4th Aug. '08 • Category: Gourmet Color • Tags: fruit, gourmet, recipe, vegetables
Authored by Kimberlin Brown
My favorite place to shop in NYC is the farmers market at Union Square.
Fresh, colorful food is full of vitamins. Eating delicious, pesticide free food is what life is all about. A juicy peach picked that morning is what a peach should taste like. (more…)
17th Apr. '08 • Category: Gourmet Color • Tags: benjamin moore, gourmet, green, paint, recipe, tarragon
Authored by Monica Kelly
Angela of Cottage Magpie issued a call for spring green in March. Kate posted about all the wonderful submissions last week.
A cook’s favorite spring green? Tarragon.
Its fresh green color and delicate leaves are the essence of spring. It conjures up tender young shoots pushing up through the earth. Since spring is a time of renewal, why not consider (more…)
30th Jan. '08 • Category: Gourmet Color • Tags: cooking, cuisine, gourmet
Authored by Kate Smith
I am so thrilled that Caron Golden whose website San Diego Foodstuff was recently featured in National Geographic Traveler, has authored an article for Sensational Color.
Caron shares my love of gourmet food, cooking and of course, color! I knew I had found a kindred spirit when Caron started talking about how color serves as both an inspiration and visual gauge for her when preparing a meal.
In ‘How green is your bean? Or, how color teaches us how to cook‘, Caron reminds us that when it comes to cooking it’s all in the timing and shows us how color can be our guide to perfectly prepared meals.
Ready to find out how you can use color when cooking? Great, click here to go to Caron’s article…
Resources:
I knew that abalone is one of the most sought-after sea ingredients in Chinese cuisine, but didn’t know that it is judged by its color - until today.
According to Michael Au Kam Wo, the award-winning chef who has spent almost a lifetime researching this mollusk, “Fresh abalone is graded according to the color.”
“The best is the green-lip abalone from Australia, followed by the yellow-lip and then the black lip. The color comes from the seaweed that the abalone feeds on.”
“And green seaweed is found in clear, unpolluted waters, so naturally, the abalone is also of better quality.”
But, having said that, Au maintains that he is dedicating his life’s work to creating cooking methods that will make cheaper abalone taste as good as the expensive stuff.
Are you a fan of this tasty mollusk ?
More on abalone at GoodBites.com
2nd Aug. '06 • Category: Gourmet Color , Category: Home & Garden • Tags: gardening, gourmet, nature
Authored by Kate Smith
Purple was recently one of the hottest colors on the runway, then it made a splash in home interiors, and now purple has even taken honors as a trendy color for carrots.
The “Purple Haze” carrot is one of the 2006 winners recognized by All-America Selections as “a flower or vegetable for significant achievements, proven to be superior to all others on the market.” With a deep purple exterior and bright orange interior, it is sure to be a hit with gourmet chefs.
Where might purple turn up next?
