Los Angeles' noted Brown Derby restaurant played host to many stars during Hollywood's 'Golden Age.' The eatery was an example of novelty architecture, as it was built to look like a brown derby hat. The Brown Derby was the first restaurant to serve chiffon cake, a recipe invented by an insurance salesman and later given wide distribution by Betty Crocker.
It is said that the greatest food legacy of the Brown Derby is Cobb Salad. The dish was invented by and named after Bob Cobb, one of the restaurant's owners. Bob's wife asserts that he raided the refrigerator late one night and just chopped up some leftovers for a meal. Later that night, some of his Hollywood friends visited the restaurant and joined Bob in partaking of his concoction. When they began to ask for it on later visits, the rest was history.
The Brown Derby was named after a restaurant of the same name located in Malverne, New York that was a trendy vaudeville hangout. The first Brown Derby in Los Angeles, also called the Little Hat, opened its doors in February 1926, directly across from the Ambassador Hotel. It was often the site of after-parties following shindigs at the Coconut Grove nightclub. This was the only Derby that was actually constructed like a hat.
A second LA Brown Derby restaurant was opened on Vine Street, near the famous Hollywood and Vine intersection, on Valentine's Day in 1929. Other Derbies were then constructed in Beverly Hills and in East Hollywood. The latter had a car cafe that followed the then-new drive-in trend.
The Brown Derby in Hollywood closed down in 1985. The building shell was restored and placed atop a strip mall on Wilshire. It is now colored orange and known as the Cafe SheeRi.
In June 2004, the Derby and adjacent lots were purchased by a realty company and the plan was to demolish it to clear space for a condominium complex. A group of interested parties, called 'Save The Derby' sought to prevent the shell from being demolished by getting it designated as an official historical landmark. Due to their efforts, in May 2006 the LA City Council voted unanimously to recognize the entire edifice as an official Historic Cultural Monument of the City of Los Angeles.
In an 'I Love Lucy' show episode Lucy, Ethel and Fred take in lunch at the Brown Derby. During the show, Lucy inadvertently causes a server to dump a plate of food on famed actor William Holden. Presently, there is a replica of the Hollywood Brown Derby at the Disney-MGM Studios in Florida's Walt Disney World Resort.
วันอังคารที่ 17 พฤษภาคม พ.ศ. 2554
วันพฤหัสบดีที่ 12 พฤษภาคม พ.ศ. 2554
วันจันทร์ที่ 9 พฤษภาคม พ.ศ. 2554
วันเสาร์ที่ 7 พฤษภาคม พ.ศ. 2554
There's More Than One Way to Frost a Cake
by Mike Churchill
When you think of cake, you automatically think of frosting. But do you realize there are at least half a dozen ways to frost a cake? Of course there is the traditional icing: thick, creamy and oh so sweet due to its butter, eggs and milk. However, top chefs in popular cities such as Chicago or Miami teach culinary arts program students a wide range of ways to top their cakes and other sweets. Let's look at a list of delicious and beautiful ways to frost a cake that students can learn at a Florida cooking school.
Icing/Frosting - This is what grandma used to make. In her day, making icing was a labor of love. With no electric mixers, frosting had to be beaten by hand in order to combine all the ingredients and make it light and fluffy. Today, a basic icing recipe includes milk, powdered sugar, butter, flavorings and possibly eggs or egg whites. As with cakes, you can take these fundamental ingredients, add a little imagination, and create concoctions so delightful your mouth will be in ecstasy!
Cream cheese frosting that's whipped to perfection is just sinful. Coconut icing with a hint of vanilla and almond offers a delicious mix of textures as well as tropical flavor. Add orange rind to a basic frosting recipe for a light, summery taste. Mix in finely chopped mint leaves to accent a chocolate cake. Almonds, lime juice, pecans, oatmeal… the possibilities are literally endless.
Royal Icing - Students in Miami culinary arts programs can learn that one of the easiest icings to make is royal icing which simply consists of egg whites, cream of tartar, powdered sugar and food coloring. Royal icing is so popular because it dries in a hardened state, making it wonderful for use with decorations or writing. It also dries smooth and holds fast so it can easily act as an edible cement when creating complicated pieces. The one thing royal icing is not recommended for is a base frosting for cakes. However, it is exceptional for creating flowers, lace-type accents and other decorations on top of cakes, cookies or other treats.
Fondant - Popular for use with cakes, fondant is an exceptional frosting. It also makes excellent decorations. Pastry chefs in wedding-oriented areas like Hawaii or Florida teach cooking school students specific techniques for working with fondant. More difficult than traditional frosting, the art of making, rolling and using fondant should be given special attention.
With only three ingredients - sugar, water and corn syrup - fondant comes together in an unusual way. Start by combining the sugar and water and heating until all the sugar is dissolved. Add the corn syrup and cook until it reaches what's referred to as the "soft-ball stage." (Due to the fact that the mixture could be loosely formed into the shape of a ball, not because it resembles a softball or baseball.) Pour the liquid onto a marble slab and allow to cool. Working fondant involves turning the outside edges in and folding repeatedly until it becomes pliable. When the fondant turns hard, kneed in any type of flavorings or colors you want.
