Life Is Like A Box of Chocolates

Don't deny it, we've all given into our chocolate craving. Millions of pounds of chocolate are consumed each year throughout the world, but the tasty treat we know today didn't start out so sweet. In fact, chocolate is made using cacao, which was discovered 2,000 years ago in the rain forests of the Americas. The ancient cultures of Mexico and Central America used the cacao seed in many royal and religious events in which they combined the seeds with various seasonings to make a spicy, bitter drink.

• The cacao seeds come from a plant called Theobroma cacao, which translates to 'Food of the Gods'. 
• The word chocolate comes from the Aztec word 'Xoxolatl' meaning bitter water.
• The Aztecs used cacao seeds as a form of currency.

European Influence

Spanish conquistadors brought the seeds back to Spain and hid them away in Spanish monasteries where new drink recipes were created.

• The drink was quite fashionable throughout Spain among the nobility and wealthy, as they were the only ones who could afford it.
• It took nearly a century for the news of cacao and chocolate to spread across Europe. In 1606, it was discovered in Spain by an Italian traveler and then taken to other parts of Europe.
• Europeans added milk and sugar for sweetness, and drinking chocolate became a very popular pastime. By the 1700's, chocolate houses were as prominent as coffee houses in England.
• During the 19th century, Briton John Cadbury developed a process to make solid chocolate, creating the modern chocolate bar.
• Richard Cadbury came up with the idea for the first heart shaped box of chocolate in 1861. Seven years later, John Cadbury began mass producing them.

Health Benefits

Many studies have been conducted throughout the years to uncover the health benefits chocolate provides.

• Physician, Henry Stubbe (1632-1676) considered drinking chocolate once or twice a day a cure for fatigue caused by hard work. He also believed it had heart health benefits.
• Chocolate contains over 300 mineral properties that are beneficial to your health.
• If you are feeling anxious or stressed, eating dark chocolate can help by reducing stress hormone levels and the metabolic effects it has on the body. 
• Dark chocolate can assist in weight loss, as it lessens the craving for sweet, salty, and fatty foods.
• Chocolate contains a chemical known as Phenylethylamine which releases serotonin and endorphins, two known chemicals that make us happy. 

Next time you are in the mood for something sweet, grab a piece of chocolate! 

Pool Party Guide

So you're looking to throw a pool party, huh? Well luckily for you, the weather is warming up, and with spring break now behind us, summer is quickly approaching. Everyone's going to be hitting the pools, so why not just throw your own pool party? It's easier than you think, and with all the necessities, your party will for sure beat out all the others.

Pool Party Check List:

• Guests - Make sure to send out invites! You can't have a party without people. An easy way to do this is to make a Facebook event, so you can keep track of how many people are going.
• The little things - People always forget small items that are usually  crucial. Make sure you take a few minutes to double check your supplies.
• Entertainment - You don't have to reinvent the wheel here. Keep it simple with a few activities that are not too involved, like some of your tailgating games. 
• Music - Make a party playlist! Variety is key. Your guests are going to expect to hear some of the new hits, but mixing in some high school throwback songs is always a good idea.
• Food - Grilling is an easy and relatively inexpensive way to feed your guests. Snacks like chips and salsa, queso, or guac, pizza, or wings are also great to pick on during the day. 
• Drinks - Cold iced tea or lemonade really hit the spot on a hot day, or for the 21+ crowd, a blender an extension can be clutch for making your favorite frozen margarita or daiquiri!

Things You Always Forget:

• Towel
• Sunscreen
• Koozies
• Portable Speakers
• Ice for your cooler
• Coals, lighter fluid, and lighter (if grilling)
• A bottle opener

The Five Mother Sauces of Classical Cuisine

Most Italian chefs will tell you the sauce makes all the difference. But what they don't tell you is that to achieve the perfect texture and taste, it takes a lot of work. So, where do you start? In culinary school, they will teach you about the mother of sauces of classical cuisine. It starts with five basic sauces, which transform into various secondary sauces. They are called mother sauces because each one is the main component in a unique family of sauces.

