Goodbye Food Pyramid, Hello Dinner Plate

 
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Published: May 27, 2011

Whatever you do, don’t call it a pie chart.

The Obama administration is about to ditch the food pyramid, that symbol of healthy eating for the last two decades. In its place officials are dishing up a simple, plate-shaped symbol, sliced into wedges for the basic food groups and half-filled with fruits and vegetables.

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Film and Foodie Review: Jumping the Broom

The Film: Jumping the Broom is a witty, comical and oftentimes predictable movie about an African American couple that hail from two very different socio-economic backgrounds who get married in Martha’s Vineyard.  The focus is primarily on the weekend of the wedding—of course, but is filled with heartfelt, tender and soulful moments. The movie stars Paula Patton, Angela Bassett, Loretta Devine and Laz Alonso.  (READ MORE)

Red Velvet Flan Recipe

This recipe was a hard one to classify by region but since the recipe maker Jesus Ochoa is an American of Mexican descent, North America gets bragging rights to this decadent scene stealing fusion dessert.  MCCN fan Ochoa told MCCN that he loves both flan and red velvet so he wanted to try them together.  Below is his recipe in his words.

I will try my best to explain.

Ingredients for Flan

  • 3 whole eggs and one egg white
  • 1 can of condenced milk
  • 1 can of evaporated milk,
  • 1 teaspoon of vanilla extract
  • 1/2 cup of white chocolate chips,
  • Instructions: Blend ingredients until completly smoothe.

Ingredients for Red velvet 

I have tried many different red velvel recepies, even just the boxed red velvel mixes work fine. the recepie i use makes 2, 9 inch cakes because every time i make the red velvet faln i make a red velvet cake as well.

  •  1 cup of vegtable oil
  • 2 eggs,
  • 1 1/2 cups of sugar
  • 1 teaspoon cocoa powder
  • 2oz red food coloring
  • 2 1/2 cups of flour
  • 1 teaspoon of vanilla
  • 1 teaspoon of vinegar,
  • 1 teaspoon of baking soda

Instructions: Put it all in the cake mixer untill there are no more bumps. (i use a little less than half for the flan) but its preference some people like more flan other more cake.

Caramel

As for the caramel that goes on top i have used many different ones also and everyone seams to like thm all, it can be simply melted sugar, whatever you favorite bottled caramel is, or what i like to use “cajeta” which is kinda like a mexican caramel.  It can be found in just about in any greocery store in california.  I normally get it from Vallarta.

You need a 9 inch cake pan and a 12 inch cake pan, I spray the entire 9 inch pan with baking spray to avoid sticking. Coat the bottom of the pan with a thin layer of caramel/cajeta (try to use a thick caramel/cajeta, something not too watery to avoid it mixing with the cake), then slowly and carefully add the red velvet mixture, i usually fill to about 1/4 of the way up with the red velvet (but again that is just the way i like it) then poar the flan mix in very slowly from just one side so it doesnt completly mix together, dont worry if it sinks to the bottom or mixes together in swirls, it will separate while baking 🙂 Cover tightly with aluminum foil (dont forget to spray the foil so it does not stick at the top). Fill the 12 inch pan about 1/4 with water and put the 9 inch pan right in the middle thenpre heat oven to 350.  Bake for an hour and 45 minutes, remove the aluminum as soon as you take it out but let it sit and cool down for at least an hour before flipping onto a dish.

red-velvet-custard-cake-aka-flan-cake_crop_1377184176-71

(Photo by MultiCulturalcookingnetwork.com)

Creamed: Competition of Gelato, Yogurt & Ice Cream Shops

Living in sunny California there is one thing we have no shortage of and that is frozen treats shops.  Yogurt, Ice Cream, and gelatos plus more shaved ice/Italian ice shops are popping up everywhere.  If there can be cupcake wars then why can’t the frozen treats go at it.  Starting with yogurts, MCCN staffers will secretly visit shops looking for originality, creaminess, and true to taste claimed flavor.

