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International Food Tasting

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					CCC IFT'06 Newsletter

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These countries were represented at the IFT. Please follow links from

International Food Tasting
CCC Newsletter

taste v. tast·ed, tast·ing, tastes To distinguish the flavor of by taking ... >>> more Enjoy reading! Your International Potluck Committee:

Primer February 2006

Dasha Vandova, Esther Chong. Ildiko Kadar, Jan Ellis, Lora Tsirulnikov, Nauman Islam, Patty Carlson, Randy Pelham, Roel Campos, and adjoining Leon Lunsky

Content:
From CCC's kitchen book (recipes) Food extravaganza Photo Albums Photo Reports from Demo Cooking Links Taste - definition Quotations & Proverbs Why Culinary Education

From CCC's kitchen book (recipes)
[ the longest and most detailed recipes - first, the rest - in random order ]

For recipes with ingredients only please ask the author for directions These black-eyed peas are seasoned three times, producing three quite different effects. First, cumin seeds are sautéed in oil with onion and garlic and left in the sauce to stew. Then cumin and mustard seeds are popped in hot oil and stirred the peas. At the very end, a kind of salsa of raw seasonings is added. If you make this dish a day ahead, prepare the raw seasonings shortly before serving. Ingredients: Peas: ¼ cup vegetable oil; 1 teaspoon cumin seed; 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; 5 plum tomatoes (fresh or drained canned), peeled and chopped; 2 packages (10 ounces each) frozen black eyed peas, partially

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An Adopted American Food
(A history behind a recipe)

thawed; 1½ teaspoons salt; ¼ teaspoon cayenne pepper; 1 teaspoon ground coriander. Raw seasonings: 1 tablespoon fresh lemon juice; 1 fresh green chili, finely chopped; 1 table-spoon finely chopped onion; 2 table-spoon finely chopped fresh coriander (cilantro); 1/8 tsp. salt. Cooked seasonings: 3 table-spoon vegetable oil; ½ tsp. cumin seeds; ½ tsp. black mustard seeds; 3 dried red chilies; 1 garlic clove, finely chopped. Makes 6 servings. Directions: To cook the peas: In a medium saucepan, heat the oil over moderately high heat. When hot, put in the cumin seeds. Ten seconds later, add the chopped onion and garlic and fry, stirring frequently, until the onion turns brown on the edges, about 3 minutes. Stir in the tomatoes and cook for 1 minute. Add the black-eyed peas, salt, cayenne, ground coriander and 2 cups of water. Stir well and bring to a boil. Cover partially, reduce the heat to low and cook until the peas are tender, about 40 minutes. For the raw seasonings: Combine all the ingredients in a small bowl; set aside. For the cooked seasonings: When the peas are tender, in small skillet heat oil over moderately high heat. Add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, after a few seconds, stir in the dried chilies. Add the garlic and when it begins to brown, scrape the oil and seasonings into the blackeyed peas and stir to blend. (The recipe can be prepared to this point up to 1 day ahead. Let cool, then cover and refrigerate. Reheat before proceeding). Mix in the raw seasonings just before serving. top

Ingredients: 4 garlic cloves, 1 1/2 cups (packed) fresh basil leaves, 1/4 cup pine nuts 2 tablespoons extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1/4 cup grated Parmesan cheese (or use readymade pesto to save time), 2 cups cream cheese, room temperature, 2/3 cups goat cheese or use ALL cream cheese, 1 1/3 cups drained oil-packed sun-dried tomatoes, 1/3 cup tomato paste, 3/4 cup butter, room temperature, nonstick vegetable oil spray. Garnishes: Fresh basil (or olives / tomatoes / parsley / pine nuts, etc.) For Pesto: chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/4 cup Parmesan cheese. Using on/off turns, process just until blended, then add 1/3 cup cream cheese and repeat. Transfer pesto to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and white pepper. Spray 6-cup soufflé dish or other bowl with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 1/2 -3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheesebutter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) It will likely be necessary to chill each layer 15-20 min separately as you assemble the torta or the layers will not look distinct and nice. Invert torta onto platter. Peel off plastic. Garnish with your choice. Serve with baguette slices or crackers. Makes 20 servings.

