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English Pea

Fri, May 4, 2012 No Comments by Sherry

The common garden pea, also known simply as green pea. But there’s nothing common about its flavor, particularly during the peak months of March, April and May and again from August to November. The French are famous for their tiny, young green peas known as petits pois. Choose peas that have plump, unblemished, bright green pods; the peas inside should be glossy, crunchy and sweet. Because peas begin the sugar-to-starch conversion process the moment they’re picked, it’s important to buy them as fresh as possible. Refrigerate peas in their pods in a plastic bag for no more than 2 to 3 days. Shell just before using. Both English Peas and the French petits pois are available frozen and canned. Peas are a fair source of vitamins A and C, as well as niacin and iron.

From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.

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Lactose

Thu, May 3, 2012 No Comments by Sherry

This sugar occurs naturally in milk and is also called milk sugar. It’s the least sweet of all the natural sugars and is used commercially in foods such as baby formulas and candies. Lactose intolerance or sensitivity is the inability to digest Lactose because the small intestine doesn’t produce enough lactase, the enzyme needed for Lactose digestion. The degree of the intolerance is individual, with some people able to ingest more milk-based products than others. Cheese contains less lactose than milk, with hard, aged cheeses containing only a trace amount.

From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.

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Saute

Wed, May 2, 2012 No Comments by Sherry

To cook food quickly in a small amount of oil or other fat in a skillet or Saute pan over direct heat.

From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.

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Egg Roll

Tue, May 1, 2012 No Comments by Chef Ricky

A small, stuffed Chinese pastry usually served as an appetizer. Paper-thin pastry wrappers are folded around a savory filling of minced or shredded vegetables and sometimes meat, then folded and rolled before being deep-fried or sometimes, steamed. Egg Roll skins (the pastry wrappers) are available in the refrigerator section of Asian markets and most supermarkets. Spring rolls, so named because they’re traditionally served on the first day of the Chinese New Year (in early spring), are smaller, more delicate versions of the Egg Roll.

From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.

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Egg Roll

Tue, May 1, 2012 No Comments by Sherry

A small, stuffed Chinese pastry usually served as an appetizer. Paper-thin pastry wrappers are folded around a savory filling of minced or shredded
vegetables and sometimes meat, then folded and rolled before being deep-fried or sometimes, steamed. Egg Roll skins (the pastry wrappers) are
available in the refrigerator section of Asian markets and most supermarkets. Spring rolls, so named because they’re traditionally served on the first
day of the Chinese New Year (in early spring), are smaller, more delicate versions of the Egg Roll.

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Sweet & Savory

Thu, March 1, 2012 1 Comment by Chef Ricky

Photo of Chef RickyBy Chef Richard Bishop
Owner
Classy Catering Creations

With this being the Food Issue of Eventful magazine, we at Classy Catering Creations find it fitting to share with you an event we were honored to participate in. We were invited to Sandy Hook, Connecticut, located just 75 miles from New York City. If New York is the “Big Apple”, then Sandy Hook-with the sweetness of a small town and the savory elegance of New England- is the cinnamon.

The scenic drive, through a forest backdrop and breath taking glimpses of the Pootatuck River, lead us to our destination, The Demitasse Café. This is an photo of the Demitasse Cafe in Sandy Hook, CTRustic country and set back from the street, its barn-like appearance was antique and sturdy. But, like its name, it had elegance and softness. The sound of water cascading over nearby rocks further softened its exterior.

Inside was a quaint atmosphere that gave us a warm and peaceful feeling. An amazing combination of savory coffee and sweet pastries filled the air. For the demonstration we decided to incorporate the sweet and savory side of the café and keeping with the French origin of the Demitasse Café name (demitasse in French means “half cup”), we entitled our show, “The Sweet & Savory Side of Crêpes”.

Read more »

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Brownie

Wed, February 29, 2012 No Comments by Sherry

A dense, chewy, cakelike cookie that is generally chocolate-flavored (hence the name), but can also be a variety of other flavors including butterscotch and vanilla (in which case it’s called a blondie).

From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.

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