Bechamel Sauce:
The French term, Bechamel, is your simple, classic white sauce. It's made with a roux of butter and flour cooked milk. Knowing how to make this simple sauce can be a big help in the kitchen. Once you know the basics, you will be able to make casseroles, souffles, and many other recipes. You can even turn it into a pasta sauce, with a little extra liquid and some herbs.



Espagnole Sauce:
This is your brown sauce. As a mother sauce, it serves as the starting point for many derivative sauces, including the traditional demi-glace. It is make from simmering a mirepoix of vegetables, tomato puree, herbs, and beef stock. When you first try this recipe, the taste might not come out as expected. You have to remember that this base sauce is better used as a gateway sauce. Once you find your favorite additions, the Espagnole sauce tastes great on different types of meat dishes.

Veloute Sauce:
Not to be confused with the classic white sauce, the Veloute is a stock-based white sauce. It can be made from chicken, veal, or fish stock. This is also another important skill to learn if you are a new cook. You can prepare other sauces just by adding a few simple ingredients. One delicious dish is actually soup, thickened with egg yolks, butter, and cream.


Hollandaise Sauce:
We see this sauce in a lot of our dishes, including my favorite, eggs benedict. It's a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. Unlike some of the mother sauces, the Hollandaise sauce is great on its own, but it's also the base sauce for many known secondary sauces, like Dijon and Bearnaise.

Tomato Sauce:
Finally a sauce we recognize! Although we can find tomato sauce pre-packaged at the grocery store, this base sauce is slightly different, even though it's mostly served over pizza or pasta. The key is fresh tomatoes. The ripe tomatoes will help thicken the sauce without the help of a roux.

Cooking Tips:

• Constantly stir roux-thickened sauces while cooking to prevent lumps. If you must leave the sauce. If you must leave the sauce for a few seconds, set the pan off the heat during that time.
• Don't add too much seasoning, especially salt, until the sauce is finished cooking.
• If a roux-thickened sauce develops a few lumps, beat them out with a rotary beater or wire whisk.
• The key is slow cooking. Simmer the sauce and stir occasionally until ready.

Start your culinary adventure with these basic sauces and you will be creating amazing new dishes in no time!  Happy Cooking!

Layered Heirloom Tomatoes with Feta & Basil Oil

Ingredients:

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh basil leaves

2 tablespoons finely chopped shallots

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

3 red heirloom tomatoes, each cut into 3 slices

3 yellow heirloom tomatoes, each cut into 3 slices

1/2 cups (about 6 ounces) crumbled feta cheese

1/2 cup diced red onion

Preparation:

Process olive oil and basil in blender or immersion blender until chives are pureed. Set aside.

Stir together shallots and next 3 ingredients. Pour over red and yellow tomato slices. Toss gently and set aside. Place feta cheese in a large bowl and mash with a fork. Stir in onion.

Place bottom slice of red or yellow tomato on a serving plate. Spread about 2 tablespoons of feta mixture over slice. Drizzle with about a teaspoon of basil oil. Repeat with middle slice of tomato, feta mixture, and basil oil. Top with stem end of tomato. Repeat with remaining tomatoes, feta mixture, and basil oil. Drizzle tomatoes with remaining shallot marinade and basil oil. 

(Source: The Daily Meal)

At Their Peak:

Guess what? Summertime is here and your garden is ready for action. Here are the fresh goodies that are coming into season.


Asparagus: This is a very low calorie vegetable, and a good source of antioxidants such as lutein, zea-xanthin, corotenes, and crypto-xanthins.









Chayote Squash: Cholesterol free, low in calories, and a great source of Vitamin C. (Can be substituted for summer squash.)






Red Leaf Lettuce:  Low in sodium and an excellent source of Vitamins A and K.







Kill the Heat
Don't worry, these fruits are back too!

Honeydew: Pair salty prosciutto with sweet melon for a quick lunch salad. Protein packed freshness!

Strawberry: Freeze it into a Popsicle and they will last all season. Besides, it makes for a great afternoon snack at the office.

Mango: Chop it into fine pieces and make a delicious salsa. Add red pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice, and use a topping on your fish for dinner.

