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Archive for the ‘ Food ’ Category

Stateside Sandwiches (Pt.1)


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Design student Kelly Pratt has started a tasty creativity challenge called Stately Sandwiches, where she makes a sandwich inspired by each of the 50 states and turns it into a poster design before consuming her creation.  I didn’t know how accurate these were until I saw hawaii and New Jersey.  Check and see if yours is accurate.

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The Greatest Breakfast Food Ever.


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So the good folks over at FoodieCrush.com continuously come up with new and inventive ways to put people in a food coma and whilst searching new and inventive ways to make myself fat, I stumbled upon the Smoked Salmon Quiche.  It eats like a pizza, and tastes like a dream (if you’re any good in the kitchen)

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The full recipe can be found on FoodieCrush by clicking here.  The combination of puff pastry, eggs, smoked salmon, and tabasco hot sauce (YES, there’s hot sauce in that), was amazing.  Just imagine the version we cooked over here is the same one in the photos.

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via foodiecrush

Some Of The Most Beautiful Food Dishes In The World.


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There’s so much that be said for a beautiful looking plate of food.  Restaurants all over the world compete to have not just the best tasting, but also the best looking.  Take a look at some of the most beautifully and uniquely presents dishes from all over the planet.

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At the much-celebrated El Bulli on the Catalonian coast, Ferran Adria; continually pushes food boundaries with dishes like Snails on a Tin. Adria; surprised the food world earlier this year by announcing that he would close his restaurant in December 2011.

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At the Michelin-two-starred Noma, René Redzepi’s fierce devotion to regional ingredients like Nordic musk ox and beetroot from Sweden’s Gotland island are on display in brilliant dishes like this one, composed of intensely flavored discs.

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At the Bazaar by José Andrés, mussels marinated in smoky pimentón-accented vinegar are served in a tin can, as an ode to Spain’s excellent canned escabeche (seafood preserved in vinegar).

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At Manresa, David Kinch pays homage to the iconic farm-egg dish at Paris’s L’Arpège: egg yolk poached in its shell with sherry vinegar, cream, and maple syrup. Among Kinch’s twists: He accents it with Tasmanian pepper.

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At his two-table restaurant, Yoshiaki Takazawa’s complex, almost theatrical dishes includes one that mimics falling snow: a piece of yellowtail, mountain vegetables and edible lily bulbs are served tableside with a dressing chilled so low—minus 328 degrees Fahrenheit—that it takes on a powdery texture that steams on contact.

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The innovative Davide Scabin is known for conceptual dishes like the Cyber Egg: caviar and poached egg in a plastic bubble, served with an X-acto knife.

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Daniel Humm (an F&W Best New Chef 2005) of Eleven Madison Park juxtaposes extravagance (caviar pearls, oyster gelée) with classic French comfort food (a vichyssoise of potatoes and leeks)—all inside an oyster.

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A year’s worth of experimentation went into Andoni Luis Aduriz’s voluminous edible bubbles, made with sun-ripened berries and beetroot. The Michelin-two-starred Mugaritz was destroyed by a kitchen fire earlier this year, but Aduriz plans to reopen it this summer.

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Seafood genius Eric Ripert juxtaposes the high and low in this playful dish of white tuna poached in olive oil, topped with delicate sea beans, crispy potato chips and a light red-wine béarnaise sauce.

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At Alinea in Chicago, the always-forward-thinking Grant Achatz (an F&W Best New Chef 2002) serves hearts of palm stuffed with five different fillings—from vanilla pudding to truffle-pumpernickel puree—on five separate pedestals.

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This new dish by chef de cuisine Timonthy Hollingsworth at the renowned French Laundry combines carefully shaved frozen foie gras with pickled huckleberries and blossoms from the restaurant’s garden.

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Jean-Georges Vongerichten’s elegant Eggs Caviar offers buttery, soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.

 

Vice Eats With Action Bronson.


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Vice followed the multi-talented Action Bronson from the kitchen to the stage during this year’s Bushwick Block Party. Action headlined the party and also ran his very own food truck, supplying the masses with gourmet goodness. Action’s vision of having his own food truck was made possible by Ray-Ban’s.

Cheesy Oven-Baked Pizza Fries


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These baked french fries are so easy to make, and always a total hit! They’re loaded with awesome, cheesy pizza flavor and they’re healthy, too!

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

 

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

Nutritional Mods for Healthier Pizza Fries

Roast ’em, Don’t Fry ’em – The first thing I had to do was just ditch the frying. Obvious, right?!? And totally easy! Roasting potatoes at a high heat in the oven produces a wonderful, crispy, golden-brown exterior and a fluffy interior. So much great flavor and texture without the frying!

