Food court food is just that , your usual mix of tacos, burgers and pizza.If you're lucky there is more exotic fare like teriyaki or spaghetti. Luckily there's an upstart in the group, Crepes Celeste. It a breath of fresh French air for the palate.
Crepes Celeste brings French crepes to the masses.Forty years ago most malls and downtowns had A Magic Pan Restaurant This chain was great. They offered all sorts of lunch, dinner and dessert crepes. along with Salad Nicoise. They continued until 2005 when they were bought out by a company called Lettuce Entertain You,,They disappeared and anything even vaguely Gallic disapeared from the landscape. Crepes, both savory and sweet were now hard to find. Luckily Celeste's came in and brought two favorites, crepes and macarons. The creators combined American flavors with artisanal French city and country cooking,For crepe lovers this is a dream come true. There are fresh veggies that can be combined with meats and cheeses.Celeste's even offers a breakfast crepe that you can order at any time.There are also turkey crepes as well along with one based on a roast beef sandwich.There is even one with a Mexican twist to it and one with pesto. The sweet crepes feature the classic Parisian street crepe with sugar and butter topped with a squeeze of lemon.There is also a clever Gallic homage to s'mores, full of marshmallows, dark chocolate and Graham cracker crumbs.
I have tried both their ham and cheese along with the vegetable one. Both have made me their number one fan. The crepes are made fresh, right in front of the diner, They are the traditional crepes of Brittany in northwestern France where the dish orginated. They are the perfect bed for the ingredients.I tried their ham and cheese, good and the vegetarian even better. I love this last. A smear of creamy ricotta is slathered on the crepe , then fresh sauted veggies, such as eggplant, onions and tomatoes isthen laid on top. The crepe is then deftly folded into thirds so that the filling is safely tucked inside. A decorative blob of more ricotta is put on top (the ham had a curl of extra ham on it) with a squiggle of cooked pepper. The flavors are so perfect together, the cheese's creaminess mixes with the tang of all the veggies cooked together. The accompanying slad of just romaine and shredded carrot was also perfect, especially with the sublime French dressing. This week I am adding one of the dessert crepes for dessert.
Celeste Crepes brings back the return of Gallic fare to the malls .It is a breath of l'air fraiche to a landscape full of burgers and tacos. Try one and enjoy the sophisticated simplicity of it
Monday, February 9, 2015
Saturday, February 7, 2015
Bai Drinks A Burst Of Flavor And Health
For soda drinkers like myself it is hard to wean off the sweet stuff. Pepsis addictive, don't even get me started on the allure of Dr. Pepper. Yet they are not healthy, being one of the causes of obesity in the US. Luckily for everyone, including myself, there is Bai, an antioxidant beverage that in both juice and carbonated form.
One of the best things about this company is that it is creating jobs and revenue for the people of Indonesia. The people there help in creating the drink ,made with th e antioxidant rich coffeefruit, the fruit surrounding the coffee bean(don't worry there's no caffeine in them).It was first made in Princeton New Jersey by the company founder. Ben Weiss.Mr Weiss had a twenty year history in the beverage industry so it was natural to create his own drink, an antioxidant infusion that anyone , from kids to grandparents would enjoy., The drink's name BAI is Chinese for pure which it is(Bai also is an acronym for botanical antioxidant infusions }. Sweetening comes from erythritol, a natural plant based low calorie sweetener derived from plant lichens . It has been around for over 160 years first made by British chemist John Stenhouse. There is also the addition of white tea to give it a slightly caffeinated kick.The drinks are only five calories each and the Bai Bubbles are sold in generous 12 ounce cans.
