Cookbook

Our friend recommended this cookbook and mentioned the recipes were great. Based on the title alone, we think it sounds promising.

by: Manisha

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Blue Ginger

I was in Boston this past weekend and had an amazing meal at Blue Ginger in Wellesley by Ming Tsai. I normally shy away from Asian fusion since I have always walked away feeling disappointed and totally ripped off, but this place was AMAZING!!! It was a beautiful afternoon and we were sitting out on the patio, sipping cocktails and enjoying the weather. Then the food came, and what mouth-watering food it was. The braised short rib fell off the bone as soon as the fork touched it, garnished with mashed potato, raw veggie strings, and finished with an aromatic sauce. Next up was the banana leaf wrapped curry salmon, with intense flavors trapped inside the tender flesh. We were so impressed by Ming, we ordered the pork, duck, and cheeseburger Ming Bings, which are small pan fried pockets with meat wrapped inside. Now I've had my share of bings in my life, but I've never been so pleasantly surprised by the infusion of unexpected flavors! Next time you're in Boston, make sure you stop by Blue Ginger. I promise you won't be disappointed!

If you want to try Ming's Bings at home, check this out....

by: Peggy

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Great Recipe from Chef Dale for a Romantic Duck Dinner!

Let's begin our culinary adventure with our favorite, and the easiest duck entrée to prepare: Roast Duckling. Very simply…if you've ever prepared a turkey, chicken or capon in the oven…you can prepare this magnificent dish in the same easy, no-fuss-no-muss way. Here's what you'll need:

1 King Cole Grade A duckling
1 medium onion, quartered
1 apple, quartered
2 or 3 celery stalks
regular, seasoned or sea salt
these goblets

At this stage of the preparation, we highly recommend a glass of your favorite 'red'. Something to alert the 'ol taste buds and help set the mood for this classic feast!

Remove from package. Remove giblets, wash and drain duck. Pat dry w/paper towel.
You're now working…so take another sip of wine…
Sprinkle salt in cavity of duck and stuff with onion, apple and celery
Place duck breast-side up in a roasting pan
Roast uncovered for 2 1/2 to 3 hrs. @ 325 F.

As ovens do vary in terms of their cooking times, you'll ultimately know your duck is done when the skin is crisp and golden brown and the leg moves freely. As easy as that was, you wouldn't believe the phobia so many people have about preparing this magnificent dish…and a little later on we'll debunk some of those crazy 'urban kitchen myths' but in the meantime, raise your glass and repeat after me, "I AM a gourmet cook!" Now… a toast to your success!!! ♦DiggIt! ♦Add to del.icio.us ♦Add to Technorati Faves

Cookie Recipe

What do you get when you put together a cute apron, KitchenAid mixer, and a delicious recipe for cookies? A new way to cook things up in the kitchen!

Apron Mixer Spatula

All proceeds go to globalgiving and fund the World Food Program in Niger.

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For a tasty cookie recipe, follow the below instructions:

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Estimated Times:
Preparation: 15 min; Cooking: 9 min; Cooling: 15 min

Yields 60

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

by: Manisha

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Who We Are

Welcome! We are a group of 5 MBA students working on a web 2.0 project for our “EDGE” class. For our project, we developed an Amazon store that sells fun and useful cooking items and accessories. We’ll also share some of our recipe ideas and tips with you in this blog.

We know our way around the kitchen, we LOVE food, and we believe food pairs well with romance. Since our store runs on Amazon, your purchase is secure and backed by the “A to Z” Amazon guarantee. Check out our webstore here.

The icing on the cake? All proceeds will benefit the World Food Programme.

by: Manisha, CIO & Project Manager

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