Thursday, March 30, 2006

Chilly Drunken Orange "Creamsicle"

Growing up, I would love when I heard the jingle of the Ice Cream man's truck, and I ALWAYS wanted the same thing: The orange creamsicles. Those neon orange push-up creamsicles got me going, and now as an adult I still love the thought of a creamy sily, and citrusy frozen dessert, especially now that the weather is starting to turn warmer.

Now, of course, I can enjoy desserts without that chemically enhanced color and artificial sweetness. I can also indulge in a little splash of orange liqueur to round out the flavor. Here is my latest creation for The Gilded Fork, a Chilly Drunken Orange "Creamsicle"! The added mascarpone makes this dessert creamy and smooth, and balances the sweetness of the orange juice.

Wednesday, March 29, 2006

ReMARKable Palate Podcast #32

#32: Interview with Vic Cherikoff

Vic Cherikoff is an ambassador for the native tastes and spices of Australia, and shares with us his exhaustive knowledge of these most rare and unique spices and flavorings on the planet. Vic is the host of the Australian TV series Dining Down Under, and he's full of great stories and food science tips, as well as the lore of the aboriginal tribes.

Featured Website:
Guest Quick Tip: Paul from on proper temperatures for wine
Jennifer's Weekly Meditation: Cooking with the Senses - Taste
iPod case giveaway reminder: Listener Survey

Theme Music: "Can't Hold It Down", by Andy Sullivan.

The ReMARKable Palate Podcast, a production of The Gilded Fork.

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Tuesday, March 28, 2006

A Spring Celebration Feast

Spring is finally here! We're even starting to feel warmer temeratures here in New York. I was running in the park yesterday, and spied the green leaves of bulbs start to peek out, checking to see if it's alright to come out and play.

Well, in deference to the bright hopefulness of the season, we have put together a Spring Feast at The Gilded Fork, which is suitable for an Easter Sunday Dinner or a supper celebrating the arrival of the cherry blossoms. From minted peas to beets, and rack of lamb to champagne sorbet, this menu is impressive without being pretentious, and easy to follow even for a novice cook. You can make this menu for your guests and make them think you've been practicing your cooking skills all winter!

Thursday, March 23, 2006

Podcast #31: Special Soundseeing tour of Broadway

#31: Special Edition - Soundseeing tour of Broadway

On this special show, I bring you a soundseeing tour of Broadway between Lincoln Center and Times Square. I talk about the theatres of Lincoln Center, the new buildings around Columbus Circle, the Broadway Theatre District, and a surprise Celebrity sighting!

Theme Music: "Can't Hold It Down", by Andy Sullivan.

Dining Down Under

I recently had the pleasure of meeting a fascinating fellow, Vic Cherikoff, a culinary ambassador from Down Under, who's doing alot to bring the native flavors of Australia to the world. This guy is fascinating, and really knows his stuff! His knowledge of native aboriginal foodstuffs and traditions is vast. Along with his partner, Chef Benjamin Christie, Vic is leading the charge to eradicate the notion that Aussie food consists only of vegemite, bloomin' onions and shrimp on the bah-by!

I played a short teaser of my interview with Vic on Podcast #30. Have a listen for his great Aussie accent and for just a glimpse of his immense culinary and scietific knowledge. I'll be featuring my interview with Vic in the next podcast.

Wednesday, March 22, 2006

CPN featured in Seattle Post Intelligencer

Hsiao Ching Chou, food editor of the Seattle Post Intelligencer, and one of our Culinary Podcast Network members, has featured the CPN in her latest article.

Anyone who has scrolled through the food podcast queue in iTunes knows there are too many choices, a good portion of which are as appealing as sitting in a windowless room with a just-cracked durian.

But, with last week's launch of the Culinary Podcast Network, subscribing to worthwhile "gastrocasts" is now a matter of linking to a single feed.

CPN is the brainchild of Mark Tafoya, who owns a personal chef service called ReMARKable Palate in New York and podcasts a show of the same name. Tired of drowning in the sea of nondescript podcasts, Tafoya decided he would provide a platform for the "cream of the crop."

"(It's) a one-stop source for all the best-quality, food-related podcasts out there," Tafoya says.