Taro Flavor Yogurt-Yogurt Planet– This yogurt shop is brand new.  It is located in Northridge, California and the yogurt is amazing.  It very creamy.  The flavors are on point.  Some of the yogurts are made on site such as Taro and Cappuccino.  I said the cashier all that is missing in the taro flavor is boba.  I have tried a lot of  Taro yogurts but Yogurt Planet.  Yours so far has  CREAMED the rest.

Peanut & Chocolate/Reeses Pieces Flavor- This one is tough.  In one corner we have Yogurt Planet, a lone shop in Northridge, CA.  In the other corner we have a major chain calledTutti Frutti.  Did I say this one was tough?  Here are the factors.  Tutti Frutti has the softest/creamiest yogurt that I have tried thus far.  Yogurt planet come as a close second for the soft-serve experience.  Tutti Frutti offers the Peanut Butter & Chocolate.  I ate it and said this taste like Reeses Pieces…but then I tried Yogurt Planet which sports the brand name for the yogurt of Reeses Pieces and theirs was incredible too.  In my opinion just edging out Tutti Frutti in Taste.  For overall original flavor option,  Birthday Cake at Tutti is like literally eating the flavor of birthday cake frosting minus the sugar factor.  When I find a shop offering the same flavor, we will examine it for a “Creamed” competition.  In the battle of Peanut & Butter and Chocolate flavor, who reigns supreme?  Tie!  Let’s face it most people are alienated by the factor Yogurt planet only has one location so far.  I have tried other shops take on this, truly both shops are tops in the offering.  Tutti Frutti can offer their yogurt to folks in several locations United States and outside of the United States.   Word will travel fast about Yogurt Planet’s  based on not only great tasting yogurts but because it is near major university, CSUN.  Tutti Frutti and Yogurt Planet,  you guys CREAMED the rest of the competitors in the category.

Review by Crystal A. Johnson, MCCN Food Critic & Editor

New Multi-Cultural Image of Charlie’s Angels

Lucy Liu helped to change the face of the beloved Charlie Angels.  The kick butt band of women made their mark in the 1970’s when every little girl wanted to be either Jill, Sabrina or Kelly. In the early 2000’s producer and star of the Charlie’s Angels reboot, Drew Barrymore originally had Thandie Newton among the consideration but she became pregnant.  Lucy Liu was cast and fit like a glove for the new face of the Angels.  READ MORE

North America: National Devil’s Food Cake Day

Devil's Food Cake

May 19th is National Devil’s Food Cake Day. The rich, layered treat is a southern favorite and has been a popular dessert since the early 1900’s. Also known as Red Velvet Cake, Red Devil’s Cake, Waldorf Astoria Cake, and the $100 Dollar Cake, the airy cake first appeared Sarah Tyson Rorer’s American cookbook, Mrs. Rorer’s New Cook Book.

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Health: Sheryl Crow’s Cookbook

The Culinary Scoop-Singer Sheryl Crow and Chef Chuck White joined forces to create “If It Makes You Healthy,” a cookbook filled with good food and family memories. The hardback consists of more than 100 recipes that include an assortment of herbs, organic fruits and veggies, and fresh fish–just to name a few. In addition, White takes traditional favorites and makes them healthier like the Grilled Pimento Cheese Sandwiches with Roma Tomato Soup Shooters with its three cheeses–sharp cheddar, smoked Gouda, and Colby Jack (page 30). READ MORE

History of Mole

The ancient chronics of the discovery of the tomato, cocoa, vanilla and condiments, also the ancient Nahuatl name molli was an important dish of salsa. This way, discovering that most ingredients comes from Mexico involving an important and ancient utensil such as the “metate” made of stone used to chop and mix all of this condiments for molli, becoming a prehispanic utensil, we can say that mole has an important role in the culinary history of Mexico.

Later on, during the colonial era, at the indigenous mulli was added more ingredients such as cinnamon, clove, pepper and almond, giving this kind of combination in Puebla the name of “mole poblano” such dish combined culinary elements of indigenous and Spanish ancestry flavors.  READ MORE

9th Annual Queens…A Taste of the World


On Tuesday May 10, The Queens Economic Development Corporation (QEDC) presented the 9th Annual Queens…A Taste of the World, an event described as “…a sumptuous celebration of culinary diversity”.  Over 40 restaurants from New York’s Queens borough showcased Continue reading