Pineapple: Grill your pineapple and create a sweet addition to your lunch or dinner plate. It complements any meat dish.

Science Says the fruits and veggies above have even more benefits besides their nutrients. A study published in the peer-reviewed journal, Environmental Health Perspectives, shows that food packaging is the major source of exposure to hormone disruptors, BPA and DEHP, in children and adults. A fresh food diet reduces levels of these chemicals by half, after just three days.

Food and the Silver Screen

Have you ever wondered where some food trends started? Believe it or not, Hollywood has a lot to do with it. Movies and TV shows have influenced our dinner tables choices for many years. Some have even gives us new recipes to try at home. Here are a few different dishes that have stuck around since they hit the big screen.

Big Night (1996)
Movie Plot: A failing Italian restaurant, run by two brothers, gamble on one special night to try to save the business.

Famous Food: Timballo
Referred to as 'Timpano' in this film, this Italian dish became famous after the move hit the screen in 1996. It can be translated to pie or savory cake. Timballo is an Italian dish made out of pasta or rice, bound with eggs or cheese, and baked into a mold with savory ingredients including pheasant, pumpkin, giblets, meatballs, mushrooms and/or truffles. In the United States, many Italian restaurants have created different variations of the traditional dish to appease the American palate.

Sex and the City (1998-2004)
Plot: Four friends share their stories on relationships, friendships, and life changes, while living in one of the most exciting cities in America.

Famous Food: It was actually a drink - Cosmopolitan
While the girls from Sex and the City sipped their Cosmopolitans on TV, more and more local restaurants saw their sales of the delicious cocktail skyrocket.

The Godfather (1972)
Plot: It focuses on the powerful Italian-American crime family of Don Vito Corleone. When Don's youngest son, Michael (Al Pacino), reluctantly joins the Mafia, he becomes involved in the inevitable cycle of violence and betrayal.

Famous Food: Peter Clemeza's Red Sauce
The recipe came from Francis Ford Coppola, who directed the film. Many households swear by the recipe that includes sausages, meatballs, and red wine. Coppola decided to include the recipe in the actual script, just in case the movie failed so the people would at least know the proper recipe for the traditional Italian spaghetti sauce. You can see the full recipe online!

Downtown Orlando

Most would consider Downtown Orlando a small town. But, when you look at the facts, we are growing more and more each day. Downtown has more than 340 retailers, restaurants, pubs and nightclubs, and even Florida's largest public library. Not to mention a sports arena (Amway Cetner) and a concert hall, and a performing arts theater (Bob Carr). So why leave town when you have all you need to spend a great weekend getting to know your own city?

Downtown By Day

Lake Eola: Lake Eola Park is a popular destination in the Downtown area. With the beautiful weather, families, athletes, and visitors flock to the beautiful location, which is one of the many Orlando landmarks. You can rent swan-shaped paddle boats or electric gondola boats for $15 for half an hour. If you decide to stay on dry land, you can feed the swans, play in the Walt Disney Ampitheater, or relax at the bank among the beautiful scenery and the Orlando skyline. On Sundays, Lake Eola is home to the downtown Orlando farmer's market from 10am to 4pm. It was established in 1987, and they have a brand new wine and beer garden, live entertainment, an outdoor dining area, and even arts in the parks programs.

Thornton Park/Eola Heights District: Just a short distance away, you can find the brick-lined streets of Thornton Park. Lined with beautiful colonial homes, shopping, and gourmet restaurants. It's a place to eat,meet, and have fun! Offering outside seating, Anthony's Pizza and Italian Restaurant serves delicious authentic Italian cooking, and its location close to Lake Eola makes it a perfect stop in between shopping. Fora  lively atmosphere, down the street is Graffiti Junktion. Enjoy the colorful graffiti art on the walls and tables, as well as the original works of art for sale by local artists. You can bite into their true American burger, and sip on an ice-cold beer. If you start early, you might as well stay late! Graffiti by night is whole new experience.

