TOFU 101 Tofu or bean curd or soybean curd is produced from condensed soy milk through a process similar to cheese making. There are five types of tofu: silken, regular, firm, extra-firm and super-firm. Silken is the softest type of tofu that has a similar texture to a young white cheese. Firm tofu is closer […]
BLUE CHEESES & MORE Are you a blue cheese love or hater? How do you feel about Gorgonzola and Stilton, two of the most famous blue cheeses of the world? Did you know that there’s a PDO Greek cheese with a pungent, spicy flavor, made in most Cyclades islands, and especially in Mykonos called kopanisti? […]
Savoy cabbage is a cruciferous vegetable named after the Savoy region in France, where it’s believed to have originated. It’s a versatile cabbage that even though it isn’t as crunchy as the green cabbage, it keeps its texture when cooked. It has a full flavor and can be enjoyed raw, cooked, pickled and roasted as […]
CARNAROLI 101 Carnaroli is considered the best rice option for a risotto, as it has a larger grain and holds its shape better than Arborio. It’s considered the “king” or risotto rice and it’s Northern Italians’ favorite type of rice. It grows in Novara and Vercelli in Northern Italy, a region where some of the […]
This Kale & Cabbage Slaw with Dried Fruits, Seeds & Nuts is an easy, tasty and nutritious salad! Dried fruits, almonds and nuts add both flavor, texture and a lot of good nutritioun to this easy salad. Acai berriesGreece in the last few years, are loaded with antioxidants and contain many trace minerals and plant […]
VARIATIONS: This recipe works with many different apple varieties. Two of the best would be Gala, Braeburn and Fuji. Gala is the most popular apple variety in the US and they are firm, tangy and sweet. Braeburn apples are crisp, sweet and zesty and Fuji are firm, juicy and sweet.
WHITE VS BROWN RICE: Even though the milling process removes the rice’s husk, bran, and germ, it’s artificially fortified with nutrients. It’s also polished so it appears to be more palatable. On the other side, brown rice is a whole grain thus it’s richer in nutrition as a whole. The key difference between these two […]
HOW TO COOK QUINOA : First, you rinse the quinoa for at least 30 seconds, and you drain it well. Then add it to a pot with water over medium-high heat. When it reaches a boil, reduce the heat and let it simmer for about 15 minutes. Remove the pot from heat, cover, and let […]
HOW TO PREP FRESH BROAD BEANS: The first step is opening the pods and taking out the beans. Then you need to remove the bean skins -as they tend to be tough. Since peeling them out can be challenging, blanching them first makes it much more manageable. You just need to blanch them for 3 […]
HOW TO BOIL EGGS TO GET A SOFT, CREAMY YOLK: Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and start your timer. If you’re just cooking a couple of eggs, five minutes is perfect for a runny yolk. Cool the eggs slightly by […]