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By JANET K. KEELER, Times Staff Writer deconstructing paprika
Paprika is the colorful garnish and seasoning made from dried, ground peppers that can range from mild bell peppers to feisty little chilies. Most commercial paprika comes from Spain, South America, California and Hungary. Although Hungary is a highly regarded source, Spain produces more than half of the paprika imported into the United States. There are three main types of Spanish paprika: Mild: a brick-red powder made from small, round tomato-shaped peppers, with a smoky aroma and a tangy flavor. This is what we get in the most popular commercial spice brands. Bittersweet: a deep-red powder ground from dried, elongated peppers. It provides a piquant heat with an acrid edge. Hot: duller in color, made from various elongated peppers. It adds a sharp heat to dishes that leaves a pleasant burn on the palate. Paprika's color is instantly visible, but its full flavor comes out when it is cooked. Paprika is famous as a mainstay of the cuisine of Hungary, as a flavoring, not only as a garnish. It's an essential ingredient in Spanish cooking, too, used to give both color and flavor to potato, rice and fish dishes. For full flavor and aroma, saute paprika in olive oil or cook it slowly in stews. To avoid a bitter taste, take care not to overheat it. Paprika should be stored in a cool, dry place. cooking classTake care not to let oven mitts or kitchen towels get wet. If you grab a hot pan with a wet one, the heat conducts right through the fabric, and it feels like grabbing the pan with no protection at all. this web site cooksCruise through this site and you'll pick up enough pointers to master at least a couple of Thai dishes. How to eat Thai food ("Take a little bit of meat or vegetable and more of the rice and scoop them on your spoon.") and what types of dishes to expect at breakfast, lunch and dinner are included here. We especially like the segment on the philosophy of Thai food that encourages cooks to use their senses, not measuring cups. constant comment
a rich offeringDo you dream of eating food prepared by the country's most celebrated chefs? Now you can, and pay the premium price, thanks to Five Leaf, a new mail-order line of cooked appetizers and entrees that are flash-frozen, each in an airtight pouch. The chefs behind Five Leaf are Daniel Boulud of Restaurant Daniel in New York; Thomas Keller of the French Laundry in Yountville, Calif.; Mark Miller of the Coyote Cafe in Santa Fe, N.M.; and Charlie Trotter of Charlie Trotter's in Chicago. Food from the celebrity chefs will set you back -- per serving -- up to $17.99 for appetizers and about $30 for entrees, plus shipping an handling. For a catalog or to order, call toll-free 1-866-348-3532. The Web site is www.fiveleaf.com. in search ofThe recipes we need the most? Chicken. The diet plan that most tempts us? Weight Watchers. The fruit we need the most information about? Cranberries. The spice that most intrigues us? Ginger. At least according to the Lycos 50, a list of last year's most popular online search subjects for those who used the Internet search engine Lycos. And should anyone wonder if we're cheating on those diets, cookie recipes were the third-most popular recipe search, beating out both low-fat and healthful dishes. gold medal eating
eating outChris Sherman reviews Le Bouchon in Belleair Bluffs on Thursday in Weekend.
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From the Times Taste section From the features wire |