There are two ways to access this superfeed: either by visiting www.culinarypodcast or by subscribing through iTunes. So far, there are nine members, including ReMARKable Palate (which was mentioned in the January issue of Bon Appetit magazine), Gastrologica, Jim's Kitchen, Eat Feed, On Food (yes, I'm a member, too), and All You Can Eat, which is hosted by Don Genova in Vancouver, B.C.

Genova, whose background is in radio, recently was nominated for a James Beard Award in the new webcasts category. Congrats to him.

Read the full article at the Seattle PI website.

Podcast #30: Soundseeing Tour of Buon Italia

#30: Soundseeing tour of Buon Italia with Rob from the New York Minute Show

Rob and I explore the amazing imported goods available at Buon Italia, one of the many fine food stores in the Chelsea Market. Formaggio, castagne, marazapane, porchetta, and more!

Kitchen Quick Tip: Cooking with Honey
Jennifer's Weekly Meditation: Cooking with the Senses - Touch
CPN on the DSC

Giveaway Announcement
Featured Website:

Sneak Preview of Vic Cherikoff Interview
Podsafe Music from Deirdre Flint,

Theme Music: "Can't Hold It Down", by Andy Sullivan.

Tuesday, March 21, 2006

Luxury Leather iPod case giveaway

I'm pleased to announce the first ReMARKable Palate audience giveaway! The amazing and talented folks over at Caserta Italia, makers of Luxury leather goods, haute couture cuff bracelets. iPod PDA cases, handbags, and dog collars, all handmade in New York's Hudson Valley, have given us a gorgeous Italian Snake Skin iPod case to give away to one lucky listener of the ReMARKable Palate Podcast!

Renata de Angelis, the Head designer of Caserta Italia, has hand crafted this fine piece. Made from a rich, bronze-tipped Italian snake leather in rich brown, lined in smooth black leather and with an open top for earphones or podcasting microphone. Your player easily slides in and out of the case. Available in all sizes and styles, except Shuffle. Also available for handhelds like Palm®. Custom orders welcome. Made by hand of imported & domestic materials.

Caserta Italia has also custom designed a line of luxury leather table top accesories to adorn your table. This line will soon be available at The Gilded Fork.

Here's how you can win the iPod case, valued at $170: Please fill out my Audience listener survey. There are about 6 pages to the survey, but they are short. When you have reached the end, it will tell you that you are on the final page. Please note the last question and tell me what it as in an e-mail sent to no later than April 11, 2006. I will enter all respondents who have filled out the survey and told me that last question on it into a hat. On April 11th, I will draw one listener's name out of the hat, and they will win the custom made Caserta Italia iPod case!

Monday, March 20, 2006

MMM, fluffy omelets...

My latest recipe for The Gilded Fork is today's featured recipe: Fluffy Mascarpone Omelets with Asparagus and Champagne Onions

This month's Indulgence is mascarpone, that extra creamy triple crème cheese that enriches both sweet and savory dishes alike. This recipe uses mascarpone in both the eggs themselves and in the spicy topping. Plus, the first asparagus of the season gets a creamy blanket in which to live!

Sunday, March 19, 2006

Weekend Dog Blogging #26

Stiva loves nibbling on the sheets and pillows, and gets a little annoyed with the flash when he's interrupted!

Check out the weekly round up of doggie photos over at SweetNicksPlace

Saturday, March 18, 2006

Blueberry Muffins

Check out this fun and yummy post by my friend Vickie at the Moveable Feast PCS blog about fulfilling a sweet craving with blueberry muffins.

YUM YUM, gimme sum!

Thursday, March 16, 2006

St. Patrick's Day Dinner Party

While everyone might be Irish on St. Patrick's Day, we thought it might be fun just to be green. The verdant hues in this menu will make for a colorful meal that is simple to prepare and elegant to serve. Check out the full menu with wine pairings and recipes in the Mise en Place section at The Gilded Fork.

Amuse Bouche
Avocado and Crab Timbales with Tobiko Roe Vinaigrette

First Course
Asparagus and Spinach Soup with Yuzu Custard

Main Course
Pistachio Crusted Salmon with Bailey's Irish Cream Sauce

Dessert Course
Pistachio Ice Cream

Traditional Irish Soda Bread

Check out this simple and quick recipe for traditional Irish Soda Bread over at Fashion Tribes, a blog usually dedicated to the runway. With St. Patrick's Day coming up, thoughts turn to the comforting, satisfying foods of Ireland, although why only have Irish foods one day a year? There is a huge cultural and culinary renaissance around all things Irish, so why not enjoy the growling of the Celtic Tiger?

