Whisking, sautéing or dicing, celebrity chefs appeal to the public with as much with their personalities as their culinary skills. Some now have their own lines of chefs knives
, while others make regular TV appearances on any number of the food-centered shows that have become so popular. Here are three of the most influential celebrity chefs who star or have starred on the small screen, the personalities with legions of fans and serious pull in the culinary world. Julia Child
The mother – indeed, grandmother – of all celebrity chefs, Julia Child has been immortalized in museums, biographies and on the big screen, with the 2009 hit Julie & Julia
. She made French cooking accessible and popular with Americans and, throughout a television career which spanned three decades, cemented her place in popular culture with her buoyant, no-frills attitude. Today, she is a household name, while her death in 2004 was marked by the sincere mourning of millions. Tom Colicchio
When Bravo first premiered its cooking competition show Top Chef
in 2006, there was no way for producers to know that Tom Colicchio, the relatively unknown owner of the Craft restaurants, would become the show’s headliner. Handsome, tough yet fair and instantly recognizable to anyone who has watched Bravo for five minutes, Colicchio has transcended reality TV fame and is now one of the most well-respected chefs in the world. Anthony Bourdain
Another chef celebrity who rose to widespread fame via television, Bourdain, a misfit from New York City with a penchant for prose, first came onto the pop culture radar with his no-holds-barred memoir Kitchen Confidential
in 2000. His strong personality (to put it lightly) but willingness to indulge in self-deprecation on his wildly popular show No Reservations made him an alternative mouthpiece for chefs and cooks who love what they do but don’t see the need to sugar coat any of it.
If the restaurant business is tough, becoming famous from it is near-impossible, yet these celebrity chefs have managed to translate their talents into big time name recognition via television programming. To try and start your own restaurant-cum-TV show empire, you can visit http://www.nisbets.com/
for the tools of the trade.
Everyone likes to unwind at the end of a long day with their favorite alcoholic drink. We all have our own preferences; whether it’s beer, wine, or a glass of scotch. If you enjoy a nice fine wine every now and again, then you already know that a glass of red wine a day can be good for your health, what makes it so healthy? There are several benefits why wine is good for you, and the science behind the benefits explains the reasons well. So the next time you go out and buy red wine
, just remember these two reasons why wine is healthy for you. Wine Improves More Than The Health Of Your Heart
You’ve probably heard that wine is good for your heart, but did you know that it also helps other areas of the body? It is suggested that wine may help in improving brain function, boosting your immune system, and even help you lose weight. There is no other alcohol that offers these health benefits. Beer definitely doesn’t. It turns out that wine has a high quantity of antioxidants, which are responsible for these health benefits you’ll reap once you start drinking a glass of wine a day. This is similar to why green tea is said to be so healthy. Since wine is made from fruit, it retains some of the healthy chemicals that fruits are known for. Wine Reduces Free Radicals in the Body
Antioxidants work by disabling the free radicals in your body and rendering them harmless. These free radicals are responsible for a number of damaging outcomes in the body that range from accelerated aging to causing cancer. They accumulate in the body from pollution in the air, chemicals found in some of the foods we eat and drink, and other products we use or come in contact with on a daily basis. Foods and drinks that are high in antioxidants are said to be healthy because they reduce the amounts of these free radicals. Red wine is said to have more antioxidants than white wine, so red wine is often preferred over white wine. You can buy white wine
as well as red with the confidence in knowing that you’re doing your body a favor by keeping it healthy. Everyone likes to drink from time to time, so make sure you choose a nice red or white wine so you can improve your health.
Do anyone or someone special of you are planning to celebrate the birthday as a grand occasion, but having no idea of how to organize it? Not only birthdays, for all kinds of parties ‘food’ is the main part. Getting the provisions, arranging and preparing and getting ready for the schedule is not as easy as said. For this reason most of the people are making their parties so simple or struggling hard to make the celebration really splendid. If you are that kind of person, but want to celebrate the birthday party as a very splendid occasion, then just log on to birthdaycatering.com.au. This is the unique site that is specially meant for the specialists who can organize a successful birthday party. I saw this wonderful site through an online advert called 30th birthday party catering
that greatly directed me to this fantastic online site of birthday party arrangers. The best thing to say about them is that they are having something suitable for us which can be custom made for our budget. They cater for the both vegetarians and non vegetarians. If someone of you seriously looking for this kind of professional birthday party arrangers then you can have the facility to book online thus that you can enjoy your birthday whereas they reform the entire the preparations. I have recently recommended this wonderful online site to one of my friends who she wanted the good 21st birthday party catering
service providers. For further information about this excellent online site, please log on to birthdaycatering.com.au. Thanks!!
