August 27 is National Pots De Creme Day

Originally posted on Foodimentary - National Food Holidays:

Pots De Creme

Time to study another French sweet!

Here are today’s five thing to know about Pots De Creme

  1. Pot de crème is a loose French dessert custard dating to the 17th century.
  2. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served.
  3. It is usually looser than other custards, flans, or crème caramel.
  4. Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate.
  5. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks.

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Today’s Pinterest Board : Pots De Creme

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Today’s Food History

  • 1940 The London production of ‘Apple Sauce’ opened at the Holborn Empire Theatre.
  • 1944 Tim Bogert of the Rock group Vanilla Fudge was born.
  • 1949 Jeff Cook of the music group ‘Alabama’ was born.
  • 1970‘Spill…

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July 9 – Today’s Food History

Terree:

Today is National Sugar Cookie Day
celebrate by making a Dessert Pizza!

Pizza for Dessert

Pillsbury’s Easy Fruit Pizza

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 kiwifruit, peeled, halved lengthwise and sliced
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly
.
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
.
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares.
Cover and refrigerate any remaining pizza.

 http://www.pillsbury.com/recipes/easy-fruit-pizza/a765c571-37d5-4916-8747-e944a923c83b

Originally posted on Foodimentary - National Food Holidays:

National Sugar Cookie Day

Events of July 9

Today’s Food History

on this day in…

1766 Jacob Perkins was born. Perkins was issued the first U.S. patent for a refrigerating machine. It used sulfuric ether compression.

1792 S.L. Mitchell was named as the first Professor of Agriculture, at Columbia College, New York City.

1815 The first natural gas well in the U.S. was discovered by accident, near Charleston, West Virginia. They had been digging a salt brine well.

1850 U.S. president Zachary Taylor died. He supposedly developed peritonitis after eating too much of a new dessert treat, strawberry ice cream, at a 4th of July celebration.

1869 Henry Tibbe invented the corncob pipe. The pipe was made from a white kernel corn that was used to make taco and tortilla flour. (But can you roll a cigar with a taco wrapper?)

1872 John F. Blondel of Thomason (Thomaston?), Maine, patented…

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Two Minute Chocolate Mug Cake

MugCake-UK

 

Two Minute Chocolate Mug Cake
From Lucky Peach Magazine, Issue 3
Makes 1 or 2 servings (depending if you’ll share)

3 tablespoons vegetable oil
3 tablespoons whole milk
1 large egg
1/4 teaspoon vanilla extract
3 tablespoons (20 grams) flour
4 tablespoons (45 grams) sugar
2 tablespoons (10 grams) unsweetened cocoa powder
Pinch salt
3 tablespoons (30 grams) semi-sweet chocolate chips

In a medium sized microwave-safe mug, add the vegetable oil, whole milk, egg, and vanilla extract. Use a fork or small whisk to mix until combined. Add the flour, sugar, cocoa, and salt and mix until combined. Stir in the chocolate chips.

Bake in the microwave on high for two minutes. Serve immediately.

I’ve also included a version from the UK courtesy of BBC Radio 2 (metric equivalents included) picture courtesy of WritingOurWayHome.com blog
[Note: this one differs slightly from David Chang's recipe by using 4 tbs of self-rising flour microwaved at 3 minutes, as opposed to David Chang's 3 tbs of regular flour and microwaved at 2 minutes.]

Ingredients
4 tbs / 45g self-raising flour
4 tbs / 55g caster sugar
2 tbs / 17g cocoa powder
1 egg
3 tbs / 43 mls milk
3 tbs / 25 mls sunflower oil
3 tablespoons chocolate chips (optional)
A small dash of vanilla extract
1 large coffee mug
Double cream or creme fraiche – optional for serving (it’s not the same without cream…..)

* Add dry ingredients to the mug, and mix well. Add the egg and mix thoroughly.
* Add the milk and oil – mix well (don’t forget the corners / edges of the mug).
*Add the chocolate chips (if using) and vanilla extract, and mix again.
* Put your mug in the microwave and cook for 3 minutes (in a 1000 watt microwave). The cake will rise above the top of the mug, don’t worry it’s supposed to! Allow to cool a little, tip out onto a plate.
* Serve with fresh double cream, crème fraiche or custard. Serves two.
* EAT and enjoy!

Don’t Miss the Next Big Culinary Wave to Hit America!

The Modern Mexican food chefs are the next wave to hit the food world, and it’s about darn time. Mexican cuisine, with a few standout exceptions, has been slow to get elevation and recognition. That is unfortunate, because if you look into most restaurant kitchens throughout the country – – no matter what the ethnicity of the restaurant’s menu – – you will see that your meal has been cooked by a Mexican man. Still, we have come a long way from the 1960s frozen ‘Mexican’  TV dinners with processed cheese enchilada, two tubular tamales filled with questionable meat mush, flavorless pinkish-orange Mexican rice, bland refried beans, and pepper sauce.

