Epcot Food and Wine Festival, 2011

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Christey and I live an hour from Walt Disney World in Orlando. When fall hits, one of the biggest draws for locals and tourists alike is the Epcot Food and Wine Festival. Epcot normally is a destination at any time of year for foodies with the World Showcase international pavilions -- food, beer, and wine from Japan to Norway, Mexico to France. Add in 29 kiosks nestled in between the … [Read more...]

The Basics: Mayo and Aioli

The Basics: Mayo and Aioli

    One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to master -- I make mayo and aioli often, and I still … [Read more...]

Pork Schnitzel with Feta Mashed Potatoes

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Christey's birthday was last Monday, and one of her favorite meals is my Dad's pork schnitzel, with mushroom gravy and mashed potatoes. Dad was born and lived his pre-teen years in Germany, and I don't know where he picked up his schnitzel recipe, but I think you almost have to be German to fully pull this recipe off. I've asked him several times about the mushroom gravy, and he's always been … [Read more...]

Food Truck Bazaar

Poutine!!!!

I could start this entry with a history of gourmet food trucks -- the evolution from hot dogs to haute dishes. The truth is, however, that there are already a ton of blog posts and even FoodTV/Cooking channel shows about food trucks. I'll start with a confession instead. When I was beginning to get serious about cooking, I was finding myself daydreaming about a common fantasy -- owning my own … [Read more...]

Florida Grouper with Peri Peri Beurre Blanc

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I am distantly South African on my father's side, through Capetown great-grandparents. It's never been much more than an entry on my family tree, which is an opalescent moving target. Depending on wars, shifting European borders, bloodlines, religion, and territorial disputes, I can be considered 100% Polish in one perspective, or as splintered as American, Polish, German, South African, … [Read more...]

Blue Crab Bisque, with Shrimp Stir Fry

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We live on a canal, which in turn feeds into the mouth of a river, which then feeds into a lagoon, which makes its way to the Atlantic. Which is a roundabout way of saying I could sail around the world from my backyard and return, except I don't think our canal is deep enough to take the draft of a world-cruising sailboat, even if I could afford one. Our canal does, however, host plenty of salt … [Read more...]

Crab Legs

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