I love the Bai Bubbles. I first tried their Gimbi Pink Grapefruit and was instantly hooked. The astringent taste is intoxicating, reminiscent of Pellegrino 's Grapefruit sparkling water.There is definitely grapefruit juice in it and it's far from being sour .Their Peru Pineapple is another tasty thirst quencher, incredibly refreshing and tropical - perfect to drink on this cold winter days inspiring dreams about warm sunny islands .I also like Bai's Indonesia Nashi pear flavor too. There are very few pear drinks out there and this on is unique. It is like the fruit but carbonated. It even has that earthy aftertaste pears are known for. I will definitely be bringing the Bai BUbblers with me to the beach this summer. My next try is the Bai5. The Brasilia Blueberry ,Tanzania Lemonade Tea and Limu Lemon are on my radar.These drinks are the perfect transitions to drinking healthy , especially if you're addicted to sugary sweet cola and iced tea fat bombs.
Bai infused drinks are th eperfect antidote for all those sugary colas and teas. switch over to them today and enjoy their refreshing sparkly taste.They;re a treat for your taste buds and your palate.
One of the best things about this company is that it is creating jobs and revenue for the people of Indonesia. The people there help in creating the drink ,made with th e antioxidant rich coffeefruit, the fruit surrounding the coffee bean(don't worry there's no caffeine in them).It was first made in Princeton New Jersey by the company founder. Ben Weiss.Mr Weiss had a twenty year history in the beverage industry so it was natural to create his own drink, an antioxidant infusion that anyone , from kids to grandparents would enjoy., The drink's name BAI is Chinese for pure which it is(Bai also is an acronym for botanical antioxidant infusions }. Sweetening comes from erythritol, a natural plant based low calorie sweetener derived from plant lichens . It has been around for over 160 years first made by British chemist John Stenhouse. There is also the addition of white tea to give it a slightly caffeinated kick.The drinks are only five calories each and the Bai Bubbles are sold in generous 12 ounce cans.
I love the Bai Bubbles. I first tried their Gimbi Pink Grapefruit and was instantly hooked. The astringent taste is intoxicating, reminiscent of Pellegrino 's Grapefruit sparkling water.There is definitely grapefruit juice in it and it's far from being sour .Their Peru Pineapple is another tasty thirst quencher, incredibly refreshing and tropical - perfect to drink on this cold winter days inspiring dreams about warm sunny islands .I also like Bai's Indonesia Nashi pear flavor too. There are very few pear drinks out there and this on is unique. It is like the fruit but carbonated. It even has that earthy aftertaste pears are known for. I will definitely be bringing the Bai BUbblers with me to the beach this summer. My next try is the Bai5. The Brasilia Blueberry ,Tanzania Lemonade Tea and Limu Lemon are on my radar.These drinks are the perfect transitions to drinking healthy , especially if you're addicted to sugary sweet cola and iced tea fat bombs.
Bai infused drinks are th eperfect antidote for all those sugary colas and teas. switch over to them today and enjoy their refreshing sparkly taste.They;re a treat for your taste buds and your palate.
Friday, February 6, 2015
Bespoke Polenta
Polenta is one of those must have winter dishes.It is hearty yet creamy and satiny.For affectionadoes of the mash , there is the trend of milled kind made from heirloom breeds of corn.The taste is amazing as is the texture .This new bespoke kind elevates the simple dish to a new level of flavor.
Martha Rose Shulman wrote about it in the Food section of Wednesday's New York Times. She used Anson Mills, a company that specialize in artisanal grains, from corn to Carolina rice. This site is awe inspiring (and I will be writing about them in the future)The polenta is milled from an almost extinct brand of corn called Carolina Gourdseed white,It is not the Quaker Oats cornmeal many of us have grown up with , it is far more superior and maybe purer in flavor . Anson Mills isn't the only company that sells bespoke polenta. An internet search found Cayuga Pure Organics which also features organic corn mash. It is cheaper by a few dollars than the Anson Mills.kind.Other all natural polentas are offered up by Bob's Red Mill,along with Frieda's and Melissa's.These are more affordable and can be ordered directly from the company.
