Chef Daniel services specializes in creating amazing in home hospitality and culinary experiences with a main focus on seasonality and sustainability.
Chef Daniel is the brainchild of Daniel Arshadnia. Daniel was born and raised in New York City, and graduate alumnae from the prestigious Culinary Institute of America culinary school. He graduated from CIA September 2008 After graduating Daniel joined the United States Army fulfilling a strong civic desire to support his country. Daniel cooking talents were quickly discovered and he was chosen to
Chef Daniel is the brainchild of Daniel Arshadnia. Daniel was born and raised in New York City, and graduate alumnae from the prestigious Culinary Institute of America culinary school. He graduated from CIA September 2008 After graduating Daniel joined the United States Army fulfilling a strong civic desire to support his country. Daniel cooking talents were quickly discovered and he was chosen to
Operating as usual
Excited to finally announce about the project @rubencapoeira and I have been working on. We turned an abandoned and we made into a party and food cart on wheels. We are almost done with the cart and ready to hit some streets and events in Miami. A video of the journey is coming soon! Stay tune for more updates! #elcarritoloco #foodcart #vagalumesoundsystem #personalchefdaniel
Ever wonder how to cook a chicken properly? Here is a video less than 3 mins long that will teach you the technique to bring your chicken to the next level!
Kitchen Basics - Roast Chicken Kitchen Basics - Roast Chicken http://video.aol.com/aolvideo/aol-living/kitchen-basics-roast-chicken/68962238001
Todays essential cooking tip is on trussing. Ever wonder why you should tie your roast? Watch this video to learn how to and why.
Kitchen Basics - Trussing a Roast http://video.aol.com/video/kitchen-basics-with-the-cia-how-to-truss-a-roast/1533602641
Ever wonder how to Sauté (to jump) properly. Watch one of my former Chef Instructors at CIA explain the very basic principles so you can start making your own tastier dishes in your own home.
Kitchen Basics - Dry Saute and Deglaze a Pan http://video.aol.com/aolvideo/aol-living/kitchen-basics-dry-saute-and-deglaze-a-pan/68967280001
Has to be one of my favorite National Food Days
#NationalIceCreamPieDay
August 18th is National Ice Cream Pie Day
National Ice Cream Pie Day is observed annually on August 18th. This food holiday honors this refreshing frozen desert that comes in many delicious flavors.
*****5 Interesting Facts about Ice Cream*****
1) An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream.
2) A cow has only 1 stomach with 4 areas where food is digested: the rumen, reticulum, omasum, and the abdomen.
3) The udder of a cow can hold between 25-50 lbs. of milk.
4) In the U.S., all ice cream needs to have a minimum of 10% milk fat if it is to be labeled “ice cream”. This includes custard based (French Style) ice creams.
5) Sorbet, has no milk at all!
August 18th is National Ice Cream Pie Day
National Ice Cream Pie Day is observed annually on August 18th. This food holiday honors this refreshing frozen desert that comes in many delicious flavors.
*****5 Interesting Facts about Ice Cream*****
1) An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream.
2) A cow has only 1 stomach with 4 areas where food is digested: the rumen, reticulum, omasum, and the abdomen.
3) The udder of a cow can hold between 25-50 lbs. of milk.
4) In the U.S., all ice cream needs to have a minimum of 10% milk fat if it is to be labeled “ice cream”. This includes custard based (French Style) ice creams.
5) Sorbet, has no milk at all!
August 17th is National Vanilla Custard Day
Today is National Vanilla Custard Day! Celebrated annually on August 17th, Vanilla custard is a sweet pudding-like dish made with vanilla, eggs, sugar, and milk. It can be enjoyed on its own or as a topping for other desserts.
Vanilla custard has been around since the Middle Ages, and was traditionally used as a pie filling. (A very simple custard tart was a popular dessert during that time period.) Today, custard is an important component in many dessert recipes including éclairs, trifle, and Boston cream pie.
*****Five cool facts about vanilla Custard*****
1) Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
2) Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs.
3) The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla.
4) Custard bases may also be used for quiches and other savory foods.
5) Sometimes flour, corn starch, or gelatin is added as in pastry cream or creme patisserie.
August 16th is National Rum Day
National Rum Day is celebrated annually on August 16. Rum is a distilled clear alcoholic beverage which is a byproduct in molasses production or made directly from sugarcane juice. After the fermentation and distillation process, most rum is aged in wooden oak barrels.
Did you know that the Sugar Act of 1764, which was a tax on sugar, molasses and rum by the British on the American colonies, helped start the unrest that finally became the American Revolution.
5 Cool Facts about Rum
1) Here are today’s five thing to know about Rum
Rum was manufactured, distilled, and made long before any other spirit. It’s history is a vast one filled with stories, and fables. It was the first branded spirit made.
2) Rations of rum were given to sailors in the British Army to be mixed with lime juice because it fought off the scurvy.