Downtown By Night

For Foodies: After a day of activities, you are in the right place for dinnertime. The downtown restaurant scene is as vibrant as its nightlife. Shari Sushi and Lounge offers style and great Japanese cooking. Their extensive sushi list will leave even the most avid diner pleasantly surprised, and their happy hour specials are unbeatable. In the same spot for 10 years, it has only gotten better. The Rusty Spoon offers American favorites in a rich and comfortable atmosphere. The ever-changing menu focuses heavily on Southern Comfort with a farm to fresh table approach. The Fifth on Orange Avenue is a class above the rest. They offer a relaxed menu among an ultra-trendy environment. You can eat, drink, and dance, all in one spot. What more do you need? Bento Cafe across the street is also in the middle of the action and has something for every taste. They have over 25 available options on their kitchen menu, on top of sushi specialties and drink specials.

Central Business District: One thing you will never have to worry about in Downtown Orlando is lack of entertainment. The business core of the city might be home to suits and ties during the day, but it comes to life at night every day of the week. If you want to dance the night way, two locations on historical Church street will get you swaying until the morning. Native Social Bar tells the story of Orlando to its residents. The bar is divided into different sections so you can find the best spot that suits you. Drink specials, bottle service, and local DJ's all make up the fun you will have here. Loft 55 is just down the street and offers incredible views of the skyline of Orlando. The open doors, two main bars, and talented DJ's create the same upbeat atmosphere of most upscale bars found in New York City. Just walking distance from the arena, why not stop by for a drink...or two?

Summer Cocktails

This summer, there are a few major cocktail trends that you should watch out for. The biggest trend seems to be the unification of the farm-to-table movement and the craft cocktail movement. Bartenders are focusing more on the quality of the ingredients than ever before, and premixed drink flavors are becoming more and more unfavorable. You will now see bartenders using a variety of tactics, such as infusing, muddling, and straining ingredients in order to create the most innovative and delicious flavors. Start using fresh herbs, spices, and fruits in your cocktails, and you are sure to impress all of your friends and family! Here are a few recipes to help you on your way to making this summer's greatest cocktails!

Southern Iced Tea Cocktail
Ingredients:
1 quart size Mason jar, or 2 pints
1 ounce of light rum
1 ounce of vodka
1 ounce of gin
4 ounces of freshly squeezed lemon juice or lemonade
3 ounces of unsweetened iced team
1-2 ounces of simple syrup, to taste
Sprigs of mint, for garnish
Slices of lemon, for garnish



Instructions:
Fill a quart Mason jar with ice. Add the rum, vodka, and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste, and adjust sweetness if needed. Garnish with a slice of lemon and sprig of mint.

(Source: DeepSouthDish.com)

Malibu Sunset
Ingredients:
1 oz Malibu coconut rum
3 oz pineapple juice
3 oz orange juice
1 splash cranberry juice

Instructions:
Pour Malibu rum into an ice-filled hurricane glass. Add pineapple juice and orange juice. Top off with a splash of cranberry juice, garnish with a cherry, and serve.

(Source: Drinksmixer.com)

Strawberry Ginger Margarita
Ingredients:
2 medium sized pieces of ginger
1/2 pint strawberries
2 1/2 cups of water
2 cups granulated sugar
2 ounces Sauza gold tequila
1 ounce triple sec
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
3/4 ounce strawberry ginger syrup

Instructions:
Wash and remove stems from strawberries. Peel and cut ginger into smaller chunks. Puree strawberries and ginger in a blender with 1/2 cup water until completely smooth. Place strawberry ginger mixture in a saucepan with remaining 2 cups of water and granulated sugar. Bring mixture to a boil, stirring frequently so it does not burn or stick to the pan. Let mixture simmer for 10 minutes, then turn off. Let the syrup cool down to room temperature. Refrigerate overnight. Strain the mixture through a fine mesh strainer.

Method:
- Place all ingredients in a 1/2 pint glass. Shake and return to a 1/2 pint glass.
- Garnish with lime and a half a strawberry crusted with kosher salt.

