Gordon Ramsay challenges his mum in a recipe challenge to make the best apple pudding. From the F Word.
http://www.youtube.com/watch?v=5I1CsBtRNLo&hl=en
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Chapter 6 : The Date part 2 Then I saw something that made me giggle, well it was a nervous giggle. I watched as Joe looked up at Kevin and did a sideways head nod thing, as if telling Kevin to move closer to me. I glanced sideways through my hair to see Kevin shake his head and make a face at Joe. It must be some weird brotherly unspoken language, because they both knew exactly what the other one was saying or should I say Not Saying. Kevin glanced over at me as if debating what he should do, but then opened his menu and started reading it. I let out a sigh, of disappointment. I wanted him to sit like that with me. He heard the sigh and questioned worriedly “Something wrong? You don’t like Italian?” I looked up at him shocked “Um….No II Love Italian, II just can’t decide what to have it all sounds wonderful.” I really had no clue what was even on the menu because I truly hadn’t actually looked at it I was too busy looking at him. The waiter came and we ordered our meals and drinks, I ordered a glass of wine, I used to have a glass occasionally back home and thought what the hell. I know I wasn’t 21 yet but it was only a year and a half away, I hoped he wouldn’t ask, which he didn’t. After he left though the other three were all staring at me. “What?” I questioned. They just kept looking at me “It’s one little glass of wine, I drink it at home with dinner all the time, my dad didn’t have a problem with it,. It’s not like I’m gonna be drunk on one glass of wine.” Lori …
http://www.youtube.com/watch?v=jCWpY0sfFQo&hl=en
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Everyone is home for the holidays. Or are they? Will the kids make it? What about unexpected guests? Here is the first hurdle in preparing for Thanksgiving. It is not so much a meal as a running feast. Old friends who were just passing through ring up and drop by at the last moment. The kids bring friends home. Guests you had counted on get snowed up or stuck in a fog bound airport.
You need snacks at a moment’s notice. You need hot food. You need cold food. There must be early morning breakfasts for those who are going out to play football and mid morning brunches for when they come back. There are late lunches to leave the morning free and early lunches to leave a clear afternoon. There are afternoon snacks to eat in front of the television. There are nibbles with drinks for visitors. There are late suppers when the fog bound travelers finally make it over your threshold.
Oh, and there’s the Thanksgiving dinner. Pride of place in this holiday season of eating must still go to the great feast itself. The turkey and all the rest of the festive fare must look, smell and taste so appetizing in the midst of this plenty that every guest will feel they have participated in a special day.
The first thing is to plan ahead. Make a shopping list and a menu. Plan what meals and snacks you will need for the whole holiday. Make sure you have food on hand for the unexpected guest. The essence of Thanksgiving is hospitality.
In any holiday season the food we most often run short of is the simplest food. Make sure you have enough of the basics in the house so you can rustle up a quick meal. Check that you have bread and milk, eggs and flour, pasta and rice. A little tin of anchovies and some garlic will make a wonderful pasta dish in a hurry if someone turns up unexpectedly.
Cooked meats and delicatessen items are essential for snacks as well starters. You can even make a whole dinner out of ready prepared foods from the delicatessen with the addition of perhaps one simple cooked course.
The Thanksgiving meal itself should be planned in advance. Think about the menu and design it around your guests. You may have children to cater for, or vegetarians. Are there old family favorites that can never be left off the Thanksgiving menu? Even if you have cooked a Thanksgiving dinner twenty times it is always worth planning the menu.
Make a timetable so that you know when to put the turkey in the oven and when it will be done. If you have limited oven space it is essential to plan cooking times so that you can make a range of dishes. Stuffing and accompaniments can be cooked ahead of time and reheated before serving. Fresh vegetables are best cooked just before serving.
Timing is everything in preparing a Thanksgiving meal. Your aim is to bring it all together at the same time. If you are not used to cooking big meals with several courses then a timetable is essential.
Do not think of your timetable as a rigid master plan. You should see it as a guide to what you do on the day. If you have friends and family round they will probably want to help in the kitchen. That is all part of the season. If you are an experienced cook they may seem more of a hindrance than a help. But this is Thanksgiving. If you have your timetable stuck up on the fridge you can pick out a job that is suited to your helper’s skills.
Children can mix and blend. Their attention span may be limited. This is not an efficient way of cooking. But they are creating memories, yours and theirs, as much as food.
Even the least skilled helper can certainly keep your glass filled with wine and regale you with conversation while you cook. The cook should not be engaged in a lonely battle with the turkey at Thanksgiving.
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I checked this out from the local library, and have prepared many of the recipes in this book that are just fantastic! The Egusi Soup with Fufu and the Curry were great hits at a dinner party I recently hosted. I find the recipes in this book to be authentic, delicious, and in fact rather simple to prepare. Many of these recipes require an hour or longer to prepare, but I found the extra time well worth it as the dishes are very scrumptious. Many of these recipes are a bit spicey, and that is one thing I LOVE about African cooking, but if you cannot tolerate a bit of spice, then this might not be the book for you. There are only a few ingredients called for in this book that might be difficult to find in the typical American market, but in most cases alternate ingredients are listed. This recipe book also includes a map of the area and a some pages describing the people, culture, holidays, and cuisine. I love this book and its recipes, however, I only give it 4 stars because of the price. This book has fewer than 80 pages, and not so many recipes so I thought that and up is a bit steep. However, there are just a few recipes in there that I simply must have, even at this slightly higher-than-expected price.
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I love this book! As a busy international business woman, I travel the world and eat so many times alone in restaurants in places with strange sounding names and strange sounding foods.
The Fearless Gourmet will always be in my briefcase as a quick and easy reference to dining around the world. With the help of this book, I can feel more comfortable with the menu, no matter where I am. I can look up the names of the foods and know what to order, when so many times no one speaks English. This book is a real find to international dining and lots of good wit along the way from Norman Kolpas.
The Fearless Gourmet is an epic journey for food lovers. Norman Kolpas takes the reader along the highways and byways of the major food regions: European, African, Middle Eastern, Asia and The Americas. Organized by cuisine, Kolpas gives the low down on all the intricacies of cooking and dining. Wander through the markets of the world and discover how the Spanish cure use saffron, the Moroccans eat Bastilla, the Italians use different kinds of pasta in the pasta shape glossary and the Chinese serve and season dim sum. Understand the nuisances of fish sauce in different Asian countries; learn the history of Churrascarias in Brazil, and in Hawaii discover how to choose fish like the locals and prepare lomi lomi or poke. With The Fearless Gourmet at hand you will be able to order like a true gourmet whilst observing all the keen details of dining etiquette. Highly informative, and amusing, here is the answer to everything you ever wanted to know about food, but were too afraid to ask.
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