Posts Tagged ‘Food’
Sunday, July 18th, 2010
http://www.tulsafoodblog.com – Ever wonder what to do with all those spices in your cabinet?
If you know anything about Stock Pot classes, you know they fill fast. If you have ever been to one, you know what I’m talking about. Stock Pot offers a variety of cooking classes to the public with everything from Sushi making to cheese & wine classes, chocolate, holiday meals to classes on spices. They have got about everything culinary to make yourself an online expert. We encourage you to check out the Stock Pot, as it provides such a unique opportunity. Not only do they teach you to put your kitchen to use, but you can also meet a lot of new faces.
Check out the video below as Chef Amanda, Cooking School Director at The Stock Pot, shares one of her next classes with you. Exploring Spices: Part 1 is an upcoming class to be excited about. Join Chef Amanda Simcoe as she takes a closer look at spices, some we use almost everyday, and some a bit more unusual. In this first installment, we will be looking at Cumin, Cardamom, and Allspice. We will discuss their origin, history, proper storage and many uses.
The menu will include Baba Ghanoush, Caribbean Jerk Chicken, Cilantro-Lime Corn, and Orange & Pinion Glazed Bananas with Cardamom-Sour Cream Gelato. Now that is a class worth attending!!
To sign up for classes and to look at a detailed schedule of classes visit:
http://www.thestockpots.com
Duration : 0:2:11
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Technorati Tags: class, Cooking, Food, Spices, Tulsa
Tags: class, Cooking, Food, Spices, Tulsa
Posted in cooking classes | No Comments »
Sunday, July 18th, 2010
Beef Stew with Olives is Greek comfort food, brought to you step by step by Greek cooking guru Diane Kochilas. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer-videographer VASSILIS STENOS bring you a delicious, easy Greek dish based on Mediterranean classics like Greek olives. This stew is perfect for a Sunday meal with family. It hails from the mainland. Serve it with Greek or other noodles or plain rice.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL. They also own and DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is a well-known Greek food “guru”, consultant, chef. She has written 19 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine.
Duration : 0:4:49
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Technorati Tags: beauty, comfort, diet, Drink, fitness, Food, Greek, health, heathy, home, Mediterranean, music, oil, olive, olives, tomatoes
Tags: beauty, comfort, diet, Drink, fitness, Food, Greek, health, heathy, home, Mediterranean, music, oil, olive, olives, tomatoes
Posted in New York Culinary School | 9 Comments »
Saturday, July 17th, 2010
Beef Stew with Olives is Greek comfort food, brought to you step by step by Greek cooking guru Diane Kochilas. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer-videographer VASSILIS STENOS bring you a delicious, easy Greek dish based on Mediterranean classics like Greek olives. This stew is perfect for a Sunday meal with family. It hails from the mainland. Serve it with Greek or other noodles or plain rice.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL. They also own and DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is a well-known Greek food “guru”, consultant, chef. She has written 19 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine.
Duration : 0:4:49
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Technorati Tags: arts, beauty, crafts, dance, diet, Drink, fashion, finance, fitness, Food, gardening, Greek, health, Healthy, home, Island, Mediterranean, oil, olive, olives
Tags: arts, beauty, crafts, dance, diet, Drink, fashion, finance, fitness, Food, gardening, Greek, health, Healthy, home, Island, Mediterranean, oil, olive, olives
Posted in New York Culinary School | 14 Comments »
Friday, July 16th, 2010
This is the Greek Food Channel
http://www.dianekochilas.com/
Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets.
Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece.
Name: Diane Kochilas
Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. Greek Food and lots of Greek feta!
Duration : 0:0:25
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Technorati Tags: arts, crafts, Drink, Feta, fitness, Food, gardening, Greek, health, home
Tags: arts, crafts, Drink, Feta, fitness, Food, gardening, Greek, health, home
Posted in New York Culinary School | 5 Comments »
Wednesday, July 14th, 2010
That’s it for your Greek Salad & Mediterranean diet. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. And Greek Food with Greek Feta
Duration : 0:1:5
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Technorati Tags: arts, beauty, crafts, dance, Drink, fashion, finance, fitness, Food, gardening, health, home, music, sports, technology
Tags: arts, beauty, crafts, dance, Drink, fashion, finance, fitness, Food, gardening, health, home, music, sports, technology
Posted in New York Culinary School | 2 Comments »
Tuesday, July 13th, 2010
Culinary Creations Cooking Classes Chef Jay and the entire Culinary Creations Team are pleased to announce the Two Day Culinary Creations Cooking Classes.
These classes are designed for the beginner to intermediate home chef.