3) When wealthy titles were given to parsons, they were thanked with a glass of rum.
4) In Australia, the rum hospital can recognize rum as it as its chief contributor of revenues that were generated via the rum exports they were known for.
5) Triangular trade was introduced as slaves were traded for rum, sugars, and other items that were all carrying missionaries- this was known as ‘rum and bible.’
August 14th is National Creamsicle Day
National Creamsicle Day is celebrated annually on August 14. This is a day to enjoy this refreshing summertime orange and vanilla treat.
“Creamsicle” is a brand name of an ice cream treat consisting of vanilla ice cream on a Popsicle stick coated with an exterior of flavored ice with the original flavor being orange. This frozen dessert has been around for many years and is enjoyed by millions, not only in the summer, but year round.
Here are today’s five thing to know about Creamsicle:
1) Creamsicle is a brand name for a different frozen dessert also owned by Unilever.
2) Again on the same flat wooden stick, it is made as a single flat bar with a rounded end.
3) The center is vanilla ice cream, covered by a layer of flavored ice. Creamsicle flavors include orange, blue raspberry, lime, grape and cherry.
4) They are available in several varieties, including 100 Calorie Bars, Low Fat Bars, No Sugar Added Bars, and Sugar Free Bars.
5) 50-50 bar is an alternative name for a Creamsicle.
#NationalCreamsicleDay
August 13th is National Filet Mignon Day
National Filet Mignon Day is observed annually on August 13th. Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.
-Filet mignon is French for “cute fillet” or “dainty fillet”.
-In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
-When found on a French menu, filet mignon may also refer to pork rather than beef.
-The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.
-Famous author O. Henry coined the term filet mignon in his book, The Four Million in 1906.
Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is. When found in grocery stores, filet mignon is already cut into bacon wrapped portions. The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting. Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au poivre with peppercorns or in a red wine reduction.
Due to the low levels of fat found in the fillets, bacon is often used in cooking. The bacon is wrapped around the fillet and pinned closed with a wooden toothpick. Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.
#NationalFiletMignonDay
August 11th is National Raspberry Bombe Day
National Raspberry Bombe Day is observed annually on August 11th. This frozen summer delight is sure to please your taste buds and be a great finale to your meal.
A typical bombe contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum. It is layered in a spherical mold and frozen overnight creating a centerpiece dessert.#RaspberryBombeDay
Quick Easy Recipe
RASPBERRY BOMBE
2 c. heavy cream
1 1/2 c. sugar
2 tsp. Kirsch
1/2 c. nuts, chopped
1/2 c. cherries, chopped
1 qt. raspberry sherbet
Whip the cream until it begins to hold its shape. Gradually beat in sugar, Kirsch and cream until stiff. Fold in nut and cherries. Line a 6 cup mold with 1/2 the mixture leaving a hole in center. Fill in the hole with sherbet and cover with remaining mixture. Decorate top with fresh raspberry. Freeze overnight and Enjoy in the morning.
Welcome
Daniel Arshadnia was born and raised in New York City. He is a graduate alumnae from the prestigious Culinary Institute of America culinary school. Daniel graduated from CIA September 2008 After graduating Daniel joined the United States Army fulfilling a strong civic desire to support his country.…
HELP!!!!! We are in need of a Video Editor. Help us get off the ground with a small contribution. IF you donate $45 or more you will receive a free t-shirt!
For all of you that know I am a Chef/Entrepreneur. I have always been able to fund myself to start new projects. Unfortunately this project is something I have had on my ideas for years now. After filming my first episode I noticed a great idea comes to a grinding halt when you lack a critical sk...
January 22nd is National Blonde Brownie Day,
Today’s holiday celebrates blonde brownies, frequently referred to as blondies. (Blondie: a rich, sweet dessert bar) Blonde brownies are similar to the traditional brownies know to all, minus the cocoa. In place of the cocoa, they are based on brown sugar, therefore still satisfying your sweet tooth!
Most people like to add white chocolate or chocolate chips to their blonde brownies or other things like nuts, toffee or butterscotch. Blonde brownies are usually prepared unfrosted as the brown sugar flavor tends to be sweet enough. These blondies are sometimes served in sundaes, often topped with caramel sauce.
January 21st is National New England Clam Chowder Day,
It’s New England Clam Chowder Day! Chowders originated in fishing villages on the coast of France in the 16th century. Back then any kind of fish chowder was considered a poor man’s dish. Most recipes called for salt pork and biscuits, which were both part of a standard sailor’s ration. Today, we’ve substituted the biscuits (also known as hardtack) for salty crackers!
There are many different varieties of clam chowder including New England, Manhattan, Rhode Island, Down East, and Outer Banks. New England clam chowder is made with milk or cream, and the use of tomatoes is frowned upon. In fact, in 1939 the state of Maine made it illegal to put tomatoes in clam chowder!