Wednesday, March 15, 2006

Podcast #29: Soundseeing Tour of Kalustyan's, Part II

#29: Kalustyan's Soundseeing Tour Part 2.

Plus a BIG announcement
Featured Website:
Top Chef, or Chefsploitation?
Kitchen Quick Tip: Keeping knives sharp

Generally Speaking Promo

Join the Lascivious Biddies on the MS Walk in NYC, April 23rd.

Music: "Can't Hold It Down", Andy Sullivan.
"Biddy Theme Song", the Lascivious Biddies.

Monday, March 13, 2006

Announcing the Culinary Podcast Network

I'm pleased to announce the debut of the latest gastronomic development on the web: The Culinary Podcast Network! The top Gastronomes on the Web have banded together to form a superfeed to feed your love of food.

Chef Mark Tafoya and Jennifer Iannolo from the ReMARKable Palate Podcast
Chef Tom Beckman from the CHIC Podcast
Don Genova from All You Can Eat
Mike Nagrent from Hungry Magazine
Chef Jim Jondreau from Jim's Kitchen
Hsiao-Ching Chou from On Food
Steve Wasser and Chef Dan Cincis from Gastrologica
and Chef Marc Vogel from Chef's Marc's Culinary Adventures

The Culinary Podcast Network is a group of passionate gastronomes; some of us are professional chefs, and others obsessed gourmands and food writers. We've collected some of the finest quality food podcasts available on the web, so you can get all of them here in one place, hot out of the oven!

Sunday, March 12, 2006

A new look for ReMARKable Palate!

My little baby is growing up, so I figured it was time for a new look!

Astute readers will recognize the new color and design scheme, which points to some great developments going on behind the scenes here in my business. This change goes arm in arm with another big development I'll be announcing in the next day or so. What's that, you say? Why can't I tell you right now?? Well, there are a couple more i's that need dotting and t's that need crossing, but I swear I'll spill the beans in a bit!

In the meantime, I hope you enjoy the new color scheme and layout of the site!

Saturday, March 11, 2006

On the Edge of Brilliance

Matt Griffin is a modern day Edison, only he knows how to bake the best brownies!

This month, the featured Artisan's Corner article on The Gilded Fork is the sweet tale of how Matt decided to build a better mouse trap, only in this case, it's a better way to have more of those crispy "edge brownies":

"Seven years ago I was pretty much like every other guy in his twenties: good at eating food, but not great at creating it. This wasn’t a problem until I moved away from friends and family to start my career. Without food within “mooching distance,” I was forced to learn how to make a few things, and brownie connoisseur that I was, began my first foray into box-mix brownies. However, when I baked them (or anything for that matter), I always got the same lackluster results: The edges would finish baking long before the center, and while the edge brownies were perfect, the center was still in “batter format.” If I waited for the center to finish, the edges dried out. As a guy strapped for cash, yet blessed with a hearty appetite, wasted servings were not an option; and as a corner brownie lover, I would typically just sacrifice the centers for edge perfection – which didn’t leave a great taste in my mouth.

One evening, while eating a corner brownie I had just baked, it struck me that a simple redesign of the conventional baking pan could make all servings edge brownies, and eliminate the undercooked middle entirely. The Baker’s Edge was born – a pan with additional walls that would work to distribute heat evenly to every serving."

Read the complete article

Friday, March 10, 2006

We're making our kids fat!

We knew it was happening, but now a new study has proven that we are making our kids fat. In fact, according to a report published by the International Journal of Pediatric Obesity, the study estimates that by 2010, half of all American kids will be overweight.

now, we knoew that we in the US were really bad on this front, but due to the increased proliferation of American junk food restaurants throughout the world, kids are getting fat faster in other parts of the world.

"In the European Union, about 38 percent of all children will be overweight if present trends continue — up from about 25 percent in recent surveys, the study said.

“We have truly a global epidemic which appears to be affecting most countries in the world,” said Dr. Philip James, chairman of the International Obesity Task Force and author of an editorial in the journal warning of the trend.

The percentages of overweight children also are expected to increase significantly in the Middle East and Southeast Asia. Mexico, Chile, Brazil and Egypt have rates comparable to fully industrialized nations, James said.

