Green tomatoes don’t get the praise of their riper brethren but they taste terrific when prepared well. With a low fat buttermilk coating and blended breading, they satisfy without overdoing it on the processed carbs and calories.
I still love white rice and indulge in it with sushi every once in a blue moon, but “fancy” rice has taken on a whole new meaning as the effects of refined carbohydrates have been underscored.
For so many chefs it is no longer just about “the final plating”. Understanding where the ingredients come from, how they were grown and raised, how to ensure its sustainability for future generations is just as important. For Alex Atala, considered by many to be the ambassador for Brazilian ingredients, it is one of his primary focuses and a part of what drives him to create. During my interview with Chef Atala we touch on his appreciation for cooking, the trials of opening his now world famous restaurant, and his personal food memory.
This recipe for Crunchy Black Rice with Green Vegetables and Brazil Nut Milk is courtesy of Alex Atala of D.O.M in São Paulo, Brazil.
I’d never seen a snake squash until I walked into our local Harlem market and found a huge bin of them. The one that I selected, if you can call it that, had no external cuts or nicks.
The soup is served chilled, which makes it perfect for a summer get together. This is a great recipe to do the day before!
When there’s an active youngster in the house (or more than one), snacks are really important. Buying packed snacks underscore our modern struggle with weight and overall health, so we try to snack mostly on foods that grow or things that we can make at home. Yes, this can take time and, for what it’s worth, a little muscle. Do yourself a favor and give this simple recipe a try for a yummy snack treat that you and your kids will love.
Last week I wrote about the awesomeness that is ChefSteps, an online cooking instruction site with a focus on “cooking smarter” utilizing modern techniques and kitchen gadgetry. A gadget they highly tout, and one that has garnered more and more attention over the past couple of years has been the immersion circulator.
Up until the recent past, circulators were only available to professional kitchens or the particularly adventurous home cook who had cash flow to burn. That, however, is no longer the case. Companies like Anova, Sansaire, Nomiku, and one of the original pioneers in immersion circulator technology, PolyScience, have made efforts to bring the device in to the home kitchen at a much more affordable price.