This is a unique pizza recipe that is especially wonderful for breakfast. In this recipe, biscuit-baking mix is used to make flaky and rich pizza dough.
Cook Time: 20 mins
Servings: 2
Ingredients:
2 cups biscuit baking mix
1/2 cup skimmed milk
1/2 cup preserved apricots
1/2 teaspoon fresh lemon juice
3.5 oz. package breakfast sausage, thinly sliced
Directions:
1. Pour the contents of the biscuit mix into a large bowl. Add the milk and stir well to form a dough.
2. Make a round pizza-shaped base with this dough. Place the pizza base on a greased pizza pan.
3. Add preserves mixed with lemon juice in a thin layer over the dough. Sprinkle sausage over the top.
4. Bake in a 350 degree preheated oven for about 15-20 minutes.
Almond milk has been a popular substitute to dairy milk since the Middle Ages. It consists of finely ground almonds mixed with water. Low in fat and calories yet high in nutrients and protein, almond milk is a potent energy drink that also makes a delicious shake. In this recipe, vanilla almond milk is sweetened with dates and flavored with banana, yogurt (or fat-free vanilla soy), and nutmeg. The ingredients are processed in a blender together with ice cubes to create a healthy and refreshing beverage.
Almond Date Shake Recipe
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4
Ingredients:
2 tablespoons warm water ½ cup dates, chopped 2 cups vanilla almond milk, chilled 1 banana, ripe and frozen ½ cup vanilla soy (fat-free) or dairy yogurt 8 ice cubes 1/8 teaspoon nutmeg (prepare extra for garnish)
Directions:
1. In a small bowl, combine dates and warm water. Soak dates for about 5 minutes or until dates soften and then drain.
2. Prepare blender and combine dates, almond milk, ripe banana, yogurt, ice cubes and 1/8 teaspoon of nutmeg. Blend for 30 minutes or until smooth and frothy.
3. Pour over tall and chilled glasses and garnish with a dash of nutmeg.
Culinary career is not only rewarding when it comes to job satisfaction, it is also decent when it comes to chef salaries.
No matter you want to be a chef or you wish to be skilled in bar tending, these culinary art schools have programs for all of you. The schools mentioned are some of the best in their fields in the US.
Texas Culinary Academy
It has been fifteen years since the establishment of Texas Culinary Academy and it has evolved to become one of the best culinary institutes in the US. Located in a sprawling campus of 73,000 square foot, this institute teaches you everything about cooking.
The ultimate French technique when mixed with American dynamism leads to an epicurean's delight. Located in NYC, the French Culinary Institute has been known to be a modern culinary school producing some of the best chefs all across the world. It also boasts of its faculties which include some of the famous chefs from across the world.
International Culinary Schools at the Arts Institutes
It is considered to be the biggest culinary institution in US offering culinary degrees to more than 20 associate schools. Founded in 1975, this 30 year old institution is known for providing excellent placements and experienced faculty. It is one of the top culinary and not only you learn cooking, you are also able to learn numerous aspects of restaurant management.
Institute of Culinary Education, founded in 1975, is known for providing excellent culinary education. To get admission into various programs of culinary, students must complete two years college education or must have at least 2 years of work experience. Students from all across US come to study in this top rate culinary college.
California Culinary Academy (San Francisco)
One of the finest culinary colleges in San Francisco, US, the California Culinary Academy (San Francisco) is known for its various programs like culinary arts, baking and pastry arts, and hospitality and restaurant management. It is undoubtedly one of the schools in America.
For a five-star breakfast make this recipe for Burgundy eggs created by Michelin chef Bernard Loiseau for the celebrated restaurant La cote d’or. Also known as oeufs en meurette, poached eggs in a rich red wine sauce is a classic French country dish that will make your eyes roll over with ecstasy. This sumptuous and glorious dishalso makes an elegant starter or luxurious snack. Best enjoyed with a good bottle of Burgundy wine, Burgundy eggs are simply seductive and irresistible. It takes breakfast eggs to a whole new level.
3. Cook carrots in salted water for about 30 minutes. Drain them and puree. Incorporate the reduced red wine into the carrot puree. Salt and pepper, then set aside.
4. Heat 2 pints of water with vinegar. Break the eggs separately in a saucer, so the egg yolk will not be spoiled. Place the eggs into the vinegar water after the mixture turns to a boil. Cook for about 3 minutes. Take the eggs out and dry on a piece of linen. If the eggs explode, the water is not warm enough or there is not enough vinegar.
6. Place the sauce in a concave dish. Place the onion compote in the middle. Lay 2 eggs per person on the dish and sprinkle with the bacon and chopped chives.
Broccoli, spinach, kale, and Brussels sprouts are all considered healthy. Loaded with minerals, vitamins, and fiber, they are a dietician's dream - a dietician that hates you and wants you to be miserable by taking away all the sweet pleasures of life.
On the other hand, stuff that you love, - fries, burgers, desserts, and even red meat - are right at the bottom of the food pyramid. Called junk food, these, the health experts say, should not be consumed more than once a week, that too in moderation. I guess, like me, you are wondering why only the food that is so flavorful is always considered bad!
The reason is that, most 'tasty' foods are high either in fats, sugar, or salt; or some combination of them. And the reason our taste buds prefer them, is that we have evolved to love them. Our ancestors didn't live in the prosperous times that we live in, and back then, these three things weren't so abundant. So, prehistoric man and his body learned to value and preserve them.
They store energy. Fats are very high in calories - they contain twice the calorie content of carbohydrates. But since they take longer to digest, the body likes to store them for use when we don't have enough food.
