Supercalifragilisticexpialidocious That is what i say to this !!!

Supercalifragilisticexpialidocious That is what i say to this !!!
So luv Rhubarb get pickling.

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Supercalifragilisticexpialidocious That is what i say to this !!!

Supercalifragilisticexpialidocious That is what i say to this !!!
So luv Rhubarb what a way to do it

In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds
where all other light is excluded - a practice that produces a sweeter, more tender stalk

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appears in The Divine Farmer's Herb-Root Classic,
Compiled about 2700 years ago

Imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, and becoming known as "Turkish rhubarb".

Later, when the usual route lay through Russia, "Russian rhubarb" became the familiar term.

The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403-05 to Timur in Samarkand:
"The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.

"Sock in the eye" +Stephanie Stiavetti :)
#rhubarb #rhubarbrecipes 

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Supercalifragilisticexpialidocious

Supercalifragilisticexpialidocious
That is what i say to this !!!
So luv Rhubarb what a way to do it

In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds
where all other light is excluded - a practice that produces a sweeter, more tender stalk

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appears in The Divine Farmer's Herb-Root Classic,
Compiled about 2700 years ago

Imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, and becoming known as "Turkish rhubarb". Later, when the usual route lay through Russia, "Russian rhubarb" became the familiar term.

The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403-05 to Timur in Samarkand:
"The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.

"Sock in the eye" +Stephanie Stiavetti :)
#rhubarb #rhubarbrecipes

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Sweet Tater Pie

Sweet Tater Pie

'gredients & 'structions

º preheat oven to 180ºC.
º Boil half a kilo of sweet potatoes in their skins until soft
º Combine 1 cup almond meal, 1 cup self-raising flour and 1 cup of brown sugar with 75 grams of melted butter.
º Press mixture into a springform tin.
º Bake for 10 minutes, remove from oven, cool.
º Rinse potatoes in cold water, remove skins.
º Mash potato with 1/3 cup of honey (or maple syrup - if that's at hand).
º Add 1 teaspoon cinnamon, 1 teaspoon nutmeg.
º Mix one cup of milk into potato mash until smooth.
º Add two eggs, one at a time.
º Bake for 55 to 60 minutes, result should be a bit wet but not liquidy.
º Cool, remove from tin, slice, serve with a tartish yoghurt, more ground nutmeg and cracked pepper.
º Enjoy.

Pinging Paul Pavlinovich as the base of this will work perfect for your caramel slice that I'm making in November.
Pinging Nikki C because #Bluety  and this is my favourite plate - it's the last of six and I keep it at my office so I can have treats at work on blue.
Pinging Ted Ewen because Sweet Tater Pie.

Also, I've started a new collection - Foodz  
https://plus.google.com/u/0/collection/EFKKDB
If you'd like to receive notifications for this collection, please visit the collection, follow it if you have not already done so and then click on the bell icon. Easy. Do the reverse when you're ready.

#Blue   #Bluetiful   #SweetPotatoPie   #SweetTaterPie   #Pie   #Food   #Noms   #Recipe   #Foodz

Angostura bitters

Angostura bitters
Is a concentrated bitters, or botanically infused alcoholic mixture, made of water, 44.7% alcohol, herbs and spices,
by House of Angostura in Trinidad and Tobago.
It is typically used for flavoring beverages, or food.

Example below use of by me
#AngosturaBitters  

Originally shared by Jon “the chef” Hole

Hot Pineapple in a G+ Style
1 Small fresh Pineapple
2oz Butter
2 Table spoons Dark Muscavado  Sugar
1 Lemon zest and juice
Dark Rum  dash ;)
Angostura Bitters  3/4 drops
Dried Rose Petals
Sumac

De skin  pineapple cut into chunks
Fry in all up reduce until taste good and cooked 20 mins more or less
Serve with whipped cream Sprinkle with Rose petals and Sumac

#sweets   #food   #foodies              #21stcenturydigitalfood

Gimme the Theobromides

Gimme the Theobromides
and Flavanols
Chocolate on the membrain ?


Originally shared by Jennifer Manteca

Your Brain on Chocolate

Cocoa has the potential for numerous beneficial effects on the brain.

Chocolate, a fermented extract of the seed pods of the Theobroma cacao plant, is one of the world’s most popular foods. Given the active caffeine, theobromides, and rich number of flavanols in chocolate, it’s no surprise that cocoa has been used as a medicine for at least 3000 years. Could it have beneficial effects on the brain? https://goo.gl/37lUjd

#food   #foodie   #chocolate   #brain  

Don't forget to follow me on Twitter and Instagram!@JenniferManteca
https://twitter.com/jennifermanteca
https://instagram.com/jennifermanteca

The Way of Spices in Food Recipes

Spice

There are three ways to use Indian spices:

By a very insightful comment by

+Rajini Rao  Reproduced here

"Tempering: fry in a small amount of hot oil. Cumin seeds sizzle, mustard seeds turn grey and pop, fenugreek and urad dal brown, curry leaves and bay leaves darken. This is done to flavor the oil before cooking, or sometimes the flavored oil is used to dress the finished dish. The whole spices also add texture to the dish (especially the crunchy dal and mustard seeds).

Flavouring: Dry, ground spices are added during the cooking process. Some are added early, so that their color or flavor permeates the dish. This includes turmeric, chilli, coriander and cumin powders. Some are added late, just before the finish, so that their aroma stays fresh. This includes garam masala which is a mixture of several warm ("garam") spices including clove, cinnamon and pepper corns.

