Apologies for the length of time between this post and my last post; the wife and I have been enjoying some much needed r & r on the west coast for nearly the past two weeks. I’ve been wanting to write about all of the great food that we’ve been enjoying on this trip, including the tasty [...]
Posts from ‘December, 2009’
Week 29, Day 2: Fusion 1
In class, we defined Fusion cuisine as “the combining of ingredients, techniques and presentations of different ethnic cultures for the purposes of creating a unified dish”. When you think about it, a lot of modern-day restaurants feature dishes in the fusion style, combining in the same dish many different tastes and flavors that until fairly [...]
Week 29, Day 1: Asian 3
Unlike the cuisines of China, Thailand, Vietnam and India discussed in previous weeks, Japanese cuisine has been relatively uninfluenced by neighboring countries. Japanese cuisine is recognized for meticulous preparation and presentation; food should be both pleasing to the palate as well as the eye. Great attention is paid to both the colors and textures of [...]
Chicken Enchiladas
Enchiladas, a Mexican dish consisting of stuffed tortillas that are generally covered with a flavorful sauce and baked, are a relatively easy and versatile dish to make at home. I’ve made a few different variations of this dish in the home kitchen with a variety of different fillings and I’ve found that the version detailed below has yielded [...]
Week 28, Day 2: American 4
Our four week foray into the world of American cuisine concludes with a quick overview of Southwestern (Texas, Arizona and New Mexico) and Californian cuisine, with extra emphasis on the Southwest. Not surprising, due to their close proximity to the border, we see a lot of Mexican influence on the cuisines of these states. Corn [...]
Week 28, Day 1: Asian 2
Our second day of Asian Cuisine found us briefly touching on the cuisines of Thailand, Vietnam and India. If it seemed scandalous to spend a only a few hours last week talking about Chinese cuisine, then it seems even more blasphemous to cover all three of these countries in the same amount of time, but [...]
Week 27, Day 2: American 3
For our third class on American cookery, we discussed Cajun and Creole food, which just so happens to be some of my all-time favorite food to cook and eat. Though the two terms are often used together and synonymously, they mean two very different things. To make a long and complicated story short, many of the [...]
Week 27, Day 1: Asian 1
For our first of three classes on Asian cooking, we covered the cuisine of China. As Chef J explained at the beginning of class, to compress 5,000 years of culinary history into a 90 minute lecture is downright scandalous; our class today would serve as a very broad and general introduction to some of the dishes [...]
