Enjoy a little background on St. Valentine, how we came to name a holiday for him, and prepare for a sumptuous celebration with a special Valentine's Day menu from Colleen's Kitchen at goosecross-recipes.com

As a special Valentine's Day treat we're pleased to offer our Sparkling Rose for just $20.00 a bottle. Please call us toll-free at (800) 276-9210 and mention code: PC34 (that's Papa, Charlie 34). For a very romantic and special gift, you can ask us to have the bottle dipped in a half a pound of milk or dark chocolate for an additional fee. But Hurry! Unique gifts take preparation and care so please call by February 10th to order.

In Colleen's Kitchen at goosecross-recipes.com, search for these recipes and enjoy: Cocoa Seared Scallops or Short Ribs with Coffee-Cocoa Sauce and Asparagus & Orange-Grapefruit Salad.

Audio: http://www.goosecross.com/podcast/nvwr34.mp3

ReMARKable Palate #74: Canadian Chef Nolan Ledarney

Chef Nolan Ledarney is the Executive Chef to the Canadian Embassy in Tokyo, Japan. He was previously the Executive Chef of the Canadian Embassy in Beijing, China, and is still in his late twenties! He fell in love with the many cuisines of Asia, and expresses it in his culinary explorations, all while showcasing the fine products of Canada. He shares with us his culinary formation, his photography, and his growing love of Asian cuisines.

http://chefledarney.wordpress.com/

Voice Mail: 646-797-3196
Skype: remarkablepalate
remarkablepalate@gmail.com
remarkablepalate.podshow.com

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com



www.culinarypodcastnetwork.com
food, food podcast, cooking, Nolan Ledarney, umami, Canadian Embassy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Wendy's Chili

Ingredients
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 cup), chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar 1/8 tsp. cayenne pepper

Directions
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Add a little hot sauce for a something a little extra.

Mexican Vegetable Soup

Ingredients
3/4 pound ground beef
1 packet Lipton tomato vegetable soup mix
7 1/2 ounces tomato sauce
2 cups water
14 ounces canned red kidney beans
1 cup frozen corn niblets
1 1/2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/4 cup dairy sour cream
hot sauce to taste
nacho chips

Directions
In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add soup mix, tomato sauce, hot sauce, water kidney beans, corn and seasonings; mix well. Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of sour cream. May be accompanied with Nacho Chips.

This gorgeous dish comes to us courtesy of Bun Lai, owner of Miya Sushi in New Haven, CT. Chef Lai says, “I wanted to create a salmon dish that the average person afraid of raw fish would like - a salmon dish for the masses -therefore called hoi polloi salmon. I like to see this dish as sashimi with a Mexican-Italian twist because Mexicans are closely related to the Japanese - they were only separated from one another towards the end of the last Ice Age!”

gilded fork, recipe, salmon sashimi, Maya Sushi, New Haven

Food Philosophy #36: The University of Gastronomic Sciences

Oh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy.

Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful despite the cloudy weather.

In Part I we’ll tour the campus and learn its history, then Part II will take us through UNISG’s Wine Bank, which is fulfilling Italy’s mission to showcase and preserve its best winemakers and their precious juices.

(P.S. Our CPN colleague Don Genova of All You Can Eat (allyoucaneat.podshow.com) is spending a year at the Parma campus, so check out his show for highlights from his trip. And yes, I’m insanely jealous.)

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of The Gilded Fork (http://www.gildedfork.com/)

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, University of Gastronomic Sciences, UNISG, Italy, Piemonte

Beef And Macaroni Chili

Ingredients
1 cup macaroni dry
1/2 pound ground beef
1/2 teaspoon garlic powder
1 teaspoon chili powder
pinch of salt
pinch of freshly ground pepper
1 can tomato soup
1 ounce mozzarella cheese

Directions
Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.

This cocktail embraces a respect for the simple harmony between lemon and raw salmon, rediscovered through a cocktail canvas, with the richly marbled salmon as a garnish. The gentle yellow potion hides what depth thyme has given, though only from the eyes. A sweet balance of lychee and banana flashes across the palate. Not unlike a citrus herbal seasoning for fish, perhaps this fruity gin-based version might actually be used as one?!… (See the inspiration for Epiphany here.)


gilded fork, recipe, cocktail, epiphany

How to check if your herbs and spices are fresh.

"Whey To Go" column by Stephanie Zonis. For January, fresh cheeses are reviewed: Mascarpone, Queso Fresco, Queso Blanco, Labne, Creme Fraiche, Quark, and Fromage Blanc.