One of the most exciting parts of making a quality
product is seeing them put to good use in the hands of the most talented
professionals all around the world. We were tickled as always to come across
these nice images of Alfi knives in the work station of a brilliant chef on the
remote and beautiful Cumberland
Island.
Great pictures of Washington D.C.’s Best Mixologist,
Jonathan Stoll, winner of Washington Citypaper’s 2016 “Best of D.C.”,
crafting beautiful cocktails with his Alfi Knives.
Try out this delicious & historic recipe for an English Sunday
Roast, found in a collection of California Gold Rush era recipes :
A sirloin or rib roast is best. Have the bones removed. Roll the meat and fasten in shape with skewers or tie with a piece of string. Place on a rack in a dripping pan and put it in a very hot oven to sear it over in order to retain the juices. Keep the oven closed for about 10 minutes, then open, dredge roast with flour, salt and pepper, and baste with the gravy. Turn the meat when necessary, and baste often. Bake a six-pound roast one hour if liked rare, and an hour and a quarter if liked well done. Serve with gravy made from the drippings of the meat; or any favorite sauce.
Yorkshire Pudding:
1 pint sweet milk
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Drippings
Beat whites and yolks separately. Mix the ingredients into a smooth batter. Pour drippings from the roast into a baking dish, add the batter, and bake 20 minutes. Serve immediately.This is better than the old way of baking in the pan with the roast.
Work Cited: Linsenmeyer, Helen Walker. From Fingers to Finger Bowls;
a Sprightly History of California Cooking. San Diego, CA: Union-Tribune
Pub., 1972. Print.
It's Pumpkin Season! From the book, "California Mission Recipes", written by Bess Anderson Cleveland, here is a historic California recipe for making pumpkin pancakes. The book refers to them as "Indian Pumpkin Cakes". Enjoy this easy to follow, fall season, tasty treat!
Ingredients: -2 cups pumpkin -2 cups yellow corn me -1/4 cup butter Instructions: 1. Stew 2 cups of pumpkin. Put the stewed pumpkin in a pan. Mash and drain it, then place it over medium hear. Stir until it starts to get dry. 2. Gradually add 2 cups yellow corn meal to the pumpkin. Constantly stir. Add 1/4 cup of butter and mix thoroughly to form dough; a little more corn meal may be added if necessary. 3. Shape round flat pancakes and bake over a high heat on a well-buttered or oiled hot pan for 5 minutes on each side. (Other option is to lay the cakes on a shallow pan and bake then in a oven for 10 minutes) 4. Add a little butter and sugar on top of the hot cakes and serve. Serves about 8 people.
Looking for a quick and easy but delicious recipe?
Do you like shrimp? Do you like avocado? Do you like
grapefruit?
Shrimp avocado grapefruit tostada is easy to make. The variety of
colors of the ingredients brings out a classy appetizer to impress your friends
and guests. It’s such a simple recipe that you can even put your own spin on it and it will still taste amazing!
Ingredients:
Grapefruit
Avocado
Extra Virgin Olive Oil
Fresh mint
Tostadas
Lime (or Lime Juice)
Shrimp
Feta cheese
1. Slice avocado into 5 pieces
2. Slice Grapefruit. Cut the top and the bottom
part of the grapefruit first, then make it flat and cut all sides.
3. Slice lime. Slice and dice mint.
4. Sautee shrimp in oil, with salt & pepper in a
hot pan for about 1 minute on each side.
5. On a tostada add few slices of avocado and
grapefruit. Add lime juice, chopped mint, a little extra virgin olive oil, and grilled shrimp on top. Enjoy
this delicious meal!
We hope you are able to enjoy this quick dish. If you tried it out or have any questions please leave a comment below.
Having a hangover? Here's a quick and easy cure! This is a recipe from the book, "From Fingers to Finger Bowls; a Sprightly History of California Cooking" by Helen Walker Linsenmeyer.
Ingredients:
- 2 tablespoons of Flour
- 1 quart of milk
- salt
- 1.5 ounces of brandy
- nutmeg
Instructions:
1. Put 2 tablespoons of flour into a frying pan
and cook until it is golden brown.
2. Add a quart of milk and stir thoroughly. Cook for a
few minutes and add a little salt.
3. Put in about 1.5 ounces (a jigger) of brandy and let it cool down.
4. Add a little nutmeg seasoning, use a spoon to eat, and feel better! :)
What are some other hangover cures that you have tried or heard about? We would like to know! Please leave those hangover tips in the comments below.
Work Cited:
Linsenmeyer, Helen Walker. From Fingers to Finger Bowls; a Sprightly History of California Cooking. San Diego, CA: Union-Tribune Pub., 1972. Print.
When baking bread, the benefits of using a bread scorer are
simple but let’s first explain what a bread score is and why it is used. A
bread score is a slit in the bread that releases steam from the dough. Artisan bakers make slashes in the dough so the
bread rises evenly and properly in the oven. When the steam is released during the baking
process the bread comes out looking great, and has the finest texture and
taste.
You need the right tool
that can score perfectly every time so you don’t waste time, dough and money. If you
make a slit that’s too deep, then the bread will lose its shape. If you make a
slit that’s too shallow, you will get bulges and blisters in the bread because
steam was not released properly.
With the Alfi Bread Scorer you get the quality artisan type
bread at home with a very efficient tool. In a traditional lame only the blade
comes in contact with the dough, but with the Alfi Bread Scorer the handle will
guide you and you get the perfect score without any training. It is a good size
baking tool, easy to use and the actual blade is the correct size. Your scores in
the dough will not be too deep nor too shallow. This baker’s tool is
ergonomically designed to produce the perfect score, every time.
If you have tried our bread scorer or having problems scoring bread, then please feel free to leave a comment below and tell us about your experience.