He estimated that, for example, one in five children in China will be overweight by 2010.

Why are we crippling our children before they even have a chance at life? This is shameful. We need to get our kids away from the X box and back in the sandbox, and take the Mickey D's out of their mouths and put a carrot in it.

Thursday, March 09, 2006

Podcast Audience Survey

I'd like to ask my readers and listeners to take a moment to fill out this short survey for the ReMARKable Palate Podcast.

It should take you no more than 5 minutes or so, but it will give me invaluable information about demographics of the audience for future sponsorship possibilties. Thanks in advance.

Wednesday, March 08, 2006

Podcast #28: Soundseeing Tour of Kalustyan's Market

#28: Soundseeing tour of Kalustyan's Market, Part 1.

My friend Janet Amateau (the Sephardic cooking expert) joins me on a soundseeing tour of Kalustyan's, one of NYC's finest international gourmet shops, where you can find exotic spices and grains from around the world. Along the way, we talk about my Converso heritage and more Sephardic culinary traditions.

Featured Website:

Jennifer's Weekly Meditation: Cooking with the Senses - Sound

Guest Kitchen Quick Tip: Making friends with yeast

Music: "New York Cheesecake", by Adam Buker.
"Can't Hold It Down", by Andy Sullivan.

The ReMARKable Palate Podcast, a production of The Gilded Fork (tm).

To Subscribe to the Podcast:

Podcast Feed

Moroccan Preserved Lemons

Preserved lemons are a staple of Moroccan and other North African cuisines. They are used in tagines and many other dishes to impart a tangy depth of flavor to just about any dish. I use them in my Moroccan Lemon Chicken with Honeyed Sauce which is debuting over at The Gilded Fork this week.

The lemons are preserved in a salty brine mixture over time, and the following recipe is a simple way to make them, adapted from Mark Bittman's The Best Recipes in the World. He chooses to use the refrigerator to help finish the lemons, making for an easier job and shortening the curing time.

Preserved Lemons

makes about 1 quart

1 cup kosher salt
3 pounds lemons, washed, dried, then halved
1 cinnamon stick
2 or 3 cloves
1 pinch of saffron
4 or 5 black peppercorns

Sterilize a 1 quart canning jar, and sprinkle a 1/4 inch deep layer of kosher salt on the bottom. Place 1/4 of the lemons in the bottom, sprinkling with more salt. Repeat this process, adding the spices along the way. When the jar is about 3/4 full, squeeze the remaining lemons into the jar, seeds and all, so that the fruit is completely submerged in the lemon and salt brine. If the juice doesn't cover the lemons, add more lemon juice. Cover the jar with the sterilized cap.

Leave the jar out on a counter for 7-10 days, shaking it once a day during the curing time. (You'll notice interesting chemical things going on during that time, as the mixture bubbles and the spices swell up.)

Move the jar into the refrigerator for the next week to continue to cure before you use them. When they have cured, remove the lid and smell. They should smell sweet and a citrusy aroma should develop. If you smell ammonnia, it's no good and you should not use them. This means that air got in during the process or your jar wasn't sterile.

If you are using them in a stew or a tagine, you can blanch them in boiling water for 10 seconds to remove a little of the havey saltiness. For salads or other quick cooked dishes, remove the flesh and blanch the peel in boiling water, then add to dishes.

Tuesday, March 07, 2006

Food Science 101: Refrigeration Technology

I spoke about this topic on Podcast #27. An article in the October 2005 issue of National Geographic Magazine explains the history of artificial refrigeration, a history propelled by pollution. Once the natural ice used in old times started to become polluted with industrial waste, the need for an industry to produce clean and dependable ice was necessary.

Industrious inventors came up with ways to produce ice and to cool foods, which led to using coolants to propel refrigerators. This in turn produced problems from the highly toxic sulfur dioxide and ammonia used in early refrigerators. Scientists next developed "safe" chlorofluorocarbons, which we later discovered to be eating holes in the ozone layer! Even the safer replacements, hydrofluorocarbons and hydrochlorofluorocarbons (say that ten times fast!) turn out to be greenhouse gases.

"Steven Garret of Pennsylvania State University has helped develop a thermoacoutic refirgerator that uses sound waves to compress helium, a harmless gas. The gas doesn't have to go through a phase change into a liquid and back again, because just explanding and compressing does the trick of sucking heat out of the compartment. The fridge's engine is so loud it would set your hair on fire. But thanks to insulation, it barely hums."