Bespoke polenta should shine on its' own. Don't pair it with sauces or stews that will overpower the sweet corn flavor,Ms.Shulman pairs her with a simple marinara sauce highlighted with wild mushrooms. I would have gone with just the mushrooms, namely porcini. in a red wine based gravy Another way to go is just mixing in butter and maybe a little cream to bring out the corn flavor. The only seasoning would be from sea salt and freshly ground pepper.You can also go the extra mile by then baking the polenta into squares and use as a bed for asparagus or a light sauce of crushed tomatoes sautéed in garlic and oil. You could also try it with chicken breasts in a white wine sauce for a more sophisticated take For another level of sophistication try bespoke polenta with lightly braised veal shanks.
Heirloom corn always tastes great, Imagine ii in polenta for a new level of flavor. It takes this simple dish to another plateau .
Martha Rose Shulman wrote about it in the Food section of Wednesday's New York Times. She used Anson Mills, a company that specialize in artisanal grains, from corn to Carolina rice. This site is awe inspiring (and I will be writing about them in the future)The polenta is milled from an almost extinct brand of corn called Carolina Gourdseed white,It is not the Quaker Oats cornmeal many of us have grown up with , it is far more superior and maybe purer in flavor . Anson Mills isn't the only company that sells bespoke polenta. An internet search found Cayuga Pure Organics which also features organic corn mash. It is cheaper by a few dollars than the Anson Mills.kind.Other all natural polentas are offered up by Bob's Red Mill,along with Frieda's and Melissa's.These are more affordable and can be ordered directly from the company.
Bespoke polenta should shine on its' own. Don't pair it with sauces or stews that will overpower the sweet corn flavor,Ms.Shulman pairs her with a simple marinara sauce highlighted with wild mushrooms. I would have gone with just the mushrooms, namely porcini. in a red wine based gravy Another way to go is just mixing in butter and maybe a little cream to bring out the corn flavor. The only seasoning would be from sea salt and freshly ground pepper.You can also go the extra mile by then baking the polenta into squares and use as a bed for asparagus or a light sauce of crushed tomatoes sautéed in garlic and oil. You could also try it with chicken breasts in a white wine sauce for a more sophisticated take For another level of sophistication try bespoke polenta with lightly braised veal shanks.
Heirloom corn always tastes great, Imagine ii in polenta for a new level of flavor. It takes this simple dish to another plateau .
Thursday, February 5, 2015
Making The Perfect Wonton
The Chinese New Year is coming up in another week or so .It's the perfect time to embrace Chinese cooking and the various dishes. One of them is wontons. Done right, these dumplings are heavenly, , especially if they're filled with a good mix of spices,meat and veggies.
David Tanis wrote about as well as gave a recipe for them in his A City Kitchen in yesterday's wednesday's New York Times Food section.Dumplings or wontons are relatively easy to make. The wrapping is the key ingredient and it's simple. Combine itwo cups of flour and 3/4 cup of just boiled water with a pinch of salt.. Knead the dough into a smooth ball. Cut the dough into about thirty or forty smaller balls and then roll out. For larger wontons cut about ten to twenty pieces. Use a pasta maker if you have one. Also if you're stacking the wrappers, dust them with conrstarch first so they don't stick to each other.wrappers can be kept in the freezer for a few days. They can be dyed, using beet, carrot or spinach juice.These last can be made with taking the veggies and simmering a half cup of each in four cups of water for two hours. The entire filling and cooking process takes about seven minutes to execute. The wontons only take four minutes to thoroughly cook up if they are boiled.
