Press « Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

Archives for Press

LATINA Magazine

latina_logo An feature introducing my new weekly food column on Latina.com. 5/4/10. Link

Artist First Radio: “The Social Diva Diaries” Show

Hour-long interview with hostess Ms. Melissa where we discuss the art of pressure-cooking, philanthropic efforts, cooking in stilettos, and a live demo of peach flan! 3/29/10. Link

Dean & Deluca

Spring Produce Recipe Winner: Sun-dried apricots and garlic stuffed morel mushrooms. 3/29/10 Link.

BlogTalk Radio: The Sai Browne Show

Live radio interview with lifestyle host on the ins and outs of cooking, STIR IT 28, the culinary benefit for Haiti I hosted and my love for cooking with the pressure cooker and in heels! 3/22/10. Link

AJC “Misadventures in the Atlanta” Column

Featured in the daily dating column: “Heating Things Up” 3/26/10. Link

Rolling Out Visits “STIR IT 28″ Benefit For Haiti & Rolls Tape

A surprise visit by Dwight Eubanks of “Housewives of Atlanta” comes out in support of my culinary fund-raiser for Haiti, STIR IT 28 on 2/21. Here he interviews me on camera on behalf of RO. 3/10/10 Watch at this Link.

J’Adore Magazine

“Bren Herrera: Personal Chef Goes ‘Commercial’.” Interview with the upscale & couture lifestyle magazine, featuring my cooking style (cooking in heels, pressure cooking), the ICBINB commercial win on American Idol and upcoming projects. 3/3/10 Link.

FOX 5 Good Day Atlanta “Extra” Live Cooking Demo

I demo spicy albacore cakes with a lemon & garlic aoili and some POM Wonderful drinks and salads. And, talk about the “ICBINB” commercial win on American Idol. 1/26/10. Link

Rolling Out

“Chef Bren Herrera Shines in ‘American Idol’ Spotlight.” 1/25/10 Link

Falls Church News Press

My hometown surprised me by mentioning my “I Can’t Believe It’s Not Butter” Turn the Tub Around winning commercial which aired during American Idol. Thanks FC! 1/13/10 Link

Mundo Hispánico Paper

“Recipe for Sucess”: Feature on female chefs making a living off cooking. 12/17/09

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POM Wonderful

Featured Recipe of the Day: Pomegranate & Grand Marnier flan. 11/28/2009

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Atlanta Journal Constitution

Share Our Strength’s Operation Frontline and The Georgia Coalition for Physical Activity and Nutrition open house. I’m mentioned as featured spokesperson for media kick-off. 10/27/09

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Cuisine Noir Magazine Feature

Full length feature discussing my passion for food, travel and writing! Great interview. 9/28/09

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The Examiner- Atlanta

“Sexy in the City”: featured as a personality chef alongside the new S series Mini Cooper! 7/31/09

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Comcast Radio Show

Interview: “Get to Know Bren Herrera in 5 Questions.” 6/26/09

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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!

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Pam: OMG must try ASAP. I bet it is scrumptious! I believe that dulce de leche is a gift from above
chefb: Rosa: Girl, it’s as good as it looks and probably a lot better!! I almost licked my plate! JoanNova:...
Dave P.: Damn girl, you rocked it out with this. Too bad I didn’t get any when you were in DC. I’ll have...
Farah: Yumsss – looks great and am sure tasted even juicier. Bren will you be my chef (as soon as the lotto...
Emma: This dish looks so amazing. Brandt Beef is so tender and tasty, and I love a good corn puree.

Pesto & Garlicky Cuban Style Steak Sandwich

Summery Berry & Poppy Seed Salad Dressed with Morrocan Olive Oil & Fennel Seed

Lemon Sorbet Recipe

Ajo

I’ve mentioned before how garlic is 1/3 of the Holy Trinity of Cuban cooking and what goes in our sofritos. My cooking experience is far better with its presence. It makes everything savory (or sweet in some cases) and simply taste that much better. Garlic comes from a group of edible plants called Allium. Onions, shallots, chives and scallions also come from this genera. If you’ve ever cooked with any of these, you are sure to have noticed their common characteristics: leafy layers (paper, as in the case of garlic) and high in fructose sugar. Garlic grows in bulbs or “heads,” with individual sections called cloves. Garlic has the least amount of water and highest level of sugar, causing it to brown much faster when heat is applied. Its high levels of sugar also cause that sticky affect when handling raw garlic. I recently did a full post on garlic. Click here to read the pull post.

More Latin Spices & Herbs

Honey is a great natural source for brining down heat in 1st degree burns. Apply immediately.

Eggplant is related to the tabacco plant and it contains an insignificant amount of nicotine. Cooling eggplant causes it to shrivel and brown rather quickly.

Black garlic originated in Korea. It’s raw garlic that turns black when the sugars are drawn out of the garlic cloves during a special fermentation process. Most of the nutritional values in black garlic are higher & more potent than regular raw garlic.

A great way to preserve fresh ginger root is to cut it into smaller pieces and freeze. Keeping it in fridge or at room temperature will cause it to shrivel and dry faster.

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.

A Brief Introduction to my Cabo San Lucas Culinary Series & A Picture Give Away!

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…

Desagradar (deh-sa-grah-dar)

(verb)

Dislike

Desagradar works in the same way, with the thing you dislike being the subject of the sentence.

Había algo que le desagradaba.
There was something he didn’t like.

Into a kinds of teas these days, and this one here fits the bill perfectly. By Le Crueset at Williams Sonoma. $70

Not sure why this jacket by J. Crew costs, $1,400.00, but the dude rocking it makes look worth all the pennies you’d spend!

I was a contributing author to this cause. Consider purchasing a book to help end childhood hunger

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