Munch Brothers» entertaining

Letter “A” Activities with Food by Cullen’s Abc’s

Munchbrother — Thu, 18 Dec 2008 12:55:15 +0000

At http://cullensabcs.com/letter-activities-with-food-aa-by-cullens-abcs/
watch this video. In this video children learn interactively about a specific letter of the English alphabet with Cullen and Gator in this educational and entertaining video. Three things are covered for each letter: viewing upper and lower case letters, making the letter’s sound together, and learning about a food that starts with that letter with Cullen and Gator. Here is a list of the foods used for each letter so you and your child can interactivity participate with the foods. Remember if you use the food at home or in the classroom the rule is, “it has to go in your mouth, but does not have to stay in.” Of course, your child does not have to have the food in hand to learn and enjoy the video. In the food section of the videos four of the five senses are incorporated, shape recognition and even good manners are highlighted. The “Letter Activities with Food by Cullen’s Abc’s” was inspired by Kayvon Kordestani-Thompson, Kindergarten Teacher at Sartorette Elementary School in San Jose, California, USA. Thanks Kayvon for doing a wonderful job with children and sharing your knowledge with the world!

Duration : 0:6:44

[youtube RiSz2UjOEAQ]

Napkin Folding – The Rooster

Munchbrother — Thu, 18 Dec 2008 12:54:44 +0000

This napkin fold is not as hard as it looks and it makes a great presentation before your dinner guests sut down to eat.

Duration : 0:1:13

[youtube zoYc2t7ehxY]

What Your Guests Won’t Eat: Vegetarians and Vegans

lpetersen — Tue, 14 Oct 2008 04:57:20 +0000

Entertaining in the 00′s

Pity the modern hostess. She used to plan an event according to her budget and culinary skills. But now religious restrictions, ethical quandries, and food allergies monopolize her party menu!

With this in mind, I am starting a series on “What Your Guests Won’t Eat”. I know that many of us truly enjoy the company of people who eat differently than us, and do want to feed them food that they can eat! Hopefully these posts will help you to do just that.

Vegetarianism and Veganism

Most of us know at least a few people who are vegetarians or vegans, and so creating menus to feed people who restrict or eliminate animal products from their diet. Fortunately, however, veganism and vegetarianism are probably the easiest “special” diets to accommodate!

Vegetarians and vegans are people who restrict (or eliminate) animal products from their diet. Vegetarians do not eat animal parts (i.e. meat, fats, or by-products such as gelatin) but they might consume dairy, eggs, and/or honey. Vegans do not consume any product derived from animals: In addition to meat, they will not consume eggs (including fish eggs), dairy, and (in many cases) honey.

(Note: Occasionally you might know someone who identifies as a vegetarian but who eats fish and/or seafood. These folks are more properly known as pescetarians. In my experience, pescetarians may only eat fish and/or seafood occasionally, so don’t assume that they will expect fish or seafood to be on the menu. Conversely, some people may describe themselves as vegetarian, but are in fact vegan.)

How do I Find out If a Guest is Vegetarian or Vegan

The best way to find out if any of your guests are vegetarian or vegan is to simply ask if they have any dietary restrictions. If you already know that a guest is vegetarian or vegan, you should clarify what they will/won’t eat prior to your event.

Cooking from Scratch

The least expensive way to accomodate a vegetarian or vegan guest is to prepare your meal from scratch. You will have the most control over what goes into the food and will be able to consult with your friend if necessary. There are plenty of vegan/vegetarian recipes online, and there are numerous discussion forums for vegans and vegetarians who will most likely be very willing to assist you in planning your menu.

One thing to keep in mind is that there are many condiments, sauces, and beverages that may appear to be vegetarian or vegan, but do contain animal products. For example, some beers, wines, and spirits are prepared using animal products.

Catering and Prepared Foods

If you are ordering food from a caterer/restaurant or using prepared foods, you need to be careful to make sure that the food is truly vegetarian/vegan. There are a number of food additives and preservatives that may be derived from animal sources. Best to bring a list like this one when you go shopping for prepared foods.

About Fake Meat

There are a number of meat substitutes on the market (i.e. veggie burgers and tofu dogs, etc). But many vegetarians/vegans don’t eat meat because they genuinely don’t care for it (and those who do like meat may not find the fake stuff to be satisfying). So don’t assume that a meat substitute is the best option for your guests. Again, if in doubt, ask your vegetarian/vegan friend what they would prefer to eat: It may be that an extra veggie side dish or salad would be appreciated more than Tofurky.

