Saffron

http://www.saffrongreenville.com/html/restaurant.html

Saffron is a restaurant and they have amazing spice Indian dishes.

Their Commitment

From traditional curries that are the embodiment of Indian food, to more exotic dishes for those who appreciate innovation and crave a truly international flavor,  they prepare everything to rave reviews. In addition, even beyond an unforgettable meal from their signature menu, Saffron offers guests something more: a unique and upscale dining experience characterized by warmth and beauty

Their vision is to simplify Indian cooking and bring you back to the basics with nutrition, quality, flavor, aroma and taste their  spice blends fresh ingredients and your imagination will transform your craving into simple and satisfying cuisine.

Gulf of Mexico Seafood

http://www.aljazeera.com/indepth/features/2012/04/201241682318260912.html
Gulf of Mexico fishermen, scientists and seafood processors are finding a lot of mutated shrimp, crab and fish that they believe are deformed by chemicals released during BP's 2010 oil disaster. Their are also signs of malignant impact on the regional ecosystem are ominous: nasty mutated shrimp, fish with oozing sores, underdeveloped blue crabs lacking claws, eyeless crabs and shrimp, and people say BP's oil pollution has to be the cause. They are also catching them in Alabama and Mississippi. Their finding eyeless crabs, crabs with their shells soft instead of hard, full grown crabs that are one-fifth their normal size, clawless crabs, and crabs with shells that don't have their usual spikes. This is so scary to think about what if one day to you wanted shrimp and didn't even realize what you are eating?

Ketchup

The long history of ketchup in the Western world goes back to the early 16th century, when British settlers in Fuji were shown a sauce used by Chinese sailors called ke-tchup. Local recipes for ke-tchup varied, but the first recipe on record dates back to 544 A.D. The condiment maker said "take the intestine, stomach, and bladder of the yellow fish, shark and mullet, and wash them well. Mix them with a moderate amount of salt and place them in a jar. Seal tightly and incubate in the sun. It will be ready in twenty days in summer, fifty days in spring or fall and a hundred days in winter."
By the time the British discovered ke-tchup, the recipe had been simplified, amber-colored liquid made out of salted and fermented anchovies. The original ketchup wasn’t ketchup at all. It was fish sauce, pretty much identical to the fish sauce you can buy by the bottle in any Asian supermarket. When British traders headed back to England with a taste for the sauce, they tried to make it with beer. After awhile anchovies were taken out of the sauce entirely and replaced with walnut ketchup. Their is so much about ketchup.
http://www.fastcodesign.com/1673352/how-500-years-of-weird-condiment-history-designed-the-heinz-ketchup-bottle

Beaver Butts

I've found that the vanilla flavoring in your baked goods and candy comes from the anal excretions of beavers. Beaver butts produce a goo called castoreum, the animals use it to mark their territory. The U.S. Food and Drug Administration lists castoreum as a “generally safe” additive, and manufacturers have been using it a lot in perfumes and foods for at least 80 years. Castoreum is a chemical compound that mostly comes from a beaver’s castor sacs, which are between the pelvis and the base of the tail. Because of its close proximity to the anal glands, castoreum is often a combination of castor gland secretions, anal gland secretions, and urine. It's FDA labeled and manufacturers don’t have to list castoreum on the ingredient list and may say it's natural flavoring.

Expensive Pizza

If you where to lay flat all the pizza’s that Americans Eat in a day, they would cover more then 175 acres of property. That’s almost 350 slices per second!
Maze, London, a Gordon Ramsey Restaurant — $250
This pizza is topped with Italian onion puree with white truffle pasta, buffalo mozzarella, fontina cheese, pancetta, cep mushrooms, fresh herbs, and shaved with white truffle shavings that are added to the pie table side. The truffle is one of the things that makes it cost so much but since they come table side you can tell them how much you want so it don't cost to much.

Luis XIII, Salerno, Italy, a Renato Viola Creation  –  $12,000
This is the most expensive pizza. It takes 72 hours to make because the dough is given a long time to rest before the set up. It is topped with bufala mozzarella, three types of caviar, lobster from Norway and Cilento, and it is lightly dusted with hand picked grains of pink Australian sea-salt from the Murray River. Also three Italian chefs will come and make it for you at your own home.

