Foodsite Magazine

Watermelon Juice has Many Uses

It’s seems like orange juice has been around forever. However, there is a relatively new wmjuice in town, watermelon juice. Thanks go to our newer seedless watermelons. It’s a simple matter to pop some of the bright pink flesh into the blender and let ‘er rip. Its color is beautiful, its uses just as many as those of orange juice. Also, the new watermelons are smaller and quicker to chill.

Choose firm, symmetrical, bruise-free watermelons, ones heavy for their  size. Check for a yellow side where the melon has rested in the sun to ripen. Many families have their “foolproof way” of checking for the perfect melon, and these are okay, too.

People have a lot of fun with watermelons and so do the statisticians. They tell us, in the year 1999, over 4 billion pounds of watermelon were consumed. In 1990, a Bill Carson in Tennessee grew one which weighed over 260 pounds.

On the worldly scene, we learn over 1200 varieties are consumed in 96 countries around the world. Watermelons make a popular host gift from guests in China and Japan. The Israelis and Egyptians like to serve watermelon with feta cheese because of its saltiness. Continue reading

Foodsite Magazine Picksday Friday thru Aug 22

IMUSA Find interesting Latin-Fusion Recipes, Granny Smith Guacamole, Tres Leches peasFrench Toast and more.

CLUB W Brush up on your winespeak, descriptors like Austere, Boquet, Closed, Animalistic and many more.

PINTEREST Here is a large array of party foods, how to make them look and how to make them.

Menu Sampling THE ALFORD INN, WINTER PARK FL

  • Shrimp and Grits
  • Salt-Roasted Beets
  • Spiced Ahi Tuna & Eggplant Caponata
  • Pan-Seared Monkfish
  • Fresh Truffle Mushroom Risotto
  • Country-Ham Mac’n’Cheese
  • Olive-Oil-Poached Snapper

Continue reading

Aioli, So Garlicky, So Mediterranean!

Ever go to a tapas bar, order their plain potato salad and discover it tasted “to-die-for?”aioli It’s the aioli! The same goes for Italy’s favorite, aioli pasta dishes, topped with grated Parmesan. Basically, it is a fresh, homemade garlic mayo sauce great on vegetables, fish, salads, on pasta or as a dip.

Aioli is made from an oil you prefer, fresh garlic ground into a paste. Make sure all aioli ingredients are at room temperature. It is important to point out, pre-peeled garlic or chopped garlic from a jar does not make good aioli. To the mashed garlic, whisk in a scant teaspoon of Gray Poupon mustard, then an egg yolk until blended. Continue by adding the acid, vinegar or fresh lemon juice. Next, slowly drizzle in a cup of oil, blending thoroughly until smooth after each addition. Add a couple of shakes of cayenne pepper, plus salt and black pepper to taste.

As is usually the case, different regions put their own spin onto aioli, usually influenced by local availability. Cooks in the West Indies, Caribbean region use bitter orange as instead of lemon juice.

Emulsions were very much an interest for all early chefs along the Mediterranean Riviera. Roughly you can think of France for aioli’s origination, Italy and its love of aioli with pasta and nearby, Spain, is where the emulsion, mayonnaise, was first said to be fashioned. Continue reading

Foodsite Magazine Picksday Friday thru Aug 15

SANDWICH PRO Recipes for sandwiches, burgers, wraps, wholesome, vegetarian and tomatillosmore

TEXAS TAMALE Find out what an Appetizer Kit is and the interesting choices to choose from.

THE BAR Find drink recipes in categories – by spirit, brands or occasion.

Menu Sampling BOABURG, NEW YORK CITY Brooklyn NY

  • Cheese Truffle Fries with Bacon
  • Goat Cheese Croquettes
  • Coconut Mussels
  • Maple & Soy-Glazed Chicken Wings
  • Braised Pork Belly
  • Seared Duck Breast Noodle
  • Bueuf Brisket
  • Linguini Aus Confit de Canard
  • Bacon-Wrapped Prunes and Dates Takovaki

Continue reading

Quinoa, Quick and Very Good for You

Gluten-free quinoa (pronounced “KEEN’- wah,”) is similar to couscous but with some quinoanextmajor differences. Though uncooked non-Israeli-type couscous and quinoa and look quite similar, couscous is fluffed with a fork after soaking in boiling water for a certain number of minutes. Quinoa, also fluffed with a fork, must simmer in its liquid for 15-20 minutes before fork-fluffing. It’s also different in appearance after cooking. “Little white tails” develop against the background of an off-white grain mixture. Tabbouleh is a very popular recipe for quinoa.

Red, as well as black quinoa, is also available. All colors of quinoa are eaten as cereal grasses. Ironically, it is related to beets, spinach and chard. Flavor of all colors is mildly nutty, texture is crunchy yet creamy. Rinsing quinoa in a fine-mesh screen colander removes any traces of a slightly bitter-tasting coating.

Typically, the U.S. is quite late in working quinoa into its diet. The highly-nutritious grass/grain is native to western South America and had the name of Incan rice, also “mother grain” as far back as 5,000 years ago. The greatest amount of quinoa is still grown in South America. Continue reading

Foodsite Magazine Picksday Friday thru Sept 12

COWAN PARK KITCHEN The kitchen shares a recipe for Green Poblano Rice.sweetpot

THE BITTEN WORD Recipes for Tequila-Soaked Watermelon, Pickled Shrimp, Buffalo Chicken Dip and more.

ALL RECIPES This is a whole bunch of recipes for cool summer appetizers. Stay cool and enjoy.

Menu Sampling THE DRAGON BRASSERIE, DRAGON HOTEL, SOUTH WEST WALES

  • Smoked Mackerel Pate with Warm Toast and Homemade Chutney
  • Warm Smoked Pancetta Salad with Poached Egg
  • Chicken Supreme with Black Pudding and Baby Onions
  • Mixed White Fish and Spinach Pie
  • Pan-Fried Hake on Crushed Potatoes
  • Confit Duck Leg and Ratatouille
  • Strawberry Eaton Mess
  • Crème Caramel with Orange Sorbet
  • Cheeses, Chutney, Crackers and Grapes

Continue reading

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