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Chef Patricia Miranda Allen for Jamaica Epicurean Escape

October 31, 2012 By

Panamanian Chef Patricia Miranda Allen, who styles herself as a
sustainable gastronomic chef, is one of several international guest chefs
who will participate in The Gleaner-sponsored Jamaica Epicurean Escape
(JEE) on December 1 and 2 at the Richmond Estate in St Ann.


The term “sustainable gastronomy” as explained by Chef Allen is when
nature, chefs, diners and producers go hand in hand and work harmoniously.
“Food is perhaps the closest link we humans have with Mother Nature. She
sustains us, gives us pleasure, health and life. When we respect and are
grateful for what she so generously offers us, using seasonal produce and,
even better, produced in our surroundings, we can then say that what comes
out of our kitchen is nothing but a feast of love.”

Dr David Smith, who leads the JEE’s environmental programme, expands on
the concept, “The restaurant and catering industries in many parts of the
world recognise that our food resources are not infinite, and if it is to
be sustainable it must embrace the wider environmental values and do what
it can to reduce its impact on the environment,” he said.

“So, it is a matter of writing menus to seasonal produce and an ongoing
process of buying locally and organically where possible, and of
considering animal welfare in the production of our food. Using free-range
eggs and poultry, not purchasing lobster out of season and focusing on
proper waste disposal as well as reducing, recycling and reusing,” Dr
Smith maintains.

cooking commercially

Chef Allen is chef/proprietor of Cerro Brujo Gourmet Restaurant in Volcan,
Chiriqui, Republic of Panama, founded on November 26, 1999. Her career
spans over 15 years. She began cooking commercially at La Posada del Cerro
La Vieja, Penonomé, Coclé Province. Later, she tested her culinary skills
in the Sister Moon Hotel in Isla Grande, Colön, Republic of Panama.

Chef Allen specialises in the preparation of very fresh salads with
organically grown vegetables and plenty of edible flowers. Her cooking has
strong accents of Asian and Mediterranean cuisines, made mainly with
Panamanian ingredients. “I love cooking with a kaleidoscope of herbs,
spices and organic ingredients that fuse in a symbiosis of scrumptious and
passionate flavours, fascinating aromas and vibrant food presentations. I
am looking forward to adding a Jamaican flavour to my repertoire, Chef
Allen notes.

For more information, visit: www.jamaicaepicureanescape.com

 

 

BACKGROUND ON CHEF PATRICIA MIRANDA-ALLEN:

Panamanian Chef Patricia Miranda to receive World Gourmand Award

Volcan, Panama, February 6, 2012. Panamanian Chef Patricia Miranda to
receive World Gourmand Award at the annual Gourmand International
Association Cook Book Fair in Paris, France. “The Gourmand International
Association”  is the organizing body that will confer The World Gourmand
Award on Chef Patricia Miranda Allen, author of the Cookbook, ÑUKWA JA
TARE TIKWE (Camp Fire of my Loves).

Gourmand International Association has recognized the contribution
rendered to the women of the ethnic group Ngobe Bugle during the past
Volcan Verde Integral Festival 2011, last March in Volcan, Chiriqui,
Republic of Panama.
ÑUKWA JA TARE TIKWE (Camp Fire of my Loves) is the title of the book
written in Ngobere, translated into English and authored by Chef Patricia
Miranda Allen, who teaches and demonstrates how the Ngobe women provide
better nutrition for their children and for themselves.  The book is first
written in Spanish and then translated to  Ngobere.  It contains simple,
basic, yet nutritious recipes that can be prepared with local, well-known
Panamanian ingredients  that are  easy to find in our produce markets or
planted in the home garden.

In addition to being awarded the “The best translation,” Chef Patricia was
nominated in the categories for the “Gourmand Best in the World Best Woman
Chef.

The Award Ceremony shall take place at the prestigious Folies Bergere in
Paris, France on March 6, 2012.

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Favourite flavours of Scotland

October 22, 2012 By

Every country is proud of its national dishes, and from an outside perspective, it’s not always easy to see the appeal of certain ingredients until you’ve had a chance to try them. Things that spring to mind when thinking about Scottish cuisine are haggis.

Haggis is a savoury dish that is made up of sheep’s heart, liver and lungs which is minced together with onion, oatmeal, suet and spices and stock. Traditionally this would be encased in a sheep’s stomach and simmered for three hours. Modern haggis is now contained in a sausage casing. This traditional dish is usually served with ‘neeps and tatties’ (turnip and potato) and a glass of whisky. Although the ingredients of haggis might put you off, you have to try it to realise that the taste is actually quite good!

