Category Archives: Culinary

The Final Table – New Netflix Chef’s Competition

There is no shortage of shows about food and cooking on Netflix and elsewhere. One of the more recent food shows on Netflix is The Final

 Table, which was added to the online streaming platform earlier in 2018. This competitive cooking show takes chefs from all over the world, who are challenged to cook in pairs and create national dishes from different countries in each episode. The show demonstrates cuisines from all over, from India and Japan to France, Spain and Brazil. The winner of the competition gets to take their space at The Final Table, along with the nine VIP judges.

One of the great things about The Final Table is its coverage of different types of cuisine. People who already love food shows likely come across a range of food from around the world, but even they might not necessarily have the most accurate picture of what food from different countries really looks like. Each episode of The Final Table is focused on a single country, with one of the nine judges who comes from that country judging for the episode. With an expert in the local cuisine for each episode, you know they know what they’re talking about.

Netflix Chef's Competition

The judges are British chef Clare Smyth, French Anne Sophie Pic, Spanish Andoni Azuriz, Enrique Olvera from Mexico, Helena Rizzo from Brazil, Vineet Bhatia from India, American Grant Achatz , Italian Carlo Cracco, and Yoshihiro Narisawa from Japan. The judges are also joined by a food critic and two celebrities from their home country. The competing chefs are also from around the world, paired with others who share a similar cooking style or who they have met before. Because the restaurant world is so small and close-knit, a lot of the judges know some of the contestants too, but they do their best to judge fairly.

The Final Table could broaden watchers’ horizons about food from the around the world. Traditional dishes are set for each episode so the audience gets to learn more about the typical cuisine of each country. The show gives a slightly new twist on the typical cooking show, although it might not be as radical as previous shake-ups like Chef’s Table. But it’s still a fun look at how chef’s skills can be tested and everything is presented in a fun way. Getting to see a different cuisine every episode keeps things interesting for the viewers.

It’s also worth thinking about how this shows in general present the professional culinary world to the public. While it’s fun to watch professional chefs compete, it’s not exactly a realistic look at what chefs really do in their everyday lives. It’s not like deciding to play US lottery online and winning big, although there can be luck involved. You need to work hard, either attending culinary school or working your way up from the very bottom. To make a name for yourself, you likely need to connect with the right people, securing mentorship from someone who can give your career a boost.

Carrot Walnut Cake

For the love of cookbooks. I dont make it to Barnes & Noble too often but when I do, the bargain bin gets my full attention. Rarely do you find a book priced over $12.98, with $6.98 being the average. A couple of Fridays ago I wandered into B&N for a quick low-fat latte and a little bin browsing. How could I not come home with, “Crave, a Passion for Chocolate”, by Maureen McKeon. At $7.49 it was a steal and this is a big book. Ms. McKeon goes into full detail about the characteristics of different chocolates, and how to work with them. She offers basic recipes, those with chocolate and nuts, chocolate and fruit, cool and hot chocolate and frostings. I could go on but I think you get the point. Shes thorough. With visions of chocolate dancing in my head it took what seemed like forever to narrow down my first recipe to bake from the book. In reality, Charisse chose the recipe; its Carrot and Walnut Cake. What, no chocolate in the title? Trust me its in there.

This ones a bit time intensive with all the chopping and grating but I didnt care, because I was also geeked up about trying out my new mixer. And wouldnt you know it, the only thing that had to be mixed was the eggs and sugar. Oh well, all things in time. Now Im a card carrying member of the chocoholic society, but when I read that
1 cup grated dark chocolate went into the batter I was a bit skeptical. But blogger buddies the skepticism flew out the window at first bite. Was this a chocolate cake with carrots, a carrot cake with chocolate or both with walnuts thrown in? All of the above, and then top it off with a Lemon Cream Cheese frosting. Sweet Mother of Pearl!