‘Kitchen Confidential’ by Anthony Bourdain

sbutineau — Fri, 15 Aug 2008 13:29:57 +0000

A Foodie book review

Adventures in the Culinary Underbelly.

Kitchen Confidential

is one of the books my daughters college professors suggested as a good read. She really loved it and wanted me to read it too. I had seen Anthony Bourdain on a couple of TV shows, where I thought he was quite conceited and arrogant. I really wasn’t too sure I wanted to read his book. My daughter nagged me into it. Chapter one …nah not for me. Chapter two…not so bad. Chapter three…this book might have potential. Chapter four…hey, this is getting better. Chapter…on and on…a very good book. I’ve changed my mind about Anthony Bourdain totally. ..

Kitchen Confidential is not newly published, it’s been out since 2000 and surprisingly is really an entertaining good read. It is Anthony Bourdain’s, the chef and novelist’s tales of the kitchen. A span of twenty-five years worth of passionately, unpredictable, shocking yet funny tales about bad behavior, drugs, and sex. It covers his courier from dishwasher to top chef.

The Daily Mail wrote this about the book: “Bawdy, bolsie and bursting with energy, celebrity chef Bourdain throws open the doors of every kitchen he’s ever worked in to leave the reader peering nervously in through clouds of steam.”

“Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli” Daily Telegraph

This is not the type of book I usually consider reading, however the book is an eye-opener. Anthony Bourdain proves to have his own style not just with food but words as well. I found it quite fun and entertaining. He shows respect for all other cultures if not for the kitchens and their leaders, but tries to enjoy their offered foods…

Since reading this book I’ve actually started to seek out the Anthony Bourdain cooking shows, which I never did before. I love them mainly because of the cultural aspects of the food industry that he highlights which are very interesting.

I’m glad my daughter coerced me to read this, because I would have missed out on a good book. I now own two more of Anthony Bourdain books which I’m really looking forward to reading

……hope you have a chance to check out ‘Kitchen Confidential’ by Anthony Bourdain sometime.

Eclectic Kitchen™: Working in Someone Else’s Kitchen

Michelle Norris — Wed, 13 Aug 2008 16:36:56 +0000

I wanted to have dinner for a friend of mine who took care of my pets while I was out of town. Unable to find a babysitter, I offered to make dinner at her house because her 4 year old, while simultaneously begging to own a dog, runs screaming from my roast-size little munchkins, licking at his ankles as though they were Rottweilers chewing the last remains of a T-bone. She happily accepted and I planned my menu. Knowing she doesn’t cook much, I carried half of my kitchen to her house to create the simple dinner I had planned. Grilled sirloins, a salad of baby greens w/fruit & raspberry-pomegranate vinaigrette and braised brussel sprouts. Turns out I didn’t pack near enough of my kitchen. It’s amazing how much you take for granted your utensils and cooking apparatus until you end up somewhere being forced to cook without these prized possessions. How was I to know I should’ve packed spatulas? I mean, who doesn’t own those? I think to myself, I really must get her some kitchen utensils for her upcoming birthday, but then realize, she’ll never use them. Note to self: remember to pack spatulas next time you come over to cook.

The whole kitchen experience is comical, really. I can’t find a proper sauté pan to render the bacon, sauté the shallots and then the brussel sprouts in. Somehow I muddle through making the brussel sprouts without it or a spatula. But then they need to be covered so I go tear through her cupboards looking for a lid to fit this giant wok, I’ve commandeered for the job, while I can’t find one, I end up using another pan for the lid –yes, we’ve all had to resort to this little trick at some time or another – however I did manage to drop every pan lid, at least once, a few, twice. Instead of making dinner, it sounded like the percussion warm up for the symphony. Let me tell you, it was far from over, the worst part of the experience was the electric stove top – yep, you guessed it – I am used to cooking on gas at home. Completely forgetting that an electric stove top continues cooking when turned off, when I am ready to serve the brussel sprouts, the liquid is at a simmering boil. In spite of the comic nightmare, they turned out wonderful, anyway. My frustration was well worth it, everything turned out just fine, the evening was lovely, the food was fantastic and the company was great, as always.

Braised Brussel Sprouts

3 – 6 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 – 1 1/2 pounds Brussels sprouts, trimmed, halved
Salt and pepper, to your taste
1 cup chicken broth

3 tablespoons balsamic vinegar

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Leave bacon fat. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Sprinkle with balsamic vinegar. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

We paired our dinner with 2006 Dashe Red Zinfandel Dry Creek Valley

Grilled Sirloin with Braised Brussel Sprouts