food

LeBron James
6:53 pm
Mon July 14, 2014

Burger Formerly Known As "Bron" Is Now "Gone"

The Gone burger was formerly known as the Bron burger.
Credit Carla Javier / WLRN

A local restaurant called OneBurger in Coral Gables created the Bron Burger back when LeBron James first announced he was leaving the Cleveland Cavaliers to play for the Miami Heat.

The ingredients are listed on a big sign on the wall:

  • Kaiser roll ("Kaiser is the German word for king.")
  • Kobe beef ("Cuz Bron eats Kobe for dinner.")
  • Swiss cheese
  • Onion ring ("Brother gonna wear some rings," the sign reads.)
  • Barbecue sauce
  • Mustard
  • Jalapeños ("Dude loves the heat")

Well...

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Norman Van Aken's A Word On Food
8:00 am
Sat July 12, 2014

The Egg

A rack of eggs.
Credit Norman Van Aken

The summer I became a golf caddie was one filled with suddenly unfamiliar routines and the deep lows and soaring highs of messy adolescence. I was 14 years of age and not skipping smoothly along the surface of life’s waters. My childhood pals, the Harris boys seemed to suffer no similar quandaries so as is so often the case of adolescent logic I was infinitely attracted to them.

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Botanical Garden
3:29 pm
Thu July 10, 2014

International Mango Festival Features Auction, Colombian Mangos

Credit Miami Herald

The Fairchild Tropical Botanic Garden will host the 22nd annual International Mango Festival this weekend in Coral Gables. 

This year's festival is curated by Richard Campbell and Noris Ledesma, of the Fairchild Tropical Botanic Garden. 

According to Fairchild Tropical Botanic Garden marketing associate Brooke LeMaire, the festival planners anticipate over 9,000 visitors across the two day event.

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Food and Dining
1:00 pm
Thu July 10, 2014

Linda Gassenheimer’s Favortie Picks From The Fancy Food Show 2014

Linda setting up in the studio
Paul Leary/WLRN

07/10/14 - On Thursday’s Topical Currents we’ll look at the latest in food trends with Linda Gassenheimer.  She’s just returned from the annual Fancy Food Show and can’t wait to share her favorites with us.  There are lots of healthy foods and super foods along with the usual chocolate indulgences, such as smoke-infused chocolate chip cookies.  But what about a treat that’s both healthy and indulgent…think - a quinoa sesame chocolate bar?  Of course Fred Tasker will give us his wine suggestions. Join us for a full hour of Food and Dining on Topical Currents Thursday at 1pm.

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Norman Van Aken's A Word On Food
8:00 am
Sat July 5, 2014

Butchery

A collection of knives and other tools used by butchers.
Credit Norman Van Aken

  The sun was hot and bore down on a shirtless man holding a shining silvery saw. It was 1957 and we were in Miami Beach. I was with my parents and two sisters and we were amidst a crowd. Everyone sat in rapt silence in front of a cement bandstand near the hotel's swimming pool as he evoked other-worldly musical sounds from a standard carpenter’s tool. 

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Food And Dining
1:30 pm
Thu July 3, 2014

Fairchild Gardens Mango Festival

Fairchild Gardens Mango Festival
Trina Sargalski / WLRN

07/03/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Dr. Richard Campbell, Fairchild Garden Director of Horticulture and Noris Ledesma Director of Tropical Fruit.  We talk about Mango Madness and the Fairchild Gardens Mango Festival.  

~~Dinner in Minutes~~ a July 4th sparkler!

Pan Roasted Chicken with Chunky Mango Salsa and Hot Peanut Rice 

1 cup mango cubes about 1/4-inch

1 teaspoon sugar

2 tablespoons coarsely chopped red onion

1 small jalapeno pepper, seeded and chopped (about 1 tablespoon)

1 1/2 teaspoons ground cumin, divided use

1 tablespoon fresh lime juice

Salt

2 tablespoons chopped fresh cilantro

3/4 pound boneless, skinless chicken

1 tablespoon olive oil

To make mango salsa, place mango cubes in a medium-size bowl and sprinkle with sugar.  Add onion and jalapeno pepper.  Mix  1/2 teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro.

Remove fat from chicken and pound it flat to about 1/4-inch.  This can be done with a meat mallet or the bottom of a sturdy frying pan. Sprinkle the remaining 1 teaspoon ground cumin.  Heat oil in a nonstick skillet on medium-high.  Cook chicken 3 minutes.  Turn and cook 3 minutes.  Add salt and pepper to taste to the cooked side.  A meat thermometer should read 170 degrees. Remove to a plate and serve with salsa on top. Makes 2 servings. 