The stuffing is the best part as Mr Tanis declares.He combines sea scallops and shrimp with scallions.Ginger and chili peppers give them kick and bite.If you want more of a veggie taste then omit one of the seafoods and sub in shredded cabbage or carrots.Home chefs can also try a pork and shrimp filling too. This is six ounces of cooked shrimp mixed with half a cup of chopped cooked pork (never use raw pork for dumplings, because there is always the threat of trichonosis ) To soften the two strong flavors, add mushrooms, onions and scallions. Wontons can be wonderfully vegetarian too. You can add mashed cooked tofu, onions, bean curd, along with cabbage and bok choy, Flavoring is up to you and if you can stand heat. Mr, Tanis adds a tablespoon of chili along with a tablespoon of grated ginger. Decrease these amounts if you want a milder taste. He also incudes a dipping sauce that is made from rice vinegar, spicy sesame oil and scallions.You can also just make a great sauce from scallions and soy together or even duck sauce, a mix of peach or apricot jam, white vinegar, soy sauce and sesame oil along with ginger and water.
Celebrate the Year of the Goat with yummy homemade dumplings and sauces. They will be better than nay take out and customized to your tastes. Enjoy them boiled with a great just mixed dip.
David Tanis wrote about as well as gave a recipe for them in his A City Kitchen in yesterday's wednesday's New York Times Food section.Dumplings or wontons are relatively easy to make. The wrapping is the key ingredient and it's simple. Combine itwo cups of flour and 3/4 cup of just boiled water with a pinch of salt.. Knead the dough into a smooth ball. Cut the dough into about thirty or forty smaller balls and then roll out. For larger wontons cut about ten to twenty pieces. Use a pasta maker if you have one. Also if you're stacking the wrappers, dust them with conrstarch first so they don't stick to each other.wrappers can be kept in the freezer for a few days. They can be dyed, using beet, carrot or spinach juice.These last can be made with taking the veggies and simmering a half cup of each in four cups of water for two hours. The entire filling and cooking process takes about seven minutes to execute. The wontons only take four minutes to thoroughly cook up if they are boiled.
The stuffing is the best part as Mr Tanis declares.He combines sea scallops and shrimp with scallions.Ginger and chili peppers give them kick and bite.If you want more of a veggie taste then omit one of the seafoods and sub in shredded cabbage or carrots.Home chefs can also try a pork and shrimp filling too. This is six ounces of cooked shrimp mixed with half a cup of chopped cooked pork (never use raw pork for dumplings, because there is always the threat of trichonosis ) To soften the two strong flavors, add mushrooms, onions and scallions. Wontons can be wonderfully vegetarian too. You can add mashed cooked tofu, onions, bean curd, along with cabbage and bok choy, Flavoring is up to you and if you can stand heat. Mr, Tanis adds a tablespoon of chili along with a tablespoon of grated ginger. Decrease these amounts if you want a milder taste. He also incudes a dipping sauce that is made from rice vinegar, spicy sesame oil and scallions.You can also just make a great sauce from scallions and soy together or even duck sauce, a mix of peach or apricot jam, white vinegar, soy sauce and sesame oil along with ginger and water.
Celebrate the Year of the Goat with yummy homemade dumplings and sauces. They will be better than nay take out and customized to your tastes. Enjoy them boiled with a great just mixed dip.
Wednesday, February 4, 2015
Parmigiana Restored
Chicken Parm is a standard at every pizzeria and sub shop.Surprisingly it was the height of elegance at restaurants back fifty years ago.It can still be elegant as well as comforting during these chilly nights.Best of all it can be made with any meat or vegetable.
Melissa Clark reclaimed this dish in her Good Appetite column in today's New York Times Food section.She delved into the dish's history which started in southern Italy sometime in the 18th Century Most restaurants in Italy only serve the eggplant kind. The earliest recipe comes from an 1837 cookbook and it's not far from what is made today. There is fried eggplant covered with a tomato ragu and generously covered with Parmesan cheese.Other vegetables were also used, such as artichoke, fennel and zucchini. Meats were added much later on, thanks to Italian immigrants coming to America. Meatball, sausage and even shrimp were no being subbed in for the eggplant.Somewhere along the way the meats became breaded. According to the great chef, Lidia Bastianich the true Italian version has none of that . she had to learn how to make the dish from her first restaurant's chef who was Italian himself.
