Traditionally, pasta in Italy is made using a method called Al Bronzo and a different type of flour–but does that really make it better?
Blog
ARCHAEOLOGY OF FRUITS & VEGETABLES – Water Chestnut
WHAT ARE WATER CHESTNUTS? At first glance this grass-like plant seems to be a native of everywhere but North America! This plant is actually not a chestnut at all but an aquatic tuber that proliferates in marshes and shallow lakes. Their crisp, white flesh makes them a popular addition in many Asian recipes. Flavor-wise they’re […]
ARCHAEOLOGY OF SEAFOOD – Sheepshead Fish
WHAT IS A SHEEPSHEAD FISH? Up to 2.5 feet (70 cm) in length and weighing around 20 lbs (9 kg), this fish is known by a variety of names. The convict fish, zebra or dreamfish are the most common. With black stripes running down their silver body the convict and zebra references seem obvious. However this […]
ARCHAEOLOGY OF MEAT – kidney (chicken)
WHAT IS A CHICKEN KIDNEY? Also known as an organ meat or offal, their digestive system is a bit different then ours. Chickens don’t have bladders, so any urine produced by the bird’s kidney is excreted by the animal along with the rest of its fecal matter. While rich in vitamins, minerals, amino acids and […]
FOOD FIGHT!! DEADLIEST – Mochi vs. Blowfish
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 7.6 oz from mainland Japan, please welcome Mochi! His opponent, weighing in at 8 lbs from the Sea of Japan, please welcome Blowfish! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Frisee Lettuce
WHAT IS FRISEE LETTUCE? Frisee is actually not a lettuce, but rather a close relative to chicory, escarole and endives. Restaurants love this green, frilly ingredient with its bitter, peppery taste. Both because of the strength of its flavor and cost, it’s usually 1 of several different greens incorporated into most salads. With a green […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Beefsteak Tomato
WHAT IS A BEEFSTEAK TOMATO? As the name suggestions, this is one of the largest and firmest fruits in the tomato family. They can grow up to 6 inches (15 cm) in diameter. Native to Central and South America, they were first introduced to Europe by explorers in the 1500s. Available in red or green, […]
TOP 10 “UNTOUCHABLES” PROHIBITION RECIPES
10. Spaghetti with Walnut Sauce Prohibition was a revolutionary time in American history in which theoretically responsible alcoholism went head to head with the religious beliefs of a Christian minority. Chief among the gangsters of the Prohibition area were Al Capone with his Chicago-based syndicate. His favorite dish was this Sardinian walnut sauce pasta recipe from Cookstr. […]
FOOD FIGHT!! CHEESE – French Comte vs. Swiss Gruyere
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 91 lbs from France, please welcome Comté cheese! His opponent, weighing in at 72 lbs from the cantons Bern, Jura, Fribourg, Vaud, and Neuchâtel, please welcome Swiss Gruyère! LET’S GET READY […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Tomatillo
WHAT IS A TOMATILLO? Also known as husk or baby tomatoes, these beautiful, green fruits have a leafy husk that surrounds them. Originally from Mexico, their resistance to disease has made them popular in the States as well. Lower in sugar then most other tomatoes, they have a tartness that makes them popular in various […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Watermelon
WHAT IS A WATERMELON? This large fruit is actually a member of the gourd family and originally from Africa. Botanically it’s a member of the cucumber family! The sweet, juicy flesh are a popular way to hydrate during the summer. And while the rind isn’t considered edible raw, it’s great when pickled! With over 1,000 […]
TOP 10 “KILLING ME SOFTLY” NIGHTSHADE RECIPES
10. Eggplant Rollatini There is an argument among some in the food community that edible fruits are generally a safer health choice then vegetables, and nightshades are their example. Inflammation, arthritis and diabetes are negatively impacted by the alkaloids (insect deterrent) naturally present in this family of foods. From the website Garlic and Zest comes […]
ARCHAEOLOGY OF SEAFOOD – Skate
WHAT IS SKATE? With a nutty flavor and texture often compared to crab, this cartilaginous fish is a member of the shark and ray family. With a flat, pancake shape, mouth on the underside and eyes on top of their body they have one of the more unusual shapes around. They lay their eggs in […]
ARCHAEOLOGY OF BREAD – Khachapuri
WHAT IS A KHACHAPURI? Also called Georgian cheese bread or Christmas pie, this recipe is traditionally served on January 7th. This pastry is a sinfully delicious recipe that involves melted cheese and a sunny side up egg on top! Yeasted dough is molded into a football shape, and a mix of fresh and older, sharper […]
TOP 10 “NOTORIOUS B.I.G.” JUICY SARDINE RECIPES
10. Fisherman’s Eggs When the rapper Notorious B.I.G. sang about having “Juicy Sardines” for dinner, the man definitely knew his seafood! From the Sophisticated Caveman comes this recipe that has both great photography and sunny-side up eggs to boot! 9. Miso Soup with Sardine Balls No, this isn’t testicle fish soup. From Saveur comes this […]
FOOD FIGHT!! CHEESE – Camembert vs. Brie
Welcome ladies and gentleman to the main event of the week! In the soft-ripened category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 8 ounces from France, please welcome Camembert! Her opponent, weighing in at 6.6 pounds also from France, please welcome Brie! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!! […]
ARCHAEOLOGY OF MEAT – gizzard (chicken)
WHAT IS A CHICKEN GIZZARD? This muscle is the reason why bird’s don’t need teeth to chew their food! Named after the Latin word for giblets, they aid in the digestion process. The gizzard grinds food much like a millstone grinds wheat into flour. This is also the reason chicken’s will swallow inedible objects like […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Buttercup Squash
WHAT IS A BUTTERCUP SQUASH? Much sweeter then most other members of the gourd family, this turban-shaped squash is a popular ingredient among chefs. Round in shape with a green exterior, inside they have orange flesh. Dense but creamy in texture, it’s a popular substitute for sweet potato in many recipes. While the name is often […]
TOP 5 “RAT PACK” RECIPES
5. Joey Bishop’s Rusty Nail This marriage of the Scottish liquor Drambuie and whiskey was invented in the 1960’s at the 21 club in Manhattan. From Esquire comes this recipe that was advertised by the Rat Pack as “the best things happen between 10 pm and 2 am.” Today this expression is a favorite among […]
ARCHAEOLOGY OF BREAD – Crouton
WHAT IS A CROUTON? Much like French toast, croutons are a great way to both recycle stale bread and add some character to your salad! The word itself comes from the French word croûte or crust (as in bread). During Medieval times soup was often served in sops or pieces of stale bread. Today stale bread […]