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You can make this up to three days ahead; be sure to start at least one day in advance. You can also prepare two at once using a smaller dish because this freezes well. top Ingredients: 1/2 pound finely chopped pork or beef, 1/4 cup minced green onion, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 4 black mushroom caps, soaked, drained, and finely diced, 1/4 cup finely diced water chestnuts, 1 tablespoon fish sauce, 1 egg, freshly ground pepper, to taste 16 lumpia wrappers (the type labeled egg-roll skins, or homemade) oil, for deep frying. Sweet-and-Sour Sauce: 1/2 cup water or Basic Chicken Stock, 2 tablespoons soy sauce, 3 tablespoons rice vinegar or cider vinegar, 2 tablespoons brown sugar, 2 tablespoons ketchup, dash liquid hot-pepper sauce, 1 teaspoon cornstarch dissolved in, 1 tablespoon water. Directions: Crisp fried Lumpia Shanghai, the Philippine version of egg rolls, are delicious dipped in either a sweet-and-sour sauce or a mixture of vinegar, garlic and fish sauce. Sweet-and-Sour Sauce: In a saucepan combine water, soy sauce, vinegar, sugar, ketchup and hot pepper sauce and bring to a boil Season to taste and simmer 5 minutes Stir in dissolved cornstarch; cook until lightly thickened and glossy. In a bowl, combine pork, green onion, ginger, garlic, mushrooms, water chestnuts and fish sauce and blend thoroughly. Beat egg lightly and add to pork mixture, reserving a teaspoon or so for sealing rolls. Season generously with pepper. Sauté a small piece of filling, taste and adjust seasoning. Spread about 2 Tbsp. filling diagonally across the middle of a wrapper. Roll and seal. Egg rolls may be rolled up to 1 hour ahead of frying. Heat oil in fryer to 350 F. Fry egg rolls a few at a time until golden brown; drain on paper towels. Serve immediately or keep warm in oven. Serve with Sweet-and-Sour Sauce. This recipe for Fried Egg Rolls serves / makes 8. top Ingredients: 2 cups presoaked*) Bob’s Red Mill Bulgar (available at Hy-Vee); 3 cups finely minced Parsley (about 2 large bunches – can use flat leaf Italian); ¼ cup finely chopped Mint (or 4 tsp. Dried Mint); 3 Scallions and tops (1/4 to ½ cup) finely minced; 2 medium Cucumbers, cut into ½” cubes; 2 Tomatoes, cut into ½” cubes; ¼ to ½ cup Celery, diced; ¼ tsp. Black Pepper; ¼ tsp. Ground Cumin; 3 Tbsp. Lemon Juice; 3 Tbsp. Oil (2 Tbsp. Safflower Oil and 1 Tbsp. Olive Oil); 1 tsp. to 1 Tbsp. Vinegar. Optional: Feta cheese crumbles (or equivalent cheese type); 2 Tbsp. Green or black olives; ¼ to ½ cup cooked vegetables such as corn; ½ to 1 ½ cups cooked leftover meats; 1 to 1 ½ head Romaine Lettuce hearts. In a large bowl: Gently MIX together all the ingredients with a wooden spoon, except for the lemon juice, oil and vinegar. Add the lemon juice and vinegar. TOSS and CHILL for minimum 1 hour (overnight is better). Before serving, TOSS again with Oil. Serve separately, or in a mound with Romaine Lettuce leaves arranged like the spokes of a wheel. Sprinkle with the Feta cheese crumbles. Serves 6 *) To presoak Bulgar: place 1 cup Bulgar in bowl, pour 1 cup water over Bulgar, let stand for 30 to 45 minutes, yield 2 cups of presoaked Bulgar. Notes: I like strong seasoning, I double the Black Pepper, Cumin, Lemon Juice and Vinegar. The Middle East version would also double the Parsley and Oil. Bob’s Red Mill provides for a crunchier