If you are a restaurant owner and you are looking for a great way to increase your business, then you need to add something sweet and tasty to the menu. It is no secret that people love a good dessert, and it is no secret that adding some type of dessert to your menu will increase the profits in your restaurant. There are plenty of great dessert choices, but you can never go wrong with the great tasty frozen treat that is frozen yogurt. Getting the Equipment
If you want to add the delicious taste of frozen yogurt to the menu in your restaurant, then you are going to need a Frozen Yogurt Machine
. Don't let this prevent you from adding some serious value to your restaurant. These machines will pay for themselves in no time at all. The only problem that you will have is trying to choose the machine that would be the best fit with your restaurant. The Choices
Choosing the right machine will really depend on what you want to serve your customers. You can choose from smaller bar top units that will make it easy for anyone working the bar to serve a tasty treat, or you can create a self-serve island and let your customers help themselves to this tasty frozen treat. You also have the choice of a machine that will mix the yogurt and serve up a really unique tasty treat. As you can see, there are plenty of great Frozen Yogurt Machines
to choose from. It is only a matter of choosing the perfect fit for your restaurant. Where Do You Buy?
This type of machine is not available from your local supplier. You are going to need to order this through a special vendor or the manufacturer themselves. Just do a quick search on the Internet to find plenty of vendors, distributors and manufacturers.
Hello friend! Good to see you again here!! I am here today going to share with you all about an online site called Springer Mountain Farms
that can be found at springermountainfarms.com. Springer Mountain Farms is a business that has been raising chickens for nearly five decades. The founders of the springer mountain chicken embark on raising and selling chickens five decades ago in the hills of Northeast Georgia. In spite of these modest beginnings, they had a big vision to make a company established on strong principles and close associations in the society. It establishes in the company of its growers’ dedications to raise the poultry devoid of hormones, or steroids. This is the reason why these Springer mountain farms chicken tastes really good.
The entire care and awareness given in the production method is the raison d'être Springer Mountain Farms was the primary creator of poultry in the country that is “American Humane Certified”. Vet docs are on-farm to make sure that the poultry is in good health. And the soil is analyzed for the dregs, prospective surfeit, as well as any ecological blow on animals. On-staff experts moreover repeatedly carry out ecological assessments to meet up and surpass EPA principles meant for ecological fortification. The corporation presently provides work for 4,500 permanent employees as well as a small number of part-time staff at its business in Northeast, Georgia, to maintain the health of the birds. Their chickens are all natural that means they are raised without any kind of antibiotics or growth stimulants. These wonderful chickens are raised with only natural vitamins, minerals and ever fresh mountain water. They put into effect the huge care in everything they do to raise the real healthy chickens. Just log on to http://www.springermountainfarms.com/
and try these wonderful Springer Mountain Farms chicken now!
WHAT DO WE NEED:
-shallot or onion to taste
-virgin olive oil, salt, pepper
Make a sauce with shallots and a little olive oil, add the tomatoes well drained and seasoned with salt, pepper and a little chili and leave over low heat until the tomatoes are not get fragmented. Meanwhile, cook the pasta and set aside the remaining water. Place the pasta in the same pan in which you have previously prepared the sauce with the tomatoes. Add cooking water that you kept and also the curry powder. (I suggest you do not go overboard, taste the water as you add the curry to avoid disasters!), Put the drained pasta into the pan with the sauce and pour with the ladle the curry water. When it has acquired the consistency and water in the pan has evaporated ... served it!
WHAT DO WE NEED:
-a box of pastry crust (made from it five roses)
-vegan white sauce (50g margarine or olive oil, 50g flour, 1/2 liter of soy milk)
-tahini (2 tablespoons)
-beans and lentils (cooked)
-muffin molds in silicone
Fry the finely chopped onion in a pan with a little olive oil, add the beans and lentils and saute for a few minutes. Prepare the sauce in a saucepan according to the traditional method (started putting on the heat the butter and flour, stir and when you create a pasty mixture started to pour the milk little by little while continuing to stir). Once the sauce is ready, just add two tablespoons of tahini and stir thoroughly. Take the muffin molds and lining the inside with the pastry crust that you have previously cut into circles (the dough should be plenty so that you create the folds on the sides of the mold so as to create the '"effect rose"), at the bottom of the stencil put, in order, the beans with lentils, white sauce, a curl of tomato paste and a pinch of sesame seeds. Set at 180 ° until the pastry crust is golden.
And inevitably change the dishes, ingredients, and cooking in the forms. I love this season with its colors, smells, vegetables, fruits, hot new recipes to wrap .. In my house, the rabbit is one of the foods that you put on, just as you would with a feather duster, then start it again with the arrival of the first cold ;-)
Its meat that I love to cook and I always try to prepare with bases that highlight the delicacy and softness.
No all the rabbits are the same, be sure to buy the right one. Choose a young rabbit, weight ranging between 1 kg and 1.500 kg. Has pink flesh, fat white compact, and offal fresh with no stains, small teeth. The taste, well that all depends on what he ate while growing up. In However once purchased clean it well and let it "hang" in the fridge for at least two days, this will make the meat tenderer. If the rabbit is young it is certainly better. In fact, it will be fine for slow cooking to prepare terrine or pate.
