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Archive for the ‘International Cuisine’ Category


 

Here is one of my favorite recipes for Spanakopita – a Greek spinach pie with flaky phyllo pastry.  It  would be delicious served  along with roast lamb and new potatoes for Easter – or at anytime of the year. A dessert made from lemons would be the perfect finish. Spanakopita also makes a satisfying meal with a hearty Greek salad on the side. The Greeks often serve this dish as a snack. 

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            MAY YOUR DAY BE TOUCHED BY A BIT OF IRISH LUCK!

 

Ireland is famous for it’s creamy delicious butter produced by grass fed cows who are said to produce “the sweetest, richest milk in the world.” Irish cows grazing in open pastures are happy cows, yielding superior summer milk that is used for making Kerrygold butter! 

The rains, winds and warming influences of the Gulf Stream contribute to the lush greening of the “Emerald Isle. ” The grass in Ireland grows fast and thick, and is chock full of nutrients. Nature’s abundant green color is said to exist in forty different shades. 

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phillysmall1Les Dames d’Escoffier International to Hold Annual Conference

in Philadelphia – October 1 – 4, 2009 
A culinary, historical and educational extravaganza for the food, wine and hospitality industry – to inspire and energize 

PHILADELPHIA, PA (Sept. 29, 2009) – An exciting program awaits the international membership of Les Dames d’Escoffier International (LDEI) at their annual conference in Philadelphia, October 1 – 4 at The Sofitel Philadelphia.  

The conference program includes pre- and post-conference tours of culinary, historical and cultural highlights of the Philadelphia area. Two highlights are the presentation of the biennial Grande Dame Award to Dame Shirley Corriher of the Atlanta chapter and the celebration of several chapters’ anniversaries. Renowned speakers will address attendees, providing fresh inspiration and knowledge. 

“Unlike other culinary organizations, LDEI’s membership is comprised of primarily entrepreneurial professionals, from farmers to Food Network personalities,” said Suzanne Brown, president of LDEI. “With the composition of our membership in mind, coupled with our challenging economy, the educational seminars this year address the latest issues in food trends, issues, opportunities, and new business ideas.”  

    

Featured speakers include Marion Nestle, Ph.D, Mr. Michael Whiteman, and Marcia Levin Pelchat, Ph.D.  Nestle, the Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University will present the keynote address on Friday, Oct. 2 at 8:15 a.m. on “Today’s Food Revolution: Changing the Way We Cook and Eat from Farm to Table.”  Afterwards, Whiteman, president of Joseph Baum & Michael Whiteman Company and considered to be this country’s leading food and restaurant consultant, will address “After the Downturn Turns Around: Preparing for Change.” On Saturday, October 3, from 11:30 a.m. – 1:30 p.m., Dr. Pelchat, who holds a Ph.D. in Physiological psychology from the University of Pennsylvania,  will discuss “Our Aging Senses and Cuisine” in the Monell Chemical Senses Center. These three speakers’ presentations are open to food professionals for a fee. To purchase tickets for these events, go to http://www.ldei.org.  

   

 

Les Dames d’Escoffier International Chapters

Atlanta · Austin ·  Boston · British Columbia, Canada · Charleston · Chicago ·  Cleveland · Colorado · Dallas · Hawaii · Houston · Kansas City · Los Angeles/Orange County · South Florida · Minneapolis/St. Paul · Monterey Bay ·  New York ·  Palm Springs · Philadelphia · Phoenix · St. Louis · San Antonio · San Diego ·  San Francisco · Seattle · Washington, D.C. 

 

 

 

 

 

 

 

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In February, I attended a winter board meeting for Les Dames d’Escoffier in Washington D.C. The evening we arrived, a lovely dinner was hosted in Georgetown at the home of a local Dame, who prepared a fabulous Persian meal.  

 

 

 

 

The hostess was Najmieh Batmanglij. It was an extraordinary meal and Najmieh was no ordinary cook.  She is a noted culinary historian, chef and teacher, whose cookbooks have established her as a leading authority of Iranian cuisine. Her cookbooks include New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies; Persian Cooking for a Healthy Kitchen; Silk Road Cooking: A Vegetarian Journey (hailed by the New York Times) and From Persia to Napa: Wine at the Persian Table.  

 

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Are you looking for a decadent dessert with chocolate and Irish whiskey to serve on St. Patrick’s Day (or any day for that matter)? Why not try a luscious Chocolate Whiskey Cake?

 
Many Irish like to claim that St. Patrick himself invented whiskey around the fifth century. Traditional Irish Whiskey Cake, served for special occasions, is a moist, rich cake with whiskey, raisins and walnuts. It might be glazed with a Irish whiskey icing or served with an Irish whiskey butter sauce.   Variations include the Chocolate Whiskey Cake, Tipsy Cake and  the Tennessee Whiskey Cake, from the state where I grew up. 

 
The original recipe for the Chocolate Whiskey Cake below is known as LE DORIS and was created by Simone Beck. It appeared in her cookbook, Simca’s Cuisine (Alfred A. Knopf, 1972). For years, I have enjoyed baking this cake for parties, and even turned it into decadent petit fours coated with ganache, a rich luscious chocolate frosting.

 
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Wicklow Lamb with Basil DressingThe Irish eyes are smiling!  And why not, since Irish foods taste so delicious!  Dishes are made with fine ingredients – a constant source of culinary inspiration from Ireland’s rich, fertile farmlands and coastal areas.

 
Irish food is much more than corned beef and cabbage, however delicious those dishes may be. Think of succulent lamb, fresh and smoked salmon, rich butter and cream and fresh rhubarb.  Artisan producers are making foods again according to traditional methods, such as smoked fish, cured meats and farmhouse cheeses.   Potatoes, introduced as a garden crop, have always been popular, whether in a buttery mash with cabbage or kale (colcannon) or in a hearty soup.

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Beer Caramelized Onion and Eggplant Croistini

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Oktoberfest first began October, 1810 as a weeklong celebration of the German royal wedding of the Bavarian Crown Prince Ludwig to Princess Therese von Sachsen-Hildburghausen. At the time, horse races were an important part of the entertainment. The event was celebrated the following year and included an agricultural show of Bavarian foods. Eventually it grew into a two week annual affair.

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Oktoberfest is now a world-famous festival held annually in the fall. German foods, beer tents, folk music, contests and entertainment highlight the festivities. Oktoberfest celebrations are currently taking place throughout South Carolina but read on for ideas to create your own celebration at home.¼br> (more…)

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