Toasting: dry roast on high heat, taking care not to burn spices. Whole red chillies and fenugreek seeds darken, grated coconut turns a bit golden, and whole spices like cumin and coriander lose their "raw" smell. Typically, spices are toasted prior to grinding them into a dry or wet spice mix.

It is not unusual to use all three forms of spice in one dish! The result is layers of delicious complexity and flavoring" 

Spicy Original music fresh from Galina

Global food:Aberdeen Angus Fillet Steak Delphi

Pan Fried Aberdeen Angus Fillet Steak Delphi

~~~~

Plain boiled Maris Piper potatoes

~~~~

Fried Parsnips

~~~~

Steamed Spring Greens

Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.         

Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest

Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

+Hernâni Magalhães Thank you for recommending

 My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.

Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel. 

I'm hungry for some food, now!!!

Delphi  oracle

Notes    

 Brown sauce:A flavor/sauce introduced to uk

by the Romans

 "Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan."   From Wikipedia

Ketchup

"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia

Original Delphic music by Galina          

By Jon Chef

Jon Chef in the Kitchen featuring Mr Appo

Jon Chef in whites,Marc Sous in dark 2011

One of many Kitchens I host in.Not many words to day!

Live and direct from the kitchen last few days.

Xmas day Bird

Poor Mans Black Velvet ! Champagne on the way so used cider

Dinner Tonight

All washed down with "I listened to the Siren" Red Wine

While all that going on Mr Appo been cooking in his Kitchen cant stop playing this

Me in da hood :)

Sorry could not get this in the mix next time around

"All my music is at home with good old jerk chicken, rice and peas. With a mojito or rum punch on the side,

Oh and plenty of 'greens' ;-) "

Peace and love.

A

WWW.appozone.com

  By Jon Chef

A Winter Menu

My Favorite Cast Iron pan 

Starters

Celeriac and almond soup
~~~
~
Garlic mushrooms with hot onion and juniper bread
~~~
~
Farm dry cured ham with fennel and orange salad

Main coarse

Aberdeen Angus beef stew with blackberry dumplings
~~~
~
Roast Shetland lamb with apple and mint jelly
~~~
~
Smoked fish kedgeree with mango chutney
~~~
~
Spinach and walnut pasty with tahina sauce

Sweets

Rich bread and butter pudding with sweet spices
~~~
~
Autumn fruit salad with thyme and ginger
~~~
~
Mendip cheese and celery with water biscuits
~~~
~

Getting ready

Aromatics for Food and Music Spice,: Saffron

Saffron flower

"As the saffron tints and crimson flushes of morn herald the coming day,

so the social and political advancement which women has already gained

bears the promise of the rising of the full-orbed sun of emancipation.

The result will be not to make home less happy but society more holy"

                 Frances Ellen Watkins Harper,U.S rights advocate 1893

Saffron flower pickers Kashmir

What is Spice:

The name spice is derived from the word species. which was applied to groups of exotic foodstuffs in the Middle Ages.The need to supply European markets spurred explorations, culminating in the extraordinary voyages that resulted in the discovery of the New World and demonstrated that the globe could be circumnavigated by sea. The fabled Spice Islands of Indonesia became the site of horrendous colonial practices by competing European powers. The desire to control spice sources took the British to India, the Portuguese to Brazil, the Spanish to Central and South America and to the Philippines, the French to Africa, and the Dutch to Indonesia. However, each country feuded with others to establish a monopolistic control over the spice-growing regions and the major trade routes.

 Indeed, the term spice could include chocolate, coffee, kola nuts, tea, wine and olive oil, since these mouthwatering delicacies are generally imported from tropical or sunny countries into the more temperate countries of northern Europe and North America to give a zestful taste to food products and beverages.

Interestingly Iran grows 97.3% global mass of Saffron.How do the USA have much Saffron to cook with due too import/export ban with Iran ????? 

Saffron, Zaafaran,Azafrán, केसर, ज़ाफ़रान.

Saffron crocus

I love too cook the classic  bouillabaisse (Fish soup/stew)

essential ingredient being saffron.After picking fresh Chanterells which are a saffron color i made the other day

Chicken,chanterell and Saffron Galina which can be found 

here

Scallops with Saffron Puff Pastry 

Iranian Pure Saffron

Saffron is rather unique among spices in that its main aroma and colour components are water-soluble; therefore, the stigmata may be soaked overnight in water, filtered and the water then added,. Another method is preferred in Persia and India: The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to biriyanis or sweets. Using the dry spice  directly for cooking is not favourable, as it releases its fragrance too slowly, and prolonged cooking should be avoided for loss of aroma. Thus, it is best to prepare an extract with cold liquid and add that extract to the hot foods.

                

                     To finish a Saffron sunset,  

By Jon Chef                                                                                

Food for music Chanterelle Chicken Galina

Food for music

Menu

To the Kitchen:

Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page  here for more information on Chanterelle wild mushrooms

Recipe:           Chanterell Chicken Galina

Chicken breast(Cut into strips)

Onion

Chanterelle mushrooms

Double Cream

Saffron  (Soak in a little hot water)

Sea salt

Fresh Ground black pepper

White wine Splash ;)

1. Saute (Fry) chicken till golden brown add chopped onion,sliced chanterell mushrooms
2. Add white wine,saffron liquor and cream and a little chicken stock
3. Salt and pepper,cook until not too thick
4. Serve with what ever you like for me rice and some fresh green vegetables

Omit chicken for vegetarian.         Bon Appetit !!!!

   

Dessert coming soon            


By Jon Chef








Some great original music from sound clouder Galina