Archive for the ‘The Facts / History’ Category

The Relationship Between Coriander & Cilantro

May 2, 2006 | Posted as The Facts / History at 9:51 am | (2) Comments »

So, what is the relationship between coriander & cilantro?  That’s what I’ve been wondering and I think I’ve tracked down the answer.  The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family:  leaves, stems, seeds & all. However, when speaking of coriander, most are referring to the [...]

The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe

May 1, 2006 | Posted as Recipe, The Facts / History, Tid Bits & News at 11:58 am | (1) Comment »

With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese.  I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share.  “Most cuisines do not [...]

A History of Cumin, The Spice of My Life

April 28, 2006 | Posted as The Facts / History at 10:17 am | (4) Comments »

Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region.  The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white.  The seeds are similar to that of fennel but are smaller & darker.  Cumin seeds are used as [...]

Tom Bridge Reinvents the Welsh Rarebit & Food Network Recipe

April 24, 2006 | Posted as The Facts / History, Tid Bits & News at 11:00 am | Comments »

According to Times Online, a rare invention will hit the eBay market soon, thanks to the master chef & historian Tom Bridge.  Bridge has reinvented the Welsh rarebit and it is not a wee bit rarer at $605 a slice. The Welsh rarebit snack dates from the 18th century and is also known as toasted [...]

A History of Creme Brulee & Trinity College Burnt Cream Recipe

April 24, 2006 | Posted as Dessert Recipes, Recipe, The Facts / History at 9:47 am | (10) Comments »

I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe. Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and [...]