Bouillabaisse-French Foods That You Must Be Aware Of

There are two ways of serving Bouillabaisse; as a stew with the seafood, shellfish and vegetables served in a broth. Or, the more traditional French manner in which a mix of seafood, shellfish, and vegetables are served on a platter with the broth served on the side with grilled bread slathered with aioli, a garlic mayonnaise, or rouille, a spicy saffron mayonnaise made of olive oil, garlic, saffron and cayenne pepper.

Seafood Ingredients:

• 1 lb of fresh clams
• 1 lb of fresh mussels, rinsed and bearded
• 2 lbs of cod, but into 1" pieces  (can use a mix of cod, tilapia, snapper, grouper, John Dory- skinned)
• 1/2 lb of clam strips (optional)
• 12 raw jumbo shrimp, shelled and deveined, keeping tails intact (shells reserved)

Broth Ingredients:

• 1/3 teaspoon saffron
• 1/4 cup extra virgin olive oil
• 2 carrots, cut into 1/2" pieces
• 2 stalks of celery with leaves, chopped
• 1 large onion, chopped
• 3 large cloves of garlic, finely chopped
• 1 28-oz can diced tomatoes
• 1 tsp fennel seeds
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 tsp fresh tarragon, finely chopped
• 1 teaspoon sea salt
• 2 teaspoons cracked black pepper
• 1 cup chicken stock (or water)
• 1 cup of dry white wine
• 2 cups clam juice
• 10 red or white baby potatoes, cut in half
• 3 cups of water
• Salt & White Pepper to taste
• Garlic Aoili (store bought brand such as Saratoga's Garlic Curry Aioli)
• Garnish with Parsley leaves

Directions:
Step 1: The Broth

1. Combine the saffron and hot water in a small bowl and set aside to infuse.
2. Heat olive oil in a large pan, over medium high heat, saute onion, carrot and celery until vegetables soften, about 15 minutes. After 10  minutes, add garlic.
3. Add tomatoes, fennel seeds, saffron, thyme, tarragon, salt, pepper, and juice of one orange. Simmer 5 minutes.
4. Add clam stock, wine, and water and bring to a boil. Reduce heat to low and simmer for 1 hour. The longer this simmers  the richer the flavor.
5. Note: You always want to have enough water in the pot to cover all ingredients, so start with 2 cups and add more as needed. I used 3 cups total.

Step 2:

1. Turn heat up to medium and add potatoes and cook until 1/2 done, about 5 minutes
2. Wash mussels, remove shells from shrimp and devein, and cut fish into 2-3" pieces
3. Add fish to pot and cook for 5 minutes, gently boiling, over medium heat (lower heat if too high/rapid boils)
4. Add mussels, cover the pot and cook until mussel shells begin to open. (Discard unopened mussels.)
5. Add shrimp, cook until they turn pink
6. Taste broth and season to taste

Plate the Dish:

1. Ladle soup among large serving bowls and garnish with fresh parsley leaves. Add a dollop or two of aioli to the broth and stir in. Serve with crusty bread on the side. For a heartier treat you can add Gruyere cheese and make open-faced grilled cheese sandwiches to serve with the soup. Bon appetit!

How To Make Buffalo Chicken Pizza

Are you looking for recipes on how to make Buffalo chicken pizza at home? Then what are you waiting for? Read the following article now.

Oh my gosh!! Just the thought of eating a hot, cheesy, thin crust buffalo chicken pizza makes my mouth water. Whether there's a party in the house, your friends are coming over for to hangout, or you're in the mood to relax at home and eat comfort food, Buffalo chicken pizza can always come to the rescue. This pizza not only looks amazing, it tastes fantastic. And the best part about learning how to make buffalo chicken pizza is that you can be creative and prepare it in different ways. So, take a look.

