'Mediterranean Grains and Greens' is not a book that will teach you how to pick wild edible greens, but, I hope, it may inspire you to look into the matter, and then use it to cook my recipes. Everywhere around the Mediterranean, there are women who specialize in foraging. they call it "apron cooking" because of the aprons they wear, usually home made with three pockets: one for bitter greens, one for sweet, and the third for roots or mushrooms.
Orange-Glazed Pork Belly with Orange Glaze and Apples SERVES 6 Chef Joan Roca of El Celler de Can Roca in the Catalonian town of Girona just was named the planet's top restaurant @ the World's 50 Best Restaurants.
http://eatocracy.cnn.com/2013/04/29/10-great-new-bakeries-around-the-u-s/ 10 great new bakeries around the U.S. Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. Proof Bakery - Los Angeles, California People go crazy for Na Young Ma’s cakes, such as the double-layer walnut espresso cake with chocolate ganache, and her chocolate caramel tart. Also popular are her croissants, which take three days to make.
Paula Wolfert $11dollars at http://www.fantes.com/images/11844creme_brulee.jpg. • To caramelize using an iron salamander: Place the salamander over a high flame on a gas stovetop, on the coil of an electric burner set to high, or on a flat glass-topped electric stove. Heat for at least 5 minutes. Working on one créma at a time, apply the hot round portion directly to the sugar and hold until Sizzling and smoking. The moment you lift the salamander, the sugar topping will turn glassy. Wipe the salamander with a damp cloth; then return it reheat for a few minutes before glazing the next The crémas will retain their glassy crust for 20 minutes, so you should have enough time finish them all off. To clean your salamander, let cool down completely, rinse under hot water, and with a pumice stone until smooth; then rinse and dry thoroughly.