At the opposite end of the the technology spectrum:

"A women's group in Sudan is distributing the zeer pot, a storage container that's essentially two nested clay pots with a narrow gap between them filled with sand. The sand gets soaked with water, which, as it evaporates, chills the inner container so effectively that food that would normally spoil in two days can last two weeks.

It's not complicated, and it works in the desert, a long way from electricity, thermoacoustic refrigerators, or anything as exotic as natural ice."

I guess these zeer pots work on the same principle as the evaporative "swamp" coolers we used to cool the house while I was growing up in New Mexico.

Here's a link to an article about zeer pots.

And an article from Penn State explaining their thermoacoustic technology, which is being used in developing a new freezer for Ben & Jerry's Ice Cream!

Monday, March 06, 2006

Yuzu in the spotlight again

I ran across this interesting post from nihon no ryori, a blog written by Crazy Gaijin (crazy foreigner), an Australian living in Japan, and learning how to cook Japanese food. It's another post about yuzu, which you konw that I love! Among many interesting links, he cites the Ponzu recipe I shared here awhile back.

That's Entertaining!

Thinking of having friends over for a dinner party? What's keeping you? Entertaining for friends or family doesn't have to be stressful. We have just debuted our new Entertaining section over at The Gilded Fork, with articles on how to be the perfect host, party planning 101, and of course our monthly Mise en Place menu, which gives you all the recipes and wine recommendations you need to put together a dinner party. This month's menu features a celebration of green-themed foods, perfect for St. Patrick's Day, one that will be slightly classier than the ones filled with bland corned beef and cabbage, and green tinted beer!

Saturday, March 04, 2006

Tomato and Tapenade Tarts

These tarts are simple and easy to make, yet they never fail to impress. Serve them as an appetizer for a Meditteranean meal in the winter, or as a light picnic snack in the summer.

Tomato and Tapenade Tarts

4 to 6 servings

1 pound puff pastry dough, thawed(you may use precut store bought pastry tart shells as well)
1/2 cup kalamata olive tapenade
1 1/2 pounds cherry tomatoes
1/2 cup mascarpone cheese (or mozzarella)

Preheat oven to 425° F. Lightly grease a cookie cheet and sprinkle with water. Roll out the pastry dough on a lightly floured surface and cut out rounds using a cookie cutter, or a small plate and a sharp knife.

Transfer the puff pastry to the cookie sheet. Using the tip of a sharp knife, mark a shallow cut 1/2 inch from the edge of each round to form a rim.

Reserve half of the tapenade and spread the rest over the pastries, inside the rim. Cut the tomatoes in half and pile them on top of the tapenade, also inside the rim. Season lightly with salt.

Bake the tarts for 20 minutes, until the pastry is risen on the outside and golden. Spoon the rest of the tapenade into the tarts and dot with mascarpone (or mozzarella if using), then season with black pepper. Bake for 10 more minutes until the mascarpone has melted. Serve warm.

Friday, March 03, 2006

Food Safety Corner: Debate about H.R. 4167

I had this as a comment to my last post about H.R. 4167:

Theoretically, can't a state today decide not to warn consumers that the chicken has been genetically modified?

I totally agree that the FDA is a poor choice, but that is another problem - that organization should be reformed. Maybe it should be reformed first?

I am all for reducing bureaucracy and making it easier for a little farmer to produce canned pumpkin that he can ship to all states with the same label though. Sounds like this food act is good in theory, but poor in the implementation.

dB. -

My response:

I don't even think it's good in theory. We're talking about state's rights here. The federal government, which has an appallingly bad history of handling food safety, not to mention other issues, is not even equipped to set standards. Food inspection happens at the local level, and this law would essentially cut these local agencies off at the legs. The language of the bill says that no state may enact any legislation that is not covered by federal law, which basically brings all regulations to the lowest common denominator. Like the huge contracts in the so called "war on terror", this is a HUGE gimme to the buddies of the Bush administration, which lowers their bottom line and makes it even easier to lobby for their own interests. The federal government is supposed to look out for the interests of the consumer.

Th argument that there is no federal standard, and that certain states can now choose not to warn against food safety threats does not wash. So because you can cross from North to South Dakota and have different food warnings now, and if this is seen as a disservice to the people of South Dakota, the alternative is to abolish ALL local warnings so that now NO ONE will get them? This makes no sense at all.