In a recent survey of Scottish national dishes carried out by the Food Trust of Scotland, Haggis, Neeps and Tatties was one of the old favourites on the leaderboard, but it wasn’t the outright winner.

This honour went to Cranachan – a dessert made up of layers of fresh raspberries, toasted oatmeal, heather honey, whisky and whipped cream – which was voted the overall favourite Scottish dish.

For starters, Scotch Mutton Broth led the way, followed by Cullen Skink – a fish soup, smoked salmon and Haggis, Neeps and Tatties.

The main courses were led by Aberdeen Angus beef – in roast or steak form, with Venison Casserole in second place. These two dishes were followed by roast leg of lamb and baked salmon with herbs.

Although Cranachan was the clear favourite for those with a sweet tooth, Clootie Dumpling, Scotch trifle and Atholl Brose all got a mention as preferred pudding dishes.

Of course the best way to sample Scottish cuisine is to go and visit this beautiful country. The scenery in Scotland is breathtaking, and if you really want to be immersed in it, then staying at one of the holiday lodges Scotland has to offer is a great way to do it. You can choose to be by dramatic coastline, in the mountains or in the forest.

And if you’ve sampled a few Scottish dishes and want a night off, you can always stay in for an evening and have beans on toast one night in your holiday accommodation!

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What to eat in Majorca

September 27, 2012 By

Majorca is one of the most popular Spanish islands in the Mediterranean, and draws couples and families alike to its beautiful beaches and stunning inland scenery.

As it is an island, it’s perhaps unsurprising that fish figures highly on the menu at most restaurants. Other specialities are paella and tapas. The main city in Majorca is Palma, and you can find a huge choice of seafood and fish restaurants here down by the harbour.

If you are travelling with young children, be aware that most restaurants serve dinner quite late as people usually eat between 8 and 11 pm. Many restaurants stay open until one in the morning. Of course, there are plenty of places that will open earlier to cater for the needs of tourists, but you may want to consider staying in a self-catering apartment to make feeding the kids easier. It can be hard work for children to be on best behaviour in restaurants for every meal of the holiday – so if you have your own kitchen you could alternate nights in and out for dinner.

If you plan on following the local tradition of eating late, then it’s a good idea to have a snack in the late afternoon or early evening. Majorca is set up perfectly for this as there is an abundance of tapas bars.

Tapas are a selection of small savoury dishes. If there are a few of you, you can order a few different tapas to share on the table. Favourites include prawns in garlic, olives, different cheeses, deep fried calamari with lemon and mayo, patatas bravas, spicy lamb meatballs and tortilla. If you order enough tapas, it can be as filling as a normal dinner!

It’s very easy to arrange your own travel to this beautiful island. You can book Jet2.com cheap flights to Majorca and you’ll find plenty of accommodation options on the internet, whether you prefer staying in a hotel or your own villa or apartment.

 

 

 

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Bringing new tastes back home

August 16, 2012 By

Discovering new delicacies and trying new tastes is one of the highlights of travelling overseas, and bringing local produce or authentic cooking equipment and utensils back home with you is a great way to help the positive holiday memories last and spill over into everyday life.

Whether you plan to book Windsurfing holidays in Essaouira with Explora Morocco or go mountaineering in the Ukraine, take some time to watch where the locals buy their produce. Follow (without looking like a stalker!) the local people to the butcher, the baker, the candlestick-maker and so on, take note of what they buy and so avoid purchasing any overpriced and unauthentic food items aimed at tourists. It might be a good time to stock up your wine cellar too with good value spirits and fortified wines. If you don’t have time or inclination to visit a vineyard when on holiday, even just a trip to the wine section of the nearest supermarket is likely to yield bargains. For example, a Muscat dessert wine costs about 50% less in Turkey, than in the United Kingdom.

Surfing Lessons in Essaouira from Explora Morocco or scuba-diving in the Caribbean might top the list of your unforgettable holiday experiences, but one way to keep all the memories even fresher is to bring home some authentic food. When in Asia, you’ll notice that even the most “run-of-the-mill” Indian or Chinese tea will taste far fresher than anything bought in a supermarket back home. It’s also a good opportunity to stock up on fish sauce, chilli paste, oyster sauce and any other bottled condiments as these will be cheaper, readily available and better quality. You can also find decorative serving bowls made of wood or china, and kitchen utensils like wooden steamers and strainers, which will bring a taste of the Orient back to your kitchen.

