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음식에 해당되는 글 330건
- 2012.03.31 Ilan D. Hall 2
- 2012.03.24 Injera
- 2012.03.24 Kitcha fit-fit.
- 2012.03.24 New York Strip Steak-T bone Steak.
- 2012.03.24 Cocina Criolla
- 2012.03.24 Chicken teriyaki
- 2012.03.24 Udon 1
- 2012.03.06 Ming Tsai. 유명 차이니스 어메리칸 요리사.
- 2012.02.27 Cozonac 1
- 2012.02.27 Schaufele
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음식
2012. 3. 31. 04:04
Ilan D. Hall
- Bio at the Top Chef website
- Bravo’s New Top Chef Tells All Review at the Food & Wine website
He attended the CIA at the same time as his Top Chef runner-up Marcel Vigneron. At the time of his season two Top Chef competition, Ilan was a line cook at Casa Mono, a Spanish restaurant in Manhattan. In the final competition of the program he stated that there was no pre-conceived notion in the preparation of his Spanish dishes.
As of 2008, Hall lives in Los Angeles, California, In August 2009, he opened his first restaurant, The Gorbals in downtown Los Angeles. Less than a week after opening, The Gorbals was shut down by the county health department because of an inadequate water heater. It reopened on October 23, 2009.It was revealed in 2010 that Ilan and his girlfriend are expecting their first son, Theo, together.
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2012. 3. 24. 23:54
Injera
The best known Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrees and side dishes.Injera (Amharic, Tigrinya:, pronounced [ɨndʒəra], sometimes transliterated enjera; Oromo: budenaa; Somali: canjeero) is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeero or lahooh) and Yemen (where it is known as lahoh).
The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Ethiopians are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Ethiopia, such as nech (white), kay (red) and tikur (black).In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinya mogogo) placed over a fire. Unusual for a yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crepe and the South Indian dosai as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are quite unique and unlike the crepe and dosai. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes.Ethiopian Meskel Restaurant199 E 3rd St # 3, New York, NY 10009(212) 254-2411 View Larger Map'음식 ' 카테고리의 다른 글
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| Kitcha fit-fit. (0) | 2012.03.24 |
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| Cocina Criolla (0) | 2012.03.24 |
| Chicken teriyaki (0) | 2012.03.24 |
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2012. 3. 24. 23:43
Kitcha fit-fit.
Kitcha fit-fit, a mainstay in Eritrean cuisine, is presented with a scoop of fresh yoghurt and topped with berbere (spice).Fit-fit is an Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals). It is generally made with tesmi (spiced clarified butter) and sometimes also with berbere, in which case it is called fir-fir. In some cases various oils or butters are substituted for clarified butter; however, the difference in taste is notable. There are two major varieties of fit-fit, injera (or taita) and kitcha (or kita).Injera fit-fit
Injera fit-fit (also taita fit-fit in Tigrinya) is a combination of shredded injera, berbere, onions and clarified butter. Variations on this basic recipe are common, in which the name of the additional item is used as a prefix. For instance, if one were to add shiro (chickpeas puree), the resulting dish would be called shiro fit-fit.Injera fit-fit can be eaten with either a spoon (which is not typical in Eritrean or Ethiopian cuisine) or another piece of injera.
Kitcha fit-fit
Kitcha fit-fit (or kita fit-fit; also known as chechebsa) is a combination of shredded kitcha (or kita), berbere, and clarified butter. Kitcha fit-fit is sometimes eaten with plain yogurt.Unlike most Eritrean and Ethiopian foods, kitcha fit-fit is eaten with a utensil (usually a spoon). A dry variation is called kitcha (or kita) fir-fir.Queen of Sheba Ethiopian650 10th Avenue, New York, NY 10036(212) 397-0610 shebanyc.comView Larger Map'음식 ' 카테고리의 다른 글
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| Cocina Criolla (0) | 2012.03.24 |
| Chicken teriyaki (0) | 2012.03.24 |
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2012. 3. 24. 23:36
New York Strip Steak-T bone Steak.
