Articles/Newspaper « Bren's FlaNboyant Eats: Latin Fusion Cooking & Tasty Travels Under Pressure!

Articles/Newspaper

Newspaper

Washington Post Food & Dining July 2009 (Web Link)

Magazine

ATLANTA’S FINEST DINING (food and book reviews)

“Science of Good Food”, June 2009
“Dressed: The New Skinny on Eating”, April 2009
“Sabor: Cuban Cuisine Stays True to From Straight From Miami”, April 2009
“The Culinary Institute of America Cookbook”, Feb. 2009
“Bistros & Brasseries…” October 2008

THE PIEDMONT REVIEW (food & lifestyle)

“The West Side Needs A Good Bowl, Baby”, October 2008

ODYSSEY COULEUR (travel)

“Queen of the Night: In Barbados, a star gets her close-up”, March 2008
” Le Val de Loire. The Sweet Life of Castle Country in France”, July 2007

Online

HOW STUFF WORKS.COM (Discovery’s TLC Cooking)

“How Champagne Works”, Nov. or Dec. 2009

Mi nombre is Bren but they call me B! I cook for cool people in my baddest pump and leave them wanting more. I believe pressure cooking is the best thing that could have been invented & thank mami for teaching me how to use it. God forbid I start my day without 4 shots of Cuban espresso!

sharon: Screw Mr. Grumpy. He clearly does not have a sense of humor. You made me smile…and I’m sleepy....
CB: hija definitivamente que te dare mi voto por que tu originalidad es unica .se que ganaras besos mami
Joie de vivre: Good Luck! I’m tweeting it right now!
Renee: I love it! So unique and I really like ICBINB too. I’d love to win and I hope you win, going to vote now.
Maggie: Bren this video is cute, original and smart. I love it. You won!!! Congratulations. I love it.

Star Anise

Really native to China and India, Star Anise is an evergreen seed we use in our foods to give dishes a distinct flavor. Its licorice aroma and taste definitely makes for a unique flavor. Our primary use though is to alleviate stomach pain and gas associated with acid reflux. I grew up drinking anise tea my mom would make if any of us felt sick. So today I make tea when I don’t feel so well. It really does help! Stick a few stars in boiling water and let it steep for 3 minutes. I also have started using it to make drinks and dessert. A new fave spice in my rack!

More Latin Spices & Herbs

The proteins in eggs are very heat sensitive and only ned to be warmed to cook thoroughly They will start to get firm at only 145 degrees. This is when a Bain-Marie comes into play and is great for cooking egg custards.

Aging time of cheddar cheese determins the mildness and sharpness of it. The longer it ages, the shapper cheese gets!

Fat has 9 calories per gram. Carbs have 4, protein also have 4 and alcohol has 7. Did you know that?

Most of the fat we should consume should come from fish, nuts & veggie oils. Limit solid fats like butter, stick margarine & lard. Daily allowances for oils ranges from 5-7 teaspoons for adults.

Mousse is a French term meaning “froth” or “foam,” which i s a rich, airy dish that can be sweet or savory, hot or cold. Fluffy desserts are due to the addition whipped cream or beaten egg whites and fortified with gelatin!

Cherry liqueur is a a sweetened cordial using cherries. It can be used in cocktails in lieu of Brandy, especially Sangria! 1 oz of this cordial has 103 calories and 11g of carbs!

Did you know rose hips are the reddish-orange fruit of the rose and are used to make jellies, jams syrup, tea and vino!? They’re solid in vitamin C and can be made into a dried powder.

The Best Hamburger & Ketchup Ever at The Fairmont Hotel, Monte Carlo!

Joël Robuchon & I Chat & Cook in His NY L’Atelier!

I Moved The Cheese. All of It!

I Will Marry in Monaco!

French Eating is So Darn Orgasmic! Sexy Warm Fruit In Vino y Miel

Sayulita In Pictures & Vanilla & Hibiscus Tea Give Away!

How I Do Love The Avocado: Mexicans Make Guac For Real!

Do You Like Tarragon? How About Some Soup?

Taste of T & T Deserves 1 More Story

St. Maarten Is Hot In Many Ways But My Espresso Flan Was Disgraced! Cooking W/Emeril Is Tonight!

Part II of Culinary Festival in Trinidad/Tobago & Another Contest…

I’m Baaack! A 3 Part Series on The Trini/Tobago Culinary Festival & Curried Plantain!

Molesto (moh-les-toh)

(adj.)

annoying, irritating; annoyed, irritated

Molesto is one of those Spanish words which, like tranquilo, mean one thing when used with ser, and another when used with estar. With ser the meaning is annoying, and you’re stating that this is a permanent quality:

“Es una persona muy molesta”
He’s a very annoying or irritating person

A.MUST.HAVE. Have to sell about 7 flans to own these. The hustle starts now. L.A.M.B “Justice,” $300.

What a hot sneaker for the fellas. Pure hotness! I think I’d even wear them. “Testa Hi” by Creative Recreation. $105.

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