Before leaving your holiday destination, check out the local markets for whole and ground spices, herbal, floral and fruit teas, honey, olives and dried fruits. Also make room in your luggage for tagine dishes from Morocco and Greek or Turkish coffee pots. This will make your memories last longer.

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Avoid Mayhem When Eating Out With Kids

June 28, 2012 By

Whether on holiday or in your home town, children can feel intimidated in some restaurants. There’s too much cutlery or glassware on the table, they can’t work out the menu, and the tablecloth is terrifyingly white. So, when taking your children for a meal out, whether for a simple lunch or a special occasion, choose your venue carefully.

Ask other families in your travel resort, your travel rep or tourist information office which places they recommend if you’re in a place you don’t know well. There is something to be said for picking a quality chain restaurant (not fast food). These can offer simple food such as a healthy sandwich or pizza that your children are likely to enjoy, but they also provide highchairs and crayons with colouring sheets and puzzles. Colouring in the table-mat (and being allowed to do so!) is a far more pleasant way for children to wait for the first course to arrive or for adults to finish eating.

On any family outing, both at home and abroad, it is a good idea to take your own kit of crayons, lego bricks, activity books and the like. Since children are often hungry already by the time they sit down in a restaurant, and are starving once the waiter has taken their order, they often find it very difficult to wait for the food. A basket of bread might be something you could ask for, to keep them going before the starters turn up.

Parents who sit with their families in a booth are savvy and considerate. Partially enclosed spaces like this are more likely to contain the potential mayhem of family meals, making the occasion less stressful for the parents and less distracting for other diners. And finally, remember to offer a reward for good behaviour, such as a knicker bocker glory for those who eat their main course all up.

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Beer Ads Inspire Us To Get Barbecue-ing

May 25, 2012 By

This year, it’s felt like the summer is never going to come. The spring started far too early for most of Europe, and then we were plunged back into winter. Consequently, any ideas of summer picnics and barbecues have been put right to the back of most people’s minds.

However, just in the last week or so, the sunshine has come back and it really feels now like summer is on the way.

Time to get the barbecue out and clear off the cobwebs, located the barbecue tongs and dig out what’s left of last year’s charcoal and fire lighter supplies.

One thing that’s making me think about barbecue-ing more often is seeing the sunny world of the Foster’s good call boys – Brad and Dan. If you haven’t seen any of these ads yet, you can see them all on fosters.co.uk as well as catching them on British TV.

They’re great because they’re funny and always set in sizzling sunshine. And sometimes you see the boys enjoying barbecues in the beach shack along with the perfect complement of an ice cold beer.

So next time you’re going to have friends round for a meal, why not make it a barbecue? They’re fun, easy to prepare for and generally much more relaxed than a usual dinner party. With the approach of the London Olympics and Euro 2012, there’ll be plenty of sporting occasions to base them round too.

If you’re going to have a lot of people coming, then make sure you get enough preparation done the day before, so you don’t have to spend too much time in the kitchen when your visitors are actually there. Meats can be marinated the day before, and kebabs can also be prepared in advance. You can toss the salads first thing in the morning and store them somewhere cool until you’re ready to eat.

Make life even easier for yourself by asking a couple of the guests to bring a dessert and don’t forget to put the beers on ice in plenty of time.

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Cooking tips for travellers

May 16, 2012 By

As any seasoned traveller will tell you, being able to whip up a few tasty recipes is essential when you’re on the move. Some of your trips may take you to four star hotels and restaurants, but if you are travelling light and cheap, you may often have to cater for yourself, and there is only so long man or woman can live on noodles alone!

So before you head off on your travels, as well as making sure you have all the right injections, currency and local know-how, make sure you have a few quick and easy recipes up your sleeve. Depending on where you are, the types of food you will be able to get hold of will vary, and it may not always be the same as back home, so do your homework into the local cuisine before you begin your travels.

Most countries will have a staple ingredient that is used as the basis for lots of dishes. In many countries, rice forms the basis of a large range of dishes, so know how to cook your rice and you won’t go far wrong. Wheat, barley, rye and potatoes are also readily available staple foods in many countries around the world and cassava is another popular base ingredient, particularly in developing countries.

A few basic cooking utensils are essential for any serious traveller, especially if you are going to be camping or backpacking in places where facilities may not always be available. You may want to invest in a small camping stove so you can heat and cook food, and a tin opener is vital for most travellers. A Swiss army knife is also very useful in lots of situations but you will probably not be able to carry one in your hand luggage as you travel from place to place.

