Is Italian Pasta Really Better?
Chef's Mandala
by Chef Ramin Ganeshram
3y ago
Traditionally, pasta in Italy is made using a method called Al Bronzo and a different type of flour–but does that really make it better? Our founder, Chef Stef, spends a lot of time sourcing the best quality pasta for Chef’s Mandala. He’s done it for years–so we asked him for a breakdown.   What is Al Bronzo? Al Bronzo is a method that uses bronze plates to form and extrude the pasta shapes. Different metal plates provide different friction. Different pasta makers use different metals. Bronze creates a high level of An Italian pasta factory making pasta using bronze dies. friction that sl ..read more
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TOP 7 “GHOSTFACE KILLAH” GROUPER RECIPES
Chef's Mandala
by Chef Stef
3y ago
7. Cast Iron Creole Grouper When it comes to rap and seafood, no one loves this fish more!  A definite potential Ghostface Killah grouper dish comes from Aggies Kitchen.   This recipe uses a spice mix from Emeril himself (whose frequent use of the word “Bam!” to entertain the masses disguised just how good a chef he actually is).   6. Pecan-Crusted Grouper From CD Kitchen comes this recipe that is quick, crispy and hits the spot!  If you’re feeling adventurous, you can try this recipe with Pecan slivers instead to given the appearance of fish scales (but be caref ..read more
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TOP 8 RECIPES FROM FAMOUS LIBRARIANS
Chef's Mandala
by Chef Stef
3y ago
8. Ben Franklin’s Suckatash While today corn is a staple of American cuisine, in Ben Franklin’s time it was something used as animal feed.  From Spoon University comes this recipe that was a favorite of our founding fathers!  And don’t be afraid to add some Parmesan cheese, also a Franklin favorite from his time in Europe!   7. J. Edgar Hoover’s Cream of Chicken Soup A devoted patron of the Mayflower men’s only bar in the 1960s, this infamous F.B.I. Director loved this recipe from his childhood.  From the site Nourished Kitchen comes this Cream of Chicken Soup re ..read more
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TOP 10 “VANILLA SKY” WTF RECIPES
Chef's Mandala
by Chef Stef
3y ago
10. Cauliflower Tater Tots You’re having a Vanilla Sky moment when things are not what they appear to be.  The French call it “trompe l’oeil” but closer to home in New York City we say W.T.F.!!!!?  From the Food Network while these look like potato tots, this recipe is actually made from cauliflower!   9. Bloody Brain Cake From Rosanna Pansino comes this hauntingly real-looking red velvet cake recipe that looks terrifyingly lifelike!  If you’re looking for a Halloween recipe, this might be the one for you.   8. Edible Stones This recipe is almost a magic trick in ..read more
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FOOD FIGHT!! RADISHES – Black vs. Red
Chef's Mandala
by Chef Stef
3y ago
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 1 pound from Europe, please welcome black radish!  His opponent, weighing in at 1/2 a pound from southeast Asia, please welcome red radish! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!!   In the Red Corner – RED RADISH Today’s champion is the red cherry belle radish.  This taproot is cultivated worldwide and delicious raw or cooked!  The radish is an edible root vegetable that comes in different sizes, shapes ..read more
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TOP 7 “IT’S ALL ABOUT THE BENJAMINS” RECIPES
Chef's Mandala
by Chef Stef
3y ago
7. Pizza with Foie Gras & Morel Mushrooms Combine a popular Napolitan classic with fancy French fois gras, and you get the classic definition of a nouveau riche baller!  From the site For The Love Of comes this recipe that wisely uses ricotta cheese in place of the traditional mozzarella blend.  The morel mushrooms are a great substitute for the more boring champignons!   6. Black Truffle Popcorn This is what Marie Antoinette wish she had while waiting in line for the guillotine.  From Heather Christo comes this recipe that is delicious, but don’t waste your money on th ..read more
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FOOD FIGHT!! MARINADES – Oil vs. Acid
Chef's Mandala
by Chef Stef
3y ago
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 3 ounces from Israel, please welcome oil!  His opponent, weighing in at 2 ounces from Babylonia, please welcome vinegar! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!!   In the Red Corner – OIL 8,000 years ago, men and women started pressing olives and using their gold green juice to flavor food.  Our champ, vegetable oil, in general has a pH of 1% to 2%.  It is basically a neutral fat that is great at absorbin ..read more
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FOOD SHOW!! RICE – Wild vs. White
Chef's Mandala
by Chef Stef
3y ago
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 1 pound from North America, please welcome wild rice!  His opponent, weighing in at 1 pound from China, please welcome white rice! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!!   In the Red Corner – WILD RICE Today’s challenger is a tall, aquatic grass harvested for its’ delicious grains!  His unrefined, unpolished exterior has led some to dismiss wild rice’s uncouth ways.  However his fight record goes back ..read more
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TOP 5 DARTH VADAR SURPRISE DINNER RECIPES
Chef's Mandala
by Chef Stef
3y ago
5. Carbonite Bark Chocolate Imagine Han Solo’s reaction to this surprise desert choice during his mandatory dinner with Darth Vadar!  And as a preview to what’s in store comes this clever chocolate bark recipe from the Star Wars website.  Click here to see it (but you’ll need the mold to make it.)   4. Death Star Cocktail So you just spent a ton of money having a new place built, and right when your general contractor is done putting on the final touches, BOOM!  Some stupid kids go and blow the damn thing up.  Click here to see the recipe from the website Liquor.com ..read more
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FOOD FIGHT!! CHEESE – Denmark vs. France
Chef's Mandala
by Chef Stef
3y ago
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 6 pounds from France, please welcome Roquefort!  His opponent, weighing in at 7 pounds from Denmark , please welcome Danish blue cheese! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!!   In the Red Corner – ROQUEFORT Our challenger comes to us from his famous subterranean lair in southeastern France.  Roquefort has a long history going back to when a shepherd saw a pretty girl and stuffed his baguette and cheese san ..read more
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