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.
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)
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.
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.
(Photo by MultiCulturalcookingnetwork.com)
MCCN recently a C-CAP(Careers through Culinary Arts Program) event in North Hollywood on Saturday May 21, 2011. Watch some of the constructive criticism shared by top chefs with high school students.
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.
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
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
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
MCCN’s Erika L. Holmes catches up with Lamman Rucker. He talks about the gravity of AIDS worldwide and opens up about his West Indian Roots.