Culinary school was just the beginning of Chef Seeto’s higher education, he continued on to receive training in nutritional medicine, and he is a proud member of the Australasian College of Nutritional and Environmental Medicine.
Chef Seeto shares his technique for a comforting warm beverage perfect for morning or evening, in this healthy herbal tea recipe featuring superfoods turmeric and ginger. Odd as it may sound, give it a try! We are hooked and have been drinking it for the past 3 nights.
Like and follow Chef Seeto’s Facebook page for more nourishing fresh recipes, many of which are gluten and dairy free. Thank you (Vinaka vaka levu) Chef Seeto!
Chef Lance Seeto
Makes 2 large mugs
4 cups of water
1 knob turmeric, peeled and sliced (A knob refers to an arm of the root. Alternatively, you could use 2 tbsp ground turmeric)
1/2 knob fresh ginger (or approximately 1 tbsp) , peeled and sliced
Half of a lemon, juiced
Raw honey to taste
Bring the water to a boil in a saucepan, add the ginger, turmeric, and juiced lemon. Cover and reduce to a simmer for 10-15 minutes, whisking occasionally. Strain the tea, and add honey to taste.
Feel free to adapt this recipe as you wish. We’ve been drinking it unstrained, with microplane grated ginger and turmeric instead of sliced. Also if you prefer a more creamy chai type tea, you can use warmed coconut or almond milk instead of water, and add ground cinnamon. Enjoy!
Summer is almost over! We have one day left before the Autumnal Equinox on September 22. As we embrace the season’s end, we present to you a deliciously simple coconut gelato recipe from Pastry Chef Meredith Kurtzman of Mario Batali’s Otto Restaurant in NYC.
“Since it’s less fatty, we add stronger fresher flavors” says Chef Meredith of gelato vs ice cream. This recipe can be adapted to your creative heart’s desire. In lieu of the coconut, you could alternatively make:
- Vanilla Gelato: add one split vanilla bean to the warm milk, and top the finished gelato with a drizzle of olive oil and a pinch of sea salt
- Hazelnut Gelato: roast 2 cups of hazelnuts in a 325° F oven for 1 hour, grind them and add to the warm milk.
2 cups of dried unsweetened coconut
1 quart of milk
10 egg yolks
1 1/2 cups of sugar
1/2 cup of heavy cream
A pinch of salt
Toast the coconut in a 250 degree oven for 10-15 minutes.
Heat the milk in a saucepan. Add half of the sugar and bring to a simmer. Steep the coconut (or alternative ingredients) for 30 minutes. Whisk the other half of the sugar with the egg yolks in a heatproof bowl. Add the milk to the eggs, gradually so the eggs don’t cook, then return everything to the saucepan.
Gently cook, over low heat, stirring constantly until steam begins to rise. Add the salt and strain the mixture into a bowl.
Chill this custard by placing the bowl in an ice bath and then refrigerating it for at least 6 hours. Follow the directions for your home ice cream maker, OR simply harden in the freezer for an hour or two.
Garnish with a wafer, or pizzelle (Italian waffle cookie) if desired.
Find more delicious recipes from Chef Meredith Kurtzman in the cookbook “Molto Gusto: Easy Italian Cooking” written by our beloved idol Mario Batali.
Because we’re not chumming around with master chefs and epicures 24/7, it can be easy make the error of mispronouncing common food words. We’ve noticed that French and Italian bread terms are often top offenders. So today, our short lesson will teach you how to correctly pronounce several varieties of bread like a champ.
BOULE: The French word for ball, boule is really a reference to a shape (round) rather than an actual type of bread. Because no accent exists over the letter “e”, the e is not pronounced. In French, boule is simply pronounced “BOOL”.
BISCOTTI: This crunchy twice baked biscuit in Italian is typically pronounced “bee-SCOT-tee”. The O in the middle syllable is a soft O as spoken in the word “cot”. Click on the arrow to listen to an Italian female version.
BRIOCHE: This eggy buttery French bread is pronounced several different ways. Americans typically say “Bree-OHsh” with the O as in ocean, while often Europeans say “Bree-OSH”, with the OSH rhyming with “wash”. We defer to Julia Child here, as her way MUST be correct no? Julia says it Bree-OSH, as demonstrated here (listen) , and in this gem of a vintage video, “The Story of the Three Brioche“.
Boom. Debate over!
CHALLAH: This beautifully braided Jewish bread typically served on Sabbath is pronounced with no C at all, “HAH-lah”, and Webster nails it. Listen here.
CIABATTA: This rustic porous Italian bread is pronounced “chuh-BAH-tah”. Click the arrow to listen.
CROISSANT: Many people mispronounce the buttery crescent roll. In French, final consonants are silent. So the “T” is not heard, and it’s properly pronounced “kwa-SOHN”. Click the arrow to listen.
FOCACCIA: This classic Italian flat bread is simple to say: “fo-KA-cha“.
PUGLIESE: An Italian bread very similar to ciabatta, but with a round shape. It hails from Puglia Italy, in the region of Apulia, which is in the heel of the boot. Pronounce Pugliese with a silent G, “pool-YAY-say“.
Keep in mind with all of the above, the pronunciation will often vary by the country region.
Do you have a different version of a pronunciation, or would you like to share another commonly mispronounced food word? Let us know in the comments!