Making the perfect parmigiana is easy. There are a lot of steps and the prep and ingredients should be exact. The first step is breading. The coating should be crispy enough to hold up to the sauce which can sog the filling.The breading should be done in advance, as recommended by Lisa Bamonte whose family owns the great Brooklyn landmark Bamonte's Ristorante..It is a three step process of flouring , then dipping into an egg bath and them another dip into bread crumbs.The tomato sauce is also crucial,it needs to be acidic ,You can use your frozen ones from your garden or a mix of paste and plum tomatoes.Cheese should be a mix of creamy mozzarella for sweetness and Parmesan for tang, however it should be real Parmesan bought from a salumeria,Personally I would just use only the Parmesan to make it as true to the original recipe.The main ingredient can be varied.. There is a recipe for chicken veal and cauliflower, but if you want to try shrimp or artichoke, that's fine too. Ms. Clark also recommends a side of spaghetti or even garlic bread with it. It really depends how hungry you are. Garlic bread is great for sopping up the sauce however a small side of pasta can also do the trick.
A dish of Parmigiana is not only an elegant dish but also a homey one. Done right it is a perfect blend o f cheese,sauce veggies or meat.Make it the traditional way and enjoy this amazing blend of flavors and textures.
Melissa Clark reclaimed this dish in her Good Appetite column in today's New York Times Food section.She delved into the dish's history which started in southern Italy sometime in the 18th Century Most restaurants in Italy only serve the eggplant kind. The earliest recipe comes from an 1837 cookbook and it's not far from what is made today. There is fried eggplant covered with a tomato ragu and generously covered with Parmesan cheese.Other vegetables were also used, such as artichoke, fennel and zucchini. Meats were added much later on, thanks to Italian immigrants coming to America. Meatball, sausage and even shrimp were no being subbed in for the eggplant.Somewhere along the way the meats became breaded. According to the great chef, Lidia Bastianich the true Italian version has none of that . she had to learn how to make the dish from her first restaurant's chef who was Italian himself.
Making the perfect parmigiana is easy. There are a lot of steps and the prep and ingredients should be exact. The first step is breading. The coating should be crispy enough to hold up to the sauce which can sog the filling.The breading should be done in advance, as recommended by Lisa Bamonte whose family owns the great Brooklyn landmark Bamonte's Ristorante..It is a three step process of flouring , then dipping into an egg bath and them another dip into bread crumbs.The tomato sauce is also crucial,it needs to be acidic ,You can use your frozen ones from your garden or a mix of paste and plum tomatoes.Cheese should be a mix of creamy mozzarella for sweetness and Parmesan for tang, however it should be real Parmesan bought from a salumeria,Personally I would just use only the Parmesan to make it as true to the original recipe.The main ingredient can be varied.. There is a recipe for chicken veal and cauliflower, but if you want to try shrimp or artichoke, that's fine too. Ms. Clark also recommends a side of spaghetti or even garlic bread with it. It really depends how hungry you are. Garlic bread is great for sopping up the sauce however a small side of pasta can also do the trick.
A dish of Parmigiana is not only an elegant dish but also a homey one. Done right it is a perfect blend o f cheese,sauce veggies or meat.Make it the traditional way and enjoy this amazing blend of flavors and textures.
Tuesday, February 3, 2015
Easy Gluten Free Cooking
Anyone with gluten allergies knows how difficult it is to come up with meals or even to enjoy a home baked treat. However that's all going to change with a new cookbook Bob's Red Mill Everyday Gluten-Free Cookbook.There are all sorts of recipes from baked goods to even salads that will help improve lives and diets. They're also great for those who just want a healthier lifestyle without sacrificing variety and style.
