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Food Film: The FCI Interview & Brunch Appetizers

28 Nov

with Brandon Maya


Welcome to appetizers 101. Thanks to The French Culinary Institute (FCI), you can watch how to make a killer brunch appetizer, salmon croquettes with quail eggs, and get a few chef techniques along the way. Enjoy the brunch, the french techniques and take a sneak peek at my interview about catering, food media and art on The French Culinary Institute’s blog, The Hot Plate (FCI interview sneak peek, below). Enjoy! Continue reading

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Food Film: Shrimp on a Potato Pancake & The Indoor Picnic

28 Nov
Starring Brandon Maya
Welcome to Food Films, a web series that show simple ways to cook delicious meals. We take our experience at The French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy!

For the Indoor Picnic
Lay out your picnic blanket on an open space in your home, set seat cushions or pillows on top. Place the food on trays and dig in! You may also want a bed tray to place drinks on.

My Kitchen Decor Favorites: Anthropologie Home Section

Recipe: Shrimp and Potato Pancake
Shrimp in white wine
1lb of large shrimp
½ cup of Dry white wine Continue reading

Food Films: Fresh Linguini

28 Nov

Starring Andrea Scalici

Welcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy!

Fresh Pasta Recipe Continue reading

Food Film: Prosciutto Wrapped Pears

28 Nov
Starring Brandon Maya
Welcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy!

Prosciutto Wrapped Pear Recipe

2 Bosc Pears –  quartered, cored, and thinly sliced (1/8″ slices)

15 Prosciutto slices – cut lengthwise into 1/2″ strips

Take the prosciutto strip and diagonally wrap it around the pear. This hors d’oeuvre is great with crumbled blue cheese sprinkled on top.

Little Italy: Sausage and Sage Butter with Fresh Linguini

27 Nov

Welcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy!
For this pasta recipe