The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as strip loin, shell steak, Kansas City strip or New York strip steak. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak can be sold with or without the bone, but bone-in strips are generally better because they are usually thicker, and the bone conveys heat to the steak during cooking. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.- 2 New York steaks- 2 garlic cloves- 1/2 cup crushed crackers- 2 tbsp olive oil- 5 tbsp Dijon mustard- 1 tsp parsley- Salt and pepper to tasteDirections:Preheat barbecue grill to high heat. Chop the garlic and mix it in a bowl with crushed crackers, olive oil, parsley, salt, pepper and Dijon mustard. Cover all sides of the New York steaks with the garlic mixture.Sear all sides of the New York steaks on grill for 1-2 minutes. Reduce grill heat to medium-high and allow each side of the New York Steak to cook for 5-10 minutes.Keens Steakhouse new york72 W 36th St, New York, 10018(212) 947-3636 View Larger Map'음식 ' 카테고리의 다른 글
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| Chicken teriyaki (0) | 2012.03.24 |
| Udon (1) | 2012.03.24 |
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2012. 3. 24. 23:27
Cocina Criolla
The principal cooking style in Puerto Rican cuisine is called a?艅?cocina criollaa??, which literally means Creole cooking. Most Americans will associate Creole cooking with Louisianaa?歟?s Cajun cuisine, but thata?歟?s not the case here. In the Spanish speaking islands, a?艅?criolloa?? refers to Spanish Americans of European descent. Hence, a?艅?cocina criollaa?? is the cuisine created by the European (mostly Spanish) colonists using their traditional recipes coalesced with native Caribbean foods and cooking styles. Consequently, you will find both native and Spanish influences, cooking techniques, and ingredients in Puerto Rican cuisine.Delicias Peruanas Restaurant 403 43rd Street, Union City, NJ 07087-5046 (201) 330-9010 () a??Ž deliciasperuanasrestaurant.net View Larger Map
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2012. 3. 24. 23:25
Chicken teriyaki
Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak and meatball.The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.
Teriyaki can also be served cold, as it often is in bento menus.In non-Japanese cultures, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Uncanned pineapple juice is sometimes used as it not only provides sweetness but also Bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.Glaze Teriyaki Grill638 Lexington Avenue, New York, NY 10022 (212) 935-3400 glazeteriyaki.comView Larger Map'음식 ' 카테고리의 다른 글
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| Ming Tsai. 유명 차이니스 어메리칸 요리사. (0) | 2012.03.06 |
| Cozonac (1) | 2012.02.27 |
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2012. 3. 24. 23:13
Udon
Udon (饂飩?, usually written as うどん) is a type of thick wheat-flour noodle popular in Japanese cuisine.
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
Hot
- Kake udon (in Kantō) or Su udon (in Kansai): Hot udon in broth topped with thinly sliced green onions, and perhaps a slice of kamaboko.
- Kitsune udon: "Fox udon". Topped with Aburaage (sweetened deep-fried tofu pockets). A favorite in the Kansai region, particularly Osaka.
- Tempura udon : Topped with tempura, especially prawn, or kakiage, a type of mixed tempura fritter.
- Tanuki udon ("Raccoon-dog udon") (in Kantō) or Haikara udon (in Kansai): Topped with tenkasu (deep-fried tempura batter).
- Tsukimi udon: "Moon-viewing udon". Topped with raw egg, which poaches in the hot soup.
- Wakame udon: Topped with wakame, a dark green sea vegetable.
- Karē udon: "Curry udon". Udon in a soup made of Japanese curry. May also include meat or vegetables.
- Chikara udon: "Power udon". Topped with toasted mochi rice cakes. A hearty dish.
- Stamina (sutamina) udon: "Stamina udon". Udon with various hearty ingredients, usually including meat, a raw egg, and vegetables.
- Nabeyaki udon: A sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top.
- Kamaage udon: Served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi and soy sauce.
- Udon-suki: Udon cooked in the manner of sukiyaki.
- Yaki udon: Stir-fried udon in soy-based sauce, prepared in a similar manner to yakisoba. This originated in Kitakyushu of Fukuoka Prefecture. (Note that while yakiudon is made with udon, yakisoba is not made from buckwheat soba, but with steamed Chinese-style ramen.)
