Multiculturalcookingnetwork's Blog

Bollywood Heartthrop Imran Khan

multiculturalcookingnetwork — Fri, 27 Jan 2012 01:34:45 +0000

Imran Khan born Imran Pal 13 January 1983 is an Indian American film actor. He is the nephew of actor Aamir Khan and producer-director Mansoor Khan.

Khan rose to stardom for his debut role in the 2008 blockbuster film Jaane Tu… Ya Jaane Na. The film won him the Filmfare Award for Best Male Debut. He later appeared in the commercially successful films I Hate Luv Storys (2010), Delhi Belly (2011) and Mere Brother Ki Dulhan (2011).

Khan made his debut as a lead actor in the 2008 film Jaane Tu… Ya Jaane Na directed by Abbas Tyrewala, produced by Aamir Khan and Mansoor Khan and co-starring Genelia D’Souza. The film received rave reviews from critics and proved to be one of the biggest hits of the year. Khan was furthermore nominated for Best Male Debut at the 54th Filmfare Awards and won it along with Farhan Akhtar.

En La Cocina Para Mi Amor (In the Kitchen for My Love)

multiculturalcookingnetwork — Thu, 26 Jan 2012 20:20:38 +0000

MCCN’s long awaited Show En La Cocina Para Mi Amor puts you in the kitchen with Honduran Chef Jay Bonilla cooking for your loved one. In webisode one, Jay helps a Lupe, a wife with a fear of cooking for her semi-chef husband who loves to plate dishes. Her husband Daniel admits, “I’d be happy with a grilled cheese sandwich if she made it because I love her.” Aw, we could not resist such a story plus it is a multi-cultural marriage of Mexican-American and Lebanese American. Watch Chef Jay help Lupe. (Video en Español )

Film and Foodie Review: Cooking With Stella

multiculturalcookingnetwork — Thu, 26 Jan 2012 20:08:27 +0000

Cooking with Stella is a zany film directed by the acclaimed Dilip Mehta. It is co-written with her sister. The story is a bit disjointed but the leading lady played by Seema Biswas is a delightfully mischievous character. However, the expectations of the title and what is actually delivered left me disappointed as a foodie. In films like Eat Drink Man Woman, Tortilla Soup, and even Godfather’s Three(The Gnocchi scene), the food was memomorable. This film generally falls short, there no real invitation through the cinematography devour the food with your eyes. (READ MORE)

And the Oscar Nominations Go to…

multiculturalcookingnetwork — Mon, 23 Jan 2012 03:59:58 +0000

The Oscars Nominations are in, what a multi-cultural lot they are including nods for Bérénice Bejo, Octavia Spencer, Viola Davis, Demin Bechir, Jean Dujardin, Kenneth Branagh and more .(See Listing on Nominees)

How to Poach an Egg & Eggs Florentine Recipe

multiculturalcookingnetwork — Sun, 22 Jan 2012 15:59:28 +0000

The egg is cracked into a bowl of any size, and then gently slid into a pan of simmeringwater and

Eggs Florentine as variation of the Poached Egg

cooked until the egg white has mostly solidified, but the yolk remains soft. It is quite common for a small pat of butter or margarine to be added to the container for the egg, to prevent the egg sticking to its container. The ‘perfect’ poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Fresh eggs will yield the best results.Broken into simmering water, the white will cling to the yolk, resulting in cooked albumen and runny yolk.

To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Stirring the water vigorously to create a vortex may reduce dispersion.Special pans, with several small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.

If the eggs are at room temperature, the cooking time is 2 mins 30s to 2 mins 40s. If the eggs are taken from a refrigerator, then a longer time of about 3mins is required. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water helps prevent over-cooking.

See Eggs Florentine Recipe

Indonesian Pineapple Tart Recipe

multiculturalcookingnetwork — Sun, 22 Jan 2012 01:38:36 +0000

One of my young students constantly talks about pineapple tarts. I finally got to try this tiny confection. Here is the Recipe:

Ingredients 1:

butter, 190g

salt, 1/4 tsp

sugar, 20g

vanilla, 1/4 tsp

–

egg, 1

Ingredients 2:

flour, 275g
milk powder, 25g

Filling:

Pineapple, 3 ( 2 pineapple, 900g)
rock sugar, 150g
clove, 5
cinnamon, 2 inches
cake enhancer, 1 tbsp
pinch salt

(See Directions)

Newport Beach Restaurant Week: January 20-29

multiculturalcookingnetwork — Thu, 19 Jan 2012 23:43:22 +0000

Newport Beach, Southern California’s premier dining destination, invites you to “Savor the Flavor” of the OC’s first and favorite restaurant week January 20th-29th, 2012.

Newport Beach’s finest eateries will participate for a full nine days and two weekends this January 20th – 29th, 2012 in this citywide culinary celebration, serving up special prix-fixe gourmet menus at tiered price points of $10, $15, or $20 for lunch and $20, $30 or $40 for dinner.

Most restaurants will offer a minimum of three offerings per course giving the dining community an incredible opportunity to enjoy exceptional prix-fixe meals prepared by the hottest Newport Beach Chefs!

Center City District Restaurant Week : January 22-27 & January 29-February 3

multiculturalcookingnetwork — Thu, 19 Jan 2012 23:10:58 +0000

Every winter and fall TD Bank presents Center City District Restaurant Week. Participating restaurants offer three-course dinners for only $35* per person. In addition, many of the participating restaurants will also be offering a three-course lunch for $20*.

The next Restaurant Week will be January 22-27 & January 29-February 3, 2012.

7 Korean soups for the soul

multiculturalcookingnetwork — Thu, 19 Jan 2012 18:19:15 +0000

Dongtae jjigae (동태찌개), Pollock stew

The word “soup” can have different shades of meaning in Korean. Jigae is more like a stew, and while tang and guk are similar, a guk can be put together in a day, but a tang requires more time. Whatever the case may be, a good soup requires a good base, whether it is made from a radish and dashi broth, or simmering ox bones for hours on end.

Arm yourself with one of these hale and hearty soups and you’ll be ready to brave the winter once again. (READ MORE)

Kansas City Restaurant Week: January 20-29

multiculturalcookingnetwork — Thu, 19 Jan 2012 06:32:57 +0000

An exhibition of Kansas City’s finest culinary talents, Kansas City Restaurant Week will offer a variety of mouth-watering foods from top chefs across the metro area, demonstrating why the KC dining scene is among the nation’s best–and up until now, one of the best-kept foodie secrets (the Zagat Survey has called Kansas City the No. 1 dining bargain of all the major cities it reviews).