Our ancestors' food supply was very irregular. The day they killed a mammoth, for example, there was enough food to feed the tribe for several days. But that happened pretty rarely, hence, our ancestors evolved to store as much as they could, and depended on the fat stores in times of food shortage. The person whose body was most equipped to store fat, was, by an evolutionary point of view, the fittest. He/she could survive through the harshest of times, and hence, our brains and taste buds love fat.
For our body, sugar is energy. Always on the lookout for food, ancient man also was an expert at detecting the most energy-rich sources. Usually, this meant ripe fruit, which are sweeter and easier to digest than unripe food. Many scientists speculate that sweetness is also a sign of abundance. Hence, when we eat something sweet, the pleasure receptors in our brain are activated, releasing dopamine. In fact, the effect of sugar is linked to drugs like heroin.
It was not available like how easily it is now. Salt is the best source of sodium, a mineral essential for the muscles and nerve cells to work. Besides table salt, sodium is only found in small quantities in animal blood, meat, and eggs. Hence, it was prized, and actively craved for. Some scientists also speculate that it releases dopamine in the brain, much like sugar.
Kids often get treats - sugary or fatty foods, as a reward for being 'good'. This gets fed to our brains again and again, until we finally associate these foods as something coveted and prized. We often see this happen in adults too - when under stress or emotional distress, a lot many people find comfort in food, and more often than not, food that is tasty and unhealthy.
And, Why Do We Hate Greens?
Most green vegetables - broccoli, kale,Brussels sprouts, etc., are bitter. Again, the unpalatibility of these foods is based on the food available to our ancestors. Most poisonous plants are bitter in taste, and hence, evolution made sure that our brains are simply hardwired to dislike them.
Ever wondered what an expensive ice cream would be like? Or paying $12,000 for a pizza? Well, we have a good list of the most expensive foods in the world, that are likely to make a hole in your pocket just by thinking of eating them!
It is strange to believe that a basic necessity like food can burn an irreparable hole in your pocket. That eating something simple would actually cause a huge dent in your savings. For most of us, these expensive food items are simply out of reach. However, it would mean no harm to know what makes them so expensive.
Obviously, these are not the items that you would see on regular menu cards at street cafes or restaurants. It is the rarity of the ingredients and the intricate process of making these dishes make these food items the most expensive in the world.
Samundari Khazana
If the celebration has got to be grand, then Bombay Brasserie knows how to do it. A restaurant in London, it decided to celebrate the DVD release of Slumdog Millionaire in the biggest way it ever knew. So, they went ahead and cooked Devon crab with white truffle, and added half a tomato stuffed with Beluga caviar. If this was not enough, they garnished it with a gold leaf, four snails - abalone - and four hollowed quails' eggs which were generously filled with more caviar. And this is how the curry got it handsome price of £2,000!
Frozen Haute Chocolate Ice Cream Sundae
Stephen Bruce designed a grand ice cream treat with luxury jeweler Euphoria, in New York, for his restaurant Serendipity 3. But this ice cream treat isn't for everyone. It is made with a combination of 28 cocoas, 14 of which are exotic, and hence expensive. The extravaganza does not stop there. He went on to add 5 grams of edible 23-carat gold, topped it with a generous dollop of whipped cream covered with edible gold, and added some La Madeline au Truffle from Knipschildt Chocolatier to the side. The truffle used in the ice cream itself sells for $2,600 a pound. As if this bling wasn't shiny enough, Bruce designed a Harcourt crystal goblet, which is 18-carat gold and has a white diamond bracelet decorating its neck. The sundae is to be savored with a golden spoon, which has some more gold and chocolate diamonds! And of course, the price you ask? Well, it's $25,000 only! But there is a milder version of this sundae called the 'Golden Opulence', which is tagged at just $1,000.
Densuke Watermelon
It is logical that rare items are expensive. But then the term expensive, to this day, remains subjective, and you are soon about to find out how! Japan - where watermelons are awfully rare - took pricing to a whole new level. A 17-pound Japanese watermelon became a famous expensive watermelon, after it got priced at $6,300. Watermelons are grown in northern Japan, on an island called Hokkaido. These black watermelons are most often given as gifts, as they are extremely rare, and exquisite to taste. Wonder who is gifting them to whom, and for what occasion!
Did you know the average American eats 1,500 peanut butter and jelly sandwiches by age 18? Upgrade the classic combo with these delicious spins from food experts.
PB&Gourmet
Ruth Reichl, former editor-in-chief of Gourmet, spreads butter on thick white bread and adds a sprinkle of salt. “You won’t believe how much more delicious this makes peanut butter taste,” she writes at gilttaste.com. After topping with natural peanut butter and strawberry jam, she puts the sandwich in the microwave for eight seconds. “This will melt the ingredients into a texture so sexy, you will barely recognize the innocent sandwich of your childhood.”
Fire up the skillet for a meal that could double as dessert. Butter the outside of your sandwich, then toast over medium-high heat in a skillet until golden brown. Cooking Light suggests a banana split–inspired combination of peanut butter, honey, chocolate, strawberry and banana slices, and pineapple jam.
PB&Geeks
Seriouseats.com set out with measuring spoons and a team of tasters to determine the perfect ratio. “Much to my surprise, the servings suggested on the peanut butter and jelly jars (two tablespoons and one tablespoon, respectively) were perfect when spread on two slices of white bread,” writes Ed Levine, Serious Eats founder, or wedge it between two plump pieces of multigrain or your favorite sandwich bread. And a commenter shared a simple trick for portable sandwiches: “Use frozen bread, then wrap and go. It’ll thaw by lunch, and the PB&J will become extra gooey.”
PB&Chocolate
Top your peanut butter with a schmear of Nutella, as New York City’s Peanut Butter & Co. shop does in its Peanut Butter Cup bestseller.