Load ’em Up (the Right Way) – These Pizza Fries get a big wallop of flavor from antioxidant-rich spices. Yum! Tasty little antioxidants! And, dipping your fries in pizza sauce offers up even more layers of awesome pizza-y flavor, plus great lycopene from the cooked tomatoes.

One of the best ways to healthify practically anything is to start by looking for ways to add in more veggies.  Colorful peppers and onions are fantastic additions, and you can add anything else you like, too – think mushrooms, tomatoes and olives. And sure, you can add some pepperoni or sausage if you’d like. Just be sure you go with reduced-fat options like turkey pepperoni, and try to focus more on the veggies than the meats!

 Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

How to Be a Potato Rock Star

Making the Cut – It’s really up to you how you’d like to cut your potatoes – have ’em your way, for sure! But if you start with jumbo (restaurant-sized) russets, or want to try thin shoestrings or round wafer fries … all of those things will affect your baking time slightly, so just keep an eye on your potatoes while they’re in the oven. For this recipe, we used standard-sized (not restaurant “jumbo”) russets, and cut each into 12 fries that were thin enough to offer lots of golden, crispy exterior, but thick enough (kind of like steak fries) to have satisfyingly fluffy insides, too. Here’s how we cut our potatoes:

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

Potato Equality – What’s most important when cutting your potatoes is ensuring that – whatever size and shape you decide on – you make all your potato pieces as similar in size and shape to each other as possible, so they all bake evenly in the oven.

Potatoes Like Their Space! – You know why potatoes are grown on big, spacious farms? Because they definitely like their real estate, especially when it comes to oven-baked taters! Another big key to Pizza Fry success (or success in roasting any veggie) is spreading your veggies out on the baking sheet. Our big 14×17″ baking sheet is at maximum capacity with about 1 1/2 pounds of potatoes, but you can see that there’s still just a little space between each french fry. That’s critical for good roasting.

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

If veggies are piled on top of each other or closely touching, they tend to steam more than roast, and you’ll miss out on that crispy-crunchy-golden exterior we’re going for here. If you feel like your baking sheet is too crowded or you want to make a double batch, just use two baking sheets instead of thinking you’ll be ok cruising by with only one.

Because really … would you want to skimp on this to save yourself digging out a second baking sheet:

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

 

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

Instant Herbs In Any Kitchen.


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No. It’s not sorcery. The Verdure (brilliantly designed by Seoyeonjin Choi) is most definitely an automatic herb planter. Just place the seeds in the appropriate place and fill the water reservoir, and it’ll grow on its own, water itself, even give itself sunlight.

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The auto-planter makes use of capillary action to water itself. This allows the soil to suck in water from a reservoir whenever it goes dry. The Halogen lamp is strong enough to enable photosynthesis, and the reflector in front of it multiplies the light.  Another awesome feature is the collector basin and scissors that enable you to cut and pick the herbs/leaves whenever you need them for cooking. Fresh from the source.

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What Happens When You Mix Asia, Cuba, And New York?


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It’s Asian cuisine engineered by a Cuban born and raised chef done with a Latin twist. It speaks true to the character of New York City as its innovative, appeals to the senses and runs the fine line between sophisticated and whimsical. There’s a representation through the food of one man’s dream to make it big in New York, this man being chef Luis Pous but more importantly it holds a much larger significance within a unique social context. The menu is exquisite and genuinely original. From black bean & plantain empanadas to ginger & papaya marinated palomilla, there’s something for every persons taste. What’s most fascinating is how chef Pous has found intricate and delicate connections between two cuisines which traditionally have never mixed. It’s a classic example of art imitating life as the worlds of innovation and cultural diversity have originated from within a social context and transferred into an exciting gastronomical experience. It’s the New York mentality which has allowed such an amazing thing to occur.

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The vision and inspiration behind the menu is particularly interesting as it’s an exploration by chef Pous into the evolution of Cuban cuisine. His belief being that the menu he has developed is a representation of where Cuban food would be had they had access to a wider range of global ingredients within the past 50 years.  Food is only really half of this amazing tale though. The other 50% is in Asia de Cuba’s sleek and modern design. Its clean, minimal, classical and a great interpretation of old Havana within a modern context. Conceived by renowned designer Rafael de Cárdenas this beautiful layout has characteristics of 1950’s Hollywood, it’s a little ‘mad men’, somewhere cool to escape the streets in salvation of a good drink and a nice meal.

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via Cool Hunter
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