- Misonikomi udon: Hard udon noodles simmered in red miso soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain salt, so as to avoid over-salting from the salt in the miso.
- Houtou udon: a local dish of Yamanashi Prefecture, a type of miso soup with udon and plenty of vegetables.
- Ninja udon: a local dish of Iga-Ueno in the Mie Prefecture. Udon in soup, with a selection of meats (usually beef, tempura and aburaage) "hidden" in the noodles, like ninja.
Cold
- Zaru udon: Chilled udon noodles topped with shredded nori and served on a zaru (笊 or ざる), a sieve-like bamboo tray. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and shoyu. Eaten with wasabi or grated ginger.
- Bukkake udon: Cold udon served with various toppings liberally sprinkled on top. It may include:
- tororo: puree of, or grated yamaimo (a Japanese yam with a slimy texture)
- oroshi: grated daikon radish
- natto: sticky fermented soybeans
- okra: fresh sliced okra
- kijoyu udon: served in a cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon
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2012. 3. 6. 22:43
Ming Tsai. 유명 차이니스 어메리칸 요리사.
Ming Tsai (Chinese: 蔡明昊; pinyin: Cai Minghao; born on March 29, 1964) is a Chinese-American fusion cuisine chef, restaurateur, and Emmy Award-winning television personality.Tsai currently hosts Ming's Quest, a cooking show featured on the Fine Living Network, and Simply Ming on American Public Television. He was eliminated in week 7 of the third season of the Food Network's cooking competition, The Next Iron Chef.
Tsai battled Bobby Flay in Iron Chef America Season 1, battle duck, and won.In March 2010 Tsai opened Blue Ginger Noodle Bar, a mini-restaurant, inside Blue Ginger.Chef Tsai competed to be the "Next Iron Chef" on the Food Network Channel. He was eliminated from the final four in Las Vegas semi-final.
Tsai is a national spokesman for FAAN (Food Allergy & Anaphylaxis Network); one of his sons has food allergies. He was the first chef in the United States to create a reference book that lists each allergen for every menu item. In 2010, Massachusetts became the first state to mandate that restaurants advise diners about food allergies and advise diners to notify servers of allergies, train staff on food allergies, and that managers have awareness training.'음식 ' 카테고리의 다른 글
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2012. 2. 27. 23:23
Cozonac
Cozonac (Romanian pronunciation: [kozoˈnak]) or Kozunak (Bulgarian: козунак, Macedonian: козињак, милиброд) is a traditional Romanian, Bulgarian, Macedonian and Albanian sweet bread. It is usually prepared for Easter in Bulgaria, Macedonia and Albania, and mostly for every major holiday (Christmas, Easter, New Year, Pentecost) in Romania.Cozonac is a sweet bread, to which milk, sugar, eggs, butter and raisins are added. In Bulgaria, the kozunak is prepared by adding lemon zest to the dough mixture. The Italian Panettone is very similar to the basic cozonac, the most visible difference being their shapes.In Romania, the recipes differ rather significantly between regions in what concerns the trimmings. The dough is essentially similar throughout the country: a plain sweet bread made with flour, eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following: raisins, Lokum (Turk Lokumu), grated orange or lemon rind, walnuts or hazelnuts, vanilla or rum flavour. Cozonac may be sprinkled with poppy seeds on top. Other styles dictate the use of a filling, usually a ground walnut mix, cocoa powder, rum essence and raisins. The dough is rolled flat with a pin, the filling is spread and the whole is rolled back into a shape vaguely resembling a pinwheel. In the baked product the filling forms a swirl adding to the character of the bread.It was the sweet chosen to represent Romania in the Cafe Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
Squisito Pizza 64 East 34th Street, New York, NY 10016 (212) 779-1400 squisitopizza.com
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2012. 2. 27. 23:21
Schaufele
Schaufele (also "Schauferle", "Schufeli", "Schauferla" or "Schaufelchen") is a traditional dish from the South of Germany. It is made from the pork's shoulder meat which gives the dish its name as "Schaufele" is the depiction for the pork's scapula.
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