Posts Tagged ‘Food’
Thursday, July 8th, 2010
Amita Thai Cooking provides a unique portal into the traditional Thai way of cooking. The classes are not conducted in a fancy, but uninviting, 5 star hotel but in a series of bright and airy Salas built along a klong (small river) that connects to the mighty Chao Phraya River. The site is an old family compound owned by my Aunt’s, family for many generations. The school is located on the Thonburi side of the Chao Praya river which is where Bangkok was originally settled and selected by Phraya Taksin over 200 years ago.
Tam, my aunt, is a fabulous cook and has cooked for dignitaries around the world. In fact she has a degree from the prestigious FIDM Institute in Los Angeles. My uncle Montri was a Director at the Tourism Authority of Thailand and has attended schools in hospitality in Switzerland. Combined, their knowledge and expertise make a perfect recipe for the creation of a cooking school.
The classes are small and intimate, more like cooking with a long lost friend than in a big institution. You get to learn how real Thais cook for themselves and for special occasions. The fee includes hotel pick-up and transportation via Bangkoks famous waterwaysafterall, Bangkok is known as the Venice of the East.
This video is of a special private class set up especially for my kids who have had very little experience in the kitchen. Regular classes are not very different in the amount of care and attention that Tam provides to her guests. My kids had an enjoyable and memorable experience and left with a whole new concept of cooking and Thai food.
If you like what you see, please visit their website for free recipes, or better yet, sign up for some classes!
Swasdee Krup,
www.amitathaicooking.com
info@amitathaicooking.com
Duration : 0:6:20
(more…)
Technorati Tags: Amita, Bangkok, Barbecue, Boat, Canal, Chao, Chicken, children, childrens, class, classes, Cooking, course, Courses, Cruise, Do, Entertaining, Excursion, Food, fun, Honeymoon, kids, Krob, Mango, Mee, Pad, Praya, Rice, Ride, River, Satay, School, Sticky, thai, Thailand, Things, to, tour, Trip
Tags: Amita, Bangkok, Barbecue, Boat, Canal, Chao, Chicken, children, childrens, class, classes, Cooking, course, Courses, Cruise, Do, Entertaining, Excursion, Food, fun, Honeymoon, kids, Krob, Mango, Mee, Pad, Praya, Rice, Ride, River, Satay, School, Sticky, thai, Thailand, Things, to, tour, Trip
Posted in cooking classes | No Comments »
Wednesday, July 7th, 2010
Amita Thai Cooking provides a unique portal into the traditional Thai way of cooking. The classes are not conducted in a fancy, but uninviting, 5 star hotel but in a series of bright and airy Salas built along a klong (small river) that connects to the mighty Chao Phraya River. The site is an old family compound owned by my Aunt’s, family for many generations. The school is located on the Thonburi side of the Chao Praya river which is where Bangkok was originally settled and selected by Phraya Taksin over 200 years ago.
Tam, my aunt, is a fabulous cook and has cooked for dignitaries around the world. In fact she has a degree from the prestigious FIDM Institute in Los Angeles. My uncle Montri was a Director at the Tourism Authority of Thailand and has attended schools in hospitality in Switzerland. Combined, their knowledge and expertise make a perfect recipe for the creation of a cooking school.
The classes are small and intimate, more like cooking with a long lost friend than in a big institution. You get to learn how real Thais cook for themselves and for special occasions. The fee includes hotel pick-up and transportation via Bangkoks famous waterwaysafterall, Bangkok is known as the Venice of the East.
This video is of a special private class set up especially for my kids who have had very little experience in the kitchen. Regular classes are not very different in the amount of care and attention that Tam provides to her guests. My kids had an enjoyable and memorable experience and left with a whole new concept of cooking and Thai food.
If you like what you see, please visit their website for free recipes, or better yet, sign up for some classes!
Swasdee Krup,
www.amitathaicooking.com
info@amitathaicooking.com
Duration : 0:5:32
(more…)
Technorati Tags: Amita, Bangkok, Barbecue, Boat, Canal, Chao, Chicken, children, childrens, class, classes, Cooking, course, Courses, Cruise, Do, Entertaining, Excursion, Food, fun, Honeymoon, kids, Krob, Mango, Mee, Pad, Praya, Rice, Ride, River, Satay, School, Sticky, thai, Thailand, Things, to, tour, Trip
Tags: Amita, Bangkok, Barbecue, Boat, Canal, Chao, Chicken, children, childrens, class, classes, Cooking, course, Courses, Cruise, Do, Entertaining, Excursion, Food, fun, Honeymoon, kids, Krob, Mango, Mee, Pad, Praya, Rice, Ride, River, Satay, School, Sticky, thai, Thailand, Things, to, tour, Trip
Posted in cooking classes | No Comments »
Wednesday, July 7th, 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!