Fondant can be rolled for use as a smooth cake frosting. This is typically used with wedding cakes because it offers an elegant finished appearance. However, any type of cake can be iced or decorated with fondant. Before use with cakes, you'll want to smooth a thin layer of butter cream on the top and sides so the fondant has something to adhere to.
Glazes - Another simple topping for cakes is the glaze. A mixture of confectioners sugar, water or fruit juice and flavorings creates a thin, translucent liquid. The glaze is then drizzled lightly over cakes, breads, pastries and other goodies. Unlike frosting or fondant, glazes are designed to give a light accent of added sweetness. They dry smooth and can be used to create filigree patterns and other elegant designs.
Want others? Butter cream, ganache, marzipan and more can also be used for frosting cakes and other desserts. When you're looking for something different, break out of the icing box and finish your cake in a whole new way.
When you think of cake, you automatically think of frosting. But do you realize there are at least half a dozen ways to frost a cake? Of course there is the traditional icing: thick, creamy and oh so sweet due to its butter, eggs and milk. However, top chefs in popular cities such as Chicago or Miami teach culinary arts program students a wide range of ways to top their cakes and other sweets. Let's look at a list of delicious and beautiful ways to frost a cake that students can learn at a Florida cooking school.
Icing/Frosting - This is what grandma used to make. In her day, making icing was a labor of love. With no electric mixers, frosting had to be beaten by hand in order to combine all the ingredients and make it light and fluffy. Today, a basic icing recipe includes milk, powdered sugar, butter, flavorings and possibly eggs or egg whites. As with cakes, you can take these fundamental ingredients, add a little imagination, and create concoctions so delightful your mouth will be in ecstasy!
Cream cheese frosting that's whipped to perfection is just sinful. Coconut icing with a hint of vanilla and almond offers a delicious mix of textures as well as tropical flavor. Add orange rind to a basic frosting recipe for a light, summery taste. Mix in finely chopped mint leaves to accent a chocolate cake. Almonds, lime juice, pecans, oatmeal… the possibilities are literally endless.
Royal Icing - Students in Miami culinary arts programs can learn that one of the easiest icings to make is royal icing which simply consists of egg whites, cream of tartar, powdered sugar and food coloring. Royal icing is so popular because it dries in a hardened state, making it wonderful for use with decorations or writing. It also dries smooth and holds fast so it can easily act as an edible cement when creating complicated pieces. The one thing royal icing is not recommended for is a base frosting for cakes. However, it is exceptional for creating flowers, lace-type accents and other decorations on top of cakes, cookies or other treats.
Fondant - Popular for use with cakes, fondant is an exceptional frosting. It also makes excellent decorations. Pastry chefs in wedding-oriented areas like Hawaii or Florida teach cooking school students specific techniques for working with fondant. More difficult than traditional frosting, the art of making, rolling and using fondant should be given special attention.
With only three ingredients - sugar, water and corn syrup - fondant comes together in an unusual way. Start by combining the sugar and water and heating until all the sugar is dissolved. Add the corn syrup and cook until it reaches what's referred to as the "soft-ball stage." (Due to the fact that the mixture could be loosely formed into the shape of a ball, not because it resembles a softball or baseball.) Pour the liquid onto a marble slab and allow to cool. Working fondant involves turning the outside edges in and folding repeatedly until it becomes pliable. When the fondant turns hard, kneed in any type of flavorings or colors you want.
Fondant can be rolled for use as a smooth cake frosting. This is typically used with wedding cakes because it offers an elegant finished appearance. However, any type of cake can be iced or decorated with fondant. Before use with cakes, you'll want to smooth a thin layer of butter cream on the top and sides so the fondant has something to adhere to.
Glazes - Another simple topping for cakes is the glaze. A mixture of confectioners sugar, water or fruit juice and flavorings creates a thin, translucent liquid. The glaze is then drizzled lightly over cakes, breads, pastries and other goodies. Unlike frosting or fondant, glazes are designed to give a light accent of added sweetness. They dry smooth and can be used to create filigree patterns and other elegant designs.
Want others? Butter cream, ganache, marzipan and more can also be used for frosting cakes and other desserts. When you're looking for something different, break out of the icing box and finish your cake in a whole new way.
