giving (But for Whom)
Just in time for the
holidays, Joel Kasow reviews three new books, providing a perfect menage
of options for those on your gift list whom you regard highly,
indifferently or hardly at all.
Cookbook Review: 20 December 2009
Review (and
Recipe): La Cucina
More encyclopedia than
cookbook, this exhaustive guide to regional Italian recipes may be short
on visual charm, but all the flavors are there in
abbondanza.
Humor: 18 December 2009
The Frye-ku Folio:
1
Humorist and illustrator Arcangelo Frye
offers up pages from his folio of Haiku for the age of Flickr, YouTube,
Twitter and Facebook.
Cookbook Review: 14 December 2009
Warm Bread and Honey
Cake
Few things can warm a home like the scent of freshly
baking bread, tarts or cakes, and a lovely new collection of recipes from
around the world crossed the desk of our Patricia Boccadoro recently.
Dining in: 13 December 2009
Filet
Mignon of Pork with Leeks
A delicious combination of
pork and steamed leeks topped with the cream of leeks from the recipe
collection of Cyberchef Philippe Broad.
Comment: 25 October 2009
Why
Can't You Get a Decent Coffee in New York?
Shouldn’t the
center of the civilized universe be able to provide a visiting Brit with a
reasonable caffeine fix? Andrew Jack comments on a recent experience that
lent new meaning to the phrase "average joe."
Wines & Spirits: 24 October 2009
Boxed In: The Inevitability of Wine
in a Carton
A loaf of bread, a box of wine and thou? It may be
fresher, more economical and more environmentally friendly, but for most
wine enthusiasts, wine from a box remains hard to swallow..
Dining In: 5 October 2009
Bohémienne or the
other way of looking at Ratatouille
If you are tired of
ratatouille with over-cooked vegetables or swimming in a bath, here's an
excellent recipe from a series of original Provençal recipes by Philippe
Broad. Is this better than the French Laundry recipe from the movie?
Dessert: 15 September 2009
Corporate
Sweets: Semolina Cake with Roasted Plums
Among software giant
Oracle Corporation’s best-kept secrets are the marvelous and unusual
desserts created by Executive Pastry Chef Ian Farrell, who shares one
of his adventurous, satisfying recipes with Culturekiosque
readers.
Dining In: 23 August 2009
Tomates
Provençales
A delicious and easy way to serve tomatoes
which will give a mediterranean flavour to any meal.
News
New York
Food Company Recalls Duck Leg and Sausage Products for Possible Listeria
Contamination
Confit de Canard products produced for D’Artagnan as
well as Hungarian-style kolbase sausage products were recalled this
week.
Comment
Microwave,
Gas and Electric Stoves and Ovens: Which is Greener?
Microwaves are
a tad more energy-efficient than gas burners, but about 25 percent less
efficient than electric burners. They can save as much as 80 percent of
the energy needed to cook or warm up food in the oven, but experts say
that the energy used by all methods of cooking pales in comparison to that
used in heating, cooling and lighting one's home, and in the laundry
room.
Dining Out
Berlin
From
organic fast food to star-rated chefs and international cuisine, Berlin
offers a myriad of culinary choices.
Chef Tips
Tips From Cooking
School Pros
Seven seasoned pros offer their advice on how to kick
your culinary efforts up a notch or two.
Dining In
Sinatra's Favorites: Patsy's
Shares the Family Recipes
Ponzi schemes, bank failures,
plummeting home values and investment house bailouts - 2008 is ending with
a whimper from the pocketbook that makes dining in a suddenly-chic
alternative to a night on the town. With the help of recipe
collections like Patsy's Cookbook, even beginner
cooks can recreate fine cuisine from a landmark restaurant. Patricia
Boccadoro reviews.
Reader Comment
World Water Day and the Global Water
Challenge
Paul Faeth of the Global Water Challenge in
Washington D.C. on Culturekiosque coverage of World Water Day.
Travel Calendar
Muslim Power in Europe and
its Impact on Spanish Cuisine
Almonds, saffron, paprika, peppers
and sweets for pastries were among the many ingredients and spices
associated with the cuisine of Muslim Spain. |
