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Every Bite

April 2011

Potluck: Dos & Donts

Spice of the Month: Basil

Spunky Spring Spreads New Recipes Tablescapes

Dressing Up Your Drink

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Volume 1 Issue 1

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W

CLEAN CLEAR CRISP COLD FRESH THE BOLD TASTE OF

WATER

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13/


The Spice Rack This month’s featured spice:

Simple Basil Syrup

B

l i s a

Ingredients

1 cup sugar 3/4 cup water 1 cup chopped fresh basil

Directions

1. Combine sugar and water in small saucepan over medium heat 2. Bring to a boil stirring occasionally until fully dissolved 3. Remove from heat 4. Stir in basil 5. Let cool 6. Strain Serve cold over slices of pound cake with fresh fruit or warm over vanilla or strawberry icecream.

Strawberry Basil Tea Ingredients

6 cups water 1/2 cup sugar 1 1/2 cups strawberries quartered 3 family-size black tea bags 1 cup fresh chopped basil (plus a handful of fresh basil on the stem)

Directions

1. Combine 1/2 the sugar and strawberries 2. Bring water to a boil 3. Add tea bags and remove from heat 4. Stir in remaining sugar until fully dissolved 5. Stir in chopped basil 6. Let cool 7. Strain Serve in a pitcher with strawberries, 2 cups ice and remaining basil.

Pistachio Basil Pesto (See this and other recipes at Food.com) Ingredients

1 1/2 cups fresh basil 1/2 cup cilantro 1 cup shelled dry roasted pistachio nut 2 -3 cloves garlic 1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil 1 teaspoon lemons, zest of or 1 teaspoon lime zest 1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Directions

1. Combine ingredients in a blender until it reaches an even consistency Serve with pasta, on whole grain crackers or broiled over slices of mozzarella.

Enjoy the foods you love! With a variety of delicious meals prepared just for you, dieting will feel like fun. You can enjoy the foods you love to eat while still loosing weight. Learn how at www.JennyCraig.com


2/ Letter from the Editor

Dear Readers, With this first issue of Every Bite, I hope you do just as the title suggests: take it all in. For the untrained chef, these recipes are only the beginning of a journey I imagine we will take together, sharing and exchanging recipes, tips and ideas. For the foodie who enjoys nothing more than to marvel in the beauty and creativity of others, I trust our food porn will send tingles over your taste buds. And for the anti-chef, the burners of popcorn and the over-cookers of rice, Every Bite is for you as well. I hope you find that with a strong but simple recipe, even you can impress your guests. I dedicate this first and only issue to my father in whose kitchen I made my start as a lover of all things food. He taught me the value of a good deal at the grocery store, the importance of a well-stocked spice cabinet and the significance of a person’s pantry and all that it holds. For the love of Every Bite, enjoy! Sincerely, Anya Sippen

“These are tried-and-true Barefoot Contessa recipes that are easy enough to make but still have all that deep, delicious flavor that makes a meal so satisfying.� - Tampa Bay Online


Recipes

Contents: 2/ Letter from the Editor

Shrimp spring rolls

Ingredients 3 medium carrot, shredded 4 tablespoons hot sauce 1 cucumber 4 tablespoons hoisin sauce 1/2 pound frozen shrimp 1/2 cup brown rice 3 tablespoons soy sauce 1 package rice paper wrappers 1 jar Chinese style plum sauce 1 jar crunchy natural peanut butter Directions 1. Marinate shredded carrot in the hot sauce of your choice 2. Marinate 2 inch strips of cucumber in hoisin sauce or another sweet Asian sauce of your choice 3. Boil, peel, and halve medium-sized shrimp 4. Prepare brown rice and combine with tablespoons soy sauce 5. Follow instructions on rice paper package for preparing papers for rolling 6. In the center of the rice paper, layer a few leaves of coriander, a small spoonful of rice, two shrimp slices and a few pieces of carrot and cucumber 7. Pull opposite ends of rice paper over the filling 8. Pull one of the remaining sides snugly over the filling and roll the little package over until everything is safe and secure in the spring roll

4/ Potluck Dos and Don’ts Everybody’s bring-

ing something and you want to make a good impression with your dish. We’ve got a few tips and recipes to give you a couple of fool-proof ideas.

Spicy Chicken Curry with Rice Ingredients Shan Spicy Chicken Curry Mix 6 chicken breasts on the bone 4 tablespoons olive oil 1 large sweet onion, chopped 3 medium potatoes, cubed 2 cups rice 2 cups plain yogurt 1 1/2 cups frozen peas, thawed 1/2 cup chopped green onion 1/2 cup toasted coconut to garnish

Directions 1. Boil chicken until almost cooked 2. Remove from bone and peel meat apart until it reaches a chunky shredded consistency 3. Cook rice and set aside to serve underneath the curry 4. Sautee onion and potatoes in olive oil until they begin to brown 5. Stir in yogurt and curry mix until smooth 6. Stir in peas and chicken 7. Simmer for 30 minutes 8. Layer curry over rice and top with green onion and coconut

6/Dressing up your drink This year is all about sophistication with our decorations.

8/ Spunky spring spread 12/ Spice of the Month

Try something new with an old favorite: Basil.

