Ania Catalano graduated from the Natural Gourmet School of Cooking in New York. She is the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut, and the author of Baking with Agave Nectar.
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Although agave nectar can be used straight out of the bottle as a sweetener for drinks or as a syrup for waffles, pancakes, or oatmeal, its true beauty is revealed when it’s used in a recipe, where it produces the most amazingly delicious, naturally sweetened muffins, ice creams, and more.
When adapting recipes to use agave nectar, reduce other liquids by about one-third, and use 25 percent less agave nectar than sugar. Also, reduce the oven temperature by 25 degrees to avoid burning your masterpieces! Sometimes a little trial-and-error results in great new recipes.
Continue reading How to cook with agave nectar »
Many of you have seen, heard of, or even tasted agave nectar. But for the rest of you who are saying “Agave what?” here’s a brief history on this new and delicious sweetener, and how I came upon it.
As a whole-foods chef, store owner, and teacher, my life pretty much revolved around new and healthy ingredients I could find for my customers and clients, especially alternative sweeteners to replace refined sugar. My best discovery was finding agave nectar, a natural, organic, low-glycemic sweetener that not only is good for you, but actually tastes great. That was in the mid-1990s, when agave nectar was just beginning its journey to popularity.
Continue reading What is agave nectar? »
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