Atlanta Jouranl Constitution “Evening Edge” « Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

February

13th

2009

Atlanta Jouranl Constitution “Evening Edge”

FlaNboyant Eats gets mentioned in the Atlanta Journal Constitution as a local food blogger “worth checking out.”

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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.