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consistency as you do not boil it. Krusteaz ALA cracked wheat bulgar is another brand must be boiled, resulting in softer consistency. top Ingredients: 1 1/2 lbs ground venison or ground beef, 1/2 lb ground pork, unseasoned, 2 teaspoons salt, 1/2 teaspoon pepper, 2 eggs, 1/3 cup finely chopped onions, 1/2 cup heavy cream, 2 cups dry breadcrumbs, 1/2 cup melted butter Creamy Dill Sauce: 1/2 cup butter, 1/4 cup flour, 2 cups chicken broth, 2 cups sour cream, 2 teaspoons dried dill weed, 1/2 teaspoon allspice, salt, to taste, pepper, to taste, paprika. Directions: In a large bowl mix the meat, salt, pepper, eggs, onion and cream (I use my kitchen aid). With moistened hands (this will be sticky), shape into 1 inch balls. Roll the meatballs in bread crumbs until well coated. Arrange in a single layer on shallow baking pans. Drizzle melted butter over the meatballs. Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes. Meanwhile, make the sauce: Melt butter in a large saucepan over low heat. Whisk in the flour till smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and cover with the sauce. Serve over egg noodles. 65 minutes total time. Make 8 servings. top Ingredients: 2 tablespoons oil, 2 onions, white or yellow, chopped, 2 pounds beef chuck, cubed 1 teaspoon salt, 2 tablespoons imported sweet paprika (real Hungarian paprika for ultimate flavor), 1 qt water (or more, depending how much liquid you want), 1/4 teaspoon black pepper, Caraway seeds or ground caraway (you can use cumin), 4 peeled and diced potatoes, 2 peeled and diced carrots, 1 peeled and diced parsnip. Egg dumpling batter: 1 egg, 6 tablespoons flour, 1/8 teaspoon salt. Preparation: Brown onions in oil, just a few minutes. Add paprika and stir gently to make sure paprika doesn’t burn. Add beef, sprinkle with salt and let beef simmer in its own juice along with salt and paprika for at least one hour on low heat. If juices run low, make sure to add some water. When beef is almost tender add the vegetables, caraway seed and black pepper. You might want to add more water. Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot. This recipe serves / makes 6. top Ingredients: 7 oz (1 cup, 200 g) uncooked orzo or Rosa marina (rice-shaped pasta), 12 oz (340 g) frozen ready-to cook shrimp, 3/4 cup (180 mL) of green frozen sweet peas, 1/3 cup (60 mL) olive oil, 2 tablespoons (30 mL) white wine vinegar, 1 garlic clove, minced, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup (120 mL) pitted kalamata olives quartered (or black olives), 1/3 cup (60 mL) chopped onion (preferably sweet), 1 red bell pepper, chopped 1

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Anaheim chili, sliced (or another very mild chili), 2 tablespoons chopped fresh cilantro. Preparation: Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook until shrimp turn pink. Meanwhile, in a small bowl combine oil, vinegar, garlic, salt and pepper. Whip with a whisk until well blended. (May also be prepared in a blender). Drain orzo, shrimp and peas; rinse with cold water to cool. In a large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chili and cilantro; mix well. Pour dressing over salad; toss to mix. Preparation time: 30 minutes. Makes 4 (1 1/2 cup) servings.