It would cook too stringy and tasteless. That's why I made using saffron Cascia, a gift from my friend Sara. cherish it as a gem ;-))
Hossenfeffer (Rabbit meat)
1/2 teaspoon saffron threads (put them in a glass of water to 3/4 of an hour)
5/6 sprigs of thyme
2 stalks of celery
1 red onion
1 ranetto sage
1 clove of garlic
1/2 cup dry Marsala wine
Extra virgin olive oil
ground pepper to be added after cooking
Pour the oil in a frying pan sauté very well the rabbit pieces, browning occurred only add the finely chopped vegetables and herbs and let it go well together add the Marsala and half water saffron (stigmas keep aside) let to a boil, lower the heat and cook, if the liquid gets too dry, add a little at a time, the remaining water, after about 45 minutes, remove the rabbit from the pan to keep warm, turn the heat simmer to reduce the bottom, put the pan and coniglo cook.
Last weekend, a friend of mine showed me an episode of Cupcake Wakes. This is a reality-based competition program based on delicious yet creative and professional looking cupcake offerings. It is hosted by American actor and entertainer Justin Willman, and has been airing on the Food Network since June 2010. Per episode, there will be three rounds to test the taste, presentation, and time management abilities of four hopefuls.
In the episode that we saw, Corner Cupcakes, Luli Tuli Cupcakes, Sweet Retreat, and Cupcake Royale went head on to have their cupcakes served at the World Series of Poker
in Las Vegas. WSOP is an annual series of live poker tournaments among pros as well as qualified enthusiasts from online gaming sites like party
poker. I was a bit surprised to see the number of WSOP participants who had their break in sites like these. It turned out, per my research, that participating in Party Poker provides the kind of training which can be applied in live matches. Moving forward, world champion poker player Annie Duke joined Cupcake Wars regulars Candace Nelson and Florian Bellange on the judging table.
Here is the winning recipe of Corner Cupcakes: Cupcakes:
9.6 ounces cake flour
4 teaspoons baking powder
1 cup coconut milk
1 teaspoon coconut extract
1 1/2 cups sugar
4 egg whites
3/4 cup butter
3/4 teaspoon salt Lemon Curd:
1 cup lemon juice, freshly squeezed
4 lemons, zested
1/2 cup butter, melted
1 cup sugar Lemon-Coconut Buttercream:
1 teaspoon lemon extract
1 lemon, zested
1 teaspoon coconut extract
8 ounces (2 sticks) butter
1 pound powdered sugar, sifted Toasted Coconut:
1 cup shredded coconut
To make the cupcakes, preheat the oven to 350 degrees F. Prepare a muffin pan, and line it with 15 regular-size cupcake liners.
Sift the baking powder, cake flour and salt in a medium bowl; whisk together thoroughly.
In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl; set aside.
Using the paddle attachment this time, cream together the butter and remaining 1 cup sugar. Don’t forget to scrape down the sides of the bowl while in the process. Add the flour and coconut milk, alternating between the two, beginning and ending with the flour.
Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
Fill each cupcake liner two-thirds full, and then bake until the cupcakes are baked through and their tops are golden. This takes about 25 minutes. It is important to rotate the pans halfway through the baking process.
To view the rest of the poker-inspired cupcake recipe, visit the site of Food Network
We continue with a bit of music ;-) Too weird, but since it's called guitar ;-)
No you use a pick to play it but a rolling pin .. Joking aside, you'll see that I speak the guitar Abruzzo. In Abruzzo homemade pasta is an ancient tradition.
The homemade pasta has always given me an incredible charm; you want to touch the dough on your hands, either because it is a process so eclectic! When I have time, I like to experiment, as always, but the disdain classic preparations, here I am left to take the beautiful piece of pumpkin given to me by a friend, who has a beautiful garden where he grows a variety of incredible pumpkins !
The imperia works well in this case because the 'dough should be wet and soft (sticky), when it passed to the die inevitably crushes (just cut it by hand with a sharp knife). The important thing is to squeeze the pumpkin very well, I have kept after school for 24 hours, I put it inside a cotton bag (maybe a cloth) clean and washed without detergent.
Here you will arrange meal as this depends on the humidity of the same and pumpkin once squeezed. I used whole wheat flour!
1 or 2 eggs
300 ml fresh cream
2 tablespoons milk
1 hg of parma ham
1 drop of mustard oil (be careful because it is very strong)
extra virgin olive oil
Prepare the dough. Cook the pumpkin in the oven and then put it to drain. Once ready mix with egg and flour and a pinch of salt, you get firm dough, soft but sticky. Pull some sheets that are too thin and switch to guitar or cut with a knife, put to dry a bit.