Tuesday, December 6, 2011
Monday, November 7, 2011
Thursday, October 20, 2011
'Pizza Pilgrims' - Two Brothers embark on an epic Italian road trip in a Piaggio Ape three-wheeler van, to find inspiration for their new street food venture
The brothers are flying to the southernmost point of the Italian mainland to collect their van and drive it back to the UK, travelling over 2000 miles across the length of Italy. Driving at a max speed of 40mph, the boys are quite literally taking the long way home. James and Thom are using this road trip to completely immerse themselves in Italian culture, history and traditions; eagerly absorbing as much of the local lifestyles and food humanly possible as research for their business.
Throughout the trip the brothers will have a television camera crew by their side capturing every mile of their journey. A television series is planned for broadcast in the New Year.
James and Thom are building an extensive social media campaign, which is due to go viral and become an online hit. The brothers will entertain their followers with a daily video blog, Facebook and Twitter updates which will enable the fans to get involved with the trip, make route suggestions and ultimately create a vibrant web based community.
Highlights of the trip include:
- Cooking with San Marzano tomatoes.
- Limoncello production on the island of Capri.
- Visiting the oldest pizzeria in Naples to learn from expert pizza chef.
- Milking buffalo to create buffalo mozzarella.
- Learning how make Pesto.
- Stuffing sausages with chilli peppers in Spilinga.
- Driving along the stunning Amalfi coast.
- Fishing for Eels in a lake outside of Rome.
- Participating in a village Donkey race.
James and Thom both have a passion for food that was instilled in them from growing up in a family of restaurateurs and wine merchants.James is the true foodie of the two, and has worked as a chef since he was 16, from his parents pub in Dorset to Marco Pierre White's The Mirabel in London. He gave up cooking after believing that he should grow up and get a real job and went off to university. He then moved to London and started working for BBC 6 music radio station and now works in commercial and pop promo production. However, at 25 he has decided that he wants to be his own boss and pursue his passion for food.Thom works in advertising and marketing and is desperate to get out of the rat-race and bring the world a better pizza. It is fair to say that he is currently more involved in eating pizza than cooking it, something he is hoping to rectify. However, having quit his job leaving his fiance as the breadwinner and mortgage payer of the house he certainly has the most to lose from peddling pizzas for a living. Comparatively, he is probably the organized one, but being on his third mobile phone of the year that is probably a little of an overstatement.
1. Journey of 2000 miles from Reggio di Calabria in Italy, back to London, driving at a max speed of 40mph.
2. A full 8 part series will be completed about the trip in the New Year.
3. A social media campaign will continuously track the progress the trip. The brothers will entertain their followers with a daily video blog, Facebook and Twitter updates which will enable the fans to get involved with the trip, make route suggestions and ultimately create a vibrant web based community.
Pizza Pilgrims: The Pilgrimage Begins.
The journey has officially begun. On Sunday afternoon James and Thom touched down in Lamezia Terme Airport, Italy.
Monday morning was the first of many early starts for the boys, as they eagerly went to collect their only mode of transport for the next month – a brand new, racing green, Piaggio Ape.
The brothers enjoyed a morning full of test driving and getting to grips with the three-wheeled van before hitting the road and driving to Spilinga for onion ice cream tasting the next day.
Wednesday, October 12, 2011
Sunday, October 9, 2011
Prep: 10 minutes
Cook: 15 minutes
4 (4-6 oz.) Sockeye salmon fillets
1/2 t. Kosher salt
1/4 t. black cracked pepper, to taste
1 c. Basmati rice, rinsed
1 1/2 c. water
1 pinch Kosher salt
1 T. olive oil
8 carrots, peeled and sliced
1/4 t. Kosher salt
1-2 T. brown sugar
1 T. unsalted butter
soy sauce (if desired)
Preheat grill over medium heat, using a small piece of Alder wood if desired. Place salmon fillets on foil and season flesh with salt and pepper; set aside.
In a medium pot combine rice, water and pinch of salt and bring to a boil. Stir, cover and reduce heat to a simmer. Continue cooking until water is disolved and rice is tender, about 15 minutes. Remove from heat, fluff with a fork and set aside.
