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Written by Serena Weaver
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Monday, 22 December 2008 |
 Remember K’Nex? Those cool construction toys made of plastic that we all played around with when we were children? They’re made in Hatfield, Pennsylvania! Pretty awesome, I’d say.
-Serena
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Written by Serena Weaver
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Sunday, 21 December 2008 |
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 Want to be the one to throw that epic party that everyone’s been talking about but are afraid that it will cost you too much time and resources? How about hosting a holiday potluck? As long as you organize an outline for the menu in advance—and greet your guests with a smile on your face—the get-together should be golden. Look here for tips from Culinate on how to prepare the best potluck this season has to offer.
-Serena
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Written by Serena Weaver
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Sunday, 21 December 2008 |
I would argue that homemade presents are the best. Even if the economy were in a tad better shape, I would keep to the comment. The fact is, nothing says, “I have been thinking of you,” better than an item that you’ve created yourself. If you also happen to be a connoisseur in the kitchen, then this article on homemade edible gifts from Culinate is for you. In it, eight foodie gift ideas (and the recipes behind them) are given for you to try out.
-Serena
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Written by Serena Weaver
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Saturday, 20 December 2008 |
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 Love cooking foods of other ethnicities? How about Mexican and Mediterranean? If so, check out this interview with Jesus Gonzalez, the chef behind the book, Cooking with the Seasons at Rancho la Puerta.
-Serena
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Written by Serena Weaver
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Saturday, 20 December 2008 |
Make your own gelato using this recipe (brought to you by Culinate). Trust me. Just do it. And, by the way, you don’t even need the ice-cream maker that it calls for. All you have to do is transfer the mixture to a metal bowl instead and then to stir it every half an hour, from the freezer, until evenly frozen. Magic.
Ingredients:
¾ cup white sugar
1 tbsp. water
1 cup heavy cream
2 cups whole milk
4 large egg yolks, at room temperature
1 tsp. vanilla extract
¼ tsp. kosher salt
Steps:
Place the sugar and water in a pan and bring to a boil. Continue boiling, without stirring, until it turns a deep brown and begins to smell toasty, 2 to 3 minutes. Slowly and very carefully add the cream. Continue whisking until the cream is incorporated. Slowly add the milk and cook over low heat, whisking from time to time, until warm, about 175 degrees. Add the vanilla extract and salt.
Place the egg yolks in a small metal bowl and whisk until completely mixed. Add ¼ cup of the warm-milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, ¼ cup at a time, until you have added about 1½ cups.
Slowly, whisking all the while, return the now milk-and-egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees. Do not allow the mixture to boil. Pour through a medium-fine strainer into a metal bowl, discard the solids, and set aside until it reaches room temperature
Cover and refrigerate until it reaches 40 degrees, about 3 hours. Transfer to an ice-cream maker and proceed according to the manufacturer’s instructions.
-Serena
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