10 oz all-purpose flour
1 tsp baking powder
1 tsp baking soda
tsp ground cinnamon
4 lge eggs
9 oz superfine sugar (if you dont have superfine, give the regular a whirl in a food processor)
1 cups grated dark chocolate
cup chopped walnuts
2 cups firmly packed coarsely grated carrots (3 small to medium carrots)
1 cup vegetable oil ( I used canola)

Lemon Frosting
cup cream cheese, room temperature
cup unsalted butter, room temperature
2 cups powdered sugar, sifted
2 TBS fresh lemon juice

Preheat the oven to 350. Butter 2-8″ round cake pans and line bottoms with parchment paper. (This blogging thing is slowly pushing out of my comfort zone.) Im getting used to the idea of not greasing and flouring or using my pan grease to prepare my pans. Sift the dry ingredients together. In a large mixing bowl, using an electric mixer, beat the eggs and sugar until pale and increased in volume about 5 minutes. And my mixer did an outstanding job in those 5 minutes! HA!

Add the sifted dry ingredients and fold in using a rubber spatula. Add the grated chocolate, walnuts, carrots and oil and fold in. Do not over mix. Pour the mixture into prepared pans and bake for 40-45 minutes, or until cakes test done. Allow to cool in the pans for 10 minutes and then turn onto wire racks to cool completely.

Lemon Frosting
Beat all the ingredients together until light and fluffy. Fill and frost the cake as desired. Decorate with coconut or chocolate shavings if you feel you just have to have a little enhancement. J Its best to let this cake chill in the fridge for a couple of hours or overnight to allow the frosting to firm up for better slicing. If youre in a hurry to get into it, just swipe all the gooey goodness that collects on your knife and have at it. Enjoy!

carrot and walnut cake, carrot cake and chocolate, Maureen McKeon, walnuts, vegetables in cake, lemon cream cheese frosting, cream cheese frosting, chocolate cookbooks, chocolate cake with walnuts,comfort desserts

Easy Natural Foods For Detoxification

Foods for Detoxification: All the Rage

The popularity of detox diets and body cleanses has significantly risen over the past decade. You have probably heard all about detoxification foods and the great things they can do for your body. Unlike many diets or eating trends, such foods are not just a passing fad. They can alleviate intestinal discomfort and help you maintain regular bowel movements. Almost all of these foods are 100 percent natural and healthy. They taste great and are generally easy to find. If you suffer from regular gas and bloating, constipation or other forms of gastrointestinal distress, you can probably benefit from eating such foods.

What is So Great About Foods for Detoxification?

Individuals who suffer from irritable bowel syndrome and other digestive disorders know that what you eat can have a huge impact on how you feel. In addition to improving your overall wellbeing and happiness, foods that promote detoxification are generally:

Rich in dietary fiber, which supports effective waste elimination
Easy to find and inexpensive
Healthy for everyone in your family
Easy to prepare and incorporate into meals
Packed with vitamins and minerals that support eye, bone and nervous system health

Choosing Natural Detoxification Foods

You know that you could benefit from eating foods with good detoxification properties. Thankfully, it is easy to pick foods to eat. When searching for foods for detoxification, keep these helpful tips in mind:

Many fresh fruits and vegetables that are great for detoxification are less expensive if you buy them while they are in season
Buying fruits and vegetables from a local farmer who uses organic methods and avoids pesticides is very important
If you dislike a food with good detox properties, do not force yourself to eat it; you can always choose something else

Choosing natural detoxification foods comes in really handy when it comes to constipation remedies. Find out more about constipation and its remedies.

Easy Ways to Incorporate Foods for Detoxification into Your Daily Routine

The best way to harness the power of detoxing foods is to incorporate them into your daily life. Thankfully, this is easy to do. Try these funs ideas to pack detox foods into your diet every day:

Cut up and freeze fruits to make cool, tasty smoothies
Prepare snack portions of foods ahead of time so that they are easy to grab when you are busy or are on the go
Try eating salads with a weird combination of ingredients for variety and plenty of great, tasty surprises

Under Section 5 of DSHEA, the content material within this article or webpage is for consumer and educational purposes only. *These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Feel the joy of cheese in Mac and Cheese Home-Based Menu

Enjoyment cheese has become a popular passage and make everyone addicted to eat. Especially when mixed with macaroni which makes it more satisfying for everyone in the house. Rather than buy it outside, menu Mac and Cheese can serve as breakfast at home with the following recipe.
This easy recipe you can make with preparing two cups of macaroni, a quarter cup margarine, and a quarter cup all-purpose flour. For condiments, you can mencapurkan half a teaspoon of salt, a quarter teaspoon of pepper, and a quarter teaspoon ground mustard. Do not forget also two glasses of milk plus two cups of cheese already grated.
To cook, boil the macaroni separately and prepare an oven with a temperature of 100 degrees Celsius. While the macaroni cooking, melt the butter over low heat and enter various condiments such as flour, salt, pepper, and mustard. Raise the temperature of the stove, stirring until boiling and foaming, and enter the cheese until it melts.

