Moodi Foodi Favs

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Drinks : The Classic Margarita

Ingredients
1 part Grand Marnier
1 part tequila
1 part fresh squeezed lime juice

Directions
Add all parts to Shaker tin filled with chopped ice. Shake well and strain into martini glass.

Classic City Catering
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Sources : Classic Eggnog Photo | Classic Eggnog Article
Chefs : Dominique Ansel

Birth Name : Dominique Ansel
Origin : Beauvais, France
Cooking Style : French pastry chef and Restaurant Owner

Dominique Ansel is a French pastry chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November 2011, the chef’s eponymous bakery was awarded Time Out New York’s “Best New Bakery of 2012” and Metromix’s “Best Bakery of 2012”, all within four months of opening its doors. Today, it is also Zagat 2013’s highest ranked bakery.

Raised in a working-class family in Beauvais, a small city north of Paris, Dominique is the youngest of four children. After high school, he apprenticed at local bakeries and spent three years as a military cook in French Guiana. Upon returning, he invested his savings in a car and drove to Paris where he eventually got a job at Fauchon. He spent seven years at Fauchon, making his way up from seasonal staff to leading the restaurant’s international expansion and setting up franchises around the world, including Russia, Egypt, and Kuwait.

Prior to starting his own business, Dominique became well known in New York as the executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant. During his six years there, Dominique was part of the team that led the restaurant to receive its first four-star New York Times rating, three Michelin stars, and James Beard's Outstanding Restaurant of the Year Award in 2010.

In 2013, Dominique was nominated a finalist for the “Outstanding Pastry Chef” award by the James Beard Foundation. He was named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine in 2009. And in 2010, Dominique was subsequently chosen by Time Out New York as one of the city's "Top Ten Pastry Chefs You Need to Know." Deemed the “Willy Wonka of NYC," Ansel is also the creator of the Cronut, a croissant and doughnut hybrid that has been reported on and imitated throughout the world.

In August 2013, it was announced that Ansel’s first cookbook will be published by Simon & Schuster in fall 2014

Popular pastries and desserts
The Cronut: Ansel's doughnut and croissant hybrid. Made from laminated dough, it is sugared, filled and glazed. The bakery produces a different flavor each month. Past flavors include Rose Vanilla, Blackberry Lime, Fig Mascarpone and Apple Creme Fraiche.

Dominique's Kouign Amann (The DKA): Inspired by the Breton kouign-amann, the DKA is a caramelized croissant with a crispy shell and flaky interior. It was named one of Time Out New York’s 100 best dishes in 2012.

Frozen S’more: Inspired by the Turkish dondurma, the Frozen S’more is a chewy ice-cream wrapped in chocolate feulletine which is then enveloped in melted marshmallow, placed on an applewood-smoked willow branch and frozen. It was named Time Out New York's 'Dish of the Moment' in 2013.

Magic Soufflé: The magic soufflé is a portable chocolate Grand Marnier soufflé wrapped in an orange blossom brioche shell, noted as the only soufflé which does not collapse.

Gingerbread Pinecone: A layered pastry with a crunchy hazelnut feuilletine base, a layer of soft nutmeg cake surrounded by flavored mousse and topped with ginger flavored cream.

Salted Pistachio Religeuse: A soft choux pastry filled with white-chocolate ganache and topped with salted pistachio pieces.

Christmas Morning Cereal: The bakery’s first cold cereal made up of puffed rice clusters covered in chocolate, spiced hazelnut pieces and miniature smoked hazelnut flavored meringues.

Ansel supports various charities, including the fight to end hunger with Food Bank for New York City. In August 2013, He worked with Bartle Bogle Hegarty to release The Cronut Project, which raised money for the Food Bank using donations from Cronut sales.

In September 2013, Dominique Ansel Bakery partnered with Shake Shack to offer a limited amount of Cronut Hole Concretes. Hundreds of people lined up as early as 4am at a chance to purchase one of the 1000 Cronut Hole Concretes. All proceeds were donated to the NYPD Widows and Children Fund and Madison Square Park Conservancy. More than $5,300 was raised.

At a live auction in October 2013 to benefit City Harvest’s Bid Against Hunger, Dominique, Questlove and auctioneer Nicho Lowry, auctioned a dozen freshly baked Cronuts for $14,000 in less than twenty minutes.

In November, 2013, Dominique Ansel Bakery collaborated on The Cronut Mission with celebrities such as Heidi Klum, Joan Rivers and the cast of several Broadway shows to raise money for God’s Love We Deliver, a soup kitchen located near the bakery in SoHo. Thanksgiving Cronuts filled with pumpkin cream and topped with 24-karat gold leaves, were placed in packages specially designed and autographed by the participating celebs. The Cronut Mission raised $9,340.00, to fund meals for God’s Love We Deliver’s clients who are too sick to shop or cook for themselves.


