Category: Food Facts – Food History

Make Your Own Curry Powder & Chile Oil & The History Of Curry

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[1] Homemade curry powder (photo © Savory Spice Shop | Facebook). [2] Coconut chicken curry with basmati saffron rice (photo © Cafe Spice). [3] Fish curry (photo © Sun Basket). [4] Keema curry, an Indian curry made of ground meat and minced vegetables (photo © Hannah Kaminsky | Bittersweet Blog). [5] Goat curry (photo ©…
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FOOD HOLIDAY: National Cordon Bleu Day & Cordon Bleu Chicken Recipe

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April 4th is National Cordon Bleu Day.     THE HISTORY OF CORDON BLEU Le Cordon Bleu (French for “The Blue Ribbon”) is the world’s largest school for hospitality education, for both cooks, service and management personnel. Originating in France, it now has 35 schools on five continents. The inspiration for the school began in…
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Three Types Of Couscous & Recipes For National Couscous Day

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[1] Make a pearl/Israeli couscous salad instead of rice salad. It pairs well with just about any other ingredients (photo © Travelling Light | iStock Photo). [2] Three types of couscous, clockwise from top left: pearl/Israeli couscous, Moroccan couscous, and Lebanese/Moghrabieh couscous. Here’s how to cook them (photo © Feel Good Foodie). [3] For more…
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Mother Sauces: Secondary Sauces Part 2b: Mornay Sauce & Sauce Suprême

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Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces, featuring Mornay Sauce and Sauce Suprême. Start at the beginning of the article with: Part 1: The Five Mother Sauces Part 2a: Secondary Sauces, Creole & Suprême     BÉCHAMEL SAUCE BECOMES MORNAY SAUCE It’s easy to make a…
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ST. PATRICK’S DAY RECIPE: Guinness-Marinated Corned Beef & Cabbage

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There are numerous food approaches to St. Patrick’s Day beyond a plate of corned beef and cabbage and a beer or two. From now through St. Patrick’s Day, March 17th, we’ll present a daily recipe. We’re starting out with that corned beef and cabbage, but this one has a holiday twist: a Guinness marinade and…
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