(Source: Instyle.com)

Feel Energized and Full Longer

Mom always said not to spoil our dinner with snacks! While some of us might have listened, snacking is still America's favorite pastime. In fact, most of us eat nearly 600 calories a day in snacks, that's roughly a third of our food intake. But just because it sounds bad, doesn't mean it always has to be. If you choose the right foods, snacking is a great way to keep hunger at bay and fuel your energy source.

High Fiber Foods: When hunger strikes, grab a snack full in fiber. A treat high in fiber, like fruits, almonds, pecans, and sun dried tomatoes, absorbs water and swells, making you feel fuller. Fiber also slows the movement of food through your upper digestive tract, which helps with hunger. Aim for 25-35 grams each day to help reduce your calorie intake and increase your satiety level. Plus, fruits like banana and apples will give you a boost in energy too.

Beans and Lentils: When you eat lentils and black beans, it takes longer for your body to break it down, which in turn will help you feel full long after your meal. Navy beans provide you with the most fiber intake. Lentils are also a great substitute for meats, which often have higher fat and cholesterol.

Bran: Bran is high in fiber and is the top source of both vitamin b6 and magnesium. Fill up on oatmeal for breakfast, but make sure to avoid all the sugar. Plain oatmeal is a great source of fiver, and it will help keep you energized.

Whole grain: When it comes to your daily toast, choose wheat over white. Even though any type of bread can fill you up, whole grain bread is healthier and 50 percent more filling than white bread, which in turn will help you eat less.

Popcorn: Since bread is a big source of bad carbohydrates, think popcorn instead. Plain popcorn can make you feel twice as full and it's fun to make, especially around the office.

Eggs: They come in many forms; scrambled, over easy, boiled, and they are part of many breakfast tables in America. The good part is this super food will keep you going for hours! Eggs are a great source of energy too.


Soup: Have you noticed when you drink water it makes you feel full? That's because it's true. Choose soup as an appetizer. When you start a meal with soup, you activate brain signals that begin to tell you you've had enough to eat. To pump up the energy level, try an all veggie soup. When you blend all your healthy vegetables together, your body can easily absorb the nutrients that become readily available, without wasting energy breaking them down.

Low Density Foods: Low density foods contain a lot more water, which adds weight and volume to food. Foods that are high in calorie density contain a high number of calories per gram, and foods that are low in calorie density contain a low number of calories per gram. Non starchy vegetables, like salad greens, cucumbers, celery, broccoli, green beans, and proteins foods like fish, and white meat poultry are very low density foods.

Now that you know what to eat, this is what you should stay away from: Cookies, potatoes, croissants, and cereal. These sugary carbs tend to cause hunger to rebound and are snooze inducing enemies! But the most important thing is to slow down. Research has shown that it can take 20 minutes for your stomach to signal your brain that you are full.

Recipe for Spinach and Strawberry Salad

Ingredients:
1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste

Preparation:
Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette. Spring with salt and pepper to taste.

Note: 
For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

(Source: Southern Living)

Your Cuts of Meat Explained

Meat is part of almost every American dinner table. In fact, the U.S. consumes more meat each year than anywhere in the world. From the grill to the crock-pot, when you hit the grocery aisle for that perfect cut, do you know where your meta is coming from? Let's find out!

Short Loin: Loin meat is the most tender and expensive section of beef. But even though it costs the big bucks, believe it or not, it's not the most flavorful. It's the perfect opportunity to bring out your favorite marinades. Also, as you take the meat off of the grill, cover it and let it sit for a few minutes so the flavors and juices stay locked inside. The most popular cut is the tenderloin for its tenderness, but other cuts include: T-Bone - A T-shaped bone which sub divides a small section of tenderloin with a larger section of strip steak.The Porterhouse - Similar to the T-bone, but with a larger section of tenderloin. Strip loin (NY steak) : A rectangular strip of very flavorful steak, like a T-bone without the bone or tenderloin.

Round: It's the toughest of them all and because it has little fat, it's also the hardest to cook. You are safer braising this type of meat and serving it with a broth. The three types are: Top round - which is inexpensive and flavorful, Bottom round - A little chewy. Eye of round - too tough (great for a slower cooker!). It can cost up to $5 a pound.

