Category Archives: food and Wine

Rediscovering Julia Child and Making My Own Croissants

I am confident that quite a few foodies will chuckle.  They never forgot dear Julia. Mea culpa,I did. But over the weekend, I rediscovered a few of her older videos.They are very cool!I especially enjoyed how she showed techniques. This one on how to make croissants is a good example. And  happen to love these little devils!

If you have a few moments, enjoy!


The 2018 Basque Culinary World Prize Is Upon Us!

If you don’t know what this is, allow me to inform you

The honor is awarded to a chef who has demonstrated community, environmental or humanitarian change for the better through gastronomy. A prize of €100,000 ($123,333 USD) will given to a project of the winner’s choice. The deadline for nominations is Thursday, May 31 and nominations will be announced on July 2, with the winner announced on July 23.

This will be the third prize awarded.  Here is the jury

This year’s jury who will decide on the winner include Dan Barber, Dominique Crenn, Enrique Olvera, Joan Roca, Yoshihiro Narisawa, Gastón Acurio, Michel Bras, Melina Shannon-Dipietro, Jorge Ruiz Carrascal, Elena Arzak, F. Xavier Medina, Ferran Adrià, Massimo Bottura and last year’s winner, Leonor Espinosa.

Lonor Espinosa?

Image result for Leonor Espinosa

Leonor Espinosa De La Ossa, also known by her nickname ‘Leo’, is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007.[1][2] Espinosa appears regularly on Colombian television, and also runs the restaurants Leo Cocina y Cava and Misia.

Her award was for this

… for her work in promoting Colombia’s culinary biodiversity as well as leading in rebuilding communities from drug wars, said in a statement that winning the prize was a great recognition.

Mad in Madrid for La Croquetta

This quote from “Where the Foodies Go” got my attention

The right place to taste Spaniards’ favourite specialty: la croqueta! You can totally go mad in here, there’s croquetas for all tastes! You MUST try the chorizo and shimp one and the dessert ones (we had tiramisu and lemon pie flavours)!

Here is what the front looks like

Image result for La croquetta MAdrid

But that is not all! The post offers an enormous selection of places in Madrid that you will want to visit … if you like to eat, that is! And the attitude is infectious!

Go for it!

BTW, I have added the above link to my Madrid page above that you can find in “Travel I/M”- There you can find one other reference link from Mashable. I am just getting started on this page – more to come!

And I was so inspired by the idea of croquettes, I will be making shrimp croquettes tonight. I will be “somewhat” following this recipe from Food 52

Sous Vide and Plastic Bags

I love my Anova sous vide cooker. I do not love the idea, though, that using plastic bags with my Anova might be unhealthy. The answer, of course, is to buy silicon bags. I may get around to this, but in the meantime, I still wonder — just how dangerous are those zip-lock bags that I have been using?

BA offers an answer — which is that they are probably ok with respect to the dreaded “BPA”. On the other hand, they may release some other junk that is not great for my hormonal activity.

To sum up — you probably want to avoid using  plastic with

… polycarbonate, which releases the chemical Bisphenol A (BPA). This kind of plastic is found in cling wrap, plastic squeeze bottles, take-out containers, multi-gallon water bottles, and plastic plates.

Other types of plastic bags are ok when it comes to BPA release. They include

… high-density polyethylene, low-density polyethylene, and polypropylene among their ranks. The reason they’re not necessarily “good” plastics is because a 2011 study found that when some were heated, these plastics —in fact, most plastics on the market, including those advertised as BPA free—release non-BPA chemicals that disrupt hormone activity. The amount of chemicals released, however, is unknown.

Zip-locks are made of low density polyethylene.

One last tip

However, you shouldn’t use a single Ziploc bag when cooking in water temperatures above 158°F because the heat can cause the bag to open at the seams and expose your food to the water. Double-bagging with two Ziploc bags will avoid this, or using FoodSaver bags. To be on the safe side, do not wrap your food in saran wrap and then put in the bag—cling wrap is the very bad plastic.

Got that?

The bottom line for me is that I will continue using zipl-locks for the time being while I locate a reasonably priced source for silicon.

Onward … and enjoy!