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AUGUST 13 is National Filet Mignon Day

Madeline — Fri, 13 Aug 2010 20:04:54 +0000

Did you know that August 13 is National Filet Mignon Day. The most expensive cut of beef comes from the small end of the tenderloin. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by The term “filet mignon” is a French derivative, the literal meaning is small (mignon) boneless meat (filet). On restaurant menus it is called Filet Mignon, Tournedos, Medallions, Filet de Boeuf and Tenderloin Steak. This cut of beef ia one of our most popular sellers.

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Plums

Madeline — Thu, 29 Jul 2010 18:20:40 +0000

Plum fruit or gage is a stone fruit tree in the genus Prunes cultivated empower many in China, Japan, America and Europe, Dried plum fruit are called dried plums or prunes. Mature plum fruitmay have a dusty white coating that gives the appearance of the glaze and easily erased. This is the epicuticular wax layer and is known as wax bloom.

There are many kinds of plums with a variety of different types of varieties such as colors, different sizes, and there are four kinds of plums main types the Japanese plum, European plum, cherry plum, and Damsons & Mira belles plum. European plums are generally smaller than Japanese plums. Plum-shaped fruit with a smooth-faced round with sweet meat.

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Bagel Scoops

Madeline — Thu, 15 Jul 2010 13:38:56 +0000

I found this article by Cari Marteens about customers scooping out the inside of the bagels interesting. Here’s the scoop on the latest breakfast food trend originating from New York, home of the bagel. Ordering your bagel “scooped out” has become the thing to do. New Yorkers who are counting carbs, calories or both, but just can’t give up their morning bagel and schmear are requesting that the soft guts of their bagels be professionally removed, according to a story by Annie Karni and Joseph Goldstein in the New York Post. After the scooping, all that’s left of the thing is the “crusty carcass” as Karni and Goldstein put it. They quote Joel Baruch, owner of Gotta Get a Bagel on Long Island who fumes, “They’re making me nuts with the scooping!” Baruch says 90 percent of his customers now order their bagels this way. But these waistline watchers may be kidding themselves if they think they’re really sparing themselves from that many calories or carbs. Nutritionist Marissa Lippert told the Post reporters that scooping out the innards saves at the most around 75 calories. Yeah, and what do they do with the scooped out stuff? Feed it to the New York pigeons, maybe? Let us know if see any bagel scooping going on in your town.

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Garlic Scapes

Madeline — Mon, 12 Jul 2010 16:26:55 +0000

If you grow your own garlic or have a good farmer’s market, then you can enjoy a new kind of vegetable — garlic scapes. The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

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JackFruit

Madeline — Thu, 24 Jun 2010 17:09:25 +0000

Here is something we needed and could not find it is usually only found in cans in the USA. Jackfruit is a relative of breadfruit and fig and can weigh up to 100 pounds. Spiny and oval or oblong-shaped, the tropical Jackfruit grows in parts of Africa, Brazil and Southeast Asia. When green, both its flesh and edible seeds are included in curried dishes. Ripe Jackfruit has a bland, sweet flavor and is generally used for desserts.

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Danablu cheese

Madeline — Tue, 15 Jun 2010 19:14:34 +0000

Also called Danish blue cheese , this rich cow’s-milk cheese is milder and less complex than Roquefort, but has a zest all its own. Known as one of the world’s best blues, the versatile, semisoft Danablu can be sliced, spread and crumbled with equal ease. It’s excellent with fruit, dark breads and red wines.

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Risotto

Madeline — Wed, 09 Jun 2010 18:18:28 +0000

An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with SAFFRON. The use of Italian ARBORIO RICE is traditional in the preparation of risotto.

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Wasabi

Madeline — Wed, 19 May 2010 15:59:41 +0000

Wasabi-This Japanese version of HORSERADISH comes from the root of an Asian plant. It’s used to make into a green-colored CONDIMENT that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish , is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, SUSHI and SASHIMI are served with a condiment of wasabi mixed with soy sauce.

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Panna Cotta- Italian

Madeline — Wed, 19 May 2010 15:56:19 +0000

Panna Cotta- Italian for “cooked cream” panna cotta is a light, silky egg custard, which is often flavored with caramel. It’s served cold, accompanied typically with fruit or chocolate sauce.

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Noodles Rescued by Madelines Catering

Madeline — Wed, 19 May 2010 15:38:40 +0000

I was catering a family weddings , and a family members needed a home for their golden doodle . So we took it to our home . She is been a great addition to our family

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