December 2011
25 posts
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WatchPAELLA by Socarrat
Make a sofrito with olive oil, onion, garlic, red pepper, and tomato; salt and pepper to taste. Mix with short grain (very important) rice and add chicken broth (2-3 times volume of rice) that has been infused with smoked pimenton (spanish paprika) and saffron. Add proteins (chorizo, chicken, and mussels) and vegetables (green beans) and cook until liquid is gone. Times...
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WatchOrganic - Food, Farming and Health
by Earthbound Farm
Of all the different green options before you, the most important choice is what you eat. Not everyone can drive a hybrid or ride public transportation, but everyone can make choices about their food. Organic farming means farming with Mother Nature and the more people know about the benefits of organic, the better our environment will...
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WatchCelebrating Food
by Brian Wong
Shot, Edited, and Directed by: Brian Wong Music: “Bicycle Riding” by Joel Hunger
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WatchHow to Sous-Vide Mangalitsa Pork w/Chef Daniel Angerer of Klee Brasserie
by SkeeterNYC
Now that you’ve learned all about how Mangalitsa pigs are raised in my last video on Mosefund Farm, it’s time to learn how to prepare it. When cooking with Mangalitsa pork, you must choose methods that celebrate and preserve the juiciness of the pork fat - applying minimal heat over a longer...
Watchfudehouse:
resting a steak.
do it.
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Foodie Favorite Blogs and Sites
101 Cookbooks Cannelle et Vanille Chez Pim Chocolate & Zucchini Chubby Hubby Cook and Eat David Lebovitz Delicious Days dinner with Julie everybody likes sandwiches Food Gawker fresh365 Gluten-Free Girl and the Chef I made that! kiss my spatula La Tartine Gourmande matt bites No Recipes Nordljus Not Without Salt Orangette remedial eating Simply Recipes Smitten Kitchen Sprouted Kitchen Sweet...
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BASIC COOKING 101: VEGETABLE CUTS
Batons “Sticks” of vegetables around 12mm/½ -inch thick and up to 7.5cm/3-inches long. Usually cut before cooking.
Brunoise A very fine dice up to 2mm/¹/12th inch square. Usually cut before cooking. Often used as a garnish.
Chips/French Fries/Crisps Chips and Fries are”sticks” of vegetables between 5cm/2-inches and 10cm/4-inches long and up to 2.5cm/1-inch...
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WatchOn Assignment with Penny De Los Santos: Chef Joanne Chang, Boston, MA by Penny De Los Santos
This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos. Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the...
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WatchOn Assignment with Penny De Los Santos: Austin Food Trailers
by Penny De Los Santos
This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos. Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the country. In...
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WatchThis is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos.
Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the country. In this third episode Penny goes back to visit a very special subject in east LA. She...
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