Buffalo Chicken Pizza Recipe #1

Ingredients
    3 scallions, sliced
    3 tablespoons hot sauce, mild
    2 tablespoons butter
    2 teaspoons grill seasoning
    1 tablespoon Worcestershire sauce
    1 cup Monterey Jack cheese, shredded
    1 pizza dough crust, pre-baked
    ½ cup blue cheese crumbles
    ½ cup tomato sauce
    ¾ lb. chicken breast cutlets
    Extra virgin olive oil, for drizzling

Directions
Preheat the oven at 425º F and preheat the grill at high as well. Meanwhile, take a bowl and place chicken breast cutlets in it. Drizzle extra virgin olive oil over it (eyeball it) and sprinkle the grill seasoning as well. Use your fingers to coat the seasoning properly. Once the grill is hot, grill the chicken breast cutlets for about 2 to 3 minutes on all sides. Till then, we will prepare the sauce for the pizza. In a bowl, combine butter, Worcestershire sauce, hot sauce, and tomato sauce together. When the chicken is properly grilled, place it on the cutting board, and cut into slices (however big or small you like). Coat the pizza dough with the prepared sauce and cover with the buffalo chicken slices. Spread both cheeses on top and place the pizza inside the oven for about 15 to 18 minutes to bake. Just before the pizza is ready, sprinkle scallions on top. When your pizza is nice and crispy, remove from the oven, cut into slices, and serve hot.

Buffalo Chicken Pizza Recipe #2

Ingredients
    3 cups diced chicken, cooked
    2 pizza crust, pre-baked
    2 cups mozzarella cheese, shredded
    1 cup barbecue sauce
    ½ cup celery stalks, sliced
    ½ cup buffalo wing sauce
    2/3 cup Gorgonzola cheese

Directions
To prepare this delicious homemade pizza, we need to preheat the oven at 450º F. Take two baking sheets to place 2 pizza crusts on top. First we will spread the barbecue sauce on both the crusts (you can also use the regular pizza sauce) and sprinkle sliced celery on top. In a bowl, combine cooked chicken pieces with the Buffalo wing sauce. In a separate bowl, mix Gorgonzola and mozzarella cheese together. Evenly place it on both the pizza crusts and top with both cheeses. Place the pizza crusts inside the oven and bake them for 15 to 20 minutes. When the cheese begins to melt and the crusts turn crispy, remove the pizzas from the oven, and cut them into slices. Serve the buffalo chicken pizzas hot.

Buffalo Chicken Pizza Recipe #3

Ingredients
    6 oz. cheddar cheese, shredded
    4 oz. cream cheese, softened
    4 tablespoons half & half
    2 tablespoons butter, softened
    2 chicken breasts, grilled & sliced
    2 celery stalks, sliced
    1 tablespoon apple cider vinegar
    1 pizza dough, pre-baked
    ¼ cup Tabasco sauce
    Blue cheese, crumbles
    Hot sauce, for drizzling

Directions
Preheat the oven at 475º F. Meanwhile, take a pan to combine Tabasco sauce with butter and apple cider vinegar. Mix everything properly and add the chicken breast pieces in. Once the chicken is coated thoroughly, turn the stove off and leave it on one side. Next, we need another bowl to mix cream cheese with blue cheese and then add half & half in simultaneously. Place the pizza dough on a baking sheet and spread the cream cheese-blue cheese mix on top. The next layer will be of the chicken breast pieces. Top with cheddar cheese and place in the oven for 18 to 20 minutes. Just before the cheese begins to melt and the crust turns crispy, sprinkle celery. To serve, drizzle hot sauce on top and blue cheese (if you want).
Weren't these recipes simple enough? You can easily learn how to make Buffalo chicken pizza at home with very little preparation time. Enjoy the wonderful flavors and do try making the pizza in different ways to see which one you love the most.

Japanese Cuisine: Kaiseki-Ryori

There are several types of Japanese cuisine. Kaiseki-Ryori is one of them. It originally was a simple course meal served at traditional Japanese tea ceremonies. However, today, it is a formal course meal based on the three principles of using seasonal ingredients, making full use of the respective tastes of the ingredients themselves, and preparing each dish with a hospitable heart.

Moreover, it is also based on the dietary rule of Ichiju-Sansai which consists of one soup (Ichiju) and three side dishes (Sansai) such as Namasu (raw fish marinated in vinegar), Nimono (simmered dish), and Yakimono (grilled dish). Kyo-Ryori was born in Kyoto, a city that served as the capital of Japan for a long time. There are roughly four types of cuisine in Kyoto: Daikyo-Ryori (cuisine of the nobility), Honzen-Ryori (food of the Samurai), Shojin-Ryori (vegetarian cuisine of the Buddhist monks), and Kaiseki-Ryori (served during tea ceremonies).

Because Kyoto is surrounded by mountains and far from the sea, local ingredients from the nearby areas are used. The vegetables of Kyoto are known as "Kyo-yasai" such as Kamo-Nasu (type of eggplant) and Shogoin-Daikon (type of Japanese radish). Daikyo-Ryori, Honzen-Ryori, Shojin-Ryori, and Kaiseki-Ryori using Kyoto's local food products are collectively called Kyo-Ryori in general. Both Kaiseki-Ryori and Kyo-Ryori can be enjoyed at restaurants called Kappo and Ryotei.

