Archive for October, 2009
Pumpkin Cardamom Soup from Chef Franck Salein
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This beautiful and simple pumpkin soup features a hint of cardamom, and the end result has the delightful appearance of a cup of cappuccino. This chef recipe video is brought to us from our friends at Gourmandia, and features French Chef Franck Salein and a translator. Chef Franck is from Les Sources de Caudalie, a gorgeous four star hotel, vino-therapy spa (hot springs infused with grape vine minerals!), and a gourmet restaurant located in the Bordeaux region of France.
Read on for the video and the recipe Read More→
Culinary Tips: How to Cut a Pomegranate
Posted by: | CommentsOne of the wonderful reasons to celebrate Autumn and early Winter is because of the arrival of pomegranates into our stores and markets. Grown throughout the world, in the US our pomegranates typically come from California and Arizona, and are in season from October through January.
The tangy and sweet culinary gem is the basis for so many delicious Fall recipes, but cutting open the fruit the wrong way can cause your kitchen to look like a gory crime scene! Before we were in the know regarding the proper way to cut open a pomegranate, we had several frustrating episodes of splattered staining ruby red seed juices throughout our walls and kitchen appliances. Today we are thrilled to share this video featuring Chef Akasha from Akasha Restaurant in Culver City, CA, demonstrating the correct way to cut and disassemble a pomegranate.
Key tips from the video:
- Using a sharp chefs knife, cut of the crown about a half inch from the top.
- Slice the sections through the white membrane. (we do this part in a bowl under water to avoid a mess)
- Separate the seeds in a bowl of water, and the membrane will float to the top as the seeds (aka arils) will sink to the bottom of the bowl.
- Strain the seeds removing any remaining membrane pieces.
And here are several delicious (and antioxidant packed!) pomegranate chef recipes to inspire you:
- Cinnamon French Toast with Pomegranate Apple Compote from Chef Akasha
- Poached Pears with Pomegranate Gelato from Chef Jake Linzinmeir in Telluride Colorado
- Pear Salad with Blue Cheese and Pomegranate Honey Dijon Dressing from Chef Michael LeClerc, 350 Main in Park City, Utah
- Pomegranate Cherry Chutney over Grilled Pork Tenderloin, Chef Kent Rathbun in Texas
- Seared Scallops with Pea Shoots and Pomegranate Buerre Fondue from Chef Roland Passot, La Folie in San Francisco, CA
Mario Batali’s Fettuccine Rigate with Pancetta and Peas
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This one is a must see! Chef Mario Batali cooks on the Late Night show with Jimmy Fallon in this amusing video recipe for a delicious Fettuccini rigate pasta with garlic, pancetta, peas, mint and Pecorino Romano cheese. (Meaning “striped” in Italian and pronounced “ree-GAH-tay”, rigate is a type of penne pasta, tube shaped with diagonally cut ends, however unlike traditional penne, rigate has a ridged surface rather than smooth. Feel free to use traditional penne if you wish!). View Mario’s written recipe here.
Mario is participating in Barilla pasta’s “Share the Table” which is a program that helps to “improve the time you spend with your family around the table”. Register here, for expert advice on why family dinners are important, more pasta recipes with photos, and your “Guide to Making Family Dinnertime More Meaningful,” with exclusive recipes from Mario Batali. And for each person who promises to “Share the Table,” Barilla will donate $1 to Meals on Wheels Association of America.