วันพฤหัสบดีที่ 5 พฤษภาคม พ.ศ. 2554
How to Make Latik ( Fried Coconut Milk Curd )
How to cook Latik ( Fried Coconut Milk Curd ) topping used in Bibingka, Cassava cake or Biko. A Filipino Recipe. More @ cookingmachine.blogspot.com
http://www.youtube.com/watch?v=jxYenJKBH3w&hl=en
http://www.youtube.com/watch?v=jxYenJKBH3w&hl=en
วันพุธที่ 4 พฤษภาคม พ.ศ. 2554
carrot cake
carrot cake 8oz plain flour(250g) 8oz sugar,white or brown (250g) 1 teaspoon cinnamon 1 teaspoon baking powder. 6oz butter or margarine (175g) or 6 floz sunflower oil (175ml) 2 eggs 1 teaspoon vanilla essence. 1lb carrots, cooked and purreed. (500g) 2oz dessicated coconut. (50g) 6oz raisins or sultanas (175g) 4oz chocolate drops (125g) pre-heat oven 180*C/gas mark 4 grease and line 2x 2lb loaf tins. sieve flour, baking powder and cinnamon into a large bowl. add the rest of the dry ingredients and stir together. add the wet ingredients and mix well. pour into loaf tind and bake for about 45-55 minutes untill golden brown and springy.
http://www.youtube.com/watch?v=WfM4eUQ9y7I&hl=en
http://www.youtube.com/watch?v=WfM4eUQ9y7I&hl=en
วันจันทร์ที่ 2 พฤษภาคม พ.ศ. 2554
Easter Baking Ideas
Easter baking is some of the most delightful baking of the year. With the Easter message of reflection and renewal, after the sombre days of the feast have passed a joyful celebration with merry colours and appropriate dishes confirms that life can begin again. Baking itself is more of a pleasure as well at this time of year as kitchens are becoming cooler after the summer's heat.
Leading up to the celebration day, a traditional Easter baked good served for Good Friday breakfasts, and one with a very long history, is the hot, crossed bun. In London in 1592, the Clerk of the Markets decreed that bakers were allowed to sell such spiced breads only at burials, the Friday before Easter, or at Christmas.
Hot Crossed Easter Buns
These round, soft, yeast buns are flavoured usually with cinnamon or mixed spices, and have sultanas kneaded into the dough before baking. There are many variations to the recipes with some adding currants, citrus peel, and other dried fruits, such as apricots, as well.
As the name suggests, the top of the bun has a simple decoration of a cross. Sometimes the cross was incised with a knife before baking; often it was made by adding strips of pastry. In modern times, it is likely that the cross shape is piped on with icing after the buns have cooled slightly.
If baking Easter buns is a bit out of scope for you, then another great Easter baking idea is biscuits, also a wonderful tradition.
Easter Egg Biscuits
Easter biscuits can be quite elaborate, if the fancy strikes you. For something simple, an easy idea for including children in the preparations is to start with a plain arrowroot biscuit.
Give each child a blunt butter knife and dishes with different coloured icing, as well as a bowl containing lollies, jelly beans, shredded coconut or sprinkles. They can use the lollies and sprinkles to decorate the biscuits they have spread with the icing mixture so it looks like an Easter egg.
Icing can also be spooned into a small snap-lock bag. Snip off a tiny corner of the bag and the children can use it to pipe stripes and other designs onto their biscuits.
Home-baking your Easter biscuits will add more options to your decorating as you can cut the homemade, rolled dough into the shape of bunnies, chicks and crosses.
Baking an Easter Cake
A little bit outside of the box for Easter baking, but always a favourite, is an Easter carrot cake. Carrot cakes can be very rich and a small slice will make a full serving. The recipe below is an adaption of this favourite in a loaf form that makes the dessert easier to transport or to give as a gift.
Easter Carrot Cake
Ingredients:
Leading up to the celebration day, a traditional Easter baked good served for Good Friday breakfasts, and one with a very long history, is the hot, crossed bun. In London in 1592, the Clerk of the Markets decreed that bakers were allowed to sell such spiced breads only at burials, the Friday before Easter, or at Christmas.
Hot Crossed Easter Buns
These round, soft, yeast buns are flavoured usually with cinnamon or mixed spices, and have sultanas kneaded into the dough before baking. There are many variations to the recipes with some adding currants, citrus peel, and other dried fruits, such as apricots, as well.
As the name suggests, the top of the bun has a simple decoration of a cross. Sometimes the cross was incised with a knife before baking; often it was made by adding strips of pastry. In modern times, it is likely that the cross shape is piped on with icing after the buns have cooled slightly.
If baking Easter buns is a bit out of scope for you, then another great Easter baking idea is biscuits, also a wonderful tradition.
Easter Egg Biscuits
Easter biscuits can be quite elaborate, if the fancy strikes you. For something simple, an easy idea for including children in the preparations is to start with a plain arrowroot biscuit.
Give each child a blunt butter knife and dishes with different coloured icing, as well as a bowl containing lollies, jelly beans, shredded coconut or sprinkles. They can use the lollies and sprinkles to decorate the biscuits they have spread with the icing mixture so it looks like an Easter egg.
Icing can also be spooned into a small snap-lock bag. Snip off a tiny corner of the bag and the children can use it to pipe stripes and other designs onto their biscuits.
Home-baking your Easter biscuits will add more options to your decorating as you can cut the homemade, rolled dough into the shape of bunnies, chicks and crosses.
Baking an Easter Cake
A little bit outside of the box for Easter baking, but always a favourite, is an Easter carrot cake. Carrot cakes can be very rich and a small slice will make a full serving. The recipe below is an adaption of this favourite in a loaf form that makes the dessert easier to transport or to give as a gift.
Easter Carrot Cake
Ingredients:
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