The First Soup

http://www.cookingpanda.com/simplerecipes/the-first-soup-was-made-of-hippopotamus/
 6,000 Year Old Soup Recipe Reveals Unlikely Ingredients
Archaeologists have uncovered a 6,000 year old soup recipe which has a really unlikely ingredient, hippopotamus meat. The first soup was made of hippopotamus and it was seemed like a very popular dish at that time. Other ingredients in this amazing recipe are Sparrows, vegetables, lentils and lots of different types of spices. The word “soup” comes from the “Suppare” which is the Latin word for a type of dish consisting of meat and vegetables cooked in water. Since ancient times, the number of soup recipes has increased and now numbers in hundreds of thousands. Every country and civilization has their own soup recipe which defines their culture. From famous chicken soup to the exotic bird’s nest soup in Asia, soups are one of the major types of cooking, people love eating.
The archaeological discovery of this amazing recipe is an important leap in understanding how people started using utensils, fire, and creativity to produce cooking delicacies. Soup and recipes for it has been with us ever since and it is an important thing in order to understand ancient human lifestyles, thousands of years ago. Also how we look as soups now, they are only made out of our mother sauces and without them we wouldn't have anything.

Alex Guarnaschelli

http://www.foodnetwork.com/chefs/alex-guarnaschelli.html
 Alex Guarnaschelli leads a team of home cooks representing the East on the new series America's Best Cook. There are few American chefs, much less female chefs, who can say their staying in power in Michelin-starred restaurants. Chef Alexandra Guarnaschelli  she started her culinary journey in France and ended up working in some of the country’s top restaurants like chef Guy Savoy's three star kitchen. Chef Guarnaschelli is a judge on the popular prime-time series Chopped and is featured on her own shows, The Cooking Loft and Alex's Day Off, which launched in October 2009. She has appeared on Food Network’s Iron Chef America as both a challenger and a judge and competed on season 4 of The Next Iron Chef. In 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption and joined the ranks of Kitchen Stadium Iron Chefs. Alex released her premiere cookbook, Old-School Comfort Food: The Way I Learned to Cook (Clarkson Potter, 2013), in spring 2013.

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French Toast

I was looking for a good breakfast recipe and I found this I've never heard of it before so I wanted to post it. It looks really good and I think everyone should try it. Its called French toast casserole it takes 15 minutes to make and it server 16 people. They serve it at a place called Creekhaven Inn, its a bed and breakfast place it looks like a really nice place to go.

Ingredients

• 2 cups Brown Sugar
• 3/4 cups butter or margarine
• 1/2 teaspoon cinnamon
• 1 cup chopped pecans
• 10-12 2" slices leftover French/Italian bread or croissant
• 10 eggs
• 3 cups milk
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

1. Combine brown sugar, cinnamon with melted butter in bottom of 11X17-inch baking dish or 13-inch round casserole dish; spread evenly on the bottom. Sprinkle with pecans.
2. Lay or squeeze together bread slices over top.
3. Whisk together eggs, milk, vanilla and nutmeg; pour evenly over the bread. Cover and refrigerate overnight.
4. In the morning, preheat oven to 350, Bake for 45-60 minutes until puffed and golden. Make sure casserole is fully cooked by inserting knife in center.
5. Serve the casserole with the syrup from the bottom of the baking dish spooned over each portion. Maple syrup may be offered on the side.

http://www.bedandbreakfast.com/listingrecipes.aspx?inn=223643&recipe=9070&gclid=cnun_q6x870cfahlogod9cmahg

Enchiladas

http://allrecipes.com/Recipe/Spinach-Enchiladas/Detail.aspx?evt19=1
                       

1 tablespoon butter                                                    

1/2 cup sliced green onions                                                    

2 cloves garlic, minced

1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry

1 cup ricotta cheese                                                    

1/2 cup sour cream

2 cups shredded Monterey Jack cheese                                                    

10 (6 inch) corn tortillas

1 (19 ounce) can enchilada sauce

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

I saw this recipe and I just had to write about it like I said before I love all Mexican food but its so fattening but this actually is a lot more healthier than more.

Tamale

http://www.ehow.com/about_5081800_tamales.html?ref=Track2&utm_source=ask
The traditional Latin American dish called the tamale consists of cornmeal dough (masa) stuffed with a savory or sweet filling and wrapped in corn husks. Tamales date back to pre-Columbian Mexico but remain popular today. Back in the day women had to go to war with the men so they could cook these for them. Preparations of the tamale vary widely between regions and cultures; tamale fillings, wrappings, methods and traditions as sandwich preparations. They say their are thousands of varieties of tamales in Mexico alone.