The book was written by Dr CamillaV. Saulsbury and published by the food centric publisher, Robert Rose.Dr Saulsbury is a food instructor and a big fan of what's known as ancient grains. These are quinoa , amaranth , millet teff and psyllium., These have been around for millennia, being cooked and eaten from the ancient Japanese to the Aztecs. Many home chefs shy away from these because they feel that the grains are hard to get or expensive. This is farther from the truth . These grains are easily accessible and easy to cook with (think polenta).Each grain is explained and there are instructions on how to cook them on their own(add some butter and spices and they make excellent sides) Dr. Saulsbury includes an extensive guide to these different grains along with one for spices and herbs. I like that she also has a how to guide for selecting free range and organic eggs as well as one defining the different types of milk from cow to almond and hemp.
The cookbook has a wide variety of international recipes. There are crepes made with both millet and sorghum flours,huevos rancheros with amaranth along with amaranth paella.Kids will love this book too. There are fun enchiladas and burgers plus a a yummy array of baked treats.. Chocolate chip cookies are made with an ancient grains combo of millet, oats and chia seeds {yes, those chia seeds like those of a chia Pet) along with cocoa chia gelato that has a surprise ingredient , dates for solidness.The cookbook is excellent for those who want to eat healthier as well. Dr. Saulsbury puts all natural ingredients as well as lean meats and fish in all of main meals.Chicken and salmon figure large in these as well as tuna. Salads are a mix of brightly colored good for you veggies blended with all sorts of grains and spices.The sides are delicious as well and some like teff polenta can easily be made into the main dish.
Gluten free cooking doesn't have to be boring and bland. Bob's Red Mill Everyday Gluten - Free Cookbook is testament to that with its' wide array of dishes and treats. They are not only healthy , but flavorful and exciting.
The book was written by Dr CamillaV. Saulsbury and published by the food centric publisher, Robert Rose.Dr Saulsbury is a food instructor and a big fan of what's known as ancient grains. These are quinoa , amaranth , millet teff and psyllium., These have been around for millennia, being cooked and eaten from the ancient Japanese to the Aztecs. Many home chefs shy away from these because they feel that the grains are hard to get or expensive. This is farther from the truth . These grains are easily accessible and easy to cook with (think polenta).Each grain is explained and there are instructions on how to cook them on their own(add some butter and spices and they make excellent sides) Dr. Saulsbury includes an extensive guide to these different grains along with one for spices and herbs. I like that she also has a how to guide for selecting free range and organic eggs as well as one defining the different types of milk from cow to almond and hemp.
The cookbook has a wide variety of international recipes. There are crepes made with both millet and sorghum flours,huevos rancheros with amaranth along with amaranth paella.Kids will love this book too. There are fun enchiladas and burgers plus a a yummy array of baked treats.. Chocolate chip cookies are made with an ancient grains combo of millet, oats and chia seeds {yes, those chia seeds like those of a chia Pet) along with cocoa chia gelato that has a surprise ingredient , dates for solidness.The cookbook is excellent for those who want to eat healthier as well. Dr. Saulsbury puts all natural ingredients as well as lean meats and fish in all of main meals.Chicken and salmon figure large in these as well as tuna. Salads are a mix of brightly colored good for you veggies blended with all sorts of grains and spices.The sides are delicious as well and some like teff polenta can easily be made into the main dish.
Gluten free cooking doesn't have to be boring and bland. Bob's Red Mill Everyday Gluten - Free Cookbook is testament to that with its' wide array of dishes and treats. They are not only healthy , but flavorful and exciting.
Monday, February 2, 2015
The Great British Bake Off : Rule Britannia Sweets
Competitions are usually thought of as a solely American idea. After all we compete with each other on everything, from survival to dress design. However the British are just as blood thirsty - yet in a very polite genteel way.Watch The Great British Bake Off on PBS and you'll see that in action.
