Monday, May 08, 2006

PUNIC APPLE (aka POMEGRANATE)

The fall season brings the harvest of one of the oldest fruits as well as richest in history and folklore: the pomegranate. Once you get past the multitude of seeds, its juice is tangy, sweet, rich and flavorful. This juice becomes the base for sauces and flavorings for drinks, savory dishes, and sweets, while the whole seeds are a simple delight eaten fresh or used as a colorful accent as a garnish.

The pomegranate, a Persian native, is one of the oldest fruits known to man. Originally thought to be native to China, pomegranates were actually brought to China about 100 B.C. by Han dynasty representative, Jang Qian, who also introduced coriander, walnuts, peas, cucumbers, alfalfa, grapes and caraway seeds to the Far East. The Romans called it the Punic apple. The pomegranate made its way to Italy via Carthage (Punic), and therein lies the root of its Latin name, Punicum malum (apple). Its current botanical name is Punicum granatum with Punicum recognizing Carthage as a focal point for pomegranate cultivation and granatum referring to the many seeds or grains in the fruit. Many Italian Renaissance fabrics boasted the pattern of cut pomegranates. Ancient Romans not only enjoyed the succulent flesh of this fruit, they also tanned and used the rinds as a form of leather. Perhaps due to the fruit's princely blossom crown, it has gained distinction as a royal fruit. Chaucer, Shakespeare and Homer have all extolled the virtues of the pomegranate in literature.

It was the Moors who brought the seedy fruit to Spain round 800 A.D. Granada was named for the pomegranate, which became their national emblem. The first pomegranate planted in Britain was by none other than King Henry VIII. The French named their hand-tossed explosive a grenade after the seed-scattering properties of the pomegranate fruit. And in 1791, the special troops formed by the French military to wield these grenades were called grenadiers. Although not documented, the deep red color of the pomegranate pips may have also given rise to the naming of the garnet gemstone.

The pomegranate reached American shores by way of the Spanish conquistadors. The fruit still has not reached the level of popularity in America as it enjoys in the Mid-East, Europe and the Far East, perhaps because of its plenitude of seeds. It is grown in the American West and South with some minor commercial success. Those home cooks lucky enough to have a tree in their yard expound the virtues of this fruit as a casual crop.

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food porn watch

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Friday, May 05, 2006

encyclopedia of spices



encyclopedia of spices


One of the guys asked me about the spice Sumac, because we use it in a couple of dishes at the resturant The link above is a great site. Check it out!!!!!

Sumac
Rhus coriaria
Anacardiaceae

This spice comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency. Many other varieties of sumac occur in temperate regions of the world. In North America Rhus glabra is known for its use in the tanning industry and for its medicinal properties. Also in North Americai is the related Rhus toxicodendron (poison ivy) which can cause a severe skin reaction when touched.

Spice Description: The berries are dried and crushed to form a coarse purple-red powder. The whole fruit appears in dense clusters. Individual berries are small, round, 10 mm (1/4”) in diameter, russet coloured and covered with hairs.Bouquet: Slightly aromatic.Flavour: Sour, fruity and astringent

Hotness Scale: 1

Preparation and Storage: The berries can be dried, ground and sprinkled into the cooking, or macerated in hot water and mashed to release their juice, the resulting liquid being used as one might use lemon juice. Ground sumac keeps well if kept away from light and air.

Culinary: UsesSumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. “The seed of Sumach eaten in sauces with meat, stoppeth all manner of fluxes of the belly...” (Gerard, 1597) A mixture of yogurt and sumac is often served with kebabs. Zather is a blend of sumac and thyme use to flavour labni, a cream cheese made from yogurt.

Too Many Chefs: Posts of the Week

Too Many Chefs: Posts of the Week

Wednesday, May 03, 2006






The 2005-2006 winter season crew in Boca Raton Florida. This Crew Rocked the house all season long. 450-500 covers every night. Plating up beautiful dishes such as these:




I'm a 42 year old chef whose been working in kitchens since I was 14 years old. My first job was a prep cook / busboy in a mom and pop Chinese restaurant in west Miami called Bamboo Garden. Mr Leon, his wife and two daughters ran the restaurant. It was fun times opening my eyes to what happens in the back of the house in a restaurant. Although back then everybody was screaming in Cantonese and half the time they were probably screaming at me or my buddy David and we just didn't know it. Like the time we had an eggroll eating contest and they needed eggrolls to sell to a table. BIG PROBLEM with a Chinese accent was what Mr Leon said.