Words of Wisdom
Source: WHAT DRIVES A LINE COOK CRAZY
I really like this, make sure you finish with the best extra virgin olive oil you have, it’s worth it.
This hummus recipe, like many of the other dishes on my site, involves playing with flavors. Growing up in a Palestinian and Spanish/Puerto Rican home, I always knew that my palate was a little different. With a pantry stocked with tahini, zaa’tar, sazón, and sofrito, our cooking was often a melting pot of our multicultural upbringing. Those early experiences really shaped the way that I looked at food. As a child, I learned that combining flavors of different cuisines can open a world of creativity. To this day, I am always looking for ways to add more flavor, spice, and life to traditional foods. Rather than calling this cooking style “fusion cuisine,” to me, it’s simply about seeing the kitchen as a place of limitless possibilities. A little chili here and a little spice there, some Latin gusto over there, and you’ve added another dimension to your cooking.
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I have yet to try this, but it’s on my “to do” list!
Recipe and article by Todd Kelly, executive chef and director of food and beverage at the Hilton Cincinnati Netherland Plaza, Cincinnati
This article originally appeared in Sizzle Magazine, the American Culinary Federation’s digital quarterly for culinary students.
Guanciale is the Italian word for “cheek” and is a basic method of curing a whole muscle. Derived from the pig’s jowls, guanciale has a wonderful texture and aroma with just the right amounts of fat. I source very fresh, high-quality pig jowls, then season with a curing mixture to crust the jowls to cure for seven days. I then rinse the jowls, dry in a refrigerator overnight and let the meat hang for three weeks in a 58-degree curing room until it loses 30% of its original weight.
The process of curing meat dates back to ancient times, before the invention of refrigeration. The application of salt, sugar and seasonings preserve…
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