The actual language of the law states that NO STATE may enact law that is not federal. It's taking more power out of our hands and consolidating it. At a time when the food supply could be at risk for terrorism, we risk leaving it to the idiots who have been caught with their pants down numerous times.

This act would destroy the local salmon industry in Alaska, repeal California legislation requiring informing the public about potential carcinogenic agents in their food, and a myriad of other disastrous side effects.

Again, I also believe that states and municipalities have the right to enact local laws to protect their citizens. The federal government has no local understanding. We need not look farther than the disastrous handling of Katrina to see this at work.

Food Safety Corner: Big Brother wants more control over your fridge

They're at it again. It appears the federal government is trying to wrest even more power out of the hands of individuals to make their own food choices, and to take power away from state and local governments to protect their citizens with food labeling.

H.R. 4167, the National Uniformity for Food Act of 2005, seeks "To amend the Federal Food, Drug, and Cosmetic Act to provide for uniform food safety warning notification requirements, and for other purposes." Seems like a good idea, eh?

Well, look more closely, and you'll find that the federal government wants to let the FDA run all labeling requirements for the entire food supply. These are the same brilliant folks that are letting companies fill your meat with carbon monoxide to make it look pink and fresh, even it's it's WAY past it's prime. Yeah, let's give these morons even MORE control over our food.

This is not only a food safety issue, or a states rights issue, but also yet another example of the federal government cowtowing to their corporate buddies. If this uniform law is passed, huge food corporations could save millions each year by having only one set of standards to meet, and only one body to lobby, rather than 50 states and countless local governments.

Many of the local standards exist to safeguard local food heritage and protect local species and their provenance. Check out this excellent rundown of the good and bad of this proposed legislation by Kate over at The Accidental Hedonist.

Fortunately, due to overwhelming public pressure (amazing what happens when the public actually hears about what they try to slip by us in secret), the House has just delayed the vote on H.R. 4167 - originally scheduled for March 2nd - to allow for debate on the bill and any amendments.

From the Consumer's Union petition:

"Local and state officials are now responsible for 80% of the nation's food safety enforcement. These officials regularly improve training, sanitation and labeling standards to address new food borne diseases and other dangers to our food supply whether natural or man made. H.R. 4167 puts a straitjacket on these front-line workers, who are most familiar with local needs."

Sign the petition here.

And contact your respresentatives to insist that the federal government not hogtie local municipalities from protecting their citizens as only they can.

Thursday, March 02, 2006

Roasted Vegetable Stuffed Peppers with Halloumi and Pine Nuts

This recipe is SOO simple, yet incredibly satisfying on a cold, snowy winter day like today (we had a few inches of snow here in New York City this morning). The list of ingredients is short, and you can enjoy this simple dish as a side or as a quick and easy main course on a weeknight.

Roasted Vegetable Stuffed Peppers with Halloumi and Pine Nuts

4 servings

5 red or yellow bell peppers
1 zucchini or any other vegetable you like
4 tablespoons olive oil (can use garlic or herb flavored oil)
1 1/2 cups Halloumi cheese
4 tablespoons pine nuts

Preheat the oven to 425° F.
Cut 4 of the bell peppers in half and take out the seeds, but leave the stems on. Seed and chop the 5th pepper along with the zucchini. Place on a baking sheet and fill with the mixed vegetables, drizzling with half the olive oil and bake for 25 minutes, until the edges of the peppers begin to char.

Dice the halloumi and mix in with the chopped vegetables. Sprinkle pine nuts on the top and drizzle with the remaining oil. Return to the oven and bake for 15 more minutes, until the halloumi starts to melt and the whole thing is nicely browned.

Serve warm.

Wednesday, March 01, 2006

Podcast #27: Eating Arepas in the East Village

#27: Eating Arepas in the East Village! My friend Joseph takes me to Caracas, a Venezuelan Restaurant serving Arepas, the Venezuelan National Dish.

Featured Website:

Recipe for Arepas

Jennifer's Weekly Meditation: Cooking with the Senses - Sight

Kitchen Quick Tip: An easier method for blind baking pie shells.

Cutting edge refrigeration, both high tech and low

Music: "New York Cheesecake", by Adam Buker.
"Can't Hold It Down", by Andy Sullivan.

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