Eat At Restaurants
Dominique Ansel Bakery : New York, NY

Contact Dominique Ansel
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Sources : Dominique Ansel Photo | About Dominique Ansel
Menu Items : Smothered Cheese Bread : Deluca Pizzeria : Lansing, MI : USA

Moodi Foodi Dish Definition : Smothered Cheese Bread
Garlic Sticks with a Bed of Cheese on top.
Restaurant : Deluca Pizzeria : Lansing, Mi : USA

About Deluca Pizzeria
This Michigan pizzeria, celebrating 50 years of business in 2010, has involved three generations of family members.

In 1960, Italian immigrants Pat DeLuca and his brother-in-law Jim opened the Willow Bar, a neighborhood bar for nearby factory workers, in Lansing, Michigan, but the pizza they served became so popular the business eventually switched its name to DeLucas's Restaurant and Pizzeria.

When Jim retired in 1977, the transition to family eatery was already under way as word spread about the pies, which featured hearty sauce, a medium-thick crust, and generous amounts of cheese and toppings. "When they opened the business, ethnic foods were just starting to be popular, and pizza was only a part of what they offered," says John DeLuca, the son of Pat, whom owns the pizzeria with his brothers, Chuck and Tom. "But years of perseverance and a dedication to the consistency of the food worked well."

Eventually, the family would introduce several pizza innovations to Lansing, in the size (the 18" pie), toppings (spinach pizza and tuna pizza) and varieties (including stuffed crust and deep dish). Today, the kitchen is five times its original size to keep up with customer demand.

Accordingly, DeLuca's has won a slew of awards and recognitions over the years; John claims that the family has lost count of how many consecutive years now the pizzeria has garnered awards as the best of Lansing.

John credits the success to determination from the entir family: Pat's wife, Helen, pitched in to develop the specialty salad dressings (and still occasionally helps out, at 92 years old); Aunt Louise worked until she was 93, priding herself on the chocolate cake and homemade Italian specialties such as manicotti and lasagna; Pat's daughter Sue works behind the counter, greeting and serving customers; and numerous grandchildren have pitched in to help over the years.

"We began working as children and have stayed with the business - we joke that pizza sauce, not blood, runs through our veins," says John. "We've learned that hands-on management is important, and we never forget to appreciate our customers." - Tracy Morin

Smothered Cheese Bread : Deluca Pizzeria Review By Bonnie F. : Lansing, MI"
"We LOVE Deluca's food! The pizza is unquestionably the best in the greater Lansing area and gives pizza from other areas a definite run as well. Their garlic cheese sticks are nothing short of sinful - fresh bread loaded with cheese and garlic butter...yummy."


Contact Deluca
Website 
2006 W Willow St, Lansing, MI 48917 | Phone : (517) 487-6087

Sources : Smothered Cheese Bread Photo | Deluca Pizzeria Photo | Deluca Pizzeria Review
News : Alcohol Digestion Might Be An Evolutionary Immunity

As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a hangover and even poisoning, of course.

But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific paper, we gained that ability a very long time ago, at a critical moment in our evolution.

Matthew Carrigan is an evolutionary biologist at Santa Fe College in Gainesville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest Proceedings of the National Academy of Sciences.

That was a long time before we started making alcohol ourselves around 7,000 B.C. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.

Down there on all fours, our ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.

"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude," Carrigan tells The Salt.

To figure out when the enzyme might have become a regular in our gut, Carrigan used paleogenetics, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.

This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit, might have helped us survive the changing climate, Carrigan says. But, he says, it also elucidates another dimension of our relationship with alcohol.

"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment grains or fruit, maybe because we wanted to escape consciousness," he says. "But my study shows that maybe it has its roots in our ancient history as [fruit eaters]."

The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been consuming it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved.


Cowtown Chow
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Sources : Alcohol Photo | Alcohol Article
Recipes : Peppermint Bark

Ingredients
6 oz milk chocolate
12 oz white chocolate
3 tsp vegetable oil
1/3 crushed candy cane pieces

Directions
1. Line the bottom and sides of an 9" x 9" square baking pan with non-stick aluminum foil, smoothing out any wrinkles.

2. Melt the white chocolate and 2 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour half of the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.

3. Melt the milk chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.

4. Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.

5. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

6. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces.

7. Store in an airtight container in the refrigerator for up to two weeks.

A Taste Of Koko
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Sources : Peppermint Bark Photo | Peppermint Bark Article
Recipes : Citrus Maple Glazed Ham

Ingredients
1 butt-portion ham (mine was pre-smoked)
1 cup honey
1/2 cup Dijon mustard
1/4 cup maple syrup, grade B
1/4 tsp. cloves
1/2 tsp. dried orange peel

Directions
1. Preheat oven to 300.

2. Place ham in a roasting pan with a rack.

3. Make a "tent" with foil and loosely place it over the top of the ham.

4. Bake ham for 8 minutes per pound.

5. In a small mixing bowl, whisk honey, mustard, maple syrup, cloves and orange peel together.

6. When 20 minutes of cook remain, turn the heat up to 375, remove foil tent, and apply glaze to ham.

7. After 10 minutes, apply glaze to the ham again.

8. Remove from oven, let cool and carve.

B-eing Paleofabulous
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Sources : Citrus Maple Glazed Ham Photo | Citrus Maple Glazed Ham Article