How To Make A Gingerbread House (Engl)

The iconic gingerbread house, a bit of confectionery magic, can be a fun activity for the whole family. Todd Naster, from the Culinary Institute of America shows Harry Smith and Julie Chen how.

Some notes about making the house:

Working quickly is very important as Royal Icing dries very fast once it has been piped. In order to keep it from hardening while you are working with it, store the icing in a sealed container with a damp paper towel directly on its surface.

If you don't have a pastry bag available, simply use a heavy duty resealable plastic bag with one small corner cut off for the piping tip, to decorate your house.

Be sure to let your assembled gingerbread house dry for at least one hour before adding the candy decorations. This way, you can ensure that the weight of the candies will not collapse your structure before the Royal Icing has set.

If the Royal Icing seems too thick, it can be thinned with a tablespoon of water.

It is best not to rush this process and to allow plenty of time between assembly steps so that the Royal Icing can properly dry.

For ease of piping, designs such as latticework can be piped on the pieces before gluing them together, but no candy should be placed until the house is assembled. The weight from the candy could make the house more likely to fall down while the icing dries.

Looking for healthier options when it comes to gingerbread house decorations? Try nuts, raisins, pretzels, dried fruit, or any other snacks that are readily available in the bulk foods section of most supermarkets.

Once you have completed decorating the gingerbread house, spread any leftover icing onto the base to look like snow.

Any leftover Royal Icing should be thrown out once the house is decorated, as it contains raw egg white, and should not be saved for later use.

For a finishing touch, sift a little bit of powdered sugar over the house for a "freshly fallen snow" look.

Tzatziki (Engl) (DE)

Tzatziki with Crudites (Engl)







Tzatziki (DE)

Tzatziki ist der perfekte Begleiter für Grillfleisch. Keine Grillparty ohne diesen leckeren Dip. Passt auch wunderbar zu Salaten.

Fresh Ricotta (Engl)

Ingredients:

2 qt (32oz) whole milk
1 cup heavy cream
1/2 teaspoon salt
3 Tablespoons fresh lemon juice

Culinary Travels - Canada (Engl)

Montreal Eats (Engl)

Lonely Planet author, Tim Hornyak, shows off the culinary highlights of his home town Montreal, Canada. Forget high end cuisine - there are particular local specialties brought to the city by immigrants from around the world. Tim takes on a teetering smoked meat sandwich from Schwartz's, bagels from the St. Viateur bakery and a serious-looking mountain of gravy-smothered fries called 'Poutine' from La Banquise.

http://www.lonelyplanet.tv/Clip.aspx?key=7537C78F387CDE60

Montreal (Engl)



Culinary Travels - Outaouais (Engl) (Link)

Explore the history, culture and gourmet dining of Outaouais, Canada.

http://www.youtube.com/watch?v=WISc-gUqzTI

Ottawa Culinary Scene (Engl)

Description: Learn about the bustling culinary scene in Ottawa, Ontario, Canada.



Quebec's home of food (Engl)

Description: If you go to Canada, you must go to Quebec. If you go to Quebec, you must go to Quebec City. And if you go to Quebec City you must go to L'ile d'Orleans. L’ile d’orleans is an island in the St. Lawrence River just outside Quebec City. The Native Indians were the first people to be drawn to the island due to the abundance of fish and game, and were undoubtedly attracted to "Minigo", "the Enchantress", as they called it, because of its mysterious charm. The fertile soil then attracted the first settlers who established one of the first colonies of New France All this has led to L’ile d’orleans being known for it’s excellent regional cuisine and local produce, and a perfect example of this is Cassis Monna a Fis.

Ravioli Caprese mit Cocktailtomaten (DE)

Salvatore Certo kocht im Restaurant Capricorno klassische Capreser Küche – einfache Pasta- und Fischgerichte aus frischen Zutaten.

Kochchef Thomas Bühner - Drei Sterne im Guide Michelin (DE)

Das ist in der Gastronomie die höchste Auszeichnung,die ein Restaurant bekommen kann.In Deutschland dürfen sich für das Jahr 2010 neun Lokale damit schmücken. Will ein Küchenchef in die Liga der Drei-Sterne-Restaurants aufsteigen,muß er dafür zunächst vom Guide Michelin nominiert werden. Das „La Vie in Osnabrück im Norden Deutschlands wurde in diesem Jahr als ein solcher Hoffnungsträger eingestuft. Der Inhaber und Chefkoch Thomas Bühner steht nun ein Jahr lang unter besonders strenger Beobachtung der Restauranttester.

No Reservations - Spain (Engl)

Part 1



Part 2



Part 3



Part 4



Part 5