If you’re not sure of the best cooking implements to invest in for travelling, a good idea is to read product ratings and reviews online first.

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Eating Out in New Orleans

March 15, 2011 By


One of the most important things to consider when visiting a new place is the types of foods available and the local cuisine.  I have compiled some information on the traditional food of New Orleans and exciting restaurants where you can experience the best of the cities cuisine.


A good place to start is Magazine Street which is in uptown New Orleans.  This is in the shopping district and there are six miles of independent boutiques selling antiques, clothes, furniture and many many restaurants.  It is recommended that you allow a whole day to fully appreciate this area of the city so wear comfortable footwear!


The New Orleans restaurants seem to cater for everyone’s taste, and budget.  The styles of food range from Cajun and Creole to ethnic foods and fresh seafood.  Here are some examples of some of the restaurants on offer in New Orleans


Upperline – in uptown New Orleans, this is considered to be one of the best Creole restaurants.  The chef, Emeril is a well known chef in New Orleans so this place should definitely be on your list of places to go whilst on your holiday.


John Besh is a New Orleans premier chef and he owns the restaurant ‘August’.  This restaurant is in the central business district of New Orleans.


Muriel’s on Jackson Square provides you with good food, in a haunted building!


If you are looking for a contemporary American restaurant the Lucy’s retired surfers bar and grill may be for you.  It is very popular with the young people of New Orleans.


Antoines is a classic Creole restaurant and had been situated in the French quarter since 1840.


If you are a fan of snow cones then you should definitely try the New Orleans Sno-balls. These are made with shaved ice instead of the usual crushed ice found in snow cones.  The idea came from the Hansen family in New Orleans who invented a machine to make these.  You can get cream or syrup on the top and if you venture to the Bliz sweet shop then you can even see the original machine which was invented my Mr. Hansen.


If whilst on your holiday you are looking for romance then New Orleans is a great place to dine.  With both French and Spanish influences New Orleans is a very romantic city.  Broussard’s restaurant serves classic Creole food, and you can dine in the courtyard.  Commanders Place is in the Garden District and is set it a grand Victorian turret, opened in 1880.

Reveillon Dinners


In the nineteenth century, Creoles celebrated ‘Reveillon’ – translated as ‘Awakening’ and during the Christmas season families would get together on Christmas Eve and went along to midnight mass.  They then broke the day long fast with a large meal on their return home from mass.  This meal may consist of chicken and oyster gumbo, game pies, soups, soufflés, brandy and coffee.  This was inherited from Europe.  The second Reveillon came on New Year’s Eve.  This was considered to be bigger and better than the first and is still celebrated today, but they now do it every night during the holiday season.  Many restaurants offer special menus to honour this tradition of reveillon, such as Muriel’s and 7.


While you are New Orleans you can even learn to cook at Culinaria, which was opened in 2005.  You will find this on Carondele Street.  Here you can learn to cook native food; you can take classes or just sit and watch the award winning chefs do a step by step demonstration.  They teach Italian, Creole, French, Latin and Asian dishes and you can then retire to the dining area to taste your, or the chefs creations.


There are also culinary history tours available to tourists.  You can have a walking tour of the French quarter.  This area is very important to learn the New Orleans food culture.  You will visit important restaurants in the city and learn the difference between Creole and Cajun cuisine, and also learn what the influences were on New Orleans cuisine.  You can also stop and eat on this tour!

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South Indian Curry

March 9, 2011 By


Madras curry is a spicy curry which begins in the South of India.


This curry can go with veggies or meat, and it can feature a good range of ingredients, though chili peppers are sometimes an elemental ingredient. Many Indian eateries offer assorted foods with Madras curry, starting from chicken to lentils. Many stores sell Madras curry powder or curry paste for folk who cook at home, and it’s also feasible to make your own version of this popular Indian seasoning.


The curry is named for the town of Madras, now known as Chennai.


The heat of Southern India is perfect for growing chili peppers, and as a consequence many Southern Indian foods are heavy on the chilies. The spicy and spicy Madras curry ended up being a massive hit with English colonists in the area, and it’s eminently available in the UK as a consequence. Classically, folk think about Madras curry as being much warmer than other curries, while it can really be quite variable apropos heat. As well as chili peppers, Madras curry can also contain spices like turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves. The curry powder can also be mixed with coconut milk or yogurt for a rather more creamy curry sauce, and ingredients like tamarind or citrus juice might be added to make Madras curry more tart and sour. In some regions, Madras curry sauce is created with a base of fried onions, garlic, ginger, and tomatoes, and the result can be both fiery and a touch oily. If you’re unused to hot food, you might like to go gently on Madras curry while you try experimenting with it. Use classic sides for Indian curries like rice, bread like naan, and raita, a cooling sauce made with yogurt, cucumber, mint, and other ingredients dependent on the area.


