J. R. WATKINS Remember the Watkins man who came to your front door selling pain-relievers and spices? He doesn’t come to your place anymore, however it’s easy to find him and his crew at this link.
- Roasted Squash Parmigiano, Mint
- Whole Artichoke, Garlic and Parmiagiano
- Grilled Clams and Calabran Chili
- Crispy Little Fish, Parsley, Aioli, Grmeolata
- Black Bass, Salsa Verde, Coal Roasted Potatoes
- Grilled Scallop, Walnuts, Yogurt, Marjoram
- Papardelle Veal Bolognese, Porcini, Nutmeg
- Lamb Leg Steak, Roman Spices, Fennel, Celery Continue reading
Tons of pepitas get thrown out while hundreds more are processed and delightfully savored. Biologically, we expect to find some kind of seeds in every vegetable and fruit. However, these are different, because they can be made into a favorite treat, one that is also very nutritious.
Pepitas, pronounced, “peh-pee’-tahs” are pumpkin seeds. Sometimes the word refers to the inside kernel of the pumpkin seed but can also be the entire un-hulled seed. roasted and salted.
Pepitas, have brought a positive meaning to snack foods. On their own, pepitas are temptingly salty, nutty crunchy, chewy and a bit sweet. Feel free to experiment with any herbs and spices until they seem “just right” to you. The seeds are flat and oval, light green in color. Some may have an outer shell which is white. A few species are hulless and raised only for their seeds. Continue reading
LUNDBERG The Lundberg line of products is wide and interesting, for instance, sprouted risotto.
- Porcini Flan
- New York State Foie Gras
- Hawiian Hiramasa & Nantucket Blue Fin
- Forager’s Treasure of Wilk Mushrooms
- Organic Conecticut FarmEgg
- South Carolina Organic Rabbit
- New England Black Sea Bass
- Blue Kale and Sheep’s milk Gnocchi
- True Kobe
- Hot Valrhona Chocolate Souffle
Remoulade has a French origin and most popular with the folks in Louisiana. Initially, it was served with
shrimp and shaved lettuce. More recently its uses have expanded to include slathering fried green tomatoes with the delicious sauce. Our favorite receipe contains a generous amount of hot, dry mustard which lends a musky tang to the usual other ingredients.
Remoulade’s history goes back to the 19th century mixed frequently in different ways by the Cajuns and different again by the Creoles. It has a mayonnaise base augmented with anchovies, mustard, capers, garlic, spring onions and parsley. See a list below of optional, additional additives. In France, remoulade sauce is used less these days but remains a favorite with their celeriac salad. Continue reading
Author Gui Alinat
A review by Marty Martindale
Gui Alinat is a Tampa Bay, thorough-going French chef, Unlike too many, he’s real, so are his credentials. Born and raised in Provence, Alinat is also classically-trained in the south of France, Certified executive chef, food writer, food photographer, culinary instructor and owner of Artisan Botique Catering.
One of his earlier books, “The Chef’s Repertoire is an essential chef’s apron-pocket reference that is perfect for every culinary professional and food enthusiast.” (See Foodsite Magazine’s review of that book.) Continue reading
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