I'm so sorry I haven't talk to you guys in awhile , I've been really busy with the opening team of a new restaurant in St Paul, Minnesota as one of the chefs, but I'll tell you more about that in a different post. So last Saturday I had an opportunity to have a day to myself and I took full advantage of that and went to explore the local farmer's market in St Paul. It's a great market because everything there is truly local within a 50 mile radius of the Twin Cities. There was so much to see and smell and taste! I was only there for 15 minutes before i was making my first trip back to the car to drop off two full bags of spring onions, garlic shoots,new potatoes, bok choy, cilantro and on and on. It was truly a very pleasant experience and it was only my first trip to this particular market and I'll definitely keep going back throughout the season!Read more!
Welcome!!! I am please you decided to view this blog and I vow to do my best to keep you updated on what's going on as it concern the Food Of Love way of life, however I need your input so don't be afraid but jump right in and share you experiences! Food Of Love has been my cause for quite sometime and I'm learning more everyday, please join me in continuing to inform and sustain this great Movement!
Featured Chefs - Mark Gaier and Clark Frasier
Summer Winter welcomes the talents of Chefs Mark Gaier and Clark Frasier who provide the inspiration in Summer Winter's delightfully eclectic New England menu that focuses on using fresh herbs (grown in our own greenhouse) and seasonal vegetables to create a flavorful twist to some New England favorites.
Herb of the Month – Lemon Thyme
Garden thyme is the variety that is commercially dried and it is readily available in supermarkets and specialty food stores. Lemon thyme is rarely seen in its dry form, and this is due more to the lack of demand for it than its ability to keep its flavor when dried. Good quality dried garden thyme leaves are gray-green in color and should not have any pieces of stem amongst them, as these will not soften in cooking and can be most uncomfortable when eaten.
ESSENTIAL KITCHEN EQUIPMENT
A pastapastapasta makermakermaker is a kitchen tool which is designed to facilitate the manufacturing of pastapastapasta; you may also know it as a pasta machine. PastaPastaPasta makers allow people to make a variety of types of fresh pastapastapasta at home, ranging from linguine to ravioli. Many kitchen supply stores carry pasta machines, especially if they have a focus on Italian cuisine, and they can also be ordered from various manufacturers; many models are relatively inexpensive and very easy to learn to use.
Culinary Defined - Braise
Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether or not additional liquid is added