Buy. Grow. Eat.

local. A.F.U.

American Farmers Unions

10/

A message from your neighborhood farmers.


Potluck

Dos & Don’ts

Directions: 1. Bake a cake as directed in two 8 inch round

pans. For the real bakers out there that wish to challenge themselves, any yellow cake recipe will do fine.

2. While the cake is in the oven, place the raspberries in a small pot over medium heat until they get mushy and a lot of the juices have come out. Strain the berry mush out and put to the side. Place the remaining juice back on the oven and continue to heat.

By Anya Sippen

If you’re not an experienced cook, the neighborhood potluck is not the event for you to try your hand at the most complicated dish in your cookbook. Here are a few tips to remember.

Do

Do

Bring a dish large enough to feed about eight people. Even if fifty people show up, the point ogf a potluck is not to fill up on one dish.People are excpected to take small portions of a number of different dishes.

Make something simple, but yummy. A fruit salad with chopped walnuts and hint of honey is delicious and preparations involve little more than a bit of chopping and tossing.

Don’t

Make some elaborate dish that can’t survive a little mishandling. As new dishes arrive, the older ones tend to get shoved around to make room.

Don’t

Make the same boring dish you know at least three other people will bring. That pretty much eliminates most of your green bean casseroles and chocolate chip cookies.

Lemon

Raspberry

Layer Cake Ingredients: 1 box yellow cake mix (I like the moist cakes but that’s up to you) 2 lemons, zested and juiced

Try these easy, 3-step recipes for your next neighborhood potluck! Fresh salsa

1. Chop four medium ripe tomatoes, one jalapeno, and half an onion, a handful of fresh cilantro and salt and pepper to taste 2. Combine all ingredients 3. Serve with oven-warmed tortilla chips *For a tangier salsa, try using diced mangoes or pineapple instead of tomatoes

4/

Grapefruit and acovado salad

1. Slice three avocados. 2. Peel and cut into medium chunks four or five grapefruits. 3. Toss together in a large bowl and serve. *Try substituting the grapefruit with oranges for an even sweeter salad

powdered sugar (about a cup) raspberries (I used about 12 ounces frozen) 1 tablespoon corn starch 1/4 cup granulated sugar (if you care to sweeten the raspberries)

3. Meanwhile, mix three tablespoons of the

lemon juice with the corn starch until it is completely blended. Add the mixture to the heating raspberry juice a tablespoon at a time, stirring as you go.

4. The juice on the stove will thicken. Be

patient. If more corn starch is needed for a thicker consistency, remember to mix with the lemon juice first! Otherwise, it will seize up and create lumps.

5. When the juice has reached a thick gravylike consistency, stir the raspberry mush back in with the thickened juice and allow it to cool. 6. Allow the cakes to cool before spreading the raspberry filling over the bottom layer. 7. Mix remaining zest from the lemons, the lemon juice and about a cup and a half of powdered sugar. 8. Place the second layer on top of the first and

pour the frosting on top. Spread over entire cake.

Buy One Get One ! Buy any one Betty Crocker Cake Mix and get one free. Not available with any other discounts or offers.


Spunky Spring Spread

We’ll take care of everything.

By Anya Sippen Staff Writer

Here at Ever Bite we’re taking an international approach to our Spring spreads. Drawing inspiration from the freshness of Thai food, the spice of the Carribean, and topping it all off with a cake that will send you around the world. Enjoy incorporating these recipes into your Spring spread this year!

The Kitchen Caterers TheKitchenCateringCompany.com 8/


Dressing Up Your For all your

Drink!

By Anya Sippen Staff Writer

sweet needs

This Spring, we’re moving away from the bright, paper beach umbrellas and toward a classier, more sophistocated style of drink decor; because let’s face it, the last time we attended one of those tacky tiki parties, our hosts were dropping them in light beers or “purple drank” and serving pigs ‘n a blanket and crackers with Cheese Wiz. Unless you want your party’s theme to be a throwback to college, it’s time to step up the drink game.

1. Color

For a beautiful mixed drink, let the colors of the combined beverages speak for themselves. A soda or orange juice and compari creates a gorgeous sunset effect in the glass. Add a drop of green food dye to the simple syrup before adding it to the rum. No frills or unbrellas are needed!

2. Mood

The mood of your drink should always be matched by the way you display it. If you’re serving something sweet and sassy, bold colors are a must. If you’re serving something sexier and more serious, use a sleek glass, possibly with a stylish glass charm.

3. Cubes

Our favorite way to dress up any drink is with decorative ice cubes. Try freezing slices of fruit or a few berries into small ice cubes that you can drop into individual glasses or a pitcher for serving. Also try freezing cubes of juices, like pomegranate for a Red Sunrise (lemonade, brandy and triple sec).

4. Keep it simple The best way to decorate your drink is incorporating the ingredients you made it with. A slice of lime and fresh mint leaves for your mojitos, a piece of orange peel curling over the rim of your campari and soda, or a toothpick of fresh berries resting inside the glass of a clear bubbly are simple and elegant ways to dress up any cocktail. 6/

CatherinesConfections.com

C

atherine’s onfections

Every Bite  

By Anya Sippen

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