Swanson Mexican Dinner

Back in the 1970s, Diana Kennedy became the ‘Julia Child of Mexican Cuisine,’ by championing the diversity of Mexico’s regional dishes. She helped raise America’s awareness of genuine, authentic Mexican cuisine beyond Swanson’s TV dinners, Tex-Mex and Taco Bell. In those pre- and early Food Network days, a handful of chefs like Rick Bayless’ “Cooking Mexican” (PBS 1978 – 1979), and Sue Feniger & Mary Sue Milliken of Too Hot Tamales TV series (PBS 1993, Food Network 1995 – 1999) showed how Mexican food could be executed using authentic ingredients and with soigné. More recently, we experienced a wave of Mexican-Korean Fusion by Chef Roy Choi, which ignited the gourmet food truck trend in LA and nationwide.

LatinFestChefs

So now Baja-Med cuisine is the next wave! Don’t take my word for it, simply look back at some episodes of Anthony Bourdain on Travel Channel’s “No Reservations” or “Parts Unknown” on CNN, or Andrew Zimmern’s “Bizarre Foods” on the Travel Channel. This fresh, healthy locavore cuisine is both a feast for the eyes as well as the palate, with its new twists on familiar dishes using not so run-of-the-mill ingredients or combinations. Don’t miss this opportunity to try the food of some of these premiere Modern Chefs of Mexico at this event on Friday September 12, 2014, 8:00 – 10:30 PM! Get your tickets here: http://latinfoodfest.com/benefit/

Dining in Oaxaca: 12 Essentials in Mexico’s Food Capital

Terree:

Since the 1960’s when Diana Kennedy – – the “Julia Child of Mexican food” – – first championed the diversity of its regional cuisines, Americans have been slowly expanding their knowledge beyond Swanson’s frozen Mexican TV dinners and Taco Bell. Scott shares some great info on Oaxacan cuisine, which is known for its delicious moles and use of banana leaves instead of corn husks for tamales.

Originally posted on A Gringo in Mexico:

OAXACA DE JUAREZ, OAXACA – Over 10,000 years ago, small tribes that had hunted and searched for food during the Ice Age settled into the Valley of Oaxaca and a life of farming the grains, vegetables and plants they had previously foraged. Over time, cooking and local food sourcing traditions from the indigenous Zapotec to the Mixtec blended with those of the invading Spaniards in the 16th century.

1. Oaxacan Cuisine: A Bounty of Culture and Taste

Today, Oaxaca is internationally renowned as one of the food capitals of Mexico (along with Michoacán, Puebla and Baja California), its cuisine named an “intangible” UNESCO asset in 2013. From the street, to the market, to the high-end hacienda, Oaxaca’s colorful and varied gastronomic offerings range from street pozole to modern takes on traditional Oaxacan cuisine at foodie restaurants such as La Catedral, Casa Oaxaca and Los Danzantes.

Mercado Benito Juarez, Oaxaca de Juarez, Oaxaca, Mexico Produce at Mercado Benito…

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June 26 – Today’s Food History

Originally posted on Foodimentary - National Food Holidays:

National Chocolate Pudding Day

Today’s Food History

on this day in…

1797 Charles Newbold patented the first cast-iron plow. Farmers had doubts about the effect of the iron on the soil.

1848 The first pure food laws were enacted in the U.S.

1870 The original wooden boardwalk in Atlantic City was built. It was taken up during the winter months, and was replaced with a larger boardwalk in 1880, which was destroyed in a hurricane in 1889. It was rebuilt again, and in 1898 rebuilt with steel.

1910 Roy J. Plunkett was born. He was the inventor of Teflon (Polytetrafluoroethylene) in 1938. The first nonstick cookware using Teflon was sold in 1960.

1949 Larry Taylor of the rock group ‘Canned Heat’ was born. 1959 In Montreal, Queen Elizabeth and President Dwight D. Eisenhower officially open the St. Lawrence Seaway which connects the Great Lakes to the Atlantic Ocean.

1963 President…

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May 25 is National Wine Day

Originally posted on Foodimentary - National Food Holidays:

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Yes, National Wine day is on May 25th!

Did you know…

  1. The longest recorded champagne cork flight was 177 feet and 9 inches, four feet from level ground at Woodbury Vineyards in New York State.
  2. Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.
  3. Chilling tones down the sweetness of wine. If a red wine becomes too warm, it may lose some of its fruity flavor.
  4. The Irish believe that fairies are extremely fond of good wine.
  5. Foot treading of grapes is still used in producing a small quantity of the best port wines.

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Today’s Food History

  • 1789 R.I.P. Anders Dahl. A renowned Swedish botanist, the Dahlia flower was named for him.
  • 1877 Minnesota’s $1.00 per bushel bounty on grasshopper eggs expires. The state had experienced a 4 year grasshopper (locust) plague.
  • 1882 The first frozen mutton…

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