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PASTA ALLA CRUDAIOLA

La pasta alla crudaiola è un tipico piatto pugliese dell’estate. Si chiama così perché tutti gli ingredienti sono crudi. È semplicissimo da preparare, ed è molto gustoso. La ricetta originale richiede un formaggio pugliese che si chiama cacioricotta; poiché è impossibile trovarlo fuori dalla Puglia, ho deciso di sostituirlo con la ricotta salata. […]

Prof. Arnedo's Recipe for Totrilla espanõla

Make a tortilla de patates as a main dish for 4 or a tapas for 8

Ingredients: 1 cup of olive oil, 4 large potatoes pealed and sliced, 1 large onion thinly sliced, 4 eggs, salt to taste, preferably sea salt. Heat most of oil in frying pan, add potato and onion slices, cook slowly on […]

Baudroie à la provençale

The Global Gastronomy Group made an excellent monkfish today. It’s the poor man’s lobster, $9.99 for a full pound of meaty fish. Here’s the recipe:
Baudroie à la Provençale
Serves 6
1/2 cup extra virgin olive oil
1/4 cup finely minced red onion
1 T. garlic, peeled and finely minced
1 1/2 lbs. peeled tomatoes, coarsely chopped
1/4 t. crushed fennel seeds
1 […]

Global Gastronomy Group in Marseilles

All ashore who is going ashore at the Global ed Kitchen in Stern
tomorrow, Thursday 9/23 at high noon.

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Gazpacho (para un litro, o 4-5 personas)

3-4 tomates maduros (más si son pequeños)
½  pimiento verde

½  pepino
1-2 dientes de ajo (a gusto)
1-2 vasos de agua
½ vaso de vinagre
4 cucharadas de aceite de oliva

Miga de pan (de una barra de pan)

Sal

Tiempo de realización 20 minutos

Preparación

1. Sacar la miga del pan, poner en un cuenco y mojar con […]

Alumni and Alumnae Weekend

Grow Locally, Cook Globally  Participate in a demonstration of how to travel the world from our home kitchens, eating healthily, sustainably, but neglecting none of the spice of life. Presented by Catherine Beaudry, associate professor of French, Jen Halpin, director of the Dickinson Farm and Jennifer Kiehl, quest pastry chef. 
Stern Center kitchen 9 a.m. on […]

Culinary Cruise of the Mediterranean

Culinary Cruise of the Mediterranean

Autumn 2010

Join us on a culinary tour of various ports of call on the Mediterranean Sea on Tuesdays  or Thursdays at noon or at 4:30 depending on the chef’s availability.

The Global Gastronomy Group invites you on a virtual culinary cruise of the Mediterranean Sea out of the Global Ed Kitchen. We will be […]