Mexican

My favorite type of food is Mexican, I'm a big spice eater almost anything hot. That's also one of the place I would like to travel to. I want to try real Mexican food, not the fake Mexican here. I can't say any random plate is my favorite cause I like it all. I guess one of the real reasons why I want to try real Mexican is because I work at a taco bell and it's actually the first job I wanted and I got it and after working their for years I'm a little burned out. I saw this plate and I thought it looked very special it was made in Mexico city.




http://www.gq.com/entertainment/eat-and-drink/201309/authentic-mexican-food-recipes#slide=1

Globe Restaurant in Montreal

http://www.montrealgazette.com/life/Fine+Dining+Globe/5616037/story.html
Mozzarella salad with pea foam, the hanger steak, and the lemon tart at Globe Restaurant in Montreal

I was looking for new restaurants to check out and I saw a picture of this wonderful looking steak.  I feel bad the place is so far away but one day when I do my traveling that is a place that I definitely want to go. I was looking in to the restaurant and noticed they only have 2 1/2 stars and I don't think that makes sense with the amazing looking food that they produce.

Swedish Meatballs

I thought this was a nice recipe you know everyone makes meatballs might as well make them fancy.
This recipe is great for dinner parties during the holidays or even just a nice snack with girlfriends. Serve with red wine or a cocktail, the presentation is gourmet. The total time needed to make this recipe is about 1 hour, including prep and cook time. This Swedish Meatballs recipe makes 8 servings. :
Ingredients:

• 1 tablespoon unsalted butter
• 1/2 medium onion, finely chopped
• Kosher salt
• 1 1/2 cups breadcrumbs
• 1/3 cup milk
• 2 teaspoons dry sherry
• 1/2 teaspoon mustard powder
• 3 large eggs
• 1/2 pound ground pork
• 1/2 pound ground turkey
• 1 tablespoon honey
• 1/2 teaspoon ground allspice
• Freshly ground pepper
• Vegetable oil, for frying
• 3 tablespoons lingonberry or cranberry preserves
• 1/2 cup sour cream
• Chopped fresh dill, for topping
• Fresh pickled cucumber slices, for serving

Bartlett Pear and Prosciutto Salad with Eiswein Vinaigrette

http://www.wolfgangpuck.com/recipes/salads/Bartlett-Pear-and-Prosciutto-Salad-with-Eiswein-Vinaigrette

This a Wolfgang Puck recipe its very light and it's sesonal.

                            

Bartlett Pear and Prosciutto Salad with Eiswein Vinaigrette

Ingredients

Serves:

                                          

      4                                           

2 tablespoon sice wine (eiswein) or other sweet white dessert wine                                                   

1 tablespoon extra-virgin olive oil                                                   

1 teaspoon Champagne vinegar                                                   

2 teaspoons balsamic vinegar, preferably aged                                                   

tt Salt and freshly ground pepper

 4 ripe Bartlett pears —halved, seeded and cut lengthwise into quarter-inch-thick slices                                                   

1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices                                                                                                                                                                          

 4 thin slices of prosciutto

2 cups micro-arugula (1 and a half ounces)                                                   

• Method

1. In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper. 
2. In a shallow dish, drizzle the sliced pear with 1 1/2 tablespoons of the dressing and toss to coat. Arrange the slices on plates. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the

Red Velvet Cake

http://luxpresso.com/photogallery-lifestyle/food-trail-chefs-special-dessert/23678/7


 Chef Rachel makes the best looking red velvet cake in threes served with cappuccino foam and raspberry caviar.
I have to say this really caught my eye I'm already a big fan of red velvet cakes so when I saw this I had to share it. I thought it was very interesting how she put the height on the plate. What made it sound even better was the cappuccino that looks like it would be delish with the cake.

White Truffles

http://gourmet.lovetoknow.com/gourmet-food/white-truffle-oil-recipes




White truffles are fungi that grow a few inches beneath the earth at the base of oak, hazelnut and beech trees. People use to use hogs to find them the hog would eat them so the shroom hunter had to knock out the hog so they started using dog cause its easier to train a dog. The gourmet mushrooms grow in Italy, in the Piedmont region and near Alba. Oil produced from these truffles gives even the most simple dishes a rich and complex flavor. Their also very expensive and very hard to find. 

Intro

Hi my name is Sarah I'm 24 going to be 25 in June. I've been married for a little over a year now and we have an amazing son he's 3 years old and he's very intelligent. I'm making this blog for my college English class and I will be talking a lot about food, recipes and everything else that I love about food.  I'm a culinary student that strives to have her own restaurant. I'm into a lot of French food also anything gourmet. I how everyone enjoys my blog cause I know I will!!