When seasoning the cheese is ready, drain the macaroni and enter it into the bowl. Give the cheese sauce, mix well and enter it into the oven for 20 minutes or until frothy. Mac and Cheese ready to be enjoyed for the whole family. Besides being more frugal, delicious cheese flavor, is not it?

True Homemade Sicilian Specialty Pizzas in Near Lewisville

Enjoy this great “history of pizza” article from History.com:/p>

Although voracious aficionados can suck down several sauce-laden slices in mere minutes, pizza didn’t develop in a vacuum-an Italian political vacuum, that is.

Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. Technically an independent kingdom, it was notorious for its throngs of working poor, or lazzaroni. “The closer you got to the bay, the more dense their population, and much of their living was done outdoors, sometimes in homes that were little more than a room,- said Carol Helstosky, author of “Pizza: A Global History- and associate professor of history at the University of Denver.

Unlike the wealthy minority, these Neapolitans required inexpensive food that could be consumed quickly. Pizza-flatbreads with various toppings, eaten for any meal and sold by street vendors or informal restaurants-met this need. “Judgmental Italian authors often called their eating habits -disgusting,’- Helstosky noted. These early pizzas consumed by Naples’ poor featured the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies and garlic.

Italy unified in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the traveling pair became bored with their steady diet of French haute cuisine and asked for an assortment of pizzas from the city’s Pizzeria Brandi, the successor to Da Pietro pizzeria, founded in 1760. The variety the queen enjoyed most was called pizza mozzarella, a pie topped with the soft white cheese, red tomatoes and green basil. (Perhaps it was no coincidence that her favorite pie featured the colors of the Italian flag.) From then on, the story goes, that particular topping combination was dubbed pizza Margherita.

Queen Margherita’s blessing could have been the start of an Italy-wide pizza craze. After all, flatbreads with toppings weren’t unique to the lazzaroni or their time-they were consumed, for instance, by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) And yet, until the 1940s, pizza would remain little known in Italy beyond Naples’ borders.

An ocean away, though, immigrants to the United States from Naples were replicating their trusty, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. The Neapolitans were coming for factory jobs, as did millions of Europeans in the late 19th and early 20th centuries; they weren’t seeking to make a culinary statement. But relatively quickly, the flavors and aromas of pizza began to intrigue non-Neapolitans and non-Italians.

The first documented United States pizzeria was G. (for Gennaro) Lombardi’s on Spring Street in Manhattan, licensed to sell pizza in 1905. (Prior to that, the dish was homemade or purveyed by unlicensed vendors.) Lombardi’s, still in operation today though no longer at its 1905 location, “has the same oven as it did originally,- noted food critic John Mariani, author of “How Italian Food Conquered the World.-

Debates over the finest slice in town can be heated, as any pizza fan knows. But Mariani credited three East Coast pizzerias with continuing to churn out pies in the century-old tradition: Totonno’s (Coney Island, Brooklyn, opened 1924); Mario’s (Arthur Avenue, the Bronx, opened 1919); and Pepe’s (New Haven, opened 1925).

As Italian-Americans, and their food, migrated from city to suburb, east to west, especially after World War II, pizza’s popularity in the United States boomed. No longer seen as an “ethnic- treat, it was increasingly identified as a fast, fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.

Postwar pizza finally reached Italy and beyond. “Like blue jeans and rock and roll, the rest of the world, including the Italians, picked up on pizza just because it was American,- explained Mariani. Reflecting local tastes, toppings can run the gamut from Gouda cheese in Curacao to hardboiled eggs in Brazil. Yet international outposts of American chains like Domino’s and Pizza Hut also thrive in about 60 different countries. Helstosky thinks one of the quirkiest American pizza variations is the Rocky Mountain pie, baked with a supersized, doughy crust to save for last. “Then you dip it in honey and have it for dessert,- she said.

If you want the very best authentic Italian takeout pizza and pasta in Far North Dallas, contact the authentic Sicilian pizza experts at

Peter’s Pizzeria and Italian Favorites today.