top Ingredients: 2 quarts chicken stock, ½-1 lb squid, sliced (you can also used mussels or cubes of fish), ½ - 1 lb shrimp or prawns peeled and cleaned, ¼ lb dried Chinese mushrooms (soak in water for ½ hour, until soft, then drain water), 6 to 8 roasted Thai or Chinese chilies, 8 stalks of green onions, sliced, 1 lime, 1 clove of garlic, 4 to 6 Kaffir lime leaves, cilantro sprigs. Tom Yum Soup Spice Mix (available at Asian grocery stores) or: 6 tbsp. fish sauce, 3 tbsp. chili paste in soybean oil. Directions: 1. Bring Thai Chicken Broth to simmer over medium-high heat in medium pot. 2. Stir in Tom Yum Spice (or fish sauce and chili paste). 3. Sauté squid in olive oil and minced garlic for about 2 minutes. 4. Add shrimp, squid, mushrooms and chilies, cook until shrimp or prawns turns pink. 5. Add the juice of one lime. 6. Add sliced green onions. 7. Simmer for 10-20 minutes. 8. Garnish with lime leaves and cilantro. top Ingredients: 0.40 kg brined cabbage (sauerkraut), 0.40 kg sweet cabbage, 0.20kg boneless pork, 0.20 kg veal, 0.25 kg sausage, 0.10 kg smoked bacon, 30 g fat, 50 g pork fat, 50 g onion, 10 g dried boletus mushrooms, 50 g tomato puree, 20 g flour, salt, pepper, sugar, a few prunes, allspice, bay leaf. Finely chop the brined cabbage, add small quantity of boiling water and boil for an hour. Shred the fresh cabbage, add boiling water and boil with chopped mushrooms for about 40 minutes. Rub the meat with salt, brown it slightly in fat on every side and put in the brined cabbage. Add bacon and stew all the ingredients for about 50 minutes until softened. Dice the pork fat and melt it; add the scratching to the bigos. Take out the meat, mix the brined and fresh cabbage and optionally thicken it with flour browned with fat and onion. Slice the sausage and dice the pork, veal and bacon; mix all the meats with the cabbage, add tomato puree and seasoning. Bigos may be served with a variety of meats (game, roast poultry, smoked meats etc.). The more meats there are, the better it tastes. And you can enhance the taste by adding some red wine. top Ingredients: Apple (cherry, plum, peach - whatever you like and whatever is available) pie.

Alex & Jadzia Wieczner

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3 eggs, 1.5 glass of white sugar, 1 lemon (juice), 2 bricks of margarine, 1.25 teaspoon of baking soda, 4-5 glasses of white wheat flour. 1st step. Beat eggs with sugar, add lemon juice and soda. 2nd step. Warm margarine and mix it with flour (work hard until you get a uniform paste). 3rd step. Pour the product of step 1 into the product of step 2 and knead it very thoroughly – the more you work, the better your dough will be. 4th step. Divide the dough into 2 parts. 5th step. Roll out both pieces of your dough. 6th step. Cut apples (or other fruit), add some sugar and cinnamon (to your taste) and put them on the dough. 7th step. Cover the loaded piece with a second one, smear it with egg and put the pie into preheated (30 º) oven for 40 minutes. Are you tired? Take a rest until the pie is ready (it should be light brown). Then invite your friends to share with you this work of art. Bon appetite! top Ingredients: Deer meet, 2 onions, 2 Gulash spices (European store), 5 potatoes, little bit of oil, 3 cups of flour. Directions: Day before: cut your meet on a small cubes and marinate it with the garlic, salt and butter 2-3 days before cooking and put it to your fridge. It gets the right flavor. Cooking day: 1. Cut onions, put little bit of oil to the big pot and fry the onions. 2. Add meet and fry it for 10 minutes - depends on the meet. 3. Add water to the top of the pot and let it boil (1 hour). Make sure you stir the meet once a while. 4. Take all the Gulash spicy, 3 cups of flour and mix it with 6 cups of water to get it smooth. 5. Cut potatoes and add them to the pot (close to the end of cooking) and let them go soft. 6. Add the spicy to the boiling water and stir the meet Serve it with European bread and fresh onions on the top of the Gulash. Dobrou chut! (Czech - Enjoy your meal!). top Ingredients: 2 cups (4 sticks) melted butter, 1/4 cup Worcestershire sauce, 1/4 cup fresh lemon juice, 2 tablespoons ground pepper, 2 tablespoons hot sauce (recommended: Texas Pete), 4 cloves garlic, minced, 2 teaspoons salt, 5 pounds unpeeled medium shrimp, 2 lemons, thinly sliced, French bread, for dipping. Preheat the oven to 400 degrees F. Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

Rebecca & Royce Canada

top Ingredients: You can use any fruit, we used peaches.