Many Indian cafes are also ready to adjust the level of spiciness of their Madras curry, for folk who wish to have a more mild version. At home, you can cook with a bought curry paste or powder, or you can try concocting your own. For the best result, use fresh spices and grind them as you want them to preserve flavour. One of the pleasant things about Indian food is the range of small plates and change in individual recipes ; Madras curry means many alternative things to different Indians, and as a consequence you have a good deal of room with ingredients and the level of spicing that you need to use.

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How Much To Tip In Restaurants!

February 10, 2011 By
Tipping in Restaurants

Tipping in Restaurants


How much you must tip at an eaterie is dependent on these elements : the dimensions of your party, the class of the cafe, and the standard of the service. In this situation we’ll call an enormous party anything over six people, and a costly eaterie a “four-star” cafe. But first let us consider more humble conglomerates.


How much should you tip for eating at a counter? In this situation service isn’t considered a gigantic part of the meal, so ten percent – 12% is a sufficient tip. Nevertheless if the service is glorious there isn’t much wrong with tipping 15%. How much should you tip for eating at a local eaterie? Providing the service was good, an end of 15% of the bill before tax is a good rough rule. Should you happen to live where the state tax is between 7% and 8% you can figure out the tip simply by taking a look at the amount you are taxed and simply doubling it. You may then round this amount off lower or higher, dependent on the service and your country’s tax %.


For instance, shall we say the state tax is 8%. If the bill comes to $48.70, the tax will be $3.90, for a total bill of $52.60. To quickly figure out the tip, double $3.90 for an end of $7.80. Since this is 16% ( 2 times the state tax ), you can round down to leave a $7 tip. This comes to just barely less than 15%. Or if you had a particularly nice meal you may want to round up to $8 to leave a little bigger tip. If you’re eating with a big party, a twenty percent tip is acceptable.


Do not forget that food and service are separate issues. If the food was bad but the service was good, complain to the executive about the food, but tip the server for their efforts. From another perspective, if the food was good but the meal was spoiled by bad service, a lower tip can reflect that also.


But how much should you tip at a four-star restaurant ? At a four-star eaterie, the maitre d ‘ might be the 1st person you tip, particularly if you’re a regular and he goes out of his way to either keep a table for you, or to seat you even if the cafe is real busy. The maitre d ‘ tip could be $20 – $100, and will be given to him before you are seated, or as you are seated, although not after you are seated. When you have dined, expect to leave a twenty p.c. tip. Again the tip is worked out before tax. If you have wine with your meal, the wine valet should be tipped $2 or $3 bucks for a bottle of wine under $10, or if multiple bottles are ordered, ten percent – 15% of the wine bill.


If you order a single bottle that’s intensely dear a five pc tip to the wine valet is sufficient. Another person you may need to tip at a four-star eaterie is the coat check attendant.


Tipping $1 for 1 or 2 coats is fine.


Rest room attendants are typically tipped fifty cents to $1, and parking attendants can be tipped $1. If you stop in at a restaurant’s bar while waiting to be seated, the barkeeper should be tipped $1 per drink, or if you have multiple drinks, 10-15% of the bar bill. Whatever the restaurant , tipping a small percentage more is often a good idea when the server has been forced to work especially hard for your table or went out of the way to make your meal particularly pleasant. Waiting on tables is hard and frequently exasperating work that can often involve tiny thanks. Though tips have come to be anticipated, instead of a reward for service well done, when the service is good it’s sweet to let that responsible server know that you spotted by leaving a good tip. Some cafes now add a surcharge to the bill that is meant to be a “built in” tip. This money is allegedly divided up among busboys and other staff, however it’s not unusual that some cafe owners keep this charge, and the purchaser is still expected to tip. If your cafe bill features a surcharge, ask the waitress if she gets a part of that money. If the answer’s no, leave her the customary tip, based on the food bill before the tax and surcharge. Regardless of if you want to patronize that particular cafe again in the future is your decision! Following these basic rules for how much you must tip at an eaterie will keep you in good standing and help to be sure that repeat visits are as pleasing an experience as practicable.

Bon appetit.

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