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  • The Tiramisu Cake

    Today Tiramisu is the most popular of Italian food desserts. It graces the menu of nearly every Italian food restaurant. However, its rise to fame has been meteoric; it wasn't even invented until the 1970's in the Veneto region of Italy. It didn't even gain widespread popularity until the early 1990's. It is a unique blend of ingredients that separately seem to not go together at all. However, when correctly blended together they form one of the treasures of Italian food. The first ingredient is Mascarpone cheese. This cheese has very deep roots in Italian food. It was made as far back as the 13th century in the region of Lombardy. This cheese is concentrated milk cream and has a very high fat content, getting up to seventy-five percent. It is a smooth and creamy cheese. Traditionally it has been considered to be more of a winter dish and therefore…

  • How to Make Authentic Mexican Ceviche

    When I mention the word “ceviche” to people I am usually questioned, “what the ___is that?” After they taste my recipe for true Mexican ceviche they are begging me to teach them how to make it. First let me explain why I call it authentic Mexican ceviche. So what is it and how do I make it? Well, for starters there are several different types of ceviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun. The recipe is the same regardless of the meat you choose so let me begin. For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes,…

  • Braising 101

    The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat. For braising, foods are slowly cooked in a relatively small amount of liquid in a covered pot on top of a stove or in an oven. This is closely related to stewing, although with less liquid and bigger pieces of food, usually. Large saucepans are ideal for braising. The versatile Dutch oven is my favorite and can be used on top of the stove or in the oven. Contrary to the general rule that healthful foods should be prepared as close to mealtime as possible, braised dishes are often times better when prepared the day before. This waiting period allows the flavors to meld. In addition, when these dishes are refridgerated, any fat forms on the surface allowing easier removing when reheating. How to Braise Start with sturdy cuts of meat…

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