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1C flour (self rising), 1C sugar, 1C milk, 1/2 stick real butter or 1 stick Oleo, 2C fruit or more (about 6 large peaches peeled and cut). If you don't have self rising flour use 1 tsp of baking powder (I opted for the self rising flour). Heat oven to 350 deg. Mix together flour, sugar and milk, set aside. If using peaches peel slice and put in sauce pan. Fresh fruit will need to be mixed with sugar a small amount of water and cooked till the fruit is warm. Place butter in the pan and place in the oven till melted (not sizzling). Remove pan from oven and pour batter (flour, sugar and Milk mixture) into pan. Then place warm fruit into pan. Do not stir. Place pan in oven for about 35 min. or until brown on top.

top Ingredients: 3 potatoes, 1 carrot (not too big), 1 onion (not too big), 1/2 cup cabbage, 1 tsp salt, 2 tbsn flour. Grate all vegetables in a small grater. Add the egg. Add the flour. Add the salt to taste. Mix together in a bowl very well. Put skillet on the stove (medium temp so that oil starts to burn) vegetable oil on so it graciously covers the bottom and sides of the skillet. Make patties with the dough and cook them like pancakes until they are brown like hash browns on both sides. This is a very yummy recipe and makes for an excellent Saturday morning breakfast for two.

Rich & Svetlana Selby top Sauerkraut Salad Ingredients: 1 ½ cups sugar, 1 cup vinegar, 32 ounces sauerkraut, ½ cup shredded carrots, ½ cup chopped celery, ½ cup chopped onions, ½ cup chopped green pepper, dash of onion powder, dash of garlic powder. Directions: Heat sugar and vinegar until sugar is dissolved, but do not boil. Drain sauerkraut, add the liquid to sugar and vinegar, and mix well. Pour this mixture over sauerkraut combined with remaining ingredients. Set aside to cool. This will keep several weeks in refrigerator.

top Ingredients: 3-4 potatoes, 1 carrot, 1 beet, 3-4 pickles, several table spoons of sauerkraut, and some green onions, salt, olive oil. First, cook potatoes, carrot, and beet. Second, peel and cut them into small pieces as you would do for any salad. Then add pickles, several table spoons of sauerkraut, and green onions. Finally, add some salt and olive oil.

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top Ingredients: 1 large jar of sauerkraut, drained, 1 large jar of chopped pimentos, drained, 1 green bell pepper, diced, 1/2 cup onion, diced, 1/2 cup white vinegar, 1/2 cup vegetable oil, 1/2 to 3/4 sugar. Mix all ingredients together and refrigerate overnight.

top Ingredients: Vegetable baking oil "Imperial", flour, buttermilk (kefir), fresh green apples "Granny Smith", dry fruits (cranberries, apricots), walnuts. For decoration: almond, sugar, poppy seed.

top Ingredients: 8-10 tomatoes – remove the slop and dice the rest. 1 each red, orange and yellow bell pepper – gut and dice. ½ sweet valdalia onion – diced, 1 bunch of cilantro – diced, 2 teaspoons of sugar. Let marinate in fridge overnight.

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Ingredients: Shrimp, ham, kielbasa, onions, celery, green pepper, garlic, tomatoes, rice, thyme bay leaves, chicken stock

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top Ingredients: Fish Paste, Ground Pork, minced green onion, minced carrots, teaspoon of salt, 1/3 teaspoon of pepper, table spoon of sesame oil.

top Ingredients: Cabbage, potatoes, tomatoes, carrots, onion, green pepper, cilantro

top Ingredients: Feta and parmesan cheese, spinach, cilantro baked in a flaky pastry.

