Spanish Food Hall Will Be Open Next Spring

Image result for spanish food

“Mercado Little Spain in his first New York project and a collaboration with Spain’s most famous culinary siblings Ferran and Albert Adria.

Read more here.

How Rice Pudding Gave Me Courage


Our son was still only crawling when Marie-Cécile, a young Frenchwoman, became his babysitter. That she stayed with us for years explains why he has a near-perfect French accent and why I know the lyrics and accompanying hand motions to nursery songs from the 1960s. It’s also why I know the expression au pif.

The first time I heard the words (pronounced “oh peef”) was when I asked Marie-Cécile how she made the rice pudding that was cooling on the counter. “Au pif,” she said, bouncing her index finger off the tip of her nose as though she were playing charades. Encouraged to give a definition, she shrugged her shoulders and shook her head slowly.

Read the full article here

Have you put an egg in your coffee lately?


Photo credit:

Coffee. Everyone’s favorite morning beverage. Have you ever tried your coffee with an egg in it though? Chances are you haven’t unless you’re from the Midwest. Egg coffee was a technique born by Scandinavian immigrants of Northern Minnesota out of necessity. There was lousy water, weak coffee, and long days of work. According to U.S. Census data, Minnesota is home to the largest population of Scandinavian-Americans in the country and  their culinary influences can be found all over the Twin Cities and beyond. For those early immigrant farmers, the solution to bad coffee was cracking an egg into it. To read more about the process making coffee with eggs click here.


David Chung’s Unified Theory of Deliciousness


Screen Shot 2016-07-22 at 11.39.08 AM

David Chung wrote this month’s cover story for Wired Magazine articulating his “Unified Theory of Deliciousness.” His articles explains the theory of applying “strange loops” to food, dishes like bolognese and mapo tofu having fundamental similarities, and people liking dishes that remind them of other food they’ve liked in the past.

What separates decent dishes from the “truly slap-yourself-on-the-forehead ones” is for the second – “you don’t just respond to the dish in front of you; you are almost always transported back to another moment in your life.”

He also presents an interesting paradox that the perfectly seasoned dish will taste both under- and over- salted at the same time.

Read the full article here


Fashioning Cast-Iron Pans for Today’s Cooks

One of the oldest cooking tools in the kitchen is the cast-iron skillet.  These pans are sometimes passed down through generations because of their beauty and usefulness.

In the last five years, three new companies have begun to produce cast-iron skillets, promising to make improvements with a combination of handwork and modern technology.  Finex, Borough Furnace and Field Company got initial funding on the Kickstarter funding website.  Hundreds of small backers will eventually receive pans in return for their financial support.  The Finex 10-inch skillet sells for $165; the Borough Furnace model sells for $280, and the Field skillet sells for $100.

A well-used, well-seasoned cast-iron skillet is an all-purpose pan.  Nonstick to cook eggs, hot to sear anything and useful for roasting, stewing, simmering and baking.  The nonstick surface of a cast-iron pan is achieved with natural ingredients like flaxseed oil and lard, rather than synthetic coatings like Teflon.

People are willing to pay a hefty premium for these cooking tools because of their craftsmanship.  The modern-day skillets share qualities of those made between the 18th and 20th centuries: light and thin with a smooth cooking surface.

How about cleaning and seasoning?  Skillets of the past had natural coatings formed by cooking with fat, and bonding fat molecules to the metal surface.  Use the pan often for projects like frying, cooking and browning.   Scrape the cooking surface clean, rinse with hot water, add a drop of soap and put in back on the stove over low heat until dry.  Store dry skillets in a cupboard or oven to protect them from dust.

Please click here to read more…