Sep 23, 2013
Kids always want candy, and for Halloween we aim to please! Don’t miss our assortment of candy and special treats for all the little trick-or-treaters who come knocking at your door!
Fun, cute, scary or ghoulish, classic or novel, you’ll find popular kiddie mixes, or individually wrapped candy and treats. Look for fun-size favourites like chewy, fruity Starbursts, Skittles, Hershey’s miniatures, Reese’s Peanut Butter Cups, candy-coated M&Ms, Twix, Tootsie Rolls, Marshmallow Peeps (or should we say pumpkins!), candy corn, and so much more.
Sep 18, 2013
If you’re looking for an easy way to ‘wow’ guests at your next dinner party, then this modern cooking technique by Chef Michael is just the ticket!
Known as ‘spherification’, a term given to the process of turning liquid juice into juice-filled pearls, or spheres, Chef Michael uses the precipitation reaction of Sodium Alginate (or algin as it is more commonly called), and calcium ions to create his Red Pepper Sphere Hors d’oeuvre.
If this sounds futuristic and far out – well, it is! Don’t be put off though – it’s just science! Chef Michael is using his knowledge of molecular gastronomy, and is applying a modern cooking technique in this recipe that is widely recognized in the food world. Molecular gastronomy is the scientific study of food and cooking processes and today’s more adventurous chefs apply molecular gastronomy to bring you a variety of unconventional dishes that combine textures and flavors in extraordinary ways.
Red Pepper Spheres
Chef Michael, Mid Ocean Club
Algin ratio: 250 grams red pepper juice, 2 grams Algin (Sodium Alginate), 6.5 grams Calcic (Calcium Chloride), 1000 grams water.
Mix one third of the Algin with the juice into a puree, blend thoroughly then mix the remaining two thirds, add calcic and water. Let it rest for one hour. Mold into attractive shaped portions and place on toasted Focaccia. Top with fresh Basil.
NOTE: Some of these special ingredients may not be available at Lindo’s.
For more detailed information on molecular gastronomy and spherification techniques visit www.molecularrecipes.com
Gosling’s Wine of the Week
MOET & CHANDON BRUT ROSE IMPERIAL CHAMPAGNE N/V
Moet and Chandon Brut Rose Imperial Champagne N/V is the perfect choice from Gosling’s this week for Chef Michael’s hors d’oeuvre – Red Pepper Spheres.
This champagne is a spontaneous, radiant, romantic expression of the Moet and Chandon style. It’s distinguished by its bright fruitiness, its seductive palate and its elegant maturity.
The retail price is $67.00, available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on September 17, 2013
Sep 11, 2013
Recipe from Chef Ian, Bermudaful Catering
This easy recipe from Chef Ian is perfect as either an appetizer or a main course. Serve with a dollop of cream, crusty bread, and a side salad, and dinner, or lunch, is served!
Ingredients
- 2 celery sticks diced
- 1 butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- Chicken stock
- Salt and freshly ground black pepper
Directions
- Cut squash into chunks. In large pot melt butter. Add onion, celery and cook for about 5 minutes. Add some salt and pepper, add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Blend the soup. Check seasoning.
- Finish the soup with some cream on the top, making a little design to add a little twist and garnish to this Bermudaful Soup.
Gosling’s Wine of the Week
SANFORD CHARDONNAY 2010
Gosling’s have chosen Sanford Chardonnay 2010 to complement Chef Ian’s soup recipe.
It’s a well-structured, full-bodied chardonnay with a fine length. This Santa Barbara wine shows light tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity.This chardonnay is crisp, with a hint of balanced oak and a streak of minerality.
The retail price is $27.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on September 10, 2013
Sep 4, 2013
Shrimp Mousse layered between gently poached and sauteed fillet of sole, dusted with caper powder, and rested on a bed of fennel.
Recipe from Chef Michael, Mid Ocean Club
For the shrimp mousse take one pound of peeled and deveined shrimp and place in a food processor with one teaspoon of salt. Blend, then add one egg white and 1 cup of heavy cream. Layer the mousse in between two sole filets and place in a sealed bag.
Place bag in a 123°F water bath and cook for 30 minutes.
Take sole out of bag and pat dry and place in a sauté pan with whole butter and fennel to taste, brown lightly on both sides.
For the capers place drained capers in a dehydrator that is set to 130°F overnight (at least 12 hours). When the capers are dry and crispy, place in a blender until a powder is achieved.
Gosling’s Wine of the Week
SANFORD CHARDONNAY 2010
This Santa Barbara Chardonnay shows lightly tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity. The wine is crisp with a hint of balanced oak and a streak of minerality.
It’s a well-structured, full-bodied chardonnay with a fine length and is perfect as Gosling’s pairing with Chef Michael’s recipe.
The retail price is $27.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on September 3, 2013
Sep 3, 2013
Summer is slowly receding into the distance and, although most of us enjoyed ourselves, a lot of us are ready for a change. Our youngsters will probably have a different point of view, though, because it’s time for BACK TO SCHOOL!
Cheer up you lot; Just think of all the cool stuff you can get! The equipment, like scholastic materials, backpacks and the like; and what used to be my favourite part – the endlessly inventive school lunches I brought from home!
What can I tell you? Not counting Math classes, lunch was the high point of my day!
Zach Moniz
Here’s our take on healthy and nutritious
school lunches and snacks: (more…)
Aug 30, 2013
Labour day is celebrated Monday, 2nd September this year and heralds the approaching end of the Summer.
Labour Day originated in nineteenth century America in order to create a holiday for the workers, to highlight their achievements and acknowledge the historic contributions of the trade and labour organizations.
It’s important to remember the dismal conditions at that time, under which so many laboured to survive.
