Foodsite Magazine

Foodsite Magazine Picksday Picks
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FOOD, UNL, EDU  School’s out. Here’s a site for having fun with kids and food. 

msgraySEA PINES, HILTON HEAD, SC 

  • Deconstructed Shrimp Cocktail
  • Evolution of Cheddar
  • Steakhouse Wedge, Bacon Relish
  • Corn & Crab Chowder with Goat Cheese
  • Seared Scallops, Green Pea Rissoto
  • ­Black Angus Meatloaf
  • Duck Confit, Cherry Mostada
  • Chateaubraind, Brandy Peppercorn Sauce

 

CARRINGTON FARMS Order hard-to-get health items here along with old favorites.

FOGO DE CHAO  Guide to Brazilian Cuisine is a must if your’re headed to the Olympics. Some delicious eating ahead! 

TASTE.COM  Make your own Salted Caramel Fudge and share with friends.

Cotija, “Mexican Parmesan”
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Cotija (Koh-TEE,-Hah) cheese answers the Italian urge to sprinkle almost all savory dishes with grated Parmesan. Cotija_Cacique_P071115Mexicans use Cotija to sprinkle a strong, cheesy-salty flavor as a garnish to compliment usually hot, savory dishes. While Parmesan requires grating, Cotija is softer and is a more easily crumbled to be an accent topping.

Salty, cream-colored, Feta-like, Cotija is made from milk, skim milk, enzymes and salt. It is sold in rounds or wedges from rounds, Cotija does not melt readily. While artisan amounts of Cotija are deemed very special, mass produced Cotija comes pretty close to special in taste and texture.

Many cheeses are named after their city of origination. Cotija’s town is in the Mexican State of Michoacan, a little north of the state of Jalisco. The cheese was made official in the  year 1896. The small town, known for its agriculture and ranching, is also famed for being the birthplace of many religious leaders. Continue reading

Foodsite Magazine Picksday Picks
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 MR. FOOD Learn how to make Chinese carryout at home.

msgrayVAN CLUSE, NY CITY

  • Black Pearl Caviar with Crème Fraiche
  • Grilled Spanish Octopus, Chickpeas and Chorizo
  • Pork Ravioli, Asparagus, Tapenade
  • Seared Sea Scallops, Soubrise, Trumpet Royale Mushrooms
  • Slow-cooked Rabbit Leg, Dijon, Barley, Bacon
  • Wild Dover Sole, Lemon, Parsley
  • Roast Roban Duck, Orange
  • Gigot d’Agneau
  • Quenelles de Halibut

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Gnocchi, Hard to Pronounce, Easy to Make
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Gnocchi, like homemade pasta, has a plain flavor, but there is a great deal of pleasure in a well-made, cloud-like gnocchignocchi. They are usually sauced lightly, then then are ready to devour. 

The major difference with a gnocchi (pronounced “nnn-yoke’-ee,”) recipe and a pasta recipe is potatoes, starchy potatoes, low on moisture after cooking make the best gnocchi. The dryer the potatoes, the lighter the gnocchi. 

Follow your recipe carefully, paying particular attention to the amount of flour added.  Too much will make them heavy, two little, and they will fall apart when simmering.  When the gncchi mixture is just right, divide into balls about the size of a tennis ball and gently roll into a “snake” shape.  Cut it into inch-lengths, make ridges on them and simmer in gnocchiboardsmall groups until they float.   Continue reading

Foodsite Magazine Picksday Picks
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YUMMLY
  Recipe for low-carb Cream of Broccoli Soup

msgrayMARITIME HOTEL, LASIRENA, NYC, CHEF MARIO BATALE

  • Galleto al Mattone Brick
  • Fried Rabbit with White Bean Ragu
  • Crispy Branzino
  • Pork Milanese Bone-in Pork Chop
  • Cauliflower Carbonara
  • Beef Bracioli
  • Rapini with Toasted Garlic and Lemon
  • Pici with Sausage
  • Lardo-Crusted Dry, aged, Bone-in Strip for Two
  • Grilled Swordfish alla Messinese Sicilian Style

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Croquettes, Great for Leftovers
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We don’t hear much about croquettes, (“crow-ketts’”), though they were a common item on most mid-level croq2
restaurants and diners in the recent past. They are a small patty or oblong-shaped food made from meat, potatoes and vegetables. They are served in homes as entrees, appetizers, sides or off of food trucks. Most are savory, some are sweet.

Actually, the making of croquettes is quite similar to making meatballs. Instead of hamburg, you can choose items from the list below, adding favorite seasonings, both are mixed well, need an egg and dry crumbs to bind the mixture. The method changes when only the croquettes are then dipped in beaten egg, then dredged in dry crumbs for a crisp, crunchy exterior. Both then get fried or baked. Frequently, they are both served with gravy or a dipping sauce. Continue reading

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