Looking over Caribbean or Central American recipes, it’s no longer necessary to seek out Latin American markets or bodegas in search of specialty items. Increasingly popular, all grocery stores are now Latin American bodegas (or at least have a booming selection of Goya products). I could also order absolutely anything online but it doesn’t compare to finding it in a newly discovered shop or even better, bringing back a longed for ingredient from a trip. Portuguese and Brazilian recipes pose there own challenges. Too often lumped in with the rest of South America, it’s a combination of indigenous, Portuguese, and African influences whose unique ingredients can put it just out of everyday reach. I can find guajillo chiles or aji amarillo within few blocks of my house but I have yet to come across dendê oil or malagueta peppers by chance, making it that much more exciting to find farina de mandioca on the lower east side. Read more
Posts tagged ‘French Culinary Institute’
I’ve owed my teacher Steven Shaw a rave since I took the first food blogging course at the ICC this past year. He’ll be teaching the course again starting February 18 at the French Culinary Institute, and I absolutely recommend it to anyone interested in new media, starting their own blog or food writing. I browse listings for writing courses and workshops all the time. While they sound interesting, the fear is always that you’re going to pay for a teacher to ignore you and your fellow students to analyze you, at best a writer’s group and at worst group therapy with deadlines. Absolutely, none of these fears materialized in Steven’s class. A founder of eGullet.org and James Beard award winning writer, he was beyond generous with his time both in and out of class, so that you saw real development in everyone’s blogs from week to week (plus the speakers were great and the class drew together a perfect mix of writers, chefs, and starters). Click here for more information and here for five more reasons you should take this class!
After last week’s break from posting, I was excited to get back in the kitchen. Fortunately, it was a giant kitchen at the French Culinary Institute for Pastryscoop.com’s Fall Conference this past Sunday where I volunteered for the day. I was assigned to a kitchen so I wasn’t able to see everything but demos that came to me were a great sample of the day. Here’s a brief overview for how it went: Read more
Pastryscoop.com, sponsored by the French Culinary Institute, has opened registration for their fall 2009 conference to be held on Sunday, October 18th at the International Culinary Center where I’ll be helping out. For one day, they open their kitchens for top pastry chefs hold two hour demonstrations, workshops and tastings. I’m always amazed at how generous the chefs that take part are with their time and most importantly, they’re secrets.