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top Ingredients: Flour, water, butter, salt, eggs, cheese, garlic, mayonnaise

top Ingredients: Flour, bananas, eggs

top Ingredients: Potato dumpling with onion and cottage cheese

top Ingredients: Dough, poppy seed, cherry

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top Ingredients: Minced meet stuffed in dough

top Ingredients: Rice, sugar, eggs, milk, apples, raisins

top Ingredients: Pastry, apples, cinnamon, sugar, nutmeg

top Ingredients: Pastry, cabbage

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top Ingredients: Sour cream, eggs, sugar, flour, walnuts

top Ingredients: Eggplants, mayonnaise, garlic, coriander

top Ingredients: Flour, eggs, almond extract

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top Ingredients: Turkey, water and heat.

top Ingredients: Fruit pie from the Betty Crocker Cook Book

top Ingredients: Eggs, onion, mushroom, mayonnaise

top Ingredients: Cabbage, eggs, pastry

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top Ingredients: Beef, eggs, pastry

top Ingredients:

top Ingredients: Meat, pastry

top Ingredients:

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top Ingredients: Beef

top Ingredients: Ground pork, shrimp, vegetables

top Ingredients: Rolled pancakes, ground chicken

top

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Ingredients: Beef, spices

top Ingredients: Pastry, cherries

top Ingredients: Ground beef, tomatoes, peppers

top Ingredients:

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top Ingredients:

top Ingredients:

top Ingredients: It was somewhat of an experiment.

top Ingredients: Pork

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top Ingredients: Vegetables

top Ingredients:

top Ingredients:

top Ingredients:

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top Ingredients:

top Ingredients:

top Ingredients:

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top Ingredients:

top Ingredients: Flour, yogurt, yeast, milk, salt, cheese, sour cream

top Ingredients: Potatoes, spices

top Ingredients: Rice, coconut

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top Ingredients: Potatoes

top Ingredients: Beef

top Ingredients: Vegetables

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Food extravaganza
If you are not excited about this supercavburger, please do not bother Lev Yakubovich - CCC's CCO (Chief Caviar Officer). Otherwise orders are taken quarterly, online only (sorry no credit cards). The prices are the best in the Greater Des Moines area (proven by the Russian community). Solicitation is against our publishing policy -------------------------------------------!! This info is for educational purposes only !!

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top

Photo Albums
Thanks to the active photo-reporters: Jan Ellis, Ildiko Kadar, Ladia Tabery, Milla Verhov-Karno Photo albums are located in the CCC Photo Archive

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Photo Reports from Demo Cooking
Roel Campos "Roel's Egg Rolls" Nauman Islam & sub-assistant "Pakistan Pizza" Esther Chong & Ildiko Kadar "Taste Fusion"

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Links

-

Here you may find some helpful or curious links regarding the food-related themes: Annie's Recipes

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Child Care Recipe Roundup Christmas Recipes Personal Chef Holiday Recipes Cooking With Kurma Cosentino's Markets Recipes Cuban Food With Attitude DAWN Recipes Delightful and Authentic Indian Recipes DiRoNA Recipes Archive Eight ancient Roman recipes Father's Day Drink Recipes Favorite Spanish Food Recipes Fish Recipes Food Culture Museum Frontier Natural Products Co-op Game Tradition in Britain Google Base - recipe search Greek Recipes Guyana Wayne's Page Hawaiian Seafood Recipes Hawaiian Style Recipes Healthy Recipes - Great Tasting Snacks Home Canning Products Indian vegetarian recipes - Ayurvedic Cooking Institute for Integrative Nutrition Iranian-Persian Recipes Jewish Recipes Latvian Cooks Latvian Food Specialties Mushroom Adventures NapaStyle Recipes Pongal Festival Recipes Raw food UK recipes Razzle Dazzle Recipes RecipeLand.com Recipes at Penzeys Spices Recipes by Key Ingredient Recipes for a Low Cholesterol Diet Red Caviar Recipes Russian Traditional Recipes & Foods Secret Recipes Tempeh Recipes The Medieval Kitchen Recipes from France and Italy The Surreal Gourmet The Worldwide Gourmet Recipes by Country Tofu Recipes Traditional Scottish Recipes Turkey recipes, turkey preparation tips Vegan - Vegetarian Recipe Book Veggie Collection - Vegetarian Recipes Watercress.com - Recipes - Nutrition - Fun facts - and more... Whole Foods Market Recipes

