Indian food is a jigsaw puzzle,” says Sanjiv Dhar, graduate of prestigious Johnson & Wales University and owner of Kabob and Curry restaurant in Providence, Rhode Island. Dhar sees the amazing variety of Indian cuisine as the product of India’s complicated political and social history. Every area, tribe, religious group and wave of invaders has helped to shape the cuisine’s many dishes and many regional varieties. By Mark Caskie
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North of San Antonio, the Lone Star State’s ripening wine industry is centered in the Hill Country, a landscape shaped by an ancient earthquake that buckled limestone and granite into rugged hills and valleys. Today a favorite vacation getaway, the region is textured by majestic live oaks, tinted by wildflowers, and is home to parks, antiques shops and an increasing number of quality wineries. By Paris Permenter and John Bigley
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If you think chocolate is just for desserts, think again. Chef Charles Armstrong, an instructor at one of the world’s foremost culinary institutes, Johnson & Wales University, discusses its role as a key ingredient in several traditional Mexican sauces.
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In 1789, Spanish Jesuits brought olive trees to California. The trees flourished until the early 20th century. Since 1995, though, California has been riding the wave of an olive oil renaissance. By Marlena Spieler
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Many people are quick to embrace dietary solutions for a range of health problems. Naturally, when Lou Ann Weakley complained about insomnia and a friend suggested eating yogurt, she gave it a try. And it worked. Now, instead of tossing and turning in bed, Weakley gets up, tucks away several spoonfuls of yogurt, and she’s off to the Land of Nod. By Melany Klinck
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You may not know it, but all gumbo and jambalaya start with the holy trinity: chopped celery, green pepper and onion. Learn why these three veggies are so important to this “hot” cuisine.
Fun Facts
1. For any cuisine, the holy trinity is the style’s three key ingredients.
2. The Cajun/Creole trinity is based on mirepoix, the French trinity of celery, onion and carrot.
3. Creole cuisine is a mix of African, French and Spanish influences. Cajun combines those with Italian and American Indian flavors.
4. In the 1980s, Cajun food became trendy when chef Paul Prudhomme blackened a redfish. Not traditionally Cajun, blackening is now synonymous with the style.
5. Cajun food definitely has a bite to it, but customarily it is a heat that sneaks up on you. If a dish burns your mouth, then it has too much pepper in it.
6. The trinity is sautéed over low heat to slowly “sweat” out the natural sugars and give a dish additional seasoning and zest.
7. Throughout the centuries, celery has been used medicinally as a blood purifier. It originated as a wild plant in marshes from Sweden south throughout Europe.
8. In 1493, pepper seeds were taken from Central and South America to Spain. From there, they later spread to other European and Asian countries.
9. More calories are burned digesting a piece of celery than the piece contains.
10. The sulfuric compounds in onions are what cause your eyes to tear up. To cut down on this unpleasant side effect, chill the onion and cut into the root end last.
Kitchen Tips
“My interest in soul food lies in my family history,” says Dedra Blount, owner of Now You’re Cooking in Chesapeake, Virginia. Blount also served as a former chef and associate instructor for 11 years at Johnson & Wales University, one of the country’s premier culinary institutes. By Mark Caskie
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“Uh-oh, they’re escaping,” frets Amanda, as errant rice grains mar the surface of the sushi roll she’s making. “Moisten your hands, it prevents sticking,” instructs teacher Brian Saito. Demonstrating, he dips his fingers into water, then claps his hands to remove any excess. (more…)
The low-carb trend seems to be here to stay, and with it comes a giant shake-up in how and what we eat. Adapting to a low-carb diet can seem counterintuitive and rather complex. By Sunshine Ison
Mexican food has the bass and treble turned up. It’s rich, it’s full, and it’s exciting,” says Bill Phillips, associate professor in Culinary Arts at the prestigious Culinary Institute of America. An important part of Mexican cuisine is its use of chiles. Experts believe that chiles originated in the Amazon jungles of South America as hot, berrylike fruits before coming to Mexico by way of Central America and the Caribbean. By some estimates, there are more than 200 known varieties of chiles currently cultivated in Mexico.
By Mark Caskie
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