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Five Alternatives to Wheat Flour
January 26, 2012
•Abraham Nord
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Sacramento
• 0 Comments
Whether following a strict gluten-free diet because of symptoms related to celiac disease and gluten sensitivity or because of a low-carb Paleo or Atkins-style diet, you may be one of millions of Americans looking for alternatives to wheat flour. The California culinary community has fully embraced the gluten-free movement by making gluten-free choices available in grocery stores, restaurants and schools.
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How to Conquer Post-Workout Cravings
January 12, 2012
•Abraham Nord
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Sacramento
• 0 Comments
If you hit the gym hard and rev up your cardio workout only to step off the treadmill and think, “what’s for dinner,” you are not alone. In much the same way people crave salt and water to replenish the things which have been lost while sweating, many often crave food. Truth be told, these post-workout cravings may just be strong enough to prevent weight loss even though you are working overtime to burn those calories. With all the wonderful Sacramento culinary options out there, it’s easy to get carried away. Here are the “whys” and “hows” for recognizing and avoiding this common unwanted side effect of cardio workouts.
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How to Braise Meats and Vegetables
December 19, 2011
•Abraham Nord
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Sacramento
• 0 Comments
Le Cordon Bleu alumni will recognize braising as a wet cooking technique in which the main ingredient is seared in fat and then simmered in a cooking liquid on low heat in a covered pot. Cooking times are normally longer than two hours and result in moist and tender dishes with full, robust flavors. Braising is typically done in a Dutch oven, crock pot, or pressure cooker. Foods may be braised in an oven or on a stove top.
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The History of Christmas Pudding
December 9, 2011
•Abraham Nord
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Sacramento
• 0 Comments
It may have it roots in way to preserve excess meats for consumption during the winter, but the traditional English Christmas pudding has long since surpassed its utilitarian roots for its role as the festive end to an English Christmas dinner. Look for a cooking school in California that will teach the techniques to make this ancient but delicious Christmas treat.
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Bounce That Cranberry and Other Surprising Culinary Techniques for Efficient Food Preparation
November 16, 2011
•Abraham Nord
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Sacramento
• 0 Comments
Okay, chances are if you walked into the kitchen and caught the chef bouncing a cranberry across the counter you might be asking yourself, “Okay, where exactly did this guy go to culinary school?” Believe it or not, tricks of the trade, like this one, are often a fast and easy way to tell that food is ready to eat …even if they seem a bit unconventional. In the case of the cranberry, if it bounces at least 4 inches high it means that the berries were picked at just the right time and the berries are at their prime. Weird, right?
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5 Tips for a Spectacular Turkey
November 10, 2011
•Abraham Nord
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Sacramento
• 0 Comments
Few foods create such memories of home and happiness than a roasted turkey. This centerpiece of most Thanksgiving dinner tables instantly brings back warm thoughts of crisp November afternoons, gathering families, and the wonderful taste of a meal cooked with love. Yet, with all of this joy and nostalgia, few meals produce as much anxiety as that same roasted turkey. The pressure to get it just right and preserve memories for future generations piles up on both experience and inexperienced turkey cooks alike.
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How to Carve a Frightening Pumpkin
October 27, 2011
•Abraham Nord
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Sacramento
• 0 Comments
Every year as the air turns cool and the leaves begin their colorful transformations, thoughts turn to tricks, treats, and things that go bump in the night. Halloween is a holiday full of fun for all ages. One of the best parts is the carving of Jack O’ Lanterns. These ultimate symbols of Halloween began as a way to scare off the ghosts and devils that are said to prowl the earth on All Hallows Eve. Today, however, they’re just great way to add some frightful fun to our most chilling holiday.
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Pumpkin Ice Cream and Other Unusually Tasty Treats
October 4, 2011
•Abraham Nord
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Sacramento
• 0 Comments
When fall comes around each year, it seems that most of us end up entertaining on a more regular basis. While desserts like apple and pumpkin pie are fabulous traditional staples of the season, they can get a little humdrum after a full season of holiday feasting. This year, break away from the norm. Whether having your own harvest season get together, or bringing a dish as a guest, here are three different options that we think will set you apart from the rest. Soon friends and family alike will be asking, “Have you ever thought of pursuing a culinary career?” Don’t worry this easy-to-make list can be our little secret.
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Root Vegetables: Out of Sight, But Not Out of Mind
September 26, 2011
•Kristie Colby
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Sacramento
• 0 Comments
Before the days of South American produce filling grocery store shelves in the dead of winter, root vegetables were just about the only produce available in most parts of the country. Whether purchased or grown at home, root vegetables got families through the winter until more delicate produce became available in the spring and summer. Most homes even came complete with root cellars, where root vegetables like onions and potatoes were stored along side canned preserves and pickled vegetables.
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Corn on the Cob: The Star of Your Labor Day Picnic
September 2, 2011
•Abraham Nord
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Sacramento
• 0 Comments
As summer races to its end, we finally get to have some of those delicious later summer fruits and vegetables, including melons, pepper, and tomatoes. One of the biggest treats, however, is fresh, sweet corn on the cob. Whether you like to eat it straight from the cob with a little butter, salt, and pepper or you prefer to use it in your favorite corn salsa recipe, corn on the cob is a delicious treat that is worth waiting all summer for. No matter your preferred culinary technique, your Labor Day Picnic will be more delicious with several ears of fresh corn on the cob.
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