In Greek: ???????????????, pronounced meh-leed-zah-no-sah-LAH-tah
If you are a devoted fan of the traditional, cook the eggplant over a wood fire – or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.Eggplant salads and appetizers are the salads and appetizers made primarily of eggplants (aubergines). There is variety of such dishes throughout the cuisines of different regions and countries of the world.Eggplant salad, Salat? de vinete or Vinetta is a both Hungarian and Romanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants, sunflower oil and chopped onions. The eggplants are grilled until they are covered with black ash crust. The crust is cleaned off and the remaining cooked eggplant is mashed with a blunt, thick wooden knife on a wooden platter (using a metal knife will turn the eggplant flesh black). The eggplant mash is mixed in a bowl, stirring continuously, with sunflower oil, chopped onions and salt. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil, mayonnaise can be used.
In Bulgaria a typical eggplant appetizer is kyopolou, it is made with roasted aubergines and red peppers.
In Russia and Ukraine, a category of similar dishes is known as baklazhannaya ikra (Russian: ??????????? ????, literally “eggplant pâté” (Note that “ikra” in this context means “puree”, mashed “ragout” or “pâté” rather than the homonym “caviar”) and some versions add chopped tomatoes to the basic recipe.[5] Another eggplant salad popular in Russia is called kh’e iz baklazhanov (Russian: ?? ?? ??????????, and it is probably influenced by Korean cuisine). Eggplant kh’e is based on julienned (instead of mashed) cooked aubergines and other vegetables, prepared with concentrated vinegar. After adding the vinegar, it is set aside for several hours to cure before eating.
Duration : 0:2:24
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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 | 25 Comments »
Tuesday, July 6th, 2010
Thank you for your interest in the Thai cooking.
To sign up for a class please visit www.mamathaicookingclub.com.
or E-mail : instructor@mamathaicookingclub.com
Cooking club promotion please visit: http://thaicookingclub.webs.com
Duration : 0:8:43
(more…)
Technorati Tags: American, best, blocks, classes, cook, cuisine, curry, Delicious, dinner, family, Food, francisco, friends, health, how, Learn, love, make, meal, menu, offer, people, San, sarvice, student, thai, to, traditional, vegetarian
Tags: American, best, blocks, classes, cook, cuisine, curry, Delicious, dinner, family, Food, francisco, friends, health, how, Learn, love, make, meal, menu, offer, people, San, sarvice, student, thai, to, traditional, vegetarian
Posted in cooking classes | 4 Comments »
Sunday, July 4th, 2010
Kingsborough Community College Brooklyn New York Food Handlers course (video clip) Fall 2009
CUNY ESL Cooking Essentials Intensive Food Handlers Certification and Job Training FREE.
Kingsborough Community College
Ofdfice of Continuing Education
ESL
Room T 231
2001 Oriental Boulevard.
Brooklyn. New York 11235
718 -368-4870
Duration : 0:8:40
(more…)
Technorati Tags: 2009, and, Brooklyn, Certification, clip), Continuing, Cooking, course, CUNY, Education, ESL, Essentials, Fall, Food, FREE., Handlers, Intensive, Job, New, of, Ofdfice, Training, video, York
Tags: 2009, and, Brooklyn, Certification, clip), Continuing, Cooking, course, CUNY, Education, ESL, Essentials, Fall, Food, FREE., Handlers, Intensive, Job, New, of, Ofdfice, Training, video, York
Posted in cooking course new york | No Comments »
Saturday, July 3rd, 2010
Greek Salad on Greek Food TV? – Greek Food – Mediterranean diet
Recipes from Greece: GREEK SALAD
By Diane Kochilas
6 SERVINGS for Greek Salad
4 medium firm, ripe tomatoes
1 medium cucumber
1 medium red onion
1-2 bell or long peppers, seeded and cut into rings
Salt to taste on Greek Salad
3 – 4 oz. Greek feta, crumbled or sliced
1 tsp. dried Greek oregano
3 tablespoons extra virgin Greek olive oil
Great Greek Salad
1. Wash, core and cut the tomatoes into wedges. Place in serving bowl.
2. Wash, peel, and slice cucumbers into ½-inch rounds. Place in bowl with tomatoes.
3. Peel onions, cut in half and then into 1/8 — inch slices. Place in bowl. If using peppers, add to the salad. *
4. Season lightly with salt. Place feta on top. Sprinkle with oregano and dress with extra virgin Greek olive oil. Serve.
