Tag Archives: food

Weird Food Customs, Reader Discretion Advised

28 Nov

Written by Andrea Scalici

In the Land of the Free where we eat what we please, it is hard to imagine using more of a product than the same ol’ thigh, breast, or wing. But all over the world, cutting up a fish or animal and using every single part is common practice. While the varieties run the gamut, I have broken it down so it’s easier to stomach. Blood, Brains, Body, and Booze. (Reader discretion advised…) Continue reading

Lucky No.7 Review

28 Nov

Written by Anthony Ramos

Each time we walk through the doors at No. 7 Restaurant we wonder to ourselves – why do we go any place else?The restaurant, perched right above the Lafayette subway station, is located at 7 Greene Ave in the Fort Greene neighborhood of Brooklyn. Continue reading

Sex, Food and Photography.

28 Nov

Written and photographed by Rebekah Peppler
As you read, please enjoy my current fetishes throughout…
Giada, Nigella and Rachael are all doing it, heck even Thomas Keller is doing it. It glistens, it envelops, it’s like velvet on the tongue. Are we talking about the same thing here? Continue reading

Project 5: Curry Egg Salad with Grilled Asparagus

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from her project, A Day with Andy and Eggs.

Curry Egg Salad Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI
Yield: Makes 8 servings
Note: Use any type of onion you like here, I’ve done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that. Continue reading

Project 5: Korean-Style Steak and Eggs

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from his project, A Day with Andy and Eggs.

 


Yield: Makes 8 servings

Steak:
1/2 cup mirin (sweet Japanese rice wine)*
4 tablespoons finely grated cored peeled Granny Smith
apple Continue reading

Eating The Charleston’s Comfort Food

28 Nov

Written by Anthony Ramos

I love New York, don’t get me wrong, but sometimes I just need to escape the city. So, I made plans to go to Charleston, SC – a place I’ve been wanting to visit for many years after listening to natives speak so lovingly about their home. I was ready to explore the city and most importantly dine on low country cuisine. Continue reading

Season Tasting: Spring, Summer, Fall & Winter

28 Nov
Written by Andrea Scalici

Winter, Spring, Summer, Fall Seasonal Eating…
What tastes like Spring
Vegetables like artichoke, spinach, kale, watercress, radishes, broccoli, cauliflower, new potatoes, onion, rhubarb, bamboo shoots and asparagus, garnished with bountiful parsley. A great drink to enjoy outside, mojitos are back with fresh mint to wash down that big bowl of guacamole. We can also enjoy the beginnings of fruit harvests for strawberries, great to replace the end of blood oranges. On the protein side of things, nothing says Easter like Spring Lamb but it’s also great to fire up the pot for the last of the mussels or the incoming crabs. Now is also the time to experiment with grouse, and hare, or maybe some salty sardines. Continue reading

Project 5: Sweet Potato Cake with Lime Mousse & Purple Corn Sauce

28 Nov

Written by Cameron Slaugh

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Cameron Slaugh’s level 5 recipe from his project, The Potato.

Sweet Potato Cake
1/2 pinch saffron
1 tablespoon hot water
1-1/2 cups mashed sweet potatoes
3 whole eggs
1/2 cup honey
1/2 cup unsalted melted butter
1/2 cup canola oil
2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt

Lime – Mascarpone Mousse
3/4 cup mascarpone cheese
1-3/4 cups heavy cream
3 egg whites
1/4 cup sugar
2 limes – more if needed Continue reading

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

Hummus, Too Good for Hannibal

28 Nov

Written by Erin Merhar

Amidst 36°F weather at the end of March, I write this with wishful thoughts of blooming daffodils, jacket-less Sundays, Prosecco al fresco and picnics in the park… Spring is around the corner and with its sunshine it brings a gamut of refreshing ingredients.

Swap Jerusalem artichokes and for a buttery, tender baby artichoke. Go green with spring peas and asparagus. And as you open your closets for spring cleaning, pod a fava bean and explore the nutty, buttery tenderness of an old world tradition.

Continue reading