Sirloin: This piece of meat is less tender and cheaper than the loin, but very tasty. IT comes from the lower portions of the cow's ribs. Since it's boneless, slow cooking it is key, but if you decide to cook it on the grill, you have to remember that this cut will dry out faster than any other cut. It's the perfect meat to cook for a big family since it costs anywhere from $2 to $4 a pound.

Bottom Sirloin: The bottom sirloin lies between the butt end of the tenderloin and the knuckle of the round. When you sit down at a restaurant, you will most likely see a sirloin on the menu. If a steak is not specifically designated as a top sirloin, it is likely that it comes from the bottom sirloin. It's less tender and much larger. It costs of three separate muscles: The bottom sirloin flap, the Tri-tip or Triangle, and the Ball Tip. While the tri-tip is still used for steak, you will most likely see the sirloin flap in one of America's favorite foods: the hamburger.

Flank: The flank is the belly muscle of the cow and is typically cut into small pieces. Although it's flavorful, it's a tough piece of steak because it contains no fat. It's perfect for the grill if you cook it at a high temperature for a quick minute. If you decide to go with the flank steak, try marinating it first or if you like your meat tender, braising it is also an option.

Brisket: A brisket is the cut of meat from a cow's breast or lower chest. This succulent piece of meat needs to be cooked for hours and very slowly. It's a hit among family members and, when cooked correctly, is a finger licking sensation. It runs around $4 a pound.

Top Foods Trends

Tea
Black or green, tea has always been a great substitute for coffee or soda. Now it's also a substitute for other ingredients, like butter. Chefs are using leafs to create outstanding flavor in their kitchen that extends all the way to the dinner table. They are mixing it into sauces, broths, and much more. You will also see the brew as your beverage of choice during lunch. The drink is very flavorful, and it goes very well with simple dishes or sandwiches.

DIY Health
Many people are taking the idea of their own home garden and running with it in 2015. Growing much more than just vegetables, critics are predicting consumers to be making their own butter, cheese, yogurt, and honey.

Comfort Foods at Five-Star Restaurants
The expensive delicacy of black truffles is still out there,but the era of fancy foods at high end establishments is changing. Expect to find your favorite comfort foods, like meatloaf and mashed potatoes or a casserole dish, in many five-star restaurants. It might look a little different than what mama used to make, but it will certainly have the same effect.

Miniature Versions of Our Favorite Foods
If you search Pinterest, you will see that our favorite recipes are shrinking in size, but never in taste. At your next cocktail party, be prepared to serve hors d'oeuvres that will mostly resemble your Sunday night dinner with offerings like mini tacos, bite sized eggs Benedict, meatball lollipops, tiny cocktails (made for one shot) and small waffles on a stick.

Tequila v. Mezcal
Tequila has always been a go-to beverage on Saturday night, but there's a new flavor that has been giving your margarita a nice twist. Tequila and Mezcal are produced in different states of Mexico. The production process for Mezcal is different from Tequila, which leads to a distinctly different flavor profile for Mezcal. Mezcal can be made with upwards of 30 varieties of agave, though most are made with the Agave Espadin. Give it a try in 2015!

Yolk
The yolk represents richness and tenderness. Since they are made of fat and protein, you will notice how the texture of your dish changes, especially if it's a pastry. Chefs are using this protein-rich food to replace dairy products.

Bacon
It never left. In fact, it has made its way into our desserts with many different recipes to include salty, sweet, and spicy flavors into one piece. This year, bacon will transform your diet once again.

Flavored Cooking Oil
Step aside Olive Oil - 2015 has something tastier up it's sleeve. Chefs across the country are trading simple cooking oils for some exotic creations, like rosemary, avocado, hazelnut, and sesame seed. You can even make your own at home. There are tons of recipes online to show you the way.

Fried Chicken
Chicken has always been a forgotten meat in many restaurant menus, and one many order 'just because'. Fried chicken especially can only be seen in southern kitchens, where the cuisine is not as chic or elaborate. This year, the trend of friend chicken as a fancy dish is taking over. Five-star restaurants are creating their own versions of the comfort dish, and charging you extra for it! It's an investment well worth saving for.