To celebrate ,check out this delicious, easy raw cheesecake recipe I tried from Life is Rawesome! http://lifeisrawesome.wordpress.com/2013/05/03/simply-divine-strawberry-chocolate-cheesecake/
We found a new and interesting product at a trade show recently...Flavored straws. Inside each straw are flavor crystals that are gradually melted into your milk as you drink. Fortunately, it is not overly sweet, making it at interesting treat for children.
Chef Zarate was born in Lima, Peru and one of 13 siblings. He found his passion early in life by learning to cook at his mom's side. After graduating the Institutes de Las Americanas,
he moved to London to perfect his style. Two of his favorite ingredients Aji Amarillas, a Peruvian yellow chile, and quinoa, are put to good use in his Modern Peruvian Cuisine with a twist. He loves integrating French and Japanese techniques and items with traditional Peruvian flavors. He continued with his demo preparing Ceviche with Leche le Tigre and Sea Bass Tiradito and, of course, a lot of lime juice. YUMMY! Recipes below!
Afterward, I had a chance to shake his hand and chat for a few. A very warm and quiet gentleman explained how he has a respect for his native Peru. It was this influence that formed his career along with his large family. He said one thing his mom taught his that was invaluable was...to clean! It was a pleasure meeting this award winning Chef and Restauranteur.
Aarón Sánchez, executive chef and part-owner of the restaurant Centrico, loves to cook with a contemporary twist on traditional American and Latin cuisine. He has appeared on Iron Chef America, ending in a draw, tying with the masterful Chef Masaharu Morimoto. He has also appeared on The Next Iron Chef as a contestant, hosted a tv show and continues to be a guest judge on Chopped on the Food Network. This talented, passionate Chef, and his twin brother Rodrigo, were born in El Paso, Texas. He began cooking at an early age, helping his mother prepare traditional Mexican foods for her catering business. She had the largest influence on him growing up and still continues to in his cooking as he stays true to his roots. By age 16 he was cooking in his mother's restaurant in NYC. at a Masterclass level learning from Chef Prudhomme. He continued through Johnson and Wales University for his culinary degree, and has been blazing trails since. Chef Aarón was kind, passionate, talented, and had a more colorful personality than his food. I asked him what has been his greatest challenge in his career and he stated that loosing his wife due to never being there was difficult. I think we had a collective tear in our eye as he passionately expressed himself. Chef Aarón's culinary demo was so fun and full of flavor. A yummy flavorful salad made with Jicama, love this crunchy nutty stuff, Granny Smith Apples, Zucchini mixed with a lime vinaigrette with mango puree, agave and dijon mustard. He prepared Chipolte love next and set aside. Cod Ceviche was his last demo. Prepared by blending cod and soaking for at least an hour in pure lime juice. Then combine peppers, Chipolte Love and enjoy. So, back to this Chipolte Love. He sates, "This is one of my favorite sauces on the planet, something I’d swim in if I could. And it’s super simple, you roast some garlic and blend it with canned chipotles in adobo, add cilantro, and a little lime zest.
Then, you’ve got a foolproof sauce that I call Garlic-Chipotle Love because it’s a distillation of one of my favorite flavor memories."
1. Preheat the oven to 300°F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
Going to the beach? Beat bloating in your bikini with these foods!
Apple Cider Vinegar
Definitely worth a second look on this day! Cool pic of Nathan's hot dog stand at the Restaurant show.
Everybody knows what a Chicago hot dog is. YUMMY! But Chicago is also home to the francheezie which is?:
You may ask what is Penuche? Well, it is an Italian fudge like candy made with butter, milk and brown sugar. It is lighter than fudge and a little heavier than divinity! Some people like to use it as an icing even and there are "no-cook" recipes out there. I prefer a more traditional recipe:
2 cups Light Brown Sugar
1 cup Dark Brown Sugar
1 cup Light Whipping Cream
3 TB Unsalted butter
1/8 tsp Salt
1 tsp Real Mexican or Bourbon Vanilla Extract (Tahitian is too Floral)
1 cup chopped Pecans
For instructions click here: www.culinaryalchemist.blogspot.com/2009/07/fudging-penuche.html
Chef Thyme Savor is a Personal Chef Service.Claire Vert's creations will delight discriminating palettes! Let us handle all the details, so you have Time to Savor delicious dishes with your guests!