Celebrate this great culinary tradition and enjoy a bowl of delicious chowder in honor of New England Clam Chowder Day!
January 20th is National Cheese Lovers Day,
Today is National Cheese Lover’s Day! Did you know that the average American consumes about 31 pounds of cheese each year? That may seem like a lot, but for the average French person it’s 50 pounds!
There are more than 900 known cheeses in the world, and they can all be classified by texture. Here are the primary classifications and some examples: fresh cheese (ricotta); soft cheese (feta); semi-soft cheese (Fontina); semi-hard cheese (Gouda); hard cheese (Cheddar); double or triple crème cheese (Brillat-Savarin); blue cheese (Gorgonzola); washed rind cheese (Limburger); and bloomy rind cheese (Brie).
People have been making cheese for at least 8,000 years, so the cheeses we enjoy today are all relatively young by comparison. Take Emmental (also known as Swiss cheese), for example. It’s only been around since the first century BC!
Visit your local cheesemonger and pick up your favorite kind of artisan cheese or cook a cheesy dish for dinner tonight in honor of National Cheese Lover’s Day!
January 17th is National Hot Buttered Rum Day
Today is Hot-Buttered Rum Day! Hot-buttered rum is a warm alcoholic beverage flavored with butter, salt, cinnamon, allspice, nutmeg, and cloves. These ingredients form a batter that is then mixed with rich, dark rum.
Mulled wines and other “toddies” originated in Europe, but hot-buttered rum is an American innovation. During the colonial period, merchants began importing molasses (the basis for rum) from Jamaica. The first rum distillery opened in the 1660s and it wasn’t long before the colonists began mixing the alcohol with spices to create a warm winter refreshment.
Try making a homemade batch for your friends to celebrate Hot-Buttered Rum Day!
January 16th is National Fig Newton Day
A Nabisco trademarked version of the fig roll, Newtons are a pastry filled with fig paste. Fig Newton’s have an unusual shape that is a characteristic which has been adopted by many competitors including generic fig bars.
It was up until the 19th century that many physicians believed that most illnesses were related to digestion problems and they recommended a daily intake of biscuits and fruit. The ideal solution to this advice was fig rolls, which remained a locally produced and handmade product.
In 1891, Philadelphia baker and fig-lover, Charles Roser, invented and patented a machine which inserted fig paste into a thick pastry dough. Roser’s recipe was then purchased by Cambridgeport, Massachusetts-based Kennedy Biscuit Company and mass production began. In 1891, The first Fig Newtons were baked at the F.A. Kennedy Steam Bakery. The name for the product “Newton” was chosen after the town of Newton, Massachusetts.
After recently becoming associated, the Kennedy Biscuit Company and the New York Biscuit company merged to form Nabisco and the fig rolls were then trademarked as “Fig Newtons”.
January 15th is National Strawberry Ice Cream Day
Strawberry ice cream is made by blending either strawberries or strawberry flavoring with eggs, cream, vanilla and sugar. Food coloring is often used to give it the pink or light red hue.
Dating back to at least 1813, strawberry ice cream was served at the second inauguration of James Madison.
Strawberry ice cream is one of the three flavors in Neapolitan ice cream along with vanilla and chocolate.
Strawberry cheesecake ice cream and strawberry ripple ice cream are variations of today’s feature.
January 14th is National Hot Pastrami Day,
Pastrami is a popular delicatessen meat usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef plate is the traditional cut of meat for making pastrami, it is now common to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration.
The word pastrami was borrowed from the Turkish "pastırma", though the dishes themselves have diverged. Some sources claim an etymology from Romanian a păstra, "to preserve."
The Romanian specialty was introduced to the United States in a wave of Romanian Jewish immigration from Bessarabia and Romania in the second half of the 19th century. Early references in English used the spelling "pastrama", closer to the Romanian original. The modified "pastrami" spelling was probably introduced in imitation of the Italian salami.
New York's Sussman Volk is generally credited with producing the first pastrami sandwich in 1887. Volk, a kosher butcher, claimed he got the recipe from a Romanian friend in exchange for storing the friend's luggage while the friend returned to Romania. According to his descendant, Patricia Volk, Volk prepared pastrami according to the recipe and served it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shop into a restaurant to sell pastrami sandwiches.
Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive. Beef navels were cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper beef pastrami.
Traditional New York pastrami is made from the navel end of the brisket. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.
In North America, pastrami is typically sliced and served hot on rye bread, a classic New York deli sandwich (pastrami on rye), sometimes accompanied by coleslaw and Russian dressing. Pastrami and coleslaw are also combined in a Rachel sandwich, a variation of the popular Reuben sandwich that traditionally uses corned beef and sauerkraut.
So hit up your favorite Delicatessen and have some HOT PASTRAMI today I certainly will!!!!!
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