I loved the American version shown here during the summer of 2013. That was hosted by the funny and folksy Jeff Foxworthy, with the great British baker and judge Paul Hollywood and Mexican chef Marcella Valladolid. The British version, where the American one stems from has Mr. Hollywood and Mary Berry, a very genteel lady who's kind of like the Margaret Thatcher of judging. Rounding out this are an English comedy duo.Mel Guidroyc and Sue Perkins. The last two have a sharper repartee with the contestants than Foxworthy and at times it seems they're almost mocking the contestants.. The bakers come from all over the UK which means a variety of different accents. Some are easy to understand, some you just scratch your head and ask :what did he or she just say ?"Like their American counterparts , they are passionate about baking, being experts in a variety of different categories.Thankfully the losers are gently let go despite the sometimes brutal and acerbic critiques. One truly refreshing aspect of this are the contestants' attitudes towards each other. Instead of being rivals, they are more like a caring and supportive team. That could just be the genteel British nature.
What I love about the show is the different English sweet and savory bakes. I thought that they and the American recipes were similar but no. Both Yankee and Brit versions of the show are divided into three sections.There is the signature challenge, a bake using a tried and tested recipe that the amateurs bakers make for their friends and families. Then there is the technical bake which is one using the same ingredients and recipe provided by Hollywood and Ms Berry. This is perhaps the most grueling because the finished product has to be exact, a sometimes difficult trick, The last is the showstopper a bake designed to impress the judges with both looks and taste. The recipes are completely different from what was on the CBS show.. There are lavish meat pies, filled with everything from haggis to prunes and pork to the quintessential meringues. There are also sponge cakes as well as baked puff pastry wrapped pears, unusual here in the States. I'd love to seefuture contestants conquer true American recipes like chocolate chip cookies, pecan pie and cornbread.Most of the English recipes are French influenced as well and not as hearty, or as as rustic as ours. They look elegant in a Jane Austen tea party kind of way and have definitely sparked my urge to make them at home.
The Great British Bake Off is on every Sunday at 4PM.EST.If you have time or are tired of football or ice skating watch this. It's interesting on so many levels,a truly well baked show
I loved the American version shown here during the summer of 2013. That was hosted by the funny and folksy Jeff Foxworthy, with the great British baker and judge Paul Hollywood and Mexican chef Marcella Valladolid. The British version, where the American one stems from has Mr. Hollywood and Mary Berry, a very genteel lady who's kind of like the Margaret Thatcher of judging. Rounding out this are an English comedy duo.Mel Guidroyc and Sue Perkins. The last two have a sharper repartee with the contestants than Foxworthy and at times it seems they're almost mocking the contestants.. The bakers come from all over the UK which means a variety of different accents. Some are easy to understand, some you just scratch your head and ask :what did he or she just say ?"Like their American counterparts , they are passionate about baking, being experts in a variety of different categories.Thankfully the losers are gently let go despite the sometimes brutal and acerbic critiques. One truly refreshing aspect of this are the contestants' attitudes towards each other. Instead of being rivals, they are more like a caring and supportive team. That could just be the genteel British nature.
What I love about the show is the different English sweet and savory bakes. I thought that they and the American recipes were similar but no. Both Yankee and Brit versions of the show are divided into three sections.There is the signature challenge, a bake using a tried and tested recipe that the amateurs bakers make for their friends and families. Then there is the technical bake which is one using the same ingredients and recipe provided by Hollywood and Ms Berry. This is perhaps the most grueling because the finished product has to be exact, a sometimes difficult trick, The last is the showstopper a bake designed to impress the judges with both looks and taste. The recipes are completely different from what was on the CBS show.. There are lavish meat pies, filled with everything from haggis to prunes and pork to the quintessential meringues. There are also sponge cakes as well as baked puff pastry wrapped pears, unusual here in the States. I'd love to seefuture contestants conquer true American recipes like chocolate chip cookies, pecan pie and cornbread.Most of the English recipes are French influenced as well and not as hearty, or as as rustic as ours. They look elegant in a Jane Austen tea party kind of way and have definitely sparked my urge to make them at home.
The Great British Bake Off is on every Sunday at 4PM.EST.If you have time or are tired of football or ice skating watch this. It's interesting on so many levels,a truly well baked show
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