Know Thy Olive!

// Oct 14th, 2006
Know Thy Olive!
Did you know that there are over 60 varieties of olives? The other day while watching the Food Network I saw one of the chefs in a supermarket of some sort looking for olives. My jaw dropped as I witnessed open containers (buffet style) of olives glistening like a multicolored mosaic of sorts. I had never realized... 
Whole Wheat Bread vs. White Bread - Which One Is Better?
By: Beth Scott Junk food addicts argue with health food nuts, asserting white bread to be the best. The health food nuts retaliate exclaiming about how much better store bought whole wheat bread is than white bread. The battle rages on… On which side of this debate do you stand? For that matter, which side should... 
Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this... 
Culinary Adventures, Inc. by Marilyn Tausend
For me cooking is a way to visit other countries without ever stepping out of my door. I love trying recipes from other cultures, seeing the many variations in techniques and combinations as well as the similarities in how we prepare dishes for those we love. One of my dreams is to take part in the many cooking tours... 
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Island Cooking: Recipes from the Caribbean - Dunstan A. Harris
Island Cooking: Recipes from the Caribbean – Dunstan A. Harris Book Description: In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese,... 
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Cooking Tips From The Pros
From GlobalChefs.com (a culinary online magazine written by chefs) comes the following “Cooking Tips From The Pros”. Cooking With Olive Oil Do not saute (fry) food in good olive oil. High quality olive oils contain small particles from the olives that the oil was pressed from. When... 
How To Choose The Perfect Bread Maker
By: Jeremy Zongker Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with... 
Making Homemade Pasta (excitement and trepidation)
Ever since I read a memoir about homemade noodles in Bridges journal several years ago I have been enthralled by the idea of making my own pasta. Still, I am yet to do so. Why? Mainly intimidation. what if I bomb? What if i make a mess of it aiaiaiai… can you tell I have a perfectionist streak? Recently a channel... 
Strawberry-Almond Shortcakes (San Francisco Chronicle's Top Recipe of 2005)
A generous helping of ripe strawberries and a billowy cloud of softly whipped cream fill these homemade shortcakes, which are easily made in a food processor and have a drop-biscuit consistency. A crunchy textural contrast comes from toasted sliced almonds and sugar crystals that bake on top of the cakes.  Read More →
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Rosemary Polenta Pound Cake (San Francisco Chronicle's Top Recipe of 1991)
The following recipe for Rosemary Polenta Pound Cake creates a finished product, delicately scented with fresh rosemary, with a perfect savory-sweet balance and lovely texture.  Read More →
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• For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes. • When reheating a slice of pizza in a microwave, run the bottom of the crust under the faucet. The water will cause a small amount of steam in the microwave which... 
Bread Baking Made Easy!
By: Beth Scott Dont you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe books picture, but tastes terrible as well? There is no denying that bread baking as with baking anything is a delicate process. Bread baking involves so... 
Should You Bake Your Own Bread?
By: Beth Scott Maybe you’ve never heard it before, but you really should be baking your own bread. Why? I think the number one reason everyone should bake their own bread is that it redeems you from years of bad health and medical bills. How so? HOMEMADE BREAD IS HEALTHIER It is much healthier to bake your own... 
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Thai Chicken Salad (San Francisco Chronicle's Top Recipe of 1986)
This attractive salad from Bruce Cost has a wonderful interplay of bright, balanced flavors. The recipe calls for 1/2 teaspoon Sa-te oil or Chinese chile oil, but you can add a little more, if you like. Cost wrote for the Food section of the San Francisco Chronicle from 1986-1996. He is the author of Asian Ingredients:... 
Sicilian Chicken with Lemon, Mint & Almonds (San Francisco Chronicle's Top Recipe of 1994)
This recipe is from Roving Feast columnist Marlena Spieler. She is the author of “The Islands in the Sun Cookbook,” Beggars’ Banquets: Recipes to Impress Your Friends That Won’t Break the Bank, The Vegetarian Bistro: 250 Authentic French Regional Recipes, Macaroni And Cheese, Jewish Traditions... 
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Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle's Top Recipe of 1992)
The contrasting tastes and textures of cornmeal and fresh corn kernels enrich the following recipe from Georgeanne Brennan. Tasters at the San Francisco Chronicle really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime — even for a light supper with a green salad and French... 
Baking The Perfect Bread
Q. What is the secret to baking perfect bread that is chewy and has a crisp crust? A. These days, excellent bakeries and specialty stores abound, and we’ve become accustomed to wonderful breads with great flavor and texture. Achieving those results at home, however, isn’t easy. This is primarily because... 
Twice-Baked Goat Cheese Souffle (San Francisco Chronicle's Top Recipe of 2000)
This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor.  Read More →
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Perfect Popovers (San Francisco Chronicles' Top Recipe of 1993)
The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking  Read More →
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This moist chocolate cake is overflowing with rum flavoring and raisins. It’s great coated with whipped cream or served hot with custard. That’s homemade pumpkin custard in the picture! 🙂 My recipe makes one 9 or 10 inch tube pan (14 servings). Ingredients: 1 cup water 1/4 cup rum 2/3 cup chopped raisins 3/4... 

Veni Mangé

// Jun 1st, 2006
Veni Mangé (VEN-ee MAR-jay), a Trinidadian creole expression for “Let’s Eat”, sums up the ethos of TriniGourmet.com As a self-taught devotee of all things culinary I enjoy finding new ways to express my own Trinidadian and Jamaican heritages in the kitchen. On these pages it is my hope that I will... 

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