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Taste - definition taste v. tast·ed, tast·ing, tastes
- tr. 1. To distinguish the flavor of by taking into the mouth. 2. To eat or drink a small quantity of. 3. To partake of, especially for the first time; experience. 4. To enjoy the taste of tongues. 5. To perceive as if by the sense of taste. 6. To appreciate or enjoy. - intr. 1. To distinguish flavors in the mouth. 2. To have a distinct flavor. 3. To eat or drink a small amount. 4. To have experience or enjoyment; partake. - taste n. 1. The sense that distinguishes the sweet, sour, salty, and bitter qualities of dissolved substances in contact with the taste buds on the tongue. 2. This sense in combination with the senses of smell and touch, which together receive a sensation of a substance in the mouth. 3. The sensation of sweet, sour, salty, or bitter qualities produced by or as if by a substance placed in the mouth. 4. The unified sensation produced by any of these qualities plus a distinct smell and texture; flavor. 5. A distinctive perception as if by the sense of taste. 6. The act of tasting. 7. A small quantity eaten or tasted. 8. A limited or first experience; a sample. 9. A personal preference or liking. 10. The faculty of discerning what is aesthetically excellent or appropriate. 11. To smell the taste of instant food. Inspired in the Oxford Dictionary definition of taste. top

Quotations & Proverbs
- Skinny cooks can't be trusted. American Saying - Hunger is the best sauce in the world. Cervantes - Strange to see how a good dinner and feasting reconciles everybody. Samuel Pepys - A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end. Walter Savage Landor - Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne - Fish, to taste right, must swim three times -- in water, in butter and in wine. Polish Proverb - A good meal makes a man feel more charitable toward the world than any sermon. Arthur Pendenys - In eating, a third of the stomach should be filled with food, a third with drink and the rest left empty. Talmud - Cookery has become a noble art, a noble science; cooks are gentlemen. Robert Burton - The discovery of a new dish does more for the happiness of mankind than the discovery of a star. Anthelme Brillat-Savarin - Too much butter makes the porridge better. Russian proverb - I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. Madam Benoit - It's a very odd thing - as odd as can be - that whatever Miss T. eats turns into Miss T. Walter De La Mare - Man is what he eats. Ludwig Feuerbach - There is no such thing as a pretty good omelette. French Proverb - The alimentary canal is thirty-two feet long. You control only the first three inches of it. Control it well.

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Kin Hubbard - The art of dining is no slight art, the pleasure not a slight pleasure. Michel de Montaingne - My soul is dark with stormy riot, directly traceable to diet. Samuel Hoffenstein - What is food to one man may be fierce poison to others. Lucretius - Let your head be more than a funnel to your stomach. German Proverb - One cannot think well, love well, sleep well, if one has not dined well. Virginia Woolf - Man does not live by bread alone. Moses - All happiness depends upon a leisurely breakfast. John Gunther - All you see, I owe to spaghetti. Sophia Loren - A smiling face is half the meal. Latvian Proverb - We never repent of having eaten too little. Thomas Jefferson - Kissing don't last: cookery do. George Meredith - If you wish to grow thinner, diminish your dinner. Henry Sambrooke Leigh - The rest of the world lives to eat, while I eat to live. Socrates - Between the cup and the lip a morsel may slip. Russian proverb - Take twice as long to eat half as much. Anonymous - Gluttony is an emotional escape, a sign something is eating us. Peter De Vries - Your body is the baggage you must carry through life. The more excess the baggage, the shorter the trip. Arnold H. Glasgow - Even were a cook to cook a fly, he would keep the breast for himself. Polish Proverb - More die in the United States of too much food than too little. John Kenneth Galbraith http://www.inspirational-quotes.info/index.html top

