The Western Foodservice & Hospitality Expo took place at the Los Angeles Convention Center over a total of 3 days – August 23-25, 2015. The education program, named The Ferdinand Metz Foodservice Forum, offered a number of sessions and events that were included with registration; and they ran the same three days of the event.
2015 Featured New Product Showcases, where Gunter was taking the place .
All of the world presidents have their favorite meals. For today decided to write the list of United States presidents’ favorite meals. Here are also links where can see the recipes of them.
Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant with ajika and mayonnaise. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot peppers, garlic, herbs and spices.
Ingredients:
2 large eggplants
100 grams of mayonnaise
6 cloves of garlic
2 hot green peppers
3 green onions
7 stalks of fresh coriander
7 stalks of fresh parsley
4 stalks of purple basil
7 tbs of oil
salt (amount dependent upon personal preference)
1 heaped tsp of ajika. Click here to see a step-by-step photo recipe for ajika (with walnuts).
Preparation:
Slice the eggplant and add to a pan with 7 tbs of oil. Fry (covered) on a low temperature until one side is cooked. Remove cover and fry the other side.
Slice the peppers and finely chop the green onions, coriander, purple basil and add to a mixing bowl together with 100 grams of mayonnaise and 1 heaped tsp of ajika. Mix and squash with a wooden spoon. Leave for 15-20 minutes.
Finely chop the garlic and parsley. Add to the mixing bowl, together with salt (amount dependent upon personal preference). Mix thoroughly but do not squash.
Serving: For a supra (feast) the mixture is spread on the fried slices of eggplant. The dish can also be served with the mixture and eggplant mixed together.
15 fl oz double cream (can sub heavy cream, look for one with the highest fat content)
3 oz golden raisins
3 oz slivered almonds, toasted
4 tbsp Amaretto or Cointreau
1 tsp powdered sugar
OPTIONAL TOPPINGS/SIDES
fresh summer berries
vanilla ice cream
whipped cream
In a mixing bowl, combine the raisins with the Amaretto or Cointreau and cover. Leave at room temperature for at least 8 hours, overnight is preferred.
Preheat the oven to 350 degrees. Grease your baking dish with butter or nonstick cooking spray. Generously butter the bread and remove crusts.
In a mixing bowl, whisk together the egg yolks and 5 oz of caster sugar.
Split the vanilla bean and place in a pan with the milk and cream.
Bring to a simmer and pour over the egg yolks, stirring constantly. Remove the vanilla bean, scraping the seeds into the custard mixture. The bean can be discarded or used to make vanilla sugar.
Cut 3 slices of the bread into 1/2-inch cubes and place in the bottom of the dish. Top with the raisin and Amaretto mixture.
Cut the remaining slices of bread into triangles and arrange over the top.
Pour the egg mixture over the bread, making sure all of the bread is evenly coated. Allow to soak into the bread for 20 minutes. Fill a roasting pan, about ¾ of the way up the sides of the baking dish, with hot water and place the baking dish into the pan. Be careful not to splash any water into the baking dish.
Bake for about 30 minutes, or until the filling has set like a custard, similar to crème brûlée. Remove from the oven and roasting tray and sprinkle with the remaining 1 oz of caster sugar. Use a torch or broiler to caramelize the sugar topping.
Sprinkle with the toasted slivered almonds and dust with powdered sugar. Serve with vanilla ice cream, whipped cream and fresh berries, if desired.