Culinary Creations Cooking Classes take place Friday and Saturday in a city near you. Currently scheduled to be in: Charlotte, North Carolina Richmond, Virginia Houston, Texas, Los Angeles, California Baltimore, Maryland Raleigh, North Carolina and other cities TBA This two day class will give you the tools needed to enhance your flavor pallet. This is an interactive experience that will keep you involved and informed the entire time. Each day will include culinary and pastry segments.
Visit www.noirlife.com/culinarycreations and click the Cooking Classes link to pre-register for the city of your choice. Hope to see you there.
Duration : 0:2:13
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Technorati Tags: Chef, chefjay, class, Cooking, Culinary, days, eating, Food, Recipe, two
Tags: Chef, chefjay, class, Cooking, Culinary, days, eating, Food, Recipe, two
Posted in cooking classes | No Comments »
Tuesday, July 13th, 2010
This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. Greek Food and lots of Greek feta!
Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.
Duration : 0:1:9
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Technorati Tags: beauty, dough, Drink, Feta, fitness, Flour, Food, gardening, Greek, oil, olive, Pastry, pepper
Tags: beauty, dough, Drink, Feta, fitness, Flour, Food, gardening, Greek, oil, olive, Pastry, pepper
Posted in New York Culinary School | 15 Comments »
Sunday, July 11th, 2010
Learn to talk about cooking and food in English. In this beginner English lesson you will learn how to use “can” and “could” to ask and answer simple questions about what is possible. You will see people discussing meals and menus on the phone using these verbs.
Join a live, conversation class today with our Englishtown teachers. Sign up for a 7-day free trial of our online school at http://bit.ly/byDyue ; or visit http://www.ef.com for information about studying English abroad.
Duration : 0:6:29
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Technorati Tags: beginner, can, Catering, Cooking, could, english, englishtown, Food, Learn, lesson, possibility
Tags: beginner, can, Catering, Cooking, could, english, englishtown, Food, Learn, lesson, possibility
Posted in cooking course new york | 16 Comments »
Sunday, July 11th, 2010
Jen Lin-Liu visits Google’s Mountain View, CA headquarters to discuss her book “Serve the People: A Stir-Fried Journey Through China.” This event took place on November 5, 2008, as part of the Authors@Google series.
Lin-Liu’s Serve the People records her years living and working in Shanghai and Beijing, when she attended a vocational cooking school and discovered a passion for Chinese cooking and culture. Growing up in the U.S. to Taiwan-born parents, the author admits feeling alienated from her heritage when she first moved to China in 2000. She begins her account with her frustrating yet ultimately rewarding study at the Hualian Cooking School in Beijing, where she apprenticed to one of the school’s instructors, Chairman Wang, an old-style cook raised during the Cultural Revolution, who taught the author the rudiments of chopping, shopping and how to pass the cooking exam. Incorporating stories of many of the Chinese she worked alongside (and their recipes), as well as trips to the MSG factory in Henan or to the rice-growing Guangxi province, Lin-Liu offers a thoroughgoing, spirited celebration of overcoming cultural barriers.
Jen Lin-Liu is a Chinese-American writer and the founder of the cooking school Black Sesame Kitchen. A restaurant editor for Zagat Survey and the coauthor of Frommer’s Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, Food & Wine, and Time Out Beijing.
Duration : 0:34:30
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Technorati Tags: atgoogle, Authors@Google, Beijing, Black, China, Food, Fried, Into, Jen, Journey, kitchen, Lin, Liu, people, Serve, Sesame, stir, The
Tags: atgoogle, Authors@Google, Beijing, Black, China, Food, Fried, Into, Jen, Journey, kitchen, Lin, Liu, people, Serve, Sesame, stir, The
Posted in New York Culinary School | No Comments »
Saturday, July 10th, 2010
Sue Mallick with Food City presents a wonderful recipe for an ice cream sandwich cake at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.
Ingredients:
1/2 cup hot fudge ice cream topping; 2 containers whipped topping; 1 pkg chocolate pudding mix; 8 chocolate sandwich cookies, chopped; 12 ice cream sandwiches
In a medium bowl, whisk together ice cream topping and 1 container of whipped topping until well blended. Add dry pudding mix and stir until well blended. Gently fold in chopped cookies. On a cookie sheet that has been covered with foil, arrange 4 ice cream sandwiches side by side; top with half of the whipped topping mix. Repeat layers ending with ice ream sandwiches. Frost the sides and top with second container of whipped topping. Freeze 4 hours before serving.
Duration : 0:9:56
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Technorati Tags: cake, City, Cooking, Cream, Food, Ice, kingsport, Sandwich, School
Tags: cake, City, Cooking, Cream, Food, Ice, kingsport, Sandwich, School
Posted in New York Culinary School | 25 Comments »