Foodsite Magazine

Foodsite Magazine Picksday Friday thru Sept 26

NOTSOHOT SAUCE Read some of the interesting combinations designed by NOTSO’s 10430487_683948264992633_3307669509679464134_nvisitors.

CARIBBEAN POT The usual suspects plus gadgets, gluten free, Bit’s & Bites and more.

BOB EVANS Interesting offerings including “Mad About Mashed,” slow coker rcipes and more.

Menu Sampling RUSS AND DAUGHTER CAFE, NEW YORK CITY

  • Russ & Daughters Knishes
    Hot Smoke/Cold Smoke
    Kasha Varnishkas
    Super Heebster
    Mensch
    Yum Kippered
    Matzo Ball Soup
    Schmaltz & a Shot
    Pickled Herring Trio
    Soft Scrambled Eggs & Caviar
    Noodle Kugel
    Challah Bread Pudding Continue reading

Wonton Wrappers, Very Handy, Countless Uses

Wontons are referred to by many as “the Chinese answer to Italian ravioli.” wonton2Actually, many cultures have their favorite foods encased in bundles. The Italians have their ravioli, the Mexicans their empanadas, the Jews their kreplachs and the Chinese delighted in their dumplings or rolls. In short, these are neatly rapped bundles which can be filled with almost anything, savory to sweet, served from hors d’oeuvres to desserts. Twist, layer, stuff, fill, roll or stack versatile wontons. Make crispy wontons strips for tasty sprinkles.

Wonton wrappers are made from simple ingredients, wheat flour, eggs and water. Fill them with any tasty mixture, then bake them, boil them, steam them or fry them.

Look for packages of wonton wrappers in the supermarket produce section, refrigerated. Use or freeze before date on package. If freezing, use before 6 months pass. Thaw before working with them.

Continue reading

Foodsite Magazine Picksday Friday thru Sept 19

ISTANBUL LIFE   See what it’s like taking part in a cooking class in Turkey.

CULINARY HISTORIANS OF SOUTHERN CALIFORNIA Californians have great fun with their food and grow it well. See what their Culinary Historians are up to.

PHOENICIA FOODS This specialty foods company shares interesting recipes from around the world and by course.

FM WELCOMES NEW VISITORS FROM ICELAND 
Menu Sampling LAEKJARBREKKA RESTAURANT, REYKJAVIK, ICELAND

  • Hot Smoked Puffin With Crowberries
  • Fermented Shark – If You Dare
  • Minke Whale Tataki
  • Wind Dried Fish And Crunchy Icelandic Seaweed
  • Hot Smoked Cormorant, Crowberries,
  • Icelandic Seaweed, Pickled Pearl Onion, Parsnip Puré & Sarrel
  • Hot Smoked Cormorant
  • Horse Tenderloin
  • Duck Breast And Pork Belly
  • Arctic Char
  • Strawberry Mousse, Skyr Foam & Licorice Marengue

Continue reading

Spaghetti Squash, Gluten-free, Less Calories than Pasta

Spaghetti squash, though a member of the large pumpkin/squash Curcurbita family, it spagsquashpossesses a unique quality of its own, unlike any other vegetable. Once its flesh is microwaved, boiled or baked whole, then cooled, you can quickly open it, remove its seeds, then drag the once-solid, now cooked flesh, downward over a bowl, and it tumbles out in beautiful, yellow, spaghetti-like strands, ready to be dressed or sauced and devoured deliciously as one would a guilt-free pasta!

These squashes weigh between 3 to 5 pounds and are available all year. However, their peak season is early fall through winter. It has other names, too. Some of them are vegetable spaghetti, noodle squash, spaghetti marrow and vegetable marrow.

Spaghetti squash was first developed in China, then introduced into Japan around 1920. The Burpee Seed Company imported it into the U.S. in 1936, where it didn’t catch on quite quickly. With other wartime food shortages, ispaghetti squash gained more popularity during WWII, and is only now being used widely here. Continue reading

Foodsite Magazine Picksday Friday thru Sept 12

BLACK CAVIAR COMPANY Caviar gets pretty pricey. It’s also nice and salty and delicious. Some sour cream, a blintz and some smooth, premium vodka?

RESTAURANTS.COM An interesting culture sheet withg restautrant news in North America.

MANATAKA ORG. The History of Jerky, that stuff 7-11 sells so much of. The early Native Americans had it down to a science.

Menu Sampling  AHWAHNEE DINING ROOM, YOSEMITE PARK CA

  • Ahi Tuna Poke
  • Lobster & Coconut Bisque
  • Little Gem Wedge
  • Rotisserie Mary’s Free-Range Chicken
  • Angus Beef & Scampi
  • Moroccan Braised Niman Ranch Lamb Shank
  • Steelhead Grenobloise
  • Smoked Sonoma Duck Cavatelli Pasta
  • Mushrooms a la Plancha Continue reading

Limes, Such a Special Accent

In a pinch, limes and lemons can be interchanged in almost any recipe. HOWEVER, it’s LIMESnot a wise thing to do in Mexican dishes or drinks. There is a little, extra, literal “twist” we get from limes over lemons. No doubt the Mexican drug cartels were well on to this when they introduce their great lime shortage this year. It’s not even fun thinking of a well-made ceviche, margarita, a mojito, an ice cold Corona or yummy guacamole made without fresh lime juice!

Always a bartender’s friend and valuable seasoning enhancer of favorite foods, limes figure big in Mexican, Latin American and certain Asian cuisines. There are three types of limes available to us. The Taihitian are largest, Mexican slightly smaller and Key limes which are quite small and lighter skinned.

Limes originated in Southeast Asia then journeyed to Egypt, other North African countries and over to Spain which gave Columbus the opportunity to bring some with him on his second journey to the New World in the year 1493. Limes were very much in demand on the high seas for their richness in vitamin C and ability to fight scurvy. This is how, on other journeys, British sailers earned the name, “Limey.”

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