Falafel is rooted in a long tradition, and its devotees are protective of that tradition. At The Culinary Institute of America, students are encouraged to research the history of the falafel to ensure that their modern interpretations maintained the integrity of this ancient food. It is a dilemma they will face time and time again in their careers: respecting a traditional recipe while using their style and creativity to make it fresh and appealing to a new customer.
The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)
Mu will remain at their first home on Colfax, in the heart of the Aurora Cultural Arts District, but that location will change a bit
“It’s a dry watering hole and now it’s going to be full for all the people around here,” he said in August. “This is going to be a breath of fresh air.”
McDonald’s spokeswoman Kerry Ford confirmed that Delligatti died at home surrounded by his family on Monday night.
My mother made Spritz cookies every Christmas for as long as I can remember. She always made the simple butter cookies in both chocolate and vanilla and we decorated them with colored sugar sprinkles. My favorite shape was the poinsettia, because you could eat the cookie, one petal at a time.
The museum will be showing “Matt Sesow: Shock and Awe” through May 28. The exhibit includes about 150 works, including many of the artist’s colorful and fantastical depictions of animals and autobiographical paintings with his personalized symbolic icons that recur throughout his work.
This dish is assembled much like a quiche, so the components should look familiar. The tart dough can be made weeks ahead and frozen — you can even roll it and freeze it in the pan, so you don’t have to clean up stray flour the week of your party. The filling is a simple egg custard, layered with caramelized onions.
Short ribs can be butchered three ways: English, flanken or boneless. In English style, the ribs are cut parallel to the bone, with one bone per cut. In flanken style — which originated with the Jews of Eastern Europe — the ribs are cut across the bone. With English style, you get relatively uniform chunks of beef. With flanken style, you get a sauce with more body and flavor because the cut bones enrich it.