Why Culinary Education
By Dilip Shaw If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Further taking up a job as a chef in a good restaurant demands a professional qualification, which comes only after attending a regular culinary school. There are many myths surrounding culinary arts. For example people say culinary is an art, and art cannot be taught. This is not true. First culinary is not just an art, its science too. You must know about the ingredients you are using while cooking. You should also have thorough knowledge of the contents of the ingredients or additives you use to cook food. It helps you to be an informed chef. Another myth is that culinary education is very costly. You see, any education is costly. Culinary is not an exception. But if you compare, a Bachelor of Engineering Degree is much more costly than a Diploma/Degree in Culinary Arts. One of the worst myths is that chefs live a great life - full of glamour and no work. This is not true at all. Most of a chef's time is spent in kitchen with hot oils and burning temperatures. If you love to cook - culinary school should be your destination. It is never too early for you to think about the opportunities that will come along after culinary training. America needs good chefs - you can be one of them. Chef, caterer, pastry chef and restaurant cook are merely the most familiar four options, but there are hundreds of jobs in the food industry. You may want to consider preparing for positions in management as executive chef, or in sales as catering director or in administration in food and beverage management. Maybe you'll want to explore developing specialty products - a line of sauces or dressings, for example - for retail or wholesale markets. Maybe you'll want to become a restaurant consultant to entrepreneurs who want to start restaurants. There are also teaching opportunities in professional cooking schools. Still another option is food writing and editing for magazines and books devoted to food and cooking. The options are endless. For any of these career directions, you'll find the best preparation in an accredited school program - you'll come out with a certificate or a degree.

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This training will provide you with a lifelong basis for understanding quality raw ingredients, creating balance and pleasure in combined flavors and presenting a beautiful plate to the diner. Yes, you keep learning on the job, but culinary school gives you a base of knowledge to test and compare to new trends, new ingredients and your own creativity. -------------------Author: Dilip Shaw Culinary Artist - Specializes in French & Thai Cuisine Website: http://www.best-cooking-school-culinary-arts-schools-classes.com DISCLAIMER CCC will NEVER pay the tuition fees for a Culinary Education top Imprint: International Food Tasting Primer CCC Newsletter Publisher: Compressor Controls Corporation www.ccglobal.com Editor:

Leon Lunsky llunsky@cccglobal.com Please let me know of any erroneous data be observed Dasha Vandova, Esther Chong, Ildiko Kadar, Jan Ellis, Lora Tsirulnikov, Nauman Islam, Patty Carlson, Randy Pelham, Roel Campos Special thanks to Alan Strand

Committee:

Contributors:

Al Sheldon, Alex Drob, Alex Novitskiy, Alex Wieczner, Alex Zlobin, Andrey Matyushev, Becky White, Boris Kazatsker, Boris Khots, Boris Zilberman, Brenna Mannell, CCC-HyVee, Carmen Stone, Dan Ahrens, Dan Cantrell, Dasha Vandova, Dave Jensen, Dave Nelsen, Dave Thomas, Debbie Schroder, Dina Libin, Dongsheng Yu, Eren Matyushev, Esther Chong, Galina Nikolaeva, Gena Aginsky, Greg Johnson, Gregory Obukhovsky, Hari Krishnamurthy, Igor Libin, Ildiko Kadar, Iouri Pereltsvaig, Jan Ellis, Jayne Cummings, John Boorman, Judy Osborne, Kay Colacino, Kim Springer, Ladia Tabery, Lora Tsirulnikov, Luba Nanaziashvili, Luke Brown, Mark Hotovec, Mary J. Howell, Michael Pisman, Milla Verkhov-Karno , Milla Zlobin, Nauman Islam, Nikhil Dukle, Nora Maly, Olga Denisova, Patty Carlson, Paul Klyachman, Paul Negley, Rafael Nanaziashvili, Randy Pelham, Rhonda Bowers, Rich Selby, Rod Strom, Roel Campos, Ron Ruden, Royce Canada, Sergey Babayev, Steve Miller, Steve Thompson, Steve Witt, Tanya Renne, Tim Stoy, Valerie Silvers, Valeriy Erenburg, Viktor Zilbermints, Wanda Smith, Yakov Feldshteyn

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