HOT PEANUT RICE 

1 teaspoon olive oil 

1/4 cup coarsely chopped red onion 

1/2 cup long-grain white rice 

1 cup water 

2 tablespoons roasted, unsalted peanuts 

1/4 teaspoon cayenne pepper 

1 scallion, washed and sliced 

Salt and freshly ground black pepper

Heat oil in a nonstick skillet on medium-high and add onion and rice.  Saute 2 minutes tossing to coat rice with oil.  Add water and bring to a simmer.  Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed. Meanwhile, place peanuts in a small bowl and sprinkle with cayenne.  When rice is cooked, stir in peanuts and scallions.  Add salt and pepper to taste.  Makes 2 servings.  

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Health
5:52 pm
Tue July 1, 2014

New Law Changes How Often Florida Food Establishments Are Inspected

Credit freedigitalphotos.net

A state law changing how frequently restaurants are inspected unannounced goes into effect today. Under the new law, restaurants will be ranked on a scale from one to four. Restaurants rated as a four will receive four unannounced inspections. 

The rankings will be based on establishment type as well as history of past violations. 

Beth Frady is the deputy communications director at the Florida Department of Business and Professional Regulation. She says the new law will increase efficiency in inspections.

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Food Banks
12:18 pm
Mon June 30, 2014

Local Food Distrubutor Gets Funding Increase

Homestead-based Farm Share received an extra $500,000 this year to go towards food transportation.
Credit Creative Commons

A Homestead-based food-assistance program called Farm Share received a $1.5 million check last week. State Rep. Kionne McGhee delivered the money, which was allocated in this year’s state budget. This is a $500,000 increase from last year’s state contribution.

Farm Share uses inmate and volunteer labor to sort, package and deliver food to churches, soup kitchens or other organizations across the state that use and distribute food to those in need. It provides the food for free, unlike many other food distribution organizations.

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Norman Van Aken's A Word On Food
8:40 am
Sat June 28, 2014

Scones

Scones.
Credit Norman Van Aken

My grandmother made scones. Her maiden name was Janie Quinn so she came by that knowledge like her Scottish cousins did. Birthright!In Scotland scones are not somethingjust to go with tea. They are a national institution. When my grandmother, "Nana" mad e them she was serious to the point of severe. I picked up on it ... and she caused me to love them like I learned to love standing up in our grade school classroom reciting the 'Pledge of Allegiance'.

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Norman Van Aken's A Word On Food
8:40 am
Sat June 21, 2014

Plantains

Credit Norman Van Aken

"Sherman, my boy," as Mr. Peabody from the old "Rocky and Bullwinkle" TV show might have intoned, "Please set the' Way Back Machine ' to the summer of 1973". We're going to a little restaurant on Duval Street in Key West called Cafe Expresso.

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Norman Van Aken's A Word On Food
2:29 pm
Tue June 17, 2014

The Foods Of India

‘A Word on Food’ is done with words of course. Where would I be without them? Our blonde-haired, blue-eyed granddaughter Audrey is not yet two yet she is teaching me to try more communication...

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Food and Dining
1:30 pm
Thu June 12, 2014

Fried and True: Recipes for America’s Best Fried Chicken and Sides

Open-Face Steak Sandwich
Credit www.dinnerinminutes.com/recipe.php

06/12/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview Lee Schrager, founder of the South Beach Wine and Food Festival.  His latest book is Fried and True: More than 50 Recipes for America’s Best Fried Chicken and Sides. From down home diners to top a rated restaurant, French Laundry, fried chicken is part of Americana.  Lee gives us tips, stories and a tour through America.  

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Food and Dining
3:05 pm
Thu June 5, 2014

Brazilian Recipes In Time For The World Cup

Sausage Potato Salad
Credit www.dinnerinminutes.com/recipe.php

06/05/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Anna French author of A Pinch, A Dash, and a Pocketful of Cash, inspired by her 16 years of living in Rio de Janeiro, Brazil. We discuss Brazilian recipes in time for the opening of the World Cup tournament and we taste Brazilian dishes in the studio.

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Norman Van Aken's A Word On Food
1:00 pm
Wed June 4, 2014

Caviar

Containers filled with caviar.
Credit Norman Van Aken

You don’t eat caviar because you’re hungry. But the portion set before us at a dinner the other night was certainly capable of staving off a serious quantity of pang.

We all eye’d the curvaceous morsels of edible hedonism. They were caviar-stuffed, chive-tied crêpes perched upon the base of empty, over-turned, long stemmed Riedel wine glasses. This caviar presentation was done in the style of the legendary “beggars purses” as created by Chef Barry Wine the once-upon-a-gilded-time owner of the ‘Quilted Giraffe’ restaurant of New York City.

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Norman Van Aken's A Word On Food
12:40 pm
Wed June 4, 2014

Caramelization

Pictured from left to right, Onions in a skillet going through the cooking process of caramelization.
Credit Norman Van Aken

Inevitably I have a conversation with nearly every chef that comes to work with me as well as the students who attend my cooking classes. It has to do with a cooking term “caramelization”.

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