Best Greek Salad and Mediterranean diet
* Optional: You can also, of course, add a few (6) Greek olives, preferably Kalamata.
Per Serving, with olives : 164 Calories; 12g Fat (64.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 458mg Sodium.
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 : 0:1:12
(more…)
Technorati Tags: beauty, Cucumber, diet, Drink, Feta, fitness, Food, gardening, Greek, Mediterranean, oil, olive, pepper, salad, tomatoe
Tags: beauty, Cucumber, diet, Drink, Feta, fitness, Food, gardening, Greek, Mediterranean, oil, olive, pepper, salad, tomatoe
Posted in cooking course new york | 25 Comments »
Saturday, July 3rd, 2010
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. And Greek Food with Greek Feta
Duration : 0:0:56
(more…)
Technorati Tags: arts, crafts, dance, Drink, fish, Food, Greece, Greek, health, home, meat, Octopus, olive, Recipes
Tags: arts, crafts, dance, Drink, fish, Food, Greece, Greek, health, home, meat, Octopus, olive, Recipes
Posted in New York Culinary School | 11 Comments »
Thursday, July 1st, 2010
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. And Greek Food with Greek Feta
Duration : 0:5:41
(more…)
Technorati Tags: arts, beauty, crafts, dance, Drink, fashion, Feta, fitness, Food, gardening, Greek, health, home, music
Tags: arts, beauty, crafts, dance, Drink, fashion, Feta, fitness, Food, gardening, Greek, health, home, music
Posted in cooking course new york | 21 Comments »
Thursday, July 1st, 2010
http://www.frenchculinary.com/french-culinary-institute-video-tour.htm?cmp=vid-you
Cooking Technology courses, along with Wine Studies, Restaurant Management and Food Journalism programs, give students a high-caliber education.
Duration : 0:2:3
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Technorati Tags: Advanced Class, Cooking, cooking school, Culinary School, Education, Experienced Chef, FCI, Food, Food Science, Food Technology, Fun with food, Harold Magee, Harold McGee, Hydrocolloids, Issues', Journalism, New York City, NYC, Play with Food, Restaurant Management, Science, Sous Vide, Sousvide, Study wine, Training, Vacumm Sealed, video, wine, Wine Class
Tags: Advanced Class, Cooking, cooking school, Culinary School, Education, Experienced Chef, FCI, Food, Food Science, Food Technology, Fun with food, Harold Magee, Harold McGee, Hydrocolloids, Issues', Journalism, New York City, NYC, Play with Food, Restaurant Management, Science, Sous Vide, Sousvide, Study wine, Training, Vacumm Sealed, video, wine, Wine Class
Posted in New York Culinary School | No Comments »
Wednesday, June 30th, 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!
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
Tzatziki is one of the classic sauces in Greek cuisine, and there are as many versions as there are cooks who make it.
Tzatziki, tzadziki, or tsatsiki (Greek: ????????) is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually sheep’s-milk or goat’s-milk in Greece and Turkey) with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.
In touristy restaurants, and outside Greece and Cyprus, Tzatziki is often served with bread (loaf or pita) as part of the first course of a meal. Greeks, Cypriots and those from all over the Middle East use this dish as a side dish to a meal with meat. The acidity cuts the fat, thus Tzatziki is also used as a sauce for souvlaki and gyros, in which case it may be called cucumber sauce (especially in the U.S.).
Duration : 0:2:20
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Technorati Tags: arts, beauty, crafts, Cucumber, Dip, Drink, Feta, Food, gardening, Garlic, Greek, health, home, oil, olive, Yogurt
Tags: arts, beauty, crafts, Cucumber, Dip, Drink, Feta, Food, gardening, Garlic, Greek, health, home, oil, olive, Yogurt
Posted in cooking course new york | 25 Comments »