In the meantime heat oil in a large skillet over medium heat. Add carrots and toss to coat evenly. Cook until golden and almost tender tossing frequently, about 10 minutes. Add salt, brown sugar and butter then toss to coat and continue to cook until a glaze is formed about 3 to 5 minutes.
While rice and carrots are cooking place salmon fillet skin side down onto grill on indirect heat and cook just until medium if not medium rare about 8 to 10 minutes depending on thickness of fillets.
Serve salmon with glazed carrots and white rice. Flavor rice with soy sauce if desired.
Wednesday, September 14, 2011
Saturday, September 3, 2011
This sponsorship is brought to you by Team Continuum who I have partnered with for this promotion
Monday, August 22, 2011
Wednesday, August 10, 2011
Tuesday, August 9, 2011
Monday, August 8, 2011
Sunday, August 7, 2011
Saturday, August 6, 2011
Friday, August 5, 2011
Thursday, August 4, 2011
Wednesday, August 3, 2011
Tuesday, August 2, 2011
Monday, August 1, 2011
Friday, July 29, 2011
Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth, originally uploaded by kaiamarie06.
Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth
Prep: 10 minutes
Cook: 25 minutes
6 c. water, for boiling
2 pinches salt
4 medium red potatoes, chopped
1 T. olive oil
1 ½ c. white onion, diced
3 c. chicken stock, or broth
6 t. lemon zest
½ c., plus 2 T. fresh lemon juice
1 c. milk
2 garlic cloves, minced
1 pinch salt
6 salmon fillets, 4 oz. each
6 t. Keith Lorren’s Seafood Spice
3 T. olive oil
6 chives, halved
In a large pot bring water to a boil, add salt and potatoes. Cook until tender about 20 minutes. Drain and set aside.
For broth heat oil over medium in a medium sauce pan and add onions. Cook until tender, about 5 to 7 minutes. Stir in broth, lemon zest and juice then bring to a high simmer. Cook about 10 minutes for flavors to meld.
In meantime in another medium sauce pot simmer together milk, garlic and salt for flavors to infuse the milk. In a large bowl pour milk over tender potatoes and using a hand-held mixer blend until smooth, set aside.
For salmon season both sides of fillet with Keith Lorren’s Seafood Spice and using a non-stick skillet heat olive oil over medium high heat. Sear each side of salmon until golden crisp, about 3 to 4 minutes per side.
To assemble dish ladle about ½ cup of broth into six bowls, dollop about ½ cup of mashed potatoes into the center of each bowl, top each with a seared salmon fillet and garnish with a chive.
Thursday, July 28, 2011
Wednesday, July 27, 2011
Tuesday, July 26, 2011
Monday, July 25, 2011
Some info about the contest from MealUpgrade.com:
A meal “upgrade” is a new concept for promoting small changes to family meals that improve the nutritional content. Simply put, a meal “upgrade” is a change in a food and/or ingredient used in preparing a meal that decreases the overall fat and calories consumed. “Upgrading” a meal usually starts by changing the type of meat or poultry and can include making changes to the side dishes and even the condiments.
Original Favorite Family Recipe:
"Upgraded" Favorite Family Recipe:
Friday, July 22, 2011
Thursday, July 21, 2011
Wednesday, July 20, 2011
Tuesday, July 19, 2011
Monday, July 18, 2011
Sunday, July 17, 2011
Saturday, July 16, 2011
Friday, July 15, 2011
Thursday, July 14, 2011
Wednesday, July 13, 2011
1 c. flour
Preheat oven to 400 degrees F. In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to prevent any lumps. In another medium bowl, blend butter until creamy, about 2 minutes. Slowly blend in lavender petals, sugar, egg, sour cream and vanilla. Gently stir in blueberries and pour into dry ingredients.
Chill: 4 hours
2 c. vanilla wafers, crushed
Preheat oven to 325 degrees F. Combine wafers, lemon zest and melted butter and mix well. Press onto the bottom of a greased 9 inch spring form pan and press evenly up around the sides. Place in fridge and let set for about 5 minutes.