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“Hello World” from BFAM Cooking

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Yesterday was the first day of shooting our new vlog. We hope that you enjoy the food, fun, and feasting with us on youtube and twitter. Please, share, subscribe and like us. Support our new support – http://www.worksharpculinary.com/

I like the E5 plus for the best way to sharpen your knife at 15 degrees setting or the E5 at 17 degrees for a great western blade. The First video will be out very soon….. Please subscribe.

Limoncello

Hopefully you checked out my recipe for Lemony Lemon Sorbet. If you did, you read that I had fresh lemons that I had to use that my husband bought from COSTCO. Well, here’s another idea for using the lemon peels. This is not my recipe, but I found it on Food Network’s website and it’s Giada DeLaurentiis’ recipe. Be aware that it’s a 5 day process, but well worth the wait!

Besides just sipping this delicious drink after dinner, there are some other delicious uses for it. I drizzled it over a scoop of homemade lemon sorbet and garnished with a mint spring for a quick, refreshing dessert. It’s also delicious served mixed with some sparkling wine for a brunch cocktail. For a fresh summer dessert, you can also serve it drizzled over some fresh berries with a spoonful of fresh whipped cream.

I hope you give this a try. It requires only four ingredients (and one of them is tap water) and you can use the juice of all those lemons to make two batches of my LEMONY LEMON SORBET! You can find this recipe at www.foodnetwork.com and search Limoncello.

Limoncello

Limoncello

Got my Sushi fix!

I LOVE sushi! I knew I needed a healthier alternative, if I wanted to have it more often. I saw this recipe on another food blog and had to try it. It is just what I needed to satisfy that craving for sushi and still stay healthy! The recipe used brown rice, avocado and cooked shrimp. Delicious! This is definitely going to be a summer staple.

The 8th Annual New York Culinary Experience – April 16-17

One of our best culinary experience that my wife and I try to enjoy each year for the the pasted 3 years is at the New York Culinary Experience. It is an weekend long event for passionate food-lovers to enjoy a few hands-on master classes, cooking and conversation with more than 30 of the culinary industry’s most celebrated talents. If you join us to cook, taste, laugh, share, and learn from some of the world’s culinary giants, making memories that will last a lifetime. each year, we have made several new friends and long for it to return. please check it out at:NYCE. The event is not cheap, but life is to short not to enjoy this event as long as you can do it.

ABOUT THE EVENT
Hosted by New York magazine and the International Culinary Center, the New York Culinary Experience offers you the chance to cook side-by-side with some of the world’s most renowned chefs.
You’ll take part in intimate, interactive cooking classes with acclaimed chefs, restaurateurs and industry insiders, with past chefs including David Bouley, Jacques Pépin, Jean-Georges Vongerichten, and more.
Taking place in the International Culinary Center’s state of the art kitchens, you’ll prepare—then enjoy—dishes under the direction of these culinary giants, participate in Q&A sessions with industry leaders, and at the close of each day, attend a private reception for NYCE students and chefs. Breakfast and lunch will be provided, and you are welcome to bring home the dishes you create during the day.
If you don’t have a lot of experience in the kitchen, don’t worry. All you need is a desire to learn from and interact with the best in the business. You’ll also have the opportunity to support The Future Chefs Scholarship Fund, created to enable aspiring chefs to attend a culinary institute.

This year’s New York Culinary Experience is on April 16 and 17th. This years’ all-star line-up of chefs includes:

  • Einat Admony of Balaboosta, Bar Bolonat, Combina, Taim
  • Alessandra Altieri of Bouchon Bakery
  • Dan Barber & Bobby Schaffer of Blue Hill at Stone Barns
  • Jonathan Benno and Richard Capizzi of Lincoln
  • Chung Chow of Noreetuh
  • Amanda Freitag of the Food Network’s Chopped
  • Jose Garces of Iron Chef
  • Carla Hall of The Chew
  • Kerry Heffernan of Grand Banks, Top Chef Master, Partner at Wild Fish Direct
  • François Hiegel of Thomas Keller Restaurant Group
  • Gabriel Kreuther of Gabriel Kreuther
  • Judy Joo of Cooking Channel’s Korean Food Made Simple
  • Michael Lomonaco of Porter House New York, Center Bar
  • Ivan Orkin of Ivan Ramen
  • Missy Robbins of Lilia
  • Daniel Rose of La Bourse et La Vie, Chez La Vieille, SPRING and Upcoming NYC Project
  • Kamel Saci of il Buco Alimentari
  • Bryce Shuman of Betony
  • Justin Smillie of Upland
  • Miroslav Uskokovic of Gramercy Tavern
  • Bruno Verjus of Table and Table a Cote – Paris
  • Bill Yosses of Kitchen Garden Laboratory and former White House Executive Pastry Chef
  • Andrew Zimmern of Travel Channel’s Bizarre Foods

Tickets are $1,695 plus tax and include all hands-on classes, breakfasts, lunches, receptions, tools and materials. If you would like to enroll for this year’s event, please contact via return email or 646-314-4413.