Kappo refers to the entire genre of Japanese cuisine utilizing a variety of cooking methods. Kappo's "Ka" means to cut ingredients with a knife while "Po" indicates the act of heating them by grilling, simmering, or deep-frying. High-class Japanese restaurants are called Ryotei. In a typical Ryotei, you will find a Japanese garden while the interior is decorated with art works. The dishes used to serve the food are also traditional, valuable pieces.

Therefore, you are introduced to the culture of Japan through every little detail. Many of the Ryotei do not accept first-timers as they require their regular guests to accompany you on your very first visit. In Japan today, various types of cuisine from around the world are enjoyed.

Sosaku-Ryori is a term that describes the type of cuisine fusing cooking methods and ingredients of Italian, French, or Chinese cuisine with Japanese cuisine. Kani Doraku is a crab restaurant whose main branch is located in Osaka. Here, you can enjoy a variety of crab dishes such as "Kani-Suki" and "Kani-Shabu". You can spot this restaurant right away since it has a giant crab billboard at its entrance.

Korean Kimchi Can Be Attained So Healthy

A kimchi museum in Seoul, Korea on display in delicious pickles. Kimchi is a pickled fermented food. Koreans believe that kimchi is a health food, rich in nutrition, may beauty beauty.

To help more people understand the well-known South Korean food – kimchi, South Korea in October will be held in Gwangju Kimchi Festival annual.

Korean kimchi can be said of a soft spot, many people believe that eating kimchi can be attained so healthy, but also to maintain a beautiful appearance.

This Kimchi Festival will be October 23 to November 1 at. By then, the whole top of the South Korean kimchi masters will join forces overseas, pickled food expert, along with competitions organized by kimchi, kimchi seminars, cultural performances, activities, and pickles dinner, etc., and on-site professor of kimchi “Cheats.”

This year’s slogan is, “says Kimchi.” As Westerners take photographs that “cheese”, our people, through the camera to say “kimchi” to make a smiling expression.

“I believe that this festival can kimchi and Korean cuisine to the world,” Agence France-Presse quoted on the 4th Gwangju Mayor Park Gwang-tae (phonetic), if reported.

Koreans normally use cabbage, radish, cucumber and other vegetables produced kimchi, local approach is slightly different. The most common practice is to use saline soaked cabbage, after rinsing with water to be red pepper powder, salt, garlic, ginger, and pickled onions and other spices.

The current President of the Gwangju Kimchi Festival, South Korea’s former Agriculture minister Kim Sung-hoon, said: “Do you know why there are so many beautiful South Korea? Of their skin, why so good? Because they grew up eating kimchi.”

“If you want to grow old gracefully, with beautiful skin, you eat kimchi it,” he said.

Kimchi Research Institute Pusan National University, Professor Song Young-ok (transliteration) Introduction, scientific research shows that lactic acid bacteria in kimchi and other substances can retard skin aging, lower cholesterol levels. “I want to tell foreign friends, eat kimchi. Kimchi low in calories and rich in fiber and vitamins.”

In addition to pickles cosmetic effect than convinced, more South Koreans think that pickles are against avian influenza and “SARS” in magic.

The eyes of the status of kimchi in Korea is unusual, people not only eat lots of kimchi, is also in Seoul to establish a “kimchi museum.” In 2008, the South Korean first astronaut into space and even with a pickle.
European Union Chamber of Commerce in South Korean officials to let – Philippe Baudrais right pickle praise.

“Kimchi plus steamed rice, some more mackerel and eggs is the perfect combination. You morning, noon, at night can eat,” Baldry said, “kimchi is also a good appetizer.” In addition, in his view, kimchi tofu and Korean soju is also a “perfect match.”

Baldry favorite kimchi product is Gwangju region kinds.He praised the taste of the kind of kimchi is more soft and taste even heavier.

Kim Sung-hoon said that the reason why the quality of Kwangju, kimchi is good, because there has suitable climatic conditions, fertile soil and from the sun dried sea salt, and pickles added anchovies and other seafood.

“Some of my friends do not like the smell of kimchi, and a strong taste,” Baldry said, “It’s like the same cheese. Smell the stinky cheese is enjoying.”